Want to entertain for the holidays, but cooking a big meal seems a bit daunting? Here's an idea: host a cocktail party. Whether you call them hors d'oeuvres, tapas, appetizers, canapés or pintxos, bite-sized foods are fun to prepare and an elegant way to accommodate a mix of dietary preferences. And much of the cooking can be done ahead, so you'll actually enjoy the party, too.

I will share a wide array of recipes from her treasured collection. We'll keep things playful with mini Chicken Tostadas and Smoked Trout on Potato Crisps. Put a new spin on the classics with Apples on Horseback and vegan Porcini Pâté. We'll also show you how to make bubbly champagne cocktails to keep the party rolling.

You will enjoy hearty appetizers and drinks throughout the class, sharing a continual feast with your classmates as each dish is finished. We'll share lots of ways to plate & present, and you'll soon be serving up your creations in grand style.

$145

Menu

Deviled Eggs

Tostadas de Tinga Poblana

Apples on Horseback

Lamb and Pine Nut meatballs
with a Spicy Kale Dipping Sauce

Polpettine di Tonno e Patate con Salsa Verde
(Crispy Potato & Tuna Cakes)

Porcini and Pecan Paté

Smoked Trout Rillettes
on Potato Crisps

Spinach & Feta Spanakopita

Hazelnut Thumbprints
with Blue Cheese

Bubbly Winter Cocktails