Create a festive feast for your guest this year with some of these elegant entrees: Roast Pork Prime Rib with Apple-Dijon Chutney, Winter Vegetable Terrine with Tomato-basil Vinaigrette, Spinach-Thyme Pesto Lamb Loin and more. Learn from Chef Dan how to prepare some robust cuts without worrying about overcooked or dried-out meat. Date: Dec 11, 2006 6:00 pm
Cost: $60.00
Venue: Seasoned Chef Cooking School