Sunday afternoon with Laurie spells fun in the kitchen! And what could be more fun than crepes for spring? Join Laurie to learn the techniques of easily preparing fresh crepes, and enjoying creative fillings. This class is partially hands on to experience cooking crepes and filling them.
Love pasta? You’ll love it even more when you have just made it yourself! Join Andy as he teaches you how to make fresh pasta, and then enjoy it with some freshly made sauces. Andy plans on teaching you how to prepare egg pasta fettucini, tagliatelle and penne, and spinach ravioli. To accompany the pasta, Andy has a couple of sauces to share with you–a quick tomato sauce, a garlic white wine sauce and a pesto cream sauce. The Taste of Vanilla II Date: Tuesday, April 12 Instructor: Jill McLeod Class Fee: $39.00 Availability: 6
Jill will show you how different vanillas can change the taste of the food they are used in. Taste your way through the three beautifully varied varieties of vanilla, Madagascar, Mexican and Tahitian, then follow their seductiveness into Vanilla Chili Shrimp with Noodles, Poached Pears, and Fairy Cakes (think cupcakes) with Buttercream Frosting. The Chicken or the Egg Date: Wednesday, April 13 Instructor: Carl Povlick Class Fee: $39.00 Availability: 4
Chicken is such an economical way to cook up a meal for the family, and tonight Carl shows you three ways to use chicken deliciously for any meal. Start with Eggs in a Nest, a colorful Chicken and Rice Salad with Olives, and Chicken Cacciatore. Use any of these recipes for a weekday meal or Sunday brunch with friends! Spring Indian Tea Date: Monday, April 18 Instructor: Neeta Saluja Class Fee: $39.00 Availability: 10
Neeta will show you how to prepare several traditional Indian snacks, along with their tasty accompaniments and you are on your way to enjoying casual Indian fare! Her menu includes Samosas, the homemade pastry filled with seasoned potatoes and peas, deep fried and served with chutneys; Pakodas, a variety of vegetables dipped in chick-pea flour batter and deep fried; Tamarind Chutney, a versatile sweet, sour and tangy chutney; and a refreshing Coriander(cilantro) and Mint Chutney. Add a delicious Chai, a sweet Indian tea prepared with ginger or cardamom, milk, sugar and tea leaves and you have enjoyed a delicious afternoon tea.
Make Ahead Mother’s Day Brunch!
Date: Tuesday, May 3
Instructor: Susie Feest
Class Fee: $39.00
Get organized for Mother’s Day weekend and be able to sit with your guests instead of fussing in the kitchen! Susie will show you how to prepare delicious menu ahead, with minimal fuss. Her scones are famous by now, and she is planning a Cheesy Cheddar Bacon Scone and a Chocolate Cherry Scone. An overnight Chicken Breakfast Casserole keeps you ahead of the game, and a quick and Easy Caramel Monkey Bread finishes off your meal!
Date: Wednesday, May 4
Instructor: Jill McLeod
Class Fee: $39.00
Join Jill for the ‘lighter side’ of a Mother’s Day meal! You’ll like the easy preparation of Jill’s menu for a perfect light lunch or brunch for Mom and her guests! Enjoy individual tartlets of Smoked Salmon, Dill and Horseradish; a Spring Rocket, Fig and Grape Salad; and Herbed Crostini. Finish your sweet time together with a nibble of Lemon Sorbet accompanied by Triple Ginger Medallions.
Feasting by the Place de la Concorde
Date: Thursday, May 5
Instructor: Betsy Piper
Class Fee: $44.00
A light spring day in Paris calls for a lite luncheon. Betsy’s menu could be a perfect Mother’s Day lunch or light healthful dinner full of fresh spring goodness. Enjoy Cold fresh asparagus with chopped egg; Poached salmon with beurre blanc; Duchess Potatoes; a Mixed salad with red wine/sherry vinaigrette; and a light dessert of Fraises marinees aux calvados (strawberries in apple brandy with whipped cream).