Innovation Kitchen will host classes throughout the month of April beginning Wednesday, April 4, from 4 p.m. to 5:30 p.m. “Spring is in the Air” SPRING SALAD. Join Executive Chef Brad Dawson as he presents, prepares and shares three wonderful spring salad ideas. Samples include a carrot ginger salad, southwest sizzling steak salad and a banh mi quinoa salad.
This class will include hands on preparation of various salad dressings from scratch, a demonstration of a seared steak for salad preparation and work with gluten friendly quinoa.
Reservations are required. Sign up online. The class is $8 per person which includes food sampling, hands on preparation of salad dressings, beverages and recipes will be provided.