Blue executive chef Gene Briggs will hold a class/lunch on Saturday. (That's class/lunch as in learning while you eat, not a lunch with class, although all meals at Blue are pretty classy.)
The idea is that you watch chef Briggs demonstrate how to cook the dishes that you eat; wine pairings are involved, so Saturday afternoon is pretty much assured of a nap.
The theme is Local & Fresh Food, and the menu will include a roasted broccoli and spring garlic soup, Moroccan-spiced chicken, pork tenderloin with a market vegetable succotash, and strawberry and rhubarb custard pie. It's $44.95 per person, not including tax and a 19% gratuity.
The class is part of a series on the first Saturday of the month. Next up: Turkey in July on July 13.
Details, registration and the full schedule: http://www.bluecharlotte.com/cooking-with-chef-gene/ or call 704-927-2583.
3
Thursday, May 30, 2013
Watch and eat Saturday morning at Blue
Subscribe to:
Post Comments (Atom)
Posts
1 comments:
Since all costs are set, why don't they just say its $57 or whatever the the addition of taxes and mandated gratuity makes it come to?
I don't know why everyone is afraid to publish the total cost.
Post a Comment