Monday, May 5th ● 6:30 - 9:00 pm ● "Plant Based Cinco de Mayo Celebration" ● Demonstration Class ● Mat Shalenko - June Health & Wellness * $45.00 Celebrate the culture, customs, and traditions of Mexico while enjoying a healthier, gluten free approach to this holiday. Menu: Smashed Plantains with Mango Salsa ● Black Bean Stuffed Avocado ● Spinach Salad with Corn & Quinoa ● Roasted Vegetable Enchiladas ● Mexican Chocolate Cake
Wednesday, May 7th ● 6:30 - 9:00 pm ● "Low Country Shrimp Boil" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 Hosting a low country shrimp boil is a fun way to throw a party; let Lelia show you how. Menu: Real Southern Sweet Tea ● Boiled Peanuts ● Hush Puppies served with Honey Butter ● Low Country Shrimp Boil ~ shrimp, potatoes, onions & corn on the cob ● Creamy Cole Slaw ● Homemade Tartar Sauce ● Charlotte Russe
Thursday, May 8th ● 6:30 - 9:00 ● "Let's Meat For Dinner" ● Demonstration Class ● John Plymale - Porcini ● $45.00 It can seem a little daunting, and expensive, but buying the whole piece of untrimmed beef tenderloin will actually save you money, if you know what to do with it. Learn the technique of cleaning & prepping the meat, decide how you will want to use it and then portion it accordingly. Menu: Beef Tenderloin Medallions with Béarnaise Sauce ● Boursin Creamed Spinach with Garlic Crumbs ● Pan Seared, Twice Baked Potato Cakes with Pancetta & White Cheddar Cheese ● White Chocolate Macadamia Nut Ice Cream Sandwiches
SOLD OUT! Friday, May 9th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $90.00 for two Menu: Fried Green Tomatoes with Shrimp, Scallops & Crab in a Spicy Creole Sauce ● Seared Pork Loin Chops with Bacon, Roasted Shallots, Apples & Bourbon Sauce and Roasted Vegetables ● Grand Marnier Soufflé 1 TABLE OPEN! Saturday, May 10th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Caesar Salad with Sun Dried Tomato Dressing & Garlic Croutons ● Dijon Crusted Chicken with Mushroom Horseradish Sauce ● Lemon Cheesecake topped with Marinated Strawberries
Monday, May 12th ● 6:30 - 9:00 pm ● "Essentials of Korean Cooking" ● Demonstration Class ● Alex Perez - Hunting Creek Country Club ● $45.00 If you're like us, you love the variety of flavors that come out of a Korean kitchen. Alex will tap into his Korean heritage and show you how to make a great family style dinner full of classics. Menu: Bulgogi ~ grilled marinated beef (Korean BBQ ) using beef top sirloin ● Kimchi ~ traditional fermented Korean side dish made of vegetables with a variety of seasonings; we will make classic cabbage, cucumber and bean sprout kimchi ● Japchae ~ sweet potato noodles stir fried in sesame oil with various vegetables, chicken and flavored with soy sauce ● Bibimbap ~ "mixture of rice" ~ bowl of warm rice topped with kimchi and gochujang (soybean paste) as well as a cooked egg with bulgogi ● Kimbap ~ "Korean sushi" dish made from steamed white rice and various ingredients including yellow radish, carrots, spinach and chopped bulgogi wrapped with seaweed
Wednesday, May 14th ● 6:30 - 9:00 pm ● "Let's Roll Another One" ● Hands on Class ● Lelia Gentle - DreamCatcher Farm ● $65.00 Hungry for Sushi - let's try something different. This class will build on the basics of making sushi and add a few fun techniques and methods. We will learn how to use the kitchen torch to finish rolls, make tempura batter, prepare tamago (Japanese omelet), and make those wonderful, crunchy tempura flakes found on so many of those wonderful sushi rolls. We'll also be making those great sauces that go with sushi...spicy mayonnaise, yum yum sauce and Japanese barbeque sauce. Menu: Torched Salmon Nigiri ● Tempura Roll ~tempura vegetables, cucumber, avocado with masago on the outside topped off with eel sauce & sesame seeds ● Futomaki with Tamago & Vegetables ● Crunchy Shrimp Roll with Tempura Flakes ● Mango Sushi Roll
Saturday, May 17th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University & Limestone ● $90.00 for two Menu: Corn & Crab Chowder with Herbed Garlic Croutons ● Boneless Pork Loin with Blue Cheese & Crème Fraîche ● Bananas Foster with Vanilla Ice Cream over Buttermilk Biscuits
Monday, May 19th ● 6:30 - 9:00 pm ● "A Tour of Italy - Friuli, Venezia & Giulia" * Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers * $50.00 We will be revisiting different regions of Italy on our second tour - complete with new dishes. This is the fifth of a series of monthly classes exploring the different regions of Italy! The combined regions of Friuli, Venezia & Giulia borders what is now Croatia and Slovenia. This is apparent in the three small provinces cuisine. The capital city and largest of this region is Trieste. The coastal towns of Grado and Lignano are very famous for beach & sand. The prosciutto San Daniele comes from the town of San Daniele and is prized more than the Parma prosciutto in Italy itself for the richness in flavor. This region is heavily influenced from what used to be Yugoslavia in its cuisine. Seafood also plays a big part of the food eaten in this region as it rests on the Adriatic sea. Menu: Formaggio Fritto ~ Fried Cheese with Eggs ~ sliced fresh mozzarella breaded in fine corn meal and pan fried in hot oil served atop pan fried eggs in butter ● Lasagne ai Semi di Papavero (Mohnnulden; heavy German influence) ~ Sweet Poppy Seed Lasagna ~ homemade egg noodle pasta layered with a poppy seed, sugar & butter cream. This dish was very popular at the beginning of the 20th century in Trieste. It is very interesting and certainly unique.● Giambars (specialty of Friuli) ~ Shrimp with Aromatic Herbs ~ pan seared fresh large shrimp in extra virgin olive oil, fresh basil, marjoram, paprika, white wine, garlic, fresh parsley & seasonings ● Rambasicci (Uccelli Scappati Nella Verza) ~ Stuffed Cabbage Leaves (fondly called birds in a leafy nest) ~ a seasoned & sautéed mix of ground beef and pork with herbs and spices stuffed inside a soft cabbage leaf cooked in a light seasoned broth with onions then topped with grated parmigiano cheese & bread crumbs ● Torta di Castagne ~ Chestnut Cake ~ a baked cake of minced almonds, mashed chestnuts, eggs, lemon and sugar folded with egg whites then oven baked and served warm.
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