This will be a spectacular dinner with a mixture of end of summer and early fall flavors. Prepare a perfect pan-seared duck breast served with a spiced jam and dark berries, creating a delicious and original dish. Cook Carolina Gold rice from Anson Mills and a fennel gratin. Create a dessert using sorghum flour with its beautiful butterscotch flavor. Come cook and dine with us!
Menu: Fall Panzanella Salad; Pan-seared Duck Breast with Peach & Berry Confiture and Honey Pepper Vinaigrette; Fennel Gratin; Toasty Sorghum Flour & Pecan Biscotti with Hibiscus Pears
*** Sign up by September 28 to secure your spot ***
Instructor: Linda Lewis Elbert
Type of Class: Hands On; Adults Only