2018 Cooking Class Schedule

Cuisine Karen offers single-day cooking classes throughout the year in her home in Eureka Springs, Arkansas.  Two types of classes are offered:  Demonstrations and Hands-On classes.  The menu is the same for each class within a given month.

  • Demonstration classes are Fridays from 10:00am – 2:00pm, $50 per person.
  • Hands-On classes are Saturdays and Sundays from 10:00am – 2:00pm, $60 per person.

To inquire or place a reservation, email Karen at cuisinekaren@gmail.com


January
20 or 21, 2018 (Hands-On)

Beef burgundy revisited:  3 innovative secrets revealed from a top chef in France
White vegetable purée:  cauliflower + potato + jerusalem artichoke
beef burgundy Champagne cropped 182parsnip puree


February 10 or 11, 2018 (Hands-On)
February 16, 2018 (Demo)
Caesar style Brussels sprouts
Hearty chili with local pasture raised beef + lamb, secret house blended seasoning
Homemade crème fraîche
Crispy cast iron cornbread (naturally GF)
BrusselsSproutsCaesar 1 182chili 1acast iron cornbread 182

 

March 30, 2018 (Demo)
March 31, April 7
or 8, 2018 (Hands-On)

~ Favorites from Thailand ~
Tom Kha Gai (chicken + coconut soup)
Thai green curry with vegetables with housemade curry paste
tomkhagai 182thai green curry pastethai green curry vegetables

 

May – June, 2018
No classes due to tour and research in Europe


July 13, 2018 
(Demo)
July 14 
or 15, 2018 (Hands-On)

Skate wings with butter caper sauce
Tomato basil penne pasta revisited with vermouth beurre blanc
skatetomato basil penne vermouth

 

August 24, 2018 (Demo)
August 25
or 26, 2018 (Hands-On)

~ Creative rice bowls ~
Japanese rice bowl with tamari ginger mushrooms and honey ginger carrots with toasted sesame
Savory pesto breakfast bowl with brown rice or quinoa
japanese rice bowl mushrooms carrotsjapanase quinoa kale pesto breakfast bowljapanese rice bowl black rice

 

September – October, 2018
No classes due to tour and research in Europe


November 2, 2018 
(Demo)
November 3, 10
or 11, 2018 (Hands-On)

Veal blanquette
Fall vegetables with herb + lemon infused quinoa
veal blanquette 182CtirusQuinoa_parsnips_carrots_TH

 

December, 2018
No classes.  Available for private classes and dinners.


* Menu item containing wheat.

Please note:  All recipes are naturally gluten-free, unless otherwise specified. Ingredients are sourced locally and in-season whenever possible.  Menus are subject to change depending upon availability at farmers’ market and local suppliers, as well as passionate inspiration by Karen’s travels and research. I appreciate and thank you for your flexibility and understanding.

View class descriptions for detailed information about what to except in each type of class.

Cancellations less than 24 hours, participant will be liable for payment. In the event of cancellation on the part of Cuisine Karen due to illness, accident, external hazard, or bad weather wherein local schools are closed, participant will be given a credit toward a future class.  Once credit has been scheduled to a specific date, if forfeited, it cannot be transferred to another class.  Credit for a future class will expire at year end.