Easy Holiday Entertaining
Cooking Class Hosted by Chef Matthew Thompson
October 24, 2012, Brandeis University
Beverage Selection
Pear & Apple White Sangria
Sparkling Water & Assorted Soft Drinks Available Upon Request
Reception Appetizers (Gathering)
Pumpkin Arancini with Port-Blackberry Sauce
Panko-Breaded Pumpkin Risotto, Port-Blackberry Reduction
Parmesan-Spinach Pinwheels
Roasted Tomato Pistou with Marcona Almonds
Roasted Squash & Chevre Tarts
Tarragon Emulsion & Balsamic Gastrique
First Course
Local New England Cheese Board
Camembert, Cave-Aged Cheddar, Mohawk Trail Triple Crème Brie,
Sage Derby, Roquefort-Crusted Chevre, & Massachusetts Mountain Gouda
Served with Fancy Lavash Crackers and Seasonal Chutney
Chef Discussion/Demonstration
Roasted Beet Salad with Peppercorn-Shallot & Cider Vinaigrette
Crumbled Ricotta Salata and & Toasted Pistachios
Oven Roasted Fall Vegetable Medley
Interactive Class
Ravioli/Tortellini Making
Butternut Squash
Tossed in a Browned-Butter & Sage Sauce
Duck & Porcini
Rosemary Demi-Glace
Wine Pairing & Discussion
Assorted Cake Pops
Pumpkin * Cranberry * Cheesecake