Chef Keith will be preparing a 3-course meal and invites you to come taste his creations and learn some of the techniques and tricks of the trade. Keith will demonstrate how to make the following courses. The fish course will be pan seared Artic char and poached Maine lobster with sautéed spinach, polenta cake, and corn “chowder” sauce. The salad course is roasted golden beet salad. For the entree, pan seared chicken breast with savory herb stuffing, shaved brussel sprout maque choux, whipped sunchokes, and tomato gastrique pan sauce.