Would you like to learn to prepare a cocktail party menu just like the “uncrowned royalty of Texas”?  Here is your chance.  This is a repeat of one of our most popular classes featuring recipes developed by Texas caterer and personal chef, David Lowery.  David is Chef Joseph’s multi-talented brother and has designed parties, prepared food and catered to some of the most famous names in Texas. Although David will be busy with his work in Texas, the class will be conducted by Chef Joseph and his assistant, Chef Karen Crumley.
Menu:

• FRUIT WOOD SMOKED SALMON WITH FRESH FENNEL SALSA IN FILO CUPS:  Sublime smoked salmon topped with a delicate fennel salsa and served in filo pastry cups make an elegant Hors D’Oeuvre.
• FRIED AVOCADO WITH RED CHILI MAYONAISE:  Deep fried pieces of Panko coated avocado served with a fiery dipping sauce.
• CILANTRO PESTO TORTA:  A layered appetizer of cilantro/pecan pesto, cream cheese and Feta to be spread on toasted pita points.
• MEDALLIONS OF ROASTED PORK TENDERLOIN TOPPED WITH FRUITED PICO DE GALLO MEXICO CITY STYLE:  This distinctive blend of pineapple, purple onion, jicama, cilantro, limes and chilies is fantastic on slices of pork tenderloin.
• ROULADES OF SEARED JAPANESE EGGPLANT FILLED WITH HERBED GOAT CHEESE:  Simplicity itself … both to make and to serve.
• GRANDMOTHER LOWERY’S VANILLA POUND CAKE CUBES WITH FRESH FRUIT and TRES LECHES SAUCE:  A venerable family heirloom cake recipe served with fresh fruit and a decadent Mexican “three milk” sauce.

Time: 7 pm – 9 pm
Cost: $50
What to bring with you: BYOWB [wine or beer]