Hors d’oeuvre – bite-sized treats packed with flavor – prove the statement, “Good things come in little packages.” Literally translated, the term hors d’oeuvre means “outside the meal,” as they are most often served casually with drinks prior to dining. Passed or plated, hors d’oeuvre lend beautifully to parties and social gatherings. Presented in a variety of textures, colors and flavors, they stimulate the senses and whet the appetite. Stuffed or skewered, filled or topped, hors d’oeuvre come in seemingly endless varieties.
In this two-day boot camp, you’ll explore some of the most popular cultural forms of hors d’oeuvre and will learn the basic principles necessary to prepare both hot and cold variations. Armed with this knowledge and a few other trade secrets and tidbits, you’ll be able to confidently prepare an impressive assortment of small bites, befitting any social occasion.
Downloadable course material (PDF files):