It’s the holiday season, and who doesn’t want to create easy, elegant appetizers that will be enjoyed by everyone? Join us at SVCI and learn how to work with fresh dry-pack scallops, cold smoked salmon, luscious caviar and classic blinis, beautiful blue crab, and one of Italy’s best-kept secrets, the ultra-creamy robiola cheese from the Stracchino family, made with cow, sheep and goat’s milk.