First things first! The best way to start the holiday season is with an appetizer party complete with two cocktails, a French 75 and a cranberry-rosemary vodka tonic. Join the talented Kaitlyn Vohs to create bacon-wrapped water chestnuts, butternut squash bruschetta with goat cheese topped with a balsamic reduction and arugula, sun-dried tomato and ham arancini with roasted red pepper coulis, pimiento and bacon cheese ball bites, and beef Wellington tartlets.
Sat, Nov 28, 6 pm to 8:30 pm