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Spring in Provence with Chef Karen Bentz

April 11, 2024 · 6pm-8:30pm
$80 members, $95 non-members

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Join Chef Karen Bentz as we celebrate spring in Provence. This hands-on culinary workshop will include the making (and eating) of:
 
Courgettes Farcie a la Brousse (Stuffed Zucchini)
Salade de Melon au Four et Jambon Fume (Baked Melon and Smoked Ham Salad)
Poulet a la Provencale (Chicken Provence)
Gauteau d'Ete a L'Orange (Summer Orange Cake)

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