Cooking Class with The Iron Rabbit’s Chef Rhett Anderson

With a creative but family-friendly menu that focuses on fresh, local food, The Iron Rabbit has become a favorite of many. Chef Rhett visits BSC and brings with him a menu of popular dishes from his restaurant kitchen. His lovely Spinach Salad with Bacon-Balsamic Vinaigrette, topped with bacon, roasted red peppers, thinly sliced onion and Pecorino-Romano cheese makes an elegant starter. Tequila Chicken is marinated cage-free chicken breast charbroiled and topped with jalapeno salsa in a decadent tequila cream sauce and is served with Asparagus, and Quinoa-Jasmine Rice. Dessert is their much-requested Peach and Raspberry Bread Pudding served with Amaretto cream sauce. Complementary wine pairing. $55