All About Apples, October 15, 11:00-2:00
We'll start by discussing some different types of apples, and the best uses for them - then we'll get to work! Our sweet-and-savory buffet that will showcase the versatility of different varieties include Baked Brie Crostini with Apple-Cherry Chutney; Butternut-Apple Bisque with Crispy Proscuitto and Croutons; Barley and Cous Cous Salad with Arugula, Roasted Apples, Pickled Onions, Candied Walnuts, Shaved Parmesan, and Apple Cider Vinaigrette; Herbed Chicken Thighs with Apples, Cream, and Dijon; Apple and Sausage Bread Pudding; Apple Crumb Pie Bars; French Apple Cake; and Maple Bourbon Apples (that we'll serve with Vanilla Ice Cream!).
Hands-on, $115
Instructor: Chef Heather Escobar
We'll start by discussing some different types of apples, and the best uses for them - then we'll get to work! Our sweet-and-savory buffet that will showcase the versatility of different varieties include Baked Brie Crostini with Apple-Cherry Chutney; Butternut-Apple Bisque with Crispy Proscuitto and Croutons; Barley and Cous Cous Salad with Arugula, Roasted Apples, Pickled Onions, Candied Walnuts, Shaved Parmesan, and Apple Cider Vinaigrette; Herbed Chicken Thighs with Apples, Cream, and Dijon; Apple and Sausage Bread Pudding; Apple Crumb Pie Bars; French Apple Cake; and Maple Bourbon Apples (that we'll serve with Vanilla Ice Cream!).
Hands-on, $115
Instructor: Chef Heather Escobar
We'll start by discussing some different types of apples, and the best uses for them - then we'll get to work! Our sweet-and-savory buffet that will showcase the versatility of different varieties include Baked Brie Crostini with Apple-Cherry Chutney; Butternut-Apple Bisque with Crispy Proscuitto and Croutons; Barley and Cous Cous Salad with Arugula, Roasted Apples, Pickled Onions, Candied Walnuts, Shaved Parmesan, and Apple Cider Vinaigrette; Herbed Chicken Thighs with Apples, Cream, and Dijon; Apple and Sausage Bread Pudding; Apple Crumb Pie Bars; French Apple Cake; and Maple Bourbon Apples (that we'll serve with Vanilla Ice Cream!).
Hands-on, $115
Instructor: Chef Heather Escobar