Skirt Steak Fajitas with Pico de Gallo, Chipotle-Potato Gratin, Green Salad with julienne of Jicama topped with a Cilantro-Lime Dressing, & Virgin Margaritas. And, for dessert, Pistachio Truffles.
Sauté Breasts of Chicken with Wild Mushroom-Marsala sauce, Sautéed Zucchini-Italian Style, Classic Crème Brule.
Classic style Wienner Schnitzel accompanied by Brat Kartofel (pan fried diced potatoes with sautéed onions and bacon lardoons, Green Beans almandine. And for dessert, Bananas Foster. Yummm! Brule.
Chicken Breasts stuffed with Fontina & Prosciutto accompanied by baked asparagus topped with Roquefort cheese and wild mushroom Risotto. Lemon Pound Cake with Chocolate Ganache.
Herb encrusted Rack of Lamb with Mint-Sherry Gravy, accompanied by Roasted Baby Red Potatoes with Rosemary, Red Onions & Mint. A Peach Tart topped with Chantilly Cream
Wild Mushroom & Goat Cheese Strudel in fillo with fresh herbs, Italian Deviled Eggs, Moroccan-Style Meatballs, New Potatoes with Caviar & Crème Fraiche, Smoked Salmon Roulades, Melon with Prosciutto, Tomatoes with Mozzarella, Fresh Basil and a reduction of balsamic vinegar.
Fusilli with Braised Fennel, Sweet Sausage, & Pecorino Romano cheese. Penne Arrabbiata, Sautéed Mushrooms with Fresh Herbs & red Wine. For dessert, Berries on a bed of Mascarpone topped with a Zabaglione caramelized to perfection.
Romaine Lettuce, granny Smith Apples, Toasted Hazelnuts andCheddar Cheese with Sherry wine Dressing. ~ Spinach, Artichoke and Ricotta Pie with a wild rice crust topped with parmesan cheese and accompanied by roasted red pepper sauce.~ Grilled Portobello mushrooms with Roasted garlic marinated in a balsamic vinaigrette. ~Dessert Fresh fruit with Chantilly cream and chocolate ganache.
Spring mixed Greens with Goat Cheese served with Balsamic Vinaigrette topped with Dried Cherries and Banana chips. Entrée Roasted Leg of Lamb served with a Red Wine Orange with garlic- rosemary sauce. Served with Roasted Garlic and Rosemary Potato Puree and sauté Baby Carrots. Dessert Chocolate dipped cookies.
Fusilli with Braised Fennel, Sweet Sausage, & Pecorino Romano cheese. Penne Arrabbiata, Sautéed Mushrooms with Fresh Herbs & red Wine. For dessert, Berries on a bed of Mascarpone topped with a Zabaglione caramelized to perfection.
This class will show the use of the Pasta Machine and the Kitchen Aid stand mixer.
On how to make pasta, using these devices and a few others.
Spring mixed Greens with toasted Pine Nuts and Goat Cheese served with Balsamic Vinaigrette topped with Dried Cherries. ~Roasted garlic-herbed pasta with an olive Parmesan cheese sauce. ~Linguine Carbonara~ Penne Arrabbiata~ Sauté garlic chicken with white truffle Linguine pasta and fresh herbs.~ Dessert Fresh seasonal berries on a bed of Mascarpone cheese with a Zabaglione sauce and then caramelized to perfection.
Spring mixed Greens with toasted Pine Nuts and Goat Cheese served with Chef Gregory’s Ginger-soy vinaigrette topped with Dried cranberries. Main Tempura style Ahi stuffed with Crab, avocado & wasabi. Accompanied by a Mango-Papaya chow chow and Roasted garlic-wasabi potato puree. Dessert This is an authentic style tropical dish called Haupia. This is coconut style custard.
Learn about concepts of nutritional food preparation: food purchasing, seven nutritional guidelines, cooking methods, nutrient retention and contemporary sauces. Herb Breaded
Chicken with Creamy Mustard Sauce, Roasted Shallot and Garlic Mashed Potatoes, Sugar Snap Peas with Lemon Thyme Glaze, Ratatouille Vinaigrette, Apple Pie Glace
All classes will emphasize on knife techniques, the importance of Mies en place (things in place). Learn about marinating and making mousse. ~Tortilla salad with roasted corn molasses vinaigrette.~ Grilled Margarita chicken breast with a tangy BBQ sauce. ~Corn tortilla chips with a Mango Pico de Gallo.~ Tequila-Chipoltle shrimp. ~Mexican chocolate mousse.
This class will show you how to make classic sauces, the perfect piecrust, poaching and sautéing. Hollandaise and Béarnaise sauces Poached Eggs Benedict Cooked asparagus Sauté shrimp with garlic and fresh herbs. A flower salad with a ginger soy vinaigrette. Dessert. Learn how to make the perfect pie crust and fill it with pastry cream and topped with glazed strawberries. And a few suggestions for different types of platters that you could prepare for your mom on her day of appreciation.
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