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Doylestown Evening Demonstration Classes:

Carlow Cookery offers an extensive selection of cooking classes taught by professional instructors and restaurateurs in our twenty-two seat demonstration kitchen. We bring the culinary world to you by showcasing the ingredients, recipes and techniques of a variety of foods. Topics include regional and ethnic cuisine, basic and advanced techniques, baking and desserts, and much more. The atmosphere is a relaxed and comfortable one where questions are encouraged. Participants enjoy samples of the items prepared and complimentary wine. Recipes are provided.

All evening demonstration classes begin at 7:00 p.m.

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*Sold Out* Culinary Skills Series (Hands-on)   6:30pm
Five part series of hands-on classes for home cooks
Monday, 03/27/17
Instructor: Dan Gallo
$285

This class is currently full. If you would like to contacted in the event of a cancellation please call the store at 215-489-2677.

Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes. Classes begin at 6:30pm and last approximately 2 to 2-1/2 hours. Series Cost: $295.

Part 1: Knife Skills (Monday, March 27th)
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, April 10th)
In the second part of our series of culinary techniques we cover stocks, soups and vinaigrettes. We've all had pleasure of eating a good bowl of soup and while it's not difficult to prepare it does require proper technique to achieve the right texture and flavor. As for stocks, they are the backbone of so many great dishes you can make. We'll start with those and then teach you how to turn them into rich vegetable and meat soups. We will also cover how to make a classic vinaigrette and how to turn it in to countless variations. Menu: Tomato and Roasted Red Pepper Soup with Pecorino Croutons; Soup au Pistou (French Vegetable Soup with Herb Pistou) Mixed Green Salad with Roasted Almonds, Manchego Cheese, Chorizo and Sherry-Orange Vinaigrette

Part 3: Braising, Steaming and Poaching (Monday, April 24th)
Part three of our series focuses on three techniques of cooking with liquid. This method of cooking covered in this can produce some of the most satisfying dishes a home cook can make as well as some of the lightest. First, we'll show you the proper way to use braising to make tough cuts of meat tender. We'll then poach fish to perfection and serve it with nice sauce. Last but not least, we'll steam fish for a healthy main course. By varying the ingredients you'll have a wide variety of dishes at the tip of your fingers. Menu: White Wine Braised Pork Shoulder with Fennel, Onions and Mashed Potatoes; Beer Poached Shrimp with Cajun Spices and Mustard-Lime Aioli; Steamed Fish with Spicy Ginger Lime Vinaigrette and Jasmine Rice

Part 4: Sauteing and Pan Sauces (Monday, May 8th)
Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing. Sauteing is a classic technique of cooking tender cuts of meat and poultry quickly and at high heat to intensify the flavor. We'll then show you how to use that same pan to build flavorful sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time. Menu: Sauteed Steak Medallions with Mushrooms and Red Wine Pan Sauce; Sauteed Salmon with Citrus Beurre Blanc; Sauteed Chicken with a White Wine, Cherry Tomato, Golden Raisin and Pine Nut Pan Sauce

Part 5: Grilling and Sauces (Monday, May 22nd)
The last part of our culinary skills series focuses on the essential techniques for grilling, with a special focus on grill sauces. We'll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor. From there you'll grill a variety of proteins and make sauces that pair perfectly. Menu: BBQ Rubbed Shrimp with Grilled Romesco Sauce; Marinated and Seared Chicken with Fragrant Salsa Chimichurri; Challah Pain Perdue with Pan Roasted Apples and Salted Toffee Sauce
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*Sold Out* Knife Skills (Hands-on)   6:30pm
Essential Skills for Home Cooks
Monday, 03/27/17
Instructor: Dan Gallo
$50
This class is currently full. If you would like to contacted in the event of a cancellation please call the store at 215-489-2677.

Even accomplished cooks can benefit from learning proper knife skills. That's why we begin this series of classes with a session on how to properly use and care for your knives. Our goal in this hands-on class is to make you more efficient at prepping the ingredients needed for all different types of recipes. We focus on chopping and slicing an array of vegetables including garlic, onions, celery, carrots, tomatoes and more. In addition, we'll show you how to break down a whole chicken into the common cuts. Practice makes perfect - so you'll get to practice these techniques under the supervision of the instructor. Knives are provided for the class.

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
         to Shopping Basket

*Sold Out* Knife Skills (Hands-on)   6:30pm
Essential Skills for Home Cooks
Tuesday, 03/28/17
Instructor: Denis Chiappa
$50
Even accomplished cooks can benefit from learning proper knife skills. That's why we begin this series of classes with a session on how to properly use and care for your knives. Our goal in this hands-on class is to make you more efficient at prepping the ingredients needed for all different types of recipes. We focus on chopping and slicing an array of vegetables including garlic, onions, celery, carrots, tomatoes and more. In addition, we'll show you how to break down a whole chicken into the common cuts. Practice makes perfect - so you'll get to practice these techniques under the supervision of the instructor. Knives are provided for the class.

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
         to Shopping Basket

*Sold Out* Culinary Skills Series (Hands-on)   6:30pm
Five part series of hands-on classes for home cooks
Tuesday, 03/28/17
Instructor: Denis Chiappa
$285
Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes. Classes begin at 6:30pm and last approximately 2 to 2-1/2 hours. Series Cost: $295.

Part 1: Knife Skills (Tuesday, March 28th)
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 (Tuesday, April 11th)
In the second part of our series of culinary techniques we cover stocks, soups and vinaigrettes. We've all had pleasure of eating a good bowl of soup and while it's not difficult to prepare it does require proper technique to achieve the right texture and flavor. As for stocks, they are the backbone of so many great dishes you can make. We'll start with those and then teach you how to turn them into rich vegetable and meat soups. We will also cover how to make a classic vinaigrette and how to turn it in to countless variations. Menu: Tomato and Roasted Red Pepper Soup with Pecorino Croutons; Soup au Pistou (French Vegetable Soup with Herb Pistou) Mixed Green Salad with Roasted Almonds, Manchego Cheese, Chorizo and Sherry-Orange Vinaigrette

Part 3: Braising, Steaming and Poaching (Tuesday, April 25th)
Part three of our series focuses on three techniques of cooking with liquid. This method of cooking covered in this can produce some of the most satisfying dishes a home cook can make as well as some of the lightest. First, we'll show you the proper way to use braising to make tough cuts of meat tender. We'll then poach fish to perfection and serve it with nice sauce. Last but not least, we'll steam fish for a healthy main course. By varying the ingredients you'll have a wide variety of dishes at the tip of your fingers. Menu: White Wine Braised Pork Shoulder with Fennel, Onions and Mashed Potatoes; Beer Poached Shrimp with Cajun Spices and Mustard-Lime Aioli; Steamed Fish with Spicy Ginger Lime Vinaigrette and Jasmine Rice

Part 4: Sauteing and Pan Sauces (Tuesday, May 9th)
Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing. Sauteing is a classic technique of cooking tender cuts of meat and poultry quickly and at high heat to intensify the flavor. We'll then show you how to use that same pan to build flavorful sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time. Menu: Sauteed Steak Medallions with Mushrooms and Red Wine Pan Sauce; Sauteed Salmon with Citrus Beurre Blanc; Sauteed Chicken with a White Wine, Cherry Tomato, Golden Raisin and Pine Nut Pan Sauce

Part 5: Grilling and Sauces (Tuesday, May 23rd)
The last part of our culinary skills series focuses on the essential techniques for grilling, with a special focus on grill sauces. We'll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor. From there you'll grill a variety of proteins and make sauces that pair perfectly. Menu: BBQ Rubbed Shrimp with Grilled Romesco Sauce; Marinated and Seared Chicken with Fragrant Salsa Chimichurri; Challah Pain Perdue with Pan Roasted Apples and Salted Toffee Sauce
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*Sold Out*The Food and Wine of Italy   7pm
Pairing great food with great wines
Wednesday, 03/29/17
Instructor: Mike Conti
$65
This class is currently sold out. If you would like to be contacted in the event of a cancellation please call the store at 215-489-2677.

One of our most popular classes on pairing food and wine focuses on Italy including reds from the North as well as some prominent white wines from the South. Our wine expert will help you better understand what to look for when choosing wine to be paired with food and we'll serve an appetizer, pasta, main course and dessert that matches components of the wines we're tasting.

Menu: Thin Crust Pizza with Tomates, Sausage and Fontina; Ricotta Gnocchi with Spinach, Butter and Pecorino; Tender Chicken Cacciatore with Porcini Mushrooms Sauce; Lemon Olive Oil Cake with Whipped Cream
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Private Event   6pm
This time is currently reserved for a private event.
Thursday, 03/30/17
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.
         to Shopping Basket

Single Malt Scotch Dinner   7pm
Four premium single malt scotches paired with game meat recipes
Friday, 03/31/17
Instructor: Mike Conti
$75
Are you game for single malt scotch? Scottish whiskies are among the world's most well-regarded spirits. Like wine, they vary stylistically, but share a common bond of quality. Mike will take you through the typical characteristics of single malts, showcasing how some have flavors of peat and smoke while others are light and fruity. You'll try a coastal whisky to if you can detect how they are flavored by the sea reflected in slight salinity. There is always a bit of sweetness in single malts, sometimes in the forefront, other times more subtle. You'll be able to taste which suits your palate.

Menu: Terrine of Duck with Traditional Accompaniments; Pasta with Ragu of Venison Sausage; Slow Roasted Pork with Port, Prune and Demi-glace Reduction; Double Chocolate Cake with Ganache and White Chocolate Shavings
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*Sold Out* Parent/Child Cooking Class   10am
Hands-on, parent/child cooking class featuring family-friendly seasonal recipes
Saturday, 04/01/17
Instructor: Denis Chiappa
$100



Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing.
This class is currently full. If you would like to contacted when the new date is set up please call the store at 215-489-2677.

Spring Fling! Light and Fresh Flavors for Spring

Cooking with your child, enjoying family-friendly recipes and learning more about preparing healthy, delicious meals. In this fun and informative session parent and child will work side-by-side to prep and cook each of the items on the menu with the guidance of the instructor. The recipes are designed to teach basic techniques (knife skills, sauteing, sauce-making, etc.) that are beneficial to all ages. Each of the dishes prepared will enjoyed by the participants throughout the class.

About the class: Price is for both parent and child. All equipment, recipes and ingredients are provided. Class runs approximately 2 hours and is geared for children over 10 years old. Unfortunately, due to space restrictions we can not have multiple children attend per adult.

Menu: Spinach and Orzo Salad with Poached Shrimp; Angel Hair with Spring Vegetable Primavera Sauce; Sauteed Pork with Crispy Pancetta and Peas
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*Sold Out* Techniques of International Cooking (Hands-on)   6:30pm
Five part, hands-on series showcasing world flavors
Tuesday, 04/04/17
Instructor: Dan Gallo
$299

This class is currently full. If you would like to contacted in the event of a cancellation please call the store at 215-489-2677.

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: $299.

Part I: Terrific Thai (Tuesday, April 4th)
Thai food is one of the world's most highly regarded cuisines but is 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 Spicy Beef, Sweet and Spicy Chili Dipping Sauce and Thai Cucumber Salad; Spicy Coconut Curry with Chickpeas and Rice; Traditional Shrimp Pad Thai

Part II: Flavors of the Mexican Kitchen (Tuesday, April 18th)
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: Poached and Marinated Shrimp Ceviche with Tortilla Chips; Creamy Roasted Winter Squash and Apple Soup with Roasted Chilies and Cilantro; Homemade Chorizo Tacos with Queso Fresco, Pico de Gallo and Lime Crema

Part III: Food of Spain (Tuesday, May 2nd)
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, Fresh Herbs, Orange Aioli and Fried Bread; Seared Pork Tenderloin with Scallions, Apples, Potatoes and Cider Pan Sauce

Part IV: Flavors of France (Tuesday, May 16th)
France is considered by most the birthplace of modern cooking and the food combines exceptional ingredients and classic techniques to produce exceptional dishes. We'll focus on some great recipes that feature fruity olive oil, fresh seafood, great bread and other tasty ingredients. These are the kind of recipes that are great for all occasions, from casual to elegant. Menu: Traditional Mixed Green Salad with Roquefort Cheese, Toasted Walnuts, Apple and Red Wine Vinaigrette; Normandy Style Stewed Mussels with Bacon Lardons, Apple-Brandy, Cider, Cream and Baguette; Sauteed Chicken a la Provencal with Roasted Garlic, Tomato, Olives and Capers

Part V: Food of Italy (Tuesday, May 30th)
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: Cherry Tomato and Mint Bruschetta with Balsamic and Whipped Fresh Ricotta Cheese; Tomato Braised Sweet Italian Sausage with Red Peppers, Onions and Baked Polenta Cake; Spaghetti alla Gricia (Spaghetti with Garlic, Onions, Guanciale and Pecorino)
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*Sold Out* Terrific Thai (Hands-on)   6:30pm
Techniques of International Cooking, Part 1
Tuesday, 04/04/17
Instructor: Dan Gallo
$65
This class is currently sold out. If you would like to be contacted in the event of a cancellation please call the store at 215-489-2677.

Thai food is one of the world's most highly regarded cuisines but is 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 Spicy Beef, Sweet and Spicy Chili Dipping Sauce and Thai Cucumber Salad; Spicy Coconut Curry with Chickpeas and Rice; Traditional Shrimp Pad Thai

About the 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.
         to Shopping Basket

*Sold Out* Fish and Seafood Favorites   7pm
Quality seafood and fish in flavorful recipes
Wednesday, 04/05/17
Instructor: Denis Chiappa
$52

This class is currently full. If you would like to be contacted in the event of a cancellation please call the store at 215-489-2677

Join us as we make dishes that the whole family will love using some of the popular fish and seafood available in the market today. You'll see how high quality, fresh fish can be used in simple, flavorful and healthy dishes. We'll also talk about how to pick the right fish for the dishes you're making.

Menu: Golden Batter Dipped Fried Cod; Glazed Grilled Salmon; Seafood and Sausage Stew; Fusilli with Pan Seared Shrimp in a Tomatoes, White Wine and Herb Sauce
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*Sold Out* Pasta and Gnocchi (Hands-on)   6:30pm
Mastering traditional pasta dishes from Italy
Thursday, 04/06/17
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.

Menu: Fresh Pasta with Shrimp and Clam Sauce; Ricotta Gnocchi with Butter and Parmesan Sauce; Spinach and Cheese Tortellini with Tomato Cream Sauce
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Single Malt Scotch Dinner   7pm
Four premium single malt scotches paired with game meat recipes
Friday, 04/07/17
Instructor: Mike Conti
$75
Are you game for single malt scotch? Scottish whiskies are among the world's most well-regarded spirits. Like wine, they vary stylistically, but share a common bond of quality. Mike will take you through the typical characteristics of single malts, showcasing how some have flavors of peat and smoke while others are light and fruity. You'll try a coastal whisky to if you can detect how they are flavored by the sea reflected in slight salinity. There is always a bit of sweetness in single malts, sometimes in the forefront, other times more subtle. You'll be able to taste which suits your palate.

Menu: Terrine of Duck with Traditional Accompaniments; Pasta with Ragu of Venison Sausage; Slow Roasted Pork with Port, Prune and Demi-glace Reduction; Double Chocolate Cake with Ganache and White Chocolate Shavings
         to Shopping Basket

*Sold Out* Stocks, Soups and Vinaigrettes (Hands-on)   6:30pm
Essential Skills for Home Cooks
Monday, 04/10/17
Instructor: Dan Gallo
$65
This class is currently full. If you would like to contacted in the event of a cancellation please call the store at 215-489-2677.

In the second part of our series of culinary techniques we cover stocks, soups and vinaigrettes. We've all had pleasure of eating a good bowl of soup and while it's not difficult to prepare it does require proper technique to achieve the right texture and flavor. As for stocks, they are the backbone of so many great dishes you can make. We'll start with those and then teach you how to turn them into rich vegetable and meat soups. We will also cover how to make a classic vinaigrette and how to turn it in to countless variations. Menu: Tomato and Roasted Red Pepper Soup with Pecorino Croutons; Soup au Pistou (French Vegetable Soup with Herb Pistou) Mixed Green Salad with Roasted Almonds, Manchego Cheese, Chorizo and Sherry-Orange Vinaigrette

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
         to Shopping Basket

*Sold Out* Stocks, Soups and Vinaigrettes (Hands-on)   6:30pm
Essential Skills for Home Cooks
Tuesday, 04/11/17
Instructor: Denis Chiappa
$65

This class is currently full. If you would like to contacted in the event of a cancellation please call the store at 215-489-2677.

In the second part of our series of culinary techniques we cover stocks, soups and vinaigrettes. We've all had pleasure of eating a good bowl of soup and while it's not difficult to prepare it does require proper technique to achieve the right texture and flavor. As for stocks, they are the backbone of so many great dishes you can make. We'll start with those and then teach you how to turn them into rich vegetable and meat soups. We will also cover how to make a classic vinaigrette and how to turn it in to countless variations. Menu: Tomato and Roasted Red Pepper Soup with Pecorino Croutons; Soup au Pistou (French Vegetable Soup with Herb Pistou) Mixed Green Salad with Roasted Almonds, Manchego Cheese, Chorizo and Sherry-Orange Vinaigrette

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
         to Shopping Basket

*Sold Out* Date Night: Dinner for Two   6:30pm
Spend a night cooking with your mate
Wednesday, 04/12/17
Instructor: Denis Chiappa
$130
This class is currently sold out. If you would like to be added to the alternate list please call the store at 215-489-2677.

Instead of spending a night in a crowded restaurant, why not enjoy an evening together cooking a romantic meal. Some of our most popular sessions of the year, the couples cooking classes 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.

Menu: Pasta Fagioli with Garlic Crostini; Mixed Greens, Candied Walnut and Maytag Blue Salad with Zesty Buttermilk Dressing; Sauteed Chicken with Porcini Mushroom and Marsala Sauce; Bittersweet Chocolate Cake with Caramel Icing
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Advanced Wine Tasting Series: Four Part Series   7pm
Advanced tastings featuring Grenache, Chardonnay, Zinfandel and Cabernet Sauvignon
Thursday, 04/13/17
Instructor: Mike Conti
$280
We are exploring some of the world's great varietals with another four-part series of tastings. Using the principles and information presented in our regular wine appreciation classes the format of these sessions will demonstrate how a combination of factors can shape the wine produced by a vineyard.

Each class will feature two flights of three wines each which will be tasted blind. In addition, we will add an introductory wine unrelated to the theme to enjoy with an appetizer. Participants will challenge your palate to compare and contrast the varietals. Supper will be served between flights and dessert will be served at the end of the class.

Part I: Grenache (Thursday, April 13th): Grenache is one of the most widely planted red wine grape varieties in the world. It likes hot, dry conditions such as those found in Spain, where the grape most likely originated but is also grown in Sardinia, France, Australia and California. It is generally spicy, berry-flavored and soft on the palate.

Part II: Chardonnay (Thursday, July 13th): We'll celebrate summer with one of the most established white wines. Chardonnay is an interesting varietal that is cherished throughout the world or its complex flavors.

Part III: Red Zinfandel (Thursday, October 12th): Now considered by many a California varietal, zinfandel originated in Croatia and is widely planted in Italy. It produces red wines with strong flavors and aromas of berries.

Part IV: Cabernet Sauvignon (Thursday, January 11th): The king of the red wine grape varieties - Cabernet Sauvignon offers wonderful flavors consisting of black currants, chocolate and leather. The beauty of the grape lies in its ability to yield s
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Flavors of the Mexican Kitchen (Hands-on)   6:30pm
Techniques of International Cooking, Part II
Tuesday, 04/18/17
Instructor: Dan Gallo
$65
Many of the dishes served in local Mexican restaurants do not accurately reflect the food of our neighbors to the south. True Mexican cooking uses a variety of meat, seafood, beans and vegetables flavored with rich moles and fresh sauces. With the variety of ingredients readily available today there's no reason why you can't put these dishes together at home.

Menu: Poached and Marinated Shrimp Ceviche with Tortilla Chips; Creamy Roasted Winter Squash and Apple Soup with Roasted Chilies and Cilantro; Homemade Chorizo Tacos with Queso Fresco, Pico de Gallo and Lime Crema

About the 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.
         to Shopping Basket

Pizza and Breads   7pm
A step-by-step guide to bread and pizza.
Wednesday, 04/19/17
Instructor: Denis Chiappa
$50
Nothing compares to the mouthwatering aroma and incomparable taste of homemade breads and pizzas. This comprehensive course will have you making great versions at home including a crusty boule, traditional foccacia, authentic Neapolitan dough as well as a rich, flavorful pizza sauce. You'll learn the proper technique for kneading, proofing, and forming the dough and the flours and yeasts necessary and how to get the most out of your oven. Last but not least, we'll go over how to get the most out of your home oven.

Menu: Country French Loaf with Honey Butter and Flake Salt; Rosemary, Garlic and Parmesan Foccacia; Thin Crust Pizzas with Sweet Sausage, Plum Tomatoes and Mozzarella; Deep Dish Pizza with Ricotta, Roasted Peppers, Broccoli Rabe and Caramelized Onions.
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Private Event   6pm
This time is currently reserved for a private event.
Thursday, 04/20/17
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.
         to Shopping Basket

Private Event   4pm
This time is currently reserved for a private event.
Sunday, 04/23/17
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.
         to Shopping Basket

*Sold Out* Braising, Poaching and Steaming (Hands-on)   6:30pm
Essential Skills for Home Cooks
Monday, 04/24/17
Instructor: Dan Gallo
$65
This class is currently full.. If you would like to contacted in the event of a cancellation please call the store at 215-489-2677.

Part three of our series focuses on three techniques of cooking with liquid. This method of cooking covered in this can produce some of the most satisfying dishes a home cook can make as well as some of the lightest. First, we'll show you the proper way to use braising to make tough cuts of meat tender. We'll then poach fish to perfection and serve it with nice sauce. Last but not least, we'll steam fish for a healthy main course. By varying the ingredients you'll have a wide variety of dishes at the tip of your fingers. Menu: White Wine Braised Pork Shoulder with Fennel, Onions and Mashed Potatoes; Beer Poached Shrimp with Cajun Spices and Mustard-Lime Aioli; Steamed Fish with Spicy Ginger Lime Vinaigrette and Jasmine Rice

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
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Braising, Poaching and Steaming (Hands-on)   6:30pm
Essential Skills for Home Cooks
Tuesday, 04/25/17
Instructor: Denis Chiappa
$65
Part three of our series focuses on three techniques of cooking with liquid. This method of cooking covered in this can produce some of the most satisfying dishes a home cook can make as well as some of the lightest. First, we'll show you the proper way to use braising to make tough cuts of meat tender. We'll then poach fish to perfection and serve it with nice sauce. Last but not least, we'll steam fish for a healthy main course. By varying the ingredients you'll have a wide variety of dishes at the tip of your fingers. Menu: White Wine Braised Pork Shoulder with Fennel, Onions and Mashed Potatoes; Beer Poached Shrimp with Cajun Spices and Mustard-Lime Aioli; Steamed Fish with Spicy Ginger Lime Vinaigrette and Jasmine Rice

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
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*Sold Out* Pasta and Gnocchi (Hands-on)   6:30pm
Mastering traditional recipes from the boot.
Wednesday, 04/26/17
Instructor: Denis Chiappa
$65
This class is currently full. If you would like to be contacted in the event of a cancellation please call the store at 215-489-2677

Italian cooking is varied and rich in all its aspects but pasta and gnocchi have a special place in its history and traditions. As Italians emigrated to different parts of the world these dishes became an integral part of many different cuisines. This hands-on class will focus on kneading, rolling, cutting and forming fresh pasta, tortellini and gnocchi. Each with be paired with sauces complement their flavor.

Menu: Fresh Pasta with Shrimp and Clam Sauce; Ricotta Gnocchi with Butter and Parmesan Sauce; Spinach and Cheese Tortellini with Tomato Cream Sauce
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Wine Appreciation Course - 3 Part Series   7pm
A more in-depth exploration of three great wine regions.
Thursday, 04/27/17
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.

Wines of Northern Italy (Thursday, April 27th)
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. We focus our attention in this session to the North, specifically Piedmont and the Venetto. The wines of this area are varied and plentiful here in the states and are perfect food wines. What a great opportunity to dig deeper into this popular wine region.

Wines of France (Thursday, May 25th)
From Alsace, a region steeped in German tradition, to the Loire Valley, home to some great rose wines, these less well known regions produce a range of well-crafted wines. Throw in one of France's most iconic regions, Champagne, and you have a great mix of wines to sample. We'll pull the signature varietals from each of the regions and focus our attention on the styles and producers of each region.

Wines of Australia, NZ and South America (Thursday, June 22nd)
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 known varietals that still offer incredible value and quality.
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Private Event   7pm
This time is currently reserved for a private event.
Friday, 04/28/17
Instructor: Denis Chiappa
$0
In addition to our regular schedule of events, Carlow Cookery is available for private events. They can be held at the store in our comfortable demonstration studio or we'll take the class to you. Our classes are the perfect setting for neighborhood get-togethers, bachelorette parties, birthday parties, team-building events or fundraisers. Our kitchen is a comfortable space that allows participants to socialize, enjoy the food prepared and learn more about the art of cooking. Home parties allow to relax in the comfort of your kitchen. We bring in all the necessary supplies and leave a clean space behind. Please call the store at 215-489-2677 or email us at info@carlowcookery.com if there are any questions or to book an event.
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Private Event   6pm
This time is currently reserved for a private event.
Saturday, 04/29/17
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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*Sold Out* Food of Spain (Hands-on)   6:30pm
Techniques of International Cooking, Part III
Monday, 05/01/17
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.

Menu: Mixed Green Salad with Marcona Almonds, Manchego Cheese and Sherry Dressing; Shrimp a la Plancha with Garlic, Chilies, Fresh Herbs, Orange Aioli and Fried Bread; Seared Pork Tenderloin with Scallions, Apples, Potatoes and Cider Pan Sauce

About the 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.
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Private Event   7pm
This time is currently reserved for a private event.
Tuesday, 05/02/17
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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*Sold Out* Pasta and Gnocchi   6:30pm
Mastering classic pasta dishes from Italy
Thursday, 05/04/17
Instructor: Denis Chiappa
$65

This class is currently full. If you would like to contacted when the new date is set up please call the store at 215-489-2677.

Italian cooking is varied and rich in all its aspects but pasta and gnocchi have a special place in its history and traditions. As Italians emigrated to different parts of the world these dishes became an integral part of many different cuisines. This hands-on class will focus on kneading, rolling, cutting and forming fresh pasta, tortellini and gnocchi. Each with be paired with sauces complement their flavor.

Menu: Fresh Pasta with Shrimp and Clam Sauce; Ricotta Gnocchi with Fresh Corn and Asiago Sauce; Spinach and Cheese Tortellini with Tomato Cream Sauce
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Private Event   6pm
This time is currently reserved for a private event.
Friday, 05/05/17
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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*Sold Out* Sauteing and Pan Sauces (Hands-on)   6:30pm
Essential skills for home cooks
Monday, 05/08/17
Instructor: Dan Gallo
$65
This class is currently sold out. If you would like to be added to the alternate list please call the store at 215-489-2677.


Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing.
This class is currently full. If you would like to contacted when the new date is set up please call the store at 215-489-2677.

Sauteing is a classic technique of cooking tender cuts of meat and poultry quickly and at high heat to intensify the flavor. We'll then show you how to use that same pan to build flavorful sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time.

Menu: Sauteed Steak Medallions with Mushrooms and Red Wine Pan Sauce; Sauteed Salmon with Citrus Beurre Blanc; Sauteed Chicken with a White Wine, Cherry Tomato, Golden Raisin and Pine Nut Pan Sauce

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
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*Sold Out* Sauteing and Pan Sauces (Hands-on)   6:30pm
Essential skills for home cooks
Tuesday, 05/09/17
Instructor: Denis Chiappa
$65



Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing.
This class is currently full. If you would like to contacted when the new date is set up please call the store at 215-489-2677.

Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing. Sauteing is a classic technique of cooking tender cuts of meat and poultry quickly and at high heat to intensify the flavor. We'll then show you how to use that same pan to build flavorful sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time.

Menu: Sauteed Steak Medallions with Mushrooms and Red Wine Pan Sauce; Sauteed Salmon with Citrus Beurre Blanc; Sauteed Chicken with a White Wine, Cherry Tomato, Golden Raisin and Pine Nut Pan Sauce

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
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Sauces Made Easy   7pm
Great sauces for all occasions
Wednesday, 05/10/17
Instructor: Denis Chiappa
$50
Proper sauce making is an essential part of a cook's repertoire. Fortunately, once the fundamentals are mastered, the variations are endless. This class covers the classic techniques used to produce base sauces and then turns those sauces into flavorful versions that pair well with meat, vegetables and fish.

Menu: Sauteed Shrimp with Saffron Veloute with Rice Pilaf; Angel Hair with Oven Roasted Tomato Sauce, Garlic and Basil Sauce; Creamy Polenta with Sausage and Porcini Ragout and Demi-glace Sauce; Sauteed Salmon with Ginger Buerre Blanc
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Summer Wine and Food Pairing   7pm
A friendly exhibition pairing two different wines with three summer dishes
Friday, 05/12/17
Instructor: Mike Conti and Victor Ykoruk
$65
So much of wine enjoyment revolves around stylistic differences in the way they are produced. These differences can be even more interesting when paired with different foods and the best way to appreciate that is with a side-by-side tasting. In this new wine and food pairing format, summer foods take center stage, paired with wines that suit the season.

The Format: We begin with an introductory summer wine to get the evening started paired with a savory bite. Mike and Victor will each choose three wines from "summer wine" categories and pair them with three different courses. They will discuss the characteristics of each wine and producer as well as why they chose it for each pairing. It will be up to you to determine which works best for your palate.

The Advocates

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

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

Menu: Potato Samosas with Cilantro-Mint Chutney; Crispy Fish Tacos with Spicy Slaw and Roasted Pepper Aioli; BBQ Beef Sliders with Pimento Cheese; Flaky Peach Pie with Vanilla Ice Cream
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The Food of Provence   7pm
A four course meal featuring foods from heart of France
Monday, 05/15/17
Instructor: Denis Chiappa
$50
Provence is a land where good food is a way of life. By using readily available ingredients like fresh herbs, olives and olive oil, fresh vegetables, tasty cheeses and great meats, cooks in the region whip up unforgettable meals. We’ll discuss properly stocking your pantry for French cooking and make a five course meal that celebrates Provence.

Menu: Potato and Goat Cheese Gratin with Olives and Fresh Tomato Sauce; Mixed Seafood Bouillabaisse with Aioli; Grilled Chicken with Shallots, Lemon and Thyme; Grilled Summer Vegetables with Herb Pistou; Apricot, Honey and Almond Tarts
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Flavors of France (Hands-on)   6:30pm
Techniques of International Cooking, Part IV
Tuesday, 05/16/17
Instructor: Dan Gallo
$65
France is considered by most the birthplace of modern cooking and the food combines exceptional ingredients and classic techniques to produce exceptional dishes. We'll focus on some great recipes that feature fruity olive oil, fresh seafood, great bread and other tasty ingredients. These are the kind of recipes that are great for all occasions, from casual to elegant.

Menu: Traditional Mixed Green Salad with Roquefort Cheese, Toasted Walnuts, Apple and Red Wine Vinaigrette; Normandy Style Stewed Mussels with Bacon Lardons, Apple-Brandy, Cider, Cream and Baguette; Sauteed Chicken a la Provencal with Roasted Garlic, Tomato, Olives and Capers

About the 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.
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Fresh and Healthy Mediterranean   7pm
Foods inspired by the countries bordering the Mediterranean Sea
Wednesday, 05/17/17
Instructor: Denis Chiappa
$50
The food of the Mediterranean is robust, intensely flavored food. It is 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. We'll take a fresh look at the traditional foods of the regions while keeping the preparations lighter in calories and fat.

Menu: Homemade Goat Cheese Breadsticks with Sundried Tomato Hummus and Green Olive Tapenade; Pork Belly Gyros with Tomatoes, Preserved Lemon and CucumberSauce; Orzo with Feta, Olives and Artichokes; Yogurt Marinated Chicken with Creamy Greek Sauce
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Sauteing and Pan Sauces (Hands-on)   6:30pm
Essential Skills for Home Cooks
Thursday, 05/18/17
Instructor: Denis Chiappa
$65
Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing. Sauteing is a classic technique of cooking tender cuts of meat and poultry quickly and at high heat to intensify the flavor. We'll then show you how to use that same pan to build flavorful sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time.

Menu: Sauteed Steak Medallions with Mushrooms and Red Wine Pan Sauce; Sauteed Salmon with Citrus Beurre Blanc; Sauteed Chicken with a White Wine, Cherry Tomato, Golden Raisin and Pine Nut Pan Sauce

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
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Private Event   6pm
This time is currently reserved for a private event.
Saturday, 05/20/17
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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*Sold Out* Grilling and Sauces (Hands-on)   6:30pm
Essential skills for home cooks
Monday, 05/22/17
Instructor: Dan Gallo
$65



Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing.
This class is currently full. If you would like to contacted when the new date is set up please call the store at 215-489-2677.

The last part of our culinary skills series focuses on the essential techniques for grilling, with a special focus on grill sauces. We'll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor. From there you'll grill a variety of proteins and make sauces that pair perfectly. Menu: BBQ Rubbed Shrimp with Grilled Romesco Sauce; Marinated and Seared Chicken with Fragrant Salsa Chimichurri; Challah Pain Perdue with Pan Roasted Apples and Salted Toffee Sauce

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
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*Sold Out* Grilling and Sauces (Hands-on)   6:30pm
Essential Skills for Home Cooks
Tuesday, 05/23/17
Instructor: Denis Chiappa
$65



Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing.
This class is currently full. If you would like to contacted when the new date is set up please call the store at 215-489-2677.

The last part of our culinary skills series focuses on the essential techniques for grilling, with a special focus on grill sauces. We'll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor. From there you'll grill a variety of proteins and make sauces that pair perfectly. Menu: BBQ Rubbed Shrimp with Grilled Romesco Sauce; Marinated and Seared Chicken with Fragrant Salsa Chimichurri; Challah Pain Perdue with Pan Roasted Apples and Salted Toffee Sauce

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
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Grilling and Sauces (Hands-on)   6:30pm
Essential Skills for Home Cooks
Wednesday, 05/24/17
Instructor: Denis Chiappa
$65
The last part of our culinary skills series focuses on the essential techniques for grilling, with a special focus on grill sauces. We'll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor. From there you'll grill a variety of proteins and make sauces that pair perfectly. Menu: BBQ Rubbed Shrimp with Grilled Romesco Sauce; Marinated and Seared Chicken with Fragrant Salsa Chimichurri; Challah Pain Perdue with Pan Roasted Apples and Salted Toffee Sauce

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
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Food of Italy (Hands-on)   6:30pm
Techniques of International Cooking, Part V
Tuesday, 05/30/17
Instructor: Dan Gallo
$65
There is no question that Italians have a passion for good cooking. When you start with incredible ingredients - aged cheeses, cured meats, balsamic vinegar - it's much easier to make simple dishes taste sublime. The ingredients and techniques vary by region but they share common elements. We'll make dishes that are representative of the country as a whole using authentic ingredients and tried-and-true preparations.

Menu: Cherry Tomato and Mint Bruschetta with Balsamic and Whipped Fresh Ricotta Cheese; Tomato Braised Sweet Italian Sausage with Red Peppers, Onions and Baked Polenta Cake; Spaghetti alla Gricia (Spaghetti with Garlic, Onions, Guanciale and Pecorino)

About the 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.
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*Sold Out* The Art of Dim Sum (Hands-on)   6:30pm
Small dumplings and rolls that pop with flavor
Wednesday, 05/31/17
Instructor: Denis Chiappa
$65
Dim Sum is Cantonese for "touch 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 dumplings, spring rolls and buns.

Menu: Sweet and Savory Roast Pork Buns; Shanghai Spring Rolls; Ginger Scented Steamed Shrimp Dumplings
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The Sushi Bar   6:30pm
Making and enjoying sushi at home
Thursday, 06/01/17
Instructor: Denis Chiappa
$65
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). In this partial hands-on class, participants will practice forming their own sushi roll.

Menu: Crisp Green Salad with Ginger Dressing; Wonton Soup; Perfectly Cooked and Seasoned Sushi Rice; Assorted Sushi Rolls
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Pasta and Gnocchi (Hands-on)   6:30pm
Mastering classic pasta dishes from Italy
Tuesday, 06/06/17
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.

Menu: Fresh Pasta with Shrimp and Clam Sauce; Ricotta Gnocchi with Fresh Corn and Asiago Sauce; Spinach and Cheese Tortellini with Tomato Cream Sauce
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Culinary Skills Series   6:30pm
Five part series of hands-on classes for home cooks
Monday, 06/12/17
Instructor: Dan Gallo
$285
Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes. Classes begin at 6:30pm and last approximately 2 to 2-1/2 hours. Series Cost: $295.

Part 1: Knife Skills (Monday, June 12th)
Even accomplished cooks can benefit from learning proper knife skills. That's why we begin this series of classes with a session on how to properly use and care for your knives. Our goal in this hands-on class is to make you more efficient at prepping the ingredients needed for all different types of recipes. We focus on chopping and slicing an array of vegetables including garlic, onions, celery, carrots, tomatoes and more. In addition, we'll show you how to break down a whole chicken into the common cuts. Practice makes perfect - so you'll get to practice these techniques under the supervision of the instructor. Knives are provided for the class.

Part 2: Stocks, Soups and Vinaigrettes (Monday, June 26th)
In the second part of our series of culinary techniques we cover stocks, soups and vinaigrettes. We've all had pleasure of eating a good bowl of soup and while it's not difficult to prepare it does require proper technique to achieve the right texture and flavor. As for stocks, they are the backbone of so many great dishes you can make. We'll start with those and then teach you how to turn them into rich vegetable and meat soups. We will also cover how to make a classic vinaigrette and how to turn it in to countless variations. Menu: Tomato and Roasted Red Pepper Soup with Pecorino Croutons; Soup au Pistou (French Vegetable Soup with Herb Pistou) Mixed Green Salad with Roasted Almonds, Manchego Cheese, Chorizo and Sherry-Orange Vinaigrette

Part 3: Braising, Steaming and Poaching (Monday, July 10th)
Part three of our series focuses on three techniques of cooking with liquid. This method of cooking covered in this can produce some of the most satisfying dishes a home cook can make as well as some of the lightest. First, we'll show you the proper way to use braising to make tough cuts of meat tender. We'll then poach fish to perfection and serve it with nice sauce. Last but not least, we'll steam fish for a healthy main course. By varying the ingredients you'll have a wide variety of dishes at the tip of your fingers. Menu: White Wine Braised Pork Shoulder with Fennel, Onions and Mashed Potatoes; Beer Poached Shrimp with Cajun Spices and Mustard-Lime Aioli; Steamed Fish with Spicy Ginger Lime Vinaigrette and Jasmine Rice

Part 4: Sauteing and Pan Sauces (Monday, July 24th)
Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing. Sauteing is a classic technique of cooking tender cuts of meat and poultry quickly and at high heat to intensify the flavor. We'll then show you how to use that same pan to build flavorful sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time. Menu: Sauteed Steak Medallions with Mushrooms and Red Wine Pan Sauce; Sauteed Salmon with Citrus Beurre Blanc; Sauteed Chicken with a White Wine, Cherry Tomato, Golden Raisin and Pine Nut Pan Sauce

Part 5: Grilling and Sauces (Monday, August 7th)
The last part of our culinary skills series focuses on the essential techniques for grilling, with a special focus on grill sauces. We'll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor. From there you'll grill a variety of proteins and make sauces that pair perfectly. Menu: BBQ Rubbed Shrimp with Grilled Romesco Sauce; Marinated and Seared Chicken with Fragrant Salsa Chimichurri; Challah Pain Perdue with Pan Roasted Apples and Salted Toffee Sauce
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Knife Skills (Hands-on)   6:30pm
Essential skills for home cooks
Monday, 06/12/17
Instructor: Dan Gallo
$50
Even accomplished cooks can benefit from learning proper knife skills. That's why we begin this series of classes with a session on how to properly use and care for your knives. Our goal in this hands-on class is to make you more efficient at prepping the ingredients needed for all different types of recipes. We focus on chopping and slicing an array of vegetables including garlic, onions, celery, carrots, tomatoes and more. In addition, we'll show you how to break down a whole chicken into the common cuts. Practice makes perfect - so you'll get to practice these techniques under the supervision of the instructor. Knives are provided for the class.

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
         to Shopping Basket

Stocks, Soups and Vinaigrettes (Hands-on)   6:30pm
Essential Skills for Home Cooks
Monday, 06/26/17
Instructor: Dan Gallo
$65
In the second part of our series of culinary techniques we cover stocks, soups and vinaigrettes. We've all had pleasure of eating a good bowl of soup and while it's not difficult to prepare it does require proper technique to achieve the right texture and flavor. As for stocks, they are the backbone of so many great dishes you can make. We'll start with those and then teach you how to turn them into rich vegetable and meat soups. We will also cover how to make a classic vinaigrette and how to turn it in to countless variations. Menu: Tomato and Roasted Red Pepper Soup with Pecorino Croutons; Soup au Pistou (French Vegetable Soup with Herb Pistou) Mixed Green Salad with Roasted Almonds, Manchego Cheese, Chorizo and Sherry-Orange Vinaigrette

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
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Braising, Steaming and Poaching (Hands-on)   6:30pm
Essential Skills for Home Cooks
Monday, 07/10/17
Instructor: Dan Gallo
$65
Part three of our series focuses on three techniques of cooking with liquid. This method of cooking covered in this can produce some of the most satisfying dishes a home cook can make as well as some of the lightest. First, we'll show you the proper way to use braising to make tough cuts of meat tender. We'll then poach fish to perfection and serve it with nice sauce. Last but not least, we'll steam fish for a healthy main course. By varying the ingredients you'll have a wide variety of dishes at the tip of your fingers. Menu: White Wine Braised Pork Shoulder with Fennel, Onions and Mashed Potatoes; Beer Poached Shrimp with Cajun Spices and Mustard-Lime Aioli; Steamed Fish with Spicy Ginger Lime Vinaigrette and Jasmine Rice

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
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Sauteing and Pan Sauces (Hands-on)   6:30pm
Essentials Skills for Home Cooks
Monday, 07/24/17
Instructor: Dan Gallo
$65
Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing. Sauteing is a classic technique of cooking tender cuts of meat and poultry quickly and at high heat to intensify the flavor. We'll then show you how to use that same pan to build flavorful sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time.

Menu: Sauteed Steak Medallions with Mushrooms and Red Wine Pan Sauce; Sauteed Salmon with Citrus Beurre Blanc; Sauteed Chicken with a White Wine, Cherry Tomato, Golden Raisin and Pine Nut Pan Sauce

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
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Grilling, Rubs and Marinades (Hands-on)   6:30pm
Essential Skills for Home Cooks
Monday, 08/07/17
Instructor: Dan Gallo
$65
The last part of our culinary skills series focuses on the essential techniques for grilling, with a special focus on grill sauces. We'll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor. From there you'll grill a variety of proteins and make sauces that pair perfectly. Menu: BBQ Rubbed Shrimp with Grilled Romesco Sauce; Marinated and Seared Chicken with Fragrant Salsa Chimichurri; Challah Pain Perdue with Pan Roasted Apples and Salted Toffee Sauce

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
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