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MAY 2012 SCHEDULE
Thank you for visiting our website, you may call to register for classes, (704) 333-7300.
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 CINCO DE MAYO INSPIRATIONS
Saturday, May 5, 1:00 - 3:00 PM
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Nikki Moore, Chef/Owner, FOOD LOVE
Don’t spend Cinco de Mayo in a crowded restaurant! In this fun class, you’ll learn how to make your favorite Mexican dishes.
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Shrimp Ceviche with Fried Plantains
Skirt Steak Fajitas with Grilled Onions
Cheese and Spinach Enchiladas
Mexican Rice and Guacamole
Mexican Borracho “Drunken” Beans
Homemade Flour Tortillas and Pico de Gallo
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 COOKING WITH WINE FAVORITES
[Couples Class]
Thursday, May 10, 6:30 - 8:30 PM
$150 per couple, hands-on
12 participants
Skill Level: Intermediate
Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef
Join us for an exciting class on how and when to use different wines. Improve your favorite recipes and learn how to match the appropriate wines with your meal. We will be using fortified and distilled wines as well!
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Cozze alla Silvio Sautéed Mussels with White Wine & Fresh Herbs
Agnolotti di Carne Canavesani Handmade Small Ravioli with Beef & White Wine
Springtime Risotto with Farm Fresh Vegetables & Pinot Grigio
Pasta Primavera with Fava Beans, Artichokes, Pancetta & Soave
Cod in Butter Muscadet Sauce with Potatoes and Onions
Sicilian Cannoli Sweet Stuffed Italian Pastry made with Marsala wine
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 FANTASTIC FRESH FRUIT
Saturday, May 12, 1:00 - 3:00 PM
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Rochelle Courey, Pastry Chef/Bakery Owner, The Baker’s Joint
Spring is a wonderful time of year for fresh fruit! What better way to showcase a dessert than with ripe, plump berries, or juicy, refreshing citrus fruit? In this class you will create an array of delicious and unique, fruity desserts. Chef Rochelle will share tips and techniques to add flare to your next homemade sweet treat.
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French Frangipane Tart with Apples
Mixed Berry Pavlovas
Peach Cobbler with Brown Butter Caramel Sauce
Sweet Strawberry Crumble Cake with Fresh Banana Ice Cream
Crepes Suzette
Lemon Cooler Tartlets
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 PROFESSIONAL KNIFE SKILLS
with Culinary Basics
Tuesday, May 15, 6:30 - 8:30 PM
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Nikki Moore, Chef/Owner, FOOD LOVE
This is the perfect technique class for those who are just learning to cook as well as for those who have been cooking for years. Only professional culinary students have had the benefit of this training, until now!
You’ll begin the class with a session on knife skills, where you’ll practice proper handling. You also learn knife safety, knife anatomy, and basic cuts from oblique and macédoine, to fancy French cuts of brunoise and chiffonade.
Using the fruits of your labor, you’ll move into the kitchen to prepare a simple menu employing fundamental cooking techniques – blanch, roast, sauté and caramelize.
***Please bring your 8” Chef’s knife, 3” Paring knife, and sharpening steel to the class. If you don't have these items, they may be purchased in the store before your class.***
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Caramelized Onion & Wild Mushroom Pizza
Soupe au Pistou (French Vegetable Soup)
Vietnamese Spring Rolls with Peanut Dipping Sauce
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 RUBS, SAUCES & MARINADES
Thursday, May 17, 6:30 - 8:30 PM
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Nikki Moore, Chef/Owner, FOOD LOVE
In this class, you’ll learn about rubs, sauces, and marinades. You’ll also receive helpful techniques for getting the best results from your grill this summer. From Korean-style baby back ribs to grilling done the Argentine way, you’ll be inspired by these fun summer recipes!
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Argentine Flank Steak with Chimichurri Sauce
Pork Tenderloin with Peach BBQ Sauce
Lime and Jalapeno Marinated Skirt Steak Fajitas with Tomatillo Sauce
Grilled Shrimp with a Spicy Hot Chili-Rub
Korean-Style Baby Back Ribs
Classic Barbecue Chicken
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 SUSHI 101
Saturday, May 19, 10:30 AM - 12:30 PM
$75 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef
Come and learn how to make the freshest and finest sushi by hand! We will make everything from sashimi to California rolls. Once you learn the techniques of sushi making you will feel confident to make it on your own!
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Tuna Tartar Roll with Green Onions & Ponzu Sauce
Vegetable Sushi Roll with Fennel, Fresh Ginger, Red Onion and Tomato
Vegetable Tempura with Dipping Sauce
California Roll with Real Crab Meat & Fresh Avocado
Assortment of Sashimi (Tuna, Salmon and Yellowtail based on availability)
Rainbow Roll with Tuna, Salmon and Avocado
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 CRAZY FOR CUPCAKES 2
Saturday, May 19, 1:00 - 3:00 PM
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Rochelle Courey, Pastry Chef/Bakery Owner, The Baker’s Joint
Cupcakes are still in, whether for a birthday party, graduation, or wedding. In this class, Chef Rochelle shares her very own signature cupcake recipes that she developed at her bakery! They are ALL fun and unique ideas. We’ll make kid-friendly flavors, and some ‘Big Kid’ flavors too! J Who doesn’t like cupcakes?
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Snickers Cupcakes with Salted Caramel Buttercream
Fluff-A-Nutter Cupcakes with Italian Meringue Icing
Cookie Dough Cupcakes with Vanilla Buttercream and Chocolate Ganache
Bailey’s Espresso Cupcakes with Whipped Cream Icing
Margarita Cupcakes with Rita-Lime Buttercream
Pink Champagne Cupcakes with Champagne Buttercream
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 COUPLES COOK TOGETHER
[Couples Class]
Tuesday, May 22, 6:30 - 8:30 PM
$150 per couple, hands-on
12 participants
Skill Level: Beginner
Guest Chef Nikki Moore, Chef/Owner, FOOD LOVE
Grab your sweetheart for this class just for couples. You’ll learn new culinary techniques as you prepare these delicious dishes that are best cooked with two sets of hands.
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Eggplant Caponata Crostini
Goat Cheese and Tomato Tartlets with a Mixed Green Salad
Shrimp, Scallop, and Chorizo Paella
Flatbread Pizza with Artichokes and Prosciutto
Homemade Fettuccini with Spring Vegetables
Individual Mixed Berry Cobblers
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 BACKYARD BBQ
Thursday, May 24, 6:30 - 8:30 PM
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Nikki Moore, Chef/Owner, FOOD LOVE
Just in time for Memorial Day weekend! There is no better time than now to get friends together for a backyard BBQ. In this class, you’ll learn recipes that are perfect for outdoor entertaining.
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Roasted Bell Pepper Bruschetta
Grilled Pork Tenderloin with a Tropical Fruit Salsa
Grilled Shrimp with a Spicy Dipping Sauce
Cheesy Macaroni and Cheese Bites
Grilled Vegetables with a Pesto Dipping Sauce
S'more Cupcakes
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 MARCHE IN SPRINGTIME
Saturday, May 26, 10:30 AM - 12:30 PM
$65 per person, hands-on
12 participants
Skill Level: Intermediate
Guest Chef Susanne Dillingham, Chef/Owner, The Tiny Chef
Come in and learn about the exciting culinary delights from the Marche region of Italy. The use of fresh, top quality ingredients assembled with the minimum of fuss reflects the traditional food of Marche.
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Pollo in Potacchio Roasted Chicken with Rosemary, Tomatoes & White Wine
Olive Ripiene Fried Ripe Olives with Beef, Parmigiano Reggiano & Cinnamon
Gnocchi di Fossa Potato Gnocchi with Fossa Cheese & Tomato
Cavalfiore Fritto, Zucchini Fritti, Finnochio Fritto Fried Fresh Cauliflower, Zucchini, & Fennel
Zucchini Ripieni alla Marchigiana Stuffed Zucchini Marche Style
Picioni-Ravioli di Pasta Frolla Stuffed Sweet Shortbread ‘Ravioli’ Filled with Ricotta |
PROFESSIONAL KNIFE SKILLS
with Culinary Basics
Saturday, May 26, 1:00 - 3:00 PM
$65 per person, hands-on
12 participants
Skill Level: Beginner
Guest Chef Nikki Moore, Chef/Owner, FOOD LOVE
This is the perfect technique class for those who are just learning to cook as well as for those who have been cooking for years. Only professional culinary students have had the benefit of this training, until now!
You’ll begin the class with a session on knife skills, where you’ll practice proper handling. You also learn knife safety, knife anatomy, and basic cuts from oblique and macédoine, to fancy French cuts of brunoise and chiffonade.
Using the fruits of your labor, you’ll move into the kitchen to prepare a simple menu employing fundamental cooking techniques – blanch, roast, sauté and caramelize.
***Please bring your 8” Chef’s knife, 3” Paring knife, and sharpening steel to the class. If you don't have these items, they may be purchased in the store before your class.***
MENU
Caramelized Onion & Wild Mushroom Pizza
Soupe au Pistou (French Vegetable Soup)
Vietnamese Spring Rolls with Peanut Dipping Sauce
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