The four-course gourmet meal includes Blue Cheese Stuffed-Bacon Wrapped Bosc Pears, Butternut Squash Soup, Roasted Chicken with Wild Mushroom Duxelles & Polenta and Fall Fruit Parfait.
Each of the participants will work alongside Chef Coby to create the meal as he shares techniques, tips and answers any questions.
Participants will receive certificates honoring them for their many sacrifices while their spouses are deployed.
The course is free of charge to attendees, but there are only 20 seats available and will be filled on a first-come, first-serve basis.
The class will take place at TSTC Culinary Academy, North First and Pine Streets, in the T & P Building
For more information or to reserve a seat please contact Scott Davis at 325.235.7491 or firstname.lastname@example.org.