Countless occasions arise that call for that special, tasty something meant to satisfy a whole slew of guests while they mingle and socialize. The beauty of the hors d’oeuvres is in the purpose, filling the need for something to nosh on for sustenance and as a social tool that won’t require difficult maneuvering so that you can charm the socks off so and so, muddle over the latest family gossip, or talk business at such and such event with elegant ease. The perfect hors d’oeuvre doubles as a conversation piece, some flavorful sensations to bond over providing stimulation for conversing about how wonderful sensory experiences can be, bringing that party to the next level! Learn how to prepare a dazzling, herbal lemonade thirst quencher primed and ready to be spiked for the right occasion and how to prepare flavor blankets that really take hors d’oeuvres to that ecstatic level such as a black olive herbal drizzle and a preserved lemon-chili chimichurri. We’ll make hors d’oeuvres covering the vegetable kingdom as well as other essentials such as seafood, meat and cheese. All of the techniques for preparation, the puff technique as an example, you will learn in this class you will be able to use to prepare any appropriate small plate or dish for a lifetime to come! After you taste these beautiful hors d’oeuvres you will never fail to host a gathering that doesn’t consider the importance of perfecting hors d’oeuvres that satisfy, stimulate and keep you pulled together to enjoy everyone’s company!
Recipes: Herbal Lemonade & Ouzo Herbal Lemonade; Summer Corn Crab Puffs; Pickled Shrimp & Fennel; Roasted Heirloom Vegetable Ricotta Carrot Roulade with Black Olive Herbal Drizzle; Preserved Lemon-Chili Chimichurri Meatballs; Parmesan Tomato Herb Straws
Class Type: Individual, hands-on cooking class
Class Notes: Find inspiration in the appetizer!
Ashton Keefe is a private chef, caterer, and food stylist in New York. After graduating from Wake Forest University with a BA in English and Entrepreneurship she studied Classic Pastry Arts at The French Culinary Institute. Ashton also contributes to Leslie Sbrocco’s Thirsty Girl, and has written, developed and tested for magazines such as O Magazine and Everyday with Rachael Ray. Check out Ashton’s personal blog Diary of a Sweet Tooth and www.ashtonkeefe.com. Contact Ashton