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Chicken Dijon & Broadway Pea Salad- FULL – Please call 509-328-3335 for Waitlist Info

January 7 @ 2:00 pm - 3:30 pm

Sunday, January 7 at 2:00 pm:- FULL – Please call 509-328-3335 for Waitlist Info

Class: Chicken Dijon and Broadway Pea Salad

Instructor: Chef Mark Steinmetz

Description: Chef Mark will show you how to make Clinkerdagger’s Chicken Dijon. Served on mashed potatoes with balsamic dressed spinach, then garnished with fried string potatoes and Dijon mayo. Additionally, he will reveal the secret to making Broadway Pea Salad that consists of petite peas, snow peas, bacon, red onion, water chestnuts, etc. You have to come to find out the rest! Just know you will get to eat an amazing dinner with this class.

Class Limit: 16             Class Style: Presentation*          Class Cost: $45              Class time: approx. 1 – 1.5 hours


Note: Classes are all approximately 1 hour to 1 & 1.5 hours unless otherwise noted!

*Presentation Style Classes include: Printed recipes, class-room style instruction with visual screens,

Q & A time, and good-sized samples of food.

(Please note – there is no hands-on participation in a presentation style class unless otherwise noted!)

*Hands-On Style Classes include:  Smaller class size, more personal instruction, actual participation in some of the preparation, printed recipes, Q & A time, and food sampling. Hurry – Classes fill up fast.  Please call to register!

Phone:  509-328-3335  Address: 621 W Mallon #416 (The Flour Mill)



January 7
2:00 pm - 3:30 pm
Event Categories:


The Kitchen Engine
621 W Mallon #416
Spokane, United States
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