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August 2020 Course Schedule August 2020 Course Schedule The Loretta Paganini School of Cooking ▪ 8613 Mayfield Road ▪ Chesterland, Ohio 44026 Phone: 440-729-1110 ▪ www.lpscinc.com ▪ email: [email protected] ▪ ACCET ID #1494 Basic Technique Classes These hands-on classes are ideal for both novice cooking students and those experienced students seeking to refresh, enhance, and update their abilities. The recipe packages feature both exciting, up-to-the minute ideas and tried-and-true classic dishes arranged in a sequence of lessons that allows for fast mastery of critical cooking skills. Students seeking increased kitchen confidence will acquire fundamental kitchen skills, execute important cooking techniques, learn about common and uncommon ingredients, and create complex multi-component specialty dishes. All courses are taught in our state-of-the-art ICASI facility by professional chefs with extensive restaurant experience. Prerequisites: Because of the continuity of skills, it is strongly recommended that Basic Techniques series will be taken in order. Attendance at the first class of a series is mandatory. Basic Techniques of Cooking 1 (4 Sessions) Tuesday, August 18, 25, September 1, 8, 2020 - 6:00 pm (Chef Brian Toomey, $345, 4x3hrs, 1.2CEU) Week1: Knife Skills: French Onion Soup, Ratatouille, Vegetarian Spring Rolls, Vegetable Tempura, Garden Vegetable Frittata Week 2: Stocks and Soups: Vegetable Stock, Fish Stock, Chicken Stock, Beef Stock, Black Bean Soup, Chicken Noodle Soup, Beef Consommé, Cream of Mushroom Soup, Puree of Asparagus Soup Week 3: Grains and Potatoes: Creamy Polenta, Spicy Braised Lentils, Risotto, Israeli Cous Cous, Pommes Frites, Potato Grain, Roasted Fingerling Potatoes, Baked Sweet Potatoes Week 4: Salads and Dressings: Bulgur Salad with White Wine Vinaigrette, Caesar Salad, Farfalle Chicken with White Balsamic Vinaigrette, German Potato Salad, Mayonnaise Techniques of Cooking 2 (4 Sessions) (Chef Alex Hrvatin, $345, 4x3hrs, 1.2 CEU) Wednesday, Aug. 12, 19, 26, Sep. 2, 2020, 6:00 pm Week 1: Sauces: Classic Mother Sauces, Macaroni and Cheese with Mornay Sauce, Chicken Pot Pie with Veloute Sauce, Poached Eggs Sardou with Hollandaise Sauce, Roasted Red Pepper Coulis, Pantry Barbeque Sauce, Basil Pesto Week 2: Sauté: Veal Marsala, Chicken Piccata, Creole Barbeque Shrimp, Wild Mushroom & Goat Cheese Crostini, Steak Medallions with Pink Peppercorn Sauce Week 3: Roasting: Garlic and Herb Roasted Chicken, Roasted Rack of Lamb, Pan-Roasted Pork Tenderloin Medallion, Twice-Baked Potato, Roasted Root Vegetables, Lemon Creme Brulee Week 4: Braising: Red Wine Braised Short Ribs, Sweet and Sour Pork Shoulder, Beef Stew, Bacon Braised Kale, Ginger Braised Carrots, Caramel Braised Pears Techniques of Cooking 4 (4 Sessions) Monday, Aug. 3, 10, 17, 24, 2020, 6:00 pm (Chef Brian Toomey, $345, 4x3hrs, 1.2 CEU) Week 1: Pork: Homemade Bacon, Classic Bratwurst, Memphis Style Spare Ribs, Baked Beans Week 2: Fish: Citrus Cured Salmon, Steamed Mussels, Fish and Chips, Shrimp Pho Week 3: Appetizers: Corn Fritters with Avocado Sour Cream, Crab Cakes with Remoulade Sauce, Roasted Red Pepper and Goat Cheese Crostini, Hummus, Chile Con Queso Dip, Gazpacho and Shrimp Shooters Week 4: Market Basket: Chicken and Roasted Pepper Flatbread, Salt-Crusted Fish, Molten Chocolate Cake, Strawberry Skillet Cake The Loretta Paganini School of Cooking ▪ 8613 Mayfield Road ▪ Chesterland, Ohio 44026 Phone: 440-729-1110 ▪ www.lpscinc.com ▪ email: [email protected] ▪ ACCET ID #1494 August 2020 Adult Classes Splash of Wine Tuesday, Aug.4,2020 6:00 pm A Day in the Kitchen: Fundamentals of Italian Cooking (Paganini, $65, 2.5hrs) Demonstration Saturday, Aug.1,2020 10:00 am (Paganini, $95, 4hrs) Hands-on Enhance and intensify the flavor of your dishes by just adding wine. A wonderful technique used to season, marinade, and Spend a day in the kitchen with Chef Loretta exploring Italian tenderize food. Discover what type of wine works best and cooking. Discover the recipes, techniques, and ingredients how to use it in your favorite recipes. that are the building blocks of this traditional European cuisine. Learning objectives: Pasta and risotto making, sauce making, knife skills, baking, and sautéing. Learning objectives: Knife skills, making broth, making bread dough, making sausage, method for risotto, making pasta, Menu: Arugula, Berries & Almond Salad with Champagne making sauce, baking, making custard, and frying. Vinaigrette; Risotto with Shrimp & Zucchini; Homemade Pappardelle with Bolognese Sauce; Chicken Scaloppini Menu: Homemade Chicken Broth; Wedding Soup with Tiny Marsala with Porcini; Limoncello Strawberry Cake Meatballs; Sourdough Ciabatta Bread; Homemade Italian Sausage; Pepper Friggione Salad; Risotto alla Milanese; Asian Small Bites Mushroom Sfogliatelle; Risotto Arancini Stuffed with Wednesday, Aug.5,2020 6:00 pm Mozzarella; Beef Braciole with Pomodoro Sauce; Eggplant (Csepegi, $65, 2.5hrs) Hands-on Parmesan; Cannoli alla Siciliana; Italian Zeppole Donuts Dim Sum is a Chinese tradition, but bite-sized appetizers are Murder Mystery Dinner: Murder and Merlot popular all over Asia. Join Chef Kate for some fun, delicious Saturday, Aug.1,2020 6:00 pm treats. (Csepegi, $65, 3hrs) Hands-on Learning objectives: Principals and techniques of Asian A body was discovered at a California winery and you must cuisines, steaming, deep frying, grilling, sautéing, and dessert help solve the murder before the killer strikes again! custard. Learning objectives: Cooking with wine and gluten-free Menu: Pork Potstickers with Soy Dipping Sauce; Vietnamese cooking. Fried Spring Rolls with Sweet & Sour Dipping Sauce; Korean Beef Lettuce Wraps; Scallion Pancakes; Thai Chicken Satay Menu: Red Wine-Poached Pear Salad with Parmesan Frico; with Peanut Sauce; Hong Kong Egg Tartlet Sweet Pea Risotto with Chardonnay Shrimp; Red Wine Marinated Flank Steak; Grilled Vegetables with Mashed Gluten-Free: Backyard Potluck Dinner Potatoes; Bananas Foster with Gelato Wednesday, Aug.5,2020 6:00 pm (McCoy, $65, 2.5hrs) Hands-on Culinary Book Club Monday, Aug.3,2020 6:30 pm Join in the neighborhood fun when you bring these crowd- (Paganini, S., $35, 2hrs) Demonstration pleasing gluten-free warm weather favorites to your next barbeque or block party. Recipes will be determined and then enjoyed as we discuss the book. Please read the book prior to class. Learning objectives: Dough preparation for flatbreads and buns, procedure for gluten-free pasta dough, techniques for Book: Little Fires Everywhere by Celeste Ng crispy gluten-free breading, and method for biscuits and shortbreads. Menu: Apple-Cinnamon Scones with Honey Butter; Asparagus, Tomato & Feta Quiche Bites; Eggs Benedict with Menu: Grilled Flatbread with Cherry Tomatoes, Goat Cheese Herb-Roasted Potatoes & Blueberry Sausage & Fresh Herbs; Picnic-Style Pasta Salad; Egg Buns with Grilled Patties; Strawberry Cheesecake; Stuffed Chocolate French Sliders & Bratwurst; Buttermilk-Fried Chicken & Biscuits; Toast with Mimosa Gelato Macaroni & Cheese; Strawberry Shortcake with Vanilla Ice Cream The Loretta Paganini School of Cooking ▪ 8613 Mayfield Road ▪ Chesterland, Ohio 44026 Phone: 440-729-1110 ▪ www.lpscinc.com ▪ email: [email protected] ▪ ACCET ID #1494 Flavors of Sorrento Crazy for Corn Wednesday, Aug.5,2020 6:00 pm Monday, Aug.10,2020 6:00 pm (Paganini, $65, 2.5hrs) Demonstration (Paganini, $65, 2.5hrs) Demonstration The taste of the sun is bursting through the cuisine of this One of Ohio’s top crops and a favorite among young and old. little jewel on the Bay of Naples. Discover with us how to Corn is a versatile ingredient used in many preparations. recreate the most famous dishes of the Sorrentine Peninsula. Learning objectives: Knife skills, sauce making, grilling, frying, Learning objectives: Pizza dough, pasta dough, techniques for baking, and soup making. fish, techniques for vegetables, sauce techniques, knife skills, and working with puff pastry. Menu: Corn Fritters with Remoulade Sauce; Corn Shrimp Chowder; Mini Corn Muffins; Cleveland-Style Clam Bake with Menu: Pizza Margherita with Fresh Mozzarella; Grilled Corn-on-the-Cob; Grilled Flank Steak with Sweet Corn Mediterranean Salad with EVOO Dressing; Ricotta Ravioli in & Pepper Salad; Polenta Cake with Strawberries & Cream Lemon Sauce; Potato-Crusted Branzino; Oven-Roasted Rosemary Potatoes; Puff Pastry Ravioli with Limoncello A Basketful of Lemons Cream & Blueberries Tuesday, Aug.11,2020 6:00 pm (Paganini, $65, 2.5hrs) Demonstration Cooking for Two: Summer Garden Friday, Aug.7,2020 6:00 pm Pucker up for the refreshing taste of lemons in all of your (McCoy, $75/person, 3hrs) Beginners Hands-on dishes. A fantastic flavor buster, tenderizing and finishing accents for all your dishes. You and your partner will cook a 5-course meal featuring fresh spring ingredients. Learning objectives: Knife skills, sauces, roasting, pan frying, and baking. Learning objectives: Sous vide, baking, risotto, sauce, and soup techniques. Menu: Lemon Drop Soup; Romaine & Watercress Salad with Lemon Garlic Vinaigrette; Lemon Shrimp & Zucchini Risotto; Menu: Pea, Lemon, Feta & Mint Risotto Cake; Crab Salad Chicken Piccata with Artichokes; Lemon Olive Oil Cake with Stuffed Zucchini Ribbon; Asparagus Bisque; Sous Vide Bacon- Strawberry Mint Salad; Lemon Ricotta Biscotti Wrapped Pork Tenderloin with Warm Smashed Fingerling Potato Salad; Grilled Pound Cake with Macerated Berries & An Italian Feast with Ray Gallucci Chambord Sabayon Wednesday, Aug.12,2020 6:00 pm (Paganini/Gallucci, $75, 3hrs) Demonstration A Day in the Kitchen:
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