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Fall Cooking Series: Home for the Holidays with Bill Kaliff

Six Monday Evenings in the Farmhouse • 6:30-8:30 pm

Join award-winning Executive Chef Bill Kaliff for a teaching/tasting culinary journey as he shares creative, delicious recipes and stylish presentations for stepping up your holiday game.

Using fresh and seasonal ingredients, Bill’s expertise as a chef and a successful catering/event professional will come into play as you learn how to create do-ahead hors d’oeuvres, organic holiday garnishes, stationary appetizer presentations, plated first course recipes, plated dinner recipes, a holiday buffet, desserts, and more. You will not only learn recipes and cooking skills, but also entertaining and event planning tips.

Classes cover essentials to progressively advanced techniques, with each class combining demonstrations, tastings, and hands-on cooking.

William Kaliff, Co-founder & Executive Chef Festivities Food & Design

The art of food has always been Bill’s passion. Bill has a special talent in creating extraordinary menus and incredible culinary presentations. He leads Festivities’ culinary team through emerging trends both in ingredients and presentation. A graduate of the French Culinary Institute and Georgetown University with graduate studies at Fordham University at Lincoln Center, Bill has been recognized by Bon Appetit magazine as one of the “Leading Chefs of the Nation.” He has worked under the award-winning chef, Jacques Pépin, and has been honored by the James Beard Foundation.

Class Information

Six-week Series:
October 7, October 21, October 28, November 4, November 18, November 25

*NEW* Class Added - December 10
Stationary Appetizer Presentations

Class size is limited to 10 to optimize the experience for all participants.

$750 | Non-members: $900

(subject to availability)

Members: $125 | Non-members: $150

Fee includes food, wine, and take-home recipes


Gluten Free substitutes/alternatives will be discussed for each recipe

November 25
The Holiday Dessert Table

Create and serve a holiday dessert table that combines “Singular Sensations” and “Miniature Sweet Finales.” The class will also make Mexican Hot Chocolate served with a faint dusting of chili powder and peppermint swizzle sticks.

December 10

Stationary Appetizer Presentations

Learn how to create two table scapes with three different themes, designed to be served alongside tray-passed hors d’oeuvres. Perfect for DIY menus for holiday open house parties.

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