Courses > Appetizers II

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This course offers a variety of cold, hot, sweet and savory ”nibbles” from around the globe.  Recipes include gougères (French choux pastry), piquant tapenades, marinated vegetables with jalapeno peppers and thyme, easy herb and cheese bread-sticks; a port, a decadent fig and pear compote, and the ultimate antipasto plate.  Entertaining is stress-free with these easy, make-ahead appetizers. 

This course is offered throughout the year by appointment, for groups of 8-10 participants

Thursday, February 9/12 11:00 am - 2:00 pm

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