Limited spaces left for December cooking class

Verrill Farm chef Kevin Carey (left) talks turkey at Wednesday’s “Thanksgiving Cooking Class.” At right is cook Rodrigo Galvao, who was assisting Kevin.

If you’re interested in signing up for Verrill Farm chef Kevin Carey’s “Hors d’Ouevres Cooking Class” on Wednesday, Dec. 2, you’ll want to call and register soon.

Verrill Farm chef Kevin Carey cuts parsnips.

Kevin’s class, which will feature new hors d’ouvres recipes for holiday entertaining, will be held in our farm stand kitchen from 6:30 to 8:30.

Call us soon (978 369-4494) to register for this class, which is sure to sell out. In addition to instruction in the preparation and serving of delicious hors d’ouevres, participants get to sample the dishes as well. Registration is $30 per person.

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