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Tuesdays, September 8th through September 29th ● 6:30 - 9:00 pm ● "Intermediate Training ~ Technique Series" ● Hands-On Class ● Lelia Gentle - DreamCatcher Farm ● $350.00. A four-week series of HANDS-ON training, designed for those who have completed the Basic Training series and are looking for more. No worries: If you haven't taken the Basic Training series, but are comfortable with elementary cooking skills and want to fine tune your techniques or challenge yourself, this series is perfect for you! During this course, you will concentrate on working with a variety of starches including rice, quinoa, risotto, and grits. Explore the diversity of the egg by making both savory and sweet applications. Learn different preparations for veggies, such as blanching, searing, stir-frying, grilling, and pureeing and souffléing. We will demystify how to use herbs and spices in all aspects of your cooking, discuss how to mix spices, teach you how to bloom spices, and explore the difference of using fresh versus dried herbs and spices in different applications. Feel free to bring your cook's knife and an apron to class each week.
Thursday, September 10th ● 6:30 - 9:00 pm ● "TBA" ● Demonstration Class ● John Plymale - Porcini
Friday, September 11th ● 6:30 - 8:30 pm ● "Date Night" ● Hands-On Class ● David Moeller - Sullivan University ● $105.00 for TWO individuals. Menu: Empanadas with Chicken, Manchego Cheese, and Roasted-Corn Chipotle Cream Sauce ● Sous Vide Pork Tenderloin with Risotto Cakes, Mushrooms, Pancetta, and Caramelized Pearl Onion Sauce ● Bourbon Pecan Tarts with Vanilla Cream. *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.
Saturday, September 12th ● 6:30 - 8:30 pm ● "Date Night" ● Hands-On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals. Menu: Truffle Mac and Cheese with Lobster and Herb Crust ● Seared Chicken Breast with Blue Cheese and Walnuts, Saffron Rice Pilaf, and Vegetable Ratatouille ● Warm Sabayon with Marinated Fruit over a Buttermilk Biscuit. *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.
Monday, September 14th ● 6;30 - 9:00 pm ● "Cool Weather Crops ~ Plant-Based/Gluten Free" ● Demonstration Class ● Mat Shalenko - June Health & Wellness ● $50.00. As summer gives way to the cooler days of fall, you will find more and more hearty vegetables at your local market. Learn some new ways to incorporate them in your family's weekly menus. Menu: Beet Fritters with Cashew Aioli ● Kale Salad with Red Onion, Potatoes and Herb Vinaigrette ● Maple Balsamic Roasted Brussels Sprouts ● Quinoa Paella ● No Bake Chocolate "Cheese" cake.
Thursday, September 17th ● 11:30 - 2:00 pm ● "Fabulous Fall Flavors" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $50.00. There is no better time than when the heat of summer begins to subside and signs of fall begin to immerge. Treat yourself to a delicious lunch and enjoy this time of the year. Menu: Wild Mushroom and Farro Soup ● Classic Chicken Marbella ● Maple Roasted Carrot Salad ● Chocolate Banana Crumb Cake with Cinnamon Streusel Topping.
Thursday, September 17th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Trentino & Alto Adige" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $55.00. We will be revisiting different regions of Italy on our fifth tour, complete with new dishes. The largest city of the northern Alto Adige region is Bolzano, and that of the more southern region of Trentino is Trento. These combined provinces are characterized by picturesque mountain villages, clear mountain lakes, skiing, and agriculture. The climate in the winter is cold and snowy, but in the summer, sunny, crisp, yet warm and inviting. Menu: Tagliatelle e Vitello Alla Trentina ~ homemade egg noodle tagliatelle pasta with a rich veal broth, cream sauce, and tender veal as an accompaniment ● Rape alla Trentina ~ boiled, then sautéed, caramelized turnips (of Austrian influence) ● Dolcetti All'Arancia ~ a thin-layer baked torte with an orange-almond filling, topped with a powdered sugar glaze
Friday, September 18th ● 6:30 - 8:30 pm ● "Date Night" ● Hands-On Class ● Bhavana Barde - Bhavana's Foods & Super Veda ● $105.00 for TWO individuals. Menu: Vegetable Samosas served with Spicy Green Chutney and Tamarid Chutney ● Butter Chicken with Ghee Cumin Rice ● Mango Lassi. *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.
Saturday, September 19th ● 6:30 - 8:30 pm ● "Date Night" ● Hands-On Class ● Mike Cunha - Sullivan University ● $105.00 for TWO individuals. Menu: Roasted Onion Tarragon Bread Pudding with Sauce Mornay ● Seared Beef Tenderloin with Sauce Diane, Whipped Potatoes, and Corn Pudding ● Apple Butter Crème Brulee. *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.
Monday, September 21st ● 6:30 - 9:00 pm ● "Late Summer Lobster Boil" ● Demonstration Class ~ may be held outdoors ● Sandra Gugliotta - Dining Elegance Caterers ● $75.00. Nothing epitomizes late summer or early fall more than a lobster boil. It's best enjoyed outdoors, and with friends excited to get their hands dirty and their bellies full. And the best thing about a lobster boil is that it feeds so many people, but you spend very little time actually cooking. Everything goes in one pot, and in no time, the feast is ready. The only thing you need to plan ahead is to order your live lobsters and then invite your guests! Menu: Pomegranate Bourbon Sour Cocktail ● Stuffed and Baked Jalapeños wrapped in Bacon ● Whole Lobsters with sides of corn, potatoes, and hot sausage ● Bourbon Bread Pudding with a Caramel Bourbon Cream Sauce. (each person will get a whole 1 - 2 pound whole lobster)
Thursday, September 24th ● 11:30 - 2:00 pm ● "TBA" ● Demonstration Class ● John Plymale - Porcini
Thursday, September 24th ● 6:30 - 9:00 pm ● "What to Do with Pâte à Choux ~ Technique Class" ● Hands-On Class ● Gail Shackelford - ACF Certified Pastry Chef ● $60.00. Discover the versatile French choux dough used in creating impressive sweet and savory dishes. You will make the dough and then use it for both the sweet and savory applications. Menu: Gruyere Gougères ~ savory choux pastry made of choux dough mixed with cheese ● Chocolate Éclairs filled with pastry cream and glazed with chocolate.
Saturday, September 26th ● 6:30 - 8:30 pm ● "Date Night ~ Plant Based, Gluten Free" ● Hands-On Class ● Mat Shalenko - June Health & Wellness ● $105.00 for TWO individuals. Menu: Arugula and Roasted Pear Salad with Lemon Vinaigrette ● Tofu and Cauliflower Stuffed Collard Green Wraps ● Chocolate Coconut Cookie Bars *Remember when registering ~ 2 individuals = 1 table, so please use the number(s) of tables you desire when making your reservation. Aprons are not provided.
Monday, September 28th ● 6:30 - 9:00 pm ● "Flawless French Macarons ~ Fall Edition" ● Hands-On Class ● Jesica Jones - Love at First Bite ● $60.00. Learn to perfect the skills needed to create stunning French almond macarons, perfectly domed and footed, as well as make two types of buttercream for the filling. You will practice the preparation of ingredients, a foolproof way of mixing the batter, and piping and baking these popular cookies. Each student will take home a small package of macarons to enjoy! Please bring an apron with you to class. Menu: Candied Praline Macaron ~ vanilla macaron with caramel-pecan buttercream filling ● Pumpkin Spice Macaron ~ spiced vanilla macaron with pumpkin spice buttercream filling ● White Chocolate Pistachio Macaron ~ green pistachio macaron with white chocolate buttercream filling.
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