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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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*Sold Out* Food of Italy (Hands-on)   6:30pm
Techniques of International Cooking
Tuesday, 02/09/16
Instructor: Dan Gallo
$65
This class is currently sold out. If you would like to be contacted in the event of a cancellation please call the store at 215-489-2677

There is no question that Italians have a passion for good cooking. When you start with incredible ingredients - aged cheeses, cured meats, balsamic vinegar - it's much easier to make simple dishes taste sublime. The ingredients and techniques vary by region but they share common elements. We'll make dishes that are representative of the country as a whole using authentic ingredients and tried-and-true preparations.

Menu:
Scrippelle Soup in Brodo with Crepes, Chicken and Parmesan; Shrimp Fra Diavalo in Spicy Pomodoro with Crusty Bread; Crispy Pork Milanese with Arugula, Pecorino, Lemon and Olive Oil

About the class: This class is part of our Techniques of Cooking program. These hands-on sessions are available individually and designed to be fun and informative. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
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Food of Greece (Hands-on)   6:30pm
Techniques of International Cooking
Wednesday, 02/10/16
Instructor: Dan Gallo
$65
Many say that Greek cooking is the healthiest of all Mediterranean cuisines. Since ancient times, olives and bread have been at its heart, augmented with and assortment fresh vegetables, grains and fruit. Toss in a little fish, chicken and lamb you have healthy delicious meals in no time. We'll explore the rich food tradition of this great country and make mouth-watering recipes.

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

About the class: This class is part of our Techniques of Cooking program. These hands-on sessions are available individually and designed to be fun and informative. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
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*Sold Out* Romantic Dinner For Two (Hands-on)   6:30pm
Spend a night cooking with your mate.
Thursday, 02/11/16
Instructor: Denis Chiappa
$130
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.

Instead of spending a night in a crowded restaurant, why not enjoy an evening together cooking a romantic meal. Some of our most popular sessions of the year, the couples cooking classes features a menu with recipes that you and your significant other can enjoy making together. You'll work side by side in this great hands-on class. Price is per couple.

Menu: Tuscan Seafood Stew with Garlic Crostini; Mixed Greens, Roasted Pepper and Artichoke Salad with Creamy Italian Dressing; Chicken with Tomato and Sweet Pepper Sauce; Bittersweet Chocolate Cake with Caramel Icing.
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*Sold Out* Romantic Dinner For Two (Hands-on)   6;30pm
Spend a night cooking with your mate.
Friday, 02/12/16
Instructor: Denis Chiappa
$130
This class is currently full but a second session has been added on 2/11. If you would like to contacted in the event of a cancellation for this session please call the store at 215-489-2677.

Instead of spending a night in a crowded restaurant, why not enjoy an evening together cooking a romantic meal. Some of our most popular sessions of the year, the couples cooking classes features a menu with recipes that you and your significant other can enjoy making together. You'll work side by side in this great hands-on class. Price is per couple.

Menu: Tuscan Seafood Stew with Garlic Crostini; Mixed Greens, Roasted Pepper and Artichoke Salad with Creamy Italian Dressing; Chicken with Tomato and Sweet Pepper Sauce; Bittersweet Chocolate Cake with Caramel Icing.
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*Sold Out* Wines for Romantic Meals   7pm
Enjoy a night of great wine and food with the one you love.
Saturday, 02/13/16
Instructor: Mike Conti
$130
This class is currently full. If you would like to be contacted in the event a cancellation please call the store at 215-489-2677

A nice wine can add so much to a special meal, especially a romantic one. This class is specifically designed showcase perfect for these occasions. It features one Champagne, two whites wines and three reds from some great growing regions of the world. The wines will be accompanied by a starter, main course with side and dessert. It's a great way to spend a night out with someone you love. Price is per couple.

Menu: Smoked Salmon Canapes: Classic Caesar Salad; Short Ribs Braised in a Shallot Merlot Sauce; Potato Gratin with Bacon and Thyme; Dulce de Leche Cakes with Chocolate Sauce

About our wine tastings: 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. The classes are taught by Mike Conti, President/Wine Educator of From Stem to Learn. Mike has over 32 years in the hospitality and education industries. He gained valuable knowledge of wine through his professional experiences and contacts. Mike's instruction is straightforward and fun, informational and relaxed, thorough and insightful.
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*Sold Out* Wines for Romantic Meals   4pm
Enjoy a night of great wine and food with the one you love.
Saturday, 02/13/16
Instructor: Mike Conti
$130
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

A nice wine can add so much to a special meal, especially a romantic one. This class is specifically designed showcase perfect for these occasions. It features one Champagne, two whites wines and three reds from some great growing regions of the world. The wines will be accompanied by a starter, main course with side and dessert. It's a great way to spend a night out with someone you love. Price is per couple.

Menu: Smoked Salmon Canapes: Classic Caesar Salad; Short Ribs Braised in a Shallot Merlot Sauce; Potato Gratin with Bacon and Thyme; Dulce de Leche Cakes with Chocolate Sauce

About our wine tastings: 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. 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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Braising, Steaming and Poaching (Hands-on)   6:30pm
Culinary Skills: Hands-on, Part 3
Monday, 02/15/16
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.

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 class: This class is part of our Culinary Skills program. These hands-on sessions are available individually and designed to be fun and informative. Each of the segments focuses on a different essential skill highlights specific ingredients and cooking methods.
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*Sold Out*Pasta and Gnocchi (Hands-on)   6:30pm
Mastering traditional pasta dishes from Italy.
Wednesday, 02/17/16
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

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

Menu: Fresh Pasta with Shrimp and Clam Sauce; Sweet Potato Gnocchi with Butter and Parmesan Sauce; Spinach and Cheese Tortellini with Tomato Cream Sauce.
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*Sold Out* Wines for Romantic Meals   7pm
Enjoy a night of great wine and food with the one you love.
Friday, 02/19/16
Instructor: Mike Conti
$130
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.

A nice wine can add so much to a special meal, especially a romantic one. This class is specifically designed showcase perfect for these occasions. It features one Champagne, two whites wines and three reds from some great growing regions of the world. The wines will be accompanied by a starter, main course with side and dessert. It's a great way to spend a night out with someone you love. Price is per couple.

Menu: Smoked Salmon Canapes: Classic Caesar Salad; Short Ribs Braised in a Shallot Merlot Sauce; Potato Gratin with Bacon and Thyme; Dulce de Leche Cakes with Chocolate Sauce

About our wine tastings: 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. 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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*Private Event * Jack and Jill Cooking Class   2pm-4pm
A southern, Soul Food inspired meal for ages 10 to 12.
Sunday, 02/21/16
Instructor: Denis Chiappa
$40
This is a private event organized for members of the Jack and Jill Teen Group. If you are not a member, please do not register for this event but rather check our website for other great hands-on classes.

Join us for this fun and interactive teen cooking class inspired by Soul Food favorites, with a healthy twist. The class features a four course menu, three of which the group will prepare themselves. The group will work in small teams to create each recipe, all while receiving tips and instruction from the chef instructor. All equipment, food and recipes are provided.

Menu: Southern Braised Chicken and Biscuits; Crispy Fish Po Boys with Homemade Tartar Sauce; Healthy Mac-n-cheese; Hummingbird Cake.
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*Private Event* Jack and Jill Cooking Class   5pm-7pm
A southern, Soul Food inspired meal for ages 15 and up.
Sunday, 02/21/16
Instructor: Denis Chiappa
$50
This is a private event organized for members of the Jack and Jill Teen Group. If you are not a member, please do not register for this event but rather check our website for other great hands-on classes.

Join us for this fun and interactive teen cooking class inspired by Soul Food favorites, with a healthy twist. The class features a four course menu, three of which the group will prepare themselves. The group will work in small teams to create each recipe, all while receiving tips and instruction from the chef instructor. All equipment, food and recipes are provided.

Menu: Southern Braised Chicken and Biscuits; Grilled Fish Po Boys with Homemade Tartar Sauce; Healthy Mac-n-cheese; Hummingbird Cake.
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*Sold Out* Regional American Fare: New Orleans   7pm
The vibrant flavors and colorful cooking of the Big Easy.
Monday, 02/22/16
Instructor: Denis Chiappa
$50
This class is currently sold out. If you would like to be contacted in the event of a cancellation please call the store at 215-489-2677.

New Orleans is one the country's top food destinations. It is a blend of cutting edge cuisine mixed Cajun and Creole flavors and traditions. Often these two categories are lumped together but they are distinctly different styles of cooking - Cajun is a rustic cuisine and Creole a more refined blend of French, Spanish and Caribbean influences. This class is dedicated to that creatively fuses both together.

Menu: Homemade Andouille Sausage with Braised Greens and Creole Mustard Sauce; Pasta with Crab and Tasso Ham in Spicy Alfredo Sauce; Glazed Chicken with Buttermilk Cornbread Pudding and Pan Jus; Salted Caramel Cheesecake.
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Food of Greece (Hands-on)   6:30pm
Techniques of International Cooking
Tuesday, 02/23/16
Instructor: Dan Gallo
$65
Many say that Greek cooking is the healthiest of all Mediterranean cuisines. Since ancient times, olives and bread have been at its heart, augmented with and assortment fresh vegetables, grains and fruit. Toss in a little fish, chicken and lamb you have healthy delicious meals in no time. We'll explore the rich food tradition of this great country and make mouth-watering recipes.

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

About the class: This class is part of our Techniques of Cooking program. These hands-on sessions are available individually and designed to be fun and informative. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
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*Sold Out* Essentials of Chinese Cuisine (Hands-on)   6:30pm
Techniques of International Cooking, Part IV
Wednesday, 02/24/16
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.

From Sichuan to Shanghai, China's regional cuisines are vibrant are varied, featuring intense sauces and an array of vegetables, seafood and meats. We'll demonstrate the ingredients and techniques that are unique to Chinese cuisine, including one of their most versatile tools, the wok. Along the way we'll make signature dishes that demonstrate what makes China such a great food country.

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

About the class: This class is part of our Techniques of Cooking program. These hands-on sessions are available individually and designed to be fun and informative. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
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Wines of Burgundy and the Rhone Valley   7pm
Wine Certification Series, Part 3 - Wines of France.
Thursday, 02/25/16
Instructor: Mike Conti
$60
Our coverage of the world's great wines begins at the epicenter of the wine world - France. Specifically, we'll focus on Burgundy and the Rhone Valley. Both of these regions produce world-class wines but each has its own unique personality. Burgundy wines may be a maybe a little more well-known than those of the Loire Valley but both exceptional red and white wines. You'll sample signature varietals from both and compare and contrast styles. Once you taste the wonderful complexity and flavors of these wines you'll understand why French wines are so highly sought.

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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*Sold Out* Sauteing and Pan Sauces (Hands-on)   6:30pm
Culinary Skills for Home Cooks
Monday, 02/29/16
Instructor: Dan Gallo
$65
This class is currently sold out but another session has been added on May 9th. If you would like to be contacted in the event of a cancellation 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 flavorul 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.
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*Sold Out* Italian Food and Wine: The Trattoria   7pm
Casual fare paired with wines from Tuscany, Umbria, Piedmont and more
Wednesday, 03/02/16
Instructor: Mike Conti
$60
This class is currently sold out. If you would like to be contacted in the event of a cancellation please call the store at 215-489-2677.

Like France, memorable meals abound at small trattorias throughout Italy - a result of wonderful food and social atmosphere. These are casual eateries where the food is moderately priced but still delicious. Paired with wines that complement their flavors, it’s a match made in heaven. Putting those combinations together is what we'll focus on in this class. Mangia!

Menu: Handmade Pasta with Whipped Ricotta, Asparagus and Pesto; Tender Porcetta with Lemon and Chilies; Sardinian Stuffed Eggplant with Tomato Relish; Chocolate and Pistachio Biscotti
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*Sold Out* Dinner Date - Comfort Food   6:30pm
Spend a little time cooking with the one you love.
Friday, 03/04/16
Instructor: Denis Chiappa
$130
This class is currently full but another has been added on 2/4/16. If you would like to be contacted in the event of a cancellation please call the store at 215-489-2677.

For your next date night, why not skip the same-old, same-old restaurant scene and enjoy an interactive cooking experience. With our hands-on couples classes you'll prepare a delicious, elegant meal featuring salad, main course and dessert. Each couple will work as a pair to make each dish guided by our chef instructor. Price is per couple

Menu: Mixed Greens, Roasted Beets, Almonds and Goat Cheese with Port Wine Vinaigrette; Chardonnay Braised Salmon with Horseradish Cream Sauce; Penne with Spicy Arribiata Sauce; Warm Chocolate Cakes with Raspberry Coulis.
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Weekday Gourmet (Demonstration)   7pm
Take every day meals to a new level
Monday, 03/07/16
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.

Menu: Hearty Ham and Potato Chowder; Shrimp and Pork with Pan-fried Noodles; Winter Squash and Chickpea Curry with Fried Potatoes; Roasted Chicken with Salsa Verde over Saffron Rice
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*Sold Out* Essentials of Chinese Cooking   6:30pm
Techniques of International Cooking
Tuesday, 03/08/16
$65
This class is currently full. If you would like to be added tothe alternate list and contacted in the event of a cancellation please call the store at 215-489-2677.

From Sichuan to Shanghai, China's regional cuisines are vibrant are varied, featuring intense sauces and an array of vegetables, seafood and meats. We'll demonstrate the ingredients and techniques that are unique to Chinese cuisine, including one of their most versatile tools, the wok. Along the way we'll make signature dishes that demonstrate what makes China such a great food country.

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

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

Flavors of the Mexican Kitchen (Hands-on)   6:30pm
Techniques of International Cooking, Part V
Wednesday, 03/09/16
Instructor: Dan Gallo
$65
Many of the dishes served in local Mexican restaurants do not accurately reflect the food of our neighbors to the south. True Mexican cooking uses a variety of meat, seafood, beans and vegetables flavored with rich moles and fresh sauces. With the variety of ingredients readily available today there's no reason why you can't put these dishes together at home.

Menu: Traditional Guacamole with Goat Cheese, Tomato, Roasted Poblano Peppers and Tortilla Chips; Homemade Mexican Chorizo Sausage with Eggs, Green Onion and Cheddar; Grilled Shrimp Tacos with Red Cabbage Slaw and Chipotle-Lime Cream.

About the class: This class is part of our Techniques of Cooking program. These hands-on sessions are available individually and designed to be fun and informative. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
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*Sold Out*Grilling and Sauces (Hand-on)   6:30pm
Culinary Skills for Home Cooks
Monday, 03/14/16
Instructor: Dan Gallo
$65
The last part of our culinary skills series focuses on the essential techniques for grilling, with a special focus on grill sauces. We'll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor. From there you'll grill a variety of proteins and make sauces that pair perfectly.

Menu: BBQ Rubbed Shrimp with Grilled Romesco Sauce; Marinated and Seared Chicken with Fragrant Salsa Chimichurri; Challah Pain Perdue with Pan Roasted Apples and Salted Toffee Sauce
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Fish and Seafood Cookery   7pm
Learn to cook impeccably fresh fish to perfection
Tuesday, 03/15/16
Instructor: Denis Chiappa
$50
Fresh, high-quality fish is readily available in many markets these days but some put off buying it - thinking it will difficult to cook. In this popular class we put those fears to rest by teaching you how to choose, clean, and prepare both finfish and shellfish. We'll also discuss which types of seafood work best with different cooking methods (grilling, poaching, frying, etc.) and make some delicious recipes that the whole family will enjoy. It’s a clear example of how using good quality ingredients and applying proper technique can make all the difference.

Menu: Spicy Fish Stew with Saffron and Tomatoes: Sauteed Flounder with Crab Sauce; Crispy Fish Pies with Harissa Sauce; Homemade Shrimp Chorizo with Chile Lime Slaw
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*Sold Out* Fine Cooking - Modern Italian Fare   7pm
A four course meal featuring contemporary Italian dishes.
Wednesday, 03/16/16
Instructor: Denis Chiappa
$50
This class is currently sold out. If you would like to be contacted in the event of a cancellation please call the store at 215-489-2677.

Like France, Italy has played an important role in the development of modern cuisine. It combines exceptional ingredients and great cooking techniques to produce clean and flavorful dishes. We'll incorporate some of great products used including meat, seafood, wine, produce, cheeses and bread and make a meal that reflects contemporary Italian food.

Menu: Chicken Sugo over Sauteed Vegetables and Crispy Potatoes; Goat Cheese and Butternut Ravioli with Truffled Wild Mushroom Sauce ; Grilled Pork Chops with Sweet Potato Puree, Apple Chutney and Port Agrodolce; White Chocolate Cake with Mascarpone Cream and Fruit Compote.
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Wine and Pizza   7pm
A pairing that is just meant to be.
Friday, 03/18/16
Instructor: Mike Conti
$60
Join us for a fun class that showcases how well wine pairs with America’s favorite food - pizza. We’ll make three pizzas with crispy homemade dough, rich, tangy sauces and a variety of savory toppings and serve them with six wines that complement their flavor and texture. You’ll learn more about the varietals, producers and styles of each wine. As the tasting progresses we’ll serve the pizzas so that you can see how your impression of the wine changes when enjoyed with food. It’s a match made in heaven.

Menu: Thin Crust Pizza with Fresh Mozzarella, Roasted Tomatoes and Fresh Basil; Sicilian Style Pizza with Smoked Mozzarella, Roasted Pepper and Prosciutto Cotto; Roasted Vegetable and Fresh Ricotta White Pizza
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*One Spot Left* Belgian Food and Beer Pairing   7pm
Pairing full-bodied beers with cuisine from the region.
Monday, 03/21/16
Instructor: Denis Chiappa
$55
Beer, like wine, has great potential to accentuate the flavors of food - if it is properly matched. Understanding the components of the beer will allow you to determine which style will best match the food. We'll introduce you to some great Belgian beers, talk about the charecteristics of each and pair them with four dishes inspired by traditional ingredients and techniques.

Menu: Steamed Mussels with Sausage and Fingerlings; Flemish Style Chicken with Herbed Buerre Blanc Sauce; Grilled Burgers with Cured Ham, Begian Cheese and Dijon Sauce; Callebaut Chocolate Mousse.
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Flavors of the Mexican Kitchen (Hands-on)   6:30pm
Techniques of International Cooking
Tuesday, 03/22/16
$65
Many of the dishes served in local Mexican restaurants do not accurately reflect the food of our neighbors to the south. True Mexican cooking uses a variety of meat, seafood, beans and vegetables flavored with rich moles and fresh sauces. With the variety of ingredients readily available today there's no reason why you can't put these dishes together at home.

Menu: Traditional Guacamole with Goat Cheese, Tomato, Roasted Poblano Peppers and Tortilla Chips; Homemade Mexican Chorizo Sausage with Eggs, Green Onion and Cheddar; Grilled Shrimp Tacos with Red Cabbage Slaw and Chipotle-Lime Cream.

About the class: This class is part of our Techniques of Cooking program. These hands-on sessions are available individually and designed to be fun and informative. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
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Wines of Napa and Sonoma   7pm
Wine Certification Series, Part 3 - Wines of the United States
Thursday, 03/24/16
Instructor: Mike Conti
$60
As one of the world's largest producers of wine, the United States remains one of its most dynamic as well. While wine is produced throughout the land, offerings from California and the Pacific Northwest are the most widely recognizable. 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.
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*Sold Out* Knife Skills (Hands-on)   6:30pm
Essential skills for home cooks.
Monday, 03/28/16
Instructor: Dan Gallo
$50
This class is currently full. If you would like to be contacted in the event of a cancellation please call the store.

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 class: This class is part of our Culinary Skills program. These hands-on sessions are available individually and designed to be fun and informative. Each of the segments focuses on a different essential skill highlights specific ingredients and cooking methods.
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Culinary Skills (Hands-on)   6:30pm
Five part series of hands-on classes focusing on essential cooking techniques.
Monday, 03/28/16
Instructor: Dan Gallo
$280
Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes. The current series features alll new recipes! Classes begin at 6:30pm and last approximately 2 to 2-1/2 hours. Series Cost: $299.

Part 1: Knife Skills (Monday, March 28th)
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, April 11th)
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, April 25th)
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. 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, May 9th)
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. 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, May 23rd)
The last part of our culinary skills series focuses on the essential techniques for grilling, with a special focus on grill sauces. We'll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor. From there you'll grill a variety of proteins and make sauces that pair perfectly. Menu: BBQ Rubbed Shrimp with Grilled Romesco Sauce; Marinated and Seared Chicken with Fragrant Salsa Chimichurri; Challah Pain Perdue with Pan Roasted Apples and Salted Toffee Sauce
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Belgian Food and Beer Pairing   7pm
Pairing full-bodied beers with cuisine from the region.
Tuesday, 03/29/16
Instructor: Denis Chiappa
$55
Beer, like wine, has great potential to accentuate the flavors of food - if it is properly matched. Understanding the components of the beer will allow you to determine which style will best match the food. We'll introduce you to some great Belgian beers, talk about the charecteristics of each and pair them with four dishes inspired by traditional ingredients and techniques.

Menu: Steamed Mussels with Sausage and Fingerlings; Flemish Style Chicken with Herbed Buerre Blanc Sauce; Grilled Burgers with Cured Ham, Begian Cheese and Dijon Sauce; Callebaut Chocolate Mousse.
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Pasta and Gnocchi (Hands-on)   6:30pm
Mastering traditional pasta dishes from Italy.
Wednesday, 03/30/16
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; Sweet Potato Gnocchi with Butter and Parmesan Sauce; Spinach and Cheese Tortellini with Tomato Cream Sauce.
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*Sold Out* Food of Italy (Hands-on)   6:30pm
Techniques of International Cooking
Tuesday, 04/05/16
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

There is no question that Italians have a passion for good cooking. When you start with incredible ingredients - aged cheeses, cured meats, balsamic vinegar - it's much easier to make simple dishes taste sublime. The ingredients and techniques vary by region but they share common elements. We'll make dishes that are representative of the country as a whole using authentic ingredients and tried-and-true preparations.

Menu:
Scrippelle Soup in Brodo with Crepes, Chicken and Parmesan; Shrimp Fra Diavalo in Spicy Pomodoro with Crusty Bread; Crispy Pork Milanese with Arugula, Pecorino, Lemon and Olive Oil

About the class: This class is part of our Techniques of Cooking program. These hands-on sessions are available individually and designed to be fun and informative. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
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*Sold Out* Italian Food and Wine: The Trattoria   7pm
Casual fare paired with wines from Tuscany, Umbria, Piedmont and more.
Wednesday, 04/06/16
Instructor: Mike Conti
$60
This class is currently full but another session has been added on April 20th. If you would like to be contacted in the event of a cancellation please call the store at 215-489-2677.

Like France, memorable meals abound at small trattorias throughout Italy - a result of wonderful food and social atmosphere. These are casual eateries where the food is moderately priced but still delicious. Paired with wines that complement their flavors, it’s a match made in heaven. Putting those combinations together is what we'll focus on in this class. Mangia!

Menu: Handmade Pasta with Whipped Ricotta, Asparagus and Pesto; Tender Porcetta with Lemon and Chilies; Sardinian Stuffed Eggplant with Tomato Relish; Chocolate and Pistachio Biscotti
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Private Event   4pm
This time is currently reserved for a private group event.
Sunday, 04/10/16
Instructor: Denis Chiappa
$0
In addition to our regular schedule of events, Carlow Cookery is available for private events. They can be held at the store in our comfortable demonstration studio or we'll take the class to you. Our classes are the perfect setting for neighborhood get-togethers, bachelorette parties, birthday parties, team-building events or fundraisers. Our kitchen is a comfortable space that allows participants to socialize, enjoy the food prepared and learn more about the art of cooking. Home parties allow to relax in the comfort of your kitchen. We bring in all the necessary supplies and leave a clean space behind. Please call the store at 215-489-2677 or email us at info@carlowcookery.com if there are any questions or to book an event.
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Stocks, Soups and Vinaigrettes (Hands-on)   6:30pm
Culinary Skills: Hands-on, Part 2
Monday, 04/11/16
Instructor: Dan Gallo
$65
In the second part of our series of culinary techniques we cover stocks, soups and vinaigrettes. We've all had pleasure of eating a good bowl of soup and while it's not difficult to prepare it does require proper technique to achieve the right texture and flavor. As for stocks, they are the backbone of so many great dishes you can make. We'll start with those and then teach you how to turn them into rich vegetable and meat soups. We will also cover how to make a classic vinaigrette and how to turn it in to countless variations.

Menu: Tomato and Roasted Red Pepper Soup with Pecorino Croutons; Soup au Pistou (French Vegetable Soup with Herb Pistou) Mixed Green Salad with Roasted Almonds, Manchego Cheese, Chorizo and Sherry-Orange Vinaigrette.

About the class: This class is part of our Culinary Skills program. These hands-on sessions are available individually and designed to be fun and informative. Each of the segments focuses on a different essential skill highlights specific ingredients and cooking methods.
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Craft Beer and Food: The Pacific Northwest   7pm
Pairing food and microbrews from one of the great American culinary districts
Tuesday, 04/12/16
Instructor: Denis Chiappa
$55
Too often when we think about pairing a beverage with food we automatically think of wine. A great alternative, however, is an American craft brew. These are high quality beers that are brewed in small quantities at microbreweries throughout the country. The complexity of the beers and the range of styles make it perfect for enjoying with food. Understanding the components of the beer will allow you to determine which style will best match the food. One of the great American culinary districts, the Pacific Northwest is especially well suited to this exercise, boasting both a vibrant food and microbrew scene. We'll introduce you to four great microbrews from the region and pair them with four dishes inspired by traditional ingredients and techniques.

Menu: Wild Mushroom Risotto with Aged Parmesan; Mesquite Smoked Salmon with Tarragon Creme Fraiche; Sauteed Duck Breast with Port Wild and Berry Reduction; Nanaimo Bars (Glazed Wafer Crumb Bars with Custard and Buttercream Icing)
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Knife Skills (Hands-on)   6:30pm
Essential skills for home cooks.
Monday, 04/18/16
$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 class: This class is part of our Culinary Skills program. These hands-on sessions are available individually and designed to be fun and informative. Each of the segments focuses on a different essential skill highlights specific ingredients and cooking methods.
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Flavors of France (Hands-on)   6:30pm
Techniques of International Cooking
Tuesday, 04/19/16
Instructor: Dan Gallo
$65
France is considered by most the birthplace of modern cooking and the food combines exceptional ingredients and classic techniques to produce exceptional dishes. We'll focus on some great recipes that feature fruity olive oil, fresh seafood, great bread and other tasty ingredients. These are the kind of recipes that are great for all occasions, from casual to elegant.

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

About the class: This class is part of our Techniques of Cooking program. These hands-on sessions are available individually and designed to be fun and informative. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
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Italian Food and Wine: The Trattoria   7pm
Casual fare paired with wines from Tuscany, Umbria, Piedmont and more
Wednesday, 04/20/16
Instructor: Mike Conti
$60
Like France, memorable meals abound at small trattorias throughout Italy - a result of wonderful food and social atmosphere. These are casual eateries where the food is moderately priced but still delicious. Paired with wines that complement their flavors, it’s a match made in heaven. Putting those combinations together is what we'll focus on in this class. Mangia!

Menu: Handmade Pasta with Whipped Ricotta, Asparagus and Pesto; Tender Porcetta with Lemon and Chilies; Sardinian Stuffed Eggplant with Tomato Relish; Chocolate and Pistachio Biscotti
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Braising, Steaming and Poaching (Hands-on)   6:30pm
Culinary Skills: Hands-on, Part 3
Monday, 04/25/16
Instructor: Dan Gallo
$65
In the second part of our series of culinary techniques we cover stocks, soups and vinaigrettes. We've all had pleasure of eating a good bowl of soup and while it's not difficult to prepare it does require proper technique to achieve the right texture and flavor. As for stocks, they are the backbone of so many great dishes you can make. We'll start with those and then teach you how to turn them into rich vegetable and meat soups. We will also cover how to make a classic vinaigrette and how to turn it in to countless variations.

Menu: 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 class: This class is part of our Culinary Skills program. These hands-on sessions are available individually and designed to be fun and informative. Each of the segments focuses on a different essential skill highlights specific ingredients and cooking methods.
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Wines of Northern Italy   7pm
Exploring the wines of Piedmont, Venice and More
Thursday, 04/28/16
Instructor: Mike Conti
$60
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.
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