Sign up now for hors d’ouevres cooking class


Verrill Farm chef Kevin Carey talks turkey at our last cooking class.

Because our first class has sold out, chef Kevin Carey has added a second “Hors d’Ouevres Cooking Class,” which will be held on Thursday, Dec. 3 from 6:30 to 8:30 p.m.

Kevin’s class, which is 50 percent instruction and 50 percent participatory, will show you everything you need to know to make some amazing hors d’ouvres – perfect for holiday entertaining.

We snuck into the kitchen and begged Kevin for a peek at the class menu, which will include:
  • Baked brie with pistaccio and fig puff pastry
  • Clams casino
  • Baked filo cups with ricotta and spiced pecans
  • Flank steak on foccacia
  • Spinach and artichoke crostini
  • Butternut and cheddar cheese filo
  • Goat cheese, fig and butternut crostini
  • Sea scallop and scallion noodle cakes
  • and there’s more…believe it or not!
Call us soon (978 369-4494) to register for this class, which is sure to sell out.  In addition to the instruction, participants get to sample as well.
Registration is $30 per person.

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