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Doylestown Evening Demonstration Classes:

Carlow Cookery offers an extensive selection of cooking classes taught by professional instructors and restaurateurs in our twenty-two seat demonstration kitchen. We bring the culinary world to you by showcasing the ingredients, recipes and techniques of a variety of foods. Topics include regional and ethnic cuisine, basic and advanced techniques, baking and desserts, and much more. The atmosphere is a relaxed and comfortable one where questions are encouraged. Participants enjoy samples of the items prepared and complimentary wine. Recipes are provided.

All evening demonstration classes begin at 7:00 p.m.

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Stocks, Soups and Vinaigrettes (Hands-on)   6:30pm
Culinary Skills: Hands-on, Part 2
Monday, 05/04/15
Instructor: Dan Gallo
$65
In the second part of our series of culinary techniques we cover stocks, soups and vinaigrettes. We've all had pleasure of eating a good bowl of soup and while it's not difficult to prepare it does require proper technique to achieve the right texture and flavor. As for stocks, they are the backbone of so many great dishes you can make. We'll start with those and then teach you how to turn them into rich vegetable and meat soups. We will also cover how to make a classic vinaigrette and how to turn it in to countless variations.

Chicken Stock, Vegetable Stock, Shrimp Stock; Velvety Chicken and Corn Chowder; Italian Vegetable Soup; Mixed Greens with Pomegranate Vinaigrette.
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*Full* Celebrate Cinco de Mayo (Demonstration)   7pm
Celebrate independence, south of the border style!
Tuesday, 05/05/15
Instructor: Denis Chiappa
$52
This class is currently full. If you would like to be contacted in the event of a cancellation please call the store at 215-489-2677

Cinco de Mayo celebrates freedom and liberty, two ideals that Americans love. What better way to celebrate then by eating great food and drinking cool cocktails. We’ll feast on authentic Mexican favorites like sopes, enchiladas and empanadas - and wash them down with Mexican beer and margaritas.

Sopes (Masa Cakes with Chorizo, Queso Fresh and Spicy Mole; Empanandas Stuffed with Braised Chicken, Mixed Wild Mushrooms and Jack Cheese; Enchiladas Rojas with Tender Beef, Cotija Cheese, Three Chile Sauce and Lime Crema.
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*Full* Food of Italy (Hands-on)   6:30pm
Fresh, flavorful dishes from the boot.
Wednesday, 05/06/15
Instructor: Dan Gallo
$65
This class is currently full. If you would like to be added to the alternate to the alternate list please call the store at 215-489-2677.

There is no question that Italians have a passion for good cooking. When you start with incredible ingredients - aged cheeses, cured meats, balsamic vinegar - it's much easier to make simple dishes taste sublime. The ingredients and techniques vary by region but they share common elements. We'll make dishes that are representative of the country as a whole using authentic ingredients and tried-and-true preparations.

Whipped Ricotta with Balsamic, Cherry Tomato and Mint Bruschetta; Fettuccine Carbonara with Crispy Pancetta, Black Pepper, Egg and Asparagus; Tomato Braised Sweet Italian Sausage, Roasted Red Peppers and Onions with Mascarpone Polenta
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*Full* Best Buys: Mike's Picks (Wine Tasting)   7pm
Great drinking wines for under $15.
Friday, 05/08/15
Instructor: Mike Conti
$60
This class is currently full but a second session has been added in July.

It's easy to find great wine if you are spending $30 to $40 per bottle. The real satisfaction comes when you find a bottle of wine for $12 to $15 that drinks the same. This is not an impossible task. In fact, many of the wines that make the top lists are these value wines. Mike will introduce you to a selection of his favorites, both white and red, from around the world.

About our wine tastings: Carlow Cookery's wine tastings are fun and informative. In addition to tasting the selected wines, participants will gain a better understanding of each region's producers and significant varietals - all in a relaxed environment that allows for questions and feedback. The classes are taught by Mike Conti, President/Wine Educator of From Stem to Learn. Mike has over 32 years in the hospitality and education industries. He gained valuable knowledge of wine through his professional experiences and contacts. Mike's instruction is straightforward and fun, informational and relaxed, thorough and insightful. Supper is served throughout the evening.
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The Art of Cooking Fish (Demonstration)   7pm
Four ways to cooking fish impeccably - broiled, poached, grill and sauteed.
Tuesday, 05/12/15
Instructor: Denis Chiappa
$52
This class is designed to help you get over any trepidation you may have in cooking fish by teaching you four distinct methcods - broiled, poached, sauteed and fried. Fish is perfectly suited to each method and since it cooks quickly it's great for midweek meals. Best of all, it's flavorful, healthy and versatile. In addition to learning the recipes you'll gain insight into purchasing and prepping different types of fish.

Broiled Cod with Creamy Feta, Lemon and Dill Topping; Spicy Red Red Curry Fish with Coconut Scented Jasmine Rice; Sauteed Grouper with Potato Puree and Sweet Pea Cream; Fish Tacos with Picked Chile Slaw and Roasted Tomato Salsa.
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*Full* Flavors of the Mexican Kitchen (Hands-on)   6:30pm
The essential elements of Mexican cooking
Wednesday, 05/13/15
Instructor: Dan Gallo
$65
This class is currently full. If you would like to be contacted in the event of a cancellation please call the store at 215-489-2677.Many of the dishes served in local Mexican restaurants do not accurately reflect the food of our neighbors to the south. True Mexican cooking uses a variety of meat, seafood, beans and vegetables flavored with rich moles and fresh sauces. With the variety of ingredients readily available today there's no reason why you can't put these dishes together at home.

Creamy Corn Soup with Chilies and Cilantro; Poached and Marinated Shrimp Ceviche with Mashed Avocado and Tortilla Chips; Carne Asada Tacos with Corn Tortillas, Sliced Radish, Queso Fresco and Assorted Salsas.
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Sauteing and Pan Sauces (Hands-on)   6:30pm
Culinary Skills: Hands-on, Part 4
Monday, 05/18/15
Instructor: Dan Gallo
$65
Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing. Sauteing is a classic technique of cooking tender cuts of meat and poultry quickly and at high heat to intensify the flavor. We'll then show you how to use that same pan to build flavorul sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time.

Sauteed Fish with Tomatoes, Olives and Capers; Sauteed Pork with a Dijon and Cream Sauce; Sauteed Chicken with Shallots, Mushrooms and Brown Stock.
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*Full* Pasta and Gnocchi (Hands-on)   6:30pm
Mastering traditional pasta dishes from Italy.
Tuesday, 05/19/15
Instructor: Denis Chiappa
$65
This class is currently full. If you would like to be added to the alternate list please call the store at 215-489-2677.

Italian cooking is varied and rich in all its aspects but pasta and gnocchi have a special place in its history and traditions. As Italians emigrated to different parts of the world these dishes became an integral part of many different cuisines. This hands-on class will focus on kneading, rolling, cutting and forming fresh pasta, tortellini and gnocchi. Each with be paired with sauces complement their flavor.

Fresh Pasta with Shrimp and Clam Sauce; Sweet Potato Gnocchi with Butter and Parmesan Sauce; Spinach and Cheese Tortellini with Tomato Cream Sauce.
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*Full* Pasta and Gnocchi (Hands-on)   6:30pm
Mastering traditional pasta dishes from Italy.
Thursday, 05/21/15
Instructor: Denis Chiappa
$65
This class is currently full but another session has been added on Tuesday, May 19th. If you would like to be contacted if there are cancellations on this date please call the store at 215-489-2677.

Italian cooking is varied and rich in all its aspects but pasta and gnocchi have a special place in its history and traditions. As Italians emigrated to different parts of the world these dishes became an integral part of many different cuisines. This hands-on class will focus on kneading, rolling, cutting and forming fresh pasta, tortellini and gnocchi. Each with be paired with sauces complement their flavor.

Fresh Pasta with Shrimp and Clam Sauce; Sweet Potato Gnocchi with Butter and Parmesan Sauce; Spinach and Cheese Tortellini with Tomato Cream Sauce.
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Pasta and Gnocchi (Hands-on)   6:30pm
Mastering traditional pasta dishes from Italy.
Tuesday, 05/26/15
Instructor: Denis Chiappa
$65
Italian cooking is varied and rich in all its aspects but pasta and gnocchi have a special place in its history and traditions. As Italians emigrated to different parts of the world these dishes became an integral part of many different cuisines. This hands-on class will focus on kneading, rolling, cutting and forming fresh pasta, tortellini and gnocchi. Each with be paired with sauces complement their flavor.

Fresh Pasta with Shrimp and Clam Sauce; Sweet Potato Gnocchi with Butter and Parmesan Sauce; Spinach and Cheese Tortellini with Tomato Cream Sauce.
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*Full* Terrific Thai (Hands-on)   6:30pm
Techniques of international cooking.
Wednesday, 05/27/15
Instructor: Dan Gallo
$65
This class is currently full. Another session has been added on 6/3. If you would like to be added to the alternate to the alternate list for this date please call the store at 215-489-2677.

Thai food is one of the world's most highly regarded cuisines but still intimidating to some in the West. We'll demystify it by showcasing the ingredients and techniques used in some of our favorite Thai recipes. You'll see the exquisite contrast in taste and texture that results from blending hot, sweet, sour and salty components.

Thai Lettuce Wraps with Tender Beef and Sweet Chile Dipping Sauce; Chicken Satay Skewers with Spicy Peanut Sauce; Traditional Shrimp Pad Thai.
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Wine of Champagne, Alsace and the Loire Valley   7pm
Wine Certification, Part 5: Flavors of France
Thursday, 05/28/15
Instructor: Mike Conti
$60
From Alsace, a region steeped in German tradition, to the Loire Valley, home to some great rose wines, these less well known regions produce a range of well-crafted wines. Throw in one of France's most iconic regions, Champagne, and you have a great mix of wines to sample. We'll pull the signature varietals from each of the regions and focus our attention on the styles and producers of each region.

About the class Join us for a comprehensive course on understanding and appreciating wine. Each fun and informative session is focused on a different aspect of wine so that by the end of the series participants have a solid understanding of what is available on the market and how it suits their palate.

In addition to tasting six selected wines, you'll gain a better understanding of each region's producers and significant varietals - all in a relaxed environment that allows for questions and feedback. A three course dinner is served throughout the evening.

The classes are taught by Mike Conti, President/Wine Educator of From Stem to Learn. Mike has over 32 years in the hospitality and education industries. He gained valuable knowledge of wine through his professional experiences and contacts. Mike's instruction is straightforward and fun, informational and relaxed, thorough and insightful.
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*Full* Grilling, Rubs and Marinades (Hands-on)   6:30pm
Tender cuts meat, seasoned and grilled to perfection.
Monday, 06/01/15
Instructor: Dan Gallo
$65
This class is currently full. If you would like to be added to the alternate to the alternate list please call the store at 215-489-2677.

The last part of our culinary skills series focuses on the essential techniques for grilling meat chicken and fish. We'll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor, and basic smoking techniques. From there you'll grill pork, chicken and fish for main course dishes and vegetables for a side dish.

Asian Marinated Chicken with Spicy Fruit Relish; Spice Rubbed Pork Skewers with Grill Sauce; Grilled Shrimp with Roasted Tomato Chutney.
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Terrific Thai (Hands-on)   6:30pm
Techniques of international cooking.
Wednesday, 06/03/15
Instructor: Dan Gallo
$65
Thai food is one of the world’s most highly regarded cuisines but still intimidating to some in the West. We'll demystify it by showcasing the ingredients and techniques used in some of our favorite Thai recipes. You'll see the exquisite contrast in taste and texture that results from blending hot, sweet, sour and salty components.

Thai Lettuce Wraps with Tender Beef and Sweet Chile Dipping Sauce; Chicken Satay Skewers with Spicy Peanut Sauce; Traditional Shrimp Pad Thai.
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Private Event   7pm
This time is currently reserved for a private event.
Thursday, 06/04/15
Instructor: Denis Chiappa
$50
In addition to our regular schedule of events, Carlow Cookery is available for private events. They can be held at the store in our comfortable demonstration studio or we'll take the class to you. Our classes are the perfect setting for neighborhood get-togethers, bachelorette parties, birthday parties, team-building events or fundraisers. Our kitchen is a comfortable space that allows participants to socialize, enjoy the food prepared and learn more about the art of cooking. Home parties allow to relax in the comfort of your kitchen. We bring in all the necessary supplies and leave a clean space behind. Please call the store at 215-489-2677 or email us at info@carlowcookery.com if there are any questions or to book an event.
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*Full* Great Grilling: Seafood (Demonstration)   7pm
A complete meal with grilled seafood as the star.
Tuesday, 06/09/15
Instructor: Denis Chiappa
$50
This class is currently full. If you would like to be contacted in the event of a cancellation please call the store at 215-489-2677

Even accomplished grillers have a tough time with seafood. What works best on the barbecue, how to prepare each for grilling and the spices and sauces that perfectly complement fish and shellfish will all be covered. The classes will also stress quick preparations that suit your busy summer schedule.

Menu: Grilled Salmon and Orzo Salad with Charred Tomato Vinaigrette; Garlic, Ginger and Citrus Marinated Fish with Cold Soba Noodles; Grilled Tuna Tacos with Salsa and Spicy Slaw; Mediterranean Shrimp with Marinated Grilled Vegetables.
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The Food of Spain (Hands-on)   6:30pm
Techniques of international cooking.
Wednesday, 06/10/15
Instructor: Dan Gallo
$65
As a gateway between Europe and Africa, Spain has been fought over many times in history. This history has had a lasting impact on the country and nowhere is this more evident than in the food. At its best, Spanish food is a mix of local ingredients fused with recipes and techniques from other areas. The result is food that is vibrant, colorful and incredibly delicious.

Mixed Green Salad with Marcona Almonds, Manchego Cheese and Sherry Dressing; Shrimp a la Plancha with Garlic, Chilies and Salsa Verde;Pan Roasted Pork Medallions with Romesco Sauceand Grilled Scallions.

About our Culinary Skills classes; These hands-on classes build on the techniques established in our popular Culinary Skills series by showcasing five unique styles of ethnic cooking. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods. The goal of our entire program is to give participants the confidence to create dishes rather than just follow recipes.
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Essential Knife Skills for Home Cooks   6:30pm
Learn proper techniques for the most important tool in your kitchen.
Monday, 06/15/15
Instructor: Dan Gallo
$50
Even accomplished cooks can benefit from learning proper knife skills. That's why we begin this series of classes with a session on how to properly use and care for your knives. Our goal in this hands-on class is to make you more efficient at prepping the ingredients needed for all different types of recipes. We focus on chopping and slicing an array of vegetables including garlic, onions, celery, carrots, tomatoes and more. In addition, we'll show you how to break down a whole chicken into the common cuts. Practice makes perfect - so you'll get to practice these techniques under the supervision of the instructor. Knives are provided for the class.
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Flavors of France (Hands-on)   6:30pm
Techniques of international cooking.
Wednesday, 06/17/15
Instructor: Dan Gallo
$65
Fresh, flavorful dishes from the boot.Considered by most the birthplace of modern cooking, France food combines exceptional ingredients and classic techniques to produce exceptional dishes. We'll focus on some great recipes that feature fruity olives, fresh seafood, great bread and other tasty ingredients. These are the kind of recipes that are great all occasions, from casual to elegant.

Steak Medallions with Sauce au Poivre and Roasted Mushrooms; White Wine Steamed Mussels with Tomatoes, Herbs and Garlic over Crusty Bread; Warm Crepes with Roasted Pears and Crème Chantilly.

About our Culinary Skills classes; These hands-on classes build on the techniques established in our popular Culinary Skills series by showcasing five unique styles of ethnic cooking. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods. The goal of our entire program is to give participants the confidence to create dishes rather than just follow recipes.
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* Private Event* Healy   7pm
Margaritas and Fajitas - A mix of contemporary fajitas, quesadillas and burritos paired with a cool cocktail.
Thursday, 06/18/15
Instructor: Denis Chiappa
$50
This is a private event. Please do not register unless you are part of the organizing group.

The most festive of summer drinks, a margarita, paired with a Tex-Mex classics, fajitas, quesadillas and burritos, what could be better? We'll make updated versions of the great dishes using fresh, vibrant ingredients.. You'll be able to party on the deck in style this summer with these delicious recipes.

Menu: Chorizo, Black Bean and Oaxacan Cheese Quesadillas with Salsa Verde; Chicken, Roasted Poblano and Caramelized Onion Enchiladas with Red Chile Sauce; Grilled Shrimp and Vegetable Fajitas with Pico de Gallo and Sour Cream; Burritos Stuffed with Shredded Pork, Red Rice and Grilled Tomato Salsa and Guacamole.
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Healthy Summer Suppers (Demonstration)   7pm
Using vibrant summer vegetables in healthy dishes.
Tuesday, 06/23/15
Instructor: Denis Chiappa
$50
The more we can cook and eat according to the season the better off we are. This takes on special meaning during the summer when we have an abundance of locally grown fresh vegetables and greens available to us that are picked at their peak. A diet rich in these ingredients makes for delicious meals and is an important part of a healthy lifestyle.

Menu: Roasted Summer Vegetable Pasta with Pesto and Fresh Tomatoes; Herb Marinated Grilled Pork with Carrot Salad; Sauted Fish with Wilted Cabbage, Corn and Bacon Salad; Lemony Shrimp Salad with Couscous.
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Food of Italy (Hands-on)   6:30pm
Fresh, flavorful dishes from the boot.
Wednesday, 06/24/15
Instructor: Dan Gallo
$65
There is no question that Italians have a passion for good cooking. When you start with incredible ingredients - aged cheeses, cured meats, balsamic vinegar - it's much easier to make simple dishes taste sublime. The ingredients and techniques vary by region but they share common elements. We'll make dishes that are representative of the country as a whole using authentic ingredients and tried-and-true preparations.

Whipped Ricotta with Balsamic, Cherry Tomato and Mint Bruschetta; Fettuccine Carbonara with Crispy Pancetta, Black Pepper, Egg and Asparagus; Tomato Braised Sweet Italian Sausage, Roasted Red Peppers and Onions with Mascarpone Polenta
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Flavors of India (Demonstration)   7pm
A four course meal featuring the bold flavors of a incredible country.
Monday, 06/29/15
Instructor: Denis Chiappa
$50
In a country as large and varied as India, the dishes can change dramatically depending on the region in which you are eating. Subtle and succulent to robust and tangy, tame to fiery, mellow or heavily with spice - the food is a reflection of the people in the area. We'll cover four distinctly different curry recipes, from simple to complex.

Papri Chaat (Lentil Wafers with Chick Peas, Potatoes, Yogurt and Tamarind Chutney; Chicken Kaathi Roll (Warm Flatbread Stuffed with Grilled Chicken Tikka and Sauteed Onions; Nimbu Hari Mirch Ka Murgh (Creamy Chicken with Spices, Green Chiles and Citrus); Lamb Vindaloo (Red Chile Marinated Lamb Stewed with Potatoes and Curry Sauce.
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Margaritas and Fajitas (Demonstration)   7pm
A mix of contemporary fajitas, quesadillas and burritos paired with a cool cocktail.
Tuesday, 06/30/15
Instructor: Denis Chiappa
$50
The most festive of summer drinks, a margarita, paired with a Tex-Mex classics, fajitas, quesadillas and burritos, what could be better? We'll make updated versions of the great dishes using fresh, vibrant ingredients.. You'll be able to party on the deck in style this summer with these delicious recipes.

Menu: Chorizo, Black Bean and Oaxacan Cheese Quesadillas with Salsa Verde; Chicken, Roasted Poblano and Caramelized Onion Enchiladas with Red Chile Sauce; Grilled Shrimp and Vegetable Fajitas with Pico de Gallo and Sour Cream; Burritos Stuffed with Shredded Pork, Red Rice and Grilled Tomato Salsa and Guacamole.
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Food and Wine: The French Steakhouse   7pm
French wines paired with a traditional steakhouse meal.
Monday, 07/06/15
Instructor: Mike Conti
$60
For many of us, there is nothing like going to our favorite steakhouse for a good meal. Having that experience at home is not difficult once you know how to pick and prepare the beef. We'll take you step by step through the process using traditional French recipes including salad, vegetable, starch and dessert to accompany the steaks. Our wine expert, Mike Conti, will present wines with each course specifically chosen to complement the dishes.

Pear, Walnut, Arugula and Shaved Parmesan Salad with Dijon Vinaigrette; Vegetable Napolean with Grilled Vegetables, Polenta, Goat Cheese and Tomato Sauce; Filet Mignon with Roquefort and Red Wine Demi Glace Sauce; Double Chocolate Mousse with Mascarpone Whipped Cream.

About our wine and food classes: Carlow Cookery's wine pairing classes provide participants with a better understanding of how particular wines can enhance the flavors in different foods. In addition to tasting the selected pairings, the group will see how each of the dishes is prepared. As with our wine tastings, we'll cover the region and producer of each wine. The classes are taught by Mike Conti, President/Wine Educator of From Stem to Learn. Mike has over 32 years in the hospitality and education industries. He gained valuable knowledge of wine through his professional experiences and contacts. Mike's instruction is straightforward and fun, informational and relaxed, thorough and insightful.
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Wine 201: Cabernet Sauvignon   7am
An advanced tasting featuring six wines.
Thursday, 07/09/15
Instructor: Mike Conti
$65
The king of the red wine grape varieties - Cabernet Sauvignon offers wonderful flavors consisting of black currants, chocolate and leather. The beauty of the grape lies in its ability to yield so many complex flavors. This class features wines from Bordeaux, South Africa, New Zealand, Chile, Australia and California.

About the Class:In every vineyard, a unique combination of climate, soil type, and topography shapes the character of the vines that grow there and the grapes that they produce. In turn, the wine made from these grapes reflects aspects of their respective places. This class will take a greater in depth look at the impact the terrior has on the grapes, the significance of climate and the differences in the soil as all three can affect the flavor profiles of wines within a single grape varietal. All wines will be tasted blind, and class participants will challenge their palates to see if they can notice the differences from region to region. Six wines will be tasted. A three course meal will be served throughout the evening.

About our wine tastings: Carlow Cookery's wine tastings are fun and informative. In addition to tasting the selected wines, participants will gain a better understanding of each region's producers and significant varietals - all in a relaxed environment that allows for questions and feedback. The classes are taught by Mike Conti, President/Wine Educator of From Stem to Learn. Mike has over 32 years in the hospitality and education industries. He gained valuable knowledge of wine through his professional experiences and contacts. Mike's instruction is straightforward and fun, informational and relaxed, thorough and insightful. Supper is served throughout the evening.
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Great Grilling: Seafood (Demonstration)   7pm
A complete meal with grilled seafood as the star.
Monday, 07/13/15
Instructor: Denis Chiappa
$50
Even accomplished grillers have a tough time with seafood. What works best on the barbecue, how to prepare each for grilling and the spices and sauces that perfectly complement fish and shellfish will all be covered. The classes will also stress quick preparations that suit your busy summer schedule.

Menu: Grilled Salmon and Orzo Salad with Charred Tomato Vinaigrette; Garlic, Ginger and Citrus Marinated Fish with Cold Soba Noodles; Grilled Tuna Tacos with Salsa and Spicy Slaw; Mediterranean Shrimp with Marinated Grilled Vegetables.
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Grilled Vegetable Dinners (Demonstration)   7pm
Making satisfying dishes using a variety of seasonal vegetables.
Tuesday, 07/14/15
Instructor: Denis Chiappa
$50
It's safe to say most of us would like to incorporate more vegetables in our diet. That shouldn't be a chore, especially as we approach summertime and the farm markets are piled high with fresh, local produce. These recipes are tasty and versatile, and all from the grill!

Menu: Grilled Tomato and Bell Pepper Gazpacho with Garlic Bruschetta; Cavatelli with Chicken, Mixed Grilled Vegetables and Fresh Mozzarella; Grilled Poblano and Shredded Pork Tacos with Salsa Roja; Grilled Ratatouille Salad with Olives and Capers.
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Wine 201: Cabernet Sauvignon   7pm
An advanced tasting featuring six wines.
Thursday, 07/16/15
Instructor: Mike Conti
$65
The king of the red wine grape varieties - Cabernet Sauvignon offers wonderful flavors consisting of black currants, chocolate and leather. The beauty of the grape lies in its ability to yield so many complex flavors. This class features wines from Bordeaux, South Africa, New Zealand, Chile, Australia and California.

About the Class:In every vineyard, a unique combination of climate, soil type, and topography shapes the character of the vines that grow there and the grapes that they produce. In turn, the wine made from these grapes reflects aspects of their respective places. This class will take a greater in depth look at the impact the terrior has on the grapes, the significance of climate and the differences in the soil as all three can affect the flavor profiles of wines within a single grape varietal. All wines will be tasted blind, and class participants will challenge their palates to see if they can notice the differences from region to region. Six wines will be tasted. A three course meal will be served throughout the evening.

About our wine tastings: Carlow Cookery's wine tastings are fun and informative. In addition to tasting the selected wines, participants will gain a better understanding of each region's producers and significant varietals - all in a relaxed environment that allows for questions and feedback. The classes are taught by Mike Conti, President/Wine Educator of From Stem to Learn. Mike has over 32 years in the hospitality and education industries. He gained valuable knowledge of wine through his professional experiences and contacts. Mike's instruction is straightforward and fun, informational and relaxed, thorough and insightful. Supper is served throughout the evening.
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Best Buys: Mike's Picks (Wine Tasting)   7pm
Great drinking wines for under $15.
Friday, 07/17/15
Instructor: Mike Conti
$60
It's easy to find great wine if you are spending $30 to $40 per bottle. The real satisfaction comes when you find a bottle of wine for $12 to $15 that drinks the same. This is not an impossible task. In fact, many of the wines that make the top lists are these value wines. Mike will introduce you to a selection of his favorites, both white and red, from around the world.

About our wine tastings: Carlow Cookery's wine tastings are fun and informative. In addition to tasting the selected wines, participants will gain a better understanding of each region's producers and significant varietals - all in a relaxed environment that allows for questions and feedback. The classes are taught by Mike Conti, President/Wine Educator of From Stem to Learn. Mike has over 32 years in the hospitality and education industries. He gained valuable knowledge of wine through his professional experiences and contacts. Mike's instruction is straightforward and fun, informational and relaxed, thorough and insightful. Supper is served throughout the evening.
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Seasonal Pastas and Sauces (Demonstration)   7pm
Mastering fresh and dried pasta, gnocchi and flavorful fall sauces.
Monday, 07/20/15
Instructor: Denis Chiappa
$50
Italian cookery is seasonal - transitioning from to season to season, matching the weight of the dish to the temperature outside. It's no different with pasta. As we move into fall and winter, braised meats and winter vegetables play a more significant role as do heartier cuts of pasta, stuffed versions and gnocchi. We tackle all three, including both homemade and dried pasta and make sauces to match each.

Menu: Red Bell Peppers Stuffed with Orzo, Grilled Corn, Tomatoes and Fresh Herbs; Fresh Fettuccine with Heirloom Tomato Marinara and Pecorino Romano; Greek Pasta Salad with Grilled Vegetables, Feta and Mint; Homemade Gnocchi with Sicilian Pesto.
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Sushi 101 (Demonstration)   7pm
Learning the fundamental elements of these fun and healthy foods.
Wednesday, 07/22/15
Instructor: Denis Chiappa
$50
Sushi is like no other food - impeccably fresh fish served raw, presented elegantly with perfectly cooked rice. Making sushi at home is not hard and can be a great way to entertain. You'll learn the types of fish used, how to recognize the quality of sushi-grade fish, and how to prepare the rolls. We’ll also demonstrate making perfect rice and discuss the condiments served with sushi.

Menu: Miso Soup; Iceberg Salad with Ginger Dressing; Perfect Sushi Rice; Summer Vegetable Rolls; Spicy Tuna Rolls; Tempura Rolls; and more.
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Wines of Southern Italy and the Islands (Wine Tasting)   7pm
Wine Certification, Part 7: Exploring the wines of Campania, Sicily and Sardinia
Thursday, 07/23/15
Instructor: Mike Conti
$60
The wines of the south may not be household names like their counterparts in other regions but they are still bold, full bodied and satisfying. Plus, like most of the wines of Italy, they are great food wines. We'll study the main regions of the area - Campania, Sicily and Sardinia - and focus on signature varietals from each. It's a great way to explore beyond the Barberas and Barbarescos we all know so well.

About our wine tastings: Carlow Cookery's wine tastings are fun and informative. In addition to tasting the selected wines, participants will gain a better understanding of each region's producers and significant varietals - all in a relaxed environment that allows for questions and feedback. The classes are taught by Mike Conti, President/Wine Educator of From Stem to Learn. Mike has over 32 years in the hospitality and education industries. He gained valuable knowledge of wine through his professional experiences and contacts. Mike's instruction is straightforward and fun, informational and relaxed, thorough and insightful. Supper is served throughout the evening.
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Pasta and Gnocchi (Hands-on)   6:30pm
Mastering traditional pasta dishes from Italy.
Monday, 07/27/15
Instructor: Denis Chiappa
$65
Italian cooking is varied and rich in all its aspects but pasta and gnocchi have a special place in its history and traditions. As Italians emigrated to different parts of the world these dishes became an integral part of many different cuisines. This hands-on class will focus on kneading, rolling, cutting and forming fresh pasta, tortellini and gnocchi. Each with be paired with sauces complement their flavor.

Fresh Pasta with Shrimp and Clam Sauce; Sweet Potato Gnocchi with Butter and Parmesan Sauce; Spinach and Cheese Tortellini with Tomato Cream Sauce.
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Terrific Tapas (Demonstration)   7pm
Savory Spanish tidbits for late afternoon snacks or casual parties
Tuesday, 07/28/15
Instructor: Denis Chiappa
$50
What started out as a way for innkeepers to feed their guests is now one of the hottest trends in restaurants. The tasty treats from Spain are great finger foods for any type of entertaining from small gathering with friends to large parties. Join Andy as he introduces you to the world of tapas with his versions of these savory bites.

Menu: Roasted Beet Salad with Pickled Onions and Orange Vinaigrette; Figs Stuffed with Blue Cheese, Garnished with Smoky Bacon and Sherry Glaze; Spanish Meatballs with Spicy Tomato Sauce and Crispy Onions; Paella Barcelona with Shrimp and Chorizo.
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Pizza and Flatbreads (Demonstration)   7pm
A step-by-step guide from start to finish.
Thursday, 07/30/15
Instructor: Denis Chiappa
$50
Join us for a comprehensive course on making great flatbreads and pizzas at home. You’ll learn how to make different doughs, a versatile pizza sauce and how to prepare a wide variety of toppings. From there we move on the pizza variations like thin crust and stuffed as well as crispy flatbreads. Last, we’ll go over how to get the most out of your home oven. This class is for pizza lovers who want to discover the joy of making pizza at home.

Menu: Rosemary, Garlic and Parmesan Foccacia; Flatbread Sandwiches with Prosciutto, Taleggio and Arugula; Thin Crust Pizzas with Sweet Sausage, Plum Tomatoes and Mozzarella; Deep Dish Pizza with Ricotta, Roasted Peppers, Broccoli Rabe and Caramelized Onions.
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Wines of Australia, New Zealand and South Africa   7pm
Wine Certification, Part 6: Exploring the wines of the Southern Hemisphere
Thursday, 01/07/16
Instructor: Mike Conti
$60
Employing state of the art equipment and employing highly trained wine makers, Australia and New Zealand have quickly made a name from themselves in the world of wine. And even though the history of growing grapes and making wine is much shorter in both these regions, the quality is exceptional. We'll taste Australian Shiraz rich with deep berry flavors and well-crafted Sauvignon Blanc from New Zealand as well as lesser known varietals that still offer incredible value and quality.

About the class Join us for a comprehensive course on understanding and appreciating wine. Each fun and informative session is focused on a different aspect of wine so that by the end of the series participants have a solid understanding of what is available on the market and how it suits their palate.

In addition to tasting six selected wines, you'll gain a better understanding of each region's producers and significant varietals - all in a relaxed environment that allows for questions and feedback. A three course dinner is served throughout the evening.

The classes are taught by Mike Conti, President/Wine Educator of From Stem to Learn. Mike has over 32 years in the hospitality and education industries. He gained valuable knowledge of wine through his professional experiences and contacts. Mike's instruction is straightforward and fun, informational and relaxed, thorough and insightful.
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