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SEPTEMBER 2008 Class List |
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| HOMEWARD BOUND - AMY EBER |
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#5571 Saturday, Sept. 6
10:00 AM - 1:00 PM |
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| Full Participation $70.00 |
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Returning here to AIC from her new home in Switzerland, Amy has arranged to be at the stove for this short time. Learn basic techniques such as knife skills, braising and pasta making. Today and next Monday will be your chance to experience the enthusiasm she brings to all her classes. Always allowing time for one of her stories, you will laugh and learn the secrets that make cooking in the kitchen with Amy a real unique pleasure. Homemade Egg Pasta - Braised Chicken with Tomato, Mushroom, Pancetta and Zinfandel - Romaine, Fig, Grape, Pear, Walnut and Gorgonzola Salad - and Baked, Stuffed Apples with Caramel Sauce.
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DESPERATE HOUSEHOLDS
QUICK COOKING WITH AMY EBER |
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All Levels Demo $55.00 individual class or $150.00 three classes ($50.00 each)
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This introductory class of one of Amy's most popular topics, may just fit the bill for your busy household. Menus designed for fast and easy preparation are what you need. Simple do-able meals are just a class away. The classes are only two hours and can fit easily into even the busiest schedule. Take one or take all three. Because of her having to return to Switzerland, the remaining two classes will be taught by Arlene Ward.
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#6572 Monday, Sept. 8
6:30 PM - 8:30 PM |
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Beef Stroganoff with Crème Fraiche and Egg Noodles - Broccoli with Crunchy Topping - Haricots Verts, Beet, Arugula and Walnut Salad - and Peanut Butter
Chiffon Pie with Chocolate Drizzle.
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#6584 Monday, Sept. 22
6:30 PM - 8:30 PM |
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Chicken With Cashew Nuts in Hoisin Sauce - Polished Green Beans - Salad Chinois - and Fresh Plum Pudding.
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#6608 Monday, Oct. 20
6:30 PM - 8:30 PM |
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Rustic Soup with Tiny Meatballs - Baked Stuffed Shrimp - Whipped Butternut Potatoes - Egg-less Caesar Salad - and Grasshopper Pie in Chocolate Crust.
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| THE ART OF HOME CANNING AND PRESERVING - ARLENE WARD |
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#5577 Saturday, Sept. 13
10:00 AM - 2:00 PM |
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| Full Participation $70.00 |
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Home canning is a highly rewarding experience. Learn safe and simple methods for proper canning. The French method of jams, still my favorite, is a highlight. Supplies will be available at AIC for purchase. Lunch will be served using what we make. Fig and Strawberry Preserves - Pears in Port Wine - Blueberry and Lemon Preserves - Home-style Peaches in Syrup - and Whole Plum Tomatoes.
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| SOUPS IN THE SPOTLIGHT - CHEF DAN FREY |
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#6579 Tuesday, Sept. 16
6:30 PM - 9:30 PM |
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| All Levels Demo $72.00 |
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Too much a star for second billing, a hearty soup shines when it takes center stage. Fans of soup know that it can be coaxed far beyond broth to become a meal in itself. A graduate of CIA and Sous Chef for Andre's Restaurant in Newton, Dan's exciting twists in finishing off his selections brings the warmth of home and the tastes of faraway places. All of which merit our applause. Why not let soup bask in the spotlight rather than wait in the wings? Late Harvest Tomato Soup with Basil Fritters - Jersey Sweet Corn Chowder - Thai Coconut Curry Broth with Scallop Dumplings - Autumn Butternut Squash Soup - and Puree of Local Corn.
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| APPLE TREASURES - ARLENE WARD |
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#5581 Thursday, Sept. 18
10:30 AM - 1:30 PM |
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#6580 Wednesday, Sept. 17
6:30 PM - 9:30 PM |
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| Full Participation $74.00 |
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For me, the most exciting thing about fall is the abundance of apples. All kinds of apples. This brings to mind, most of our students don't know what to do with the selection that suddenly appear at the local farm stands. Who said apples are only for pies? In my humble apple opinion, you will cook some show-stopper dinners and treat yourself to an array of the best apple desserts. Apples are more than just apple pie. Fricassee of Chicken and Sausage in Sparkling Apple Cider - Fillet of Almond Sole with Apples and White Wine - Watercress and Apple Salad with Raisin Cider Vinaigrette - Three Apple Apple Pie - Sparkling Apple Turnovers - and Grandma Amy's Apple Rolls.
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| ESSENTIALS OF BAKING - DANIEL ROSATI |
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#5583 Saturday, Sept. 20
10:30 AM - 1:30 PM |
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| Full Participation $74.00 |
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This baking class will focus on easy to do morning dishes. Savory or sweet, there is always time to socialize over brunch. Second to none, the brunch get-together is relaxed and informal, allowing everyone time to head off to their busy weekday schedules. Enjoy a few hours with friends, it's perfect simple entertaining. Yeast Raised Danish Pockets with Almond Frangipan - Spiced Plum Pinwheels - Cinnamon Apple Cakes - Banana Oatmeal Crumb Cakes - and Savory Cakes with Black Forrest Ham and Gruyere.
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| ITALIAN CHICKEN MADE EASY - DIANA ALBANESE |
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#5586 Wednesday, Sept. 24
10:30 AM - 1:30 PM |
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#6586 Wednesday, Sept. 24
6:30 PM - 9:30 PM |
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| All Levels Demo. $69.00 |
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Get back to the basics of Italian cooking - learn how to prepare the dishes that most families love to eat out. Capture the flavors of these most enjoyed dishes from your own home kitchen. Everything chicken, including the eggs that go into the dessert. Here's the menu now, bring that trattoria look home. Chicken Piccata - Chicken Milanese with Tomato and Arugula Salad - Chicken Saltimboca - Chicken Francese - and Zabaglione with Fresh Berries.
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| COUPLES IN THE KITCHEN - DANIEL ROSATI |
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#6588 Friday, Sept. 26
6:30 PM - 9:30 PM |
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| Full Participation $78.00 (per person) |
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Cook together, work together and play together, all three seem perfect. Start the season right, learning how to make the most of your partners talent in the kitchen. Some of you may want to bring friends and make a social evening learning how to coax the most out of your partners. Always delicious, and always informative, cooking couples are putting the fun back into entertaining. Roasted Oysters with Corn Succotash - End of Summer Tomato Salad with Crispy Pancetta Dressing - Matchstick Potatoes with Provencal Olives and Herbs - Walnut Basil Pesto and Chevre Stuffed Chicken Breast - and Lemon and Honey Panna Cotta with Blackberry Compote.
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| FEEDING YOUR BABY - KATIE RESNICK |
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#5589 Saturday, Sept. 27
12:00 PM - 2:00 PM |
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| All Levels Demo. $78.00 |
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As a new Mom, Katie really wants to focus on nutritional value of natural baby food vs processed, money savings, and the fact that any of these dishes can be mixed and matched with anything and are people friendly from age 4 months to adult. The focus of this class is not only on cooking, but also on health, cost and time advantages, batch cooking and storage. Baby Guacamole - Poached Flounder and Lentils - Butternut Squash and Bean Mash - Sweet Pea Risotto - Baby Pesto - and Peach Custard.
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Copyright 2008 Adventures in Cooking, Inc. All rights reserved.
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