The hands-on cooking classes listed below are in chronological order. Classes are for adults ages 17 and up, have a maximum of 12 students and a minimum of 4 to 6 students.
PASTA WORKSHOP with Soledad Liendo
Sunday May 20 at 4:30PM (duration 3 hours). $ 75
***DEMONSTRATION CLASS***
PETITE GATEAUX, "LITTLE CAKES", with Soledad Liendo Monday May 21 at 7PM (duration 2 hours). $ 45
Come to this advanced demo dessert class and learn to make these delicate and delicious little cakes. Soledad will teach you the exclusive techniques to work with mousse, meringue and the classic french macaroon. Pistachio and Raspberry Macaroon Pear Mousse Pastry Chocolate and Orange Marquise
PIZZA WORKSHOP with Soledad Liendo
Sunday May 27 at 4:30PM (duration 3 hours). $ 75
SOLD OUT!
You will learn to make basic pizza dough, calzones and focaccia as well as pizza sauce with fresh tomatoes.
Parmesan, Prosciutto and Arugula Pizza
Ricotta, Sun Dried Tomatoes and Mushroom Calzone
Focaccia with Onions and Italian Cheeses
KNIFE SKILLS with Martha Stafford. Thursday June 21, 2012 at 5:30PM (2.5 hours). $ 65
You will learn how to choose, sharpen and store a high quality chef's knife. We will cover the following skills: knife grips, slicing, dicing, julienning, chopping, mincing, chiffonade. Local seasonal vegetables will be used and a light fresh meal prepared.
SUMMER CAMP FOR KIDS - JULY 9 - JULY 20
In this camp kids will be cooking easy-to-do-at-home menus with local fresh ingredients. The camp is designed to encourage independence and to nurture interest in cooking. Kids will learn a variety of basic baking and cooking techniques such as knife skills, measuring, menu planning, table setting, kitchen sanitation and safety. Kids will also learn about cooking and eating well by understanding what is grown and available locally at this time of year. They will prepare snack and lunch and eat it during camp. At the end of each day kids will bring home the recipes. For more information and to sign up click HERE.
KNIFE SKILLS with Martha Stafford. Thursday August 9, 2012 at 5:30PM (2.5 hours). $ 65
You will learn how to choose, sharpen and store a high quality chef's knife. We will cover the following skills: knife grips, slicing, dicing, julienning, chopping, mincing, chiffonade. Local seasonal vegetables will be used and a light fresh meal prepared.
SUMMER COOKING TECHNIQUES FOR 1 or 2 with Martha Stafford. Thursday August 16, 2012 at 5:30PM (2.5 hours). $ 75
Get out of the kitchen fast this summer, and still enjoy fabulous meals with great salsas, rubs and grills. Pick up new ideas to celebrate summer in a small way (for two, that is).
Roasted Summer Squash
Roasted Red Peppers
Roasted Cherry Tomatoes
Grilled Chicken
Spice Rubs
Cucumber and Peach Salsa
Cucumber Relish
SOUTHWEST FAVORITES with Martha Stafford. Thursday September 13, 2012 at 5:30PM (2.5 hours). $ 75
Learn to master the unique flavors of Southwest cooking. In this class Martha will teach you how to spice up the following meal with delicious chile flavors: Tortilla Soup
Baked Layered Potatoes with Poblano chile, tomatoes, mint and thyme
Tomatillo Salsa
Pumpkin Flan
COMING IN THE FALL!
EVERY DAY COOKING SKILLS with Martha Stafford
Lesson 1 (duration 3 hours) In this class we will cover the importance of buying seasonal local vegetables, knife skills (slicing, dicing, julienning, chopping, mincing), stocking the pantry, taste and identify spices, how to make vegetable stock, vinaigrettes and a simple salad. For dinner we will have a pasta and salad. Lesson 2(duration 3 hours) In this class students will learn how to supreme a chicken breast and an orange, the proper technique for sautéing and how to make a pan sauce. We will also cover blanching and refreshing vegetables, macerating fruit and fresh herbs and their food combinations. For dinner students will make: Sautéed Chicken Cutlets with a White Wine Pan Sauce Herbed Rice Blanched Seasonal Vegetables with Fresh Herbs Oranges Macerated in rum Lesson 3 (duration 3 hours) Students will learn the proper technique for roasting fish and vegetables, identifying and cooking dry beans and bake a simple cake. Students will cook and eat: Roasted Local and Seasonal Vegetables Lentils with local Goat Cheese Slow Roasted Fish Steaks Brown Sugar Cake
Terms and conditions:
Classes are non-refundable. If you cannot attend a class for which you
have registered, you must call at least 48 hours prior to the class in
order to receive a class credit. 24 hour cancellations or no-shows will
be billed in full.This applies to gift certificates as well. You may
send someone in your place if you cannot make it to class.
