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Cooking Class & Dinner: Farmer's Market Spring Table

| May 12, 2015 | Calendar

Learn cooking tips and tricks from Marine Room Executive Chef Bernard Guillas and Chef de Cuisine Ron Oliver during this exciting cooking demonstration. They'll share insights and recipes for a special three-course Farmer’s Market Spring Table menu that includes Three Citrus Rock Shrimp and Bay Scallop Ceviche, and Tunisian Spiced Lamb Osso Buco, and Carlsbad Strawberry Napoleon.

After the demonstration enjoy a three-course dinner featuring the dishes alongside perfectly paired wines and stunning ocean views.

For more information and to make a reservation, click here.


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