KIDS CAMP! - Monday, July 16th - Thursday, July 19th ● Nancy Russman - Chef & Cookbook Author ● $195.00 ● 10:30 am 1:00 pm ● Ages 10 18 yrs old ● "Basic Training for Kids ~ Advancing Your Skills" (previous cooking experience is necessary). Menu: Using a French Knife: Learn to do an assortment of cuts the proper way with vegetables ● Design a veggie tray with the cut up veggies ● White Bean Dip ● Sour Cream Dip with Orange Zest ● Make garnishes like roses, crowns, radish roses, onion brushes ~ Everybody's Favorite ...Chicken: Cut up a whole chicken into 8 pieces ● Bone out the breasts ● Baked Hot Wings ● Baked Sweet and Sour Legs ~ The Rest of the Chicken: Homemade Chicken stock ● Homemade Chicken and Dumplings ● Chicken Salad ~ It's Ground Up: Italian Meat Sauce over Al Dente Pasta ● Chef Nancys Famous Hoppin John ● Ricotta Cheese MousseWednesday, July 18th ● 6:30 - 9:00 pm ● "Dinner in the Garden" ● Demonstration Class ● John Varanese - Varanese ● $45.00 Enjoy a memorable evening with friends, dining outdoors, savoring the fresh flavors of Summers bounty. Explore how ingredients can be used in unusual ways to create different flavor profiles. Menu: Garden Gazpacho ● Pickled Cucumber & Tomato Salad served over Baby Arugula & garnished with Fresh Mozzarella Cheese ● Grilled Chicken Napoleon layered with Baked Lump Crab, Avocado, Tomato & Fontina Cheese ● Fresh Peach & Basil Crumble served with Sweet Corn Ice Cream
Thursday, July 19th ● 6:30 - 9:00 pm ● "The Crêperie Is Now Open!"● Hands On Class ● Najla Aswad - Najla's Specialty Foods, Inc. ● $50.00 The crêpe, originating in France, are delicate wrappers that can be sweet or savory, but they are always delicious. A crêperie may e a takeaway restaurant or stall, serving crêpes as a form of fast food or street food, or may be a more formal sit-down restaurant or café. Najla will cover the basics of crepes - traditional egg and milk, chocolate and savory herb crepes, demonstrate how to make crepes using different kitchen pans, the technique of flambee as well as creative ways to use crêpes such as blintzes, manicotti & layered crepe cakes. Then you will try your hand at making these delicacies! Menu: Scrumptious Orange Cheese Blintzes with a Warm Berry Compote ● Savory crepes like Chicken, Sun-Dried Tomato & Artichoke ● The Storied Lady Mendl's 20 layer crepe cake ● Italian Manicotti using Crepes instead of Pasta Shells ● Appetizers like Beggar's Purses Stuffed with Feta & Spinach
SOLD OUT! Friday, July 20th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $75.00 for two Menu: Lobster Bisque ● Beef Tips with Cognac & Green Peppercorn Sauce, Whipped Yukon Gold Potatoes & Wilted Spinach ● Honey Glazed Biscuits with Fresh Berries & Zabaglione
Saturday, July 21st ● 11:30 am - 2:00 pm ● "Basic Stock & Mother Sauces" ● Partial Hands On Class ● David Moeller - Sullivan University ● $50.00 A great sauce begins with a great stock. In this class you will learn the basics of making stocks from scratch as well as using these stocks to make the "mother" sauces. Menu: Chicken Stock ● Veal Stock ● Shellfish Stock ● Roux ● Bechamel ● Veloute ● Espagnole ● Hollandaise & how to turn these mother sauces into smaller sauces such as Bernaise ● Mornay ● Hunter Sauce ● Supreme Sauce
Saturday, July 21st ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $75.00 for two Menu: Savory Spinach & Feta Cheese in Puff Pastry with Spicy Tomato Jam ● Chicken & Andouille Jambalaya over Creole Rice ● Chocolate Ganache Mousse served with Marinated Strawberries
Monday, July 23rd ● 6:30 - 9:00 pm ● "We're Just Peachy" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 This is a tribute to one of Summer's most wonderous fruits; fragerant, sweet and juicy peaches! So versatile, they lend themselves to both sweet and savory applications. Think outside of the box and discover new ways to enjoy this fruit during the height its season. Menu: Fresh Peach & Lavendar Bellinis ● Cold Heirloom Tomato & Peach Soup ● Homemade Peach Butter on Crostini ● DreamCatcher Pork Tenderloin glazed with Peach Habareno Barbeque Sauce ● Skillet Fried Silver Queen Corn with DreamCatcher Bacon ● Peach Raspberry Crisp ● Fresh Peach Lemonade
SOLD OUT! Tuesdays, July 24th through August 28th ● 6:30 - 9:00 pm ● "Basic Training 101" Hands On Class ● David Moeller - Sullivan University ● $425.00 for a Six Week course A six week series of HANDS ON training, guaranteed to have you cooking like a pro in no time! This class is designed for all students from the beginning cook to the cook who wants to fine tune their skills and understand the "whys" of cooking! During this course, you will learn proper knife skills, stocks and basic sauce making, soups, salads, vinaigrettes, techniques such as sautéing, roasting, braising, slow roasting, pan frying & deep frying. You will learn how to break down a whole chicken into individual pieces & how to truss meat correctly. You will learn about cooking beef, chicken, seafood, vegetables and starches. After this course, you will feel much more confident in the kitchen & motivated to try out new dishes and create your own recipes! Feel free to bring your cook's knife and an apron to class each week.
Thursday, July 26th ● 6:30 - 9:00 pm ● "Okie Dokie Gnocchi" ● Hands On Class ● Sandra Gugliotta - Dining Elegance Caterers ● $50.00 Gnocchi are thick, soft dumplings generally home-made in Italy. They may be made from a variety of ingredients such as semolina, flour & egg or potato. Perfect as an appetizer or main dish, these delightful Italian dumplings can be served in so many different ways. The class will walk you through the steps for preparing these morsels. Menu: Traditional Patate ~ potato gnocchi with meat ragu sauce ● Gnocchi Ricotta ~ gnocchi made with ricotta cheese tossed with Butter & Reggiano Parmesiano Sauce ● Gnocchi di Polenta ~ gnocchi with a simple tomato sauce
Friday, July 27th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $75.00 for two Menu: Wild Mushroom Mille Feuille with Herbed Cream Sauce & Gruyere Cheese ● Pan Roasted Chicken with Prosciutto Ham & Bleu Cheese Crust in a Calvados Cream Sauce ● Grand Marnier Soufflé
Saturday, July 28th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $75.00 for two Menu: Southern Style Shrimp & Grits with Red Eye Gravy ● Boneless Pork Chops stuffed with Brandy Poached Apples served with an Apple Brandy Cream Sauce ● Lemon Scented New York style Cheesecake topped with Fresh Fruit
Monday, July 30th ● 6:30 - 8:30 pm ● "Canning, Pickling & Preserving" ● Demonstration Class ● Mac McBride - Sullivan University ● $45.00 Experience the satisfaction of stocking your pantry with goodness from your garden as well as yummy provisions like homemade jams and condiments which can make the perfect gift. Learn the art of canning with safe and easy techniques that you will use for a lifetime! Menu: Canned Tomatoes ● Homemade Marinara Sauce ● Crispy Dill Pickles ● Homemade Apple Butter ● Blackberry Jam ● and who knows what else we may get to sample!---> A New Class just added to the August schedule:
NEW CLASS! Saturday, August 11th ● 11:30 am - 2:00 pm ● "No-Knead Artisan Breads" Demonstration Class ● Brad Dillon - Brad's Designer Breads ● $45.00 Popularized by the Sullivan Street Bakery in New York, no-knead bread baking has revolutionized the ability of a home baker to produce a tasty, crusty loaf of bread with a minimum of mess and equipment. Forget the pre-ferments, impossibly expensive steam injection ovens and difficult folding techniques. With the four basic ingredients, patience and a Dutch oven, your friends will wonder if the bread you are serving them at your next dinner party was bought at that popular crusty bread shop in town. It's that good and easy! Menu: Basic French Boule ● Asiago-Garlic-Black Pepper Loaf ● Cinnamon-Walnut-Cranberry Loaf ● and suggestions for other variations. Additionally, the Chef's Whim will be another bread for those who don't have the patience required for the no-knead, and don't mind a minor bit of kneading; maybe something from the Emerald Isle
