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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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Pasta and Gnocchi (Hands-on)   6:30pm
Mastering traditional pasta dishes from Italy.
Monday, 10/27/14
Instructor: Denis Chiappa
$65
Italian cooking is varied and rich in all its aspects but pasta and gnocchi have a special place in its history and traditions. As Italians emigrated to different parts of the world these dishes became an integral part of many different cuisines. This hands-on class will focus on kneading, rolling, cutting and forming fresh pasta, tortellini and gnocchi. Each with be paired with sauces complement their flavor.

Fresh Pasta with Caramelized Onion, Pancetta and Sweet Peas; Sweet Potato Gnocchi with Butter and Parmesan Sauce; Spinach and Cheese Tortellini with Tomato Cream Sauce.
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Back to Basics: Sunday Supper (Demonstration)   7pm
Useful techniques for creating flavorful meals at home.
Tuesday, 10/28/14
Instructor: Denis Chiappa
$50
This class is currently full but cancellations do occurs. If you would like to be notified if spots open up please call the store at 215-489-2677 to leave your contact information.

No matter how busy the week, come Sunday things seem to slow down. This calmer pace makes it a little easier to enjoy preparing a tasty family dinner. This time spent together is priceless and made more enjoyable with a delicious meal. We'll start this class with some basic knife techniques designed to increase your efficiency in the kitchen. We'll then focus on braising meat and making perfect mashed potatoes.

Chopped Salad with Feta and Creamy Minted Dressing; Cream of Artichoke Soup with Crusty Bread; Pot Roasted Beef with Glazed Carrots and Fresh Herbs; Perfect Mashed Potatoes with Parmesan and Roasted Garlic; Pound Cake with Strawberries and Whipped Cream.
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Terrific Thai (Hands-on)   6:30pm
De-mystifying the ingredients and techniques from an exotic cuisine.
Wednesday, 10/29/14
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; Yellow Coconut Curry with Rice; Traditional Shrimp Pad Thai.

About our Culinary Skills classes; These hands-on classes build on the techniques established in our popular Culinary Skills series by showcasing five unique styles of ethnic cooking. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods. The goal of our entire program is to give participants the confidence to create dishes rather than just follow recipes.
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Braising, Steaming and Poaching (Hands-on)   6:30pm
From hearty to light, dishes that are cooked in flavorful liquids.
Monday, 11/03/14
Instructor: Dan Gallo
$65
Part three of our series focuses on three techniques of cooking with liquid. This methods 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.

Braised Beef with Red Wine, Demi-glace and Rosemary; Poached Salmon with Horseradish Cream Sauce; Steamed Fish with Ginger and Shallot Dressing.
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Vegetable Dishes for the Holidays (Demonstration)   7pm
Jazz up your meal with creative recipes to pair with the main course.
Wednesday, 11/05/14
Instructor: Denis Chiappa
$50
The holidays are a time to celebrate and to enjoy the company of the people we love. Often, that time is spent sharing a meal. You may know what you are serving for the main course but need new ideas for dishes that to accompany it. After all, good side dishes can make or break a meal. They can be hearty or healthy, vegetable or starch, but they need to be tasty. We'll demonstrate five sides that are just that.

Spicy Pickled Green Bean and Roasted Acorn Squash Salad; Roasted Fennel, Green Beans and Almonds with Orange Infused Butter; Turnip and Potato Gratin with Herbed Veloute; Roasted Winter Vegetables with Pomegranate Glaze; Butternut Squash Crumble.

About the class: This is one of a series of classes Carlow Cookery is proud to offer in partnership with the Doylestown Co-op. The Co-op began in September of 2009 when a group of local residents formed a Food Club to provide their families with better access to locally raised and produced foods. It has developed into a community-based grocery store that is working to provide convenient, year-round access to healthy, fresh, local, and organic products.
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Craft Beer and Food   7pm
How to pair American microbrews with different foods.
Friday, 11/07/14
Instructor: Denis Chiappa
$55
For many foodies, pairing wine with food is second nature but doing the same with beer is barely a second thought. This is starting to change because people who understand food and enjoy beer now realize that the right combination can make both taste better. We'll discuss the wide range of microbrew styles in the markets today, taste six different types, four of which are paired with creative fare.

Crab and Cod Cakes with Roasted Red Pepper Coulis; Loaded Chicago Style Deep Dish Pizza; Bacon and Cheddar Burgers on Brioche Buns; Shrimp and Andouille Etouffee over Yellow Jasmine Rice; Caramel Apple Tarts.
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Game Day: A Tailgate Wine Event   6pm
Get primed for the Eagles on Monday Night with a special wine and food class.
Monday, 11/10/14
Instructor: Mike Conti
$59
Please note the 6pm start time. Join us for this special class dedicated to football food as we look ahead to the Eagles' Monday Night Football game. Tailgate food is not just for beer drinkers. Some of the great game day recipes are enjoyed as much or more with a well chosen wine. We'll feature wines that are great for tailgates or other casual parties because they pair so well with the snacks. Our special start time will have you home in time for the start of the game.

Charleston Warm Cheese and Bacon Dip with Crostini; Banh Mi Hotdogs with Spicy Mayo; Texas Style Smoked Brisket Chili with Cornbread; Sugar Dusted Fried Hand Pies.

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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The Food of Spain (Hands-on)   6:30pm
Techniques of international cooking.
Wednesday, 11/12/14
Instructor: Dan Gallo
$65
As a gateway between Europe and Africa, Spain has been fought over many times in history. This history has had a lasting impact on the country and nowhere is this more evident than in the food. At its best, Spanish food is a mix of local ingredients fused with recipes and techniques from other areas. The result is food that is vibrant, colorful and incredibly delicious.

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

About our Culinary Skills classes; These hands-on classes build on the techniques established in our popular Culinary Skills series by showcasing five unique styles of ethnic cooking. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods. The goal of our entire program is to give participants the confidence to create dishes rather than just follow recipes.
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Wines of South America (Wine Tasting)   7pm
Wine Certification Series, Group B, Part 9
Thursday, 11/13/14
Instructor: Mike Conti
$60
Even though it doesn't always get the attention, South America is home to some of the hottest wines on the market today. Until recently, the region consumed most of the wine it produced. Now, quality wines are being produced with an eye on the export market. The result is some incredibly good wines that can be had less expensively than wines of equal quality produced in Europe and elsewhere. We'll guide you on the countries, producers and varietals that you should look for on the shelves of your local wine store.

About our wine tastings: Carlow Cookery's wine tastings are fun and informative. In addition to tasting the selected wines, participants will gain a better understanding of each region's producers and significant varietals - all in a relaxed environment that allows for questions and feedback. The classes are taught by Mike Conti, President/Wine Educator of From Stem to Learn. Mike has over 32 years in the hospitality and education industries. He gained valuable knowledge of wine through his professional experiences and contacts. Mike's instruction is straightforward and fun, informational and relaxed, thorough and insightful. Supper is served throughout the evening.
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Preparing and Roasting the Perfect Turkey   9:30am
Stock up for Thanksgiving and get a prep class on us!
Saturday, 11/15/14
Instructor: Denis Chiappa
$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 seasonal soup and savory stuffing that could be part of your Thanksgiving tradition.

Menu: Cider and Spice Brined Roasted Turkey with Roasted Shallot and Rosemary Gravy; Silky Roasted Pumpkin and Acorn Squash Soup; My Favorite Apple, Sausage and Sage Stuffing.

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 $25 gift certificate* toward roasting pans, carving knives, carving boards and other Thanksgiving supplies.

* The cost of class is due at the time of registration. Each valid registration will receive a $25 merchandise credit on purchases of $100 or more (must be redeemed on the day of the class). Spots are limited to seating area.
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Sauteing and Pan Sauces (Hands-on)   6:30pm
Techniques for a endless variety of dishes, from simple to elegant.
Monday, 11/17/14
Instructor: Dan Gallo
$65
Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing. Sauteing is a classic technique of cooking tender cuts of meat and poultry quickly and at high heat to intensify the flavor. We'll then show you how to use that same pan to build flavorul sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time.

Sauteed Fish with Tomatoes, Olives and Capers; Sauteed Pork with a Dijon and Cream Sauce; Sauteed Chicken with Shallots, Mushrooms and Brown Stock.
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Soups for the Season (Demonstration)   7pm
One pot meals packed with flavor.
Tuesday, 11/18/14
$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 variety of soups 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.

Pumpkin Soup with Creole Shrimp; Cauliflower Soup with Crispy Chorizo and Toasted Bread Crumbs; Curried Winter Squash Soup with Cheddar Crisps; Roasted Chestnut and Mushroom Soup; Turkey Posole with Chilies, Hominy and Cilantro.
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Private Event   7pm
This date is currently booked with a private event.
Wednesday, 11/19/14
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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Wines of Tuscany and Emilia-Romagna (Wine Tasting)   7pm
Wine Certification Series, Group A, Part 11
Thursday, 11/20/14
Instructor: Mike Conti
$60
This class is currently full but another soup class has been added on November 18th. If you would like to be contacted in the event of a cancellation on this class, 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 our wine tastings: Carlow Cookery's wine tastings are fun and informative. In addition to tasting the selected wines, participants will gain a better understanding of each region's producers and significant varietals - all in a relaxed environment that allows for questions and feedback. The classes are taught by Mike Conti, President/Wine Educator of From Stem to Learn. Mike has over 32 years in the hospitality and education industries. He gained valuable knowledge of wine through his professional experiences and contacts. Mike's instruction is straightforward and fun, informational and relaxed, thorough and insightful. Supper is served throughout the evening.
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The Wines of Portugal   7pm
Offerings from the great growing regions including white, red and port.
Friday, 11/21/14
Instructor: Mike Conti
$59
While it's sometimes overshadowed by its neighbor to the east, Portugal has a rich wine tradition all its own. In fact, they produce a large amount and variety of wines, many of which offer a great combination of price and value. We'll sample six wines (one white, three reds and two ports) with the focusing on the signature varietals of the country.

Shrimp and Chorizo in White Wine and Garlic Sauce with Toasted Bread; Mixed Green Salad with Goat Cheese, Almonds and Goat Cheese; Roasted Pork with Mushrooms and Madeira Wine Sauce; Double Chocolate Cake with Whipped Ganache.
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Wines for Holiday Fare   7pm
Wines that are perfect to serve for each holiday occasion.
Tuesday, 11/25/14
Instructor: Mike Conti
$60
The upcoming holiday season offers us many opportunities to cook and eat with the ones we love. At these festive times it's nice go the extra distance and find a wine that truly works with the food served for that occasion. We'll focus Christmas Eve, Christmas, New Year's Eve and New Years and serve wines that complement each holiday's traditional fare. You'll taste and discuss the pairing and get suggestions on varietals that will go with your holiday plans.

Seven Fishes Stew (Christmas Eve); Tender Beef with Scalloped Potatoes and Demi-glace Sauce (Christmas Day); Crab and Puff Pastry Bites with Horseradish and Chive (New Year's Eve); Tender Pork with Caraway and Sauerkraut (New Year's Day).
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Grilling, Rubs and Marinades (Hands-on)   6:30pm
Tender cuts meat, seasoned and grilled to perfection.
Monday, 12/01/14
Instructor: Dan Gallo
$65
The last part of our culinary skills series focuses on the essential techniques for grilling meat chicken and fish. We'll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor, and basic smoking techniques. From there you'll grill pork, chicken and fish for main course dishes and vegetables for a side dish.

Asian Marinated Chicken with Spicy Fruit Relish; Spice Rubbed Pork Skewers with Grill Sauce; Grilled Shrimp with Roasted Tomato Chutney.
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Terrific Thai (Hands-on)   6:30pm
De-mystifying the ingredients and techniques from an exotic cuisine.
Wednesday, 12/03/14
$65
Thai food is one of the world's most highly regarded cuisines but still intimidating to some in the West. We'll demystify it by showcasing the ingredients and techniques used in some of our favorite Thai recipes. You'll see the exquisite contrast in taste and texture that results from blending hot, sweet, sour and salty components.

Thai Lettuce Wraps with Tender Beef and Sweet Chile Dipping Sauce; Chicken Satay Skewers with Spicy Peanut Sauce; Traditional Shrimp Pad Thai.

About our Culinary Skills classes; These hands-on classes build on the techniques established in our popular Culinary Skills series by showcasing five unique styles of ethnic cooking. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods. The goal of our entire program is to give participants the confidence to create dishes rather than just follow recipes.
         to Shopping Basket



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