Sunday classes start at 10:30 am. Wednesday classes start at 5:30 pm. Classes last approximately 3 hours. Classes include a meal unless otherwise stated.
Sunday Oct 26th, 10:30 am
Fast food That Impresses (Part 2)
Today is all about Cheese. We’ll be making the infamous. “grilled cheese sandwich”. Then on to a Lobster Mac and Cheese. Cheese selections from “Fifth Town” for both of these. No cheese day would be complete without poutine with curds from ‘Black River Cheese”. Last but not least…homemade tomato ketchup because we need that.
Wed Oct 29th, 5:30 pm
County Comfort Food
Nothing can replace the taste of a well prepared meat loaf, and we have one for you. Scalloped potatoes are no push over and you’re going to make one. Of course an apple crumble for dessert with freshly whipped cream is a must this time of year in the County. Join me for this feast.
Sun Nov 2nd, 10:30 am
Thai Food is a gastronomic delight. The aromas and flavors from some of the Thai spices will set you on a new journey of discovery. An introductory class where we’ll be making a chicken and shrimp street food called Thai Sticks that I learned how to make while in the Southern part of Thailand. We can’t talk about Thai Food without including Tom Yam a noodle and broth dish. Phat Thai commonly called Pad Thai is another important Thai food sold all over the world. For dessert Khao Niao Mamuang, sticky rice cooked in coconut milk with mango is an absolutely delightful way to end this feast.
Wed Nov 5th, 5:30 pm
Originally tapas were created to keep the fruit flies out of their glasses of sherry and thankfully the Spanish exported this cuisine. In this class we’ll look at how Spain attacks these small plates with passion and explosions of flavor while at the same time keeping the ingredients simple which is the basis of all good food. Of course the quintessential gazpacho is a must, a Spanish take on croquettes, clams, Gambas al ajillo a shrimp dish, albondigas which are little meatballs braised, higados de pollo, chicken livers cooked in sherry, and of course some Serrano ham and olives to nibble on throughout. how can we go wrong with these? Be there if you like big flavors.
Sun Nov 9th, 10:30 am
French imported to the County
Simple and elegant for the season. Well, a Grand Marnier Soufflé is a must for dessert so let’s get that out of the way. We’ll start with a classic appetizer of Escargot stuffed Mushrooms with salad then move on to Herb Roasted Local Chicken cooked with County wine and vegetables and make a pan jus to die for. Can’t wait for this one, join me.
Wed Nov 12th, 5:30 pm
A Trip to India
We’ll start with a lemon Lassi to get us in the mood. How many of you have made curry from a jar or a generic curry powder? Not so today. We are going to make a lamb curry with our own ground spices, herbs and sauce.…the dish we shall be making originates from Jaipur and it is a recipe I captured from a family while visiting in that part of India. We’ll be using aged Basmati Rice that I import for personal use…..the best I’ve ever tasted and we’ll mix up some additional flavors in the rice. We’ll make paneer which is a homemade Indian cheese. We’ll make vegetable skewers as a starter using the paneer. No Indian meal is complete without Samosa. We will use filo pastry instead of the heavier gram flour with a tamarind dipping sauce. Curry lovers unite.
Sun Nov 16th, 10:30 am
Holiday Hors D’Oeuvres Series
The first Class in a series leading up to the holidays where we will be exploring the small plates and bites for your celebrations. Join me in preparing, shucking oysters and Rockefellers,individual pizzettes and tarts, cocktail meatballs and shrimp, mini meatballs and accompanying dips and sauces. Impress your family and friends as well as yourself in this class, see you there.
Wed Nov 19th 5:30 pm
Holiday Hors D’Oeuvres continued
In this class we’ll continue with crudités with a few interesting dips, our own marinated olives, satays with a chili dipping sauce, crostini with a variety of toppings and yes we’ll be including cheese and bacon. Chicken wings with Asian BBQ sauce and of course chèvre stuffed mushroom caps and more chevre on grilled flank steak crostini with red onion jam and a lobster slider for all you ocean food lovers.
Sun Nov 23rd, 10:30 am
This is a dedicated seafood class where we will be using all the usual suspects from spicy tuna tartare to gravlax on blinis, lobster salad, crostini, prosciutto wrapped scallops, mini crab cakes and last but not least shrimp cocktails with a twist.
Wed Nov 26h, 5:30 pm
Salmon Wellington: A dinner for the ages
Salmon Wellington makes a great alternative to the holiday regulars and in this class we’ll also prepare individual blue cheese soufflés with a salad of poached pears, caramelized walnuts, spinach, arugula and frisée. For dessert we’ll make individual molten chocolate lava cakes. Don’t miss this one.
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