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Join Chef Mark on the Santa Fe Trail! Inspired by Sara and Mark’s visits to New Mexico, this class menu features a fried green tomato stack with apple, bacon and pomegranate sauce. Chef make’s a juicy, seared ribeye steak with fresh roasted Pueblo chilis and topped with Mexican cheese. Crispy Potato and corn Rojo round out the menu. This class includes dinner and complimentary wine

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.