4 Results

  • French Cuisine

    Experience exquisite French classics beginning with French onion soup topped with toasted croutons and gruyere cheese then browned to perfection. You’ll prepare "Coq au Vin", tender breast of chicken sautéed with pearl onions, mushrooms and bacon in a rich burgundy wine sauce served with a delicious wild rice blend and green beans amandine. We'll finish with "Crepes Suzette", thin French Pancakes served with an exquisite orange liqueur sauce.
  • Pasta, Pasta, Pasta

    We'll start by learning how to make basil pesto then practice it's versatility creating a delightful appetizer using it in combination with fresh baked bread, roma tomatoes, and mozzarella cheese. Next we'll toss it with vermicelli and cream to make a delicious pasta topped with diced tomatoes and roasted pine nuts. "Cappellini" is next tossed with olive oil, garlic, fresh basil, tomatoes and sautéed baby shrimp. Finally, "fettuccine alfredo primavera" a divine combination of fresh veggies, Parmesan cheese and cream. We'll finish with a classic "Tartlet", sugar dough layered with pastry cream and fresh fruit with a sweet apricot glaze.
  • Oktoberfest

    Come celebrate the fall tradition German style with “sauerbraten” tender pot roast in a tangy sweet and sour sauce, beef roulades stuffed with pickles, bacon and onion in red wine sauce, “Schweinshaxe” pork ribs and sauerkraut, and “WeinerSchnitzel” chicken tender slightly breaded and sautéed with fresh squeezed lemon and herbs. You’ll learn to prepare “spaetzle”, German pasta, Potato pancakes with apple sauce and sour cream, “kartoffelklosse”, dumplings topped with buttered bread crumbs and braised red cabbage. We’ll finish with a classic black Forest cake, it’s sublime.
  • Chicken en Croute

    We start with a classic Caesar salad using fresh baked croutons, Romano cheese and sweet cherry tomatoes. You’ll assemble the entree wrapping tender breast of chicken in flaky puff pastry with shallots and portobello mushrooms. Together we’ll prepare an amazing sauce using sweet port wine. Sides will include asparagus with olive oil and fresh squeezed lemon along with a delicious Jasmine rice blend using toasted almonds and dried cranberries. We'll finish with chocolate decadence, a rich flourless chocolate torte served with an exquisite raspberry coulis and fresh whipped cream.
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