We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Candied Nuts with Paprika and Mustard
Bay and Sea Salt Lavash Crackers
Smoked Trout Dip with Dill and Sweet Onion
Marinated Olives with Rosemary, Orange, and Chile
Ginger-Pear Sparkling Punch

Shopping List:
Produce:
sweet onion
fresh dill
fresh chives
orange
garlic cloves
rosemary
grapes
English cucumber
ginger
pear
lemon

Dairy:
cream cheese
sour cream
sharp cheddar (like Beecher’s or Dubliner)
blue cheese
soft rind cheese (like Dinah’s or brie)

Dry Goods / Pantry:
cashews
almonds
pecans
walnuts
sugar
high heat oil (like safflower oil)
all-purpose flour
olive oil
hot sauce of your choice
capers
green olives (like Castelvetranos)
dried cherries
honey or honeycomb
brandy
sparkling wine
pear nectar
flakey sea salt
kosher salt

Proteins:
canned smoked trout
salami (we like Olympia Provisions)

Spices:
mustard powder
smoked paprika
bay leaves
chili flakes
whole coriander seeds
freshly ground black pepper

Equipment List:
2 medium-sized sauce pots
1 small skillet (or one of the sauce pots washed after use)
3 cookie sheets, 2 lined with parchment or silpat mats (can re-use one if you only have 2)
Rolling pin
Slotted spoon
Thermometer
Food processor
Chef’s knife
Cutting board
Vegetable peeler
Kitchen towels
Blender
Spice grinder, mortar and pestle, or blender
2 wooden spoons
Small dishes for serving
1 large piece of wood or cutting board or platter for building your snack board
Serving spoons and knives for snack boards
Pitcher and cups for punch