Sorosky's dress-up party fare for special occasions is likely to be popular with gourmet tinkerers who enjoy cheese trees at a Christmas ""banquet"" (the entree is marinated Cornish game hen), minted pear bunnies for Easter, mixed nuts with barbecue seasoning mix to accompany their Valentine's Day fruit daiquiris (a prelude to salmon Wellington), and green food coloring on St. Patrick's Day--an American holiday celebrated here with miniature Reubens and an ""Irish"" lamb stew flavored with sugar, tomato puree, grated orange rind, and red wine. Sorosky relies heavily on wines and spirits for a holiday touch, adding champagne to the chicken broth in a wedding reception rice pilaf, spiking prepared Brick Oven baked beans with bourbon for a Fourth-of-July barbecue, sprinkling Grand Marnier here and there, and toning up a New Year's Eve tuna pÃ¢tÃ‰ with cognac. (This last precedes a chicken dish cooked in a sauce of Madeira and brown gravy mix and dotted with shrimp for ""an elegant and dramatic touch."") Similar creations are suggested for a total of 22 occasions, from an Election Day lap party to a meatless Hanukkah candle-lighting party. By a successful California cooking teacher--who seems a million miles away from what we've come to admire in California style.