Lisa Brisch Class Schedule

Healthy and delicious is what comes to mind with foods from the Mediterranean. The diet is fresh, full of flavor and immersed with Vegetables, Fruits, & Proteins. In this class we’ll embrace this cuisine with an outstanding line-up of recipes. Our lesson is Charred Zucchini Dip with Tahini and Lemon; Lebanese Flatbreads with Tomatoes, Za'atar and Sumac; Crispy Halloumi with Tomatoes and White Beans; Sheet Pan Chicken, Chickpea and Potatoes; Smashed Beef Kebab with Cucumber Yogurt, and Spiced Lamb Meatballs with Yogurt and Herbs. Dessert will be Tahini Swirl Brownies.

If you love Thai food, explore the ways to learn about the ingredients and spices that make Thai food such a dynamic specialty! Our lesson will immerse you in Thai culinary traditions. Our menu is Thai Rice Soup (Khao Tom); Thai Grilled Pork Skewers (Moo Ping); Thai-Style Chicken Salad with Mango; Thai Steak and Herb Salad with Spicy Lime Sauce; Thai-Style Curried Fried Rice; Crispy Thai Eggplant Salad, and Coconut Sorbet with Mango and toasted Coconut.

We are getting a jump start on the holiday season! In this great bake & take class we’ll make fall specialty breads to enjoy at home or use for gift giving! Come be part of baking seven varieties of breads including: Apple Cinnamon; Honey Oat; Bacon, Cheese Beer Bread; Luscious Lemon Loaf; Pumpkin Ginger Bread; Southwest Corn Bread, & Dill Bread. Each person will take home an assortment of freshly baked Bread. You could invite a friend to share the experience! Come enjoy the fun and share it with the special people in your life!

If you have experience as a cook and want to learn more about the finer points of cooking, or have taken our Essence of Cooking Series, this class is your next step in developing your cooking skills! Come for this Six Week series to cook and learn! Our lessons will be:

• Week 1 – Braising & Poaching – applications of using liquid added to the cooking process in order to create moist, tender and flavorful foods; locking in flavors as they gently simmer and combine.
• Week 2 – Salads & Side Dishes – Creative use of Vegetables, elevating and transforming with balanced flavors; using advanced techniques to enhance the natural flavors of each ingredient. Focus on achieving appealing textures.
• Week 3 – Intermediate Breads and Pastries – Exploring the baking process of yeast, sourdough and quick breads. Creating traditional Pastries using French baking techniques; Puff Pastry and Phyllo; implementing advanced baking techniques and principles.
• Week 4 – Bowls & Stir-Fries – Mastering wok cooking, gaining an understanding of Asian fresh ingredients, Spices, and Sauces. Using the combinations of “bowl food” choices to make complete meals in one dish.
• Week 5 – World Comfort Foods – Lesson of beloved, home-style dishes from around the globe using techniques of pastry shaping, sauce creation, spice balancing and texture creation.
• Week 6 – The final challenge will be a Chopped Class - working in teams to create a meal with few recipes; rather using the knowledge gained in classes to prepare from a market basket of ingredients. Teams will be evaluated for creativity, flavors, presentation and use of ingredients provided.

If you have experience as a cook and want to learn more about the finer points of cooking, or have taken our Essence of Cooking Series, this class is your next step in developing your cooking skills! Come for this Six Week series to cook and learn! Our lessons will be:

• Week 1 – Braising & Poaching – applications of using liquid added to the cooking process in order to create moist, tender and flavorful foods; locking in flavors as they gently simmer and combine.

Come learn about classic French cuisine & how it is used in modern times. This fun lesson teaches classic French techniques with contemporary recipes. Come for fun and learn Tomatade (Sun-Dried Tomato Spread); Chicken Provencal; Chive Salmon with Remoulade (Pan-seared Salmon seasoned with Chive Oil and served with a Sauce of Mayonnaise, Lemon, Dijon Mustard, Capers, Chives, matchstick Apples and Celery); Gnocchi a la Parisienne with Arugula, Tomatoes, and Olives (Pate a Choux Dough, Poached and then Pan-Fried); French Lentil Salad, and New Potatoes with Mimolette (aged French Cheese). Dessert will be Rice Pudding with Caramel Cream and Almond Praline.

This class might be a good one to invite a friend to share with you. With this lunch DEMONSTRATION lesson we will spoil you serving lunch while you enjoy a fun & entertaining presentation. Join us for Roasted Pork Tenderloin with Shallot-Balsamic Sauce, served with Dilly Garden Potato Salad. Dessert will be Lebkuchen Bars, a German Spice Cookie.

Here is a theme party in the making! It begins with a line-up of Spanish Tapas then two versions of Paella! Come learn to do this for yourself in our party class! The lesson and menu will be Cauliflower Toasts (Roasted Cauliflower Florets with toasted Bread with Serrano Ham, Olive Oil, Smoked Paprika, and Manchego Cheese); Spanish Tortilla with Potato Chips; Zucchini with Garlic and Olive Oil (Calabacines al Ajillo); Cocktail Meatballs in Tomato-Saffron Sauce; Shrimp Paella, and Chicken and Chorizo Paella. Dessert will be Spanish Lemon Olive Oil Cake (Coca de Llanda). We’ll enjoy Sangria Blanco with our meal.

If you have experience as a cook and want to learn more about the finer points of cooking, or have taken our Essence of Cooking Series, this class is your next step in developing your cooking skills! Come for this Six Week series to cook and learn! Our lessons will be:

• Week 2 – Salads & Side Dishes – Creative use of Vegetables, elevating and transforming with balanced flavors; using advanced techniques to enhance the natural flavors of each ingredient. Focus on achieving appealing textures.

We are getting a jump start on the holiday season! In this great bake & take class we’ll make fall specialty breads to enjoy at home or use for gift giving! Come be part of baking seven varieties of breads including: Apple Cinnamon; Honey Oat; Bacon, Cheese Beer Bread; Luscious Lemon Loaf; Pumpkin Ginger Bread; Southwest Corn Bread, & Dill Bread. Each person will take home an assortment of freshly baked Bread. You could invite a friend to share the experience! Come enjoy the fun and share it with the special people in your life!

Asian flavors are loved by so many. Knowing how to create them is the subject of this fun class. This lesson offers a variety from several Asian cuisines. Our menu will be Korean Grilled Chicken Wings; Cambodian Summer Rolls; Crab Cream Cheese and Scallion Wontons; Teriyaki Meatballs; Malaysian Chicken Satay with Peanut Dipping Sauce; Lemongrass-Ginger Pork Sliders, and Mini Egg Tarts.

If you have experience as a cook and want to learn more about the finer points of cooking, or have taken our Essence of Cooking Series, this class is your next step in developing your cooking skills! Come for this Six Week series to cook and learn! Our lessons will be:

• Week 3 – Intermediate Breads and Pastries – Exploring the baking process of yeast, sourdough and quick breads. Creating traditional Pastries using French baking techniques; Puff Pastry and Phyllo; implementing advanced baking techniques and principles.