Stay tuned...we are updating our classes for 2016. New schedule will be released by end of January. Because we are still on BETA testing, classes in January and February will be FREE. Use coupon code BETACLASS at checkout.
LIVE Classes 2015
Sage Butter Cod, Butternut Squash Soup
Steamed Broccoli and Carrots
A quintessential Fall supper that starts you off with a creamy butternut squash soup finished with maple syrup and toasted pecans. The main course is a succulent cod loin oven-finished to perfection and drizzled with an aromatic sage butter brown sauce. This decadent yet simple fare is paired with a side of steamed broccoli and carrots with a drizzle of extra virgin olive oil. Please read Terms.
Fish en Papillote Stewed in Coconut Milk
Roasted Fennel and Tomatoes
A sensationally flexible menu you can call upon to both entertain with or have as a family meal. The use of the French method, 'en papillote', wrapping the fish to infuse moisture and flavor is not only a simple and practical way to cook, but makes for an elegant impression when feeding a crowd. This meal is paired with roasted vegetables, a cooking method that also uses the oven so clean up time is minimized. Please read Terms.
Prawn and Avocado Salad with Fruit Juice Vinaigrette
Squash and Chorizo Risotto
We'll explore creating a fruit juice vinaigrette, a great formula to have in your repertoire for making salads exciting. Another great handy gourmet technique to learn is risotto making. Apply the tips to this course for any risotto you put your mind to. Do this with a great vegetable broth and you'll have a plate you'll be proud to serve to yourself, your family and friends. Please read Terms.
3-Cheese Fig and Bacon Pizza
Roasted Tomato Soup
Simple Salad Greens
A delightful meal of starters-- for that kind of casual evening when you just want the appetizers to go on forever. Start with the tangy goodness of a soup from freshly roasted tomatoes. Your “main” course is a pizza marriage of figs and bacon with caramelized onions and 3 cheeses--mozzarella, goat and blue, topped with arugula. Finish of with fresh salad greens and toasted pecans dressed with an aged balsamic vinaigrette dressing. When did pizza night become so chic? Please read Terms.
Tentative Menu list for January and February
Thai Beef salad
Carrot Ginger soup
Banana fritters (turon)
Celeriac and Pear Soup with Brown Butter
Grilled Ribeye with Red Wine Sauce
Taste of Europe
Moules Marinières (Sailor-Style Mussels)
Tomato and Goat Cheese Tarts
Arugula and Cranberry salad
Pan Fried Wild Salmon with Capers
Peruvian Quinoa with Cucumber, Mint and Tomatoes
Silky Watercress Soup
Easy Lobster Bisque
Lobster Pasta in a light cream base
Buttered French Beans
Filipino Chicken Adobo
Ginger Squash in Coconut Milk
Broiled Bok Choy
w/ Steamed White Jasmine rice
Creamy Asparagus Soup
Poached Wild Salmon with Soy Sauce Braise
and Braised Pak Choy