A sample menu for a cooking class paired with wine.
Marinated Heirloom Tomatoes, Fresh Mozzarella, House Smoked Pork Belly. Layered of Tossed Arugula, Served with a Balsamic Reduction and Olive Oil Drizzle.
Fresh Papardelle Pasta, Tossed in a Wild Mushroom Cream Sauce, Topped with Smoked Pork Shoulder, and Truffle Oil.
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