Chicken Dijon and Broadway Pea Salad with Chef Mark Steinmetz

July 14, 2019-July 14, 2019

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., Spokane
Cost:
$45
Phone:
(509) 328-3335
Website:
http://www.thekitchenengine.com/
More like this:
Culinary
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