This event is limited to 10 attendees. Register early to secure your spot! Attendees are encouraged to bring food safe containers to bring samples home
Attendees are encouraged to bring food safe containers to bring samples home
For March, Chef Mark will be demonstrating his skills as he features special dishes he enjoys making for Passover & Easter.
Note: This is a repeat menu from 3/2. Due to the limited amount of people allowed to attend, we wanted more patrons to have the chance to try this menu!
Mark Kalla is a 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.
Please review our Adult Events Attendance Policy.
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AGE GROUP: | 18 or older |
EVENT TYPE: | Cooking & Food |