AUTUMN DIPS AND SIPS

If dips and cocktails are high on the priority list, join Lydia Gwin for a lively evening in the kitchen making a French pear martini and a bourbon-maple spritz. This hands-on class will create baked pumpkin and caramelized onion dip with gruyère, mini crab cakes with horseradish sauce, whipped ricotta-brown butter-sage dip, sausage rolls with mustard-garlic aïoli, plus herb crackers, lemon-parmesan-chickpea crisps, crudités, and crostini for dipping.