Make-Ahead Holiday Food

This class will focus on planning and preparing food for the holidays that can be made ahead of time and refrigerate or freeze. In this hands-on class former Co-op Board Member Patty Barton will teach you how to make and pinch Pierogi that can be eaten fresh or frozen for later, a tradition in her family holidays. The class will also feature a tomato jam and a make ahead pâte à choux and filling that can be frozen for an impressive dessert or appetizer. You’ll also taste an easy make-ahead cookie and go home with a list of easy hors d’oeuvres ideas.