Please enable cookies in your web browser.
Your gourmet mom
Many of us think of summer as herb season, but heartier winter herbs have their time for the limelight, too! From comforting to sophisticated, learn new ways to appreciate oregano, rosemary, thyme, marjoram and sage. You’ll enjoy Spicy Roasted Chicken with Marjoram and Tomatoes; Creamy Sunchoke Soup with Rosemary and Smoked Salt; Grapefruit and Fennel Salad with Thyme; Roasted Fingerling Potatoes with Oregano and Lemon; and Broiled Apples with Sage and Gruyère. With poultry and dairy; no eggs or gluten.
If you’ve ever wondered how to make restaurant quality sauces, then this is your class. We will explore stock making and how important it is for creating flavorful, show-stopping dishes. Join Chef Darin to make vinaigrettes, demi-glace, and reduction sauces using classic techniques. We'll prepare Seared Brussels Sprouts with Hazelnuts, Bacon and Maple Vinaigrette; Cod with Roasted Cauliflower and Balsamic Brown Butter; New York Strip with Peppercorn Demi-glace; and Seared Chicken with Mushroom and Garlic Jus. With meat, poultry and dairy; no eggs.
Join Chef Lynne for a hands-on tribute to one of Spain’s signature dishes. You’ll learn how to perfectly cook paella rice (and all the other ingredients joining the party) as you help prepare two paella recipes sure to find a space in your “favorites” file — Chicken, Chorizo and Smoked Paprika Paella; and Seafood and Saffron Paella. Your paella will be perfectly accompanied by Orange, Fennel and Olive Salad; an array of almond-studded dark chocolate for dessert; and samplings of two specially chosen Spanish wines. With meat, seafood, dairy and eggs.