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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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Weekday Gourmet (Demonstration)   7pm
Take every day meals to a new level
Tuesday, 08/19/14
Instructor: Denis Chiappa
$50
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.

Bowtie Pasta with Crab and Corn Cream Sauce; Chicken Piccata with Rice Pilaf; Steamed Fish with Sriracha Soy Glaze and Stir-fried Vegetables; Moroccan Chicken Tagine with Spiced Couscous.
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Wine Tasting: The Tuscan Grill   7pm
Simple ingredients, perfectly prepared from the grill.
Friday, 08/22/14
Instructor: Mike Conti
$59
American have long had a love affair with Italian food. Even as our cooking becomes more global we still return to classic Italian dishes when we want a great meal. In particular, Tuscany is a diverse land that provides a wealth of ingredients for both wine and food. We'll look at some of the traditional styles and varietals of wine and pair them with some great dishes using the grill.

Grilled Vegetables and Swiss Chard Tarts with Ricotta Filling; Homemade Gnocchi with Grilled Peppers, Onions and Sausage, Tomato Basil Sauce; Grilled Herbed Shrimp with Tomatoes, Farro and Chickpeas; Cappuccino Cake with Shaved Chocolate.

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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Spain - Tapas and Paella (Demonstration)   7pm
Techniques of International Cooking
Monday, 08/25/14
Instructor: Denis Chiappa
$50
As a gateway between Europe and Africa, Spain has been fought over many times in history. This history has had a lasting impact on the country and nowhere is this more evident than in the food. At its best, Spanish food is a mix of local ingredients fused with recipes and techniques from other areas. The result is food that is vibrant, colorful and incredibly delicious.

Grilled Bread with Chick Peas, Chorizo and Piquillo Peppers; Mixed Green Salad with Marcona Almonds, Manchego Cheese and Sherry Dressing; Shrimp a la Plancha with Garlic, Chilies and Salsa Verde; Traditional Shrimp, Chicken and Chorizo Paella; Hojiblanca Cakes with Orange Syrup and Fresh Whipped Cream.
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The Italian Grill (Demonstration)   7pm
An Italian twist on an ageless art - cooking over flame.
Wednesday, 08/27/14
Instructor: Denis Chiappa
$50
Cooking over flame is an ageless art, a primitive method of cooking that produces sublime results. In the Italian tradition, the artform is taken to a new level. Generous use of skewered meats, seafood, vegetables, olive oil and herbs paired with classic techniques produce incredible results.

Grilled Pizza with Soppresatta, Caramelized Onions and Gorgonzola, Pesto Salmon over Grilled Bread Salad with Cherry Tomatoes; Pasta with Grilled Vegetable Caponata and Fresh Ricotta; Tuscan Style Pork Stuffed with Spinach and Garlic.
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Wines of France (Wine Tasting)   7pm
Wine Certification Series, Group A, Part 8
Thursday, 08/28/14
Instructor: Mike Conti
$59
As we continue our tour of the of the significant wine regions of the world we turn our attention toward two regions in France. Both are an important source for a range of wines - from simple table varieties to complex, age-worthy offerings. In Bordeaux, there are thousands of growers producing millions of bottles of wine but we'll focus on the most important grapes in the region. Next we look at Provence, a region considered by many to one of France's most underrated. In addition to its signature rose, they also produce high quality red and white wines as well.

About 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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Terrific Thai (Demonstation)   7pm
Techniques of international cooking.
Monday, 09/08/14
$50
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; Flaky Summer Vegetable Spring Rolls with Thai Dipping Sauce; Thai Crunch Salad with Peanut Dressing; Traditional Shrimp Pad Thai.
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Barcelona: Wine and Food (Wine and Food)   7pm
Enjoying classic tapas with wines from Catalonia
Wednesday, 09/10/14
Instructor: Mike Conti
$59
Like the main cultural centers of other great wine countries, Barcelona has the priviledge of being surrounded by some really good wine districts. What differentiates Barcelona has its own unique mix of traditional and modern, both in its wine production and cuisine. Add to that the relatively reasonable prices for its wine and you have a perfect spot for wine lovers.

Longaniza Sausage Braised with Rioja, Tomatoes and Smoked Paprika, with Crusty Bread; Country Pate with Spanish Cheeses and Marinated Olives; Baked Piquillo Peppers Stuffed with Salt Cod Filling, garnished with Aioli; Fideau (Noodle Paella with Mussels, Shrimp and Scallops.

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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Wines of Southern Italy and the Islands (Wine Tasting)   7pm
Wine Certification Series, Group B, Part 7
Thursday, 09/11/14
Instructor: Mike Conti
$60
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.
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Back to Basics: Great Weeknight Meals (Demonstration)   7pm
seful techniques for creating flavorful meals at home.
Tuesday, 09/16/14
Instructor: Denis Chiappa
$50
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.
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Techniques of International Cooking.(Hands-on)   6:30pm
Five part series, hands-on series with Chef Dan Gallo of Little Pig Catering.
Wednesday, 09/17/14
Instructor: Dan Gallo
$295
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: Food of Italy (Wednesday, September 17th)
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 Scallops with Cherry Tomato Puttanesca and Crusty Bread; Cavatelli Pasta with Sweet Italian Sausage; Broccoli Rabe and Pecorino Broth.

Part 2: Flavors of France (Wednesday, October 1st)
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 Garlic over Crusty Bread; Warm Crepes with Roasted Pears and Creme Chantilly.

Part 3: Flavors of the Mexican Kitchen (Wednesday, October 15th)
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: 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.

Part 4: Terrific Thai (Wednesday, October 29th)
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 Lettuce Wraps with Tender Beef and Sweet Chile Dipping Sauce; Chicken Satay Skewers with Spicy Peanut Sauce; Traditional Shrimp Pad Thai.

Part 5: The Food of Spain (Wednesday, November 12th)
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 Sauceand Grilled Scallions.
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Food of Italy (Hands-on)   6:30pm
Exploring regional fare from one of the world's great food countries.
Wednesday, 09/17/14
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.

Whipped Ricotta Crostini with Roasted Pears, Walnuts and Honey; Sauteed Scallops with Cherry Tomato Puttanesca and Crusty Bread; Cavatelli Pasta with Sweet Italian Sausage; Broccoli Rabe and Pecorino Broth.

About our Culinary Skills 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. The goal of our entire program is to give participants the confidence to create dishes rather than just follow recipes.
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Preserving Summer: The Art of Canning (Demonstration)   7pm
Open a little summer all year long.
Thursday, 09/18/14
Instructor: Denis Chiappa
$50
At its simplest, canning is a method of food preservation. However, anyone who has savored tomatoes from their garden in January knows it’s so much more. It ensures that the healthy, delicious vegetables grown in summertime are available all year. Additionally, homemade jams, jellies, chutneys and relishes make for great gifts around the holidays. This class will cover basic canning techniques for vegetables and a homemade relish as well as some creative recipes for the down the line.

Spicy Pickled Green Bean and Roasted Acorn Squash Salad; Tender Meatballs in Marinara over Homemade Fettuccine; Chicken Sliders with Cranberry Mustard; Moist Pound Cake with Spiced Fruit Compote and Whipped Cream.

About the class: This is one of a series of classes Carlow Cookery is proud to offer in partnership with the Doylestown Co-op. The Co-op began in September of 2009 when a group of local residents formed a Food Club to provide their families with better access to locally raised and produced foods. It has developed into a community-based grocery store that is working to provide convenient, year-round access to healthy, fresh, local, and organic products.
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Private Event: Wine and Food Pairing   7pm
This time is currently reserved to a private event.
Monday, 09/22/14
Instructor: Mike Conti
$0
In addition to our regular schedule of events, Carlow Cookery is available for private events. They can be held at the store in our comfortable demonstration studio or we'll take the class to you. Our classes are the perfect setting for neighborhood get-togethers, bachelorette parties, birthday parties, team-building events or fundraisers. Our kitchen is a comfortable space that allows participants to socialize, enjoy the food prepared and learn more about the art of cooking. Home parties allow to relax in the comfort of your kitchen. We bring in all the necessary supplies and leave a clean space behind. Please call the store at 215-489-2677 or email us at info@carlowcookery.com if there are any questions or to book an event.
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Gluten Free Everyday (Demonstration)   7pm
Gluten free and dairy free foods with Irma Jennings
Tuesday, 09/23/14
Instructor: Irma Jennings
$50
Gluten Intolerance is a growing concern in the world of optimal health, showing up as different undiagnosed symptoms: joint pains, digestion issues, headaches, migraines, brain fog to mention a few. And while eople with this intolerance are finding it a little easier to find products that meet their needs there are still questions on how to make best use of them. We'll cover exactly that and make delicicous gluten-free and dairy-free recipes. Remember, gluten-free doesn't have to mean good eating free.

Miso Soup; Ruby Red Quinoa with Beets; Wild Caught Salmon with Homemade Dill Mayonnaise; Nutrient Dense Kale Salad with Pine Nuts, Currants and a Lemon Garlic Dressing.

About the instructor: Irma Jennings went from the board room on Wall Street to the cutting board in her kitchen after returning to school at the Institute for Integrative Nutrition in 2003 and has been educating on nutrient-dense REAL foods ever since. As a certified health coach, she advises clients that choosing REAL foods is the first step towards good health and strong bones. Irma blogs monthly on Food to her audience of 4,000 readers. Her blog 'My Organic Food Stamp Challenge' was published in the Huffington Post. You can read more about Irma at www.Food4healthybones.com.
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Wines of South America (Wine Tasting)   7pm
Wine Certification Series, Group A, Part 8
Thursday, 09/25/14
Instructor: Mike Conti
$60
This class is currently full. If you would like to be added to the alternate list please call the store at 215-489-2677. You will be contacted in the event of a cancellation.

Even though it doesn't always get the attention, South America is home to some of the hottest wines on the market today. Until recently, the region consumed most of the wine it produced. Now, quality wines are being produced with an eye on the export market. The result is some incredibly good wines that can be had less expensively than wines of equal quality produced in Europe and elsewhere. We'll guide you on the countries, producers and varietals that you should look for on the shelves of your local wine store.

About our wine tastings: Carlow Cookery's wine tastings are fun and informative. In addition to tasting the selected wines, participants will gain a better understanding of each region's producers and significant varietals - all in a relaxed environment that allows for questions and feedback. The classes are taught by Mike Conti, President/Wine Educator of From Stem to Learn. Mike has over 32 years in the hospitality and education industries. He gained valuable knowledge of wine through his professional experiences and contacts. Mike's instruction is straightforward and fun, informational and relaxed, thorough and insightful. Supper is served throughout the evening.
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Bourbon (Tasting)   7pm
Cooking with and tasting this uniquely American spirit.
Monday, 09/29/14
Instructor: Mike Conti
$59
Why the recent love affair with bourbon? This popular spirit is uniquely American, a little sweeter than whiskey and now crafted by Artisan producers to be smooth and distinctive. It's a treat solo or mixed in a cocktail. It's also great to use as an ingredient to add flavor and complexity to a variety of dishes. About the class: This class with feature a tasting of some craft bourbons, a refreshing bourbon cocktail and recipes using bourbon. Mike Conti will delve into history and process of bourbon making and give insight into the different varieties in the market.

BBQ Shrimp and Portobello Kebobs with Spicy Bourbon Grill Sauce; Bourbon Glazed Pork Chops with Apple, Onion and Rosemary Chutney; Potato and Grilled Summer Vegetable Salad; Bourbon Pecan Cake with Caramel Icing.

About this class: This class is designed participants with a better understanding of how particular are made and how they 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. The class will be taught by Mike Conti, President/Wine Educator of From Stem to Learn. Mike's instruction is straightforward and fun, informational and relaxed, thorough and insightful.
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Back to Basics: Friday Night Dinner Party (Demonstration)   7pm
Fundamental techniques for straightforward flavors.
Tuesday, 09/30/14
Instructor: Denis Chiappa
$50
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

Flavors of France (Hands-on)   6:30pm
Great recipes from the birthplace on modern cooking.
Wednesday, 10/01/14
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 Creme Chantilly.

About our Culinary Skills 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. The goal of our entire program is to give participants the confidence to create dishes rather than just follow recipes.
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Knife Skills (Hands-on)   6:30pm
Essential knife skills for home cooks.
Monday, 10/06/14
Instructor: Dan Gallo
$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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Culinary Skills (Hands-on)   6:30pm
Five part series of culinary techniques for home cooks.
Monday, 10/06/14
Instructor: Dan Gallo
$295
A variation of our popular Techniques of Cooking Program, this series of hands-on classes is intended to teach proper technique and showcase basic principles of cooking. Each of the segments focuses on a specific category of food and highlights different 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 will last approximately 2 to 2-1/2 hours.

Part 1: Knife Skills (Monday, October 6th)
Even accomplished cooks can benefit from learning proper knife skills. That's why we begin this series of classes with a session on how to properly use and care for your knives. Our goal in this hands-on class is to make you more efficient at prepping the ingredients needed for all different types of recipes. We focus on chopping and slicing an array of vegetables including garlic, onions, celery, carrots, tomatoes and more. In addition, we'll show you how to break down a whole chicken into the common cuts. Practice makes perfect - so you'll get to practice these techniques under the supervision of the instructor. Knives are provided for the class.

Part 2: Stocks, Soups and Vinaigrettes (Monday, October 20th)
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: Chicken Stock, Vegetable Stock, Shrimp Stock; Velvety Chicken and Corn Chowder; Italian Summer Vegetable Soup; Mixed Greens, Almonds and Feta with Pomegranate Vinaigrette.

Part 3: Braising, Steaming and Poaching (Monday, November 3rd)
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:Braised Pork with White Wine and Herbs de Provence; Poached Salmon with Horseradish Cream Sauce; Steamed Fish with Ginger and Shallot Dressing.

Part 4: Sauteing and Pan Sauces (Monday, November 17th)
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 Fish with Tomatoes, Olives and Capers; Sauteed Pork with a Dijon and Cream Sauce; Sauteed Chicken with Shallots, Mushrooms and Brown Stock.

Part 5: Grilling, Rubs and Marinades (Monday, December 1st)
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 learn to grill pork, chicken and fish for main course dishes and vegetables for a side dish. Menu: Asian Marinated Chicken with Spicy Fruit Relish; Spice Rubbed Pork Skewers with Grill Sauce; Grilled Shrimp with Tomato, Chile and Cilantro Salsa.
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Fall Soups (Demonstration)   7pm
One pot meals packed with flavor.
Tuesday, 10/07/14
$50
Cooler temperatures and the smell of wood burning signal the beginning of a great soup cooking season. Are you ready? Why not get ready with new tips and techniques for making creative soups. We'll teach you how to make a hearty chowder and rich vegetable soup using seasonal ingredients. We'll also cover the basics of making flavorful stocks. These are one-bowl meals that nourish the body and satisfy the soul.

Provencal Vegetables Soups with Arugula Pesto; Pear and Delicata Squash Soup with Crisp Shallots; Pureed Sweet Potato Soup with Chipotle Creme Fraiche; Hungarian Goulash; Golden Beet Soup with Roasted Garlic.

About the class: This is one of a series of classes Carlow Cookery is proud to offer in partnership with the Doylestown Co-op. The Co-op began in September of 2009 when a group of local residents formed a Food Club to provide their families with better access to locally raised and produced foods. It has developed into a community-based grocery store that is working to provide convenient, year-round access to healthy, fresh, local, and organic products.
         to Shopping Basket

Wines of France (Wine Tasting)   7pm
Wine Certification Series, Group B, Part 8
Thursday, 10/09/14
Instructor: Mike Conti
$59
As we continue our tour of the of the significant wine regions of the world we turn our attention toward two regions in France. Both are an important source for a range of wines - from simple table varieties to complex, age-worthy offerings. In Bordeaux, there are thousands of growers producing millions of bottles of wine but we'll focus on the most important grapes in the region. Next we look at Provence, a region considered by many to one of France's most underrated. In addition to its signature rose, they also produce high quality red and white wines as well.

About 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. Check out the full year Wine Certification Schedule.
         to Shopping Basket

Back To Basics: Barbecue (Demonstration)   7pm
Useful techniques for wholesome and delicious meals.
Tuesday, 10/14/14
Instructor: Denis Chiappa
$50
Part three in our Back to Basics series 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.

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.
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Flavors of the Mexican Kitchen (Hands-on)   6:30pm
Essential elements of Mexican cooking in delicious recipes.
Wednesday, 10/15/14
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.

About our Culinary Skills 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. The goal of our entire program is to give participants the confidence to create dishes rather than just follow recipes.
         to Shopping Basket

Stocks, Soups and Vinaigrettes (Hands-on)   6:30pm
The essentials of making rich, full-flavored soups and tasty dressings.
Monday, 10/20/14
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.

Chicken Stock, Vegetable Stock, Shrimp Stock; Velvety Chicken and Corn Chowder; Italian Vegetable Soup; Mixed Greens with Pomegranate Vinaigrette.
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Wines of the Pacific Northwest (Wine Tasting)   7pm
Wine Certification Series, Group A, Part 10
Thursday, 10/23/14
Instructor: Mike Conti
$59
The wines of the Pacific Northwest are fairly well known to aficionados but all wine drinkers should get to know these offerings. Oregon shares the same parallel as Burgundy so it’s no surprise that the wineries there focus on varietals like Pinot Noir and Chardonnay. Washington State is the second largest producer of wine in the nation. Much of the wine is produced in the Columbia Valley, a high desert area whose conditions allow growers to produces wines with great acidity. Taken together, this area is one of the country's great viticultural areas.

About 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.. Check out the full year Wine Certification Schedule.
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Back to Basics: Sunday Supper (Demonstration)   7pm
Useful techniques for creating flavorful meals at home.
Tuesday, 10/28/14
Instructor: Denis Chiappa
$50
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.

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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Terrific Thai (Hands-on)   6:30pm
De-mystifying the ingredients and techniques from an exotic cuisine.
Wednesday, 10/29/14
Instructor: Dan
$65
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.

About our Culinary Skills 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. The goal of our entire program is to give participants the confidence to create dishes rather than just follow recipes.
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Braising, Steaming and Poaching (Hands-on)   6:30pm
From hearty to light, dishes that are cooked in flavorful liquids.
Monday, 11/03/14
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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The Food of Spain (Hands-on)   6:30pm
Techniques of international cooking.
Wednesday, 11/12/14
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 Sauceand Grilled Scallions.

About our Culinary Skills 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. The goal of our entire program is to give participants the confidence to create dishes rather than just follow recipes.
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Sauteing and Pan Sauces (Hands-on)   6:30pm
Techniques for a endless variety of dishes, from simple to elegant.
Monday, 11/17/14
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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Grilling, Rubs and Marinades (Hands-on)   6:30pm
Tender cuts meat, seasoned and grilled to perfection.
Monday, 12/01/14
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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