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Your gourmet mom
Olaiya spent five years living and working in Belgium and France and loves to share her favorite Belgian recipes that combine the finesse of French cuisine with the rustic charm of Dutch and German cooking. While sampling wonderful Belgian beers, you’ll enjoy Olaiya’s demonstration of Salade de Chèvre Chaud (green salad with honeyed goat cheese toasts); Magret de Canard à la Kriek (duck breast with cherry beer and dried cherries); and Purée de Chou-Fleur (cauliflower puree). Even dessert is complemented by the addition of beer in Pudding au Pain (Belgian bread pudding), with Crème Anglaise à la Bière Brune (vanilla sauce with dark beer). With poultry, dairy and eggs.
Learn how to successfully cook meat indoors using high heat with chef Darin’s recipes, tips and techniques. He will guide you through equipment and pan selection and care, “reading” oil, temperature control, gauging doneness, and ingredient substitutions. Learn to make delicious, hearty dishes, including Sweet Mustard-marinated Pork Chops with Root Vegetable-Apple Hash; Grass-fed New York steak au poivre with Parmesan Gnudi Gnocchi dumplings; Sautéed Lamb Chops with Spicy Moroccan-minted Yogurt; and Warm Bacon and White Bean Salad. With meat, dairy and eggs. Class size limited to 16.
Vinaigrettes, beurre rouge, béchamel, and caramel sauces serve as the stepping stones on the way to preparing complex and exciting dishes. You’ll learn how to prepare and use basic sauces by practicing emulsifying sauces, fixing “broken” sauces, and discussing ways to play with flavor and incorporate these sauces into various dishes. To test our creations, we will prepare Mixed Green Salad with Balsamic-Pomegranate Vinaigrette; Macaroni and Three Cheese Béchamel; Salmon with Tarragon Beurre Rouge; and Pan-seared Bananas with Spiced Caramel Sauce. With seafood and dairy; no eggs. Class size limited to 12.
The brightest thing about January is the wonderful citrus fruits that arrive, bringing with them sunshine and vibrant flavors. Join Chef Pam to create dishes using citrus to spark up a winter menu. You will get familiar with a wide variety of citrus fruits and receive lots of tips on how to use them throughout the season. We’ll make a Tangy Roasted Beet Soup with Orange Crème Fraiche; Fish en Papillote (in parchment) with fennel, leek, thyme and citrus; and Seasonal Green Salad with Shaved Vegetables, Citrus Segments, Pistachios and Citrus Vinaigrette. Dessert is special too, as we make an Italian-style Meyer Lemon Budino (pudding). With seafood, dairy and eggs. Class size limited to 14.