January Class Schedule

Learn how much fun it is to make Sourdough Breads and Cookies! We will begin by learning to make Sourdough starter; then to the steps; kneading, shaping, scoring and baking a variety of Sourdough flavored Breads. We’ll be rewarded with a delicious combination of Breads and knowledge of how to successfully make Sourdough Breads! Our lesson is San Francisco Sourdough Boule; Sourdough Cinnamon Roll Focaccia Bread; Sourdough Olive & Rosemary Epi Rolls; Super Soft Sourdough Sandwich Bread; Sourdough English Muffins; Sourdough Scones, and Sweet Sourdough Cookies.

Mediterranean cooking is all about using healthy foods for their fresh, wholesome qualities; cooking with vegetables, fruits, whole grains, beans, nuts, olive oil, seafood, and herbs. Come for a fun and inciteful class to learn a way to cook without processed foods; rather the joy of fresh, great tasting foods! Our lesson is Kale Tabbouleh (Salad of Quinoa instead of Bulgur with finely chopped raw Kale and Parsley, Cucumber, Tomatoes, Shallot, Lemon, and Olive Oil); Yogurt and Olive Oil Flatbreads; Pork Souvlaki with Tzatziki and Tomato-Onion Salad; Chicken Tagine; Spiced Lamb Meatballs with Yogurt & Herbs; Pearl Couscous with Creamy Feta & Chickpeas; Cornmeal Rosemary Cake with Pine Nuts & Orange Glaze.

Warm up your winter with our lesson on hearty, flavorful Soups and fresh baked Breads. Discover the methods of making Soup and Bread from scratch! This cozy and inspiring class delivers for entertaining friends, cooking for family and enjoying the pleasures of cooking this menu. Join us for Mini Meatball Soup with Broccoli & Orzo; Matzo Ball Soup with homemade Challah Bread; Neiman Marcus’ famous Tortilla Soup with homemade Tortillas; Tuscan Tomato Basil Bisque with Garlic Knots; French Onion Soup with mini Gruyere Toasts; New England Clam Chowder with one-hour Sourdough Baguette, and Greek Avgolemono Soup with Homemade Pita Bread.

This class on High-Protein cooking offers new opportunities for dinner-time cooking with practical recipes for the whole family. A high protein diet makes you feel satisfied for a longer time after eating, which supports weight loss or maintaining a healthy weight; reduces snacking, and recipes can be made start to finish in under 30 minutes. Come for a fun and helpful lesson to learn Chicken Shawarma Sheet Pan Dinner with Tahini Sauce and warm Pita; Southwest Flank Steak Bowls with Black Beans, Corn & Brown Rice; Sweet & Spicy Sesame Chicken Meatball & Broccoli Bowls; Skillet Gnocchi with Shrimp, Shallots & Asparagus; oven fried Salmon fillets with marinated Cucumber, Tomato Chickpea Salad; high protein Beefy Taco Soup, and high protein whipped Chocolate Cottage Cheese Mousse.

If you’ve ever wanted to be a good home cook, this 12-week series is meant for you! You will learn A to Z about cooking as a home chef. Each week a new topic is introduced and the subject is cooked by the group. The series includes lectures, hand-outs, demonstrations, and a hands-on cooking experience each week ending with a meal of the foods prepared. Learn how much fun it is to cook! This great series will give you the knowledge, skills and pleasure of becoming a confident cook for yourself, your family and friends. Our lessons are: • WEEK 1 - KNIFE SKILLS: Learning to use a chef knife & pareing knife and food safety. The class will prepare Lemony Orzo Salad with Chicken and roasted & sautéed Vegetables. • WEEK 2 - SOUPS & SALADS: French Onion Soup; Chicken Tortilla Soup; Creamy Cauliflower Soup; Butternut Squash Soup with Cinnamon-Sugar Croutons; Endive, Pear, & Roquefort Salad; Roasted Beet Salad with toasted Pine Nuts & Arugula, and Winter Crunch Salad. • WEEK 3 – EGGS: Mini Bacon Quiches; family-style Denver Omelet; Poached Eggs & Hollandaise Sauce; Spanish Tortilla with Garlic Mayonnaise; Deviled Eggs; Spinach Soufflé, and Crepes with Chocolate & Oranges. • WEEK 4 - SAUTÉING & BRAISING: Sweet & Spicy Pork Tacos; Japanese Ginger Pork (Shogayaki); Pan-Seared Chicken Breasts with Mustard, Rosemary, and Capers; Filipino Chicken Adobo; Bistro Steak with Shallot and White Wine Butter Sauce; Pasta Bolognese, and White Chicken Chili. • WEEK 5 - GRILLING & ROASTING: Pan-seared and roasted Pork Tenderloin with dried Cherry-Port Sauce; grilled Pork Kebabs with Hoisin & Five-Spice; Mexican-style grilled Steak (Carne Asada); oven-perfect Strip Steak with Chimichurri Sauce; one-pan Roasted Chicken & Potatoes; Mediterranean grilled Chicken with Tomato-Feta Salad, and grilled Chicken Salad with Sesame-Miso Dressing. • WEEK 6 - FISH & SHELLFISH: grilled Tuna Steaks with Red Wine Vinegar & Mustard Vinaigrette; Salmon en Cocotte with Leeks & White Wine; Ginger-Scallion steamed Cod; seared Scallops with Spinach, Fennel, & Grapefruit Salad; New Orleans-Style BBQ Shrimp; broiled Tilapia with Thai Coconut-Curry Sauce, and Sweet & Saucy Grilled Salmon with Orange-Sesame Glaze. • WEEK 7 - VEGETABLES & LEGUMES: braised Brussels Sprouts with Bacon & Pecans; Carrot Soufflé; Eggplant Involtini; Roasted Poblano & Black Bean Enchiladas; Lentil & Roasted Red Pepper Salad; Spaghetti Squash Salad with Chickpeas & Feta and skillet-roasted Cauliflower with Curry, Raisins & Almonds. • WEEK 8 - PASTA, POTATOES, & RICE: Fresh Pasta - Garlic Oil Pasta Sauce with Parsley & Pecorino; Curried Chicken and Rice with Cranberries; one pot Mashed Potatoes with Gravy; Pasta with Potatoes, Gorgonzola & fried Sage; Roasted Sweet Potatoes with Maple-Thyme Glaze; Japanese Potato Salad, and Risotto with Parmesan & Herbs. • WEEK 9 -QUICK BREADS, FLATBREADS, & YEAST BREADS: English Muffins; Yogurt & Olive Oil Flatbreads; Cheese Bread with Bacon, Onion, & Gruyère; Pizza with Sausage, Pepperoni, and Mushrooms; Potato Biscuits with Chives; quick Yeasted Waffles, and Cream Scones. • WEEK 10 - DESSERTS & PASTRIES: Lemon Olive Oil Tart; Chocolate-Orange Mousse; Lemon Posset with Berries; Berry Fool; Raspberry Souffles; Chocolate Olive Oil Cake with Mascarpone Whipped Cream, and Carrot Cake Cupcakes with Maple Cream Cheese Frosting. • WEEK 11 - HORS D'OEUVRES: Bruschetta with Goat Cheese, Fig, & Prosciutto; Frico (Parmesan Cheese Crisps) with Garlic & Rosemary White Bean Dip; Bacon, Garlic, & Thyme Gougères; Salmon Cakes with Creamy Lemon Herb Dipping Sauce; Candied Bacon; Shrimp Toasts; Oven-Fried Chicken Wings with Sweet & Spicy Thai Sauce. • WEEK 12: Graduation Dinner: Menu selected by the students.

Part of the ESSENCE OF COOKING 12-week series with Lisa Brisch. Enrollment is for the complete series; this weekly lesson is not sold separately. WEEK 1 – KNIFE SKILLS: Learning to use a chef knife & pareing knife and food safety. The class will prepare Lemony Orzo Salad with Chicken and roasted & sautéed Vegetables.

Transport your culinary focus to the sun-drenched shores of Greece with this cooking experience. Using the healthy principles of Mediterranean cuisine, you’ll be able to create bold flavors and understand the secrets behind authentic seasonings and sauces. This class is perfect for home cooks, food lovers, and anyone dreaming of a Greek getaway. Join us for a fun morning to learn Spanakopita In Phyllo Cups; Herb Marinated Steak Skewers with Lemon Oregano Dip; Tiropita: Greek-Style Feta Cheese Pastry Turnovers; Roasted Shrimp Santorini with Feta, Tomato And Kalamata Olives; Mini Greek Pita Cups Stuffed with Garlic Hummus and topped With Greek Salad, and Walnut Baklava Rolls. We’ll enjoy our meal with a Sexy Greek Rosemary Ouzo Lemonade.

This plant based class is one where Vegetables take center stage and the classes introduce recipes with protein rich foods. These flavorful plant-based meals make weeknight cooking a breeze with hearty, satisfying meals. Join us for a fun, healthy and inspirational class to learn Butternut Squash and Apple Fattoush (Crumbled toasted Pita with roasted Butternut Squash, crisp Apples, and Radicchio); Braised White Beans and Greens with Parmesan; Vegetarian Chapati Wraps with Spiced Mashed Potatoes; Aloo Gobi (Potato Cauliflower Curry); Tofu–Black Bean layered Enchiladas; roasted Broccoli with Beans and crispy Breadcrumbs; Chocolate Olive Oil Cake.

Italian cuisine is filled with many great favorites! This class brings together an array of Italian specialties which are loved and enjoyed around the world. Now you can make them for yourself with these authentic recipes. We hope you can join us and have fun learning to make these recipes your own! Our lesson is Sicilian style Pizza with fresh Mozzarella, Honey, Thyme, Balsamic Syrup; Arancini (deep fried Mozzarella filled Risotto with Calabrian Chile Sauce); Venetian style creamy Herb Polenta with Shrimp Scampi; Cacio e Pepe Spaghetti with Butter, Black Pepper and fresh grated Parmesan; Mozzarella en Carrozzo (Egg Battered grilled Mozzarella Sandwich with fresh made Marinara) and Roman style Chicken Saltimbocca (pan seared Chicken with fresh Sage, Mozzarella, Prosciutto). Dessert will be Mocha Chip Gelato with freshly whipped Cream.

Enjoy a great lesson and lunch you’ll want to repeat for your friends at home. This DEMONSTRATION shows how easy these recipes are for entertaining. Our menu is Rigatoni with White Bolognese (a rich, Tomato-free sauce of Beef, Italian Sausage, Porcini Mushrooms, White Wine, Cream, and Parmigiano-Reggiano); Escarole and Fennel Salad with Capers and Golden Raisins; Berry Buttermilk Cake.

This class for couples is a great way to have a special Friday night date night! Share a cooking experience with your partner and discover how great this three course gourmet meal comes together. As a team you choose the part of the menu you want to prepare. We’ll have a great time cooking and when the meal comes together, will enjoy a couple of wines with the meal. Our lesson will be Roasted Crab Cake amuse with Lemon-Caper Aioli, and Cacio e Pepe Caesar Salad, served with Pinot Grigio. The entrée will be Fire roasted Five Spice and Hoisin glazed Pork Tenderloin with Cuban Salsa; Oven crisped Sweet Potato Fries; Tequila and Butter sautéed Carrots, and fresh-made Fry Bread with Desert Honey, served with Merlot. Dessert will be Chocolate Rum Brownies and Caramel swirl Ice Cream.Priced per Couple.

Have you ever thought it would be fun to make cheese from scratch? It’s fascinating and magical to take a few simple ingredients and combine them so they become cheeses you can eat right away! Come learn to bring cheese alive, then we will use it to prepare a variety of amazing dishes, which of course we will eat! Join us for Homemade Ricotta, Mozzarella, Herbed Goat Cheese Rolls, and Boursin. We will also make fresh farmhouse Cheddar Semi-Hard Cheese; farmhouse Cheddar Soft Cheese, and Homemade Ricotta Cookies.