Making Brunch With St. Patrick’s Day Leftovers | McClure Multigenerational Center | Food & Drink | Seven Days | Vermont's Independent Voice

Food & Drink

Making Brunch With St. Patrick’s Day Leftovers

When: Thu., March 23, 5:30-7:30 p.m. 2017

CANCELED. Home cooks take the saying "waste not, want not" to heart by transforming Irish soda bread, corned beef and cabbage into French toast and Reuben sandwiches.

Price: $5-10; preregister.

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