Chef Don’s popular series for the novice cook continues with meat cookery. Beef, Pork, Lamb, and Veal will be covered in detail using popular methods.

• Grilled Lamb Kabobs
• Braised Pork Chops
• Stewed Veal Paprika
• Zesty Meat Loaf
• Roast whole Top Round of Beef.
• The proper techniques of cutting meat will be explained in great detail as well as choosing meat in the supermarket.
  

Today we will concentrate on Seafood. You have already mastered the basics of seafood cooking but now is the real test of seafood cookery. Our menu today includes:

• Live Lobster

• Lobster Thermador

• Seafood Sausage

• Perfect Crab Cakes

• Bouillabaisse.
  

Wrapped appetizers are known by many names, and are enjoyed throughout the world, often with tasty dipping sauces.

Join us as we create:

• Baked Armenian Stuffed Dumplings with Lamb
• Yogurt mint sauce
• Steamed Pork Dumplings
• Dim Sum with a sesame sauce
• Chinese Vegetarian Egg Rolls 

10:30 AM to Noon

Each class will offer a COMFORT FOOD favorite, and last a full hour. Samples will be served after class to enjoy our creation. We are charging a $10.00 fee to all who register and will give each attendee a FREE CULINARY gift.

• CHICKEN AND DUMPLINGS, MADE FROM SCRATCH CHICKEN STOCK
• ROLLED PASTRY DUMPLINGS
• LOADED WITH PULLED FROM THE BONE CHICKEN
• SERVED WITH SOUTHERN ICED TEA.

CLASS #5    

Consumption of seafood is breaking national records every year! No wonder the prices for fresh seafood get
higher with every visit to the market. Join the trend towards happier, healthier eating by registering for
our class. Chef Don will instruct the basic cooking techniques while you participate in preparing;
Poached Salmon, Grilled Shrimp, Sautéing Sole, Frying Catfish, and Stir frying Scallops with oriental vegetables.
 Every good cook should learn to cook fish properly, join the ranks!

Graduates of our 101 and 201 cooking skills series will love this new series, created just for the cook who really wants to hone their culinary skills. Chef don will conduct a series of 5 classes and in each class you will learn hands-on techniques that will show off your love of the culinary arts. Each class will match the perfect beverages and will discover the intricacies of how cooking works. Join us for this in depth series, class size is limited to the first 12 students who register.

Fancy pastries reign in every culture, our class today will demystify the noble art of creating desserts fit for royalty.

Our menu will include, Napoleons, Baba au Rhum,  Floating Islands, Chocolate Truffles and Baklava.

The price of $375 is for all 5 classes, when you register for this series you will be signed up for all 5 classes.

The Stocked Pot Cooking School's most popular and requested class is How To Handle A Knife, which is the beginning of our 101 series. Chef Don has created a separate class for those students who just want to hone their culinary talents without taking the series. As a special BONUS, every attendee will receive a pairing knife, to add to their sharp knife collection. Each student will bring to class their dullest knife which they will learn how to sharpen in class and more importantly, how to keep a knife sharp. We will also cover the use of the many different knives used in most kitchens, how to care for your valuable tools, and what tool to use when and how. In class each student will learn to cut a variety of vegetables, which will be used to prepare a tasty stew that all will enjoy at the end of the class with a glass of iced tea and new found confidence on improved culinary skills.This is a HANDS-ON class, and size is limited, so sign up early. Class will start at 10:30 AM and end at 12:30 PM.

This is the perfect class for serious cooks who want to sharpen their culinary skills. Chef Don will instruct this Hands-On class where the students will actually take home their creations. Each class will last three hours, and at the end we will divide our classic eats (at least two servings of each menu item) and package them for future meals; of course we will nibble along the way while we enjoy a glass or two of wine. We will meet each Friday at 6:30 PM and begin our exciting culinary journey, and at the end of five weeks we will have mastered some of the most revered dishes any chef would love to prepare.

• Week 1
• Poached Whole Salmon, decorated with Dill Sauce
• Tuna Carpaccio
• Pan Seared Halibut with Sherry Glaze
• Bouillabaisse with Rouille

Forsyth Family Magazine is the sponsor of tonight's class.This culinary fusion makes for some of the most exciting palate pleasures you can imagine.

• Cuban salad with citrus vinaigrette
• Grilled Breast Of Chicken with a Mojito Marinade and Pineapple butter
• Black Beans and Rice
• Tostones Fried Plaintains
• Chiquitas rum soaked bananas.
  Class fee is for two participants.
• Class is from 2:00 PM to 3:30 PM

Graduates of our 101 and 201 cooking skills series will love this new series, created just for the cook who really wants to hone their culinary skills. Chef don will conduct a series of 5 classes and in each class you will learn hands-on techniques that will show off your love of the culinary arts. Each class will match the perfect beverages and will discover the intricacies of how cooking works. Join us for this in depth series, class size is limited to the first 12 students who register.

We now know how to choose the right cuts of meat and how to cut against the grain, but what is missing is the real creative skills in meat cookery that you will learn tonight. Our menu will include, Saurbratten, Beef Wellington, Veal Oscar, Whole Chicken baked in a salt crust and Flaming Pork Cutlets Dianne.

HAPPY BIRTHDAY! welcome to The stocked Pot Cooking School for a fun way to celebrate your special day, cooking with friends!!

This is the perfect class for serious cooks who want to sharpen their culinary skills. Chef Don will instruct this Hands-On class where the students will actually take home their creations. Each class will last three hours, and at the end we will divide our classic eats (at least two servings of each menu item) and package them for future meals; of course we will nibble along the way while we enjoy a glass or two of wine. We will meet each Friday at 6:30 PM and begin our exciting culinary journey, and at the end of five weeks we will have mastered some of the most revered dishes any chef would love to prepare.

• Week 2
• Coq au Vin
• Supreme de Poulet
• Chicken Fricassee
• Chicken Cordon Bleu

Cupcakes Galore, Chef Don by popular request has created the perfect class for family hands-on fun. Join us to learn the many possibilites of culinary greatnes, moist and delicious cup cakes.
Each participant will assist in the preparation of the batters and icings.
 We will then create our individual masterpieces to either take home or eat in class. Iced Tea, Coffee and Milk will be served. Sign up early; each attendee must be regestered.

• Chocolate Cupcakes
• Carrot Cup Cakes
• Caramel Cup Cakes
• Black & White Icing
• Cream Cheese Icing
• Coconut Icing
• Fudge Icing

Our second class in The Back to Basics 201 series gets into the heart of cooking, advance sauces and made from scratch soups. Tomato Hollandaise White Brown Mayonnaise Beurre Blanc These sauces will be used as a foundation for advance sauces. Demi Glace Béarnaise Sauce Chowders Russian Sauce Tomato Basil Soup

Graduates of our 101 and 201 cooking skills series will love this new series, created just for the cook who really wants to hone their culinary skills. Chef don will conduct a series of 5 classes and in each class you will learn hands-on techniques that will show off your love of the culinary arts. Each class will match the perfect beverages and will discover the intricacies of how cooking works. Join us for this in depth series, class size is limited to the first 12 students who register.

Vegetables complete every meal, today's class will show off some of the very best vegetable creations, and inspire you to create your own variations. Our menu will include, Moussaka a Greek Eggplant Lasagna,  Spinach Souffle, Puree of Carrots with Grand Marnier, Potatoes Dauphine, Wild Rice Pilaf, Stuffed Zucchini with Olive Tepanade, and much more. Graduation certificates will be awarded to all students completing this exciting series.

The price of $375 is for all 5 classes, when you register for this series you will be signed up for all 5 classes.

Our class is perfect for the Cajun in every one of us, CAJUN GUMBO & CREOLE JUMBALAYA, made from scratch, lots of sauteed onions, peppers, garlic, saffron, wine, rice, Andouille sausage, tasso, shrimp, and so much more. Hot fresh from the oven bread to clean your plates will be served, as well as Louisianne Iced Tea, Chickory Iced Coffee and Cold Abita beer. This is a hands-on class and size is very limited. Class starts at 10:00 AM and ends at 12:30 PM.

This is the perfect class for serious cooks who want to sharpen their culinary skills. Chef Don will instruct this Hands-On class where the students will actually take home their creations. Each class will last three hours, and at the end we will divide our classic eats (at least two servings of each menu item) and package them for future meals; of course we will nibble along the way while we enjoy a glass or two of wine. We will meet each Friday at 6:30 PM and begin our exciting culinary journey, and at the end of five weeks we will have mastered some of the most revered dishes any chef would love to prepare.

• Week 3
• Crown Roast of Pork with Apple Stuffing
• Quiche Lorraine
• Roasted Squash and Mushroom Tart
• Piperade, Peppers and Tomatoes Stew

• Our Jr. Chefs, ages 8-12,  will learn to prepare a great dinner for every fiesta:
• Enchilada Casserole
• Guacamole Salad
• Mexican Rice
• Fresh Fruit Waters
• This is a hands-on class so register early as class size is limited.
• 10:30 AM to Noon
  

Chefs Don and Andrew are cooking up some Stocked Pot Cooking School classic recipes for the GE company and their guests, at a private function using GE's Monogram range and ovens. The state of the culinary arts cooking appliances will be used by Chef Don to cook his recipes.

   Call the Stocked Pot Cooking School to host your next corporate function, with a exciting cooking demo. Our moto is "Cooking Is Fun", your guests will be tastfully entranced.

The Stocked Pot Cooking School's most popular and requested class is How To Handle A Knife, which is the beginning of our 101 series. Chef Don has created a separate class for those students who just want to hone their culinary talents without taking the series. As a special BONUS, every attendee will receive a pairing knife, to add to their sharp knife collection. Each student will bring to class their dullest knife which they will learn how to sharpen in class and more importantly, how to keep a knife sharp. We will also cover the use of the many different knives used in most kitchens, how to care for your valuable tools, and what tool to use when and how. In class each student will learn to cut a variety of vegetables, which will be used to prepare a tasty stew that all will enjoy at the end of the class with a glass of iced tea and new found confidence on improved culinary skills. This is a HANDS-ON class, and size is limited, so sign up early. Class will start at Noon and end at 2:00 PM.

CHICKEN COOKERY

• Roasted Game Hens with stuffing
• Pan Gravy
• Rice Pilaf with dried fruit
• Green Bean Casserole

Join us tonight when Chef Don will create some of the most famous dishes from Vietnam. This class has been long requested so sign up early and join us for some of the finest cuisine South East Asia has to offer.

6:30 PM to 9:00 PM

• Hue Stuffed Pancakes with Garlic & Ginger Crab Meat
• Bar Be Que Chicken, with Banana Ketchup Marinade
• Beef Pho with Rice Noodles
• Star Anise Ice Cream
• Vietnamese style Iced Coffee

 Our Back to Basics series continues with the universal choice of protein, chicken. Chef Don will instruct each hands-on student on the correct way to cut up a whole chicken, and to fashion the standard cuts. Proper use of culinary tools and knives will be stressed, as we will create.

• Cutlets
• Boneless legs
• Stuffed breasts
• Important cooking techniques will also be covered
• Stewing
• Frying
• Broiling
• Grilling
• Stuffing
• Roasting
  

Creativity has never been easier or more fun than in our new cooking series, YOU CAN DO IT. Each week in this delightful, hands-on series class participants will create party favorites, than party down with the fruits of their labor, beverages will be provided and comradeship will abound as we share culinary creativity, tips and tricks, using classic techniques with the emphasis on having fun. Class lasts 2 1/2 hours with plenty of time to enjoy your culinary masterpieces.

• Butter Short Dough
• Lard Pie Dough
• Fresh Apple Pie
• Blueberry Pie
• Turnovers
• Tuscan Peach Tarts
  

COMFORT FOODS

• Meatloaf with Tomato Sauce
• Mashed Potatoes
• Carrot Coins with Oranges

Gnocchi need not be difficult to make if you know the ropes,
Gnocchi ropes that is! Join us today for this hands-on class as Chef Don teaches you how to make a variety of gnocchi and simple sauces.
Sign up early for this very popular class. Each participant will take home a sample of our culinary creations.

• Potato Gnocchi Roman style
• Gluten Free Gnocchi with Sage Butter and Pinenuts
• Saffron Semolina Gnocchi

Properly cooking seafood is all important to enjoying this healthy menu choice. The variety of seafood choices leaves one to quit before they start the process of preparing any new dish. Chef Don will instruct our hands-on students on how to select, store, cook, season, combine, and create the right sauces for a wide variety of seafood. Mussels Clams Oysters Scallops Tuna Sole Squid Salmon Catfish Crab. The cooking techniques we will cover are: Stewing Sauté Grilling Broiling Baking Frying.

401 series will receive a signed certificate of accomplishment from The Stocked Pot Cooking School, an official Chef Coat with The Stocked Pot logo and your name and culinary title embroider over the pocket, and of course bragging rights to compliment your new prowess in the kitchen. The final class in this six part series will be a Mystery Basket Iron Chef style team effort where each student will contribute in preparing the evening's meal, using traits learned in the past classes. Each student will invite one guest to attend the dinner, which will be served buffet style and accompanied by three special wines selected by Andrew to compliment our feast. Additional guests may join us on a space available basics for an additional fee of $50, seating is limited.

Our class will prepare the following items:

• Bone whole Ducks and Chickens,
• Ballotines, Galantines, Pate and Mousse, served with a Loganberry Sauce.
• Some of the above items will be served in next week's class.
  

PIES

• Pie Dough
• Apple Pie
• Fresh Fruit Turnovers

Risotto Creativity, by popular demand Chef Don has created a tasty class centered around Italy's famous rice, Arborio and Carnaroli. Join us for a Hands-On class where each participant will prepare and take home a sample of what they created but  could not consume in class. Sign up early as our hands-on classes sell out fast. Every item we will prepare is Gluten Free. Class Starts at 2:00 PM and will end at 4:00 PM.

Understanding the selection and preparation of quality center of the plate entrees, is more than an art, it is a learned experience. One does not simply follow a cookbook recipe and expect a desired success. It is important to know how to select, butcher, season, and select the proper method of cooking your protein selection. Our class will demystify the above requisites and prepare you for a life time of creative meat cookery. In class we will review the proper selection of meats, cover the grade and inspection values, butcher various muscles of pork, beef and lamb, and create a understanding of the importance of proper seasonings, and marinades. Stuffed Leg of Lamb Swiss Steaks Bone out a whole loin of pork German Pork Pot Roast with prunes Barbeque Pork Ribs

401 series will receive a signed certificate of accomplishment from The Stocked Pot Cooking School, an official Chef Coat with The Stocked Pot logo and your name and culinary title embroider over the pocket, and of course bragging rights to compliment your new prowess in the kitchen. The final class in this six part series will be a Mystery Basket Iron Chef style team effort where each student will contribute in preparing the evening's meal, using traits learned in the past classes. Each student will invite one guest to attend the dinner, which will be served buffet style and accompanied by three special wines selected by Andrew to compliment our feast. Additional guests may join us on a space available basics for an additional fee of $50, seating is limited.

Our class will prepare the following items:

• Bone out whole Salmon
• Coulibiac, with forced meat in puff pastry
• Gravadlax, Cured Salmon with dill, (to be served next week)
• Sole, cooked and boned at the table
• Quenelles of Sole with Lobster Sauce.
  

Beautiful Swimmers, Watermen, Crabs and the Chesapeake Bay by William W. Warner. This Pulitzer Prize winning book tells us the history of the Chesapeake Bay, and the people who make their trade upon it. If you ever enjoyed a great crab cake, or ever sat down to a feast of crab cracking then this class is for you. We will not only discuss the merits of this wonderful book, but lick our fingers while we enjoy the merits of these crustaceans. Chef Don will prepare some tasty crab dishes and Andrew has enlisted the assistance of one of our wine consultants to lead us in a tasting of wines that will evenly match our evening's selections.

• FRESH CRAB CAKES
• FRESH STEAMED CRABS
• CRAB CHOWDER
  

• CAKES

• Chocolate Cake
• Butter Cream Icing
• Fresh Fruit Cups                                                              
  

Today we will concentrate on advanced sauces, and soups. Our menu will include,

• True Consomme
• Sauces Choron,  Bearnaise,  Au Poivre, and Glacage
• Strip loin steak
• crab meat casserole
• Grilled vegetables
• These sauces are the jewels in the crown if sauces, master these and the Food Network will need to talk to you.

HAPPY BIRTHDAY! welcome to The stocked Pot Cooking School for a fun way to celebrate your special day, cooking with friends!!

Chef Don enjoys cooking wild game and has created numerous recipes for corporate clients and appeared as guest chef on over 20 cooking segments for national Turner TV stations, Wild Game show, "O'Neil Outdoors". So by popular request our chef has put together some favorable Venison dishes. Join us tonight for a taste of the wild, our menu is:

• Roast leg of Venison
• Venison stew
• Venison Pepper steak
• Venison Blue Cheese Burgers
• Great potato dishes
  

• BREADS

  • Classic White Bread Dough
  • Cinnamon Rolls
  • Braided Loaf Bread
  • Cream Cheese Icing

Today we will concentrate on Seafood. You have already mastered the basics of seafood cooking but now is the real test of seafood cookery. Our menu today includes.

• Lobster Thermador
• Seafood sausages
• Crab Cakes
• Bouillabaisse.

401 series will receive a signed certificate of accomplishment from The Stocked Pot Cooking School, an official Chef Coat with The Stocked Pot logo and your name and culinary title embroider over the pocket, and of course bragging rights to compliment your new prowess in the kitchen. The final class in this six part series will be a Mystery Basket Iron Chef style team effort where each student will contribute in preparing the evening's meal, using traits learned in the past classes. Each student will invite one guest to attend the dinner, which will be served buffet style and accompanied by three special wines selected by Andrew to compliment our feast. Additional guests may join us on a space available basics for an additional fee of $50, seating is limited.

Our class will prepare the following desserts:

• Paris-Brest with pastry cream,
• Croquembouche with spun sugar and sauce Anglais
• Chocolate Souffle with Raspberry Coulis.
• These items are time honored desserts, and classic at any eating establishment, master these and you have truly earned your chops.
  

Are you the lucky owner of a Romertopf, or better known as a Clay Pot? They have the wonderful ability to enclose food with such gentile heat that food comes out more flavorful, tender, and succulent than if cooked by another method. We will prepare:

• Stuffed Roast Chicken
• Veal Stew
• Quick Cassoulet
• Clay Pot Baked Bread.

The Stocked Pot Cooking School's most popular and requested class is How To Handle A Knife, which is the beginning of our 101 series. Chef Don has created a separate class for those students who just want to hone their culinary talents without taking the series. As a special BONUS, every attendee will receive a pairing knife, to add to their sharp knife collection. Each student will bring to class their dullest knife which they will learn how to sharpen in class and more importantly, how to keep a knife sharp. We will also cover the use of the many different knives used in most kitchens, how to care for your valuable tools, and what tool to use when and how. In class each student will learn to cut a variety of vegetables, which will be used to prepare a tasty stew that all will enjoy at the end of the class with a glass of wine and new found confidence on improved culinary skills. This is a HANDS-ON class, and size is limited, so sign up early. Class will start at 5:30 PM and end at 7:30 PM.

401 series will receive a signed certificate of accomplishment from The Stocked Pot Cooking School, an official Chef Coat with The Stocked Pot logo and your name and culinary title embroider over the pocket, and of course bragging rights to compliment your new prowess in the kitchen. The final class in this six part series will be a Mystery Basket Iron Chef style team effort where each student will contribute in preparing the evening's meal, using traits learned in the past classes. Each student will invite one guest to attend the dinner, which will be served buffet style and accompanied by three special wines selected by Andrew to compliment our feast. Additional guests may join us on a space available basics for an additional fee of $50, seating is limited.

Our students will show off their newly learned culinary talents, not only to their fellow graduates but to their special invited guest, certificates and chef jackets will be awarded to all who complete the series.

 Chef Keith Gardiner’s creative culinary talents has put together a Turkey class the will unlock your traditional memories, and prepare new ones that will endure for a new generation.

• Cajun Fried Turkey with Andouille sausage and Cornbread Dressing
• Spicy Creole sauce
• Smoked Turkey with Apple Cranberry dressing
• Cherry Gravy
  
• Cranberry Orange Relish

We now know how to choose the right cuts of meat and how to cut against the grain, but what is missing is the real creative skills in meat cookery that you will learn tonight. Our menu will include

• Saurbratten
• Beef Wellington
• Veal Oscar
• Whole Chicken baked in a salt crust
• Flaming Pork Cutlets Dianne.

Take a break for the holiday shopping madness and join Chef Don at the Stocked Pot for a day filled with baking joy! Starting at 9:15 AM and lasting until 3:15 PM, our "Boot Camp" attendees will learn basic aspects of baking. We will bake, cakes, muffins, pies, breads, cookies, biscuits, pastries and more. So put on your apron and join us for a delicious day sure to fill your life with unlimited treats, and if you wish you will still have time to catch the sales at the mall or just relax with a glass of wine with Chef Don and talk shop. A baking supply kit personally selected by Chef Don will be awarded to each attendee, class size is very limited so sign up early.

• Buttery Biscuits
• Classic White & Wheat Breads & Rolls
• Cinnamon Rolls with Cream Cheese Icing
  
• Devil's Food Cake
• Chocolate Ganache Icing
• Pate a Choux dough, Eclairs, Cream Puffs
• Pastry Cream
• Cranberry Orange Muffins 
• Flaky Pie Dough with Fresh Fruit Fillings
• Butter Cookies & Varieties
• Flat Breads
  

Forsyth Woman Magazine and Chef Don has put together an exciting new set of recipes for the bread baking enthusiast.

Join us for a delicious variety to please every taste.

Sign up early for this class and your home will never smell the same.

Our menu is:

• Challah

• Potato Rolls

• Seven-Grain Bread
• French Bread
• Focaccia
  

• Christmas Bread with fruit and nuts

• And a variety of Dinner rolls

Lots of butter and preserves to savor the fresh from the oven delights will be available along with hot cocoa and coffee, YUM!! Class will start at 6:30 PM and end at 9:00 PM.

With the return of The Stocked Pot Gingerbread House classes, you know that we could not leave out the Grandparents.

This class is structured for Grandparents to accompany their grandchildren and together each one will create their own Gingerbread House; of course grandchildren are allowed to assist their elders in the completion of this important task.

Class size is limited to allow for creativity, so please register early. What a perfect way to spend some fun quality time together during the holidays, and everyone takes home their own Gingerbread House, for children ages 5 to 105!