2014 CULINARY CLASS SCHEDULE:
THE THRILL OF THE GRILL
July 12th & 26th (only 2 seats left in each session)
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.