Saturday, February 9th
Sit back and relax as you watch the GLK Chef prepare all recipes before you while learning the unique way to pair the menu with different wines.
On the Menu:
Apple Stuffed Pork Tenderloin
Shaved Brussel Sprout & Cauliflower Salad
Rosemary Roasted Potatoes
Staff: Chef Bernard & Sommelier Adam Centamore
Fee: $200 per couple