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Chef Mark prepares this Italian speciality. Thin chicken cutlets and sage leaves are wrapped in prosciutto, pan-fried and served in a lemon wine sauce for this quick and easy main dish. Risotto Milanese with saffron and asparagus complete this meal. Class includes dinner and complimentary wine.


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All prices are per person. Payment is required to reserve classes.

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.