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    March 2012        
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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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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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Artisan Breads (t)Artisan Breads - $295 per person for both days
Americans have fallen in love with traditional European artisan breads. Now you can learn the craft of artisan bread baking in our two-day Artisan Bread Baking Class. Students will develop an understanding of how breads differ in their characteristics and the methods required to develop them. Recipes may include: Sesame Semolins Batard, Ciabatta with Olives, Focaccia with Pesto, Fougasse with Fennel and Bacon, French Baguette, Brioche á Tête, Pain au Levain, and Pizza Margherita.
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Artisan Breads (t)Artisan Breads - $295 per person for both days
Americans have fallen in love with traditional European artisan breads. Now you can learn the craft of artisan bread baking in our two-day Artisan Bread Baking Class. Students will develop an understanding of how breads differ in their characteristics and the methods required to develop them. Recipes may include: Sesame Semolins Batard, Ciabatta with Olives, Focaccia with Pesto, Fougasse with Fennel and Bacon, French Baguette, Brioche á Tête, Pain au Levain, and Pizza Margherita.
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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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Northern Italian Trattoria (o)
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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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 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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French Provencal Cuisine (o)
French Provencal Cuisine - $185 per person

A celebration of flavors and classic recipes of the south of France. Provence is rich with herbs, lavender, olives, tomatoes and garlic. Summertime is the best time to enjoy these foods. Learn classic techniques and enjoy a five-course meal with wine. Recipes may include: Pissaladiere Onion Tart, Fennel and Tomato Soup with Saffron, Warm Chèvre Salad with Roast Beets, Roast Lamb with White Bean Cassoulet, Vegetable Tian Provencal, Snapper en Papillote Pistou with Gnocchi, Peach with Lavender Ice Cream and Raspberry Sauce and Fougasse with Nicoise Olives.


  •  (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