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Essential Knife Skills for Home Cooks (Hands-on)   6:30pm A complete primer on using the cook's most important tool Tuesday, 03/09/10 Instructor: Denis Chiappa $45 One of our most popular sessions, this hands-on class focuses on how to properly use and care for your knives. Our goal is to make you more efficient at chopping and slicing garlic, onions, celery, carrots, tomatoes and herbs. Practice makes perfect - so you'll get to practice these techniques under the supervision of the instructor. Knives are provided for the class and as a bonus you will receive discounts on all in-stock knives. Act fast, spaces are limited. Class begins at 6:30 p.m. and runs 2 to 2-1/2 hours.          to Shopping Basket

Wines of California   7pm Wines of the World - Part 3 Friday, 03/12/10 Instructor: Bill Mickel $55 The fourth largest producer of wine in the world, the United States also continues to develop as one of the most dynamic. While wine is produced in almost every state in the union, we'll taste wines from California's Napa and Sonoma Valleys, the two most recognized regions in the states. The diverse climate of the area allows for many varietals to flourish but we'll focus on Chardonnay, Merlot and Pinot Noir and enjoy offerings from innovative producers. A series of wine tastings highlighting some of the significant wine growing regions in the world. The classes are taught by, Bill Mickel, a certified wine expert who has a passion for pairing wine with food. In addition to tasting the selected wines, particiants with gain a better understanding of each regions wine producers and significant varietals - all in a relaxed environment that allows for questions and feedback. Light fare is served throughout the evening.          to Shopping Basket

Decadent Desserts   7pm Techniques of Cooking I, Part 5 Monday, 03/15/10 Instructor: David Kiser $45 This class is for everyday people who want to make good everyday desserts. By focusing on the essential building blocks of many dessert recipes we'll make you proficient in pastry even if you think of yourself as a savory cook. First, you'll learn how to make pastry dough, cream puffs and sponge cake. We’ll then go on to the classic fillings and finishing touches - chantilly cream, pastry cream, and fruit coulis. Last by certainly not least, we’ll cover the basics of working with chocolate. Fruit Tart with Almond Cream; Citrus Sponge Cake with Strawberries and Cream; Flourless Chocolate Espresso Cake with Raspberry Sauce; Vanilla Cheesecake with Chocolate Crumb Crust; and more. Techniques of Cooking: Good cooking is built on a foundation of proper techniques and good ingredients. The goal of these classes is to highlight this principle and give participants the confidence to create dishes rather than just follow recipes. The series is taught by Chef David Kiser, former Chef Instructor at the French Culinary Institute in New York City.          to Shopping Basket

Modern Irish Pub Foods   7pm Great fare in celebration of St. Patrick's Day Tuesday, 03/16/10 $45 There's no question that St. Patrick's Day brings out the Irish in all of us. An important part of the Irish Tradition revolves around the communal nature of the pub. More than just a watering hole, pubs in Ireland are a gathering place where people can enjoy each other's company while imbibing in a rich ale or hearty stout. We'll make pub foods that reflect contemporary Ireland and serve them with a traditional Irish stout. Beer Battered Mushrooms with Garlic Aioli; Crab and Roasted Tomato Bisque with Homemade Brown Bread; Sauteed Chicken Breasts with Leek and Bacon Sauce; Raspberry Bread Pudding with Whiskey Cream Sauce.          to Shopping Basket

A Vegetarian Feast   7pm Flavorful entrée recipes without meat. Thursday, 03/18/10 Instructor: Katie Smith $45 As a follow-up to our popular vegetarian gourmet class, we're focusing on main courses that pack flavor and substance. We'll show you how to replace the flavor and texture that meat adds to a dish while making recipes that are are nutritionally complete and still taste great. It's a combination that satisfies vegetarian and non-vegetarians alike. Couscous and Cheese Stuffed Red Peppers with Puttanesca Sauce; Mixed Vegetable and Fried Tempeh Stir-fry with Peanut Sauce; Kosherie (Egyptian Spicy Lentils with Rice, Pasta and Fried Onions; Black Eyed Pea and Quinoa Croquettes with Roasted Pepper Coulis; and more.          to Shopping Basket

Pasta and Seafood (Hands-on)   6:30pm Making fresh pasta and pairing it with rich seafood sauces. Monday, 03/22/10 Instructor: Denis Chiappa $65 Pasta has been a part of the Italian diet for centuries and in the coastal parts of the country it is paired with a variety of fish and shellfish. You'll learn how easy it is to make fresh pasta at home and then use it in traditional dishes featuring red and white sauces. The combination of light tender pasta with delicate seafood is like no other. Fresh Fettuccini with Sauteed Shrimp, Tomatoes and Feta; Fresh Pasta in a Crab and Scallop Cream Sauce; Sauteed Salmon over Pasta with a Dijon and Dill Sauce.          to Shopping Basket

Foods of California   7pm Foods of the World Part III Wednesday, 03/24/10 Instructor: Denis Chiappa $45 California has a diverse and exciting food scene that fuses fresh, local ingredients with cooking techniques from around the world - a melting pot in the truest sense. The states vast farmland and proximity to the sea feature prominently in the cuisine and match nicely with the population's healthy lifestyle. Join us for a meal that is representative of California cusine. Thin Crust Pizza with Prosciutto, Roasted Peppers and Fontina; Shredded Beef Flautas with Creamy Guacamole; Roasted Pork Loin with Almonds and Apricots; Warm Cherry Bread Pudding with Crème Anglaise. Great wine regions often boast a great food tradition. So as a companion to our Wines of the World tastings, this series of cooking classes explores traditional dishes from each of the wine growing regions. The classes will take place following the wine tastings and feature recommendations on pairing the dishes with varietals from the region. We'll explore the common ingredients and classic techniques make the food great and serve authentic seasonal dishes.          to Shopping Basket

Food of Italy   7pm Foods of the World Part II Wednesday, 03/31/10 Instructor: Denis Chiappa $45 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. Crab and Potato Pancakes with Roasted Garlic Butter Sauce; Crisp Greens with Poached Pears and Gorgonzola Dressing; Penne with Pancetta and Broccoli Rabe; Rolled Chicken Breast Stuffed with Sausage; Poached Pears with Mascarpone Mousse. Great wine regions often boast a great food tradition. So as a companion to our Wines of the World tastings, this series of cooking classes explores traditional dishes from each of the wine growing regions. The classes will take place following the wine tastings and feature recommendations on pairing the dishes with varietals from the region. We'll explore the common ingredients and classic techniques make the food great and serve authentic seasonal dishes.          to Shopping Basket

Food and Wine Pairing - Springtime in France   7pm An incredible menu of seasonal ingredients matched with wine. Wednesday, 04/07/10 Instructor: Cosmo Mullen $50 Usher in Spring with a French inspired menu that matches the traditional foods of the season with wines that complement their intense flavor. Just like the food, wines for Spring should be crisp, fresh and have bold flavor so we'll focus on Sauvignon Blanc, Chablis, Pinot Noir and Zinfandel. We'll delve deeper into each of the varietals and discuss why each works we'll with the food being served. Bacon, Potato and Reblochon Cheese Tarts; Creamy Pasta with Tomato Confit and Goat Cheese; Herb and Dijon Rubbed Leg of Lamb with Rich Pan Jus; Mocha Chocolate Cake with Dark Chocolate Glaze.          to Shopping Basket

Wines of Spain and Portugal   7pm Wines of the World - Part 4 Friday, 04/09/10 Instructor: Bill Mickel $55 With the world’s most extensive vineyards and one of the oldest winemaking traditions, Spain has plenty to offer wine lovers. We’ll demonstrate the range of Spanish wines by tasting the bright cavas of the Penedes (new world) and the full bodied, oaky reds of the Rioja (old world). In addition, we'll taste some of the reseve wines that are long on quality but not necessarily price. We’ll then explore the interesting offerings of Portugal, including the foremost offering of the country - Port. This class is part of a series of wine tastings highlighting the significant wine growing regions in the world. The classes are taught by, Bill Mickel, a certified wine expert who has a passion for pairing wine with food. In addition to tasting the selected wines, particiants with gain a better understanding of each regions wine producers and significant varietals - all in a relaxed environment that allows for questions and feedback. Light fare is served throughout the evening.          to Shopping Basket

Techniques of Cooking I   7pm Five part series. Monday, 04/12/10 Instructor: David Kiser $200 Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire Techniques of Cooking Program is to give participants the confidence to create dishes rather than just follow recipes. The series is taught by Chef David Kiser, former Chef Instructor at the French Culinary Institute in New York City. Part 1: Seasonal Sauces (Monday, April 12th) - Flavorful soups and tasty finishing sauces are an important part of a cook’s repertoire. Once you master the fundamentals you can easily turn them into endless variations. This class starts with basic stocks and then teaches you how to turn them into rich vegetable and meat soups. We then shift our focus and make several classic sauces that are a perfect with pork, chicken or beef. Pan Roasted Pork with a Mushroom and Tarragon Sauce; Sauteed Fish with Classic Sauce Normande; Chicken with Tomatoes, Olives and Mushrooms; Grilled Steaks with Prosciutto-Scented Horseradish Sauce. Part 2: Fish and Seafood Cookery (Monday, April 26th) - In the second part of our series you’ll learn how to choose, clean, and prepare both finfish and shellfish. We’ll discuss which types of seafood work best with each of the different cooking methods (grilling, poaching, frying, etc.) and make some classic sauces to accompany each dish. As always, the chef will demonstrate how using good quality ingredients and applying proper technique makes all the difference. Seared Salmon in a Clam and Saffron Broth; Grilled Fish with Tomato and Caper Sauce; Spicy Thai Seafood Curry over Jasmine Rice; Batter-dipped Fried Fish with Tarragon and Malt Vinegar Mayonnaise. Part 3: Grilling, Roasting, Searing Meats (Monday, May 10th) - This comprehensive class covers all types of meat. To start, we’ll discuss the different cuts of poultry, when to use each and how to prepare them for cooking. From there we go to the different cuts of beef, which cut works best for the different cooking methods and how to properly use marinades and rubs. Lastly, show you how to cook pork to moist and tender perfection. Grilled Steak Sandwiches with Watercress, Tomato and Pickled Onion; Barbecued Chicken with Rosemary Grill Sauce; Pan Roasted Pork in a Creamy Poblano Sauce; Seared Chicken over Sweet Corn Succotash. Part 4: Knife skills and Vegetable Cookery (Monday, May 24th) - Instruction on how to use and care for the most important tool in your kitchen, the knife. You'll learn how to cut, slice and chop a variety of vegetables based on the dishes that will be prepared. In addition, we'll show you what to look for when buying different vegetables, how to clean and store them, and the many different ways to cut them. Last but not least, you'll learn the different ways they can be incorporated into great baked, braised and sauteed dishes. Herbed Chicken with Sauteed Summer Squash; Pork Tenderloin with Mediterranean Grilled Vegetable Salad; Grilled Fish with Orange and Shaved Fennel Salad; Farmland Summer Vegetable Pie. Part 5: Decadent Desserts (Monday, June 7th) - This class is for everyday people who want to make good everyday desserts. By focusing on the essential building blocks of many dessert recipes we'll make you proficient in pastry even if you think of yourself as a savory cook. First, you'll learn how to make pastry dough, cream puffs and sponge cake. We’ll then go on to the classic fillings and finishing touches - chantilly cream, pastry cream, and fruit coulis. Peach Tarts with Fresh Whipped Cream; Orange Poppy Seed Cake with Berries and Sweetened Crème Fraiche; Fruit Filled Cream Puffs with Berry Coulis; Cherry and Bittersweet Chocolate Fudge Brownies.          to Shopping Basket

Seasonal Sauces   7pm Techniques of Cooking - Part 1 Monday, 04/12/10 Instructor: David Kiser $45 Flavorful stocks and tasty finishing sauces are an important part of a cook’s repertoire. Once you master the fundamentals you can easily turn them into endless variations. This class starts with understanding the basic types of stock and then teaches you to create rich versions at home. We then use those stocks to make several classic sauces that are a perfect with meat, chicken and seafood. Pan Roasted Pork with a Mushroom and Tarragon Sauce; Sauteed Fish with Classic Sauce Normande; Chicken with Tomatoes, Olives and Mushrooms; Grilled Steaks with Prosciutto-Scented Horseradish Sauce.          to Shopping Basket

Fundamentals of Cooking (Hands-on)   6:30pm Five important techniques that will improve your cooking. Wednesday, 04/14/10 Instructor: Denis Chiappa $65 This is the perfect class for beginner cooks who want to learn the fundamental skills necessary to improve their cooking. This part hands-on, part demonstration class will help you develop the expertise needed to create a variety of dishes. The class will focus on searing, sauteing, roasting, vegetable cookery and pan sauces. Come alone or bring a friend - it's a fun night out for anyone who wants to find out more about cooking. Perfectly Roasted Chicken with an Herbed Pan Jus; Seasonal Vegetable Medley Two Ways, Roasted and Sauteed; Seared Pork Medallions with Peppercorn Sauce; Baked Fish with Veloute Sauce.          to Shopping Basket

Wines of Italy   7pm Wines of the World - Part 2 Friday, 04/16/10 Instructor: Bill Mickel $55 With 20 regions and 200 sub-regions, Italy boasts both the largest and most confusing wine production in the world. But the range and quality of the wines now available makes it worth figuring out. The North is home to big, beefy reds like Barolo, Barbaresco, and Valpolicello and that will be the focus of this class. The south offers wines made from old vine grapes in some of the country’s most beautiful vineyards. Regardless, these are wines made to drink with food. This class is part of a series of wine tastings highlighting the significant wine growing regions in the world. The classes are taught by, Bill Mickel, a certified wine expert who has a passion for pairing wine with food. In addition to tasting the selected wines, particiants with gain a better understanding of each regions wine producers and significant varietals - all in a relaxed environment that allows for questions and feedback. Light fare is served throughout the evening.          to Shopping Basket

Successfully Slender - Eating in Season   7pm A plan for long term, healthy weight management. Monday, 04/19/10 Instructor: Debbie Heller $45 As a follow-up to our popular January class, we apply the principles of Successfully Slender to a seasonal meal for Spring. Long term, healthy weight management is something we all aspire to but don't always know how to achieve. This class is taught by Debbie Heller, physcologist and the Family Food Coach. You'll learn Debbie's four step plan to become Successfully Slender and eat delicious seasonal dishes. Roasted Asparagus Salad with Citrus Dressing; Oven Poached Salmon with Lemon Spring Herb Sauce; Panko Pork Cutlets with Black Bean and Tomato Salsa; Skillet Greens with Crispy Shallots; Strawberry Rhubarb Crepes          to Shopping Basket

Food of the Mediterranean   7pm Warm, welcoming dishes of Spain, Greece and Italy. Tuesday, 04/20/10 $45 The food of the Mediterranean is robust, intensely flavored and based on great ingredients, not elaborate preparations. Ingredients like olives, goat cheese, artichokes, and fresh fish cooked with the ubiquitous garlic and olive oils from Greece and Italy are sure to please friends and family. Come and enjoy a class dedicated to the traditional foods of the Mediterranean. Caramelized Onion, Swiss Chard and Raisin Tarts; Pan Seared Polenta with Lamb Sausages and Herbed Tomato Sauce; Spicy Sauteed Fish with Olives and Cherry Tomatoes; Walnut Date Torte with Honey and Crème Fraiche.          to Shopping Basket

Essential Knife Skills for Home Cooks (Hands-on)   6:30pm A complete primer on using the cook's most important tool Wednesday, 04/21/10 Instructor: Denis Chiappa $45 One of our most popular sessions, this hands-on class focuses on how to properly use and care for your knives. Our goal is to make you more efficient at chopping and slicing garlic, onions, celery, carrots, tomatoes and herbs. Practice makes perfect - so you'll get to practice these techniques under the supervision of the instructor. Knives are provided for the class and as a bonus you will receive discounts on all in-stock knives. Act fast, spaces are limited. Class begins at 6:30 p.m. and runs 2 to 2-1/2 hours.          to Shopping Basket

Herbs and Spices   7pm Flavorful dishes using a variety of herbs and spices. Thursday, 04/22/10 $45 The proper use of fresh herbs and spices can turn basic recipes into something special. From how much to use to what combinations work best, we’ll look at the significant herbs and spices available today and offer general rules on how to make dishes that showcase their flavor. Herb and Saffron Risotto Stuffed Peppers; Chicken Marrakesh with Peppers and Coriander; Baked Fish with Herb Stuffing and Cream Sauce; Grilled Pork Marinated in an Ethiopian Spice; Spiced Apple Strudel with Cinnamon Scented Whipped Cream.          to Shopping Basket

Fish and Seafood Cookery   7pm Techniques of Cooking - Part 2 Monday, 04/26/10 Instructor: David Kiser $45 In the second part of our series you’ll learn how to choose, clean, and prepare both finfish and shellfish. We’ll discuss which types of seafood work best with each of the different cooking methods (grilling, poaching, frying, etc.) and make some classic sauces to accompany each dish. As always, the chef will demonstrate how using good quality ingredients and applying proper technique makes all the difference. Seared Salmon in a Clam and Saffron Broth; Grilled Fish with Tomato and Caper Sauce; Spicy Thai Seafood Curry over Jasmine Rice; Batter-dipped Fried Fish with Tarragon and Malt Vinegar Mayonnaise.          to Shopping Basket

The Food of Spain   7pm Foods of the World - Part 4 Wednesday, 04/28/10 Instructor: Denis Chiappa $45 As a gateway between Europe and Africa, Spain has been fought over many times in history. The invading countries have 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. Grilled Bread with Roasted Piquillo Pepper, Capers and Basil; Basque Crab Casserole; Sauteed Shrimp in a Sherried Cream Sauce; Chicken Gratin with Treviso Cheese, Leeks and Peas; Hojiblanca Cakes with Orange Syrup and Fresh Whipped Cream. Great wine regions often boast a great food tradition. So as a companion to our Wines of the World tastings, this series of cooking classes explores traditional dishes from each of the wine growing regions. The classes will take place following the wine tastings and feature ingredients and classic techniques from the region that make the food great and serve authentic seasonal dishes.          to Shopping Basket

Dim Sum and Other Asian Treats   7pm Flavors of Asia - Part 1 Monday, 05/03/10 Instructor: David Kiser $45 In the first of two parts on authentic Asian fare, we explore Cantonese cooking with dim sum. These small plates are delicious appetizers that are popular throughout the world. Steamed and pan-fried dumplings are the most popular dim sum, but there are many other dishes that complete this traditional meal. Crab Puffs with Blackberry Ginger Sauce; Steamed Pork Dumplings with Mango Sauce; Vietnamese Chicken Lettuce Wraps with Peanut Sauce; Honey Hoisin Ribs; and more.          to Shopping Basket

Deliciously Simple 30-Minute Meals   7pm Interesting, seasonal recipes for busy people. Thursday, 05/06/10 $45 Do you struggle with ideas for midweek meals? If you are looking for simple but still delicious dishes then this class is for you. We'll show you how to put gourmet meals on the table in under thirty minutes using fresh seasonal ingredients. You'll learn techniques for cooking a variety of meats with sauces to match - a perfect midweek dinner solution. Truffled Gnocchi with Peas and Mushrooms; Tequila Lime Chicken over Red Rice; Pork Tenderloin with Dijon and Marsala Sauce; Sauteed Fish with Sweet Corn Risotto; and more.          to Shopping Basket

Grilling, Roasting, Searing Meats   7pm Techniques of Cooking - Part 3 Monday, 05/10/10 Instructor: David Kiser $45 This comprehensive class covers all types of meat. To start, we’ll discuss the different cuts of poultry, when to use each and how to prepare them for cooking. From there we go to the different cuts of beef, which cut works best for the different cooking methods and how to properly use marinades and rubs. Lastly, show you how to cook pork to moist and tender perfection. Grilled Steak Sandwiches with Watercress, Tomato and Pickled Onion; Barbecued Chicken with Rosemary Grill Sauce; Pan Roasted Pork in a Creamy Poblano Sauce; Seared Chicken over Sweet Corn Succotash.          to Shopping Basket

Great Sparkling Wine and Food Pairings   7pm A great food wine paired with delicious dishes. Wednesday, 05/12/10 $50 For many people, wines with bubbles are primarily associated with festivities and celebrations. With higher acidity, more delicate flavor, and their unique tingle they are, however, some of the most versatile wines to accompany food. There are many affordable offerings now available that make sparkling wines great for everyday enjoyment. Tempura Shrimp with a Sweet Spicy Dipping Sauce; Crab Stuffed Mushrooms in White Wine and Butter Sauce; Baked Chicken Stuffed with Fontina, Roasted Peppers and Artichoke Hearts; Pear Tart Tatin with Whipped Cream.          to Shopping Basket

Wines of Australia and New Zealand   7pm Wines of the World - Part 5 Friday, 05/14/10 Instructor: Bill Mickel $55 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 varitals that still offer incredible value and quality. This class is part of a series of wine tastings highlighting the significant wine growing regions in the world. The classes are taught by, Bill Mickel, a certified wine expert who has a passion for pairing wine with food. In addition to tasting the selected wines, particiants with gain a better understanding of each regions wine producers and significant varietals - all in a relaxed environment that allows for questions and feedback. Light fare is served throughout the evening.          to Shopping Basket

Secrets of the Chinese Wok   7pm Flavors of Asia - Part 2 Monday, 05/17/10 Instructor: David Kiser $45 Woks are versatile cooking tools that originated in China but are now used throughout the world. They are perfect for stir-frying because the heat is concentrated at the bottom of the pan allowing the food to be cooked quickly. And since most stir-fry dishes are rich in vegetables with a relative small amount of meat they are perfect for a healthy diet. In addition, the dishes cook quick and are adaptable - perfect for weekday meals. Wok Fried Fish with Long Beans and Fried Rice; Spicy Citrus Beef with Hoisin and Ginger; Singapore Noodles is Coconut Red Curry Sauce; Thai Noodles with Shrimp and Mushrooms in Lemongrass Broth; Stir-fried Chicken and Peapods.          to Shopping Basket

Sushi 101   7pm Learning the fundamental elements of these fun and healthy foods. Tuesday, 05/18/10 Instructor: Denis Chiappa $45 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 sashimi, nigerizushi (slice fish on a pad of rice), and makizushi (rolls). We’ll also demonstrate making perfect rice and discuss the condiments served with sushi. Miso Soup; Iceberg Salad with Ginger Dressing; Perfect Sushi Rice; Assorted Sashimi, Nigerizushi and Rolls; Spicy Tuna Rolls; Tempura Rolls; and more.          to Shopping Basket

Knife skills and Vegetable Cookery   7pm Techniques of Cooking - Part 4 Monday, 05/24/10 Instructor: David Kiser $45 Instruction on how to use and care for the most important tool in your kitchen, the knife. You'll learn how to cut, slice and chop a variety of vegetables based on the dishes that will be prepared. In addition, we'll show you what to look for when buying different vegetables, how to clean and store them, and the many different ways to cut them. Last but not least, you'll learn the different ways they can be incorporated into great baked, braised and sauteed dishes. Herbed Chicken with Sauteed Summer Squash; Pork Tenderloin with Mediterranean Grilled Vegetable Salad; Grilled Fish with Orange and Shaved Fennel Salad; Farmland Summer Vegetable Pie.          to Shopping Basket

Decadent Desserts   7pm Techniques of Cooking - Part 5 Monday, 06/07/10 Instructor: David Kiser $45 This class is for everyday people who want to make good everyday desserts. By focusing on the essential building blocks of many dessert recipes we'll make you proficient in pastry even if you think of yourself as a savory cook. First, you'll learn how to make pastry dough, cream puffs and sponge cake. We’ll then go on to the classic fillings and finishing touches - chantilly cream, pastry cream, and fruit coulis. Peach Tarts with Fresh Whipped Cream; Orange Poppy Seed Cake with Berries and Sweetened Crème Fraiche; Fruit Filled Cream Puffs with Berry Coulis; Cherry and Bittersweet Chocolate Fudge Brownies.          to Shopping Basket