Chef Mike in celebrating “Fustinified” Flatbreads! You’ll be making Brie & Honeycomb with fig balsamic crostini; aged cheddar, pancetta, apple and arugula; flank steak, gorgonzola, caramelized onion and arugula; chocolate fondue with fresh fruits, dried fruits and pastries.

Cost is $59 per person and includes a 10% discount on products purchased the night of class. Call or email with questions or to sign up. Payment is expected at time of registration as seats are limited in an Interactive Class. Please notify us of any dietary restrictions.