Instructor: Chef Olan Cox. Every great host or hostess has a few "star" dishes that they can put together to please any crowd. Chef Cox leads us through a menu of his favorite appetizers, sure to fit any occasion. Menu includes Spinach and Artichoke Crostinis, Potato Crepes with Smoked Salmon, Crème Fraiche, and Caviar, Roquefort Grape Clusters, Savory Summer Spirals, Seared Scallops in the Half Shell with Garlic Spinach and a Sun Dried Tomato Buerre Blanc, Pineapple Habanera Salsa, and Shitake Mushroom and Chevre Diamonds. Chef Cox brings with him over ten years experience in the culinary field, including a four year tenure with the Twin Cities Natural Foods Cooperatives in Minnesota, specializing in Vegan, Vegetarian and Macrobiotic cuisine. He is currently Executive Chef at Whittaker Woods and O’Briens in New Buffalo, Michigan. Class level: beginner. Class style: demonstration.

Product Code: CC0729