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Join us in the kitchen to make Provençal pissaladière, Provence’s version of pizza, and soccas, a type of rustic flat bread or pita, made with different flours and baking styles with delicious results and a variety different flavors. You don’t want to miss it. Eat, drink and be merry!

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.

As this class is in-person, we require all attendees to be vaccinated against COVID-19. This class requires at least 6 participants.