When: Tue., Dec. 2, 6:30-8:30 p.m. 2014
Easy holiday hors d’ oeuvres that 'wow' and are perfect for any gathering. Learn how to prepare these crowd- pleasers that will leave people talking for days. Cherry and Brie Turnovers, Beet Bruschetta with Burrata and Sage, and Polenta bites with pulled Pork and Parmesan. Chef Jay Mullins, at Golden Brown Co Catering, strives to use fresh, sustainable and locally sourced ingredients, whenever possible. He believes in maintaining a harmonious relationship among food that is simple, real, and deliciously wholesome.
Price: $32 & $8 materials fee