Holiday Cooking Class at Café Maxx
Saucy tells New Times: "I try to do classes about once a month, out of season -- it gets too busy in January, February. I have a big stage that pulls out, a big mirror. I set it up theater-style, with rows of seats. Everyone gets a recipe pack, and we give out pencils so people can take notes."
On the agenda:
A discussion about party-planning basics and a menu of braised shortrib sliders with blueberry balsamic glaze; smoked salmon pettifores with caviar and goat cheese; and an antipasto wrap with hummus, grilled veggies, prosciutto, and arugula. "Then," says Saucy, "we're going to talk about spoons -- they're a great way to do pass-arounds. You can get miso spoons from Asian markets or just use tablespoons with tastes of food. We're going to make some aiolis for that. There are a few ways to prepare -- a sweet chili Asian one with tuna and caviar and scallions and a Southwest Creole remoulade with roasted corn, jumbo lump crab, and saffron and garlic and a grilled chicken salad that's really versatile -- it can go on crostinis."
Wine expert Andrew Lampasone (of the specialty shop Wine Watch) will accompany Oliver, providing valuable information on food and wine pairings perfect for the festive season.
The best part: You get to eat everything you make; the class is followed by a sit-down dinner, and there is winetasting throughout.
Cost: $65 plus tax and gratuity per person. To reserve your spot, call 954-782-0606.The next class, scheduled for December 16, will be on sushi and champagne; then there likely will not be any classes until April.