Class |
Date |
Description |
Price |
Location |
Seats |
| 1017 |
THU, SEP 2 2010
6:30 PM |
| COOKING COUPLES COOK TAPAS | | | | | $150.00 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
Kerry Purcell |
 Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 1218 |
THU, SEP 2 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 CSCA
David Ramsey |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 1197 |
THU, SEP 9 2010
6:30 PM |
| BASICS OF WINE | | | | | 6:30pm–8:30pm
Are you interested in learning the basics of wine? In this
class, you will learn how to taste and identify wine with
the best of them. You will swirl, smell, and taste six
different grape varieties and learn key aromas and elements that are specific to each. This class will also help
you to read a wine label, give you an overview on how
wines are made, and discuss how to pour and properly
store your wines.
| |
$60.00 |
At The CSCA
Jen Murray |
8  Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 1090 |
FRI, SEP 10 2010
09:30 AM |
BACK TO BASICS 2
BACK TO BASICS 2 9:30am-1:30pm There will be no class on Friday, October 8, 2010 due to the holiday weekend (Columbus Day). Classes can not be made up.
NEW!
Back to Basics II
$450.00 for the entire series
We are delighted to announce a new course series: Back to Basics II! In response to feedback from our customers, we have introduced this six-session course that builds upon the skills you’ve acquired in our six-week Back to Basics series. In this continuation of technique-driven classes, we’ll explore in more depth the fundamentals of cooking vegetables and grains, poultry, meats, fish and shellfish, and pasta.
Week One -Vegetables and Grains: We all desire to eat more healthy, local, and seasonal foods, and it’s good for the environment too! This class will equip you to select from the amazing variety of vegetables in your supermarket, and learn basic cooking techniques to incorporate them into your meals as side dishes, main courses, and hors d’oeuvres. Recipes include savory cheese puffs, wild mushroom risotto, vegetarian chili on polenta, and a leek and potato gallette. Week Two - Poultry: Buying a whole chicken is more economical and healthy than buying parts, and chicken forms the base of a wholesome and delicious meal. This class teaches how to divide a chicken into its parts, and popular cooking methods for them. You’ll begin learn how to compose, prepare and plate a complete main course, and pair it with a delicious pan sauce. Recipes include roast chicken au jus, peppered chicken under a brick, arugula salad with chicken roulades, and pan roasted duck breast.
Week Three – Meats: In this class you’ll learn how to select cuts of beef, pork, and lamb, and review appropriate cooking methods for each. You’ll learn how to prepare lamb chops for an elegant dinner party, and continue to explore the composition and preparation of a complete main course including delicious pan sauces. Recipes include pan-seared sirloin with a wild mushroom pan sauce, and lamb chops with caeamelized savoy cabbage. Week Four –Fish and Shellfish: The fish and shellfish world is enormous, and full of tasty and healthy options for everyday meals and entertaining. Yet, many of us are intimidated by it in the kitchen. In this class you’ll be introduced to the keys for selecting and preparing fish, and a variety of techniques for cooking them. Students will learn how to shuck oysters and clams, prepare scallops, mussels, shrimp, tuna, and other round and flat fish. Week Five - Pasta: This class covers the fundamentals of pasta, including making, rolling and cutting fresh pasta from scratch. You’ll fill fresh pasta to make ravioli and layer some to make lasagne. You’ll learn how to select dry pastas, how to pair pastas with sauces, and the proper methods for cooking the tastiest pasta meals.
Week Six – Review: In this class, we’ll draw from the many techniques you’ve learned in the eleven previous Basics sessions to compose and prepare a four-course dinner party. We’ll discuss menu selection, and tips and techniques for preparing the meal so that all the courses are finished on time and at the proper temperature for serving. In addition to serving as a great review, this class will help you take the confidence you’ve gained in the kitchen to a whole new level, stamping out that all-too-familiar dinner party anxiety!
|
$450.00 |
At The CSCA
Eliana Hussain |
8 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 981 |
FRI, SEP 10 2010
06:00 PM |
| TECHNIQUES OF BAKING SERIES I-IV | | | | | 6:00pm-10:00pm
Techniques of Baking Series
4 week course
Students are encouraged to take this course first before taking Advanced Baking. Classes can not be made up.
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 |
4 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 930 |
FRI, SEP 10 2010
6:30 PM |
COOKING COUPLES COOK INDIAN
$150.00 per Couple 6:30pm-9:30pm
1 seat equals one coupleOne of the oldest cuisines of the world, Indian-style cooking captures the maximum flavor and aroma from spices.
|
$150.00 |
At the school
Eliana Hussain |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 961 |
FRI, SEP 10 2010
6:30 PM |
| COOKING COUPLES COOK ITALIAN | | | | | $150.00 per Couple 6:30pm-9:30pm
1 seat equals one coupleInfluenced 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 from the 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. | |
$150.00 |
At The CSCA
Chef Dave |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 936 |
SAT, SEP 11 2010
09:30 AM |
PIES AND TARTS 101
10:00am-1:30pm
No more waiting in long lines at the corner bakery for your
holiday pies!
Students who take this pie survival clinic will learn how to make a perfect crust and fillings from scratch.
We will teach the classics: the perfect Apple Pie, Squash Pie, and Pumpkin Pie. Plus, we will introduce new flavors as well, such as Chile-Spiced Pecan-Pumpkin Pie, Raspberry Shortbread Tarts, and Apricot Almond Tarts. With our pies,
you’ll be the sweet talk of your holiday gathering! |
$80.00 |
At The CSCA
Eliana Hussain |
7 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 962 |
SAT, SEP 11 2010
6:30 PM |
| COOKING COUPLES DINNER PARTY | | | | |
$150.00 per Couple 6:30pm-9:30pm
1 seat equals one coupleIs 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. | |
$150.00 |
At The CSCA
Chef Dave |
1 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 1114 |
SAT, SEP 11 2010
6:30 PM |
COOKING COUPLES COOK TAPAS
$150.00 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. |
$150.00 |
At The CSCA
TBA |
Waiting List |
Class |
Date |
Description |
Price |
Location |
Seats |
| 965 |
SUN, SEP 12 2010
09:30 AM |
| KNIFE SKILLS | | | | | 9:30am -12:30pm
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. | |
$75.00 |
At The CSCA
Chef Dave |
9 Seats Available |
Class |
Date |
Description |
Price |
Location |
Seats |
| 1043 |
SUN, SEP 12 2010
09:30 AM |
TECHNIQUES OF BAKING SERIES I-IV
9:30am-1:30pm
Techniques of Baking Series
4 week course
Students are encouraged to take this course first before taking Advanced Baking. Classes can not be made up. 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 P | |
