Program Type:
CookingAge Group:
AdultsProgram Description
Event Details
Presented by Chef Rob Scott
Baked ravioli with a spinach and artichoke sauce, freshly baked provolone and sun dried tomato basil bread; and warmed marbled pound cake with mascarpone, apricot preserves and toasted almonds. No Registration Required. Click on the links under "Attachments" to the right of this page to view the recipes.
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If you have any questions, please call the library at 631-421-4530 or 631-421-4535.