Elegant & Easy Holiday Appetizers with Geoff Felsenthal
Elegant & Easy Holiday Appetizers
It’s holiday season and who doesn’t want to create easy, elegant appetizers that will be enjoyed by everyone. Come join us at SVCI and learn how to work with fresh dry-pack scallops, cold smoked salmon, luscious caviar and classic blinis, beautiful blue crab and one of Italy’s best kept secret the ultra-creamy robiola cheese from the Stracchino family made with cow, sheep and goat’s milk.
Demonstration & Tasting
Techniques Taught
Searing
Working with puff pastry
Roasting
Shallow frying
Sautéing
Recipes
Seared Scallop Tart, Avocado, Chili Crunch
Blinis with Smoked Salmon, Crème Fraiche and Caviar
Crab Fritters, Charred Scallion, and Old Bay Tartare Sauce
Wild Mushroom Tartine, Robiola Cheese
$135 (Tax Included)
Beverages available for purchase
Elegant & Easy Holiday Appetizers
It’s holiday season and who doesn’t want to create easy, elegant appetizers that will be enjoyed by everyone. Come join us at SVCI and learn how to work with fresh dry-pack scallops, cold smoked salmon, luscious caviar and classic blinis, beautiful blue crab and one of Italy’s best kept secret the ultra-creamy robiola cheese from the Stracchino family made with cow, sheep and goat’s milk.
Demonstration & Tasting
Techniques Taught
Searing
Working with puff pastry
Roasting
Shallow frying
Sautéing
Recipes
Seared Scallop Tart, Avocado, Chili Crunch
Blinis with Smoked Salmon, Crème Fraiche and Caviar
Crab Fritters, Charred Scallion, and Old Bay Tartare Sauce
Wild Mushroom Tartine, Robiola Cheese
$135 (Tax Included)
Beverages available for purchase
Elegant & Easy Holiday Appetizers
It’s holiday season and who doesn’t want to create easy, elegant appetizers that will be enjoyed by everyone. Come join us at SVCI and learn how to work with fresh dry-pack scallops, cold smoked salmon, luscious caviar and classic blinis, beautiful blue crab and one of Italy’s best kept secret the ultra-creamy robiola cheese from the Stracchino family made with cow, sheep and goat’s milk.
Demonstration & Tasting
Techniques Taught
Searing
Working with puff pastry
Roasting
Shallow frying
Sautéing
Recipes
Seared Scallop Tart, Avocado, Chili Crunch
Blinis with Smoked Salmon, Crème Fraiche and Caviar
Crab Fritters, Charred Scallion, and Old Bay Tartare Sauce
Wild Mushroom Tartine, Robiola Cheese
$135 (Tax Included)
Beverages available for purchase