All Skill Levels, Ages 8-14
Instructor: Chef Erin Clarke
Guiding our budding chefs to make dishes without meat. Experience tasty alternatives to incorporate in their everyday lives. Maybe a veggie burger or a taco bar. The sky's the limit! (Meets in W-3, 302)
Spring Quarter (1-day workshop)
Thur April 20 (5:30pm-7:30pm)
Materials cost of $25 per student covers fresh foods used in class, payable to instructor.