Slice, Dice and Julienne-Knife Skills ‘Spark’ Cuisine

February 25, 2013-February 25, 2013

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Back by popular demand Chef David Hill, featured on “Diners, Drive-ins & Dives,” returns. Learn how to de-bone chicken and then create satay, bbq and a feast using all of the parts. Register by emailing incaafterdark@scc.spokane.edu.

When:
6-8 p.m.
Where:
INCA at SCC, 1810 N. Greene St., Bldg. 1
City:
Spokane
Neighborhood:
East Central neighborhood, Northeast Spokane
Cost:
$50
Phone:
(509) 533-7283
Email:
incaafterdark@scc.spokane.edu
Website:
http://incaafterdark.scc.spokane.edu/
More like this:
Culinary
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