Chef Troy’s Cooking Wild series continues for December! To start, we will enjoy a Winter Salad with a Cranberry Vinaigrette demonstration. For our Game Bird, Chef Troy will show us how to create a festive Sausage Filling using spices, nuts and berries. We will plate this with Roasted Winter Root Vegetables and an Herbed Merlot Pan Sauce. To finish the festivities, let's enjoy a Christmas Bourbon Creme Brûlée together.

Partial Hands-On | $85 per Guest
Stop in or call (208) 277-4116 to reserve your spot

---

Cancellation Policy
Our chefs purchase fresh ingredients in preparation for each class, they need an accurate headcount for quantity and for this reason we require 48-hour cancellation notice to receive a full refund or class credit.