Farm to Fork with Chef Kelly Fong
Sunday, July 19, 2015 from 6:00 PM to 8:30 PM (PDT)
Hands-on Class: Must be 21 or older to attend
Take advantage of the bounty to be found in your local farmer’s markets! Join Chef Kelly as he teaches you to prepare this delicious menu.
Roasted Tomato, pepper and corn soup
Roasted Fennel and Citrus Salmon
Early Summer Farmer’s market Pilaf
Spiced Peach Dumplings