This event is available only at the host's venue. Please book from the available dates listed.
5 - 100 Guest(s)
Tired of serving the same old, familiar dips and bruschettas at your home parties? In this exciting, fun, hands-on class, you'll learn to make some of the creative, delicious, seasonal and beautiful appetizers that are served at the most exclusive events! Work with inspired, creative, regionally-known Chef Emily Moore in her own kitchen, cooking with new techniques and creative combinations, then join together to drink wine and enjoy our delicious appetizers for a festive dinner!
We'll make beautiful crispy Chrysanthemum Tempura with Shrimp and Bean Thread Noodles; Spring Herbed Gougeres filled with Spiced Cheddar Cream and Pickled Radishes; Fresh Corn Cakes with Mascarpone, Heirloom Tomato Pesto and Crispy Basil; Bacon-Wrapped Castelvetrano Olives Stuffed with Rosemary Chevre; Salmon and Cod Cakes with Miso Coleslaw, and Chile-Dusted Crisp Plantain Chips.
This class is perfect for all levels of cooking experience, so please come, bring your friends and enjoy!
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This experience does not have pre-scheduled availability! Message Host to schedule a future event.
Bio for Emily Moore – Chef, Chef Instructor
Chef Emily Moore, who is known for wondrous flavor combinations and beautiful, artful presentations, has received top reviews from local and national food critics for her innovative New American cuisine at her many restaurants in the Pacific Northwest, Sun Valley Idaho, and California, including the first four-star restaurant review ever given by the Seattle Times. Her cuisine has received excellent reviews from Bon Appetite, Travel and Leisure, Travel Holiday, The San Francisco Chronicle and The New York Times among many other national and regional publications.
Chef Moore's culinary education was in Paris, France at an accredited academy run by the Paris Chamber of Commerce,
From 2008 to 20012, Emily worked as a Chef/Instructor in Cuisine, Breads and Pastries at the prestigious Le Cordon Bleu College of Culinary Arts Seattle, highlighting a strong ability to transmit a lifetime of culinary experience to cooks beginning their culinary careers.
In 1997 Moore began Emily’s Kitchen, a multi-service culinary company offering cooking classes in French, international, Modern American cuisine and Baking and Pastries. Emily offers consulting to food industry professionals in many areas and does large and small catering for the community.
A passion for sustainable living and work in the Farm to Table movement fueled her involvement with 21 Acres Farm in Woodinville where she worked toward establishing a farm camp for kids. More recently, she took a Chef’s position at 21 Acres producing sustainable, local food in the farm’s platinum LEED commercial kitchen.