Classes March 2009 (listed in chronological order)
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.
Winter Cooking Technique: Braising/Stewing with Erik Speer.$ 65
Monday March 2 at 6PM (duration 3 ½ to 4 hours)
·Classis Beef Bourguignon
·Shrimp, Chicken, and Andouille Gumbo
·“Giambatta” Italian Vegetable Stew
Italian – The Flavors of Liguria with Marisa Catalano$ 65 Sunday March 8 at 2PM (duration 3 ½ to 4 hours)
For details on this menu and Italian cooking series click HERE.
Cut the Fat not the Flavor with Erik Speer. $ 65 for 1 session
Monday March 9 at 6PM (duration 3 ½ to 4 hours)
·Roasted Red Pepper Bisque with Peppered Yogurt
·Grilled Tuna Scaloppini with Tuscan Tomato and Artichoke Sauce
·Fresh Fruit Cocktail with Basil and Lime
Intermediate Knife Skills with Marisa Catalano. $ 45 for 1 session
Saturday March 14 at 10:30AM (duration 2 to 2 ½ hours)
Learn how to do Butchery, deboning chicken, filleting fish. A light menu will be consumed at the end of class.
Eating Healthy and Loving it with Martha Stafford. $ 65
Sunday March 15 at 10:30AM (duration 3 ½ hours to 4 hours)
In this class you will learn to make creamy soups without cream, 3 simple chicken sautés using little fat, making grains in the pressure cooker, and prepare leafy greens and roasted fruit desserts.
·Root Vegetable Soup
·Sautéed Chicken Cutlets with Herb Chutney, Chicken Cutlets with Marsala and Mushrooms, Chicken Cutlets with Roasted Red Pepper sauce
·Quinoa, Barley and Brown Rice
·Braised Collard Greens with Smoked Turkey, Kale with Mustard Seed and Tamari, Chard with Dill
·Roasted Fruit Desserts
Season to Taste with ErikSpeer. $ 65 for 1 session
Monday March 16 at 6PM (duration 3 ½ to 4 hours)
Chefand caterer Erik Speer will explore the fascinating world of herb and spices. You will cook:
·Brandied Mushroom with Grilled Sourdough Bread
·Seasonal Greens Vinaigrette
·Oven Roasted Pork Loinwith Chutney
·Pumpkin Roulade with Spiced Whipped Cream
Italian – The Flavors of Sicily with Marisa Catalano$ 65 Friday March 20 at 6PM (duration 3 ½ to 4 hours)
For details on this menu and Italian cooking series click HERE.
Saturday March 21 at 4PM - Virginia Festival of the Book at The Charlottesville Cooking School Discussion of the book: “Cooking Fresh from the Mid-Atlantic”. Moderator: Martha Stafford Martha Stafford (owner Charlottesville Cooking School) and Fran McManus (editor, Cooking Fresh from the Mid-Atlantic) will moderate this panel featuring, Gail Hobbs-Page (Caromont Farm), and Kate Collier (Feast!), discussing the pleasures of eating locally. Admission Free.
Pro-Series with Erik Speer. $ 65 for each session or $ 120 for both sessions Monday March 23 and March 30 at 6PM (duration 4 hours each). This series will cover Food Safety, Sanitation, Food and Equipment Identification and Knife Skills. For more details click here.
Click here to view and buy our Thai Cooking Series in February. Click here to view and buy our Italian Cooking Series in February and March. Click here to view and buy our our classes in Feb 2009. Click here to view and buy our Professional Level Series in March.