Alsatian Choucroute
Authentic German Cooking
French Brasserie Dinner
French Country Lunch
Greek Taverna Lunch
Greek Taverna Dinner
Italian Vegetarian
Italian Country Lunch
Japanese Home Cooking
Mediterranean Seafood Cookery
Mediterranean Vegetarian
Modern Greek Cuisine
Modern Scandinavian Demonstration Dinner
Rustic Cooking of Sicily
Tapas Workshop
Thai Demonstration DInner

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
< back

French Brasserie Dinner

After watching Julie and Julia are you longing to dine in Paris? A brasserie is a hybrid 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 Au Gratin
Mussels Normandy
Beef Burgundy
Apple Tart Tatin

< back

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
< back

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
< back

Greek Taverna Dinner

If you go to Greece one of the highlights of the trip will be dining at a taverna on the traditional rustic cooking of the Islands and countryside. This dinner will showcase some of the classics of Greek cuisine.
You will learn to prepare:
Tzatziki with flatbread
Greek Village Salad with Sheep’s Milk Feta
Lamb Baked in a Clay Pot with Orzo
Giant Elephant Beans
Bahklava

< back

Italian Vegetarian
Rosemary, onion and olive Foccacia
A summer soup from the Marches region of Italy that features Farro, an ancient grain that was a staple of the Roman legions, leafy greens, asparagus and young potatoes.
Hand rolled Pici, a rustic pasta from the Siena region of Italy with fresh herbs, roasted garlic, lemon  and braised artichokes.
Risotto with butternut squash, sun-dried tomatoes and roasted cauliflower
Homemade goats milk ricotta with chocolate and almond biscotti.
< back

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
< back

Japanese Home Cooking
Sushi is what first comes to mind when one talks of Japanese cuisine, however, the Japanese have a rich tradition of country style home cooking that we seldom see in restaurants. Participants in this class will discover the beauty and subtlety of this style of cooking and pick up some of the basic skills to prepare it at home. Participants will first make Dashi, the standard Japanese soup stock, then use it to prepare a ginger rice porridge seasoned with chrysanthemum. We will the make spicey stir fried soba noodles with sake and pork, our main course will be a braised chicken and vegetable dish with 7 spice hot pepper accompanied by eggplant in sesame and bean sauce.
< back

Mediterranean Seafood Cookery
When one thinks of the Mediterranean one has to think of all the wonderful seafood cookery practiced on the coastlines of Southern Europe and North Africa. This class will explore those traditions and prepare some classic dishes while learning the correct techniques for handling seafood. In this class we will prepare:
Tangiers style stuffed calamari
Sea bass baked in a salt crust
Sicilian style marinated swordfish
Spanish style bacalao with shrimp, saffron, leeks and potatoes
< back

Mediterranean Vegetarian
This class will take you around the Mediterranean using traditional ingredients that are readily available to the American cook. This is a perfect class for those who would like to expand their repertoire of meatless cooking. We will start off with a summer soup from the Marches region of Italy that features Farro, an ancient grain that was a staple of the Roman legions, leafy greens and young potatoes. Our second course will be giant elephant beans from the Kastoria region of Greece simmered with tomatoes and cinnamon and served with baked sheep’s milk feta. We will hand roll Pici, a rustic spaghetti from the Siena region of Italy and pair it with roasted vegetables and herbs. For our dessert we will prepare Moroccan date rolls with orange salad.

< back

Modern Greek Cuisine
Greek cooking is perhaps one of the oldest cuisines in Western culture.
Known for it’s deep, hearty, soul satisfying flavors and rustic taverna style presentation, Greek cuisine has universal appeal. Unfortunately most Greek restaurants in this country and even many in Greece feature generic concoctions prepared with cheap ingredients that garner mass-market audiences without doing justice to authentic Greek cooking. This class will focus on taking Greek classics, done properly, but with a lighter touch and more contemporary presentation. We will take the classic Avgolemono soup and turn it into a light refreshing first course foam. Crispy fried salt cod will be paired with garlicky skordalia puree and citrus pickled beets. We will make Individual Moussakas with wild greens. For dessert we will prepare spiced rice pudding with apricots, cherries and sheep’s milk yoghurt.
< back

Modern Scandinavian Demonstration Dinner
We have a vacation home in Sweden and, after spending ample time there and traveling around other parts of Scandinavia, we have come to realize that the cooking there today defies all stereotypes. Traditional ingredients have fused with outside influences to create a hybrid that is bold and exciting. The menu for this dinner will be:
Juniper Apple Soup
Lobster Rolls with pickled pears and Ginger Granita
Crispy Duck with Glögg Sauce and Mango Risotto
Black Pepper Cheesecake with Cranberry Compote
< back

Tapas Workshop
Tapas were last years black but the concept is still pretty popular today because the culinary scene in Spain is about as hot as it gets. Much of what is being dished out in Spain these days seems über modern but, as with any old world cuisine, it is deeply rooted in tradition. We will prepare 8 different tapas starting with Catalan tomato bread with Manchego cheese, Galician copper stewed octopus with paprika, tomato seed fillets and watermelon pinchas, fried fresh artichokes with Serrano ham, littleneck clams in green sauce, rack of lamb with honey allioli, meatballs with peaches and rare tuna with an Andalucian salad.
< back

Thai Demonstration Dinner
The problem with much of what is billed as Thai cooking in the United States is that it is prepared with factory farm meats and processed foods. As with most Chinese food served in America, Thai cuisine has strayed from authenticity to the land of “adapted for the American palate”.
This dinner will demonstrate how to prepare some standards of the Thai kitchen correctly.
The Menu for this dinner will be
Lemongrass Chicken Coconut Soup
Red Curried Fish Cakes with Cucumber Peanut Relish and Sweet Chili Sauce
Massaman Beef with Sticky Rice
Tapioca and Pandana Leaf Pudding.
< back