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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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* Sold Out* Pasta and Gnocchi (Hands-on)   6:30pm
Mastering traditional pasta dishes from Italy.
Tuesday, 09/27/16
$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.

Menu: 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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Wine Wars II: Old World vs. New World   7pm
A friendly competition between two stylistically different viticultural regions
Wednesday, 09/28/16
Instructor: Mike Conti and Victor Ykoruk
$60
So much of wine enjoyment revolves around stylistic differences in the way they are produced. The best way to understand how Old World and New World wines are distinctive is to do a side-by-side tasting. In this edition of Wine Wars, Mike and Victor will each choose three wines from the region they are representing to compare and contrast them with their counterpart. They will pinpoint the characteristics of each and you will decide which better suits your palate. Let the Wine Wars continue!

The Format: We have chosen three varietals that are grown in both the Old World and the New World - Riesling, Malbec and Syrah. Each region will have an advocate that will choose a wine that best represents it. They will have an allotted amount of time to present each wine to the group and to make their case as to why it is the superior offering. The group will then vote on the winner.

The Advocates

Mike Conti: Mike is President/Wine Educator of From Stem to Learn, a wine education and consulting company. Mike is a certified wine expert with over 30 years in the hospitality and education industries. He is also resident wine instructor at Carlow Cookery.

Victor Ykoruk: Victor has been in the F&B and wine business for over 20 years. His own Cana Consulting Group, LLC put the likes of Karamoor Estate on the map. Additionally, he is the lead sales consultant in Philadelphia for Majestic Wine and Spirits, the state's 3rd largest distributor.

Menu: A three course meal is served throughout the tasting.
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*Sold Out* Pasta and Gnocchi (Hands-on) New Date Added Oct 26th   6:30pm
Mastering traditional pasta dishes from Italy.
Tuesday, 10/04/16
$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.

Menu: 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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Food of Italy (Hands-on)   6:30pm
Techniques of International Cooking
Wednesday, 10/05/16
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.

Menu:
Scrippelle Soup in Brodo with Crepes, Chicken and Parmesan; Shrimp Fra Diavalo in Spicy Pomodoro with Crusty Bread; Crispy Pork Milanese with Arugula, Pecorino, Lemon and Olive Oil

About the class: This class is part of our Techniques of Cooking program. These hands-on sessions are available individually and designed to be fun and informative. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
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2016 Wine Making Club   7pm
Join our Wine Club and you'll take part in producing our own signature wine.
Sunday, 10/09/16
Instructor: Mike Conti/Denis Chiappa
$240
Please be aware the total cost of the Wine Club is $360. The program is billed in two installments - $240 at time of booking, $120 at time of crushing. The one option (American Oak vs. French Oak) that is voted on by the group that could potentially add $20 to the cost of the program. The $240 cost shown represents the deposit.

Carlow Cookery, in conjunction with wine expert Mike Conti of From Stem to Learn, will once again offer a fall program with Stone and Key Cellars in Montgomeryville to produce and bottle a Washington State wine. Our 2015 program has been successfully moving along and we are nearing the point of bottling. It's been fun to produce and taste the wine as well as to get together for wine tasting related to Washington State syrah. We are looking forward to repeating the program for 2016-2017!

What is included in the Wine Club:
- Hands-on involvement in making a signature wine from scratch, including crushing, pressing, bottling and labeling
-Periodic tasting of our wine at the winery to gauge it's progress from start to finish
-Two full wine tastings at the store related to the varietals we are choosing and blending wines ($120 value). Each includes expert instruction, a tasting of six varietals and a three course dinner
-A case per participant of the signature wine we create
-An opportunity to determine the design of our custom label

Date of crushing is subject to change. It is dependent on when the grapes are harvested and shipped.Based on last year I have put together a tentative schdule for the process. Please keep in mind that Mother Nature will play a critical role in this schedule. The grapes are harvested based on when they are ready which can fluctuate.

The good news is that if you cannot make the times we set up at the winery to crush, press and bottle our barrel of wine you are not out of luck. We will work with the winery for you to join them when they work with another barrel of wine so that you can still see all elements of the process. That said, here are the dates...

At Stone and Key

Crushing: October 9th, afternoon
Pressing: October 22nd, afternoon
Tasting and Blending: Periodic through the year, final tasting August 2017
Bottling: September 2017

At Carlow Cookery
Syrah Tasting: November 10th, 7pm
Blending Class: August 2017 (this is done just before we visit the winery to taste and blend our wine so that we have a undestanding of how different blending wines will affect the Syrah)
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Braising, Steaming and Poaching (Hands-on)   6:30pm
Essential skills for home cooks
Monday, 10/10/16
Instructor: Dan Gallo
$65
Part three of our series focuses on three techniques of cooking with liquid. This method of cooking covered in this can produce some of the most satisfying dishes a home cook can make as well as some of the lightest. First, we'll show you the proper way to use braising to make tough cuts of meat tender. We'll then poach fish to perfection and serve it with nice sauce. Last but not least, we'll steam fish for a healthy main course. By varying the ingredients you'll have a wide variety of dishes at the tip of your fingers. Menu: White Wine Braised Pork Shoulder with Fennel, Onions and Mashed Potatoes; Beer Poached Shrimp with Cajun Spices and Mustard-Lime Aioli; Steamed Fish with Spicy Ginger Lime Vinaigrette and Jasmine Rice

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
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Wine 301: Riesling   7pm
An in-depth tasting featuring a great food wine.
Thursday, 10/13/16
Instructor: Mike Conti
$70
Join us for part three of our series of wine tastings that builds on the principles and information presented in both the Wine Certification and Wine 201 classes. The combination of climate, soil type and topography of a vineyard shapes the character of the grapes that grow there. In turn, the wine made from these grapes is a reflection of the terroir. This class will take a greater in depth look at the impact these factors affect the flavor profiles within a single varietal.

Riesling: Riesling often a misunderstood varietal, thought only of as a sweet wine. In reality, it is often a dry wine, refreshing and aromatic with notes of apples, apricots, peaches and pears. It is crisp with high levels of acidity making it a great food wine.

Like wine 201, all wines will be tasted blind. Unlike the prior session, each class will feature two flights of three wines each. Participants will challenge their palates to compare and contrast the varietals. Supper will be served between flights and dessert will be served at the end of the class.
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Fresh Fall Foods with the Doylestown Co-op   7pm
Making satisfying dishes using a variety of seasonal vegetables from the Doylestown Co-op.
Monday, 10/17/16
Instructor: Denis Chiappa
$50
Co-op members - please register by calling the store at 215-489-2677

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 fall and the farm markets are piled high with fresh, local produce. These recipes are tasty and versatile, good for appetizers, sides or as an entree.

Menu: Seasonal Salad with Shaved Vegetables and Herbed Dressing; Braised Pork with Gremolata and Mushroom Risotto; Mixed Squash Gratin; Caribbean Stewed Chicken with Potatoes and Vegetables

About the Doylestown Food Market: The Doylestown Food Market (Doylestown Co-op) is a locally sourced cooperative grocery. It is a member-owned grocery store who's mission is to provide convenient access to a variety of locally raised or produced foods and other products and to foster a healthy and economically viable environment for our farmers and our community.
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German Beer and Contemporary Fare   7pm
Matching German beer styles with seasonal foods
Tuesday, 10/18/16
Instructor: Denis Chiappa
$55
Too often when we think about pairing a beverage with food we automatically think of wine. A great alternative, however, are well-crafted beers. Germans have understood this for centuries and there is no better season than fall to showcase this pairing. We’ll serve five German beers that are stylistically different to demonstrate how the complexity of each make them perfect for enjoying with food.

Menu: Tyrolean Bacon and Dumpling Soup; Potato and Goat Cheese Croquettes with Maple Chipotle Glaze; Mixed Brats with German Mustard and Homemade Pumpernickel; Tender German Pot Roast (Sauerbraten) with Root Vegetables
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Food of Greece (Hands-on)   6:30pm
Techniques of International Cooking
Wednesday, 10/19/16
Instructor: Dan Gallo
$65
Many say that Greek cooking is the healthiest of all Mediterranean cuisines. Since ancient times, olives and bread have been at its heart, augmented with and assortment fresh vegetables, grains and fruit. Toss in a little fish, chicken and lamb you have healthy delicious meals in no time. We'll explore the rich food tradition of this great country and make mouth-watering recipes.

Menu:
Traditional Greek Salad with Tomato, Cucumber, Onion, Olive and Feta; Lamb Keftedes (Greek Meatballs) with Arugula, Lemon and Mint; Greek Marinated Chicken Skewers with Pita and Tzatziki Sauce.

About the class: This class is part of our Techniques of Cooking program. These hands-on sessions are available individually and designed to be fun and informative. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
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Sauteing and Pan Sauces (Hands-on)   6:30pm
Essential skills for home cooks
Monday, 10/24/16
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 flavorful sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time. Menu: Sauteed Steak Medallions with Mushrooms and Red Wine Pan Sauce; Sauteed Salmon with Citrus Beurre Blanc; Sauteed Chicken with a White Wine, Cherry Tomato, Golden Raisin and Pine Nut Pan Sauce

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
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Food and Wine: French Steakhouse   7pm
French wines paired with a traditional steakhouse meal
Tuesday, 10/25/16
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.

Menu: Alsatian Bacon, Onion and Gruyere Tarts; Traditional Cassoulet with Toasted Bread Crumbs; Tender Beef and Mushrooms with Au Poivre Sauce and Pommes Puree; Apple Tart Tatin with 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. 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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Wines of the Pacific Northwest   7pm
Exploring the wines of Oregon, Washington State and More
Thursday, 10/27/16
Instructor: Mike Conti
$60
The wines of the Pacific Northwest are fairly well known to aficionados but all wine drinkers should get to know these offerings. Oregon shares the same parallel as Burgundy so it's no surprise that the wineries there focus on varietals like Pinot Noir and Chardonnay. Washington State is the second largest producer of wine in the nation. Much of the wine is produced in the Columbia Valley, a high desert area whose conditions allow growers to produces wines with great acidity. Taken together, this area is one of the country's great viticultural areas.

About the class: This session is a more comprehensive course on understanding and appreciating wine. It's fun and informative but focused on different aspects of the wines to help participants gain 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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Stocks, Soups and Vinaigrettes (Hands-on)   6:30pm
Essential skills for home cooks
Tuesday, 11/01/16
Instructor: Denis Chiappa
$65
In the first 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. Menu: Tomato and Roasted Red Pepper Soup with Pecorino Croutons; Soup au Pistou (French Vegetable Soup with Herb Pistou) Mixed Green Salad with Roasted Almonds, Manchego Cheese, Chorizo and Sherry-Orange Vinaigrette

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
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Essentials of Chinese Cooking   6:30pm
Techniques of International Cooking
Wednesday, 11/02/16
Instructor: Dan Gallo
$65
From Sichuan to Shanghai, China's regional cuisines are vibrant are varied, featuring intense sauces and an array of vegetables, seafood and meats. We'll demonstrate the ingredients and techniques that are unique to Chinese cuisine, including one of their most versatile tools, the wok. Along the way we'll make signature dishes that demonstrate what makes China such a great food country.

Menu:
Spicy Green Beans with Peanuts; Stir Friend Pork in Peanut Sauce with Egg Fried Rice; Sauteed Beef with Snow Peas and XO Sauce.

About the class: This class is part of our Techniques of Cooking program. These hands-on sessions are available individually and designed to be fun and informative. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
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Private Wine and Food Event   7pm
This time is currently reserved for a private event.
Thursday, 11/03/16
Instructor: Mike Conti
$0
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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Grilling and Sauces (Hands-on)   6:30pm
Essential skills for home cooks
Monday, 11/07/16
Instructor: Dan Gallo
$65
The last part of our culinary skills series focuses on the essential techniques for grilling, with a special focus on grill sauces. We'll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor. From there you'll grill a variety of proteins and make sauces that pair perfectly. Menu: BBQ Rubbed Shrimp with Grilled Romesco Sauce; Marinated and Seared Chicken with Fragrant Salsa Chimichurri; Challah Pain Perdue with Pan Roasted Apples and Salted Toffee Sauce

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
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Braising, Steaming and Poaching (Hands-on)   6:30pm
Essential skills for home cooks
Tuesday, 11/08/16
Instructor: Denis Chiappa
$65
Part two of our techniques series focuses on three techniques of cooking with liquid. This method of cooking covered in this can produce some of the most satisfying dishes a home cook can make as well as some of the lightest. First, we'll show you the proper way to use braising to make tough cuts of meat tender. We'll then poach fish to perfection and serve it with nice sauce. Last but not least, we'll steam fish for a healthy main course. By varying the ingredients you'll have a wide variety of dishes at the tip of your fingers. Menu: White Wine Braised Pork Shoulder with Fennel, Onions and Mashed Potatoes; Beer Poached Shrimp with Cajun Spices and Mustard-Lime Aioli; Steamed Fish with Spicy Ginger Lime Vinaigrette and Jasmine Rice

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
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The World of Syrah   7pm
Comparing and contrasting Syrah styles from around the world
Thursday, 11/10/16
Instructor: Mike Conti
$60
Join us for a single-varietal tasting that demonstrates how the combination of climate, soil type and topography of a vineyard shapes the character of the grapes that grow there. Syrah is widely planted around the world, produces wines that are eary easy-drinking but still intense, full-bodied and highly concentrated. This class features wines from Washington State, South Africa, California, Italy, Southern, France and Australia.

About the class: This session is a more comprehensive course on understanding and appreciating wine. It's fun and informative but focused on different aspects of the wines to help participants gain 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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Preparing and Roasting the Perfect Turkey   10am-11am
The return of the $5 cooking class!
Saturday, 11/12/16
$25
Americans consume more food on Thanksgiving than any other day of the year. Last year, over $2.3B was spent preparing a meal that features festive hors d'oeuvres, soups, salads, sides and dessert and more. If this year is like last, over 51 million turkeys will be cooked that day, many of which will be dry and tasteless. Don't let yours suffer the same fate. A properly seasoned and roasted turkey, finished with a rich gravy made from the pan drippings should be the focal point of the meal. We'll take you start to finish through the process that will help you achieve perfect results. In addition, we'll make a savory stuffing and elegant dessert that could be part of your Thanksgiving tradition.

Menu: Citrus and Herb Brined Roasted Turkey with Roasted Shallot and Rosemary Gravy; Ciabatta, Sausage and Fontina Bread Pudding; Pumpkin Cheesecake Tart with Gingersnap Crust

About the class: Just like our evening cooking classes, you'll see each of the dishes made while seated in our comfortable demonstration kitchen, enjoy samples of the dishes prepared and receive step-by-step recipes. Last but not least, registration includes a $20 gift certificate. Net cost of class, 5 bucks!* It's a deal too good to pass up.

* The cost of class is $25 due at the time of registration. Each valid registration will receive a $20 merchandise credit which must be redeemed on the day of the class. Spots are limited to seating area.
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Fall Soups   7pm
Satisfying, one-pot meals packed with flavor.
Monday, 11/14/16
Instructor: Denis Chiappa
$50
Cooler temperatures and the smell of wood burning signal the beginning of a great soup cooking season. Are you ready? Why not get ready with new tips and techniques for making creative soups. We'll teach you how to make a hearty chowder and rich vegetable soup using seasonal ingredients. We'll also cover the basics of making flavorful stocks. These are one-bowl meals that nourish the body and satisfy the soul.

Menu: Black Bean Soup with Roasted Poblano Peppers; Ale and Cheddar Soup with Smoked Sausage and Roasted Potatoes; Italian Vegetable Soup with White Beans and Shaved Parmesan; Butternut Squash and Tomato Soup
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Sauteing and Pan Sauces (Hands-on)   6:30pm
Essentials skills for home cooks
Tuesday, 11/15/16
Instructor: Denis Chiappa
$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 flavorful sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time. Menu: Sauteed Steak Medallions with Mushrooms and Red Wine Pan Sauce; Sauteed Salmon with Citrus Beurre Blanc; Sauteed Chicken with a White Wine, Cherry Tomato, Golden Raisin and Pine Nut Pan Sauce

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
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Flavors of the Mexican Kitchen (Hands-on)   6:30pm
Techniques of International Cooking
Wednesday, 11/16/16
Instructor: Dan Gallo
$65
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.

Menu: Traditional Guacamole with Goat Cheese, Tomato, Roasted Poblano Peppers and Tortilla Chips; Homemade Mexican Chorizo Sausage with Eggs, Green Onion and Cheddar; Grilled Shrimp Tacos with Red Cabbage Slaw and Chipotle-Lime Cream.

About the class: This class is part of our Techniques of Cooking program. These hands-on sessions are available individually and designed to be fun and informative. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
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Wines of Italy   7pm
Wine Certification Course, Part 11: Tuscany and the North
Thursday, 11/17/16
Instructor: Mike Conti
$60
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.

In this session we go back to Italy to highlight offerings from the North, specifically Tuscany, Emilia-Romagna.and Umbria. Over the years, the diversity of Italian wine found here in the states is a little more reflective of that of Italy. The pride Italians have in their regional wines and local food specialties shows in what they drink and eat. We'll show wines that demonstrate this pride by featuring the key styles served in the 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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Grilling and Sauces   6:30pm
Essential skills for home cooks
Tuesday, 11/22/16
Instructor: Denis Chiappa
$65
The last part of our culinary skills series focuses on the essential techniques for grilling, with a special focus on grill sauces. We'll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor. From there you'll grill a variety of proteins and make sauces that pair perfectly. Menu: BBQ Rubbed Shrimp with Grilled Romesco Sauce; Marinated and Seared Chicken with Fragrant Salsa Chimichurri; Challah Pain Perdue with Pan Roasted Apples and Salted Toffee Sauce

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
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Fresh and Flavorful Italian   7pm
Fresh, bright fare for seasonal weather
Tuesday, 11/29/16
Instructor: Denis Chiappa
$50
At its core, traditional Italian cuisine relies on fresh local products and simple preparations. That doesn't mean the flavor is simple. When quality ingredients are prepared in the right way the results are amazing. This class features recipes that are perfect for Fall dinners.

Menu: Homemade Roasted Butternut Squash Tortellini with Sage Brown Butter; Mixed Seafood Soup with Fennel and Roasted Tomato Broth; Classic Chicken and Sweet Sausage Cacciatore with Soft Polenta; Tiramisu Cheesecake
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Seasonal Sweets and Baked Treats   7pm
Desserts for the holiday season from traditional to elegant
Wednesday, 11/30/16
Instructor: Mary Kathryn Hunter
$50
Everyone has their favorite holiday treats but it's nice to add new recipes to the traditional assortment. This class focuses on key baking techniques and offers creative twists. MK will teach you how to make cupcakes, cookies and pies that are tender, flaky, sweet and delicious and be can be part of your holiday entertaining season.

Menu: Traditional Pecan Pie; Pumpkin Spice Cupcakes; Chocolate Peppermint Cookies; Pumpkin Mousse with Homemade Whipped Cream and Walnut Crunch

About the instructor: MK graduated from the International Culinary Center (formerly the French Culinary Institute) in Manhattan in 2013, and has spent the years since in professional kitchens and bakeries such as Ron Ben Israel's cake shop and Print Restaurant. Now located in Bucks County, she spends her time with freelance baking for special events and working as a private chef in client's homes.
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Private Event   6pm
This time is currently reserved for a private event.
Thursday, 12/01/16
Instructor: Denis Chiappa
$0
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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Private Event   7pm
This time is currently reserved for a private event.
Friday, 12/02/16
Instructor: Denis Chiappa
$0
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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Wines of Spain and Portugal (Wine Tasting)   7pm
Wine Certification Course, Part 12
Thursday, 12/08/16
Instructor: Mike Conti
$60
With the world's most extensive vineyards and one of the oldest winemaking traditions, Spain has plenty to offer wine lovers. We'll focus our attention on the full bodied, oaky reds of the Spanish regions Rioja (old world) and Penedes (new world). We'll then explore the interesting and affordable wines (lighter reds and vino verdes) of Portugal.

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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