Hors d'Oeuvres for Holiday Parties
Tuesday Nov 10th 6:30pm-8:30pm, 2015
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Learn to make a selection of hors d’Oeuvres perfect for the holidays, or any time of year. Explore the Art of the Mini Tart with combinations including bacon & leek, butternut squash & gruyere, and beet & goat cheese. Chef Valentine will also share recipes for cocktail crabcakes with caper aioli, potato pancakes, and a smoked salmon duo of Philadelphia roll and canapé. Call to Register: 978-263-1955 Cost: $50 Mark Valentine is a personal chef in the Metrowest area. He was classically trained in France, and has cooked in Paris, San Francisco, Portland, Nantucket, and Boston. A graduate of UMass Lowell in History and trained in classical French cuisine at the renowned cooking school La Varenne Ecole Du Cuisine in Paris, France, Mark combines his classical training with Asian and Southwestern influences to create a cuisine that is uniquely American and distinctly his own.
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