The holiday season is the perfect time to entertain at home, it’s the time of year to come inside, keep warm and create a glow all your own with old and new friends. It’s always fun to meet new people and the holidays are a perfect excuse for that because there never seems to be a shortage of invites filling up your email inbox. This year, learn how to host your own cocktail party by coming to one hosted at the Ger-Nis Culinary and Herb Center. We’ll provide all the tips and recipes for recreating an evening that will be talked about for years to come. Our holiday Mix & Mingle cocktail party comes complete with festive recipes for herbal libations alongside tasty nibbles that will have guests begging for the secrets. We’ll keep it simple, so you don’t have to scramble to make any last minute adjustments and you can focus on your company who will be noshing the night away. Let us provide the tools for singles to gain the confidence and knowledge in order to throw their own cocktail party at home.
Recipes: Cocktails: Cranberry Gin and Tonic, Spiced Apple Cider, Ginger Infused Mulled Wine Quick Bites: Smoke and Spice Almonds, Cumin and Rosemary scented Olives Chips & Dip: Herbed Garlic Pita Toasts with Minty Cucumber and Yogurt, Artichoke Pesto with Parmesan Tortilla Chips One Bite Canapés: Crostini with Blue Cheese and Pear
Class Type: Individual, holiday hands-on cooking class
Class Notes: Learn how to host your own holiday cocktail party
Tessa Liebman was born and raised in Brooklyn and is completely not surprised it has become the culinary Mecca that it is. Her architect (and enthusiastic family cook) father and cookbook author neighbor informed her aesthetic and palate when younger. Later she was inspired while working in the front of the house of restaurants as an undergrad studying art history and sociology; then deciding (with the encouragement of a female chef she worked with) to attend the French Culinary Institute. Since graduating Tessa has worked in restaurants, taught a culinary job training program for underemployed adults and was the Executive Chef at Shiraz Events for two years creating menus and overseeing events for such clients as LVMH, Google, Microsoft and Beyonce.
She is currently working as a Private Chef, consultant, caterer and food stylist. Her articles and styling work have been featured in WSJ Magazine, Epicurious.com and Foto8. She also won a travel research grant from The Culinary Trust in 2007 to Mexico where she spent many summers visiting her grandparents. Travel and art inspire her ideas around cooking and entertaining. Recently she has begun a series of private dinners with her artist friends called Methods and Madness. Contact Tessa