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BEGIN:VEVENT
DTSTART:20220212T160000Z
DTEND:20220212T190000Z
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SUMMARY:Galentine's Day: Savory & Sweet Samples
DESCRIPTION:Plan an afternoon of fun and friendship celebrating love with your family and close ones at the Misselwood House estate! While enjoying the gorgeous view of the ocean\, experience preparing a delectable brunch with our very own pastry chef\, Rebecca Doyon!\n\n\n\nMenu:\n\nBuild Your Own Quiche\n\nDecorate Your Own Fruit Tart\n\nTake-Home Freshly Made Vanilla Extract\n\n \n\nTimeline of events!\n\n11:00 AM: Cocktails\, mimosas\, and pics\, oh my!\n\n11:30 AM: Build Your Own Quiche & Decorate Your Own Fruit Tart\n\n1:00 PM: Demonstration: Make Your Own Homemade Vanilla Extract\n\n1:30 PM: Brunch Reception\n\n\n\nThe bar menu:\n\n\n	Mimosas (A choice of 3 flavors)\n	Blackberry Chambord Royal\n	Cosmopolitan\n	Wine (White\, Red\, and Rose)\n\n\n\n\nRebecca Doyon is the Pastry Instructor for La Chanterelle\, Endicott College's student-run restaurant. She brings over a decade of experience in the hospitality industry as well as a professional background in Secondary Education\, a master's in business administration and multiple years teaching experience. Rebecca's combined knowledge and passion for baking and teaching delivers in the classroom\, providing an engaging\, fun\, and educational experience.
X-ALT-DESC;FMTTYPE=text/html:<p>Plan an afternoon of fun and friendship celebrating love with your family and close ones at the Misselwood House estate! While enjoying the gorgeous view of the ocean\, experience preparing a delectable brunch with our very own pastry chef\, Rebecca Doyon!</p>\n\n<p><br />\nMenu:</p>\n\n<p>Build Your Own Quiche</p>\n\n<p>Decorate Your Own Fruit Tart</p>\n\n<p>Take-Home Freshly Made Vanilla Extract</p>\n\n<p>&nbsp\;</p>\n\n<p>Timeline of events!</p>\n\n<p>11:00 AM: Cocktails\, mimosas\, and pics\, oh my!</p>\n\n<p>11:30 AM: Build Your Own Quiche &amp\; Decorate Your Own Fruit Tart</p>\n\n<p>1:00 PM: Demonstration: Make Your Own Homemade Vanilla Extract</p>\n\n<p>1:30 PM: Brunch Reception</p>\n\n<p><br />\nThe bar menu:</p>\n\n<ul>\n	<li>Mimosas (A choice of 3 flavors)</li>\n	<li>Blackberry Chambord Royal</li>\n	<li>Cosmopolitan</li>\n	<li>Wine (White\, Red\, and Rose)</li>\n</ul>\n\n<p><br />\nRebecca Doyon is the Pastry Instructor for La Chanterelle\, Endicott College&rsquo\;s student-run restaurant. She brings over a decade of experience in the hospitality industry as well as a professional background in Secondary Education\, a master&rsquo\;s in business administration and multiple years teaching experience. Rebecca&rsquo\;s combined knowledge and passion for baking and teaching delivers in the classroom\, providing an engaging\, fun\, and educational experience.</p>\n
LOCATION:Misselwood Events at Endicott College 407 Hale Street Beverly\, MA 01915
UID:e.2981.21798
SEQUENCE:3
DTSTAMP:20260404T092627Z
URL:https://business.capeannchamber.com/events/details/galentine-s-day-savory-sweet-samples-21798
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