Join Executive Chef Bernard Guillas and Chef de Cuisine Thomas Connolly for an exciting cooking demonstration. This class will focus on seasonal spring dishes including Gin and Tonic Steelhead, Red Walnut Roasted Rack Lamb and Dizzy Monkey Pie, followed by a three-course dinner with wine pairings. Seating is limited so make sure to reserve your seat by going to MarineRoom.com.
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