2014 CULINARY CLASS SCHEDULE:
January 18th & 25th
New ideas for cooking this versatile bird – discover delicious techniques for cooking chicken perfectly. Tuscan Roasted Chicken; Parmesan Crusted Chicken Breasts; Stuffed Chicken Breasts with Wild Rice and Smoked Gouda; Braised Chicken Thighs with Caramelized Root Vegetables. Skills covered in class include selecting chicken, braising, sautéing and roasting chicken, balancing flavors, carving, determining meat doneness.
HAUTE DISH / HOT DISH
February 8th, 15th & 22nd
Let’s kick this midwest classic up a couple of notches. Casseroles are easy-to-prepare comfort food, and always taste better the next day. Cowboy Chicken; Tater Tot Haute Dish; Mac and Cheese Carbonara; Shepherd’s Pie. Skills covered in class include selecting chicken, béchamel sauce, selecting beef, sautéing, and roasting.
March 1st, 8th & 29th
Why go out when you can learn how to prepare these steakhouse classics at home? Caesar Salad; Grilled Strip Steaks with Garlic Herb Butter; Twice-Baked Potatoes; Oven-Roasted Broccoli; Pear Apple Cranberry Crisp. Skills covered in class include preparing vinaigrette, making croutons, selecting and grilling steaks, determining meat doneness, preparing compound butter, roasting vegetables, baking and filling potatoes, preparing fruit fillings, making streusel toppings.
SWEET AND SAVORY CREPES – FRANCE'S COMFORT FOOD
April 5th, 19th & 26th
Leave it to French to provide the world with an elegant comfort food. Pulled Pork with Black Bean Sauce; Spinach and Brie; Creamy Chicken, Ham and Mushroom Crepe; Crepe Suzette. Skills covered in class include: three types of crepe batter, including gluten free; preparing fillings and making vanilla bean ice cream
THE NEW SOUTH
May 3rd, 10th & 17th
Southern cooking is more than fried foods. Let’s explore the explosion of new and classics from this region. Wilted Green Salad with Mustard Vinaigrette; Pork and Black Eyed Peas; Carolina Fish Muddle; Fried Green Tomatoes; Peach, Blackberry and Crystalized Ginger Cobbler. Skills covered in class include making vinaigrette, searing, working with compound butters, frying, reduction sauces.
TEMPTING TAPAS TO CELEBRATE SUMMER
June 7th, 14th & 21st
Straight from the heart of Spain are these wonder little dishes that are perfect for summer entertaining – easy to make and delicious. Garlic Chicken; Polenta with Mushrooms and Zucchini; Pork with Cherries and Apricots; Shrimp and Chicken Chorizo; Fruit Compote Pie. Skills covered in class include sautéing, making polenta, working with dry and fresh fruit, and puff pastry.
THE THRILL OF THE GRILL
July 12th, 19th & 26th
Sharpen your grilling skills. We’ll grill all items using the wood-fired Big Green Egg. Grilled Caesar Salad; Flank Steak; Scallops; Fresh Fruit. Skills covered in class include making dry rubs, marinades, selecting fruit to grill, determining meat doneness, making vinaigrette, crostini.
CELEBRATING JULIA CHILD
August 9th, 16th & 23rd
Master Chef Julia Child was born in the month of August and what better way to celebrate her gift to American cuisine by preparing dishes from her most famous book, Mastering the Art of French Cooking. Beef Bourguignon; Celery Root Puree; Provencal Tomatoes; French Onion Soup; Coq au Vin. Skills covered in class include braising, sautéing, working with celery root, roasting.
September 13th, 20th & 27th
We will make an egg and eggless pasta dough, and prepare different shapes using pasta machines and by hand. Chopped Pistachio Pesto; Linguini; Orecchiette; Pappardelle; Carbonara; Puttanesca. Skills covered in class include making pasta dough, working with a pasta machine, shaping pasta, mastering al dente, making sauces.
October 11th, 18th & 25th
You will master new ways to prepare and handle pork properly for delicious results. Parmesan Crusted Pork Chops; Spicy Pulled Pork; Pork Loin with Fig and Port Sauce; Pork Milanese. Skilled covered in class include selecting the right cuts of meat, sautéing, braising, determining meat doneness, sauce reductions.
November 1st, 8th & 15th
Turkey is great, but let’s be honest, it’s all about the sides. Cider Roasted Root Vegetables; Red Wine-Orange Cranberry Sauce; Sautéed Kale; Mascarpone Mashed Potatoes; Roasted Bananas and Sweet Potatoes; Cauliflower with Lemon Mustard Butter. Skills covered in class include roasting vegetables, sauce reductions, sautéing, compound butters.
WINTER SOUPS AND STEWS
December 6th & 13th
Nothing cures cabin fever better than hearty soup or stew. Let’s get together to prepare what is needed to get through the winter. Beef and Vegetable Stew; Curried Vegetable Stew; Chicken Noodle Soup; Black Bean Soup; Tomato Basil Soup. Skills covered in class include selecting beef and chicken, working with roux, fresh herbs, spices, braising, sautéing.
Each class begins at 1pm.
Class is limited to six participants.
Advance reservations and prepayment required.