FEBRUARY 2013
TAPAS! Sold Out!
Saturday, February 9, 2013 - 2:00 pm, $55
Kevin Black, Chef - Blacksmith BBQ, Marietta
Kevin wanted to call this class "An Aphrodisiac Tasting", but because we like to guarantee that all of our recipes will work, we just couldn't do it. Tapas is Spanish for small bites. You could call them appetizers, but when you're presented with a wide variety of them you suddenly have a varied and tasty meal. You'll learn to make a delicious assortment of Tapas and get a history of Tapas at the same time, just in time for Valentine's Day.
Class is limited to 16.
PIES 101 Sold Out!
Tuesday, February 12, 2013 - 6:30 pm, $40
Gayle Shank - Cooking School Coordinator, The Cook's Shop
Hand's on pie crust class, plus some easy pie fillings to sample. Class is limited to 14.
SOLO DINNERS
Thursday, February 21, 2013 - 6:30 pm, $40
Zachary Leverett, Chef/Owner of Elite Dining Catering
Cooking for one (or two) dinner recipes. Class is limited to 16.
SUSHI! - One Seat Left!
Wednesday, February 27, 2013 - 6:30 pm, $50
Dave Rudie-son, Chef, Parkersburg Country Club
The last time we offered this class it sold out almost immediately. Dave has so much fun he agreed almost immediately to do another class for us! If you're interested in learning to roll your own sushi we suggest you call early to register! You'll learn to cook perfect rice, select the proper ingredients (Dave will cover both seafood and vegetable sushi), roll and cut your own. Each participant will take home their own bamboo sushi mat and rice paddle. Class is limited to 14.
MARCH 2013
EASTER BRUNCH Wednesday, March 13, 2013 - 6:30 pm, $40
Gayle Shank - Cooking School Coordinator, The Cook's Shop
Gayle will be focusing on pastry brunch dishes including: puff pastry with an asparagus and prosciutto béchamel sauce, a classic quiche with a leek and smoked salmon filling, a biscuit and ham casserole, and a popover with an apple filling. Class is limited to 16.
WHY DO I NEED A FOOD PROCESSOR?
Tuesday, March 19, 2013 - 6:30 pm, $35
Gayle Shank - Cooking School Coordinator, The Cook's Shop
Learn how a processor can save you time and make you a better cook! Plus processor recipes featuring a Provence Appetizer using processor bread, Seafood Quenelles Mousseline, and more. Class is limited to 16.
ULTIMATE CHICKEN
Saturday, March 23, 2013 - 2 pm, $45
John Murphy, Culinary Arts Instructor at Barry Tech, Nassau County, NY
John will be visiting from Long Island to do a repeat of his "Ultimate Chicken" class which will include butchering and cooking techniques for chicken. Featured recipes include Sicilian Chicken, Chicken Milanese and Pineapple Glazed Chicken Drummets. Class is limited to 16.
COFFEE, BEAN TO BREW!
Saturday, March 30, 2013 - 10 am, $15
Lorraine Walker - Owner, Roaster, Silver Bridge Coffee, Gallipolis, OH.
French roast, fair trade, coarse grind.... Do you really know what these terms mean when it comes to your coffee? Lorraine will discuss where coffee is grown and how altitude and conditions change the flavor of the beans. You'll learn about roasting techniques and actually see a batch of beans roasted. Discover which beans are bold or mild and how each should be ground for optimum flavor. Plan on drinking lots of different coffees. Each participant will take home a complementary Silver Bridge travel mug! Class is limited to 20.
INDIAN CUISINE
Wednesday, April 3, 2013 - 6:30 pm, $45
Matt Rapposelli - Chef, Lake Hope Lodge, Lake Hope State Park, Ohio
Matt is taking time out from his new restaurant at the Lake Hope Lodge to come back to The Cook's Shop for another fabulous class. Menu to be announced soon. Class is limited to 16.
APPETIZERS
Wednesday, April 10, 2013 - 6:30 pm, $45
Dave Rudie - Chef, Parkersburg Country Club
Menu to be determined, however, we know that Crab Quesadillas and Grilled Barbecued Shrimp are to be included! Class is limited to 16.
SPRING SOUPS
Wednesday, April 17, 2013 - 6:30 pm, $40
Kris Lenard - Chef, previously with Whole Foods, Austyn's and others from Texas to Latvia!
Soups are one of Kris's specialties and he will be sharing several with us, including Butternut Fennel Soup and Corn And Crab In Coconut Broth Soup. Class is limited to 16.
