Instructor: Chef Mark Clark
Tuesday,11 April, 6:30pm-8:30pm

Come join us as the Big Green Egg hosts an Easter-inspired cooking class. Chef Mark Clark will teach attendees how to make Easter lunch with confidence and will revisit a holiday classic, apricot glazed ham, along with the classic southern sides, including smoked deviled eggs, roasted baby carrots, braised spring greens, buttermilk biscuits and to top it off … a Big Green Egg carrot cake! 

$65 per person

*NOTE - Any cancellation/refund or class transfer requests must be made at least 4 days prior to your class start date.

Limit 20