If we won’t be out of the country on 3rd week of November, I would definitely attend this. Perfect as we are always playing hosts for parties and I want to make delictable hors d’ oeuvres to impress our guests especially this holiday season…
Taken from Enderun website. Check out their other short courses…
Sumptuous party food never ceases to make gatherings livelier and lovelier. Though they are meant to be served before the main course, these finger foods are no doubt as delectable and stimulating as full meals.
“Laid out on a row of platters, hors d’oeuvres must scream for attention and make people’s mouths water. In a single bite, they should manage to please the palate and tease it at the same time. What I will teach you are these, but simple enough to give you time to prepare for the big soiree.”
-Chef Vanessa Conanan
Learn About:
- Potato-wrapped Shrimp with Garlic Saffron Aioli Sauce
- Smoked Salmon-wrapped Asparagus
- Marinated Antipasti
- Buffalo Mozzarella (Quesong Puti)/Basil/Roasted Bell Peppers
- Aubergine/Salami/Artichoke
- Zucchini/Anchovy/Parmesan
- Crème Brûlée
- Brie Wrapped in Phyllo with Caramelized Walnuts
21 November 2009 | 1:00 to 6:00 pm
PhP 3,500
Tags: On Food and Drinks
Posted in On Food and Drinks | Comments (1)
