Class |
Date |
Description |
Price |
Location |
Seats |
| 641 |
FRI, MAR 12 2010
6:30 PM |
| COOKING COUPLES VEGETARIAN TAPAS | | | | | COOKING COUPLES VEGETARIAN TAPAS 6:30PM -9:30PM With flavors that range from delicate to bold, these vegetarian tapas are a festive taste of Spain. Recipes | Tapa: | Cheese-Stuffed Piquillo Peppers | | Tapa: | Patatas Bravas | | Tapa: | Swiss Chard, Raisin, and Pine Nut Turnovers | | Tapa: | Mushrooms Al Ajillo | | Tapa: | Stuffed Dates | | Tapa: | Smoky Eggplant Spread | | Tapa: | Crisp Vegetables with Romesco Dip | | Tapa: | Eggplant Towers | | Tapa: | Spinach Croquette | | Tapa: | Buñuelos (Fritters) with Cabrales and Apples | | Tapa: | Potato and Watercress Salad | | Dessert: | Chocolate Custard | | |
$140.00 |
At The CSCA
Eliana Hussain |
 Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 701 |
FRI, MAR 12 2010
6:30 PM |
COOKING COUPLES DINNER PARTY
Cooking Couples Dinner Party $140.00 per couple 1 seat equals one couple
Is your relationship just simmering? Let’s bring it to a boil! Bring your significant other to an evening of learning new cooking techniques and meal ideas. All couples are welcome. Start with a Sweet Vidalia Onion and Fig Bruschetta; go on to Spicy Herb and Pepper Beef Fillet, Seductive Stilton and Red Onion Salad, and end, of course, with an Ecstasy of Chocolate. |
$140.00 |
At the school
David Ramsey |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 807 |
FRI, MAR 12 2010
6:30 PM |
| COOKING COUPLES TUSCANY | | | | | Cooking Couples Tuscany $140..00 per couple 6:30pm-9:30pm
Tuscany owes its legacy to the Etruscans, who lived in northern and central Italy 3000 years ago and loved food, wine, art, and craftsmanship.
In this course we will explore their passion for food and creativity with Tuscan dishes to tickle your palate and delight your senses.
Recipes include Grilled Bread with Cannellini Beans and Pancetta, Soft
Wheatberry Soup, Roast Pork with Potatoes, and Dome Filled Cake. | |
$140.00 |
At The CSCA
Kerry Purcell |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 642 |
SAT, MAR 13 2010
09:30 AM |
SAUCING
9:30AM - 1:00PM
In today’s restaurant, the saucier isn’t the only cook responsible for preparing sauces. Line cooks, sous chefs, and even garde manger cooks must have expertise in sauce-making. For the cooking enthusiast, making a good sauce great makes meals at home all that much better! This course will explore myriad flavors, textures, and colors and will re-examine the basics of sauce making. |
$80.00 |
At the school
Eliana Hussain |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 658 |
SAT, MAR 13 2010
6:30 PM |
| COOKING COUPLES COOK ITALIAN | | | | | Cooking Couples Cook Italian
1 seat is for one couple
$140.00 per couple 6:30pm -9:30pm
Influenced by many different cultures, Italian cuisine is one of the most popular the world over. Incorporating local, seasonal ingredients,the cuisine varies by region. We have included recipes typically found throughout the country: hearty, rib-sticking dishes fromthe alpine regions to vegetable-based dishes found in the south. Some recipes include Grilled Eggplant and Artichokes; Straw and Hay Pasta and Fresh Wild Mushrooms; Roast Chicken with Lemon and Herbs; Asparagus with Orange Butter; String Beans with Tomato and Garlic; Radicchio, Fennel, and Arugula Salad with Gorgonzola; and Tiramisu Parfaits. | |
$140.00 |
At The CSCA
Elise Bayard-Franklin |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 702 |
SAT, MAR 13 2010
6:30 PM |
COOKING COUPLES COOK TAPAS
$140.00 per Couple 6:30pm-9:30pm
1 seat equals one couple
Tapas, the Spanish custom of sharing lots of little plates so that diners can eat more, is making its way to the American table. The food is seductive, earthy, robust, and flavorful. There are no starters in this course; all dishes are the main event. Recipes include Roasted Sweet Onions with Cabrales Blue Cheese; Saffron Risotto Cakes with Shrimp and Chile and Chive Oils; Tacos of Flank Steak with Red Onion Jam and Horseradish Crème Fraîche; Oven Roasted Mussels with Garlic Herb Butter; and Braised Chicken Thighs with Garlic and Lemon and Mashed Potatoes. Lastly, it wouldn’t be Tapas without Albondgas—meatballs made with beef and pork presented with a garlic mayonnaise or in a simple tomato sauce. |
$140.00 |
At The CSCA
TBA |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 755 |
SAT, MAR 13 2010
6:30 PM |
| COOKING COUPLES COOK SUSHI | | | | | Cooking Couples Cook Sushi
6:30pm-9:30pm
Sushi can be as intimate and playful as the cook desires. In this couples class, we will teach the art of creating edible bundles of fresh ingredients, a feast for the eyes and the stomach! This playful food is also fast and healthy. Why not have fun in the kitchen? Our talented chef instructor will discuss the art of sushi making, including the tools, sashimi-grade fishes, ingredient selection, rolling techniques, and seasonings. Recipes include classic sushi rolls, inside-out rolls, sushi omelets, and more. | |
$150.00 |
At the school
Chef Hong |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 620 |
SUN, MAR 14 2010
09:30 AM |
ALL YOU KNEAD
All You Knead 9:30am-1:00pm
Learn the basic techniques of bread making: kneading, proofing, and baking. Some recipes include Grissini, Rosemary Olive Bread, Cinnamon Raisin Bread, Beer Bread, Cheddar Jalapeño Bread, and more!
What else could you “knead?” You’ll find out!
|
$70.00 |
At The CSCA
Elise Bayard-Franklin |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 792 |
MON, MAR 15 2010
09:30 AM |
|
$300.00 |
At The CSCA
Debbie Powell |
8  Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 808 |
MON, MAR 15 2010
06:00 PM |
SAUCING
6:00pm - 9:30pm
In today’s restaurant, the saucier isn’t the only cook responsible for preparing sauces. Line cooks, sous chefs, and even garde manger cooks must have expertise in sauce-making. For the cooking enthusiast, making a good sauce great makes meals at home all that much better! This course will explore myriad flavors, textures, and colors and will re-examine the basics of sauce making. |
$80.00 |
At the school
Kerry Purcell |
7 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 572 |
FRI, MAR 19 2010
6:30 PM |
| COOKING COUPLES WINE AND DINE | | | | | COOKING COUPLES WINE AND DINE Cooking Couples Wine and Dine $160.00 per Couple
No need to be baffled about pairing wines with food. This Couples Cooking class teaches the basics of wine, including how it’s made, grape types, storing, tasting, and how to read the label, and provides the basics of pairing reds and whites with dinner entrées. Basic cooking techniques are also covered. All couples will taste wine and cook. Recipes will pair with white and red wines, dessert wines, and aperitifs.
| |
$160.00 |
At The CSCA
Jen Murray |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 643 |
FRI, MAR 19 2010
6:30 PM |
COOKING COUPLES COOK FRENCH
Cooking Couples Cook French $140.00 per couple
6:30pm 9:30pm
Nothing says romance like France, from the beautiful mountains of the Jura to the luscious coast of Provence to the heart of Paris; our chefs have created recipes to fulfill all of your French food fantasies! Some recipes include Pissaladiere; Blue Cheese and Walnut Soufflé with Mesclun Greens and Red Pepper Vinaigrette; Roast Pork with Prunes; Asparagus with Maltaise Sauce; Potatoes from the Dauphine; and Chocolate and Prune Marquis with Armagnac Crème Anglaise. |
$140.00 |
At The CSCA
Eliana Hussain - Kerry Purcell |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 659 |
FRI, MAR 19 2010
6:30 PM |
| COOKING COUPLES COOK ITALIAN | | | | | Cooking Couples Cook Italian
1 seat is for one couple
$140.00 per couple 6:30pm -9:30pm
Influenced by many different cultures, Italian cuisine is one of the most popular the world over. Incorporating local, seasonal ingredients,the cuisine varies by region. We have included recipes typically found throughout the country: hearty, rib-sticking dishes fromthe alpine regions to vegetable-based dishes found in the south. Some recipes include Grilled Eggplant and Artichokes; Straw and Hay Pasta and Fresh Wild Mushrooms; Roast Chicken with Lemon and Herbs; Asparagus with Orange Butter; String Beans with Tomato and Garlic; Radicchio, Fennel, and Arugula Salad with Gorgonzola; and Tiramisu Parfaits. | |
$140.00 |
At The CSCA
Elise Bayard-Franklin |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 664 |
FRI, MAR 19 2010
6:30 PM |
SUSHI
A feast for the eyes as much as a feast for the palate!Sushi is seasoned rice accompanied by delicious, freshingredients and formed into decorative, edible packages. This playful food is also fast and healthy. In this classwe’ll learn the basics of makizushi (roll) and nigirizushi(finger-pressed) using various ingredients such as sashimigradefish, vegetables, and omelet. We’ll also create original dessert sushi inspired by rice-based sweets found throughout Asia. |
$80.00 |
At The CSCA
Chef Hong |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 651 |
SAT, MAR 20 2010
09:30 AM |
| CRAVING CHOCOLATE | | | | | CRAVING CHOCOLATE Ever wanted to know how to work with chocolate and make those yummy truffles and other chocolate delights that you see in gourmet candy stores? Well here’s your
chance!
We will be making many different kinds of
truffles, toffee, caramels, turtles, and more! | |
$75.00 |
At The CSCA
Elise Bayard-Franklin |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 703 |
SAT, MAR 20 2010
6:30 PM |
NEW! VOILA!
Have you ever wanted to recreate the dishes of signature Parisian chefs? In this course we will transport you to the eternal city, Paris.
Some cities go in and out of style but Paris will always be in the center of fashion, the city of light, romance, dreams, and fabulous food. Recipes include Warm Crab Tartlets by Chef Pierre Jay of L’Ardoise; Seared Marinated Tuna with Black Olive Vinaigrette by Guy Savoy; Chilled Cream of Zucchini Soup with Mussels and Fresh Mint by Chef Christophe Beaufront of L’Avant Goût; Duck Breasts with Coriander, Endive, and Sweet and Sour Orange Sauce by Taillevent’s Chef Michel del Burgo; Puréed Potatoes and Confit of Fresh Chestnut, Walnut, Fennel, and Onion by Joël Robuchon of Restaurant Jamin; and Crispy Crêpes with Lemon Cream by Christian Le Squer of Ledoyen.
|
$80.00 |
At The CSCA
Kerry Purcell |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 756 |
SAT, MAR 20 2010
6:30 PM |
| COOKING COUPLES COOK ITALIAN | | | | | Cooking Couples Cook Italian
1 seat is for one couple
$140.00 per couple 6:30pm -9:30pm
Influenced by many different cultures, Italian cuisine is one of the most popular the world over. Incorporating local, seasonal ingredients,the cuisine varies by region. We have included recipes typically found throughout the country: hearty, rib-sticking dishes fromthe alpine regions to vegetable-based dishes found in the south. Some recipes include Grilled Eggplant and Artichokes; Straw and Hay Pasta and Fresh Wild Mushrooms; Roast Chicken with Lemon and Herbs; Asparagus with Orange Butter; String Beans with Tomato and Garlic; Radicchio, Fennel, and Arugula Salad with Gorgonzola; and Tiramisu Parfaits. | |
$140.00 |
At The CSCA
Chef Hong |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 821 |
SAT, MAR 20 2010
6:30 PM |
TAPAS AND SANGRIA
TBA |
$80.00 |
At The CSCA
Eliana Hussain |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 621 |
SUN, MAR 21 2010
09:30 AM |
| PULSES OF LIFE | | | | | PULSES OF LIFE
9:30am–1:00pm
Legumes are one of the most important and valuable fiber sources in our diets. It is easy to create a salad, pasta, soup, salsa, and curry starring these wonderful gems. These miraculous morsels are sure to please the omnivore, carnivore, and vegetarian alike. Our legume repertoire includes Feta and Coriander Cakes; Lentil and Red Pepper Frittata; Black Bean Tart with Chile Crust; Tuna and White Bean
Salad; Three Bean Vegetable Soup; Pan-Fried Snapper with Black Olive and Chickpea Salsa; and a luscious chocolate dessert. | |
$80.00 |
At The CSCA
Elise Bayard-Franklin |
5 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 757 |
SUN, MAR 21 2010
04:00 PM |
TECHNIQUES OF BAKING SERIES I-IV
Techniques of Baking Series
4 week course
Students are encouraged to take this course first before taking Advanced Baking. This series is ideal for the holiday baker or as a great gift for the aspiring pastry chef. Learn the basic techniques of yeast breads and delicious yet simple cakes. Impress friends and family with your scrumptious cream puffs, breads, pie crusts, and cakes. This is a comprehensive course for the beginning baker. Week One—Pâte à Choux: In week one, we will discover the art of making pâte à choux, also known as cream puff paste. Pâte à choux is a versatile paste that can be used in both sweet and savory dishes. Students will prepare and sample dishes such as assorted savory Gougère, Cream Puffs, Éclairs, and Cream Puff Swans. The class also makes pastry cream and glazes. Week Two—Pies and Tarts: Students explore the fundamentals of making the perfect pâte brisée (pie crust) in week two. Each student will prepare a standard pâte brisée recipe, learning how to roll out the dough and use it in various recipes. Students will make Frangipane and Fresh Fruit Tart, Blueberry White Chocolate Cheese Pie, Lemon Tartlets, Praline Sweet Potato Pie, Cranberry Crumb Pie, and Cherry Pie. Week Three—Breads: Students learn how to work with yeast doughs, rich doughs, and batter doughs in week three. The instructor will demonstrate how to knead, shape, and bake the dough that is prepared in class. Students will make Focaccia, Rosemary Garlic Bread, Maple-Pecan Sticky Buns, Rye Bread, and French Bread. Week Four—Cakes: This class instructs students to prepare a cake from scratch and to bake and frost it with simple decorating tips. Students will prepare various recipes such as an all-purpose Butter Cake, Rich Flourless Chocolate Cake, Carrot Cake with Cream Cheese Icing, and a vast array of different buttercream, ganache, and simple glazes. |
$300.00 |
At The CSCA
Chef Hong |
5 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 830 |
SUN, MAR 21 2010
04:00 PM |
| COOKING COUPLES DINNER PARTY | | | | | Cooking Couples Dinner Party $140.00 per couple 1 seat equals one couple 4:00pm-7:30pm
Is your relationship just simmering? Let’s bring it to a boil! Bring your significant other to an evening of learning new cooking techniques and meal ideas. All couples are welcome. Start with a Sweet Vidalia Onion and Fig Bruschetta; go on to Spicy Herb and Pepper Beef Fillet, Seductive Stilton and Red Onion Salad, and end, of course, with an Ecstasy of Chocolate. | |
$140.00 |
At The CSCA
David Ramsey |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 819 |
MON, MAR 22 2010
06:00 PM |
TECHNIQUES OF BAKING SERIES I-IV
Techniques of Baking Series
4 week course
Students are encouraged to take this course first before taking Advanced Baking. This series is ideal for the holiday baker or as a great gift for the aspiring pastry chef. Learn the basic techniques of yeast breads and delicious yet simple cakes. Impress friends and family with your scrumptious cream puffs, breads, pie crusts, and cakes. This is a comprehensive course for the beginning baker. Week One—Pâte à Choux: In week one, we will discover the art of making pâte à choux, also known as cream puff paste. Pâte à choux is a versatile paste that can be used in both sweet and savory dishes. Students will prepare and sample dishes such as assorted savory Gougère, Cream Puffs, Éclairs, and Cream Puff Swans. The class also makes pastry cream and glazes. Week Two—Pies and Tarts: Students explore the fundamentals of making the perfect pâte brisée (pie crust) in week two. Each student will prepare a standard pâte brisée recipe, learning how to roll out the dough and use it in various recipes. Students will make Frangipane and Fresh Fruit Tart, Blueberry White Chocolate Cheese Pie, Lemon Tartlets, Praline Sweet Potato Pie, Cranberry Crumb Pie, and Cherry Pie. Week Three—Breads: Students learn how to work with yeast doughs, rich doughs, and batter doughs in week three. The instructor will demonstrate how to knead, shape, and bake the dough that is prepared in class. Students will make Focaccia, Rosemary Garlic Bread, Maple-Pecan Sticky Buns, Rye Bread, and French Bread. Week Four—Cakes: This class instructs students to prepare a cake from scratch and to bake and frost it with simple decorating tips. Students will prepare various recipes such as an all-purpose Butter Cake, Rich Flourless Chocolate Cake, Carrot Cake with Cream Cheese Icing, and a vast array of different buttercream, ganache, and simple glazes. |
$300.00 |
At The CSCA
Marie Perfetti |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 809 |
TUE, MAR 23 2010
06:00 PM |
| KNIFE SKILLS | | | | |
Pull out your knives, roll up your sleeves, and hone those fundamental skills! We will teach you the correct way to handle and sharpen these basic and necessary kitchen utensils, as well as the proper method of slicing, dicing, cubing, and mincing. | |
$70.00 |
At The CSCA
Kerry Purcell |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 796 |
WED, MAR 24 2010
06:00 PM |
SAUCING
6:00pm-9:00pm
In today’s restaurant, the saucier isn’t the only cook responsible for preparing sauces. Line cooks, sous chefs, and even garde manger cooks must have expertise in sauce-making. For the cooking enthusiast, making a good sauce great makes meals at home all that much better! This course will explore myriad flavors, textures, and colors and will re-examine the basics of sauce making. |
$80.00 |
At the school
David Ramsey |
6 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 576 |
THU, MAR 25 2010
6:30 PM |
| EVERY DAY DINNERS FOR EVERYDAY PEOPLE | | | | | Are you tired of making the same thing for dinner, but don’t have the time or energy to think of something new? Our idea of everyday dinners will take you beyond meatloaf and tuna casserole. This class will provide you with some new ideas that can be prepared in advance or prepared after work with little effort.
Some of the recipes include a Coconut Curry Stir Fry with Shrimp with Asian-style Noodles; a Sweet Potato and Black Bean Shepard’s Pie; a Cous Cous Salad with Goat Cheese, Figs, and Maple-Basil Vinaigrette served with Maple-glazed Salmon; and Fried Chicken Breasts with a quick pan sauce served over rice and wilted Swiss Chard. | |
$80.00 |
At the school
Jen Murray |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 645 |
FRI, MAR 26 2010
6:30 PM |
A TASTE OF THE SPANISH CARIBBEAN
The food of the Dominican Republic, Puerto Rico, and Cuba is the New World's first fusion cuisine. It is the delicious result of more than 500 years of history, blending Amerindian and African ingredients with Spanish culinary traditions. Explore the hearty home cooking of these three island nations, where every meal is a celebration. We will make dishes common to the three as well as dishes that are specific to each country. Recipes Appetizer: | Empanadas de carne | Soup: | Asopao de pollo | Salad: | Tomato, avocado, onion | Meat: | Lechon | Meat: | Ropa vieja | Meat: | Melita’s Chicken | Side: | Rice | Side: | Beans | Side: | Tostones | Side: | Maduros | Side: | Moro yChristianos | Dessert: | Arroz con leche |
|
$80.00 |
At The CSCA
Eliana Hussain |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 776 |
FRI, MAR 26 2010
6:30 PM |
|
$80.00 |
At The CSCA
Marie Perfetti |
9 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 810 |
FRI, MAR 26 2010
6:30 PM |
COOKING COUPLES TUSCANY
Cooking Couples Tuscany $140..00 per couple 6:30pm-9:30pm
Tuscany owes its legacy to the Etruscans, who lived in northern and central Italy 3000 years ago and loved food, wine, art, and craftsmanship.
In this course we will explore their passion for food and creativity with Tuscan dishes to tickle your palate and delight your senses.
Recipes include Grilled Bread with Cannellini Beans and Pancetta, Soft
Wheatberry Soup, Roast Pork with Potatoes, and Dome Filled Cake. |
$140.00 |
At The CSCA
Kerry Purcell |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 660 |
SAT, MAR 27 2010
09:30 AM |
| GOURMET VEGETARIAN MEALS | | | | | Gourmet Vegetarian Meals
9:30am -1:00pm
$75.00 Discover the beauty and taste of vegetables as you’ve never experiencedbefore. We offer Sweet Corn Flan with Mushrooms; Mushroom Tofu Stroganoff; Vegetarian Lasagna, Ginger-Glazed Kebabs of Sweet Potato, Tofu, and Shallots with Coconut Satay; Risotto of Leeks, Butternut Squash, and Sage with Pumpkinseed Oil; and Braised Lentils. | |
$75.00 |
At the school
Elise Bayard-Franklin |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 732 |
SAT, MAR 27 2010
10:00 AM |
NEW CLASS! GARNISHING WITH CHEF HONG XUE
NEW CLASS! 10:00am -1:30pm
$70.00
Hong Xue Hong Xue graduated from the Professional Chef's Program at The Cambridge School of Culinary Arts in 2004 with honors and received the Tom Bromby Award for creativity. Hong is known for her creativity in Asian-Fusion cuisine and her carving skills with the knife. She has done presentations with fruit and vegetable carved flower-style arrangements. Her intricate and creative arrangements were presented by The CSCA the last three years at the Anthony Spinazzola Food & Wine Gala. She is chef instructor in Recreational Program, instructor in the Asian-Fusion curriculum for the Professional Chef's Program, and garnishing instructor for students in the Professional Chef's and Professional Pastry Programs seminars at The Cambridge School of Culinary Arts. To see an example of Chef Hong's work click below.
http://www.cambridgeculinary.com/news/HXue_h2h.asp |
$70.00 |
At The CSCA
Hong Xue |
11 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 811 |
SAT, MAR 27 2010
10:00 AM |
| SAUCING | | | | | 10:00AM - 1:30PM
In today’s restaurant, the saucier isn’t the only cook responsible for preparing sauces. Line cooks, sous chefs, and even garde manger cooks must have expertise in sauce-making. For the cooking enthusiast, making a good sauce great makes meals at home all that much better! This course will explore myriad flavors, textures, and colors and will re-examine the basics of sauce making. | |
$80.00 |
At the school
TBA |
1 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 661 |
SAT, MAR 27 2010
6:30 PM |
COOKING COUPLES COOK FRENCH
Cooking Couples Cook French $140.00 per couple
6:30pm 9:30pm
Nothing says romance like France, from the beautiful mountains of the Jura to the luscious coast of Provence to the heart of Paris; our chefs have created recipes to fulfill all of your French food fantasies! Some recipes include Pissaladiere; Blue Cheese and Walnut Soufflé with Mesclun Greens and Red Pepper Vinaigrette; Roast Pork with Prunes; Asparagus with Maltaise Sauce; Potatoes from the Dauphine; and Chocolate and Prune Marquis with Armagnac Crème Anglaise. |
$140.00 |
At The CSCA
Elise Bayard-Franklin |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 817 |
SAT, MAR 27 2010
6:30 PM |
| COOKING COUPLES JAPANESE WITH CHEF HONG XUE | | | | | $140.00 per couples 1 seat equals 1 couple 6:30pm -9:30pm RECIPES: SUSHI, SAKE STEAMED PONZU CHICKENSAKE SALMON SIMMERED IN SAKE, CUCUMBER STUFFED WITH CRAB AND PICKLED GINGER, SKEWERED TEMPURA OF SCALLOPS AND VEGETABLES | |
$140.00 |
2020 A Kitchen
Chef |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 822 |
SAT, MAR 27 2010
6:30 PM |
COOKING COUPLES COOK INDIAN
6:30pm-9:30pm
Cooking Couples Cook Indian One of the oldest cuisines of the world, Indian-style cooking captures the maximum flavor and aroma from spices. Menu TBA.
|
$140.00 |
At the school
Eliana Hussain |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 662 |
SUN, MAR 28 2010
09:30 AM |
| NEW CLASS! GARDEN PARTY | | | | | GARDEN PARTY 9:30am-1:00pm MENU:
| |
$80.00 |
2020 A Kitchen
Elise Bayard-Franklin |
8 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 850 |
TUE, MAR 30 2010
06:00 PM |
Grilling and Roasting Class with Chef Kerry Purcell
$80.00
Grilling, and Roasting
Dry heat cooking is the focus of this class with a conversation on the differences between radiant, conduction, and convection heat sources. The chef also discusses which cuts of meat are best cooked by the dry heat method. Recipes include Diablo Skirt Steak, Grilled Swordfish Verde, Honey Spiced Pork Roast, and Roasted Lemon and Herb Chicken. |
$80.00 |
At The CSCA
Kerry Purcell |
9 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 797 |
TUE, APR 6 2010
06:00 PM |
| KNIFE SKILLS | | | | | $70.00
6:00pm -9:00pm
Pull out your knives, roll up your sleeves, and hone those fundamental skills! We will teach you the correct way to handle and sharpen these basic and necessary kitchen utensils, as well as the proper method of slicing, dicing, cubing, and mincing. | |
$70.00 |
At The CSCA
David Ramsey |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 843 |
TUE, APR 6 2010
06:00 PM |
SAUCING
6:00pm-9:00pm
In today’s restaurant, the saucier isn’t the only cook responsible for preparing sauces. Line cooks, sous chefs, and even garde manger cooks must have expertise in sauce-making. For the cooking enthusiast, making a good sauce great makes meals at home all that much better! This course will explore myriad flavors, textures, and colors and will re-examine the basics of sauce making.</ | |
