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March Cooking Classes 2012

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March Cooking Classes 2012 MARCH COOKING CLASSES 2012 BACON ‘N BOURBON Wednesday, March 7th 6 pm Recipes include: Oven Roasted Bacon Lattice Braided Pork Loin Roast with Bourbon- Dijon Maple Sauce; Creamy Sweet Potato Puree; Tender and Flaky Cheddar-Chive Biscuits; Old Fashioned Drunken Peach Cobbler – homemade southern comfort-peach fruit filling with moist vanilla cobbler cake. $65 per person SUSHI Thursday, March 8th 6 PM Experience the art of sushi making…learn to make perfect sushi rice, work with delicate, ultra fresh ingredients in creating traditional Japanese sushi dishes…then feast on your artistic and delicious creations! Recipes include: California Sushi Rolls; Spicy Tuna Sushi Rolls with Sesame Shoyu Sauce; Tempura Shrimp Sushi Rolls; Perfect Sushi Rice; Homemade Gari (Pickled Ginger); Wasabi Paste. $75 per person CHEF’S GOURMET TABLE Friday, March 9th 6 PM This class focuses on the art of fine cooking and the presentation of delicious, elegant gourmet dishes. Each class features a menu with a flair for ‘artistic expression’ and plate presentation. Recipes include: Oak Wood Smoked Pork Tenderloin Medallions with Roasted Cranberry-Red Beet Sauce; Creamy Mashed Potatoes with Horseradish (optional); Individual Triple Chocolate Truffle Cake – layers of moist chocolate cake, creamy chocolate mousse, chocolate ganache rosette and hand-piped Belgian chocolate garnish. $75 per person KIDS IN THE KITCHEN – kids ages 8-16 Saturday, March 10th 10 AM – 1 PM Le Chat Gourmet’s hands-on cooking classes for kids ages 8-16 will introduce students to a variety of cuisine, provide basic culinary techniques and skills including kitchen safety, planning, preparing and plate presentation while building kitchen confidence in a fun environment. Students dine on their creations at the close of class – register your budding chef today! Recipes include: Philly Cheese Steak Sandwich – thinly sliced char grilled steak, homemade molten cheese sauce, caramelized onions and green peppers on toasted hoagie bun; Golden Hand-Cut French Fries; Creamy Chocolate Pudding. $50 per person GIFT CERTIFICATES More than a gift…a culinary adventure! Perfect answer for any occasion… holidays, birthdays, bridal showers, weddings, anniversaries, employee thank you, house warming or 'just because'. Use towards cooking classes or purchases from our gourmet cookware shop! TUSCAN TRATTORIA Saturday, March 10th 6 PM “I enjoyed this pork dish at a local trattoria in Cortona, Italy – it still remains one of the most memorable meals - incredible!” – Chef Vincent Recipes include: Tuscan Pork Tenderloin Braised in Milk and Honey; Creamy Yukon Gold Mashed Potatoes; Warm Artichoke Heart Soufflé with Creamy Parmesan Cheese Sauce; Caffè Latte Mousse – Italian chocolate and coffee mousse served in espresso cups with a dollop of Godiva whipped cream and chocolate-covered espresso coffee bean. $75 per person FIRESIDE WINE EVENING Wednesday, March 14th 6 PM Recipes include: Char Grilled Beef Tenderloin Medallions with Bordelaise Red Wine Sauce; Oven Roasted Russet Potato-Caramelized Fennel Gratin; Velvety Michigan White Potato Soup with Molten Cheddar Crust and Bacon Crumbles; Decadent Chocolate Brioche Bread Pudding with Homemade Custard Sauce and Red Wine-Berry Sauce – oven baked sweet brioche bread and chunks of Belgian chocolate smothered in a vanilla custard and served with red wine-berry sauce. $75 per person SAVEUR COOKS at LE CHAT GOURMET! Le Chat Gourmet Culinary Arts is excited to team up with Saveur Magazine and bring you Saveur Cooks! Join Executive Chef Denene Vincent for our ‘hands-on’ cooking class as we explore the cuisine of France while creating a three-course menu. Class fee includes: a full color recipe booklet with related history, tips and techniques; a cloth tote bag; plus a one year subscription to ‘Saveur Magazine’* – to continue your culinary adventure through France and beyond! SAVEUR FRENCH COUNTRY CLASSICS Thursday, March 15th 6 PM Join Le Chat Gourmet and SAVEUR magazine on a culinary exploration of true French cuisine – more than just a way of cooking; it’s a way of living. Embrace the Gallic aesthetic with Saveur French Classics and learn the secrets to mastering vinaigrettes and baking a beautiful cherry tart. This flavor filled gourmand’s journey highlights the history, importance and unparalleled flavor of authentic French fare. Recipes include: French Cotes de Porc aux Pommes a la Moutarde – pork chops with oven roasted autumn apples and calvados apple brandy mustard cream sauce; French Gratin Dauphinois – oven baked layers of potatoes and swiss gruyere cheese; French Salad de Fromage – organic lettuce greens, warm French cheese toasts and walnut oil vinaigrette; French Rustic Clafoutis Cherry Tart Dusted with Powder Sugar. $75 per person *In the event you are already a subscriber to Saveur Magazine, Saveur will add the year to the end of your current subscription. For couples from the same address, Saveur will provide one two-year subscription. GUINNESS PUB NITE – St. Patrick’s Celebration Friday, March 16th 6 PM The Blarney Stone needs kissing, celebrators are doing the Irish jig, the beer at your local pub has turned green – oh what a time of merriment this day of Saint Patrick’s is! So we at Le Chat Gourmet couldn’t let the season pass without creating two fun filled Irish classes of our own, join us in the kitchen as we cook with the official ‘water’ of Ireland…Guinness! Recipes include: Irish Pub Bangers and Mash – homemade Guinness Stout Sausages (bangers) – yes, we are making our own Guinness sausages!; Irish Colcannon Mashed Potatoes – creamy mashed potatoes with bacon; Guinness Beef Gravy; Crispy Fried Shoestring Potato-Herb Garnish; Warm Dark Chocolate Guinness Stout Cake with Bailey's Crème Anglaise Sauce. $75 per person Le Chat Gourmet’s Cooking Show Saturday’s 11 AM & 11 PM WHTV Channel MY18 or Comcast 8 New! SAUCE MAKING WORKSHOP A superb sauce created to accompany food and enhance its flavors can turn a simple dish into a gourmet creation. In this culinary workshop, Chef Vincent will reveal the fundamental techniques and skills in creating classic sauces including the essential French ‘mother sauces’ which all sauces derive from. Sauce making is often what separates the home cook from a professional chef but with a few important techniques we will have you creating sauces like the pros! Saturday, March 17th 10:00 AM – 3:30 PM Techniques: ~ Discuss Various Thickeners – cornstarch, arrowroot, butter, heavy cream and roux ~ Reduction Sauces ~ Mire Poix ~ Making a Bouquet Garni ~ Deglazing ~ Emulsions ~ Blooming a Sauce ~ Mise en Place ~ Using an Immersion Blender ~ Wine Reduction Sauce ~ Create White Sauces ~ Create a Brown Sauce ~ Create the Five Grand ‘mother’ Sauces (all sauces derive from these) – Espagnole Beef Sauce, Veloute, Béchamel, Tomato Coulis and Hollandaise – Recipes include: ~ Homemade Veal or Beef Brown Stock – classically made with roasted bones ~ Espagnole Brown Sauce ~ Demi Glace Beef Sauce ~ Homemade Chicken Stock ~ Homemade Mayonnaise ~ Garlic Aioli ~ French Béchamel White Sauce ~ French Mornay Cheese Sauce ~ Chicken Veloute Sauce ~ White Roux ~ Tomato Coulis ~ Classic Hollandaise Sauce ~ Clarified Butter ~ Artistic Crudités Vegetable Platter – we will serve the sauces with a crudités vegetable platter, artisan bread, pasta and char grilled meats $95 per person It is the sauce that distinguishes a good chef. The Saucier is a soloist in the orchestra of a great kitchen ~ Fernand Point FRENCH BRASSERIE Thursday, March 22nd 6 PM Recipes include: Pork Tenderloin Wellington – pork tenderloin, organic baby spinach and wild mushrooms wrapped in a buttery puff pastry crust; Velvety Mashed Potatoes; French Brasserie Salad – warm steamed green beans, hickory smoked bacon, caramelized shallots, hard-boiled egg wedges and creamy homemade honey-dijon dressing; Lemon Crème Brule with Caramelized Sugar Crust and Fresh Raspberries. $75 per person ITALIAN TRATTORIA Friday, March 23rd 6 PM Recipes include: Char Grilled Beef Tenderloin Medallions with Chianti Caramelized Onion Reduction Sauce; Italian Hand-Rolled Gnocchi Pasta; Hearty Potato Soup with Sweet Peas, Prosciutto and Pecorino Romano Cheese; Italian Bomboloni Donuts with Amaretto-Chocolate Sauce. $75 per person LET US HOST YOUR NEXT PARTY! Le Chat Gourmet is available for private holiday cooking parties. Great for office parties or family gathering! Call us at 517.663.7322 for details and dates. New! ARTISAN SAUSAGE MAKING WORKSHOP Join Chef Denene Vincent in the kitchen for a day of fresh sausage making! In this class, we will use the legendary KitchenAid mixer plus the meat grinder and sausage stuffing attachments to create many varieties of homemade fresh sausages. You’ll learn to select and trim meat, prepare fragrant spice mixtures, grind meat and stuff sausage links. At the close of class, enjoy your creations with an assortment of mustards, artisan breads, roasted bell peppers and onions. Saturday, March 24th 10:00 AM – 3:30 PM Techniques: ~ Grinding fresh meat ~ Stuffing Sausages ~ Using a Pestle and Mortar ~ Creating your own spice mixtures ~ Trimming Meat Recipes include: ~ Memphis BBQ Pork Sausages ~ Mediterranean Spinach and Feta Chicken Sausages ~ Spicy Pepperoni-Cheese Pizza Sausages ~ Maple Breakfast Sausage Patties We’ll enjoy our homemade sausages with artisan breads, assorted condiments, international mustards and roasted bell peppers and onions $95 per person IN ADDITION: 10% off KitchenAid Attachments Save $50 Artisan Stand Mixers Save $100 Professional 5 Plus and 600 Stand Mixers ordered the day of class! FREE – KitchenAid Gift for Everyone! .
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