Event Details:
Thursday, June 23, 2022
1:30pm - 2:30pm PDT
This event is open to:
SRWC Employees
Attend an in-person cooking conversation at Cardinal Brew on Thursday, June 23 from 1:30 to 2:30 p.m. with R&DE executive chefs William Montagne, Terry Braggs and Dillon Campbell as they share the origin and cultural significance of featured dishes, as well as preparation techniques and tastings.
If you have any questions or accessibility requests, contact srwc_events@stanford.edu.