Just a few spaces left in March 24 cooking class

Verrill Farm chef Kevin Carey in our kitchen during a recent cooking class.

There are only a few spaces left in our next cooking class on Wednesday, March 24th from 6:30 to 8:30 p.m.

This will be a hands-on class rather than the demo-type class offered in the past. Verrill Farm chef Kevin Carey will work with attendees in making three courses (portobello saltimbocca, lemon artichoke chicken and Spring pea risotto) to take home.

This class is $40.00 per person, and space is limited to only 12 three more attendees, so call soon to pre-pay and register.

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