SALAD DRESSINGS AND GREENS

Desert Botanical Garden

Wednesday / March 29 / 6:30 - 8:30 p.m.

Chef Felicia Cocotzin Ruiz demonstrates how to prepare an assortment of dressings served with a variety of greens. She will use different types of oils and vinegars to make creamy lemon tahini, Moroccan ginger and a French market vinaigrette. This class is demonstration only. Limit 12.

Session Spring 2017: Wed, Mar 29, 2017 6:30PM - 8:30PM 

Register for this class HERE