PRESS RELEASE: Vue Restaurant & Lounge
Cooking and Wine Class, Saturday, March 29 at 1 PM
March 11, 2008: For Immediate Release:
Chef Rick Carson details the history and demonstrates how to make fresh pasta and Cannoli while participants enjoy a three course meal paired with Italian wines from Vue’s award winning wine list.
MENU
Fresh mozzarella, grilled romaine, roasted tomatoes and toasted pine nuts with pesto vinaigrette.
Butternut squash ravioli, morels, fresh sage and bresoala
Cannoli with sweet ricotta, orange and chocolate
DEMO, THREE COURSE MEAL & WINE
$35 plus tax & gratuity
For reservations call 330.650.1883
