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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* Flavors of France (Hands-on)   6;30pm
Techniques of International Cooking
Tuesday, 10/24/17
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,

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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*Sold Out* Sauteing and Pan Sauces (Hands-on)   6:30pm
Essential skills for home cooks
Monday, 10/30/17
Instructor: Dan Gallo
$65
This class is currently full. If you would like to be contacted in the event of a cancellation please call the store at 215-489-2677,

Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing. Sauteing is a classic technique of cooking tender cuts of meat and poultry quickly and at high heat to intensify the flavor. We'll then show you how to use that same pan to build 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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Grilling, Rubs and Marinades (Hands-on)   10am
Essential skills for home cooks
Monday, 10/30/17
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

*Sold Out* Bourbon Tasting and Dinner   7pm
Four premium bourbons paired with cool weather fare.
Friday, 11/03/17
Instructor: Mike Conti
$70
Are you a fan of traditional American bourbons? This popular spirit is uniquely American, a little sweeter than whiskey and now crafted by Artisan producers to be smooth and distinctive. It's a treat solo or mixed in a cocktail. It's also great to use as an ingredient to add flavor and complexity to a variety of dishes.

About the class: This class will feature a tasting of four craft bourbons as well as a refreshing bourbon cocktail and recipes using bourbon. Mike Conti will delve into history and process of bourbon making and give insight into the different varieties in the market.

Menu: BBQ Spiced Bacon Wrapped Shrimp with Bourbon Glaze; Root Vegetable Terrine in Flaky Pastry; Tender Beef with Bourbon Roquefort Sauce over Mashed Potatoes; Classic Crème Brulee
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Sauteing and Pan Sauces (Hands-on)   6:30pm
Essential Skills for Home Cooks
Monday, 11/06/17
Instructor: Denis Chiappa
$65
This part 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* Food of Italy (Hands-on)   6:30pm
Techniques of International Cooking
Tuesday, 11/07/17
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

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* Grilling, Rubs and Marinades (Hands-on)   6:30pm
Essential skills for home cooks
Monday, 11/13/17
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.
         to Shopping Basket



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