Apr 28, 2007 Saturday
Culinary: 10am–2:30pm $150.00
Quick 'n Easy Party Planning [Cancelled]
Chef Peter Maguire |
| Description: | The day of any party should be done with ease and a chance to enjoy the party! That is what throwing a party is all about! The goal is to make the event a successby doing most of the work inadvance, and to make theexecution a time of fun and teamwork for everyone. This course outlines a variety of appetizers and the function of mise en place. We will focus on themes that are free-flowing including platters with a taste of Italy, France and an interpretation of Fusion Cuisine. A fun menu of Shrimp Ceviche in Cucumber Cups, Phyllo Strudel with Sausage, Mushrooms and Gruyère, Smoked Duck and Dried Fruit Chutney, Chicken Satay and Peanut Sauce, Mini Cheese Cakes with Chocolate and Caramel, and a few other dishes that will have your friends talking about your party for weeks!
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This class has been Cancelled! |
Apr 28, 2007 - Saturday
Baking & Pastry: 10am-1pm $150.00 (3 hrs)
Cake Decorating 2 [Cancelled]
Chef Stephany Buswell
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| Description: |
This is the second class of a series of three. In this class you will use the skills learned in Class 1 by using the piping bag to make roses, daffodils, drop flowers and leaves, and to write on cakes. The use of color will be covered as well as more advanced piping techniques for the sides of cakes. We will not be baking a cake until Class 3.
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This class has been Cancelled! |
Apr 28, 2007 - Saturday
Special Guest: 10am-2:30pm $150.00
The Chicken Workshop
Chef Evelyne Slomon |
| Description: |
Chicken is delicious, healthy and economical—and extremely versatile. In this workshop, Evelyne will guide you through chicken basics such as how to purchase, store and practice food safety in preparing some of the most popular chicken dishes. You’ll learn how to prepare the perfect roast chicken and how to coax old-fashioned goodness from a classic braised chicken fricassee. For those who are short on time, and want to have a dish that is good for you as well as delicious, her boneless chicken breast cooked in a bag is sure to become one of your tried and true fall-back recipes. And what chicken workshop would be complete without some pan-fried buttermilk batter chicken?
MENU
ROAST CHICKEN STUFFED UNDER THE SKIN
Perfect Roasted Chicken with Fresh Herbs and Garlic Stuffed Under the Skin
OLD FASHIONED CHICKEN FRICASSEE
Braised Creamy Chicken Fricassee with Onions, Carrots, Mushrooms & Peas
STEAMED CHICKEN IN A BAG
Boneless Chicken Breast with Aromatics and Vegetables in a Pouch
HOMESTYLE FRIED CHICKEN
Pan-Fried Buttermilk Batter Chicken
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