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Published on Jan 21, 2011
Watch as Executive Chef Bernard Guillas and Chef de Cuisine Ron Oliver teach guests how to cook the evening's menu followed by a three-course dinner featuring Lobster Salad Gourmande Du Gros, Marrakech Spiced Lamb Tagine, Sardinian Almond Biscotti Torte. Check www.MarineRoom.com for dates of the next Marine Room Cooking Class & Dinner.