W-FA539 Summer Appetizers with Chef Craig Tinling

Fried cheese risotto (Arancini)

Bruschetta with slow roasted shallots and goat cheese

Artichoke tapenade polenta parm base

Belgium endive chicken salad with cheese mousse

Phyllo cups with cream cheese mousse date compote

Tuition: $75

Material Fee: $15

Lab Fee: $15

Time: 6pm - 8pm

Ages 17 and up

Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Substitutions to menu cannot be made the day of class.