Get Tickets Now to Maggie’s Spring Dinner Party this Saturday!

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This is your last chance to get your tickets to a Spring Dinner Party with Maggie Battista. Come spend this Saturday afternoon learning how to create a dinner party that is sure to wow all of your friends.

You’ll learn how to make an impromptu antipasti platter (with an array of fixins), create an elegant and easy-serve bowl of soup, and make an easy make-ahead dessert that highlights the best of the season.

We’ll enjoy what we make along with refreshment and we’ll pack up little jars and boxes to take home what’s left!

GET TICKETS NOW

Together, we’ll make or set-up these dishes:

  • Antipasti Table — with cheese, roasted pecans, pickled eggs, rhubarb jam, and other various accompaniments
  • Seafood Soup — a vegetable pho-style broth with shaved vegetables, mussels, shrimp, and crusty baguette with shallot aioli
  • Rhubarb Panna Cotta — a yogurt-filled dessert, dressed with rhubarb jam

You’ll also get to take away:

  • Rhubarb jam
  • Printed recipes
  • New friends, naturally

The Cooking Sessions happens Saturday, March 18 from 11:00AM-2:00PM. Space is limited to six people, and you’ll get the address to the event in Lynnfield, Massachusetts (12 miles north of Boston) when you sign up.

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique​–​a food​-​retail concept space ​with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.

Follow Eat Boutique’s founder Maggie here: Instagram, Twitter, Facebook, and Pinterest.

Follow Eat Boutique here: Instagram, Twitter, Facebook, Tumblr, and Pinterest.

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