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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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The World of Fine Wines   7pm
Exceptional wines from around the world
Friday, 08/18/17
Instructor: Mike Conti
$85
Join us for a wine tasting featuring signature varietals from some the the world's best growing regions. In this session we focus on quality producers with wines averaging $40 per bottle from six different regions: Germany (Riesling), California (Napa Cabernet), France (Burgundy Pinot Noir), Italy (Brunello), Australia (Shiraz) and Spain (Rioja). As the six wines are tasted Mike will discuss each region’s characteristics as well as the flavor profile of the varietal. Supper will be served throughout the evening featuring foods that pair well with the wines being served.

Menu: Crispy Shrimp with Sweet Spicy Chili Dipping Sauce; Spice Rubbed Pork Tenderloin with Mixed Berry and Demi-glace Reduction over Potato Puree; Bittersweet Chocolate Terrine with Raspberry Sauce.
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*Sold Out* Sizzling Summer Grilling - Fish and Seafood   7pm
Tips, techniques and recipes for fabulous grilled dinners
Monday, 08/21/17
Instructor: Denis Chiappa
$52
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

In the second part of our series on summer grilling we'll turn our attention to fresh fish and succulent seafood. As with the other grilling sessions, you'll learn classic techniques to take your grilled seafood to new levels. You'll also learn how to choose impeccably fresh fish, how to cook it to perfect doneness and how to use dry rubs and marinades to enhance its subtle flavor and delicate texture.

Menu: Grilled Shrimp, Caramelized Onion and Jack Cheese Tacos with Spicy Tomatillo Salsa; Grilled Miso Marinated Salmon with Cold Soba Noodle Salad; Grilled Fish Steaks with Charred Tomato, Olive and Caper Relish; and more
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*Sold Out*Fresh Pasta, Corn and Tomatoes   6:30pm
Hands-on pasta and gnocchi recipes paired with sauces made with local vegetables
Wednesday, 08/23/17
Instructor: Denis Chiappa
$65
All cooks eagerly await the time when vegetables are in season locally, especially corn and tomatoes. They are sweet and delicious and can be used in a wide array of dishes, especially pasta recipes. This hands-on class will focus on kneading, rolling, cutting and forming fresh egg pasta, cavatelli and gnocchi. Each with be paired with corn and tomato sauces that complement their texture

Menu: Fettuccini with Corn and Tomato Bisque Sauce; Cavatelli with Corn, Tomato and Bacon Bolognese; Gnocchi with Creamy Tomato and Corn Ragu
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Wines of France: Bordeaux, Provence and More   7pm
Wine Appreciation Series, Part 8
Thursday, 08/24/17
Instructor: Mike Conti
$60
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

As we continue our tour of the of the significant wine regions of the world we turn our attention toward two regions in France. Both are an important source for a range of wines - from simple table varieties to complex, age-worthy offerings. In Bordeaux, there are thousands of growers producing millions of bottles of wine but we'll focus on the most important grapes in the region. Next we look at Provence, a region considered by many to one of France's most underrated. In addition to its signature rose, they also produce high quality red and white wines as well.

About the class: This session is a more comprehensive course on understanding and appreciating wine. It's fun and informative but focused on different aspects of the wines to help participants gain 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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*Sold Out* Wine Tasting: Grilling and Chilling   7pm
Wines that pair well with foods from the grill
Tuesday, 08/29/17
Instructor: Mike Conti
$65
As we approach the high season for grilling do you ever wonder which beverage to serve with dinner? Many times we fire up the grill and ice down the beer but it's not the only option. Wine is more often than not a better complementary choice when it comes to grilled foods. We'll show you how to pick wines that not only stand up to the char of the flame, the exotic spices and rich marinades but accent them. These wines are also well suited to the warmer temperatures of summer.

Menu: Grilled Fish Tacos with Mexican Slaw, Pickled Onions and Tangy Chipotle Sauce; Tender Smoky Pork Sandwiches with Bourbon BBQ Sauce on Brioche Rolls: rilled Tuscan Chicken Breasts with Grilled Vegetable Salad; Grilled Peaches with Angel Food Cake and Citrus Syrup
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Techniques of International Cooking (Hands-on)   6:30pm
Five part, hands-on series showcasing world flavors
Tuesday, 09/12/17
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, September 12th)
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, September 26th)
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, October 10th)
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, October 24th)
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, November 7th)
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
Tuesday, 09/12/17
Instructor: Dan Gallo
$65
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

Advanced Wine Tastings Three Session Series   7pm
Advanced tastings featuring wines from around the world.
Thursday, 09/14/17
Instructor: Mike Conti
$210


This class was moved from July 12th.

We are exploring some of the world's great varietals with another advanced wine tasting. Using the principles and information presented in our regular wine appreciation classes the format of these sessions demonstrates how a combination of factors can shape the wine produced by a vineyard.

The class will feature two flights of three wines each. 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.

Class Dates and Topics
Pinot Grigio - Thursday, September 14th, 7pm
Zinfandel - Thursday, October 12th, 7pm
Cabernet Sauvignon - Thursday, January 11th, 2018, 7pm
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Culinary Skills Series (Hands-on)   6;30pm
Five part series of hands-on classes for home cooks
Monday, 09/18/17
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, September 26th)
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, October 2nd)
In the second part of our series of culinary techniques we cover stocks, soups and vinaigrettes. We've all had pleasure of eating a good bowl of soup and while it's not difficult to prepare it does require proper technique to achieve the right texture and flavor. As for stocks, they are the backbone of so many great dishes you can make. We'll start with those and then teach you how to turn them into rich vegetable and meat soups. We will also cover how to make a classic vinaigrette and how to turn it in to countless variations. Menu: 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, October 16th)
Part three of our series focuses on three techniques of cooking with liquid. This method of cooking covered in this can produce some of the most satisfying dishes a home cook can make as well as some of the lightest. First, we'll show you the proper way to use braising to make tough cuts of meat tender. We'll then poach fish to perfection and serve it with nice sauce. Last but not least, we'll steam fish for a healthy main course. By varying the ingredients you'll have a wide variety of dishes at the tip of your fingers. Menu: 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, October 30th)
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, November 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
         to Shopping Basket

Knife Skills (Hands-on)   6:30pm
Essential skills for home cooks
Monday, 09/18/17
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

The Food and Wine of Greece   7PM
Enjoy an array of Mediterranean dishes paired with Greek wines.
Wednesday, 09/20/17
Instructor: Mike Conti
$65
Many say that the Greek diet is the healthiest of all Mediterranean cuisines. Since ancient times, olives and bread have been at its heart, augmented with an assortment fresh vegetables, fish, chicken and lamb. And while Greece has been making wine for thousands of years, recent improvements in the industry are allowing them to better showcase the indigenous grapes and uniquor terrior. Best of all, these wines are available here and go great with food. Join us as we explore the rich food and wine tradition of this great country.

Menu: Shrimp and Feta Stuffed Zucchini with Tomato and Mint Sauce; Greek Salad with Creamy Lemon, Herb and Yogurt Dressing; Thin Spaghetti with Chicken and Cauliflower; Greek Yogurt Panna Cotta with Honey Glazed Apricots
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*Sold Out* Wine Wars: Flavors of Fall   7pm
A friendly exhibition pairing two different wines with three Fall dishes
Monday, 09/25/17
Instructor: Mike Conti and Victor Ykoruk
$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

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, Fall foods take center stage, paired with wines that suit the season. The Format: We begin with an introductory wine to get the evening started paired with a savory bite. Mike and Victor will each choose three wines from "fall 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: Roasted Winter Squash Pate in Puff Pastry with Balsamic Glaze; Apple, Sausage and Macaroni in Creamy Cider Sauce; South American Spice Slow Roasted Pork with Savory Corn Bread and Red Wine Jus; Butterscotch Budino with Caramel Sauce and Whipped Creme Fraiche
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Flavors of the Mexican Kitchen (Hands-on)   6:30pm
Techniques of International Cooking
Tuesday, 09/26/17
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; Carne Asada Tacos with Tomatillo Salsa Verde, Lime Crema and Queso Fresco

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

Wines of South America   7pm
Wine Appreciation Series, Part 9
Thursday, 09/28/17
Instructor: Mike Conti
$60
Even though it doesn't always get the attention, South America is home to some of the hottest wines on the market today. Until recently, the region consumed most of the wine it produced. Now, quality wines are being produced with an eye on the export market. The result is some incredibly good wines that can be had less expensively than wines of equal quality produced in Europe and elsewhere. We'll guide you on the countries, producers and varietals that you should look for on the shelves of your local wine store.

About the class: This session is a more comprehensive course on understanding and appreciating wine. It's fun and informative but focused on different aspects of the wines to help participants gain 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.
         to Shopping Basket

Stocks, Soups and Vinaigrettes (Hands-on)   6:30pm
Essential skills for home cooks
Monday, 10/02/17
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

Wine Wars: Flavors of Fall   7pm
A friendly exhibition pairing two different wines with three Fall dishes
Monday, 10/09/17
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, Fall foods take center stage, paired with wines that suit the season. The Format: We begin with an introductory wine to get the evening started paired with a savory bite. Mike and Victor will each choose three wines from "fall 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: Roasted Winter Squash Pate in Puff Pastry with Balsamic Glaze; Apple, Sausage and Macaroni in Creamy Cider Sauce; South American Spice Slow Roasted Pork with Savory Corn Bread and Red Wine Jus; Butterscotch Budino with Caramel Sauce and Whipped Creme Fraiche
         to Shopping Basket

Food of Spain (Hands-on)   6:30pm
Techniques of International Cooking
Tuesday, 10/10/17
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.
         to Shopping Basket

Braising, Steaming and Poaching (Hands-on)   6:30pm
Essential skills for home cooks
Monday, 10/16/17
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.
         to Shopping Basket

Flavors of France (Hands-on)   6;30pm
Techniques of International Cooking
Tuesday, 10/24/17
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.
         to Shopping Basket

Premium Tequila Tasting and Dinner   7pm
Four premium bourbons paired with fare of the American Southwest
Friday, 10/27/17
Instructor: Mike Conti
$70
Tequila's popularity has grown steadily over the years. Partly because of our thrist for margaritas but also because there are so many premium tequilas that have hit the market. We'll start with a tequila cockatil as Mike gives you an overview of how tequila is made and what to look for when looking for quality producers. We'll then taste four different premium tequilas each paired with a different course from the American Southwest. It's a great opportunity to enjoy this popular spirit and share your insights in a casual and comfortable environment.

Menu: Shredded Beef Stuffed Roasted Chiles Smothered in Verde Sauce; Roasted Shrimp on Corn Cakes with Papaya Vinaigrette and Avocado Pineapple Salsa; Chicken and Chorizo with Fettucine in a Smoky Tomato Cream Sauce; Bittersweet Chocolate Mousse with Salted Caramel Crunch
         to Shopping Basket

Sauteing and Pan Sauces (Hands-on)   6:30pm
Essential skills for home cooks
Monday, 10/30/17
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.
         to Shopping Basket

Food of Italy (Hands-on)   6:30pm
Techniques of International Cooking
Tuesday, 11/07/17
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.
         to Shopping Basket

Grilling, Rubs and Marinades (Hands-on)   6:30pm
Essential skills for home cooks
Monday, 11/13/17
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.
         to Shopping Basket



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