Tangled Up in Bleu with Chef Brian Bossert of Tria Restaurant, North Oaks, MN: Sunday, July 29th 3:00-5:30 p.m.

Recognized as one of the “Twin Cities Best New Restaurants” by Minneapolis/St. Paul Magazine, Executive Chef Brian Bossert of Tria Restaurant, Bar & Market encompasses the restaurant’s motto of “Warm. Fresh. Real.”  From the seasonal, made-from-scratch, fresh food, Chef Brian creates innovative, fresh dishes.  From the friendly service to the warm and inviting ambience of Tria, Chef Brian puts some of his “warm heart” into each of his creations.  And from the real commitment of creating a delightful dining experience for his guests, Chef Brian offers a real look at Midwest culinary at its best.  At this class, Chef Brian will again bring “Warm.  Fresh.  Real” to the table by creating a variety of dishes featuring Carr Valley’s blue cheeses, including Baraboo Blue Savory Cheesecake, Smoked Ba Ba Blue Poached Pear Salad, Black & Virgin Pine Native Blue Manahattan Steak, and Billy Blue Cheese & Fudge Ice Cream.  To learn more about Tria Restaurant, Bar, and Market, go to www.triarestaurant.com