grilled shrimp lemon aioli tarts

Holiday Cooking Class

I would like to give a big shout out to Chef Brian Kabb for a terrific evening out at The Western Reserve School of Cooking this past week. If you ever have the opportunity you should take one of Brian’s classes. The evening was filled with not only with the makings of delicious food but also great company. During the evening we focused on Holiday appetizers. Chicken Satay with peanut sauce, Bacon wrapped water chestnuts, Grilled shrimp with lemon aioli in mini tarts, Cheese stuffed figs wrapped in prosciutto (MY FAVORITE J) and last but not least Spanakopita. Should anyone wish for the recipes for the Holidays please do not hesitate to contact me.

<img class=”wp-image-1338 size-full” src=”http://www .thehalldesigngroup.com/wp-content/uploads/2016/12/Bacon-wrapped-water-chestnuts.jpg” alt=”bacon wrapped water chestnuts” width=”252″ height=”450″ srcset=”https://www.thehalldesigngroup.com/wp-content/uploads/2016/12/Bacon-wrapped-water-chestnuts.jpg 252w, https://www.thehalldesigngroup.com/wp-content/uploads/2016/12/Bacon-wrapped-water-chestnuts-168×300.jpg 168w” sizes=”(max-width: 252px) 100vw, 252px” />

Bacon wrapped water chestnuts

grilled shrimp lemon aioli tarts

Grilled shrimp lemon aioli tarts