Hors d'Oeuvres Workshop

Culinary · about 45 minutes

A chef instructor from the California Culinary Arts Institute takes a small group through four small plates: something on toast, something wrapped, something on a skewer, and one sauce that carries all three. You work your own station, plate your own, and eat them standing up the way people actually eat this food.

For anyone who has hosted and served chips out of the bag. No knife skills are assumed, though you will leave with some. Recipes go home on paper, written out twice: scaled for a crowd, and scaled for four people on a normal weeknight.

Hosted with California Culinary Arts Institute.