The third class in our series focuses in on the Foods We Heat from The Joy of Cooking with recipes from various chapter. First is a piquant Mulligatawny Soup with a Coconut Milk fisish. Next is a classic vegetable Timbale with Mushrooms and Spinach. This custardy dish is a classic revival that is perfect for entertaining. Brining helps keep meats moist and we'll make perfect Pork Chops with a quick and easy brine. Lastly, for dessert, the class will make a Kuchen cake that is topped with Streusal. Class begins at 6:30pm and last approximately 2 hours. Cost is $85 for a single class or $300 for the series.