The next time you'd like to elevate a simple weeknight meal of chicken, this is the one to try. The subdued bite and firm texture of preserved lemon and Castelvetrano olives enrich the pan sauce.
WHEN: Tuesday, March 6
TIME: 11:30 a.m.-12:30 p.m.
INSTRUCTOR: Lindsay Smith
COST: $10 Member; $15 Non-member