Class Schedule & Registration
Sun |
Mon |
Tue |
Wed |
Thu |
Fri |
Sat |
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1
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2
Private Party - Teambuilding |
3
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4
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5
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6
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7
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8
Private Party - Conference Activity - Nouvelle Southwest menu |
10
Private Party - Southwest Theme |
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12
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15
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16
Private Party - Teambuilding - Rustic Italian Menu |
17
Stuffed Stuff - Vegetarian Appetizers, Entrees, & Desserts - Couple (and Omnivore) Friendly Private Party - Teambuilding |
18
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19
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20
Cooking Basics - Provence 101 - PART 2 of our 3-Part series Private Party - Conference Activity - Tapas |
21
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22
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23
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24
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25
PRIVATE PARTY - TEAMBUILDING - Pasta & More |
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26
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29
Private Party - Conference Activity |
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Cooking Class Schedule
Thursday, February 9th 2012
5 Sumptuous Soups and 2 Savory Pot Pies - Couple Friendly
The Menu: of great soups and tender pot pies to keep you warm at night!
The only thing better than the aroma of good soup simmering on the stove is knowing that you'll be serving it for dinner!
Tuscan Bean Soup
Provence Tomato Soup with Rosemary Croutons
Tortilla-Onion Soup with a Cheesy Floating Tostada
Butternut Squash and Pear Soup
Smoky Corn Chowder with Roasted Cob Essence
Beef Stroganoff with a Puff Pastry Crust
Potato Crusted Chicken Pot Pie
Saturday, February 11th 2012
Sweets for Your Sweetie - Valentine's Confections - 2:30 p.m.
Learn to make truffles, Linzer tart cookies, petit fours, and trendy pops from scratch - to take home and give to your Valentine!
Good things come in small packages - and you'll learn how to fill a whole box with detectible confections. You'll learn to temper chocolate and how to make beautiful miniatures.
Tangy Lemon Pops with Lavender Icing
White Chocolate Passion Fruit Truffles
Chocolate Cheesecake Pops
Almond Cherry Petit Four Covered with Chocolate Fondant
Milk Chocolate Frangelico Truffles Rolled in Toasted Hazelnuts
Raspberry Linzer Cookie Hearts
Monday, February 13th 2012
Cooking Basics - Provence 101 - - PART 1 of our 3-Part series
Learn the basics of good cooking - in a class where all the recipes are from Provence - and all the basics taste fabulous...
Start the new year right - learn to use your knife, make crepes, fondue, and onion soup. That's a really Happy New Year!
Basic Knife Skills
Brie Fondue
Chicken Florentine Crepes
Salad Nicoise
French Onion Soup
Crepe Framboise
Tuesday, February 14th 2012
Valentine's Day Surf and Turf - Interactive and Fun!
It's a cooking lesson, it's hands-on, and it gives you some great face-time with your Valentine.
A romantic menu that blends variety, rich flavors and tradition with fun and just the right amount of "comfort."
Mixed Greens Salad with Shaved Pears, Candied Pecans and Raspberry Champagne Vinaigrette
Curry Butternut Squash Soup with Ginger Creme Friache
Spicy Marinated Shrimp Skewers
Brandy Peppercorn Braised Short Ribs
WhiteTruffle and Wild Mushroom Macaroni and Cheese
Passion Fruit Creme Brulee with Strawberries and Dark Chocolate Shortbread Hearts
Friday, February 17th 2012
Stuffed Stuff - Vegetarian Appetizers, Entrees, & Desserts - Couple (and Omnivore) Friendly
Menu: A Half-Dozen Mouth-Watering Stuffed Recipes...
Whether you're observing meatless Monday or meatless everyday you'll be satisfied and sated by Sandy's stuffed vegetarian treats.
Tyropittakia (Phyllo And Cheese Triangles)
Portobello Caps Stuffed with Olives and Tomatoes
Vietnamese Summer Rolls with Cashew Dipping Sauce
Zucchini and Orzo Stuffed Peppers With Feta Gratin
Caramelized Onion Strudel with Gorgonzola
Chocolate-Filled Almond Lace Cookies
Monday, February 20th 2012
Cooking Basics - Provence 101 - PART 2 of our 3-Part series
Part 2 of our 3-part basic cooking class - ooh la la
No one does vegetables like the French - and with Beef Bourguignon and Chicken Provencal and Creme Brulee this basics class is also a feast!
Tomatoes Provencal
Potato Dauphinoise Gratin
Oven Roasted Asparagus with Lemon and Olive Oil
Chicken Provencal
Beef Bourguignon
Honey Lavender Crème Brûlée
Monday, February 27th 2012
Cooking Basics - Provence 101 - PART 3 of our 3-Part series
The last in our 3-part very Provencal cooking class. Voila!
Souffles, Potatoes and Seafood - the grand finale of basic cooking in Provence.
Tomato Galette with Haricot Vert, Mixed Greens and Champagne Vinaigrette
Shrimp Cargot
Bouillabaisse
Salmon Meuniere
Sweet Potato Croquettes with Ginger Crème Friache
Four Cheese Souffle
Dark Chocolate Souffle
Tuesday, February 28th 2012
BLT Cookery - Using Bacon, Lettuce and Tomatoes to make good food great - Couple-Friendly
Recipes inspired by everyone's favorite sandwich - great for dinner, and fun entertaining ...
Using Bacon, Lettuce and Tomatoes to make good food great
Bacon Sliders on Tomato Scones with Grilled Lettuce Confit
Tomatoes Stuffed with Shrimp Hash and Arugula
BLT Empanadas
BLT Bisque
Mini Two-Tomato Quiches with Bacon Crust and Endive Salsa
Maple and Bacon Biscotti