Tonight!, January 22nd 7-8:30
Getting Sauced!
2 spots available! $40 per person
Chef Steven Grostick will be teaching this class dealing with four basic culinary sauces, three French, and one of Latin origins. Learn how to make the basic sauces and then how to flavor or modify them for different types of dishes. These sauces are ones you'll find yourself using over and over again, changing and experimenting with your own variations! Our menu for the evening will be: Drunken Goat Mac & Cheese will be based on a béchamel sauce, a veloute sauce will be used in the Chicken and Lemon/Thyme biscuits, Shredded Pork on Polenta utilizes sofrito, and our dessert will be Berries and Champagne Sabayon.
Wednesday, January 28th 7-8:30
Vivacious Veggies!
3 spots available $35 per person
Everyone is always trying to incorporate more vegetables into their diet. Chef Steven will try to help you out with a meal so tasty and rich you won't even miss the meat! Here's what's on the menu: Mediterranean Tart, loaded with onions, peppers, tomatoes, potatoes, ricotta, and a touch of eggplant---all baked in a flaky, delicious crust. We love this tart! We'll also enjoy a lemony risotto, full of flavor and a lovely, creamy texture. Enjoy an orange-scented watercress salad, and a pretty Pear Tart. What a treat!
Tuesday, February 3rd 11 am-1 pm
Sweets for the Sweet6 spots left $30 per person
Our only hands-on class is our cookie-decorating class and it's a good one! Even folks who are convinced they have no artistic talent are amazed at the cookies they decorate in this class. Sharon Mancini is our teacher extraordinaire - and she'll bring everything you'll need for the class. We'll do four different valentine-themed cookies. and the specific skills you'll learn will be valuable in doing all types of cookies in the future. This is a great class for older elementary students up through adults, and a great one for a parent and child to do together! Call to reserve your spots right away!Tuesday, February 10th 7:00 pm - 8:30pm
Old World Favorites
Only 3 spots left $35 per person
Enjoy an evening with one of our favorite home cooks, Cheryl Barnes, of Fragments in Highland, Don't let the very British-sounding last name fool you---she's got Polish roots and whips up some fabulous Polish food. Whether you choose to wear your babushka or not, we'll be enjoying:
Helen's Pierogi
- deliciously filled with traditional potato and cheese. You can make these and enjoy them fresh or learn how to freeze them so you'll always have some on hand. You'll need plenty---they're GOOD!
Mom's Kapusta
- Cabbage, braised ever so slowly, until it becomes tender, mild, and sweet. MmmmMmmm!
Galumpki or Galobsty
- Depends on which side of the border you fall! What doesn't'change is the flavor. Tender cabbage leaves wrapped around a filling of ground meat and rice, perfectly seasoned and slow-simmered in tomato-ey deliciousness!
Apricot Gems
- A delightful little kolacky-style cookie that will take you back to the Old Country! A dollop of fruit jam (usually apricot) enveloped in flaky pastry
Thursday, February 12th, 7-8:30 pm
Going Dutch with Le CreusetOnly one spot left! $40 per person
What will you make in your Le Creuset? How about a Vegetable Tian - with plenty of potatoes and Gruyere and veggies, oh my! Pair it with Black Pepper Beef - tender beef braised in a peppery pool of wine & beef stock. Trish will make a delicious Pita Bread Salad with Coriander finishing salt. Dessert will be one of Trish's choosing--so we know it'll be good!
Thursday, February 19th 7-8:30pm
Steak Your Claim!
Only one spot left! $40 per person
Steak. It's all good . . . but some cuts are better for some uses and others require a different preparation. Steak-lovers will enjoy this class utilizing three completely different steaks with three entirely different cooking methods, each delicious it their own right. Steven will be teaching this one and you'll be able to pick his brain about other cuts of meat as well. There's a wealth of knowledge under that chef hat!
- Skirt Steak - an under-used gem. We'll be making skirt steak tacos served with a fresh pico de gallo.
- Rib Eye - Learn how to properly cook this particularly flavorful cut of steak. We'll finish it with a pat of perfectly seasoned bleu cheese compound butter.and serve it with Hasselback potatoes.
- Round Steak with Brandied Peppercorn Sauce - Round Steak is only a less tender cut when it's not cooked properly. Steven will teach us how to coax the flavor from this cut and bath it in a creamy peppercorn sauce reminiscent of Steak Diane. Served over buttered egg noodles.
- Dessert anyone? We'll be enjoying Chocolate Pots de Crème. Velvety, chocolatey, and served in a tiny mason jar.
That about wraps it up! It's a great time of year to take a class. Everybody has a little slower pace, and it's always fun to learn a new skill! Call right away to sign up if any of the classes above tempt you. Again, don't forget about RED BAG SATURDAY! It's a wonderful time to stock up on some cooking basics at a discount --- measuring cups, spoons, spatulas, cookie sheets and cake pans, olive oils, vinegars-----we could go on and on! Come have a look!
