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Smokin' Summer BBQ - Wine and Food   7pm Pairing wines with sublime smoky, spiced barbecue foods. Monday, 06/17/13 Instructor: Mike Conti $55 A lot of attention has been paid in recent years to pairing wine and food. Pairing some with barbecue foods can be a little more challenging. The distinct smoke flavor, fatty cuts of meats, robust spice mixes, etc. all affect how the two interact. When done right, though, the pairing is like no other and Mike will help you to navigate the way. Smoky Pork Belly Yakitori (Tender Skewered Pork with Soy Wasabi Glaze). Smoked Chicken Andouille Sliders with Sweet and Spicy Mustard; Apple Glazed BBQ Baby Back Ribs; Beef Short Ribs with Homemade BBQ Sauce. 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

Rousing Reds: Tasting the Noble Grapes   7pm Part 6: Barbera, Cabernet Franc, Dolcetto and More. Thursday, 06/27/13 Instructor: Mike Conti $55 This date is currently full but the next class in the series is on July 25th. Also, cancellations do occur that may open up additional spots - if you would like to be contacted in the event of a cancellation, please call the store at 215-489-2677. With a firm understanding of both the noble wines and a number of white varietals we move to many of the red wines available in the market today. There are many popular wines from a number of different countries so we will begin the journey with six varietals that range in style, flavor and complexity. This first session features Agliainco, Barbera, Cabernet Franc, Carignan, Carmenere and Dolcetto. You'll not only assess the wines but Mike with discuss the regions from which they come, the producers and style of the wine maker. This fun and informative session will give participants a more 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 class 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. Check out our Full Year Wine Certification Schedule.          to Shopping Basket

Weeknight Meals from the Grill   7pm Quick, flavorful meals using fire and smoke Tuesday, 07/02/13 $45 Brighten up your warm evenings with easy recipes, ideas and tips for delicious weeknight dinners. We'll go beyond the normal grill fare and make healthier, adventurous meals. These dishes are perfect for busy schedules and feature flavors the whole family will love. Tagliatelle with Charred Corn, Tomatoes and Herbs; Tandoori Spiced Chicken with Grilled Mango Chutney; Jerked Fish Steaks with Sweet Potato Wedges; Salmon BLTs with Sourdough and Lemon Dill Mayo; Grilled Pork Tenderloin with Cucumber, Watermelon and Feta Salad.          to Shopping Basket

The Spanish Grill   7pm Bright, bold recipes from the grill that celebrate Spain Monday, 07/08/13 $45 Spanish food is more than just paella and tapas -the country is large and the geography varied and the food reflects this diversity. In addition to looking at the components of the food that makes it so popular here in the United States, we'll make a four course meal including starter, salad, main course and dessert. Grilled Shrimp and Baby Potato Skewers with Smoky Red Pepper Sauce; Grilled Vegetable Salad with Sherry Vinaigrette; Grilled Beef with Cabrales Sauce; Swiss Chard, Caramelized Onion and Manchego Cheese Gratin; Vanilla Cakes with Grilled Peaches and Cherry Syrup.          to Shopping Basket

Fajitas and Margaritas   7pm A mix of contemporary fajitas with cool cocktails to match. Wednesday, 07/10/13 Instructor: Denis Chiappa $45 This date is currently full but another session has been added on August 14th. Also, cancellations do occur that may open up additional spots - if you would like to be contacted in the event of a cancellation, please call the store at 215-489-2677. The most festive of summer drinks, margaritas, paired with a Tex-Mex classic, fajitas - what could be better? We'll make different margaritas using fresh fruit juices both on the rocks and blended. We'll pair each of them up with a different fajitas for this classic combo. You'll be able to party on the deck in style this summer with these delicious recipes. Grilled Beef Fajitas with Peppers and Tomato Habanero Sauce (Classic Margaritas with Fresh Juices); Slow Roasted Pork Fajitas with Pickled Onions and Red Chile Adobo Sauce; Shrimp Fajitas with Grilled Vegetables and Avocado Cilantro Cream (Frozen Mango Pomegranate Margaritas); Grilled Chicken Fajitas with Tomatoes and Green Chile Cream Sauce (Strawberry Pineapple Margaritas).          to Shopping Basket

Gluten Free Grilling   7pm Learning to identify problem ingredients for the summer grill season. Monday, 07/15/13 Instructor: Denis Chiappa $45 While it sounds easy enough, grilling, it can sometimes difficult make certain dishes and still be gluten free. There can be sources of gluten in some common ingredients. We'll show you what to look for and how to substitute when necessary, all while making some great recipes. By the way, you don't have to be on a gluten free diet to love this menu. Grilled Chicken Breast with Hoisin, Plum and Ginger Sauce; Grilled Buffalo Shrimp with Creamy Blue Cheese and Spicy Slaw; Mediterranean Grilled Vegetable Pizza; Tender Ribs with Homemade Hickory BBQ Sauce and Jalapeno Cheddar Cornbread.          to Shopping Basket

The Food and Wine of Italy   7pm A five course meal from antipasto to dolce paired with great wine. Tuesday, 07/16/13 Instructor: Mike Conti $55 This date is currently full but another session has been added on August 19th. Also, cancellations do occur that may open up additional spots - if you would like to be contacted in the event of a cancellation, please call the store at 215-489-2677. American have long had a love affair with Italian food. Even as our cooking becomes more global we still return to traditional Italian dishes when we want a great meal. And no Italian meal is complete without a glass of wine. Most of the wines produced in Italy are made to go with food so the pairings can be sublime. It's difficult to cover all the styles of Italian wine so we'll focus in this class on Tuscany and the surrounding region. Join wine expert Mike Conti as he takes you through the varietals and serves five wines, each paired with a different dish in an authentic five course meal. Crostini di Peperoni (Roasted Pepper and Goat Cheese Canapes); Chestnut Gnocchi with Fresh Pesto Sauce; Tender Stuffed Beef Rolls with Artichoke and White Wine Sauce; Torta Salata di Verdure (Italian Quiche with Spinach and Chard)          to Shopping Basket

Food and Wine of the Pacific Northwest   7pm An amazing array of flavors matched with top quality wines Wednesday, 07/17/13 Instructor: Mike Conti $55 This class is currently full but cancellations do occur. If you would like to be contacted in the event of a opening please call the store at 215-489-2677. The Pacific Northwest is truly a melting pot with a rich culinary history. With a bountiful ocean and fertile valleys at their doorstep, locals make generous use of a variety of ingredients from pristine seafood to fresh vegetables. No less important is the fantastic wines produced in Washington and Oregon - high quality wines that are recognized throughout the wine world. We'll cover the signature varietals and producers and match these wines with homegrown dishes. Saigon Scallops (Grilled Sea Scallops with Soy and Black Vinegar Dipping Sauce); Risotto with Roasted Tomatoes and Capers Topped with Grilled Onions and Mushrooms; Roasted Salmon with Buttered Celery Root, Escarole, Shaved Fennel and Ciitrus Sauce; Muscat Poached Peaches on Pound Cake with 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

The Food of Provence   7pm A five course meal that features foods from heart of France. Tuesday, 07/23/13 Instructor: David Kiser $45 Provence is a land where good food is a way of life. By using readily available ingredients like fresh herbs, olives and olive oil, fresh vegetables, tasty cheeses and great meats, cooks in the region whip up unforgettable meals. We'll discuss properly stocking your pantry for French cooking and make a five course meal that celebrates Provence. Potato and Goat Cheese Gratin with Olives and Fresh Tomato Sauce; Mixed Seafood Bouillabaisse with Aioli; Grilled Chicken with Shallots, Lemon and Thyme; Grilled Summer Vegetables with Herb Pistou; Apricot, Honey and Almond Tarts.          to Shopping Basket

Rousing Reds from Around the World   7pm Gamay, Malbec, Nebbiolo and more Thursday, 07/25/13 Instructor: Mike Conti $55 We continue our study of the significant red wines available in the market today by featuring more of the popular offerings from a range of countries that differ in style, flavor and complexity. This session features Gamay, Garnacha, Malbec, Mourvedre, Nebbiolo, and Nero d'Avola. You’ll not only assess the wines but Mike with discuss the regions from which they come, the producers and style of the wine maker. This fun and informative session will give participants a more 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 class 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. Check out our Full Year Wine Certification Schedule.          to Shopping Basket

The World of Fine Wines   7pm Exceptional wines from around the world Friday, 07/26/13 Instructor: Mike Conti $80 Join us for a wine tasting featuring signature varietals from some the the world's best growing regions. In this session we focus on quality producers with wines averaging $40 per bottle from six different regions: Germany (Riesling), California (Napa Cabernet), France (Burgundy Pinot Noir), Italy (Brunello), Australia (Shiraz) and Spain (Priorat). As the six wines are tasted Mike will discuss each region’s characteristics as well as the flavor profile of the varietal. Supper will be served throughout the evening featuring foods that pair well with the wines being served. Crispy Shrimp with Sweet Spicy Chili Dipping Sauce; Spice Rubbed Pork Tenderloin with Mixed Berry and Demi-glace Reduction; Bittersweet Chocolate Terrine with Raspberry 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

Perfect Pairings: Scallops   7pm Four different scallop dishes with wines that complement their flavors. Monday, 07/29/13 Instructor: Mike Conti $55 What is a perfect pairing and how do you achieve it? It's when you understand how components of a dish work in harmony with the wine and the combination of the two is better than the parts. To help demonstrate this we've designed a menu using one main ingredient, scallops, served in distinctly different preparations, each paired with a different varietal. Mike will show how the type of scallop, cooking method and supporting ingredients affect which wine pairs best. Scallop Ceviche with Avocado and Mango; Seared Scallops with Fresh Pesto; Southern Style Scallop Gratin; Grilled Scallops with Yuzo Vinaigrette. 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

Seasonal Salads and Grilled Sandwiches   7pm Recipes and techniques for great summer meals Wednesday, 07/31/13 $45 This class features creative sandwiches and salads that are healthy and use seasonal cooking techniques. Summer begs for lunch and light supper recipes that use fresh seasonal produce, grilled meats and seafood, robust condiments and quality cheeses. Come and learn how to make not just good, but great summer fare. Grilled Greek Salad with Shrimp and Feta; Crab, Tomato, Corn and Avocado Salad; Jerk Chicken with Grilled Sweet Potato Salad; Mediterranean Melt with Artichokes, Olives and Taleggio Cheese; Muffuletta Panini (Foccacia with Mixed Meats, Cheese and Classic New Orleans Relish); Grilled Fish Po'Boy.          to Shopping Basket

Grilling, Rubs and Marinades (Hands-on)   6:30pm Fire up the grill with great recipes meat and seafood. Monday, 08/12/13 Instructor: Denis Chiappa $65 The last part of our culinary skills series focuses on the essential techniques for grilling meat chicken and fish. We'll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor, and basic smoking techniques. From there you'll grill pork, chicken and fish for main course dishes and vegetables for a side dish. Asian Marinated Chicken with Spicy Fruit Relish; Spice Rubbed Pork Skewers with Grill Sauce; Grilled Shrimp with Roasted Tomato Chutney. About the Culinary Skills classes: 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.          to Shopping Basket

Fajitas and Margaritas   7pm A mix of contemporary fajitas with cool cocktails to match. Wednesday, 08/14/13 Instructor: Denis Chiappa $45 The most festive of summer drinks, margaritas, paired with a Tex-Mex classic, fajitas - what could be better? We'll make different margaritas using fresh fruit juices both on the rocks and blended. We'll pair each of them up with a different fajitas for this classic combo. You'll be able to party on the deck in style this summer with these delicious recipes. Grilled Beef Fajitas with Peppers and Tomato Habanero Sauce (Classic Margaritas with Fresh Juices); Slow Roasted Pork Fajitas with Pickled Onions and Red Chile Adobo Sauce; Shrimp Fajitas with Grilled Vegetables and Avocado Cilantro Cream (Frozen Mango Pomegranate Margaritas); Grilled Chicken Fajitas with Tomatoes and Green Chile Cream Sauce (Strawberry Pineapple Margaritas).          to Shopping Basket

Date Booked   6:30pm This time is currently reserved for a private event. Thursday, 08/15/13 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

The Food and Wine of Italy   7pm A five course meal from antipasto to dolce paired with great wine. Monday, 08/19/13 Instructor: Mike Conti $55 American have long had a love affair with Italian food. Even as our cooking becomes more global we still return to traditional Italian dishes when we want a great meal. And no Italian meal is complete without a glass of wine. Most of the wines produced in Italy are made to go with food so the pairings can be sublime. It's difficult to cover all the styles of Italian wine so we'll focus in this class on Tuscany and the surrounding region. Join wine expert Mike Conti as he takes you through the varietals and serves five wines, each paired with a different dish in an authentic five course meal. Crostini di Peperoni (Roasted Pepper and Goat Cheese Canapes); Chestnut Gnocchi with Fresh Pesto Sauce; Tender Stuffed Beef Rolls with Artichoke and White Wine Sauce; Torta Salata di Verdure (Italian Quiche with Spinach and Chard) 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

Rousing Reds - Grapes from Around the World (Part 3)   7pm Part 8: Petit Sirah, Sangiovese, Shiraz and More. Thursday, 08/22/13 Instructor: Mike Conti $55 We continue our study of the significant red wines available in the market today by featuring more of the popular offerings from a range of countries that differ in style, flavor and complexity. This session features Petite Sirah, Pinotage, Petite Verdot, Sangiovese, Shiraz and Tempranillo. You’ll not only assess the wines but Mike with discuss the regions from which they come, the producers and style of the wine maker. This fun and informative session will give participants a more 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 class 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. Check out our Full Year Wine Certification Schedule.          to Shopping Basket

The Food and Wine of Greece   7pm Enjoy an array of Mediterranean dishes paired with Greek wines. Monday, 08/26/13 Instructor: Mike Conti $55 Many say that the Greek diet is the healthiest of all Mediterranean cuisines. Since ancient times, olives and bread have been at its heart, augmented with an assortment fresh vegetables, fish, chicken and lamb. And while Greece has been making wine for thousands of years, recent improvements in the industry are allowing them to better showcase the indigenous grapes and uniquor terrior. Best of all, these wines are available here and go great with food. Join us as we explore the rich food and wine tradition of this great country. Traditional Spanakopita; Grilled Marinated Chicken Kebobs with Greek Salad; Grilled Lamb Burgers with Pickled Onions, Dill and Feta; Roasted Striped Bass with Sauteed Tomatoes, Spinach and Swiss Chard; Walnut Cake with Whipped Yogurt and Honey Syrup.          to Shopping Basket

Burgers: Five Ways   7pm A tantalizing selection of burgers from beef to salmon. Wednesday, 08/28/13 Instructor: Denis Chiappa $45 There's no denying the appeal of a perfectly cooked burger - we all love them. From the classic to the exotic, good burgers are all the rage right now. It may seem easy, but certain techniques are essential to getting the right flavor and consistency for your burgers. We'll cover those techniques and make a variety of tasty recipes that pay homage to this American classic. Angus Beef Burgers with Tangy Ketchup and Bacon Jam; Cabrales Stuffed Burgers with Caramelized Onions; Spicy Pork Burgers with Romesco Sauce; Salmon Burgers with Horseradish Cream; Southwest Chicken Burgers with Chipotle Mayo.          to Shopping Basket

Culinary Skills Series (Hands-on)   7pm Five part series of fundamental techniques for home cooks. Monday, 09/16/13 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 (Monday, September 16th) Part one of our series of hands-on classes on culinary techniques for home cooks, we focus on how to properly use and care for your knives. Our goal is to make you more efficient at chopping and slicing garlic, onions, celery, carrots, tomatoes and herbs. Practice makes perfect - so you'll get to practice these techniques under the supervision of the instructor. In addition, you learn the proper technique for butchering a chicken. Knives are provided for the class. Part 2: Stocks, Soups and Vinaigrettes (Monday, September 30th) In the second part of our series of hands-on classes on culinary techniques for home cooks, we cover stocks and soups. While not difficult to prepare they do require proper technique to achieve full flavor and richness. This class starts with basic stocks and then teaches you how to turn them into rich vegetable and meat soups. We will also cover how to make the classic vinaigrette and how to turn it in to countless variations. Menu: Chicken Stock, Vegetable Stock, Shrimp Stock; Velvety Chicken and Corn Chowder; Italian Summer Vegetable Soup; Mixed Greens, Almonds and Feta with Pomegranate Vinaigrette. Part 3: Braising, Steaming and Poaching (Monday, October 14th) In part three of our culinary series we work with three similar techniques that are used in different recipes and to cook different ingredients. 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. Menu:Braised Pork with White Wine and Herbs de Provence; Poached Salmon with Horseradish Cream Sauce; Steamed Fish with Ginger and Shallot Dressing. Part 4: Sauteing and Pan Sauces (Monday, 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 (Monday, 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.          to Shopping Basket

Knife Skills (Hands-on)   6:30pm Essential knife skills for home cooks. Monday, 09/16/13 Instructor: Dan Gallo $45 In part one of our series of hands-on classes on culinary techniques for home cooks we focus on how to properly use and care for your knives. Our goal is to make you more efficient at chopping and slicing garlic, onions, celery, carrots, tomatoes and a variety of other vegetables. In additition, we'll show you how to break down a whole chicken. 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

Sushi at Home   7pm A home cook's guide to great sushi, sashimi and rolls. Wednesday, 09/18/13 Instructor: Denis Chiappa $50 Making sushi at home is not hard and can be a great way to entertain. You’ll learn the types of fish used, how to recognize the quality of sushi-grade fish, and how to prepare sashimi, nigerizushi (slice fish on a pad of rice), and makizushi (rolls) and some fun rolls using cooked fish. We'll also demonstrate making perfect rice and discuss the condiments served with sushi. Come see how impeccably fresh fish can make a perfect meal. Miso Soup; Iceberg Salad with Ginger Dressing; Perfect Sushi Rice; Assorted Sashimi, Nigerizushi and Rolls; Spicy Tuna Rolls; Tempura Rolls; and more.          to Shopping Basket

Rousing Reds - Grapes from Around the World (Part 4)   7pm Petit Sirah, Sangiovese, Shiraz and More. Thursday, 09/26/13 Instructor: Mike Conti $55 We continue our study of the significant red wines available in the market today by featuring more of the popular offerings from a range of countries that differ in style, flavor and complexity. This session features Petite Sirah, Pinotage, Petite Verdot, Sangiovese, Shiraz and Tempranillo. You'll not only assess the wines but Mike with discuss the regions from which they come, the producers and style of the wine maker. This fun and informative session will give participants a more 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 class 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. Check out our Full Year Wine Certification Schedule.          to Shopping Basket

Stocks, Soups and Vinaigrettes (Hands-on)   6:30pm The foundation of great soups, sauces and dressings. Monday, 09/30/13 Instructor: Dan Gallo $65 In the second part of our series of hands-on classes on culinary techniques for home cooks, we cover stocks and soups. While not difficult to prepare theyt do require proper technique to achieve full flavor and richness. This class starts with basic stocks and then teaches 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

Braising, Steaming and Poaching (Hands-on)   6:30pm Cooking meat and seafood to tender, juicy perfection with flavorful liquids. Monday, 10/28/13 Instructor: Dan Gallo $65 In part three of our culinary series we work with three techniques of cooking with liquid that are used in different recipes and to cook different ingredients. 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. 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

Grilling, Rubs and Marinades (Hands-on)   6:30pm Fire up the grill with great recipes meat and seafood. Monday, 11/11/13 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'lll 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