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Cape Cuisine - Puffing it Up: Croissants and Puff Pastry

Session 2 with Mark Kalla

Registration REQUIRED. There are two sessions of this class. You may only register for one session. Attendees are encouraged to bring food safe containers to bring samples home.

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This class will be on December 3rd and repeat on December 17th. You may register for ONE of the dates for this class. Attendees are encouraged to bring food safe containers to bring samples home.

We will explore making napoleon, vol au vent, and butter and chocolate croissants.

Mark Kalla is retired chef, formerly the head chef at Green Cuisine Restaurant in Stone Harbor, and had his own restaurant, The Barrier Island Inn. He has also been the executive chef at The Backyard Restaurant and later for Fish Tales, as well as Head Chef and Sommelier at Natali Vineyards.

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