Chef's Autumn Table

CHEF’S AUTUMN 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 SEPTEMBER TABLE – Drunken Bourbon Braised Beef Short Ribs Friday, September 18th 6 PM Recipes include: Drunken Bourbon and Black Pepper Braised Beef Short Ribs; Creamy Buttermilk Mashed Potatoes; Roasted Autumn Butternut Squash Soup with Bourbon Cream Drizzle; Caramel Autumn Apple Bourbon Cake. $75 per person

CHEF’S OCTOBER TABLE – Michigan Apple Chestnut Stuffed Duck Breast Friday, October 16th 6 PM Recipes include: Roasted Pan Seared Duck Breast with Michigan Fall Apple Chestnut Stuffing; French Calvados Apple Brandy Sauce; Oak Wood Smoked Mashed Potatoes; Autumn Butternut Squash Soup; Café Mocha Crème Brule with Caramelized Brown Sugar Crust. $75 per person

CHEF’S NOVEMBER TABLE Saturday, November 7th 6 PM Recipes include: Oven Roasted Pork Loin Roulade with Fresh Thyme Artisan Bread Stuffing; Green Peppercorn Sauce; Creamy Yukon Gold Mashed Potatoes; Wild Mushroom Bisque with Fresh Tarragon Cream; Autumn Pumpkin Crème Brule with Caramelized Brown Sugar Crust. $75 per person

CHEF’S DECEMBER TABLE – Italian Chianti Wine Braised Rosemary Lamb Friday, December 4th 6 PM Recipes include: Slow Braised Lamb with Fresh Rosemary and Italian Chianti Red Wine Jus; Creamy Yukon Gold Mash Potatoes; Grilled Radicchio Salad with Pancetta, Goat Cheese and Balsamic Vinaigrette; Chocolate Hazelnut Frangelico Crème Brule with Caramelized Brown Sugar Crust. $75 per person

CANNING, FREEZING AND PICKLING WORKSHOP COOKING GREEN TECHNIQUES

PRESERVING THE HARVEST Here in the Midwest, our produce is amazing but fleeting; enjoy the flavors of summer all year long through canning, freezing and pickling. We'll introduce the equipment and hands-on techniques needed to create simple hot water bath canned goods and explain the details of home canning, freezing and pickling. Price includes all ingredients and jars for students to take home samples of each recipe made.

Saturday, September 19th 10 AM – 3 PM

Class includes: ~ Canning Jars with your take home samples ~ Canning Starter Set: canning funnel, canning tongs, jar lifter, bottle wrench and magnetic lid lifter

Recipes include: ~ Blackberry Freezer Jam, freezing ~ Dill Pickle Spears, pickling and canning ~ Fresh Tomato Sauce, canning (great for winter chili, pasta sauce, etc.!) ~ Red Pepper Jelly, canning (great with cheese and crackers)

$95 per person

"If we do not permit the earth to produce beauty and joy, it will in the end not produce food either.” ~ Joseph Wood Krutch, naturalist (1893-1970)

Julie&Julia at LE CHAT GOURMET

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, September 24th 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… 4 Julie&Julia Movie Posters 2 LeCreuset Silicone Spatulas

"If you're afraid of butter, use cream." — Julia Child

GOURMET AUTUMN Each class features a three-course menu based on the produce of autumns harvest with a flair for “artistic expression” and plate presentation.

GOURMET AUTUMN – Korea Saturday, September 12th 6 PM Recipes include: Korean Style Braised Beef with Shitake Mushrooms over Basmati Rice; Crab and Asian Vegetable Spring Roll with Spicy Peanut Dipping Sauce; Coconut Crème Brule with Caramelized Brown Sugar Crust. $75 per person

GOURMET AUTUMN – Bacon! Friday, October 9th 6 PM Recipes include: Hickory Smoked Bacon Wrapped Filet Mignon with Fresh Rosemary, Mushroom and Bacon Red Wine Sauce; Yukon Gold Mashed Potatoes with Sour Cream; Caramelized Onion and Potato Chowder with Thick- Cut Black Pepper Bacon; Dark Chocolate Covered Peanut Butter Truffles Topped with Maple Bacon! $75 per person

GOURMET AUTUMN – Maine Wednesday, November 4th 6 PM Recipes include: Oak Wood Smoked Pork Tenderloin with Roasted Cranberry Beet Sauce; Horseradish Mashed Potatoes; Mushroom, Fresh Herb and Wild Rice Soup with Toasted Walnut Oil Drizzle; Fresh Cranberry-Orange Pudding Cake. $75 per person

WUSTHOF KNIFE SKILLS TECHNIQUE WORKSHOP

Join Executive Chef Denene Vincent and Wusthof Knife Representative Ed Bartush as we explore the wonderful world of knives! 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 ingredients that cook more evenly.

Tuesday, November 3rd 6:00 - 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 ~ Discuss the variety of knives available on the market ~ Learn which knife to use for different cutting tasks ~ Learn how to use the correct knife for the cutting task ~ Learn the following knife cutting techniques… ~ Chiffonade ~ Slicing ~ Dicing ~ Correct rocking technique ~ Dicing an onion ~ Create an Apple Swan ~ Turkey carving demonstration just in time for thanksgiving! $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!

BRITISH GASTROPUBS

Let’s face it, England has not had the best reputation for its cuisine over the years – enter the gastropub. The fusion of traditional British and modern European food in a relaxed traditional pub environment - dare some even say, finer than French Bistros! No, it can’t be!! Well, truth be told on my recent trip I had the best dining experience in my 23 years of visiting the UK and yes, savored some of the tastiest cuisine I’ve 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 SEPTEMBER – English Fish and Chips Wednesday, September 16th 6 PM Recipes include: Golden British Beer Battered Atlantic Cod Filets; Homemade Tarter Sauce; English Style ‘chips’ - large and lovely french fries; Autumn Apple Blackberry Fruit Crumble with Streusel Crisp and Warm Vanilla Custard Sauce. $65 per person

BRITISH GASTROPUB OCTOBER Saturday, October 10th 6 PM Recipes include: Cotswold British Cider Braised Pork Tenderloin with Fresh Herb Dumplings; Creamy Yukon Gold Potatoes; Autumn Pumpkin Filled Ravioli with a Light Stilton and Sage Cream Sauce; Orange Earl Grey Sorbet – orange zest and earl grey tea. $75 per person

BRITISH GASTROPUB NOVEMBER Wednesday, November 18th 6 PM Recipes include: Char Grilled Filet Mignon with British Nut Brown English Ale Sauce; Golden Hand-Cut French Fries; Creamy Onion Soup with Fresh Sage; British Rum and Raisin Rice Pudding. $75 per person

OLDE ENGLISH CHRISTMAS FARE – Prime Rib and Yorkshire Puddings Friday, December 18th 6 PM For an elegant and traditional Christmas dinner, this holiday menu offers both delicious fare and dramatic presentation. To complete the setting, don’t forget the English Christmas Crackers for your holiday festivities! Recipes include: Roasted Herb Encrusted Prime Rib Roast; Roasted Thyme Scented Crispy Potatoes; Savory Yorkshire Pudding with Caramelized Onion Gravy; Gingerbread Trifle with Grand Marnier - layers of gingerbread topped with grand marnier scented whipped cream and mandarin orange segments. $75 per person SOUTHERN KITCHEN Celebrate autumn southern style! With cooler autumnal days it’s the perfect time to gather in the kitchen with falls bountiful produce and enjoy the comforting and homey cuisine that is southern cooking!

SOUTHERN KITCHEN Friday, September 25th 6 PM Recipes include: Southern Shrimp & Grits - sautéed shrimp, mushrooms, tomatoes and andouille sausage over stone-ground grits with chipotle chicken stock; Cool ‘n Spicy Late Summer Green Tomato Soup w Lump Crab Confit & Tomato Salsa; Southern Peanut Butter Sheet Cake with Roasted Peanut Butter Frosting. $75 per person

SOUL FOOD Thursday, October 22nd 6 PM Classic Soul Food - the melting flavors of slow cooked foods piled high on a plate and enjoyed in the company of good friends and family. What can compare? This class will give you a taste of the delicious South! Recipes include: Classic Tarragon Chicken Fricassée; Creamy Buttermilk Mash Potatoes; Cornmeal Dessert Waffles topped with Caramelized Brown Sugar Peaches and Amaretto Whipped Cream. $65 per person

SOUTHERN STEAKHOUSE Thursday, November 5th 6 PM Recipes include: Filet Mignon Steak smothered in Southern Comfort Green Peppercorn Sauce; Steakhouse Salt Encrusted Roast Potato Planks; Steakhouse Vine Ripened Tomato, Bacon and Lettuce Wedge Salad with Homemade Creamy Buttermilk Dressing; Decadent Bourbon Spiked Chocolate Mousse. $75 per person AUTUMN ITALIAN PASTA WORKSHOP

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

Saturday, October 24th 10:00 AM – 3:00 PM

Recipes include: ~ Fresh Egg Pasta Dough

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

~ Autumn Harvest Pumpkin Gnocchi Pasta with Orange Walnut Pesto 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 Italian bacon sauce

$95 per person

Life is a combination of magic and pasta ~ Fellini

FOOD LOVER’S FRANCE Join Le Chat Gourmet in the kitchen on a mouth-watering exploration of Authentic French cuisine. Discover the techniques necessary to prepare a complete menu of delicious French classics...from the lavender fields of Provence to the wine region of Burgundy, these exciting classes will take you on a regional journey of Food Lover’s France!

AUTUMN FRENCH BISTRO Wednesday, September 23rd 6 PM Recipes include: French Normandy Crepes – oven baked crepes filled with sautéed mushrooms, caramelized onions and ham topped with a bubbly béchamel white cheese sauce; Bistro Pomme Frites Potatoes with Sea Salt; Classic Caramelized Apple Tarte Tatin. $65 per person

AUTUMN IN PROVENCE Wednesday, October 14th 6 PM Recipes include: Provencal Rosemary Encrusted Rack of Lamb with Dijon Crème Sauce; Potatoes Dauphine; Salad of Haricot Verts with Warm Bacon Shallot Vinaigrette; Lavender Scented Chocolate Crème Brule. $75 per person

BEAUJOLAIS WINE HARVEST DINNER Friday, November 20th 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 wine. Join us this year at Le Chat Gourmet as we create a classic menu from Burgundy France highlighting this years 2009 wine release! Recipes include: Char Grilled Filet Mignon Steak with Beaujolais Wine Beef Jus Sauce; Creamy Yukon Gold Potatoes; French Double Cream Brie Fritters – double cream brie cheese lightly breaded in seasoned panko breadcrumbs, deep fried and served with sweet Beaujolais onion marmalade and crusty French baguette toasts; Beaujolais Mixed Berry Sorbet. $75 per person CHRISTMAS IN FRANCE Wednesday, December 16th 6 PM It's Christmas Eve in France and the crisp evening air is filled with the joyful sound of church bells ringing out carols. A dinner feast called Le Revillon has been prepared with classic dishes that include roast turkey with chestnut stuffing followed by the traditional cake buche de noel. So raise your glass of champagne and toast this festive holiday season - Joyeux Noel! Recipes include: Oven Roast Turkey Breast Roulade with Chestnut Shallot Artisan Bread Stuffing; Creamy Yukon Gold Mash Potatoes with Truffle Butter; Haricot Verts and Carrots with Dijon Mustard Chervil Herb Sauce; Chocolate Mint Buche de Noel Christmas Cake - vanilla-mint cream filled chocolate cake roll with cocoa buttercream icing. $75 per person

AUTUMN IN TUSCANY Robust, meaty plum tomatoes hang from trellises to dry, garlic is being braided for winter storage and the musky smell of newly pressed grapes hangs in the air…join us in the “cucina” for autumn in Tuscany.

LATE SUMMER TUSCAN GRILL Friday, September 11th 6 PM Recipes include: Char Grilled Balsamic Glazed Stuffed Pork Chops – balsamic glazed pork loin chops stuffed with sun dried tomatoes, fresh sweet basil and parmesan cheese; Tuscan Chianti Red Wine Reduction Sauce; Smashed Red Skin Potatoes with Roasted Garlic and Olive Oil; Grilled Late Summer Peaches with Italian Mascarpone Mousse and Amaretto Liqueur. $75 per person

TUSCAN VINEYARD Thursday, October 8th 6 PM All things Tuscan – inspired by a most memorable day spent touring the countryside of Chianti on an autumn day, golden light flooding over the vineyards and rolling hills. Recipes include: Chianti Braised Peasant Style Chicken over Penne Pasta; Tuscan Vineyard Pizza – parmesan white sauce, alder wood smoked wild mushrooms, fresh thyme and Chianti Classico wine drizzle; Buttery Italian Autumn Apple Harvest Cake. $65 per person

TUSCAN SOUPS Wednesday, November 11th 6 PM Join us at Le Chat Gourmet as we create a trio of Italian soups from Tuscany – this region of Italy is renown for it's hearty fare and these soups are no exception, just add a loaf of crusty bread for a delicious, satisfying meal! Recipes include: Italian Mini Meatball Soup with Pinot Grigio Wine – a hearty Italian soup with zucchini, summer squash, onions, tomatoes, carrots, garlic, herbs, pasta, mini meat balls, chicken broth and pinot grigio wine; Tuscan Pasta e Fagioli Soup with Italian Cannellini White Beans, Herbs, Penne Pasta and San Marzano Tomatoes – this is one of Chef Vincent’s favorite Tuscan soups; Tuscan Potato and Pecorino Romano Cheese Soup – golden Yukon potatoes, pecorino romano cheese, herbs and prosciutto, this is Chef Vincent’s other favorite Tuscan soup - delizioso! $65 per person TUSCAN DINNER with FRIENDS Thursday, December 17th 6 PM This December bring a bit of Tuscany to your table – share an evening of good food, wine and friendship for a Tuscan Dinner with Friends! Recipes include: Prosciutto and Fontina Stuffed Chicken Breast with Roasted Red Pepper Prosecco Cream Sauce; Sautéed Garlicky Garden Green Beans; Baked Goat Cheese Timbale with Alder Wood Smoked Tomato Herb Bruschetta; Winter Red Pear and Mascarpone Gelato Ice Cream. $75 per person

INTERNATIONAL PASSPORT Do you enjoy traveling and partaking of new dishes from different countries and cultures? Then join us as we embark on a culinary adventure with cuisine from around the globe - no passports required!

TROPICAL TRINIDAD GOURMET EVENING Wednesday, October 7th 6 PM Recipes include: Trinidad Spice Rubbed Salmon or Chicken Breast over Plantain Puree with Tropical Sunset Salsa; Caribbean Calypso Black Bean and Rice Soup; Pina Colada Sorbet with Caribbean Rum. $65 per person

TAPAS and SANGRIA PARTY Thursday, November 19th 6 PM Recipes include: Balsamic Caramelized Onion and Goat Cheese Tartlets; Spicy Barcelona Meatballs; Sautéed Garlic Shrimp with Lime Crema Drizzle; Potato and Sweetcorn Empanadas with Wood Smoked Tomato Chile Sauce; Non-Alcoholic Sangria. $65 per person

GREEK MEZE PARTY - Great holiday appetizers! Wednesday, December 2nd 6 PM Step into a small Greek village, land of Meze (pronounced meh-zeh-thes) the legendary small dishes of Greece. Meze are a variety of small bites offered as appetizers with cocktails. Good food, drink and conversation are the essence of Greek hospitality. Also great for do-ahead holiday entertaining! Recipes include: Chicken Spankopita Strudels - layers of chicken breast, spinach and feta cheese between crisp phyllo pastry sheets; Classic Mediterranean Stuffed Grape Leaves; Greek Walnut, Honey and Apple Baklava Pastry Bites. $65 per person SAVEUR COOKS at LE CHAT GOURMET! Join LE CHAT GOURMET and SAVEUR magazine on an appetite inspiring journey through the trattorias and farmhouses of Italy. Learn the time honored traditions used to prepare a complete menu of heartwarmingly earthy Italian classics. From the gloriously simple fare of the home kitchens of Bologna and Puglia to the rich desserts and strong coffee of Venice caffes, this exciting class will take you on a historical exploration of la cucina italiana – the kitchens of Italy! Class fee includes: a full color recipe booklet with related history, tips and techniques; a cloth tote bag of goodies; entry for great raffle prizes that have included santoku knives, wood peppermills, cookware, igourmet gift certificates and much, much more! Plus a one year subscription to ‘Saveur Magazine’* - so you can continue your culinary adventure across Italy and beyond!

SAVEUR ITALIAN CLASSICS Thursday, October 15th 6 PM Experience the appetite-inspiring exploration of authentic Italian cuisine, join Le Chat Gourmet in the kitchen on a culinary journey through la cucina italiana and discover the time-honored traditions used to prepare a complete menu of heartwarmingly autumnal Italian classics. Recipes: Classic Braised Chicken Cacciatora with Pinot Grigio Wine; Parsley Butter Potatoes; Italian Crostini Bread topped with Wild Mushrooms, Herbs and Garlic; Classic Italian Tiramisu - layers of espresso drizzled lady finger sponge cakes, mascarpone cream and cocoa dust. $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. TASTE OF MEXICO From chiles and spices to corn masa and beans, Mexican cooking introduces the basics of earthy and delicious cuisine. Lessons include choosing and using essential equipment (such as the molcajete and tortilla press), grilling, wood smoking, fire roasting, sautéing, grinding and other crucial Mexican cooking techniques; selecting and cooking with ingredient “staples” such as tomatoes, fresh and dried chiles, Mexican spices, herbs, beans and cheeses. Join Le Chat Gourmet in the kitchen on this appetite- inspiring exploration of a taste of Mexico.

MEXICAN SOUTHWEST STEAKHOUSE Wednesday, October 21st 6 PM Recipes include: Char Grilled Chipotle Glazed New York Strip Steak with Green Chile Sauce; Golden Southwest French Fries; Southwest Salad – organic baby greens with hickory wood smoked cherry tomatoes, ancho chile croutons and homemade creamy ranch dressing; Khalua Chocolate Custard Flan. $75 per person

ENCHILADA NIGHT Thursday, November 12th 6 PM Recipes include: Mexican Enchiladas - homemade masa soft corn tortillas filled with chicken breast, mild chile tomato enchilada sauce and queso fresco cheese; The Ultimate Fresh Made Guacamole with Corn Tortilla Chips - Mexican avocados, tomatoes, yellow onions, fresh cilantro and chile garnished with queso fresco cheese and served with corn tortilla chips; Mexican Cinnamon Sugar Churro Donuts. $65 per person

GOURMET MEXICO Thursday, December 10th 6 PM Recipes include: Char Grilled Mexican Queso Fresco Cheese Stuffed Filet Mignon Steak; Roasted Tomatillo Sauce; Creamy Mashed Potatoes; Mexican Tequila Cheese Fondue - melted Mexican cheese with a hint of tequila, topped with chorizo and poblano peppers served with warm corn tortillas; Orange Mexican Crème Caramel Flan. $75 per person TOURING ITALY Join Le Chat Gourmet on an appetite inspiring journey in the kitchen as we create classic Italian dishes. These exciting cooking classes will take you on a historical exploration of la cucinas Italiana - the kitchens of Italy!

AUTUMN IN ITALY Thursday, September 17th 6 PM Recipes include: Autumn Roasted Pumpkin Ravioli – homemade ravioli pasta filled with ricotta and parmesan cheese with roasted caramelized pumpkin and pancetta sage butter sauce topped with shredded pecorino romano cheese; Alder Wood Smoked Wild Mushroom Fresh Herb Bruschetta with Gorgonzola Cheese; Warm Chocolate-Espresso Cake with Amaretto Crema. $65 per person

ITALIAN WINE HARVEST DINNER Friday, October 23rd 6 PM The grapes have been harvested and the vines are now a blaze of bronze and sienna colored leaves along the hillsides…so raise your glass of Chianti in celebration and join us at Le Chat Gourmet for this Tuscan inspired wine harvest dinner. Recipes include: Wood Smoked Wild Mushroom Strudel with Fresh Herbs, Caramelized Onions and Cheese; Italian Chianti Red Wine Reduction Sauce; Roasted Garlic Whipped Yukon Gold Potatoes; Warm Gorgonzola and Herb Cheese Dip with Italian Crostini Toasts; Autumn Harvest Espresso Pumpkin Tiramisu. $75 per person

THE ITALIAN OLIVE GROVE – Cooking with ‘stone-milled’ Italian Olive Oil

Friday, November 6th 6 PM Recipes include: Char Grilled Filet Mignon Steak with Wild Mushroom Gorgonzola Sauce; Yukon Gold Mash Potatoes with Olive Oil Drizzle; Warm Oven Baked Fresh Mozzarella Draped in Prosciutto with Olive Oil, Fresh Herbs and Cherry Tomatoes; Fruity Olive Oil Gelato Ice Cream with Fresh Berry Sauce – sounds crazy but this is delicious! $75 per person CHEF’S DECEMBER TABLE – Italian Chianti Wine Braised Rosemary Lamb

Friday, December 4th 6 PM Recipes include: Slow Braised Lamb with Fresh Rosemary and Italian Chianti Red Wine Jus; Creamy Yukon Gold Mash Potatoes; Grilled Radicchio Salad with Pancetta, Goat Cheese and Balsamic Vinaigrette; Chocolate Hazelnut Frangelico Crème Brule with Caramelized Brown Sugar Crust. $75 per person

DISHING UP MICHIGAN Autumn Harvest Cuisine Autumn is the season for bonfires, hayrides, football games and watching the world outside turn from green to amber, crimson and gold. It’s the time to pick the apples from the trees, the pumpkins from the patch, the grapes from the vines, forage through the woods gathering nuts and harvesting the last few vegetables the garden has to offer. So join us as we celebrate the bountiful harvest with this wonderful selection of classes that highlight the flavors of fall in Michigan!

BREWHOUSE MICHIGAN 2009 – Cooking with Michigan Artisanal Beers Friday, November 13th 6 PM Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza. ~ Dave Barry Recipes include: Char Grilled Beer and Molasses Marinated Chicken; Michigan Cheddar Cheese Fries – golden French fries smothered in a molten beer-spiked cheddar cheese sauce, then sprinkled with greens onions and bacon bits; Michigan Brewing Company Peninsula Porter Chocolate Malted Milk Ball Ice Cream. $75 per person

MICHIGAN FIRESIDE WINE DINNER Thursday, December 3rd 6 PM Recipes include: Oak Wood Smoked Pork Tenderloin with Michigan Port Wine- Blueberry Compote Sauce; Creamy Golden Yukon Mashed Potatoes; Michigan Merlot Wine Salad – organic baby greens, merlot wine glazed walnuts and creamy light blue cheese herb dressing; Caramelized Winter Pear Cake with Michigan Red Wine Caramel Sauce. $75 per person

WEEKEND WORKSHOP ~ ITALIAN ARTISAN BREAD BAKING ~

ARTISAN BREADS OF ITALY ~ Bread Baking Workshop with Lunch ~ Saturday, October 17th 10 AM-4:00 PM Recipes include: ~ Italian Ciabatta Bread ~ Biga Wet Sponge Starter ~Rosemary Raisin Italian Focaccia Bread ~ Stone Baked Southern Italian Semolina Bread ~ Pizza Dough – lunch! $95 per person

"Breadmaking is one of those almost hypnotic businesses like a dance from some ancient ceremony. It leaves you filled with one of the world's sweetest smells...there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel that will leave you emptier of bad thoughts than this homely ceremony of making bread." ~ M.F.K. Fisher

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 turning, rolling, crimping, docking and lattice work, create two delicious autumnal pie fillings resulting in delicious homemade pies for your pantry. Each student takes home two pies ready to bake and serve pies! Class concludes with samples of Chef Vincent’s pre-baked pies served with coffee.

Saturday, November 21st 10:30 AM – 3 PM

Techniques: ~ Crimping ~ Rolling ~ Docking ~ Lattice Work ~ Flaky Pie Crusts ~ Pastry Cut-outs

Recipes: ~ Michigan Ida Red Apple Harvest Crunch Pie ~ Lattice Topped Michigan Cherry Pie ~ Flaky Old Fashioned Lard Pie Crust ~ Flaky Buttery Pie Crust ~ Oven Baked Cinnamon Sugar Elephant Ears

$95 per person

“If you teach people technique, they know how to cook”. ~ Jacques Pépin FRESH BAKED It’s time for the autumn baking classes at Le Chat Gourmet, so tie one on - your apron that is, it’s not cocktail hour yet! Gather your equipment, ingredients,get the oven up to temp, release your inner baker and get fresh baked!

ARTISAN ITALIAN BREAD BAKING WORKSHOP Saturday, October 17th 10 AM - 4:00 PM This bread baking workshop will unveil the mystery and techniques to making classic artisanal Italian breads. 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: Italian Ciabatta Bread; Biga Wet Sponge Starter; Rosemary Raisin Italian Focaccia Bread; Stone Baked Southern Italian Semolina Bread, Pizza Dough – lunch! $95 per person

TAKE HOME AUTUMN PIE BAKING WORKSHOP Saturday, November 21st 10:30 AM – 3:00 PM Learn the first key technique in pie baking – creating a tender flaky crust. Then we'll move on to the techniques of turning, rolling, crimping, docking and lattice work, create two delicious autumnal pie fillings resulting in delicious homemade pies for your pantry. Each student takes home two pies ready to bake and serve! Class concludes with samples of Chef Vincent’s pre-baked pies served with coffee. Recipes include: Michigan Ida Red Apple Harvest Crunch Pie; Michigan Lattice Topped Michigan Cherry Pie; Flaky Old Fashioned Lard Pie Crust; Flaky Buttery Pie Crust; Oven Baked Cinnamon Sugar Elephant Ears. $95 per person

SPECTACULAR CHRISTMAS CROQUENBOUCHE Saturday, December 5th 10 AM This is a classic French holiday pastry class not to be missed! We’ll create a spectacular Christmas tree shaped croquenbouche of miniature pate choux puffs dipped in golden hard caramel and draped with glistening angel hair spun sugar – WOW!, add a few candles and dim the lights for one show stopping dessert this holiday season! In addition, we’ll also create classic vanilla chantilly crème filled crème puffs and custard filled éclairs with chocolate ganache…great for this seasons holiday dessert platters! Recipes include: Holiday Croquenbouche Pate Choux Pastry with Spun Angel Hair Caramel Sugar; Crème Puff and Éclair Pate Choux Shells; Vanilla Chantilly Crème; Custard Filling; Bittersweet Chocolate Fudge Ganache. $65 per person

WHITE CHRISTMAS Saturday, December 19th 10 AM The weatherman is predicting another 2” overnight but your heating things up in the kitchen with a blizzard of sweet treats - so let it snow, let it snow, let it snow! Join us at Le Chat Gourmet this winter for a trio of fun-filled and delicious “snow” inspired creations! Recipes include: White Christmas Snowflake Cake with Raspberry Filling and White Chocolate Cream Cheese Icing garnished with Solid White Chocolate Snowflakes - this is a really spectacular cake!; Crisp Norwegian Winter Snowflake Rosette Cookies Dusted in Confectioners Sugar; Old Fashioned Vanilla Popcorn Balls. $65 per person HOLIDAY ENTERTAINING WITH STYLE Be the host with the most, the talk of the party circuit for months to come when you serve this innovative and spectacular holiday fare – join us at Le Chat Gourmet as we create these elegant holiday menus that will have you entertaining in style!

FIRESIDE HOLIDAY TEA PARTY

Wednesday, December 9th 6 PM The holiday season is the perfect time to invite friends over for a gathering steeped in tradition – afternoon tea. So join us as we reveal an array of wonderful recipes created specifically for the holiday season, demonstrate the proper technique for brewing English tea and enjoy our tea party by the fireside – its holiday tea time at Le Chat Gourmet! Recipes include: Gingerbread Cream Tea Scones with Homemade Lemon Curd; A Trio of Finger Sandwiches and Canapés – Oak Wood Smoked Chicken Salad Cucumber Canapés, Slivers of Roast Beef and Horseradish Cream Finger Sandwiches, English Ploughman’s Double Gloucestershire Cheese and Onion Finger Sandwiches; British Shortbread Cookies decorated with Holiday Garland and Berries; Properly Brewed English Tea served in English Bone China Cups. $65 per person

ELEGANT HOLIDAY ENTERTAINING – Beef Wellington Friday, December 11th 6 PM The holidays are the perfect time of year to spoil your guests with place settings of fine china, silver, crystal and heirloom serving pieces. This delicious “make-a-head” menu filled with classical French cuisine will add the dining elegance for creating an entertaining extravaganza. Recipes include: Individual Filet Mignon Beef Wellington with Merlot Wine Reduction Sauce; Wild Mushroom Ragu; Duchess Potatoes; French Three Onion Soup with Gruyere Cheese Croutons; Classic Crème Brule with Caramelized Sugar Crust. $75 per person

CHRISTMAS AROUND THE WORLD Silver bells, sleigh bells ringing, crackling logs on the fire, glistening snowflakes, sipping eggnog, the smell of evergreen boughs, holiday carolers, twinkling lights, brightly wrapped presents and bows - the visions and sounds of Christmas. But the season would not be complete without a holiday feast to enjoy with loved ones. So whether you’re planning a majestic family dinner, an intimate candlelit evening with that special someone or inviting everyone over to ring in the New Year, Le Chat Gourmet has a class to help with your holiday entertaining.

CHRISTMAS IN FRANCE Wednesday, December 16th 6 PM It's Christmas Eve in France and the crisp evening air is filled with the joyful sound of church bells ringing out carols. A dinner feast called Le Revillon has been prepared with classic dishes that include roast turkey with chestnut stuffing followed by the traditional cake buche de noel. So raise your glass of champagne and toast this festive holiday season – Joyeux Noel! Recipes include: Oven Roast Turkey Breast Roulade with Chestnut Shallot Artisan Bread Stuffing; Creamy Yukon Gold Mash Potatoes with Truffle Butter; Haricot Verts and Carrots with Dijon Mustard Chervil Herb Sauce; Chocolate Mint Buche de Noel Christmas Cake - vanilla-mint cream filled chocolate cake roll with cocoa buttercream icing. $75 per person

OLDE ENGLISH CHRISTMAS FARE - Prime Rib and Yorkshire Puddings Friday, December 18th 6 PM For an elegant and traditional Christmas dinner, this holiday menu offers both delicious fare and dramatic presentation. To complete the setting, don’t forget the English Christmas Crackers for your holiday festivities! Recipes include: Roasted Herb Encrusted Prime Rib Roast; Roasted Thyme Scented Crispy Potatoes; Savory Yorkshire Pudding with Caramelized Onion Gravy; Gingerbread Trifle with Grand Marnier - layers of gingerbread topped with grand marnier scented whipped cream and mandarin orange segments. $75 per person

ITALIAN HOLIDAY CELEBRATION Saturday, December 19th 6 PM Recipes include: Roasted Pork Tenderloin with Balsamic Fig Sauce; Smashed Red Skin Potatoes; Bruschetta with Fire Roasted Red Pepper Compote and Goat Cheese; Espresso Chocolate Truffle Soufflé with Cappuccino Crème. $75 per person JUNIOR CHEF FALL COOKING CLASSES 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 Julia Child or Emeril Lagasse today!

JUNIOR CHEF EXPLORING ITALY Saturday, September 12th 10 AM-1 PM Recipes include: Individual Pizzas – select your own toppings; Homemade Pizza Dough; Homemade Pizza Sauce; Italian Salad with Homemade Creamy Italian Parmesan Cheese Dressing; Pizza Crust Cheesy Garlic Butter Bread Sticks. $50 per person

JUNIOR CHEF HALLOWEEN Saturday, October 10th 10AM-1 PM It's time to do the monster mash, scare the bats from the belfry and carve the jack-o-lanterns. So join Le Chat Gourmet this Halloween season in creating these frightfully fun and delicious Halloween themed treats! Recipes include: Wickedly Yummy Candy Corn Popcorn Balls; Creepy Pretzel Witches Fingers; Mummy Wrapped Hotdogs with “blood” Sauce (aka ketchup!). $50 per person

JUNIOR CHEF THANKSGIVING DINNER Saturday, November 14th 10AM-1 PM Recipes include: Oven Roasted Turkey Breast; Creamy Yukon Gold Mashed Potatoes; Turkey Gravy; Homemade Mini Pumpkin Pies with Vanilla Whipped Cream. $50 per person

JUNIOR CHEF HOLIDAY TRAIN Saturday, December 12th 10 AM-1 PM Christmas is just around the corner so it’s time to get in the kitchen, fire up the oven and get creative! What better way to let loose our inner baker and artist than by decorating a gingerbread train! In addition we’ll make some fresh baked cookies to enjoy while we decorate! Recipes include: Decorate a Holiday Cookie Train – each junior chef will use a piping bag filled with royal icing to assemble their own cookie train, then decorate it with loads of holiday candy!; Royal Vanilla Icing; Fresh From the Oven Baked Cookies and Milk. $50 per person