Aug. 13, 2008 - Great News Fall Classes 10/15/2008 through 12/20/08

October

Cooking in Paris                                                    

Thursday, October 16 at 6 pm

There’s nothing like food in Paris!  This class will bring Paris into your kitchen with fabulous flavors you’ll want to share.

Individual Spinach Soufflés Surrounded with Lemony Garlic Prawns and topped

 with Hollandaise Sauce

Roast Chicken with Mustard Thyme Sauce with Garlic and Olive Oil Smashed Gold Potatoes         and Green Salad with Fennel and Olives

Pan-Roasted Filet Mignon with Boursin Cheese and Red Wine Sauce with Creamed Spinach

Chocolate Mousse with Whipped Cream and Chocolate Covered Espresso Beans

Friday Night Dinner Party—Fall Comfort Food         

Friday, October 17 at 6 pm

As the weather begins to cool, we think of fires and comfy cooking and eating.  This menu is the perfect fall meal.  HANDS-ON—This series is loads of fun!  Not only do you get great recipes, but this is a hands-on class so everyone gets a chance to practice their knife skills and get in there and help with the cooking! THIS CLASS IS LIMITED TO 32 PEOPLE. PLEASE BRING AN APRON.  

Apple Cheddar Salad with Creamy Chive Vinaigrette

Buttermilk Cheddar Biscuits

Garlic Roasted Chicken Breasts with Bacon, Parsley and Fingerling Potatoes

Green Beans with Sage and Pancetta

Cinnamon Apple Pie with Walnut Streusel

Martinis and Hors d’oeuvres                                          

Thursday, October 23 at 6 pm

From the traditional to the fanciful Martinis are all the rage!  Enjoy several to keep up your spirits as you sample a wide array of tasty appetizers and an elegant dessert.

Martinis:  Tropical Peach Martini, Pomegranate Rouge Martini, Coconut Lemongrass Rumtini

Hors d’oeuvres:

Lemon Peppercorn Shrimp with Artichoke Basil Pesto

Baguette Pizzettes with Fontina, Tomato, Basil and Prosciutto

Honey Mustard Baked Chicken Drumettes

Triple Cheese and Spinach Puff Pastry Canapés

Tiny Chive Pancakes topped with Bacon, Cheddar and Sour Cream

Tiramisu Angel Cake Torte with Chocolate and Almonds

Fall Tea Time                                                                      

Tuesday, October 28 at 10:30 am

Teas are all the rage for baby and wedding showers or any casual entertaining event.  These recipes are geared more towards fall and winter flavors to make your celebration perfect.

Chicken Salad and Cranberry Brie Toasts

Tarragon-Caper Egg Salad Rolls with Smoked Salmon

Sweet Potato-Bacon Scones with Honey Butter

Smoked Sausage and Caramelized Onions Puff Pastries with Peach Chutney Topping

Chai Spice Star Cookies

Caramel Hazelnut Mini Tarts

Entertaining with Style                                                    

Thursday, October 30 at 6 pm

The holiday season is upon us with all the entertaining this entails.  Here are several fancy, yet easy to prepare, dishes destined to “wow” your dinner guests.

Filet Mignon on a Roasted Portobello Mushroom with Blue Cheese and Red Wine Port Sauce

Orzo Risotto topped with Buttery Shrimp and Roasted Broccollini

Chicken Breast Sauté with Morel Mushrooms and Fresh Tarragon Cream Sauce

Fresh Herb Roasted Pork Tenderloin with Cherry and Red Grape Wine Sauce 

Bittersweet Mocha Pecan Roll with Chocolate Ganache Filling

November

Fast and Fabulous Chicken Breasts                Tuesday, November 4 at 10:30 am       

Learn the ins and outs of preparing perfect boneless chicken breasts every time as you pound your way through these recipes.

Artichoke-Spinach topped Crispy Chicken Breasts

Oven-Fried Walnut Chicken with Pomegranate Sauce

Panko and Pine Nut Crusted Chicken with Basil Cream Sauce

Roasted Chicken Breasts Stuffed with Shiitake Mushrooms and Provolone

    Wrapped in Prosciutto

Tarragon Chicken with Asparagus and Parmesan

Fast and Fabulous Chicken Breasts               

Thursday, November 6 at 6 pm

Learn the ins and outs of preparing perfect boneless chicken breasts every time as you pound your way through these recipes.

Artichoke-Spinach topped Crispy Chicken Breasts

Oven-Fried Walnut Chicken with Pomegranate Sauce

Panko and Pine Nut Crusted Chicken with Basil Cream Sauce

Roasted Chicken Breasts Stuffed with Shiitake Mushrooms and Provolone

    Wrapped in Prosciutto

Tarragon Chicken with Asparagus and Parmesan

Friday Night Dinner Party—Cooking with Beer        

Friday, November 7 at 6 pm

Cooking with beer, like cooking with wine, adds depth of flavor to each dish and of course, we’ll be drinking beer as well.  HANDS-ON—This series is loads of fun!  Not only do you get great recipes, but this is a hands-on class so everyone gets a chance to practice their knife skills and get in there and help with the cooking! THIS CLASS IS LIMITED TO 32 PEOPLE. PLEASE BRING AN APRON.  

Beer Battered Shrimp with Marmalade Sauce

Chef’s Romaine Salad with Cucumber, Eggs, Mushrooms, Tomatoes and

French Beer Dressing

Cheddar Chive Beer Bread

Sirloin Steak Strips with Spicy Beer Mustard Marinade

Mustard Mashed Potatoes

Green Beans with Caramelized Shallots

Cinnamon Beer Streusel Cake

Quick and Easy Lunch—Italian Style              

Tuesday, November 11 at 11:30 am

This quick 1 1/2 hour class shows just what can be done in a flash with great ingredients and a bit of planning.

Pan-Roasted Panko-Crusted Halibut with Pesto Butter and Tiny Tomatoes

Risotto Alfredo

Green Beans with Pine Nuts

Espresso Chocolate Pudding Cakes

The Essentials of Roasting                                

Thursday, November 13 at 6 pm

Warm up the house with both heat and aroma as you practice the basics of what you learn about roasting in this class.

Standing Rib Roast with Green Peppercorn Port Sauce

Brined Turkey Breast with Cranberry Jus

Butterflied and Rolled Pork Tenderloin with Balsamic BBQ Glaze

Roasted Sweet and Russet Potatoes with Hazelnuts

Roasted Apple and Cider Sauce Compote with Vanilla Cream

An Elegant Turkey Dinner                                  

Saturday, November 15 at 11 am

Let’s take the basics and elevate them by adding new flavors to old stand-bys.  This class is great for both beginners and as well as those who want some new ideas on how to create a great Thanksgiving dinner.

Roast Turkey with Maple-Herb Butter and Maple Brandy Gravy

Cranberry Port Cumberland Sauce

Country Bread Dressing with Smoked Ham and Hazelnuts

Make-Ahead Mashed Potatoes with Sautéed Leeks

Green Bean Sauté with Balsamic Glazed Caramelized Shallots

Pumpkin Pie with Spice Crust and Crystallized Ginger Walnut Streusel Topping and Brown Sugar Whipped Cream

Holiday Appetizers                                               

Tuesday, November 18 at 10:30 am

Cocktail parties are all the rage and you’ll shine as a host of the best of all celebrations with these super appetizers.

Mini Spanish Crab Cakes with Manchego Cheese and Roasted Pepper Aioli

Creamy Mushroom and Ham Stuffed Roasted New Potatoes

Smoked Salmon on Ricotta Lemon Artichoke Pesto Pizzettes

Gorgonzola Topped Red Pepper-Cherry Chutney Toasts

Sherried Swiss and Shrimp Fondue Baked in a Bread Loaf

Brie en Croute with Caramel and Walnuts

California Thanksgiving                                      

Thursday, November 20 at 6 pm

What could be better than serving a fun and very California style Thanksgiving dinner this year.  We’ll also be serving a festive Margarita.

Pomegranate Lime Margaritas

Pomegranate Mustard Glazed Shrimp on Mixed Greens with Jalapeno Goat Cheese Toasts

 and Pomegranate Seeds

Herb-Roasted Turkey Breast with Chipotle Cranberry Sauce

Jalapeno Cornbread Dressing with Turkey Sausage

Southwestern Succotash with Poblano Chilies, Red Peppers, Lima Beans and Corn

Rosemary and Garlic Roasted Yams

Pumpkin-Amaretti Cookie Tiramisu

Friday Night Dinner Party—Holiday Cooking with a Twist  

Friday, November 21 at 6 pm

It’s Turkey, but not the same old thing—everything starts out traditional and twists into something fun and tasty and it’s really good any time of the year!  HANDS-ON—This series is loads of fun!  Not only do you get great recipes, but this is a hands-on class so everyone gets a chance to practice their knife skills and get in there and help with the cooking! THIS CLASS IS LIMITED TO 32 PEOPLE. PLEASE BRING AN APRON.  

Belgian Endive and Watercress Salad with Pears, Walnuts and Blue Cheese

Cream Chive Drop Biscuits

Maple-Plum Glazed Boneless Turkey Breast

Vanilla Sweet Potato Mash

Browned Butter Brussels Sprouts with Hazelnuts and Lemon

Pumpkin-Orange Crème Brûlée

December

Holiday Brunch Ideas                                          

Tuesday, December 2 at 10:30 am

This year instead of having everyone over to dinner, try an early more casual event and serve brunch or whip one of these up for Christmas or New Year’s morning.

Dutch Puffed Apple Pancake with Dried Cranberries and Walnuts

Easy Potato and Boursin Frittata

Holiday Savory Bread Pudding with Sausage, Mushrooms and Parmesan

Eggnog Muffins

Almond French Toast with Blueberry-Maple Syrup

Winter Citrus Fruit with Greek Yogurt and Ginger

Entertaining with Easy—Holiday Wine Dinner          

Wednesday, December 3 at 6 pm

Want a great new menu for entertaining or simply want to get out and enjoy a fun evening this holiday season.  Join us--we’ll be serving distinctive wines chosen especially for this menu.

Broccoli Mascarpone Soup with Fresh Chives

Roasted Red Pepper and Parmesan Biscuits

Pork Tenderloin with Green Peppercorn Riesling Sauce, Fresh Herbs and Pine Nuts

Yukon Gold Potato Gratin with Bacon and Caramelized Onions

Green Beans with Sun-Dried Tomato Butter

Chocolate Kahlua Brownie Cheesecake Torte

Quick and Easy Lunch--Holiday Party Cooking     

Tuesday, December 9 at 11:30 am

This quick 1 1/2 hour class shows just what can be done in a flash with great ingredients and a bit of planning.

Pork Tenderloin with Red Grape, Rosemary Wine Sauce

Red and White Baby Mustard Roasted Potatoes

Green Beans with Bacon and Fresh Sage

Chocolate Fudge Cake with Chocolate Ganache Sauce and Dried Cherry Compote

Make-Ahead Party Dishes                                              

Thursday, December 11 at 6 pm

Invite friends and family for a great meal and feel rested and relaxed with these make-ahead dishes.

Puff Pastry Turnovers filled with Shrimp, Scallops and Spinach in a Creamy Mushroom

            Shallot Sauce

Herb Stuffed Chicken Roll-Ups with Cranberry Green Peppercorn Sauce

Mexican Abondigas Soup for a Crowd with Rice, Cilantro, Queso Fresco and Tortilla Chips

Turkey and Artichoke Stuffed Shells with Pancetta Arrabbiata Sauce

Raspberry Glazed Chunky Brownie Cheesecake

Holiday Wine Country Cooking                                    

Saturday, December 13 at 11 am

Wine Country Cooking is a specialized cuisine seen mostly in restaurants and features

fresh full flavors and lots of cooking with wine.  These dishes are easy enough for the home cook but special enough to serve for a festive occasion.

Roasted Butternut Squash Soup with Cider Cream and Chives with Pecan Biscuits

with Orange Honey Glaze

Pan-Roasted Filet Mignon with Syrah Wine Sauce on Creamy Goat Cheese

Mashed Potatoes

Chicken Breasts and Artichokes in a Mushroom Rosemary Sun-Dried Tomato Wine Sauce

 on Orzo tossed with Feta Cheese

White Chocolate Mousse on Dark Chocolate Cake Rounds with Chocolate Port Sauce and Port-Soaked Dried Cherries