COOKING WITH LAMB | Chef Mary Clare Griffin

Basque Piment d’Espelette Lamb Rack with Moroccan Apricot Almond & Pomegranate Israeli Couscous

Mary Clare Griffin traveled to Europe with her son Gabriel more than a dozen times this past decade, immersing themselves in food culture, history and cooking classes while gathering stories and recipes for her forthcoming book exploring the connections between food, grief and love. Mary Clare has been a high profile private chef and caterer in the WRV for 34 years in addition to being an author and Seminarian trained bereavement counselor. Her son Gabriel will join her for this colorful cooking demonstration!

*This class will be a mix of hands-on learning and observing with a scrumptious lamb meal at the end!

Please let us know if you have any special needs we should be aware of for you to attend this event.