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Doylestown Hands-On Classes:

Carlow Cookery is now offering hands-on cooking classes. These classes are limited to 12 participants and take place in our in-store kitchen. The topics include regional and ethnic cuisine, culinary techniques (bread baking, pizza making, etc.), and much more. The evening begins with review of the evening’s agenda and then students get right to business. The group is broken into teams and given items to prepare. Instruction is provided throughout the evening by the staff of Carlow Cookery. All equipment needed is provided including aprons. At the end of the session, participants sit down and enjoy the fruits of their labor accompanied by complimentary wine.

All hands-on classes begin at 6:30 p.m.

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*Sold Out* Braising, Poaching and Steaming (Hands-on)   6:30pm
Essential Skills for Home Cooks
Monday, 04/24/17
Instructor: Dan Gallo
$65
This class is currently full.. If you would like to contacted in the event of a cancellation please call the store at 215-489-2677.

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: White Wine Braised Pork Shoulder with Fennel, Onions and Mashed Potatoes; Beer Poached Shrimp with Cajun Spices and Mustard-Lime Aioli; Steamed Fish with Spicy Ginger Lime Vinaigrette and Jasmine Rice

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
         to Shopping Basket

Braising, Poaching and Steaming (Hands-on)   6:30pm
Essential Skills for Home Cooks
Tuesday, 04/25/17
Instructor: Denis Chiappa
$65
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: White Wine Braised Pork Shoulder with Fennel, Onions and Mashed Potatoes; Beer Poached Shrimp with Cajun Spices and Mustard-Lime Aioli; Steamed Fish with Spicy Ginger Lime Vinaigrette and Jasmine Rice

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
         to Shopping Basket

*Sold Out* Pasta and Gnocchi (Hands-on)   6:30pm
Mastering traditional recipes from the boot.
Wednesday, 04/26/17
Instructor: Denis Chiappa
$65
This class is currently full. If you would like to be contacted in the event of a cancellation please call the store at 215-489-2677

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

Menu: Fresh Pasta with Shrimp and Clam Sauce; Ricotta Gnocchi with Butter and Parmesan Sauce; Spinach and Cheese Tortellini with Tomato Cream Sauce
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*Sold Out* Food of Spain (Hands-on)   6:30pm
Techniques of International Cooking, Part III
Monday, 05/01/17
Instructor: Dan Gallo
$65
As a gateway between Europe and Africa, Spain has been fought over many times in history. This history has had a lasting impact on the country and nowhere is this more evident than in the food. At its best, Spanish food is a mix of local ingredients fused with recipes and techniques from other areas. The result is food that is vibrant, colorful and incredibly delicious.

Menu: Mixed Green Salad with Marcona Almonds, Manchego Cheese and Sherry Dressing; Shrimp a la Plancha with Garlic, Chilies, Fresh Herbs, Orange Aioli and Fried Bread; Seared Pork Tenderloin with Scallions, Apples, Potatoes and Cider Pan Sauce

About the classes: These hands-on classes build on the techniques established in our popular Culinary Skills series by showcasing five unique styles of ethnic cooking. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
         to Shopping Basket

*Sold Out* Pasta and Gnocchi   6:30pm
Mastering classic pasta dishes from Italy
Thursday, 05/04/17
Instructor: Denis Chiappa
$65

This class is currently full. If you would like to contacted when the new date is set up please call the store at 215-489-2677.

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

Menu: Fresh Pasta with Shrimp and Clam Sauce; Ricotta Gnocchi with Fresh Corn and Asiago Sauce; Spinach and Cheese Tortellini with Tomato Cream Sauce
         to Shopping Basket

*Sold Out* Sauteing and Pan Sauces (Hands-on)   6:30pm
Essential skills for home cooks
Monday, 05/08/17
Instructor: Dan Gallo
$65
This class is currently sold out. If you would like to be added to the alternate list please call the store at 215-489-2677.


Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing.
This class is currently full. If you would like to contacted when the new date is set up please call the store at 215-489-2677.

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 Steak Medallions with Mushrooms and Red Wine Pan Sauce; Sauteed Salmon with Citrus Beurre Blanc; Sauteed Chicken with a White Wine, Cherry Tomato, Golden Raisin and Pine Nut Pan Sauce

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
         to Shopping Basket

*Sold Out* Sauteing and Pan Sauces (Hands-on)   6:30pm
Essential skills for home cooks
Tuesday, 05/09/17
Instructor: Denis Chiappa
$65



Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing.
This class is currently full. If you would like to contacted when the new date is set up please call the store at 215-489-2677.

Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing. Sauteing is a classic technique of cooking tender cuts of meat and poultry quickly and at high heat to intensify the flavor. We'll then show you how to use that same pan to build flavorful sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time.

Menu: Sauteed Steak Medallions with Mushrooms and Red Wine Pan Sauce; Sauteed Salmon with Citrus Beurre Blanc; Sauteed Chicken with a White Wine, Cherry Tomato, Golden Raisin and Pine Nut Pan Sauce

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
         to Shopping Basket

*Sold Out* Healthy and Delicious Summer Fare   6:30pm
Fresh and bold flavors for the season
Thursday, 05/11/17
Instructor: Denis Chiappa
$65
This class is currently full.. If you would like to contacted in the event of a cancellation please call the store at 215-489-2677.

The more we can cook and eat according to the season the better off we are. This takes on special meaning during the summer when we have an abundance of locally grown fresh vegetables and greens available to us that are picked at their peak. A diet rich in these ingredients makes for delicious meals and is an important part of a healthy lifestyle.

Menu: Barbecue Spiced Salmon with Tomato Basil Relish; Summer Chopped Salad with Quick Pickled Vegetables; Spinach Fettuccine with Tangy Sauteed Summer Squash
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Flavors of France (Hands-on)   6:30pm
Techniques of International Cooking, Part IV
Tuesday, 05/16/17
Instructor: Dan Gallo
$65
France is considered by most the birthplace of modern cooking and the food combines exceptional ingredients and classic techniques to produce exceptional dishes. We'll focus on some great recipes that feature fruity olive oil, fresh seafood, great bread and other tasty ingredients. These are the kind of recipes that are great for all occasions, from casual to elegant.

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

About the classes: These hands-on classes build on the techniques established in our popular Culinary Skills series by showcasing five unique styles of ethnic cooking. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
         to Shopping Basket

*Sold Out* Grilling and Sauces (Hands-on)   6:30pm
Essential Skills for Home Cooks
Tuesday, 05/23/17
Instructor: Denis Chiappa
$65



Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing.
This class is currently full. If you would like to contacted when the new date is set up please call the store at 215-489-2677.

The last part of our culinary skills series focuses on the essential techniques for grilling, with a special focus on grill sauces. We'll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor. From there you'll grill a variety of proteins and make sauces that pair perfectly. Menu: BBQ Rubbed Shrimp with Grilled Romesco Sauce; Marinated and Seared Chicken with Fragrant Salsa Chimichurri; Challah Pain Perdue with Pan Roasted Apples and Salted Toffee Sauce

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
         to Shopping Basket

Grilling and Sauces (Hands-on)   6:30pm
Essential Skills for Home Cooks
Wednesday, 05/24/17
Instructor: Denis Chiappa
$65
The last part of our culinary skills series focuses on the essential techniques for grilling, with a special focus on grill sauces. We'll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor. From there you'll grill a variety of proteins and make sauces that pair perfectly. Menu: BBQ Rubbed Shrimp with Grilled Romesco Sauce; Marinated and Seared Chicken with Fragrant Salsa Chimichurri; Challah Pain Perdue with Pan Roasted Apples and Salted Toffee Sauce

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
         to Shopping Basket

Food of Italy (Hands-on)   6:30pm
Techniques of International Cooking, Part V
Tuesday, 05/30/17
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: Cherry Tomato and Mint Bruschetta with Balsamic and Whipped Fresh Ricotta Cheese; Tomato Braised Sweet Italian Sausage with Red Peppers, Onions and Baked Polenta Cake; Spaghetti alla Gricia (Spaghetti with Garlic, Onions, Guanciale and Pecorino)

About the classes: These hands-on classes build on the techniques established in our popular Culinary Skills series by showcasing five unique styles of ethnic cooking. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
         to Shopping Basket

*Sold Out* The Art of Dim Sum (Hands-on)   6:30pm
Small dumplings and rolls that pop with flavor
Wednesday, 05/31/17
Instructor: Denis Chiappa
$65
Dim Sum is Cantonese for "touch your heart", an apt description of these delicious little dishes that delight both the heart and the palate. Steamed and pan-fried dumplings are the most popular dim sum, but there are many other dishes from which to choose. You'll learn to make a variety of traditional dim sum, including dumplings, spring rolls and buns.

Menu: Sweet and Savory Roast Pork Buns; Shanghai Spring Rolls; Ginger Scented Steamed Shrimp Dumplings
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*Sold Out* The Sushi Bar (Hands-on)   6:30pm
Making and enjoying sushi at home
Thursday, 06/01/17
Instructor: Denis Chiappa
$65

This class is currently sold out but another session has been added on June 15th.

Sushi is like no other food - impeccably fresh fish served raw, presented elegantly with perfectly cooked rice. 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). In this partial hands-on class, participants will practice forming their own sushi roll.

Menu: Crisp Green Salad with Ginger Dressing; Wonton Soup; Perfectly Cooked and Seasoned Sushi Rice; Assorted Sushi Rolls
         to Shopping Basket

Parent/Child Cooking Class (Hands-on)   10am-12pm
Hands-on, parent/child cooking class featuring family-friendly summer recipes
Saturday, 06/03/17
Instructor: Denis Chiappa
$100
Cooking with your child, enjoying family-friendly recipes and learning more about preparing healthy, delicious meals. In this fun and informative session parent and child will work side-by-side to prep and cook each of the items on the menu with the guidance of the instructor. The recipes are designed to teach basic techniques (knife skills, sauteing, sauce-making, etc.) that are beneficial to all ages. Each of the dishes prepared will enjoyed by the participants throughout the class. All equipment, recipes and ingredients are provided. Class runs approximately 2 hours and is geared for children over 10 years old. Price is for both parent and child. Unfortunately, due to space restrictions we can not have multiple children attend per adult.

Menu: Creamy Shrimp Rolls; Seared Salmon with Avocado Salsa Verde; Penne with Italian Sausage and Basil Pomodoro Sauce
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*Sold Out* The Sushi Bar (Hands-on)   6:30pm
Making and enjoying sushi at home
Thursday, 06/08/17
Instructor: Denis Chiappa
$65

This class is currently sold out but another session has been added on June 15th.

Sushi is like no other food - impeccably fresh fish served raw, presented elegantly with perfectly cooked rice. 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). In this partial hands-on class, participants will practice forming their own sushi roll.

Menu: Crisp Green Salad with Ginger Dressing; Wonton Soup; Perfectly Cooked and Seasoned Sushi Rice; Assorted Sushi Rolls
         to Shopping Basket

Culinary Skills Series   6:30pm
Five part series of hands-on classes for home cooks
Monday, 06/12/17
Instructor: Dan Gallo
$285
Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes. Classes begin at 6:30pm and last approximately 2 to 2-1/2 hours. Series Cost: $295.

Part 1: Knife Skills (Monday, June 12th)
Even accomplished cooks can benefit from learning proper knife skills. That's why we begin this series of classes with a session on how to properly use and care for your knives. Our goal in this hands-on class is to make you more efficient at prepping the ingredients needed for all different types of recipes. We focus on chopping and slicing an array of vegetables including garlic, onions, celery, carrots, tomatoes and more. In addition, we'll show you how to break down a whole chicken into the common cuts. Practice makes perfect - so you'll get to practice these techniques under the supervision of the instructor. Knives are provided for the class.

Part 2: Stocks, Soups and Vinaigrettes (Monday, June 26th)
In the second part of our series of culinary techniques we cover stocks, soups and vinaigrettes. We've all had pleasure of eating a good bowl of soup and while it's not difficult to prepare it does require proper technique to achieve the right texture and flavor. As for stocks, they are the backbone of so many great dishes you can make. We'll start with those and then teach you how to turn them into rich vegetable and meat soups. We will also cover how to make a classic vinaigrette and how to turn it in to countless variations. Menu: Tomato and Roasted Red Pepper Soup with Pecorino Croutons; Soup au Pistou (French Vegetable Soup with Herb Pistou) Mixed Green Salad with Roasted Almonds, Manchego Cheese, Chorizo and Sherry-Orange Vinaigrette

Part 3: Braising, Steaming and Poaching (Monday, July 10th)
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: White Wine Braised Pork Shoulder with Fennel, Onions and Mashed Potatoes; Beer Poached Shrimp with Cajun Spices and Mustard-Lime Aioli; Steamed Fish with Spicy Ginger Lime Vinaigrette and Jasmine Rice

Part 4: Sauteing and Pan Sauces (Monday, July 24th)
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 Steak Medallions with Mushrooms and Red Wine Pan Sauce; Sauteed Salmon with Citrus Beurre Blanc; Sauteed Chicken with a White Wine, Cherry Tomato, Golden Raisin and Pine Nut Pan Sauce

Part 5: Grilling and Sauces (Monday, August 7th)
The last part of our culinary skills series focuses on the essential techniques for grilling, with a special focus on grill sauces. We'll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor. From there you'll grill a variety of proteins and make sauces that pair perfectly. Menu: BBQ Rubbed Shrimp with Grilled Romesco Sauce; Marinated and Seared Chicken with Fragrant Salsa Chimichurri; Challah Pain Perdue with Pan Roasted Apples and Salted Toffee Sauce
         to Shopping Basket

Knife Skills (Hands-on)   6:30pm
Essential skills for home cooks
Monday, 06/12/17
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.

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
         to Shopping Basket

India - A World of Flavor (Hands-on)   6:30pm
Exploring the spices, ingredients and techniques of India
Tuesday, 06/13/17
Instructor: Denis Chiappa
$65
There is something so very satisfying about Indian cuisine when it’s fresh and home-cooked. It is a unique blending of spices and seasonings and the aromatics that intrigue the senses. While it may seem exotic, you'll learn from start to finish how to make great Indian dishes at home.

Menu: Aloo Gobi (Cauliflower Florets and Potato Cubes Tossed with Traditional Spices); Shrimp Masala (Shrimp Cooked in a Fragrant Curry with Garlic, Tomato and Spices); Raita (Fresh, Crunchy Vegetables with a Spiced Yogurt Sauce) with Homemade Naan
         to Shopping Basket

*Sold Out* The Sushi Bar (Hands-on)   6:30pm
Enjoying great sushi at home
Thursday, 06/15/17
Instructor: Denis Chiappa
$65
Sushi is like no other food - impeccably fresh fish served raw, presented elegantly with perfectly cooked rice. 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). In this partial hands-on class, participants will practice forming their own sushi roll.

Menu: Crisp Green Salad with Ginger Dressing; Wonton Soup; Perfectly Cooked and Seasoned Sushi Rice; Assorted Sushi Rolls
         to Shopping Basket

Techniques of International Cooking.(Hands-on)   6:30pm
Five part, hands-on series showcasing world flavors
Tuesday, 06/20/17
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 I: Terrific Thai (Tuesday, June 20th)
Thai food is one of the world's most highly regarded cuisines but is still intimidating to some in the West. We'll demystify it by showcasing the ingredients and techniques used in some of our favorite Thai recipes. You'll see the exquisite contrast in taste and texture that results from blending hot, sweet, sour and salty components.Menu: Thai Lettuce Wraps with Spicy Beef, Sweet and Spicy Chili Dipping Sauce and Thai Cucumber Salad; Spicy Coconut Curry with Chickpeas and Rice; Traditional Shrimp Pad Thai

Part II: Flavors of the Mexican Kitchen (Tuesday, June 27th)
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: Poached and Marinated Shrimp Ceviche with Tortilla Chips; Creamy Roasted Winter Squash and Apple Soup with Roasted Chilies and Cilantro; Carne Asada Tacos with Queso Fresco, Pico de Gallo and Lime Crema

Part III: Food of Spain (Tuesday, July 18th)
As a gateway between Europe and Africa, Spain has been fought over many times in history. This history has had a lasting impact on the country and nowhere is this more evident than in the food. At its best, Spanish food is a mix of local ingredients fused with recipes and techniques from other areas. The result is food that is vibrant, colorful and incredibly delicious. Menu: Mixed Green Salad with Marcona Almonds, Manchego Cheese and Sherry Dressing;Shrimp a la Plancha with Garlic, Chilies, Fresh Herbs, Orange Aioli and Fried Bread; Seared Pork Tenderloin with Scallions, Apples, Potatoes and Cider Pan Sauce

Part IV: Flavors of France (Tuesday, August 1st)
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 V: Food of Italy (Tuesday, August 15th)
There is no question that Italians have a passion for good cooking. When you start with incredible ingredients - aged cheeses, cured meats, balsamic vinegar - it's much easier to make simple dishes taste sublime. The ingredients and techniques vary by region but they share common elements. We'll make dishes that are representative of the country as a whole using authentic ingredients and tried-and-true preparations. Menu: Cherry Tomato and Mint Bruschetta with Balsamic and Whipped Fresh Ricotta Cheese; Tomato Braised Sweet Italian Sausage with Red Peppers, Onions and Baked Polenta Cake; Spaghetti alla Gricia (Spaghetti with Garlic, Onions, Guanciale and Pecorino)
         to Shopping Basket

Terrific Thai (Hands-on)   6:30pm
Techniques of International Cooking
Tuesday, 06/20/17
Instructor: Dan Gallo
$65
Thai food is one of the world's most highly regarded cuisines but is still intimidating to some in the West. We'll demystify it by showcasing the ingredients and techniques used in some of our favorite Thai recipes. You'll see the exquisite contrast in taste and texture that results from blending hot, sweet, sour and salty components.

Menu: Thai Lettuce Wraps with Spicy Beef, Sweet and Spicy Chili Dipping Sauce and Thai Cucumber Salad; Spicy Coconut Curry with Chickpeas and Rice; Traditional Shrimp Pad Thai

About the classes: These hands-on classes build on the techniques established in our popular Culinary Skills series by showcasing five unique styles of ethnic cooking. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
         to Shopping Basket

Stocks, Soups and Vinaigrettes (Hands-on)   6:30pm
Essential Skills for Home Cooks
Monday, 06/26/17
Instructor: Dan Gallo
$65
In the second part of our series of culinary techniques we cover stocks, soups and vinaigrettes. We've all had pleasure of eating a good bowl of soup and while it's not difficult to prepare it does require proper technique to achieve the right texture and flavor. As for stocks, they are the backbone of so many great dishes you can make. We'll start with those and then teach you how to turn them into rich vegetable and meat soups. We will also cover how to make a classic vinaigrette and how to turn it in to countless variations. Menu: Tomato and Roasted Red Pepper Soup with Pecorino Croutons; Soup au Pistou (French Vegetable Soup with Herb Pistou) Mixed Green Salad with Roasted Almonds, Manchego Cheese, Chorizo and Sherry-Orange Vinaigrette

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
         to Shopping Basket

Flavors of the Mexican Kitchen (Hands-on)   6:30pm
Techniques of International Cooking
Tuesday, 06/27/17
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: Poached and Marinated Shrimp Ceviche with Tortilla Chips; Creamy Roasted Winter Squash and Apple Soup with Roasted Chilies and Cilantro; Carne Asada Tacos with Tomatillo Salsa Verde, Lime Crema and Queso Fresco

About the classes: These hands-on classes build on the techniques established in our popular Culinary Skills series by showcasing five unique styles of ethnic cooking. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
         to Shopping Basket

Braising, Steaming and Poaching (Hands-on)   6:30pm
Essential Skills for Home Cooks
Monday, 07/10/17
Instructor: Dan Gallo
$65
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: White Wine Braised Pork Shoulder with Fennel, Onions and Mashed Potatoes; Beer Poached Shrimp with Cajun Spices and Mustard-Lime Aioli; Steamed Fish with Spicy Ginger Lime Vinaigrette and Jasmine Rice

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
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Food of Spain (Hands-on)   6:30pm
Techniques of International Cooking
Tuesday, 07/18/17
Instructor: Dan Gallo
$65
As a gateway between Europe and Africa, Spain has been fought over many times in history. This history has had a lasting impact on the country and nowhere is this more evident than in the food. At its best, Spanish food is a mix of local ingredients fused with recipes and techniques from other areas. The result is food that is vibrant, colorful and incredibly delicious.

Menu: Mixed Green Salad with Marcona Almonds, Manchego Cheese and Sherry Dressing; Shrimp a la Plancha with Garlic, Chilies, Fresh Herbs, Orange Aioli and Fried Bread; Seared Pork Tenderloin with Scallions, Apples, Potatoes and Cider Pan Sauce

About the classes: These hands-on classes build on the techniques established in our popular Culinary Skills series by showcasing five unique styles of ethnic cooking. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
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Sauteing and Pan Sauces (Hands-on)   6:30pm
Essentials Skills for Home Cooks
Monday, 07/24/17
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 flavorful sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time.

Menu: Sauteed Steak Medallions with Mushrooms and Red Wine Pan Sauce; Sauteed Salmon with Citrus Beurre Blanc; Sauteed Chicken with a White Wine, Cherry Tomato, Golden Raisin and Pine Nut Pan Sauce

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
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Flavors of France (Hands-on)   6:30pm
Techniques of International Cooking
Tuesday, 08/01/17
Instructor: Dan Gallo
$65
France is considered by most the birthplace of modern cooking and the food combines exceptional ingredients and classic techniques to produce exceptional dishes. We'll focus on some great recipes that feature fruity olive oil, fresh seafood, great bread and other tasty ingredients. These are the kind of recipes that are great for all occasions, from casual to elegant.

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

About the classes: These hands-on classes build on the techniques established in our popular Culinary Skills series by showcasing five unique styles of ethnic cooking. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
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Grilling, Rubs and Marinades (Hands-on)   6:30pm
Essential Skills for Home Cooks
Monday, 08/07/17
Instructor: Dan Gallo
$65
The last part of our culinary skills series focuses on the essential techniques for grilling, with a special focus on grill sauces. We'll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor. From there you'll grill a variety of proteins and make sauces that pair perfectly. Menu: BBQ Rubbed Shrimp with Grilled Romesco Sauce; Marinated and Seared Chicken with Fragrant Salsa Chimichurri; Challah Pain Perdue with Pan Roasted Apples and Salted Toffee Sauce

About the classes: Good cooking is built on a foundation of proper technique and an understanding of some basic principles. Each of the five hands-on segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire skills program is to give participants the confidence to create dishes rather than just follow recipes.
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Food of Italy (Hands-on)   6:30pm
Techniques of International Cooking
Tuesday, 08/15/17
Instructor: Denis Chiappa
$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: Cherry Tomato and Mint Bruschetta with Balsamic and Whipped Fresh Ricotta Cheese; Tomato Braised Sweet Italian Sausage with Red Peppers, Onions and Baked Polenta Cake; Spaghetti alla Gricia (Spaghetti with Garlic, Onions, Guanciale and Pecorino)

About the classes: These hands-on classes build on the techniques established in our popular Culinary Skills series by showcasing five unique styles of ethnic cooking. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods.
         to Shopping Basket



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