Make seasonal appetizers and learn party planning tips and tricks during this 1.25 hour hands-on class.
On the fall/winter menu is Black Pepper Salmon Kettle Chips with Caper and Lemon Creame Fraiche, Pears with Spicy Peanut Chutney, Wine-soaked Sun dried Tomato and Avocado Crostini, and Sweet Potato Canape with Brussels and BaconWe can set up the class anywhereEveryone gets a chance to make three appetizers and taste four.Pears with Spicy Peanut ChutneyWine-soaked Sun dried Tomato and Avocado Crostini, Black Pepper Salmon Kettle Chips with Caper and Lemon Creame Fraiche,Sweet Potato Canape with Brussels and Bacon
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