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Fresh and Seasonal Fare   7pm Advanced Techniques of Cooking, Part 1 Monday, 09/13/10 Instructor: David Kiser $45 The series kicks off by using some of the late summer bounty available at the local farmers markets. You'll learn to make a rich vegetable stock, the first of five mother sauces (bechamel) and the keys to incorporating herbs and spices into recipes. Along the way we'll make a sophisticated five course meal using fresh, seasonal ingredients. Roasted Beet, Orange and Pomegranate Salad; Smoky Spanish Cream of Tomato Soup; Beef Braised with Root Vegetables; Cider Brined Roasted Pork with Pan Gravy; Creamy Leekand Vegetable Gratin. About our Techniques series:A new series focusing on advanced principles and techniques of good home cooking. Whether you are a seasoned cook or someone searching for new ideas in the kitchen, these classes are for you. Each of the sessions focuses on different stocks, sauces, proteins and cooking techniques using recipes that are useful for home cooking. The series is taught by Chef David Kiser, former Chef Instructor at the French Culinary Institute.          to Shopping Basket

Wine, Cheese and Chocolate   7pm Pairing wine with two popular and versatile ingredients. Tuesday, 09/14/10 Instructor: Cosmo Mullen $50 Join wine expert Cosmo Mullen as he introduces you to new and interesting wines that go well with two great ingredients - cheese and chocolate. The night begins with a trio cheeses and ends with a trio of chocolates, each paired with three wines that best complement their distinct flavors. In between, we'll make two classic cheese and chocolate dishes, again paired with the right wine. It's an neat opportunity to see components of both the food and wine react with each other. Trio of Soft and Aged Cheeses; Lobster Mac and Cheese; Roasted Chicken with Classic Pueblo Style Mole Sauce; Trio of Fine Chocolates.          to Shopping Basket

The World of Olive Oil and Balsamic Vinegar   7pm A tasting and cooking class with special guest Vince Grispini or Altomonte's Market Tuesday, 09/21/10 Instructor: Vince Grispini $45 Confused by the array of olive oils and vinegars available in the market today? Vince Grispini will join us to help you better understand what's out there and how they differ. You'll be able to taste brands from different countries, learn why there's a difference in price and prepare dishes that use both to enhance the flavor of the dish. There's no better way to decide what you like than by tasting. Mixed Green Salad with Manchego, Apples and Caramelized Walnuts; Beet and Goat Cheese Ravioli with Infused Olive Oil and Aged Balsamic; Braised Beef with Balsamic Onions and White Beans; Sweet Ricotta Fritters with Saba Glaze. About Altomonte's: A family owned Italian market located in Doylestown offering meats, cheese, baked goods, prepared foods and a wide variety of condiments and sauces. Winner of the 2008 Best of Philly and multi-year winner of Best of Bucks.          to Shopping Basket

Great Wines and Small Bites   7pm Pairing the six world's great varietals with stylish hors d'oeuvres. Friday, 09/24/10 Instructor: Bill Mickel $55 Throughout this year we've looked at some of the significant wine growing and food regions of the world. This class takes the most well know varietals from each of these regions and pairs them with local appetizers and hors d'oeuvres. We'll showcase six different wines including sparkling, chardonnay, pinot noir and merlot and in addition to tasting the wines, you'll see firsthand how they comlement the food. Goat Cheese Crostini with Fig and Walnut Tapenade (France); Wild Mushroom Tarts with Asiago and Glazed Onions (Italy); Roasted Pear, Blue Cheese and Walnut Salad with Saba Dressing (California); Crab Empanadas with Poblano Cream Sauce (South America); Spanish Style Garlic Shrimp with Ham and Sweet Peppers (Spain); Chicken Sates with Spicy Peanut Sauce (Australia).          to Shopping Basket

Perfect Roast Chicken and More   7pm Advanced Techniques of Cooking, Part 2 Monday, 09/27/10 Instructor: David Kiser $45 When asked what their notion of a perfect meal would be, many chefs will answer simply - a perfectly roasted chicken. When done right, the flavor and texture of the meat is incomparable. We'll show you how to achieve 'the pefect roast chicken' and serve it as part of a tasty and satisfying early Fall menu. We’ll also cover chicken stock and our second mother sauce, veloute. Bacon, Onion and Port Salute Tarts; Asparagus with Hazelnuts and Tarragon Vinaigrette; Veal Scallopine with Double Mustard Sauce; Roast Chicken with Herbed Veloute and Pomme Puree.. About our Techniques series:A new series focusing on advanced principles and techniques of good home cooking. Whether you are a seasoned cook or someone searching for new ideas in the kitchen, these classes are for you. Each of the sessions focuses on different stocks, sauces, proteins and cooking techniques using recipes that are useful for home cooking. The series is taught by Chef David Kiser, former Chef Instructor at the French Culinary Institute.          to Shopping Basket

Family Favorites, Italian Style   7pm Delicious, homemade comfort foods for for family dinners. Wednesday, 09/29/10 Instructor: Denis Chiappa $45 Many of us can trace our love and appreciation of food back to our favorite family dinners. I grew up not only with a family that loved food and eating together, but with a mom who cooked from scratch and used healthy ingredients wherever possible. These are some of those recipes, our family favorites. Grandma's Italian Vegetable Soup; Sausage and Peppers with Rich Tomato Sauce over Creamy Polenta; Chicken Cacciatore with Porcini Mushrooms; Moist and Tender Meatloaf with Vegetables; Plum Cake with Fresh Whipped Cream.          to Shopping Basket

Great Italian Cooking (Hands-on)   6:30pm Indulge your passion for fine Italian cooking. Monday, 10/04/10 Instructor: Denis Chiappa $65 Italian cooking at it's finest is about simple, fresh flavors. From pasta to main course to dessert, we'll put together an unpretentious meal using tried and true methods that are sure to impress friends and family alike. If you have a passion food, this hands-on class is for you. Penne with Sausage, Artichokes and Oven Roasted Tomatoes, Veal Scallopine with a Saffron Cream Sauce; Roasted Fennel with Parmesan; Peach Crostada with Whipped Cream.          to Shopping Basket

The Spirit of Mexico   7pm A menu that celebrates Mexico's national drink. Wednesday, 10/06/10 $45 According to the wife of a famous tequila producer, 'Tequila is Mexico - it's the only product that identifies us as a culture'. It's one persons opinion but it is fair to say that this distinctive liquor can add great flavor to foods and is the backbone of many great drinks. Come and explore the taste and history of tequila with a menu that has south of the border flair. Coconut Shrimp with Tequila, Chipotle and Mexican Crema; Halibut with Roasted Poblano and Tequila Sauce; Cornbread Stuffed Chicken Breasts with Jalapeno and Tequila Mustard Sauce; Cinnamon Panna Cotta with Apple Caramel.          to Shopping Basket

The Wine Bar   7pm Chic, seasonal foods paired with great wines. Friday, 10/08/10 Instructor: Bill Mickel $55 Join us for a night of noshing and drinking! We’ll show you how fun it can be to entertain with small plates of food complimented by different wines. The menu is a mix of starters and appetizers featuring great ingredients and global flavors and each will be paired with a different type of wine. Drinking wine and eating great snacks - a great way to start the weekend! Roasted Hummus with Warm Naan; Pear and Gorgonzola Tarts with Honey and Rosemary Drizzle; Penne with Roasted Tomatoes, Capers, Olives and Fresh Mozzarella; Garlic Shrimp with White Wine Sauce; Trio of Cheeses; Chocolate Truffles.          to Shopping Basket

Essentials of Beef Cookery   7pm Advanced Techniques of Cooking, Part 3 Monday, 10/11/10 Instructor: David Kiser $50 In part three of our series, we'll focus on cooking beef in two different by equally delicious ways - braising and roasting. We'll start with the essentials of making a rich beef stock and the classic sauce espagnole. From there it's on to a rich ragu of braised beef and a tender roasted beef with mushroom sauce. We'll also make a flavorful country pate and serve it with traditional accompaniments. French Country Pate with Cornichons, Dijon and Baguettes; Crab Cakes with Remoulade Sauce; Potato Gnocchi with Beef Ragu; Roast Tenderloin of Beef with Mushroom Port Sauce.. About our Techniques series:A new series focusing on advanced principles and techniques of good home cooking. Whether you are a seasoned cook or someone searching for new ideas in the kitchen, these classes are for you. Each of the sessions focuses on different stocks, sauces, proteins and cooking techniques using recipes that are useful for home cooking. The series is taught by Chef David Kiser, former Chef Instructor at the French Culinary Institute.          to Shopping Basket

The Great Pumpkin and other Squashes   7pm Satisfy your savory side with these bountiful Autumn vegetables. Thursday, 10/14/10 $45 Pumpkins and many other squashes have a slightly sweet, distinctive flavor that makes them a great addition to savory preparations. Roasted, pureed or sauteed, they're great for soups, stews, pastas and a whole lot more. We'll show you how to expand your use of these great ingredients by making five tasty, seasonal recipes. Squash Chowder with Corn and Chorizo; Homemade Pumpkin Ravioli with Herbed Walnut Sauce; Cheesy Tomato and Squash Gratin with Crispy Topping; Short Rib Tagine with Glazed Butternut Squash; Pumpkin and Apple Streusel Cake.          to Shopping Basket

Contemporary Cupcakes   7pm Express yourself with individual sized treats. Monday, 10/18/10 Instructor: Katie Smith $45 No longer just a simple treat, cupcakes are now a sophisticated, decadent dessert that evoke a sense of nostalgia but are made with modern flair. Cupcake shops are springing up everywhere but there is no reason you can't make the same quality at home. We'll show you how to make the cupcakes are decorate them with style. Chocolate Cupcakes with White Chocolate Cream Cheese Frosting; Coconut Cupcakes with Buttercream Frosting; Vanilla Cupcakes with Lemon Frosting; Boston Cream Cupcakes; Strawberry Cupcakes with Strawberry Frosting.          to Shopping Basket

Fall Soups (Hands-on)   6:30pm Mastering flavorful soups and rich broths. Wednesday, 10/20/10 Instructor: Denis Chiappa $65 Nothing warms the body and soul like a good bowl of soup. Plus, they are complete one-pot meals that can be made ahead - a perfect combination for your busy schedule. Using great harvest ingredients, you’ll learn the building blocks of flavor, the cuts of meats that work best and the vegetables to use to make your soups great. We'll also teach you how to make flavorful stock, an essential component that can turn a soup from satisfactory to sublime. Cream of Wild Mushroom Soup; Spicy Sweet Potato and Smoked Sausage Soup; White Bean and Garden Vegetable Soup with Roasted Tomato Broth.          to Shopping Basket

From the Land and Sea   7pm Advanced Techniques of Cooking, Part 4 Monday, 10/25/10 Instructor: David Kiser $45 One ingredient that can present challenges for even accomplished cooks is the egg. We'll talk about working with eggs and make a savory souffle, light, fluffy and full of flavor. We'll also begin to cover seafood cookery including seafood stock and cooking shellfish. Last but not least we'll cover properly searing steaks and serve them with a derivative of our four mother sauce, hollandaise. Crab and Wild Mushroom Souffles; Velvety Shrimp Bisque; Spaghetti with Clams in a White Wine and Butter Sauce; Pan Seared Steaks with Sauce Bernaise.. About our Techniques series:A new series focusing on advanced principles and techniques of good home cooking. Whether you are a seasoned cook or someone searching for new ideas in the kitchen, these classes are for you. Each of the sessions focuses on different stocks, sauces, proteins and cooking techniques using recipes that are useful for home cooking. The series is taught by Chef David Kiser, former Chef Instructor at the French Culinary Institute.          to Shopping Basket

Pairing Beer with Food   7pm Using the components of beer and ale to enhance the flavor of food. Wednesday, 10/27/10 $45 Like most global cuisines, American fare continues to evolve and develop. Access to a wider variety of ingredients, international influences and changing tastes all factor into the dishes chefs are preparing. Add to this an ever increasing interest in pairing these foods with beer, and you set the stage for a great class. We'll look at some of the foods available in gastropubs and serve them with beers that complement their flavor. Traditional Gruyere Fondue with Crostini; Kung Pao Glazed Hot Wings; Sesame Shrimp Spring Roll with Thai Dipping Sauce; Pan Seared Scallops with Gnocchi in a Rich Seafood Sauce; Oven Roasted Pork Bellies with a Stout Glaze.          to Shopping Basket

Successfully Slender - Holiday Foods   7pm A plan for healthy weight management this holiday season. Monday, 11/01/10 Instructor: Debbie Heller $45 A new session in a continuing series of classes featuring principles to keep you Successfully Slender. Healthy weight management is something we all aspire to but don't always know how to achieve. This is especially true from in the period from Thanksgiving and to New Years, a season of family dinner and numerous parties. This class is taught by Debbie Heller, physcologist, cooking teacher and the Family Food Coach. You'll learn Debbie's plan to become Successfully Slender without missing out on seasonal treats. Menu to be posted soon. Please check back.          to Shopping Basket

Fish and other Foods   7pm Advanced Techniques of Cooking, Part 5 Monday, 11/08/10 Instructor: David Kiser $45 Our series wraps up with the art of cooking properly delicate fish and matching it with a sauce that compliments the flavor and texture of it. We'll start with a rich fume (fish stock) and make the fifth mother sauce of the series, tomato. Fish and Corn Chowder with Bacon and Tomatoes; Spicy Penne in Tomato Sauce with Olives and Two Cheeses; Sauteed Fish with Lemon, White Wine and Caper Sauce; Sauteed Pork with Brandied Cream Sauce. About our Techniques series: A new series focusing on advanced principles and techniques of good home cooking. Whether you are a seasoned cook or someone searching for new ideas in the kitchen, these classes are for you. Each of the sessions focuses on different stocks, sauces, proteins and cooking techniques using recipes that are useful for home cooking. The series is taught by Chef David Kiser, former Chef Instructor at the French Culinary Institute.          to Shopping Basket