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Each class is priced based on instructor, content and food cost. Unless otherwise noted each participant will receive a glass of wine served in Riedel stemware and samples of each receipe. Printed receipes will also be provided. Classes last about 2 hours unless otherwise noted. Class size is limited to a maximum of 20 people with 14 people required for a class to be offered.
To learn more about our world-class instructors, click here.2010 September
Sep 1 |
PIZZA PIZZA PIZZA!
Justin Solomon
Time: 6:00 PM to 8:00 PM
Learn how to make a fantastic crust and sauce with Chef Justin! Starters will include mini-calzones and wonderful breadsticks with dipping sauces. Crusts will be presented such as whole grain, traditional hand-tossed, thin crust, and deep-dish! We will also experiment with new sauces; enjoy traditional tomato sauces and add a new spin on toppings! For dessert an extravagant compilation of fruits and other sweet treats! Don’t miss out on this one-of-a-kind experience!
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Sep 13 |
Food and Wine- A Perfect Pair
Carol Costello
Time: 6:00 PM to 8:00 PM
The wine and food pairings continue with the evaluation of five Italian wines. On the menu: Italian Cheese, Tomato & Garlic Bruschetta- demonstrating how the food & wine experience will change by adding olive oil or balsamic sauce; Stuffed tortellini in a cream sauce; Fresh fruit and cinnamon biscotti.
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Sep 15 |
Fall Foods for Friends
Janet Powell
Time: 6:00 PM to 8:00 PM
Enjoy time with friends this fall, a great menu: Brie & Fig Mini-tarts, bring-home-the bacon tomato salad, pasta with hazelnuts, pesto, green beans, and Parmesan, Whiskey glazed pork chops, and apple-gingerbread cobbler
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Sep 29 |
Cooking for Two
Kevin Weeks
Time: 6:00 PM to 8:00 PM
Kevin is the New York Times' About.com guide to Cooking for two- he will offer tips, tricks, and recipes geared for one to three people based on his long experience as a personal chef cooking primarily for couples. ON THE MENU: Mushroom Bisque, Chicken Piccata, Potatoes Parmigiano, Strawberries in Puff Pastry
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October
Oct 4 |
The Essence of Flavor
Gary Nicely
Time: 6:00 PM to 8:00 PM
Pan seared gulf red grouper cake with vanilla thyme, poached jumbo lump lobster and lemon aioli; Braised petite Veal Osso Buco, fresh sage jus and Romesco style butter bean ragout; Rosa Regale raspberry truffles
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Oct 11 |
Home for the Holidays
Terri Geiser
Time: 6:00 PM to 8:00 PM
In time for your holiday entertaining- Ginger Pumpkin Bisque with Ginger cranberry relish; Pork Crown Roast with Sausage & sage stuffing; Caramelized Brussel sprouts with bacon and pecans; Apple walnut tart with vanilla bean ice cream
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Oct 13 |
Oktoberfest At It's Best
Janet Powell
Time: 6:00 PM to 8:00 PM
Bratwurst with horseradish mustard, German style fried potatoes, cucumbers with dill, red cabbage and apples, and black forest cake.
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Oct 20 |
Party Hors d'oeuvres
Emily Womac
Time: 6:00 PM to 8:00 PM
Kick this party off in style with Lemon Curry Chicken Skewers; Mediterranean Bruschetta; Ginger Pickled Shrimp;
Tipsy Turtle Bark
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Oct 25 |
Fall Comfort Foods
Mark McKinney
Time: 6:00 PM to 8:00 PM
Relax and enjoy a wonderful fall menu with Curried winter squash soup; Herb Rubbed Strip Steak with Maytag Blue Cheese Butter and Sweet Potato Hash; Rosemary Scones with Orange Cream.
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November
No event this month
December
No event this month
2011 January
No event this month
February
No event this month
March
No event this month
April
No event this month
May
No event this month
June
No event this month
July
No event this month
August
No event this month
Cancellation Policy: Your reservation is refundable with one week's prior notice since we make final plans for the class a week in advance. If you find you cannot attend for any reason after the one week deadline, you will be responsible for payment. We will, however, be happy to assist you in selling your spot to another person if there is a waiting list for the class. We will do everything possible to help, but cannot guarantee a replacement.
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