“Life is like a giant hors d’oeuvre tray in that it is to be savored.” – Jack Fitzgerald
Gather your friends for an evening of appetizers and party dishes! Chef Ian will whip up Chicken Liver Pate with Toasted Bread Rounds; Fried Calamari with Roasted Pepper and Herb Coulis; Garlic and Herb Hummus with Vegetable Spears; Cilantro and Lime Guacamole with Blue Corn Chips; Spinach and Artichoke Dip with Toasted Pita Points; and Baked Brie with Blueberry Apricot Chutney. Space is limited; Pre-registration is required.
Chef Ian Vair is a natural born Vermonter with classic French culinary training. His experience extends into multiple regions around the country. Southwestern, Caribbean, Chesapeake, Italian, and Asian cuisines have all been part of his fieldwork. Combined with classical French fundamentals, Chef Ian brings a dynamic fusion of flavors, flare and fun to the table.