Join Chef Diana Andrews as she introduces four easy-to-prepare, mostly make-ahead delicious starters that will get your holiday party or gathering started and whet your appetite as well.
•Poached Shrimp with Chipotle-Chive Aioli and Crispy Garlicky Breadcrumbs. Smokey-sweet and tangy chipotle-chive aioli is the perfect accompaniment for delicately poached sweet shrimp. The shrimp are meant for double-dipping, first in the creamy aioli, then the crispy breadcrumbs, which add the perfect crunch.
•Spicy-Savory-Sweet Jammy Tomato Preserves. This tomato jam hits all the right notes. A mix of savory-sweet, warm, and mildly spiced flavors conveniently made on the stovetop. A great addition to a traditional cheeseboard, complex enough to pair with most proteins yet bold enough to be served alone.
•Baked Brie with Curry, Chutney, and Toasted Sliced Almonds. Imagine a wheel of earthy, ripe, creamy brie. Now imagine it warm and melty, topped with curry and fruity chutney. Deeply satisfying and delicious, all you need is a loaf of crusty bread or your favorite crackers, and you’re good to go!
•Brown Sugar-Bourbon Baked Mixed Nuts. Simply addictive! Toss a combination of your favorite nuts together with a few simple ingredients. Bake, then cool until the coating is dry and they’re done! These irresistible nuts will be gone before you know it.
Basic Class Info
•Students may participate in some light hands-on prep. •Students will partake in tastings and not full meals. •Recipes are subject to change based on ingredient freshness and seasonal availability. •Full recipes provided at class and will be posted to the chef’s website shortly thereafter.
•Maximum class capacity: 8
• All Covid rules in effect; at the time of publication, masks are required indoors.
• No refunds allowed. If you cannot attend, you may pass or sell your ticket to another person, however, you must provide us with their contact info prior to class for admittance.
Diana Andrews is a culinary director, recipe developer and tester, food writer, and instructor. Her clients include online and print food media publications and kitchen appliance and food companies. She was the senior food editor and test kitchen director at Fine Cooking Magazine and head recipe developer/editor for the first six seasons of the Emmy-nominated PBS TV show Moveable Feast. In addition, she has worked for Spruce Eats, Meredith Corporation, Food Network, Cuisinart, Sur La Table, Dressing Room Restaurant, Park Avenue Seasonal Restaurant, and the James Beard Foundation. She is a graduate of the Institute of Culinary Education in New York City. Visit her at https://chefdianaandrews.com.
