When was the last time you had caviar? Unless it was a few orange roe eggs sprinkled on top of some sushi, it's probably been awhile; after all, it's fare for celebrations.
This Saturday KitchenCue Chef Shellie Kark will be demonstrating how to make a variety of delicious and indulgent holiday appetizers, including Roasted Baby Beets and Gently Steamed Potatoes with House Made Creme Fraiche and American Sturgeon Caviar. Now doesn't that sound fancy? You don't have to go to a five star restaurant to taste this earthly delight- learn how to make it yourself and wow your party guests while you're at it!
Saturday December 4, 1:30-3 p.m., Level B2 Conference Center of the Central Library
No registration required- and yes, samples are included!
Also, if you missed the last Party of the Century cooking demos, click here to view and download PDFs of the recipes, as well as those of previous cooking demos.