RI Selects: Healthy Holiday Hors D’oeuvres, a Demonstraton
Sunday, December 15 @ 3 - 5 p.m. Even for those paragons of strength who normally “let food be thy medicine,” as Hippocrates urged, party fare can be a slippery slope. Who thinks “healthy,” when, chatting away, wine glass in hand, a waiter thrusts a tray of nibbles at you. Do not be fooled by their size! Hors d’oeuvres may be small, but they tend to be deadly. Let Debra Scott, former food editor of Boston Magazine, show you how to make party fare that is at once healthy and delicious. Next Sunday, in her Millerton kitchen, Scott, now a personal chef and caterer, will demonstrate how to make healthy, seasonal, locally-sourced hors d’oeuvres—sage pesto & white bean crostini; roasted squash, blue cheese & maple-glazed pecans; caramelized shiitake mushrooms & edamame puree; polenta griddle cakes with turkey & cranberry catsup; porcini-scented millet fritters.
Debra Scott’s Sinfully Delicious, Healthy Hors d’oeuvres
To prevent drop-ins, address will be given when reservations are made