Lisa Brisch Class Schedule
*NEW* Summer Schedule PDF
Kids & Teens Classes
*NEW* July 2024 Classes
*NEW* August 2024 Classes
*NEW* Sept. 2024 Classes
Monthly List
July 2024
TEENS CAMP DAY 5 – SWEET TREATS
This class is part of a five day series starting July 22 and through July 26.
If you are a teen, ages 13 to 17 and like to cook, come learn about a variety of cuisines. This series will give you hands on cooking experience, with a new theme each day. Each topic will introduce you to a method, technique, and presentation that expands your culinary knowledge. Each class ends with a meal of the foods prepared. Our lessons are
Friday – Sweet Treats: Chocolate Cream Pie in a Jar; Strawberry Sorbet; Avocado Shake; Seven Layer Bars; Chocolate Chunk Brownies; Tiramisu Mousse, and Oatmeal Lace Cookies.
August 2024
TAPAS AND PAELLA
Here is a topic that gives you a reason to gather friends for a fun and interactive culinary experience. Starting with Tapas, we’ll make a variety of appetizers that pair nicely with wine. From there we’ll create two Paella dishes which everyone can be part of cooking. These are delicious party foods for gatherings of all kinds. We’ll make Gazpacho; Spanish Tortilla with Chorizo & Scallions; Cocktail Meatballs in Tomato-Saffron Sauce; Marinated Mushrooms; Chicken & Chorizo Paella; Shrimp Paella; Nutty Magdalenas (Cupcakes with ground toasted nuts, flour, olive oil, and chopped nuts) and Sangria Blanco.
SOUS VIDE
The method and techniques of cooking Sous Vide are covered in full in this class. This slow cooking, even temperature process, is so enjoyed because it achieves maximum flavor from the foods that are cooked. This hands-on lesson will immerse you in preparing a wide variety of recipes to be able to enjoy the very best flavors. Come join this fun and interesting class to learn Starbucks-Style Egg Bites; Tomato Bruschetta with Sous Vide Ricotta & Basil; Thai-Style Sous Vide Chicken Salad with Mango; Sous Vide Steak with Balsamic Cream Sauce; Sous Vide Salmon with Lemon-Caper Sauce; Butter-Poached Sous Vide Corn on the Cob, and Thai Iced Tea Sous Vide Ice Cream.
LUNCH AND LEARN – AUGUST 9
Here is a menu you can enjoy and share with friends when you make it your own from the DEMONSTRATION in this class. Take a cool break in our kitchen and treat yourself to a delicious lunch, a little pampering and a fun experience. Our lesson is Mediterranean Shrimp & Pasta Salad (Cold pasta salad with poached shrimp, short-twisty 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 flavors of tiramisu – mascarpone, cocoa, coffee – whipped into an egg-free mousse).
WINE COUNTRY ENTERTAINING
Foods and flavors of wines coming from the wine country can make delicious combinations when flavor components of a wine are paired with complimentary flavors in the foods. Come for an interesting and delicious lesson to learn a menu that will provide flavor profiles that pair beautifully with the wines you love. Our lesson is Bruschetta with Goat Cheese, Fig, & Prosciutto; Farro, Avocado, Cucumber, & Cherry Tomato Salad; Savory Mushroom & Brie Tart; Lemon-Herb Chicken Skewers with Blueberry-Balsamic Salsa; Salmon Cakes with Creamy Lemon Herb Dipping Sauce, and Zucchini Custards with Tomatoes & Basil. Dessert will be Lavender Pots de Crème.
FROZEN ASSETS
We have a lesson that will give you ease in preparing dinner and help keep your kitchen cool through our warm summer months. This class is a lesson on preparing lighter summertime foods to make a meal; then become treasures when tucked in the freezer until you eat them for fast, easy dinners. Come for a helpful delicious lesson of Gruyère Cheese Puffs; Phyllo Triangles with Onion Jam; Cheese Blintzes with Raspberry Sauce; Make-Ahead Cheese & Chile Soufflé; Spicy Black Bean Empanadas; Potato-Cheddar Pierogi, and Cranberry-Pecan Rolls.
GREEK FINGER FOODS
There is nothing quite like the clean, fresh flavors found in Greek cuisine. Translate them to finger foods and you have a menu of sun kissed delights! Come for a fun and delicious Mediterranean culinary lesson to make Greek Split Pea Dip with Onion-Roasted Pepper Relish; Spanakopita; Greek Beef Kebabs; Greek Cheese Straws; Chicken Souvlaki; Turkey Meatballs with Lemon Dill Yogurt Sauce, and Greek Honey Cakes (Melomakarona).
SUMMER PIES AND TARTS
Summer provides many choices for fresh, luscious fruit to use in our pies and tarts. Come for a lesson that begins with making a perfect crust as the base, moving on to fillings that are made of the most flavorful sweet fruits of the season. Our lesson is Tomato & Mozzarella Tart; Crustless Zucchini-Gruyère Mini Tarts; Heavenly Pie with Lemon Curd Mousse; Peaches & Cream Pie; Freeform Summer Fruit Tart; Chocolate Lime Pie; Lemon Olive Oil Tart.
FRENCH PASTRIES
The French have the market on the best pastries! Each is made light and flavorful with the freshest ingredients. Come learn the classic techniques and recipes that make these confections some of the most loved pastries of any cuisine. Our fun lesson will be Chocolate Chunk Financiers; French Butter Cookies (Sables); Raspberry Almond Napoleons; Triple Chocolate Soufflé; Lemon-Olive Oil Tart; Citrus Madeleines, and Crepes with Chocolate & Orange.
PLANT BASED FARM TO TABLE
The Farmer’s Market has it all and sometimes a little help knowing what to do with the fresh fruits and vegetables can open the door to enjoying new dishes. If you’ve ever come home with a great selection but are not sure how to use it all, this class is for you! This plant-based lesson will teach you how to prepare an array of stunning dishes for fabulous meals. Our lesson is Roasted Beets with Lemon-Tahini Dressing; Crispy Mushroom Tacos; Zucchini Noodles with Tomato Almond Pesto; Farmers Market Pasta with Leeks, Spinach, & Summer Squash; Eggplant Involtini; Roasted Poblano & Black Bean Enchiladas, and Dark Chocolate Avocado Pudding.
LUNCH AND LEARN – AUGUST 30
We have a great surprise in store for you with the lessons found in this class. Our menu is made for summertime eating and offers a cool, satisfying meal. We’ll show you step by step how to prepare it in our DEMONSTRATION. Come for a delicious lunch and great lesson to enjoy Sous Vide Steak Spinach Salad with Mushrooms, Blue Cheese & Capers, served with Herbed Garlic Bread. Dessert is a Banana Pudding Parfait.
MOROCCAN MAGIC
Moroccan foods are some of the most exotic and richly flavorful of any cuisine. The basis of the cuisine is Mediterranean with common ingredients added from Middle Eastern origins. This mix blends ingredients we love but are new to us in the ways they are used. Come for an interesting and fun culinary adventure! Our lesson is Msemen (Moroccan Flatbreads); Bulgur & Chickpea Salad; Broiled Shrimp Skewers with Chermoula Sauce (Olive oil, red bell pepper, red onion, paprika, cumin, cayenne, garlic, cilantro, and lemon); Spiced Fish & Couscous Packets; Chicken Tagine with Olives & Lemon; Moroccan-Style Carrot Salad, and Moroccan Orange Cake.
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