Cooking Class: Oil and Vinegar

Join us as we use aged and infused olive oils and balsamic vinegars to add flavor to our food instead of calories. Our menu includes roasted beet napoleons with crumbled goat cheese drizzled with extra virgin olive oil and aged balsamic, field greens with pear, blue cheese and walnuts dressed in a pear cranberry champagne vinaigrette, black cherry balsamic glazed pork tenderloin with herb roasted potatoes and fresh berries tossed in vanilla balsamic over toasted pound cake.