| Day | | Menu Items |
| | |
| Monday | | Zucchini Ribbons with Roasted Pepper Coulis, Baby Lettuce Beds
of Tabouleh, Caprese Skewers with Balsamic Reduction |
| | These little bites are not only tasty but look amazing. We will also use lettuce as a bed for a great tabouleh bed. Our Caprese skewers will be with a drizzle of reduced balsamic vinegar. |
| Tuesday | | Parmesan Crisps, Spinach and Artichoke Dip, Crostini Workshop |
| | | Always a party favorite, parmesan crisps are a unique blend of crunch and cheese flavor and will serve as a unique way to display our spinach artichoke dip. We will also have a crostini workshop getting creative on the countless ways to make delicious crostini. |
| Wednesday | | Roasted Garlic Decadence Spread, Crab & Gruyere Cheese Nachos, Tartlet Workshop |
| | | Everyone will ask you for your recipe with this delicious roasted garlic decadence spread. But, the true secret is in the proper cooking process which we will teach you. The crab & gruyere nachos will have you going to the market instead of your favorite taco stand. Additionally, we will begin to learn about mini tartlets and how many ways they can be filled. |
| Thursday | | Curried Deviled Eggs, Shrimp Salad on Radicchio with Mango Salsa, Curried Chicken Canapes |
| | | A timeless potluck classic the deviled egg will be covered in today’s class. We will use a piping bag to make our deviled eggs look as good as they taste. A zesty mango salsa accompanies our shrimp salad on radicchio and the wonderful spice curry powder is used to make a delicious chicken appetizer. |
| Friday | | Stuffed Mushrooms & Roasted Red Potatoes, Shrimp Crumples with Chipotle Vinaigrette |
| | | Let’s see how many ways we can learn to stuff our mushrooms and red potatoes. The only limit will be your imagination we will provide you with the techniques to make them taste delicious. The shrimp crumples will be accompanied by chipotle vinaigrette. |
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| All menu items subject to change. |
