Join me in person at the Hillsdale General Store as we take a little excursion to the Mediterranean seaside for apéritif and amuse bouche.
We will make two drinks – a Negroni Sbagliato and an Aperol Spritz. Then I will demonstrate how to make some savory and surprisingly simple snacks to go with. One of these – the Gougères – will utilize pâte à choux. Pâte à choux is the delicate, super versatile puff pastry you’ve had in profiteroles, but it’s also delicious in savory dishes. You will sip and eat everything we make in the class and leave transported and inspired.
Besides the drinks, you will learn to make:
– Homemade Potato Chips with Rosemary
– Gougères with shallots, Rosemary, Gruyère and Dijon
– Walnut and Sundried Tomato Pesto Tartines
Important Information regarding our Covid19 Protocols:
This will be a live, in-person class limited to ten attendees. Masks will be optional. In order to attend, all students MUST be vaccinated for Covid19. Your registration for this class is a confirmation that you are vaccinated, but, you must also bring proof of vaccination on the day of the class in the form of a NY State Excelsior Pass (printed or on App) OR, a CDC Covid Vaccination Record Card. You will receive emailed reminders about this before the class. If you arrive without your vaccination documents you will not be admitted into the class, and we will be unable to offer a refund. So please, bring your documents on class day! It’s very important to us that everyone feel safe and comfortable as we restart our in-person cooking classes.
The instructor and assistant will be vaccinated and may or may not be masked. It is your choice whether to remain masked during the class. With all participants being vaccinated we feel there will be a level of comfort and we can focus on cooking.