adult classes

Tuesday, March 27

hors d’oeuvres in a pinch
(it's a cinch)

Beautiful bite-size food that you'll want to make even when there’s no party. Rosemary flatbread quinoa galettes , polenta “fries”, and beef sliders on chocolate bread. Plus the trick to making the darn best and beautiful crudités platter you’ll ever see (and taste).

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prep school / spring semester 2012

Tuesday, April 3

vegetarian or bust!

Who needs beef when you've got an alphabet of veggies and grains? Quinoa, farro and polenta will make an appearance, plus smart and simple ways to prepare winter greens, leeks, roots and fennel. A hearty meal is
here for you!

Tuesday, April 10

sauté 101
(this is a great starter course)

There are four things you need to know for the perfect sauté—come find out what they are. We'll sauté everything that crosses our path. Grass-fed beef is on the menu, plus spatchcock chicken, sautéed leeks, and
other vegetables, too.

Tuesday, April 24

look at me i’m gluten-free
(hee-hee)

The best veggie burger recipe (OK, so we think so) and a quinoa salad that will knock your socks off. Crepes two ways, one sweet and one savory - and the special flour that makes it all possible. Plus two yummy desserts!

Tuesday, May 1

swirl
(for the ice cream addict)

The cold truth about ice cream making. Learn it and you can stock pile your favorite flavors in your freezer. We’ll make a base, flavor it up three ways, and then spin it. Plus chocolate sorbet and two terrific toppings. Wet walnuts anyone? We’ll make them too :)

Tuesday, May 8

vinaigrettes & sauces
(become a saucier!)

Here’s where we’ll learn to lay on the flavor. Pomegranate molasses and lemon tahini vinaigrette. Strawberry coulees, a balsamic reduction and the classic creme anglaise. The art of reduction is the key to a good time!

All classes are held on Tuesdays from 7pm to 9pm, and are $75 per person, unless otherwise noted.

•••

In each class we eat what we make. Light appetizers are served in dessert and mixology classes.

Tuesday, May 15

macaron mania

Patience and technique plus the right ingredients will produce a light and perfectly chewy cookie. We’ll walk you through the process and before you know it, you’ll be a macaron superstar. Traditional almond and chocolate with ganache and jam fillings.

Tuesday, May 22

saturday night fever
(a dinner party class)

Food for a crowd or an intimate soirée—
a fabulous dinner party is easier than you think! We’ll put the pieces together—the table, the wine, the menu, and the food. Bagna cauda, drunken salmon, almond milk braised fennel, lemon risotto, and a special dessert.

Tuesday, May 29

eats, shoots & leaves

A full on lettuce appreciation class-if you’re into salads, you won’t want to miss this! Mustard greens, mache, micro-greens, and all the favorite “tops” we can sauté. We’ll learn what’s grown in CT, when it’s available, where to get it, and how to store it. Plus our top secret Caesar Loves Lime Vinaigrette.

Tuesday, June 5

scrumptious brunch
(swanky bloody mary’s too!)

Pull up a chair to this crafty brunch featuring egg white frittatas, oatmeal cookie granola, and house-cured gravlax. We’ll whip up some lime hollandaise and turn it into eggs benedict. Plus a quick yogurt lesson and you’ll be ready to eat.

Tuesday, June 12

grilling & chilling

Gas or charcoal? Covered or uncovered? Steak, chicken or chuck? (and who’s chuck anyway?) We’ll grill up a fun meal and learn how to entertain outdoors effortlessly. We’ll make use of ingredients like tawny port, key limes and wasabi. Plus citrus roasted olives and grilled bananas (not served together!)