| |  | Have you ever noticed how loving words of endearment overlap with food terms -- "honey", "cupcake", "cookie", "sugar", and, of course, "sweet cakes?" With Valentine's Day right around the corner, it's a great time to celebrate by baking a little sweet indulgence. IN THIS ISSUE, we're sharing a few delicious cakes from the baking master herself, Dorie Greenspan, found in her latest cookbook. You'll find Tiger Cakes, her Carrément Chocolate Fancy Cake, and a winter bright, citrus cake, Odile's Fresh Orange Cake. We'll equip you for success as you bake one of these cakes for the sweeties in your life. |  |
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| | | Thursday, February 12th - 6:30PM Chef Judith McLoughlin,
The Ulster Kitchen
- Kale Dip with Kerrygold Dubliner Cheese & Guinness Mustard
- Irish Leek and Potato Soup w/ Crispy Bacon & Kerrygold Garlic Herb Butter Cheddar Croutons
- New Season Lamb with Mixed Carrots, Colcannon & Rosemary Jus
- Dark Chocolate Guinness Mousse with Raspberry Sauce
< Tuesday, February 17th - 6:30PM
Culinary Director Damon Lee Fowler
A Romantic Dinner for Cold Winter's Night, $45 - Baked Oysters with Parmigiano-Reggiano
- Pan Broiled Steaks with Marsala and Hot Pepper
- Parma Style Mashed Potatoes with Rosemary
- Espresso and Chocolate Mousse
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Tuesday, March 3 - 6:30PM Chef Christopher Storey
All about the Brine - $45 - "Ocean"-brined Scallops, pan-seared and served with Apple-Fennel-Celery Slaw and Citrus Gastrique
- "Equilibrium"-brined Crispy Skinned Chicken Breast with Butternut Squash Gnocchi and Butter-Braised Kale
- Cider-brined Pork Tenderloin with Mixed Bean Succotash, Corn-infused Cream, and Grilled Baby Bok Choy
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Thursday, March 19 - 6:30PM Chef Damon Lee Fowler
Prelude to Spring - $45 - Fusilli alla Salsiccia e Panna: every kid's favorite corkscrew pasta, but with a very grown-up sauce of Italian sausage, sun-dried tomatoes, and cream
- Piccata di Pollo al Funghi: chicken breast scaloppine pan-seared and finished with mushrooms and wine
- Asparagi all' Aglio: fresh asparagus sautéed with garlic, olive oil, and fresh herbs and finished with fresh lemon zest
- Tiramisù alle Fragole: a riff on the famed "pick-me-up" dessert, made with Italian lady fingers, strawberries, Maraschino liqueur, and cream
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Tuesday, March 24 - 6:30PM Chefs/Cookbook Authors:
Mark Scarbrough and Bruce Weinstein
The Ultimate Pressure Cooker Cookbook
No Fear Pressure Cooking - $50
- Risotto (yes, in the pressure cooker),with Peas and Brie
- Fruit-Laced Pulled Pork in minutes instead of hours
- Farfalle with Mushrooms and Cream
- Orange-Scented Beef Chuck Roast braised in Coffee and Balsamic Vinegar
- Red-Wine Poached Pears
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Friday, March 27 - 11:00AM Chef Damon Lee Fowler
Knife Skills - $25 - The basic rocking slice (the foundation of almost all knife techniques)
- How to safely and quickly julienne, dice, and chop
- Dealing with hard fruits and vegetables
- Proper carving techniques
- Simple garnishing
- Basic care, safe cleaning, and storing
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| | | | Skip dinner, go straight to dessert! |
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