CLASS: Swine and Dine

Sunday, June 8, 2014 at 2:00pm

Chef: Nicole Marriner

Learn to spruce up your salads and sprouts by adding a little pork panache. Pair these main dishes with these sweet and savory vegetable sides to create a menu that surely will not "boar" your dinner guests.

Menu: Spinach Salad with Bacon Vinaigrette; Butternut Squash Gnocchi; Rosemary and Dijon Pork Loin; Bacon and Apple Brussels Sprouts; Three-Layer Carrot Cake