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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.
September 2008 – January
2009
Register
For Classes Here
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IT’S ALL ABOUT SHRIMP
George Geary
Tuesday, September 16, 6:30-8:30 pm
$45.00
Do I buy cooked or uncooked, fresh or fresh frozen? What do all of the numbers mean when I purchase shrimp? Learn all of ins and outs of shrimp and an array of dishes.
 Savory Shrimp Cheesecake
Tomatillo Avocado Shrimp Salsa
Red Pepper Shrimp with Honey Glaze
Shrimp Puffs with Roasted Red Peppers
Shrimp and Cheese Quiche |
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FALL IS IN THE AIR
Deb Buzar
Tuesday, September 23, 6:30-8:30 pm
$45.00
Cozy up on a chilly autumn evening with this warm and inviting menu
Endive, Apple and Gorgonzola Salad with Balsamic Vinaigrette, Honey and Walnuts
Roasted Loin of Pork with Pecan Sage Sauce
Maple Whipped Sweet Potatoes
Pumpkin Bread Pudding with Cinnamon Rum Sauce
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FUSION CURRENT CUISINE
Doris Kwon
Wednesday, September 24, 6:30-8:30 pm
$45.00
A medley of flavors is throughout this menu.
Gingered Filet Mignon with Leeks and Asparagus
Steamed Coconut Rice
Glass Noodle Salad with Asian Vegetables
Glazed Yukon Gold Potatoes with Soy-Mirin Reduction
Winter Fruit Medley with Green Tea Ice Cream
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FABULOUS BONELESS CHICKEN BREASTS
Phillis Carey
Monday, September 29, 6:30-8:30 p.m.
$50.00
Don’t forget to pound those chicken breasts for the perfect texture and juiciness every time. Here are several great ideas to add to your recipe box.
Dilly Crab Stuffed Chicken Bundles with Roasted Red Pepper Sauce
Sun-Dried Tomato, Pesto and Artichoke Risotto topped with Grilled Pesto Chicken
Pan-Roasted Chicken Breast Rolls Stuffed with Dried Cranberries and topped with Spicy Chipotle Cider Sauce
Artichoke-Spinach Topped Crispy Chicken Breasts
Upside-Down Butterscotch Apple Cake with Ice Cream
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THE ART OF PATE a CHOUX (SWEET AND SAVORY)
George Geary
Wednesday, October 1, 6:30-8:30 p.m.
$45.00
Simple puffs make perfect appetizers and sweet French pastry. Learn the art of it all.
Crab puffs
Tarragon Chicken Puffs
Baked Blue Cheese Puffs
Chantilly Cream Filled Cream Puffs
Bavarian Custard Éclairs
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SIMPLE YET SUBLIME HOLIDAY MENU
Deb Buzar
Wednesday, October 8, 6:30-8:30 pm
$45.00
A wonderful holiday meal with a soufflé ending. Learn just how easy a soufflé can be.
Wild Mushroom Soup with Sherry and Thyme
File Mignon with Green Peppercorn Cream Sauce
Horseradish Mashed Potatoes
Individual Grand Marnier Soufflés with Orange Scented Vanilla Cream Sauce
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COCKTAILS AND PARTY FOOD
Phillis Carey
Monday, October 13, 6:30-8:30 pm
$50.00
Sip Martinis and nibble on these special and fun appetizers and then finish with a fabulous make-ahead dessert.
Pear Martini and Blueberry Lemon Drop
Pizzettes with Fontina Cheese, Tomato, Basil and Prosciutto
Triple Cheese and Spinach Puff Pastry Canapés
Mini-Orange Muffins Filled with Smoked Turkey and Cranberry Orange Sauce
Asian Salmon Cakes with Ginger Tartar Sauce
Make-Ahead Chocolate Soufflés with Caramel Sauce
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FOOD AND WINE #1
Susan Vollmer and Peter Jackal
Wednesday, October 15, 6:30-8:30.
$60.00
Our food and wine series continues.
Cheese Course
Sauvignon Blanc
Mixed Greens with Dried Figs, Blue Cheese, Walnuts and Sherry Vinaigrette
Chardonnay
Pork Saltimbocca with Fontina, Prosciutto and Marsala-Lemon Sauce
Orange-Cranberry Rice Pilaf
Merlot
Caramel Apple Steamed Pudding
Sparking Wine
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KNIFE SKILLS HANDS-ON WORKSHOP
Deb Buzar
Monday, October 20, 6:30-8:30 pm
$45.00
Learn techniques that will allow you to cook with more confidence and ease.
This class is limited to 10 participants so call early to reserve your spot.
A discount will be given to participants on knives and sharpeners purchased the night of the class.
What to look for when purchasing knives
How to best care for and sharpen your knives
How to hold and use your knife properly to mince, dice, chop, julienne and more
You will apply your skills on fruits, vegetable and herbs.
Learn how to create your own individual vinaigrette dressing and how to plate a beautiful composed salad.
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GOURMET FALL DINNER PARTY
Doris Kwon
Wednesday, October 22, 6:30-8:30 pm
$45.00
Hot Artichoke Parmesan Spread with Crostini Toasts
Mesclun Greens with Champagne-Shallot Vinaigrette
Chicken Breasts with Ricotta and Roasted Peppers
Wild Rice Pilaf with Toasted Pinenuts
Caramelized Bosc Pears with Amaretto and Mascarpone
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AN EXOTIC LEBANESE-AMERICAN MEAL
Rima Antonios
Wednesday, October 29, 6:30-8:30 pm
$45.00
Come experience Lebanese delights from an American kitchen. The smells will capture your senses, the colors and decorations will trigger your cravings and the taste will make you ask for more.
Brown Lentil Soup with Swiss Chard, Garlic, Onions, Cilantro, Potatoes and Lemon Juice
Hummus: Chickpeas with Tahini, Garlic and Lemon Juice
Tabbouleh: Lebanese Salad with Parsley
Taratour: Tahini Sauce
Shawarma Wraps: Top Sirloin Strips baked in Seven Spices, Vinegar and Oil and wrapped in Pita Bread with Taratour, Fresh Tomatoes and Onions
Falafel: Fava and Garbanzo Bean Patties wrapped in Pita Bread with Taratour, Fresh Tomatoes, Onions and Parsley.
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FANCY HOLIDAY ENTREES
Phillis Carey
Monday, November 3, 6:30-8:30 pm
$50.00
The holiday season is upon us with all the entertaining this entails. Here are several fancy, yet easy to prepare, dishes destined to “wow” your dinner guests.
Traditional Swiss Fondue with a Fresh Herb and Mustard Swirl with Red Potatoes, Sausage, Broccoli and French Bread Cubes
Shrimp and Crab Lasagna Rolls with Creamy Tomato Basil Sauce
Spinach and Artichoke Stuffed Pork Tenderloin with Cran-Apple Glaze on Sausage and Dried Apricot Stuffing with Pecans
Oven-Fried Walnut Chicken with Pomegranate Sauce
Pumpkin Cheesecake Swirl Torte with Caramel Sauce
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FOOD AND WINE #2
Susan Vollmer and Peter Jackel
Wednesday, November 5, 6:30-8:30 pm
$60.00
Cheese Course
Chardonnay
Roasted Pear and Gorgonzola Salad with Toasted Walnuts and Balsamic Vinaigrette
Merlot
Peppercorn Paste-Crusted Filet Mignon with Rich Red Wine Pan Sauce
Horseradish Mashed Yukon Gold Potatoes
Cabernet Sauvignon
Chocolate Espresso and Hazelnut Torte with Caramel Sauce
Sparkling Wine
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AUTUMN ELEGANCE
Deb Buzar
Tuesday, November 11, 6:30-8:30 pm
$45.00
Prepare this easy yet elegant meal so that you can entertain with ease. We will be using a pressure cooker for the osso buco.
Arugula with Honey Rosemary Dressing and Shaved Parmesan Cheese
Quick and Delicious Osso Buco with Pan Sauces (done in a pressure cooker)
Roasted Garlic Whipped Potatoes
Individual Apple Tarts with Vanilla Ice Cream
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KNIFE SKILLS HANDS-ON WORKSHOP
Deb Buzar
Monday, November 3, 6:30-8:30 pm
$45.00
Learn techniques that will allow you to cook with more confidence and ease.
This class is limited to 10 participants so call early to reserve your spot.
A discount will be given to participants on knives and sharpeners purchased the night of the class.
What to look for when purchasing knives
How to best care for and sharpen your knives
How to hold and use your knife properly to mince, dice, chop, julienne and more
You will apply your skills on fruits, vegetable and herbs.
Learn how to create your own individual vinaigrette dressing and how to plate a beautiful composed salad.
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TRADITIONAL KOREAN DINNER
Doris Kwon
Wednesday, November 19, 5:30-8:30 pm
$45.00
Learn about this fabulous cuisine.
Korean Grilled Short Ribs
Spicy Daikon Radish Salad
Sweet Potato Noodle with Asian Vegetables
Perfect Steamed Rice
Fresh Korean Pear and Persimmon Slices with Honey-Lime Glaze
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DESSERT SAUCES AND PLATING TECHNIQUES
Deb Buzar
Monday, November 24, 6:30-8:30 pm
$45.00
Learn how to make these decadent classic dessert sauces that will make even the most ordinary desserts special in a hurry. The sauces will be served over a delicious cheesecake. We will be demonstrating plating techniques to make beautiful desserts.
Hot Fudge Sauce
Caramel Sauce
Bourbon Sauce
Vanilla Custard Sauce Berry Coulis
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CHAMPAGNE AND COCOLATE CELEBRATION
Phillis Carey
Monday, December 1, 11:00 am-1:00 pm and 6:30-8:30 pm
$60.00
Want a great new menu for entertaining or simply want to get out and enjoy a fun evening this holiday season. Join us – we’ll be serving distinctive wines chosen especially for this menu.
Pomegranate Champagne Cocktails
Roasted Butternut Squash Soup with Cider Cream and Chives with Pecan Biscuits with Orange-Honey Glaze
Pan-Roasted Filet Mignon with 5-Peppercorn Creamy Syrah Wine Sauce
Yukon Gold Potato Gratin with Roasted Garlic, Bacon and Caramelized Onions
Broccoli with Hazelnut Butter
Chocolate Kahlua Brownie Cheesecake Torte
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HOLIDAY SWEET AND SAVORY CHEESECAKES
George Geary
Thursday, December 11, 6:30-8:30 pm
$45.00
George will teach you the fast and easy way to create holiday cheesecakes for appetizers or dessert. His second book on the subject is out (The Cheesecake Bible). He made over 120 cheesecakes a day at Disney when he was the pastry chef.
Mini-Blue Cheesecakes
Holiday Peppermint Chocolate Cheesecake
Cranberry Orange Cheese Pie
Holiday Grasshopper Cheese Bars
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APPETIZERS FOR THE BALL GAMES
George Geary
Thursday, January 8, 6:60-8:30 pm
$45.00
If you tail gate or sit in front of your TV, these munchies are sure to please.
Basil and Lavender Scallops
Bruschetta Americana
Fire Chip Salsa with Fresh Chips
Roasted Corn Cakes with Chipotle Cream
The Perfect Buffalo Wings
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RESTAURANT STYLE MAIN DISHES MADE EASY
Phillis Carey
Monday, January 12, 6:30-8:30 pm
$55.00
These recipes are worthy of any restaurant menu but they are created for you to prepare easily in your own home kitchen.
Seafood (Crab and Shrimp) Caesar Salad with Lemon Caper Dressing, Garlic Croutons and Parmesan Curls
Thyme Roasted Pork Tenderloin on Wild Rice and Bacon with Mascarpone cream and Cider Reduction Sauces
Red Wine and Herb-Marinated Filet Mignon with Madeira Mushroom Ragout
Chicken Wellington Stuffed with Spinach Pesto and Roasted Red Peppers served with Garlic Basil Cream Sauce
Chocolate Cherry Tart with a Brownie Crust
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KNIFE SKILLS HANDS-ON WORKSHOP
Deb Buzar
Wednesday, January 14, 6:30-8:30 pm
$45.00
Learn techniques that will allow you to cook with more confidence and ease.
This class is limited to 10 participants so call early to reserve your spot.
A discount will be given to participants on knives and sharpeners purchased the night of the class.
What to look for when purchasing knives
How to best care for and sharpen your knives
How to hold and use your knife properly to mince, dice, chop, julienne and more
You will apply your skills on fruits, vegetable and herbs.
Learn how to create your own individual vinaigrette dressing and how to plate a beautiful composed salad
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ASIAN FRENCH FUSION
Doris Kwon
Thursday, January 8, 6:60-8:30 pm
$45.00
Combine experience Fusion Cuisine as only Doris can create.
Spiced Coco-Nuts
Seared Salmon with Wasabi-Teriyaki Glaze
Pea Sprout and Cucumber Salad
Lemon Scented Jasmine Rice
Mochi Rice Cakes with Ginger-Honey
Hot Jasmine Tea
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FOOD AND WINE #3
Susan Vollmer and Peter Jackel
Thursday, January 8, 6:60-8:30 pm
$60.00
Cheese Course
Chardonnay
Cream of Caramelized Garlic and Onion Soup
Sauvignon Blanc
Mediterranean Roasted Shrimp on Crispy Risotto Cakes with Basil and Fontina Cheese
Butternut Squash Puree with Honey and Nutmeg
Merlot
Pecan Roulade with Praline Mousse
Sparking Wine
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ROASTING: MAXIMUM FLAVOR MINIMUM EFFORT
Deb Buzar
Thursday, January 29, 6:30-8:30 pm
$45.00
Roasting intensifies flavors – learn how.
Roasted Beet Tartar on Goat Cheese Toasts with Chives
Roasted Vegetable Napoleons with Ricotta and Mozzarella with Rosemary Skewers
Roasted Vegetable Couscous with Feta, Kalamata Olives and Fresh Herbs
Roasted Apples and Pears with Pumpkin Caramel Sauce over Vanilla Ice Cream with Toasted Pound Cake Slivers
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