When traveling the world, sometimes the best meals are found in the streets – from food trucks, carts and stalls. Chef Mark Haskell will take you on a tour of the back alleys and busy streets of faraway countries.
In this workshop, you’ll be making and tasting:
Arancini (risotto balls) stuffed with Mozzarella + Prosciutto
Polpette (meat croquettes)
Chef Mark Haskell’s career has taken him to kitchens in Europe, Asia, South America and the US. A native of the South Carolina Lowcountry, he has an affection for Southern cooking and gardening, and he applies his international flair to these traditions. He was knighted a Chevalier to the Confrérie de Vin de Saint Vincent for his work promoting organic and biodynamic food in the Côtes du Rhône region of France.
A minimum of 4 students is required for this class to occur. Registrants will be informed if the minimum is not met.