Be the hit of your holiday party or office potluck with inspired recipes developed by the chefs from the Springs Cafe by the Culinary Academy of Las Vegas.
We'll create and sample these surefire party-pleasers: caramelized ginger garlic shrimp; chicken and waffles with maple syrup gastrique; phyllo cups with brie and raspberry jam; and smoked polenta cakes with wild mushrooms and blue cheese. We'll master a bit of mixology as well, creating delicious winter solstice cocktails to complement our hors d'oeuvres.
Join us for our other fresh and fun cooking workshops--with plenty of delicious samples--presented by professional chefs.
Here's a sample recipe to give you a taste of what to expect at this workshop:
Winter Solstice Cocktail
1 1/2 ounces orange vodka
1/2 ounce orange-flavored liqueur, such as Cointreau
1/2 ounce freshly squeezed lemon juice, preferably from Meyer lemons
Club soda, chilled
1 mint leaf, for garnish
1 raspberry, for garnish
In a cocktail shaker, combine vodka, orange liqueur, lemon juice, and ice; shake until well combined. Strain into a chilled martini glass; add a splash of soda. Carefully fold mint leaf in half lengthwise and place the stem end into the opening of the raspberry. Float on top of cocktail and serve immediately.
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Saturday, Nov. 17, 2012
10:00 a.m. - 12:00 p.m.
$30 members, $40 non-members per workshop
Reservations are required.
Space is very limited. Please call (702) 822-7700 to pre-register.