Join Chef Mark Rhoades in this hands-on cooking class, where you'll master bold flavors and refined techniques, from perfectly roasted spatchcocked chicken to expertly crafted sides and seafood. With his guidance, you'll learn to balance flavors and textures to create an elegant, restaurant-quality meal.

Menu:

• Honey-Bourbon Roasted Spatchcocked Chicken with Blistered Tomatoes
• Baby Green Salad with Warm Fingerling Potatoes and Salsa Verde
• Steamed Mussels with White Wine, Prosciutto and Orange
• Toasted Broccolini Almandine with Toasted Breadcrumbs