Tim Dondero
Soups from Home and Abroad
Demonstration
6:30 to 8:30 pm $35.00
Warm up a cold, blustery day with soups from near and far. Tim is sharing his recipes for Old Fashioned Ham and Pea Soup, Butternut Bisque, British Cheddar-Ale Soup, Mediterranean Lentil and Spinach Soup, and Thai Chicken Coconut Soup. Nothing comforts like a hot bowl of soup. Come in out of the cold and enjoy.
March 6 (Saturday)
Gena Berry
Cooking Terms and Techniques
Full-Participation
10:00 am to 1:00 pm $65.00
Class size limited to 10 participants
Gena's back for a class that's as close to culinary school as most of us will get. Learn what culinary terms mean and how to put them to use. On the vocabulary list tonight are: sear, saute, deglaze, reduce, glaze and sweat, and of course, how to make the perfect meal without breaking a sweat. While fine-tuning your wordage, make Sauteed Chicken Breast with White Wine Reduction, Poached Salmon with Classic Buerre Blanc, and Glazed Root Vegetables. End the night with Classic Salted Caramels.
March 9, 16, 23 (Tuesdays)
The Pocket Chefs
Classical French Series
Full-Participation
6:30 to 9:30 pm $195.00 (FOR ALL THREE CLASSES)
Class size limited to 10 participants
CLASS ONE: French Basics
Dallas and Jeremy have timed this class perfectly so that each stage of the bread making process is included in this valuable three hours. Everyone will even get to take his or her batch of Brioche home to bake. Duck Confit with Sour Cherries and Pork Pate with Roasted Garlic, Golden Mushrooms and Candied Pecans are also on the menu. Save room for Chocolate Cake with espresso Mouse Filling, Caramel Buttercream, and a Salted Caramel Sauce.
CLASS TWO: The Art of Sauce
Never ask what a mother sauce is again. Learn to make veal stock into Sauce Espagnole and next into a demi glace. Feast on ribeye steaks served with Madeira sauce and a Brandy Pepper Sauce. The night would not be comlete without the famous Bearnaise Sauce and a decadent Rum Creme Anglaise. Don't leave without your homemade demi glace to take home.
CLASS THREE: Braising
Finish up your new found French cooking skills with the essentials of braising. Make Boeuf Bourguignon, Roasted Mashed Parsnips with Truffled Creme Fraiche, Asparagus with Lemon Aioli and French Fried Shallots. With a final lesson consisting of Pate a Coux, you'll be primed on the basics of the French kitchen.
March 20 (Saturday)
Amy Davis
Cooking for Kids (ages 6-12)
Full-Participation
9:30 am to 12:30 pm $65.00
Class size limited to 10 participants
Getting the kids in the kitchen early is not only a help to you, but it starts a foundation for cooking and eating right for the rest of their lives. With Amy's fun recipes and yummy results, the younger ones might take over your kitchen. With childhood favorites like Apple Slices with Brickle Dip, Crunchy Baked Chicken Tenders with Honey Mustard Dipping Sauce, Macaroni and Cheese Cupcake, and Veggie Cups with Ranch Dressing, kids will be thrilled. They'll make a batch of Chocolate Cupcakes with Chocolate Frosting to end the morning with a bang.
March 31 (Wednesday)
Nancy Horvath
Unforgettable Beginnings
Demonstration
6:30 to 8:30 pm $40.00
Join Nancy as she shares recipes for creative and delicious appetizers for your next gathering. Come hungry and enjoy a sampling of starters to suit a variety of palates: Fig and Camembert Ravioli, Shrimp and Pimento Cheese Bites, Basil Cheese Torta, Artichoke Stuffed New Potatoes, and Crab Salad in a Wonton Cup.
