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Cooking Classes

Saturday, February 25th ● 11:00 – 1:00 pm ● “Private Event”

 

Event Date 02-25-2017 11:00 am
Event End Date 02-25-2017 1:00 pm
Capacity Private Event
Price Private Event

Saturday, February 25th ● 6:30 – 8:30 pm ● “Date Night” Hands On Class ● Mike Cunha – Sullivan University ● $105.00 for TWO individuals Menu: Fusilli Pasta Alfredo with Poached Shrimp and Aged Cheese ● Boneless Pork Loin stuffed with Goat Cheese and Roasted Vegetables ● White Chocolate Walnut Bread Pudding with Dark Chocolate Cream *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.

REGISTRATION WILL OPEN ON JANUARY 2, 2017 @ 10:15 am

 

Event Date 02-25-2017 6:30 pm
Event End Date 02-25-2017 8:30 pm
Registration Start Date 01-02-2017 10:15 am
Capacity 12
Openings Available 0
Price $105.00
$105.00

Monday, February 27th ● 6:30 – 9:00 pm ● "Introduction to Sushi"Hands On Class ● Lelia Gentle – DreamCatcher Farm ● $70.00 In this class you will learn how to make proper Sushi Rice, how to select sushi grade fish, as well as a discussion of necessary ingredients and equipment. We will review all the different kinds of sushi including Maki Sushi (Hosomaki, Futomaki), Nigiri Sushi, Gunkan Sushi, Temaki Sushi, Oshi Sushi, Chirashi Sushi and Inari Sushi. Class will include hands on making of an Inside roll and an Outside roll. In class, you will sample our version of a Cucumber Roll, Ebi Nigeri, Spicy Squid Roll, Philadelphia Roll and a Dragon Roll with Eel. For dessert, we will have a dessert roll ~ Rice Sweetened with Coconut Milk and Fresh Mango

 

Event Date 02-27-2017 6:30 pm
Event End Date 02-27-2017 9:00 pm
Capacity 24
Openings Available 0
Price $70.00
$70.00

Tuesdays, January 17th through February 28th (no class on February 14th) ● 6:30 – 9:00 pm “Basic Training 101”Hands On Class ● Lelia Gentle – DreamCatcher Farm ● $525.00 for a Six Week course.  A six-week series of HANDS ON training, guaranteed to have you cooking like a pro in no time! This class is designed for all students from the beginning cook to the cook who wants to fine tune their skills and understand the “whys” of cooking! During this course, you will learn proper knife skills, stocks and basic sauce making, soups, salads, vinaigrettes, techniques such as sautéing, roasting, braising, slow roasting, pan frying, deep-frying and grilling. You will learn how to break down a whole chicken into individual pieces & how to truss meat correctly. You will learn about cooking beef, chicken, seafood, vegetables and starches. After this course, you will feel much more confident in the kitchen & motivated to try out new dishes and create your own recipes! Feel free to bring your cook’s knife and an apron to class each week, if you wish. Class is limited in size, so sign up early to ensure your seat! Aprons are not provided.

 

Event Date 02-28-2017 6:30 pm
Event End Date 02-28-2017 9:00 pm
Capacity 12
Openings Available 12
Price $525.00
$525.00 12

Wednesday, March 1st ● 6:30 – 9:00 pm ● “Tuscan Lenten Dinner” Demonstration Class ● John Plymale ● Porcini ● $50.00 A meatless meal, perfect for that first day of Lent, or anytime. No one will ask, “where’s the beef?” Menu: Fried Roman Artichokes with Lemon Garlic Aioli ● Grilled Romaine Salad with Asiago Crostini and Sundried Tomato Vinaigrette ● Pan Sautéed Gulf Shrimp with Extra Virgin Olive Oil and Chardonnay served over Kentucky Wild Mushroom Risotto ● Zabaglione with Fresh Berries and Almond Biscotti

 

Event Date 03-01-2017 6:30 pm
Event End Date 03-01-2017 9:00 pm
Capacity 32
Openings Available 29
Price $50.00
$50.00 29

Friday, March 3rd ● 6:30 – 8:30 pm“Date Night”Hands On Class ● David Moeller – Sullivan University ● $105.00 for TWO individuals Menu: Wild Mushroom and Asiago Macaroni and Cheese ● Chicken Breast Stuffed with Chorizo Queso Blanco with Tomato Vodka Sauce ● Lemon Mascarpone Mousse with Berries *Remember when registering ~

2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.

 

Event Date 03-03-2017 6:30 pm
Event End Date 03-03-2017 8:30 pm
Capacity 12
Openings Available 0
Price $105.00
$105.00

Saturday, March 4th ● 6:30 – 8:30 pm ● “Date Night” Hands On Class ● Mike Cunha – Sullivan University ● $105.00 for TWO individuals Menu: Candied Bacon, Onion and Kale Frittata with Black Pepper Cream ● Filet of Salmon with Fine Herb Saffron Supreme Sauce ● Orange Ginger Scented Cheesecake with Toasted Almond Meringue *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.

 

 

Event Date 03-04-2017 6:30 pm
Event End Date 03-04-2017 8:30 pm
Capacity 12
Openings Available 7
Price $105.00
$105.00 7

Monday, March 6th ● 6:30 – 9:00 pm ● “The Versatility of Salmon”Demonstration Class ● Alex Dulaney – La Chasse ● $60.00 Salmon is readily available, extremely versatile, boasts health benefits galore and is simply delicious. We will cover salmon basics including how to cut, cure and smoke your salmon along with three simple sauces that will turn a weeknight fillet into weekend entertaining. We will also talk about vegetables that pair well with salmon along with wines that complement each dish. Menu:

Lightly Cured Pan Seared Salmon with Hollandaise Sauce ● Smoked Salmon Mousse ● Crispy Salmon Skin Chips ● Gribiche Sauce ● Horseradish Crème Fraiche ● Sauce Verde ● Swiss Chard ● Roasted Potatoes ● Asparagus

 

Event Date 03-06-2017 6:30 pm
Event End Date 03-06-2017 9:00 pm
Capacity 32
Openings Available 30
Price $60.00
$60.00 30

Wednesday, March 8th ● 11:30 – 2:00 pm ● “Butter Me Up ~ Compound Butters” Demonstration Class ● Lelia Gentle – DreamCatcher Farm ● $50.00 What can make a hum drum dish a shining star? Compound butters ~ mixtures of butter and flavorful ingredients. Primarily, they are used to enhance flavor in various dishes, in a fashion similar to a sauce. Tasting is believing! Classic Maître d’hôtel Butter served on Lavosh ● Bacon Bourbon Butter on a Beef Slider ● Spring Lamb Pita Pocket with Rosemary, Thyme, Shallot Butter ● Ginger Lime Butter over Fresh Corn ● Honey Citrus Butter with a Fresh Orange Scone

Event Date 03-08-2017 11:30 am
Event End Date 03-08-2017 2:00 pm
Capacity 32
Openings Available 32
Price $50.00
$50.00 32

Wednesday, March 8th ● 6:30 – 9:00 pm ● “A Tour of Italy ~ CampaniaDemonstration Class ● Sandra Gugliotta – Dining Elegance Caterers ● $55.00   We will be revisiting different regions of Italy on our third tour – complete with new dishes. This is the thirteenth of a series of monthly classes exploring the different regions of Italy! Naples is the city at the heart of this region, situated beautifully on the Mediterranean coast overlooking the sea near the infamous town of Pompeii. In the food world, two scents are said to reign here: the scent of items frying in olive oil and ragu. Ask any Italian and they will tell you that this region has been blessed with the freshest and best water and grain in the country. As a result, the pasta, pizza and espresso made here is unmatched. Menu: Calzone ~ a baked pizza pocket stuffed with ricotta cheese, prosciutto, mozzarella, and parmigiano ● Minestra di Zucchini ~ Cacio y uovo ~ a zucchini broth with flaked eggs, parsley, basil, and parmigiano ● Insalata di Renforzo ~ a traditional Christmas specialty salad consisting of cauliflower, anchovies, olives, capers, pickles, and pickled peppers ● Costata alla Pizzaiola ~ T-bone steak sliced, pan seared and seasoned with garlic and oregano and cooked in a fresh tomato sauce ● Sfogliatelle Ricce ~ traditional stuffed, oven-baked puff pastry with ricotta and semolina

Event Date 03-08-2017 6:30 pm
Event End Date 03-08-2017 9:00 pm
Capacity 32
Openings Available 29
Price $55.00
$55.00 29