Week #1 - Soups, Stocks, & Broths

Tues. April 15, 2008 6-8pm

Recipes: White, Brown and Roasted Vegetable Stock, French Onion Soup, Creme Olga Soup.

Week #2 - Classic Sauces

Tues. April 22, 2008 6-8pm

Recipes: Garlic Mayonnaise or Aïoli, Béchamel, Mornay Sauce with Pasta, Créme Anglaise w/ Baked Apples, Hollandaise, Buerre Blanc, Chicken w/ Thyme Veloute.

Week #3 Grilling and Broiling

Tues. April 29, 2008 6-8pm

Recipes: Grilled Eggplant w/ Parsley Pesto, Grilled Rib Eyes, Broiled Tomato Coulis w/ Goat Cheese & Grilled Herbed Toasts, Broiled Mushrooms w/ Hazelnuts & Garlic.

Week #4 - Steaming, Poaching, Blanching

Tues. May 6, 2008 6-8pm

Recipes: Poached Chicken w/ Black Olive & Sun-Dried Tomato Relish, Fish in Parchment, Steamed Potatoes w/ Fresh Herbs, Steamed Spaghetti Squash w/ Blanched Tomatoes, Poached Pears in Red Wine.

Week #5 - Braising and Stewing

Tues. May 13, 2008 6-8pm

Recipes: Osso Buco Risotto Milanese, Braised Root Vegetables, Aromatic Asian Pork Stew.

Week #6 - Sauteing, Frying and Stir-Frying

Tues. May 20, 2008 6-8pm

Recipes: Southern Fried Chicken, Buttermilk Biscuits, Laminated Biscuits, Spicy Shrimp Sauté w/ Creamy Grits, Vegetarian Stir-Fry.

Week #7 - Roasting and Smoking

Tues. May 27, 2008 6-8pm

Recipes: Smoked Tomato and Roasted Red Pepper Soup, Roast Chicken, Spinach and Roasted Potato Salad, Roasted Fish Fillets.

Week #8 - Mousses and Soufflés

Tues. June 6, 2008 6-8pm

Recipes: Cheese Soufflé, Chocolate Soufflé w/ Brandy Orange Sauce, Smoked Salmon Mousse, Genoise Cake and Tiramisu.

Week #9 - Breads, Focaccia and Pizza

Tues. June 13, 2008 6-8pm

Recipes: Lemon Poppy Seed Muffins, Rustic Country Loaf, Focaccia Bread, Pizza Margarita.

Week #10 - Pastry Making and Baking

Tues. June 20, 2008 6-8pm

Recipes: Savory Onion Tart, Apple Jack Tart, Profiteroles w/ Caramel Ice Cream and Chocoalte Ganache.

Hands-on workshops involve both demonstration and hands-on cooking activities, where students prepare the recipes involved in the class. Students will also receive recipes and samples of foods prepared during class.

For cooking class preparation tips, read this article about our cooking classes.

Let’s Get Saucy with Chef Nick Roberts

Sunday, April 20, 2:00 – 5:00 p.m. – Ashland
Sunday, June 8, 2:00 – 5:00 p.m. – Ashland

Recipes: Cherry Tomato Salsa, Marinara with Eggplant Parmesan and a Spicy Tomato Sauce w/ Roasted Chicken. Students will also learn to make a delicious Zinfandel & Thyme Butter Sauce, served over Grilled Lamb Chops w/ Roasted Fingerling Potatoes, and a rich Root Vegetable Puree, served with Rosemary Chicken Breast and Cream Sauce.

Viva Mexico! with Allyson

Saturday, April 26, 2:00 – 5:00 p.m. – Ashland

Recipes: Warm Cheese Dip (Queso Fundido), Ceviche, Lime Soup with Chicken (Sopa de Lima), and Veracruz Style Red Snapper (Huachinango Veracruzano). Other recipes will include Nayarit-style Shrimp Tamales (Tamales de Camaron Nayarit), Pork Cooked with Pineapple and Chiles (Al Pastor), Guacamole and Red and Green Salsas. Demonstration class, limited to 12 students. $65.00.

Kids Cooking Made Easy with Chefs Briana Brasil & Carly Severson

Hands-on Class (Ages 8-14)
Sunday, April 27, 2:00 – 5:00 p.m. – Ashland

Recipes: Berry Yogurt Smoothies, Penne with 4 Cheeses, Spring Fruit Saladswith ToastedCoconut, Baked Chicken Strips with Roasted Rosemary Potatoes, Easy Pizzas and Caesar Salad. All proceeds from the class will be donated to the Ashland High School Dance Team.

Hands-on Sushi with Chef Lizz Keane of Kobe Restaurant

Thursday, May 1, 6:00 – 9:00 p.m. – Ashland
Thursday, June 12, 6:00 – 9:00 p.m. – Ashland

Learn to make nigiri (the finger sized portions of rice and other ingredients) as well as tekamaki, those nori wrapped rolls with fresh fish, shrimp, vegetables and some surprising ingredients. Bring your appetite – ‘cause this is an all you can eat sushi treat!

Spring Brunch for Mother’s Day with Chef Graham Sheldon

Sunday, May 4, 2:00 – 5:00 - Ashland

Students will learn the tips, techniques and recipes to create a deliciously healthy Four-Berry Smoothie and Cold Melon Soup. Students will also learn how to make Bearclaws and Danish Kringle – all from scratch! Other recipes to include Twice Baked Soufflé and Baked Egg Cups with Roasted Pepper Hollandaise.

Tempting Thai Cuisine with Allyson

Saturday, May 10, 2:00 – 5:00 p.m. – Ashland

Recipes: “Tom Kha Gai” (Chicken Soup with Coconut Milk and Lemongrass), Thai Sticky Rice, Pad Thai, Thai Green Curry Shrimp with Noodles, Chicken Satay with Peanut Sauce, and “Yum Nuea”(Thai Beef Salad), with Coconut Sorbet for dessert.

Asian Delicacies with Chef Nick Roberts

Sunday, May 18, 2:00 – 5:00 p.m. – Ashland
Sunday, June 22, 2:00 – 5:00 p.m. – Ashland

Recipes: Char Siu (Barbecue Pork), Pork Shumai with Spicy Soy, and Pork Bao Buns. Chef Nick will also share recipes, tips and techniques for Black Bean Chicken Stir-fry, Mongolian Beef, and Panko Crusted Halibut with Cilantro Lime Coconut Cream Sauce.

Hands-on Moroccan Cuisine with Allyson

Saturday, May 24, 2:00 – 5:00 p.m. – Ashland

Recipes: Eggplant Salad, Moroccan Chicken and Almond Pies, Moroccan Fish with Peppers and Olives. We’ll also prepare a delicious Chickpea Soup and Moroccan Chicken w/ Preserved Lemon. Other recipes to include a Lamb Tagine with Raisins and Almonds, and Cous Cous, and for dessert –Macaroons. Appropriate wines will also be served, with discussions on wine pairing. This is a completely hands-on program and students should have basic knife skills and an understanding of most kitchen appliances. Students should also wear closed-toe shoes to class.

Knife Skills 101 with Chef Nick Roberts

Sunday, June 1, 2:00 – 5:00 p.m. – Ashland
Sunday, June 15, 2:00 – 5:00 p.m. – Ashland

Learn: The necessary techniques to dice, chop, mince, and so much more. Students will also learn how to remove the breast from a whole chicken and receive an introduction to the proper care, honing and sharpening of your knives. You’ll also learn how to select the right knife for the right job! Students will need to bring at least one chef knife with them to use in this class. Students who wish to purchase knives before or after this class will receive a 10% discount on the day of the class.

Paella Party with Allyson

Saturday, June 14, 2:00 – 5:00 p.m. – Ashland

Recipes: Paella Mixta – the classic traditional Paella with Chorizo, Chicken and Seafood. Other recipes will include Trout with Serrano Ham, Roasted Spanish Olives, Andalusian Salad, and finish with a Almond Citrus Cake made with Olive Oil and served with Citrus Compote for dessert! Homemade Sangria and Spanish Wines will also be featured in this class.