This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Bethany is in the kitchen with Executive Chef Jason Poole from the award winning restaurant Dawson’s Steakhouse. Today, Chef Poole is making Garlic Shrimp with shaved Brussels Sprout Salad with a Lemon Anchovies Vinaigrette. He also has information on Friday’s Silver Oak Wine Dinner on November 13th. A fundraising five course dinner paired with wines.
