o     September 22^nd  Italy- Regional Cooking

        With Donna Dubé

o     September 29^th Simply French: Inspire by “Julia”

        With Donna Dubé

July 16^th Room Temperature Hors D’oeuvres for Easy Entertaining with Donna Dube
Cheese Molds with Nasturtium Blossoms, Tomato and Fresh Mozzarella Skewers with Black Olive Vinaigrette, Chilled Carrot Shooters with Fennel Spears, Poached Salmon with Avacado Dressing, Asian Meatballs with Ginger Sesame Dipping Sauce

July 23^rd  Summer Dining in Tuscany with Donna Dubé

July 28^th Art of Entertaining part 1 with Barbara Pullo
Roasted Pecans- Learn the art of roasting a great opener with drinks, Shrimp Brushetta from Da Accaria- This Shrimp appetizer is unique as it is made with Limoncello liqueur, Parmesean Cheese Twists- using puff pastry you will learn technique for tasty treats, Skewered Tortellini with Fresh Roasted Red Pepper, Artichoke Dip

July 30^th Summer Buffet with Donna Dubé

Fresh Crab Salad in Cucumber Cups; Grilled Chicken Landscape Platter with Green Beans, Summer Tomatoes, Fresh Herbs and shaved Romano cheese; Shrimp-Peapod Salad with Red Onion and Fresh Fennel;  Lemon Rice Salad; Grilled Peaches with Redwine Reduction Sacue, Creamy Yogurt Drizzle and Toasted Walnut pieces.

August 4^th Summer Tea with Donna Dubé:
Mini Apricot scones served with fresh preserves and cream; Cinnamon Puff Pastry Twists; Assorted Savory Tarts made with Seasonal Veggies; Mini Dill Biscuits filled with tarragon chicken salad; Chocolate Dipped Strawberries; Summer Tea Punch with Rose Petal Ice Cubes; Freshly Brewed Green Tea with Lemon

August 25^th Art of Entertaining part 2 with Barbara Pullo
Potato Cod Cakes with Dijon Tartar Sauce, Grilled Ciabatta with Mozzarella and Olives, Famous Sweet and Sour Meatballs with excellent Sauce, Asparagus Hors D'oeuvres, Salmon Endive Appetizers

August 27^th Cooking Seasonally with Herbs de Provence with Donna Dubé  

Fougasse Flat Bread with Niciose Olive and Fresh Herbs, Warm Salad of Steamed Mussels on a bed of greens,Lentil de Puy Topped with Baked Goat Cheese Rounds & Roasted Seasonal Tomatoes, Tuna Nicoise Tarts with Puff Pastry

**PLEASE NOTE: Pre-registration is required with payment. Class size is limited to 14. Hands-on classes are limited to 10. No refunds will be issued, however a credit will be issued for a future class with 48 hours notice. Participants must be 21.