David Dixon 10 a.m., April 17
Executive Chef Arleen Lloyd leads an evening of pie making, featuring traditional pies for the Thanksgiving holiday. Choice of pie fillings include: apple, pumpkin, sweet potato, pecan. Bring an apron, closed toe shoes, two 8-inch pie pans and containers to carry pies home.
- Age limit: 18+
- When: Saturday, November 16, 2013, 10 a.m. to 1 p.m.
- Cost: $65