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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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Terrific Thai (Hands-on)   6:30pm
Techniques of international cooking.
Wednesday, 04/23/14
Instructor: Dan Gallo
$65
This class is currently full. If you would like to be contacted in the event of a cancellation please call the store at 215-489-2677.

Thai food is one of the world's most highly regarded cuisines but 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.

Thai Lettuce Wraps with Tender Beef and Sweet Chile Dipping Sauce; Chicken Satay Skewers with Spicy Peanut Sauce; Traditional Shrimp Pad Thai.
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Culinary Skills II: World Flavors (Hands-on)   6:30pm
A five part series focusing on some of the world's great food regions.
Wednesday, 04/23/14
Instructor: Dan Gallo
$295
The series is currently full. Individual classes may be available, please call the store at 215-489-2677 for more information.

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: $295.

Part 1: Terrific Thai (Wednesday, April 23rd)
Thai food is one of the world's most highly regarded cuisines but 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 Vegetable Summer Rolls with Sweet Chili Dipping Sauce; Thai Lettuce Rolls with Tender Marinated Chicken and Herbs; Classic Shrimp Pad Thai with Peanuts.

Part 2: Food of Italy (Wednesday, May 7th)
There is no question that Italians have a passion for good cooking. When you start with incredible ingredients - aged cheeses, cured meats, balsamic vinegar - it's much easier to make simple dishes taste sublime. The ingredients and techniques vary by region but they share common elements. We'll make dishes that are representative of the country as a whole using authentic ingredients and tried-and-true preparations. Menu: Whipped Ricotta Crostini with Roasted Pears, Walnuts and Honey; Sauteed Shrimp with Cherry Tomato Puttanesca and Crusty Bread; Cavatelli Pasta with Sweet Italian Sausage, Broccoli Rabe and Pecorino Broth.

Part 3: Flavors of France (Wednesday, May 21st)
Considered by most the birthplace of modern cooking, France food combines exceptional ingredients and classic techniques to produce exceptional dishes. We'll focus on some great recipes that feature fruity olives, fresh seafood, great bread and other tasty ingredients. These are the kind of recipes that are great all occasions, from casual to elegant. Menu: Steak Medallions with Sauce au Poivre and Roasted Mushrooms; White Wine Steamed Mussels with Tomatoes, Herbs and and Garlic over Crusty Bread; Warm Crepes with Roasted Peasr and Creme Chantilly.

Part 4: Modern American Cuisine (Wednesday, June 4th)
The American food scene has been transformed over the last 40 years from basic and uninspired to diverse and innovation. It now reflects our history and culture - a melting pot of different nationalities and ethnic backgrounds. American chefs are preparing food that uses local produce, fish, and meat, unpretentiously prepared but with international flair. Come and learn how to create your own modern American fare at home. Menu: Classic Deviled Eggs with Sweet Pickle Relish and Hot Pepper Jelly; Beer Braised Mussels with Potatoes, Fennel and Bacon; Fried Shrimp Po Boy with Cajun Spiced Remoulade.

Part 5: The Food of Spain (Wednesday, June 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 and Salsa Verde; Pan Roasted Pork Medallions with Romesco Sauce and Grilled Scallions.
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Wines of Northern Italy   7pm
Exploring the wines of Piedmont, Venice and more.
Thursday, 04/24/14
Instructor: Mike Conti
$55
This class is currently full. If you would like to be contacted in the event of a cancellation on this class, please call the store at 215-489-2677.

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.

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.

This class is part of our Wine Certification Program. Check out the full year Wine Certification Schedule.
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Pasta and Gnocchi (Hands-on)   6:30pm
Mastering traditional pasta dishes from Italy.
Tuesday, 04/29/14
Instructor: Denis Chiappa
$65
This class is currently full. If you would like to be contacted in the event of a cancellation on this class, 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.

Fresh Pasta with Shrimp and Clam Sauce; Gnocchi in Butter, Thyme and Parmesan Sauce; Spinach and Cheese Tortellini with Tomato Cream Sauce.
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Braising, Steaming and Poaching (Hands-on)   6:30pm
From hearty to light, dishes that are cooked in flavorful liquids.
Monday, 05/05/14
Instructor: Dan Gallo
$65
Part three of our series focuses on three techniques of cooking with liquid. This methods 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.

Braised Beef with Red Wine, Demi-glace and Rosemary; Poached Salmon with Horseradish Cream Sauce; Steamed Fish with Ginger and Shallot Dressing.
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A Taste of Spring   7pm
A five course meal featuring fresh, local ingredients from the Doylestown Co-op
Tuesday, 05/06/14
Instructor: Denis Chiappa
$45
This class is currently full. A second session has been added on Tuesday, June 3rd.

Carlow Cookery and the Doylestown Food Co-op are proud to present an incredible five course meal inspired by the warmer weather. Springtime is a great time to cook and eat - the weather is warming, the days are longer and fresh, local ingredients are readily available. We've put together a menu using products from the Co-op in a succulent soup, grilled vegetable salad, Tuscan chicken entrée and more. You'll see how when you shop and eat local, the flavors pop!

Spring Pea and Mushroom Risotto; Creamy Asparagus Soup with Toasted Pine Nuts; Grilled Vegetable and Mixed Green Salad with Avocado Dressing; Tuscan Chicken with White Beans and Wilted Greens; Chiffon Cake with Berries and Cream.
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Food of Italy (Hands-on)   6:30pm
Techniques of international cooking.
Wednesday, 05/07/14
Instructor: Dan Gallo
$65
This class is currently full. If you would like to be contacted in the event of a cancellation on this class, please call the store at 215-489-2677.

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.

Whipped Ricotta with Balsamic, Cherry Tomato and Mint Bruschetta; Fettuccine Carbonara with Crispy Pancetta, Black Pepper, Egg and Asparagus; Tomato Braised Sweet Italian Sausage, Roasted Red Peppers and Onions with Mascarpone Polenta
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Wines of the United States   7pm
Exploring the wines of Piedmont, Venice and more.
Thursday, 05/08/14
Instructor: Mike Conti
$55
This class is currently full. If you would like to be contacted in the event of a cancellation on this class, please call the store at 215-489-2677.

As one of the world's largest producers of wine, the United States remains one of it's most dynamic as well. While wine is produced throughout the land, offerings from California and the Pacific Northwest are the most widely recognized. This class focuses on the former, where the soil and climate allow for many varietals to flourish. We'll explore the signature varietals from Napa and Sonoma counties and highlight the key producers, varietals and blends that they have to offer.

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.

This class is part of our Wine Certification Program. Check out the full year Wine Certification Schedule.
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Private Event   2pm-5:30pm
This date is currently booked for a private event.
Saturday, 05/10/14
Instructor: Denis Chiappa
$0
In addition to our regular schedule of events, Carlow Cookery is available for private events. They can be held at the store in our comfortable demonstration studio or we'll take the class to you. Our classes are the perfect setting for neighborhood get-togethers, bachelorette parties, birthday parties, team-building events or fundraisers. Our kitchen is a comfortable space that allows participants to socialize, enjoy the food prepared and learn more about the art of cooking. Home parties allow to relax in the comfort of your kitchen. We bring in all the necessary supplies and leave a clean space behind. Please call the store at 215-489-2677 or email us at info@carlowcookery.com if there are any questions or to book an event.
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Private Event   8pm-10pm
This date is currently booked for a private event.
Saturday, 05/10/14
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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Riesling: Five Great Food Pairings   7pm
Showcasing an incredibly out-going, food-friendly wine.
Tuesday, 05/13/14
Instructor: Mike Conti
$59
Riesling is one of the fastest growing varietals in the current wine market and for good reason. Both wine and food lovers appreciate how versatile this wine is when it comes to pairing with it with food. From a spicy Thai dish to a bold, vibrant Mexican one, Riesling is the perfect varietal to serve. We'll serve five Rieslings from different regions, each with different charecteristics and levels of sweetness. To highlight their versatility, each wine will be paired with a different dish.

Bacon and Egg Pizza with Brie and Mozzarella; Crab Cakes with Dilled Hollandaise; Spicy Shrimp and Scallop Curry with Thai Noodles; Smoked Pork Sliders with Chipotle BBQ Sauce; Maytag Blue, Candied Nuts and Apple Plate.>

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. In addition to tasting the selected pairings, the group will see how each of the dishes is prepared. 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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Sauteing and Pan Sauces (Hands-on)   6:30pm
Techniques for a endless variety of dishes, from simple to elegant.
Monday, 05/19/14
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 flavorul sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time.

Sauteed Fish with Tomatoes, Olives and Capers; Sauteed Pork with a Dijon and Cream Sauce; Sauteed Chicken with Shallots, Mushrooms and Brown Stock.
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Flavors of France (Hands-on)   05/21/2014
Techniques of international cooking.
Wednesday, 05/21/14
Instructor: Dan Gallo
$65
Considered by most the birthplace of modern cooking, France food combines exceptional ingredients and classic techniques to produce exceptional dishes. We'll focus on some great recipes that feature fruity olives, fresh seafood, great bread and other tasty ingredients. These are the kind of recipes that are great all occasions, from casual to elegant.

Steak Medallions with Sauce au Poivre and Roasted Mushrooms; White Wine Steamed Mussels with Tomatoes, Herbs and Garlic over Crusty Bread; Warm Crepes with Roasted Pears and Crème Chantilly.
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Wines of France   7pm
Exploring the wines of Champagne, Alsace and the Loire Valley
Thursday, 05/22/14
Instructor: Mike Conti
$55
This class is currently full. If you would like to be contacted in the event of a cancellation on this class, please call the store at 215-489-2677.

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.

This class is part of our Wine Certification Program. Check out the full year Wine Certification Schedule.
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Wines from Warm Weather Spots   7pm
Wines from Greece, Portugal, California, Italy, Spain, and the Middle East
Friday, 05/23/14
Instructor: Mike Conti
$59
The climate of the region where grapes are grown can greatly affect the style and charecteristics of the wines they produce The warm weather regions generally bear fruit that has been allowed to ripen more fully resulting in sweeter, less acidic juice. You'll sample six wines from six different regions as Mike showcases signature styles from each. We'll also pair four of the wines with traditional discuss why we chose to put two together.

Seafood Fritters with Roasted Pepper and Herb Coulis (Portugal); Grilled Flatbreads with Lamb, Cheese and Herbs (Middle East); Roasted Pork Rib Roast with Romesco Sauce and Roasted Potatoes (Spain); Baklava with Cinnamon Whipped Cream (Greece).

About our Friday night pairing classes: Carlow Cookery's Friday night wine pairing classes provide participants with a better understanding of how particular wines can enhance the flavors in different foods. Each of the menu items will be sampled and recipes will be provided. 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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Gulf Coast Seafood   7pm
Some of the finest seafood prepared in ways that celebrates the region.
Wednesday, 05/28/14
Instructor: Denis Chiappa
$49
American regional cuisine has been elevated in recent years with the emergence of talented, home-grown chefs. The Southeast, including the Gulf Coast, is one of the largest regions and with its mix of European, Caribbean and African cultures, one of the most diverse and interesting. In this session we focus on an important slice of that cuisine, seafood.

Blue Crab Cakes with Sweet Corn Maque Choux and Tomato Jam; Beer Battered Shrimp Po' Boy with Creole Mustard Sauce; Grilled Grouper with Spicy Cilantro Lime Glaze and Edammame Succotash; Creole Oyster Stew in Puff Pastry Boats.
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Private Event   6pm
This date is currently booked for a private event.
Saturday, 05/31/14
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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Grilling, Rubs and Marinades (Hands-on)   6:30pm
Tender cuts meat, seasoned and grilled to perfection.
Monday, 06/02/14
Instructor: Dan Gallo
$65
The last part of our culinary skills series focuses on the essential techniques for grilling meat chicken and fish. We'll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor, and basic smoking techniques. From there you'll grill pork, chicken and fish for main course dishes and vegetables for a side dish.

Asian Marinated Chicken with Spicy Fruit Relish; Spice Rubbed Pork Skewers with Grill Sauce; Grilled Shrimp with Roasted Tomato Chutney.
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A Taste of Spring   7pm
A five course meal featuring fresh, local ingredients from the Doylestown Co-op.
Tuesday, 06/03/14
Instructor: Denis Chiappa
$45
Carlow Cookery and the Doylestown Food Co-op are proud to present an incredible five course meal inspired by the warmer weather. Springtime is a great time to cook and eat - the weather is warming, the days are longer and fresh, local ingredients are readily available. We've put together a menu using products from the Co-op in a succulent soup, grilled vegetable salad, Tuscan chicken entrée and more. You'll see how when you shop and eat local, the flavors pop!

Spring Pea and Mushroom Risotto; Creamy Asparagus Soup with Toasted Pine Nuts; Grilled Vegetable and Mixed Green Salad with Avocado Dressing; Tuscan Chicken with White Beans and Wilted Greens; Chiffon Cake with Berries and Cream.
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Modern American Cuisine (Hands-on)   6:30pm
Techniques of international cooking.
Wednesday, 06/04/14
Instructor: Denis Chiappa
$65
The American food scene has been transformed over the last 40 years from basic and uninspired to diverse and innovation. It now reflects our history and culture - a melting pot of different nationalities and ethnic backgrounds. American chefs are preparing food that uses local produce, fish, and meat, unpretentiously prepared but with international flair. Come and learn how to create your own modern American fare at home.

Classic Deviled Eggs with Sweet Pickle Relish Hot Pepper Jelly; Beer Braised Chicken Thighs with Andouille Sausage, Peppers and Onions; Grilled Shrimp Po Boy with Lettuce, Tomato and Cajun Spiced Remoulade
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Private Event   7pm
This time is currently reserved for a private event.
Thursday, 06/05/14
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

Grilling, Rubs and Marinades (Hands-on)   6:30pm
Tender cuts meat, seasoned and grilled to perfection.
Monday, 06/09/14
$65
The last part of our culinary skills series focuses on the essential techniques for grilling meat chicken and fish. We'll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor, and basic smoking techniques. From there you'll grill pork, chicken and fish for main course dishes and vegetables for a side dish.

Asian Marinated Chicken with Spicy Fruit Relish; Spice Rubbed Pork Skewers with Grill Sauce; Grilled Shrimp with Roasted Tomato Chutney.
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Wines of Northern Italy   7pm
Exploring the wines of Piedmont, Venice and More
Thursday, 06/12/14
Instructor: Mike Conti
$55
This class is currently full. If you would like to be contacted in the event of a cancellation on this class, please call the store at 215-489-2677.

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.

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.

This class is part of our Wine Certification Program. Check out the full year Wine Certification Schedule.
         to Shopping Basket

Wines of the World   7pm
Wine Certification Series – Three Parts
Thursday, 06/12/14
Instructor: Mike Conti
$165
Join us for a multi-part part 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.

Part 1: Wines of Northern Italy (Thursday, June 12th)
Exploring the wines of Piedmont, Venice and More
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.

Part 2: Wines of France (Thursday, July 10th)
Exploring the wines of Champagne, Alsace and the Loire Valley
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.

Part 3: Wines of Australia, New Zealand and South Africa (Thursday, August 14th)
Exploring the wines of the Southern Hemisphere
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.

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Knife Skills (Hands-on)   6:30pm
Essential knife skills for home cooks.
Monday, 06/16/14
Instructor: Denis Chiappa
$45
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.
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Food of Italy (Hands-on)   6:30pm
Techniques of international cooking.
Tuesday, 06/17/14
$65
If you would like to be contacted in the event of a cancellation on this class, please call the store at 215-489-2677.

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.

Whipped Ricotta with Balsamic, Cherry Tomato and Mint Bruschetta; Fettuccine Carbonara with Crispy Pancetta, Black Pepper, Egg and Asparagus; Tomato Braised Sweet Italian Sausage, Roasted Red Peppers and Onions with Mascarpone Polenta
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The Food of Spain (Hands-on)   6:30pm
Techniques of international cooking.
Wednesday, 06/18/14
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.

Mixed Green Salad with Marcona Almonds, Manchego Cheese and Sherry Dressing; Shrimp a la Plancha with Garlic, Chilies and Salsa Verde; Pan Roasted Pork Medallions with Romesco Sauce and Grilled Scallions.
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Margarita and Fajita   7pm
A mix of contemporary fajitas with cool cocktails to match.
Tuesday, 06/24/14
Instructor: Denis Chiappa
$49
The most festive of summer drinks, margaritas, paired with a Tex-Mex classic, fajitas - what could be better? We'll make different margaritas using fresh fruit juices both on the rocks and blended. We'll pair each of them up with a different fajitas for this classic combo. You'll be able to party on the deck in style this summer with these delicious recipes.

Chorizo, Black Bean and Oaxacan Cheese Fajitas with Salsa Verde; Peach Margaritas; Chicken, Roasted Poblano and Caramelized Onion Fajitas with Red Chile Salsa; Blood Orange Margaritas; Grilled Vegetable Fajitas with Olives, Pico de Gallo and Jack Cheese; Pomegranate Margaritas; Baja Salad of Grilled Chicken, Avocado, Tomato and Egg wit Charred Tomato Vinaigrette.
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Private Event   6:30pm
This time is currently reserved for a private class.
Wednesday, 06/25/14
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 Australia, New Zealand and South Africa   7pm
Exploring the wines of the Southern Hemisphere
Thursday, 06/26/14
Instructor: Mike Conti
$55
This class is currently full. If you would like to be contacted in the event of a cancellation on this class, please call the store at 215-489-2677.

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 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.

This class is part of our Wine Certification Program. Check out the full year Wine Certification Schedule.
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Beach Bash: Summer Wines   7pm
Bright, vibrant varietals paired with appetizers and finger foods.
Friday, 06/27/14
Instructor: Mike Conti
$55
Who doesn't enjoy a great summer wine? A crisp, refreshing varietal that can be enjoyed in warmer weather - while grilling or relaxing at the beach. There are many styles available in the wine stores today that enhance the simple, straightforward flavors and techniques of summer cooking. This class will feature six wines and a selection of summer fare.

Onion and Bacon Tarts with Gruyere and Fresh Thyme; Creamy Shrimp Rolls on Brioche Buns; Spicy Beef, Pepper and Jack Empanadas; Grilled Banana S'more Bars

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. In addition to tasting the selected pairings, the group will see how each of the dishes is prepared. 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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Sizzling Summer Wraps   7pm
Healthy, flavorful wraps filled with a variety of ingredients.
Monday, 06/30/14
Instructor: Denis Chiappa
$45
Wraps can be exotic or simple but they are the perfect summer sandwich - pitas and tortillas filled with fresh ingredients, quality meats and finished with flavorful sauces. In this class you'll learn fun recipes using lahvosh, tortillas and pitas to make great tasting wraps for the whole family.

Mandarin Chicken Wraps with Spring Mix, Grilled Chicken, Oranges and Noodles, Sesame Ginger Dressing; Mexican Firecracker Wrap with Romaine, Black Bean, Corn Salsa and Jack Cheese, Zesty Ranch Dressing; Greek Wrap with Watercress, Feta, Nicoise Olives and Tomatoes, Lemon and Oregano Vinaigrette; Indian Wrap with Garbanzo Beans, Carrot Salad and Tomatoes, Yogurt Dressing with Mint and Cucumber.
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Flavors of the Mexican Kitchen (Hands-on)   6:30pm
The essential elements of Mexican cooking.
Wednesday, 07/09/14
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.

Creamy Corn Soup with Chilies and Cilantro; Poached and Marinated Shrimp Ceviche with Mashed Avocado and Tortilla Chips; Carne Asada Tacos with Corn Tortillas, Sliced Radish, Queso Fresco and Assorted Salsas.
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Wines of France   7pm
Exploring the wines of Champagne, Alsace and the Loire Valley
Thursday, 07/10/14
Instructor: Mike Conti
$59
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.

As one of the world's largest producers of wine, the United States remains one of it's most dynamic as well. While wine is produced throughout the land, offerings from California and the Pacific Northwest are the most widely recognized. This class focuses on the former, where the soil and climate allow for many varietals to flourish. We'll explore the signature varietals from Napa and Sonoma counties and highlight the key producers, varietals and blends that they have to offer.

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.

This class is part of our Wine Certification Program. Check out the full year Wine Certification Schedule.
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Wines of Southern Italy and the Islands   7pm
Exploring the wines of Campania, Sicily and Sardinia
Thursday, 07/24/14
Instructor: Mike Conti
$59
The wines of the south may not be household names like their counterparts in other regions but they are still bold, full bodied and satisfying. Plus, like most of the wines of Italy, they are great food wines. We'll study the main regions of the area - Campania, Sicily and Sardinia - and focus on signature varietals from each. It's a great way to explore beyond the Barberas and Barbarescos we all know so well.

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.

This class is part of our Wine Certification Program. Check out the full year Wine Certification Schedule.
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The Vibrant Flavor of Vegetables   7pm
Making satisfying dishes using a variety of seasonal vegetables.
Monday, 07/28/14
Instructor: Denis Chiappa
$45
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 summertime and the farm markets are piled high with fresh, local produce. These recipes are tasty and versatile, good for appetizers, sides or as an entrée.

Corn and Black Bean Cakes with Salsa Cruda; Farro Salad with Grilled Vegetables and Mint Dressing; Ricotta and Summer Squash Crepes with Roasted Red Pepper Sauce; Grilled Pizza with Caramelized Onions, Sauteed Greens and Fontina; Warm Corn and Potato Salad with Shallot and Cider Dressing.
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Back to Basics Cooking Series   7pm
Useful techniques for creating flavorful meals at home.
Tuesday, 09/16/14
Instructor: Denis Chiappa
$180
Want to cook more meals at home but don't know where to begin? That's not a problem, we can help. This series of classes is designed to teach the most useful cooking techniques for making wholesome and delicious meals. From basic knife skills to simple desserts, roasted meats to steamed fish and fluffy rice to perfect potatoes. Classes begin at 7pm and last approximately 2 hours. Series Cost: $180.

Part 1: Great Weeknight Meals (Thursday, September 16th)
Many times the easiest way to cook something is also the best. With our busy weekday schedules, simple preparations are often necessary to get dinner on the table. This class focuses on one technique that is particularly useful - sauteing - as well as making a great pan sauce. These recipes don't sacrifice flavor even though they are simply prepared. Menu: Caesar Salad with Homemade Croutons; Chicken Piccata with Rice Pilaf; Steamed Fish with Sriracha Soy Glaze and Stir-fried Vegetables; Hearty Vegetable Chile.

Part 2: Friday Night Dinner Party (Thursday, September 30th)
Why not cook an irresistible meal for your friends or family. By designing a dinner with components that can be done in advance you can have a elegant menu on the table with a minimum of stress. We'll show how to prep the meat and vegetables for roasting as well as make an emulsified dressing and tender flaky pie crust. You'll be entertaining like a pro. Menu: Roasted Beet and Goat Cheese Salad with Beet Dressing; Pork Loin Stuffed with Spinach and Pine Nuts and Pancetta; Mixed Roasted Vegetables with Balsamic and Pomegranate Glaze; Potato Gratin with Gruyere and Caramelized Onions; Rustic Apple Tarts with Cinnamon Whipped Cream.

Part 3: The Backyard Barbecue (Thursday, October 14th)
This class is designed for people who want to better understand how to cook over open flame. It combines elements of both grilling and barbecue and covers a range of different ingredients. You’ll learn how to properly cook vegetables, meat and seafood including what cuts of each to use and how to match them with flavor-packed marinades and rubs. Menu: Three Bean Salad with Tarragon and Balsamic Vinaigrette; Pulled Pork Salad with Homemade Memphis Style BBQ Sauce; Grilled Marinated Fish Steaks with Charred Corn and Tomato Relish; Red, White and Blueberry Jelly Roll.

Part 4: Sunday Supper (Thursday, October 28th)
No matter how busy the week, come Sunday things seem to slow down. This calmer pace makes it a little easier to enjoy preparing a tasty family dinner. This time spent together is priceless and made more enjoyable with a delicious meal. We'll start this class with some basic knife techniques designed to increase your efficiency in the kitchen. We'll then focus on braising meat and making perfect mashed potatoes. Menu: Chopped Salad with Feta and Creamy Minted Dressing; Cream of Artichoke Soup with Crusty Bread; Pot Roasted Beef with Glazed Carrots and Fresh Herbs; Perfect Mashed Potatoes with Parmesan and Roasted Garlic; Pound Cake with Strawberries and Whipped Cream.
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Back to Basics: Great Weeknight Meals   7pm
seful techniques for creating flavorful meals at home.
Tuesday, 09/16/14
Instructor: Denis Chiappa
$45
Many times the easiest way to cook something is also the best. With our busy weekday schedules, simple preparations are often necessary to get dinner on the table. This class focuses on one technique that is particularly useful - sauteing - as well as making a great pan sauce. These recipes don't sacrifice flavor even though they are simply prepared.

Caesar Salad with Homemade Croutons; Chicken Piccata with Rice Pilaf; Steamed Fish with Sriracha Soy Glaze and Stir-fried Vegetables; Hearty Vegetable Chile.

About our Back to Basics Classes: Want to cook more meals at home but don't know where to begin? That's not a problem, we can help. This series of classes is designed to teach the most useful cooking techniques for making wholesome and delicious meals. From basic knife skills to simple desserts, roasted meats to steamed fish and fluffy rice to perfect potatoes.
         to Shopping Basket

Back to Basics: Friday Night Dinner Party   7pm
Fundamental techniques for straightforward flavors.
Tuesday, 09/30/14
Instructor: Denis Chiappa
$45
Why not cook an irresistible meal for your friends or family. By designing a dinner with components that can be done in advance you can have a elegant menu on the table with a minimum of stress. We'll show how to prep the meat and vegetables for roasting as well as make an emulsified dressing and tender flaky pie crust. You'll be entertaining like a pro.

Roasted Beet and Goat Cheese Salad with Beet Dressing; Pork Loin Stuffed with Spinach and Pine Nuts and Pancetta; Mixed Roasted Vegetables with Balsamic and Pomegranate Glaze; Potato Gratin with Gruyere and Caramelized Onions; Rustic Apple Tarts with Cinnamon Whipped Cream.

About our Back to Basics Classes: Want to cook more meals at home but don't know where to begin? That's not a problem, we can help. This series of classes is designed to teach the most useful cooking techniques for making wholesome and delicious meals. From basic knife skills to simple desserts, roasted meats to steamed fish and fluffy rice to perfect potatoes.
         to Shopping Basket



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