Holiday Entertaining – Easy Hors d’Oeuvres with Chef Frances (12/8/18)


This class will take the stress out of holiday entertaining. You will make a delicious array of small bites and finger foods suitable for any holiday party. The menu will highlight seasonal ingredients from our farm and also some tips on what can be done ahead to ensure a successful party that you can enjoy with your guests!

Previous classes have included such dishes as Wild Mushroom Quiche, Spiced Eggplant Dip with Pita Chips, Rye Croustade with Smoked Trout and Dill, Deviled Eggs, Mini Popovers with Beef and Horseradish Creme Fraiche, Bahn Mi Meatballs with Dipping Sauce.

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Product Description

Hands-on Cooking Class 10am-1pm, $140 Includes lunch, SCS logo apron & recipes, 14 person max

Cancellations made less than 10 days from the scheduled class will not be refunded. Payments for classes cancelled 10 days or more before the scheduled class may be applied to a future class or may be refunded.

*If a class does not reach minimum numbers or for some unforeseen reason must be cancelled, you will notified and receive a full refund or you may select a future class to attend.*

Frances Wilson can’t remember a time when her life did not revolve around food! She started cooking as child with her mother in her native Ireland. She trained both as a Home Economics teacher and as a chef. Her career has included stints teaching high school in Dublin, being the chef of the critically acclaimed Lalime’s restaurant in Berkeley and four years as Culinary Director at Château Routas in Provence, France, where she was responsible for catering to guests staying at the chateau and teaching cooking classes. Most recently Frances taught the Professional Culinary program at Tante Marie’s Cooking School. She is passionate about building connections between farmers and cooks.

Frances 4.16

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