Lisa Brisch Class Schedule

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.

In this class we will learn about fundamental French doughs and batters. The methods of making creams, fillings and textures for custards and creams are next; pastry relies on them as fillings and sauces. Learning to build and assemble pastries is the last piece of the puzzle. This menu is how we will learn these principles so that you have the knowledge to create these classics on your own. Join us for Crepes with Berries and Apricot Beurre Monté; Almond Croissants (rum-soaked day-old croissants filled and topped with toasted almond cream, baked until crisp, fragrant and showered with sliced almonds); Chocolate Madeleines (tender, shell-shaped French butter cakes infused with dark chocolate, baked with a lightly crisp edge and soft, moist crumb); Grand Marnier Soufflé; French Apple Cake; Torsades au Chocolat (Chocolate Pastry Twists), and Lemon Sables (French shortbread cookies).

Week 6: MYSTERY BASKET COOKING CHALLENGE – Each team receives a covered basket containing 10 to 15 unexpected ingredients. They have 120 minutes to prep, cook, and plate. In addition to the mystery basket, participants can use a curated selection of staple items (spices, oils, eggs, flour, etc.).

This playful and creative combo creates a way for people to gather and share a meal while relaxing and having fun. Each person makes a meal for themselves - one bite at a time! This class teaches how to cook fondue using a variety of foods, then finish with a variety of dips; and cook raclette by grilling cheese, potatoes, veggies, sliced meats with toasty bread. This cozy, communal & indulgent way of cooking has been Swiss specialty for generations. Enjoy and learn the secrets of how to do it well. Our class will prepare Chili Con Queso (a creamy cheese dip made with chiles, tomatoes, and cheddar cheese, served with fried tortilla chips); Roasted Broccoli with Fontina Fondue; Vegetable Fondue (fresh vegetables dipped in a light batter and fried in the fondue pot until crisp; served with dipping sauces); Raclette with Smoked Sausage, Grilled Vegetables and Potatoes; Sweet & Sour Meatball Fondue; Chocolate-Frangelico Fondue with Bananas & Strawberries; Raspberry Mallow Fondue with Cookies (pureed raspberries, melted marshmallows, and cream).

So many occasions call for a special dessert to provide a beautiful finish to a meal with a celebratory conclusion. This fun class offers a dessert selection to match occasions from simple family dinners to parties, holidays, and special celebrations. Learn to make these recipes for your special occasions! Our lesson is Pumpkin Roll (pumpkin sponge cake roulade filled with cream cheese frosting); Salted Dark Chocolate Cake with Ganache Frosting; Walnut-Buckwheat Toffee Cakes; Bourbon-Butterscotch Pudding; Brandied Cherry Frangipane Tart (almond-flour tart filled with brandied dried sour cherries and a rich almond cream (frangipane) made from butter, sugar, eggs, and ground almonds); Banoffee Pie (graham cracker crust filled with rich dulce de leche and fresh banana slices, topped with a cloud of lightly sweetened vanilla whipped cream); and White Chocolate Mousse with Raspberry Sauce.

Come for a fun cookie making class to be part of making 14 varieties of specialty Holiday Cookies! They make great gifts to share as a special treat! We will gather the ingredients for each cookie ahead of time; you come to make and bake them, and when we are finished, each person will take home 16 – 18 dozen Cookies. We work in teams of two, so you could sign up with a friend to be a team. Sign up early & bring containers to take your cookies home.

Come for a fun cookie making class to be part of making 14 varieties of specialty Holiday Cookies! They make great gifts to share as a special treat! We will gather the ingredients for each cookie ahead of time; you come to make and bake them, and when we are finished, each person will take home 16 – 18 dozen Cookies. We work in teams of two, so you could sign up with a friend to be a team. Sign up early & bring containers to take your cookies home.

Come for a fun cookie making class to be part of making 14 varieties of specialty Holiday Cookies! They make great gifts to share as a special treat! We will gather the ingredients for each cookie ahead of time; you come to make and bake them, and when we are finished, each person will take home 16 – 18 dozen Cookies. We work in teams of two, so you could sign up with a friend to be a team. Sign up early & bring containers to take your cookies home.