Lisa Brisch Class Schedule

This class offers a unique hands-on experience teaching how to easily use a chef’s knife and paring knife. Each participant will receive an array of Vegetables and Fruits to use for practice cutting. The instructor will lead the group through a DEMONSTRATION on how to slice, dice, and julienne. Students will practice knife cuts to gain the skills of working easily with each knife. In addition, we will learn about different types of knives, when and how to use them. We will learn to correctly hold a knife, use a steel and care for knives properly.

When you can gather your family around the table for a great meal, it’s one of the special times. Join us for a fun morning and be part of cooking & learning Ground Beef Soft Tacos & Skillet Mexican Street Corn; Broccoli Mac & Cheese Gratin & Crispy Garlic Bread; Sheet Pan Philly Cheesesteaks & Greek Tomato Salad; Creamy Pasta with Lemon-Pepper Chicken & Caesar Salad; Cheesy Meat Loaf Minis & Roasted Potatoes; Korean Sizzling Beef Lettuce Wraps, and Black Bean Jalapeno Quesadilla & Salad with Cilantro-Lime Vinaigrette.

Historically influenced by Chinese cuisine, traditional Japanese foods are based on Rice, locally grown foods and seasonal ingredients. Seafood is grilled or raw as in Sushi; or deep fried as in making Tempura. Soba and Udon Noodles in broth are also popular. Come have fun, gain insight & experience into this interesting cuisine. Our lesson is Japanese Curry Chicken; Japanese Ginger Pork (Shogayaki); Chicken Teriyaki Donburi; Yaki Udon (Stir-Fried Chewy Noodles with Ground Beef, Mushrooms, Carrots, & Bok Choy in a Salty-Sweet Sauce); Japanese Potato Salad (Chunky Potato Salad with partly Mashed Potatoes, Rice Vinegar, Mayonnaise, Deli Ham, Hard-Boiled Eggs, Shredded Carrot, Minced Onion, Sliced Scallions, & Sliced Cucumber); Japanese Vegetable Pancakes (Pan-Fried Fritters with Shredded Cabbage, Carrots, Kale, & Scallions), and Matcha Shortbread Cookies.

Wouldn’t it be great to have a group of dessert recipes you know how to bake, know are loved AND are easy to prepare? This fun, sweet lesson has great choices for desserts everyone will rave about. Our lesson is Skillet Peach Cobbler; Brown Sugar Berry Shortcakes; Key Lime Panna Cotta; Cherry-Almond Crisp; Lemon Mousse over Fresh Berries; Skillet Chocolate-Orange Soufflé, and Chocolate Cream Pie in a Jar.

Take a break for lunch and join us for a fun lunch and DEMONSTRATION experience! This is menu is a great one to share with friends. Come for Flat-Iron Steak with Shallot & White Wine Butter Sauce, served with Spinach Gratin. Dessert will be Lemon Posset with Berries (Eggless Lemon Custard topped with fresh Berries).

Cooking vegetables has endless creative possibilities! This class puts you on the path to healthy, delicious foods with innovative recipes so you can learn easily. Our lesson is Zucchini Ribbon Greek-style Salad (Zucchini Ribbons tossed with Cherry Tomatoes, Feta, Olives, Pepperoncini, Scallions, Fresh Herbs, & a Lemon-Garlic Dressing); Briam (Baked layers of sliced Potatoes, Zucchini, Onion, Tomatoes in Garlic Olive Oil); Vegetable Paella; Patatas Panaderas (Spanish Potatoes with Olive Oil & Wine); Roasted Poblano & Black Bean Enchiladas; Vegan Fettuccine Alfredo, and Vegan Chocolate Mousse.

If you eat gluten-free, this lesson will teach how it’s possible to prepare many foods you love making. Our lesson is Brazilian Cheese Bread Rolls (Tapioca Flour based Bread with Cheddar & Parmesan Cheeses); Vietnamese Rice Noodles with Lemongrass Shrimp; Nut-Crusted Chicken Cutlets with Lemon & Thyme; Steak Kale Salad with Romesco (Roasted Red Bell Pepper) Vinaigrette; Charred Green Beans with Scallion Sauce, and Zucchini Torte (Torte de Calabacitas). Dessert will be Chocolate Olive Oil Cake with Mascarpone Cream.

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.