Hey everybody! Last week I had an opportunity to conduct a cooking demo for a bachelorette party. One of the ladies was kind enough to share some pictures with me so I thought I would post and share a little about the party. The class was conducted at Cook’s Corner in Green Bay. We do similar parties in our or other folks’ homes. One of the first discussions we have when talking about doing a demo or class is the theme. Sushi, french cooking, soups, homemade pasta, farm-to-fork cooking are some if the ideas we have done. Our direction today was Fancy Tailgating. My first thought was to show how I build a cheese and vegetable platter and we did a cheese-prosciutto-crab stuffed mini sweet pepper!
Here is the entire party including the Chef! It was a really fun bunch….
especially once we got some wine in those glasses!
We talked about knife safety, cleaning and cutting vegetables, and working on balance of your presentation.
We used broccoli, cauliflower, radishes, cucumber, honey mangoes, red grapes, fresh baguettes, oil and balsamic, goat cheese, sharp cheddar, parmesan, some mango chutney, and drunken apples and dried cranberries.
We also played with some vegetable cutting tools. A fun flower cutter and a carrot peeler that makes some great carrot ribbons that turn into flowers!
We don’t have a picture of the peppers but they were simple. We cut some mini sweet peppers in half and cleaned them out. Then blended cream cheese, cold pack cheddar, chopped prosciutto that had been sauteed with onion, garlic, and hazelnut liqueur, and imitation crab meat. The result was a very smooth and tasty popper type creation without the jalapeno heat.
Thank you to all the women involved! It was a ton of fun!
If you are interested in hosting a cooking class or demo, or require some catering/entertaining services please contact me at firstname.lastname@example.org. Prices vary by service.