| | | | Saturday, October 10, 2015 - 11:00AM - 3:00PM
Chef Karla Senior, DERML Corporate Chef
Kitchen Skills Saturday - FREE! Come meet Chef Karla Senior, Corporate Chef and Demonstrations Specialist for DERML Group and let her show you how to get the most from all of these fine lines of products that include French-made Duralex (glassware), Emile Henry (ceramic bakeware and flame-safe ceramic cookware), Mauviel (copper and stainless steel cookware), Rösle kitchen tools from Germany, and Lekué silicone microwave and oven safe cookware from Spain.
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Tuesday, October 13, 2015 - 6:30 PM Culinary Director, Chef Damon Lee Fowler
Dinner with Julia Redux - $45
Culinary Director Chef Damon Fowler's popular "Dinner with Julia" is back. Celebrating the legacy of the indomitable Julia Child, this class is a step-by-step mastery of what has been called Julia's most famous and celebrated dish: beef bourguignon. He'll also share a handful of other classics to round out a menu that will be a sure-fire hit on your family or company table this fall, including:
- Coquilles Saint Jacques au Vin Rouge (Scallops with Leeks and Red Wine-yes, (red wine)
- Julia's immortal Boeuf à la Bourguignonne, beef slow-simmered with red wine and bacon and
finished with Sautéed Mushrooms and Pearl Onions
- Les Carottes au Beurre (Carrots in Butter)
- Julia's Classic Tarte au Pommes, her famous free-form apple tart made simple
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| | | | Thursday, October 15, 2015 - 6:30 PM A Tybee Holiday Celebration - $45
Chef Bonnie Gaster, realtor by day and extraordinary cook and entertainer by-well, both day and night-is back in our kitchen after a short break from teaching with a stellar menu that's perfect for a seaside winter holiday party. To help you get ready for the busiest season of the year, she's offering a great party menu that is perfect for just about every occasion, from Halloween to New Year's Eve. It'll include:
- A Trio of Creole-inspired Canapés, little round open-faced sandwiches with rich crab, shrimp,
and tuna spreads
- Bourbon Benedictine Tea Sandwiches
- Crab and Corn Gazpacho: yes, it's cooler weather, but this gazpacho is actually warm!
- Fish Baked with Lime and Scallions
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Saturday, October 17, 2015 - 11:00 AM - 3:00 PM
Holiday Baking Skills/Coffee Day - FREE!
One of our favorite Saturdays is our annual Baking Day, when Barbara comes out of the back room, rolls up her sleeves, and joins Damon in the kitchen. Together they fill the store with the warm aroma of baking vanilla and cinnamon. And when that gets mingled with the rich smell of freshly brewed espresso, the combination is downright irresistible, so drop in and catch the magic! We'll show you how to use Nordicware's heavy-duty cast aluminum, as well as our collection of fine ceramic and professional metal bakeware to help you turn out the best holiday treats ever. While Barbara and Damon are baking, there will be a representative from Nespresso on hand to show you how easy it is to make the perfect espresso and specialty coffee drinks to go with those treats, using their practically foolproof automatic espresso machines.
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Tuesday, October 20, 2015 - 6:30 PM A Winter's Squash's Tale - $45
As autumn settles in, Chef Meredith Hinely loves taking advantage of the season's unique flavors and textures, and some of her favorite flavors of the season can be found in the rich variety of winter squashes that have become almost synonymous with "harvest time" for most of us. She's offering an entire menu featuring some of her own winter squash favorites, including:
- Butternut Squash and Ricotta Bruschetta with Bacon and Cranberries
- Collard and Goat Cheese Stuffed Pork Tenderloins, served up with Kabocha, Dried Cherry,
Brown Rice "Couscous" and Sautéed Brussels Sprouts with Pancetta and Balsamic Reduction
- Pumpkin Pie Bars
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Tuesday, October 22, 6:30 PM Cookbook Author Cynthia Graubart
Cozy Autumn Dinners for Two $50 30 PARTICIPANTS We're so pleased to welcome back the James Beard-Award winning author Cynthia Graubart, author of five cookbooks, including Double Dinners: Cook Once, Eat Twice, Slow Cooking for Two, and co-author of Mastering the Art of Southern Cooking and Mastering the Art of Southern Vegetables with the grand dame of Southern Cooking, Chef Nathalie Dupree. - Southern Butter Bean "Hummus," tender Southern butter beans whipped into a delicious
vegetable dip and spread - Slow-Cooked Prosciutto-wrapped Chicken Thighs, which can be made taking advantage
of the convenience of the slow-cooker, or in a braising pan on the stovetop, served with
easy, unusual - Cauliflower Rice and - Quick Little Biscuits that she promises will make even novices a biscuit
master - Bottom of the Bin Celery and Olives Salad, an unusual salad that carries the fresh flavor
of summer into the fall |
Tuesday, October 27, 2015 - 6:30 PM Fireside Steak Supper - $45
We're so pleased to have Chef Steven Williams back in our kitchen after his summer stint at The Summer House Resort on Nantucket Island. Chef Steven doesn't think that cozy and warming has to mean simplistic, and to prove it, he offers a hearty but sophisticated menu that includes:
- Blue Crab and Corn Fritters with Lemon-Basil Remoulade
- Grilled Flank Steak with Scored and Pan-Seared Whole Mushrooms and classic Béarnaise
- Fall Succotash, with Fregula (pearlshaped pasta from Sardinia), butternut squash,
fall beans, charred tomatoes, pickled shallots, and Herb Butter
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Tuesday, November 3, 6:30 PM Cookbook Author Chef Robin Asbell, Author of Whole Grain Promise Whole Flavors $50 30 PARTICIPANTS We are always happy to welcome back our friend Chef Robin Asbell. This dynamic cookbook author, food writer, and educator is passionate about whole foods, but she is equally passionate about flavor, believing that it's just as important as nutrition. Robin has spent most of her long career in cooking designing recipes that are as simple and easy as they are delicious and healthful. Her philosophy in incorporating more whole grains into our diet is not to throw out our old favorites, but to make those old favorites work for us. She'll show you how with a menu that includes - Strawberry-Banana and Quinoa Smoothies - Soft Buttermilk Buns - Kale and Tomato Caesar: A new take on the classic Caesar Salad with kale, fresh tomatoes,
and Savory Granola Croutons - Red Quinoa Crusted Fish, baked and served with Cucumber Salsa - Apple Butter Swirl Cupcakes with Cider Glaze |
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