Get ready for the Regional Semi-Final Event! Join us for the Best Butcher and Fishmonger Face-Off right here in our own store. We will host 5 stores and the best will continue on to the next round. Come for samples, healthy competition and give-aways. This is an event you won't want to miss!

Few things are as evocative as fresh herbs, which manage to be both earthy and elegant at the same time. And for those of us on a perpetual path to better eating, herbs represent a natural way to add nonfat flavor. Trying to cut down on salt? Seeking new ways to boost the flavor of a sauce or dress up a salad? Look no farther than your own garden. We’ll explore the exquisite simplicity of fresh herbs as we offer a primer on the most common herbs used in cooking and look at ways they can utterly transform a dish. You’ll also learn the basics for growing and caring for an herb garden. Students receive one herb to plant in their home garden. MENU: Butter Lettuce & Avocado Salad with Spring Herbs & Fresh Chèvre; Chicken with Tarragon Sauce; Ancho Chile Grilled Shrimp & Grass-Fed Beef with 3-Herb Chimichurri Sauce.

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If you haven’t got an Italian mamma to teach you how to make pasta at home, join us for a hands-on experience of the process! Making your own pasta is deeply satisfying, surprisingly easy, and the results are delectable. Students learn the techniques for making a basic pasta dough; using a pasta machine to roll and cut fettuccini, pappardelle, and pasta sheets for ravioli; cutting and filling ravioli; making and shaping gnocchi; and preparing pasta sauces. At the end of class, we’ll sit down to an Italian pasta feast. Students leave with the skills and recipes to make these Italian classics at home. Wines from Italy will be served. MENU: Fettuccini with Prosciutto, Cream, & Nutmeg;  Potato Gnocci with Rustic Tomato Sauce; Pumpkin Ravioli with Sage-Brown Butter Sauce; and Pappardelle with Bolognese. $59

Registration -  click here to register