Looking for Some Foodie Fun?
Head on over to Sur La Table at The Bravern on March 27th at 2:30pm to check a cooking demo by Terrance Brennan, head chef at Artisanal Brasserie. He will be making a sheep’s milk ricotta gnocchi with wild mushrooms and asparagus, diver scallops with blood orange grenobloise and cauliflower silk and then he’ll finish it all off with a thin apple tart with caramel ice cream. Delicious!
Sur La Table will provide individual tastes of each dish for each guest. To help with this they are asking guests to please RSVP at 425-372-2200, but it is not required.
Bon apetit!