St. Patrick’s Day Hors D’Oeuvres Party, Wednesday, March 16, 2022 6:30 PM ET with Leslee Nuttelman

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Small plates are a refreshing and fun option to the traditional corned beef boiled dinner on the High Irish Holiday. [nbsp]Leslee will turn the popular Reuben sandwich into a finger-food-friendly egg roll, complete with a homemade dipping sauce to complete the “Reuben experience”. [nbsp]Guinness Glazed Meatballs come together quickly, and can be made ahead. [nbsp]In the spirit of the holiday, we need a shot… a “shot” of Irish Ale [&] Cheese Soup, with a roasted fingerling potato dipper. [nbsp]We need a little green, and the Candied Walnut Brussel Sprout bites are just the thing to be served along side sliced of a Beer Bread stuffed with bacon, cheddar, jalapeños, and cream cheese. [nbsp]Mini desserts are one of Leslee’s favorite ways to top off a meal – this time we’ll make some fluffy Irish Cream Mousse in a bite-sized puff pastry cup. [nbsp]Our beverage of choice will be a minty, and green version of the Shamrock Shake. [nbsp]Slainte!

Reuben Egg Rolls with homemade Thousand Island Dipping Sauce

Guinness Glazed Meatballs

Irish Ale [&] Cheese Soup “Shots”, with Fingerling potato dippers

Candied Walnut Brussel Sprout Bites

Bacon Cheddar Beer Bread

Irish Cream Mousse Cups

“Shamrock” Shakes

Instructor: Leslee Nuttelman

In-person Fee: $75.00

Zoom Fee: $20.00

All In-Person Class attendees will be required to wear facemasks throughout the cooking class, only to be removed when eating. [nbsp]

We will also ask for proof of vacination status when signing up for our in-person class. Thank you for understanding.