Übrigens: Wer schon lange einmal das Handwerk des Löffelschnitzens erlernen wollte - am 25. November werde ich in Zürich einen Kurs durchführen!
Mehr Infos und Anmeldungen findest du auf www.foifedrissg.ch
Ever wanted to take that train to Hogwarts? Maybe dabble in an Herbology class?
. . . .
Join Katie Marquez of @conscious_apothecary on Saturday, Oct. 28 for an extra-credit class in Magical Mocktails! You will make bubbly brews to see into the beyond, and plant potions for love and transformation. Then step into a realm of spells and possibilities as you make delicious drinks with the magic of nature.
Click the link in our profile to get your ticket!
Wilderness to Table with Chef Bri Season 1, Episode 3:
Venison Wellington Bri Van Scotter is a Professional Chef & Pastry Chef who loves to hunt. In this episode of Wilderness to Table, Chef Bri shows you a great way to prepare and present venison to family and friends with her Venison Wellington. She starts with a Venison Broth Onion Soup with French bread and melted cheese. For the entrée Chef Bri makes a Venison Wellington with Roasted Asparagus and Hollandaise Sauce. For the desert it’s chocolate heaven with the Chocolate Lovers Dream – a Chocolate Brownie, Chocolate Ganache, and Espresso.
For more info and to check out the full episode visit Panteao.com