San Francisco, California
London, United Kingdom
Join EDGE, Steak & Bar Executive Chef Aaron Brooks along with special guest Chef Todd Erickson of South Beach’s renowned Haven and HUAHUA'S Taqueria for an interactive “Small Bites, Big Appetites” modern global tapas cooking class. Enjoy mixology demonstrations while the Chefs walk you through how to prepare innovative tapas dishes sure to, literally, “wow” a crowd.
The class will be held in a pop-up location within the Four Seasons Hotel Miami, and stay secret until the day of.
Creating an intimate hands-on setting for Chef Brooks and Chef Erickson, the class has a maximum of 20 participants.
The cooking class is $75 per person, excluding tax and gratuity. Each class includes a welcome cocktail, three-course meal, wine and beer during class, hands-on instruction and a take-home gift bag.
A percentage of proceeds from the class will be donated to the No Kid Hungry Campaign which supports ending childhood hunger in America.
For more information, please contact Melissa Benhaim at 305.381.3063 or firstname.lastname@example.org