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November/December 2018

“Spice up your Fall!”

Coriander, Cumin, Turmeric, Saffron, Cinnamon, Cayenne and more! Learn to use spices in new and inventive ways in this deliciously exotic class. This menu will include: Spinach-Artichoke Dip; Zinfandel-Braised Short Ribs; Golden Couscous; Spice-Roasted Carrots; and Spiced Pine-Nut Brittle for dessert and a delicious edible gift as well.