CLASS: Swine and Dine
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