Dinner Party! Volume 1: Appetizers with Chef Clark Frain of Butch’s Dry Dock

This hands on class will be filled with flavor, food and fun! Chef Clark will lead you in a delicious menu perfect for your own dinner party. Cheese Boards and Accoutrements; Wild Mushroom Bruschetta with Goat Cheese and Balsamic Reduction; Seared Sea Scallops with Blood Orange Gastrique, Micro Greens and Chipotle EVOO; Sweet Chili Glazed Chicken Skewers; Pork Belly Lardon Tarts with Caramelized Onion, Gruerye and Balsamic.

Cost is $59 per person. Call or email with questions or to sign up. Payment is expected at time of registration to guarantee your spot. Please notify us of any dietary restrictions.

Volume 1: Appetizers – March 23
Volume 2: Salad & Sides – May 4
Volume 3: Entree – August 24
Volume 4: Dessert – November 16