Enjoyed the hands-on cooking class with the Executive Chef Chris Johnson in April 2014. There were 12 in the class, which is a great number. The chef was patient, attentive and a great instructor. In this class we made four scaloppine dishes -chicken; veal, fish and pork. A great way to learn the technique and practice on different dishes. All were delicious! We had lots of fun and enjoyed the lunch that followed very much. We were glad to be here when this class was offered. Perfect instruction room.
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