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Booze and Boards

In this hands-on class with Chef Drew Flanders participants will explore how having a few key items in the pantry and a few simple, make-ahead recipes in your pocket that allows you to create a variety of delicious small plate options for a great make-at-home happy hour. We will pair these items with some cocktails that are perfect for summer sipping.

Participants will make home-made crackers, learn the basics of making a pickle brine, how to enhance store-bought items for a quick and elegant addition to a meal, and how to select a fun variety of cheeses and charcuterie for your board. We will learn the what combines well, and how to pull it all together. You learn you don’t have to be  a professional to make, find and combine fun things to create a memorable boards. Our intent is to inspire you and give you the confidence to impress yourself and your guests this fall!

Small Plate Menu:

Variety of cheeses and charcuterie (4 each)

Homemade sourdough crackers

Berbere Spiced Nuts

Marinated Olives

Stone fruit Mostarda

Burnt Carrot Salad

Smoked Salmon Rillettes

Chef Drew will make and serve tastings of 4 Cocktails;

Rhubarb Gin Rickey (Gin)

Cynar & Soda (Cynar)

Americano (Campari & Sweet Vermouth)

Whiskey Smash (Bourbon)

All participants need to be 21 and over

About Chef Drew: Drew Flanders is a Culinary Instructor at Seattle Culinary Academy at Seattle Central College specializes in artisan charcuterie. He brings with him the philosophy of farm-to-table cooking and a passion for nose-to-tail butchery, charcuterie, sustainability and preservation.

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Booze and Boards 11/29/2023
$ 135.00
15 available