| 11/16 |
Cooking Techniques: Soups |
10am - 2pm |
$125 |
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Learn to create a wonderful soup,
bisque and Chowder just in time for the cooler weather. Chef Kurt
Waefler will cover Roasted Butternut Squash Soup with Mascarpone,
Acorn Squash Apple Bisque and Corn and Oyster Chowder. |
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| 11/23 |
French Cooking: The Fall Harvest |
10am - 12pm |
$95 |
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This class will focus on France and the culinary traditions
found in the fall during grape harvesting season. |
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| 11/23 |
Asian Cooking: China |
10am - 2pm |
$95 |
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Come explore the lands of the orient,
focusing on China. Learn the techniques required for Won Ton Soup
with Pork and Watercress, Vegetable Stir Fry with Chinese Mushrooms
and Bok Choy and Crispy Spring Roll with Ground Turkey. |
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| 12/07 |
Asian Cooking: Vietnam |
10am - 2pm |
$95 |
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This class will focus on the cuisines
of Vietnam with Pho (Beef Noodle Soup), Fresh Vegetable Spring Rolls
and Chicken Coconut Yellow Curry Sauce. |
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| 12/14 |
Basic Knife Skills |
10am - 12pm |
$45 |
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Learn to properly use different
kinds of knives, sharpening techniques and master proper cutting techniques
including julienne, battonet and dice. |
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| 12/14 |
Christmas Cookies & Sweets |
10am - 2pm |
$95 |
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These decadent treats will make
great gifts for the holidays! Chef Sara Polczynski will teach you
the art of making Jam Filled Sugar Cookies, Sesame Gingersnaps, Sprits
Wreaths and Chocolate Peppermint Bark. |
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| 12/14 |
Italian Cooking: The Holidays |
10am - 2pm |
$125 |
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Explore some seasonal ingredients
to enhance your Italian dishes as well as techniques that will make
you look like a professional as you prepare Winter Squash Soup with
Cheese Crostini, Stuffed Cornish Game Hens with Orange Sauce and Almond
Pine Nut Crescents. |
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| 12/21 |
New Years Eve Dinner |
10am - 2pm |
$125 |
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Preparing a delicious meal for
family or friends is a great and memorable way to start out the New
Year. Learn some new techniques in creating this delicious menu. Chef
Kjeld Petersen will be teaching students how to make Sweet Potato
Soup with Orange Crème Fraiche, Beef Tenderloin with Roasted
Shallots and Brocolini, Wild Mushroom Risotto and Amaretto-Truffle
Filled Poached Pear. |
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Check back for information on the new Home Chef courses
for 2003, or give us a call at (619) 644-2100.
