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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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Fine Cooking - Modern French Fare   7pm
A four course meal featuring modern twists on classic French dishes.
Tuesday, 01/06/15
Instructor: David Kiser
$50
Considered by many the birthplace of modern cuisine, French cooking combines exceptional ingredients and great cooking techniques to produce exceptional dishes. We'll incorporate some of great products used including meat, seafood, wine, produce, cheeses and bread and make a meal that reflects modern French food.

Curried Cod and Mussels with Crusty Bread; Sauteed Gnocchi in Truffled Butter Cream with Parmigianno Reggiano; Tender Beef in Sauce Bordalaise with Red Wine Risotto; Chocolate Cake with Salted Caramel Mousse.
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Savory Soups and Classic Chowders   7pm
Hearty recipes for cold winter nights.
Thursday, 01/08/15
Instructor: Denis Chiappa
$50
There's a certain taste and tradition associated with thick soups and hearty chowders - these meals in a bowl are packed with flavor and substance. It's comfort food for all to enjoy. We'll take you through four soups using a range of meats, seafood and vegetables that are hearty and flavorful. We'll also make a whole grain bread to accompany these warming dishes.

Roasted Vegetable, Tomato and Quinoa Soup with Garlic Soup; Chicken, Chile and Hominy Chowder; Italian Sausage Soup with Cheese Tortellini; Roasted Garlic and Onion Chowder; Dutch Oven Mixed Grain Bread.
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Spanish Tapas and Paella   7pm
Foods showcasing the rich culinary tradition of Spain.
Monday, 01/12/15
Instructor: Denis Chiappa
$50
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.

Deep Fried Olives Stuffed with Blue Cheese; Grilled Bread with Roasted Piquillo Peppers, Capers and Herbs; Basque Crab Casserole; Traditional Shrimp, Chicken and Chorizo Paella; Chocolate, Pecan and Dulce de Leche Cakes with Fresh Whipped Cream.
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Wine and Food: Stews and Braised Dishes   7pm
Pairing wine with braised dishes from around the world..
Tuesday, 01/13/15
Instructor: Mike Conti
$60
In the cooler times of the year nothing is more satisfying than a bowl of soup or stew. Like with all foods, pairing the right wine with it elevates the meal. For some, though, these two dishes present more of a challenge in finding the wine that does that. Mike will show you how to match the consistency, weight, spice and other elements of the dish to the wine. As with all our food and wine pairing classes, you'll discover the difference the wine can make.

Traditional Beef Bourgignon (France); Braised Pork Shanks in Red Chile Sauce (South America); Chicken Stew with Potatoes and Spices (Ethiopia); Braised Lamb with Caulifower in Curry Sauce (India).

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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Chicken Five Ways   7pm
Learning to properly saute, grill, roast, poach and stir-fry chicken.
Wednesday, 01/14/15
Instructor: David Kiser
$50
Chicken is one of the more versatile meats available to cooks - it goes well with a variety of flavors and can be cooked in a number of different ways. By making these five tasty recipes using chicken we'll demonstrate how to properly cook the different cuts available. We'll also teach you how to take a whole chicken and butcher it into useful pieces.

Sauteed Chicken with a Tarragon Mustard Sauce; Peruvian Grilled Chicken Thighs with Salsa Criolla; Pan Roasted Chicken Breasts with Pancetta and Olives; Sesame Chicken with Stir-fried Vegetables and Noodles.
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Wines of Italy   7pm
Exploring the wines of Tuscany, Emilia-Romagna and Umbria
Thursday, 01/15/15
Instructor: Mike Conti
$60
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.

A three course meal will be served during the tasting.

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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Private Event: Wine and Food Pairing   6pm
This time is currently reserved to a private event.
Sunday, 01/18/15
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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Techniques of Cooking Series   6:30pm
Five part series on essential skills for home cooks.
Monday, 01/19/15
Instructor: Dan Gallo
$295
A variation of our popular Techniques of Cooking Program, this series of hands-on classes is intended to teach proper technique and showcase basic principles of cooking. Each of the segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire program is to give participants the confidence to create dishes rather than just follow recipes. Classes begin at 6:30pm and will last approximately 2 to 2-1/2 hours.

Part 1: Knife Skills (Monday, January 19th)
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, February 2nd)
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: Chicken Stock, Vegetable Stock, Shrimp Stock; Velvety Chicken and Corn Chowder; Italian Summer Vegetable Soup; Mixed Greens, Almonds and Feta with Pomegranate Vinaigrette.

Part 3: Braising, Steaming and Poaching (Monday, February 16th)
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:Braised Pork with White Wine and Herbs de Provence; Poached Salmon with Horseradish Cream Sauce; Steamed Fish with Ginger and Shallot Dressing.

Part 4: Sauteing and Pan Sauces (Monday, March 2nd)
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 Fish with Tomatoes, Olives and Capers; Sauteed Pork with a Dijon and Cream Sauce; Sauteed Chicken with Shallots, Mushrooms and Brown Stock.

Part 5: Grilling, Rubs and Marinades (Monday, March 16th)
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 learn to grill pork, chicken and fish for main course dishes and vegetables for a side dish. Menu: Asian Marinated Chicken with Spicy Fruit Relish; Spice Rubbed Pork Skewers with Grill Sauce; Grilled Shrimp with Tomato, Chile and Cilantro Salsa.
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Essential Knife Skills for Home Cooks   6:30pm
Learn proper techniques for the most important tool in your kitchen.
Monday, 01/19/15
Instructor: Dan Gallo
$50
Even accomplished cooks can benefit from learning proper knife skills. That's why we begin this series of classes with a session on how to properly use and care for your knives. Our goal in this hands-on class is to make you more efficient at prepping the ingredients needed for all different types of recipes. We focus on chopping and slicing an array of vegetables including garlic, onions, celery, carrots, tomatoes and more. In addition, we'll show you how to break down a whole chicken into the common cuts. Practice makes perfect - so you'll get to practice these techniques under the supervision of the instructor. Knives are provided for the class.
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The Bread Basket   7pm
Principles of good home bread baking.
Tuesday, 01/20/15
Instructor: Denis Chiappa
$50
Enjoy the mouthwatering aroma and incomparable taste of homemade bread. We’ll make a selection of breads from brioche 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 stromboli and and hearty whole grain bread.

Warm Golden Brioche with Butter and Flake Salt;; Stromboli with Provolone, Roasted Peppers and Olives; Crusty Dutch Oven Boule; Hearty Multi-Grain Loaf with Nuts and Golden Raisins; Winter Vegetable Soup with Tomatoes and White Beans.
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Wine Certification Program   7pm
Twelve part series of wine tastings with Mike Conti
Thursday, 01/22/15
Instructor: Mike Conti
$680
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's in 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.

I. Fundamentals of Wine appreciation - The Wine Tasting
Thursday, January 22nd
II. Wines of France - Burgundy & the Rhone Valley
Thursday, February 26th
III. Wines of the United States
Thursday, March 26th
IV. Wines of Northern Italy
Thursday, April 23rd
V. Wines of France - Champagne, Alsace and the Loire Valley
Thursday, May 28th
VI. Wines of Australia, New Zealand and South Africa
Thursday, June 25th
VII. Wines of Southern Italy and the Islands
Thursday, July 23rd
VIII. Wines of France - Bordeaux and Provence
Thursday, August 27th
IX. Wines of South America
Thursday, September 24th
X. Wines of the Pacific Northwest
Thursday, October 22nd
XI. Wines of Italy - Tuscany and More
Thursday, November 19th
XII. Wines of Spain and Portugal
Thursday, December 3rd

About the classes: The classes are taught by Mike Conti, President/Wine Educator of From Stem to Learn. Mike has over 32 years in the hospitality and education industries. He gained valuable knowledge of wine through his professional experiences and contacts. Mike's instruction is straightforward and fun, informational and relaxed, thorough and insightful.
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Wine Certification Classes - Block One   7pm
Block one of a twelve part wine certification series.
Thursday, 01/22/15
Instructor: Mike Conti
$180
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.

Fundamentals of Wine Appreciation (Thursday, January 22rd)
Understanding the components of wine not only makes drinking it more enjoyable but better allows you to assess its quality and value. In our first session we'll take you through the wine tasting process, covering how wine is made, why they differ in style and the elements that affect their flavor. You'll learn key terms used from production to bottle and, through tasting, the stylistic differences of 'Old World' versus 'New World' producers. Mike will also cover useful tips on purchasing, storing and serving your wines to protect their value in the long run. Last but certainly not least, you'll discover a method of tasting wine that will allow you to compare it to others and categorize and record your thoughts. The ultimate goal is to be able to determine what you like in a way that will help guide you in the future.

Wines of France (Thursday, February 26th)
Our coverage of the world's great wines begins at the epicenter of the wine world - France. Specifically, we'll focus on Burgundy and the Rhone Valley. Both of these regions produce world-class wines but each has its own unique personality. Burgundy wines may be a maybe a little more well-known than those of the Loire Valley but both exceptional red and white wines. You'll sample signature varietals from both and compare and contrast styles. Once you taste the wonderful complexity and flavors of these wines you'll understand why French wines are so highly sought.

Wines of the United States (Thursday, March 26th)
As one of the world's largest producers of wine, the United States remains one of its most dynamic as well. While wine is produced throughout the land, offerings from California and the Pacific Northwest are the most widely recognizable. This class focuses on the former, where the soil and climate allow for many varietals to flourish. We'll explore the signature varietals from Napa and Sonoma counties and highlight the key producers, varietals and blends that they have to offer.
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The Big Six Red Wines   7pm
Big in body and flavor, reds from great growing regions.
Friday, 01/23/15
Instructor: Mike Conti
$60
Whether it's a petit sirah from California or a malbec from Argentina, big reds are popular and perfect for this time of year. These are wines that are huge in body and flavor, are a great representation of their varietal and are noted for prestige in their region. There's no way to taste the complete range of these wine but Mike will focus on ones he feel best reflect this category.

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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Private Event   6pm
This time is currently reserved to a private event.
Saturday, 01/24/15
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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Weekday Gourmet   7pm
Take every day meals to a new level
Monday, 01/26/15
Instructor: Denis Chiappa
$50
Many times the easiest way to cook something is also the best. With our busy weekday schedules, simple preparations are often necessary to get dinner on the table. This class focuses on one technique that is particularly useful - sauteing - as well as making a great pan sauce. These recipes don't sacrifice flavor even though they are simply prepared.

Bowtie Pasta with Crab and Corn Cream Sauce; Sauteed Chicken with Tomatoes and Wilted Greens in White Wine Sauce; Jasmine Rice Pilaf; Moroccan Beef Tagine with Spiced Couscous.
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Food of Italy (Hands-on)   6:30pm
Fresh, flavorful dishes from the boot.
Tuesday, 01/27/15
$65
There is no question that Italians have a passion for good cooking. When you start with incredible ingredients - aged cheeses, cured meats, balsamic vinegar - it's much easier to make simple dishes taste sublime. The ingredients and techniques vary by region but they share common elements. We'll make dishes that are representative of the country as a whole using authentic ingredients and tried-and-true preparations.

Whipped Ricotta with Balsamic, Cherry Tomato and Mint Bruschetta; Fettuccine Carbonara with Crispy Pancetta, Black Pepper, Egg and Asparagus; Tomato Braised Sweet Italian Sausage, Roasted Red Peppers and Onions with Mascarpone Polenta

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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Techniques of International Cooking.(Hands-on)   6
A five part series of classes dedicated to great food regions.
Wednesday, 01/28/15
Instructor: Dan Gallo
$295
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. Classes begin at 6:30pm and last approximately 2 to 2-1/2 hours. Series Cost: $295.

Part 1: Food of Italy (Wednesday, January 28th)
There is no question that Italians have a passion for good cooking. When you start with incredible ingredients - aged cheeses, cured meats, balsamic vinegar - it's much easier to make simple dishes taste sublime. The ingredients and techniques vary by region but they share common elements. We'll make dishes that are representative of the country as a whole using authentic ingredients and tried-and-true preparations. Menu: Whipped Ricotta Crostini with Roasted Pears, Walnuts and Honey; Sautéed Shrimp with Cherry Tomato Puttanesca and Crusty Bread; Cavatelli Pasta with Sweet Italian Sausage, Broccoli Rabe and Pecorino Broth.

Part 2: Flavors of France (Wednesday, February 11th)
Considered by most the birthplace of modern cooking, France food combines exceptional ingredients and classic techniques to produce exceptional dishes. We'll focus on some great recipes that feature fruity olives, fresh seafood, great bread and other tasty ingredients. These are the kind of recipes that are great all occasions, from casual to elegant. Menu: Steak Medallions with Sauce au Poivre and Roasted Mushrooms; White Wine Steamed Mussels with Tomatoes, Herbs and and Garlic over Crusty Bread; Warm Crepes with Roasted Peasr and Creme Chantilly.

Part 3: Flavors of the Mexican Kitchen (Wednesday, February 25th)
Many of the dishes served in local Mexican restaurants do not accurately reflect the food of our neighbors to the south. True Mexican cooking uses a variety of meat, seafood, beans and vegetables flavored with rich moles and fresh sauces. With the variety of ingredients readily available today there's no reason why you can't put these dishes together at home. Menu: Creamy Corn Soup with Chilies and Cilantro; Poached and Marinated Shrimp Ceviche with Mashed Avocado and Tortilla Chips; Carne Asada Tacos with Corn Tortillas, Sliced Radish, Queso Fresco and Assorted Salsas.

Part 4: Terrific Thai (Wednesday, March 11th)
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. Menu: Thai Lettuce Wraps with Tender Beef and Sweet Chile Dipping Sauce; Chicken Satay Skewers with Spicy Peanut Sauce; Traditional Shrimp Pad Thai.

Part 5: The Food of Spain (Wednesday, March 25th)
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. Menu: 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.
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Food of Italy (Hands-on)   6:30pm
Fresh, flavorful dishes from the boot.
Wednesday, 01/28/15
Instructor: Dan Gallo
$65
This session is currently full. A second class has been added on January 27th.

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

Whipped Ricotta with Balsamic, Cherry Tomato and Mint Bruschetta; Fettuccine Carbonara with Crispy Pancetta, Black Pepper, Egg and Asparagus; Tomato Braised Sweet Italian Sausage, Roasted Red Peppers and Onions with Mascarpone Polenta
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Private Wine and Food Event   7pm
This time is currently reserved for a private event.
Friday, 01/30/15
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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Stocks, Soups and Vinaigrettes (Hands-on)   6:30pm
The essentials of making rich, full-flavored soups and tasty dressings.
Monday, 02/02/15
$65
In the second part of our series of culinary techniques we cover stocks, soups and vinaigrettes. We've all had pleasure of eating a good bowl of soup and while it's not difficult to prepare it does require proper technique to achieve the right texture and flavor. As for stocks, they are the backbone of so many great dishes you can make. We'll start with those and then teach you how to turn them into rich vegetable and meat soups. We will also cover how to make a classic vinaigrette and how to turn it in to countless variations.

Chicken Stock, Vegetable Stock, Shrimp Stock; Velvety Chicken and Corn Chowder; Italian Vegetable Soup; Mixed Greens with Pomegranate Vinaigrette.
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Wok and Wine   7pm
Pairing wines with a contemporary Asian menu.
Wednesday, 02/04/15
Instructor: Mike Conti
$60
Just as with all Chinese cuisine, contemporary dishes are a harmony of taste, texture and color. However, many menus now feature innovative dishes that incorporate a variety of Southeast Asian influences. This fusion of flavors creates opportunities for new pairings with today's wines. Our wine expert will guide you on how to properly match white and red wines to a range of rice, seafood and meat dishes.

Crispy Roast Pork Egg Rolls with Sweet and Sour Dipping Sauce; Cold Sesame Noodles with Peanut and Sambal Dressing; Shrimp and Snow Peas in Grand Marnier Sauce over Steamed Jasmine Rice; Sake Marinated 'Drunken' Chicken with Crispy Onions and Asian Slaw.

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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Pan to Plate Sauces   7pm
The secret to rich, delicious sauces.
Thursday, 02/05/15
Instructor: Denis Chiappa
$50
The great chefs all know that the secret is in the sauce. Many sauces take hours of preparation, but there are also sauces used by chefs that require only a few minutes to achieve full flavor and that go directly from pan to plate. You'll learn to create fish, chicken, beef and pork dishes with a variety of complementary pan sauces that are velvety in texture and rich in flavor.

Sauteed Fish in a Citrus Buerre Blanc; Pan-seared Chicken in a Mushroom Demi-glace Sauce; Tender Pork in a Port, Tart Cherry and Caramelized Onion Sauce; Baked Pasta with a Crab Mornay Sauce.
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Pasta from the Oven   7pm
Hearty and flavorful casseroles with rich sauces and fillings.
Tuesday, 02/10/15
Instructor: Denis Chiappa
$50
There are an endless number of pasta dishes but in the colder weather none is more satifying than those finished in the oven. While many from come from Italy there are other interesting versions that are a fusion of world flavors. This class is a mix of both but one-hundred percent comfort food.

Lasaga with Pumpkin Pasta and Lamb Ragu; Sopa Seco de Fideo (Spanish Noodles with Shrimp, Clams and Tomato Broth); Baked Crepes with Mushrooms, Spinach and Gruyere with Creamy Tomato Sauce; Macaroni, Shredded Beef and Spices Baked in Pastry.
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Flavors of France (Hands-on)   6:30pm
Techniques of international cooking.
Wednesday, 02/11/15
Instructor: Dan Gallo
$65
Considered by most the birthplace of modern cooking, France food combines exceptional ingredients and classic techniques to produce exceptional dishes. We'll focus on some great recipes that feature fruity olives, fresh seafood, great bread and other tasty ingredients. These are the kind of recipes that are great all occasions, from casual to elegant.

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

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

Wines for Romantic Meals   7pm
Enjoy a night of great wine and food with the one you love.
Friday, 02/13/15
Instructor: Mike Conti
$65
A nice wine can add so much to a special meal, especially a romantic one. This class is specifically designed showcase perfect for these occasions. It features one Champagne, two whites wines and three reds from some great growing regions of the world. The wines will be accompanied by a starter, main course with side and dessert. It's a great way to spend a night out with someone you love.

Smoked Salmon Canapes: Classic Caesar Salad; Short Ribs Braised in a Shallot Merlot Sauce; Potato Gratin with Bacon and Thyme; Caramelized Banana Tarts with Chocolate Sauce.

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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Romantic Dinner For Two   6:30pm
Spend a little time cooking with your mate.
Saturday, 02/14/15
$130
Instead of spending this Valentine's Day in a crowded restaurant, why not enjoy an evening together cooking a romantic meal. One of our most popular sessions of the year, this couples cooking class features a menu with recipes that you and your significant other can enjoy making together. You'll work side by side in this great hands-on class. Price is per couple.

Rosemary Shrimp Scampi Skewers: Romaine Salad with Tomatoes, Hearts of Palm Salad, Olives and a Roasted Pepper Vinaigrette; Pan Seared Chicken Medallions on Liguine with Tomato Cream Sauce; Chocolate Bread Pudding with Crème Anglaise.
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Braising, Steaming and Poaching (Hands-on)   6:30pm
From hearty to light, dishes that are cooked in flavorful liquids.
Monday, 02/16/15
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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World Flavors - South America   7pm
Exploring great dishes Brazil, Argentina and Chile.
Tuesday, 02/17/15
$50
South American food continues to be immensely popular here in the states. Authentic dishes from Brazil, Argentina, Chile and the other countries of the region are a diverse mix of flavors that are rooted in their European and African heritage but influenced by the New World. Traditional recipes make use of meat, vegetables, chilies, spices and other great ingredients in a way that yields flavorful, colorful plates.

Chorizo and Chile Stuffed Mushrooms with Red Chimi Sauce; Ham, Egg and Tomato Tart; Stir-fried Vegetable Sandwich with Lettuce and Roasted Pepper Mayonnaise; Braised Turkey in Green Chile Mole Sauce over Red Rice.
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Wines of the Pacific Northwest   7pm
Exploring the wines of Oregon, Washington State and More
Thursday, 02/19/15
Instructor: Mike Conti
$60
This class is part 12 of the 2014 wine certification series, originally schedule for 2/12.

The wines of the Pacific Northwest are fairly well known to aficionados but all wine drinkers should get to know these offerings. Oregon shares the same parallel as Burgundy so it's no surprise that the wineries there focus on varietals like Pinot Noir and Chardonnay. Washington State is the second largest producer of wine in the nation. Much of the wine is produced in the Columbia Valley, a high desert area whose conditions allow growers to produces wines with great acidity. Taken together, this area is one of the country's great viticultural areas.

About 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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Healthy Cooking in a Pinch   7pm
Cooking class and book signing with the author - book included!
Monday, 02/23/15
Instructor: Sheila Royce Garcia
$65
How to Create Delicious Meals on Busy Days

Do you want to learn the simple art of creating healthy meals on busy days? Join Sheila Royce Garcia for a special cooking class and book event! Sheila will share recipes that are family-friendly, delicious, and easy-to-prepare. You'll also receive a copy of her cookbook, a guide to help busy families learn timesaving solutions, essential prepping and planning tools, design a 7-day family menu, and much more. Unlike your average cookbook, Healthy Cooking in a Pinch provides you with techniques to whip up meals in no-time and get dinner on the table effortlessly. It contains delicious recipes for the family to enjoy, paving the way to a more radiant and healthy lifestyle. Healthy Cooking in a Pinch is the family cookbook on how to create delicious meals on busy days. Cost of class includes a signed copy of the book.

Menu: Please check back, menu will be posted shortly

About the Author: Sheila Royce Garcia is a mom, author, health coach and fitness trainer based in Pennsylvania. She offers personal programs to women for total transformation. Her programs are customized for each individual person; focusing on weight issues, self-care, healthy eating, detox, and stress-management. Her mission and passion is to coach women who are struggling with weight issues, and unhealthy eating habits to become more active and develop healthier food choices. It was her own transformation from out-of-shape to radiant health that inspired her to author this book.
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Flavors of the Mexican Kitchen (Hands-on)   6:30pm
Essential elements of Mexican cooking in delicious recipes.
Wednesday, 02/25/15
$65
Many of the dishes served in local Mexican restaurants do not accurately reflect the food of our neighbors to the south. True Mexican cooking uses a variety of meat, seafood, beans and vegetables flavored with rich moles and fresh sauces. With the variety of ingredients readily available today there's no reason why you can't put these dishes together at home.

Creamy Corn Soup with Chilies and Cilantro; Poached and Marinated Shrimp Ceviche with Mashed Avocado and Tortilla Chips; Carne Asada Tacos with Corn Tortillas, Sliced Radish, Queso Fresco and Assorted Salsas.

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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Sauteing and Pan Sauces (Hands-on)   6:30pm
Techniques for a endless variety of dishes, from simple to elegant.
Monday, 03/02/15
Instructor: Dan Gallo
$65
Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing. Sauteing is a classic technique of cooking tender cuts of meat and poultry quickly and at high heat to intensify the flavor. We'll then show you how to use that same pan to build flavorul sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time.

Sauteed Fish with Tomatoes, Olives and Capers; Sauteed Pork with a Dijon and Cream Sauce; Sauteed Chicken with Shallots, Mushrooms and Brown Stock.
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World Flavors - Scandinavia   7pm
Exploring the food of Norway, Denmark and Sweden
Thursday, 03/05/15
Instructor: Denis Chiappa
$50
Scandivavian fare might be one of the world's more misunderstood and underappreciated cuisines. That's slowly changing as restaurants with contemporary versions of classic dishes receive well-earned recognition. We'll explore the region's hearty yet elegant food and make a menu that reflects the diversity of the land.

Gravlox (Salmon Cured with Salt, Dill and Brandy) with Rye Toast Points and Mustard Sauce; Shaved Red Cabbage Salad with Toasted Walnuts and Ligonberry Dressing; Flaky Pastry filled with Roasted Root Vegetables and Egg Butter; Roast Duck with Mixed Berry Demi-glace Sauce and Roasted Potatoes.
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Dim Sum (Hands-on)   6:30pm
Small dumplings and rolls that pop with flavor.
Monday, 03/09/15
Instructor: Dan Gallo
$65
Dim Sum is Cantonese for 'touching your heart, an apt description of these delicious little dishes that delight both the heart and the palate. Steamed and pan-fried dumplings are the most popular dim sum, but there are many other dishes from which to choose. You’ll learn to make a variety of traditional dim sum, including steamed buns, shumai and potstickers.

Steamed Barbecue Pork Buns; Shrimp Shumai with Spicy Mango Sauce; Mini Spring Rolls with Black Bean Sauce; Pork Potstickers with Wasabi Ginger Sauce.
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Celebrating Ireland   7pm
Enjoying Irish fare in honor of St. Patrick's Day
Tuesday, 03/10/15
$50
There's no question that St. Patrick's Day brings out the Irish in all of us. An important part of the Irish Tradition involves sharing a meal. It's a time when people can enjoy each other's company while eating and imbibing on a rich ale or hearty stout. This class, an annual tradition and one close to our hearts, features updated versions of traditional foods and serve them with a nice Irish pint.

Smoked Haddock Pie with Potato ad Irish Cheddar; Pear and Blue Cheese Salad with Candied Pecans and Poppy Seed Vinaigrette; Slow Roasted Pork Bellies with Hard Cider Reduction over Colcannon; Croissant Bread and Butter Pudding with Caramel Sauce.
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Terrific Thai (Hands-on)   6:30pm
De-mystifying the ingredients and techniques from an exotic cuisine.
Wednesday, 03/11/15
Instructor: Dan Gallo
$65
Thai food is one of the world's most highly regarded cuisines but still intimidating to some in the West. We'll demystify it by showcasing the ingredients and techniques used in some of our favorite Thai recipes. You'll see the exquisite contrast in taste and texture that results from blending hot, sweet, sour and salty components.

Thai Lettuce Wraps with Tender Beef and Sweet Chile Dipping Sauce; 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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Grilling, Rubs and Marinades (Hands-on)   6:30pm
Tender cuts meat, seasoned and grilled to perfection.
Monday, 03/16/15
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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Broiled, Poached, Sauteed and Fried   7pm
The art of cooking impeccably fresh fish to perfection.
Wednesday, 03/18/15
Instructor: Denis Chiappa
$52
This class is designed to help you get over any trepidation you may have in cooking fish by teaching you four distinct methcods - broiled, poached, sauteed and fried. Fish is perfectly suited to each method and since it cooks quickly it's great for midweek meals. Best of all, it's flavorful, healthy and versatile. In addition to learning the recipes you'll gain insight into purchasing and prepping different types of fish.

Broiled Cod with Creamy Feta, Lemon and Dill Topping; Spicy Red Red Curry Fish with Coconut Scented Jasmine Rice; Sauteed Grouper with Potato Puree and Sweet Pea Cream; Fish Tacos with Picked Chile Slaw and Roasted Tomato Salsa.
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Best Buys: Mike's Picks   7pm
Great drinking wines for under $15.
Friday, 03/20/15
Instructor: Mike Conti
$60
tt's easy to find great wine if you are spending $30 to $40 per bottle. The real satisfaction comes when you find a bottle of wine for $12 to $15 that drinks the same. This is not an impossible task. In fact, many of the wines that make the top lists are these value wines. Mike will introduce you to a selection of his favorites, both white and red, from around the world.

About our wine tastings: Carlow Cookery's wine tastings are fun and informative. In addition to tasting the selected wines, participants will gain a better understanding of each region's producers and significant varietals - all in a relaxed environment that allows for questions and feedback. The classes are taught by Mike Conti, President/Wine Educator of From Stem to Learn. Mike has over 32 years in the hospitality and education industries. He gained valuable knowledge of wine through his professional experiences and contacts. Mike's instruction is straightforward and fun, informational and relaxed, thorough and insightful. Supper is served throughout the evening.
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Secrets of the Chinese Wok (Hands-on)   6:30pm
Creative recipes from an ancient cooking tool.
Monday, 03/23/15
Instructor: Dan Gallo
$65
Learn the advantages of wok cookery and make some delicious steamed and stir-fried dishes. Like sautéing, cooking in a wok allows you to make dishes quickly with minimal oil. The vegetable-rich dishes are healthy and on the table fast, perfect for weekday meals. We’ll show you how to use and care for your wok and cover the traditional sauces and spices used in Chinese cooking.

Spicy Chinese Long Beans with Peanuts; Stir-Fried Pork in Peanut Sauce over Fried Rice; Beef and Snow Peas with XO Sauce.
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The Food of Spain (Hands-on)   6:30pm
Techniques of international cooking.
Wednesday, 03/25/15
Instructor: Dan Gallo
$65
As a gateway between Europe and Africa, Spain has been fought over many times in history. This history has had a lasting impact on the country and nowhere is this more evident than in the food. At its best, Spanish food is a mix of local ingredients fused with recipes and techniques from other areas. The result is food that is vibrant, colorful and incredibly delicious.

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

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