Seatavern

Pringle Bay cooking demonstration helps home you master stress-free entertaining.

Pringle Proms’ upcoming December 6 event brings culinary confidence to holiday hosting with a hands-on cooking workshop designed to take the stress out of seasonal entertaining.Brian Berkman will demonstrate four versatile dishes that work equally well for intimate gatherings or larger celebrations – and most can be prepared ahead of time.“Holiday hosting doesn’t need to be complicated or expensive,” says Berkman, who regularly creates buffet meals for between 20 and 30 people. “These dishes are designed to give you flexibility. Serve them hot or cold, make them ahead, and spend more time with your guests instead of being stuck in the kitchen.”

The demonstration will feature:Hummus with a peanut butter variation – perfect for unexpected guests,Carrot, ginger and coconut milk soup (vegan dish delicious hot or chilled),Oven-roasted beef fillet served hot or cold with sun-dried tomato mayo or gorgonzola cream,Chocolate brownies with festive crystallised ginger or orange mix-ins,

“Taking shortcuts is smart, and I’ll show you how,” adds Berkman, who trained in cooking and worked as a newspaper restaurant critic for many years. “You’ll also learn when and how to make dishes ahead and freeze them.”

Pringle Proms is a series of monthly at-home gatherings featuring Compelling Conversations, Arresting Performances, or Culinary Confidence workshops all with a meal and wine. Pringle Proms has received 22 five-star reviews from attendees.