Scott Marks 4 p.m., Oct. 18
Do Ahead Easter Brunch
Cooking class features the following recipes:
Non-alcoholic Peach Bellini; Asparagus and Artichoke Frittata with Goat Cheese; Smoked Ham with Apple Cider Glaze; Butternut Squash and Potato Gratin with Gruyere Cheese; Butter Lettuce Salad with Apple Cider Dressing and Spicy Pecans; Lemon Blueberry Bread Pudding with Warm Blueberry Sauce; Ultimate Carrot Cupcakes with Orange Cream Cheese Frosting.
- When: Monday, March 18, 2013, 6 p.m. to 8:30 p.m.
- Cost: $49