SEAFOOD 102 - Sold Out!
Wednesday, September 10, 2014 - 6:30 pm, $55
Dagmar Kupsche - The Cook's Shop
Wrapping up the saltwater program will be Seafood 102 where Dagmar will start with a discussion about buying seafood locally. You will learn how to make Shrimp Scampi, classic Rhode Island Clam Cakes, Mussels steamed in wine, and Coconut Shrimp. Class is limited to 16.
KEVIN'S ITALIAN SIDE - Time Changed!
Saturday, September 27, 2014 - 2:00 pm, $45
Kevin Black - Blacksmith BBQ Catering
We all know Kevin for his great barbecue but did you know he loves to cook Italian? He's a man of diverse culinary talents. He'll be preparing an "Entertaining Tuscan Brunch" that will feature a Roasted Vegetable Frittata with black pepper and truffle oil. A Grilled Vegetable Bruschetta topped with Pecorino Romano Cheese, and he will also make a braised Roasted Garlic Osso Buco over a Rosemary Polenta Panettone. Class is limited to 16.
SAUCES AND GRAVIES
Monday, September 29, 2014 - 6:30 pm, $35
Dave Rudie - Chef, Da Vinci's
We've had many requests for a class that focuses on making gravy and simple sauces. Dave will cover many of the base foundation sauces that can easily turn an entrée of poultry, fish or red meat into an extraordinary meal. Class is limited to 16.
OCTOBER 2014
CHOCOLATE 102
Tuesday, October 7, 2014 - 6:30, $45
Shane Danford - Putnam Chocolates
Shane will cover the basics of tempering and handling chocolate. He is going to focus on chocolates that can be made easily at home. Shane will feature Black and White Balloon Dessert Wraps as well as Chocolate Turtles, Halloween Critters and Chocolate Ritzy Spider Webs. Class is limited to 16.
KNIFE SKILLS
Wednesday, October 15, 2014 - 6:00 pm, $55
Ed Bartush - Wusthof Knives Sales Rep.
Ed will discuss knife construction, metal composition and sharpening. He'll also demonstrate proper cutting techniques along with a few tips and tricks that you can use in your own kitchen. You'll learn to properly cut onions and tomatoes, de-bone a chicken, carve a chicken or turkey and make an apple swan garnish! Best of all, you'll get your own Wusthof Classic paring knife to use and take home. This knife retails for $49.99 and has been given a "Highly Recommended" rating by Cooks Illustrated Magazine - their highest rating. This is a hands-on class limited to 14. Prior to class, Ed will be available to sharpen your knives for $2 each.
KNIFE SHARPENING
Wednesday, October 15, 2014 - 5:30 to 6:00 pm, $2 per knife.
CHEF SHOWDOWN-THROWDOWN! Sold Out - Time Change!
Sunday, October 19, 2014 - 3:00 pm, $45
Jamie Heydinger - Chef, House of Wines vs. Dave Rudie - Chef, Da Vinci's
Our own version of the TV show Chopped, we're pitting two of our favorite local chefs against each other and the clock. They will each be given two baskets full of unknown ingredients, one for an appetizer, the other a main course. You will be the judge, tasting, grading and awarding the title of Top Chef of The Cook's Shop! We had a similar class last February and it was probably the most fun we've ever had in a class. Every restaurant employee in town was aware of what was going on, everyone wanted to know what the surprise ingredients were. Tweets, texts, emails, photos and Facebook were all in attendance at this class! This will be a lot of fun for all involved. Class is limited to 16; sign up early to guarantee your seat!
NOVEMBER 2014
SOUTHERN HOLIDAY FEAST 5 Seats Available - Time Change
Saturday, November 8, 2014 - 2:00 pm, $55
Kevin Black - Blacksmith BBQ Catering
Polish your southern drawl and join Kevin for a Southern Christmas. He'll be preparing Turducken (a chicken, stuffed in a duck, stuffed in a turkey), Roasted Chipotle with Craisin Sweet Potatoes, a Pickled Veggie Salad, and a Kentucky Chip Pie (pecan with chocolate ganache) for dessert. Class is limited to 16.
FRENCH CASSOULETS
Tuesday, November 11, 2014 - 6:30 pm, $50
Jamie Heydinger - Chef, House of Wines
Classically trained in French cuisine, Jamie is excited to share the French art of one pot baked meals, all sure to please. Menu TBA. Bon appetit! Class is limited to 16.
