Alsatian Choucroute
Authentic German Cooking
French Brasserie Dinner
French Country Lunch
Greek Taverna Lunch
Greek Taverna Dinner
Italian Country Lunch
Old School Gourmet

Alsatian Choucroute
Learn how to make one of the great classic winter dishes of all time. Each café throughout France offers up it’s own version. This one sticks to its classical roots. Sauerkraut braised in juniper scented Riesling with bacon and apples, two kinds of sausages, ham, pork belly, duck confit and potatoes.

Authentic German Cooking 
There is more to German cooking than throwing sausages in a pan. Participants in this class will learn the finer points in preparing some Teutonic classics.
We will be preparing:
Potato Pancakes with Homemade Apple Sauce
Lentil Soup with Bockwurst
Braised Red Cabbage
Veal Schnitzel
Semolina Dumplings
Butter Cake
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French Brasserie Dinner
A brasserie is a hyrid cross between a café and a restaurant. With informal hours and
professional service, the French brasserie offers a style of cuisine that typifies the Parisian way of life. Participants at this dinner will dine on classic brasserie fare
The menu includes:
Onion Soup
Frisee with Lardons
Mussels Normandy
Beef Burgundy
Tarte Tatin
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French Country Lunch
With the weather warming up and people looking towards lighter dining, lunch becomes more prominent. Throughout the summer we will feature a series of Wednesday lunch classes to teach and inspire students to take that special meal of the week into the daylight. The menu for this class will be:
Mussels braised in cider
Country style pâté with traditional condiments
Herb poached chicken with ratatouille
Lavender and honey ice cream
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Greek Taverna Lunch
With the weather warming up and people looking towards lighter dining, lunch becomes more prominent. Throughout the summer we will feature a series of Wednesday lunch classes to teach and inspire students to take that special meal of the week into the daylight. The menu for this class will be:
Grilled and marinated octopus
Classic Greek village salad
Lamb braised in a clay pot with orzo
Rose tartlets
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Greek Taverna Dinner
If you go to Greece one of the highlights of the trip will be dining at a taverna on the traditional Greek rustic cooking of the Islands and countryside. This dinner will showcase some of the classics of Greek cuisine.
The menu will be:
Greek Village Salad with Sheeps Milk Feta
Snails with Tomatoes, Cinnamon and Pasta
Sea Bass Roasted with Oregano
Lamb Baked in a Clay Pot
Giant Elephant Beans
Bahklava with Mastic Ice Cream
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Italian Country Lunch
With the weather warming up and people looking towards lighter dining, lunch becomes more prominent. Throughout the summer we will feature a series of Wednesday lunch classes to teach and inspire students to take that special meal of the week into the daylight. The menu for this class will be:
Rustic soup of faro and greens
Fresh pasta with walnut herb sauce and shrimp
Milk braised veal with creamy polenta
Baked crepes filled with apricot cream
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Old School Gourmet
Back in the day going out to an upscale restaurant in, no matter what part of America, the menus at all of the top restaurants were pretty much the same. People had three martini lunches, decadence was in fashion, waiter flambéed nearly everything table side, and although you won’t see very much of this cooking nowadays north of Palm Beach, it is still satisfying and delicious.
We will make Oysters Rockefeller, Clams Casino, Flaming Wilted Spinach and Bacon Salad and for an entrée, Beef Wellington. For dessert we will flambé Crepes Suzette.
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