Lisa Brisch Class Schedule

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.

Week 3: INTERMEDIATE BREADS & PASTRIES – Spinach Gozleme (Spinach & Cheese wrapped in Turkish Flatbread); French Baguettes; Eclairs or Profiteroles with Ganache and Vanilla Cream (Pate Choux Pastry); Cheese Soufflé; Cinnamon-Nut Palmieres with Homemade Quick Puff Pastry; Mini Monte Cristo Strudels, and Florentine Lace Cookies.

The vibrant flavors of Spain can become your next way to create a festive party in your kitchen! Invite your guests to dive in & create a spread of authentic tapas finger foods enjoyed with a glass of wine! Then create stunning Paellas that will impress everyone! You'll discover the techniques behind Spain's most beloved dishes. This fun, hands-on class is perfect for anyone who loves to entertain, share great food, and gather people around the table. Come hungry and leave inspired! Our lesson is Fried Almonds; Potato and Zucchini Spanish Tortilla; Shrimp In Green Sauce (roasted shrimp in a vibrant Iberian parsley-garlic sauce with scallions, chiles and olive oil); Mushrooms in Garlic Sauce (tender mushrooms sautéed with olive oil, garlic and chile, finished with lemon and parsley), Grilled Chicken and Chorizo Paella; Shrimp Paella and Savory Mixed-Nut Shortbread (buttery rosemary-and-cayenne shortbread studded with salted mixed nuts). We’ll enjoy our food with a refreshing Rosé Sangria.

If you’ve ever worried about overcooking fish, this class erases that fear in one morning. This class will teach simple, foolproof techniques that make seafood come out tender, flaky, and perfect every time. Come learn to cook a variety of fish and gain an understanding of how each fish is cooked using the method which enhances the flavor and texture, achieving the best results possible. Come for a great lesson to prepare Grilled Salmon with Apricot-Mustard Glaze; Turmeric-Spiced Fish with Wilted Herbs and Peanuts; Fish Tacos with Roasted Tomatillo Sauce and Pickled Onions; Oven-Steamed Fish with Scallions and Ginger; Baked Fish with Roasted Potatoes, Tomatoes, and Salmoriglio Sauce (olive oil, fresh lemon, garlic, and oregano); Olive Oil Poached Fish Fillets with Sherry-Tomato Vinaigrette, and Shrimp Creole (shrimp poached in a spicy tomato sauce with celery, onion, bell pepper, parsley and scallions).

Week 4: ASIAN NOODLES, BOWLS & STIR-FRIES – Sweet, Sour, and Spicy Stir-Fried Orange Chicken and Broccoli with Cashews; Stir-Fried Garlic Beef with Scallions; Vegetable Lo Mein; Peanut-Sesame Udon Noodles with Scallions; Curry Noodles with Shrimp and Coconut; Banh Mi Rice Bowl, and Vietnamese Rice Noodle Bowls with Broiled Marinated Pork.

Learning to cook Indian foods is an adventure in culinary discovery. With the mix of creativity, sensory exploration and playing with spices, you will learn to build big flavors, turning simple foods into dishes with layers of flavor which are rich and complex. Come for a fascinating culinary experience and learn to prepare Tikka Masala Cauliflower (roasted cauliflower florets in a cashew-enriched tomato tikka masala sauce, aromatic with ginger, garlic and warm spices); Ground Lamb Pulao (fragrant basmati rice with spiced ground lamb, turmeric and fresh mint, cooked together into a golden, aromatic pilaf); Hariyali Paneer (Green Masala Paneer – seared cubed fresh cheese in a creamy, nutty cilantro-mint sauce with green and red chiles); Indian Butter Chickpeas (a rich, coconut-creamy chickpea stew spiced with garam masala, cinnamon and ginger); Goan Shrimp Curry; Murgh Chole (Chicken Chickpea Curry); Kada Prasad (Whole-Wheat Halwa – A fudge-like confection made from whole-wheat flour, ghee and sugar, served as a warm, spoon-soft dessert).

Asian Street Foods open the doors to the rich, bold, exciting flavors that come from open air markets. Street foods are fun and delicious, highly flavorful and made for sharing. Cooking techniques like stir fry, skewering, grilling, steaming, and pickling make it an adventure in cooking and provide an endless array of party foods. They differ from traditional Asian foods and are popular with all ages. Come have fun and add these to your repertoire. Our lesson is Chickpea and Cucumber Salad (Chana Chaat); Garlic-Lemongrass Chicken Wings; Asian-Style Pulled Pork Tacos with Pear and Cucumber Slaw; Bhaji Sliders (Mumbai spicy potato & cauliflower “sloppy joes”); Burmese Chicken (chicken thighs slow cooked in a spiced fresh tomato sauce with turmeric, pepper flakes, lemongrass, shallots, ginger, and garlic); South-Asian Mashed Potatoes (Aloo Bharta), and Butter Rice Cakes (Shanghai butter mochi with a crispy exterior and bouncy center).

Week 5: WORLD COMFORT FOODS – No-Fry Neapolitan Eggplant Parmesan (Parmigiana di Melanzane); Japanese Curry Rice with Chicken; Cacio e Pepe; Coq Au Vin; Chilaquiles with Salsa Roja and Chorizo; Falafel, and Cold-Oven Crème Brûlée.

This French cooking class is the kind of experience that transforms a cook who is used to following recipes into a confident, intuitive cook. Skills taught in this class are foundational and include knife skills, sauté, building flavors using herbs, butter, wine, & seasonings. This class shows how French techniques are the backbone to modern cooking with skills that will be used for a lifetime. Come to a class that will teach you French Onion Soup; Beef Daube Provençal (French beef stew); Chicken Cutlets with Vermouth, Leek, and Tarragon Pan Sauce; Confit Leeks with Lentils, Lemon and Cream; Brussels Sprout Gratin; French Potato Salad with Dijon Mustard and Fines Herbes, and Chocolate-Raspberry Mousse.

Plan a fun evening with your partner and make it special with a cooking class! This evening will be spent working with a group of couples preparing a three-course gourmet menu where each couple is part of producing the meal. Choose what you would like to do and watch it all come together as you learn new cooking techniques, fabulous recipes and enjoy an amazing meal served with a sampling of wine. Our fun lesson will be Mushroom, Grape and Blue Cheese Tartines and Arugula and Fennel Salad with Lemon-Anchovy Vinaigrette, served with Sauvignon Blanc. The entrée is Roasted Chicken Thighs with Creamed Shallots and Bacon with Roasted Sweet Potatoes with Maple-Thyme Glaze and Green Beans with Caramelized-Shallot Butter, and Skillet-Roasted Cauliflower with Capers and Pine Nuts, served with Pinot Noir. Dessert will be Pancake Soufflé with Caramelized Apples and Vanilla Ice Cream. Priced per Couple.