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Classic Thyme At Toscana Cooking & Classes Thru September 2009

Cooking Classes Summer Camps Food & Wine Classes Corporate Teambuilding Events Children’s Birthday Parties Full Service Catering

710 South Avenue West Westfield, NJ 908 232-5445 [email protected] register on line at www.classicthyme.com

Arlene Ward, CCP Class Offerings We are excited and delighted to welcome Arlene Ward, CCP back to Classic Thyme with a wonderful selection of classes. Arlene taught one of the very first classes offered at Classic Thyme back in 1995 after helping David get started in his business.

Arlene Ward, a long term member of The International Association of Culinary Professionals and The New York Association of Cooking Teachers, has been a food stylist for many professional photographers and various food companies. Founder of Adventures in Cooking Culinary School in Wayne NJ, Arlene has taught culinary classes for the past 19 years at her location. She was instrumental in helping David get started with opening Classic Thyme in 1995. Arlene has been a close friend and mentor of David for many years. Arlene is the Co- Author of ‘Pressure Cooking for Everyone’ and is renowned to be one of the best culinary instructors in the area, according to many tri-state area culinary instructors.

PERFECTING YOUR BAKING with ARLENE WARD, CCP 3 Thursdays, May 7, 14, and 21, 10:30 - 2:00 PM Full Participation Limited Enrollment $149.00 per person High School Students may enroll with a Parent Baking is an art that brings joy and pleasure to the home. Let me take you by the hand and guide you through the process of creating irresistible cakes, pies and tarts. Practice makes perfect and that is just what you will get, lots of practice; plan on dessert for lunch. How good is that!

Class 1, Thursday, May 7, Cakes and Frostings This is my favorite cake and an essential to good baking techniques. Presenting it in three different styles, this will become your cake of choice for any or all of your recipes. Layer Cake with Butter Cream Spice Roll with Orange and Walnut Cream Cheese Icing Pina Colada Cake with Coconut and Pineapple Filling Lemon Rolade with Pinenut Cream Filling and Blackberry Rosemary Syrup

Class 2, Thursday, May 14, Pies and Tarts Learn the most unusual technique for rolling and transferring pastry. 100% Fool proof, my pastry tricks are easy to accomplish with some help and practice. That you will do here. Cherry Pie Three Apple, Apple Pie Key Lime Tart Lemon Meringue Pie

Class 3, Thursday, May 21, Pound Cake and Fruit Kuchen There are Non-frosted cake lovers, and I am one of them. Dense, buttery and delicious, these cakes have better shelf life. Although, who needs that when they’re so good they disappear quickly. Lemon Ice Pound Cake Seasonal Fruit Kuchens Caramelized Apple-Rosemary Coffee Cake

‘STUFF IT’ with ARLENE WARD, CCP Wednesday, July 22, 6:30 PM-9:30 PM, Full Participation Limited Enrollment $59.00 per person High School Students may enroll with a Parent At the height of the season there is nothing that compares with home grown produce. Picked from your own garden or purchased at your favorite farm stand, these everyday take on a extra special taste and look . Easy to do, delightful to see, a make-ahead dinner choice works for me. Learn what to do with a zillion zucchini or tomatoes — “Stuff Them”. Tomatoes filled with Sausage, and Pinenuts Red and Yellow Peppers Topped with Israeli Couscous Stuffed Zucchini with Delicate and Dill Ricotta Filled Zucchini Blossoms Summer Salad of Garden Greens, White Peaches, Raspberries and Goat Cheese Baked In Strawberry and Macadamia Nut Cake

‘STUFF IT’ with ARLENE WARD, CCP Thursday, July 23, 10:30 AM-1:30 PM, Full Participation Limited Enrollment $59.00 per person High School Students may enroll with a Parent At the height of the season there is nothing that compares with home grown produce. Picked from your own garden or purchased at your favorite farm stand, these everyday vegetables take on a extra special taste and look . Easy to do, delightful to see, a make-ahead dinner choice works for me. Learn what to do with a zillion zucchini or tomatoes — “Stuff Them”. Beefsteak Tomatoes filled with Sausage, Rice and Pinenuts Red and Yellow Peppers Topped with Israeli Couscous Veal Stuffed Zucchini with Delicate Tomato and Dill Sauce Ricotta Filled Zucchini Blossoms Summer Salad of Garden Greens, White Peaches, Raspberries and Goat Cheese Baked In Strawberry and Macadamia Nut Cake

PERFECT PRESSURE COOKING with ARLENE WARD, CCP Wednesday, September 16, 6:30–9:30 PM, Demonstration, Limited Enrollment $59.00 per person High School Students may enroll with a Parent Learn to use your pressure cooker for more than just simple meals. This combination of dishes will help you to understand the versatility of pressure cooking. From simple everyday suppers to company dinners, pressure cooking will help speed up your time in the kitchen. Instant Chicken Mushroom Tenderloin with Port Wine Demi Glace Sauce No time Apple Sauce Tuscan Style Green Pumpkin Cheese Cake

PERFECT PRESSURE COOKING with ARLENE WARD, CCP Thursday, September 17, 10:30–1:30 PM, Demonstration, Limited Enrollment $59.00 per person High School Students may enroll with a Parent Learn to use your pressure cooker for more than just simple meals. This combination of dishes will help you to understand the versatility of pressure cooking. From simple everyday suppers to company dinners, pressure cooking will help speed up your time in the kitchen. Instant Mushroom Risotto Pork Tenderloin with Port Wine Demi Glace Sauce No time Apple Sauce Tuscan Style Green Beans Pumpkin Cheese Cake

PRESSURE COOKER TO THE RESCUE with ARLENE WARD, CCP Tuesday, October 20, 6:30–9:30 PM, Full Participation, Limited Enrollment $59.00 per person High School Students may enroll with a Parent When guests are knocking and you haven’t begun to cook, you can panic—or you can turn to your pressure cooker to solve your problem. One of the most basic joys is sharing a healthy home-cooked meal with loved ones (or on occasion, savoring in solitude.) Today you can practice using our pressure cookers and learn just how easy it all is. Shrimp Risotto with a Spanish Flair Perfect Moist Turkey Breast With Mushroom Gravy (a Thanksgiving Timesaver) Autumn Cranberry Bread Dressing Compote of Fresh and Dried Fruits White Bread Pudding

PRESSURE COOKER TO THE RESCUE with ARLENE WARD, CCP Wednesday, October 21, 10:30 AM–1:30 PM Full Participation, Limited Enrollment $59.00 per person High School Students may enroll with a Parent When guests are knocking and you haven’t begun to cook, you can panic—or you can turn to your pressure cooker to solve your problem. One of the most basic joys is sharing a healthy home-cooked meal with loved ones (or on occasion, savoring in solitude.) Today you can practice using our pressure cookers and learn just how easy it all is. Shrimp Risotto with a Spanish Flair Perfect Moist Turkey Breast With Mushroom Gravy (a Thanksgiving Timesaver) Autumn Cranberry Bread Dressing Compote of Fresh and Dried Fruits White Chocolate Bread Pudding

April Spring Break Mini Cooking Camps

Spring Break Mini Kids Holiday Cooking Camp Monday, Tuesday, Wednesday, April 6-8, 10 AM-12 Noon Children grades 1-4, full participation, $120.00 per student Students will participate in Interfaith holiday favorites including both Passover and Easter recipes. This camp will give students an opportunity to share in interfaith cooking traditions during this high holy week. After all the cooking

fun students will sample their creations and receive a recipe pack on the last day.

Spring Break Young Adult Holiday Cooking Camp Monday, Tuesday, Wednesday, April 6-8, 1-3 PM Children grades 6-9, full participation, $120.00 per student Students will participate in Interfaith holiday favorites including both Passover and Easter recipes. This camp will give students an opportunity to share in interfaith cooking traditions during this high holy week. After all the cooking fun students will sample their creations and receive a recipe pack on the last day.

Summer Camp 2009 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 / lunch items, snacks, baked goods, , 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.

Registration for YMCA camps direct at the YMCA office 908-233-2700

Summer Camp Schedule

Ages 4 thru 6 Kids’ Camp Series 1: June 22-26, 9:00–11:00AM Kids’ Camp Series 2: June 29-July 3, 12:00-2:00 PM Kids’ Camp Series 3: July 13-17, 9:00–11:00AM Kids’ Camp Series 4: August 3-7, 9:00–11:00AM Kids’ Camp Series 5: August 10-14, 12:00-2:00 PM Kids’ Camp Series 6: August 17-21, 9:00–11:00AM Kids’ Camp Series 7: August 31-Sept. 4, 9:00–11:00AM

Ages 7 thru 9 Youth Camp Series 1: June 22-26, 12:00-2:00 PM Youth Camp Series 2: June 29-July 3, 9:00–11:00AM Youth Camp Series 3: July 6-10, 9:00–11:00AM Youth Camp Series 4: July 20-24, 12:30-2:30 PM Youth Camp Series 5: August 10-14, 9:00–11:00AM Youth Camp Series 6: August 24-28, 9:00–11:00AM

Ages 10 thru 12 Pre-Teen Camp Series 1: June 22-26, 3:00-5:30 PM Pre-Teen Camp Series 2: July 6-10, 3:30-6:00 PM Pre-Teen Camp Series 3: July 20-24, 9:00-11:30 AM Pre-Teen Camp Series 4: July 27-31, 3:30-6:00 PM Pre-Teen Camp Series 5: August 17-21, 12-2:30 PM Pre-Teen Camp Series 6: August 31-Sept. 4, 12-2:30 PM

Ages, 13 & up Advanced Teen Camp Series 1: June 29-July 3, 3-5:30 PM Advanced Teen Camp Series 2: July 13-17, 3:30-6:00 PM Advanced Teen Camp Series 3: July 20-24, 3:30-6:00 PM Advanced Teen Camp Series 4: July 27-31, 9:00-11:30 AM Advanced Teen Camp Series 5: August 10-14, 3:00-5:30 PM Advanced Teen Camp Series 6: August 24-28, 12-2:30 PM

Summer Pre-Teen Cake Decorating with Suzanne Lowery Monday Aug. 3 & Wednesday Aug. 5, 3-6 P.M. 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 Aug. 4 & Thursday Aug. 6, 3-6 P.M. 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.*

Single Day Class Offerings ‘Mommy and Me’ with Jackie Leischner These Classes are designed to introduce children to the kitchen in a fun and inventive way. Children love to stir, pour, roll dough, and experiment with volume. These full hands-on classes help children build math skills, improve motor functions, and develop sensory memory while encouraging the fun of cooking with Mom. Each child is expected to be 2 yrs. old and accompanied by one adult; Mom, Dad, Grandparent, Caregiver, etc. No children under 2 allowed in Cooking School. No strollers please!

M&M 1: Breakfast Thyme M&M 3: Spring Italian Fun Wednesday, April 22, 10:00-11:30 a.m. Friday, May 8, 10:00-11:30 a.m. Full hands-on, $45.00 per child with adult Full hands-on, $45.00 per child with adult Waffles with Strawberries & Whipped Cream Cavatelli and Broccoli, Knots, Tossed Salad, Scones, Fresh Squeezed orange and Trail Mix Mini Cheesecakes M&M 2: Spring Menu Thyme M&M 4: Bread Day Wednesday, April 29, 1:00-2:30 p.m. Thursday, May 28, 10:00-11:30 a.m. Full hands-on, $45.00 per child with adult Full hands-on, $45.00 per child with adult Spring , Waldorf Salad, Arnold Palmers Broccoli and Cheddar Bread, Pepperoni Bread, Bake & Decorate a Cake Monkey Bread and Hot Pretzels M&M 5: Summer Italian Menu Tuesday, June 2 1:00-2:30 p.m. Full hands-on, $45.00 per child with adult Individual Lasagnas, Foccacia Bread, Lemon , Italian Lemon Cookies

More Single Day ‘Working Parent and Me’ Classes with Jackie Leischner Come join in the fun and learning while spending some special quality time with your child. This full hands-on class will help children build math skills, improve motor functions, and develop sensory memory while encouraging the fun of cooking with their parent. Each child is expected to be 2 years of age or older and accompanied by a parent or guardian. Come and spend some real bonding time with your child! Working parent & Me 1: Working parent & Me 3: Let’s Play Cinco de Mayo Fiesta Saturday, March 28 10:00-11:30 a.m. Saturday, May 2 10:00-11:30 a.m. Full hands-on, $45.00 per child with adult Full hands-on, $45.00 per child with adult Silly Putty, Edible Collages, Play dough, Pizza Make your own Cheese Quesadillas, Tortilla Chips Working parent & Me 2: w/ , Cupcake Day Kids Sangria, Churros Saturday, April 18 12:00-1:30 p.m. Working parent & Me 4: Full hands-on, $45.00 per child with adult Breakfast Day Apple Cinnamon, Chocolate Chip, Easy Chocolate Saturday, May 30 10:00-11:30 a.m. Cupcakes Full hands-on, $45.00 per child with adult Wrap Sandwiches & California Smoothies Royal Ham & Eggs, Raspberry Muffins, Fruit Kabobs & Breakfast Smoothie Working parent & Me 5: Italian Day Saturday, September 12 10:00-11:30 a.m. Full hands-on, $45.00 per child with adult , Salad, Lemon Granita, Apricot Granola Bars

Miss Jackie's Easter Egg…Stravaganza with Jackie Leischner Saturday, April 4, 10-12 p.m. Full hands-on, $35.00 per child ages 5-10 Join us for a fun-filled class of coloring Easter eggs, making chocolate treats, and baking hot cross buns. The class would not be complete without stuffing an adorable bunny to take home.

Miss Jackie's Spring Fling with Jackie Leischner Saturday, May 2, 12-2 p.m. Full hands-on, $35.00 per child ages 5-10 Hot Pockets, Brain Power Salad, Shakes, Cake w/ Cream cheese icing

Mamma Mia Italian Workshop for Tweens with Diana Albanese Saturday, May 9, 9:30 AM-12:30 P.M. Full Participation (Students 10 and older.) $55.00 per person Come to this class hungry and roll up your sleeves ready to work for your food. This special Italian workshop with Diana Albanese of La Cucina D’ana gets young teenagers into the action in the kitchen. Rice Balls Lasagna with Meatballs, Spinach and Chicken Piccata Broccoli Fritters Herb with Roasted Peppers, Artichokes, and Fontina Cheese Melt Bomboloni (Italian Doughnuts) with Chocolate Sauce

Mother’s Day Breakfast in Bed For Mom with Eileen Rooney Saturday, May 9, 1:30 - 3:30 p.m. Full Participation Ages 5 thru 8, $35.00 per child Children will make and bring home breakfast in bed for mom! We will bake scones, Whip up honey butter, chocolate covered strawberries, blue berry muffins and hot chocolate mix.

Me and My Tween In the Kitchen with your Tween with Barbara Seelig Brown (participation - 2 different menus/classes) The kitchen is a great place to bond, especially with your kids! Join Barbara Seelig-Brown, host of the DVD Cooking with Kids and Stress Free Cooking, for a fun filled evening of cooking and conversation with your 'Tween. Studies have shown that kids who cook, take more interest in what they put into their bodies and DO eat better. We will also go over basic knife skills. Cooking is something we can do together no matter what age so why not start now? Wednesday, May 13, 6:00-9:00 P.M. Full Participation $55.00 per person Students 10 and older may enroll with a Parent Breakfast Casserole Lemon Yogurt Blueberry Muffins with Crumb Topping Strawberry Orange Salad Signature Pizza Rolls Pasta with Monday, June 1, 6:00-9:00 P.M. Full Participation $55.00 per person Students 10 and older may enroll with a Parent Breakfast Smoothies Crispy Chicken Tenders with Parmesan Paper Bag Salmon with Zucchini Ribbons with 3 Cheeses Quesadillas with Fresh Salsa

Miss Jackie's Summer Fun with Jackie Leischner Saturday, June 6, 10-12p.m. Full hands-on, $35.00 per child ages 5-10 Turkey Burgers, Carrot Fries, Blondies, homemade ice cream, raspberry lemonade

Kids’ Father’s Day Baking with Eileen Rooney Saturday, June 20, 4-6 p.m. Full Participation Ages 5 thru 8 $35.00 per child (Class size limited to 16) How many ties do Dads get for Father’s Day? Never one like this! Children will decorate an edible tie cake to take home for a very special Father’s Day surprise.

Teen, Tween and Adult Harvest Baking with Suzanne Lowery Wednesday, September 23, 6:00-9:00 P.M. Full Participation $49.00 per person Baked Apple Dumplings with Vanilla Ice Cream, Cinnamon Sticky Buns, Peach-Raspberry Cobbler, Cranberry Scones with Orange Curd, Pumpkin-White Chocolate Cookies.

An Apple A Day with Eileen Rooney Saturday, September 26, 2-4 p.m. Full Participation Ages 5 thru 10 $35.00 per child Cultivated for over 3,000 years with varieties well into the thousands, apples have been a mainstay in our culture since the days of Johnny Appleseed. Lemony yellow to bright green to brilliant red, flavors from tart to sweet and a variety of textures. Apples are loaded with fiber and good source of A & C. Apples are convenient to carry for snacking, low in calories, a natural mouth freshener, and still very inexpensive. Children will have fun working with apples creating Individual Apple Cakes, Homemade Applesauce and our special Apple Pie made with Vanilla Ice Cream. We will also do a sample tasting of several apple varieties.

Kids’ Halloween Spooky Edibles with Eileen Rooney Saturday, October 24, 12-2 p.m. Full Participation, ages 5-10 $35.00 per child Join Eileen for a spooktacular time as we cook up some ghoulish treats! As always, Eileen will conjure up an assortment of ‘Spooky Edibles’ from her witch’s book of spells. Scary, gooey, sticky, messy; all things kids love!

Basic Cake Decorating with Suzanne Lowery 2 Wednesdays, May 27 & June 3, 7:00–10:00 P.M. Full Participation $159.00 per person including starter set of tools (High School Students may enroll with a Parent) 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 bring in a pre-baked cake to decorate in class 2.*

Fondant Workshop - Edible Flowers and Decorations with Toni Hartman 2 Mondays, June 8 & 15, 7:00-10:00 PM Full Participation $129.00 per person High School Students may enroll with a Parent (Price includes necessary supplies) Maybe a nice big Sunflower, Poppy, Daisy, Carnation or a lovely Rose. Yes, ribbons, and other wonderful artistic decorations can be created with this wonderful medium fondant. Toni will teach you about coloring fondant, molding and texturing techniques including using fondant for borders on cakes or plaques, instead of piping butter cream. Fondant is a very versatile medium and can be used to create all kinds of unique edible decorations.

Working with Chocolate with Toni Hartman Monday, June 22, 7:00-10:00 PM Full Participation $65.00 per person High School Students may enroll with a Parent (Price includes necessary supplies) Working with chocolate is a labor of love. Most people are more interested in pouring, molding and using candy clay/modeling chocolate than in the technical aspect of tempering. Toni will go over the basics and give a quick demo on tempering, with a handout of all the various ways you can temper chocolate. But overall, we will concentrate on letting the students mold something, highlighted by making a candy clay rose (in dark modeling chocolate) and leaf or calla lily (in white modeling chocolate). We will work on marbling, texturing, dipping, modeling and piping with chocolate products.

Knife Skills I Workshop with Steven Capodicasa Full Participation $59.00 per person High School Students may enroll with a Parent Saturday, April 25, 10:00 AM-1:00 PM Saturday, June 20, 10:00 AM-1:00 PM Full Participation/ Limited Seating/ Book Early! This is a sell out class! $59.00 per person 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!

Knife Skills - Simple Roasting and Carving Workshop with Steven Capodicasa Saturday, September 26, 10:00-1:00 AM Full Participation $65.00 per person Learn all the techniques of Frenching bones, breaking down a whole fish, preparing your roast, carving techniques, bone-in bone-out style, slicing and presentation tips. Roast Turkey Prime Rib Roast Crown Roast of Pork Rack of Lamb Salt Crusted Sea Bass

The Classic Thyme Culinary Basics Series I With Catherine Titus Felix, CCP, and Mike Christiansen A Complete and Comprehensive 5-Session Basic Techniques Series 5 Thursdays, Oct. 1, 8, 15, 22 & 29, 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, Soup, Roast Chicken, Garlic Roast , Roasted Vegetables, Buttermilk Biscuits, Citrus Salad

Class II An Introduction to Broiling and Marinades Basic Rice, Couscous & Cookery, Blanching & Refreshing Vegetables An Introduction to Chocolate, Broiled Salmon Skewers, Broiled Chicken, Basic Broiled , Couscous Pilaf, Asian Style Rice, Baked Polenta, Broccoli with Shallot Vinaigrette, Chocolate Mousse

Class III Moist Heat Methods: Stewing, , & Poelage Potato Cookery, Basic Pastry, Pork Poelage with Tomatoes and Sauerkraut, Beef “Carbonnade” Braised in Red Zinfande, Mashed Potatoes, Pommes Parisienne, Pommes Savoyarde, Classic French Apple Tart

Class IV An Introduction to : 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” , Garlicky & Lemon Sautéed Green Beans, Classic French Fries, Chocolate Soufflé, Crème Anglaise

Grilling 101 With Catherine Titus Felix, CCP & Michael Christiansen Thursday, June 4, 6:30–10:00 PM, $75.00 per person, Full Participation (Enrollment Limited to 16) High School Students may enroll with a Parent Continuing on their popular Cooking 101 theme, Chefs Catherine Felix, CCP, and Michael Christiansen will guide you through 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. 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, June 11, 6:30–10:00 PM, $75.00 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 Shortbread Cookies with Chocolate Covered Strawberries

Wines and Food Classes

Food and Wine of with Daniel C. Rosati Friday, May 8, 7:00-10:00 PM, Demonstration $75.00 per person Pasta with Quick Sausage Ragu Lemon Chicken Positano Spinach with White Beans & Garlic Almond

Food and Wine of Summer in Provence with Daniel C. Rosati Friday, June 5, 7:00-10:00 PM, Demonstration $75.00 per person Provencal Pizza – Pissaladiere Provencal Salmon with Lemon, & Butter Lettuce Salad with Snap Peas & Potatoes Red Wine Poached Cherries

Summer Food and Wine-Couples Cook with Daniel C. Rosati Friday, July 24, 7:00-10:00 PM, Full Participation $75.00 per person Miniature Grilled Pizza Pancetta Wrapped Monkfish Brochettes with Roasted Pepper Coulis Sugar Snap Pea & Salad Provencal Potato & Tomato Tian Summer Berry “Pavlova”

Summer Food and Wine II-Couples Cook with Daniel C. Rosati Friday, August 21, 7:00-10:00 PM, Full Participation $75.00 per person Grilled Marinated Shrimp with Garlic Tuscan Ribeye Steak Herb Potato Salad with Baby Arugula Roasted Peppers & Tomatoes Chocolate Hazelnut Cake

Food and Wine of South America with Daniel C. Rosati Saturday, September 26, 7:00-10:00 PM, Demonstration $75.00 per person Shrimp Ceviche Brazilian Black Soup Argentinian with Chimichurri Sauce Peruvian Smashed Potatoes Dulce de Leche Mousse with Fresh Raspberries

Regular Cooking Classes

Sweet and Savory Pies with Daniel C. Rosati Tuesday, April 21, 7:00-10:00 P.M. Full Participation $59.00 per person High School Students may enroll with a Parent Mississippi Mud Pie, Lemon Chiffon Pie, Cherry Almond Crunch Pie, Chicken Pot Pie, Classic Quiche Lorraine, Old English Pork Pies

Quick Italian Sauces with Daniel C. Rosati Wednesday, April 29, 7:00-10:00 P.M. Full Participation $59.00 per person High School Students may enroll with a Parent Which pasta? Which sauce?? Daniel will take the mystery out of choosing the perfect pasta to pair. With this collection of authentic Italian sauces from the country where pasta is a favorite. We have something to please everyone! Bucatini Amatriciana - Roman pasta with a zesty pancetta, and tomato sauce - Apulian with Linguine della Nonna - Linguine with mixed seafood sauce Mini with Umbrian Sausage Sauce with Tri-Colored Roasted Pepper Sauce

Cook Like a Chef with Diana Albanese Monday, April 27, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Diana Albanese of La Cucina D’ana will help bring out the master chef in you. Tonight’s class focuses on sautéing and roasting. Learn the basic formula; learn the right set up and cooking order for and vegetables with sauces. At the end of the evening you can take these building blocks and work them into your own recipes using ingredients you like best. Sauté Chicken Breasts with Lemon, Pan Sauce Beef Medallions with Sun Dried Tomatoes & Shiitake Mushroom Sauce Roasted Salmon with Mushrooms , Leeks, Artichokes with Lemon Thyme Sauce Penne with Two different Sauces Roasted Tomatoes with Garlic, Roasted Tomato Vinaigrette and Arugula Salad, Basic and Two variations

Pasta, Pasta, and more with Steven Capodicasa Friday, May 1, 7:00-10:00 PM Full Participation $65.00 per person Arugula salad with pancetta croutons with shaved Romano cheese served with a red wine vinaigrette Homemade veal and cheese cannelloni with fresh tomato sauce Baked penne with 4 cheeses and prosciutto Homemade with shrimp and lobster with creamy roast tomato garlic cheese sauce Sautéed Green beans with spicy puttnesca sauce and shaved parmesan cheese Italian chocolate cake with a ganache frosting

Couples Love to Rub It, Mop It & Sauce It with Diana Albanese Saturday, May 2, 7:00-10:00 P.M. Full Participation $69.00 per person Get ready for some finger licking good food. Learn how to make great barbecue with intense flavors at home. In this class with Diana Albanese, you will learn the flavoring keys to great barbecue and grilling, just remember its rub, mop and sauce it. Spice Rubbed Baby Back Ribs, Texas Porterhouse Steak, Kansas City Barbecue Chicken Salmon with Soy Glaze, Sweet and Smoky Baked Beans, Citrus Short Cakes with Strawberry Rhubarb

Cinco de Mayo with Michael Christiansen Tuesday, May 5, 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 great Mexican specialties. Michael will teach you all the key secrets to creating all of your favorite Mexican dishes. with Cilantro Cream Spicy Seviche with Tequila and Lime Red Snapper Vera Cruz Habenaro Chicken Tacos with Salsa Cruda Carnitas with Warm Tortillas and Salsa Verde Flan Watermelon Mojito

Seafood dinner with Steven Capodicasa Saturday, May 9, 7:00-10:00 PM Full Participation $70.00 per person 5 layer Ahi tuna tower Grilled jumbo shrimp wrapped in smoky bacon served with chilled Yukon gold potato salad Pancetta and sage wrapped lobster tails with roasted tomato coulis Summer shack bad boy lobster sandwich Pan seared parmesan dusted Sea scallops with citrus Mediterranean couscous Berry crisp with citrus & saffron whipped cream

Seafood on the Grill with Diana Albanese Tuesday, May 12, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Seafood lovers join Diana Albanese for this hands on workshop to widen your grilling skills and add plenty of zest that will surely shake up your palette. Grilled Salmon with Wilted Arugula, Corn & Roasted Shallot Vinaigrette Halibut with Jumbo Lump Crabmeat and Spring Vegetables Grilled Sicilian Swordfish with Lemon, Garlic and Oregano oil Caribbean Tuna with Mango Lime Sauce & Tropical Fruit Salsa Grilled Shrimp with Papaya Barbecue Sauce Pomegranate Granite over Vanilla Ice Cream with Fresh Mixed Berries

Couples Classic Surf and Turfwith Steven Capodicasa Friday, May 15, 7:00-10:00 PM Full Participation $70.00 per person Crabmeat cocktail served with lemon aioli Baby greens with grilled shrimp and chorizo bits with homemade goat cheese croutons Bacon wrapped served with grilled lobster tails Redskin potatoes served with seared chorizo and tarts with roasted garlic pastry Key lime cheesecake lollipops

Mediterranean Buffet with Kathleen Sanderson Monday, May 18, 11:00 AM-2:00 P.M. Demonstration $59.00 per person High School Students may enroll with a Parent Brie Stuffed with Artichokes, Sun0dried tomatoes & herbs Roasted Onion & Cheese Tartlets Roasted Salmon Gremolata w/ Summer fruit relish Roasted Herbs Chicken paillards, w/ Apricot Balsamic Glaze Orecchiette Pasta Provencal Salad or Arugula, Fennel and Parmesan Almond Cake with Fresh Berries & cream

Mediterranean Buffet with Kathleen Sanderson Monday, May 18, 7:00-10:00 P.M. Demonstration $59.00 per person High School Students may enroll with a Parent Brie Stuffed with Artichokes, Sun0dried tomatoes & herbs Roasted Onion & Cheese Tartlets Roasted Salmon Gremolata w/ Summer fruit relish Roasted Herbs Chicken paillards, w/ Apricot Balsamic Glaze Orecchiette Pasta Provencal Salad or Arugula, Fennel and Parmesan Almond Cake with Fresh Berries & cream

Spanish Tapas & Paella on the Grill with Daniel C. Rosati Wednesday, May 20, 7:00-10:00 P.M. Full Participation $59.00 per person High School Students may enroll with a Parent White Shots Garlic Grilled Prawns Classic Paella Valenciana Grilled Asparagus Salad with Serrano Ham and Manchego Vanilla Ice Milk with Turron and Honey Daniel’s Sangria

Something Asian with Steven Capodicasa Friday, May 22, 7:00-10:00 PM Full Participation $65.00 per person Shanghai Dumplings Japanese ginger dressed salad Korean BBQ , Grilled Thai shrimp skewers Grilled sesame crusted Ahi tuna on a bed of chilled potato and wasabi dressing Sweet Asian pear doughnuts

Discover Newark’s Ironbound A Culinary Walking Tour With Daniel C. Rosati Saturday, May 23, 10:30 am to Approx. 2:30 pm

Meet at Newark’s Penn Station Information Desk at 10:30 A.M. – Supply your own transportation Tour includes tasting & lunch. $65.00 per person Dress 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.

Cooking in the Keys Part 1 with David P. Martone, CCP Saturday, May 23, 7:00-10:00 P.M. Full Participation Limited Enrollment $65.00 per person Robin’s Coconut Shrimp Suzie’s Clams and Mussels in Garlic Butter Joe’s Secret Fish Cakes Famous Lobster Rubin Caribbean Derby Pie Michael Christiansen Indoor & Outdoor Grilling with Cast Iron Friday, May 29, 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 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

Summer pan Sautéing with Kathleen Sanderson Wednesday, June 3, 11:00 AM-2:00 P.M. Demonstration $59.00 per person High School Students may enroll with a Parent Summer Pan sautéing is a quick & easy technique that makes your food taste like a chef prepared it. This class will cover the flavor techniques, balances and complexities of a great pan sauce, the technique of a great pan fry and much much more. Shrimp Sauté with Fennel, Basil & Pernod Fire Roasted Tomato, Pancetta and Arugola Sauce w/ Arugula, Shaved Parmesan in Salsa Rosa Vinaigrette Chicken Sauté w/ Cream Sauce, Salad Vinaigrette, Sea Salt Chocolate Chip Cookie

2 Part Daytime Italian Culinary Boot Camp with Diana Albanese 2 Thursdays, June 4 & 11, 10:00 AM 1:00 P.M. Full Participation $129.00 per person High School Students may enroll with a Parent Learn the essentials of Italian cooking from a third generation Italian. Diana Albanese of La Cucina D’ana has Italian cooking in her genes. Her family owned and operated the Albanese Food Market in Bayonne for many years. This essential two part series covers techniques for , , braising, sautéing, sauces, working with yeast, and making do ahead desserts. Day 1 Day 2 Mushroom and Parmesan Bruschetta Rustic Minestrone Soup Risotto Primavera Penne with Stuffed Artichokes Sausage and Peppers with Onions Lemon Chicken Scaloppini with Pine Nut Pesto Broccoli Fritters with Fresh Tomato Sauce Broccoli with Red Peppers and Pine Nuts Hazelnut & Almond Biscotti Caramelized Onion Focaccia Tiramisu

Decadent dinner for two with Steven Capodicasa Saturday, June 6, 7:00-10:00 PM Full Participation $70.00 per person Savory doughnuts with lobster and shrimp Baby greens served with roasted red pepper dressing Filet of beef stuffed with grilled shrimp and sautéed arugula Green beans wrapped in pancetta, Roasted potato and cream pots Flour less chocolate cake with Grand Marnier cream sauce

Summer time BBQ with Steven Capodicasa Friday, June 12, 7:00-10:00 PM Full Participation $70.00 per person Grilled baby lobster tails with saffron herb drizzle Mediterranean chopped salad with roasted vinaigrette Grilled Spanish chorizo and roasted tomato Bruschetta Grilled Rib Eye with warm savory potato salad Grilled summer vegetables & feta tart with roasted garlic pastry dough Changed to elegant s'mores Three Spring Steak Tastings with Stephen Schmidt Saturday, June 13, 6:30-9:30 PM Full Participation Limited Enrollment $70.00 per person 1. with Mushroom Salad and Citrus Mojo Quinoa Salad with Toasted Pumpkin Seeds Snap Pea Salad with Saffron Mayonnaise 2. Filet Steaks with Miracle Bordelaise Sauce Petites Pissaladières (Caramelized Onions on Pastry Rafts) Parmesan Asparagus 3. Soy-Lacquered Napa, Spinach, Radicchio, and Shiitake Slaw with Basil and Mint Orange-Chili Noodles

‘Singles’ Cook Once, Eat Twice with Suzanne Lowery Tuesday, June 16, 7:00-10:00 P.M. Full Participation $59.00 per person Herb Roasted Cornish Hens with Garlic Green Beans--Chicken and Vegetable Fried Rice, Loaf with Mashed Potatoes--Shepard's Pie, Pesto Stuffed Sole in White Wine Sauce--Fresh Basil Pesto and Pasta, Chocolate-Chocolate Cookies--Chocolate, Strawberry Cream Tartlet

Italian Al Fresco with Daniel C. Rosati Wednesday, June 17, 7:00-10:00 P.M. Full Participation Limited Enrollment $55.00 per person High School Students may enroll with a Parent 4 Cheese Grilled Portobello Mushrooms Mixed Grilled SPIEDINI with Chicken, Sausage & Veal Calabrian Grilled Stuffed Peppers Tuscan Zucchini Salad Lemon Mascarpone Cheesecake

Farmer’s Market with Michael Christiansen Thursday, June 18, 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 a fun evening of learning how to use seasonal ingredients in combination with commonly pantry Items. The menu will be decided based upon ingredients available at the Farmers Market. You won’t want to miss it.

Couples Cook Lobster, Shrimp and Crab with Diana Albanese Friday, June 19, 7:00-10:00 P.M. Full Participation $70.00 per person Add exciting new flavors to lobster, shrimp and crabmeat. Join Diana Albanese of Cucina D’ana and cook together creating exciting new ways with shellfish that you never thought about before. Grilled Pancetta Wrapped Shrimp with Creamy Basil Dressing Sweet Corn & Shrimp with Chorizo Miniature Crab Cakes with Mango, Cucumber Salad & Pomegranate Drizzle Lobster, Shrimp & Fennel Risotto Lobster, Shrimp & Crabmeat covered in Smoked Salmon with Tarragon Sauce Lemon Crème Brulee

Setting Up Your Kitchen with Kathleen Sanderson Tuesday, June 23, 7:00-10:00 P.M. Partial Participation $59.00 per person High School Students may enroll with a Parent A primer course on what to have and how to use it. Basic pantry must have items and recipes from the pantry. Ideal for the bride and groom or those just starting out. Quick Tomato & Feta Sauce for Pasta, Salad w/ basic vinaigrette, Asian Marinated & Broiled Salmon Marinated Grilled chicken Breasts w/ Variations, Roasted Chicken, Basic Rice Pilaf Pear Crisp with Caramel sauce Summer Dinner for two with Steven Capodicasa Friday, June 26, 7:00-10:00 PM Full Participation $70.00 per person Sun dried tomato and roasted pepper mini Baby greens with roasted onion vinaigrette Grilled beef tenderloin with horseradish sour cream sauce Toasted corn & cheesy mashed potatoes Grilled bacon wrapped green beans and sage Individual peach tarts with homemade almond pastry dough

The Italian Summer Garden with Diana Albanese Wednesday, July 8, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Italians keep preparations simple which maximizes the flavors of fresh ingredients and keeps them healthy. Recreate this special al fresco dining experience at home this summer. Join Diana Albanese and enjoy the freshness of the Italian summer garden. Nothing could be better. Grilled Avocado & Tomato with Basil Pesto Grilled Chicken al Mattone on a Bed of Grilled Salad Tomato & Mozzarella with Pepperonata Sauce Sliced Steak with Grilled Tomatoes, Red Peppers, Onions & Salsa Verde Penne with Eggplant and Roasted Red Peppers Orange and Rosemary Olive Oil Cake with Orange Sauce

A Proper Summer Tea with Catherine Felix Thursday, July 9, 2009, 6:30-9:30 PM, $65.00 per person, Full Participation High School Students may enroll with a Parent Sign up now, as Catherine’s tea classes always sell out The long, languid days of summer are the perfect time to treat your friends to an elegant and relaxing tea. Catherine’s tea classes are always a sell out here at Classic Thyme, and this one, with its do-ahead menu of easy recipes, looks to be the best yet! Plus, a special ‘Tea Talk’ with Nancy Baker from Ana Beall’s Tea Room. Angel Biscuits, Summer Iced Tea, Fresh Lemonade, Catherine’s Classic Tea Sandwiches, Curried Chicken Salad, Ribbon Sandwiches, Smoked Salmon Pate, Herbed Cheese Spread Classic Cream Scones with Variations and Raspberry Cream Spread, Classic Shortbread Hazelnut Cake with Vanilla Glaze

Great on the Grill with Stephen Schmidt Friday, July 10, 7:00-10:00 PM Full Participation Limited Enrollment $70.00 per person Grilled Sweet-And-Spicy Shrimp with Mint Chutney Grilled Sun-Dried Tomato Burgers with Balsamic-Glazed Onions Grilled Flank-Steak Pinwheels Stuffed with Prosciutto and Provolone Grilled Spice-Rubbed Chicken Breast with Mustard-Chive Dressing Grilled Baby-Back Ribs with Hoisin Sauce Grilled Corn Salad with Lima Beans and Tomatoes Grilled Hearts of Romaine

Summer Seafood with Steven Capodicasa Saturday, July 11, 7:00-10:00 PM Full Participation $70.00 per person Fried artichoke hearts with parmesan cheese crust Lobster stuffed shrimp with creamy tomato buerre blanc sauce Grilled Mexican Chilean Sea Bass with fresh tomato and bean salsa Fried shrimp risotto balls Sautéed asparagus with roasted peppers Homemade chocolate chip

Seafood with Style with Kathleen Sanderson Wednesday, July 15, 7:00-10:00 P.M. Demonstration $59.00 per person High School Students may enroll with a Parent Seafood En Papiotte with Citrus, Shallots and Spinach Mussels Steamed with Ginger, garlic, soy, sesame oil and cilantro Roasted Cedar Plank Salmon w/ Horseradish Bread Crumbs Mediterranean Shrimp with Herbs, Roasted Tomatoes, Feta & Salad Vinaigrette Surprise Dessert

The Diabetes Seafood Class 1 with Barbara Seelig Brown Thursday, July 16, 6:00-9:00 P.M. Demonstration $65.00 per person High School Students may enroll with a Parent Barbara Seelig-Brown has just released a new book, The Diabetes Seafood Cookbook, and will be here to share her wonderful, quick, easy, and fresh recipes with us. People with Diabetes do not have to feel singled out. Recipes that are diabetes friendly are also low in fat so they are heart healthy as well. The recipes in this book were developed so that the whole family can enjoy the same meal. Smoked Salmon & Hearts of Palm on Endive (Hors D' Oeuvre) Crab Lettuce Wraps Fillet with Prosecco & Wild Mushrooms Orange Roughy Coconut Curry Stir Fry Oven Fried Catfish with Multigrain Tortilla Chips Salmon with Sweet Potato Crust & Cucumber Cilantro Sauce

Summer Grill Party with Steven Capodicasa Friday, July 17, 7:00-10:00 PM Full Participation $70.00 per person Fresh grilled vegetable gazpacho Baby greens served with roasted pepper vinaigrette served with homemade savory croutons Tuscan grilled with herb butter Sautéed Haricot Verde with roasted peppers and pignoli Homemade roasted garlic and herb bread sticks Giant cream puffs filled with vanilla ice cream and chocolate sauce

Summer Cooking for Two with Suzanne Lowery Tuesday, July 21, 7:00-10:00 P.M. Full Participation $59.00 per person High School Students may enroll with a Parent Sweet and Sticky Chicken Wings, Spinach Stuffed Portobello Burgers, Crab Cakes with Red Pepper Remoulade, Surf and Turf Brochettes with Teriyaki, Mango Dipping Sauce,Grilled Balsamic Vegetable Salad with Capers and Goat cheese, Grilled Caramel-Macadamia Pineapple

Street Food with Michael Christiansen Thursday, July 23, 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 will be launching a food truck in NJ called “Hot Box”. His truck will sell a variation of “Street Foods” with a modern twist. Be one of the first to try it. 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 Roti with Cucumber Mint Salsa

Prime Rib Dinner with Steven Capodicasa Saturday, July 25, 7:00-10:00 PM Full Participation $70.00 per person Grilled jumbo shrimp with homemade cocktail sauce Classic Caesar salad with homemade English muffin croutons Homemade shrimp with butter parmesan cheese sauce Roasted Prime Rib of beef with corn pudding Homemade brownies with coffee cream

Cooking in the Keys Part 2 with David P. Martone, CCP Wednesday, July 29, 7:00-10:00 P.M. Full Participation Limited Enrollment $65.00 per person High School Students may enroll with a Parent Conch Fritters Hoisin Sautéed Edamame Beans Seared Tuna over Calamari and Seaweed Salad with Wasabi Sesame Dressing Fish House Hemmingway Style Fish with Basil, Cream, Wine & Garlic Sauce Rhubarb and Strawberries Key Lime pie

Grilled Surf and Turf with Steven Capodicasa Friday, July 31, 7:00-10:00 PM Full Participation $70.00 per person Chilled potato and onion soup Baby greens with oven roasted tomatoes and parmesan cheese cookies Tuscan grilled Porterhouse steak with grilled lobster tails Oven roasted potato and corn hash Panko and herb garlic broccoli bake Caramel crumble apple pie

Tuscany on the Grill with Diana Albanese Saturday, August 1, 7:00-10:00 P.M. Full Participation $70.00 per person Save thousands of Euros on a trip to Italy this summer, just imagine you are somewhere in the hills of Tuscany where this menu was inspired from. Dine outdoors on your deck and enjoy the pleasures and smells of your Florentine steak and chicken diavola with a glass of wine. Mixed Shellfish Bruschetta with Lemon, Capers and Baby Greens T Bone Florentine Steak with Sautéed Spinach Chicken alla Diavola Grilled Mixed Mushrooms Smashed Grilled Potatoes Grilled Pizza with Arugula & Artichoke Salad Café con Leche with Orange & Amaretto Sauce

Pacific Northwest Cooking with Michael Christiansen Thursday August 6, 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 food from the Pacific Northwest. This will be a full participation class where the class will experience the cuisine from the northwest region. Roasted Peppers, Corn, and Arugula salad with goat Cheese Croutons Dungeness crab and Shrimp Cakes Cedar Planked Salmon with Maple Glaze Peppered Flank Steak with Oregon Bleu Cheese Caramelized onion Potatoes Au Gratin Wild Mushroom Tart Chocolate Pate with Raspberry sauce

Summertime Comfort Food with Steven Capodicasa Saturday, August 8, 7:00-10:00 PM Full Participation $65.00 per person Saffron and ginger steeped mussels with crusty garlic bread Baby greens with roasted fennel and citrus yogurt saffron dressing Individual Crabmeat and lobster pot pies Baked cauliflower and 3 cheese bread topping Baked Roma tomatoes with Parmesan cheese crackle Apple Tarte tatin with orange whipped cream

Achieving Big Flavors on the Grill with Diana Albanese Wednesday, August 12, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Tired of the same old grilled foods? Add exciting new flavors to your summer grill with this big bold menu. Start cooking with new spices and herbs this summer to create an extraordinary punch to your grill. Grilled Pizza with Fontina Cheese & Olives Spicy Tuna with Mango Lime Sauce & Fruit Salsa Grilled Flank Steak with Jack Daniel's Barbecue Sauce Warm Potatoes Salad with Pancetta and Onions Grilled Vegetables with Creamy Basil Pesto Mousse

Beef; Flavorful & Affordable with Kathleen Sanderson Thursday, August 13, 7:00-10:00 P.M. Demonstration $59.00 per person High School Students may enroll with a Parent Tender Braised Short Ribs w/ Root Vegetables, Merlot and Polenta Pan Seared Hanger Steaks w/ Shallot & Stilton Sauce Grilled Skirt Steak w/ All the Trimming Tagine of Beef w/ Cous Cous Chipotle Chili w/ Cornbread

Couples Island Cruise with Steven Capodicasa Friday, August 14, 7:00-10:00 PM Full Participation $65.00 per person Scallop Ceviche with guacamole and homemade corn chips Roman wedge salad with roasted garlic dressing Baby back coca cola marinated BBQ ribs Potato salad with lemon dressing Red and white cole slaw Lemon filled sandwich cookies with berries

The Diabetes Seafood Class 2 with Barbara Seelig Brown Thursday, August 20, 6:00-9:00 P.M. Demonstration $65.00 per person High School Students may enroll with a Parent Barbara Seelig-Brown has just released a new book, The Diabetes Seafood Cookbook, and will be here to share her wonderful, quick, easy, and fresh recipes with us. People with Diabetes do not have to feel singled out. Recipes that are diabetes friendly are also low in fat so they are heart healthy as well. The recipes in this book were developed so that the whole family can enjoy the same meal. Salmon Taco with Mango & Avocado Cedar Plank Salmon with Bourbon Sauce Bloody Mary Shrimp Garlic Scallops with Cherry Tomato Relish Cocoa Pepper Halibut Involtini di Pesce Spada (stuffed Swordfish Sicilian Style)

Seafood Soirée with Steven Capodicasa Saturday, August 22, 7:00-10:00 PM Full Participation $70.00 per person Crayfish and crab spring rolls with citrus dipping sauce Chilled lobster pasta salad with lemon basil dressing Stuffed shrimp with toasted orzo, roasted tomatoes and ricotta salata Mussels with seared chorizo spicy tomato broth with grilled bread Prosciutto & sage wrapped tuna steaks with lemon caper sauce Grilled Brazilian salmon with spicy tomato salsa

Couples Cook a Tasty Southwest Menu with James Standridge Friday, August 28, 7:00-10:00 PM Full Participation $65.00 per person The time we spend with our families in the kitchen often times leads to life long memories of warmth, caring and laughter. Couples will be offered an opportunity to build memories while preparing, together, this tasty menu. Flavors bright and vigorous will come together in a way that will astonish both for its simplicity and its complexity of taste. Come join us as we share an evening with the lively flavors of the Southwest and the joy of a joint purpose. Tomatillo Salsa ( two forms), Fresh pico de gallo, Tasty homemade chips, Homemade Sausage stuffed Chile Relleno, Seafood stuffed Enchilada, Pinon fried rice Simply delicious black beans, Banana berry chimichanga with sweet cumin and kahluah cream

Understanding Herbs and Spices with Michael Christiansen Thursday, September 3, 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 and 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. Coriander seared Scallops, Grilled Lamb Chops with Mint Pesto, Chicken Curry Herbed Quinoa Salad, Cracked Mustard Pork Loin, Lemon Thyme Green Beans

Couples Cook a Late Summer Dinner with Steven Capodicasa Friday, September 11, 7:00-10:00 PM Full Participation $65.00 per person Lobster cocktail with fiery tomato dipping sauce, Sliced beef steak tomatoes and grilled onions with basil oil Grilled Rib eye steak with grilled shrimp and balsamic glaze, Sautéed broccoli rabe with garlic chips Homemade baked cheesy fries, Individual molten chocolate cakes with vanilla sauce

Basic Stocks & Sauces Workshop with David P. Martone, CCP Two Classes combined in this 4 hour workshop Back by popular demand! Monday, September 14, 6:00-10:00 P.M. Partial Participation $65.00 Per Person Basic Stocks - The Foundation Learn the basic preparation of stocks. All good soups and sauces start with a good stock. Good end results are contingent on the main ingredients, so learn to build a good foundation for all your culinary preparations. We will cover poultry stock, beef and veal stock, fish stock, vegetable stock, and the clarification process for making consommé. Quick and Savory Sauces Fine sauces dominate most dishes. Learn the secrets of preparing all your favorite sauces with little effort. Duplicate restaurant sauces in your own kitchen. Once you master this technique your culinary repertoire will explode with new innovations. Back by popular demand!

New Daytime Cooking Series The Way to Cook…Fresh, Fast & Flavorful with Daniel C. Rosati 3 Tuesdays, September 15, 22 & 29, 10:00 A.M.-1:00 P.M. Full Participation Limited Enrollment $159.00 per person High School Students may enroll with a Parent Day 1 Day 2 Four Cheese Pasta Tuscan Chicken Breast (3 Ways) Salmon (3 Ways) Chopped Salad with Buttermilk Herb Dressing Basmati Rice Pilaf Roasted Aparagus with Parmesan Bread Crumbs Broccoli Gratin Caramel Apple Crisp Decadent Chocolate Pudding Day 3 Herb Quick Bread with Roasted Garlic Butter Beef Steak (3 Ways) Classic Creamed Spinach Oven Roasted Sweet Potato Fries Cream Cheese Pound Cake with Fresh Berries

Too Busy To Cook with Diana Albanese 2 Tuesdays, September 15 & 22, 7:00-10:00 P.M. Full Participation $119.00 per person High School Students may enroll with a Parent Solve your week night dinner problems with fast, easy and fresh meals. Learn do ahead strategies like stocking your pantry, refrigerator and freezer with the right stuff. Make fewer trips to the store and spend less time cooking. The bottom line is making time on your weeknights seem more like your weekends. Week 1 Week 2 Creamy Chicken Easy Fish Chowder Beef Rib Eye Stew with Vegetables Tortellini, White Bean, Tomato & Grilled Orange Chipotle Chicken Quesadillas with Easy Flank Steak with Portobello Mushrooms and Tomato Guacamole Cilantro Sauce Shrimp Stir Fry with Jasmine Rice Roasted Halibut with White Wine and Herb Sauce Mixed Salad Greens with Basic Vinaigrette and Quick Chicken Pot Pie Variations Peach and Blueberry Crisp 5 Minute Fruit Parfait

A Victorian Tea with a Twist with Catherine Felix Thursday, September 17, 2009, 6:30-9:30 PM, $65.00 per person, Demonstration High School Students may enroll with a Parent Sign up now, as Catherine’s tea classes always sell out. With its relaxed yet luxurious ambiance, tea is the perfect way to entertain for special occasions. Catherine returns with another winning menu based on Victorian traditions but with lots of contemporary do-ahead ideas. Plus, a special ‘Tea Talk’ with Nancy Baker from Ana Beall’s Tea Room. Assorted Classic Tea Sandwiches Roasted Onion and Cheese Spread on Toast Points Buttery Crumpets Honey - Wheat Scones with Cranberries Triple Chocolate Brownie Bites Buttermilk Crumb Cake Lemon Bars Claret Cup Catherine's Orangina "Sangria"

Delicious Roasted Beef Dinner with Steven Capodicasa Friday, September 18, 7:00-10:00 PM Full Participation $65.00 per person Shrimp with cheesy homemade wheat thins Romaine wedge with creamy bleu cheese dressing Oven roasted Prime Rib, stuffed with roasted root vegetables Triple stuffed baked cheesy potatoes Sautéed , beets and baby potatoes Grand Marnier Soufflés

Italian Boot Camp with Diana Albanese Sunday, September 20, 12:00-4:00 P.M. Full Participation $69.00 per person High School Students may enroll with a Parent Learn the fundamentals of Italian cooking in this 4 hour class. This class introduces you to northern and southern Italian foods along with techniques for making focaccia, risotto, easy polenta, and quick sauces for meats and fish. This is no Olive Garden. Baked Caprese Bruschetta Focaccia with Roasted Garlic Lasagna with Roasted Butternut Squash and Hazelnuts Risotto with Artichokes, Tomatoes and Spinach Fricasse of Wild Mushrooms with Creamy Polenta Orecchiette with Broccoli Rabe and Sausage Fish with Salmoriglio Sauce Chicken Saltimbuca alla Romana, & Lemon and Chocolate Crostata

The Celiac Class with Barbara Seelig Brown Monday, September 21, 6:00-9:00 P.M. Demonstration $65.00 per person High School Students may enroll with a Parent Are you gluten intolerant? Have you been diagnosed with Celiac Sprue disease? Those diagnosed with Celiac disease is rising daily. If you are not sure what to cook because you have to give up some of your favorite wheat based and breads, join Barbara Seelig-Brown for an evening of information and great tasting recipes that you and your family can enjoy. Risotto with Porcini Mushrooms Lentils with Italian Sausage Pasta (gluten free) with Lemon & Fresh Herbs Chestnut Cherry Chocolate Muffins Nut Crusted Fruit Tart

Risotto with Daniel C. Rosati Thursday, September 24, 7:00-10:00 P.M. Full Participation Limited Enrollment $55.00 per person High School Students may enroll with a Parent Wild Mushroom Risotto Seafood Risotto Asiago, Spinach & Garlic Risotto Butternut Squash Risotto Roasted Tomato Herb Risotto

Crown Roast Dinner with Steven Capodicasa Friday, September 25, 7:00-10:00 PM Full Participation $65.00 per person Cream of Roasted Tomato and Lobster soup Baby greens with roasted shallot vinaigrette and goat cheese croutons Crown roast of Pork with cornbread and pancetta stuffing Fresh mushroom sauté Oven roasted herb potatoes and beets Deep fried frozen with caramel dipping sauce

One Pan Cooking with Michael Christiansen Tuesday, September 29, 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 great dishes using one pan. This class is designed around cooking with minimal equipment for easier clean up during those busy weeks. Cast Iron Chicken Marsala, Pretzel Crusted Chicken with Herbed Garlic Butter Pork Poulage with Apples and Sauerkraut, One Pan Mac n Cheese Sesame Salmon with Peanut Coriander sauce, Pan Roasted Potatoes with Chives Sautéed Seasonal Vegetables with Brown Butter, & Chocolate Bread Pudding with Bananas Foster Sauce

Do Ahead and Pan to Plate Sauces with Kathleen Sanderson Wednesday, September 30, 11:00 AM-2:00 P.M. Demonstration $59.00 per person High School Students may enroll with a Parent This class will feature both quick pan sauces and do ahead sauces ideal for entertaining. Be the chef dujour or the relaxed one at your next party Pan- Seared Salmon w/ Cilantro Citrus Butter Pan Seared Chicken Breast w/ Pesto Cream Sauce Classic Demi-glace turned into a Wild Mushrooms & Thyme Sauce with Beef Tenderloin plus other variations Classic Supreme Sauce turned into a Tarragon Mustard Sauce served with chicken Franchese plus other variations Dessert Caramel Pecan Sauce w/ Ice Cream

Do Ahead and Pan to Plate Sauces with Kathleen Sanderson Wednesday, September 30, 7:00-10:00 P.M. Demonstration $59.00 per person High School Students may enroll with a Parent This class will feature both quick pan sauces and do ahead sauces ideal for entertaining. Be the chef dujour or the relaxed one at your next party Pan- Seared Salmon w/ Cilantro Citrus Butter Pan Seared Chicken Breast w/ Pesto Cream Sauce Classic Demi-glace turned into a Wild Mushrooms & Thyme Sauce with Beef Tenderloin plus other variations Classic Supreme Sauce turned into a Tarragon Mustard Sauce served with chicken Franchese plus other variations Dessert Caramel Pecan Sauce w/ Ice Cream

Do Ahead Couples Intimate Dinner with Diana Albanese Friday, October 2, 7:00-10:00 P.M. Full Participation $70.00 per person Enjoy sophisticated dishes that have show stopping appeal on the plate. Learn how to get ahead with hands on techniques shown by Diana Albanese of La Cucina D’ana. Smoked Salmon, Arugula & Frisee with Crème Fraiche Caper & Scallion Drizzle Individual with Sauce Potato Anna Rounds Fennel Gratin Slow Roasted Shiitake Mushroom Salad with White Truffle Vinaigrette Almond and Raspberry Tart

Sushi Workshop - The Feeding Frenzy is Back Again! with David P. Martone, CCP Limited Enrollment $65.00 per person Full Participation Saturday October 3, 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!!!