Baked Chicken Roulades with Chef Alan
Friday, May 19, 7-9pm

Your cooking skills will be greatly appreciated when you recreate this meal. Chef Alan will start the evening with a Cucumber appetizer stuffed with smoked salmon, herbed goat cheese, dill and capers. A Roasted Carrot and Avocado salad with citrus vinaigrette topped with a dollop of crème fraiche and toasted sunflower seeds. You will learn the intricacies of preparing chicken roulades, stuffed with sautéed spinach and asparagus spears served over pasta with lemon, caper and a white wine sauce.

$60.00 per person