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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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Wines of Spain and Portugal (Wine Tasting)   7pm
Wine Certification Course, Part 12
Thursday, 12/08/16
Instructor: Mike Conti
$60
With the world's most extensive vineyards and one of the oldest winemaking traditions, Spain has plenty to offer wine lovers. We'll focus our attention on the full bodied, oaky reds of the Spanish regions Rioja (old world) and Penedes (new world). We'll then explore the interesting and affordable wines (lighter reds and vino verdes) of Portugal.

About the class Join us for a comprehensive course on understanding and appreciating wine. Each fun and informative session is focused on a different aspect of wine so that by the end of the series participants have a solid understanding of what is available on the market and how it suits their palate.

In addition to tasting six selected wines, you'll gain a better understanding of each region's producers and significant varietals - all in a relaxed environment that allows for questions and feedback. A three course dinner is served throughout the evening.

The classes are taught by Mike Conti, President/Wine Educator of From Stem to Learn. Mike has over 32 years in the hospitality and education industries. He gained valuable knowledge of wine through his professional experiences and contacts. Mike's instruction is straightforward and fun, informational and relaxed, thorough and insightful.
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Soups and Chowders   7pm
Hearty recipes for cold winter nights
Wednesday, 01/04/17
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.

Menu: Thai Chicken and Coconut Soup; Spicy Chorizo and Corn Chowder; Indian Spiced Tomato and Lentil Soup; Crab and Hominy Chowder
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The Food and Wine of Italy   7pm
Pairing great food with great wines
Thursday, 01/05/17
Instructor: Mike Conti
$65
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   7pm
This time is currently reserved for a private event.
Friday, 01/06/17
Instructor: Denis Chiappa
$50
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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Grilling and Sauces (Hands-on)   6:30pm
Essential skills for home cooks
Monday, 01/09/17
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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Pasta and Gnocchi (Hands-on)   6:30pm
Mastering traditional pasta dishes from Italy
Tuesday, 01/10/17
$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; Sweet Potato Gnocchi with Butter and Parmesan Sauce; Spinach and Cheese Tortellini with Tomato Cream Sauce
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Food of Italy   6:30pm
Techniques of International Cooking
Thursday, 01/12/17
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)
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Parent/Child Cooking Class   10am
Hands-on, parent/child cooking class featuring family-friendly seasonal recipes
Saturday, 01/14/17
Instructor: Denis Chiappa
$100
Great Winter Fare! 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. All equipment, recipes and ingredients are provided. Class runs approximately 2 hours and is geared for children over 10 years old.

Menu: Cream of Broccoli Soup with Crispy Bacon; Classic Caesar Salad; Sauteed Pork Au Poivre with Mustard Cream Sauce

Price is for both parent and child. Unfortunately, due to space restrictions we can not have multiple children attend per adult.
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Culinary Skills Series (Hands-on)   6:30pm
Five part series of hands-on classes for home cooks
Monday, 01/16/17
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. The current series features alll new recipes! Classes begin at 6:30pm and last approximately 2 to 2-1/2 hours. Series Cost: $295.

Part 1: Knife Skills (Monday, January 16th)
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, January 30th)
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, February 13th)
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, February 27th)
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, March 13th)
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   6:30pm
Essential skills for home cooks
Monday, 01/16/17
Instructor: Dan Gallo
$50
This class is currently full. A second session has been added on 1/23/2017

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.
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The Spanish Table   7pm
Enjoy a mix of traditional tapas and paella
Wednesday, 01/18/17
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.

Menu: Grilled Bread with Chick Peas, Chorizo and Piquillo Peppers; Mixed Green Salad with Marcona Almonds, Manchego Cheese and Sherry Dressing; Traditional Shrimp, Monkfish and Chorizo Paella; Hojiblanca Cakes with Orange Syrup and Fresh Whipped Cream
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Wine 301: Malbec   7pm
Advanced tasting for wine certification graduates
Thursday, 01/19/17
Instructor: Mike Conti
$70

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

The last installment of our four-part tasting that builds on the principles and information presented in both the Wine Certification and Wine 201 classes. The combination of climate, soil type and topography of a vineyard shapes the character of the grapes that grow there. In turn, the wine made from these grapes is a reflection of the terroir. This class will take a greater in depth look at the impact these factors affect the flavor profiles within a single varietal.

Part IV: Malbec
Relatively unknown 10 years ago, Malbec has quickly become one of the most popular red wine varietals on the American market. It is known for plump dark fruit flavors and somewhat smoky finish and is a great alternative to Cabernet and Syrah.

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 Tasting   7pm
This time is currently reserved for a private event.
Friday, 01/20/17
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.
         to Shopping Basket

Knife Skills   6:30pm
Essential skills for home cooks
Monday, 01/23/17
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.
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Techniques of International Cooking (Hands-on)   6:30pm
Five part, hands-on series showcasing world flavors
Tuesday, 01/24/17
Instructor: Dan Gallo
$299
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, January 24th)
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, February 7th)
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, February 21st)
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, March 7th)
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, March 21st)
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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*Full* Terrific Thai (Hands-on)   6:30pm
Techniques of International Cooking, Part 1
Tuesday, 01/24/17
Instructor: Dan Gallo
$65
This class is currently full. If you would like to be contacted in the event of a cancellation please call the store at 215-489-2677.

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
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Wine Certification Program - 12 Part Series   7pm
Twelve part series of wine tastings with Mike Conti
Thursday, 01/26/17
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 26th
II. Wines of France - Burgundy & the Rhone Valley
Thursday, February 23rd
III. Wines of the United States
Thursday, March 23rd
IV. Wines of Northern Italy
Thursday, April 27th
V. Wines of France - Champagne, Alsace & the Loire Valley
Thursday, May 25th
VI. Wines of Australia, New Zealand and South Africa
Thursday, June 22nd
VII. Wines of Southern Italy and the Islands
Thursday, July 27th
VIII. Wines of France - Bordeaux & Provence
Thursday, August 24th
IX. Wines of South America
Thursday, September 21st
X. Wines of the Pacific Northwest
Thursday, October 26th
XI. Wines of Italy - Tuscany and More
Thursday, November 16th
XII. Wines of Spain and Portugal
Thursday, December 7th

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 welve part series of wine tastings with Mike Conti.
Thursday, 01/26/17
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.

Wine Tasting: The Noble Grapes (Thursday, January 26th)
Understanding the components of wine not only makes drinking it more enjoyable but better allows you to assess its quality and value. In this session we'll cover varietals made from the 'Noble Grapes' - Sauvignon blanc, Riesling, Chardonnay, Pinot Noir, Cabernet Sauvignon and Merlot. You'll experience the wine tasting process from start to finish and learn how they differ in style and the elements that affect their flavor. We'll also cover key terms used from production to bottle and useful tips on purchasing, storing and serving your wines. 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 23rd)
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 23rd)
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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Stocks, Soups and Vinaigrettes   6:30pm
Essential skills for home cooks
Monday, 01/30/17
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.
         to Shopping Basket

Flavors of the Mexican Kitchen (Hands-on)   6:30pm
Techniques of International Cooking, Part II
Tuesday, 02/07/17
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
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Wines for Romantic Meals   7pm
Enjoy a night of great wine and food with the one you love.
Friday, 02/10/17
Instructor: Mike Conti
$130
Price is per couple. 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.

Menu: Shrimp with Tomato Garlic Sauce with Parmesan Crostini; Classic Caesar Salad; Pork Braised in a Shallot Merlot Sauce; Potato Gratin with Bacon and Thyme; Dulce de Leche Cakes with Chocolate Sauce
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Wines for Romantic Meals   7pm
Enjoy a night of great wine and food with the one you love.
Saturday, 02/11/17
Instructor: Mike Conti
$130
Price is per couple. 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.

Menu: Shrimp with Tomato Garlic Sauce with Parmesan Crostini; Classic Caesar Salad; Pork Braised in a Shallot Merlot Sauce; Potato Gratin with Bacon and Thyme; Dulce de Leche Cakes with Chocolate Sauce
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Braising, Poaching and Steaming   6:30pm
Essential skills for home cooks
Monday, 02/13/17
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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Romantic Dinner for Two   6:30pm
Spend a night cooking with your mate
Tuesday, 02/14/17
Instructor: Denis Chiappa
$140
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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Monday to Friday Chicken Dishes   7pm
Chicken dishes for everyday dining and entertaining
Wednesday, 02/15/17
$50
Learn the skills necessary to navigate weekday meal times with minimum stress and maximum enjoyment. In this class, we'll help you understand how to cook healthy, flavorful food for your family in a limited amount of time. All the recipes are family-friendly and use readily available ingredients paired with good basic cooking techniques like pan-searing, stewing, grilling and stir-frying..

Menu: Apple and Cornbread Stuffed Chicken with Pan Sauce; Grilled Chicken with Apricot Mustard Glaze; Seared Chicken Medallions with Mushroom Marsala Sauce; Quick Stewed Chicken with Tomatoes, Olives and Capers
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Wines of Spain and Portugal   7pm
Exploring the wines of two great regions
Thursday, 02/16/17
Instructor: Mike Conti
$60
With the world's most extensive vineyards and one of the oldest winemaking traditions, Spain has plenty to offer wine lovers. We'll focus our attention on the full bodied, oaky reds of the Spanish regions Rioja (old world) and Penedes (new world). We'll then explore the interesting and affordable wines (lighter reds and vino verdes) of Portugal.

About the class Join us for a comprehensive course on understanding and appreciating wine. Each fun and informative session is focused on a different aspect of wine so that by the end of the series participants have a solid understanding of what is available on the market and how it suits their palate.

In addition to tasting six selected wines, you'll gain a better understanding of each region's producers and significant varietals - all in a relaxed environment that allows for questions and feedback. A three course dinner is served throughout the evening.

The classes are taught by Mike Conti, President/Wine Educator of From Stem to Learn. Mike has over 32 years in the hospitality and education industries. He gained valuable knowledge of wine through his professional experiences and contacts. Mike's instruction is straightforward and fun, informational and relaxed, thorough and insightful.
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Fish and Seafood Favorites   7pm
Quality seafood and fish in flavorful recipes
Monday, 02/20/17
$52
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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Food of Spain   6:30pm
Techniques of International Cooking, Part III
Tuesday, 02/21/17
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
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Belgian Beer and Food Pairing   7pm
Pairing full-bodied beers with cuisine from the region
Wednesday, 02/22/17
Instructor: Denis Chiappa
$55
Beer, like wine, has great potential to accentuate the flavors of food - if it is properly matched. Understanding the components of the beer will allow you to determine which style will best match the food. We'll introduce you to some great Belgian beers, talk about the charecteristics of each and pair them with four dishes chosen to complement their flavor and body.

Menu: Mixed Artisanal Cheese Plate with Candied Nuts and Dried Fruit Compote; Crispy Pizza with Marinara, Fresh Mozzarella and Basil, Seafood Etoufee with Steamed Rice; Moroccan Chicken Tagine with Golden Raisins and Toasted Pine Nuts
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Wine Certification Classes - Block One   7pm
Block one of welve part series of wine tastings with Mike Conti.
Thursday, 02/23/17
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.

Wine Tasting: The Noble Grapes (Thursday, January 26th)
Understanding the components of wine not only makes drinking it more enjoyable but better allows you to assess its quality and value. In this session we'll cover varietals made from the 'Noble Grapes' - Sauvignon blanc, Riesling, Chardonnay, Pinot Noir, Cabernet Sauvignon and Merlot. You'll experience the wine tasting process from start to finish and learn how they differ in style and the elements that affect their flavor. We'll also cover key terms used from production to bottle and useful tips on purchasing, storing and serving your wines. 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 23rd)
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 23rd)
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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Sauteing and Pan Sauces   6:30pm
Essential skills for home cooks
Monday, 02/27/17
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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Pasta and Gnocchi   6;30pm
Mastering traditional pasta dishes from Italy
Tuesday, 02/28/17
$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; Sweet Potato Gnocchi with Butter and Parmesan Sauce; Spinach and Cheese Tortellini with Tomato Cream Sauce
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Caribbean Cookery   7pm
Bright and flavorful dishes from the Islands in the sun
Monday, 03/06/17
Instructor: Denis Chiappa
$50
Caribbean cooking is a fusion of African, American-Indian, French and Spanish syles that uses the plentiful fruits and vegetables grown locally and seafood fished from the boutiful waters surrounding the islands. We’ll pull key ingredients from this vast array ingredients and incorporate them into authentic dishes from Puerto Rico, Aruba, Cuba and more.

Menu: Squash Fritters with Spicy Citrus Dipping Sauce; Mofongo de Camarones (A national dish of Puerto Rico, plaintain cakes stuffed with shrimp and finished with sauce); Grilled Jerk Chicken and Shrimp Skewers with Pineapple Salsa; Mango Cheesecake with Lemon Syrup
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Flavors of France (Hands-on)   6:30pm
Techniques of International Cooking, Part IV
Tuesday, 03/07/17
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
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Grilling and Sauces   6:30pm
Essential skills for home cooks
Monday, 03/13/17
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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Food of Italy (Hands-on)   6:30pm
Techniques of International Cooking, Part V
Tuesday, 03/21/17
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)
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Wine Certification Classes - Block One   7pm
Block one of welve part series of wine tastings with Mike Conti.
Thursday, 03/23/17
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.

Wine Tasting: The Noble Grapes (Thursday, January 26th)
Understanding the components of wine not only makes drinking it more enjoyable but better allows you to assess its quality and value. In this session we'll cover varietals made from the 'Noble Grapes' - Sauvignon blanc, Riesling, Chardonnay, Pinot Noir, Cabernet Sauvignon and Merlot. You'll experience the wine tasting process from start to finish and learn how they differ in style and the elements that affect their flavor. We'll also cover key terms used from production to bottle and useful tips on purchasing, storing and serving your wines. 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 23rd)
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 23rd)
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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