Carlow Cookery, cooking classes, cooking products, Doylestown, Bucks County, Montgomery County
Cooking ProductsCooking Classes in Bucks County and Montgomery CountyDoylestown PA, Bucks CountyBus Trips, Cooking ClassesSpecials and PromotionsContact Carlow CookeryAbout Carlow CookeryCarlow Cookery HomepageCooking Classes, Cooking Products

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.

Choose from the following products:
Enter quantity and press 'Add' for easy online purchase.

Private Event   4pm
This time is currently reserved for a private event.
Sunday, 04/23/17
Instructor: Denis Chiappa
$0
In addition to our regular schedule of events, Carlow Cookery is available for private events. They can be held at the store in our comfortable demonstration studio or we'll take the class to you. Our classes are the perfect setting for neighborhood get-togethers, bachelorette parties, birthday parties, team-building events or fundraisers. Our kitchen is a comfortable space that allows participants to socialize, enjoy the food prepared and learn more about the art of cooking. Home parties allow to relax in the comfort of your kitchen. We bring in all the necessary supplies and leave a clean space behind. Please call the store at 215-489-2677 or email us at info@carlowcookery.com if there are any questions or to book an event.
         to Shopping Basket

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

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

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

Braising, Poaching and Steaming (Hands-on)   6:30pm
Essential Skills for Home Cooks
Tuesday, 04/25/17
Instructor: Denis Chiappa
$65
Part three of our series focuses on three techniques of cooking with liquid. This method of cooking covered in this can produce some of the most satisfying dishes a home cook can make as well as some of the lightest. First, we'll show you the proper way to use braising to make tough cuts of meat tender. We'll then poach fish to perfection and serve it with nice sauce. Last but not least, we'll steam fish for a healthy main course. By varying the ingredients you'll have a wide variety of dishes at the tip of your fingers. Menu: White Wine Braised Pork Shoulder with Fennel, Onions and Mashed Potatoes; Beer Poached Shrimp with Cajun Spices and Mustard-Lime Aioli; Steamed Fish with Spicy Ginger Lime Vinaigrette and Jasmine Rice

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

*Sold Out* Pasta and Gnocchi (Hands-on)   6:30pm
Mastering traditional recipes from the boot.
Wednesday, 04/26/17
Instructor: Denis Chiappa
$65
This class is currently full. If you would like to be contacted in the event of a cancellation please call the store at 215-489-2677

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

Menu: Fresh Pasta with Shrimp and Clam Sauce; Ricotta Gnocchi with Butter and Parmesan Sauce; Spinach and Cheese Tortellini with Tomato Cream Sauce
         to Shopping Basket

Wine Appreciation Course - 3 Part Series   7pm
A more in-depth exploration of three great wine regions.
Thursday, 04/27/17
Instructor: Mike Conti
$180
Join us for a comprehensive course on understanding and appreciating wine. Each fun and informative session is focused on a different aspect of wine so that by the end of the series participants have a solid understanding of what is available on the market and how it suits their palate.

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

The classes are taught by Mike Conti, President/Wine Educator of From Stem to Learn. Mike has over 32 years in the hospitality and education industries. He gained valuable knowledge of wine through his professional experiences and contacts. Mike's instruction is straightforward and fun, informational and relaxed, thorough and insightful.

Wines of Northern Italy (Thursday, April 27th)
With 20 regions and 200 sub-regions, Italy boasts both the largest and most confusing wine production in the world. But the range and quality of the wines now available makes it worth figuring out. We focus our attention in this session to the North, specifically Piedmont and the Venetto. The wines of this area are varied and plentiful here in the states and are perfect food wines. What a great opportunity to dig deeper into this popular wine region.

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

Wines of Australia, NZ and South America (Thursday, June 22nd)
Employing state of the art equipment and employing highly trained wine makers, Australia and New Zealand have quickly made a name from themselves in the world of wine. And even though the history of growing grapes and making wine is much shorter in both these regions, the quality is exceptional. We'll taste Australian Shiraz rich with deep berry flavors and well-crafted Sauvignon Blanc from New Zealand as well as lesser known varietals that still offer incredible value and quality.
         to Shopping Basket

Private Event   7pm
This time is currently reserved for a private event.
Friday, 04/28/17
Instructor: Denis Chiappa
$0
In addition to our regular schedule of events, Carlow Cookery is available for private events. They can be held at the store in our comfortable demonstration studio or we'll take the class to you. Our classes are the perfect setting for neighborhood get-togethers, bachelorette parties, birthday parties, team-building events or fundraisers. Our kitchen is a comfortable space that allows participants to socialize, enjoy the food prepared and learn more about the art of cooking. Home parties allow to relax in the comfort of your kitchen. We bring in all the necessary supplies and leave a clean space behind. Please call the store at 215-489-2677 or email us at info@carlowcookery.com if there are any questions or to book an event.
         to Shopping Basket

Private Event   6pm
This time is currently reserved for a private event.
Saturday, 04/29/17
Instructor: Denis Chiappa
$0
In addition to our regular schedule of events, Carlow Cookery is available for private events. They can be held at the store in our comfortable demonstration studio or we'll take the class to you. Our classes are the perfect setting for neighborhood get-togethers, bachelorette parties, birthday parties, team-building events or fundraisers. Our kitchen is a comfortable space that allows participants to socialize, enjoy the food prepared and learn more about the art of cooking. Home parties allow to relax in the comfort of your kitchen. We bring in all the necessary supplies and leave a clean space behind. Please call the store at 215-489-2677 or email us at info@carlowcookery.com if there are any questions or to book an event.
         to Shopping Basket

*Sold Out* Food of Spain (Hands-on)   6:30pm
Techniques of International Cooking, Part III
Monday, 05/01/17
Instructor: Dan Gallo
$65
As a gateway between Europe and Africa, Spain has been fought over many times in history. This history has had a lasting impact on the country and nowhere is this more evident than in the food. At its best, Spanish food is a mix of local ingredients fused with recipes and techniques from other areas. The result is food that is vibrant, colorful and incredibly delicious.

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

About the classes: These hands-on classes build on the techniques established in our popular Culinary Skills series by showcasing five unique styles of ethnic cooking. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
         to Shopping Basket

Private Event   7pm
This time is currently reserved for a private event.
Tuesday, 05/02/17
Instructor: Denis Chiappa
$0
In addition to our regular schedule of events, Carlow Cookery is available for private events. They can be held at the store in our comfortable demonstration studio or we'll take the class to you. Our classes are the perfect setting for neighborhood get-togethers, bachelorette parties, birthday parties, team-building events or fundraisers. Our kitchen is a comfortable space that allows participants to socialize, enjoy the food prepared and learn more about the art of cooking. Home parties allow to relax in the comfort of your kitchen. We bring in all the necessary supplies and leave a clean space behind. Please call the store at 215-489-2677 or email us at info@carlowcookery.com if there are any questions or to book an event.
         to Shopping Basket

*Sold Out* Pasta and Gnocchi   6:30pm
Mastering classic pasta dishes from Italy
Thursday, 05/04/17
Instructor: Denis Chiappa
$65

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

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

Menu: Fresh Pasta with Shrimp and Clam Sauce; Ricotta Gnocchi with Fresh Corn and Asiago Sauce; Spinach and Cheese Tortellini with Tomato Cream Sauce
         to Shopping Basket

Private Event   6pm
This time is currently reserved for a private event.
Friday, 05/05/17
Instructor: Denis Chiappa
$0
In addition to our regular schedule of events, Carlow Cookery is available for private events. They can be held at the store in our comfortable demonstration studio or we'll take the class to you. Our classes are the perfect setting for neighborhood get-togethers, bachelorette parties, birthday parties, team-building events or fundraisers. Our kitchen is a comfortable space that allows participants to socialize, enjoy the food prepared and learn more about the art of cooking. Home parties allow to relax in the comfort of your kitchen. We bring in all the necessary supplies and leave a clean space behind. Please call the store at 215-489-2677 or email us at info@carlowcookery.com if there are any questions or to book an event.
         to Shopping Basket

*Sold Out* Sauteing and Pan Sauces (Hands-on)   6:30pm
Essential skills for home cooks
Monday, 05/08/17
Instructor: Dan Gallo
$65
This class is currently sold out. If you would like to be added to the alternate list please call the store at 215-489-2677.


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

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

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

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

*Sold Out* Sauteing and Pan Sauces (Hands-on)   6:30pm
Essential skills for home cooks
Tuesday, 05/09/17
Instructor: Denis Chiappa
$65



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

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

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

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

*Sold Out* Sauces Made Easy   7pm
Great sauces for all occasions
Wednesday, 05/10/17
Instructor: Denis Chiappa
$50
Proper sauce making is an essential part of a cook's repertoire. Fortunately, once the fundamentals are mastered, the variations are endless. This class covers the classic techniques used to produce base sauces and then turns those sauces into flavorful versions that pair well with meat, vegetables and fish.

Menu: Sauteed Shrimp with Saffron Veloute with Rice Pilaf; Angel Hair with Oven Roasted Tomato Sauce, Garlic and Basil Sauce; Creamy Polenta with Sausage and Porcini Ragout and Demi-glace Sauce; Sauteed Salmon with Ginger Buerre Blanc
         to Shopping Basket

*Sold Out* Healthy and Delicious Summer Fare   6:30pm
Fresh and bold flavors for the season
Thursday, 05/11/17
Instructor: Denis Chiappa
$65
This class is currently full.. If you would like to contacted in the event of a cancellation please call the store at 215-489-2677.

The more we can cook and eat according to the season the better off we are. This takes on special meaning during the summer when we have an abundance of locally grown fresh vegetables and greens available to us that are picked at their peak. A diet rich in these ingredients makes for delicious meals and is an important part of a healthy lifestyle.

Menu: Barbecue Spiced Salmon with Tomato Basil Relish; Summer Chopped Salad with Quick Pickled Vegetables; Spinach Fettuccine with Tangy Sauteed Summer Squash
         to Shopping Basket

*Sold Out* Summer Wine and Food Pairing   7pm
A friendly exhibition pairing two different wines with three summer dishes
Friday, 05/12/17
Instructor: Mike Conti and Victor Ykoruk
$65

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

So much of wine enjoyment revolves around stylistic differences in the way they are produced. These differences can be even more interesting when paired with different foods and the best way to appreciate that is with a side-by-side tasting. In this new wine and food pairing format, summer foods take center stage, paired with wines that suit the season.

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

The Advocates

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

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

Menu: Potato Samosas with Cilantro-Mint Chutney; Crispy Fish Tacos with Spicy Slaw and Roasted Pepper Aioli; BBQ Beef Sliders with Pimento Cheese; Flaky Peach Pie with Vanilla Ice Cream
         to Shopping Basket

The Food of Provence   7pm
A four course meal featuring foods from heart of France
Monday, 05/15/17
Instructor: Denis Chiappa
$50
Provence is a land where good food is a way of life. By using readily available ingredients like fresh herbs, olives and olive oil, fresh vegetables, tasty cheeses and great meats, cooks in the region whip up unforgettable meals. We’ll discuss properly stocking your pantry for French cooking and make a five course meal that celebrates Provence.

Menu: Potato and Goat Cheese Gratin with Olives and Fresh Tomato Sauce; Mixed Seafood Bouillabaisse with Aioli; Grilled Chicken with Shallots, Lemon and Thyme; Grilled Summer Vegetables with Herb Pistou; Apricot, Honey and Almond Tarts
         to Shopping Basket

Flavors of France (Hands-on)   6:30pm
Techniques of International Cooking, Part IV
Tuesday, 05/16/17
Instructor: Dan Gallo
$65
France is considered by most the birthplace of modern cooking and the food combines exceptional ingredients and classic techniques to produce exceptional dishes. We'll focus on some great recipes that feature fruity olive oil, fresh seafood, great bread and other tasty ingredients. These are the kind of recipes that are great for all occasions, from casual to elegant.

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

About the classes: These hands-on classes build on the techniques established in our popular Culinary Skills series by showcasing five unique styles of ethnic cooking. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
         to Shopping Basket

Fresh and Healthy Mediterranean   7pm
Foods inspired by the countries bordering the Mediterranean Sea
Wednesday, 05/17/17
Instructor: Denis Chiappa
$50
The food of the Mediterranean is robust, intensely flavored food. It is based on great ingredients, not elaborate preparations. Ingredients like olives, goat cheese, artichokes, and fresh fish cooked with the ubiquitous garlic and olive oils from Greece and Italy are sure to please friends and family. We'll take a fresh look at the traditional foods of the regions while keeping the preparations lighter in calories and fat.

Menu: Homemade Goat Cheese Breadsticks with Sundried Tomato Hummus and Green Olive Tapenade; Pork Belly Gyros with Tomatoes, Preserved Lemon and CucumberSauce; Orzo with Feta, Olives and Artichokes; Yogurt Marinated Chicken with Creamy Greek Sauce
         to Shopping Basket

*Sold Out* Grilling and Sauces (Hands-on)   6:30pm
Essential skills for home cooks
Monday, 05/22/17
Instructor: Dan Gallo
$65



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

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

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

*Sold Out* Grilling and Sauces (Hands-on)   6:30pm
Essential Skills for Home Cooks
Tuesday, 05/23/17
Instructor: Denis Chiappa
$65



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

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

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

Grilling and Sauces (Hands-on)   6:30pm
Essential Skills for Home Cooks
Wednesday, 05/24/17
Instructor: Denis Chiappa
$65
The last part of our culinary skills series focuses on the essential techniques for grilling, with a special focus on grill sauces. We'll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor. From there you'll grill a variety of proteins and make sauces that pair perfectly. Menu: BBQ Rubbed Shrimp with Grilled Romesco Sauce; Marinated and Seared Chicken with Fragrant Salsa Chimichurri; Challah Pain Perdue with Pan Roasted Apples and Salted Toffee Sauce

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

*Sold Out* Wines of Champagne and Alsace   7pm
Wine Appreciation Program, Part V
Thursday, 05/25/17
Instructor: Mike Conti
$60
This class is part of the wine certification course and is currently sold out. Spots may become available in the future, please check back if interested.

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

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.
         to Shopping Basket

Food of Italy (Hands-on)   6:30pm
Techniques of International Cooking, Part V
Tuesday, 05/30/17
Instructor: Dan Gallo
$65
There is no question that Italians have a passion for good cooking. When you start with incredible ingredients - aged cheeses, cured meats, balsamic vinegar - it's much easier to make simple dishes taste sublime. The ingredients and techniques vary by region but they share common elements. We'll make dishes that are representative of the country as a whole using authentic ingredients and tried-and-true preparations.

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

About the classes: These hands-on classes build on the techniques established in our popular Culinary Skills series by showcasing five unique styles of ethnic cooking. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
         to Shopping Basket

*Sold Out* The Art of Dim Sum (Hands-on)   6:30pm
Small dumplings and rolls that pop with flavor
Wednesday, 05/31/17
Instructor: Denis Chiappa
$65
Dim Sum is Cantonese for "touch your heart", an apt description of these delicious little dishes that delight both the heart and the palate. Steamed and pan-fried dumplings are the most popular dim sum, but there are many other dishes from which to choose. You'll learn to make a variety of traditional dim sum, including dumplings, spring rolls and buns.

Menu: Sweet and Savory Roast Pork Buns; Shanghai Spring Rolls; Ginger Scented Steamed Shrimp Dumplings
         to Shopping Basket

*Sold Out* The Sushi Bar (Hands-on)   6:30pm
Making and enjoying sushi at home
Thursday, 06/01/17
Instructor: Denis Chiappa
$65

This class is currently sold out but another session has been added on June 15th.

Sushi is like no other food - impeccably fresh fish served raw, presented elegantly with perfectly cooked rice. Making sushi at home is not hard and can be a great way to entertain. You'll learn the types of fish used, how to recognize the quality of sushi-grade fish, and how to prepare sashimi, nigerizushi (slice fish on a pad of rice), and makizushi (rolls). In this partial hands-on class, participants will practice forming their own sushi roll.

Menu: Crisp Green Salad with Ginger Dressing; Wonton Soup; Perfectly Cooked and Seasoned Sushi Rice; Assorted Sushi Rolls
         to Shopping Basket

Parent/Child Cooking Class (Hands-on)   10am-12pm
Hands-on, parent/child cooking class featuring family-friendly summer recipes
Saturday, 06/03/17
Instructor: Denis Chiappa
$100
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: Creamy Shrimp Rolls; Seared Salmon with Avocado Salsa Verde; Penne with Italian Sausage and Basil Pomodoro Sauce
         to Shopping Basket

Margaritas and Tacos   7pm
A mix of contemporary taco recipes with cool cocktails to match.
Monday, 06/05/17
Instructor: Denis Chiappa
$55
The most festive of summer drinks, margaritas, paired with a Tex-Mex classic, tacos - what could be better? We'll make different margaritas using fresh fruit juices both on the rocks and blended. We'll pair them up with a different tasty tacos for this classic combo. You'll be able to party on the deck in style this summer with these delicious recipes.

Menu: Chile Rubbed Grilled Shrimp Tacos with Pineapple and Mango Salsa; Blended Peach Margaritas; Chicken, Roasted Poblano and Caramelized Onion Tacos with Red Chile Sauce; Anejo and Cherry Margaritas; Grilled Vegetable and Smoky Pork Tacos with Crema and Pico de Gallo; Margarita Paloma with Grapefruit and Silver Tequila; Seared Salmon Tacos with Sriracha Mayo and Spicy Slaw
         to Shopping Basket

Pasta and Gnocchi (Hands-on)   6:30pm
Mastering classic pasta dishes from Italy
Tuesday, 06/06/17
Instructor: Denis Chiappa
$65
Italian cooking is varied and rich in all its aspects but pasta and gnocchi have a special place in its history and traditions. As Italians emigrated to different parts of the world these dishes became an integral part of many different cuisines. This hands-on class will focus on kneading, rolling, cutting and forming fresh pasta, tortellini and gnocchi. Each with be paired with sauces complement their flavor.

Menu: Fresh Pasta with Shrimp and Clam Sauce; Ricotta Gnocchi with Fresh Corn and Asiago Sauce; Spinach and Cheese Tortellini with Tomato Cream Sauce
         to Shopping Basket

*Sold Out* The Sushi Bar (Hands-on)   6:30pm
Making and enjoying sushi at home
Thursday, 06/08/17
Instructor: Denis Chiappa
$65

This class is currently sold out but another session has been added on June 15th.

Sushi is like no other food - impeccably fresh fish served raw, presented elegantly with perfectly cooked rice. Making sushi at home is not hard and can be a great way to entertain. You'll learn the types of fish used, how to recognize the quality of sushi-grade fish, and how to prepare sashimi, nigerizushi (slice fish on a pad of rice), and makizushi (rolls). In this partial hands-on class, participants will practice forming their own sushi roll.

Menu: Crisp Green Salad with Ginger Dressing; Wonton Soup; Perfectly Cooked and Seasoned Sushi Rice; Assorted Sushi Rolls
         to Shopping Basket

Perfect Pairings: Wine, Cheese and Chocolate   7pm
Fine wines paired with cheese appetizers and an assortment of Pierre's chocolates
Friday, 06/09/17
Instructor: Mike Conti
$65
Join wine expert Mike Conti for a night dedicated to wine, cheese and chocolate. This pairing class will demonstrate how different types of cheeses and chocolate can influence the wine you serve. You'll gain a better understanding of the pairings, learn about quality ingredients and differences in the types available. Each of the six wines served will be paired with a cheese or chocolate course. The first four courses will feature a cheese appetizers, the last will be creations from Tom Block of Pierre's Chocolates.

Menu: Ham and Smoked Mozzarella Fritters; Crostini with Homemade Ricotta and Cherry Tomato Bruschetta; Marinated Shrimp with Feta and Mint; Pretzel Bites with Warm Cheddar, Bacon and Beer Dip

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.
         to Shopping Basket

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

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

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

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

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

Part 5: Grilling and Sauces (Monday, August 7th)
The last part of our culinary skills series focuses on the essential techniques for grilling, with a special focus on grill sauces. We'll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor. From there you'll grill a variety of proteins and make sauces that pair perfectly. Menu: BBQ Rubbed Shrimp with Grilled Romesco Sauce; Marinated and Seared Chicken with Fragrant Salsa Chimichurri; Challah Pain Perdue with Pan Roasted Apples and Salted Toffee Sauce
         to Shopping Basket

Knife Skills (Hands-on)   6:30pm
Essential skills for home cooks
Monday, 06/12/17
Instructor: Dan Gallo
$50
Even accomplished cooks can benefit from learning proper knife skills. That's why we begin this series of classes with a session on how to properly use and care for your knives. Our goal in this hands-on class is to make you more efficient at prepping the ingredients needed for all different types of recipes. We focus on chopping and slicing an array of vegetables including garlic, onions, celery, carrots, tomatoes and more. In addition, we'll show you how to break down a whole chicken into the common cuts. Practice makes perfect - so you'll get to practice these techniques under the supervision of the instructor. Knives are provided for the class.

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

India - A World of Flavor (Hands-on)   6:30pm
Exploring the spices, ingredients and techniques of India
Tuesday, 06/13/17
Instructor: Denis Chiappa
$65
There is something so very satisfying about Indian cuisine when it’s fresh and home-cooked. It is a unique blending of spices and seasonings and the aromatics that intrigue the senses. While it may seem exotic, you'll learn from start to finish how to make great Indian dishes at home.

Menu: Aloo Gobi (Cauliflower Florets and Potato Cubes Tossed with Traditional Spices); Shrimp Masala (Shrimp Cooked in a Fragrant Curry with Garlic, Tomato and Spices); Raita (Fresh, Crunchy Vegetables with a Spiced Yogurt Sauce) with Homemade Naan
         to Shopping Basket

*Sold Out* The Sushi Bar (Hands-on)   6:30pm
Enjoying great sushi at home
Thursday, 06/15/17
Instructor: Denis Chiappa
$65
Sushi is like no other food - impeccably fresh fish served raw, presented elegantly with perfectly cooked rice. Making sushi at home is not hard and can be a great way to entertain. You'll learn the types of fish used, how to recognize the quality of sushi-grade fish, and how to prepare sashimi, nigerizushi (slice fish on a pad of rice), and makizushi (rolls). In this partial hands-on class, participants will practice forming their own sushi roll.

Menu: Crisp Green Salad with Ginger Dressing; Wonton Soup; Perfectly Cooked and Seasoned Sushi Rice; Assorted Sushi Rolls
         to Shopping Basket

*Sold Out* Margaritas and Tacos   7pm
A mix of contemporary taco recipes with cool cocktails to match.
Monday, 06/19/17
Instructor: Denis Chiappa
$55

This class is currently full but another session has been added on June 5th

The most festive of summer drinks, margaritas, paired with a Tex-Mex classic, tacos - what could be better? We'll make different margaritas using fresh fruit juices both on the rocks and blended. We'll pair them up with a different tasty tacos for this classic combo. You'll be able to party on the deck in style this summer with these delicious recipes.

Menu: Chile Rubbed Grilled Shrimp Tacos with Pineapple and Mango Salsa; Blended Peach Margaritas; Chicken, Roasted Poblano and Caramelized Onion Tacos with Red Chile Sauce; Anejo and Cherry Margaritas; Grilled Vegetable and Smoky Pork Tacos with Crema and Pico de Gallo; Margarita Paloma with Grapefruit and Silver Tequila; Seared Salmon Tacos with Sriracha Mayo and Spicy Slaw
         to Shopping Basket

Techniques of International Cooking.(Hands-on)   6:30pm
Five part, hands-on series showcasing world flavors
Tuesday, 06/20/17
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, June 20th)
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, June 27th)
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 Queso Fresco, Pico de Gallo and Lime Crema

Part III: Food of Spain (Tuesday, July 18th)
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, August 1st)
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, August 15th)
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)
         to Shopping Basket

Terrific Thai (Hands-on)   6:30pm
Techniques of International Cooking
Tuesday, 06/20/17
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

*Sold Out* Margaritas and Tacos   7pm
A mix of contemporary taco recipes with cool cocktails to match.
Wednesday, 06/21/17
Instructor: Denis Chiappa
$55

This class is currently sold out but another session has been added on June 19th.

The most festive of summer drinks, margaritas, paired with a Tex-Mex classic, tacos - what could be better? We’ll make different margaritas using fresh fruit juices both on the rocks and blended. We'll pair them up with a different tasty tacos for this classic combo. You'll be able to party on the deck in style this summer with these delicious recipes.

Menu: Chile Rubbed Grilled Shrimp Tacos with Pineapple and Mango Salsa; Blended Peach Margaritas; Chicken, Roasted Poblano and Caramelized Onion Tacos with Red Chile Sauce; Anejo and Cherry Margaritas; Grilled Vegetable and Smoky Pork Tacos with Crema and Pico de Gallo; Margarita Paloma with Grapefruit and Silver Tequila; Seared Salmon Tacos with Sriracha Mayo and Spicy Slaw
         to Shopping Basket

*Sold Out* Wines of Australia, New Zealand and South Africa   7pm
Exploring the wines of the Southern Hemisphere
Thursday, 06/22/17
Instructor: Mike Conti
$65
Employing state of the art equipment and employing highly trained wine makers, Australia and New Zealand have quickly made a name from themselves in the world of wine. And even though the history of growing grapes and making wine is much shorter in both these regions, the quality is exceptional. We'll taste Australian Shiraz rich with deep berry flavors and well-crafted Sauvignon Blanc from New Zealand as well as lesser know varietals that still offer incredible value and quality.

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.
         to Shopping Basket

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

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

Flavors of the Mexican Kitchen (Hands-on)   6:30pm
Techniques of International Cooking
Tuesday, 06/27/17
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

Burgers and Brews   7pm
A tantalizing selection of burgers eached paired with a different beer
Thursday, 07/06/17
Instructor: Denis Chiappa
$55
There's no denying the appeal of a perfectly cooked burger - we all love them. From the classic to the exotic, good burgers are all the rage right now. It may seem easy, but certain techniques are essential to getting the right flavor and consistency for your burgers. We'll cover those techniques and make a variety of tasty recipes that pay homage to this American classic.

Menu: Ground Sirloin Burgers with Stilton, Caramelized Onions and Port Ketchup; Korean BBQ Burgers with Kimchi and Sriracha Mayo; Thai Salmon Patties with Crispy Onions and Curry Sauce; Spiced Middle Eastern Lamb Burgers with Tomatoes and Green Harissa Sauce
         to Shopping Basket

Braising, Steaming and Poaching (Hands-on)   6:30pm
Essential Skills for Home Cooks
Monday, 07/10/17
Instructor: Dan Gallo
$65
Part three of our series focuses on three techniques of cooking with liquid. This method of cooking covered in this can produce some of the most satisfying dishes a home cook can make as well as some of the lightest. First, we'll show you the proper way to use braising to make tough cuts of meat tender. We'll then poach fish to perfection and serve it with nice sauce. Last but not least, we'll steam fish for a healthy main course. By varying the ingredients you'll have a wide variety of dishes at the tip of your fingers. Menu: White Wine Braised Pork Shoulder with Fennel, Onions and Mashed Potatoes; Beer Poached Shrimp with Cajun Spices and Mustard-Lime Aioli; Steamed Fish with Spicy Ginger Lime Vinaigrette and Jasmine Rice

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

Food of Spain (Hands-on)   6:30pm
Techniques of International Cooking
Tuesday, 07/18/17
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

Sauteing and Pan Sauces (Hands-on)   6:30pm
Essentials Skills for Home Cooks
Monday, 07/24/17
Instructor: Dan Gallo
$65
Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing. Sauteing is a classic technique of cooking tender cuts of meat and poultry quickly and at high heat to intensify the flavor. We'll then show you how to use that same pan to build flavorful sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time.

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

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

Flavors of France (Hands-on)   6:30pm
Techniques of International Cooking
Tuesday, 08/01/17
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

Grilling, Rubs and Marinades (Hands-on)   6:30pm
Essential Skills for Home Cooks
Monday, 08/07/17
Instructor: Dan Gallo
$65
The last part of our culinary skills series focuses on the essential techniques for grilling, with a special focus on grill sauces. We'll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor. From there you'll grill a variety of proteins and make sauces that pair perfectly. Menu: BBQ Rubbed Shrimp with Grilled Romesco Sauce; Marinated and Seared Chicken with Fragrant Salsa Chimichurri; Challah Pain Perdue with Pan Roasted Apples and Salted Toffee Sauce

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

Food of Italy (Hands-on)   6:30pm
Techniques of International Cooking
Tuesday, 08/15/17
Instructor: Denis Chiappa
$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



  © 2008-2013 carlowcookery; all rights reserved.  
Mikula Web Solutions, Inc.