Menu:
Parmesan Grilled Corn on the Cob/Fresh Lime
Fresh Watermelon, Tomato & Cucumber Salad/Fets & Balsamic Syrup
Sous Vide/Oven Roasted Crispy Brown Sugar Topped Boneless Pork Chop
Peach Brandy Creme Brulee
Wine is Served Throughout Your Class
 
Chef Matthew May has chosen new recipes to tantalize your taste buds! Your participation in any menu preparation, cooking, plating or serving is highly encouraged. *Maximun 12 people per group event