Cooking Class

"Things to do for planning your nextThanksgiving/Christmas Party Ideas" 
Presented by Barry Klapish, Chef 
(Featured in the October 18, Bay City Times) 

  • Hor D'ourves 
  • Smoked Salmon Mousse wrapped in Smoked Salmon with MicroGreens 
  • Basic Herb Oil 
  • How to season food properly Hot vs. Cold food 
  • Making a platter of fruit 
  • Crockers & Bread with Bourson Cheese, Kalamata Olive Puree andItalain Tomato Salsa (Bruschetta) 
  • Shrimp on a fork 
  • Pasta on a fork 
  • Knife Skills 
  • Knife Sharpening 
  • Basic Presentation 
  • Wine, Martine & Spoon Usage 
  • Cream Cheese with Raspberry Vinaigrette in Spinach Tortilla withSalami and Spinach 
  • Pepper Grinding 
  • Sea Salts 

Please bring your Chef/French Knife, Paring knife, and SharpeningSteel if you have one or the knives you ALWAYS use for cooking 

Nicole Ferguson 
Heather Stellow

Name Sales End Price
General Ended $25

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