Convection & Steam: Everyday to Gourmet, April 17, 2015
- Food & Drink
- Sub-Zero | Wolf Culinary Events Center, Burlingame CA
Elbow up to the counter for a lunch-time cooking experience featuring everything from how to get started in cooking healthy, quick meals in your new Wolf Convection Steam Oven, to making the most of each marvelous mode! Chef Rachelle Boucher will lead the class through the basics and beyond and equip all who attend with the skills and confidence to get cooking at home
Menu | Summer Cooking with a French Accent
• Roasted Salmon Niçoise- Style Salad
• House Made Baguette
• Mustard & Herbes de Provence Chicken with Carrots, Fennel & Carrots
• “Quick” Fruit Tarts
The Sub-Zero | Wolf Culinary Events Center at Riggs Distributing, Inc. welcomes you to take a hands-on approach to learning and experimenting with our full range of Sub-Zero and Wolf Appliances with the professional guidance and leadership of classically trained and equally charismatic Chef Rachelle Boucher, Culinary Marketing and Showroom Manager.
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