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Chilled Sweet Gulf Shrimp with Horseradish Cocktail Sauce - "Egg and Hams" Wild Arugula, Mizuna, and Crispy Ham, Nested Poached Egg with Country Bayonne Ham Vinaigrette - Truffle and Duxelle Roulade with Potatoes a la Hollandaise and Garlic Sauteed Arugula - Cream Sherry Sponge Cake with Glazed Raspberries and Lemon Curd
What you will learn
For: Ages 18 and Older
Speakeasy Underground Dinners goes above ground in this hands on cooking class. Come and enjoy a sense of culinary history as Chef John Silva of Culinary Eye Catering revives a menu that's straight from the era of Speakeasies.