VEGETARIAN COOKING CLASSES January – April 2010 As vegetarian diets vary per individual, the below listed cooking classes reflect a broad spectrum of the term ‘vegetarian’. Please note - in many classes we can substitute the meat portion of the class with either salmon or chicken. In addition, most classes will also use eggs, milk, and butter. If there is a class of interest and you would like further clarifications as to the ingredients being used, please email or call us. When registering, you MUST specify vegetarian so that we can accommodate you properly.

JANUARY COOKING CLASSES

MARTINIQUE FRENCH CARIBBEAN Thursday, January 14th 6 PM Recipes include: Martinique Coconut Chicken Curry with Perfect Long Grain White Rice; Deep Fried Shrimp Fritters with Caribbean Tartar Sauce; Banana Daiquiri Ice Cream with Warm Caramel-Rum Sauce. $65 per person

KNIFE SKILLS TECHNIQUES

Thursday, January 21st 6:00 PM – 9:00 PM 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. 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 ~ Fans ~ Bias ~ Batonnet ~ Dicing an onion ~ Lozenge ~ Rondelle ~ Paysanne ~ Create an apple swan $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! FEBRUARY COOKING CLASSES

ITALIAN PASTA WORKSHOP

ITALIAN PASTA MAKING WORKSHOP followed directly by lunch! Learn the secrets of making, rolling and stuffing perfect ravioli pasta

Saturday, February 21st 10:00 AM – 3:30 PM

Recipes include:

~ Fresh Egg Pasta Dough

~ Hand-Rolled Tuscan Pici Pasta with Vine Ripened - Sauce

~ Winter Pumpkin Gnocchi Pasta with Brown Butter Sage Sauce

~ Wild Mushroom and Fresh Herb Ravioli Pasta with Light Gorgonzola Cheese Sauce

~ Fettuccini alla Carbonara – fresh fettuccini pasta tossed in a creamy parmesan cheese and black pepper bacon sauce – eliminate the bacon

$95 per person

Life is a combination of magic and pasta ~ Fellini

THE HISTORY OF – and – can make all cheese

Wednesday, February 24th 6 PM Pizza and Calzones all started in the sea port town of , in the 19th century, when a baker was asked to make a snack for Queen Margherita and thus the pizza was born! Recipes include: Handmade Pizza Dough; Homemade Pizza Sauce; Stone Slab Baked Classic Pizza Margarita; and Fresh with Marinara Dipping Sauce; Crisp Organic Romaine Lettuce Salad with Homemade Italian Dressing. $65 per person

ARTISAN FRENCH BREAD BAKING WORKSHOP

Saturday, February 27th 10 AM-3:00 PM This bread baking workshop will unveil the mystery and techniques to making classic artisanal French . Techniques taught – create crusty artisan breads with chewy centers, leavening, types of flour, water temperatures, dough temperatures, kneading by hand, kneading on a mixer, proofing, windowpane test, punching down, shaping, baking, cooling, baking on a stone slab, learning how to create a steam effect in your oven and much more. Lunch is included. Recipes include: Provence Fougasse Bread; Crusty Artisan French Baguettes; Pate Fermentee Sponge Starter; Classic Butter Croissants; Chocolate Pain Croissants. $95 per person

MARCH COOKING CLASSES

BRITISH GASTROPUB MARCH – can make with salmon Wednesday, March 10th 6 PM Recipes include: British Chicken Encroute – 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

MEXICAN TAMALE FIESTA – can make cheese tamales 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

ITALIAN MANICOTTI FLORENTINE – can eliminate the meat in salad

Wednesday, March 17th 6 PM Recipes Include: Italian Manicotti Florentine – golden oven baked savory Italian crepes filled with ricotta cheese, garlic spinach, asiago cheese and topped with a parmesan cheese and marinara sauce; Italian Antipasti Salad – organic romaine lettuce, prosciutto, pepperoni, provolone, vine ripened tomatoes and homemade Italian vinaigrette; Classic Italian Tiramisu – layers of moist café soaked ladyfinger cakes, vanilla mascarpone cream and sweetened cocoa. $65 per person

SUSHI

Thursday, March 18th 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

ITALIAN PASTA SAUCE WORKSHOP ~ followed directly by lunch - bowls of pasta, crusty garlic bread and Italian salad! The secret to good Italian sauces shall be revealed! Slow cooking and a little Chianti are just a couple of things that will help us create deep, complex pasta sauces. Once our sauces are simmering away, we’ll cook some perfect al dente pasta to accompany our saucy creations! Saturday, March 20th 10:00 AM – 3:00 PM Recipes include: ~ Carbonara Sauce ~ Genoese Pesto ~ Puttanesca Sauce ~ Alfredo Sauce ~ Toscano Ragu alla Bolognese ~ Vodka Tomato Cream Sauce ~ Crusty Garlic Bread ~ Italian Salad with Homemade Italian Vinaigrette (4 sauces are vegetarian). $95 per person

Life is a combination of magic and pasta ~ Fellini

APRIL COOKING CLASSES

NEW ORLEANS KITCHEN Wednesday, April 14th 6 PM Recipes include: Crispy Buttermilk Fried Chicken; Old Fashioned Baked Macaroni and Cheese; Country Biscuits with Honey Butter; Southern Sweet Potato Pie with a dollop of ‘Bourbon Street’ Whipped Cream. $65 per person

THAI TABLE Thursday, April 15th 6 PM The distinct flavors of Thai cooking come from indigenous spices and produce – coconut milk, lime, lemon grass, ginger, garlic, cilantro and chiles creating robust aromatic ‘balanced’ sweet, sour and salty flavors…join us in the kitchen as we explore the cuisine of Thailand! Recipes include: Classic Pad Thai - stir-fried rice noodles, shrimp, chicken, chiles, bean sprouts, green onions, cilantro, garlic, lime, rice vinegar, soy sauce and crushed roasted peanuts; Thai Spring Egg Rolls with Sweet and Sour Chile Dipping Sauce; Thai Coconut and Lemon Grass Ice Cream. $65 per person

PARIS BISTRO Thursday, April 22nd 6 PM Recipes include: French Bistro Chicken Breast Roulade – a chicken breast filled and rolled with boursin herb cheese and served with a dijonnaise wine sauce; Creamy Yukon Gold Mashed Potatoes; Baked Camembert Cheese Wheel with Fresh Herbs, Garlic and served with French Baguette Toasts; Spring Strawberry & Rhubarb Crisp with Walnut Streusel Crumble and Lemon Crème Anglaise Sauce. $75 per person

CHEF’S APRIL TABLE – GOURMET ITALIAN – can eliminate prosciutto 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