Photo © Rhee Bevere of textureandcolor.com
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Crab Salad on Toast Points Endive and Upland Cress Salad with Candied Nuts Fish en Papillote Warm Baguette Strawberries and Cream Class Overview In this class the participants learned how to extract crabmeat from a whole crab, how to prepare candied nuts, and the technique of wrapping and baking food in parchment paper. The class included a discussion of purchasing fresh fish and shellfish. A fairly simple dessert was featured as the other courses were more labor intensive. |
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Caviar Service with Champagne Lobster with Drawn Butter Artichoke Hearts Warm Dinner Rolls Salad of Butter Lettuce with Avocado Warm Jo Jo's Class Overview In this class the participants sipped champagne as they learned how to compose and present a traditional caviar service including toast points, brunoise of red onion, sieved egg, and crème fraîche. The importance of using the proper serving utensils was discussed. Participants also learned how to cook and serve live lobster; trim and cook perfect fresh artichoke hearts; work with yeasted dough, and make individual molten chocolate cakes. |
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Grilled Chicken Legs and Thighs Grilled Potato and Onion Packets Corn and Black Eyed Pea Salad Angel Biscuits Corn Bread Beet and Asparagus Salad Strawberry Rhubarb Crisp Class Overview The grill was the focus of this popular class with a Southern theme. Participants learned the important distinction between grilling and charring; how, when and why to baste; recipes for different types of sauces and rubs; how to cook vegetable packets over coals; and how to make a traditional fresh corn and black eyed pea salad. Angel biscuits, feather-light and made from a yeast dough, were made from start to finish; techniques of cooking beets were discussed; and to finish the meal a crumb topping was made to finish the warm fruit crisp. |
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Grilled Whole Filet Mignon with Caramelized Shallots and Jus Grilled Summer Vegetables Warm Potato Salad with Grainy Mustard and Haricot Vert Coconut Cake Class Overview The focal point of this class, which was conducted outdoors on the host's poolside patio, was preparing a whole beef filet for grilling. Starting with the less expensive, larger, untrimmed cut of meat, the students learned how to break down the whole filet, trim it, tie it and get it ready for the grill. The correct type of fire was also discussed. The warm French-inspired potato salad was prepared while the filet was cooking; tips for trimming haricot vert and other summer vegetables were discussed; and the proper way to open a whole coconut, extract and toast the coconut meat was demonstrated. |
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Corn Cakes with Mango Salsa and Crème Fraîche Spring Ragout of Artichokes, Fava Beans, Peas and Asparagus with Polenta Baby Arugula Salad with Cherry Tomatoes Strawberry Rhubarb Fool Class Overview This vegetarian class made spectacular use of the season's bounty. To begin, the preparation of miniature corn cakes was demonstrated as the class diced mango and learned to make fruit salsa. The vast difference between traditional polenta and the more common quick-cooking polenta was discussed. The classic polenta, which requires a longer cooking time and frequent stirring, is an integral part of the entrée in this menu. The class also learned to handle baby artichokes and the methods of peeling and cooking fava beans and English peas. The simple, silky strawberry rhubarb fool ended the meal on a perfect note. |
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Sake Scallops with Creamy Spicy Sauce Black Rice Stuffed Squid Halibut with Nobu's Black Bean Sauce Watercress and Black Sesame Salad with Watercress Dressing Green Tea Parfait Class Overview This modern Japanese class began with a small sake tasting. The participants then learned how to choose and clean fresh scallops, make rice in the Japanese style, and work with squid in its natural form. This was followed by the preparation of a black bean sauce for the halibut and a simple watercress dressing for the salad. Dessert was green tea parfait, a fitting ending to this rich meal. |
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Blini with Beluga Caviar Seared Foie Gras with Fig Balsamic Glaze on Toast Points White Truffle Oil-Infused Custards with Black Truffle Ragu Creamy Maine Lobster Broth Pan Roasted Maine Jumbo Scallops with Morel Mushrooms and Asparagus Puree Salad of Haricot Vert, Tomato Tartare, and Chive Oil Assorted Cheeses Cappuccino Semifreddo with Cinnamon-Sugar Donuts Espresso Class Overview Participants were busy cooking and learning new techniques throughout the night during this French and Italian inspired class that featured lavish ingredients and elegant presentations, perfect for special occasion entertaining. Various types of caviar and their characteristics were discussed; the technique of searing was practiced; and the key to producing a silky smooth custard was demonstrated. Making use of both the lobster shells and the meat are the secret to producing the depth of flavor in the lobster broth. The technique of cleaning and choosing scallops was also discussed. The creation of a smooth vegetable puree without under or over processing was shown. Herb oil was made for the salad, and tips for composing an exciting cheese platter were demonstrated. To accompany the traditional semifreddo, yeast-leavened doughnuts were fried to order. |
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Lyonnaise Potato Tart with Truffle Oil Spiced Nuts Smoked Trout on Toast Points with Horseradish and Granny Smith Apple Crème Fraîche Thai Chicken Satay with Peanut Sauce Chinese Duck Salad in Lettuce Cups Crispy Asparagus Straws with Parmesan Cheese Smoked Salmon Roulade Class Overview In this class of simple hors d'oeuvres participants learned the basics of making bite sized party treats. Some of the ingredients used and demonstrated included puff pastry, phyllo dough, truffle oil and ethnic products. Ways to save time by purchasing some items ready made or partially prepared were discussed. |
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Homemade Herbed Potato Chips Beggar's Purses Vietnamese Rice Paper Rolls Southern Style Prawns with Caper Remoulade Crostini of Grilled Pears and Cambozola Cheese Miniature Tuna Niçoise Squash, Caramelized Onion and Sage Risotto Cakes Class Overview The students in this advanced hors d'oeuvres class were challenged as they learned to prepare many items simultaneously-- just as is done in a professional kitchen. Basic techniques covered included making crepes, working with rice paper, making risotto, shocking cooked food, imparting flavor through the use of a marinade, and the cooking style known as confit. All of these methods and procedures can be utilized in other recipes in addition to the ones used in class. This class is appropriate for a smaller group to ensure that each student will be able to practice and participate in making as many hors d'oeuvres as they desire. |
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Lamb with an Herb and Hazelnut Crust served with Red Wine Sauce Root Vegetable Pancakes Roasted Asparagus with Morels Butter Lettuce and Pea Salad Raspberry and Mocha Dacquois Class Overview In this Passover meal the class began by learning to use a pastry bag to create the outstanding dessert. This was followed by learning the terminology for, and the techniques of, trimming, Frenching and searing racks of lamb. While the red wine sauce was reducing to a syrupy consistency, the root vegetable pancakes were mixed, formed and sautéed. Designing a simple yet beautiful salad completed the main components of the meal. |
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