NOVEMBER COOKING CLASSES

CHEF ‘November’ TABLE

Thursday, November 7th 6 PM Each month Chef Denene Vincent creates a cooking class focused on the art of fine cooking – Chef Vincent will teach you each recipe step-by-step as you prep and cook seasonal ingredients, then plate your delicious, gourmet dishes with a flair for ‘artistic expression’ and presentation! Recipes include: Seared Maple Leaf Farms Duck Breast with Honey-Truffle Pan ; Homemade Hand-Cut Organic Pumpkin Spaetzle Pasta; Butternut Squash-Apple Cider Soup – creamy oven roasted butternut squash soup with smoked olive oil drizzle; Maple Cream Napoleon Pastry with Caramel Frosting – layers of buttery puff pastry and maple cream mousse, topped with caramel frosting and toasted walnuts dust. $75 per person

PROVENCAL PORK LOIN ROULADE Friday, November 8th 6 PM Recipes include: Provencal Pork Loin Roulade with au Poivre Sauce – a pork loin stuffed with French cheese, fire roasted red peppers and Toulouse (a delicious French sausage made with red wine, garlic, , thyme and pork shoulder), rolled up and tied with kitchen twine, rubbed with herbs de provence, then oven roasted, served with au poivre brandy-green peppercorn sauce; Crispy Duck Fat Potatoes – hand-cut potato coins roasted in decadent duck fat until golden and crisp; French Frangipane Almond- Pear Tart – homemade sweet pastry pie crust, almond-vanilla filling topped with caramelized bosc pears. $75 per person

New! AUTUMN SOUP WORKHOP

SOUP, CHILI & CRACKERS

Saturday, November 9th 10 AM - 3:30 PM

Recipes include:

MIRE POIX – classic vegetable trinity for soup bases

CLASSIC FRENCH ONION SOUP – caramelized onions in a rich homemade beef broth, fresh herbs, artisan crouton and molten swiss cheese crust ~ Homemade Beef Stock with Mire Poix

TORTILLA CHICKEN SOUP – classic Mexican chicken tortilla soup with homemade chicken stock, shredded chicken, served with queso fresco cheese, minced red onions, fresh cilantro, diced avocado, chiles, shaved radishes and crispy corn tortilla strips ~ Homemade Chicken Stock with Mire Poix

BUTTERNUT SQUASH SOUP – oven roasted butternut squash that brings out the sweet caramelization,

THE ULTIMATE STEAKHOUSE CHILI – extra thick chili with large chunks of tender filet mignon steak tossed with our own chili spice rub and fire roasted tomatoes, your choice of toppings – aged cheddar cheese, green onions, sour cream

FRESH BAKED CORNBREAD CRACKERS – hand-cut, fresh baked cornbread crackers

$95 per person

SUSHI MAKING

Thursday, November 14th 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 – nori filled with sushi rice, crabmeat, avocado and cucumber; Spicy Ahi Tuna Sushi Rolls with Sesame Shoyu Sauce; Tempura Shrimp Sushi Rolls; Homemade Tempura Batter; Perfect Sushi Rice; Homemade Gari (Pickled Ginger); Wasabi Paste. $75 per person

COOKING PURE MICHIGAN – Savoring Autumn in Michigan

Friday, November 15th 6 PM The Cooking Pure Michigan classes focus on seasonal, homegrown ingredients – this class features Michigan grown and produced maple syrup, apples & carrots. Recipes include: Prosciutto Wrapped Pork Tenderloin with Pecan Wood Smoked Caramelized Apples and Maple-Bourbon Sauce – oven roasted prosciutto wrapped pork tenderloin, cut into medallions, served with smoked autumn apples and maple-bourbon sauce; Savoring Autumn Salad – crisp bibb lettuce, shaved Michigan gala apples, toasted-maple sugar pecans, crumbled goat cheese and tangerine ; Homemade Donut Holes with Vanilla-Maple Glaze Drizzle and Cinnamon Sugar Dust. $75 per person

New! PASTA WORKSHOP

Join Chef Denene Vincent in the Le Chat Gourmet ‘cucina’ making pasta! Learn the secrets of creating fresh egg and flavored pasta dough’s, then hand rolling, shaping and stuffing them.

Saturday November 16th 10 AM – 3:30 PM

Recipes include:

ITALIAN SEMOLINA PASTA DOUGH – classic fresh pasta dough made with eggs and semolina flour

ITALIAN GARGANELLI PASTA – hand-rolled hollow garganelli semolina pasta made using a wooden dowel and ribbed gnocchi pasta board, served with garden green beans, diced white potatoes and fresh basil pesto sauce ~ Fresh Basil Pesto Sauce – we’ll use a stone pestle & mortar to create a ‘real’ pesto sauce

BUTTERNUT SQUASH RAVIOLI – hand-cut ravioli semolina pasta filled with oven roasted butternut squash, served with bacon-brown butter sauce and frizzled fresh sage leaves ~ Butternut Squash-Parmesan Cheese Ravioli Filling ~ Bacon-Brown Butter Sauce

BOW TIE PASTA – hand-made bow tie semolina pasta served with late summer tomato-garlic sauce ~ Tomato-Garlic Sauce with Basil

DOUBLE CHOCOLATE FUDGE ‘ravioli’ (yes, we will be creating a chocolate dessert pasta!) – deep fried chocolate ravioli filled with chocolate fudge ganache, served with fresh mint sauce and chocolate sauce drizzle ~ Chocolate Ravioli Pasta Dough ~ Chocolate Fudge Ganache Filling ~ Fresh Mint Sauce

$95 per person

SPANISH TAPAS Spice up the cool, crisp autumn nights with the bold flavors of Spanish cuisine. Tapas are small bites of delicious Spanish foods – these recipes would also make wonderful appetizers for holiday gatherings. Thursday, November 21st 6 PM Recipes include: Spanish Manchego Cheese Spread - homemade manchego cheese dip with fresh herbs served with crusty artisan bread, cured chorizo sausage and wood smoked red grapes on the vine; Spanish Oven Roasted Crispy Shredded Potato Tortilla Cake with Green Onion Aioli Sauce; Spanish Barcelona Beef and Chorizo Meatballs with Fire Roasted Tomato-Chile Sauce; Char Grilled Shrimp Skewers with Romesco Sauce. $75 per person

BEAUJOLAIS WINE HARVEST DINNER

Friday, November 22nd 6 PM Every year, the third Thursday in November is a momentous celebration in the Burgundy region of France and around the world as the official release date for Beaujolais Nouveau red wine. Join Le Chat Gourmet as we continue the festivities with a menu inspired by the 2013 release! Recipes include: Whole Oven Roasted Beef Tenderloin Steak – oven roasted whole beef tenderloin steak studded with fresh herbs, served sliced in medallions with a Beaujolais red wine-beef sauce; Roasted Garlic Mashed Potatoes; Tempura Crimini Mushrooms with Creamy Blue Cheese – deep fried tempura batter dipped crimini mushrooms served with a blue cheese-fresh herb sauce; Salted Caramel Molten Chocolate Cake – moist molten chocolate cake with a liquid salted caramel center. $75 per person

AUTUMN PIE BAKING WORKSHOP

TAKE HOME PIE BAKING WORKSHOP Learn the first key technique in pie baking – creating a tender, flaky crust. Then we'll move on to the techniques of rolling, crimping, docking & lattice work. Each student takes home one ready-to-bake and serve apple lattice-topped pie! Class concludes with slices of pie served with Biggby French-press coffee.

Saturday, November 23rd 10 AM – 3:30 PM

Skills & Techniques: ~ making a tender, flaky pie crust ~ crimping the pie crust edges ~ Rolling ~ Docking ~ Lattice Work ~ using a pastry bag & decorating tips ~ Pastry Cut-outs ~ Streusel Topping ~ Making Meringue

Recipes include:

CRÈME BRULE PIE – flaky pastry crust filled with vanilla crème brule , finished with a caramelized brown sugar crust

PUMPKIN MERINGUE PIE – individual pastry pie crusts, filled with organic pumpkin spice puree, finished with homemade vanilla meringue and PUMPKIN–PECAN CRUMBLE PIE – individual pastry pie crusts, filled with organic pumpkin spice puree, finished with toasted pecan streusel crumble

APPLE-LATICE TOP PIE – flaky pastry crust filled with Michigan Ida red apples, cinnamon spice, topped with a hand-braided lattice crust (everyone will make and take home an )

FLAKY OLD FASHIONED LARD PIE CRUST (we can create vegetable fat based pie crust if you are vegetarian)

$95 per person