David Dixon 10 a.m., April 17
Pork, the Other White Meat
How often have you cooked pork only to have it turn out tough and chewy? Join us as we explore the world of pork and all it has to offer. Learn what the different cuts are, cooking methods, when to buy, proper storing, and how much to buy. Bring an apron, chef knife, and containers to transport your creations home.
- When: Monday, January 21, 2013, 6 p.m. to 9 p.m.
- Cost: $65