Cooking Class - Holiday Charcuterie Wreath and Savory Bites

COVID-19 protocols this chef will implement are:
Icon indicating the chef will be wearing a mask Chef Wearing a Mask
Icon indicating the class is social distancing friendly Social Distancing Friendly

Festive small plates are the main course in this holiday-themed charcuterie celebration.

If you're looking for the perfect holiday fête eats, this hands-on cooking class with Chef Crys has what you need. With expert guidance and festive spirit, you'll learn how to create a charcuterie centerpiece that adds homemade flair to any celebration.

Begin your lesson with mini rosemary and garlic cheddar biscuits, made rich with buttermilk and European butter. Then, create a gorgeous wreath using fresh deli slices, a selection of olives and tomatoes and fresh rosemary for garnish. You'll also prepare pastry cups featuring goat cheese and fresh spinach.

Guests are welcome to bring wine and beer to enjoy during the class.

  • Minimum Guests 2
  • Maximum Guests 4
  • Meal Courses 3
  • Event Duration 2.5 hours
  • Labels Baking, Couples, Fun, Holiday, New American

Cozymeal guest reviews for this experience

Andali B.

Andali

24 Dec 2022

Great experience overall and very fun! Chef Crys was great!

Cozymeal guest reviews for other experiences with Chef Crys

Jonathan B.

Jonathan

30 Jan 2023

My girlfriend and I really enjoyed our experience with Chef Crys! She came to our home and brought everything we needed and was very knowledgeable on cooking and nutrition. Highly recommend booking her!

Rob S.

Rob

18 Dec 2022

Chef Crys is an awesome instructor and my daughter and I will definitely be taking more lessons from her soon.

$ 95 Per person

all-inclusive: 2.5-hour class, 3-course meal and taxes.


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Meet your chef

Chef Crys
Chef Crys Verified chef
Food safety certified

Chef Crys has been in the culinary arts industry for 15 years. An integrative nutrition health and wellness coach, Chef Crys also excels as transitional food and pastry chef. She infuses pesticide-free gardening in the creation of plant-based organic foods and desserts, and has partnered with school districts in her continued effort to teach students the value of transitional eating and organic cooking.

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