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Private Classes
Private Classes
For those of you who want a customized or just more intimate experience, private classes are available for booking!
Almost all classes are available - Groups can choose the date, time, and can even customize menus!
Pricing is as follows:
1 person - contact Linda
2 ppl....$200.00/person
3-4ppl...$150.00/person
5-6 ppl ...$125/person
7-8 ppl...normal group rate
*Note: Classes are listed below for your convenience - please contact Chef Linda for more details and booking.
Italian Inspired
ITALIAN
Mangia Siciliana
Our menu:
Cannelloni with Chicken and Sauce Supreme - Of course FRESH pasta stuffed with chicken and spinach and flavored with cheese, lemon zest and nutmeg in a white sauce. A crowd pleasing favorite!
Salmon con Capperi e Limone - Aromatic salmon steamed in parchment packet, with salted capers (yum), olives, and lemon. A Meditteranean delight.
Caponata- A traditional vegetable dish on the Sicilian table featuring eggplant, peppers, onion , in an agrodolce (sweet/sour) sauce. Served at room temperature, this dish keeps for days so can be enjoyed next day with a crusty loaf.
Budino di Ricotta - a Ricotta pudding from Sicily- This dessert is not only delicious it also looks beautiful on your table. Baked in a water bath in a mold, and decorated with candied fruits and lemon peel, it presents an elegant finish to your meal.
Cannelloni with Chicken and Sauce Supreme - Of course FRESH pasta stuffed with chicken and spinach and flavored with cheese, lemon zest and nutmeg in a white sauce. A crowd pleasing favorite!
Salmon con Capperi e Limone - Aromatic salmon steamed in parchment packet, with salted capers (yum), olives, and lemon. A Meditteranean delight.
Caponata- A traditional vegetable dish on the Sicilian table featuring eggplant, peppers, onion , in an agrodolce (sweet/sour) sauce. Served at room temperature, this dish keeps for days so can be enjoyed next day with a crusty loaf.
Budino di Ricotta - a Ricotta pudding from Sicily- This dessert is not only delicious it also looks beautiful on your table. Baked in a water bath in a mold, and decorated with candied fruits and lemon peel, it presents an elegant finish to your meal.
From Tuscany...with Love
Menu:
Ricotta Gnocchi with Sage/Browned Butter Sauce – even lighter than traditional potato gnocchi, these heavenly little dumplings will simply melt in your mouth – e these small bundles are superb and very popular in the Tuscan countryside.
Involtini di Melanzane- (Baked Eggplant Rolls) – Straight from Chef Nicole, these rolls are stuffed with Prosciutto and Mozzarella then baked in a light marinara – a healthy and fresh version sure to please.
Pork Loin Baked in Parchment Packets / Shallots and Apples/ Rosemary – Yes, put that pork loin in a parchment packet and bake it for a moist, and succulent result. Super simple and no messy clean up! Chef Nicole rounds out the flavors with the other savory ingredients to create a perfect sauce.
Panna Cotta with Bittersweet Chocolate Sauce - a light but delicious ending to our feast, our version of bittersweet choclate sauce is from a master- Thomas Keller - super simple and then all garnished with fresh mint for a lovely presentation.
Ricotta Gnocchi with Sage/Browned Butter Sauce – even lighter than traditional potato gnocchi, these heavenly little dumplings will simply melt in your mouth – e these small bundles are superb and very popular in the Tuscan countryside.
Involtini di Melanzane- (Baked Eggplant Rolls) – Straight from Chef Nicole, these rolls are stuffed with Prosciutto and Mozzarella then baked in a light marinara – a healthy and fresh version sure to please.
Pork Loin Baked in Parchment Packets / Shallots and Apples/ Rosemary – Yes, put that pork loin in a parchment packet and bake it for a moist, and succulent result. Super simple and no messy clean up! Chef Nicole rounds out the flavors with the other savory ingredients to create a perfect sauce.
Panna Cotta with Bittersweet Chocolate Sauce - a light but delicious ending to our feast, our version of bittersweet choclate sauce is from a master- Thomas Keller - super simple and then all garnished with fresh mint for a lovely presentation.
A Taste of Puglia
A Taste of Puglia Menu
-Fava Bean Puree Crostini - Dried fava beans, cooked and pureed with fabulous olive oil makes a delicious appetizer straight from Puglia!
- Focaccia Pugliese - Different than the focaccia of the North, this version is less yeasty and topped with cherry tomatoes, black olives and onions. A bit biscuity and deeply satisfying!
-Orchiette con Cime di Rape ( Orecchiette with Broccoli Rabe)- This is the quintessential pasta dish of the region. We will hand form the "little ears" from a pasta dough made only with flour and water. Sauteed with broccoli rabe sauce flavored with anchovies, a bit of red pepper flakes and toasted breadcrumbs as a topping this dish offers a complexity of flavors and depth!
Fun to make once you get the hang of it!!! :)
-Mini Polpettoncini Stuffed with Mushrooms and Cheese- Savory little bundles (think of them a teeny meatloaves) made from ground veal, stuffed with mushrooms and cheese and then baked. An unfussy and yummy crowd pleaser!
-Apple Puffs -Simple puff pastry lined with thinly sliced apples soaked in Limoncello and spread with a hint of marmalade. Delicious and easy finish!
-Fava Bean Puree Crostini - Dried fava beans, cooked and pureed with fabulous olive oil makes a delicious appetizer straight from Puglia!
- Focaccia Pugliese - Different than the focaccia of the North, this version is less yeasty and topped with cherry tomatoes, black olives and onions. A bit biscuity and deeply satisfying!
-Orchiette con Cime di Rape ( Orecchiette with Broccoli Rabe)- This is the quintessential pasta dish of the region. We will hand form the "little ears" from a pasta dough made only with flour and water. Sauteed with broccoli rabe sauce flavored with anchovies, a bit of red pepper flakes and toasted breadcrumbs as a topping this dish offers a complexity of flavors and depth!
Fun to make once you get the hang of it!!! :)
-Mini Polpettoncini Stuffed with Mushrooms and Cheese- Savory little bundles (think of them a teeny meatloaves) made from ground veal, stuffed with mushrooms and cheese and then baked. An unfussy and yummy crowd pleaser!
-Apple Puffs -Simple puff pastry lined with thinly sliced apples soaked in Limoncello and spread with a hint of marmalade. Delicious and easy finish!
Best and Easy Homemade Pizza
About This Course:
In this class you will learn the best and easiest method to create thin crusty pizza - In addition, this dough freezes easily so there is no reason to order out pizza again! We will only use the highest quality and purest ingredients to create truly exceptional pies for your friends and family!
Our menu includes the following:
- Pizza Margherita - with Fresh Mozzarella, San Marzano Marinara Sauce, fresh basil- a perennial favorite.
- Pizza Di Palate All Romano - A popular Roman snack, it sounds like a carbohydrate calamity, it is surprisingly light and delicious. The secret is paper thin slivers of potato placed on top of the dough.
- Portabella Mushroom Pizza w/ Carmelized Onions and Brie - Earthy mushroom, sweet onion, rich brie - a winning combination!
- Fig, Gorgonzola, and Rosemary Pizza - So simple yet so delicious! The sweetness of the fig jam is offset by the sharp flavor of the blue-veined gorgonzola and pungency of fresh
rosemary.
- Pancetta and Cheese Pizza Toped with Arugula and Tomato Salad - Pizza and salad at the same time! Sauteed pancetta and mozzarella baked pie and then topped with the freshly dressed arugula/tomato salad after removing from the oven.
- Roasted Red Pepper, Red Onion, and Goat Cheese Pizza - This contemporary variation on a Neopolitan pizza makes a great hors d'oeuvre when cut into small squares or wedges.
In this class you will learn the best and easiest method to create thin crusty pizza - In addition, this dough freezes easily so there is no reason to order out pizza again! We will only use the highest quality and purest ingredients to create truly exceptional pies for your friends and family!
Our menu includes the following:
- Pizza Margherita - with Fresh Mozzarella, San Marzano Marinara Sauce, fresh basil- a perennial favorite.
- Pizza Di Palate All Romano - A popular Roman snack, it sounds like a carbohydrate calamity, it is surprisingly light and delicious. The secret is paper thin slivers of potato placed on top of the dough.
- Portabella Mushroom Pizza w/ Carmelized Onions and Brie - Earthy mushroom, sweet onion, rich brie - a winning combination!
- Fig, Gorgonzola, and Rosemary Pizza - So simple yet so delicious! The sweetness of the fig jam is offset by the sharp flavor of the blue-veined gorgonzola and pungency of fresh
rosemary.
- Pancetta and Cheese Pizza Toped with Arugula and Tomato Salad - Pizza and salad at the same time! Sauteed pancetta and mozzarella baked pie and then topped with the freshly dressed arugula/tomato salad after removing from the oven.
- Roasted Red Pepper, Red Onion, and Goat Cheese Pizza - This contemporary variation on a Neopolitan pizza makes a great hors d'oeuvre when cut into small squares or wedges.
Autumn Tuscany
Autumn Tuscany
Figs, chestnuts, grapes - all of these products are brimming in the markets in this beautiful season in Tuscany. Let's celebrate my favorite season with a fabulous meal designed to capture and savor the majesty of Fall in Tuscany. A great wine pairing would be a lovely Chianti Classico!
Our menu consists of:
-Crostini with Cavolo Nero and Prosciutto - Thinly sliced bread rubbed with a hint of garlic and grilled then topped with Cavolo Nero and Prosciutto. Cavolo Nero is sometimes known as Tuscan kale and provides a hearty and slightly bitter backdrop for the salty Prosciutto - a perfect seasonal appetizer.
-Polenta with Sausage/Porcini Sauce- Polenta, a very old dish of Italian origin, is made of ground cornmeal and enjoyed throughout the north of Italy. Comforting, creamy and utterly delicious prepared with a porcini, sausage tomato-based sauce. This will teach you an easy method to make your own polenta- not from a box or tube! - an authentic, flavorful delight.
Minestrone d'inizio Autumno (Early Autumn Minestrone) A hearty soup brimming with beans and autumn vegetables- finished with grated Parmeggiano cheese-a true testament to the brilliant peasant palate of our Tuscan friends.
Chicken alla Venedemia- Delicious seared and oven baked chicken breast with a savory spice mixture offset by the sweeness of grapes. A perfect fall entree!
-Fig Tarts with Pistachio Whipped Cream - Very easy to assemble using puff pastry, fresh figs, and freshly whipped cream. Beautiful and simple tart to prepare!
Figs, chestnuts, grapes - all of these products are brimming in the markets in this beautiful season in Tuscany. Let's celebrate my favorite season with a fabulous meal designed to capture and savor the majesty of Fall in Tuscany. A great wine pairing would be a lovely Chianti Classico!
Our menu consists of:
-Crostini with Cavolo Nero and Prosciutto - Thinly sliced bread rubbed with a hint of garlic and grilled then topped with Cavolo Nero and Prosciutto. Cavolo Nero is sometimes known as Tuscan kale and provides a hearty and slightly bitter backdrop for the salty Prosciutto - a perfect seasonal appetizer.
-Polenta with Sausage/Porcini Sauce- Polenta, a very old dish of Italian origin, is made of ground cornmeal and enjoyed throughout the north of Italy. Comforting, creamy and utterly delicious prepared with a porcini, sausage tomato-based sauce. This will teach you an easy method to make your own polenta- not from a box or tube! - an authentic, flavorful delight.
Minestrone d'inizio Autumno (Early Autumn Minestrone) A hearty soup brimming with beans and autumn vegetables- finished with grated Parmeggiano cheese-a true testament to the brilliant peasant palate of our Tuscan friends.
Chicken alla Venedemia- Delicious seared and oven baked chicken breast with a savory spice mixture offset by the sweeness of grapes. A perfect fall entree!
-Fig Tarts with Pistachio Whipped Cream - Very easy to assemble using puff pastry, fresh figs, and freshly whipped cream. Beautiful and simple tart to prepare!
Ravioli Workshop
About This Course:
Roll up your sleeves and get ready to roll, fill and cut in our ravioli workshop. We will create our delicious ravioli with a variety of stuffings for your enjoyment! Our menu consists of:
-Ricotta and Spinach Ravioli with a San Marzano Marinara Sauce
-Butternut Squash Ravioli with a Sage/Browned Butter Sauce
-Meat filled Ravioli (mixture of chicken and pork) ala Mama! Just like my mother made from the area of Ascoli Piceno in Italy ! topped with a light butter drizzle.
Mixed Greens with Balsamic Dressing
Roll up your sleeves and get ready to roll, fill and cut in our ravioli workshop. We will create our delicious ravioli with a variety of stuffings for your enjoyment! Our menu consists of:
-Ricotta and Spinach Ravioli with a San Marzano Marinara Sauce
-Butternut Squash Ravioli with a Sage/Browned Butter Sauce
-Meat filled Ravioli (mixture of chicken and pork) ala Mama! Just like my mother made from the area of Ascoli Piceno in Italy ! topped with a light butter drizzle.
Mixed Greens with Balsamic Dressing
Homemade Pasta
About This Course:
Homemade Pasta-
Just show me someone who doesn’t swoon over freshly made, light as air, pasta. This extremely popular class teaches you the fundamentals of creating homemade pasta as well as important information regarding the proper and best ways to cook pasta. In addition learn how to prep and cook fresh artichokes, a vegetable widely loved in Italy!
Our Menu Consists Of:
- Taglioni (thin pasta) w/ San Marzano Marinara Sauce – The San Marzano tomatoes from Italy create the sweetest and most delicious tomato based sauce. Incredibly light, pure, and fantastic sauce -signature sauce of The Culinary Classroom.
- Tagliatelle (wider pasta) w/ Lemon Parmesan Cream Sauce – Lemon juice lightens the richness of this succulent sauce - A Culinary Classroom favorite! Trust me when you serve this to your guests there will be no leftovers!!
-Steamed Artichokes with Garlic Aioli - a winning combination
- Pasta alla Chitarra with Lamb Ragu
This hand cut artisanal pasta is formed using an ancient method from the Abruzze area of Italy. It uses a wire string wood framed instrument know as chitarra, Italian for guitar. The pasta is rolled over the string and then strummed (!!) by hand until it separates and falls onto the tray. This creates a square sided spaghetti that is unique in its ability to perfectly capture the delicious ragu to accompany it! In nearby Lazio (Rome) this pasta is known as tonnarelli. We will be creating a hearty lamb ragu in traditional Abruzze fashion as a delectable sauce.
Homemade Pasta-
Just show me someone who doesn’t swoon over freshly made, light as air, pasta. This extremely popular class teaches you the fundamentals of creating homemade pasta as well as important information regarding the proper and best ways to cook pasta. In addition learn how to prep and cook fresh artichokes, a vegetable widely loved in Italy!
Our Menu Consists Of:
- Taglioni (thin pasta) w/ San Marzano Marinara Sauce – The San Marzano tomatoes from Italy create the sweetest and most delicious tomato based sauce. Incredibly light, pure, and fantastic sauce -signature sauce of The Culinary Classroom.
- Tagliatelle (wider pasta) w/ Lemon Parmesan Cream Sauce – Lemon juice lightens the richness of this succulent sauce - A Culinary Classroom favorite! Trust me when you serve this to your guests there will be no leftovers!!
-Steamed Artichokes with Garlic Aioli - a winning combination
- Pasta alla Chitarra with Lamb Ragu
This hand cut artisanal pasta is formed using an ancient method from the Abruzze area of Italy. It uses a wire string wood framed instrument know as chitarra, Italian for guitar. The pasta is rolled over the string and then strummed (!!) by hand until it separates and falls onto the tray. This creates a square sided spaghetti that is unique in its ability to perfectly capture the delicious ragu to accompany it! In nearby Lazio (Rome) this pasta is known as tonnarelli. We will be creating a hearty lamb ragu in traditional Abruzze fashion as a delectable sauce.
Gnocchi Italian Comfort
About This Course:
Homemade Pasta-
Just show me someone who doesn’t swoon over freshly made, light as air, pasta. This extremely popular class teaches you the fundamentals of creating homemade pasta as well as important information regarding the proper and best ways to cook pasta. In addition learn how to prep and cook fresh artichokes, a vegetable widely loved in Italy!
Our Menu Consists Of:
- Taglioni (thin pasta) w/ San Marzano Marinara Sauce – The San Marzano tomatoes from Italy create the sweetest and most delicious tomato based sauce. Incredibly light, pure, and fantastic sauce -signature sauce of The Culinary Classroom.
- Tagliatelle (wider pasta) w/ Lemon Parmesan Cream Sauce – Lemon juice lightens the richness of this succulent sauce - A Culinary Classroom favorite! Trust me when you serve this to your guests there will be no leftovers!!
-Steamed Artichokes with Garlic Aioli - a winning combination
- Pasta alla Chitarra with Lamb Ragu
This hand cut artisanal pasta is formed using an ancient method from the Abruzze area of Italy. It uses a wire string wood framed instrument know as chitarra, Italian for guitar. The pasta is rolled over the string and then strummed (!!) by hand until it separates and falls onto the tray. This creates a square sided spaghetti that is unique in its ability to perfectly capture the delicious ragu to accompany it! In nearby Lazio (Rome) this pasta is known as tonnarelli. We will be creating a hearty lamb ragu in traditional Abruzze fashion as a delectable sauce.
Homemade Pasta-
Just show me someone who doesn’t swoon over freshly made, light as air, pasta. This extremely popular class teaches you the fundamentals of creating homemade pasta as well as important information regarding the proper and best ways to cook pasta. In addition learn how to prep and cook fresh artichokes, a vegetable widely loved in Italy!
Our Menu Consists Of:
- Taglioni (thin pasta) w/ San Marzano Marinara Sauce – The San Marzano tomatoes from Italy create the sweetest and most delicious tomato based sauce. Incredibly light, pure, and fantastic sauce -signature sauce of The Culinary Classroom.
- Tagliatelle (wider pasta) w/ Lemon Parmesan Cream Sauce – Lemon juice lightens the richness of this succulent sauce - A Culinary Classroom favorite! Trust me when you serve this to your guests there will be no leftovers!!
-Steamed Artichokes with Garlic Aioli - a winning combination
- Pasta alla Chitarra with Lamb Ragu
This hand cut artisanal pasta is formed using an ancient method from the Abruzze area of Italy. It uses a wire string wood framed instrument know as chitarra, Italian for guitar. The pasta is rolled over the string and then strummed (!!) by hand until it separates and falls onto the tray. This creates a square sided spaghetti that is unique in its ability to perfectly capture the delicious ragu to accompany it! In nearby Lazio (Rome) this pasta is known as tonnarelli. We will be creating a hearty lamb ragu in traditional Abruzze fashion as a delectable sauce.
Rockin' Risotto
-Risotto con la Zucca - Pumpkin Risotto - Very popular during the holiday season, this preparation can use any kind of winter squash. We will use butternut squash, seasoned with pancetta, and fresh sage.
-Risotto con Funghi - Risotto with wild mushrooms - Earthy, intense mixture using a variety of fresh and dried wild mushrooms creating a risotto with depth and complex flavor from our fungi friends.
-Suppli -perhaps known as Arancini in the southern area, or simply rice balls, Suppli are a favorite Roman snack. A great way to use leftover Arborio rice, stuff with some cheese and maybe prosciutto and deep fry. Also yummy on a bed of greens for a great luncheon treat. Oh my - creamy, crispy savory goodness.
- Another way to use leftover risotto, mix with some spinach, tomato, or red pepper and bake in a muffin tin for an extra special side dish for your next entertaining event!
-Risotto con Funghi - Risotto with wild mushrooms - Earthy, intense mixture using a variety of fresh and dried wild mushrooms creating a risotto with depth and complex flavor from our fungi friends.
-Suppli -perhaps known as Arancini in the southern area, or simply rice balls, Suppli are a favorite Roman snack. A great way to use leftover Arborio rice, stuff with some cheese and maybe prosciutto and deep fry. Also yummy on a bed of greens for a great luncheon treat. Oh my - creamy, crispy savory goodness.
- Another way to use leftover risotto, mix with some spinach, tomato, or red pepper and bake in a muffin tin for an extra special side dish for your next entertaining event!
When In Rome
About This Course:
Ah, Rome… my favorite city. The pleasures of this ancient city can easily overpower the senses - the art, architecture, and antiquity that pervades the city is hypnotic -even when strolling down a simple cobblestoned back street.
But at the same time, Rome has a culinary presence all it's own - gutsy, uncomplicated and totally delicious. This class is designed to bring that experience to you.
Our menu includes the following:
- Focaccia al Rosmarino - house made Focaccia with Rosemary
- Bucatini All'Amatriciana - long strands of pasta with hollowed out center bathed in a rich tomato based sauce heightened with guanciale or pancetta
- Chicken Saltimbocca - this dish literally means "jump in the mouth" - chicken breasts stuffed with prosciutto, gorgonzola cheese, and fresh sage leaves pan sautéed and finished with a light lemon sauce.
-Insalate de Sagre - Salad of the festivals - traditional mixed greens with seasonal additions and a tasty dressing.
- Zabaglione Gelato - a Roman menu would not be complete without the city's perennial favorite treat- delicious!
Ah, Rome… my favorite city. The pleasures of this ancient city can easily overpower the senses - the art, architecture, and antiquity that pervades the city is hypnotic -even when strolling down a simple cobblestoned back street.
But at the same time, Rome has a culinary presence all it's own - gutsy, uncomplicated and totally delicious. This class is designed to bring that experience to you.
Our menu includes the following:
- Focaccia al Rosmarino - house made Focaccia with Rosemary
- Bucatini All'Amatriciana - long strands of pasta with hollowed out center bathed in a rich tomato based sauce heightened with guanciale or pancetta
- Chicken Saltimbocca - this dish literally means "jump in the mouth" - chicken breasts stuffed with prosciutto, gorgonzola cheese, and fresh sage leaves pan sautéed and finished with a light lemon sauce.
-Insalate de Sagre - Salad of the festivals - traditional mixed greens with seasonal additions and a tasty dressing.
- Zabaglione Gelato - a Roman menu would not be complete without the city's perennial favorite treat- delicious!
Evening in Tuscany
About This Course:
This class will take us on an evening journey to savor and delight in the cuisine of the Tuscan countryside. One of the most popular classes at The Culinary Classroom, this class will teach you how to prepare some economical and fabulous dishes to impress family and friends!
Our Menu for the evening includes:
- Truffled White Bean Bruschetta - no Tuscan meal would be complete without the addition of beans - this simple and easy to prepare bean spread enhanced with truffle oil is a perfect way to begin this wonderful meal.
- Pasta alla Vodka - Although not authentically "Tuscan" this dish is so popular that it is included in this menu - surprise ingredient to create more depth to our San Marzano Vodka sauce - pancetta! - Italian unsmoked bacon. yummy.
- Panzanella Salad - delicious and healthy this salad, popular in Tuscany, is made with day old bread, tomatoes, and a variety of vegetables and herbs.
- Chicken Al Mattone (Chicken Under a Brick) - You will learn how to butterfly a chicken and use bricks in this method, to create a succulent, fabulous whole bird, ready in under and hour! Crispy mahogany colored skin and juicy on the inside - YUM! I guarantee this dish will be part of your go-to chicken favorites!
- Oven Poached Pears - Sweet pears poached in the oven in red wine turning them ruby colored drizzled with the sweet and spicy red wine reduction-a beautiful and elegant finish to the evening!
This class will take us on an evening journey to savor and delight in the cuisine of the Tuscan countryside. One of the most popular classes at The Culinary Classroom, this class will teach you how to prepare some economical and fabulous dishes to impress family and friends!
Our Menu for the evening includes:
- Truffled White Bean Bruschetta - no Tuscan meal would be complete without the addition of beans - this simple and easy to prepare bean spread enhanced with truffle oil is a perfect way to begin this wonderful meal.
- Pasta alla Vodka - Although not authentically "Tuscan" this dish is so popular that it is included in this menu - surprise ingredient to create more depth to our San Marzano Vodka sauce - pancetta! - Italian unsmoked bacon. yummy.
- Panzanella Salad - delicious and healthy this salad, popular in Tuscany, is made with day old bread, tomatoes, and a variety of vegetables and herbs.
- Chicken Al Mattone (Chicken Under a Brick) - You will learn how to butterfly a chicken and use bricks in this method, to create a succulent, fabulous whole bird, ready in under and hour! Crispy mahogany colored skin and juicy on the inside - YUM! I guarantee this dish will be part of your go-to chicken favorites!
- Oven Poached Pears - Sweet pears poached in the oven in red wine turning them ruby colored drizzled with the sweet and spicy red wine reduction-a beautiful and elegant finish to the evening!
La Primavera
Spring is a season of celebrating the renewal of the majesties of the produce bursting through the long winter. We will feature these seasonal foods including fresh homemade ricotta, artichokes (learn how to clean and cook these) mouth-watering pan seared and roasted rack of lamb with a savory red wine pan sauce, and to finish off a perfect panna cotta, a light and luscious chilled dessert custard that literally translates to "cooked cream" served with fresh seasonal strawberries drizzled with the very best, syrupy Balsamic Vinegar.
Our menu includes:
- Crostini with Homemade Ricotta, Spring Peas, and fresh Mint
-Stuffed Roasted Artichokes
-Small New Potatoes with Mint in Parchment Packets (en Papilotte)
-Roasted Rack of Lamb Persillades with Red Wine Jus
-Panna Cotta with Strawberries and Balsamic Drizzle
Our menu includes:
- Crostini with Homemade Ricotta, Spring Peas, and fresh Mint
-Stuffed Roasted Artichokes
-Small New Potatoes with Mint in Parchment Packets (en Papilotte)
-Roasted Rack of Lamb Persillades with Red Wine Jus
-Panna Cotta with Strawberries and Balsamic Drizzle
All Choked Up - Artichokes
no need to wander down the supermarket aisle any longer and try to figure out what to do with this amazing and tasty delicacy! Come to this class and learn how to clean, stuff, roast, steam, braise and fry these unusual looking vegetables!
Italian Crowd Pleasers
Our menu:
- Tomato and fresh Basil Bruschetta - best way ever to start a feast!
-Manicotti featuring light as air crepes filled with ricotta and spinach and sauced with San Marzano marinara sauce - a dish of pure finesse.
-Braciole de maiale - Pork Braciole - Pork tenderloin rolled and filled with a succulent mix of fresh spinach, roasted red peppers, fennel sausage, and fresh mozzarella. Then finished with a pan sauce to enhance all of this yumminess.
Classic Tiramisu - We will create this well-loved dessert in individual cups for super easy entertaining and offering a sweet, but not too heavy, finish to our feast.
- Tomato and fresh Basil Bruschetta - best way ever to start a feast!
-Manicotti featuring light as air crepes filled with ricotta and spinach and sauced with San Marzano marinara sauce - a dish of pure finesse.
-Braciole de maiale - Pork Braciole - Pork tenderloin rolled and filled with a succulent mix of fresh spinach, roasted red peppers, fennel sausage, and fresh mozzarella. Then finished with a pan sauce to enhance all of this yumminess.
Classic Tiramisu - We will create this well-loved dessert in individual cups for super easy entertaining and offering a sweet, but not too heavy, finish to our feast.
FRENCH
Le French Table
Our menu for the evening:
- Seafood Crepes with Sauce Parisienne- So delicious - we will make the crepes and then fill with a Shrimp/Scallop mixture tossed with our Sauce Parisienne a variation of a classic Veloute Sauce.
-Pan Seared Breast of Duck with Roasted Grapes and Gastrique- crispy seared duck breast - the roasted grapes and gastrique provide a perfect balance to the duck in this lovely main dish.
-Steamed Haricot Verte with Herb Butter- Make a compound butter to enhance the delicate steamed beans -infused with herbs and shallots,this is a versatile concuction that can be wrapped in plastic and refrigerted to use with a variety of other goodies.
-Bittersweet Chocolate Souflees with Orange Sauce - this version shared by Jacque Pepin is super easy and provides the ultimate finish to our French themed feast.
- Seafood Crepes with Sauce Parisienne- So delicious - we will make the crepes and then fill with a Shrimp/Scallop mixture tossed with our Sauce Parisienne a variation of a classic Veloute Sauce.
-Pan Seared Breast of Duck with Roasted Grapes and Gastrique- crispy seared duck breast - the roasted grapes and gastrique provide a perfect balance to the duck in this lovely main dish.
-Steamed Haricot Verte with Herb Butter- Make a compound butter to enhance the delicate steamed beans -infused with herbs and shallots,this is a versatile concuction that can be wrapped in plastic and refrigerted to use with a variety of other goodies.
-Bittersweet Chocolate Souflees with Orange Sauce - this version shared by Jacque Pepin is super easy and provides the ultimate finish to our French themed feast.
Patiserre Soiree
Our menu consists of:
Mini Pavlovas – A meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and cream. We will do a second version, a chocolate meringue filled with a chestnut cream as well. Very light, and reminiscent of the famous ballerina’s skirts, for which they were named.
Cannaels de Bordeaux – oh my. These are mini-cakes with crunchy caramelly exteriors and creamy custardy interiors. These show -stoppers, scented with rum absolutely will make you swoon.
Chocolate Bouchons ( Bouchons Au Chocolat) – Similar to brownies but baked in a cork- shaped molds (Bouchon means “cork” in French) they have a glossy crust and rich, moist inside due to additional chocolate morsels mixed in the batter. A true chocoholic’s dream- we do the version by the master himself, Thomas Keller.
In addition, we will review the fundamental guidelines to assemble a classic cheese board, with fruit and crackers – which cheeses to buy, how to set up, and classic accompaniments. Yummy munchies to savor while awaiting our lovely little delicacies.
Mini Pavlovas – A meringue dessert with a crisp crust and soft, light inside, usually topped with fruit and cream. We will do a second version, a chocolate meringue filled with a chestnut cream as well. Very light, and reminiscent of the famous ballerina’s skirts, for which they were named.
Cannaels de Bordeaux – oh my. These are mini-cakes with crunchy caramelly exteriors and creamy custardy interiors. These show -stoppers, scented with rum absolutely will make you swoon.
Chocolate Bouchons ( Bouchons Au Chocolat) – Similar to brownies but baked in a cork- shaped molds (Bouchon means “cork” in French) they have a glossy crust and rich, moist inside due to additional chocolate morsels mixed in the batter. A true chocoholic’s dream- we do the version by the master himself, Thomas Keller.
In addition, we will review the fundamental guidelines to assemble a classic cheese board, with fruit and crackers – which cheeses to buy, how to set up, and classic accompaniments. Yummy munchies to savor while awaiting our lovely little delicacies.
Parisian Picnic
Our Menu:
Classic Gougeres - Savory little puffs of choux pastry mixed with cheese served all over France with a glass of wine a perfect start!
Pan Bagnat- Le French Tuna Salad Sandwich! - A sandwich version of Salad Nicoise, with tuna, olives, fresh herbs, etc all stuffed into a hollowed out crusty baguette, weighted down and refrigerated for perfect slicing. The ulitmate picnic sandwich.
Classic Quiche Lorraine - A flaky pie crust filled with a simple, lighter-than-air quiche flavored wtih bacon, onion,Gruyere cheese and nutmeg. Transports well and universally loved!
Croque Monsieur - A French grilled ham and cheese sandwich but with a Mornay Sauce that takes it over the top - simply wrap in parchment when taken out of the oven, and sit back and enjoy the crunchy exterior and the warm and gooey insides - totally yummy.
Plum Clafoutis - Not too sweet, nice and custardy and a stellar platform to showcase the beautiful stone fruits of the season.
Madeleines-Little puffy cookie cakes, that require their own scallop-shaped baking pan! Light, and flavored with orange or lemon zest, they will melt in your mouth and will provide a delcious sweet finish to our picnic. Great served with some seasonal fresh fruit or an assortment of well-selected cheeses.
Classic Gougeres - Savory little puffs of choux pastry mixed with cheese served all over France with a glass of wine a perfect start!
Pan Bagnat- Le French Tuna Salad Sandwich! - A sandwich version of Salad Nicoise, with tuna, olives, fresh herbs, etc all stuffed into a hollowed out crusty baguette, weighted down and refrigerated for perfect slicing. The ulitmate picnic sandwich.
Classic Quiche Lorraine - A flaky pie crust filled with a simple, lighter-than-air quiche flavored wtih bacon, onion,Gruyere cheese and nutmeg. Transports well and universally loved!
Croque Monsieur - A French grilled ham and cheese sandwich but with a Mornay Sauce that takes it over the top - simply wrap in parchment when taken out of the oven, and sit back and enjoy the crunchy exterior and the warm and gooey insides - totally yummy.
Plum Clafoutis - Not too sweet, nice and custardy and a stellar platform to showcase the beautiful stone fruits of the season.
Madeleines-Little puffy cookie cakes, that require their own scallop-shaped baking pan! Light, and flavored with orange or lemon zest, they will melt in your mouth and will provide a delcious sweet finish to our picnic. Great served with some seasonal fresh fruit or an assortment of well-selected cheeses.
Pan Sauces - A la Minute Magic!
OUR MENU CONSISTS OF THE FOLLOWING DISHES:
- SAUTEED BONELESS CHICKEN BREAST WITH SHALLOT/WHITE WINE PAN SAUCE
- MEDALLIONS OF PORK TENDERLOIN FINISHED WITH MUSHROOM MARSALA PAN SAUCE
- SAUTEED FLANK STEAK WITH MUSTARD CREAM SAUCE (PAVES DU MAIL)
- POMMES PERSILLADE (POTATOES SAUTEED WITH GARLIC AND PARSLEY)
- MESCLUN GREENS AND ROASTED BEET SALAD
- SAUTEED BONELESS CHICKEN BREAST WITH SHALLOT/WHITE WINE PAN SAUCE
- MEDALLIONS OF PORK TENDERLOIN FINISHED WITH MUSHROOM MARSALA PAN SAUCE
- SAUTEED FLANK STEAK WITH MUSTARD CREAM SAUCE (PAVES DU MAIL)
- POMMES PERSILLADE (POTATOES SAUTEED WITH GARLIC AND PARSLEY)
- MESCLUN GREENS AND ROASTED BEET SALAD
Country French
Menu:
Herbed Honey topped Warmed Goat Cheese with Crackers
Coq au vin - Chicken in Red Wine Sauce
Pommes Puree' - french style rich and creamy mashed potatoes
roasted Beet and Lentil Salad
Country Apple Galette
Herbed Honey topped Warmed Goat Cheese with Crackers
Coq au vin - Chicken in Red Wine Sauce
Pommes Puree' - french style rich and creamy mashed potatoes
roasted Beet and Lentil Salad
Country Apple Galette
French Bistro
Our Menu:
-Amuse Bouche – Classic Gougeres - Savory little puffs of choux pastry mixed with cheese- served all over France but particularly in the Burgundy region when sampling wines in the various cellars of the region.
-Salade Lyonnaise- a popular bistro salad comprised of frisee, bacon lardons, homemade crouton, and topped with a poached egg.
- Ducchess Potatoes- “Fast and fancy mashed potatoes – form them now, bake them later!”Julia Child – don't you love that??!
-Sauteed Flank Steak with Red Wine Pan Sauce- melt in the mouth deliciousness with a perfect pan sauce made with top notch ingredients.
-Cherry Clafoutis- a cherry studded custard assembled and baked in a cast iron skillet - French bistro at its best.
-Amuse Bouche – Classic Gougeres - Savory little puffs of choux pastry mixed with cheese- served all over France but particularly in the Burgundy region when sampling wines in the various cellars of the region.
-Salade Lyonnaise- a popular bistro salad comprised of frisee, bacon lardons, homemade crouton, and topped with a poached egg.
- Ducchess Potatoes- “Fast and fancy mashed potatoes – form them now, bake them later!”Julia Child – don't you love that??!
-Sauteed Flank Steak with Red Wine Pan Sauce- melt in the mouth deliciousness with a perfect pan sauce made with top notch ingredients.
-Cherry Clafoutis- a cherry studded custard assembled and baked in a cast iron skillet - French bistro at its best.