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Holiday Cocktail Party Bites

This course will help you craft an epicurian cocktail party menu that will have everyone asking for a round two.    

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Course Details

Tutorials in this course: 14
Total viewing time: 1 hour 35 minutes
Total course time (including prep and cooking): 38 hours

Traditional cocktail party fare is defined by small, savory foods that can be eaten in one or two bites. Each recipe should have a stand-alone flavor and texture that compliments the beverages being served, and excites guests for the meal to come.

While organizing a holiday gathering can be stressful, putting together a truly memorable menu of pre-dinner bites doesn't have to be. In this course, you will learn about the art and strategy of composing a cheese board, techniques for preparing homemade charcuterie, and how to transform mushroom scraps into a creative and delicious appetizer. Whether you’re serving cocktails, wine, beer, or all three, this course provides the building blocks for the perfect holiday cocktail party menu.

Chef Instructors

Chef Giuseppe Tentori

Chef Giuseppe Tentori is the executive chef and partner at GT Fish & Oyster in Chicago. A native of Italy, Chef Giuseppe has worked at some of Chicago's finest restaurants, establishing himself as one of the city's most well-respected chefs.

Chef Elias Cairo

Chef Elias Cairo owns and operates Olympia Provisions in Portland, Oregon. Olympia Provisions is Oregon's first USDA-certified meat-curing facility and is also a European style restaurant. Chef Elias specializes in charcuterie and butchering and has turned his passion for meat into a thriving business.

Chef David Slater

Chef David Slater is the chef de cuisine at Emeril’s in New Orleans. Chef David’s bold, “new New Orleans” style of cooking has earned him a number of accolades, including being named one of the “Best Executive Chefs” by New Orleans CityBusiness in 2009, and earning Emeril’s a place on the list of USA Today’s Best Farm-to-Table Movement Restaurants.

Chef Eric Greenspan

Eric Greenspan is known for his bold and imaginative approach to food, striving to make the innovative concepts of fine dining accessible to everyone. His most recent culinary endeavors include The Roof On Wilshire and Greenspan’s Grilled Cheese. As the 2008 winner of the Grilled Cheese Invitational, his newest, fast-paced eatery is a ‘must try.’

Chef Eric Buss

Eric Buss is a the executive chef at Hollywood’s trendy Wood & Vine restaurant, beloved for their mouth-watering fried chicken and waffles.

Chef Teri Lyn Fisher & Jenny Park

Teri Lyn Fisher and Jenny Park are the bloggers behind the wildly popular Spoon Fork Bacon. The blog combines Teri Lyn’s photography skills with Jenny’s culinary expertise. In 2013, Spoon Fork Bacon was nominated for Saveur’s Best Food Blog. Teri and Jenny are also co-authors of cookbooks Tiny Food Party! and Cocktails for the Four Seasons.

Chef Isaac Toups

Isaac Toups is the head chef and co-owner of Toups’ Meatery in New Orleans where he serves up the hearty, Cajun-style food he loves most. Chef Isaac was recently named as a James Beard Award Semifinalist for Best Chef in the South.

Chef Steve Samson

Chef Steve Samson opened Sotto in Los Angeles with partners Zach Pollack, Bill Chait, and his wife, Dina Samson. Sotto achieved immediate acclaim, being named one of Esquire Magazine's “Best New Restaurants in America” and Los Angeles Magazine's #1 “Best New Restaurant".

Chef Zach Pollack

Zach Pollack began his culinary career working under prominent LA-based chef Neal Fraser at GRACE. After gaining experience, he returned to Italy and, over the course of two years, worked at a variety of Michelin-starred restaurants across the county. In 2011, Pollack joined forces with chef Steve Samson to open Pizzeria Ortica and Sotto, which have been called Best New Restaurant by Los Angeles Magazine.

Chef Jason Stude

Jason Stude is the chef de cuisine at Second Bar + Kitchen in Austin, Texas. His ingredient-driven, detail-oriented menus have gained him respect and recognition throughout the culinary world. Jason has appeared on Food Network's "Chopped", and "Iron Chef America".

Chef Joe Anguiano

Joe Anguiano is the co-founder and executive chef of the critically acclaimed VOX Table in Austin, Texas. Joe specializes in crafting sophisticated small-plate fare that highlights local and seasonal ingredients.

What You Need

Equipment

- Cutting board
- Chef’s knife
- Cheese knives
- Sauté pan
- Saucepot
- Dutch oven
- Terrine pan with lid
- Sheet pan 
- Mixing bowls
- Mortar and pestle
- Blender
- Tongs
- Rubber spatula 
- Spoon
- Fork
- Whisk
- Offset spatula
- Tami sifter or sieve
- Spider strainer
- Ceramic ramekins
- Meat thermometer
- Bamboo skewers 
- Parchment paper 
- Aluminum foil
- Plastic wrap
- Silpat mat
- Cooling rack
- Dehydrator
- Box cutter

Ingredients   



- Ingredients are listed within each respective tutorial 

Tutorials

How to Build a Charcuterie Board

Elias Cairo
Intermediate

Learn how to balance flavors and textures to create the perfect charcuterie board.

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How to Transform Mushroom Stems Into Skewers

Jason Stude
Intermediate

No need to discard those mushroom stems. Make the most of this underused ingredient by transforming them into a beautiful appetizer.

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How to Compose a Cheese Board

David Slater
Easy

Cheese boards serve as sophisticated appetizers, and create wonderful opportunities for guests to taste a variety of flavors and textures at once.

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How to Dehydrate Tomatoes Without A Dehydrator

Joe Anguiano
Intermediate

This simple technique for dehydating tomatoes makes them tender, flavorful, and naturally sweet - all without the use of special equipment.

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Texas-Style Candied Pecans

Jason Stude
Easy

Sweet, crispy, and nutty, these candied pecans are perfect for topping salads, pastries, or desserts.

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Apricot-Caper Purée

Eric Greenspan
Easy

The unexpected combination of sweet and salty gives this simple, multi-purpose spread a complex and delicious flavor.

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How to Make Rillettes and Rillions

Elias Cairo
Intermediate

One basic preparation with a few additional steps results in two delicious and meaty dishes.

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Mushroom Chips

Jason Stude
Intermediate

Make the most out of your ingredients with this easy and adaptable chip recipe.

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Herb Cocktail Meatballs with Honey Mustard Dipping Sauce

Teri Lyn Fisher & Jenny Park
Easy

"Today we're going to show you how to make our herb-infused cocktail meatballs with a honey mustard dipping sauce. "

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Fried Goat Cheese Balls

Eric Buss
Easy

Creamy goat cheese is coated and fried to perfection to create this knockout appetizer.

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Italian Chickpea Fritters

Steve Samson
Intermediate

These little bites are crispy on the outside, airy in the center, and make for a perfect snack or appetizer.

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Brown Sugar and Bourbon Pork Terrine

Isaac Toups
Intermediate

“Everybody gets intimidated by these terrines, but they’re easy to make, very rewarding, and if you do ‘em just right, they look pretty, too.”

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Crispy Pork Belly Porchetta

Zach Pollack
Intermediate

This dish is tender and juicy on the inside, crispy on the outside, and irresistible to any pork lover.

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