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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* Grilling and Sauces   6:30pm
Culinary Skills: Hands-on, Part 5
Monday, 05/23/16
Instructor: Dan Gallo
$65
This class is currently full but if you would like to be contacted in the event of a cancellation please call the store at 215-489-2677.

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
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*Sold Out* The Bread Basket   7pm
Principles of good home bread baking.
Wednesday, 05/25/16
Instructor: Denis Chiappa
$50
This class is currently sold out. If you would like to be contacted in the event of a cancellation please call the store at 215-489-2677

Enjoy the mouthwatering aroma and incomparable taste of homemade bread. We’ll make a selection of breads from ciabatta to French bread, discuss the flours and yeasts available, and how to get the most out of your oven. You’ll also learn the proper technique for kneading, proofing, and forming the dough. Last but not least, we'll make tender dinner rolls and and tender savory scones.

Menu: Tomato Ciabatta with Olives and Caramelized Onions; Traditional Parker House Rolls with Roasted Garlic Compound Butter; Crusty Dutch Oven Boule with Rosemary; Roasted Pear and Gorgonzola Scones
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Wines of France   7pm
Exploring the wines of Champagne, Alsace and the Loire Valley
Thursday, 05/26/16
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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*Only Two Spots Left* Catalonia, Spain   6:30pm
Techniques of International Cooking - Regional Fare
Thursday, 06/02/16
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

Barcelona and its surrounding areas have become renowned internationally for food and the culture of eating. In recent years, the new wave of experimental gastronomic chefs has brought the region to the world's attention. In reality, Catalonia has been a must-visit location for food lovers for many years. Its location on the Mediterranean coast offers a generous and varied selection of ingredient options, allowing for some imaginative results.

Menu: Catalan Tomato Bread with Jamon Serrano, Cana de Cabra and Marinated Olives; Meatballs Braised in Cider with Roasted Peppers & Traditional Almond Sauce; Catalan Seafood Pasta with Shrimp, Mussels, Tomatoes, Paprika, Saffron, Spaghettini and Aioli

About the classes: These hands-on classes are an extension of the techniques established in our popular International Skills series, delving deeper into specific regions in Italy, France and Spain. 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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Wine and Food: Artisanal America   7pm
Enjoying well-crafted food and wine together.
Monday, 06/06/16
Instructor: Mike Conti
$60
Artisan wine and food abounds days, created by people who are fully commited to the process - from investing infrastructure, choosing the best ingredients and crafting the product. The result is a boon to foodies and wine lovers, especially when the delicious results are paired together. We'll explore some of the great foods and taste them with five wines from both established wine producing regions and some up and comers.

Menu: Local Cheeses with Offbeat Gourmet Conserves and Condiments; Kimchi and Barbecue Braised Pork Belly Pizza; Honey Braised Lamb with Pine Nuts and Golden Raisins; Chocolate Caramel Shortbread Bars with Flake Salt

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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*Sold Out* Summer Suppers - Crab and Shrimp   7pm
Using two great seafood ingredients in seasonal dishes
Tuesday, 06/07/16
Instructor: Denis Chiappa
$52
A great seasonal primer for seafood lovers - this class teaches you how to choose, clean, and prepare both crab and shrimp. We’ll discuss ideal cooking methods for each and make some summer recipes that also incorporate local produce. This is a great example of how using good quality ingredients and applying proper cooking techniques makes all the difference.

Menu: Pan Seared Scallops with Summer Vegetable Risotto; Sauteed Shrimp with Orzo and a Creole Mustard Sauce; Crab Stuffed Flounder with White Wine and Fresh Herb Buerre Blanc; Grilled Seafood Kebobs with Shoyu Chile Sauce
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*Sold Out* Pasta and Gnocchi (Hands-on)   7pm
Mastering traditional pasta dishes from Italy.
Wednesday, 06/08/16
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

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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Riesling: A Great Food Wine   7pm
Showcasing an incredibly out-going, food-friendly wine
Friday, 06/10/16
Instructor: Mike Conti
$60
Riesling is one of the fastest growing varietals in the current wine market and for good reason. Both wine and food lovers appreciate how versatile this wine is when it comes to pairing with it with food. From a spicy Thai dish to a bold, vibrant Mexican one, Riesling is the perfect varietal to serve. We'll serve six Rieslings from different regions, each with different charecteristics and levels of sweetness. To highlight their versatility, we'll match four of them with different recipes.

Menu: Thin Crust Pizza with Fontina and Crispy Pancetta; Sauteed Crab Cakes with Dilled Hollandaise; Spicy Shrimp, Black Bean and Jack Qusadillas with Chipotle Salsa; Smoked Pork Sliders with Memphis BBQ Sauce
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Sauteing and Pan Sauces (Hands-on)   6:30pm
Culinary Skills: Hands-on, Part 4
Monday, 06/13/16
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 flavorul 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
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Local Craft Beer and Fresh Fare   7pm
Enjoying local brews paired with fresh from the farm dishes
Tuesday, 06/14/16
Instructor: Denis Chiappa
$55
Too often when we think about pairing a beverage with food we automatically think of wine. A great alternative, however, is an American craft brew. These are high quality beers that are brewed brewed locally and in small quantites The complexity of the beers and the range of styles make it perfect for enjoying with food. We'll feature five local beers, four of which will be paired with seasonal dishes. You'll see firsthhand how the flavor of each complements the other. Featured breweries: Bucks County Brewery (Pipersville), Doylestown Brewing (Doylestown), Free Will Brewing (Perkasie), Neshaminy Creek Brewing (Croydon) and Prism Brewing (North Wales).

Menu: Grilled Vegetable Panini with Local Mozzarella; Grilled Fish with Curried Vegetables and Green Lentils; Grilled Chicken with Golden Beet Salad; Juicy Texas Burgers with Tangy Coleslaw and Smoky BBQ Sauce
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Rome, Italy   6:30pm
Techniques of International Cooking - Regional Fare
Wednesday, 06/15/16
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.

Italy is a diverse country whose many cultural influences have produced very different regional cuisines. The foods that are eaten in the Piedmont are very much different than those consumed in the province in which Rome is located. The types of pasta and vegetables, cuts of meat and other staple ingredients all vary as do the overall weight and flavor of the dishes. In part one of our three part series we'll delve into the nuances of the incredible cuisine of this ancient city.

Menu: Fennel and Bean Soup with Cherry Tomatoes, Mint, Basil, Sage and Pecorino Romano Bucatini Pasta with Spicy Amatriciana Tomato; Chicken Saltimbocca with Baked Roman Gnocchi

About the classes: These hands-on classes are an extension of the techniques established in our popular International Skills series, delving deeper into specific regions in Italy, France and Spain. 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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*Only Four Spots Left* Wine Wars: California vs. The Pacific Northwest   7pm
A friendly competition between two great American viticultural areas.
Thursday, 06/16/16
Instructor: Mike Conti and Victor Ykoruk
$60
Every wine region in the world is passionate about their wines, wholeheartedly believing the fruits of their labor are the best. When two particularly proud regions are geographic neighbors the rivalry intensifies. That is almost certainly the case with California and the Pacific Northwest. We're going to let you decide which is better. Let the Wine Wars begin!

The Format: We have chosen three varietals that are grown in both California and the Pacific Northwest – Pinot Noir, Merlot, and Chardonnay. Each region will have an advocate that will choose a wine from each region. 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* Exploring Premium Wines - Vertical Tasting   7pm
A tasting featuring two world-renowned Cabernets - Silver Oak and Jordan
Friday, 06/17/16
Instructor: Wine Tasting
$100
What is a Vertical Wine Tasting? When you participate in a Vertical Wine Tasting, you are tasting wines from different (often contiguous) years, but from the same winery, wine estate, or chateau. For example, a vertical tasting could include the 1994, 1995, and 1996 vintage of Silver Oak Alexander Valley Cabernet Sauvignon.

The idea of a vertical tasting is to try to identify traits that exist in the same wine year after year. 'Mother Nature' will generally have an effect on the wines from year to year that characterize their uniqueness. This class will challenge your senses to distinguish each vintage year from one another - with the ultimate goal of seeing which vintage year wine meets your personal preference.

The class will be divided into two groups, each tasting 6 wines from two world-renowned wineries from California: Silver Oak Cabernet Sauvignon, Alexander Valley (Group 1: 1994, 1995, 1996/Group 2: 1997, 1998, 1999) and Jordan Cabernet, Sauvignon Napa Valley (Group 1: 2001, 2002, 2003/Group 2: 1998.1999, 2000)

About our wine tastings: In addition to tasting the 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. 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.

Menu: Supper will be served between flights and dessert will be served at the end of the class. Detailed menu to follow.
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Wines of Australia, New Zealand and South Africa   7pm
Exploring the wines of the Southern Hemisphere
Thursday, 06/23/16
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 know 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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Grilling and Barbecue - $5 Cooking Class   1pm
Tips, techniques and recipes for fabulous grilled dinners
Sunday, 06/26/16
Instructor: Denis Chiappa
$25
This class is designed for people who want to better understand how to cook over open flame. It combines elements of both grilling and barbecue sessions and covers a wide range of different ingredients and flavorings. You’ll learn how to properly cook vegetables, meat and chicken including what cuts of each to use and how to match them with flavor-packed marinades and rubs.

Menu: Fresh Tortilla Chips with Grilled Vegetable Salsa; Grilled Argentinian Spiced Chicken Tenders with Chimichurri Sauce; Barbecued Pulled Pork Sliders with Tangy Slaw

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, the $25 registration fee includes a $20 merchandise credit for a selection of barbecue-related food and equipment. Net cost of class, 5 bucks!* It's a deal too good to pass up.

* Offer Details: The $25 cost of class is due at the time of registration. Each valid registration will receive a $20 merchandise credit to be used on any a variety of barbecue related food and equipment. Credits must be redeemed on the day of the class. Spots are limited.
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Grilling and Sauces   6:30pm
Culinary Skills: Hands-on, Part 5
Monday, 06/27/16
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 class: This class is part of our Culinary Skills program. These hands-on sessions are available individually and designed to be fun and informative. Each of the segments focuses on a different essential skill highlights specific ingredients and cooking methods.
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Cocktails on the Deck   7pm
Food and fun under the stars.
Tuesday, 06/28/16
Instructor: Denis Chiappa
$50
One of our most popular classes, Cocktails on the Deck combines the elegance of a dinner party with the casual ease we love when entertaining in the summer. We'll focus on foods that are light, fresh and simply prepared. In addition to tasty menu we'll pair the food items with a couple of cocktails that are sure to set the mood.

Menu: Spicy Grilled Corn Salsa with Homemade Corn Chips; Crab Stuffed Sweet Pepper Poppers; Tender Tiki Ribs with Pickled Pineapple Relish; Creamy Shrimp Salad on Brioch Sliders; Peach Tartlets with Strawberry Marmalade and Crème Fraiche: Pineapple and Mango Rum Cocktail; Watermelon Punch
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Terrific Thai (Hands-on)   6:30pm
Techniques of International Cooking
Wednesday, 06/29/16
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; Thai Yellow Curry; Traditional Shrimp Pad Thai

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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Sizzling Summer Grilling - Beef   7pm
Tips, techniques and recipes for fabulous grilled dinners
Wednesday, 07/06/16
Instructor: Denis Chiappa
$50
For many, summer begins when you first fire up the grill. This summer, why not learn some tried-and-true techniques to take your grilled food to new levels. The series begins with some great beef recipes for the backyard barbecue. You'll learn how to choose quality cuts, how to cook them to perfection and how to use dry rubs, marinades, barbeque sauces to take your dishes from average to exceptional.

Menu: Grilled Rib Eyes with Sweet and Spicy Roasted Mixed Pepper Relish; Grilled Burgers with Blue Cheese and Pickled Onions on Brioche Rolls; Smoked Short Ribs with Peach and Chipotle Grill Sauce; Tunisian Couscous Salad with Grilled Kebobs and Harissa Sauce
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Summer Grilling Series   7pm
Four part series featuring techniques for grilling meat, seafood and vegetables
Wednesday, 07/06/16
Instructor: Denis Chiappa
$180
Part 1: Beef (Wednesday, July 6th)
For many, summer begins when you first fire up the grill. This summer, why not learn some tried-and-true techniques to take your grilled food to new levels. The series begins with some great beef recipes for the backyard barbecue. You'll learn how to choose quality cuts, how to cook them to perfection and how to use dry rubs, marinades, barbeque sauces to take your dishes from average to exceptional. Menu: Grilled Rib Eyes with Sweet and Spicy Roasted Mixed Pepper Relish; Grilled Burgers with Blue Cheese and Pickled Onions on Brioche Rolls; Smoked Short Ribs with Peach and Chipotle Grill Sauce; Tunisian Couscous Salad with Grilled Kebobs and Harissa Sauce

Part 2: Fish and Seafood (Wednesday, July 11th)
In the second part of our series on summer grilling we'll turn our attention to fresh fish and succulent seafood. As with the other grilling sessions, you'll learn classic techniques to take your grilled seafood to new levels. You'll also learn how to choose impeccably fresh fish, how to cook it to perfect doneness and how to use dry rubs and marinades to enhance its subtle flavor and delicate texture. Menu: Grilled Shrimp, Caramelized Onion and Jack Cheese Tacos with Spicy Tomatillo Salsa; Grilled Miso Marinated Salmon with Cold Soba Noodle Salad; Grilled Fish Steaks with Charred Tomato, Olive and Caper Relish

Part 3: Vegetables (Wednesday, July 20th)
Would you like to incorporate more vegetables in your diet? Summertime is the perfect time to do that. Especially with warm weather and a hot grill at your disposal. Additionally, summer means that the local farm markets are piled high with fresh produce. What a combination! This class is a celebration of that, featuring recipes are tasty, versatile and perfect for summer meals. Menu: Grilled Vegetable Napoleons with Polenta, Fresh Mozzarella and Pesto Sauce; Summer Squash and Roasted Panini with Fontina; Pasta Salad with Grilled Mushrooms, Sausages and a Piquillo and Pimenton Vinaigrette; Mixed Marinated Grilled Vegetable Panzanella

Part 4: Pork and Poultry (Monday, July 25th)
In the final part of our series on summer grilling we'll explore two types of meat that have long been favorites on the grill. You'll learn how to treat each of the different cuts of meat, when to grill and when to slowly barbecue and how to use spices and hot peppers to add zing to your dishes. Menu: Japanese Style Grilled Chicken Meatballs with Soy Ginger Glaze; Grilled Boneless Pork Chops with Red Gravy and Grits; Thai Grilled Chicken with Sweet Chile Sauce; Grilled Pork Bellies with Charred Corn Relish
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Wine Wars: California vs. The Pacific Northwest   7pm
A friendly competition between two great American viticultural areas.
Thursday, 07/07/16
Instructor: Mike Conti and Victor Ykoruk
$60
Every wine region in the world is passionate about their wines, wholeheartedly believing the fruits of their labor are the best. When two particularly proud regions are geographic neighbors the rivalry intensifies. That is almost certainly the case with California and the Pacific Northwest. We're going to let you decide which is better. Let the Wine Wars begin!

The Format: We have chosen three varietals that are grown in both California and the Pacific Northwest – Pinot Noir, Merlot, and Chardonnay. Each region will have an advocate that will choose a wine from each region. 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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Spanish Wine and Tapas Party   7pm
Great wines from Spain served with a variety of tapas.
Friday, 07/08/16
Instructor: Mike Conti
$60
We'll bring together a variety of fun and creative vegetable, seafood and meat tapas and serve them with some of the country's signature varietals. Incredibly popular, Spanish wines offer tremendous quality and variety. You'll taste five wines and along the way you'll learn more about the growing regions, varietals and producers of the region.

Menu: Deep Fried Olives Stuffed with Blue Cheese; Roasted Vegetable Torta with Smoked Paprika and Manchego Cheese; Smoked Cod Fritters with Piquillo Pepper Sauce; Traditional Shrimp and Chorizo Paella; Flourless Chocolate Cake with Raspberry Sauce

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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Sizzling Summer Grilling - Fish and Seafood   7pm
Tips, techniques and recipes for fabulous grilled dinners
Monday, 07/11/16
Instructor: Denis Chiappa
$50
In the second part of our series on summer grilling we'll turn our attention to fresh fish and succulent seafood. As with the other grilling sessions, you'll learn classic techniques to take your grilled seafood to new levels. You'll also learn how to choose impeccably fresh fish, how to cook it to perfect doneness and how to use dry rubs and marinades to enhance its subtle flavor and delicate texture.

Menu: Grilled Shrimp, Caramelized Onion and Jack Cheese Tacos with Spicy Tomatillo Salsa; Grilled Miso Marinated Salmon with Cold Soba Noodle Salad; Grilled Fish Steaks with Charred Tomato, Olive and Caper Relish; and more
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Healthy Summer Suppers   7pm
Using vibrant summer vegetables in healthy dishes
Tuesday, 07/12/16
$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: Charred Tomato Gazpacho with Crunchy Vegetable Garnishes; Roasted Summer Vegetable Pasta with Pesto and Fresh Tomatoes; Tuna Burgers with Carrot-Ginger Sauce on Toasted Sesame Rolls; Grilled Polenta Rounds with Mixed Summer Vegetable Relish
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Private Event   6:30pm
This time is currently reserved for a private event.
Wednesday, 07/13/16
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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Wine 301: Sauvignon Blanc   7pm
Advanced wine tasting featuring six sauvignon blancs from around the world
Thursday, 07/14/16
Instructor: Mike Conti
$70
Join us for a four-part tasting 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.

Sauvignon Blanc: Like two other popular varietals, Cabernet Sauvignon and Merlot, Sauvignon Blanc originated in the Bordeaux region of France. It has since migrated to other regions throughout the world and including New Zealand, Washington State, Californian and Chile.

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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Sizzling Summer Grilling - Vegetable Suppers   7pm
Tips, techniques and recipes for fabulous grilled dinners
Wednesday, 07/20/16
Instructor: Denis
$50
Would you like to incorporate more vegetables in your diet? Summertime is the perfect time to do that. Especially with warm weather and a hot grill at your disposal. Additionally, summer means that the local farm markets are piled high with fresh produce. What a combination! This class is a celebration of that, featuring recipes are tasty, versatile and perfect for summer meals.

Menu: Grilled Vegetable Napoleons with Polenta, Fresh Mozzarella and Pesto Sauce; Summer Squash and Roasted Panini with Fontina; Pasta Salad with Grilled Mushrooms, Sausages and a Piquillo and Pimenton Vinaigrette; Mixed Marinated Grilled Vegetable Panzanella
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Sizzling Summer Grilling - Pork and Poultry   7pm
Tips, techniques and recipes for fabulous grilled dinners
Monday, 07/25/16
Instructor: Denis Chiappa
$50
In the final part of our series on summer grilling we'll explore two types of meat that have long been favorites on the grill. You'll learn how to treat each of the different cuts of meat, when to grill and when to slowly barbecue and how to use spices and hot peppers to add zing to your dishes.

Menu: Japanese Style Grilled Chicken Meatballs with Soy Ginger Glaze; Grilled Boneless Pork Chops with Red Gravy and Grits; Thai Grilled Chicken with Sweet Chile Sauce; Grilled Pork Bellies with Charred Corn Relish
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Fajitas and Margaritas   7pm
A mix of contemporary Southwest fare paired with cool cocktails
Wednesday, 07/27/16
Instructor: Denis Chiappa
$50
The most festive of summer drinks, a margarita, paired with Tex-Mex classics - fajitas, quesadillas and more. What could be better? We'll make authentic versions of the great dishes using fresh, vibrant ingredients and pair them with classic and contemporary margaritas. You'll be able to party on the deck in style this summer with these delicious recipes.

Menu: Acapulco Style Shrimp Cocktail with Fresh Blue Corn Tortilla Chips; Heirloom Tomato and Grilled Vegetable Salad with Chile Lime Vinaigrette; Grilled Tuna Tacos with Jalapeno Escabeche Sauce; Beef, Shitake Mushroom and Spinach Fajitas with Guajillo Chile Sauce
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Wines of Southern Italy and the Islands   7pm
Exploring the wines of Campania, Sicily and Sardinia
Thursday, 07/28/16
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 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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Culinary Skills Series (Hands-on)   6:30pm
Five part series of hands-on classes for home cooks
Monday, 09/12/16
Instructor: Dan Gallo
$295
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. The current series features alll new recipes! Classes begin at 6:30pm and last approximately 2 to 2-1/2 hours. Series Cost: $295.

Part 1: Knife Skills (Monday, September 12th)
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.

Part 2: Stocks, Soups and Vinaigrettes (Monday, September 26th)
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. 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

Part 3: Braising, Steaming and Poaching (Monday, October 10th)
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

Part 4: Sauteing and Pan Sauces (Monday, October 24th)
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

Part 5: Grilling and Sauces (Monday, November 7th)
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
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Knife Skills (Hands-on)   6:30pm
Essential skills for home cooks
Monday, 09/12/16
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.

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.
         to Shopping Basket

Stocks, Soups and Vinaigrettes (Hands-on)   6:30pm
Essential skills for home cooks
Monday, 09/26/16
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. 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.
         to Shopping Basket

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.
         to Shopping Basket

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.
         to Shopping Basket

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.
         to Shopping Basket



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