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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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Global Burgers and Patties   7pm
Building and cooking world burgers and patties
Monday, 08/15/16
Instructor: Denis Chiappa
$50
Imagine a well-crafted, perfectly cooked burger finished with a unique combination of delicious toppings - it's an American classic. But it's not only our tradition, countries throughout the world have their local versions. We'll make four different patties featuring flavors from around the world, covering the type of meat, seasonings and cooking methods. It's satisfying fare enjoyed throughout the world.

Menu: Grilled California Burgers with Tomato, Avocado and Special Sauce (Beef); Korean BBQ Burgers with Kimchi and Sriracha Mayo (Pork); Thai Salmon Patties with Crispy Onions and Curry Sauce; Spiced Middle Eastern Lamb Patties with Tomatoes and Tzatziki
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*Sold Out* Pasta and Gnocchi (Hands-on)   6:30pm
Mastering traditional pasta dishes from Italy.
Wednesday, 08/17/16
$65
This session is currently sold out. If you would like to bwe 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; Sweet Potato Gnocchi with Butter and Parmesan Sauce; Spinach and Cheese Tortellini with Tomato Cream Sauce.
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*Sold Out* Local Craft Beer and Fresh Fare   7pm
Enjoying local brews paired with fresh from the farm dishes
Monday, 08/22/16
Instructor: Denis Chiappa
$55
Too often when we think about pairing a beverage with food we automatically think of wine. A great alternative, however, is an American craft brew. These are high quality beers that are brewed brewed locally and in small quantites The complexity of the beers and the range of styles make it perfect for enjoying with food. We'll feature five local beers, four of which will be paired with seasonal dishes. You'll see firsthhand how the flavor of each complements the other. Featured breweries: Bucks County Brewery (Pipersville), Doylestown Brewing (Doylestown), Free Will Brewing (Perkasie), Neshaminy Creek Brewing (Croydon) and Prism Brewing (North Wales).

Menu: Grilled Vegetable Panini with Local Mozzarella; Grilled Fish with Curried Vegetables and Green Lentils; Grilled Chicken with Golden Beet Salad; Juicy Texas Burgers with Tangy Coleslaw and Smoky BBQ Sauce
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Simple and Savory Fish and Seafood   7pm
Light and delicious summer dishes from the sea
Tuesday, 08/23/16
Instructor: Denis Chiappa
$52
Summer fare should be fresh, light and easy to prepare. Fish and seafood are the perfect summer food because it's all three of those things. Mix in some fresh, local produce and it can't be beat. In this session you'll learn how to choose, prep and cook fresh fish and seafood while enjoying recipes that are delicious and seasonal.

Menu: Sauteed Snapper with Crispy Pancetta and Red Wine Sauce; Smoked Salmon with Pickled Mushrooms; Grilled Shrimp with Edamame Slaw and Carrot Miso Sauce; Seafood Pilau (Mixed Seafood with Rice, Vegetables and Spices)
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Private Event   6:30pm
This time is currently reserved for a private event.
Wednesday, 08/24/16
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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Wines of France: Bordeaux, Provence and More   7pm
Exploring wines from two great wine regions.
Thursday, 08/25/16
Instructor: Mike Conti
$60
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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Corn, Tomatoes and More   7pm
Local ingredients at the peak of freshness
Tuesday, 08/30/16
Instructor: Denis Chiappa
$50
All cooks eagerly await the time when corn and tomatoes are in season locally. They are sweet and delicious and can be used in a wide array of dishes. Best of all, both are well-suited to simple preparations keeping time spent spend in the kitchen to a minimum. Join us for this annual tradition, a class featuring an amazing menu featuring varieties of these locally grown ingredients.

Menu: Fried Heirloom Tomatoes with Crab and Corn Sauce; Grilled Chicken, Tomato and Jack Quesadillas with Roasted Corn and Tomatillo Salsa; Grilled Shrimp with Tomato, Corn, Cucumber and Feta Salad; Spicy Pork Meatballs with Pomodoro and Corn Cakes
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Private Event   6:30pm
This time is currently reserved for a private event.
Friday, 09/02/16
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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Culinary Skills Series (Hands-on)   6:30pm
Five part series of hands-on classes for home cooks
Monday, 09/12/16
Instructor: Dan Gallo
$295
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, September 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, September 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, October 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, October 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, November 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, 09/12/16
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.
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Wine and Small Plates of Greece   7pm
Tasting an array of traditional small plates and salads with Greek wine
Tuesday, 09/13/16
Instructor: Mike Conti
$60
Many cultures have their own version of small plates and appetizers but they are especially common throughout the Mediterranean and Middle East. Like tapas or antipasto these dishes are meant to be shared by a group and can be used as appetizers or a light meal. They are varied, flavorful and great for entertaining. In this class we'll pair traditional mezze with great Greek wine.

Menu: Flatbreads with Ground Lamb, Feta, Tomatoes and Spices: Shirazi Salad (Cucumbers, Tomato, Olives, Chickpeas and Red Onion with Greek Dressing); Spiced Pork Kebobs with Pitas and a Cucumber Mint Sauce: Jumbo Shrimp Sauteed with Garlic in a Spicy Red Sauce

About our wine and food classes: Carlow Cookery's wine pairing classes provide participants with a better understanding of how particular wines can enhance the flavors in different foods. As with our wine tastings, we'll cover the region and producer of each wine. The classes are taught by Mike Conti, President/Wine Educator of From Stem to Learn. Mike has over 32 years in the hospitality and education industries. He gained valuable knowledge of wine through his professional experiences and contacts. Mike's instruction is straightforward and fun, informational and relaxed, thorough and insightful.
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Fresh and Flavorful Italian   7pm
Fresh, bright fare for seasonal weather
Thursday, 09/15/16
Instructor: Denis Chiappa
$50
Italian food is so well suited to cooking and eating in the Summertime. At it's core, the traditional cuisine relies on fresh local ingredients and simple preparations. That doesn't mean the flavor is simple. When quality ingredients are prepared in the right way the results are amazing.

Menu: Swiss Chard, Caramelized Onion and Ricotta Pie; Spaghetti with Fresh Tomato, Crab and Basil Sauce; Porchetta Sandwiches with Pesto Mayonnaise and Stewed Sweet Peppers; Fresh Plum Cake with Whipped Vanilla Mascarpone Cream and Lemon Sorbet; Homemade Limoncello
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The Butcher's Cut   7pm
Tasty, less expensive cuts of meat all butchers love
Monday, 09/19/16
Instructor: Denis Chiappa
$52
Everyone enjoys a good filet or ribeye but there are so many lesser cuts that, when cooked properly, have incredible flavor and texture. Butchers have long know this, often times taking those unwanted cuts home for great family meals. We'll pick four of these 'butcher' cuts and demonstrate how easy it is to turn them into fantastic dishes.

Menu: Grilled Teres Major Steak with Peppered Bacon Cream Sauce; Braised Beef Cheeks with Masala Sauce and Curried Pearled Couscous; Grilled Hanger Steaks with Roasted Red Pepper and Herb Sauce; Grilled Vietnamese Style Pork Collar with Pickled Vegetables
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Techniques of International Cooking (Hands-on)   6:30pm
Five part, hands-on series showcasing world flavors.
Wednesday, 09/21/16
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: Flavors of France (Wednesday, September 21st)
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 rsecipes 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, Cider, Cream and Baguette; Sauteed Chicken a la Provencal with Roasted Garlic, Tomato, Olives and Capers.

Part II: Food of Italy (Wednesday, October 5th)
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: Scrippelle Soup in Brodo with Crepes, Chicken and Parmesan; Shrimp Fra Diavalo in Spicy Pomodoro with Crusty Bread; Crispy Pork Milanese with Arugula, Pecorino, Lemon and Olive Oil

Part III: Food of Greece (Wednesday, October 19th)
Many say that Greek cooking is the healthiest of all Mediterranean cuisines. Since ancient times, olives and bread have been at its heart, augmented with and assortment fresh vegetables, grains and fruit. Toss in a little fish, chicken and lamb you have healthy delicious meals in no time. We'll explore the rich food tradition of this great country and make mouth-watering recipes. Menu: Traditional Greek Salad with Tomato, Cucumber, Onion, Olive and Feta; Lamb Keftedes (Greek Meatballs) with Arugula, Lemon and Mint; Greek Marinated Chicken Skewers with Pita and Tzatziki Sauce.

Part IV: Essentials of Chinese Cuisine (Wednesday, November 2nd)
From Sichuan to Shanghai, China's regional cuisines are vibrant are varied, featuring intense sauces and an array of vegetables, seafood and meats. We'll demonstrate the ingredients and techniques that are unique to Chinese cuisine, including one of their most versatile tools, the wok. Along the way we'll make signature dishes that demonstrate what makes China such a great food country. Menu: Spicy Green Beans with Peanuts; Stir Friend Pork in Peanut Sauce with Egg Fried Rice; Sauteed Beef with Snow Peas and Sauce.

Part V: Flavors of the Mexican Kitchen (Wednesday, November 16th)
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: Traditional Guacamole with Goat Cheese, Tomato, Roasted Poblano Peppers and Tortilla Chips; Homemade Mexican Chorizo Sausage with Eggs, Green Onion and Cheddar; Grilled Shrimp Tacos with Red Cabbage Slaw and Chipotle-Lime Cream
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Flavors of France (Hands-on)   6:30pm
Techniques of International Cooking
Wednesday, 09/21/16
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, Cider, Cream and Baguette; Sauteed Chicken a la Provencal with Roasted Garlic, Tomato, Olives and Capers.

About the class: This class is part of our Techniques of Cooking program. These hands-on sessions are available individually and designed to be fun and informative. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
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Wines of South America   7pm
A tasting and dinner featuring the wines of Argentina, Brazil and Chile
Thursday, 09/22/16
Instructor: Mike Conti
$60
As we continue our tour of the of the significant wine regions of the world we turn our attention to the Southern Hemisphere. 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.
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Parent/Child Cooking Class (Hands-on)   9am
Hands-on, parent/child cooking class featuring family-friendly pasta and chicken recipes
Saturday, 09/24/16
Instructor: Denis Chiappa
$100
Pasta, Chicken and More! 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.

Price is for both parent and child. Unfortunately, due to space restrictions we can not have multiple children attend per adult.

Menu: Garden Salad with Homemade Buttermilk Ranch Dressing; Pasta Primavera with Fresh Tomatoes, Ricotta and Basil; Grilled Chicken Tacos with Shredded Jack and Homemade Salsa
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Stocks, Soups and Vinaigrettes (Hands-on)   6:30pm
Essential skills for home cooks
Monday, 09/26/16
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

* Sold Out* Pasta and Gnocchi (Hands-on)   6:30pm
Mastering traditional pasta dishes from Italy.
Tuesday, 09/27/16
$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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*Sold Out* Wine Wars II: Old World vs. New World   7pm
A friendly competition between two stylistically different viticultural regions
Thursday, 09/29/16
Instructor: Mike Conti and Victor Ykoruk
$60
So much of wine enjoyment revolves around stylistic differences in the way they are produced. The best way to understand how Old World and New World wines are distinctive is to do a side-by-side tasting. In this edition of Wine Wars, Mike and Victor will each choose three wines from the region they are representing to compare and contrast them with their counterpart. They will pinpoint the characteristics of each and you will decide which better suits your palate. Let the Wine Wars continue!

The Format: We have chosen three varietals that are grown in both the Old World and the New World - Riesling, Malbec and Syrah. Each region will have an advocate that will choose a wine that best represents it. They will have an allotted amount of time to present each wine to the group and to make their case as to why it is the superior offering. The group will then vote on the winner.

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: A three course meal is served throughout the tasting.
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Pasta and Gnocchi (Hands-on)   6:30pm
Mastering traditional pasta dishes from Italy.
Tuesday, 10/04/16
$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 (Hands-on)   6:30pm
Techniques of International Cooking
Wednesday, 10/05/16
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:
Scrippelle Soup in Brodo with Crepes, Chicken and Parmesan; Shrimp Fra Diavalo in Spicy Pomodoro with Crusty Bread; Crispy Pork Milanese with Arugula, Pecorino, Lemon and Olive Oil

About the class: This class is part of our Techniques of Cooking program. These hands-on sessions are available individually and designed to be fun and informative. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
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2016 Wine Making Club   7pm
Join our Wine Club and you'll take part in producing our own signature wine.
Sunday, 10/09/16
Instructor: Mike Conti/Denis Chiappa
$240
Please be aware the total cost of the Wine Club is $360. The program is billed in two installments - $240 at time of booking, $120 at time of crushing. The one option (American Oak vs. French Oak) that is voted on by the group that could potentially add $20 to the cost of the program. The $240 cost shown represents the deposit.

Carlow Cookery, in conjunction with wine expert Mike Conti of From Stem to Learn, will once again offer a fall program with Stone and Key Cellars in Montgomeryville to produce and bottle a Washington State wine. Our 2015 program has been successfully moving along and we are nearing the point of bottling. It's been fun to produce and taste the wine as well as to get together for wine tasting related to Washington State syrah. We are looking forward to repeating the program for 2016-2017!

What is included in the Wine Club:
- Hands-on involvement in making a signature wine from scratch, including crushing, pressing, bottling and labeling
-Periodic tasting of our wine at the winery to gauge it's progress from start to finish
-Two full wine tastings at the store related to the varietals we are choosing and blending wines ($120 value). Each includes expert instruction, a tasting of six varietals and a three course dinner
-A case per participant of the signature wine we create
-An opportunity to determine the design of our custom label

Date of crushing is subject to change. It is dependent on when the grapes are harvested and shipped.Based on last year I have put together a tentative schdule for the process. Please keep in mind that Mother Nature will play a critical role in this schedule. The grapes are harvested based on when they are ready which can fluctuate.

The good news is that if you cannot make the times we set up at the winery to crush, press and bottle our barrel of wine you are not out of luck. We will work with the winery for you to join them when they work with another barrel of wine so that you can still see all elements of the process. That said, here are the dates...

At Stone and Key

Crushing: October 9th, afternoon
Pressing: October 22nd, afternoon
Tasting and Blending: Periodic through the year, final tasting August 2017
Bottling: September 2017

At Carlow Cookery
Syrah Tasting: November 10th, 7pm
Blending Class: August 2017 (this is done just before we visit the winery to taste and blend our wine so that we have a undestanding of how different blending wines will affect the Syrah)
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Braising, Steaming and Poaching (Hands-on)   6:30pm
Essential skills for home cooks
Monday, 10/10/16
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

Wine 301: Riesling   7pm
An in-depth tasting featuring a great food wine.
Thursday, 10/13/16
Instructor: Mike Conti
$70
Join us for part three of our series of wine tastings 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.

Riesling: Riesling often a misunderstood varietal, thought only of as a sweet wine. In reality, it is often a dry wine, refreshing and aromatic with notes of apples, apricots, peaches and pears. It is crisp with high levels of acidity making it a great food wine.

Like wine 201, all wines will be tasted blind. Unlike the prior session, each class will feature two flights of three wines each. Participants will challenge their palates to compare and contrast the varietals. Supper will be served between flights and dessert will be served at the end of the class.
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Fresh Fall Foods with the Doylestown Co-op   7pm
Making satisfying dishes using a variety of seasonal vegetables from the Doylestown Co-op.
Monday, 10/17/16
Instructor: Denis Chiappa
$50
Co-op members - please register by calling the store at 215-489-2677

It's safe to say most of us would like to incorporate more vegetables in our diet. That shouldn't be a chore, especially as we approach fall and the farm markets are piled high with fresh, local produce. These recipes are tasty and versatile, good for appetizers, sides or as an entree.

Menu: Seasonal Salad with Shaved Vegetables and Herbed Dressing; Braised Pork with Gremolata and Mushroom Risotto; Mixed Squash Gratin; Caribbean Stewed Chicken with Potatoes and Vegetables

About the Doylestown Food Market: The Doylestown Food Market (Doylestown Co-op) is a locally sourced cooperative grocery. It is a member-owned grocery store who's mission is to provide convenient access to a variety of locally raised or produced foods and other products and to foster a healthy and economically viable environment for our farmers and our community.
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German Beer and Contemporary Fare   7pm
Matching German beer styles with seasonal foods
Tuesday, 10/18/16
Instructor: Denis Chiappa
$55
Too often when we think about pairing a beverage with food we automatically think of wine. A great alternative, however, are well-crafted beers. Germans have understood this for centuries and there is no better season than fall to showcase this pairing. We’ll serve five German beers that are stylistically different to demonstrate how the complexity of each make them perfect for enjoying with food.

Menu: Tyrolean Bacon and Dumpling Soup; Potato and Goat Cheese Croquettes with Maple Chipotle Glaze; Mixed Brats with German Mustard and Homemade Pumpernickel; Tender German Pot Roast (Sauerbraten) with Root Vegetables
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Food of Greece (Hands-on)   6:30pm
Techniques of International Cooking
Wednesday, 10/19/16
Instructor: Dan Gallo
$65
Many say that Greek cooking is the healthiest of all Mediterranean cuisines. Since ancient times, olives and bread have been at its heart, augmented with and assortment fresh vegetables, grains and fruit. Toss in a little fish, chicken and lamb you have healthy delicious meals in no time. We'll explore the rich food tradition of this great country and make mouth-watering recipes.

Menu:
Traditional Greek Salad with Tomato, Cucumber, Onion, Olive and Feta; Lamb Keftedes (Greek Meatballs) with Arugula, Lemon and Mint; Greek Marinated Chicken Skewers with Pita and Tzatziki Sauce.

About the class: This class is part of our Techniques of Cooking program. These hands-on sessions are available individually and designed to be fun and informative. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
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Sauteing and Pan Sauces (Hands-on)   6:30pm
Essential skills for home cooks
Monday, 10/24/16
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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Wines of the Pacific Northwest   7pm
Exploring the wines of Oregon, Washington State and More
Thursday, 10/27/16
Instructor: Mike Conti
$60
The wines of the Pacific Northwest are fairly well known to aficionados but all wine drinkers should get to know these offerings. Oregon shares the same parallel as Burgundy so it's no surprise that the wineries there focus on varietals like Pinot Noir and Chardonnay. Washington State is the second largest producer of wine in the nation. Much of the wine is produced in the Columbia Valley, a high desert area whose conditions allow growers to produces wines with great acidity. Taken together, this area is one of the country's great viticultural areas.

About 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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Essentials of Chinese Cooking   6:30pm
Techniques of International Cooking
Wednesday, 11/02/16
Instructor: Dan Gallo
$65
From Sichuan to Shanghai, China's regional cuisines are vibrant are varied, featuring intense sauces and an array of vegetables, seafood and meats. We'll demonstrate the ingredients and techniques that are unique to Chinese cuisine, including one of their most versatile tools, the wok. Along the way we'll make signature dishes that demonstrate what makes China such a great food country.

Menu:
Spicy Green Beans with Peanuts; Stir Friend Pork in Peanut Sauce with Egg Fried Rice; Sauteed Beef with Snow Peas and XO Sauce.

About the class: This class is part of our Techniques of Cooking program. These hands-on sessions are available individually and designed to be fun and informative. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
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Private Wine and Food Event   7pm
This time is currently reserved for a private event.
Thursday, 11/03/16
Instructor: Mike Conti
$0
In addition to our regular schedule of events, Carlow Cookery is available for private events. They can be held at the store in our comfortable demonstration studio or we'll take the class to you. Our classes are the perfect setting for neighborhood get-togethers, bachelorette parties, birthday parties, team-building events or fundraisers. Our kitchen is a comfortable space that allows participants to socialize, enjoy the food prepared and learn more about the art of cooking. Home parties allow to relax in the comfort of your kitchen. We bring in all the necessary supplies and leave a clean space behind. Please call the store at 215-489-2677 or email us at info@carlowcookery.com if there are any questions or to book an event.
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Grilling and Sauces (Hands-on)   6:30pm
Essential skills for home cooks
Monday, 11/07/16
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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Flavors of the Mexican Kitchen (Hands-on)   6:30pm
Techniques of International Cooking
Wednesday, 11/16/16
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: Traditional Guacamole with Goat Cheese, Tomato, Roasted Poblano Peppers and Tortilla Chips; Homemade Mexican Chorizo Sausage with Eggs, Green Onion and Cheddar; Grilled Shrimp Tacos with Red Cabbage Slaw and Chipotle-Lime Cream.

About the class: This class is part of our Techniques of Cooking program. These hands-on sessions are available individually and designed to be fun and informative. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
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