Cooking class with chef Holta: Oysers and foi gras
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.