Lisa Brisch Class Schedule

Friday night is Date Night! Invite your partner to share the ultimate cooking experience where you’ll work as a team with a group of couples to prepare a gourmet menu. You’ll cook this three-course meal, & we’ll serve it with a sample of wine. Join us for a fun experience to be part of Upside-Down Puff Pastry Radish Tarts, and Celery Salad with Walnuts, Dates, & Pecorino, served with Pinot Grigio. The entrée will be Pan-Seared NY Strip Steaks with Shallot Butter Sauce; Garlicky Broccolini; Classic Roasted Potatoes, and Buttered Carrots with Shallots & Thyme, served with Cabernet Sauvignon. Dessert will be Chocolate-Hazelnut Crostata. Priced per Couple

Learning to create many of the magical flavors of Thai cuisine is what you’ll experience in this class. Enjoy a lesson focused on creating bold flavors, using fresh vegetables, meats, and seafood, along with seasoned rice and noodles. These recipes incorporate traditional herbs, spices, and flavorings to create authentic flavors. Come learn so you can make Thai foods on your own! Our lesson is Smashed Cucumber Salad; Shrimp Pad Thai; Green Curry Chicken & Vegetables (Gaeng Keow Waan); Thai Pork Glass Noodle Herb Salad (Larb Woon Sen); Panang Beef Curry; Vegetable Stir-Fry with Garlic & Black Pepper, and dessert of Thai Iced Tea Panna Cotta.

Plant based cuisine is one of the fastest growing trends in cooking and eating today. The health benefits of eating fresh produce and lean meat are tremendous. Come and join us for a great lesson of Black-Eyed Peas with Peaches & Pecans; Hummus Bowls with Merguez-Spiced Tempeh; Jammy Onion & Miso Pasta; Cauliflower Biryani; One Pan Baked Quinoa with Kale & Chickpeas, and Greek Bean Salad. Dessert will be Chocolate Pots de Crème with Tahini Caramel.

Need a little pick me up? Give yourself a treat of a lovely lunch and DEMONSTRATION lesson at our class. Learn step-by-step how to make this meal so you can share it with people you cook for! They will be so happy! Come for our lesson of Roasted Pork Tenderloin with Dried Cherry-Port Sauce with Onions & Marmalade; served with Orzo, Green Bean, & Sun-Dried Tomato Salad. The dessert will be Whipped Cream-Cherry Cheesecake.

There are magical qualities to Vietnamese foods. It embodies freshness and balance in the combination of sweet, sour, savory, and spicy flavors. In our lesson each dish is prepared with fresh vegetables, herbs, noodles, broth, and protein creating such great flavors! Come learn these specialties for yourself. Our lesson is Sweet Potato & Shrimp Cakes with Nuoc Cham; Lemongrass Beef & Rice Noodles; Nem Nuong (Vietnamese Sausage – Ground Pork seasoned with toasted Rice Powder, Fish Sauce, Garlic & formed into Sausages); Chicken Banh Mi (Roasted Chicken on a Baguette with Spicy Mayo & Pickled Vegetables); Vietnamese Vegetarian Noodle Salad; Green Beans with Scallion Sauce, and Vietnamese Iced Coffee.

If you are ages 13 to 17 and want to expand your knowledge and understanding of cooking, this weeklong series will introduce you to techniques, methods, and cuisines. The hands-on lessons offer a new theme each day. Come to learn and experience these cuisines.

MONDAY – Bake Shop: Country Sausage & Cheese Muffins; Cheddar & Salsa Pigs in a Blanket; Whole-Wheat Blueberry Muffins; Homemade Pop Tarts; Chocolate Chunk Financiers; Glazed Scones; Puff Pastry Almond Croissants.

TUESDAY – Pizza & Salad: Chicken Tikka Pizza; Carne Asada Pizza; Cheeseburger Pizza; Japanese Potato Salad; Greek Salad; Cherry Tomato Salad; House Salad with Pepperoni Croutons.

WEDNESDAY – Noodles: Udon Noodles with Boiled Egg, Hot Soy, & Black Pepper; Asian Chicken & Rice Noodle Salad; Broccoli Slaw with Oranges & Crunchy Noodles; Meatballs & Marinara over Zucchini Noodles; Roasted Cherry Tomato Sauce with Spaghetti (we’re making pasta!); BLT (Bacon, Lettuce, Tomato) Pasta, and Fettuccine Alfredo (we’re making pasta!)

THURSDAY – World Cuisine: Skillet Beef Enchiladas; Korean Sizzling Beef Lettuce Wraps; Burmese Chicken; Japanese Vegetable Pancakes; Chana Makhani - Tender Chickpeas blanketed in a Creamy, Spiced (not spicy!) Tomato Sauce; Aloo Bharta (South Asian Mashed Potatoes); Triple Chocolate Souffles.

FRIDAY – Ultimate Snacks: Ultra Creamy Hummus with Pita Chips; Black Bean, Corn, & Poblano Quesadillas; Buffalo Chicken Dip; Cheesy Jalapeno Bacon Cornbread; Layered Chili, Cheese, & Roasted Corn Dip; Browned Butter Chai Spice Rice Krispies Treats, and Cereal & Milk Bars.

Cooking Sous Vide is a method which achieves the maximum flavor of each food cooked. Using a water bath, food is immersed in a bag & cooked at a low, consistent temperature. This holds in all the natural moisture and flavor. Traditionally used by restaurants, it has become a current way to cook at home. Come learn the process and enjoy the flavors that develop with each recipe in the lesson. Join us for Egg Bites; Dill-Pickled Deviled Eggs; Jerk Pork Tenderloin with Arugula & Pineapple Salad; Chicken Salad with Peaches, Goat Cheese, & Pecans; Pomegranate-Balsamic Glazed Salmon, and Butter-Poached Corn on the Cob. Dessert will be Strawberry Mousse.