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Spiced-Up Superbowl - Doylestown
Warm up the big game with foods from Florida,
home of the Superbowl
Monday, January 17th
Dan Macey
A sunny twist on our annual class on Superbowl Entertaining.
We’ll design a menu that spices up your party with the
Latin flavors of the Sunshine State. You’ll learn to
make finger foods, main dishes, and desserts that can be done
in advance, travel well and can feed a crowd. We’ll
also give serving tips to highlight the food. Orange and Mustard
Wings, Deep Fried Shrimp Balls, Goat Cheese and Bean Pate;
and more.
Register
Fireside
Foods - Blue Bell
A warming selection of pot roast and stews
Tuesday, January 18th
Marisa Filan
Fill your home this winter with the rich, satisfying aroma
of a great stew or pot roast. We’ll make recipes using
meat, pork, and chicken that you’ll look forward to
serving to your friends and family. This is bowl food that
satisfies the soul as well as the stomach.
Register
Sensational Soup Suppers - Doylestown
One pot meals that pack in the flavor without the fuss
Wednesday, January 19th
Susan Bires
Satisfying dinners are a snap once you learn the recipes and
techniques for making great soups. Everyone loves soup, the
world’s most versatile dish. This class will focus on
some heartier soups from around the world. Each is a complete
meal that can be made ahead and in one pot - what more
can you ask for? Fisherman’s Seafood Chowder; Hearty
Chicken and Vegetable Soup; Carrot and Leek Soup; Smoky Sirloin
Stew with Watercress Dumplings; Southwest Chicken Chili.
Register
A Spiced-Up Superbowl - Blue Bell
Warm up the big game with foods from Florida, home of
the Superbowl
Thursday, January 20th
A sunny twist on our annual class on Superbowl Entertaining.
We’ll design a menu that spices up your party with the
Latin flavors of the Sunshine State. You’ll learn to
make finger foods, main dishes, and desserts that can be done
in advance, travel well and can feed a crowd. We’ll
also give serving tips to highlight the food.
Register
Big Flavor in a Small Package - Doylestown
The magic of Shrimp
Thursday, January 20th
Katie Murphy
Everyone loves shrimp and for good reason. They pack a lot
of flavor, can be cooked quickly and are great in a wide variety
of dishes. We’ll serve a menu of five different shrimp
dishes from Thailand, Italy, France, Mexico, and the U.S.
to show you how each of these cultures uses this tiny but
tasty ingredient. Mango Curry Shrimp Salad in Wonton Crisp;
Crunchy Sesame Shrimp with Wasabi Aioli; Velvety Shrimp Bisque;
and more.
Register
Fine Wines
of California - Blue Bell
A selection of sparkling, red, white and dessert wines
from Napa and Sonoma
Friday, January 21st
Mark Bovenizer
A special wine tasting featuring a selection of premium wines
from California (average price of $40 per bottle). The menu
will include a sparkling wine, two whites, four reds, and
a dessert wine. The class will be conducted by wine expert
Mark Bovenizer of Community Liquors in Princeton, NJ. The
wines will be accompanied by a starter, main course with side
and dessert. Come and enjoy some of the great wines California
has to offer.
Register
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