Patio Party A Delicious Menu for Fabulous Outdoor Dining 

Thursday, June 25, 2026 6:15-8:45 PM

Hands-On Cooking Class

What could be more pleasing than dining al fresco when summer arrives!  In this hand on class, you’ll learn how to prepare a beautiful menu perfect for enjoying outdoors on your patio, deck, terrace, or porch! As an opener, you’ll discover how easily you can assemble an avocado pâté topped with homemade tomato salsa served with tortilla chips. For the main course, marinated flank steaks will be grilled and garnished with whipped feta cheese scented with fresh dill. A glorious potato and artichoke (hearts) salad with crispy bacon tossed in a mustard vinaigrette plus corn on the cob brushed with Parmesan butter will accompany the steaks. You’ll also bake a delectable, moist blueberry tea cake (that serves 12) until golden and top each slice with some lemon crème fraîche. Betty will give both marketing and make ahead tips as well as creative ideas for presentation.

Avocado Pâté with Fresh Tomato Salsa and Tortilla Chips
A smooth påté of puréed avocados and cream cheese scented with lime juice, cumin, and chili is spread in a small loaf pan, chilled, and then unmolded. A garnish of fresh chunky tomato salsa contrasts with the smoothness of the pâté while tortilla chips are a canvas for both.

Garlic Scented Grilled Flank Steaks with Whipped Feta Scented with Dill
Marinated in a classic mixture of garlic, lemon, and olive oil, these steaks also get a robust herbal accent from fresh chopped dill. The grilled rosy, pink steak slices are topped with mounds of creamy whipped feta scented with lemon and dill.

Potato and Artichoke Salad with Bacon in Mustard Vinaigrette
Yukon Gold potatoes are boiled, diced, and then tossed in a mustard vinaigrette dressing along with sliced artichoke hearts (frozen and defrosted). Crispy bacon adds a big flavor note to the mix.

Corn on the Cob with Parmesan Butter
Ears of cooked corn are brushed while piping hot with a compound butter made with softened butter, grated Parmesan, garlic, and fresh herbs.

Blueberry Tea Cake with Lemon Crème Fraîche
A classic batter of creamed sugar, butter, and eggs combined with flour, buttermilk milk, and blueberries, is spread in a large baking pan rather than in cake pans. The cake can be served warm or at room temp along with a bowl of lemon-scented crème fraîche.

Instructor Betty Rosbottom

Fee: $85.00