Kicking Up the Kabobs

Thursday, June 9
Time: 5:30p
Cost: $60/person
Chef: Holly Duncan with Culinary Innovations

Easy to make and always delicious, kabobs are a perfect way to serve a full dinner on a stick! Chef Holly will share her secrets for kabobs that stay moist and flavorful. Limited cash bar available.

Menu: roasted garlic ranch chicken with avocado ranch dip, steak potatoes and mushrooms with bourbon maple balsamic, shrimp boil kabobs with spicy bourbon glaze, and banana split kabobs with homemade vanilla no-churn ice cream with spiced rum caramel drizzle
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