Hot Summer Nights
Humid, hazy days lead to nights where you don't want to cook or eat heavy foods. Elaine Berrios will whet your summer appetite with bright flavors, a little spice, and a cool ending! Grilled Oysters with Chimichurri, Gazpacho, Grilled Shrimp Sliders with Roasted Jalapeño, Garlic, and Lime Aioli with Tangy Slaw, Corn on the Cob with Lime Cayenne Compound Butter, and Grilled Pineapple with Summer Berry Compote and Vanilla Gelato. This menu will be paired with wine.
Add to CartMastering the Basics
Junior Chefs' Camp (grades 4-6)
Hands-On Junior Chef Cooking Camp (grades 4-6)
July 22-26 2019, 9 - 11:30 a.m.
Junior Chefs will learn essential cooking techniques and skills while creating delicious menus at this 5-day camp. This week we'll focus on a different food category each day emphasizing the versatility and inspiring ways for using our favorite foods! Monday-All About Eggs: Classic Eggs Benedict, Deviled Eggs, Individual Omelets, and Crème Brulee. Tuesday-All About Chicken: Classic Roast Chicken, Buttermilk Fried Chicken, Chicken Piccata, and Chicken Lettuce Wraps. Wednesday-All About Vegetables: Roasted Root Vegetables, Italian Chopped Salad, Lemon Garlic Zoodles, and Cauliflower Fried Rice. Thursday-Potatoes, Pasta, and Rice: Loaded Baked Potatoes, Tortellini Salad, Creamy Rigatoni with Italian Sausage, Rice Pilaf, and Rice Pudding. Friday-All About Chocolate: Mousse, Old-Fashioned Chocolate Buttermilk Cake, Chocolate Cheesecake with Truffle Mice, and Quadruple Chocolate Cookies.
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Sushi Workshop
Hands-On Class
Roll into a fun night of sushi making with The Culinary Institute of America-trained Chef Sam Wickham. She'll guide you through the evening as you learn how to assemble two different styles of sushi, including a California Roll and a Temaki-Style Spicy Salmon Roll. Chef Sam will demonstrate how to barbecue a Flaming Boston Roll on the countertop. You'll end your night by digging into some delicious Japanese Mochi Ice Cream, a Japanese-American favorite. This menu will be paired with wine.
Farmers' Market Basket
If you find yourself excited by the variety of vegetables and fruits at the farmers' markets, and would like to be inspired by new ways to use all of this peak-season goodness, this is the class for you. Julia will demonstrate recipes and give ideas for enjoying summer's fresh, colorful, bountiful produce in a variety of ways. Pickled Watermelon Rumaki, Charred Cauliflower Steak with Tahini, Harissa Honey Sauce and Preserved Lemons, Raw Chard Salad with Capers and Raisins, Grilled Chicken with Polenta and Nectarine-Blackberry Salsa and Roasted Peaches with Rosemary and Salted Caramel Ice Cream. This menu will be paired with wine.
Add to CartTrip to Tijuana
Hands-On Couples' Class
Escape for the day for a quick and flavorful "trip" to Tijuana with Culinary Instructor Elaine Berrios. Tijuana is a lively bustling Mexican city just south of California known for its flavorful seafood dishes. You'll enjoy creating this delicious menu: Chorizo, Mushroom & Poblano Queso; Seasonal Fish Ceviche; Hearts of Palm, Orange & Avocado Salad with Lime Dressing; Grilled Swordfish Steaks with Roasted Jalapeno Baja Cream Sauce; Sweet Corn Tamale; and Refried Black Beans. We'll finish with a sweet Mango Coconut-lime Triffle. This menu will be paired with wine.
Price is per couple. Please enter one name.
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Chicago Style Street Sandwiches
Chefs Liz and Carrie are teaming up for an evening of story-telling and great food from their hometown of Chicago. Growing up and experiencing the melting pot that is Chicago's street food scene brings back many wonderful memories. Don't miss this fun-filled evening watching friends prepare a few of their favorite sandwiches from the great "Windy City" like the tender and deliciously messy Italian Beef. You'll lean how to make it from scratch along with Chef Liz's Pickled Giardiniera! Bone on a Bun with Mustard, Grilled Onions and Hot Peppers has been a popular pork chop sandwich since its debut on Maxwell Street in 1941. The classic Vietnamese style Bahn Mi sandwich has been available in Chi-town long before the recent craze began. You can find this one off the red line stop at Argyle. Learn the secrets of Liz's Meatball Sub filled with tender meatballs sauced up and topped with plenty of melty, cheesy goodness. We'll complete sandwich night with sweet Frozen Italian Lemonade, just like the one on Taylor Street. This menu will be paired with wine and beer.
Add to CartLake House Weekend
Planning meals for a weekend getaway to a lake house or the beach can be a challenge. It's worth the effort to get it right, since food is a big part of the vacation experience. Everything tastes better at a vacation spot near the water on a warm summer evening. Mary will give you great ideas for casual meals that you will enjoy cooking and sharing, making that special weekend even better. Grilled Shrimp Skewers with Green Goddess Sauce, Grilled Walleye, Creamy Three-Cheese Potatoes, Corn-on-the-Cob with Herb Butter, and Mixed Berry Cobbler. This menu will be paired with cold beer!
Add to CartShowstopper Cakes
Mary's cake creations are sure to impress. We're talking The British Baking Show and southern charm combined. Every detail will be covered so you can recreate these decadent cakes for that special occasion. Go ahead, show off! Ferrero Rocher Rich Chocolate Cake, Coconut Pecan Cake with Coconut Cream Filling and Coconut Pecan Frosting, and Lemon Raspberry Cake (a beautiful white cake with Lemon Curd and Raspberry Filling with Mascarpone Buttercream). Charcuterie and Prosecco will be served in this class.
Add to CartBluegrass Brunch
Hands-On Couples' Class
Craving some good down-home comfort food? Sherry's brunch menu is perfect for a laid-back weekend afternoon. Couples will work together in the kitchen and then sit back and enjoy an unhurried, leisurely meal together-southern style. Summer Sweet Potato Salad; Pimento Cheese Deviled Eggs, Kentucky Hot Brown Sliders, Bourbon Meatballs with Cheese Grits, Salted Bourbon Chocolate Pie, and Earl Grey Bourbon Punch.
Price is per couple. Please enter one name.
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Profiles of Taste
Partial Hands-On Class
Take your cooking skills to the next level after this class with Chefs Casey & Patrick Van Voorhis of Grist Provisions. Casey and Patrick will share their knowledge for cooking like a pro. They'll emphasize the importance of salt, and the role it plays in different cooking processes, and demonstrate how to properly sear meat and vegetables. You'll learn how to utilize texture as a key element in composing dishes with ultimate flavor and presentation. Dishes created will be sampled with wine pairings.
A Better Whey: How to Make Fresh Mozzarella & Ricotta
Partial Hands-On Class
Wheat Penny's Chef Liz Valenti and DLM Cheesemonger Maritza Crowdy will show you how easy it is to make fresh mozzarella and ricotta at home. Wheat Penny sous chefs make ricotta, mozzarella, burrata, and mascarpone from scratch daily and Maritza makes mozzarella for The DLM Cheese Shop. You'll get hands-on guidance from these two experts for making fresh cheese and many ideas for enjoying it. Wine will be served during this class.
Spanish Tapas Food & Wine
Spanish tapas are festive and delicious small plates perfect for get-togethers or summer dinner parties. Spend the evening with the always entertaining Núñez couple as they share their expertise creating Spanish signature small plates. Wine educator George Punter, will be here with wine pairings sure to enhance the enjoyment of these bold-flavored dishes. Olives with Orange and Lemon, Ajo Blanco, Tortilla Espanola, Fava Beans with Jamon Serrano, Lamb Skewers with Lemon, Marinated Eggplant, Chickpeas with Chorizo and Shrimp and White Bean Toast.
Add to CartJulia Child Birthday Celebration
"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients."~ Julia Child
Julia Child's birthdate, August 15, (1912), gives us good reason to celebrate the work of this culinary genius. Join us for this class where every recipe demonstrated will be from one of her critically acclaimed books. Child is recognized for bringing French cuisine to the American public, and we think this is cause for celebration! Provencal Tomato Quiche, Soupe au Pistou, Coq Au Vin, Chocolate Mousse and Madeleines. Teresa Kearney will be with us to pair these dishes with the perfect wines.
A Tribute to the Tomato
Join Local Farmer and The Culinary Institute of America-trained Chef Sam Wickham for this class and learn how to use the almighty tomato in a myriad of ways. You'll sample a wide range of delicious tomato recipes, as well as learn how to prolong the glorious tomato season with tips and techniques for sun-drying, canning, and freezing Tomatoes! Brown Butter and Sea Salt Tomato Carpaccio, Fried Green Tomato Sliders, Summer Gazpacho, and Shakshuka. This menu will be paired with wine.
Add to CartIndian Street Food
Some of the most memorable food is from street vendors in cities all over the world, but India has some of the best food on the planet. These quick meals provide a connection with the foods and cultures of other regions. Join Monika Arora as she shares her favorites. Tandoori Chicken Sandwich, Veggie Indian Burger, Fish Pakora, and Chicken Curry Mixed with Basmati Rice. This menu will be paired with wine.
Add to CartMekong Grill
Join Julia as she explores the nuances of Vietnamese cooking. This unique cuisine is known for its balance of flavor components and aromatics. Fragrant herbs and bright citrus flavors are combined perfectly in these dishes for a most satisfying dining experience. Garlic Chili Shrimp, Tofu Satay with Peanut Sauce, Lemon Grass Beef Salad, Whole Grilled Fish, and Charred Pineapple with Coconut. This menu will be paired with wine.
Add to CartCouples: All American Surf & Turf
Hands-On Couples' Class
This classic menu is the quintessential way to celebrate the beginning of summer. We're dusting off the grill for searing juicy ribeye steaks and grilling the freshest seasonal vegetables. Join Mary for this decadent, yet casual couples' soiree. Crab Cakes; Grilled Ribeye Steaks with Herb Butter; Pasta Primavera with Grilled Vegetables; Strawberry Spinach Salad with Candied Pecans; and Atlantic Beach Pie. This menu will be paired with wine.
Price is per couple. Please enter one name.
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