SPANISH TAPAS HORS D’OEUVRES PARTY I
Friday, October 6 7 PM $85
Students say this is one of their favorite classes! Introduce your friends to the unique tastes of Spanish hors d’oeuvres popularized by Jaleo and Las Tapas Restaurants. Learn an array of prepare-ahead dishes from the famous tapas bars of Spain: Savor Grilled Shrimp, Chorizo in Cognac, Miniature Empanadas, Spicy Spanish Olives, Tiny Meatballs in Saffron Sauce and more. Taste a variety of fine Sherries and beers, the perfect tapas compliment. Great for buffets, cocktail parties and casual dinners. Participation.
FAST AND FESTIVE ITALIAN DINNER
Friday, October 13 7 PM $85
Our most popular Italian menu class! A great evening of cooking and fun together. Everyone loves Italian, especially when it’s quick and easy. Dine in Italy with these sumptuous dishes. Serve one or two for a week night dinner or all five for a memorable dinner party: Glazed Jumbo Shrimp with Orange Rosemary Sauce, Linguini in Pistachio Mascarpone Sauce, Luscious Velvet Lemon Chicken Scaloppini Piccata, Sauté of Rapini and Garlic, and Decadent Ice Cream Tartuffo with Warm Belgium Chocolate Sauce. All toasted with Italian wines. Participation.
SENSATIONAL SEAFOOD AND SAUCES
Saturday, October 21 6 PM $85
Students rave about this class. Beautiful seafood is a favorite of top restaurant chefs and home cooks alike. It’s versatile, quick to prepare and healthy. You will learn everything you need to know about how to judge the freshness of fish and seafood and how to tell when it’s perfectly cooked. We’ll feature four quick cooking techniques and delectable sauces: Pistachio Crusted Salmon with Citrus Orange Sauce, Glazed Grilled Jumbo Shrimp with Banana Salsa, Scaloppini of Salmon with Lemon Beurre Blanc and Thai Green Seafood Curry with Shrimps, Scallops and Mussels garnished with Thai Basil and Jasmine Rice. A personal list of local quality seafood markets and menu suggestions are included. Participation.
EVERYDAY FRENCH COOKING TECHNIQUES DINNER
Friday October 27 7 PM $85
Have fun preparing a full-course dinner while learning lifetime skills of planning, shopping, using knives and equipment and presentation: Melt-In-Your-Mouth Gruyere Cheese Soufflé, Scaloppini of Salmon with Hazelnuts and Buerre Blanc Sauce, Lemon Zest Rice Pilaf, and Bittersweet Chocolate Mousse with Crème Chantilly Swirls and Chocolate Espresso Beans. All toasted with wine. Perfect for novice and intermediate cooks. Participation.