‘Early Spring Fair’ Cooking Class at Kitchenlab

KitchenLab’s objective is to bring new flavors, dishes and cuisines to their classes every month.

For April, Spring is finally here and their chefs are full of cooking ideas.

This course will be given by
Karim Bibi

You will learn how to make:
– Composed salad with Merlot Vinaigrette, fresh rare seared tuna and all the component of a classic Nicoise.
– Chevre Crustini on a Bed of Autumn Greens in a Red Wine Vinaigrette
– Almond and Cherry crumble

Cost
$80

For more information
01.587.870
info@kitchenlabo.com