Thursday, September 7th
Part 3 of 3: Balsamic Vinegar Reductions
The last of our 3 part Sensory Evaluation Series of the year!
Spend an evening with owner Ann Sievers and Sous Chef Genevieve Upp.
– Understanding, tasting and evaluating Balsamic Vinegar Reductions
– Pair them with a variety of carefully selected food
– Discuss what you learned in the workshop
– Enjoy the fun of sensory tasting!
Cost of this class is $35
Seating is limited, so please reserve your spot soon!
Please place any dietary restrictions or allergies in the “order notes” on the check out screen.
Please note: there are no refunds or exchanges for this workshop, but you are welcome to transfer your ticket to a friend!