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    December 2012  
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French Christmas (o)
French Christmas - $185 per person

In France, Christmas is a time for family and for generosity, marked by family reunions, gifts and candy for children, gifts for the poor. Students attending this class will prepare and enjoy a five-course dinner featuring Roast Goose, Chestnuts and, of course, Bûch de Noël, a feast fit for Père Noël! Recipes may include: Consomme with Profiteroles; Coquilles St. Jacques au Gratin; Warm Chèvre Salad with Roasted Beets; Hazelnuts and Arugula; Roast Goose with Clementines and Madiera Sauce; Garlic Potato Duchess; Swiss Chard with Raisins and Chestnuts; Gougères, Pain Sur Poolish-Baguette; and Bûche de Noël.
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Christmas Truffles & Cookies (w)
Christmas Truffles & Cookies - $125 per person

One of the holiday traditions eagerly anticipated by many families is baking Christmas Cookies. With time in short supply for most families, this can turn beloved traditions into dreaded chores. Fortunately, there's a solution to this dilemma that will keep the fun in the baking, yet minimize the time pressure, a holiday Christmas Cookie Exchange. Students will bake premium holiday cookies and take home a tin of assorted treats along with recipes that are destined to become family favorites. Recipes may include: Lemon-Brown Butter Madeleines, Anise-Orange Biscotti, Chocolate Hazelnut Meringues, Almond-Butter Crescents, Decorated Sugar and Ginger Bread Cookies, White Chocolate, Vanilla and Toasted Spice Truffle, Raspberry-Chambord Dark Chocolate Truffle and Rosemary-Orange Milk Chocolate Truffle.
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French Bistro (o)
French Bistro - $185 per person

Bistro cooking is about making the best of humble ingredients. With the application of time and technique, you will enjoy comfort food that feeds the body and soul. Students will learn a variety of techniques by preparing a five-course meal with bread. Recipes may include: Classic French Onion au Gratin, Lyonnaise Salad with Red Wine-Dijon Vinaigrette, French Gougeres, Coquilles St. Jacques au Gratin, Tenderloin of Beef au Poivre, Haricots Verts with Walnut Butter, Gratin Dauphinoise, Dark Chocolate Mousse with Chantilly Cream and French Baguette.
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Late Season Italian Pasta (o)
Late Season Italian Pasta - $185 per person

This class is designed to teach you the time honored methods of preparing homemade pastas and sauces. Much is to be learned by preparing and tasting traditional recipes. Making fresh pasta and sauces is a great way to get back to the basics of home cooked meals. Recipes may include: Veal and Mushroom Cannelloni with Gorgonzola, Wild Boar Bolognese, Pumpkin Ravioli with Garlic Sage Sauce, Sweet Potato Gnocchi with Walnut Sauce, Spinach Fettuccini with Prosciutto and Orecchiette with Sausage and Rapini.
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Late Season Soups & Stocks (o)
Late Season Soups & Stocks - $185 per person

Good stocks are the basis for great soups. In this class, students will prepare chicken, brown veal, and vegetable stocks and learn the rules and ratios required for a balanced finish. Classifications of soups and different methods of preparation along with basic vegetable cuts will be taught. Recipes may include: Squash Bisque, French Onion au Gratin, Italian White Bean, Sausage and Kale, Cream of Mushroom with Duxelles Crostini, Hungarian Goulash Soup with Spaetzle and Chicken Consommé with Herbed Noodles.
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French Desserts (o)
French Desserts - $185 per person

Ooh, la la! The French do have a way with butter, cream, chocolate and all the other decadent foods we so enjoy. Students will prepare desserts commonly seen on bistro menus and learn time honored techniques along the way. Recipes may include: Dark Chocolate Mousse with Chantilly Cream, Crème Brûlée, Tart au Citron with Swiss Meringue, Chocolate Raspberry Terrine, Crêpes Suzette with Raspberries, Profiteroles with Ganache and Apple Tart Tatin.
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La Crêperie (w)
La Crêperie - $125 per person

Learn to make homemade sweet and savory crêpes inspired by classic recipes and ingredients from France's Northern Coast. Crêpes may be simple or complex to suit the occasion. Prepare recipes such as: Seafood Crêpe with Sauce Mousseline, Spinach-Mushroom and Leek Buckwheat Crêpe with Herbed Beurre Blanc, Crêpes Suzette, Crêpes with Apples and Calvados, Chocolate Crêpes with Ganache, Berries and Cream.
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   •  (o) One-Day Course, 5-6 hours   •  (t) Two-Day Course, Friday & Saturday, 5-6 hours   •  (w) Workshop, 2-3 hours  
All courses and workshops begin at 9am, unless otherwise noted.