THANKSGIVING APPETIZERS


Create a host of flavorful easy to make appetizers, perfect for any festive occasion!

Saturdays 11am to 2pm
$95.00 per class
November 5-19, 2011

Includes all instruction, food cost, menus, and good eats



Party Foods - Uptown:
The perfect party pleasers
Saturday, November 5, 2011 (11am - 2pm)

Shrimp and Scallop Croquettes
  (Petite shrimp and scallop cakes with ginger-soy dressing)
Zucchini-Goat Cheese and Roast Pepper Roulades
  (Zucchini strips rolled with goat cheese, roast pepper and chives)
Open-Faced Griddled Flank Steak Sandwich
  (Griddled flank steak with caramelized onion, horseradish aioli on sliced baguette)
Cheese Fondue with Crisp Apple Wedges
  (Melted Swiss cheese scented with fresh thyme and white wine)

Simple and Easy Appetizers:
A hit at any holiday gathering
Saturday, November 19, 2011 (11am - 2pm)

Fig Jam - Goat Cheese Bruschetta/Tomato-Basil Bruschetta
  (Toasted baguette slices w/ fig jam and chèvre/ tomato-basil- garlic)
Deep Fried Ginger- Jalapeño Won-Tons with Sweet Chili sauce
  (Won-tons filled with cream cheese, ginger, scallions, jalapenos and deep fried to golden brown)
Marinated Chicken Drumettes with Hoisin Sauce
  (Chicken drumettes marinated in mirin, lime juice, coriander, baked with a hoisin glaze)
Caramelized Onion Puff Pastry Tart (Pissaladiere)
  (Puff pastry tart baked with a bed of caramelized onions, olives and herb de provence)
Baked Pear Wedges Wrapped in Prosciutto
  (Baked pear wedges wrapped in sage and prosciutto with balsamic vinegar syrup)

 
  • Individuals, groups, couples and kids welcome!
  • Book a private group of 6 or more and choose a menu and date that works with your schedule.
  • Classes are limited in size - Call or e-mail to reserve a space:
    415.626.4379, joe@theculinarysalon.com
  • Pay by check made out to Joe Wittenbrook, Google Checkout, cash or billed through Pay Pal