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JANUARY 2009 Class List |
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| WAIST WATCHERS - DIANA ALBANESE |
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#5676 Wednesday, Jan. 7
10:30 AM - 1:30 PM |
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#6676 Wednesday, Jan. 7
6:30 PM - 9:30 PM |
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| All Levels Demo. $79.00 |
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Never say diet: Today's premier cooking class will work it's magic with everything from inspired food to healthy living. It may not look like it on paper, but all these dishes are proof that you can have healthy, lovely food and enjoy it all. Shrimp Risotto - Pork Medallions with Dried Cherry Pecan Sauce and Glazed Pears - Rolled Herb Filet of Sole in Shiitake and Carrot Broth - Roasted Beet and Citrus Salad with Pecorino Cheese - Individual Nut Cakes with Chocolate Centers and Sweetened Ricotta.
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| SOUTH OF THE BORDER - KATIE RESNICK |
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#5679 Saturday, Jan. 10
10:30 AM - 1:30 PM |
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| Full Participation $79.00 |
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There's no holding back the vibrant colors and assertive flavors from south of our border. The number one casual food of the year is Mexican. Spicy, and with mouth watering appeal, it will make January feel like summer again. There is something to the fact that you eat with your eyes. So serve up the summery menu as you sit by the fire and watch the snow fall. Stuffed Jalapenos - Chicken Tortilla Soup - Pepper Steak Tostada - Tinga (Pork and Chorizo Stew) - and Flan.
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| BRAISING - WINTER'S SALVATION - CHEF DANIEL FREY |
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#5680 Monday, Jan. 12
10:30 AM - 1:30 PM |
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#6681 Tuesday, Jan. 13
6:30 PM - 9:30 PM |
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| All Levels Demo. $72.00 |
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After a long holiday season there is nothing better then a comforting, budget friendly braised dinner on a cold winter night. Join Daniel Frey, Sous Chef for Andre's Restaurant for preparing a most unusual fish osso bucco. You won't want to miss this unusual preparation. He can't leave out the Beef Short Ribs because we're all waiting to taste his creative twist for braising. Turn these selections into all year round favorites. Monkfish Osso Bucco with Saffron Fennel Garlic Broth and Brown Rice - Short Ribs of Beef braised in Guiness - Celeriac Smash Potatoes - and Red Wine Braised Pears.
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| ITALIAN COUNTRY SOUPS - DANIEL ROSATI |
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#5685 Saturday, Jan. 17
10:30 AM - 1:30 PM |
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| Full Participation $72.00 |
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An inherent part of the soup spectacle is the Italian kitchen, abundant and resourceful. Out of it comes a style of soup-making that is healthy, exuberant, tasty, colorful and satisfying. In January when chilly winds blow, do you know anyone who would not welcome a bowl of hot soup? Not from a can, these soups will impress even the fussiest of eaters. Istrian Cabbage, Sausage and Potato Soup - White Bean and Swiss Chard Soup - Creamy Fennel Soup with Peppered Asiago Frico - Porcini Mushroom and Barley Soup - and Calabrian Red Onion Soup.
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CHEESE IN THE MAKING
CHEF JOE CERNIGILIA & JESSICA MAROTTA of CAMPANIA |
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#6686 Monday, Jan. 19
6:30 PM - 9:30 PM |
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| All Levels Demo. $72.00 |
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In this repeat class from our July brochure, the team of Cernigilia and Marotta will combine their unique style and present the most amazing cheese and bread combinations. Named as one of the best upcoming young chefs in this area, Jessica is the bread and dessert talent of this fabulous dining spot. Joe makes and creates the cheese offerings that are remarkable in quality, taste and originality. Working with seasonal produce, he will re-create the menu for the sold out class with some minor changes to availability. Mozzarella - Burratta - Fresh Ricotta - Baked Ricotta - and Mascarpone are made and presented in several mouth watering dishes.
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| KNOW YOUR STEAKS - STEPHEN SCHMIDT |
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#5687 Tuesday, Jan. 20
10:30 AM - 1:30 PM |
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#6687 Tuesday, Jan. 20
6:30 PM - 9:30 PM |
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| All Levels Demo. $89.00 |
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Five Steaks with Five Sides - this is the class for beef lovers. The difference between great steak and just another piece of meat is somehow instantly apparent. Learn from the expert the different cuts for perfect steaks. But whether any recipe turns out good or great inevitably depends on the quality of the raw ingredients, and that quality begins at the store. Let Stephen cook and you can taste each one and rate them as you go along. Let this class be your once a month fix for eating beef. Beer-Marinated Hanger Steak... Creamed Spinach Gratin with Boursin - Pepper-Crusted Filet Steaks with Port-Cherry Reduction... Chipotle - White Cheddar Mashed Potatoes - Rib-Eye Steaks with Red Chile Sauce... Corn and Haricots Verts with Shallots - Sirloin Steak with Red Wine Butter Sauce... Portabella Mushrooms Stuffed with Soppressata - and Porterhouse Steaks with Black Olive Puree... Braised Cannellini Beans with Roasted Tomatoes.
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| CAKE DECORATING - SARAH OTAZO |
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#5689 Thursday, Jan. 22
10:30 AM - 1:30 PM |
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#6688 Wednesday, Jan. 21
6:30 PM - 9:30 PM |
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| Full Participation $74.00 |
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It is the finishing touches that often make a cake memorable. Making chocolate plastique into roses, leaves, ribbons and bows, will start you on your way to more advanced cake decorating. Buttercream techniques for piped decorations including the rose, rosebuds and leaves will be covered. Sarah's tips and suggestions for coloring icings and techniques to create the perfect finished cake will help you improve your skills. Please bring all tips and equipment that you have to class. Supplies will be available for purchase.
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| PRESSURE COOKER RISOTTO AND SOUP - ARLENE WARD |
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#5694 Wednesday, Jan. 28
10:30 AM - 1:30 PM |
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#6693 Tuesday, Jan. 27
6:30 PM - 9:30 PM |
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| Full Participation $79.00 |
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These tasty warming selections are the perfect antidote for the winter blahs. Working with your pressure cooker, delicious soups or risottos will appear on your table in less than 15 minutes. Full of flavor and nutrition, you will not put your pressure cooker away, ever. Learn basic stock making and how to create soups and risottos that taste even better left over. Hearty Lentil Soup - Fresh Green Pea Soup - Instant Chicken Soup - Shrimp and Saffron Risotto - Risotto with Two Cheeses - Risotto with Porcini Mushrooms - and Chicken and Beef Stocks.
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| FOODS OF ITALY - GUILIANO BUGIALLI |
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#5697 Saturday, Jan. 31
1:00 PM - 4:00 PM |
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| Intermediate Level Demo. $100.00 (full payment required) |
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To eat in Tuscany is to feel you have entered the heart of Italy. Pure and simple, with bold flavors that speak of a glorious past and a love of the land. Tuscan cuisine makes much of little and embodies the very soul of its people. Such is the menu in class today. Giuliano will prepare his fabulous Gnocchi di Semolina with Mushroom Sauce. The rest of the class, which is still under wraps at this time, is sure to enrich your Tuscan experience.
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Copyright 2008 Adventures in Cooking, Inc. All rights reserved.
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