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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

 

 

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

 

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


 

 

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

 

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


 

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


 

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


 

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


 

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


 

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.


 

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


 

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.


 

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


 

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


 

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


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.

 

 

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


 

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


 

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


 

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


 

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


 

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


 

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


 

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


 

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


 

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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