Spring Lamb | Kitchen Chicago | Food Events | Chicago Reader
This is a past event.

Spring Lamb

When: Thu., April 21, 10:30 a.m.-1 p.m. 2011
Price: $35-$45
brownpapertickets.com/event/165616
Viktorija Todorovska, who taught food critic Mike Sula to make Pugliese-style pasta for a recent article in the Reader, offers a class on preparing spring lamb with peas, a southern Italian Easter tradition. Slow Food Chicago sponsors this event; the meat is courtesy of Mint Creek Farm.

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