Take a Long Lunch with Chef Mark Haskell to learn the basics of Bánh Xèo, or Vietnamese Rice Crepes. These crispy, lace crepes are filled with shrimp, grilled pork and bean sprouts and served with fresh herbs and sauces.

Chef Mark Haskell’s career has taken him to kitchens in Europe, Asia, South America and the US. A native of the South Carolina Lowcountry, he has an affection for Southern cooking and gardening, and he applies his international flair to these traditions. He was knighted a Chevalier to the Confrérie de Vin de Saint Vincent for his work promoting organic and biodynamic food in the Côtes du Rhône region of France.

A minimum of 4 students is required for this class to occur.  Registrants will be informed if the minimum is not met.