March 2, Monday, 6:00 p.m. Spring Flavors Jeff Ross, $48.00
The fresh spring flavors are the highlights for this holiday-worthy menu: Celery Salad with Pickled Shrimp; Sumac—rubbed Lamb T-bones; Herbed Spaetzle with Rich Mushroom Broth and Fresh Fruit Clafoutis
March 16, Monday, 6:00 p.m. Bon Appétit David Pinckney, $48.00
Don’t miss this truly gourmet dinner. Crab Louie; Herb Crusted Lamb Chop with Port Wine Blueberry Glace; Dessert: Chocolate Chip Bourbon Pecan Pie.
March 23, Monday, 6:00 p.m. Fresh Garden Bounty Geoff Kenny, $48.00
A great way to welcome spring is with fresh fruits and vegetables. Beginning with Fresh Snap Pea Salad with shaved carrots, radishes, feta, lemon vinaigrette; Entrée: Seared Steelhead Salmon – crispy fingerling potatoes, roasted Brussel sprouts with mint and chilis and for dessert: French Strawberry Pistachio Mille - Feuille
A glass of wine will be served in Riedel stemware, unless otherwise noted in the class description.
If a class is full when you call to make your reservation, ask to be included on the waiting list. New classes are formed from the waiting list. See Registration and Cancellation Policies
Registration and Class Policies
To reserve a class, call 584-907, fax 584-4238, email firstname.lastname@example.org, or register in person at the Glass Bazaar between 9:30 and 5:30 Mon. - Sat. Classes can be reserved with a credit card number or post-dated check to be processed one week prior to class.
Cancellation Policy: Your reservation is refundable with ONE WEEK’s prior notice since we make final plans for the class a week in advance. If you find you cannot attend for any reason after the one week deadline, you will be responsible for payment. We will, however, be happy to assist you in selling your spot to another person if there is a waiting list for the class. We will do everything possible to help, but cannot guarantee a replacement.