Menu

Brie and Sundried Tomatoes Soufflé
Goat Cheese Mornay

Herb de Provence crusted Boston Cod
Roasted Garlic Mashed Potatoes
Ratatouille Provencale
Roasted Shallots Beurre Rouge

White Chocolate and Orange Crème Brulee

This menu had become the most succesful ever!  You will love the way we simplify making a great Paella at home.   Instead of cooking on an open flamme like it is traditionaly prepared in Spain, we cook ours in the oven.  It's delicious and super easy to duplicate in your kitchen.  The night is always fun, come to celebrate with us!

We’ll start with a Garlic Shrimp Tostada, we’ll prepare a delicious Paella Valenciana and finish with a Crème Catalana.

Approximately 2 - 2 1/2 hours long

Menu

Sausage Spaghetti Carbonara

Tenderloin of Beef Braised in Barolo
Roased Rosemary Potatoes

Dark Chocolate Panna Cotta
Strawbery & Grand Marnier Sauce

Oven Roasted Portobello Mushroom
Stuffed with Brie and Boursin Cheese
Baby Arugula

Filet Mignon Wellington
Wrapped in Puff Pastry
Wild Mushroom & Madeira Sauce
Buttered Asparagus

Chocolate & Nutella Truffle
Black Cherry and Kirsch Coulis

Menu

Zucchini stuffed with a Sausage Bolognese and Goat Cheese Mornay

Veal Scallopini Milanese
Lemon Butter Sauce
Arugula Salad

Dark Chocolate Panna Cotta
Fresh Strawberry and Grand Marnier Sauce

Approximately 2 - 2 1/2 hours long

Join us for a fun, entertaining and delicious cooking demonstration and

Dinner Party with Chef Jean-Pierre!

Menu

Shrimp Sambucca
Israeli Couscous

 Roasted Beef Tenderloin
Spinach, Mushroom and Goat Cheese Flan
Roasted Rosemary Potatoes
Buttered Haricot Vert

Chocolate Creme Brulee

Menu

Balsamic Glazed Salmon
Sundried Tomatoes, Spinach, Kalalmata Olives & Golden Raisins

Black Tiger Shrimp
Polenta and Spinach

Braised Salmon ala Pierre Trois Gros
(One of the only 3 Chef's in the World to be awarded 3 Star Michelin - 30 consecutive years)

Traditional French Onion and Leek Soup

Tomato and Basil Soup with Garlic Crostini

Manhattan Seafood Chowder

Creamy Cauliflower and Blue Cheese Soup

Menu

Salmon Cake
Remoulade Sauce

Slow Cooked Beef Short Ribs
Creamy Polenta
Zucchini sautéed with Tuscan Olive Oil

Chocolate Crepe
Butterscotch Sauce

Approximately 2 - 2 1/2 hours long

Read the reviews from the last time we cooked this menu!

Northern Italy is home to some of Italy's greatest wines, including sparkling, white, red and dessert wines. Franciacorta, Barbaresco and Amarone are just three of the wines you'll taste in a lineup of six great wines.  While Eric Hemer our MASTER SOMMELIER talks to you about the wines, we will pair them with dishes selected specifically from that region.  So come hungry and thirsty as we plan on drinking and eating Chef Jean-Pierre's gourmet cuisine. (This course is fun and informal).

CLICK HERE TO READ REVIEWS FROM PREVIOUS WINE TASTINGS

Menu

Shrimp, Crab & Salmon Cake
Garlic Aioli
Arugula Salad

Panko, Reggiano and Herb de Provence Crusted Chilean Sea Bass
Black Truffle Mashed Potatoes
Tarragon Beurre Rouge
Ratatouille Provencal

Rum Raisin Croissant Pudding
Amaretto Crème Anglaise

Menu

Sautéed Breast of Chicken
Caramelized Onion & Mushroom Bisque

Coconut crusted Chicken
Spinach & Thai Curry Sauce

Panko & Reggiano crusted Chicken Breast
Lemon Caper Sauce

Approximately 2 - 2 1/2 hours long

Menu

Baked Flounder
Tomato & Pesto

 Indian Curry Shrimp
With Avocados & Coconut, Jasmine Rice

Yellow Tail Snapper
Cabbage & Barolo Hot Slaw
Truffle Mashed Potatoes

Approximately 2 - 2 1/2 hours long

CLICK HERE TO READ REVIEWS

Menu

Grilled Portobello
Stuffed with Goat, Cream and Blue Cheese
Arugula Salad

 Orecchiette Pasta with Italian Spicy Turkey Sausage

Braised Salmon Pierre Trois Gros
Israeli Couscous
Buttered Asparagus

Lemoncello Mascarpone Trifle

Approximately 2 - 2 1/2 hours long

Menu

Bouillabaisse Risotto

Filet Mignon
Perigourdine Sauce
Tomato Provencal
Buttered Green Beans
Broccoli, Sundried Tomatoes & Benton's Bacon Souffle

Chocolate Mousse

Approximately 2 - 2 1/2 hours long

Finally, learn how to use your knives and care for them!

This course is ideal for amateur cooks, regardless of how long you've been pursuing your hobby. The knife is the most basic of kitchen tools and certainly the most important. At the very least, the class will teach you how to work more efficiently. At most, you’ll be less likely to lose a digit.

In this informative and interactive class, Chef Jean-Pierre will not only teach basic knife skills (what type of knife you need, how to hold your knife, how to protect and sharpen your knife), but also how to master various cutting techniques to make cooking easy, fast, and enjoyable. Each student will have the opportunity to test out what they learn and will also enjoy a wonderful lunch serve afterward.

In this Hands-on and demonstration 3 hours class you will learn and practice:

1) Anatomy of a Knife
2) What Kind of Knife Do you need?
3) Proper Work Station/Best Type of Cutting Board
4) Storing Your Knife
5) Holding Your Knife
6) Ensuring Safety: Keeping Your Knife Sharp
7) How to Seed and Julienne Bell Peppers, carrots, potatoes and various vegetables
8) How to Dice and Slice Onions

Menu

Due to some fish being in limited supply, we may have to substitute for a similar style and texture

Menu

Learn how to prepare the perfect batter and learn to prepare crepes filled with:

Bolognese Sauce, topped with Goat Cheese Mornay

Chicken Crepes in a Reggiano Mornay

Banana and Strawberry Crepe

Approximately 2 - 2 1/2 hours long

CLICK HERE TO READ REVIEWS

Penang Chicken with  Coriander Jasmine Rice

Thai Curry Chicken Cake

Prawns with a Red Curry Sauce

Sticky Rice with Coconut Cream

Menu

Smoked Salmon Tostada
Spicy Dill Roasted Garlic Mustard and Sour Cream

Roasted Tenderloin of Beef
Thyme & Horseradish Sauce
Mushroom & Spinach Flan
Roasted Rosemay Potatoes
Tomato Provencal

Chocolate Hazelnut Fondant
Raspberry and Chambord Coulis

Approximately 2 - 2 1/2 hours long

CLICK HERE TO READ THE REVIEWS FROM PREVIOUS DINNERS

If you are a fan of Cajun Cuisine, this class is for you.  We will demonstrate how easy it really is to make a real roux, a fantastic Jambalaya, and Gumbo and we'll finish the night with a delicious Bread pudding. 

Come hungry we'll have lot's of great food!

Menu

Shrimp Fra Diavolo
Chicken Jambalaya
Creole Shrimp and Sausage Gumbo
Bread Pudding with Bourbon Cream Anglaise

Menu

Black Grouper Cake
Garlic Aioli
Arugula Salad

Veal Scallopini Provencale
Harissa and Nicoise Olive Sauce
Goat Cheese Polenta

Orange & Grand Marnier Truffle
  Mixed Berry Coulis

The cost is $170 per couple

'Each reservation will automatically Reserve 2 Seats'

Approximately 2 - 2 1/2 hours long

CLICK HERE TO READ REVIEWS FROM PREVIOUS DINNERS

THIS IS THE FIRST CLASS OF THIS 5 WEEK SERIES

We will talk about the right type of knives to buy and how to use and keep them sharp. Discussion will also include how to prepare stocks and basic sauces, and many more basics that you should know. Remember cooking is a hobby and like tennis, golf or piano, you must first learn the fundamentals before you can enjoy it!

Stir Fry Chicken
Thai Coconut and Broccoli

Snapper with Lemon Pesto

Italian Sausage and Parmesan Reggiano Orecchiette

Chicken Scaloppini Milanese
Capers and Lemon Sauce

Menu

Truffle Cauliflower Mac'n Cheese Gratin

Lamb Chops topped with Mascarpone and crispy Reggiano & Panko
Goat Cheese Polenta Cake
Benton's Bacon Marsala Sauce
Lemon Brocoli

Chocolate Fondant
Mixed Berry Coulis

This party is reserved for Ultimate Software. Only invited guests can make reservation for this class.

In memory of my wonderful 22 years at The Left Bank

Menu

Shrimp Sambucca
 Saffron Israel Couscous

Steak Diane
 Brie Potatoes au Gratin, Buttered Green beans,TomatoesProvencale

Bananas Foster

Join us for a fun, entertaining and delicious cooking demonstration and

Dinner Party with Chef Jean-Pierre!

THIS IS THE SECOND CLASS OF THIS 5 WEEK SERIES

How to prepare a great dressing, how to make a mayonnaise and create an emulsion. How to make the best Caesar salad dressing, with home made croutons. How to steam, poach and pan fry most vegetables.

Menu

Chef Jean-Pierre’s mother's incredible Pistou Soup

Garlic, Potato and Green Onion Soup

Curried Corn and Chicken Soup

Mussel and Saffron Bisque

Class will be approximately 2 - 2 1/2 hours long

Menu

Mushroom & White Truffle Sformato
(Delicate Italian custard-y soufflé)

Lamb Chops topped with Mascarpone and Reggiano
Roasted Eggplant slice with Buffalo Mozzarella

Lemoncello and Mascarpone Trifle

Approximately 2 - 2 1/2 hours long

WITH MASTER SOMMELIER & WINES OF THE WORLD, ERIC HEMER

Take an in-depth look at France's world famous wine region of Bordeaux with Master Sommelier Eric Hemer, who will guide you through a tasting of six great wines from throughout the region. Each wine will be paired with a food course prepared by Chef Jean-Pierre. So come hungry and thirsty, as we plan on drinking and eating well. (The Course is fun and very informal).

CLICK HERE TO READ REVIEWS FROM PREVIOUS WINES CLASSES

Menu

Bouillabaisse Risotto

Sundried Tomato Crusted Rack of Lamb
Tarragon & Madeira Sauce
Potatoes Au Gratin
Tomato Provençale
Buttered Green Beans

Chocolate & Nutella Truffle

THIS IS THE THIRD CLASS OF THIS 5 WEEK SERIES

This class will concentrate solely on sauces from the five basic "mother" sauces to the more complex sauces, beurre blanc and the most delicate contemporary sauces and coulis. We will also cover meat reductions and their various sauces. And since we are so close to Thanksgiving we’ll prepare the perfect Gravy.

Orecchiette pasta Italian Spicy Turkey Sausage

Spaghetti with Chicken Carbonara

Tortellini Alla Vodka

Fusilli with Goat Cheese, Sundried Tomatoes, Hot Peppers and Walnuts

THIS IS THE FOURTH CLASS OF THIS 5 WEEK SERIES

Learn how to make those wonderful dessert sauces, like cream anglaise and fruit coulis. Learn how to make a chocolate roulade and a smooth and delicious butter cream and chocolate ganache.

THIS PARTY IS RESERVED FOR THE FRIENDS & FAMILY OF THE GANDERS.  ONLY INVITED PEOPLE CAN MAKE A RESERVATION.

The best ever Chicken Fricassee

CLICK HERE TO READ REVIEWS

THIS IS THE LAST CLASS OF THIS 5 WEEK SERIES

We will combine the knowledge acquired in the first four classes to prepare the perfect dinner. If you were good, came to all the classes, had lots of fun and ate all your vegetables, you'll receive a graduation diploma!