Hors d’ oeuvres are the first taste people get when arriving for a party. They are a wonderful way to showcase what’s fresh from the garden or looking good in the cheese or meat case. It’s fun to be able to explore different cuisines and flavors in small bites. In this class we will increase your repertoire of finger foods that can be easily passed or stationed on a table for party time. You’ll learn a variety of vehicles for ingredients you’d like to utilize based on the season. You will also learn how some key baking skills can help elevate your hors d’ oeuvres menu. We will discuss the different components that make a great bite and how to plan for a well rounded selection. This class is taught by one of our resident chefs: Alyson Flemming.
Dishes may include:
Gougeres, oven roasted tomatoes, crispy prosciutto, arugula pesto
Mini savory tarts of caramelized onion, feta and olives
Mushroom crostini
Lamb meatball, herby ricotta, cucumber
Fried eggplant rounds with peperonata
Crispy wonton, sesame crab salad
*All events include a full lunch
A bit about Alyson: Alyson started cooking in professional kitchens at the age of 16. She’s enjoyed all aspects of the culinary world. She’s been a line cook, sous chef, pastry chef, bread baker, restaurant owner, private chef and a caterer. She loves food and everything that goes into creating a beautiful meal. When she’s not cooking she enjoys gardening, hiking, eating at the great restaurants in Maine, traveling, spending time with cats and dogs and being in or near the ocean as much as possible.