Savory European Tartes, Pasties, Galette & Dumplings/ (115.) per person/ 3-hour class
A creative and lavish bounty of savory European tartes, pasties, dumplings and galettes...Yum! Great For Parties!
Alsace Tarte Flambée (Flammkuchen)
Alsatian tarte with caramelized onions, crème fraîche and bacon in a thin pizza style crust.
English Cornish Pasties (Cornish Pastry)
Cornish pastry filled with minced beef, rutabaga, carrot, onion, potato and herbs.
Swiss Chard-Chèvre-Tomato Galette
Puff pastry tart with Swiss chard, potato, rosemary, chèvre, and roasted cherry tomatoes.
The Global “Hot-Pockets”/ (115.) per person/ 3-hour class
Learn to make this delicious variety of scrumptious handmade savory pastry pockets from around the globe!
Polish style dumplings filled with potato, cheese, sour cream and chives, sautéed with onions and browned butter.
Tri-folded savory pastries, filled with peas, potato, cumin and garam masala, deep fried and served with raita and mango chutney.
Argentine style savory pastries filled with cooked ground beef, mirepoix and seasonings-baked to a golden brown.
Retro Mod-Fondue Party! (125.) per person/ 3-hour class
Break out the fondue sets and let’s create this funtabulous combination of mouthwatering, retro-mod, melty-cheesy party fondues with all the tantalizing accoutrements!
Classic Swiss Fondue
A tantalizing blend of Gruyère and Emmentaler Cheeses, melted together with Kirshwasser, white wine, garlic, nutmeg and black pepper. Served with crusty French bread, tart apple wedges, boiled new potatoes, cauliflower and walnuts!
Fonduta con Tartufi (Fontina and Black Truffle Fondue)
Fontina and Italian Truffle cheese melted together with white wine, porcini mushroom powder, fresh ground white pepper and truffle oil. Served with crusty French bread, artichokes and button mushrooms.
Fondue de Queso a la Cerveza
A blend of Manchego and Monterey Jack cheeses melted together with smoked paprika, lager beer, garlic, cumin and fresh oregano. Served with roast poblano peppers, jalapeños and corn tortilla chips.
Bonus: Chocolate Fondue
Bittersweet Belgium chocolate Fondue with strawberries, pretzel bits, mini marshmallows and apple wedges.
Mediterranean Tapas/ (125.) per person/ 3-hour class
Crostini di Fave e Pecorino (Italy)
Crostini with fava bean puree, mint chiffonade, pecorino cheese and truffle oil.
Zaalouk (North African)
Roasted eggplant-tomato-pepper-olive oil dip with chilies, fresh parsley and crusty flatbread.
Manchego cheese and Aleppo peppper “choux” puffs.
Crevette a la Marocaine (Southern France-Morocco)
Shrimp sautéed with garlic, ginger, paprika, tomato and coriander.
Apps & Hors d’oeuvres/ (125.) per person/ 3-hour class
Crostini and Bruschetta
Toasted baguette slices w/ tasty toppings: mini croque Madame, fig jam & chèvre, tomato-basil etc...
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.
Rum-Marinated Chicken Drumettes
Chicken drumettes marinated in rum, lime juice, coriander and roasted to golden brown.
Caramelized Onion Puff Pastry Tart (Pissaladière)
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.
French Hors d’oeuvres/ (125.) per person/ 3-hour class
Choux puffs baked with chives and gruyere cheese.
Champignons Farcis au Crabe
Stuffed mushrooms with crab, garlic, parsley and a crunchy bread crumb-Parmesan topping.
Croustade de Crevettes et Asperges
Sautéed asparagus, shrimp, tarragon, cherry tomato crostini.
Tarte a la Oignon
Puff pastry, currants, feta crumbles, onions and pine nut tarts.
Amuse-Bouche/ (125.) per person/ 3-hour class
Fun to make oven baked flat breads with a variety of tasty toppings: roast veggies, pesto, herbs, sundried tomatoes, olives, cheeses etc..
Bacon Wrapped Garlic Prawns
Marinated garlic prawns wrapped in green onions, bacon and baked to crispy brown.
Walnut-Cheddar Cheese with Mango Chutney
Combination of sharp cheddar and cream cheese, rolled in walnuts with mango chutney and served with crackers.
Deep Fried Sweet Potato Won-Tons with Roast Garlic Cream
Won-ton filled w/ sweet potato puree and roast garlic cream sauce.
Vegetable Brunoise Filled Cucumber Cup
Diced carrot, celery, onion and sweet bell pepper in a tangy vinaigrette spooned into cucumber cups.
The Crowd Pleasers/ (125.) per person/ 3-hour class
Smashed Potato Crisps w/ Crème Fraiche Sauce
Bite-sized, boiled & smashed then baked red-bliss potato crisps, with crème fraiche topping.
Prosciutto wraps filled with baby lettuces, shaved parmesan and olive oil dressing.
The Waldorf Astoria
Apple, walnut, celery and blue cheese sauce on endive spears.
Chickpea Hummus with Vegetable Medley
Homemade chickpea-tahini hummus with flat bread crisps and fresh vegetables.
Warm Marinated Olives
Mixed olives gently warmed in olive oil infused with orange zest, rosemary and garlic.
Party Foods/ (125.) per person/ 3-hour class
These elegant bites are perfect for the dressed up or dressed down gathering
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.
Brie Fondue with Crisp Apple Wedges
Apple wedges dipped in melted creamy brie infused with fresh sage and white wine.
Savory European Appetizers/ (125.) per person/ 3-hour class
Alsace Onion-Bacon Torte
Caramelized onion-bacon-custard torte, baked in a flaky pie crust.
Endive spears filled with goat cheese, apple and toasted walnuts.
Baked puff pastry shells filled with Sherried mushrooms, shallots and fresh thyme.
Crab and Shrimp Crostini
Fresh crab, shrimp, green onions, pimiento, lemon and avocado on toasted buttered crostini.
A Festive Holiday Gathering/ (115.) per person/ 3-hour class
Spiced Apple Cider
Warm apple cider with allspice, cinnamon, orange rind, clove and star anise.
St. Andre-Fig-Onion Flatbread
Griddled flatbread with St. Andre cheese, poached figs and caramelized onions.
Bouchées aux Champignons
Petite puff pastry cups filled with a sherried-mushroom-shallot ragout.
Potato Crisps with Smoked Salmon and Mascarpone
Crispy "smashed" potatoes topped with mascarpone, smoked salmon and chopped chives.