It's so fun playing "matchmaker" to new students at Crème de la Crème. Come as strangers...leave as friends. For my second "Super Bowl Soiree" class, my students were acquaintances from outside of class! We bonded over babies, Jazzercise, and our love of tater-tots. But seriously, it was such a perfect setting for this entertaining menu: Beer Cocktail Station, Cracked Pepper Parmesan Dip with Kettle Chips, Beef Filet Bites, Buffalo Chicken Garlic Bread, and Potato-tot Skewers.
Before I explained the Beer Cocktail Station...we had some celebrating to do! Seeing as it was Mary's 13th Crème de la Crème cooking class -- she became an honorary "Baker's Dozen" student! My Baker's Dozen club receives a hard cover copy of my Crème Cookbook and a gift certificate to use towards a future class. But...we weren't done yet! This class marked Stephanie's 6th class which meant she joined my Crème Club. Hooray! Créme Club students receive their very own linen "Crème Club" apron and first dibs at future classes. Mary and Stephanie -- thank you for your loyalty. I love having you in class. Your joy and laughter are infectious!
The featured beverage for this menu is a beer cocktail. No chemistry needed! I prepared the mix-ins ahead of time: Orange Delight, Strawberry Daiquiri, and Margarita.
The first half of the class is all about the dips, marinades, dry rubs, and sauces. That's where all the great flavor is! A great spice combination can turn a traditional dish into a "wow" dish. My students enjoyed the Cracked Pepper Parmesan Dip with warm Kettle Chips as we whipped up the star recipes.
The Buffalo Chicken Garlic Bread comes together so nicely. Thank you to my volunteers!
Garnish, drizzle, sprinkle...dinner is served! This is the perfect spread for a Super Bowl party!
I had one last surprise -- a little Crème brownie for Mary's birthday yesterday! I have an exciting announcement about brownies coming soon...Cheers! XOXO Paula