When traveling the world, sometimes the best meals are found in the streets – from food trucks, carts and stalls. In the Street Food series, Chef Mark Haskell will take you on a tour of the back alleys and busy streets of faraway countries.

In this workshop, you’ll tackle Arancini (risotto balls) stuffed with Mozzarella + Prosciutto.

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.

All participants will receive a link to the video recording of the class.