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Spokane, Washington  Est. May 19, 1883
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Cooking Class: Xmas Dinner with Chef Patricia

December 3, 2021 - December 3, 2021

Learn to make escargots et son beurre persillé, baked snails in garlic and parsley butter, accompanied by red cabbage coleslaw with dry fruits and smoked salmon. For the main course, make à gratin of duck confit and sweet potatoes purée flavored with spices and topped with nuts, served with a salad dressed with walnut vinaigrette. For dessert, make “Samossas” and fill phyllo dough with a compotée of dry apricot, pear and apple flavored with citruses and cinnamon.

5:30-7:30 p.m.
The Culinary Stone, 2129 Main St., Coeur d'Alene, Idaho
North Idaho: Coeur d'Alene
(208) 277-4116
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