Precision & Pours

Details

Every great dish starts with confident hands in the kitchen — and this class puts real technique front and center. Learn to dice, julienne, and chiffonade like a pro as you build a seared chicken breast with a pan sauce, finished with a julienned carrot, zucchini, and bell pepper sauté and a touch of fresh basil, all from cuts you make yourself. Then put those same skills to work crafting your own garnish for a hand-batched bourbon smash. Walk out with sharper technique, a full dish you built start to finish, and a drink to toast the win.

*Must be 18+ to attend this event.

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