Saturday April 3rd 4-7pm
Bright, fresh and made for sharing! Learn to a prepare a menu of springtime appetizers and little bites. The focus is on fresh flavors.-from favorites as spinach and feta phyllo triangles, smoked salmon and dill canapés to classic rumaki and walnut goganzola potato sliders, After this workshop, you’ll be able to make a full spread to impress
Saturday April 3rd 4-7pm
Bright, fresh and made for sharing! Learn to a prepare a menu of springtime appetizers and little bites. The focus is on fresh flavors.-from favorites as spinach and feta phyllo triangles, smoked salmon and dill canapés to classic rumaki and walnut goganzola potato sliders, After this workshop, you’ll be able to make a full spread to impress