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 Sunflower Crusted Blue Crab Cake, Tarragon Pesto Coated Alaskan Halibut and Caramelized Apricot Heirloom Upside-Down Cake, 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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