This Valentines Eve Dinner was organized by Susie and Al Bennati but is open to anyone who would like to attend this event.

Love is in the air at this Valentines Eve dinner party at Chefs on the Loose.  The cost is $100 Per Person, which includes service charge and tax.  Please register in advance of attending.  Wine and beer will be available for sale.  There is a $10 per bottle corkage fee if you bring your own wine and the menu follows.

Appetizers

Private Party

Date may be available, please call!

Tentative private party ending in early afternoon, This evening is still available. Call to inquire.

This "Taste of Tuscany" will be an evening under the Tuscan moon as we sample the cuisine of the Tuscany region of Italy.  In this hands on session, you will learn how to make and roll out homemade Pici pasta, which is an authentic Tuscan classic.  Beer and Wine will be available for sale.

Tomato Bruschetta with Fresh Mozzarella, Arugula  

Pasta e Fagioli- "Pasta with Beans"

Homemade Pici with Tuscan Meat Ragu

Zuccotto " Chocolate and Liquor Soaked Cake

A private client dinner.

Luncheon to end by 2:00 PM. This evening is still available, please call to inquire.

Learn how to create one pot wonders when you've got to get dinner on the table but have more things to do than time.  Wine and beer will also be available for sale.

Linguine with White Clam Sauce

Pork Tenderloin Baked in a Baguette with Mustard and Sweet Onion Jam

Yes, we're havin' an Elvis night with Elvis music, Elvis's (culinary?) creations and a buncha other food from the 50's.  Break out your poodle skirt, tease up your buffant and get ready for a whole lotta fun.  The King's menu follows and wine and beer will be available for purchase.

Panned Pork Tenderloin on a Toasted Biscuit with Tomato Okra Chow Chow

Voodoo Beer and Shallot Smothered Steak with Red Eye Gravy and Buttermilk Corn Pudding

Crunchy Green Fried Tomatoes with Chipotle Tomato Beurre Blanc

Peanut Butter Beignets with Bananas and Carmel

Come and meet the authors of Walnut Wine and Truffle Groves, Laura Schmalhorst and Kimberley Lovato and get your book signed.  There is no charge for this event.

This chef’s table dinner is inspired by Laura Schmalhorst’s book Walnut Wine and Truffle Groves.  You will enjoy dishes that are included in this travelogue of the Dordogne region of France.  Laura will also share some of her stories of the people and cuisine of this unique region.  The menu includes the following dishes which are excerpted from the book, along with their respective stories.

Appetizers

Daniele’s Nems with Duck Foie Gras- “In my Périgourdine kitchen, flavors are often borrowed from the various countries I visit or from the travelers that I meet.   These Nems (Parisian term for Vietnamese rolls) with duck foie gras are inspired by my friend Gabrielle from Lyon, who was born in Vietnam in 1920.”Daniele

Warm Cabécou with Armagnac and Honey-Roasted Apricots- A marriage made in heaven using two of our favorite market delicacies: fresh apricots and Cabécou de Rocamadour, a goat cheese with coveted AOC status.  AOC or appellation d’origine contrôlée (controlled term of origin) is the certification given to French agricultural products, guaranteeing their authenticity.  If you can’t find Cabécou de Rocamadour, any small goat cheese round will do.

Roasted Eggplant, Tomato, and Cheese Tart- Eggplants and tomatoes plucked straight from the market are roasted to enhance the flavor of this savory tart. you may substitute zucchini, mushrooms, peppers, or leeks for the eggplants and tomatoes, and add some of Benoit’s ham for extra flavor.  No matter what filling you choose, the tart is perfect Dordogne picnic fare.

1^st Plate

Chilled White Asparagus with Champagne Orange Sauce- Found in markets and on bistro menus all over France during its short season (April through June), white asparagus is lightly coated with a mustard vinaigrette and often sprinkled with chopped egg.  We put our own zesty twist on the original.

2^nd Plate

Sandre and Scallops Scented with Grand Armagnac à la Truffe- The rivers of the Dordogne supply a delicate type of perch called Sandre (Zander), a favorite of some innovative local chefs. this recipe pairs Sandre with scallops and a unique truffle-infused armagnac in a perfect blend of the region’s the flavors. you can substitute perch or tilapia for the Sandre.

3^rd Plate

Fingerling Potatoes with Cèpes and Shallots- Autumn in the Dordogne means the world-famous cèpes (porcini mushrooms) market in monpazier and villefranche-du-perigord where literally tons of the woodsy delicacies are sold. made with potatoes and cream, this rich side dish complements a hearty meat dish like Monique’s roasted lamb and goes especially well with a fine bottle of Chateau de tiregand’s pecharmant wine.

4^th Plate

Fresh Berry Crêpes-  February 2 is the religious holiday of La Chandeleur (Candlemas). But because the table ordains many practices in France, February 2 is also referred to as Crepe Day.  The tradition is to hold a coin in one hand and a crepe pan in the other, then flip the first crepe into the air. If the crepe lands back in the pan, luck and prosperity will follow.  Our friend Roland recalls his grandmother’s crepes and her ritual of asking him to take one to the chickens in order to bring them health and lots of eggs throughout the year. “You know, the chickens would only eat half the crepe,” he revealed to us. Seeking a deeper understanding of these Périgourdine chickens, we leaned in and asked why. “Because I ate the other half on the way to the chicken coop.” Share our dressed-up version with friends, family, and, if you wish, your chickens.

This evening party is not yet confirmed; please call for availability.

Private Party

This party is confirmed as definite. This evening is still available.

Monday: stove top safety, Influences on American food, flavor games

Tuesday: sautéing, prepping vegetables, kitchen tools & safety, etiquette

Wednesday: grilling, grill safety, name that cut(of meat) game, table setting

Thursday: seasoning, frying & fry safety, how to make a roux, smell my cheese

Friday: Prepare for Luncheon

Monday: stove top safety, Influences on American food, flavor games

Tuesday: sautéing, prepping vegetables, kitchen tools & safety, etiquette

Wednesday: grilling, grill safety, name that cut(of meat) game, table setting

Thursday: seasoning, frying & fry safety, how to make a roux, smell my cheese

Friday: Prepare for Luncheon

Monday: stove top safety, Influences on American food, flavor games

Tuesday: sautéing, prepping vegetables, kitchen tools & safety, etiquette

Wednesday: grilling, grill safety, name that cut(of meat) game, table setting

Thursday: seasoning, frying & fry safety, how to make a roux, smell my cheese

Friday: Prepare for Luncheon

Monday: History of pizza, measuring ingredients, recipe reading, food safety

Tuesday: pizza dough, sauce like Mamma makes, cleaning & prepping vegetables, etiquette

Wednesday: Tomatoes come in all shapes and sizes, Regional differences, Italian aromas game

Thursday: How to make pasta, sorbet and gelato, kitchen equipment, knife skills, table setting

Friday: Prepare for Luncheon

Monday: History of pizza, measuring ingredients, recipe reading, food safety

Tuesday: pizza dough, sauce like Mamma makes, cleaning & prepping vegetables, etiquette

Wednesday: Tomatoes come in all shapes and sizes, Regional differences, Italian aromas game

Thursday: How to make pasta, sorbet and gelato, kitchen equipment, knife skills, table setting

Friday: Prepare for Luncheon

Monday: Knife skills, Asian ingredients, They eat what?

Tuesday: Try something new, kitchen safety, different tools for different cooking

Wednesday: Cooking noodles, boiling water, stove top safety, braising, grilling, table setting

Thursday: Working with wontons, dim sum dough, steaming, how to make good rice, etiquette

Friday: Prepare for Luncheon

Monday: Knife skills, Asian ingredients, They eat what?

Tuesday: Try something new, kitchen safety, different tools for different cooking

Wednesday: Cooking noodles, boiling water, stove top safety, braising, grilling, table setting

Thursday: Working with wontons, dim sum dough, steaming, how to make good rice, etiquette

Friday: Prepare for Luncheon

Monday: Knife skills, Asian ingredients, They eat what?

Tuesday: Try something new, kitchen safety, different tools for different cooking

Wednesday: Cooking noodles, boiling water, stove top safety, braising, grilling, table setting

Thursday: Working with wontons, dim sum dough, steaming, how to make good rice, etiquette

Friday: Prepare for Luncheon

Monday: Taco Bell is not Mexican, chilis vs. peppers, aroma and flavor, kitchen safety

Tuesday: Corn vs. flour tortillas, making masa, braising and roasting, oven safety

Wednesday: Mexican flavor games, marinades, Classic  Mexican sauces

Thursday: Knife skills, soups, stocks, hot sauce, stove safety, table setting, etiquette

Friday: Prepare for Luncheon

Monday: Taco Bell is not Mexican, chilis vs. peppers, aroma and flavor, kitchen safety

Tuesday: Corn vs. flour tortillas, making masa, braising and roasting, oven safety

Wednesday: Mexican flavor games, marinades, Classic  Mexican sauces

Thursday: Knife skills, soups, stocks, hot sauce, stove safety, table setting, etiquette

Friday: Prepare for Luncheon

Monday: Mother sauces, kitchen safety, knife skills, table setting, herbs

Tuesday: Crepes sweet and savory, that’s some stinky cheese, flavor and aroma games

Wednesday: Braising, equipment safety, pots and pans and their use in the kitchen

Thursday: Making stocks, WWJCD (What Would Julia Child Do), the incredible edible egg, etiquette

Friday: Prepare for Luncheon

Monday: Mother sauces, kitchen safety, knife skills, table setting, herbs

Tuesday: Crepes sweet and savory, that’s some stinky cheese, flavor and aroma games

Wednesday: Braising, equipment safety, pots and pans and their use in the kitchen

Thursday: Making stocks, WWJCD (What Would Julia Child Do), the incredible edible egg, etiquette

Friday: Prepare for Luncheon

Monday: Mother sauces, kitchen safety, knife skills, table setting, herbs

Tuesday: Crepes sweet and savory, that’s some stinky cheese, flavor and aroma games

Wednesday: Braising, equipment safety, pots and pans and their use in the kitchen

Thursday: Making stocks, WWJCD (What Would Julia Child Do), the incredible edible egg, etiquette

Friday: Prepare for Luncheon

Monday-History of the Cuban sandwich, kitchen safety, flavor games, menu planning

Monday-History of the Cuban sandwich, kitchen safety, flavor games, menu planning

Monday: The difference between BBQ and grilling, kitchen safety, grill tools

Tuesday: Grilling vegetables, BBQ sauces, flavors and spices game, etiquette

Wednesday: Cleaning and butchering meat, food safety, knife skills

Thursday: Different cuts of beef and pork, marinades, spice blends, great grill marks, table setting

Friday: Prepare for Luncheon

Monday: The difference between BBQ and grilling, kitchen safety, grill tools

Tuesday: Grilling vegetables, BBQ sauces, flavors and spices game, etiquette

Wednesday: Cleaning and butchering meat, food safety, knife skills

Thursday: Different cuts of beef and pork, marinades, spice blends, great grill marks, table setting

Friday: Prepare for Luncheon

Monday: The difference between BBQ and grilling, kitchen safety, grill tools

Tuesday: Grilling vegetables, BBQ sauces, flavors and spices game, etiquette

Wednesday: Cleaning and butchering meat, food safety, knife skills

Thursday: Different cuts of beef and pork, marinades, spice blends, great grill marks, table setting

Friday: Prepare for Luncheon