Easy Holiday Entertaining 

Cooking Class Hosted by Chef Matthew Thompson

October 24, 2012, Brandeis University

 

Beverage Selection
Pear & Apple White Sangria
Sparkling Water & Assorted Soft Drinks Available Upon Request

 Reception Appetizers (Gathering)
Pumpkin Arancini with Port-Blackberry Sauce
Panko-Breaded Pumpkin Risotto, Port-Blackberry Reduction

Parmesan-Spinach Pinwheels
Roasted Tomato Pistou with Marcona Almonds

 Roasted Squash & Chevre Tarts
Tarragon Emulsion & Balsamic Gastrique

First Course
Local New England Cheese Board
Camembert, Cave-Aged Cheddar, Mohawk Trail Triple Crème Brie,
Sage Derby, Roquefort-Crusted Chevre, & Massachusetts Mountain Gouda
Served with Fancy Lavash Crackers and Seasonal Chutney

 Chef Discussion/Demonstration
Roasted Beet Salad with Peppercorn-Shallot & Cider Vinaigrette
Crumbled Ricotta Salata and & Toasted Pistachios

Oven Roasted Fall Vegetable Medley

Interactive Class
Ravioli/Tortellini Making

Butternut Squash
Tossed in a Browned-Butter & Sage Sauce

Duck & Porcini
Rosemary Demi-Glace

Wine Pairing & Discussion

Assorted Cake Pops
Pumpkin * Cranberry * Cheesecake