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Cape Cuisine: Rotisserie Chicken Day

with Mark Kalla

Registration REQUIRED. Attendees are encouraged to bring food safe containers to bring samples home

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Mark Kalla is retired chef, formerly the head chef at Green Cuisine Restaurant in Stone Harbor, and had his own restaurant, The Barrier Island Inn. He has also been the executive chef at The Backyard Restaurant and later for Fish Tales, as well as Head Chef and Sommelier at Natali Vineyards.

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