With holiday cocktail party season approaching, add a few upscale appetizers to your repertoire! Join Chef Christina Muzzi for a seven-course tasting menu showcasing the art of the “canapé,” bite-size works of art.
DurationWith holiday cocktail party season approaching, add a few upscale appetizers to your repertoire! Join Chef Christina Muzzi for a seven-course tasting menu showcasing the art of the “canapé,” bite-size works of art.
Starting off with a round of proscuitto-wrapped pears, marinated shiitake wontons and sweet potato latkes with chimichurri and followed by five-spiced chicken meatballs and veal sliders, topped with pink tzatziki. The demonstration finishes off with a coffee granita and chocolate- coated mandarins for dessert.
About Us
Ever been to Paris? Join me as I take you through my journey from Lyon to Paris. Learn how to make a proper chicken liver pate with wildberry jam and toast. We will jump into pairing foie gras with local duck breast, asparagus and a wine reduction.
We will show you how to make a traditional French onion soup
Red Wine Braised Chicken, Pomme Persillade, Garlic Sauteed Kale & Crepes Suzette
The Basic Cuisine program opens the door to the adventures of French cuisine
The class will focus on simple techniques that are used in French restaurants
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