Cooking class with chef Holta: Oysers and foi gras

When: Sat., Dec. 17, 2-4 p.m. 2011

Join chef Cyrille Holota for an interactive lesson in the kitchen at BLT Steak. The class theme features foie gras, caviar, terrine and oysters. For an additional $15.00, guests can enjoy wine pairings with their samples of prepared dishes.

Price: $50

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