Lisa Brisch Class Schedule

This specialty class offers far more than just learning how to make pretty little cookies – it teaches precision, patience and the pastry techniques to know how to determine what is needed to make them turn into perfect creations that have the sweetest, most amazing flavors. We will turn mystery into mastery with our lesson teaching Raspberry Macarons with Lemon Curd Buttercream; Chocolate Macarons with toasted Coconut Buttercream; Salted Caramel Praline Macarons; Almond Macarons with Apricot White Chocolate Ganache, and Walnut Fig Macarons.

It’s a party and you are invited to Martie’s Mad Martini Happy Hour! Come sip a Cucumber Martini – fresh, refreshing and delicious, crafted by our Mixologist Brian Vogel, owner of the Raven Gastropub. Brian will share tips on how to make this memorable cocktail. Our chef will DEMONSTRATE mini Salmon Cake, served with Cucumber-Yogurt Sauce. Invite your friend(s) to join you for a cool, delicious Happy Hour.

This plant-based class opens a new way of cooking that is lighter, appealing, and delicious. The lessons of this class will show how to create deep flavors without using meat or dairy through creative recipes and cooking processes. Learn and be inspired by the recipes and style of cooking. Our lesson is Super Green Pasta Salad (tube pasta, peas and sugar snaps in a creamy spinach-basil miso sauce); Coconut Saag (lush coconut-braised greens with tofu, finished with spiced cumin-chile oil); Black Bean Chilaquiles Verde (baked tortilla wedges tossed in a deeply flavored green salsa verde with poblanos, jalapeños, tomatillos, and black beans); Sweet Potato Salad with Cumin, Smoked Paprika, and Almonds; Vegan Chickpea Salad with Homemade Vegan Mayonnaise; Cauliflower Shawarma with Spicy Tahini (roasted cauliflower florets and red onion wedges seasoned with cumin, paprika, coriander, turmeric, and cayenne served on pita bread with tomatoes, cucumbers, olives, and spicy tahini), and Vegan Chocolate Chip Cookies with Olive Oil and Sea Salt.

Learn the techniques of the elegant, balanced, restrained style of Parisian foods. City life defines a polished technique with focused, restaurant-oriented cuisine. The lesson of classic techniques includes mincing, julienne & battonet, building flavors with butter, wine, aromatics, fresh herbs, and use of stocks and reductions. Our menu of Parisian specialties will be Beet, Orange, and Chèvre Tartines (an open-faced sandwich with earthy beets paired with orange segments and goat cheese); Chicken au Poivre (pan-seared chicken thighs with a peppery pan sauce); Pan-Seared Steaks with Cognac and Mustard Pan Sauce; Gnocchi à la Parisienne with Pistou (pate a choux dough, poached, pan-fried and tossed with an herb sauce); Brussels Sprouts Braised in Cream; lentils du Puy with Spinach and Crème Fraîche, and Rice Pudding with Caramel Cream and Almond Praline (Riz au Lait).

We are getting a jump start on the holiday season in this class. We will learn to make a variety of wonderful fall specialty breads to enjoy at home or use for gift giving! Be part of baking seven varieties of breads including: Apple Cinnamon; Brazilian Cheese Bread, Cranberry Walnut Bread; Luscious Lemon Loaf; Pumpkin Gingerbread; Southwest Corn Bread, & Dill Bread. Each person will take home an assortment of freshly baked Bread. Enjoy the fun and share it with the special people in your life!

Come embrace the fall harvest and this special time of year to celebrate fresh fall ingredients, cozy flavors, and the fun of cooking something comforting as the weather begins to change. Learn more about the hands-on cooking methods of roasting, baking, braising, and seasoning to build the deep flavors of fall. This fun amazing menu is Butternut Squash on Toast (crisp bread topped with braised and mashed squash, jammy onions and maple syrup); Sweet Potato Soup with Bacon and Chives; Charred Herb and Garlic Chicken Thighs; Herb and Caper Stuffed Pork Tenderloin; Caesar Brussels Sprouts; Risotto with Cabbage and Pancetta, and Maple-Pumpkin Stack Cake.

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 add to your culinary knowledge! Our lessons will be: Week 1: Braising & Poaching; Week 2: Dinner Party Salad & Side Dishes; Week 3: Intermediate Breads & Pastries; Week 4: Asian Noodles, Bowls & Stir-Fries; Week 5: World Comfort Foods; and Week 6: Mystery Basket Cooking Challenge.

Week 1: BRAISING & POACHING – Instant Pot Carnitas with Pickled Onions; Grilled Braised Leeks; Butter Braised Lettuce with Tarragon; Braised Short Ribs with Fennel and Pickled Grapes; Oven-Poached Sole with Lemon & Capers; Miso-Ginger Chicken Salad, and Mustard-Braised Chicken with Tarragon.

We are getting a jump start in the holiday season! In this class we will learn to make a variety of wonderful fall specialty breads to enjoy at home or use for gift giving! Be part of baking seven varieties of breads including: Apple Cinnamon; Cranberry Walnut Bread; Brazilian Cheese Bread; Luscious Lemon Loaf; Pumpkin Gingerbread; Southwest Corn Bread, & Dill Bread. Each person will take home an assortment of freshly baked Bread. Enjoy the fun and share it with the special people in your life!

Vietnamese foods are rich in flavor and diversity. This lesson introduces some of the favorite dishes found in restaurants with easy-to-do at home recipes. Come for a fun and enlightening afternoon of cooking to learn these Vietnamese specialties. Our lessons will be Summer Shrimp Salad (Gỏi Tôm); Chicken Curry; Vietnamese Shaking Beef (Bò Lúc Lac); Nem Nuong (Vietnamese Sausage); Crispy Sweet Potato Pancake Lettuce Wraps; Charred Green Beans with Scallion Sauce, and Coconut Avocado Ice Cream.

Week 2: DINNER PARTY SALAD & SIDE DISHES – Kale Salad with Crispy Parmesan-Cauliflower Croutons; Escarole and Fennel Salad with Capers and Golden Raisins; Roasted Tomato Risotto with Basil and Parmesan; Bagna Cauda Brussels Sprouts; Buttery Hazelnut and Winter Squash Tian; Sautéed Green Beans with Spice-Glazed Pecans, and Mashed Potatoes with Herbed Browned Butter.

The foods and flavors of Mediterranean cuisine have a lot of magic with all the freshly harvested ingredients and delicious combinations of classic dishes. It’s hard to find foods as satisfying as these. Under the brilliant skies and lands around the Mediterranean Sea, we gather these great recipes and embrace them for the great meals they turn out to be. Join us for a lesson of Salad-e Shirazi (Persian cucumber, tomato and onion salad); Sheet-Pan Döner Kebab (a Cyprus sheet pan lamb gyro served in pita with yogurt sauce); Apricot Thyme Chicken and Chickpeas; Za'atar Salmon with Roasted Dates and Cucumber; Roasted Butternut Squash with Tahini and Feta; Sumac-Roasted Carrots with Charred Scallions, and Lemon-Rosemary Olive Oil Cake.