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TECHNIQUE: SHRIMP AND CHICKEN

Sat, 02/08 @06:30PM
$70.00

Chef Kathleen Sanderson

  • Garlicky Shrimp Scampi Over Pasta
  • Chicken with Fig, Balsamic and Honey Glaze
  • Chicken Moroccan Style: Thighs sautéed with tomatoes, garbanzo beans, Moroccan spices, lemon and olives over cous cous.
  • Salad Vinaigrette
  • Pan sautéed Bananas with Rum and Brown Sugar Sauce over Ice Cream

 

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