Hosting a holiday cocktail party? Join Chef Joele Pinkerton as she shares her secrets for crafting a beautiful and delicious party menu. In this hands-on class, you'll work together to create an array of finger foods and learn to properly assemble a cheese board with homemade cranberry mostardo and F&B breads. Recipes may include: prosciutto rolls with figs and bleu cheese, homemade ricotta on crostini with warm fall fruit compote,pork tenderoin sliders with blackberry mustard sauce or beef tenderloin sliders with caramelized onion jam, apple, bacon and caramelized onion pizza, pear and bleu cheese pizza with arugula.
Class is limited to 12 students, please bring an apron with you to class.
Chef Joele Pinkerton has a lifelong passion for cooking and a love of teaching. She received a bachelor’s degree from Illinois State University in Food Science, Nutrition and Dietetics and a Culinary Arts degree from the Culinary Institute of America in New York where she was classically French trained. Shortly after college, she trained in Normandy France to enhance her love of French cooking. Chef Joele previously taught at Le Cordon Bleu, owned a catering business in St. Louis, MO and was also the food writer for the O’Fallon Weekly. With a thirst for more culinary knowledge, she’s traveled to England, France, Italy and even lived in Bahrain to bring the food lessons she’s learned from her travels into the classroom.