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Class Archives
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November, 2008 Hands-On
Vegetable plate with goat cheese dip & lavender walnuts
Authentic brasserie-style sauerkraut
with
potatoes, pork belly, smoked ham, frankfurters, bratwurst, and boudin blanc
Vanilla coconut-squash custard baked in acorn squash
with tropical caramel sauce |
October, 2008
SPECIAL: A platter of HORS D'ŒUVRE
Homemade all-butter brioche,
Spreads & garnishes for canapés:
Mayonnaise based sauce verte & sauce rouille,
Olive tapenade and Tomatoes confit,
Rillettes de porc,
Tomatoes stuffed with macédoine,
Savory olive & cheese profiteroles with fresh parsley |
October, 2008 Demo
Broiled sea bass with mushrooms
Red raspberry tartlets with pastry cream |
August, 2008 Hands-on
Ragout of eggplant with tomatoes
Provencal Aioli: poached white fish & vegetables with aïoli sauce
Caramel coated flan custard |
May, 2008 Demo
Karen's elegant chicken salad with fresh tarragon,
red peppers, and more, blended with
homemade mayonnaise & homemade crème fraîche
Sweet pea & spring lettuce soup
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April, 2008 Demo
Salmon & sweet pea terrine served with a court bouillion reduction sauce
Sautéed asparagus with brown rice
with leeks & braised red cabbage with red wine
Carrot & almond cake |
March, 2008 Demo
Blue cheese tartlets
Braised rabbit with Dijon mustard sauce, carrots & olives |
February, 2008 Demo
Crispy pan seared duck confit with savory chocolate sauce
served with Yukon Gold potatoes sautéed in duck fat
Pears poached in St. Emilion red wine & raspberries |
January, 2008 Hands-On
Daube Provençal ~ Slowly braised beef in red wine
with vegetables & miniature potatoes
Celery root rémoulade
Floating Islands in vanilla crème anglaise
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December, 2007 Demo
White wine mushrooms in puff pastry basket (view)
3 versions of Russian Borscht (beet soup) (view one type)
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Beef tenderloin w/spinach-Dijon filling wrapped in pastry |
November, 2007 Demo
Rustic white-bean pumpkin stew with hearty sausage & garden-fresh sage
Spinach & pine nut torte à la Niçoise
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October, 2007 Hands-on Dinner Event
Authentic Moroccan Couscous
Lamb, chicken, spicy sausage, garbanzo beans, vegetables,
couscous grain, and special Moroccan sauces
Honey almond cake & Moroccan mint tea |
September, 2007
Chinese Cookery Demo with Guest Instructor
How to properly season your Wok, where to buy one, how to use chopsticks & more!
Sweet & sour ~ Chilled & warm salads ~ Rice & noodles
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September, 2007 Demo
Garden-fresh vegetable, chicken & ham paté with lemon-cilantro sauce
Warm chocolate cakes
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August, 2007 Hands On
Leek & goat cheese Charlotte with olives & basil
Whole Tilapia with red pepper sauce, served with tomato, zucchini & eggplant tian
Raspberry & blackberry mousse
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June & July, 2007
No class due to travel & study in France
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May, 2007 Demo
Gratinéed asparagus with green sabayon
Sweet pea & crème fraîche tartlets in brick dough
Herb-stuffed pork chops in apple brandy wine sauce
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April, 2007 Hands On
Spring greens soup with tarragon & crème fraîche
Mediterranean lamb tartlets in brick dough, served with parsnip & celery root purée
French Madeleines & strawberry lemon sorbet
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March, 2007 Demo
Caramelized onion tart with thyme & true feta
Perfect pot roast with garlic & vegetables
Italian panna cotta w/tangy blueberry sauce
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February, 2007 Demo
Valentine beet tartlets
Steak-au-poivre flambé
Cherry burgundy chocolate soup, served with whipped caramel
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January, 2007 Hands-On
Mushroom & celery salad w/Dijon vinaigrette
Traditional cassoulet w/duck confit
Vacherin ~ French meringue with fresh berries, red raspberry sauce
& whipped cream
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December, 2006 Demo
Salmon en Croûte with herb filling
Festive lemon spumante
November, 2006 Demo
Velvety potato soup w/chilies & lavender
Provençal roast lamb w/port wine sauce
October, 2006 Hands-On
Spiced squash soup w/homemade sour cream
Mediterranean baked chicken, arugula & olives
served with white wine sauce & potatoes confit
Roast pineapple & vanilla bean
Bourbon caramel
September, 2006 Demo
Roasted red pepper & garlic tart
Mediterranean bourride, a creamy fish soup with Aïoli garlic mayonnaise
August, 2006 Demo
Sautéed peppers, pine nuts & fresh sage salad w/ shaved parmesan & balsamic vinaigrette
Grilled eggplant & pesto tart
Artichoke bottoms braised with wine & tomatoes
July, 2006 Demo
Puffed Tartlets w/fresh salmon, tomato confit, olive tapenade & fresh basil
Orange & fennel salad w/thyme vinaigrette
Lemon thyme sorbet
June, 2006
No class due to travel & study in France May, 2006 Demo
Provençal roast chicken w/thyme, lemon, & chardonnay sauce
Spinach & cheese soufflé
April, 2006 Demo
Salmon à l'unilatéral (cooked on salt) with white wine butter sauce &
Sauce verte ~ herbed green mayonnaise
Caramelized onion tart with feta
March, 2006 Demo
Homemade chicken pot pie w/thyme
Champagne & raspberry gelée
February, 2006 Demo
Boned Cornish game hens stuffed w/apples, walnuts & wild rice
served with chocolate port sauce
Lavender tarte au chocolat
January, 2006 Demo
Beef Burgundy
Floating Islands in vanilla crème anglaise
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November, 2005 Demo
Pastry-wrapped beef tenderloin w/herb filling
Nut mosaic tart
October, 2005 Demo
Individual sugar pumkins filled with hearty sausage & sage stew
Fresh pumpkin & rosemary tart
September, 2005 Demo
Ratatouille Niçoise
Stuffed peppers with fresh thyme
Red pepper tart w/chickpea-olive tapenade
August, 2005 Demo
Eggplant caviar
Traditional Greek moussaka
Eggplant beignets w/homemade honey mustard sauce
July, 2005 Demo
Tomato & Camembert tart aux herbs
Soupe au pistou
Huguette's millefeuilles des legumes
Fresh tomato sauce
May, 2005 Demo
Savory greens &
gruyère tart
Spinach & pine nut torte
à la Niçoise
Springs greens soup w/homemade sour cream
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December, 2004
Hands-On Class & Holiday Dining Event
Based on the Movie "Chocolat"
Demitasse of Mexican hot chocolate
Asparagus tartlet with Hollandaise sauce
Sweet Belizean cole slaw
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Mexican red snapper in tomato, garlic & chocolate sauce
OR
Roast duck mole poblano with pears in red wine chocolate sauce & caramelized onions
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Wolfgang Puck's sublime chocolate cake
September, 2004 Hands-On
Stuffed poblanos w/pico de gallo
Tomato-fennel bisque w/fresh rosemary
Potato & collard gnocchi gratin in a basil cream sauce
Parisian apple tarte-Tatin
Summer, 2004 Hands-On Intensive 5-week series
Eggplant caviar on toasts
Roasted red peppers w/parsley & garlic
Greek moussaka w/eggplant & lamb
Classic salade
Niçoise
Fresh apricot w/sabayon au gratin
Eggplant paté soufflé
Ratatouille Niçoise
Bouillabaisse Marseillaise w/sauce rouille
Cucumber & chickpea salad w//fresh mint
Cantaloupe sorbet w/lime
Cold zucchini & leek soup
Salmon tart
Semonlina gnocchi w/fresh tomato sauce
Butter lettuce & tarragon salad
Pear & lavender tarte-Tatin
Tomatoes
Provençal w/Thyme
Roast Lamb & vegetables
w/rosemary & mint wine sauce
Herbed chevre on sourdough toast
Gourmet salad greens w/creamy dill dressing
Blueberry clafouti
Sautéed spring vegetables w/parsley
Aïoli new potato salad w/fresh herbs
Quiche lorraine
Cæsar salad w/homemade croutons
Blueberry cake w/rosemary & lavender
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Please note: Menus are based on availability at farmers' market and local suppliers; and are thus subject to change. |
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View Class Descriptions for more information about classes.
Back to current class calendar.
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