If dips and cocktails are high on the priority list for fun, join Lydia Gwin for a lively night in the kitchen starting with baked brie and crab dip with garlic crostini. This hands-on class will create fontina beer dip with bacon-jalapeño pretzels, caramelized five-onion dip with crudités, cherry cheesecake dip with homemade graham crackers and Biscoff cookies, plus a cosmopolitan and spiced apple Moscow mule.
Thu, Sep 23, 6:30 pm to 9 pm