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Chef Mark’s favorite way to roast a whole chicken. Every piece is evenly roasted and comes out juicy and tender! Chef mark combines this technique with another of his favorites, cedar planks to impart a bit more flavor! This meal is also prepared with Leek and Parsnip Soup and Roasted Garlic Potatoes, Carrots and Brussel Sprouts. Complimentary wine is served with this class meal.

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.