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

Doylestown Evening Demonstration Classes:

Carlow Cookery offers an extensive selection of cooking classes taught by professional instructors and restaurateurs in our twenty-two seat demonstration kitchen. We bring the culinary world to you by showcasing the ingredients, recipes and techniques of a variety of foods. Topics include regional and ethnic cuisine, basic and advanced techniques, baking and desserts, and much more. The atmosphere is a relaxed and comfortable one where questions are encouraged. Participants enjoy samples of the items prepared and complimentary wine. Recipes are provided.

All evening demonstration classes begin at 7:00 p.m.

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

Private Wine and Food Event   7pm
This time is currently reserved for a private event.
Friday, 01/30/15
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.
         to Shopping Basket

*Full* Stocks, Soups and Vinaigrettes (Hands-on)   6:30pm
The essentials of making rich, full-flavored soups and tasty dressings.
Monday, 02/02/15
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.

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.
         to Shopping Basket

*Full* Wok and Wine   7pm
Pairing wines with a contemporary Asian menu.
Wednesday, 02/04/15
Instructor: Mike Conti
$60
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.

Just as with all Chinese cuisine, contemporary dishes are a harmony of taste, texture and color. However, many menus now feature innovative dishes that incorporate a variety of Southeast Asian influences. This fusion of flavors creates opportunities for new pairings with today's wines. Our wine expert will guide you on how to properly match white and red wines to a range of rice, seafood and meat dishes.

Crispy Roast Pork Egg Rolls with Sweet and Sour Dipping Sauce; Cold Sesame Noodles with Peanut and Sambal Dressing; Shrimp and Snow Peas in Grand Marnier Sauce over Steamed Jasmine Rice; Sake Marinated 'Drunken' Chicken with Crispy Onions and Asian Slaw.

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.
         to Shopping Basket

Private Event   7pm
This time is currently reserved for a private event.
Thursday, 02/05/15
Instructor: Denis Chiappa
$50
In addition to our regular schedule of events, Carlow Cookery is available for private events. They can be held at the store in our comfortable demonstration studio or we'll take the class to you. Our classes are the perfect setting for neighborhood get-togethers, bachelorette parties, birthday parties, team-building events or fundraisers. Our kitchen is a comfortable space that allows participants to socialize, enjoy the food prepared and learn more about the art of cooking. Home parties allow to relax in the comfort of your kitchen. We bring in all the necessary supplies and leave a clean space behind. Please call the store at 215-489-2677 or email us at info@carlowcookery.com if there are any questions or to book an event.
         to Shopping Basket

Private Event   6:30pm
This time is currently reserved for a private event.
Monday, 02/09/15
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

*Full* Food of Italy (Hands-on)   6:30pm
Fresh, flavorful dishes from the boot.
Tuesday, 02/10/15
Instructor: Denis Chiappa
$65
This class is currently full. If you would like to be contacted in the event of a cancellation please call the store at 215-489-2677.

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

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

*Full* Flavors of France (Hands-on)   6:30pm
Techniques of international cooking.
Wednesday, 02/11/15
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.

Fresh, flavorful dishes from the boot.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.

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

*Full* Romantic Dinner For Two   6:30pm
Spend a little time cooking with your mate.
Thursday, 02/12/15
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 this Valentine's Day in a crowded restaurant, why not enjoy an evening together cooking a romantic meal. One of our most popular sessions of the year, this couples cooking class 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.

Rosemary Shrimp Scampi Skewers: Romaine Salad with Tomatoes, Hearts of Palm Salad, Olives and a Roasted Pepper Vinaigrette; Pan Seared Chicken Medallions on Liguine with Tomato Cream Sauce; Chocolate Bread Pudding with Crème Anglaise.
         to Shopping Basket

*Full* Wines for Romantic Meals   7pm
Enjoy a night of great wine and food with the one you love.
Friday, 02/13/15
Instructor: Mike Conti
$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.

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.

Smoked Salmon Canapes: Classic Caesar Salad; Short Ribs Braised in a Shallot Merlot Sauce; Potato Gratin with Bacon and Thyme; Caramelized Banana Tarts with Chocolate Sauce.

About our wine tastings: Carlow Cookery's wine tastings are fun and informative. In addition to tasting the selected wines, participants will gain a better understanding of each region's producers and significant varietals - all in a relaxed environment that allows for questions and feedback. The classes are taught by Mike Conti, President/Wine Educator of From Stem to Learn. Mike has over 32 years in the hospitality and education industries. He gained valuable knowledge of wine through his professional experiences and contacts. Mike's instruction is straightforward and fun, informational and relaxed, thorough and insightful. Supper is served throughout the evening.
         to Shopping Basket

*Full* Romantic Dinner For Two   6:30pm
Spend a little time cooking with your mate.
Saturday, 02/14/15
Instructor: Denis Chiappa
$130
his 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 this Valentine's Day in a crowded restaurant, why not enjoy an evening together cooking a romantic meal. One of our most popular sessions of the year, this couples cooking class 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.

Rosemary Shrimp Scampi Skewers: Romaine Salad with Tomatoes, Hearts of Palm Salad, Olives and a Roasted Pepper Vinaigrette; Pan Seared Chicken Medallions on Liguine with Tomato Cream Sauce; Chocolate Bread Pudding with Crème Anglaise.
         to Shopping Basket

*Full* Braising, Steaming and Poaching (Hands-on)   6:30pm
From hearty to light, dishes that are cooked in flavorful liquids.
Monday, 02/16/15
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.

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.
         to Shopping Basket

World Flavors - South America   7pm
Exploring great dishes Brazil, Argentina and Chile.
Tuesday, 02/17/15
Instructor: David Kiser
$50
South American food continues to be immensely popular here in the states. Authentic dishes from Brazil, Argentina, Chile and the other countries of the region are a diverse mix of flavors that are rooted in their European and African heritage but influenced by the New World. Traditional recipes make use of meat, vegetables, chilies, spices and other great ingredients in a way that yields flavorful, colorful plates.

Chorizo and Chile Stuffed Mushrooms with Red Chimi Sauce; Ham, Egg and Tomato Tart; Stir-fried Vegetable Sandwich with Lettuce and Roasted Pepper Mayonnaise; Braised Turkey in Green Chile Mole Sauce over Red Rice.
         to Shopping Basket

Wines of the Pacific Northwest   7pm
Exploring the wines of Oregon, Washington State and More
Thursday, 02/19/15
Instructor: Mike Conti
$60
This class is part 12 of the 2014 wine certification series, originally schedule for 2/12.

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.
         to Shopping Basket

Private Event   7pm
This time is currently reserved for a private event.
Friday, 02/20/15
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

Weekday Gourmet   7pm
Take every day meals to a new level
Monday, 02/23/15
Instructor: Denis Chiappa
$50
This class was originally scheduled for 1/26 and changed due to weather.

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; Sauteed Chicken with Tomatoes and Wilted Greens in White Wine Sauce; Jasmine Rice Pilaf; Moroccan Beef Tagine with Spiced Couscous.
         to Shopping Basket

Food of Italy (Hands-on)   6:30pm
Fresh, flavorful dishes from the boot.
Tuesday, 02/24/15
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 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

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

*Full* Flavors of the Mexican Kitchen (Hands-on)   6:30pm
Essential elements of Mexican cooking in delicious recipes.
Wednesday, 02/25/15
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.

Many of the dishes served in local Mexican restaurants do not accurately reflect the food of our neighbors to the south. True Fresh, flavorful dishes from the boot.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

Wine Certification Classes - Block One   7pm
Block one of a twelve part wine certification series.
Thursday, 02/26/15
Instructor: Mike Conti
$120
Join us for a comprehensive course on understanding and appreciating wine. Each fun and informative session is focused on a different aspect of wine so that by the end of the series participants have a solid understanding of what is available on the market and how it suits their palate.

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

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

Wines of France (Thursday, February 26th)
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.

Wines of the United States (Thursday, March 26th)
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.
         to Shopping Basket

*Full* Sauteing and Pan Sauces (Hands-on)   6:30pm
Techniques for a endless variety of dishes, from simple to elegant.
Monday, 03/02/15
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.

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.
         to Shopping Basket

World Flavors - Scandinavia   7pm
Exploring the food of Norway, Denmark and Sweden
Thursday, 03/05/15
Instructor: Denis Chiappa
$50
Scandivavian fare might be one of the world's more misunderstood and underappreciated cuisines. That's slowly changing as restaurants with contemporary versions of classic dishes receive well-earned recognition. We'll explore the region's hearty yet elegant food and make a menu that reflects the diversity of the land.

Gravlox (Salmon Cured with Salt, Dill and Brandy) with Rye Toast Points and Mustard Sauce; Shaved Red Cabbage Salad with Toasted Walnuts and Ligonberry Dressing; Flaky Pastry filled with Roasted Root Vegetables and Egg Butter; Roast Duck with Mixed Berry Demi-glace Sauce and Roasted Potatoes.
         to Shopping Basket

Dim Sum (Hands-on)   6:30pm
Small dumplings and rolls that pop with flavor.
Monday, 03/09/15
Instructor: Denis Chiappa
$65
Dim Sum is Cantonese for 'touching your heart, an apt description of these delicious little dishes that delight both the heart and the palate. Steamed and pan-fried dumplings are the most popular dim sum, but there are many other dishes from which to choose. You’ll learn to make a variety of traditional dim sum, including steamed buns, shumai and potstickers.

Steamed Barbecue Pork Buns; Shrimp Shumai with Spicy Mango Sauce; Mini Spring Rolls with Black Bean Sauce; Pork Potstickers with Wasabi Ginger Sauce.
         to Shopping Basket

Celebrating Ireland   7pm
Enjoying Irish fare in honor of St. Patrick's Day
Tuesday, 03/10/15
$50
There's no question that St. Patrick's Day brings out the Irish in all of us. An important part of the Irish Tradition involves sharing a meal. It's a time when people can enjoy each other's company while eating and imbibing on a rich ale or hearty stout. This class, an annual tradition and one close to our hearts, features updated versions of traditional foods and serve them with a nice Irish pint.

Smoked Haddock Pie with Potato ad Irish Cheddar; Pear and Blue Cheese Salad with Candied Pecans and Poppy Seed Vinaigrette; Slow Roasted Pork Bellies with Hard Cider Reduction over Colcannon; Croissant Bread and Butter Pudding with Caramel Sauce.
         to Shopping Basket

Terrific Thai (Hands-on)   6:30pm
De-mystifying the ingredients and techniques from an exotic cuisine.
Wednesday, 03/11/15
Instructor: Dan Gallo
$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; Yellow Coconut Curry with Rice; 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.
         to Shopping Basket

*Full* Grilling, Rubs and Marinades (Hands-on)   6:30pm
Tender cuts meat, seasoned and grilled to perfection.
Monday, 03/16/15
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.

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.
         to Shopping Basket

The Art of Cooking Fish   7pm
Four ways to cooking fish impeccably - broiled, poached, grill and sauteed.
Wednesday, 03/18/15
Instructor: Denis Chiappa
$52
This class is designed to help you get over any trepidation you may have in cooking fish by teaching you four distinct methcods - broiled, poached, sauteed and fried. Fish is perfectly suited to each method and since it cooks quickly it's great for midweek meals. Best of all, it's flavorful, healthy and versatile. In addition to learning the recipes you'll gain insight into purchasing and prepping different types of fish.

Broiled Cod with Creamy Feta, Lemon and Dill Topping; Spicy Red Red Curry Fish with Coconut Scented Jasmine Rice; Sauteed Grouper with Potato Puree and Sweet Pea Cream; Fish Tacos with Picked Chile Slaw and Roasted Tomato Salsa.
         to Shopping Basket

Best Buys: Mike's Picks   7pm
Great drinking wines for under $15.
Friday, 03/20/15
Instructor: Mike Conti
$60
tt's easy to find great wine if you are spending $30 to $40 per bottle. The real satisfaction comes when you find a bottle of wine for $12 to $15 that drinks the same. This is not an impossible task. In fact, many of the wines that make the top lists are these value wines. Mike will introduce you to a selection of his favorites, both white and red, from around the world.

About our wine tastings: Carlow Cookery's wine tastings are fun and informative. In addition to tasting the selected wines, participants will gain a better understanding of each region's producers and significant varietals - all in a relaxed environment that allows for questions and feedback. The classes are taught by Mike Conti, President/Wine Educator of From Stem to Learn. Mike has over 32 years in the hospitality and education industries. He gained valuable knowledge of wine through his professional experiences and contacts. Mike's instruction is straightforward and fun, informational and relaxed, thorough and insightful. Supper is served throughout the evening.
         to Shopping Basket

Secrets of the Chinese Wok (Hands-on)   6:30pm
Creative recipes from an ancient cooking tool.
Monday, 03/23/15
Instructor: Dan Gallo
$65
Learn the advantages of wok cookery and make some delicious steamed and stir-fried dishes. Like sautéing, cooking in a wok allows you to make dishes quickly with minimal oil. The vegetable-rich dishes are healthy and on the table fast, perfect for weekday meals. We’ll show you how to use and care for your wok and cover the traditional sauces and spices used in Chinese cooking.

Spicy Chinese Long Beans with Peanuts; Stir-Fried Pork in Peanut Sauce over Fried Rice; Beef and Snow Peas with XO Sauce.
         to Shopping Basket

The Food of Spain (Hands-on)   6:30pm
Techniques of international cooking.
Wednesday, 03/25/15
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.
         to Shopping Basket

Wines of Napa and Sonoma   7pm
Delving into wines from America's foremost growing region.
Thursday, 03/26/15
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.
         to Shopping Basket

Food and Wine: Spain and Portugal   7pm
Pairing wines with traditional dishes from each of these great wine countries.
Tuesday, 03/31/15
Instructor: Mike Conti
$60
With the world's most extensive vineyards and one of the oldest winemaking traditions, Spain has plenty to offer wine lovers. We'll focus our attention on the full bodied, oaky reds of the Spanish regions Rioja (old world) and Penedes (new world). We'll then explore the interesting and affordable wines (lighter reds and vino verdes) of Portugal. Each of the wines will be paired with accompanying dishes.

Portugal: Cataplana de Peixe (Traditional Portuguese Fish Stew) and Franjo Guelhado (Grilled Chicken with Peri Peri, Garlic and Extra Virgin Olive Oil). Spain: Rioja Style Potatoes with Chorizo; Smoky Meatloaf Sliders with Cabrales and Caramelized Onions.

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.
         to Shopping Basket

Techniques of Cooking Series   6:30pm
Five part series on essential skills for home cooks.
Monday, 04/06/15
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, April 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: Braising, Steaming and Poaching (Monday, April 20th)
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 3: Stocks, Soups and Vinaigrettes (Monday, May 4th)
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 4: Sauteing and Pan Sauces (Monday, May 18th)
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, June 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.
         to Shopping Basket

Essential Knife Skills for Home Cooks   6:30pm
Learn proper techniques for the most important tool in your kitchen.
Monday, 04/06/15
Instructor: Dan Gallo
$50
Even accomplished cooks can benefit from learning proper knife skills. That's why we begin this series of classes with a session on how to properly use and care for your knives. Our goal in this hands-on class is to make you more efficient at prepping the ingredients needed for all different types of recipes. We focus on chopping and slicing an array of vegetables including garlic, onions, celery, carrots, tomatoes and more. In addition, we'll show you how to break down a whole chicken into the common cuts. Practice makes perfect - so you'll get to practice these techniques under the supervision of the instructor. Knives are provided for the class.
         to Shopping Basket

*Full* Wine 201: Advancing Your Wine Palate   7pm
A four part, advanced level wine tasting.
Thursday, 04/09/15
Instructor: Mike Conti
$260
his 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.

In every vineyard, a unique combination of climate, soil type, and topography shapes the character of the vines that grow there and the grapes that they produce. In turn, the wine made from these grapes reflects aspects of their respective places.

This class will take a greater in depth look at the impact the terrior has on the grapes, the significance of climate and the differences in the soil as all three can affect the flavor profiles of wines within a single grape varietal. All wines will be tasted blind, and class participants will challenge their palates to see if they can notice the differences from region to region. Six wines will be tasted. A three course meal will be served throughout the evening.

As you will probably notice, the price of the class is slightly higher than others currently on our schedule. This will allow Mike the flexibility to increase the budget on a cost per bottle basis.

Part I: Chardonnay (Thursday, April 9th, 2015)
We'll begin this series with one the most established white wine varieties - chardonnay. It is an interesting varietal that is cherished throughout the world or its complex flavors. This class features wines from Chablis, Burgundy, New Zealand, Chile, Australia and California.

Part II: Cabernet Sauvignon (Thursday, July 9th, 2015)
The king of the red wine grape varieties - Cabernet Sauvignon offers wonderful flavors consisting of black currants, chocolate and leather. The beauty of the grape lies in its ability to yield so many complex flavors. This class features wines from Bordeaux, South Africa, New Zealand, Chile, Australia and California.

Part III: Pinot Noir (Thursday, October 8th, 2015)
Wines made with this grape are known for their elegance and refinement. They often possess an exotic bouquet along with a velvety, mouth-filling texture. This class features wines from Chile, Australia, California, Burgundy, Oregon and New Zealand

Part IV: Syrah/Shiraz (Thursday, January 14th, 2016)
Widely planted around the world, produces wines from the easy-drinking, fresh style to the intense, full-bodied and highly concentrated style. This class features wines from South Africa, California, Italy, Southern, France, Rhone Valley and Australia.

About our wine tastings: Carlow Cookery's wine tastings are fun and informative. In addition to tasting the selected wines, participants will gain a better understanding of each region's producers and significant varietals - all in a relaxed environment that allows for questions and feedback. The classes are taught by Mike Conti, President/Wine Educator of From Stem to Learn. Mike has over 32 years in the hospitality and education industries. He gained valuable knowledge of wine through his professional experiences and contacts. Mike's instruction is straightforward and fun, informational and relaxed, thorough and insightful. Supper is served throughout the evening.
         to Shopping Basket

Wines of Burgundy and the Rhone Valley   7pm
Exploring the wines from two of France's great wine regions.
Friday, 04/10/15
Instructor: Mike Conti
$60
This class focuses on wines from 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.
         to Shopping Basket

Techniques of International Cooking (Hands-on)   6:30pm
A five part series of classes dedicated to great food regions.
Wednesday, 04/15/15
Instructor: Dan Gallo
$299
These hands-on classes build on the techniques established in our popular Culinary Skills series by showcasing five unique styles of ethnic cooking. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods. The goal of our entire program is to give participants the confidence to create dishes rather than just follow recipes. Classes begin at 6:30pm and last approximately 2 to 2-1/2 hours. Series Cost: $299.

Part 1: Food of Italy (Wednesday, April 15th)
There is no question that Italians have a passion for good cooking. When you start with incredible ingredients - aged cheeses, cured meats, balsamic vinegar - it's much easier to make simple dishes taste sublime. The ingredients and techniques vary by region but they share common elements. We'll make dishes that are representative of the country as a whole using authentic ingredients and tried-and-true preparations. Menu: Whipped Ricotta Crostini with Roasted Pears, Walnuts and Honey; Sautéed Shrimp with Cherry Tomato Puttanesca and Crusty Bread; Cavatelli Pasta with Sweet Italian Sausage, Broccoli Rabe and Pecorino Broth.

Part 2: Flavors of France (Wednesday, April 29th)
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 3: Flavors of the Mexican Kitchen (Wednesday, May 13th)
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, May 27th)
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, June 10th)
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.
         to Shopping Basket

Food of Italy (Hands-on)   6:30pm
Fresh, flavorful dishes from the boot.
Wednesday, 04/15/15
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 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
         to Shopping Basket

Wine 201: Advancing Your Wine Palate   7pm
A four part, advanced level wine tasting.
Thursday, 04/16/15
Instructor: Mike Conti
$260
In every vineyard, a unique combination of climate, soil type, and topography shapes the character of the vines that grow there and the grapes that they produce. In turn, the wine made from these grapes reflects aspects of their respective places.

This class will take a greater in depth look at the impact the terrior has on the grapes, the significance of climate and the differences in the soil as all three can affect the flavor profiles of wines within a single grape varietal. All wines will be tasted blind, and class participants will challenge their palates to see if they can notice the differences from region to region. Six wines will be tasted. A three course meal will be served throughout the evening.

As you will probably notice, the price of the class is slightly higher than others currently on our schedule. This will allow Mike the flexibility to increase the budget on a cost per bottle basis.

Part I: Chardonnay (Thursday, April 16th, 2015)
We'll begin this series with one the most established white wine varieties - chardonnay. It is an interesting varietal that is cherished throughout the world or its complex flavors. This class features wines from Chablis, Burgundy, New Zealand, Chile, Australia and California.

Part II: Cabernet Sauvignon (Thursday, July 16th, 2015)
The king of the red wine grape varieties - Cabernet Sauvignon offers wonderful flavors consisting of black currants, chocolate and leather. The beauty of the grape lies in its ability to yield so many complex flavors. This class features wines from Bordeaux, South Africa, New Zealand, Chile, Australia and California.

Part III: Pinot Noir (Thursday, October 15th, 2015)
Wines made with this grape are known for their elegance and refinement. They often possess an exotic bouquet along with a velvety, mouth-filling texture. This class features wines from Chile, Australia, California, Burgundy, Oregon and New Zealand

Part IV: Syrah/Shiraz (Thursday, January 21st, 2016)
Widely planted around the world, produces wines from the easy-drinking, fresh style to the intense, full-bodied and highly concentrated style. This class features wines from South Africa, California, Italy, Southern, France, Rhone Valley and Australia.

About our wine tastings: Carlow Cookery's wine tastings are fun and informative. In addition to tasting the selected wines, participants will gain a better understanding of each region's producers and significant varietals - all in a relaxed environment that allows for questions and feedback. The classes are taught by Mike Conti, President/Wine Educator of From Stem to Learn. Mike has over 32 years in the hospitality and education industries. He gained valuable knowledge of wine through his professional experiences and contacts. Mike's instruction is straightforward and fun, informational and relaxed, thorough and insightful. Supper is served throughout the evening.
         to Shopping Basket

Braising, Steaming and Poaching (Hands-on)   6:30pm
From hearty to light, dishes that are cooked in flavorful liquids.
Monday, 04/20/15
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.
         to Shopping Basket

Food and Wine: French Steakhouse   7pm
French wines paired with a traditional steakhouse meal.
Monday, 04/27/15
Instructor: Mike Conti
$60
For many of us, there is nothing like going to our favorite steakhouse for a good meal. Having that experience at home is not difficult once you know how to pick and prepare the beef. We'll take you step by step through the process using traditional French recipes including salad, vegetable, starch and dessert to accompany the steaks. Our wine expert, Mike Conti, will present wines with each course specifically chosen to complement the dishes.

Pear, Walnut, Arugula and Shaved Parmesan Salad with Dijon Vinaigrette; Vegetable Napolean with Grilled Vegetables, Polenta, Goat Cheese and Tomato Sauce; Filet Mignon with Roquefort and Red Wine Demi Glace Sauce; Double Chocolate Mousse with Mascarpone Whipped Cream.

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.
         to Shopping Basket

Food of France (Hands-on)   6:30pm
Techniques of international cooking.
Wednesday, 04/29/15
Instructor: Dan Gallo
$65
Fresh, flavorful dishes from the boot.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.

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



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