Cooking Class
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Our Price: $55.00
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Barb Nack shows this hands-on class how to take the stress out of creating an appetizer party with make-ahead hors d'oeuvres that simply need assembling before serving. Learn to make BLT stacks with candied bacon and tomato chutney topped with aïoli and arugula, mini turkey-pork meatball sliders with ricotta and balsamic marinara, bacon-wrapped baby creamer potatoes with lemon sauce, sticky dates with feta and walnuts, apple and goat cheese crostini with bacon and honeyed walnuts, caramel pecan brie, plus chocolate-peanut butter truffles.
Sat, Nov 2, 6:30 pm to 9 pm

Sat, Nov 2, 6:30 pm to 9 pm


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