 CHICKEN 101 Saturday, October 1, 2011 - 2:00 pm, $45 John Murphy - Culinary Arts Instructor at Barry Tech, Nassau County, NY On Saturday, October 1st, John Murphy will teach a comprehensive class on the preparation and cooking of our favorite fowl, the chicken. John is a culinary arts teacher at Barry Tech in Nassau County, NY. His class will be broken down into three parts:  1. Butchery basics: how to break down chicken into easily usable parts = 1/2's 1/4's and beyond.
2. Cooking technique basics; saute, braise, roast.
3. Tasting and evaluating the finished products: how you can create your own spin. His handout alone is 19 pages long. We expect this to be a very informative and practical class! Class is limited to 14. EURO BREADS - SOLD OUT! Tuesday, October 11, 2011 - 6:30 pm, $40 Matt Rapposelli - Executive Chef, Ohio University Class is limited to 14. C AKE DECORATING - Class Is Filling Fast! Thursday, October 20, 2011 - 6:30 pm, $35 David McIntyre - Little Stir Bakery, Vienna WV Class is limited to 14. TURKEY 101 Thursday, October 27, 2011 - 6:30 pm, $40 Gayle Shank - In-house Chef Continuing our tradition of "101" classes, Gayle will teach you everything you need to pull off the perfect Thanksgiving dinner! She'll cover everything from bird prep and roasting to carving and lump-free gravy. As a special bonus, she'll answer the age old question "Should the stuffing be baked in or out of the turkey?" Class is limited to 14. DUTCH OVEN COOKING Wednesday, November 2, 2011 - 6:30 pm, $45 Matt Rapposelli - Executive Chef, Ohio University Matt will focus his class on meat braising. Braising is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor. Class is limited to 14.
KNIFE SKILLS - A Hands-On Class
Thursday, November 3, 2011 - 6:00 pm, $50 Ed Bartush - Wusthof Factory Sales Representative Ed will discuss knife construction, metal composition and sharpening. He'll also demonstrate proper cutting techniques along with a few tips and tricks that you can use in your own kitchen. You'll learn to properly cut onions and tomatoes, de-bone a chicken, carve a chicken or turkey and make an apple swan garnish! Best of all, you'll get your own Wusthof Classic paring knife to use and take home. This knife retails for $39.95 and has been given a "Highly Recommended" rating by Cooks Magazine - their highest rating. This is a hands-on class limited to 16. * * * * * * * PLUS * * * * * * * KNIFE SHARPENING Thursday, November 3 from 5 - 5:30pm Prior to the class, from 5 - 5:30 pm we'll be holding a sharpening session where you can bring in your knives (limit of two) and Ed will put a new edge on them for $2 each. All proceeds generated from sharpening will be donated to The Suicide Prevention Coalition of Washington County. | 
Smith learned the hard way when they were called upon to make their first crepes, in front of their friends and under the scrutiny of Sara Moulton. But seriously, they did a great job and everyone had a wonderful time. 
The night before the class we had a wonderful dinner at The Buckley House where owner/chef Emad confessed that he had watched Sara's cooking shows on TV for years and had found her inspirational. Before leaving Saturday afternoon Sara made a gift of a Chantal Copper Fusion fry pan to Emad for both his kind words and the creative dinner he served up.
We had such a great response from this event that we're going to try and do a similar class next year with another well-known chef. I can't guarantee we'll be able to pull it off, as we're a small fish in a big pond, but we'll keep plugging away at it just the same.
mangoes and carrots. You'll get all the taste of fresh chips without the downside of frying. Stop in next Saturday for a taste, we'll be cooking chips all day.
