Our Food Philosophy


Here’s what makes fresh, seasonal ingredients so fundamental in our kitchen


  • Date: Tuesday, December 11, 2018
  • Time: 11:30am – 1:00pm
  • Instructor: Chef Susan Johnson
  • Cost: $55.00


  • Asian Pear Salad with Arugula topped with a Sesame Vinaigrette and Goat Cheese Crumbles
  • Roasted Salmon and Fennel with a Pistachio and Fresh Herb Pesto over Toasted Israeli Couscous
  • Pan Braised Glazed Asparagus
  • Red Raspberry Fool with Toasted Angel Food Cake

Payment must be made at the time of registration. All fees are refundable and/or transferable up to 48 hours prior to the scheduled class. No refunds will be given for cancellations with less than 48 hours notice. For group reservations of five or more seats, five business days must be provided in order to receive a full refund. If we must cancel a class, those signed up will be contacted by phone and a full refund will be issued.