"It all started for me with a Bundt pan," says class attendee Carole Kubak, of Bloomington.
"I came to learn how to make crepes because that's what we always used to go out to eat."
The evening's menu for The Factory Store cooking class on Jan. 17:
- Goat Cheese and Prosciutto Danish Ebelskivers;
- Balsamic-Braised Beef Short Rib Crepes with Roasted Garlic and Parsnip Yukon Gold Mashed Potatoes and Brown Sugar-Glazed Carrots;
- Sauteed Butter Rum Pineapple and Banana Crepes topped with Spicy Bourbon Caramel Cream Sauce with White Chocolate and Spiced Pecans.
This was a night that went way beyond your basic Bundt. And the good news is that more yummy classes are coming soon.