Join Executive Chef Bernard Guillas and Chef de Cuisine Thomas Connolly for an exciting cooking demonstration. This class will focus on seasonal winter dishes including Wild Mushroom Casserole, Fennel Pollen Cashew Crusted Lobster Tail and Chai Chocolate Mousse, 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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