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Planning a Holiday dinner? Let Chef Mark help, with the last in a mini-series of Holiday Prep classes! Learn how to make this elegant meal, step-by-step! Broiled beef tenderloin filets are topped with buttery crabmeat, fresh asparagus and creamy Béarnaise sauce accompanied by roasted potatoes. This evening includes dinner and complimentary wine!

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No refunds, but class credit is available if cancellation is within 7 days of class.

ECS reserves the right to cancel a class if there are not enough participants. In case of cancellation, participants will be notified by email. ECS will offer a refund or class credit towards a future class.