Communal hors d'oeuvres and cocktails included.
Join Chef Tess Kelly in the farmhouse kitchen to whip up some beautiful French hors d'oeuvres and classic cocktails. This will be a hands-on class, followed by a communal apéro hour.
The menu will include a selection of appetizers, plus cocktails:
- Lemon Parsley Gougères
- Smoked Trout Pâte on Toasted Baguette
- Pesto Deviled Eggs
- Fried Mushrooms with a Smoked Paprika Rémoulade
- Lillet Tonic with Cucumber
- White Sangria
RSVP is required. Cancellations must be made 48 hours in advance in order to qualify for a refund. Please note that all guests must park their cars in the main lot at the top of the hill, near the restaurant and venture down the hill by foot or request a ride from the front desk staff.
More About Tess: Tess Kelly is a chef and founder of Séraphine Workshops. She moved to France in 1986 where she developed her love of French cuisine. She apprenticed under the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking French pastries and cuisine.
After working for many years in the restaurant business in NYC, she opened Séraphine Bakery in 2014. Since then Tess has developed fun, hands-on workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes. She teaches a balanced, seasonal approach to eating. Her love of France and French cuisine runs deep, ever since her teenage years in Paris where it all began. In addition to French cooking, she enjoys making dishes from Italy, Spain, India, and Morocco. She currently teaches both private and public workshops in New York, and in France.
Please reach out to Marcy at membership@inness.co if any questions pop up.
