Sunday, May 2 - 1:30 p.m.
Crusted Pork Loin

Monday, May 3 - 6:30 p.m.
Mother Sauces

VIRGINIA WILLIS first taught for us last year, and you (y’all) just loved her. The author of Bon Apétit, Y’all, Virginia has worked and studied with Natalie Dupree, Martha Stewart, Ann Willan, Damon Lee Fowler, and I could go on and on. She’s terrific, and an excellent teacher.

On Sunday, May 2, at 1:30 p.m. VIRGINIA will produce a menu which features CRUSTED PORK LOIN ($60). We begin with a quintessential Black-Eyed Pea Salad. Our entrée of Mustard-Crusted Pork Loin with Herb Pan Sauce is served on a $20,000 Rice Pilaf and accompanied by Green Beans Provençal. Our dessert is classic Chocolate Pots de Crème. All in all, a fabulous menu.

On Monday, May 3 at 6:30 p.m. VIRGINIA will give us a lesson in MOTHER SAUCES ($70). The focus here is on making the classic French sauces, but VIRGINIA will then use each one, as she serves up Oven Roasted Asparagus with Blender Hollandaise Sauce, Chicken with Tarragon Velouté, Grilled Ribeye Steaks with Brown Sauce (sauce Espagnole), Pasta Gratin with Sauce Mornay (from Béchamel sauce), and Croustades with Herbed Marinara. The right sauces made right are the secret to any chef’s success. Come join us!

Saturday, May 15 - 9:30 p.m.
Hungarian Chicken

Sunday, May 16 - 6:30 p.m.
Rack of Pork

Although JEAN PIERRE has no cookbook, he is truly a “world-class chef” who has cooked for Presidents, Cardinals, Prime Ministers, and Kings. You will probably never have the opportunity to eat this well, anywhere, at any time, if you don’t take one or both of these classes. They will sell out quickly.

On Saturday, May 15 at 9:30 a.m. we will be privileged to welcome back our dear friend, JEAN PIERRE AUGÉ, when he will prepare a menu featuring HUNGARIAN CHICKEN ($60). Our appetizer is a Soufflé Swisse with Asparagus. The entrée is Free Range Chicken, Hungarian Style, served over a Rice Pilaf with Tomatoes and garnish. And for dessert, some Roasted Peaches with Ginger Ice Cream.

On Sunday, May 16, at 1:30 p.m. JEAN PIERRE returns to the kitchen to prepare a RACK OF PORK ($65). We begin with a Stew of Mussels and Baby Vegetables with fresh Basil. The main corse is the Pork Loin served with Swiss Chard Strudel and Potatoes Macaire. Dessert is the beautiful and very tasty Gateau Fraisier (cake with strawberries).

Monday, May 24 - 6:30 p.m.
A New Cook Once: Eat Three Times

Tuesday, May 25 - 6:30 p.m.
Soups are Sauces

What can I say about our friend MONIQUE JAMET HOOKER, author of Cooking with the Seasons; a Year in my Kitchen (1997)? She’s bossy, she’s brassy, she’s brilliant! She was raised in Brittany, and came to this country as a young girl. She taught young Jacques Pepin (English, not cooking), although they have remained friends for many years. She has also taught many chefs to cook, both at Kendall College and at the Culinary and Hospitality Institute of Chicago. MONIQUE has been here on eight different occasions. On each occasion, her classes have sold out, most very quickly.

On Monday, May 24 at 6:30 p.m. MONIQUE will offer a new edition of a very successful class she taught last year. This class, A NEW COOK ONCE; EAT THREE TIMES ($60) is built on the same premise as the previous one. Cook; make a big dinner, and then use what’s left to create two more meals to be eaten at a later date. This is frugality at its best, and most tasty. This year, MONIQUE will work with a pork loin with rib bones, and with pork tenderloin, creating three meals from each one. This is convenience food in its simplest, most economical and most delicious form. Don’t miss it!

On Tuesday, May 25 at 6:30 p.m. MONIQUE will demonstrate that SOUPS ARE SAUCES and sauces are soups ($70). She will create two sauces, or soups, and show you how to use them as both. The Roasted Red Pepper and Tomato Sauce becomes a Shrimp Bisque. The Cracked Pepper Sauce becomes a Bacon and Broccoli Soup. The sauces will be used with pasta, filet mignon, baked salmon and goat cheese. You won’t go hungry, I guarantee! Both these classes of MONIQUE’s are certain to appeal to those who are on a budget, those who want to be more creative in their menus, and those who just plain like to eat. Take one, even if you can’t afford to take them both.