Chicken Dijon and Broadway Pea Salad with Chef Mark Steinmetz
Presentation-style class. Chef Mark will show how to make Clinkerdagger’s chicken Dijon, served on mashed potatoes with balsamic-dressed spinach and garnished with fried string potatoes and Dijon mayo. He will also demonstrate how to make Broadway pea salad.
- When:
- 2-3:30 p.m.
- Where:
- Kitchen Engine, 621 W. Mallon Ave.
- Cost:
- $55
- Phone:
- 509-328-3335
- Website:
- http://www.thekitchenengine.com/
- More like this:
- Culinary
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