Classic Hors D’oeurves

Menu: Herbed Cocktail Lamb Meatballs with Lemon Dill Yogurt Sauce; Open-Faced Crispy Wontons with Twice-Cooked Beef; Sun-Dried Tomato and Roasted Shallot Tapenade with Crisp Olive Flatbread; Chicken Liver Pate with Cornichons and Fresh Buttery Breadsticks; Grape and Brie Phyllo Cups.

Instructor: Chef Joel Olson.

Activity No. 1332.325
1 lesson @ 3 hrs, $79/$72 MCC district residents
W, 4/30                 10:30 a.m.-1:30 p.m.