RezClick - ORANGE TREE IMPORTS: Classes

Meet the Chef: Joel Olson - Mediterranean Tastes of Fall

Mediterranean food is filled with herbs and fresh veggies. In this demonstration class, Chef Joel will prepare the following menu to bring served in two courses:

· Marinara-braised chicken with parmesan crumbles

· Sun dried tomato and oregano biscuits

and

· Eggplant parmesan, roasted tomato, fresh mozzarella and basil Napoleons with caramelized garlic vinaigrette

· Fresh baked garlic studded bread sticks with herbed olive oil

Bring your appetite.

Demonstration

Ages 18 and up

Potential allergens: flour (gluten) and dairy

Meet the Chef: Joel Olson - Mediterranean Tastes of Fall

Mediterranean food is filled with herbs and fresh veggies. In this demonstration class, Chef Joel will prepare the following menu to bring served in two courses:

· Marinara-braised chicken with parmesan crumbles

· Sun dried tomato and oregano biscuits

and

· Eggplant parmesan, roasted tomato, fresh mozzarella and basil Napoleons with caramelized garlic vinaigrette

· Fresh baked garlic studded bread sticks with herbed olive oil

Bring your appetite.

Demonstration

Ages 18 and up

Potential allergens: flour (gluten) and dairy

Meet the Chef: Pierre Ferland - Croissants

In a limited participation class, learn how to make (and eat) this classic and favorite French delicacy from Chef Pierre. You will also have a chance to roll pain au raisin. Nothing beats the decadence of a croissant fresh from the oven.

Demonstration/limited Participation

Ages 18 and up

Potential allergens: flour, egg, dairy

An Evening In Sardinia

Sit back and enjoy a snack of Sardinian charcuterie with a glass of Cannonau or Vermentino wine (varieties characteristic of Sardinia) and watch as Sharon prepares a supper of Fregola Sarda with shrimp and fish. While that cooks, roll up your sleeves to prepare an individual Sebada (ricotta and honey pastry) which will bake as you enjoy your supper.

Demonstration and participation

Ages 21 and up

Potential allergens: wheat, dairy, honey, shellfish

Meet the Chef: Paul Tseng - Gone Fishing

Fall time is the season for seafood dishes. Wondering the basic fish cooking technique, how to shop, how to fillet, how to scale and skin the whole fish. This is the class for you. Join Paul to learn and enjoy simple pan-fried fish fillet; Scallop fried rice, and Squid salad.

Demonstration

Ages 18 and up

Potential allergens: shellfish

Chinese Dumplings

Show off your foodie talent and take entertaining to the next level preparing these Chinese inspired dumplings. Learn how to make:

Chicken and mushroom dumplings
Watercress dumplings
Easy and delicious dipping sauces

You will use frozen commercial wrappers (Shanghai style) as well has home-made cold water dough.

Demonstration and hands-on

Ages 18 and up

Potential allergens: flour (gluten), soy

Asian Tailgating

Wow your friends with a home-made Asian appetizers! Students will learn how to assemble their own Dumplings and Egg Rolls.

Sample:

Pork Dumplings with Soy and Vinegar Dipping Sauce
Fried Egg Rolls with Spicy Mustard
Chinese Five Spice Chicken Wings

Demonstration with volunteer participation

Ages 18 and up

Potential allergens: flour (gluten) and soy

Tiny Desserts: Individual Cheesecakes and Tarts

In this class we'll focus on individual size desserts baked in a standard muffin pan. There'll be baby cheesecakes with a graham cracker crust and apple tarts with a pressed in crust and a crumble topping. We'll experiment with different flavorings and toppings for the cheesecakes and try some different fillings for the tarts. We'll also make some seriously tiny mini versions baked in a mini muffin pan.

Students will be able to taste and assemble a variety of individual desserts and take a sampling of their favorites home in this partly demonstration, partly hands on class.

Demonstration and Participation

Ages 18 and up

Potential allergens: flour (gluten), dairy, eggs and nuts

Toss Your Own Pizza - Ian's Pizza

Start your evening by enjoying a glass of wine and sampling four of Ian's most popular pizzas. After learning how to stretch and toss the dough like a pro, you'll create two freshly baked pizzas of your own to take home, featuring toppings and sauces such as: Mac n Cheese; locally produced Sausage, Chorizo, Bacon, and Ham; Grilled Chicken; Sautéed Greens, Button Mushrooms, and Grilled Onions; Bleu, Feta, Cheddar, and Mozzarella Cheeses; and BBQ, Ranch, Pesto, and Creme Fraiche Sauces. The possibilities are endless!

Sample and create some of Ian’s favorites: (subject to change with ingredient availability)

Mac n’ Cheese Pizza
Macho Nacho Pizza
Smokey The Bandit Pizza
Spinach Feta Pesto Pizza

Hands on

Ages 18 and up

Possible allergens: gluten, dairy

Meet the Chef: Pierre Ferland - Truffles

Impress your loved ones with hand-made truffles if you choose to share what you bring home. Chef Pierre will teach you all the tricks and techniques to make your own "professional quality" truffles. Chef will teach you how to prepare the ganache and use three different flavorings. Bring all your questions about working with chocolate - Chef Pierre has decades of experience.

Hands-on

Ages 18 and up

Potential allergens: chocolate and dairy

A Taste of France

You asked for it, Orange Tree Imports staffer, Deb Lease, with extensive experience in the L'Etoile kitchen will guide you through some staple French recipes. The menu includes:

- Frisee salad and champagne vinaigrette from scratch

- Trout beurre blanc (the exact type of fish may vary depending on market availability)

- Tarte tatin

Demonstration and volunteer participation

Ages 18 and up

Potential allergens: flour (gluten), dairy and eggs

Tiny Desserts: Petit Fours

As the "petit" in their name indicates, petit fours are small cakes, often layer cakes with fillings, covered with a glossy coating, and decorated with icing or small bits of fruits or sprinkles. Achieving small, perfect cakes is a bit fussy, but it's pretty easy to turn out a large batch of petit fours, by baking the cake layers as a sheet, then filling, stacking, cutting, and coating. In this class, we'll start with a basic yellow cake, and experiment with a variety of fillings, including lemon curd, strawberry jam, marzipan, and buttercream. We'll make a white chocolate poured fondant to coat our petit fours, that can be tinted in different colors.

Students will be able to taste and assemble a variety of petit fours and take a sampling of their favorites home in this partly demonstration, partly hands on class.

Demonstration and Participation

Ages 18 and up

Potential allergens: flour (gluten), chocolate, dairy, eggs and nuts

Knife Skills: Learn to Cut Like a Pro

A well-honed knife and well-honed knife skills are the two most important tools to make your meal prep time a joy, not a chore. Join Orange Tree's knife sharpener and cutlery nerd Keith to get the most out of your blades.

After an introduction to the proper grip and cutting techniques, you will get to practice on a variety of produce. Learn how to slice, dice, mince, and julienne your way to kitchen success.

Students will receive a voucher for a free knife sharpening on one knife, as well as a 15% discount on all cutlery on the night of class.

Light Snacks will be provided. Expect to be standing for most of the duration of the class.

Demonstration/Participation

Ages 18 and over

Potential allergens: sharp blades

Meet the Chef: Joel Olson - You Say Potato, So Do I

Potatoes, beloved and versatile. In this demonstration class, Chef Joel will prepare the following menu to bring served in two courses:

· Potato-crusted chicken strips with red bell pepper sauce

· Roasted sweet potatoes with bell peppers, goat cheese and spinach

· Seafood jacket potatoes with crab, chives and cheddar

· Smashed roasted fingerling potatoes with rosemary, shallot butter and spinach

Bring your appetite.

Demonstration

Ages 18 and up

Potential allergens: flour (gluten), dairy, and shellfish

Meet the Chef: Joel Olson - You Say Potato, So Do I

Potatoes, beloved and versatile. In this demonstration class, Chef Joel will prepare the following menu to bring served in two courses:

· Potato=crusted chicken strips with red bell pepper sauce

· Roasted sweet potatoes with bell peppers, goat cheese and spinach

· Seafood jacket potatoes with crab, chives and cheddar

· Smashed roasted fingerling potatoes with rosemary, shallot butter and spinach

Bring your appetite.

Demonstration

Ages 18 and up

Potential allergens: gluten and dairy

Meet the Chef: Pierre Ferland - Bûche de Noël

Attendees will learn how to make a classic Bûche de Noël from start to finish and completely gluten-free. In this class Chef Pierre will be making a Roulade sponge cake, butter cream, different fillings and decorations that make up this holiday favorite. Participants will observe how to fill, roll the Roulade sponge cake, and shape the cake. You will then have a guided hands-on experience assembling a mini version of this tasty treat to take home. (Yule log, but doesn't it sound more decadent in French?).

Demonstration with volunteer participation

Ages 18 and over

Potential allergens: flour (gluten), eggs, dairy, and chocolate

Plan to eat before or after class, however, cake will be served in class