David Bonom and Marge Perry share a passion for creating great food—for magazines, cookbooks, websites, corporations and their family and friends. Together, they have developed thousands of recipes, traveled the world exploring new cuisines and techniques, contributed to nearly 50 cookbooks—and thrown a lot of parties.
Marge is an award winning food writer, chef-instructor at the prestigious Institute for Culinary Education, and columnist/contributor for Rachael Ray Every Day, AllRecipes, Newsday and MyRecipes.com. Her writing, recipes and/or photography can be found on the FoodNetwork, TheKitchn, the New York Times, Better Homes & Gardens, Cooking Light, Eating Well, Prevention and many other publications and food sites.
David has worked in some of the most prestigious New York restaurants, catered for a Who’s Who list of clients, and currently develops recipes for a wide range of publications (such as Rachael Ray Every Day, Better Homes & Gardens, Fine Cooking, Cooking Light, and many others), commodity boards, restaurants and corporations. His grilling expertise and recipes are put to good use in the Weber cookbooks— and when cooking on any one of his eight grills and smokers.
Read more about their adventures together in the kitchen, on the road and around the table at Marge’s blog, A Sweet and Savory Life.
Saturday, June 24th
Cooking Demonstration with Marge Perry and David Bonom
Little Bites, Big Flavors: Simple Appetizers to Knock Your Socks Off
You don’t have to slave away in the kitchen to serve fun and outrageously delicious appetizers. You’ll learn how to make simple little bites that are not only the perfect way to get your party started— they can be mostly done ahead so you can enjoy your own gathering. We’ll be making Baby Crab Cakes Harissa Remoulade; Roast Fingerlings with Chimichurri Dipping Sauce; and Truffled Mac and Cheese Bites.
Tricks of the Trade—At Home
Learn how to relax and truly enjoy your own parties. Husband and wife team (and avid party throwers) Marge Perry and David Bonom will share the techniques chefs and caterers—and they-- use to ensure the food gets to guests tasting its best and looking gorgeous. We’ll discuss presentation tricks, how to master timing in the kitchen, and how to turn potential party disasters (with a few real life examples) into successes.