Date: October 09, 2019 to October 09, 2019
Event Type: Food & Dining
Ticket Price: N/A
Sip a welcome cocktail as you watch Executive Chef Bernard Guillas and Chef de Cuisine Thomas Connolly demonstrate how to prepare Green Apple Celery Root Bisque, Brown Butter Thyme Roasted Diver Scallops and Prawns, and Oat Milk Persimmon Clafoutis followed by a three-course dinner with wine pairings. Seating is limited so make sure to call and reserve your seat today.