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Saturday, November 14th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for TWO Menu: Shrimp and Truffle Macaroni and Cheese with Feta Crust ● Seared Medallion of Pork with Sundried Cherry Gastrique ● Chocolate Mocha Mousse with Toasted Meringue
Monday, November 16th ● 6:30 - 9:00 pm ● "Delectable Holiday Appetizers" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $60.00 One of my favorite ways to entertain is to have an appetizer buffet. Guests can mingle, nibble the night away, enjoy a variety of different flavor profiles and sip on a cocktail. However, the best part is that you are able to enjoy your own party and not spend the night in the kitchen and miss out on the fun. Here are some appetizer suggestions for just this type of party. Menu: Brie and Honey Canapés with Fresh Berries ~ sweet yet savory honey brie spread piped atop miniature toasts then garnished with a salted marcona almond and variety fresh berries ● Shrimp Salad Cups ~ cut blanched fresh shrimp tossed with garlic, extra virgin olive oil, salt, pepper, freshly chopped scallions, celery, lemon juice and cut snow peas served in a Bibb lettuce bowl or Belgian endive boat ● Tenderloin Toasts ~ seasoned and oven baked beef tenderloin, thinly sliced and served atop a slice of crusty bread topped with a whipped cream horseradish mayonnaise, a few leaves of tossed mescaline greens salad and garnished with a dollop of the mayonnaise then garnished with red peppercorn and fresh chives ● Cucumber Chips with Curry Lime Chicken ~ fresh cucumber chips topped with a minced seasoned and sautéed chicken breast salad tossed with madras curry, fresh lime juice and zest, minced onions, celery and mayonnaise garnished with a radish half moon ● Prosciutto and Cream Cheese Scallions ~ a fresh scallion wrapped in seasoned cream cheese spread and imported Prosciutto (or speck can also be used if a light smoky flavor is preferred) ● Tart Cherry, Nut and Date Bites ~ dried tart cherries, minced with dried figs and almonds with a hint of oil rolled into bite size balls and covered in melted dark chocolate
Tuesday, November 17th ● 6:30 - 9:00 pm ● "A Seat at the Italian Holiday Table" ● Demonstration Class ● Josh Moore - Volare ● $65.00 Pull up your chair and let's begin this celebration with a seafood dish, traditionally be served on Christmas Eve during the Feast of Seven Fishes, and then move on to heavier Christmas dinner fare and classic cookies for dessert. Menu: Baked Clams with Garlic Butter and Herbed Breadcrumbs ● Seafood Salad of Octopus, Mussels, Shrimp and Squid in a Citrus Vinaigrette ● Lasagna Bolognese ~ layers of fresh pasta with a rich béchamel sauce, beef, pork and pancetta ● Certified Angus Beef Braciole ● Italian Fig Cookies
Wednesday, November 18th ● 11:30 - 2:00 pm ● "I Say Potato, You Say Patato" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 With so many potatoes available to us today, sometimes it's difficult to choose from whites, reds, golds or even purples. We will discuss which potatoes to use for what application. From mashed, to scalloped, to roasted potatoes, find the perfect dish among these delicious potato recipes for your holiday dinner, or anytime! Menu: Potato Waffles with Smoked Salmon and Creme Fraîche ● Spanish Potato Tortilla ● Shepherd's Pie with Garlic Potatoes ● Bubble and Squeak with Brussels Sprouts ● Potato and Goat Cheese Gratin
Wednesday, November 18th ● 6:30 - 9:00 pm ● "The Bountiful Table" ● Demonstration Class ● Coby Ming - Wiltshire at the Speed ● $45.00 Everyone enjoys the versatility of a meatless menu and Coby knows how to do it in style! Incredible flavors abound with her unique ability to feature the bounty of this season. Menu: Brown Butter Poached Pears with Cottage Cheese, Aged Gouda and Walnuts ● Quinoa Salad with Toasted Squash Seed Dukka and Yogurt Herb Dressing ● Baked Eggs with Swiss Chard, Caramelized Spaghetti Squash, Roasted Pumpkin, Parmesan Veloute and Garlic Herb Toast ● Bourbon Apple Scones with Maple Glaze
Thursday, November 19th ● 6:30 - 9:00 pm ● "Let's Give Thanks ~ Plant Based/Gluten Free" ● Demonstration Class ● Mat Shalenko - June Health & Wellness ● $45.00 Perfect for your Thanksgiving feast or a meal shared with good friends or family. Take this time to give thanks for all of the blessings in your life. Menu: Herb Roasted Pumpkin Seed and Nut Mix ● Autumn Squash Ratatouille ● Maple Quinoa and Cranberry Kale Salad ● Tempeh Cornbread Stuffing with Haricot Vert, Sage and Mushroom Gravy ● Dark Chocolate Pumpkin Cheesecake
Friday, November 20th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $95.00 for TWO Menu: Wilted Greens with Gala Apples, Chevre, Spiced Pecans and Hot Bacon Vinaigrette ● Sautéed Chicken Breast with Chorizo Crust, Vodka Tomato Cream Sauce ● Chocolate Mousse with Macerated Fruit
Saturday, November 21st ● 11:30 - 2:00 pm ● "No-Knead Artisan Breads" ● Demonstration Class ● Brad Dillon - Brad's Designer Breads ● $45.00 Popularized by the Sullivan Street Bakery in New York, no-knead bread baking has revolutionized the ability of a home baker to produce a tasty, crusty loaf of bread with a minimum of mess and equipment. Forget the pre-ferments, impossibly expensive steam injection ovens and difficult folding techniques. With the four basic ingredients, patience and a Dutch oven, your friends will wonder if the bread you are serving them at your next dinner party was purchased at that popular crusty bread shop in town. It's that good and easy! Menu: Basic French Boule ● new Sundried Tomato-Kalamata Olive-Rosemary Loaf ● Asiago-Garlic-Black Pepper Loaf ● Cinnamon-Walnut-Cranberry Loaf ● Irish Soda Bread ● and suggestions for other variations
Saturday, November 21st ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for TWO Menu: Savory Spinach and Parmesan Cheesecake ● Filet of Salmon Stuffed with Crab and Shrimp with Saffron Cream Sauce ● Warm Apple Raisin Cobbler with Cinnamon and Sweet Cream
Thursday, November 26th ● HAPPY THANKSGIVING!
Saturday, November 28th ● 11:30 - 2:30 pm ● "Festive Christmas ~ Cookie Workshop" ● Hands On Class ● Cathy Frederick - Cathy's Designer Cookies ● $55.00 The season is here, so please come and learn to make cookies too beautiful to eat! Some of the things you will learn in class are how to roll out and bake perfectly shaped cookies, several different cookie decorating techniques, including the use of royal icing, outlining and flooding cookies and the sanding technique. She will also share her recipes for Gingerbread Cookies, Traditional Sugar Cookies & Royal Icing. Visit Cathy's website ~ www.cathysdesignercookies.com ~ and see some of her creations. Menu: Giant Santa with His Pack ● Whimsical Snowman ● Candy Cane ● Frosty Snowflake This class is always a sell out, so sign up early!
Saturday, November 28th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for TWO Menu: Goat Cheese and Wilted Spinach Quiche with Garlic Toast ● Seared Beef Tenderloin with Brandy Cream Sauce ● Chocolate Almond Crème Brulee
Sunday, November 29th ● 12:00 - 3:00 pm ● "Nutcracker Ballet ~ Cookie Workshop" ● Hands On Class ● Cathy Frederick - Cathy's Designer Cookies ● $55.00 The season is here, so please come and learn to make cookies too beautiful to eat! Some of the things you will learn in class are how to roll out and bake perfectly shaped cookies, several different cookie decorating techniques, including the use of royal icing, outlining and flooding cookies and the sanding technique. She will also share her recipes for Gingerbread Cookies, Traditional Sugar Cookies & Royal Icing. Visit Cathy's website ~ www.cathysdesignercookies.com ~ and see some of her creations. Menu: Nutcracker ● Mouse King ● Ballerina's Tutu ● Decorated Christmas Tree This class is always a sell out, so sign up early!
Monday, November 30th ● 6:30 - 9:00 pm ● "Cast Iron Cooking & Care" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00 Cast iron skillets may seem like an old fashioned choice in the kitchen, but this dependable cookware is a must in the modern kitchen. So if you have one of Grandma's old cast iron pieces, treasure it even if it a rusted mess - you can certainly bring it front and center in your kitchen. Cast iron skillets conduct heat beautifully, go from stovetop to oven with no problem, have several health benefits and last for decades. Come join us to learn what and what not to cook in the cast iron skillet, how to clean and season your skillet and how to bring a neglected piece back to life. Menu: Corned Beef Hash and Eggs ● Dutch Oven Old Fashioned Pot Roast ● Creamed Corn with Crispy Bacon ● Shaker Mini Corn Sticks ● Jalapeno Cheddar Skillet Cornbread ● Skillet Pineapple Upside Down Cake
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