Cooking with the Vienna

"Frenching" a rack of lamb is a form of butchering the rack; then it will be dressed, crumbed and cooked to perfection.   A Dijon mustard demi-glaze will complement the lamb. (1 class)  

Date: Weds, January 28, 6:30-8:30 PM   

Fee: $25/$20*   

Instructor: Chef Jonathan Krach, owner of The Vienna