Classic Thyme Cooking School Class Schedule
May thru September 2010
710 South Ave. West Westfield, NJ 908-232-5445
http://www.classicthyme.com
Summer Camp 2010 Classic Thyme Summer Culinary Cooking Camps offer week long, 5 day sessions, in all age groups starting at 4 years old. Our program introduces students to the culinary world giving them the opportunity to develop basic skills that will build the foundation to cook and create culinary treasures with proficiency throughout their entire life. On the first day of each class we get right down to business cooking. We quickly assess skill levels and interests of each class and plan out the week’s activities and menus. Allowing the students to have some input helps us identify their likes and dislikes with food choices. We always try and work in some of the foods they claim they don’t like as this helps to broaden their horizons and make them more willing to be adventurous. I still remember a student claiming they would never eat snails. To this day conch fritters is one of the most popular dishes older campers request and prepare. Perhaps after a week with us your aspiring chef will be preparing and eating foods you never imagined they would try. Unlocking and opening the door to develop good kitchen skills, sound nutrition and inspiring the gourmand in students is an important step for providing a better path for life.
"Give a Man a Fish and you Feed Him For a Day. Teach a Man to Fish and you Feed Him For a Lifetime" - Lao Tzu
“Teach a man to fish and you feed him for a lifetime. Unless he doesn't like sushi—then you also have to teach him to cook.” - Auren Hoffman, Herald Philosopher
Kid’s and Youth Summer Culinary Cooking Camps $229.00 per week per child These full hands-on camps will engage children in different cooking activities while presenting them with challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks, desserts, and even work on some kitchen science projects along with kitchen arts and crafts. Each camp series will offer a different variety of activities. A special Classic Thyme Chef’s coat is included in the class registration fee.
Pre-Teen, and Advanced Teen Summer Culinary Cooking Camps $249.00 per week per student This entire series of cooking classes is dedicated to young adults, pre-teen, and advanced teen students. During these 1-week sessions our hands-on classes teach students the basics of how to prep cook and eat homemade food, from a tasty after-school snack to breakfast, lunch & dinner! The students eat what they cook. A special Classic Thyme Chef’s coat is included in the class registration fee.
Special Chef’s Kitchen Camp - 4 Day Intensive Culinary Camp July 6-9, 2010, 10:00 AM-4 PM $499.00 per student, Ages 12 & up (Each student receives a Chef coat) This 4 day Intensive camp focuses on the foundational basics necessary in all culinary preparation. We will take several walking trips to visit a local fish market, produce market and bakery purchasing ingredients to bring back to the school and work with. Students must be at least 12 years to attend this camp. We will supply a chef coat for each student. No open toe footwear. Each day students will prepare various items they will serve and eat. They will learn how to plan a menu, shop, prep, cook, serve and cleanup. Day 1 – Knife Skills will be the focus of the day. Before you can become a good Chef you must learn knife techniques. Students will learn proper knife skills as we cut, chop, slice, dice and julienne a multitude of ingredients that we will use to create our menu for the day. Day 2 – Basic stocks and sauces will teach students how to make white stock, brown stock, vegetable stock and fish stock that we will use to create soups and sauces. Day 3 – Sauté skills develop skills necessary to prepare pan to plate dishes that are essential to making restaurant style food. Meat, Fish and vegetable recipes will be covered. Day 4 – Pastry day will focus on learning 3 classics; pâte feuilletée, classic puff pastry, pâte brisée, short pastry used for pies tarts and quiches, and pâte à choux, classic cream puff pastry. We will use these both sweet and savory to create our daily meal as well as some delightful dessert treats.
Registration for YMCA camps direct at the YMCA office 908-233-2700
Regular Summer Camp Schedule Ages 4 thru 6 Kids’ Camp Series 1: June 28-July 2, 12:00-2:00 PM Kids’ Camp Series 2: July 12-16, 9:00–11:00 AM Kids’ Camp Series 3: July 19-23, 9:00–11:00 AM Kids’ Camp Series 4: August 2-6, 9:00–11:00 AM Kids’ Camp Series 5: August 9-13, 9:00–11:00 AM Kids’ Camp Series 6: August 23-27, 9:00–11:00 AM Ages 7 thru 9 Youth Camp Series 1: June 28-July 2, 9:00–11:00 AM Youth Camp Series 2: July 19-23, 12:00-2:00 PM Youth Camp Series 3: July 26-30, 9:00–11:00 AM Youth Camp Series 4: August 2-6, 12:00-2:00 PM Youth Camp Series 5: August 9-13, 12:00-2:00 PM Ages 10 thru 12 Pre-Teen Camp Series 1: July 12-16, 3:30-6:00 PM Pre-Teen Camp Series 2: July 26-30, 3:00-5:30 PM Pre-Teen Camp Series 3: August 16-20, 3:00-5:30 PM Pre-Teen Camp Series 4: August 23-27, 12:00-2:30 PM Ages, 13 & up Advanced Teen Camp Series 1: June 28-July 2, 3-5:30 PM Advanced Teen Camp Series 2: July 19-23, 3:00-5:30 PM Advanced Teen Camp Series 3: August 2-6, 3:00-5:30 PM Advanced Teen Camp Series 4: August 16-20, 12:00-2:30 PM
Summer Pre-Teen Cake Decorating with Suzanne Lowery Monday July 26 & Wednesday July 28 11 AM -2 PM Full Participation $139.00 per person including starter set of tools (Students 10-12 years old.) THE BASICS OF CAKE DECORATING: In these two sessions, learn to create a professionally decorated special occasion cake. Introduction to tools, frostings, handling of the pastry bag, and basic borders. Coloring of frosting, piping of rosebuds, sweet peas, leaves and roses on the nail. Demonstration of filling, frosting, and bordering a cake and practice writing inscriptions. Students will complete an iced and decorated cake of their own design. *Students will completely decorate a pre-baked cake in class 2.*
Summer Teen Cake Decorating with Suzanne Lowery Tuesday July 27 & Thursday July 29, 11 AM -2 PM Full Participation $139.00 per person including starter set of tools (Students 13 and up.) THE BASICS OF CAKE DECORATING: In these two sessions, learn to create a professionally decorated special occasion cake. Introduction to tools, frostings, handling of the pastry bag, and basic borders. Coloring of frosting, piping of rosebuds, sweet peas, leaves and roses on the nail. Demonstration of filling, frosting, and bordering a cake and practice writing inscriptions. Students will complete an iced and decorated cake of their own design. *Students will completely decorate a pre-baked cake in class 2.*
Knife Skills I Workshop with Steven Capodicasa Full Participation $65.00 per person High School Students may enroll with a Parent Saturday, May 8, 10:00 AM-1:00 PM Saturday, September 11, 10:00 AM-1:00 PM Full Participation/ Limited Seating/ Book Early! This is a sell out class! This full hands-on techniques class is one you can’t miss. Even the best of cooks can benefit from a class where you learn the proper way to use your knives. Selecting the proper knife is essential in staying safe and getting the job done effectively. Chef Steven, will teach you the basics while helping to reduce your prep time. Learn all the basics of cutting, slicing, shredding, and mincing. Also learn the proper way to keep your knives well maintained and sharp. Not sure about your old knives. Bring them in for evaluation and sharpening. We Sharpen Knives Professionally!
The Classic Thyme Culinary Basics Series I With Catherine Titus Felix, CCP, and Mike Christiansen A Complete and Comprehensive 5-Session Basic Techniques Series 2 Sessions Offered
5 Thursdays, May 20, 27, June 3, 10 & 17, 6:30-10:00 PM 5 Thursdays, Sept. 23, 30, Oct. 7, 14 & 21, 6:30-10:00 PM
Extremely Limited Class Size, Register Early! Full Participation $399.00 per person
Class I Knife Skills An Introduction to Roasting, An Introduction to Stocks, Making Biscuits, Minestrone Soup, Roast Chicken, Garlic Roast Beef, Roasted Vegetables, Buttermilk Biscuits, Citrus Salad
Class II An Introduction to Broiling and Marinades Basic Rice, Couscous & Polenta Cookery, Blanching & Refreshing Vegetables An Introduction to Chocolate, Broiled Salmon Skewers, Broiled Chicken, Basic Broiled Steak, Couscous Pilaf, Asian Style Rice, Baked Polenta, Broccoli with Shallot Vinaigrette, Chocolate Mousse
Class III Moist Heat Methods: Stewing, Braising, & Poelage Potato Cookery, Basic Pastry, Pork Poelage with Tomatoes and Sauerkraut, Beef “Carbonnade” Corned Beef Braised in Red Zinfande, Mashed Potatoes, Pommes Parisienne, Pommes Savoyarde, Classic French Apple Tart
Class IV An Introduction to Sauces: Béchamel & Velouté An Intro. to Egg Cookery, Introduction to Sautéing and Frying, Moist Heat Methods Continued: Poaching Mushrooms “En Cocotte” Omelettes, Scrambled and Poached Eggs, Sole Meuniere, Curried Chicken Salad with Homemade Mayonnaise, Sautéed Chicken with Lemon Sauce, Grand Marnier Bread Pudding
Class V Sautéing and Frying Continued More Egg Cookery, Poached Sole “Andalouse” Beef Stroganoff, Garlicky & Lemon Sautéed Green Beans, Classic French Fries, Chocolate Soufflé, Crème Anglaise
COOKING 101 – The Fundamentals, 3 Separate Workshops Anything is easy if you know how to do it, and cooking is no exception. Our 101 Classes get down to the absolute basics including: Understanding Heat, Knife Skills, How to Read a Recipe, Plan a Menu, How to Select and Prepare Vegetables, Measuring Basics etc. Chefs Catherine Felix, CCP, and Michael Christiansen will lead you through these topics and more in a group of classes that could just make your home kitchen more convenient than take-out.
Grilling 101 with Catherine Titus Felix, CCP & Michael Christiansen Thursday, July 1, 6:30–10:00 PM, $79.00 per person, Full Participation (Enrollment Limited to 16) High School Students may enroll with a Parent Learn the basics of great grilling! Whether you are a total beginner, or more experienced, this class will offer detailed directions and great recipes, sure to make you summer more fun. Chefs Catherine Felix and Michael Christiansen guide you through: Basic Marinades, Chicken Skewers with Peanut Sauce, Perfect London Broil, Grilled Cilantro-Lime Marinated Tuna with Fresh Tomato Salsa, Butterflied Leg of Lamb with Rosemary Cabernet Sauce, Whole Grilled Chicken with Grilled Apricot Salsa, Grilled Potato Salad, Grilled Vegetables, Grilled Tropical Fruits with Chocolate Plunge.
Seafood 101 with Catherine Titus Felix, CCP & Michael Christiansen Thursday, July 15, 6:30–10:00 PM, $79.00 per person, Full Participation (Enrollment Limited to 16) High School Students may enroll with a Parent You can cook terrific seafood dishes at home – thanks to advice from chefs Catherine Felix, and Michael Christiansen. Catherine and Mike will explain the differences in types of fish, preferred cooking methods, and you will prepare delicious recipes that are sure to become family favorites, including: Salmon Teriyaki, Flounder Filled with Crabmeat Soufflé, Broiled Bacon-Wrapped Scallops with Horseradish Sauce, Shrimp and Crab Cakes, Swordfish Baked in Parchment with Julienne Vegetables, Roasted Seasonal Vegetables, Lemon Amaretto Shortbread Cookies with Chocolate Covered Strawberries
Soup & Bread 101 Workshop with Catherine Titus Felix, CCP & Michael Christiansen Thursday, November 11, 6:30–10:00 PM, $79.00 per person, Full Participation (Enrollment Limited to 16) High School Students may enroll with a Parent Nothing beats the warm aroma and flavor of a slow-simmered soup and fresh baked bread greeting you on a blustery winter day. Chefs Catherine Felix and Michael Christiansen have assembled a selection of their favorite breads and soups to share with 16 students in this full-participation class. The recipes include: Soups: Breads: New England Clam Chowder Whole wheat Honey Grain Boule French Onion w/ Gruyere crouton Foccacia and variations Seafood Bisque and variations Riana’s Naan and Variations Cream of Wild Mushroom Classic Muffins and Variations Chili and Variations, Home made Corn Tortillas Herb Butter
Discover Newark’s Ironbound A Culinary Walking Tour With Daniel C. Rosati Saturday, May 22, 10:00 am to Approx. 3:00 pm Meet at Newark’s Penn Station Information Desk at 10:00 A.M. – Supply your own transportation (Tour includes tasting & lunch) $75.00 per person Dress Code: Casual with Walking Shoes, Rain or Shine. Join Daniel Rosati on a culinary and cultural tour of one of New Jersey’s most talked about neighborhoods, the historic Ironbound section of Newark. Tour highlights include visits to an authentic Portuguese bakery (famous for its breads)…Tour a butcher shop (see how Chorizo sausage and Presunto style hams are made)…Fresh poultry, fish and produce markets… Imported giftware and kitchenware shops…Coffee shops…Wine merchants…Get the insiders guide to the many restaurants that have made this city within a city famous. Tour concludes with lunch at one of the many popular Portuguese restaurants in the neighborhood. Lunch is included with the tour.
Wines and Food Classes
Food and Wine of Italy with Daniel C. Rosati Friday, June 4, 7:00-10:00 PM, Full Participation $75.00 per person Tuscan Panzanella Crostini Sicilian Style Pasta with Zucchini Sauce Homemade Sausage with Grilled Peppers & Potatoes Neapolitan Green Bean & Tomato Salad with Fresh Mozzarella Limoncello Zabaglione
Late Summer Food and Wine with Daniel C. Rosati Saturday, August 21, 7:00-10:00 PM, Demonstration $75.00 per person Fried Sage Leaves Heirloom Tomato Salad with Crispy Pancetta Dressing Grilled Halibut with Roasted Corn Succotash Ricotta Mousse with Fresh Berries
American Craft Beer Tasting Classes
American Craft Beer & Barbeque with Lon Lauterio & David P. Martone, CCP Wednesday, May 19, 7:00-10:00 PM, Demonstration $75.00 per person Broiled Stuffed Long Hot Italian Peppers over Greens with Citrus Cumin Dressing Pork Tenderloin Seduced by Roasted Garlic Pine Nut Chipotle Stuffing and a Warm Applejack Bath Spicy Eggplant Puree on Toast Rounds Nana’s Potato Salad Mudslide Brownies with Kahlua Glaze
American Craft Beer and Cheese with Lon Lauterio & Antonia Lissmann Wednesday, July 21, 7:00-10:00 PM, Demonstration $75.00 per person American Craft Beers have many styles, which have their own flavor profiles and personalities. They are very food-friendly when properly paired. We’ll be sampling an exciting selection of beers paired with wonderful cheeses. Come and explore the world of American Craft Beer and cheese and enjoy an evening with Antonia and Lon.
Oktoberfest Beer Dinner with Lon Lauterio & David P. Martone, CCP Saturday, October 2, 7:00-10:00 PM, Demonstration $75.00 per person Biersuppe (Beer Soup) David’s 7 day Marinated Sauerbraten Karotten im Bier (Carrots in Beer) Kartoffelpuffer (Potato Pancakes) Rotkohl (Red Cabbage) German Chocolate Cake
Cheese Classes
Hail to the Cheese Unlocking the Mystery of Cheese with Antonia Lissmann Wednesday, September 29, 7:00-9:00 PM Tasting and Lecture Class $45.00 per person Toni will teach you everything you need to know to begin exploring the world of cheese. How to choose cheeses you will enjoy. To pair or not to pair – what works well with cheese. Double crème, triple crème, runny, bloomy, ripened, un-ripened, aged, washed rind, blue veined, goat, cow, sheep; these are just a few terms you need to know to understand cheese. Learn cheese etiquette, how to shop for cheese and when and where to serve it. Join us for an evening where you taste a variety of cheeses and learn cheese fundamentals. We will continually run the class with different cheeses giving you an opportunity to attend them all constantly tasting new cheeses and expanding your knowledge. At least 8 cheeses will be tasted and discussed.
Regular Cooking Classes
Do Ahead Mother’s Day Buffet with Kathleen Sanderson Sunday, May 2, 3:00-6:00 P.M. Demonstration $65.00 per person High School Students may enroll with a Parent Plan the menu ahead, do the prep and enjoy your party! Grilled Citrus Glazed Chicken, Layered Green Salad w/ Avocado, Tomatoes, Eggs, Feta, Bacon & Greens, Herbed Orzo and Roasted Peppers Salad, Lemon Ginger Muffins Fresh Fruit Kabobs w/ Ginger Yogurt, Triple Chocolate Brownies Double Dipped Chocolate Berries
Cupcakes! Cupcakes! Cupcakes! with Rick Rodgers Tuesday, May 4, 7:00-10:00 P.M. Participation Limited Enrollment $69.00 per person High School Students may enroll with a Parent Charming and utterly delicious, cupcakes have made a big-time comeback. They are perfect for parties (kid’s birthdays and otherwise), and can be made in a huge range of flavors. Lemon Meringue Cupcakes (yellow butter cake with lemon curd and meringue) Blackout Cupcakes (dark chocolate with chocolate crumb and ganache topping) Classic Yellow Cupcakes with Big Butter Cream Flowers Red Velvet with Cream Cheese Swirl The Easiest and Best Butter Cream Frosting
Couples Romantic Dinner with Steven Capodicasa Friday, May 7, 7:00-10:00 PM Full Participation $70.00 per person Homemade artichoke raviolis served with spring mushrooms Baby field greens served with goat cheese croutons and lemon vinaigrette Potato crusted Lamb Loins with Roasted baby carrots and Rosemary sauce Roasted onion Cous Cous Homemade Buttermilk & herb cloverleaf buns Berry crisp served with fresh saffron whipped cream
Chicken From Around the World with Suzanne Lowery Monday, May 10, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Chicken Fajitas, Chicken Curry, Chicken Cacciatore, Grilled Chicken with Olives, Artichokes, Herbs and Feta, Pineapple Chicken Stir-Fry, Chicken Piccata
Pizza on the Grill with Daniel C. Rosati Wednesday, May 12, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Best Ever Pizza Crust, Pizza Margarita, Pizza with Caramelized Shallots & Prosciutto, Pizza with Wild Mushrooms & Fontina, White Pizza with Roasted Garlic & Clams Key Lime Dessert Pizza
Summertime Surf & Turf with Steven Capodicasa Friday, May 14, 7:00-10:00 PM Full Participation $70.00 per person Lobster and Shrimp Cannolis served with Roasted tomato Italian herb sauce Baby field greens served with citrus yogurt dressing and roasted parmesan fennel Grilled Thick cut Porterhouse steak with bacon wrapped jumbo shrimp Potato and chorizo croquettes, Homemade Cheese and herb biscuits, Filo wrapped homemade chocolate kisses served with citrus vanilla sauce
Cheap Eats with Arlene Ward Wednesday, May 18, 7:00-10:00 PM, Full Participation Limited Enrollment $65.00 per person High School Students may enroll with a Parent Just because it doesn’t carry a high price tag, don’t underestimate me. Wonderful, inexpensive ingredients are all you need. A little imagination will go a long way and you will be able to create family or company dinners by just opening the fridge and checking the pantry. This all American menu is perfect for casual summer entertaining when there are lots of water logged kids, lots of company and lots of good cheap food. My Most Unlikely Chicken Wings, Wheat Berry and Dried Cherry Salad, Grilled Honey Mustard Smoked Pork Chops, All American Macaroni and Cheese, Sea Burgers on Homemade Burger Buns, Claremont Diner Salad, and Peach Cobbler with Cinnamon Cream
Supremely Simple Seafood Supper with James Standridge Friday, May 21, 7:00-10:00 PM Full Participation $69.00 per person Pan fried oyster topped green salad with creamy garlic and peppercorn dressing Pan seared jumbo scallop with fresh leek and shallot confetti over horseradish mashed potatoes Super simple sautéed sole ala orange topped with seared shrimp Lisa’s almond, walnut, chocolate and caramel
Italian Boot Camp with Diana Albanese Great Ways with Vegetables - 5 a Day…The Italian Way Sunday, May 23, 12:00-4:00 P.M. Full Participation $75.00 per person High School Students may enroll with a Parent Welcome to Italian Boot Camp with Diana Albanese of La Cucina D’ana. Italians have a special way with vegetables and with the greenmarkets and farmers stands opening this time of year we can follow their lead. Shop seasonally as the Italians do and you are guaranteed to have greater success and greater flavor with everything you cook. Grilled Mozzarella and Sun Dried Tomato Skewers Roasted Red Pepper and Walnut Bruschetta Homemade Spinach Fettuccini with Shiitake Mushrooms, Tomatoes & Basil Sauce Stuffed Red Peppers with Zucchini Deep Dish Pizza “Palermo Style” Crespelle with Artichokes, Tomatoes and Spinach, Risotto Primavera Mushroom, Arugula and Parmesan Salad, Cappuccino Mousse
Indoor and Outdoor Grill with Michael Christiansen Monday, May 24, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Join Chef Michael Christiansen in an evening of grilling both indoors and out doors using some good old cast iron pans. This course will open your eyes to all types of grilling for both sunny and rainy days. Grilled Skirt Steak with Chimmi-Churri sauce Blackened Salmon with Grapefruit Buerre Blanc Beer Can Chicken with Onion Jam Herbed Vegetables with Lemon vinaigrette Grilled Potatoes with Vermont Cheddar and Chives Grilled Bread Pudding with Bourbon sauce
Paella on the Grill with Rick Rodgers Tuesday, May 25, 7:00-10:00 P.M. Participation Limited Enrollment $69.00 per person Come and join Rick for this great grilling experience to learn new techniques with a grilling master. Piquillo Peppers Stuffed with Herbed Goat Cheese Spanish Flatbread (Coca) with Chopped Gazpacho Salad Grilled Paella with Seafood and Chorizo Almond-Flour Cake with Rosemary-Honey Ice Cream (Torta de Santiago) Raspberry-Orange Sangria
Tuscan Steak Night with Steven Capodicasa Saturday, May 29, 7:00-10:00 PM Full Participation $70.00 per person Prosciutto wrapped lobster tails served with roasted garlic crème fraiche Classic Caesar salad with homemade garlic and cheese croutons Tuscan Porterhouse steak with lemon butter Toasted barley risotto with roasted tomatoes Sautéed Green beans almandine Chocolate craters served with Grand Marnier and mango salsa
Summer in Provence with Arlene Ward Tuesday, June 1, 7:00-10:00 PM, Full Participation Limited Enrollment $65.00 per person High School Students may enroll with a Parent Open the door to a French bistro and you are at once embraced by an atmosphere of clamorous activity. Through the swinging doors come deftly prepared dishes that often include ingredients evocative of the region in which they are served. It’s easy to recreate a bistro environment in your own home by putting together my recipes for remembering wonderful summers of traveling in Provence. Bistro Style Stuffed Mussels, Hanger Steak Au Poivre, Sautéed Herbs of Provence Mushrooms, Potato and Goat Cheese Galette, Roasted Red Peppers with French Feta, Mixed Greens with Fennel and Nicoise Olives, Fresh Cherry Clafouti with Crème Fraiche and Almonds.
Meat Lovers Ball with James Standridge Saturday, June 5, 7:00-10:00 PM Full Participation $75.00 per person Southwest-rubbed Skirt Steak served Fajita-style over Romaine Lettuce Salad with Pasilla Chile Caesar Dressing Classic Caesar Salad Sea Salt & Crushed Thyme Seasoned & Seared Thick-cut Pork Rib Chop Rosemary & Fresh Mint Pesto-stuffed Leg of Lamb served with Quadruple Onion Risotto, Roasted Shallots, Grilled Leeks, Caramelized Sweet Onions & Roasted Garlic Quadruple Onion Risotto, Roasted Shallots, Grilled Leeks, Caramelized Sweet Onions & Roasted Garlic Lisa's Lemon Jell-O Cake with Raspberry Quick Icing
Berry Delicious Desserts with Suzanne Lowery Tuesday, June 8, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Blueberry Bread Pudding with Creme Anglaise, Mixed Berry and Mascarpone Cream Jelly Roll, Strawberry Ice Cream Baked Alaska, Blackberry-Peach Cobbler, Blueberry Turnovers, Chocolate Budini with Raspberry Sauce
Barbecue! with Diana Albanese Wednesday, June 9, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Summer is just right around the corner, so what better way to start the summer than with these sure fire barbecue recipes. It’s like having a BBQ pit in your backyard. Grilled BBQ Shrimp with Creamy Blue Cheese Slaw, Dry Rubbed BBQ Spareribs, Wilted Grilled Caesar Salad, Classic Barbecue Baked Beans, Kansas City Barbecue Chicken with my favorite Potato Salad, Blueberry Crisp with Vanilla Ice Cream
Roman Holiday with Steven Capodicasa Friday, June 11, 7:00-10:00 PM Full Participation $70.00 per person Lobster Cannoli with roasted garlic cheese sauce Baby greens served with roasted onion and garlic vinaigrette Homemade Cheese raviolis with Lobster & Shrimp spicy tomato sauce Broccoli rabe with caramelized garlic chips Roasted Parmesan baked fennel, Mini citrus cheese cakes with fresh strawberry topping
Great Main-Course Salads from the Grill with Rick Rodgers Saturday, June 12, 11:00 AM-2:00 PM Full Participation Limited Enrollment $69.00 per person High School Students may enroll with a Parent Vietnamese Steak Salad with Nappa Slaw Buffalo Chicken Breast Salad with Blue Cheese Dressing Bourbon-Glazed Shrimp on Cold Peanut Noodles Grilled Summer Vegetables with Moroccan Vinaigrette ...and a dessert...Butterscotch Sundaes with Peanut Brittle
The Art of French Preserves with Arlene Ward Sunday, June 13, 12:00-4:00 PM, Full Participation Limited Enrollment $69.00 per person High School Students may enroll with a Parent Learn how to make preserves “in the French Manner.” A method taught to me while traveling in France has become my only method for retaining the intense flavor and color of fine preserves that you will pay $10.00 for in fine stores. While the season is still full of wonderful fruits to choose from, select the best and ready them for your special gifts. I’ll prepare something good for you to taste them on. For a special treat you may select one preserve, made in class, to take home. French Preserves of: Apricot and Ginger, Strawberry and Fig, Lemon and Blueberry, Mango Tango, and Peach & Vanilla Bean
Grills and Go-Withs for Warm Weather Cooking with Kathleen Sanderson Tuesday, June 15, 7:00-10:00 P.M. Participation $65.00 per person High School Students may enroll with a Parent Grilled Dry Rubbed Beef w/ Maytag Blue Coleslaw Grilled Marinated Lamb with a Rosemary, Barley & Orange Salad Grilled Raspberry Chicken w/ a Fruited Nut and Wild Rice Salad Grilled Egg Plant & Mozzarella with a Roasted Red Pepper Dressing Lemon Raspberry Roulade or Lemon Pudding Cakes
Couples Steakhouse with Daniel C. Rosati Friday, June 18, 7:00-10:00 P.M. Full Participation $75.00 per person High School Students may enroll with a Parent Seafood Salad in Avocado Boats Tuscan Steak with Garlic & Rosemary Classic Belgian Twice Cooked Fries Grilled Caesar Salad Strawberry Rhubarb Tart
Ribs! Ribs! Ribs! with Rick Rodgers Saturday, June 19, 11:00 AM-2:00 PM Participation Limited Enrollment $69.00 per person High School Students may enroll with a Parent Classic “Dry” Rubbed and Smoked Baby-back Ribs Spareribs with Asian BBQ Sauce Beef Ribs with All-American BBQ Sauce Three-Bean Salad with Honey Vinaigrette Caesar Slaw S’mores Brownies
“Street Food” with Michael Christiansen Thursday, June 24, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Join Chef Michael Christiansen in re-creating some of his innovative Street Foods. Michael operates a food truck in NJ called “Hot Box”. His truck sells a variation of “Street Foods” with a modern twist. Try some his recipes at this class. Pulled Pork Tacos with Smokey Habanero Sauce Flat Bread Stuffed with Braised Beans in a Sweet and Spicy Cumin Sauce Rolled Crepes with Roasted Chicken, Crunchy Cabbage and Pickled Mango Chutney Chicago Style Slider Dogs Savory “Cream Puffs” Curried Lamb Rotti with Cucumber Mint Salsa
Delicious Beef Tenderloin Dinner with Steven Capodicasa Friday, June 25, 7:00-10:00 PM Full Participation $70.00 per person Five layer Ahi Tuna Tower Field greens with calamata olive vinaigrette Prosciutto wrapped beef tenderloin with caramelized shallots Toasted corn and cheesy biscuits Sautéed broccoli with cheesy and crunchy topping Raspberry Crème Brule
Summer Seafood with Daniel C. Rosati Wednesday, July 7, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Beer Steamed Mussels with Herbs Citrus Marinated Salmon Crudo White Gazpacho Martini with Grilled Shrimp Grilled Clams with Romesco Sauce Maryland Style Crab Cake Sliders
Flavorful French Bistro with James Standridge Friday, July 9, 7:00-10:00 PM Full Participation $69.00 per person Cream of potato soup with toasted pine nuts and roasted baguette croutons Roasted yellow beet salad with creamed garlic, sweet roasted onions, crumbled Roquefort cheese tossed with Sauterne wine vinaigrette and baguette chips smeared with creamy roasted garlic spread Creamed Garlic Dressing Classic Steak au Poivre ( Sirloin strip) Steak Wedges Vanilla bean and raspberry crème brûlée
Here’s the Beef Grill-Out with Rick Rodgers Saturday, July 10, 11:00 AM-2:00 PM Participation Limited Enrollment $69.00 per person High School Students may enroll with a Parent Grilled Asparagus with Green Goddess Dip Spice-Rubbed Tri-Tip, Mesquite-Smoked Beef Ribs with Chipotle BBQ Sauce Loaded Potato Salad with Bacon
Summer Seafood with Steven Capodicasa Saturday, July 10, 7:00-10:00 PM Full Participation $70.00 per person Mediterranean crayfish and crab spring rolls with savory dipping sauce Chilled lobster summer pasta salad with lemon and basil vinaigrette Oven roasted whole salmon with ginger & orange glaze with roasted beets Jumbo shrimp stuffed with toasted orzo, roasted tomatoes & ricotta salata Mussels & baby clams with seared chorizo & spicy broth Prosciutto & sage wrapped tuna steaks with lemon caper sauce
Classic Beach Party with Steven Capodicasa Friday, July 16, 7:00-10:00 PM Full Participation $70.00 per person Scallop Ceviche with fresh garlicky guacamole with baked corn chips Caesar salad with homemade croutons Coca cola marinated BBQ baby back ribs Fresh potato salad with lemon dressing Fresh red and white cole slaw Large chunk chocolate chip ice cream sandwich
Couples Seafood Challenge with Arlene Ward Saturday, July 17, 7:00-10:00 PM, Full Participation Limited Enrollment $69.00 per person While more people order fish in a restaurant, they are still unwilling to risk preparing it at home. Once you make the decision to try something new, the world of fish and its infinite preparations can quickly become more exciting than that of meat. This selection is easy to find in any fish market and put together with simple, but interesting flavors. Almond Crusted Fillet of Sole with Apples and White Wine, Three Catches In Sweet Basil Broth, Stuffed Jumbo Shrimp, Tilapia with Roasted Ratatouille, and Homemade Cavetelli with Shrimp, Sun-dried Tomatoes and Mushrooms
Chinese Comfort Food with Michael Christiansen Thursday, July 22, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Join Chef Michael Christiansen in an evening of cooking Chinese comfort foods. This menu will include all of the classic Chinese favorites we have come to love. Michael Christiansen will give you all the tricks and recipes to successful Chinese cooking. This will be a full participation class. Wonton Soup, Egg Roll, Fried Rice, Chicken Stir Fry, Mongolian Beef, General Tso’s Chicken, Sweet and Sour Chicken, Garlic Shrimp
Couples Tuscan Grilling Party with Diana Albanese Friday, July 23, 7:00-10:00 P.M. Full Participation $69.00 per person There is something about Tuscany that awakens your appetite. Join Diana Albanese of La Cucina D'ana for this hands on couple's class. This inspired menu has many do-ahead features using summer's produce. Tomato & Grilled Eggplant Stacks with Marinated Feta Cheese Fettuccine with Caramelized Corn & Pancetta Sauce Tuscan Grilled Beef Brochettes with New Potatoes Grilled Portobello Mushrooms with Tomato Glaze and Fontina Cheese Arugula & Artichoke Salad with Charred Tomato Vinaigrette Herb Roasted Plums with Syrup over Vanilla Ice Cream
Asian Surf & Turf with Daniel C. Rosati Saturday, July 24, 7:00-10:00 P.M. Full Participation $69.00 per person High School Students may enroll with a Parent Summer Rolls with Peanut Sauce Thai Fried Noodles with Shrimp Korean Grilled Ribeye - Bulgogi Style Asian Slaw Grilled Peaches with Star Anise Glaze
Do Ahead Buffet “Southern Style” with Kathleen Sanderson Tuesday, July 27, 7:00-10:00 P.M. Participation $65.00 per person High School Students may enroll with a Parent Dry Rubbed BBQ Pork Shoulder (Pulled Pork) Southern Fried Chicken Black-Eyed Pea, Corn & Tomato Salad Corn Bread and biscuits w/ honey butter Salad w/ Honey Mustard Vinaigrette, Spicy pecans & Blue cheese Peach Cobbler w/ Bourbon Vanilla Sauce Sweet Tea/Lemonade
Sushi Workshop - The Feeding Frenzy is Back Again! with David P. Martone, CCP Limited Enrollment $65.00 per person Full Participation Friday July 30, 7:00-10:00 PM High School Students may enroll with a Parent Come and kick back and enjoy a night out. Here is an opportunity to learn the fundamentals of sushi. David will teach you the basic techniques of making great sushi rolls. More and more restaurants are featuring Sushi due to customer interest. Learn to create your own masterpiece! David will cover all the essentials. Miso Soup, Japanese Ginger Salad Dressing, Miso Dressing, Gyoza with Ponzu Sauce, California Rolls, Tuna and Spicy Tuna Rolls, and a wide assortment of ingredients to create new and exciting rolls: regular and inside-out rolls. Many ingredients to create vegetable and non-fish rolls. David always has new ideas for interesting rolls!!!
Prime Rib Dinner with Steven Capodicasa Saturday, July 31, 7:00-10:00 PM Full Participation $70.00 per person Grilled jumbo shrimp and Lump Crabmeat served with roasted tomato dipping sauce Baby greens with roasted red pepper vinaigrette Prime Rib roast with Grilled caramelized root vegetables Roasted rosemary baby redskin potatoes Cheese and herb soufflés Stuffed Espresso and macadamian nut brownies Summer Desserts with Rick Rodgers Wednesday, August 4, 7:00-10:00 P.M. Participation Limited Enrollment $65.00 per person High School Students may enroll with a Parent Sour Cherry Deep-Dish Pie Nectarine Clafoutis (an easy, French custardy cake) Blueberry Buckle (from the grill!) Peaches and Cream Bread Pudding Mixed Summer Berry "Slump" with Homemade Vanilla Ice Cream
Couples Italian Dinner with Steven Capodicasa Friday, August 6, 7:00-10:00 PM Full Participation $70.00 per person Fresh Mozzarella, Basil and tomato accordions Homemade Black pepper fettuccine with Pancetta cream sauce Breaded Veal Cutlets with Lobster and Artichoke Hearts Served with Roasted Tomato Grappa Sauce Broccoli Rabe with Caramelized Garlic and Parmesan Cheese Crisp Caesar Salad with Shaved Parmesan Cheese and Roasted Garlic Dressing Baked fennel with Parmesan cheese Homemade cannolis with sweet citrus berry cream filling
End of Summer Grilling Party with Steven Capodicasa Saturday, August 14, 7:00-10:00 PM Full Participation $70.00 per person Filo wrapped grilled shrimp and feta cheese Hearts of Romaine served with kitchen made Russian dressing Grilled Sicilian Rib Eye steak with Jumbo Grilled Shrimp Grilled redskin potatoes with Mediterranean onions Summer green beans in a spicy tomato sauce Fresh fruit tarts with homemade pastry cream
Cooking with Herbs and Spices with Michael Christiansen Thursday, August 19, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Join Chef Michael Christiansen in an evening of learning when, where, how to use herbs and Spices. In this class we will take the opportunity to cook some dishes using a variety of herbs and spices. This will be a full participation class. Coriander seared Scallops Grilled Lamb Chops with Mint Pesto Chicken Curry Herbed Quinoa Salad Cracked Mustard Pork Loin
Backyard Barbeque Fun with James Standridge Friday, August 20, 7:00-10:00 PM Full Participation $69.00 per person Dr. Pepper Can-roasted Free Range Chicken with Dr. Pepper Barbecue Sauce Grilled Sichuan Dry-rubbed Flank Steak Iceberg "Grexican" Salad Wasabi-Sesame Potato Salad with Baby Potatoes, Scallions & Candied Ginger Godiva White Chocolate Inside-Out Cake with Godiva White Chocolate Liquor Reduction
The Art of Home Canning with Arlene Ward Saturday, August 21, 9:30 AM-1:30 PM, Full Participation Limited Enrollment $65.00 per person High School Students may enroll with a Parent Home canning is a highly rewarding experience. Learn safe and simple methods for successful results. Let’s start early in the day so we can enjoy the afternoon before it gets too hot. I’ll prepare a light lunch for you to sample our days work. You may take one home for your special treat. Red Pepper Relish, Zucchini Pickles, Whole Plum Tomatoes in Basil, Home Style Peaches, and Pears In Port Wine
Couples Hot and Spicy Date Night with Diana Albanese Saturday, August 28, 7:00-10:00 P.M. Full Participation $69.00 per person This class is a taste explosion from around the world. Learn to use spices that deliver the one-two punch that awaken your palette and dishes. Join Diana Albanese of La Cucina D’ana for a night that’s promises to be hot and spicy all night long. Coconut Shrimp with Mango and Pepper Sauce Grilled Steak with Chimichurri Sauce Spicy Sicilian Chicken Grilled Potato Salad with Pancetta and Onions Hot and Spicy Grilled Vegetables with Chickpea Mayonnaise Roasted Peaches with Honey and Cardamom over Vanilla Ice Cream
Couples Shrimp, Steak, & Lobster Dinner with Steven Capodicasa Friday, September 10, 7:00-10:00 PM Full Participation $75.00 per person Grilled Jumbo Shrimp and Lobster cocktail served with roasted tomato & herb dipping sauce Classic Caesar salad served with parmesan cheese cracklings and homemade croutons Grilled Porter House steak and Lobster tails served with roasted garlic aioli Summer polenta with buffalo mozzarella and roasted smoky chorizo Homemade grilled corn on the cob rolled with chipotle mayo and coated with grated Romano cheese Espresso flavored raspberry stuffed brownies served with cinnamon whipped cream
Home Canning Workshop with Daniel C. Rosati Tuesday, September 14, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Classic Marinara Sauce Dill Marinated Carrots Strawberry Rhubarb Jam Blueberry Compote Eggplant Caponata “Hot” Pickles Summer Roasted Peppers
Cooking with Beer with Michael Christiansen Thursday, September 16, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Please join Chef Michael Christiansen in an evening of Cooking with Beer. We will use seasonal fall ingredients accented by beer to create a fabulous fall menu. Beer Cheese Dip Mixed Green Salad with Ale poached pears Candied pecans and crumbled goat cheese Lager braised Beef Stew Sierra Nevada Marinated Chicken Creamy braised Leeks Porter mashed sweet potatoes with chives Porter and espresso Rice pudding
Ribs and More-Love of Spice Required with James Standridge Friday, September 17, 7:00-10:00 PM Full Participation $69.00 per person Dry Rub Jim Beam Bourbon BBQ Sauce Kentucky Style Baby Back Ribs Jumbo Shrimp Skewer with Honey-Lime Glaze True Wings of Fire Classic Pasta Salad Down Home Potato Salad Classic Cole Slaw with Taste of Asia Grilled Pineapple Tiramisu
Seafood, Seafood, Seafood with Steven Capodicasa Saturday, September 18, 7:00-10:00 PM Full Participation $70.00 per person Filo pockets filled with Rock Shrimp, feta cheese and roasted tomato puree 5 Layer Ahi Tuna tower 6 spice Chilean Sea bass wrapped in parchment paper and served with Asian slaw Baked Lobster Mac and 4 Cheeses Black and white sesame crusted Sushi grade Tuna with wasabi cream sauce Grilled Shrimp Pizza with homemade parmesan pizza crust
Italian Boot Camp with Diana Albanese Sunday, September 19, 12:00-4:00 P.M. Full Participation $75.00 per person High School Students may enroll with a Parent Learn the fundamentals of Italian cooking in this four hour class with Diana Albanese of La Cucina D’ana. Essential techniques will be stressed along with the preparations of favorite Italian regional specialties. Ribolitta (Twice Cooked Tuscan Soup) Pizza alla Qualtro Stazioni Potato Frittata Linguine with Clams, Pancetta and Chiles Risotto with Arugula and Proscuitto Pork Spareribs with Red Wine Sautéed Chicken Breasts with Sage and Lemon Sauce Tomato & Mozzarella Salad with Pepperonata Ricotta Cheese Tart with Pine Nuts
Fresh From the Farmer’s Market with Suzanne Lowery Wednesday, September 22, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Arugula and Escarole with Olives, Raisins and Pignolis, Bruschetta-Fresh Mozzarella Pizza, Stuffed Portobello Burgers, Bow Ties with Fresh Basil Pesto, Spice-Grilled Corn on the Cob, Mixed Berry-Lemon Shortcakes
Couples Pizza and Pasta Dinner with Steven Capodicasa Friday, September 24, 7:00-10:00 PM Full Participation $70.00 per person Lobster cannolis with Sicilian dipping sauce Grilled summer seared chorizo pizza with fresh Mozzarella & Fontina cheeses Calzones filled with garlic shrimp and homemade ricotta cheese Stuffed deep dish pizza with Lobster Mac and 4 Cheeses Gnocchi alla Romano with Tomato basil Lobster Cream sauce Summer berries with Saffron Whipped Cream served with homemade Caramel sauce
Pie and Tart Workshop with Arlene Ward Sunday, September 26, 12:00-4:00 PM, Full Participation Limited Enrollment $69.00 per person High School Students may enroll with a Parent Why are so many of you frightened at the thought of making a piecrust? The most loved of American desserts should be the most rewarding experience in the kitchen. Learn the method that I have used for years with fabulous results. Why change a good thing when it works perfectly. Class size is limited, if you want to get a handle on this problem, let me help you solve it. Please bring a 9 inch pie plate and your rolling pin (if you have a favorite one.) Take home a piecrust ready for filling. Apple, Cranberry, and Rum Current Lattice Top Pie, Wild Blueberry Tart, Pumpkin Pie, My award winning Key Lime Tart, and Sour Cherry Pie
New Daytime Cooking Series All New Menus!!! Fresh, Fast & Flavorful with Daniel C. Rosati 3 Tuesdays, September 28, October 5 & 12, 10:00 A.M.-1:00 P.M. Full Participation Limited Enrollment $179.00 per person High School Students may enroll with a Parent Day 1 Tuscan Tomato Soup Cavatelli with quick Sausage Ragu Fish (2 Ways) Chicken Breast (2 Ways) Wilted Spinach with Garlic Artichoke Antipasto Salad Herb Mashed Potatoes Roasted Broccoli Lemon Mousse Cake Baked Stuffed Apples Day 2 Day 3 Buttermilk Biscuits with Cheddar & Chives Meat (2 Ways) Confetti Green Beans Butternut Squash Gratin Cherry Almond Bundt Cake
Meatball Madness with Rick Rodgers Tuesday, September 28, 7:00-10:00 P.M. Participation Limited Enrollment $69.00 per person High School Students may enroll with a Parent Low-key but always delicious, meatballs are back in fashion--it seems like every restaurant in New York has them on the menu. Learn how to make a variety of meatball classics from around the world. Chinese Soup with Shrimp Balls "Chafing Dish" Sweet and Sour Cocktail Meatballs Classic Grandma's Meatballs with Tomato Gravy Vietnamese Pork Meatball Sandwich with Quick Pickles Scandinavian Meatballs with Lingonberry Sauce
Every Night Italian with Diana Albanese Wednesday, September 29, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Enjoy these straightforward simple recipes that are quick to prepare. Most recipes have just 3 or 4 ingredients. Start making your life easier with these authentic dishes and easy to find ingredients. Easy Oven Baked Shrimp Risotto Chicken Breasts with Broccoli Rabe and Pancetta Meat Pie “Pizza” Style Pork Chops with Silky Fennel Fusille with Sausage, Tomatoes and Onions Strawberries and Orange Salad
Big City Couples Date Night with Diana Albanese Friday, October 1, 7:00-10:00 P.M. Full Participation $69.00 per person Want to go out with your sweetie but never seem to have the time? Get your schedules together and make time to go on a date night at Classic Thyme. You’ll be happy you did. Cosmopolitan Shrimp Shooters with Fruit Salsa Steak Au Poirve Mashed Potatoes with Bacon, Sour Cream and Chives Four Cheese Stuffed Portobello Mushrooms Green Bean & Roasted Tomato Salad with Pine nuts Do Ahead Bread Pudding Soufflés with Whiskey Sauce
Puff Pastry Workshop Sweet & Savory with Kathleen Sanderson Sunday, October 3, 12:00-4:00 P.M. Participation $69.00 per person High School Students may enroll with a Parent Using store bought puff pastry we will come prepare a variety of recipes and shapes featuring the versatility of this classic pastry. Wild Mushroom Jalousie Individual Beef En Croute Asparagus Galette Egg and Sausage Tarts Almond Pithier Palmiers Banana Caramel Pecan Tarts Cinnamon Sugar Puffs w/ Honey Drizzle
Time for Tapas with James Standridge Friday, October 8, 7:00-10:00 PM Full Participation $69.00 per person Champinones Rellenos (stuffed mushrooms) Alcachafas y Pimientos a la Gitana (artichoke salad) Sopa Aquacate (Avocado soup) Patatas a la Pobre (Spicy potato) Gambas Pil-Pil (Jumbo Spicy shrimp) Pinchitos Morunos (Grilled pork kabobs) Ensalada de Mejillones (Mussel salad)
Sushi Workshop - The Feeding Frenzy is Back Again! with David P. Martone, CCP Limited Enrollment $65.00 per person Full Participation Saturday October 16, 7:00-10:00 PM High School Students may enroll with a Parent Come and kick back and enjoy a night out. Here is an opportunity to learn the fundamentals of sushi. David will teach you the basic techniques of making great sushi rolls. More and more restaurants are featuring Sushi due to customer interest. Learn to create your own masterpiece! David will cover all the essentials. Miso Soup, Japanese Ginger Salad Dressing, Miso Dressing, Gyoza with Ponzu Sauce, California Rolls, Tuna and Spicy Tuna Rolls, and a wide assortment of ingredients to create new and exciting rolls: regular and inside-out rolls. Many ingredients to create vegetable and non-fish rolls. David always has new ideas for interesting rolls!!!