Some snappy alternatives to a classic...
Chef Margaret Jacobs
Tantalize your taste buds by mingling new combinations with special grilled breads. This cooking demonstration menu will include: Cranberry and Brie on Sprouted Wheat; Grilled Eggplant, Spinach and Havarti on Homestyle White; Bacon, White Cheddar and Roasted Tomato on Rosemary Bread; Swiss, Prosciutto and Arugula on Focaccia Bread and Artichoke, Hummus, Turkey and American Cheese on Baguette. Samplings and recipes will be included.
Margaret Jacobs is the Head Chef at Wisdom House. A graduate of the Culinary Institute of America, Hyde Park, NY; Trained by Austrian and French chefs, Antoine Linda and Michael Carrier. She has worked at the United Nations Plaza Hotel in New York City and as Executive Chef at EF Barrett & Co., NYC. Over 30 years of cooking, baking and business experience in the culinary arts.