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     February 2012   
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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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European Brunch (w)
European Brunch - $125 per person

Pamper family or friends with breakfast dishes reminiscent of a country inn or bed and breakfast. Students apply sound methods to transform simple ingredients into a memorable breakfast feast. Recipes may include: Tomato-Leek Quiche, Smoked Salmon-Brioche Eggs Benedict, Crepes Suzettes with Raspberries, Cherry-Almond Scones, Potato Chive Roesti, Fresh Herb Omelet with Mushrooms.
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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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Breakfast Bakery (t) Breakfast Bakery - $295 per person for both days
This two-day class will take the students from simple ingredients to butter rich Danish, croissants, sweet breads and brioche. There is nothing better than the freshness and quality of a breakfast pastry prepared in your own kitchen. Students will prepare laminated and egg-rich doughs the first day and shape, proof and finish the second day. Recipes may include: Pain au Chocolat, Classic French Croissant, Cherry-Cheese Danish, Bears Claws, Braided Apple Danish, Brioche with Poached Pear and Almond, Brioche á Tête, Cinnamon Sweet Rolls and Custard Streusel Kuchen.
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Breakfast Bakery (t) Breakfast Bakery - $295 per person for both days
This two-day class will take the students from simple ingredients to butter rich Danish, croissants, sweet breads and brioche. There is nothing better than the freshness and quality of a breakfast pastry prepared in your own kitchen. Students will prepare laminated and egg-rich doughs the first day and shape, proof and finish the second day. Recipes may include: Pain au Chocolat, Classic French Croissant, Cherry-Cheese Danish, Bears Claws, Braided Apple Danish, Brioche with Poached Pear and Almond, Brioche á Tête, Cinnamon Sweet Rolls and Custard Streusel Kuchen.
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French Truffles (w)
French Truffles - $125 per person

Prepare a number of hand rolled truffles with flavor infusions. Belgian white, milk and dark chocolates are featured. Recipes may include: Bittersweet-Hazelnut Praline, Milk Chocolate with Rosemary and Orange, White Chocolate with Toasted Spices, Bittersweet-Raspberry and Ginger-Almond Crunch.
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Northern Italian Trattoria (o)
Sold Out!
Northern Italian Trattoria - $185 per person

Students will prepare a five-course meal featuring the prized artisan staples and inspiring preparations of Emilia-Romagna, Lombardy and Tuscany. This region is known for prosciutto di Parma, aged balsamic vinegar from Modena, gorgonzola, Parmigiano-Reggiano and Mascarpone. The class will prepare everything from stocks and sauces to dessert and bread. Recipes may include: Polenta with Mushroom, Prosciutto and Gorgonzola; Seafood Rotolo with Sauce Aurora; Fennel and Orange Salad with Parmesan Walnut Crisp; Veal Osso Buco Milanese; Saffron Risotto; Sautéed Garlic Rapini; Classic Tiramisu; Ciabatta.
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  •  (o) One-Day Course, 4-5hours   •  (t) Two-Day Course, Friday & Saturday •  (w) Workshop, 2-3 hours  
One-Day Classes and workshops begin at 9am, unless otherwise noted.
Two-Day Classes are 2-3 hours on Friday, begining at 2pm, and 4-5 hours on Saturday, begining at 9am