Carlow Cookery - Doylestown Evening Classes

Cooking Technique Classes Doylestown, Bucks County

Private Cooking Classes Bucks County Pennsylvania

Doylestown Evening Demonstration Classes:

Carlow Cookery offers an extensive selection of cooking classes taught by professional instructors and restaurateurs in our twenty-two seat demonstration kitchen. We bring the culinary world to you by showcasing the ingredients, recipes and techniques of a variety of foods. Topics include regional and ethnic cuisine, basic and advanced techniques, baking and desserts, and much more. The atmosphere is a relaxed and comfortable one where questions are encouraged. Participants enjoy samples of the items prepared and complimentary wine. Recipes are provided.

All evening demonstration classes begin at 7:00 p.m.

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*Sold Out* Techniques of International Cooking (Hands-on) 6:30pm
Five part, hands-on series showcasing world flavors
Tuesday, 09/12/17
Instructor: Denis Chiappa

$299

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,

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, September 12th)
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, September 26th)
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; Homemade Chorizo Tacos with Queso Fresco, Pico de Gallo and Lime Crema

Part III: Food of Spain (Tuesday, October 10th)
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, October 24th)
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, November 7th)
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)

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*Sold Out* Terrific Thai (Hands-on) 6:30pm
Techniques of International Cooking
Tuesday, 09/12/17
Instructor: Denis Chiappa

$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.

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Fresh Pasta, Corn and Tomatoes 6:30pm
Hands-on pasta and gnocchi recipes paired with sauces made with local vegetables
Wednesday, 09/13/17
Instructor: Denis Chiappa

$65

All cooks eagerly await the time when vegetables are in season locally, especially corn and tomatoes. They are sweet and delicious and can be used in a wide array of dishes, especially pasta recipes. This hands-on class will focus on kneading, rolling, cutting and forming fresh egg pasta, cavatelli and gnocchi. Each with be paired with corn and tomato sauces that complement their texture

Menu: Fettuccini with Corn and Tomato Bisque Sauce; Cavatelli with Corn, Tomato and Bacon Bolognese; Gnocchi with Creamy Tomato and Corn Ragu

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Advanced Wine Tastings Three Session Series 7pm
Advanced tastings featuring wines from around the world.
Thursday, 09/14/17
Instructor: Mike Conti

$210

This class was moved from July 12th.

We are exploring some of the world's great varietals with another advanced wine tasting. Using the principles and information presented in our regular wine appreciation classes the format of these sessions demonstrates how a combination of factors can shape the wine produced by a vineyard.

The class will feature two flights of three wines each. In addition, we will add an introductory wine unrelated to the theme to enjoy with an appetizer. Participants will challenge your palate to compare and contrast the varietals. Supper will be served between flights and dessert will be served at the end of the class.

Class Dates and Topics
Pinot Grigio - Thursday, September 14th, 7pm
Zinfandel - Thursday, October 12th, 7pm
Cabernet Sauvignon - Thursday, January 11th, 2018, 7pm

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*Sold Out* Culinary Skills Series (Hands-on) 6;30pm
Five part series of hands-on classes for home cooks
Monday, 09/18/17
Instructor: Dan Gallo

$285

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,

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, September 18th)
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, October 2nd)
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, October 16th)
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, October 30th)
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, November 13th)
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

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*Sold Out* Knife Skills (Hands-on) 6:30pm
Essential skills for home cooks
Monday, 09/18/17
Instructor: Dan Gallo

$50

This class is currently full. If you would like to be contacted in the event of a cancellation please call the store at 215-489-2677,

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

The Food and Wine of Greece 7PM
Enjoy an array of Mediterranean dishes paired with Greek wines.
Wednesday, 09/20/17
Instructor: Mike Conti

$65

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.

Menu: Shrimp and Feta Stuffed Zucchini with Tomato and Mint Sauce; Greek Salad with Creamy Lemon, Herb and Yogurt Dressing; Thin Spaghetti with Chicken and Cauliflower; Greek Yogurt Panna Cotta with Honey Glazed Apricots

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*Sold Out* Wine Wars: Flavors of Fall 7pm
A friendly exhibition pairing two different wines with three Fall dishes
Monday, 09/25/17
Instructor: Mike Conti and Victor Ykoruk

$65

This class is currently sold out. If you would like to be contacted in the event of a cancellation please call the store at 215-489-2677

So much of wine enjoyment revolves around stylistic differences in the way they are produced. These differences can be even more interesting when paired with different foods and the best way to appreciate that is with a side-by-side tasting. In this new wine and food pairing format, Fall foods take center stage, paired with wines that suit the season. The Format: We begin with an introductory wine to get the evening started paired with a savory bite. Mike and Victor will each choose three wines from "fall wine" categories and pair them with three different courses. They will discuss the characteristics of each wine and producer as well as why they chose it for each pairing. It will be up to you to determine which works best for your palate.

The Advocates

Mike Conti: Mike is President/Wine Educator of From Stem to Learn, a wine education and consulting company. Mike is a certified wine expert with over 30 years in the hospitality and education industries. He is also resident wine instructor at Carlow Cookery.

Victor Ykoruk: Victor has been in the F&B; and wine business for over 20 years. His own Cana Consulting Group, LLC put the likes of Karamoor Estate on the map. Additionally, he is the lead sales consultant in Philadelphia for Majestic Wine and Spirits, the state's 3rd largest distributor.

Menu: Roasted Winter Squash Pate in Puff Pastry with Balsamic Glaze; Apple, Sausage and Macaroni in Creamy Cider Sauce; South American Spice Slow Roasted Pork with Savory Corn Bread and Red Wine Jus; Butterscotch Budino with Caramel Sauce and Whipped Creme Fraiche

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*Sold Out* Flavors of the Mexican Kitchen (Hands-on) 6:30pm
Techniques of International Cooking
Tuesday, 09/26/17
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,

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

Wines of South America 7pm
Wine Appreciation Series, Part 9
Thursday, 09/28/17
Instructor: Mike Conti

$60

Even though it doesn't always get the attention, South America is home to some of the hottest wines on the market today. Until recently, the region consumed most of the wine it produced. Now, quality wines are being produced with an eye on the export market. The result is some incredibly good wines that can be had less expensively than wines of equal quality produced in Europe and elsewhere. We'll guide you on the countries, producers and varietals that you should look for on the shelves of your local wine store.

About the class: This session is a more comprehensive course on understanding and appreciating wine. It's fun and informative but focused on different aspects of the wines to help participants gain a solid understanding of what is available on the market and how it suits their palate. In addition to tasting six selected wines, you'll gain a better understanding of each region's producers and significant varietals - all in a relaxed environment that allows for questions and feedback. A three course dinner is served throughout the evening.

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

to Shopping Basket

*Sold Out* Stocks, Soups and Vinaigrettes (Hands-on) 6:30pm
Essential skills for home cooks
Monday, 10/02/17
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

Wine Wars: Flavors of Fall 7pm
A friendly exhibition pairing two different wines with three Fall dishes
Monday, 10/09/17
Instructor: Mike Conti and Victor Ykoruk

$65

So much of wine enjoyment revolves around stylistic differences in the way they are produced. These differences can be even more interesting when paired with different foods and the best way to appreciate that is with a side-by-side tasting. In this new wine and food pairing format, Fall foods take center stage, paired with wines that suit the season. The Format: We begin with an introductory wine to get the evening started paired with a savory bite. Mike and Victor will each choose three wines from "fall wine" categories and pair them with three different courses. They will discuss the characteristics of each wine and producer as well as why they chose it for each pairing. It will be up to you to determine which works best for your palate.

The Advocates

Mike Conti: Mike is President/Wine Educator of From Stem to Learn, a wine education and consulting company. Mike is a certified wine expert with over 30 years in the hospitality and education industries. He is also resident wine instructor at Carlow Cookery.

Victor Ykoruk: Victor has been in the F&B; and wine business for over 20 years. His own Cana Consulting Group, LLC put the likes of Karamoor Estate on the map. Additionally, he is the lead sales consultant in Philadelphia for Majestic Wine and Spirits, the state's 3rd largest distributor.

Menu: Roasted Winter Squash Pate in Puff Pastry with Balsamic Glaze; Apple, Sausage and Macaroni in Creamy Cider Sauce; South American Spice Slow Roasted Pork with Savory Corn Bread and Red Wine Jus; Butterscotch Budino with Caramel Sauce and Whipped Creme Fraiche

to Shopping Basket

*Sold Out* Food of Spain (Hands-on) 6:30pm
Techniques of International Cooking
Tuesday, 10/10/17
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,

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

Advanced Wine Tasting - Zinfandel 7pm
Advanced tastings featuring wines from around the world.
Thursday, 10/12/17
Instructor: Miked

$70

We are exploring some of the world's great varietals with another advanced wine tasting. Using the principles and information presented in our regular wine appreciation classes the format of these sessions demonstrates how a combination of factors can shape the wine produced by a vineyard.

The class will feature two flights of three wines each. In addition, we will add an introductory wine unrelated to the theme to enjoy with an appetizer. Participants will challenge your palate to compare and contrast the varietals. Supper will be served between flights and dessert will be served at the end of the class.

to Shopping Basket

Parent/Child Cooking Class (Hands-on) 10am
Hands-on, parent/child cooking class featuring family-friendly summer recipes
Saturday, 10/14/17
Instructor: Denis Chiappa

$100

Flavors of the Southwest

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: Gooey Chorizo and Jack Cheese Melt with Crispy Chips; Homemade Pico de Gallo Mac and Cheese; Crispy Chicken Tacos with Pineapple Mango Salsa

to Shopping Basket

Braising, Steaming and Poaching (Hands-on) 6:30pm
Essential skills for home cooks
Monday, 10/16/17
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.

to Shopping Basket

Food of Italy (Hands-on) 6:30pm
Techniques of International Cooking
Tuesday, 10/17/17
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

Private Event 6pm
This time is currently reserved for a private event.
Wednesday, 10/18/17
Instructor: Denis Chiappa

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.

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Private Event 6pm
This time is currently reserved for a private event.
Thursday, 10/19/17
Instructor: Denis Chiappa

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

$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

Wines of the Pacific Northwest 7pm
Wine Appreciation Series, Part 10
Thursday, 10/26/17
Instructor: Mike Conti

$65

The wines of the Pacific Northwest are fairly well known to aficionados but all wine drinkers should get to know these offerings. Oregon shares the same parallel as Burgundy so it’s no surprise that the wineries there focus on varietals like Pinot Noir and Chardonnay. Washington State is the second largest producer of wine in the nation. Much of the wine is produced in the Columbia Valley, a high desert area whose conditions allow growers to produces wines with great acidity. Taken together, this area is one of the country's prime viticultural areas.

About the class: This session is a more comprehensive course on understanding and appreciating wine. It's fun and informative but focused on different aspects of the wines to help participants gain a solid understanding of what is available on the market and how it suits their palate. In addition to tasting six selected wines, you'll gain a better understanding of each region's producers and significant varietals - all in a relaxed environment that allows for questions and feedback. A three course dinner is served throughout the evening.

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

to Shopping Basket

Wine Appreciation Course - 3 Class Block 7pm
Three part wine tasting series with Conti
Thursday, 10/26/17
Instructor: Mike Conti

$180

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

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

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

Wines of the Pacific Northwest (Thursday, October 26th)
The wines of the Pacific Northwest are fairly well known to aficionados but all wine drinkers should get to know these offerings. Oregon shares the same parallel as Burgundy so it's no surprise that the wineries there focus on varietals like Pinot Noir and Chardonnay. Washington State is the second largest producer of wine in the nation. Much of the wine is produced in the Columbia Valley, a high desert area whose conditions allow growers to produces wines with great acidity. Taken together, this area is one of the country's great viticultural areas.

Wines of Italy - Tuscany and More (Thursday, November 16th)
In this session we go back to Italy to highlight offerings from the North, specifically Tuscany, Emilia-Romagna.and Umbria. Over the years, the diversity of Italian wine found here in the states is a little more reflective of that of Italy. The pride Italians have in their regional wines and local food specialties shows in what they drink and eat. We'll show wines that demonstrate this pride by featuring the key styles served in the region.

Wines of Spain and Portugal (Thursday, December 7th
With the world’s most extensive vineyards and one of the oldest winemaking traditions, Spain has plenty to offer wine lovers. We'll focus our attention on the full bodied, oaky reds of the Spanish regions Rioja (old world) and Penedes (new world). We’ll then explore the interesting and affordable wines (lighter reds and vino verdes) of Portugal.

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Premium Tequila Tasting and Dinner 7pm
Four premium bourbons paired with fare of the American Southwest
Friday, 10/27/17
Instructor: Mike Conti

$70

Tequila's popularity has grown steadily over the years. Partly because of our thrist for margaritas but also because there are so many premium tequilas that have hit the market. We'll start with a tequila cockatil as Mike gives you an overview of how tequila is made and what to look for when looking for quality producers. We'll then taste four different premium tequilas each paired with a different course from the American Southwest. It's a great opportunity to enjoy this popular spirit and share your insights in a casual and comfortable environment.

Menu: Shredded Beef Stuffed Roasted Chiles Smothered in Verde Sauce; Roasted Shrimp on Corn Cakes with Papaya Vinaigrette and Avocado Pineapple Salsa; Chicken and Chorizo with Fettucine in a Smoky Tomato Cream Sauce; Bittersweet Chocolate Mousse with Salted Caramel Crunch

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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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Bourbon Tasting and Dinner 7pm
Four premium bourbons paired with summer barbecue foods
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.

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Food of Italy (Hands-on) 6:30pm
Techniques of International Cooking
Tuesday, 11/07/17
Instructor: Denis Chiappa

$65

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Private Event 6pm
This time is currently reserved for a private event.
Wednesday, 11/08/17
Instructor: Denis Chiappa

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Fall Soups 7pm
Hearty, flavorful soups using seasonal ingredients
Thursday, 11/09/17
Instructor: Denis Chiappa

$50

Cooler temperatures and the smell of wood burning signal the beginning of a great cooking season. We'll teach you how to make a variety of tasty recipes using seasonal ingredients including hearty chowders and healthy vegetable soups. We’ll cover the different types of soup as well as the basics of making stock. These are one-bowl meals that nourish the body and satisfy the soul. Menu: Creamy Potato and Root Vegetable Soup with Crispy Bacon; Seafood Stew with Fennel and Thyme; Tuscan Vegetable Soup with White Beans and Parmesan; Southwestern Chickena and Corn Chowder

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Wines for the Holidays - $10 Wine Pairing Session 12pm
A special twist on our annual holiday demo with Wine Expert Mike Conti
Saturday, 11/11/17
Instructor: Mike Conti/Denis Chiappa

$30

A typical holiday meal is complex mix of flavors and textures that can make pairing the right wine more difficult. With this special session, you'll be armed with the information you need when you hit the wine store. Our wine expert, Mike Conti of From Stem to Learn, will be on hand to offer suggestions on the type of wine to serve based on your holiday menu. In addition, we'll make a variety of hors d'oeuvres to serve for Thanksgiving or Christmas.

Menu: Pancetta Wrapped Shrimp with Silky Roasted Pepper Sauce; Arancini with Marinara Sauce (Fried Risotto Balls with Egg and Cheese); Mixed Mushroom Tarts with Creme Fraiche

About the class: Just like our evening wine events, Mike will give you a synopsis of each wine and a list of recommended wines to serve with Thanksgiving. In addition, you'll see each of the dishes made while seated in our comfortable demonstration kitchen, enjoy samples of the dishes prepared and receive step-by-step recipes. Last but not least, registration includes a $20 merchandise credit. Net cost of class...$10! * It's a deal too good to pass up.

* The cost of class is $30 due at the time of registration. Each valid registration will receive a $20 merchandise credit to be used on recommended products that will make your holiday entertaining a rousing success. Credits must be redeemed on the day of the class. Spots are limited.

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*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.

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Wines of Tuscany, Emilia Romagna and Umbria 7pm
Wine Appreciation Series, Part 11
Thursday, 11/16/17
Instructor: Mike Conti

$65

In this session we go back to Italy to highlight offerings from the North, specifically Tuscany, Emilia-Romagna.and Umbria. Over the years, the diversity of Italian wine found here in the states is a little more reflective of that of Italy. The pride Italians have in their regional wines and local food specialties shows in what they drink and eat. We'll show wines that demonstrate this pride by featuring the key styles served in the region..

About the class: This session is a more comprehensive course on understanding and appreciating wine. It's fun and informative but focused on different aspects of the wines to help participants gain a solid understanding of what is available on the market and how it suits their palate. In addition to tasting six selected wines, you'll gain a better understanding of each region's producers and significant varietals - all in a relaxed environment that allows for questions and feedback. A three course dinner is served throughout the evening.

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

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Knife Skills (Hands-on) 6:30pm
Essential Skills for Home Cooks
Monday, 11/20/17
Instructor: Denis Chiappa

$50

Just in time for the holiday cooking season...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.

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Private Event 7pm
This time is currently reserved for a private event.
Friday, 12/01/17
Instructor: Mike Conti

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Wines of Spain and Portugal 7pm
Wine Appreciation Series, Part 12
Thursday, 12/07/17
Instructor: Mike Conti

$65

With the world’s most extensive vineyards and one of the oldest winemaking traditions, Spain has plenty to offer wine lovers. We’ll focus our attention on the full bodied, oaky reds of the Spanish regions Rioja (old world) and Penedes (new world). We’ll then explore the interesting and affordable wines (lighter reds and vino verdes) of Portugal.

About the class: This session is a more comprehensive course on understanding and appreciating wine. It's fun and informative but focused on different aspects of the wines to help participants gain a solid understanding of what is available on the market and how it suits their palate. In addition to tasting six selected wines, you'll gain a better understanding of each region's producers and significant varietals - all in a relaxed environment that allows for questions and feedback. A three course dinner is served throughout the evening.

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

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