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 Specialty Classes
Our specialty classes offer you a chance to
meet world renown chefs and discuss the intimate details of
their cooking secrets in an very comfortable setting.
Do
not miss these once in a lifetime opportunities.
February 2010 –June 2010
Register
For Classes Here
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VALENTINE’S DAY DINNER
Deb Buzar
Wednesday, February 10, 6:30-8:30 p.m.
$45.00
Show your special someone how much you care for them. Prepare this special meal for a valentine treat.
- Crostini with Balsamic Glazed Onions and Creamy Goat Cheese
- Butter Lettuce Salad with Honey Rosemary Vinaigrette
- Pan Roasted Breast of Duck glazed with a Cherry Port Sauce
- Chocolate and Grand Marnier Lava Cake
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IT’S ALL ABOUT CHICKEN
George Geary
Monday, February 15, 6:30-8:30
$45.00
Easy and fun dishes for America’s favorite bird.
- Thai Chicken Salad with Crunchy Noodles
- Chicken Roma – Seasoned Chicken with Herbs, Olive, Capers, Italian Seasoning and Cheese
- Chicken Rockefeller – Chicken baked in a Phyllo Dough Crust with Scallions, Spinach and Dill
- Fudge Brownies with Raspberry Sauce
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FOOD AND WINE #1
Susan Vollmer and Salt Creek Wine Company
Tuesday, February 16, 6:30-8:30 p.m.
$60.00
Enjoy a wonderful menu – each course paired with a fabulous wine.
- Mixed Greens with Tangerines and Fennel
- Braised Short Ribs with Sherry
- Mashed Potato Casserole with Smoked Gouda and Bacon
- Caramel Apple Crisp
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FAST FISH ENTREES
Phillis Carey
Monday, February 22, 6:30-8:30 p.m.
$55.00
Trying to eat more fish but just don’t know what to do with it? Try out these quick and easy recipes on your family and friends.
- Pine Nut Crusted Halibut with Mascarpone Cheese and Fresh Basil
- Cedar Plank Salmon with Fresh Herbs and Mustard Rosemary Aioli
- Parmesan Crusted Tilapia with Fresh Lemon
- Fish in Black Bean Ginger Sauce with Coconut Jasmine Rice
- Strawberry Tart with Mascarpone Cream Filling and Sweet Pastry Crust
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ST. PATRICK’S DAY SIDES
Deb Buzar
Tuesday, March 9, 6:30-8:30 p.m.
$45.00
Add these recipes to round out your St. Patrick’s Day menu.
- Reuben Cocktail Sandwich Bites
- Creamy Mustard Soup with Crème Fraiche and Chives
- Bacon and Cabbage Noodle Dish
- Easy Pistachio Cake
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COOKING IN PARIS
Phillis Carey
Monday, March 15, 6:30-8:30 p.m.
$60.00
There’s nothing like food in Paris. This class will bring Paris into your kitchen with fabulous flavors you’ll want to share.
- Individual Spinach Soufflés Surrounded with Lemony Garlic Prawns and topped with Hollandaise Sauce
- Roast Chicken with Mustard Thyme Sauce with Garlic and Olive Oil Smashed Gold Potatoes and Green Salad with Fennel and Olives
- Pan-Roasted File Mignon with Boursin Cheese and Red Wine Sauce
- Chocolate Mousse with Whipped Cream and Chocolate Covered Espresso Beans
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PUCKER UP! LEMON TIME!
George Geary
Monday, March 22, 6:30-8:30 p.m.
$45.00
The second most requested flavor (chocolate being the first). Here is an array of desserts for lemon lovers, topped with a lemon drop martini.
- Lemon Trifle with Fresh Lemon Curd and Fresh Berries
- Lemon Crown Cake drenched in Italian Limoncello
- Lemon Drop Cookies
- Lemon Drop Martinis
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FOOD AND WINE #2
Susan Vollmer and Salt Creek Wine Company
Tuesday, March 30, 6:30-8:30 p.m.
$60.00
Our second food and wine pairing.
- Watercress and Potato Soup with Pickled Cucumbers
- Salmon with Lemon-Pepper Sauce and Watercress-Herb Salad
- Roasted Asparagus with Crispy Prosciutto
- Carrot Cake with Buttermilk Glaze and Cinnamon-Cream Cheese Frosting
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AN ELEGANT SPRING MEAL
Deb Buzar
Wednesday, April 14, 6:30-8:30 p.m.
$45.00
Spring is in the air. Come enjoy this wonderful meal.
- Prosciutto Wrapped Asparagus Spears
- Grapefruit, Fennel and Avocado Salad with Citrus Vinaigrette
- Pan Roasted Halibut with Orange, Sherry, Honey Sauce
- Poached Pears with Crème Anglaise and Caramel Drizzle
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COOKING IN ITALY
Phillis Carey
Monday, April 19, 6:30-8:30 p.m.
$60.00
Italian cuisine continues to be a favorite for any occasion. Here are several very flavorful
- Italian dishes to add to your specialties.
- Italian Sausage and Tomato Soup with Orzo and White Beans
- Chicken Breasts with Rosemary, Garlic and Tomato Wine Sauce and Soft Polenta with Leeks and Parmesan
- Garlic and Pancetta Studded Beef Tenderloin with Marsala Wine Sauce and Mascarpone Creamed Spinach
- Turkey and Artichoke Stuffed Giant Shells with Pancetta Arrabiata Sauce
- Ricotta Almond Torte with Chocolate Flecks and Candied Orange Peel
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FOOD AND WINE #3
Susan Vollmer and Salt Creek Wine Company
Tuesday, April 27, 6:30-8:30 p.m.
$60.00
Enjoy a wonderful dinner as you learn how to pair the courses with the perfect wine.
- Asparagus and Mushroom Puff Pastry Tarts
- Spice-Rubbed Pork Tenderloins with Roasted Baby Carrots
- Penne with Zucchini, Peas and Lemon-Parmesan Sauce
- Lemon and White Chocolate Mousse Parfaits with Strawberries
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FRIDAY NIGHT DININ GOUT – CINCO DE MAYO CELEBRATION
Phillis Carey
Friday, April 30, 6:30-8:30 p.m.
$50.00
Come on out and celebrate on a Friday night with this fabulous Southwestern meal just in time for Cinco de Mayo.
- Strawberry Mango Margaritas
- Black Bean Layered Dip topped with Sour Cream and Roasted New Mexican Chili Salsa
- Cucumber Salsa Salad on Butter Lettuce
- Marinated Grilled Skirt Steak with Chipotle Aioli and Salsa Verde on Mushroom, Three Cheese and Red Onion Quesadilla Wedges
- Ground Almond Flan with Cinnamon Sugar Crisps.
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EVERYDAY GOURMET
Phillis Carey
Monday, May 17, 6:30-8:30 p.m.
$55.00
These dishes are fancy/simple – appropriate for everynight cooking and special enough for entertaining family and friends.
- Spicy Rubbed Pork Tenderloin with Sweet-Spicy Chutney Sauce served with Roasted Sweet Potatoes with Lime Honey Dressing
- Prosciutto Wrapped Fresh Mozzarella and Basil Stuffed Chicken Breasts with Creamy Lemon Sauce
- Santa Maria Tri Tip with Spicy BBQ Rub and Steak Sauce served with Blue Cheese Coleslaw
- White Chocolate Cheesecake Pie with a Strawberry Swirl and Chocolate Cookie Crust
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A TUSCAN STYLE MEAL
Deb Buzar
Wednesday, May 19, 6:30-8:30 p.m.
$45.00
A delicious meal from the ever so popular Tuscany region of Italy.
- Red Onion and Orange Salad
- Rosemary Skewered Roasted Vegetable Napoleons with Eggplant, Tomatoes and Zucchini, Ricotta and Herb Filling
- Sage and Garlic Rubbed Tuscan Style Veal Chops
- Espresso Panna Cotta with Shaved Chocolate
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FOOD AND WINE #4
Susan Vollmer and Salt Creek Wine Company
Tuesday, June 1, 6:30-8:30 p.m.
$60.00
The last in our series of food and wine pairings.
- Vietnamese Crab and Asparagus Soup with Edamame Beans
- Sake and Sesame Marinated Grilled Chicken with Spicy Corn Relish
- Green Onion Rice with Ginger and Water Chestnuts
- Molten Chocolate Cakes with Mint Fudge Sauce
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FRIDAY NIGHT OUT – SUMMER FLAVORS
Phillis Carey
Friday, June 4, 6:30-8:30 p.m.
$55.00
Come on out and celebrate on a Friday night with this fabulous fresh summer meal just in time for the warm weather
- Blueberry Lemon Drop Martini
- Edamame Feta Spread with Grilled Sesame Pizzettes
- Watermelon Pepper Gazpacho Topped with Crème Fraiche
- Summer Seared Filet Mignon with Basil, Corn and Tomato Succotash
- Scallion Orzo Risotto
- Fresh Blueberry Clafouti (Custard-like Cake) with Sweetened Cream
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SENSATIONAL SUMMER SALAD SUPPERS
Phillis Carey
Monday, June 7, 6:30-8:30 p.m.
$55.00
When the warm weather sets in, it’s nice to have options for cool dinners with grilled meats that hit just the right note.
- Grilled Spice-Rubbed Shrimp Nicoise with Green Beans, Tiny Potatoes, Grape Tomatoes and Caper Mustard Dressing
- Asian BBQ Steak and Portobello Spinach Salad with Ginger Sesame Dressing
- Café Rio Pork Tenderloin Salad with Black Beans, Corn and Creamy Lime Ranch Dressing
- Asian Grilled Chicken Salad with Carrots, Snap Peas, Mint and Chipotle Peanut Dressing
- Limoncello Summer Fruit Salad with Lemon Curd Yogurt Topping
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ALL FRENCH
George Geary
Wednesday, June 9, 6:30-8:30 p.m.
$45.00
Ever since the movie "Julie and Julia", people are running into their kitchens to create French meals. Here is a typical menu that is served on my France Tour at the former home of Julia Child
- Pissalldiere de Nice (Onion Pizza from Nice)
- Carre d’Agneau avec Miel de Lavandre (Rack of Lamb with Lavender Honey)
- Gratin de Pommes de Terre Nouvelles (New Potato Gratin)
- Gateau au Chocolate (Flourless Chocolate Cake)
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Hot Barbecuing - A Class for Bold Men and Fearless Women!
Hugh Carpenter
Friday, June 18, 6:30-8:30 pm
$80.00
This class shows you everything necessary to become a barbecue expert, including lots of techniques that usually only professional barbecue chef know. There are all new recipes that are based on Hugh's cookbooks, Hot Barbecue, Great Ribs, and Fast Entrees.
- Hot to Barbecue the Perfect Steak with a Smoked Mushroom Topping
- Barbecued Asian Halibut topped with a Dill-Lemon-Butter Glaze
- Jumbo Shrimp with Spicy Tomato Glaze
- Barbecued Chicken Satay with Singapore Peanut Glaze
- Grilled Corn and Portobello Mushrooms with Balsamic and Basil Rub
- Homemade Lemon Ice Cream with Chocolate Sauce
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