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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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Wines of France (Wine Tasting)   7pm
Wine Certification Course, Part 8: Bordeaux and Provence
Thursday, 08/27/15
Instructor: Mike Conti
$60
As we continue our tour of the of the significant wine regions of the world we turn our attention toward two regions in France. Both are an important source for a range of wines - from simple table varieties to complex, age-worthy offerings. In Bordeaux, there are thousands of growers producing millions of bottles of wine but we'll focus on the most important grapes in the region. Next we look at Provence, a region considered by many to one of France's most underrated. In addition to its signature rose, they also produce high quality red and white wines as well.

About the class Join us for a comprehensive course on understanding and appreciating wine. Each fun and informative session is focused on a different aspect of wine so that by the end of the series participants have a solid understanding of what is available on the market and how it suits their palate.

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

The classes are taught by Mike Conti, President/Wine Educator of From Stem to Learn. Mike has over 32 years in the hospitality and education industries. He gained valuable knowledge of wine through his professional experiences and contacts. Mike's instruction is straightforward and fun, informational and relaxed, thorough and insightful.
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*Full* Great Grilling (Demonstration)   7pm
Master the art of cooking on the grill.
Monday, 08/31/15
Instructor: Denis Chiappa
$50
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.

.This comprehensive grill class 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.

Menu: Asian Marinated Chicken with Spicy Fruit Relish; Spice Rubbed Pork Skewers with Grill Sauce; Grilled Skirt Steak Fajitas: Grilled Salmon and Orzo Salad with Charred Tomato Vinaigrette
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Asian Appetizers and Small Plates (Demonstration)   7pm
Enjoying tasty bites with an Asian flair.
Tuesday, 09/01/15
$50
Join us for a fun and informative class designed to teach you the techniques needed to make delicious Asian inspired hors d'oeuvres and finger foods. We'll cover how to stock the pantry with specialty products needed to make a variety of dishes and show you to how to use them in a variety of tasty Asian recipes.

Menu: Potstickers with Soy, Red Chile Paste and Lemongrass; Hoisin and Sriracha Glazed Baby Back Ribs; Vietnamese Kebabs with Dipping Sauce and Cold Soba Noodles; Chicken and Shrimp Egg Rolls with Chinese Mustard Sauce; Crispy Chicken Wings with Dipping Sauce.
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Burgers, Fries and a Shake (Demonstration)   7pm
Building and cooking great burgers.
Wednesday, 09/09/15
Instructor: Denis Chiappa
$50
Imagine a well-crafted, perfectly cooked burger finished with a unique combination of delicious toppings. This class is dedicated to that American tradition, but takes it to a new level. We'll show you what meat to use, how to properly season and cook it and what rolls to use for different varieties. Last but not least, we'll make a couple of fries to serve with the burgers and wash it down with rich, delicious shake.

Menu: Bacon Burgers with Caramelized Onion and Jack Cheese. on Seeded Rolls; Grilled Burgers Au Poivre with Mustard Sauce; Authentic Belgian French Fries with Aioli; Homemade Beer Battered Onion Rings; Strawberry Vanilla Shakes.
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*Full* Food and Wine: French Steakhouse   7pm
French wines paired with a traditional steakhouse meal.
Thursday, 09/10/15
Instructor: Mike Conti
$60
This class is currently full. A new session has been added on 10/29. If you would like to be contacted in the event of a cancellation on this session please call the store at 215-489-2677

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.
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Healthy Slow Cooker Suppers (Demonstration)   7pm
Healthy no-fuss family friendly meals ready when you are.
Tuesday, 09/15/15
Instructor: Denis Chiappa
$50
Over the years the slow cooker has found its way into all our kitchens but many times it is a forgotten or underutilized tool. However, properly used, it can be a great aide in making delicious, stress-free meals for weekday suppers. Moreover, these will be healthy recipes the whole family with enjoy.

Menu: Thai Coconut and Chicken Soup with Fresh Noodles; Mediterranean Fish Stew with Spicy Aioli; Turkey Meatloaf with Creamy Gravy; Crock Roasted Carrots and Parsnips in Cumin Yogurt Sauce; Decadent Chocolate Pudding Cake
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Techniques of Cooking Series   6:30pm
A five part series of essential techniques for home cooks.
Wednesday, 09/16/15
Instructor: Dan Gallo
$280
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 (Wednesday, September 16th)
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 (Wednesday, September 30th)
In the second part of our series of culinary techniques we cover stocks, soups and vinaigrettes. We've all had pleasure of eating a good bowl of soup and while it's not difficult to prepare it does require proper technique to achieve the right texture and flavor. As for stocks, they are the backbone of so many great dishes you can make. We'll start with those and then teach you how to turn them into rich vegetable and meat soups. We will also cover how to make a classic vinaigrette and how to turn it in to countless variations. Menu: Chicken Stock, Vegetable Stock, Shrimp Stock; Velvety Chicken and Corn Chowder; Italian Summer Vegetable Soup; Mixed Greens, Almonds and Feta with Pomegranate Vinaigrette.

Part 3: Braising, Steaming and Poaching (Wednesday, October 14th)
Part three of our series focuses on three techniques of cooking with liquid. This method of cooking covered in this can produce some of the most satisfying dishes a home cook can make as well as some of the lightest. First, we'll show you the proper way to use braising to make tough cuts of meat tender. We'll then poach fish to perfection and serve it with nice sauce. Last but not least, we'll steam fish for a healthy main course. By varying the ingredients you'll have a wide variety of dishes at the tip of your fingers. Menu:Braised Pork with White Wine and Herbs de Provence; Poached Salmon with Horseradish Cream Sauce; Steamed Fish with Ginger and Shallot Dressing.

Part 4: Sauteing and Pan Sauces (Wednesday, October 28th)
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 (Wednesday, November 11th)
The last part of our culinary skills series focuses on the essential techniques for grilling meat chicken and fish. We'll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor, and basic smoking techniques. From there you'll learn to grill pork, chicken and fish for main course dishes and vegetables for a side dish. Menu: Asian Marinated Chicken with Spicy Fruit Relish; Spice Rubbed Pork Skewers with Grill Sauce; Grilled Shrimp with Tomato, Chile and Cilantro Salsa.
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Knife Skills (Hands-on)   6:30pm
Mastering the most important tool in the kitchen.
Wednesday, 09/16/15
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.
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*Full* Old World Value Wines   7pm
Moderately priced wines from Italy, Spain and France
Friday, 09/18/15
Instructor: Mike Conti
$60
This class is currently full but another session has been added on the 25th. If you would like to be contacted in the event of a cancellation on this session please call the store at 215-489-2677

It'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 old world wines, both white and red, that have a high price value ratio.

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. A three course dinner is served throughout the evening.
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Techniques of International Cooking   6:30pm
Five part series of hands-on classes focusing on international cuisine.
Monday, 09/21/15
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 (Monday, September 21st)
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: Shrimp Fra Diavalo in Spicy Pomodoro with Crusty Bread; Hand Made Ricotta Gnocchi with Basil Pesto; Crispy Pork Milanese with Arugula, Pecorino, Lemon and Olive Oil.

Part 2: Flavors of France (Monday, October 5th)
France is considered by most the birthplace of modern cooking and the food combines exceptional ingredients and classic techniques to produce exceptional dishes. We'll focus on some great recipes that feature fruity olive oil, fresh seafood, great bread and other tasty ingredients. These are the kind of recipes that are great for all occasions, from casual to elegant. Menu: Traditional Mixed Green Salad with Roquefort Cheese, Toasted Walnuts, Apple and Red Wine Vinaigrette; Normandy Style Stewed Mussels with Bacon Lardons, Apple-Brandy, Cider, Cream and Baguette; Sauteed Chicken a la Provencal with Roasted Garlic, Tomato, Olives and Capers.

Part 3: Food of Greece (Monday, October 19th)
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.

Part 4: Essentials of Chinese Cuisine (Monday, November 2nd)
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.

Part 5: Flavors of the Mexican Kitchen (Monday, November 16th)
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.
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Food of Italy (Hands-on)   6:30pm
Techniques of International Cooking, Part I
Monday, 09/21/15
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.

Menu: Shrimp Fra Diavalo in Spicy Pomodoro with Crusty Bread; Hand Made Ricotta Gnocchi with Basil Pesto; Crispy Pork Milanese with Arugula, Pecorino, Lemon and Olive Oil
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Wines of South America (Wine Tasting)   7pm
Wine Certification Course, Part 9
Thursday, 09/24/15
Instructor: Mike Conti
$60
Even though it doesn't always get the attention, South America is home to some of the hottest wines on the market today. Until recently, the region consumed most of the wine it produced. Now, quality wines are being produced with an eye on the export market. The result is some incredibly good wines that can be had less expensively than wines of equal quality produced in Europe and elsewhere. We'll guide you on the countries, producers and varietals that you should look for on the shelves of your local wine store.

About the class Join us for a comprehensive course on understanding and appreciating wine. Each fun and informative session is focused on a different aspect of wine so that by the end of the series participants have a solid understanding of what is available on the market and how it suits their palate.

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

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

Old World Value Wines   7pm
Moderately priced wines from Italy, Spain and France
Friday, 09/25/15
Instructor: Mike Conti
$60
It'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 old world wines, both white and red, that have a high price value ratio.

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. A three course dinner is served throughout the evening.
         to Shopping Basket

The Amazing Flavors of Lebanon (Demonstration)   7pm
Recipes and techniques from a great Middle Eastern cuisine.
Monday, 09/28/15
Instructor: Denis Chiappa
$50
There’s little doubt that Lebanese food is one of the most popular of the Middle Eastern cuisines. The country’s location, situated on the eastern coast of the Mediterranean sea, and unique cultural history has contributed greatly to its food. The most popular dishes reflect a mix of foreign and indigenous influences. It’s a fascinating cuisine that deserves to be explored.

Menu: Grilled Prawns with Sweet and Spicy Glaze; Lamb Crescents (Ground Lamb, Potato and Spices in Flaky Pastry); Cucumber and Chickpea Salad with Pomegranates, Feta and Herbed Dressing; Monkfish Tagine with Caramelized Onions, Tomatoes and Chermoula; Jeweled Rice with Dried Fruits, Almonds and Saffron Broth.
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Essentials of Baking (Demonstration)   7pm
Fundamental techniques for cakes, pies, cookies and sauces.
Tuesday, 09/29/15
Instructor: Denis Chiappa
$50
Because baking is more precise and less flexible, some cooks tend to shy away from making dessert. We'll show there’s no need to be intimidated by demonstrating the basic building blocks of baking including pies, cakes, and cookies. In addition, we’ll touch on working with chocolate and prepare some classic dessert sauces.


Menu: Yellow Butter Cake with Chocolate Buttercream; French Apple Tart with Cinnamon Whipped Cream; Applesauce Oatmeal Cookies with Icing; Pumpkin Pecan Bread; Crème Anglaise.
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Stocks, Soups and Vinaigrettes (Hands-on)   6:30pm
Culinary skills for home cooks.
Wednesday, 09/30/15
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: Chicken Stock, Vegetable Stock, Shrimp Stock; Velvety Chicken and Corn Chowder; Italian Vegetable Soup; Mixed Greens with Pomegranate Vinaigrette
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Flavors of France (Hands-on)   6:30pm
Techniques of International Cooking, Part II
Monday, 10/05/15
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
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Asian Rice and Noodles Dishes (Demonstration)   7pm
Signature dishes from countries around the Pacific Rim.
Tuesday, 10/06/15
Instructor: Denis Chiappa
$50
From ramen to soba, basmati to jasmine, noodles and rice play a pivotal role in many Asian dishes. These recipes are not only nourishing but have an incredible depth of flavor. We've chosen four of our favorite recipes, each from a different part of the region, to showcase the versatility of these great ingredients.

Menu: Homemade Ramen with Shredded Pork, Shitakes and Scallions in Rich Broth; Spicy Soba Noodles with Chicken and Cabbage; Sweet and Sour Shrimp with Vegetable Fried Rice; Shanghai Stir-fried Rice Cakes.
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*Full* Wine 201: Pinot Noir   7pm
An advanced tasting featuring six wines.
Thursday, 10/08/15
Instructor: Mike Conti
$70
This session is currently full but another has been added on October 15th.

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.

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.

This Session: 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

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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Contemporary Creole and Cajun Cuisine (Demonstration)   7pm
The vibrant flavors and colorful cooking of Louisiana
Monday, 10/12/15
Instructor: Denis Chiappa
$50
Cajun and Creole cooking are often lumped together because they are so closely tied to the food of Louisiana. However, 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 the delicious dishes of both these incredible regional American cuisines.

Menu: Crispy Fried Oysters with Creole Sauce Robert; Pasta with Crawfish and Tasso Ham in Spicy Alfredo Sauce; Grilled Alligator Sausage with Smoked Onion Apple Relish and Creole Musard Sauce; Red Beans and Rice with Cajun Fried Chicken.
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Braising, Steaming and Poaching (Hands-on)   6:30pm
Culinary skills for home cooks.
Wednesday, 10/14/15
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.

Menu: 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

Wine 201: Pinot Noir   7pm
An advanced tasting featuring six wines.
Thursday, 10/15/15
Instructor: Mike Conti
$70
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.

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.

This Session: 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

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

Foods of Greece (Hands-on)   6:30pm
Techniques of International Cooking
Monday, 10/19/15
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
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Fall Soups and Stews (Demonstration)   7pm
Satisfying soups and stews for the Fall season.
Tuesday, 10/20/15
Instructor: Denis Chiappa
$50
Nothing warms the body and soul like a good bowl of soup or stew. Either is perfectly suited to your busy schedule because they are complete meals that can be made ahead and actually taste better the next day. Using great harvest ingredients, we’ll show you the building blocks of flavor, the cuts of meats that work best and the vegetables to use to make your stews great.

Menu: Squash and Apple Soup with Fried Mushrooms and Spiced Crème Fraiche; Tuscan Bean Soup with Parmesan Crostini; Paprika Spiced Chicken and Cauliflower Stew; Tender Beef and Root Vegetable Stew.
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Wines of the Pacific Northwest (Wine Tasting)   7pm
Wine Certification Course, Part 10
Thursday, 10/22/15
Instructor: Mike Conti
$60
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 the class Join us for a comprehensive course on understanding and appreciating wine. Each fun and informative session is focused on a different aspect of wine so that by the end of the series participants have a solid understanding of what is available on the market and how it suits their palate.

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

The classes are taught by Mike Conti, President/Wine Educator of From Stem to Learn. Mike has over 32 years in the hospitality and education industries. He gained valuable knowledge of wine through his professional experiences and contacts. Mike's instruction is straightforward and fun, informational and relaxed, thorough and insightful.
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Date Night: Fall into Tuscany (Hands-on)   6:30pm
Spend a night cooking with your mate.
Monday, 10/26/15
Instructor: Denis Chiappa
$130
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 Scarpariello (Sauteed Chicken with Tangy Red Pepper Sauce; Apple Crostatas with Mascarpone Cream.
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Sauteing and Pan Sauces (Hands-on)   6:30pm
Culinary skills for home cooks.
Wednesday, 10/28/15
Instructor: Dan Gallo
$65
Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing. Sauteing is a classic technique of cooking tender cuts of meat and poultry quickly and at high heat to intensify the flavor. We'll then show you how to use that same pan to build flavorul sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time.

Menu: Braised Beef with Red Wine, Demi-glace and Rosemary; Poached Salmon with Horseradish Cream Sauce; Steamed Fish with Ginger and Shallot Dressing
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Food and Wine: The French Steakhouse   7pm
French wines paired with a traditional steakhouse meal.
Thursday, 10/29/15
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.
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Essentials of Chinese Cuisine (Hands-on)   6:30pm
Techniques of International Cooking
Monday, 11/02/15
Instructor: Dan Gallo
$65
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
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Grilling, Rubs and Marinades (Hands-on)   6:30pm
Essential skills for home cooks
Wednesday, 11/11/15
Instructor: Dan Gallo
$65
The last part of our culinary skills series focuses on the essential techniques for grilling meat chicken and fish. We’ll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor, and basic smoking techniques. From there you'll grill pork, chicken and fish for main course dishes and vegetables for a side dish.

Menu: Asian Marinated Chicken with Spicy Fruit Relish; Spice Rubbed Pork Skewers with Grill Sauce; Grilled Shrimp with Roasted Tomato Chutney
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Flavors of the Mexican Kitchen (Hands-on)   6:30pm
Techniques of International Cooking
Monday, 11/16/15
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
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Wines of Italy (Wine Tasting)   7pm
Wine Certification Course, Part 11: Tuscany and the North
Thursday, 11/19/15
Instructor: Mike Conti
$60
In this session we go back to Italy to highlight offerings from the North, specifically Tuscany, Emilia-Romagna.and Umbria. Over the years, the diversity of Italian wine found here in the states is a little more reflective of that of Italy. The pride Italians have in their regional wines and local food specialties shows in what they drink and eat. We'll show wines that demonstrate this pride by featuring the key styles served in the region.

About the class Join us for a comprehensive course on understanding and appreciating wine. Each fun and informative session is focused on a different aspect of wine so that by the end of the series participants have a solid understanding of what is available on the market and how it suits their palate.

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

The classes are taught by Mike Conti, President/Wine Educator of From Stem to Learn. Mike has over 32 years in the hospitality and education industries. He gained valuable knowledge of wine through his professional experiences and contacts. Mike's instruction is straightforward and fun, informational and relaxed, thorough and insightful.
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Wines of Spain and Portugal (Wine Tasting)   7pm
Wine Certification Course, Part 12
Thursday, 12/03/15
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.

About the class Join us for a comprehensive course on understanding and appreciating wine. Each fun and informative session is focused on a different aspect of wine so that by the end of the series participants have a solid understanding of what is available on the market and how it suits their palate.

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

The classes are taught by Mike Conti, President/Wine Educator of From Stem to Learn. Mike has over 32 years in the hospitality and education industries. He gained valuable knowledge of wine through his professional experiences and contacts. Mike's instruction is straightforward and fun, informational and relaxed, thorough and insightful.
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*Full* Wine 201: Syrah/Shiraz   7pm
An advanced tasting featuring six wines.
Thursday, 01/14/16
Instructor: Mike Conti
$70
This class is currently full but another session has been added on January 21st.

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.

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.

This session: 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.
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Wine 201: Syrah/Shiraz   7pm
An advanced tasting featuring six wines.
Thursday, 01/21/16
Instructor: Mike Conti
$70
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.

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.

This session: 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.
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