Lunch Box: DIY Panini

Thursday, August 12 | 12:30 PM

Let Curd Nerd Jason Cook guide you through the art of making panini and learn about cheese along the way! Le Petit Cochon (Danish Havarti, Columbus Salami, Gracious Gourmet Tapenade, Ciabatta drizzled with Melina EVOO); Fromage Vert (Basil Pesto brings out the melted, gooeyness of Swiss Gruyere) and Chevre Datz (Montchevr, Twisted Pit Oregano Olive Oil, LeBlanc Balsamic Vinegar, Tomato + Basil).

$20.00 | 5 Spaces Available