Spend an evening enjoying the mutual trust and camaraderie between friends Jan Reid and Matt Sassman as they flex their culinary muscles to create a tantalizing array of appetizers great for any gathering. Take a seat at the counter as they amuse you with their banter and prepare Asian salmon bites with spicy sauce, pear-brie-arugula skewers with balsamic glaze, homemade parmesan-pepper spritz crackers, garlic cheese bread dip, mini chicken spiedini skewers, and mini Cuban ham-Swiss cheese sandwich skewers with pickles.

A big welcome back to chef Adam Lambay, as he shares vegetarian dishes that would be great for appetizers or starters at a holiday gathering, plus a fabulous pear upside-down cake. Enjoy eggplant fries with red pepper ketchup, roasted broccoli and garlic herb spread served with multigrain crackers, a whole wheat pita pocket filled with autumn spiced butternut squash and kale with a tofu emulsion, and a native American Three Sisters stew loaded with vegetables and beans in a vegetable broth with herbs.

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This hands-on class will teach how to make and bake classic French pastries. Learn how to roll out and fold into many flaky layers homemade buttery puff pastry and croissant dough. These delicious doughs will be baked into croissants, pain au chocolat, cream horns, palmiers, pinwheels, cheese straws, kouign amann - individual flaky Breton butter pastries, and other scrumptious desserts. #weekday