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Learn to prepare a beef tenderloin, stuffed with an herb pesto. Chef Mark begins the night with Zuppa Toscana, a creamy potato, sausage and kale soup. Next up is Shrimp Diablo, wild-caught, peel & eat shrimp with Chile de arbol dipping sauce, is also on the menu. Full course meal and complementary wine complete this class!

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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.