Take your next event to a higher level with the addition of well-prepared hors d'oeuvre in this hands-on cooking class with Chef Shelley. Your revelers will be in for a real treat when you serve them this selection of gourmet pre-meal noshes!
Your lesson in haute cuisine hors d'oeuvre includes a seafood ceviche featuring market-fresh fish and shellfish, spinach and potato wontons robed in a stunning blueberry plum sauce, a pissaladière flatbread tart topped with sweet caramelized onions, and a codfish brandade en croute that's sure to be the hit of the party.
Market fresh fish, shellfish and citrus juices
Spinach and Potato Wontons
With blueberry plum sauce
Pissaladière on Flatbread
With a medley of caramelized onions
Codfish Brandade en Croute