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Napa Master: Part Deux //

Wednesday, February 28, 6 – 7:30 PM
Location: Minneapolis
Chef: Leslee Miller
Napa, California -- we're coming for ya! Part one of Cooks' resident somm, Leslee Miller's, class 'Napa Master' was such a smashing success, that we're headed in for more. With over 16 appellations to discover inside the Napa Valley, we barely scratched the surface with what the... [read more]

Available
$50.00
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Pasta La Vista, Gluten //

Tuesday, March 27, 6 – 8:30 PM
Location: Minneapolis
Chef: Robin Asbell
When you give up gluten, you may think all those beloved pasta dishes are off the menu. But with Robin's gluten-free pasta, dumplings, gnocchi, sptzle and noodles, GF pasta lovers can rejoice and chow down again. Learn how to make fresh GF pasta, cook dried pasta and noodles... [read more]

Available
$75.00
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Drinking Outside the Box //

Thursday, March 29, 6 – 8:30 PM
Location: St. Paul
Chef: Leslee Miller Mike Shannon
Alternative packaging is the way of the wine world these days; from tall-boy cans to milk carton boxes and beyond; the world of "boxed wine" is no longer limited. Come see why Cooks' resident sommelier, Leslee Miller, is a fan of many of these internationally packaged wines (from... [read more]

Available
$80.00
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Gluten Free Spring //

Tuesday, April 3, 6 – 8:30 PM
Location: Minneapolis
Chef: Robin Asbell
As the warm comfort food turns to bright spring dishes, you may be considering going gluten-free,or you ditched gluten long ago and just want some fresh ideas for spring. Either way, get ready to be GF in delicious style. Chef Robin shows off some simple techniques and knockout... [read more]

Available
$75.00
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Know Your Gnocchi //

Monday, April 16, 6 – 8:30 PM
Location: St. Paul
Chef: Robin Asbell
Want to win friends and influence people? Well, you can always try making them some gnocchi,one of the most lovable foods known to man. You'll learn what gnocchi is (and isn't) and how to make, shape, cook and, of course, eat this mouthwatering mixture to your heart's... [read more]

Available
$75.00
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