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Chicken Dijon and Broadway Pea Salad with Chef Mark Steinmetz

March 19, 2020 - March 19, 2020

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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:

5:30-7 p.m.

Where:

Kitchen Engine, 621 W. Mallon Ave.

Cost:

$55

Phone:

(509) 328-3335

Website:

http://www.thekitchenengine.com/

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