Home | Cooking With Chefs | 2007 Courses


Instructor: Liz Lowe, Judy Bunde
Date: May 11-12
Enrollment: Limited to 8
Cost: $260/person, double occupancy; $295/person, single occupancy

Get ready for spring entertaining with a session on hors d'oeuvres and appetizers. We ill use the ingredients of the season along with staples from a thoughtfully stocked pantry to create tidbits packed with flavor.

some will require some preparation time and others will be quick and easy. We'll do items that can be prepared in advance and components that can be frozen ahead and assembled in a few minutes. Finally we will compose a bountiful antipasto platter that with bread and wine could stand in for a light supper all summer long.

Techniques and Tips:
 - Roasted Vegetables
 - Pate a choux pastry
 - Working with filo dough
 - Food processor pastry dough

The weekend includes:

-Late light supper Friday evening when you arrive along with dessert and coffee
-Friday and Saturday nights' lodging in spacious rooms with private bath
-Full country breakfasts on Saturday and Sunday
-Sit-down Saturday night dinner with appetizer, salad, main course, and dessert (alcohol is BYO)
-Saturday afternoon cooking session and all materials; the class recipes
-Time to explore Brandon's shops and galleries