Lisa Brisch Class Schedule

This is a perfect theme for a gathering especially in spring because of the light, healthy foods used. Come treat yourself to a lesson that will give you recipes you will use and treasure. Our menu is Kale Tabbouleh; Yogurt & Olive Oil Flatbreads; Ultimate Hummus; Pomegranate & Orange Chicken Kebabs; Grilled Shrimp Skewers with Charmoula Sauce (Olive Oil, Bell Pepper, Onion, Paprika, Cumin, Cayenne, Garlic, & Cilantro); Turkey Meatballs with Lemon-Dill Yogurt Sauce, and Lemon Olive Oil Cake for dessert.

Take yourself out for lunch! This could be a perfect experience to share with a friend! Our DEMONSTRATION of Mediterranean Shrimp & Pasta Salad (Cold Pasta Salad with poached Shrimp, short-twisted Pasta, Arugula, sliced Zucchini, Yellow Bell Pepper strips, sliced Red Onion, Feta Cheese, Parsley, Basil, and Oregano in a Sherry Vinaigrette). Dessert will be Tiramisu Mousse (All the delicious flavors of Tiramisu – Mascarpone, Cocoa, Coffee – whipped into an Egg-free Mousse).

From each country featured we will learn what foods the locals love the most and find from the street vendors. Come to enjoy Msemen (Moroccan Flatbreads) with Honey-Thyme Butter; Cuban Pressed Sandwich; Jamaican Beef Tacos with Mango Pineapple Slaw; Lamb, Harissa, & Almond Sausage Rolls; Chicken Karahi (Pakistani braised Chicken with Tomatoes, Butter, Ginger, Cilantro, Cumin, Cardamom, & Cinnamon); Nigerian Roasted Root Vegetables with Suya Spice Relish (ground Ginger, Chili Powder & roasted Peanut). Dessert will be Lemon-Sugar French Crepes.

This 6-week fundamentals course is for those who want to gain an in depth understanding of cooking principals to become better home cooks. Lessons provide an understanding of the subject with discussion of culinary terms, techniques and tools, ingredient selection, menu planning and presentation. The instructor begins each class with a lecture of the subject and an overview of the recipes to be prepared. Next, students are invited into the kitchen for the hands-on portion of the lesson. Subjects include: Knife Skills; Appetizers; Sauté, Pan Fry and Roasting; Fish Cookery; Grilling and Desserts. Please see each class description by dates.

Week 1 of Cooking Fundamentals: 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. From there the class will make a salad using the fruits and vegetables from practice. It will be an Orzo Vegetable Salad with Chicken we can enjoy before we go home.

Many people have discovered the joy of adding plant-based dishes to their meals. As a healthy way of cooking, it unleashes a multitude of creative ways to create exciting dishes using Vegetables. Come for a fun morning of cooking and be inspired to prepare Buffalo Cauliflower Bites with Vegan Ranch Dressing; Italian Flatbread with Salsa Verde; Lentil Mushroom Burgers; Spaghetti with Spring Vegetables; Black Bean and Sweet Potato Tacos; Roasted Beets with Lemon-Tahini Dressing, and Raspberry Streusel Bars.

Baking bread is part technique, part science, and largely a labor of love when you have great recipes and an understanding of using yeast. Come discover all of these things as our lesson weaves us through these lovely breads. Come to learn Multigrain Bread; Whole Wheat Biscuits; Cheese Bread with Bacon, Onion, and Gruyère; English Muffins; Za'atar Finger Bread (Focaccia-like Bread seasoned with Olive Oil and Dried Thyme, Oregano, Sumac, and Sesame Seeds); Layered Yogurt Flatbreads, and Cinnamon Scone Bread.

Week 2 of Cooking Fundamentals: In our continuing series of Cooking Fundamentals, this fun lesson teaches the basics of creating interesting, flavorful appetizers as a start to a meal or for creating a cocktail party menu. If you are new to cooking this will ignite your learning with recipes you’ll love to share with your friends and family. Come for an inspiring lesson of Dirty Martini Deviled Eggs; Pissaladiere Tartlets; Artichoke Bruschetta; Boursin Mushroom Puffs (Sautéed Mushrooms and Onions mixed with Garlic and Herb Boursin Cheese and wrapped into little Puff Pastry Bites); Cóctel de Camarón (Mexican Shrimp Cocktail); Cocktail Maryland Crab Cakes with Homemade Tartar Sauce, and Turkey Meatballs with Lemon Dill Yogurt Sauce.

When you can make these French Pastries, you’ll have acquired some true culinary dessert skills. The techniques are easy, & the step-by-step methods can be easily mastered in this class. Come let your inner baker take over and join us to learn Puff Pastry Almond Croissants; Chocolate-Raspberry Mousse; French Butter Cookies (Sables); Lemon-Olive Oil Tart; Crepes with Chocolate and Orange; Strawberry Almond Cakes (Individual Almond Flour Cakes with Browned Butter & Roasted Almonds), and French Apple Cake.

Week 3 of Cooking Fundamentals: Understanding the basics of these important cooking principals will put you on the road to cooking almost any type of meat or fish. The goal is to become knowledgeable of each technique so you can use them to easily create a great meal! Come for a fun & fabulous lesson to learn Roasted Pork Tenderloin with Dried Cherry-Port Sauce (Seared Pork and Oven-Roasted with an easy Pan Sauce); Sautéed Chicken and Green Beans with Lemon and Thyme; Balsamic Steak with Roasted Tomato Salad; Mustard-Roasted Fish (Roasted Red Snapper or Rockfish seasoned with a Sauce of Creme Fraiche, Dijon Mustard, Whole-Grain Mustard, minced Shallots, and Capers); Sliders with Shallot-Dijon Relish (Pan-Fried Mini Beef Burgers); Cheddar and Scallion Mashed Potato Cakes, and Sautéed Mushrooms with Garlic, Parmesan, and Breadcrumbs.

Daytime entertaining is great for everyone, you most of all! This Easter themed menu offers all the variety a good daytime meal needs to be enjoyed by a few or a crowd! For this special holiday gather your family and friends together for this spectacular menu of Asparagus and Spring Greens Salad with Gorgonzola Vinaigrette; Rolled Spinach Omelet; Black Pepper Crepes with Tomatoes and Goat Cheese; Bacon Scalloped Potatoes; Candied Bacon; Carrot Soufflé, and luscious Lemon-Olive Oil Tart.

Here is an experience you could have fun sharing with a friend. Come for lunch, enjoy the DEMONSTRATION & learn to prepare it step by step. Come for a fun lunchtime experience to enjoy Salmon with Roasted Asparagus and Lemon-Caper Sauce. Dessert will be Orange Olive Oil Cake with a Roasted Strawberry Topping.