Lisa Brisch Class Schedule

This elegant yet down-to-earth class crafts a Wine country experience with bountiful produce to create fresh and fully flavorful dishes reflecting the signature of the area. Come for a fun & satisfying lesson to build healthy, natural and sophisticated foods. Our menu is Savory Mushroom and Brie Tart; Kale Salad with crispy Parmesan-Cauliflower Croutons; pan-seared Strip Steaks with Red Wine Sauce; Sautéed Chicken with Chardonnay Sauce; Garlic-Lemon Green Beans with Toasted Breadcrumbs; Herbed Summer Squash and Potato Torte. Dessert will be Carrot & Orange Olive Oil Cake.

Ease the fear you have of using your grill. This class will empower you to have confidence with new knowledge and understanding of how to control heat levels, placement on the grill and timing of the foods you cook. This fun class may make grilling your most fun method of cooking. Our summertime lesson is Grilled Nectarine and Blue Cheese Bruschetta; Mexican-style grilled Pork Cutlets (Pork Tenderloin cutlets coated in warm Chili-Garlic Oil, then topped with a Chipotle Lime Cilantro Sauce); Portuguese Grilled Garlic Beef & Tomato Skewers (Beef skewers marinated in Bay Leaf–Garlic seasoned Salt, grilled with Cherry Tomatoes, and finished with a buttery Madeira pan Sauce); Singapore Shrimp Satay with Cashews, Coconut, & Chiles; Citrus Cilantro Grilled Garlicky Chicken; Grilled Zucchini with Lemony Ricotta; Rum-Spiked Grilled Pineapple with Toasted Coconut with Homemade Vanilla Ice Cream.

This Asian class will take you on a culinary journey through the world of vibrant foods – sizzling grill food, bold beautiful herbs, spices and colorful dishes. Learn to bring together irresistible flavors with fast, fun cooking techniques and treat yourself to a delicious discovery of Asian flavors. We hope you can join us for our lesson of Aloo Chicken (Punjabi-style Chicken and Potatoes in a warmly spiced, Cashew-enriched Tomato-Onion Gravy); Coconut Lime Shrimp (Gingery Shrimp simmered in a lightly sweet, spicy Coconut-Lime Broth and served over Rice); Korean Sizzling Beef Lettuce Wraps; Indonesian Stir-Fried Noodles; Cabbage Okonomiyaki (Pancakes); Oven-Fried Gobi Manchurian (spiced Cauliflower tossed in a tangy, salty sweet sauce); Hong Kong-Style French Toast (custardy, shallow-fried Peanut Butter French Toast Sandwiches topped with Butter and Sweetened Condensed Milk).

This subject lends itself to a lively, social and flavor-paced food experience. We will begin with Tapas – bite-sized morsels that pair perfectly with wine. We will move on to prepare two Paella recipes. We hope you can come to our party & learn how fun it is to put this great food together! Our menu will be Spanish Pork Bites (Pinchos Morunos - seared Pork Tenderloin bites rubbed with warm Spices, Garlic, Herbs, and Olive Oil); Sautéed Mushrooms with Garlic, Parmesan, and Breadcrumbs; Pan con Tomate (Garlic-rubbed grilled Sourdough topped with grated ripe Tomatoes, Olive Oil, and Sea Salt); Salmorejo (chilled, ultra-smooth Tomato and Bread purée drizzled with Olive Oil and served with chilled Shrimp); Chicken & Chorizo Paella and Shrimp Paella. Dessert will be Spanish Almond Cake (Tarta de Santiago). We will enjoy it all with a glass of Sangria.

This French basic class is a builder of skills that you use in every-day cooking and are fundamental building blocks to becoming a good cook. With each French inspired recipe, we will learn and use the techniques of knife skills, sauté, searing, roasting, making sauces and learning about creating layers of flavors. This great lesson includes: Spinach and Bacon Tartines; pan-roasted Chicken with Tart Tarragon Sauce; roasted Cod with Lemony Almondine (roasted flaky White Fish topped with a Brown Butter, Lemon, and toasted Almond Sauce); Pork Tenderloin Medallions with Brandy and Dried Plums; Tomato Gratin; French Potato & Green Bean Salad and Brandied Cherry Frangipane Tart.

Many of us love Chocolate and are good at baking Chocolate Cookies, Cakes and Brownies. But to be able to use it in different applications, we need to understand how to handle one of the most technical and temperamental ingredients in the kitchen. This class will teach how and why Chocolate is used in each application so that you will be successful using it going forward. Come for a valuable class to learn The Best Chocolate Layer Cake; Chocolate-Dipped Pistachio Shortbread; Skillet Chocolate-Orange Soufflé; Molten Chocolate Muffins; Chocolate Peppermint Bars; Chocolate Peanut Butter Pie, and Chocolate Caramel Pretzel Bars.

Cooking Fish is easy to do with knowledge of the differences between types of Fish and the ways to bring out the best of their natural flavors. Our lesson varies with cooking methods that complement each Fish. Come for a great lesson to learn Spicy Citrus Marinated Fish (Salpicon de Pescado - roasted Fish tossed with a Lime–Orange–Habanero Pico de Gallo and served on crisp Tostadas or warm Tortillas); Salmon Roasted in Butter; slow-cooked Fish with Citrus & Herbs; pan-seared Flounder with Lemon-Caper Sauce; Butter-Poached Shrimp with Dill Mayonnaise; smoky Fish with Tomato, Olives, & Couscous and Coconut poached Fish with Bok Choy.

This dessert class will teach creations where each item is designed to surprise, delight and make people say, “how did you make that?” The drama we create will have unexpected flavor pairings, beautiful presentations and tastes that are incredible. Learn to make desserts that will always impress. Our lesson is Berry Fool (layers of Strawberries and Raspberries folded into tangy Whipped Cream, served parfait-style); Chocolate Hazelnut Tart; Brown Sugar Caramel Souffles; Chocolate Peanut Butter Pie in a jar; Lemon Mousse with fresh Berries; Brandied Cherry Frangipane Tart, and Strawberry Cream Shortbread.

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).