Join Harriet Argue for a great dinner party menu with a make-ahead entrée and dessert ideal for this busy month. For an outstanding appetizer, enjoy tender, sweet Calamari lightly breaded, fried, and served with a creamy-tangy Tzatziki Sauce. A crisp Cucumber Salad with Juicy Tomatoes and Feta will follow. Chicken Giouvetsi is boldly flavored, tender chicken nestled in Orzo Pasta with onions, tomatoes, and peppers, resulting in a most comforting, cold-weather dish. Ekmek is a showstopper dessert with layers of crispy kataifi pastry sweetened with sugar syrup and cinnamon, then topped with vanilla custard, slightly-sweet whipped cream, and roasted pistachios. This menu will be paired with wine.

Join George Punter and Chef Carrie for this jubilant event when we pull out all the stops for one of the most celebrated seasons of the year. We’ll toast to auld lang syne as we indulge in a luxurious four-course menu, beginning with the flawless combination of a variety of Caviar and Champagne. The second course of Salt and Pepper Calamari is deliciously crispy and tender with a slight peppery kick. We’ll follow with Lobster Thermidor, a French classic—decadent and rich, perfect for highlighting this bubbly libation. We’ll finish the meal with an elegant Strawberry Champagne Torte.  

Chef Carrie and Peggy are gearing up for the upcoming holiday season, and December is one of our favorite months to celebrate with our Culinary Center friends. You'll want to keep these recipes handy for hosting a lovely dinner party with an elegant touch. The sweet-tart notes and tender texture of pear is complemented with hazelnut for a beautiful Pear Salad with Hazelnut Vinaigrette. Succulent, seasoned Pork Loin is adorned with Balsamic Onions for a rich, savory note. Dessert is a color-rich, sweet and crunchy Cranberry Cookie Tart. This menu will be paired with wine for purchase by the bottle or glass. This class has an additional date of December 20.