| Japanese Seasonal Cuisine |
Sep 20 |
$125 |
10AM - 2PM
Japanese cuisine expert and a popular SDCI guest instructor, Chef Lucy Price makes another appearance this quarter. With 25 years of living and teaching cooking in Japan, Chef Lucy leads you on a traditional culinary exploration of fall cuisine in Japan. You will learn to prepare:
* Miso and Fall Vegetable Soup
* Chestnut Rice
* Deep Fried Pork Cutlets
* Deep Fried Tofu Slab
* Simmered Vegetables Three Ways
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| American Regional Cuisine: Southwestern |
Sep 27 |
$125 |
10AM - 2PM
SDCI, Inc.’s own Chef Kjeld Petersen presents this exciting class on the basics and trends in current Southwestern Cuisine. Your hands on class will explore these "hot" menu items that you can use at home or in your own operation with great success:
* Tostaditos de Pollo. Lime marinated and grilled chicken piled on tiny tostadas with tomato, serranos, cilantro and You Make It Queso Fresco served over crunchy Jicama Grapefruit Slaw
* Carne Asada en Mole Rojo Nuevo Mexico. Marinated and grilled Flank steak doused with New Mexico Red Chile Mole with Anasazi Beans and spicy Onion Plantain "Hay"
* Tamal de Robalo Adobado. Sea Bass Filet steamed in Corn Husks with fresh corn Masa and fiery Adobado chile sauce over Cabbage and Pickled Vegetable salad
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| A Taste of Italy "Osso Buco" |
Oct 25 |
$125 |
10AM - 2PM
Nadia Frigeri leads you through these memorable dishes that you will prepare in our state of the art kitchen classroom:
* Marinated Pepper and Mushroom Salad
* Risotto with Saffron and Spinach
* Veal Shank "Osso Buco" with Vegetables and Tomato Sauce
* Braised Greens au Gratin with Pine Nuts
Traditional Biscotti with Fruits and Whipped Cream
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| Best of American Steakhouse |
Nov 01 |
$150 |
10AM - 2PM
SDCI, Inc. Chef Instructor and former Executive Chef of The Village Steakhouse in Snowmass Village, Colorado Kjeld Petersen will present the Best of the American Steakhouse as you prepare appetizers, side dishes and the steaks that everyone loves. You will learn about the cuts and sauces as we prepare:
* Chile rubbed grilled Prawns with Wasabi Ginger Sauce
* Black Angus Rib eye filet with fried onion hay, blue cheese and cabernet demi glace
* Sautéed Pork Tenderloin medallions, caramelized onions and apples and brandy cream sauce
* Creamy Spinach with fresh pearl onions
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| Italian Holiday Cuisine |
Nov 15 |
$125 |
10AM - 2PM
Explore the best of regional Italian Holiday cuisine with Nadia Frigeri as she leads this popular class. Hands on students will prepare a menu that is sure to delight guests during the season:
* Stuffed Tortellini in Chicken Broth
* Fruit Stuffed Game Hens with Orange Sauce
* Roasted Garlic and Celery Root Mashed Potato
* Ricotta Tart with Chocolate Sauce
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| American Regional Cuisine: Pacific Northwest |
Nov 22 |
$125 |
10AM - 2PM
SDCI is back with part two of the American Regional Series, this time focusing on the fantastic culinary bounty of the Pacific Northwest. Hands on time will be spent preparing these fantastic appetizers and entrees that should find their way into your repertoire:
* Jumbo Shrimp Cocktail with Blueberry Horseradish Sauce and Herb Sour Cream
* Cedar Salmon with wild Mushrooms of the season and roasted vegetables
* Crispy roast Game Hen with Cranberries and Mint
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