Join Chef Joseph Mitchell, Director of the Culinary and Hospitality Institute at Jefferson State University, as he shares healthy cooking techniques and the intersection of culinary arts and nutrition. The menu includes Kale, Cashew and Cranberry Pasta Salad; Malaysian Chicken Satay with Brown Rice Pilaf and Spicy Peanut Sauce; and Seasonal Fruit Napoleon. Bring a bottle of wine and enjoy this delicious dinner. The cost is $25 per person. Please call 408-6600 for reservations. Limited seating available. Childcare available with advanced specified reservations.