Dinner at Tiffani’s with Tiffani Thiessen

So you probably followed Tiffani Thiessen from “Saved by the Bell” to “Beverly Hills 90210“. In the early ’90s the actress had been a teen-age crush and  every girl’s dream to be her bff . You also see her on the hit drama show “White Collar” in the USA Network original series  and because this is White Collar’s last season, you’re probably bummed out that you won’t be seeing her again. Well guess what, Tiffani has a brand spankin’ new show and you are invited to have dinner with her as she prepares to host Dinner at Tiffani’s, premiering on Wednesday, February 25th at 10:00pm ET/7:00pm PT on Cooking Channel.

Thiessen stays in touch with her friends and former castmates by hosting intimate dinner parties. “I have played many characters, but my favorite role is playing host,” said Thiessen. “For every party, my ultimate goal is to make my guests feel welcome. I want my guests to enjoy delicious meals in good company, with good conversation and lots of laughs.”

Good food, great company of friends and of course a fun-filled conversation are always on the menu in each of the 10 half-hour long episodes. Every good host knows that the best party includes a fun theme with matching decorations, and of course, a star-studded guest list. And speaking of guest list, the cooking show has lined up a bevy of stars such as Mario Lopez, Jason Priestley, Willie Garson, Tim DeKay, Elizabeth Berkley, Lance Bass, Jillian Barberie, Bree Turner and more.

Whether it is a game night with sweet and aromatic Roasted Dates with Smoked Bacon and Goat Cheese, or a refined pizza party with Homemade Pizza Dough topped with gourmet ingredients such as ricotta, arugula, grapes, pine nuts and lemon zest, or a relaxing girls’ night with Watermelon Champagne cocktails, guests will come for the party, but stay for succulent meal!

Fans can access Tiffani’s recipes and dinner party tips, as well as exclusive interviews on CookingChannelTV.com/Tiffani. Fan can also connect on Twitter using #DinneratTiffanis.

Photos Courtesy of The Cooking Channel
Special thanks to Julie Chudow