CHEF’S WINTER TABLE These classes concentrate on the presentation of delicious and elegant gourmet dishes with a focus on the art of fine cooking. Each class features a three-course menu with a flair for ‘artistic expression’ and plate presentation. CHEF’S JANUARY TABLE – Michigan Apple Chestnut Stuffed Pork Loin Saturday, January 16th 6 PM Recipes include: Oven Roasted Pork Loin Roulade with Michigan Apple Chestnut Stuffing; French Calvados Apple Brandy Sauce; Oak Wood Smoked Mashed Potatoes; Creamy Winter Butternut Squash Soup; Café Mocha Crème Brule with Caramelized Brown Sugar Crust. $75 per person CHEF’S FEBRUARY TABLE Wednesday, February 17th 6 PM Recipes include: Char Grilled Filet Mignon with Teriyaki Lo Mein Noodles, Shitakes, Baby Bok Choy and Ginger Soy Reduction Sauce; Asian Wild Mushroom and Rice Soup; Double Chocolate Khalua Ravioli Dessert Wontons. $75 per person CHEF’S MARCH TABLE Saturday, March 13th 6 PM Recipes include: Char Grilled Peppercorn Encrusted Beef Tenderloin with Caramelized Onion and Wild Mushroom Bread Pudding; Warm Winter Salad of Roasted Butternut Squash, Prosciutto and Shaved Pecorino Cheese with Balsamic Vinaigrette; Chocolate Mint Crème Brule with Caramelized Sugar Crust. $75 per person CHEF’S APRIL TABLE – GOURMET TUSCANY Friday, April 30th 6 PM Recipes include: Prosciutto Wrapped Pan Seared Halibut, Sweet Spring Pea and Ricotta Cheese Ravioli with Lemon Brown Butter Sauce; Char Grilled Artichoke Heart-Parmesan Brushetta; Italian Rum Raisin Ricotta Cheese Cake. $75 per person KNIFE SKILL TECHNIQUES KNIFE SKILLS TECHNIQUE WORKSHOP Basic knife skills are an important component of any culinarians repertoire - whether you plan to earn a living in the kitchen or simply cook for your family and friends. Learning to handle a knife correctly will be safer, speed up your prep time and result in uniformly cut food products that will cook more evenly. The mastery of classic knife skills and methodology will also vastly improve the look of your food, garnishes and plate presentations. Thursday, January 21st 6:00 PM – 9:00 PM Knife skills techniques include: ~ Learn to hold and cut correctly ~ Knife Safety ~ How to purchase a quality knife ~ Learn to hone and sharpen a knife ~ Learn the following knife cutting techniques… ~ Chiffonade ~ Julienne ~ Bruinoise ~ Batonnet ~ Dicing an onion ~ Lozenge ~ Bias ~ Rondelle ~ Fans ~ Paysanne ~ Create an apple swan ~ BONUS – Free Knife Skills CD $65 per person In addition, save an additional 10% on ALL your retail purchases over $150 including knives the day of class only! This is a great opportunity to update those worn out old knives or add a specialty knife or two to your collection. Remember…class size is limited! WINTER IN TUSCANY This winter join Le Chat Gourmet in the “cucina”…our culinary journey will take us from the local village trattoria to the Chianti wine region as this class brings to life the pleasures of classic Tuscan cuisine. TUSCAN FIRESIDE Friday, January 22nd 6 PM Recipes include: Italian Steak Braciola – steak stuffed and rolled with prosciutto, fire roasted sweet red peppers, garlic, fresh herbs and asiago cheese then slow cooked to tender perfection in a Chianti red wine tomato sauce; Oven Roasted Risotto Herb Stuffed Vine Ripened Tomatoes; Italian Winter Salad – celeriac, green apple, prosciutto and shaved parmigiano-reggiano; Italian Nutella Chocolate Hazelnut Mousse. $75 per person WINTER IN TUSCANY Friday, February 19th 6 PM Recipes include: Balsamic Glazed Pork Chops with Crispy Prosciutto, Fresh Herbs and Harvest Red Grapes; Creamy Parmesan Polenta; Grilled Radicchio Salad with Crispy Prosciutto, Goat Cheese and Balsamic Vinaigrette; Italian Winter Crepes with Honey Roasted Pears, Lemon Zest, Toasted Walnuts and Amaretto Mascarpone Crème $75 per person TUSCAN TRATTORIA Friday, March 19th 6 PM I ate this pork dish a few years ago at a local trattoria in Cortona, Italy – it still remains one of the most memorable meals I’ve eaten - incredible! Recipes include: Tuscan Pork Tenderloin Braised in Milk and Honey; Creamy Yukon Gold Mashed Potatoes; Artichoke Soufflé with Parmigiano-Reggiano Cream Sauce; Caffè Latte Mousse – Italian chocolate and coffee mousse served in espresso cups with a dollop of vanilla whipped cream and a chocolate-covered espresso coffee bean. $75 per person GOURMET TUSCANY Friday, April 30th 6 PM Recipes include: Prosciutto Wrapped Pan Seared Halibut, Sweet Spring Pea and Ricotta Cheese Ravioli with Lemon Brown Butter Sauce; Char Grilled Artichoke Heart-Parmesan Bruschetta; Italian Rum Raisin Ricotta Cheese Cake. $75 per person LATIN SIZZLE Heat things up, join us in the kitchen at Le Chat Gourmet exploring one of the hottest trends in cooking today – Latin cuisine filled with exciting flavor combinations and cooking techniques from Mexico, Spain Argentina and Cuba. KEY WEST FAJITAS Wednesday, January 20th 6 PM Recipes include: Sizzling Tequila-Lime Char Grilled Steak Fajitas; Sautéed Mixed Bell Peppers and Sweet Onion Strings; Roasted Garlic Guacamole; Homemade Hand Rolled Flour Tortillas; Fiesta Sour Cream; Key West Tequila- Key Lime Layer Cake – layers of moist vanilla cake, tequila-key lime filling and coconut buttercream frosting. $65 per person TASTE OF MEXICO Wednesday, February 10th 6 PM Recipes include: Tomatillo-Braised Pork Tenderloin served with Mexican Cornbread Stuffing Casserole; Mexican Black Bean Tortilla Soup; Mexican Vanilla-Lime Pudding Cake. $75 per person MEXICAN TAMALE FIESTA Thursday, March 11th 6 PM One food served at virtually every Mexican fiesta is the tamale, join us in the kitchen as we teach you how to handle masa harina, make a savory chicken chile filling, prepare corn husks and steam tamales. Recipes include: Homemade Chicken and Green Chiles Mexican Tamales with Roasted Tomatillo Lime Salsa; Mexican Masa Harina Gorditas & Winter Salsa; Zesty Tequila-Key Lime Mousse. $65 per person ARGENTINA STEAKHOUSE Friday, April 16th 6 PM Recipes include: Char Grilled Rib Eye Steak with Chimichurri Sauce; Oven Roasted Spanish Style Potatoes Bravas; Spanish Chickpea and Chorizo Soup; Dulce de Leche Caramel Swirl Ice Cream. $75 per person CUBA Wednesday, April 28th 6 PM Recipes include: Char Grilled Cuban Mojo Pork Tenderloin – pork tenderloin marinated in fresh lime, orange juice, garlic, onion and cilantro; Buttery Mashed Plantains; Cuban Black Bean Soup; Coconut Ice Cream with Warm Caramel- Rum Sauce. $75 per person Julie&Julia at LE CHAT GOURMET Back by demand due to our sell-out class in September! If you’ve seen the movie, then you know why everyone has beef bourguignon on their ‘learn to make’ list! Join Chef Vincent in the kitchen for this classic French cooking class highlighting LeCreuset cookware, plus an after class drawing to win a pair of LeCreuset Silicone Spatulas or one of 4 Julie&Julia Movie Posters! Save 15% on LeCreuset purchases and special orders over $100. Don’t miss this one-time event at Le Chat Gourmet for a fun-filled evening remembering Julia Child! Thursday, February 18th 6 PM Includes: 15% Off LeCreuset Purchases over $100 Recipes include: ~French Beef Bourguignon – classic slow braised beef, bacon, autumn root vegetables and Burgundy French red wine ~ Buttery Yukon Gold Mash Potatoes ~ Classic French Onion Soup – caramelized onions and beef broth topped with molten Swiss cheese ~ French Chocolate Soufflé with Chambord Raspberry Crème $75 per person Drawing to Win… 1 Julie&Julia Movie Poster 2 LeCreuset Silicone Spatulas "If you're afraid of butter, use cream." — Julia Child BRITISH GASTROPUBS England has not had the best reputation for its cuisine over the years – enter the gastropub, a fusion of traditional British and modern European food in a relaxed traditional pub environment - dare some even say, finer than French Bistros?! On my recent visit I had the best dining experience in my 24 years visiting the UK and savored some of the tastiest cuisine I have had anywhere in the world. So please join me at Le Chat Gourmet in recreating these dishes from my recent travels in England – Cheers! BRITISH GASTROPUB JANUARY Saturday, January 23rd 6 PM Recipes include: British Cider Braised Country Ribs with Rich Velvety Gravy and Stilton Blue Cheese Mashed Potatoes; Creamy Butternut Squash, Fresh Sage, Parmesan Reggiano and Chestnut Risotto; Decadent Self Saucing Caramel Pudding Cake. $75 per person BRITISH GASTROPUB FEBRUARY Friday, February 26th 6 PM Recipes include: Char Grilled Filet Mignon Steak; Crispy Smoked Cheddar Potato Pierogies with Caramelized Onion Sauce; English Ale and Onion Soup with Cheddar; English Sticky Toffee Pudding Cake – a moist caramel cake. $75 per person BRITISH GASTROPUB MARCH Wednesday, March 10th 6 PM Recipes include: British Chicken En Croute – a breast of chicken, organic baby spinach and wild mushrooms in a buttery pastry crust with lemon thyme crème sauce and served with organic brown rice; Warm Winter Pear and Blue Cheese Salad with Whole Grain Mustard-Honey Dressing; Creamy Lemon Scented Rice Pudding with Fresh Berries. $75 per person BRITISH GASTROPUB APRIL Saturday, April 24th 6 PM Recipes include: British Stilton Smothered Filet Mignon Steak – char gilled beef tenderloin steak smothered with bacon, caramelized onions and light blue cheese sauce; Wild Mushroom and Tarragon Risotto - creamy risotto made with mixed wild mushrooms and fresh tarragon; Creamy Butterscotch Pudding with Black Pepper Whipped Crème and Gingersnap Cookie. $75 per person WEEKEND WORKSHOP ~ FRENCH ARTISAN BREAD BAKING ~ ARTISAN BREADS OF FRANCE ~ Bread Baking