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First Day of Spring Workshop: Charcuterie Garden Boards + Garden Gin and Tonics
First Day of Spring Workshop: Charcuterie Garden Boards + Garden Gin and Tonics

Sun, Mar 20

|

Zoom

First Day of Spring Workshop: Charcuterie Garden Boards + Garden Gin and Tonics

A spring happy hour board and cocktails for the first day of Spring! Adaptable to be made vegan, vegetarian, gluten-free or non-alcoholic.

This workshop is sold out.
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Time & Location

Mar 20, 2022, 5:00 PM – 6:00 PM EDT

Zoom

About this class

What to expect in this workshop:

  • Fēst Workshops are the ultimate guided discovery roadmap to help you master your home cooking.
  • One Fēst Chef Instructor will lead the way as you learn how to make a delicious charcuterie board and cocktails. Your Chef Instructor will demonstrate every step of the recipe, with two cameras to give you all the right angles and clear views of what's happening.
  • A Fēst Team Member will answer any questions that come up via the chat box of the video call. You'll prep your ingredients and cook each dish with plenty of guidance.
  • This class is your time to ask your chef questions, ask for feedback, learn a little something and most importantly, have fun!
  • This is a group workshop, we ask that you remain muted throughout the class and submit all of your questions in the chatbox of the video call.

INGREDIENTS YOU'LL NEED:

Charcuterie Garden Board:

  • Olives, 1 variety
    • Examples of olive varieties: castelvetrano, kalamata, manzanilla, cerignola, marinated olives, stuffed olives
  • Nuts, 1 variety
    • Examples of nut varieties: salted and roasted mixed nuts, marcona almonds, shelled pistachios, salted peanuts, roasted almonds
  • Crackers, 1 variety
    • Examples of cracker varieties: water, butter, crostinis
    • Gluten-free substitute: gluten-free crackers
  • 2 Cheeses, sliced into rounds or large squares
    • Examples of sliced cheeses: provolone, gouda, aged cheddar, havarti
    • Vegan substitute: radishes and apples, thinly sliced
  • 2 Salume, sliced
    • Examples of sliced salume: salami, coppa, prosciutto, parma
    • Vegan substitute: simply omit
  • 1 Cucumber, thinly sliced
  • Snap peas, ¼ cup
  • Dry mango slices, 6 oz
  • Garnish: sage leaves
  • Garnish: baby’s breath or any fresh flowers

Garden Gin and Tonic, makes 1 cocktail:

  • 1 ½ ounces Beefeater gin
  • ½ ounce Dolin blanc vermouth
    • Non-alcoholic substitute: Versin non-alcoholic vermouth substitute
  • 2 dashes orange bitters
  • Tonic water, to top
  • Garnish: cucumber slice
  • Garnish: grapefruit wheel
  • Garnish: lavender sprig
  • Garnish: lemon wheel
  • Garnish: strawberry  

EQUIPMENT YOU'LL NEED:

  • measuring cups and spoons
  • cutting boards and sharp knife
  • paper towels
  • cocktail jigger or shot glass
  • cocktail or wine glass
  • drinking glass or a tall biscuit cutter
  • decorative cocktail picks, optional
  • creativity!

Tickets

  • Access for 1 household

    $5.00
    Tax: +$0.45 CHS Tax+$0.14 service fee

Total

$0.00

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