2014 CULINARY CLASS SCHEDULE:
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
(Classes on November 1st and 8th are full; limited seating available for November 15th.)
Turkey is great, but let’s be honest, it’s all about the sides. Side dishes in this class include Caramelized Brussels Sprouts; Butternut Squash and Dried Cherry Hash; Prosciutto-wrapped Green Beans; and Savory Bread Pudding.
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.