March Class Schedule

Using these two specialty Pastries adds dimension and flair to any meal. Each requires an understanding of the techniques of using them to achieve the best results. Come for a fun and enchanting lesson to add these recipes to your repertoire. Our lesson is Phyllo Wrapped Honey Mustard Salmon; Brie and Shiitake Mushroom Phyllo Puffs; Cuban-Style Pastry Turnovers; Puff Pastry-Wrapped Brie with Raspberries; Individual Upside-Down Fuji Apple Tarts; Mini Puff Pastry Bear Claws with Spiced Chocolate Filling, and Pecan Sticky Bun Phyllo Crinkle Cake.

This is a perfect theme for a gathering especially in spring because of the light, healthy foods used. Come treat yourself to a lesson that will give you recipes you will use and treasure. Our menu is Kale Tabbouleh; Yogurt & Olive Oil Flatbreads; Ultimate Hummus; Pomegranate & Orange Chicken Kebabs; Grilled Shrimp Skewers with Charmoula Sauce (Olive Oil, Bell Pepper, Onion, Paprika, Cumin, Cayenne, Garlic, & Cilantro); Turkey Meatballs with Lemon-Dill Yogurt Sauce, and Lemon Olive Oil Cake for dessert.

We are spanning the globe on a culinary search for the best and most favorite dishes enjoyed around the world! From Paris to Japan and China to India, in this class you will gain an understanding of locally produced foods, flavorings and methods of preparation. Have fun and expand your culinary knowledge with this menu of Parisian Pan Seared Steak au Poivre; Japanese Kimchi Udon Noodle Stir Fry; Chinese General Tso’s Chicken; East Indian Homemade Garlic Naan; Korean Style Grilled Beef Short Ribs with Asian Pears; Vietnamese Street Tacos with Pickled Cucumber-Carrot Relish, and Italian Mocha-Chip Gelato with Freshly Whipped Cream.

Take yourself out for lunch! This could be a perfect experience to share with a friend! Our DEMONSTRATION of Mediterranean Shrimp & Pasta Salad (Cold Pasta Salad with poached Shrimp, short-twisted 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 delicious flavors of Tiramisu – Mascarpone, Cocoa, Coffee – whipped into an Egg-free Mousse).

Here is a class you and your partner can enjoy together! Come as a team and be part of creating this delicious three course meal. Each couple will choose their dish to make. We will enjoy it all with a sampling of wine! Come for a very fun evening to prepare Oven Roasted Crab Cake Amuse with Lemon-Caper Aioli, and Grilled Caesar with freshly made Rosemary Croutons, served with Chardonnay. The entrée is Balsamic & Rosemary Marinated & Grill Cooked Chicken with Rich Mole Sauce; Mushroom, Spinach, & Goat Cheese Enchiladas with Red Sauce; Julienned Carrots, Zucchini, & Yellow Squash with Olive Oil, Garlic, & Fresh Herbs; and Cumin Roasted Fresh Cauliflower, served with Pinot Noir. Dessert will be Rustic Peach Tart with Toasted Almonds & Ancho-Chocolate Sauce.

From each country featured we will learn what foods the locals love the most and find from the street vendors. Come to enjoy Msemen (Moroccan Flatbreads) with Honey-Thyme Butter; Cuban Pressed Sandwich; Jamaican Beef Tacos with Mango Pineapple Slaw; Lamb, Harissa, & Almond Sausage Rolls; Chicken Karahi (Pakistani braised Chicken with Tomatoes, Butter, Ginger, Cilantro, Cumin, Cardamom, & Cinnamon); Nigerian Roasted Root Vegetables with Suya Spice Relish (ground Ginger, Chili Powder & roasted Peanut). Dessert will be Lemon-Sugar French Crepes.

We are going to make the most amazing variety of Pastas and have a party while doing it! If you have ever wanted to make Pasta from scratch, here is the opportunity! Come for an International menu of Greek Shrimp & Orzo; Homemade Fettuccine with Bolognese Sauce; German Spaetzle in a Buttery Cheese Sauce; Argentinean Lasagna with Sausage & Beef; Thai Chicken Pasta; Swedish Meatballs over Homemade Pappardelle, and My Momma's Potato Gnocchi in Alfredo Sauce.