CLASS: Spring Appetizers
Chef: Ellen Clevenger-Firley
Go gourmet with appetizers for spring soirées and gatherings. Ellen Clevenger-Firley, Cooking School Manager, teaches hors d’oeuvre recipes using your ubiquitous spring farmers’ market finds, like bright asparagus and sweet figs. Learn to add spring-inspired appetizer recipes to your repertoire.
Menu: Chilled Avocado Soup with Shrimp; Asparagus with Prosciutto, Parmesan and Pepper in Puff Pastry; Fig and Blue Cheese Savouries; Spicy Shrimp; Chèvre Devils (Medjool Dates Stuffed with Candied Pecans and Flavored Goat Cheese); Escabeche of Tuna on Toast