ITALIAN PINWHEEL STEAKS
Thursday, January 15th
6 PM
$120.00
Thursday, January 15th
6 PM
Recipes include:
ITALIAN PINWHEEL STEAKS
– whole flat iron steak thinly pounded, stuffed with provolone cheese,
baby spinach and fresh basil, then rolled into a spiral,
served with a gremolata sauce and loaded mashed potatoes
GREMOLATA SAUCE
– an Italian pesto-like sauce made with fresh parsley,
chopped lemon zest and minced garlic
LOADED ITALIAN MASHED POTATOES
– creamy mashed red potatoes
with bacon and Italian cheese
ITALIAN CHOPPED SALAD
– chopped romaine lettuce, cherry tomatoes,
cucumbers, crispy pasta straws
and a homemade creamy Italian dressing
CREAMY ITALIAN DRESSING
– a homemade creamy dressing
with parmesan cheese and garlic
CRISPY PASTA STRAWS
– flash fried thinly sliced strips of fresh pasta
TIRAMISU SWISS ROLL CAKE
– fresh baked chocolate Swiss roll cake filled with
Kahlúa coffee liqueur mascarpone cream,
finished with a drizzle of amaretto crunch frosting
and a garnish of cocoa dust
$120 per person
Out of stock
TASTE of THAILAND
Friday, January 16th
6 PM
$115.00
Friday, January 16th
6 PM
Recipes include:
THAI PEANUT CHICKEN with LEMONGRASS RICE
– this chicken is succulent and bursting with Asian flavors!, we begin with marinating
our boneless chicken in a Thai red curry paste and fresh ginger, searing in sesame oil,
then simmering in a sauce of coconut milk, soy sauce, fresh basil, creamy almond butter
and lime juice, garnished with roasted peanuts, sweet red chile and lime wedge,
served with a pyramid of lemongrass rice and coins of English cucumber
LEMONGRASS JASMINE RICE with LEMONGRASS
– jasmine rice from Thailand steamed
with fresh lemongrass
ASIAN SALAD with WONTON CRISPS
– artisan lettuce, matchstick carrots, bean sprouts
and cucumber with sweet sesame dressing,
garnished with wonton crisps and toasted sesame seeds
SWEET SESAME DRESSING
– a homemade sweetened sesame oil dressing
with rice vinegar, minced garlic and soy sauce;
CHEESECAKE MOUSSE with LIME CURD
– buttery graham cracker crust topped with creamy fresh lime cheesecake mousse
and dollops of homemade zesty lime curd, garnished with lime zest.
$115 per person
4 in stock
HOMESTYLE BREAD BAKING WORKSHOP
Saturday, January 17th
10 AM – 3 PM
$145.00
HOMESTYLE HONEY WHITE BREAD I JUMBO SOFT PRETZELS I COUNTRY OATMEAL BREAD
This combination of bread is sure to become family favorites!
There is nothing like the aroma of freshly baked bread on a winter day
or that first warm bite from the oven – Mmmmm. Join Le Chat Gourmet
for this bread baking workshop and we’ll have you baking like a pro
…move over Pillsbury Dough Boy there’s a new baker in town!
Saturday, January 17th
10 AM – 3 PM
Techniques & Skills:
Working with Yeast I Kneading by Hand & Mixer
Windowpane Test I Proofing I Rising I Punching Down I Shaping
Hand Forming I Poaching I Baking Soft Pretzels
Making Flavored Compound Butters
Recipes include:
COUNTRY OATMEAL BREAD
– a yeast raised bread made with milled oats
and a kiss of honey, absolutely delicious served
warm from the oven slathered with a compound butter!
FLAVORED COMPOUND BUTTERS
– compound butters are a great way to add more
deliciousness to your fresh baked breads, in this
class we’ll create a duo of flavored butters,
cranberry orange and brown sugar cinnamon
to pair with our whole wheat bread
BROWN SUGAR CINNAMON BUTTER
– butter combined with brown sugar and freshly grated
cinnamon stick for the ultimate flavor
CRANBERRY ORANGE BUTTER
– creamy butter combined with fresh orange zest
and chopped dried cranberries
HOMESTYLE HONEY WHITE BREAD
– this yeast raised white bread will soon become a favorite!,
the bread dough is enhanced by using milk vs. water,
why you ask…milk creates a softer loaf because milk fat acts
as a tenderizer against the gluten production, milk also enhances
browning on the crust from caramelization of the milk sugars, that all said,
what really matters is you’ll be producing a very tasty loaf of bread!
JUMBO SOFT PRETZELS
– homemade jumbo soft pretzel dough,
hand shaped intp the iconic pretzel twist,
them poached in a baking soda bath which give
pretzels their traditional flavor, mahogany brown exterior
and soft chewy interior, finished with a sprinkle
of pretzel salt and oven baked,
served with a creamy cheddar and chive spread
CHEDDAR CHEESE SPREAD with CHIVES
– shredded sharp cheddar cheese,
cream cheese and fresh chives
“Bread making is one of those almost hypnotic businesses like a dance
from some ancient ceremony. It leaves you filled with one of the worlds
sweetest smells…there is no chiropractic treatment, no Yoga exercise, no
hour of meditation in a music-throbbing chapel that will leave you emptier
of bad thoughts than this homely ceremony of making bread.”
– M.F.K. Fisher, The Art of Eating
$145 per person
5 in stock
DIM SUM WORKSHOP
Sunday, January 18th
10 AM – 3 PM
$155.00
Crab Ragoons I Chinese Bao Buns I Lettuce Wraps I Asian BBQ Ribs
Join Le Chat Gourmet for a day of cooking delicious Dim Sum,
savory Chinese inspired small bites that are sautéed in a wok,
deep fried, oven roasted or steamed in bamboo baskets!
Sunday, January 18th
10 AM – 3 PM
Skills and Techniques:
Working with Yeast I Grilling I Wok Cooking
Cooking in Bamboo Steamers I Deep Frying
Recipes include:
CRAB RAGOONS
– these much-loved deep-fried crab ragoons are
wonton wrappers filled with succulent crabmeat,
cream cheese, green onion, garlic and Thai chile,
served with a Ponzo Citrus Soy Sauce
CHINESE BOA BUNS with CARAMEL PORK
– thinly sliced caramelized pork belly
served in homemade chinese steamed bao buns
with crispy cucumbers, matchstick carrots,
green onions and fresh cilantro sprigs
ASIAN CARAMEL PORK
– pork belly marinated with chopped shallots, green onions,
garlic, annatto oil, curry poswer and soy sauce,
seared to a caramelized mahoganany and braised until tender
CHINESE STEAMED BAO BUNS
– homemade yeast raised Chinese buns
cooked in a bamboo steamer
ASIAN LETTUCE WRAPS
– char grilled Asian spice marinated chicken,
wok sautéed julienned carrots, sweet peppers and green onions
with fresh ginger, sesame oil, rice wine vinegar and soy sauce,
served on crispy bibb lettuce cups with wok sauteed vegetable,
rice noodles, fresh cilantro roasted sesame seeds
and homemade Asian dipping sauce
ASIAN DIPPING SAUCE
– low sodium soy sauce, rice wine vinegar,
chili crisp paste and sesame oil
ASIAN BARBECUE PORK RIBS
– sweet & tangy babyback ribs rubbed with Chinese five-spice,
marinaded in a Michigan honey, dry sherry and soy sauce,
then slow roasted to a tender, sticky perfection!
$155 per person
Out of stock
SAN FRAN NIGHT
Thursday, January 22nd
6 PM
$120.00
Thursday, January 22nd
6 PM
Recipes include:
SAN FRAN B.L.T. STEAK
– char grilled bacon wrapped filet mignon steak
topped with fresh chive butter,
served with sun dried tomato risotto
SUN DRIED TOMATO RISOTTO
– creamy parmesan risotto with
sun dried tomatoes and fresh herbs
SAN FRAN SHRIMP ‘CORN DOGS’
– these are a game changer, so crazy good!,
deep fried corn dog batter dipped jumbo shrimp,
served with a homemade chipotle honey lime dipping sauce
CHIPOTLE LIME DIPPING SAUCE
– a creamy mayo based sauce with smoky chipotle peppers,
lime juice and a kiss of Michigan honey
GHIRARDELLI CHOCOLATE CARAMEL BREAD PUDDING
– super moist brioche bread pudding with
vanilla bean custard, Ghirardelli caramel chocolates,
served with sea salt caramel sauce
$120 per person
4 in stock
TUSCAN TRATTORIA NIGHT
Friday, January 23rd
6 PM
$115.00
Friday, January 23rd
6 PM
Recipes include:
BACON WRAPPED PORK LOIN
– oven roasted bacon wrapped whole pork loin,
served with butternut risotto, autumn gremolata
and garnished with crispy sage leaves
BUTTERNUT RISOTTO
– a creamy risotto made with Arborio rice
and finished with pureed butternut squash
and finely shredded parmesan cheese
CRANBERRY GREMOLATA with WALNUTS
– an autumnal Italian sauce made with fresh parsley,
chopped walnuts and dried cranberries
CRISPY SAGE
– flash fried fresh sage harvested from Le Chat’s herb garden
GRILLED ITALIAN WEDGE SALAD
– char grilled wedges of radicchio lettuce, shaved autumn apples,
crumbled fresh goat’s cheese, crunchy walnuts,
fresh herbs and homemade honey balsamic dressing
HONEY BALSAMIC DRESSING
– an emulsion dressing made with extra virgin olive oil,
Michigan honey, balsamic vinegar, chopped shallots,
minced garlic and fresh tarragon
TIRAMISU CREAM PIE
– chocolate cookie pie crust topped with layers
of espresso soaked ladyfingers, cocoa powder,
vanilla bean mascarpone cream filling
and garnished with shavings of dark chocolate
$115 per person
4 in stock
SOUPS of ITALY WORKSHOP
Saturday, January 24th
10 AM – 3 PM
$145.00
HEARTY ITALIAN SOUPS
Italian Wedding I Zuppa Tuscano I Pappa al Pomodoro
Join Le Chat Gourmet as we create a trio of delicious, soul satisfying
classic Italian soups. As cooler weather arrives your body begins
to yearn for warm hearty fare and nothing is as comforting as a
piping hot bowl of homemade soup – buon appetito!
Saturday, January 24th
10 AM – 3 PM
Skills & Techniques:
Making Homemade Chicken Stock
Hand Rolled Meatballs I Homemade Sweet Italian Sausage
Cooking with Italian Herbs & Spices
Recipes include:
ITALIAN WEDDING SOUP
– a delicious and hearty soup made with bite size
Italian meatballs, fresh organic baby spinach ribbons,
rich homemade chicken broth, parmesan cheese
and Acini di Pepe pasta
HOMEMADE MINI ITALIAN MEATBALLS
– hand rolled mini meatballs made with
fresh ground pork, garlic, Italian breadcrumbs
herbs and pecorino cheese
HOMEMADE CHICKEN STOCK
– our delicious bone broth stock is made from
slow simmered chicken, aromatic Italian sofrito,
fresh herbs and spices
ITALIAN SOFRITO
– Italian vegetable trinity for soup bases classically
made with diced carrots, onions and celery
ZUPPA TOSCANA SOUP
– a wonderful hearty autumn Tuscan soup
loaded with Yukon potatoes, sautéed garlic,
homemade sweet Italian sausage,
and fresh Tuscan kale
HOMEMADE SWEET ITALIAN SAUSAGE
– fresh ground pork combined with brown sugar,
cracked fennel, oregano and parsley
TUSCAN TOMATO SOUP (Pappa al Pomodoro)
– a thick Tuscan soup made with fresh tomato passata,
Italian bread, extra virgin olive oil,
minced garlic and fresh basil
$145 per person
5 in stock
WHAT THE CLUCK WORKSHOP?!
Sunday January 25th
10 AM – 3 PM
$145.00
Chicken Confidential Workshop – all about Technique!
We’ll focus on the following techniques, breaking down a whole
chicken, roasting, sautéing, poaching, braising, brining
and frying. Join Chef Denene Vincent as we take an intensive
look at the chicken and its many cooking possibilities.
Sunday, January 25th
10 AM – 3 PM
Techniques & Skills:
Breaking Down a Whole Chicken
Poaching I Brining I Sautéing
Braising I Frying I Roasting
Recipes include:
BUTTERMILK FRIED CHICKEN
– for the most outrageously flavorful, juicy
and crispy fried chicken, we’ll begin by roasting our herb
encrusted chicken, then add to our fresh thyme buttermilk brine,
dredge it in a special flour and spice coating
and deep fry to crispy golden perfection!
BUTTERMILK BRINE
– brining will add moisture and extra flavor to our chicken,
fresh thyme, bay leaves, Tabasco, buttermilk
and a kiss of sweetness from honey
SWEET & SOUR CHICKEN WINGS
– learn to break down whole chicken wings into two pieces,
the drumette & wingette, smother in our homemade
sweet & sour sauce, roast to sticky crazy goodness,
garnish with sesame seeds and green onions
SWEET & SOUR SAUCE
– we’ll reduction of apple cider vinegar, garlic,
honey, soy sauce and fresh ginger to create
this sauce of sweet & sour sticky yumminess!
CLASSIC CHICKEN & DUMPLINGS
– comfort food at its finest, sautéed tender white meat
chicken, baby carrots, leeks, celery and fresh thyme
are braised low and slow in a creamy chicken broth gravy,
with homemade drop biscuit dumplings!
HOMEMADE DUMPLINGS
– baking powder dumplings are formed into a dough,
then spoon dropped into the bubbling chicken broth
forming pillows of dumpling deliciousness!
$145 per person
8 in stock
ITALIAN FIRESIDE
Thursday, February 12th
6 PM
$120.00
Beef Braciole is a classic, hearty, home-style southern Italian dish perfect
for a winter evening. Slow braised pinwheels of thinly sliced beef
with a savory filling cooked in an Italian red wine infused sauce!
Thursday, February 12th
6 PM
Recipes include:
ITALIAN PINWHEEL STEAK BRACIOLE
– a classic southern Italian dish with pinwheel spirals
of thinly sliced prime rib steak filled with prosciutto
and fresh herb and parmesan stuffing,
then braised in a rich Italian red wine sauce,
served with roasted risotto stuffed tomatoes
ITALIAN RED WINE SAUCE
– a deep, rich sauce of beef stock,
porcinini mushroom powder, juniper berries,
crushed tomatoes, thyme and Italian red wine
RISOTTO STUFFED TOMATOES
– oven roasted vine ripened tomatoes stuffed
with Arborio risotto rice and Italian herbs
WINTER ITALIAN SALAD
– shaved gala apples, crispy celery root matchsticks,
crunchy walnuts, radicchio and artisan baby lettuces
with homemade buttermilk lemon dressing
ITALIAN CHERRY CRISP with AMARETTO
– warm from the oven Michigan tart cherry crisp
with toasted walnut streusel crumble,
served with dollops of Disaronno
amaretto liqueur whipped cream
$120 per person
Out of stock
SANTA FE GOURMET
Friday, February 13th
6 PM
$115.00
Friday, February 13th
6 PM
Recipes include:
PORK TENDERLOIN MEDALLIONS
– roasted whole pork tenderloins, served in filet medallions
with sweet potato tamale and two sauces,
a creamy queso fresco cheese sauce and fresh berry wine sauce
QUESO CHEESE SAUCE
– a creamy white sauce
made with queso fresca cheese
BERRY WINE SAUCE
– a red wine sauce with
pureed blueberries and blackberries
SWEET POTATO TAMALE
– corn husks spread with homemade masa harina tamale dough,
topped with sweet potato filling, then wrapped
in the corn husks and steamed,
served with warm crushed pecan butter
HOMEMADE TAMALE DOUGH
– we’ll combine chicken broth and masa harina corn flour
with lard for authentic Mexican tamale dough
SWEET POTATO TAMALE FILLING
– sweet potatoes roasted until slightly caramelized
for ultimate flavor, pureed chipotle pepper
CRUSHED PECAN BUTTER
– butter combined with toasted pecans
and Michigan maple syrup
SANTA FE SALAD
– organic baby lettuces tossed with homemade creamy ranch dressing,
served topped with hickory wood smoked cherry tomatoes
and toasted ancho chile croutons
CHOCOLATE TRES LECHES CAKE with AMARETTO CREAM
– this moist chocolate tres leches cake is a delicious
twist on the classic Mexican dessert!, fresh baked chocolate cake
soaked in the signature three milk mixture,
then served with rosettes of amaretto spiked whipped cream!
$115 per person
11 in stock
ITALIAN VALENTINE’S DAY
Saturday, February 14th
10 AM – 1 PM
$130.00
Join Le Chat Gourmet for our special Valentine cooking class,
enjoy a day with your Valentine creating a three-course
gourmet dinner – now that’s amore!
Saturday, February 14th
10 AM – 1 PM
Recipes include:
ITALIAN FILET MIGNON with PINK PEPPPERCORN CRUST
– oven roasted pink peppercorn encrusted
whole center cut beef tenderloin steak,
served sliced into filet mignon medallions
with red wine sauce, parmesan potatoes
and roasted asparagus spears
ITALIAN RED WINE SAUCE
– a silky rich sauce made with beef stock,
fresh rosemary and Italian red wine
RED SKIN POTATOES with PARMESAN
– creamy smashed red skin potatoes
with butter and finely shredded parmesan cheese
ASPARAGUS SPEARS
– oven roasted asparagus spears
drizzled with olive oil
ROASTED BEET SALAD with RICOTTA CHEESE
– small diced roasted red beet salad
served with whipped ricotta cheese,
orange marmalade, truffle honey drizzle
and char grilled crostini toasts
ITALIAN ‘Stracciatella’ CHOCOLATE CHIP CHEESECAKE
– one of Italy’s favorite flavors!,
fresh baked individual mini cheesecakes
with a buttery dark chocolate cookie crust,
vanilla bean and mini chocolate chip cheesecake filling,
served with a warm chocolate sauce, rosettes of
whipped cream spiked with Disaronno amaretto liqueur
and garnished with raspberry crumbles
$130 per person
‘The torch of love is lit in the kitchen’
– French Proverb
5 in stock
FRENCH PASTRY WORKSHOP
Sunday, February 15th
10 AM – 3 PM
$145.00
PARISIAN FRENCH PASTRIES
Éclairs I Crème Puffs I Gateau St. Honoré
Chef Vincent recently returned from France, join chef for the
‘Sweet Life of Paris’ creating classic French pastries – Viva La France!
Sunday, February 15th
10 AM – 3 PM
Techniques & Skills:
Using a Pastry Bag & Decorating Tips
Making French Pastry Crème I Lemon Curd
Pate Choux Dough I Chantilly Crème
Vanilla Bean Meringue
Recipes include:
FRENCH PATE CHOUX PASTRY
– hand piped éclairs and crème puffs,
choux pastry is a delicate French pastry dough
with a soft, light, airy center and golden, crisp exterior
LEMON MERINGUE ÉCLAIRS
– pate choux éclair pastry shells filled with
lemon pastry crème, topped with lemon vanilla glaze
and garnished with fire torched meringue rosettes
LEMON PASTRY CRÈME
– also known as crème pâtissière,
a thick custard-like lemon bakery emulsion filling
VANILLA BEAN MERINGUE
– made with whipped egg whites and sugar,
then ‘toasted’ with a kitchen torch
LEMON GLAZE
– a glossy glaze frosting
made with vanilla bean paste
RASPBERRY ÉCLAIRS
– fresh bake éclair pastry shells filled with
raspberry pastry crème , dipped in a raspberry glaze,
decoratively finished with freeze dried raspberry crumbles
and white sugar candied pearls
RASPBERRY PASTRY CRÈME
– also known as crème pâtissière,
a thick custard-like raspberry bakery emulsion filling
RASPBERRY GLAZE
– a shiny glaze frosting made with
French Chambord liqueur
CHOCOLATE CRÈME PUFFS
– crème puff pastry shells hand filled with chocolate pastry crème,
dipped in a rich dark chocolate frosting glaze,
and garnished with chocolate shavings
CHOCOLATE PASTRY CRÈME
– a French pastry filling made with dark chocolate
CHOCOLATE GLAZE
– a glossy frosting glaze made with
melted dark chocolate
GATEAU ST. HONORÉ
– this spectacular French dessert is named after
St. Honoré, the patron saint of pastry chefs!,
a buttery puff pastry base topped with French pastry
crème, surrounded by crème puff shells hand dipped
in liquid amber caramel sugar to resemble golden halos,
then finished with rosettes of Chantilly whipped crème
and garnished with golden caramel shards
VANILLA PASTRY CRÈME
– a custard-like vanilla bean filling
CARAMEL SUGAR
– homemade liquid caramel sugar
that firms to a crispy crunch
CHANTILLY CRÈME
– homemade Chantilly whipped crème
with vanilla bean paste
$145 per person
5 in stock
SUSHI
Thursday, February 19th
6 PM
$120.00
Experience the art of sushi making…learn to make traditional sushi rice,
work with an array of ingredients in creating Japanese sushi
dishes…then feast on your artistic and delicious creations!
Thursday, February 19th
6 PM
Recipes include:
CALIFORNIA SUSHI ROLLS
– nori sheet filled with sushi rice, crabmeat, avocado slices,
wasabi paste and hothouse cucumber sticks
SPICY AHI TUNA SUSHI ROLLS
– nori sheets filled with sushi rice, scallions, finely diced ahi tuna
with homemade sesame shoyu sauce
TEMPURA SHRIMP SUSHI ROLLS
– nori sheet filled with deep fried tempura battered jumbo shrimp and sushi rice,
served with homemade spicy sriracha mayo sauce
HOMEMADE TEMPURA BATTER
– a crispy Asian batter made with flour,
cornstarch, egg, salt and sparkling water
SUSHI RICE
– learn the traditional techniques in making sushi rice, cooked short grain rice
with homemade sushi rice wine seasoning, cooled by hand with Asian fans
to create the slightly sticky rice with shiny gloss finish
GARI SUSHI GINGER
– thinly sliced fresh ginger marinated in a sweet rice vinegar,
served as a palate cleanser between different sushi rolls
$120 per person
14 in stock
CRAB CAKE STUFFED CHICKEN
Friday, February 20th
6 PM
$120.00
Friday, February 20th
6 PM
Recipes include:
GOURMET CRAB STUFFED CHICKEN
– oven roasted chicken breast filled with succulent
‘crab cake’ stuffing, served with lemony basmati rice
and fire roasted red pepper sauce
CRAB CAKE STUFFING
– sweet lump crabmeat with
chopped green onions, minced garlic, chile, lemon
and Chesapeake bay spice seasoning
ROASTED RED PEPPER SAUCE
– a creamy fire roasted red pepper
and white wine sauce
LEMONY BASMATI RICE
– basmati rice with fresh herbs and lemon
CAESAR SALAD with SHRIMP
– crispy romaine lettuce tossed with homemade
creamy Caesar dressing, topped with char grilled shrimp
and ‘house wood smoked’ cherry tomatoes
ORANGE CARDAMOM CRÈME BRÛLEÉ
– fresh orange crème brûleé with a kiss of cardamom,
finished with a ‘fire torched’ caramelized brown sugar crust,
garnished with fresh berries.
$120 per person
12 in stock
PASTA MAKING WORKSHOP
Saturday, February 21st
10 AM – 3 PM
$145.00
Fettuccine Alfredo I Rigatoni & Meatballs I Deep Dish Lasagna
Learn to make fresh pasta from scratch, form the dough into rigatoni,
fettuccine & lasagna pasta, accompany your pasta with homemade sauces!
Saturday, February 21st
10 AM – 3 PM
Techniques & Skills:
Making Fresh Pasta Dough I Creating Italian Pasta Sauces
Use the KitchenAid mixer hub with rigatoni pasta attachment
Use a hand crank pasta machine to create lasagna sheets & fettuccine pasta
Recipes include:
HOMEMADE SEMOLINA PASTA DOUGH
– homemade fresh pasta dough
with semolina flour
EXTRA DEEP DISH LASAGNA
– 15 layers of pasta deliciousness…hand rolled lasagna pasta sheets,
layered with slow cooked tomato garlic sauce
and Italian three cheese herb filling
LASAGNA PASTA SAUCE
– crushed tomatoes, olive oil, garlic, oregano
and sweet Italian sausage
ITALIAN THREE CHEESE FILLING
– a trio of Italian cheeses, ricotta, parmesan
and mozzarella cheese with fresh parsley
RIGATONI & MEATBALLS
– we’ll use the KitchenAid pasta extruder attachment
to make our hollow tube-shaped rigatoni pasta,
served with marinara sauce and Italian meatballs
MARINARA SAUCE
– a slow cooked pasta made with garlic,
San Marzano tomatoes and Italian herbs
HAND ROLLED MEATBALLS
– oven baked hand rolled meatballs made
with ground pork, garlic, breadcrumbs,
Italian cheese and herbs
FETTUCCINE ALFREDO
– we’ll use a hand cranked pasta machine to rollout
our fresh pasta, then cut it into fettuccine shaped pasta,
served with creamy alfredo cheese sauce
ALFREDO SAUCE
– this rich, decadent creamy pasta sauce made with butter, cream
and parmesan cheese has become an American favorite, not surprising as
Hollywood actors Douglas Fairbanks and Mary Pickford ate the dish on
their honeymoon in Rome and brought the recipe home with them!
$145 per person
12 in stock
ARTISAN SOURDOUGH BREAD WORKSHOP
Sunday, February 22nd
10 AM – 3 PM
$145.00
BAKING with SOURDOUGH STARTER
“Sourdough starter needs feeding, this process creates a bi-product called
discard that is often thrown out which I find such a waste. In this class,
I really wanted to focus not only on teaching you how to make a classic
sourdough bread but also using that discard to create recipes you’re more
apt to incorporate into your everyday menu planning like pancakes, waffles,
pizza and biscuits – see you in the kitchen!” Chef Vincent
Sunday, February 22nd
10 AM – 3 PM
Techniques & Skills:
Baking with a Sourdough Starter
Using Discard Starter I Feeding Your Starter
Mixing I Proofing I Resting I Shaping I Scoring I Baking
Using a Lame Knife I Creating a Signature Design
Recipes include:
ARTISAN SOURDOUGH BREAD
– we’ll be using sourdough starter as the leavner to create
a classic sourdough bread with its traditional tangy flavor,
chewy interior and crispy, golden crackly exterior crust!
SOURDOUGH BISCUITS
– we’ll create a flaky biscuit using discard starter,
(what is left over after you ‘feed’ your sourdough starter),
hand mixed biscuit dough is then hand shaped and cut,
baked in the oven creating a moist interior
and lightly crisp, flaky exterior from the butter!
SOURDOUGH PIZZA
– sourdough pizza crust topped with
homemade pizza sauce, mozzarella cheese
and fresh Italian herbs
SOURDOUGH PIZZA DOUGH
– ripe sourdough starter is the main leavener,
adding an additional dimension of flavor to our pizza crust
HOMEMADE PIZZA SAUCE
– classic pizza sauce made with Italian herbs
and San Marzano tomatoes
‘CANNOLI’ SOURDOUGH DESSERT PANCAKES
– we’re taking our sourdough pancakes up another level!,
yes they’re delicious smothered in butter and warm maple syrup
for a family weekend breakfast, however in this class we’ll use
sourdough pancakes to create a decadent dessert with
Italian inspired flavors, griddle cooked sourdough pancakes
with Italian cannoli filling and European dark chocolate,
served with blackberry lavender syrup!
SOURDOUGH PANCAKES
– we’ll use sourdough discard to create our pancake batter,
then cook on a griddle until golden, light and fluffy
(this is a 2-for-1 recipe, the batter also makes
delicious sourdough waffles!
CANNOLI FILLING
– creamy sweetened Italian mascarpone
and ricotta cheese filling with Belgium chocolate
BLACKBERRY LAVENDER SYRUP
– fresh blackberry sauce infused
with a delicate back note of lavender
$145 per person
SOURDOUGH STARTER
Please let us know in the ‘notes’ when checking out
if you would like to make and take home a sourdough starter
the day of class, so we can plan accordingly with ingredients.
Includes sourdough starter, 2qt. container and lid.
Cost $25, paid day of class
“How can a nation be called great if it’s bread tastes like Kleenex?”
– Julia Child
Out of stock
KNIFE SKILL TECHNIQUES
Thursday, March 12th
6 PM – 9 PM
$95.00
Basic knife skills are an important component of any culinarians repertoire
– whether you plan to earn a living in the kitchen or simply cook for your
family and friends. Learning to handle a knife correctly will be safer, speed
up your prep time and result in uniformly cut food products that will cook more
evenly. The mastery of classic knife skills and methodology will also vastly
improve the look of your food, garnishes and plate presentations.
Thursday, March 12th
6 PM – 9 PM
Knife Skills & Techniques:
Learn to hold and cut correctly I Knife Safety
How to purchase a quality knife I Learn to hone and sharpen a knife
Learn the following knife cutting techniques…
Julienne I Paysanne
Bruinoise
Batonnet I Mincing
Chiffonade
Lozenge I Bias
Rondelle
Dicing an Onion I Apple Swan
Use your knife skill techniques to create two salsas…
Tropical Mango Pineapple Salsa & Mexican Salsa Fresca
$95 per person
In addition, save 10% on ALL non-sale priced retail purchases totally over $200
including Wusthof knives the day of class only! This is a great opportunity to
update your old knives or add a specialty knife or two to your collection.
14 in stock
IRELAND PUB NITE
Friday, March 13th
6 PM
$115.00
Friday, March 13th
6 PM
Recipes include:
GAELIC SALMON with IRISH WHISKEY SAUCE
– pan seared filet of wild caught salmon,
served with Irish whiskey sauce and colcannon potatoes
IRISH WHISKEY SAUCE
– a creamy pan reduction sauce of flambéed
Jameson’s Irish Whiskey with chicken broth,
Dijon, crème, fresh thyme and rosemary
COLCANNON IRISH POTATOES with BACON
– smashed red potatoes with sautéed
shredded cabbage, bacon and green onions
IRISH PUB SALAD
– artisan baby lettuce, green apple fans, farmhouse white cheddar
and homemade creamy bacon buttermilk dressing
BUTTERMILK DRESSING with BACON
– creamy buttermilk dressing with charred green onions,
fresh thyme and thick-cut bacon
IRISH CRÈME BRULE with BAILEYS
– crème brûlée with a big kiss of Baileys Irish Liqueur,
‘hand torched’ brown sugar crust, garnished with berries,
crack the caramelized crust of this crème brûlée for a delicious, creamy treat!
$115 per person
13 in stock
FRENCH MACARON WORKSHOP
Saturday, March 14th
10 AM – 3 PM
$145.00
Chocolate I Lemon I Raspberry I Salted Caramel I Cheddar
Spend an informative day in the Le Chat Gourmet kitchen with Chef Vincent,
perfecting proper techniques for blending the batter and creating
stunning domed and footed French almond macarons.
Saturday, March 14th
10 AM – 3 PM
Skills & Techniques:
Making Classic French Meringue Macarons
Creating the ‘infamous feet’ I Coloring Macaron Shells
Macaronage (yes there is such a technique, the key to success!)
Using a Pastry Bag and Decorating Tips I Making French Buttercream
Le Chat’s recipe is the real deal from France, thus ingredients
are weighed in grams for precise measurement using a food scale
Recipes include:
FRENCH MACARONS
– introduced in France by the Italian chef of
Queen Catherine de Medici during the Renaissance,
French macarons are delicate sandwich cookies
with a crisp exterior and nougat-like, chewy interior
FRENCH MACARON SHELLS
– each individual cookie is known as a macaron shell,
formed by ‘macaronage’, properly whipped egg whites,
fine almond flour, confectioners’ sugar and food coloring are
worked until the batter is smooth, shiny and flowing like honey.
The macaron batter is then piped into discs on silicone
lined baking trays using a pastry bag with decorating tip
FRENCH BUTTERCREAM
– rich and creamy, French buttercream has a taste
and consistency similar to custard or pastry cream,
made using unsalted butter, pasteurized eggs,
sifted powdered sugar and choice of flavor
DOUBLE CHOCOLATE MACARONS
– chocolate macaron shells topped with cocoa dust,
filled with dark chocolate French buttercream
LEMON POPPY SEED MACARONS
– yellow macaron shells scattered with poppy seeds,
filled with lemon French buttercream
RASPBERRY MACARONS
– pink macaron shells
filled with raspberry French buttercream
SALTED CARAMEL MACARONS
– blue macaron shells topped with sea salt flakes,
filled with caramel French buttercream
TOMATO SOUP ‘Lunch is Served!’
– homemade tomato soup, one of life’s perfect comfort foods,
served with savory cheddar cheese macarons,
move over saltine crackers there’s a new sheriff in town!
CHEDDAR MACARONS
– yes, you read that correct!, we’re making delicious savoring
mararons to accompany our tomato soup for lunch!,
cheddar macaron shells with a creamy cheese filling!!
$145 per person
Note: Bring a container to take home the extra macarons!
13 in stock
TRAVELING the SPICE ROUTE WORKSHOP
Sunday, March 15th
10 AM – 3 PM
$145.00
TRAVELING THE SPICE ROUTE
What an amazing role spices have played in history, romance, politics, religion,
medicine, war and of course cooking. Spices take you on a culinary journey
around the world without ever leaving your kitchen. The earliest evidence of
spices used by man was over 50,000 B.C., imagine what we use in our modern
kitchen’s today were being used in food prep or preservation over 50,000 years
ago! By the close of class, you will never use that pinch of pepper or sprinkle of
cinnamon with the same mindset or walk down the spice aisle without conjuring
up visions of exotic tastes from faraway places. In this class we will explore the
flavors of different ethnic cuisines by creating a variety of hand mixed spice
blends using a pestle and mortar, discuss whole, ground, smoked and toasted
spices plus storage. Join Le Chat Gourmet as we travel back through time
discovering the history of spices while learning to use spice blends that will
take your food from ordinary to extraordinary!
Sunday, March 15th
10 AM – 3 PM
Spice Recipes Include:
Taco Seasoning I Indian Curry Powder
Peri Peri Seasoning I Homemade Chili Powder
Tuscan Spice Blend I Marrakesh Spice Blend
Recipes include:
INDIAN CHICKEN CURRY
– succulent chicken cooked in a creamy curry yogurt sauce
made with tomatoes, sweet onions, fresh ginger
and our curry powder spice mix, served with basmati rice
CURRY POWDER
– hand blended curry powder with turmeric, cumin,
cloves, coriander, cardamom, mustard seeds,
cinnamon and cayenne pepper
MOROCCAN FISH TAGINE
– we’ll sauté sweet onions in a tagine,
then add fire roasted tomatoes, garlic, chicken broth,
mini sweet bell peppers, red potatoes, lemon,
tilapia fish filets and our exotic Marrakesh spice mix
MARRAKESH SPICE BLEND
– hand blended spice mix of paprika,
|cinnamon, ginger, cayenne pepper, cloves,
cardamom, allspice and cumin
TUSCAN OLIVE OIL DIPPING SAUCE
– who can resist bread with dipping sauce at an Italian
restaurant (not me!), we’ll make ours with Tuscan spice mix,
Italian olive oil, fresh garlic and parmesan cheese,
served with lovely warm artisan bread
TUSCAN SPICE BLEND
– hand blended Tuscan spice combination of oregano,
basil, rosemary, parsley and red pepper flakes
PORTUGUESE PERI PERI CHICKEN KEBABAS
– we’ll make our hand blended Peri Peri spice mix then
use it in a marinade for our char grilled chicken skewers
resulting in a sauce that’s garlicky, spicy, lemony,
tangy and utterly addictive!
PERI PERI SPICE MIX
– hand blended peri peri spice combination of
sweet paprika, garlic, onion, coriander, oregano,
cardamom, ginger, parsley and dried chili pepper
CHICKEN TACO KEBABS
– char grilled skewers of chicken rubbed
with our homemade taco seasoning
TACO SEASONING with HOMEMADE CHILE POWDER
– once you make this you will ‘never’ use store bought again!,
hand blended taco spice combination of cumin, garlic powder,
onion powder, paprika and homemade chili powder
HOMEMADE CHILE POWDER
– hand ground whole cayenne peppers,
cumin seeds, black peppercorns, kosher salt
“This is one of my favorite classes to teach, using whole spices
to create our own spice mixes for maximum flavor.
I multiply the Taco Seasoning recipe and always have a jar ready
for cooking, plus the Moroccan Fish Tagine is on of my
all-time-favorite dishes!” – Chef Vincent
$145 per person
14 in stock
SPRINGTIME in TUSCANY
Thursday, March 19th
6 PM
$120.00
Thursday, March 19th
6 PM
Recipes include:
TUSCAN STEAK with ROSEMARY
– char grilled filet mignon steak topped with rosemary compound butter,
served with gratin potatoes
ROSEMARY COMPOUND BUTTER
– creamy butter combined with fresh rosemary
ITALIAN POTATO al FORNO GRATIN
– oven baked layers of thinly sliced potatoes,
fresh herbs and garlic cream sauce
SPRING ITALIAN PANZANELLA SALAD
– ribbons of spring asparagus, English cucumbers,
sunburst cherry tomatoes and toasted ciabatta bread croutons
with homemade creamy parmesan and fresh herb dressing
ITALIAN CHOCOLATE ‘Stracciatella’ GELATO
– homemade chocolate gelato ice cream
with fine shavings of European dark chocolate,
served with fresh berries
$120 per person
14 in stock
SAUCE MAKING WORKSHOP
Saturday, March 21st
10 AM – 3 PM
$145.00
Espagnole I Velouté I Béchamel I Tomato Coulis I Hollandaise & more!
A superb sauce created to accompany food and enhance its flavors can turn
a simple dish into a gourmet creation. In this culinary workshop, Chef Vincent
will reveal the fundamental techniques and skills in creating classic sauces
including the essential five ‘mother sauces’ of French cuisine listed by Auguste
Escoffier in the 19th century from which ‘all sauces’ derive. Sauce making
often is what separates the home cook from professional chef but with a
few new found techniques we will have you creating sauces like the pros!
Saturday, March 21st
10 AM – 3 PM
Techniques & Skills:
Create the Classic French Five Grande ‘mother’ Sauces
Espagnole I Velouté I Béchamel I Tomato Coulis I Hollandaise
Secondary Sauces – sauces made from the mother sauces
Discuss Thickeners – Cornstarch I Arrowroot I Butter I Heavy Cream I Roux
Deglazing I Blooming a Sauce I Emulsion & Reduction Sauces I Bouquet Garni
Recipes include:
BEEF BONE STOCK
– we’ll begin by roasting beef bones with our mirepoix
to create optimum caramelized flavor, then add to
a large stockpot with herbs, cover with water
and simmer until reduce to a rich, savory beef stock
ESPAGNOLE BROWN SAUCE
– this ‘mother sauce’ is a basic brown reduction sauce
made from homemade beef stock
DEMI-GLACE BEEF SAUCE
– a rich brown secondary sauce
made from Espagnole sauce and beef stock
HOMEMADE CHICKEN STOCK
– a flavorful stock made with a whole chicken and mirepoix
MIREPOIX
– a combination of carrots, celery and onions
used to create a depth of flavor for stocks, soups and sauces
FRENCH BÉCHAMEL SAUCE
– also known as white sauce, this ‘mother sauce’ is made from
a blonde roux and milk, then used as the base for other sauces
FRENCH MORNAY CHEESE SAUCE
– a secondary sauce made from
béchamel sauce and shredded cheese
CHICKEN VELOUTÉ SAUCE
– a velvety ‘mother sauce’ made from
chicken stock and a blonde roux
BLONDE ROUX
– a combination of flour and butter cooked together,
then used to thicken sauces
TOMATO COULIS
– a ‘mother sauce’ made with
fresh tomatoes and a bouquet garni
BOUQUET GARNI
– an aromatic combination of fresh bay leaves, thyme
and parsley wrapped in a cheesecloth pouch
HOLLANDAISE SAUCE
– an emulsion sauce made from egg yolk
and clarified butter, often served with eggs benedict
and steak, one of the five ‘mother sauces’
CLARIFIED BUTTER
– we’ll render the milk fats from the butter creating
a clear liquid butter sauce which can now be
used in cooking at a higher temperature
ARTSTIC CRUDITÉS VEGETABLE PLATTER
– our sauces will be served with a crudités vegetable platter,
warm artisan bread, pasta and poached chicken
$145 per person
14 in stock
TASTE of GREECE WORKSHOP
Sunday, March 22nd
10 AM – 3 PM
$145.00
THE GREEK KITCHEN
Chef Vincent recently returned from cooking in Greece, with ancient ruins,
olive tree dotted hillsides, the scent of lemons and oregano in the breeze.
Join Le Chat Gourmet in kitchen as we explore the culinary wonders of Greece
learning unique techniques while preparing delicious authentic Greek cuisine!
Sunday, March 22nd
10 AM – 3 PM
Recipes include:
CLASSIC GREEK MOUSSAKA
– this moussaka is loaded with layers of flavor,
grilled zucchini & eggplant, Greek meat sauce, fresh thyme,
caramelized red onions, fried Yukon gold potatoes,
smoked sea salt, parmesan cheese and Greek béchamel sauce
GREEK MEAT SAUCE
– a slow cooked sauce with ground beef, red onions, garlic,
crushed tomatoes, red wine, parmesan and Greek spices
GREEK BÉCHAMEL SAUCE
– I had never made béchamel n this format until visiting Greece,
so good, so unique and an integral part of real moussaka!
GREEK LEMON CHICKEN & RICE SOUP ‘Avgolemono’
– short grain rice, homemade chicken broth, carrots,
Yukon potatoes and poached chicken breast,
finished with avgolemono sauce made with
lemon juice, eggs and chicken broth
HOMEMADE CHICKEN BROTH
– whole young chicken, carrots, celery, peppercorns
SEVEN LAYER FETA CHEESE PIE
– seven layers of phyllo pastry, crumbled feta cheese,
extra virgin olive oil, oregano and poppy seeds
GREEK ORANGE CAKE
– “I LOVE this cake…moist and delicious with such
a unique cake batter unlike anything I’d every created
until my recent trip to Greece!” – Chef Vincent,
made with fresh orange cake batter, phyllo pastry
and homemade orange juice syrup
$145 per person
14 in stock
NO APRIL CLASSES
We’re off this month for Le Chat’s annual
kitchen spring clean. Plus it’s that time of year
to clear the the culinary gardens, amend the
soil and plant our first cold hardy crops!
SEE YOU IN MAY!
MAY SCHEDULE ‘Coming Soon’
Soon!
Le Chat Gourmet’s May
cooking class schedule
will be released mid January
2026 PROVENCE FRANCE VACATION
Lavender I Truffles I Wine I French Cuisine I Art I History
Imagine yourself staying in a 19th century stone farmhouse in the south of France.
Join Le Chat Gourmet & Chef Denene Vincent on this unforgettable culinary tour
in Provence – from lavender fields, private Châteauneuf-du-Pape wine tastings to
truffle hunting in the Luberon, our vacations are designed to immerse you in local history,
culture, art, wine and cuisine through daily excursions to nearby historical
sites, vineyards, artisan markets & hands-on cooking class creating regional
cuisine with seasonal ingredients – savouring all things Provence.
Small group size, maximum 8 persons!
DATES
2 Openings! Saturday June 6th – Friday June 12th, 2026
Just Added! Saturday June 13th – Friday June 19th, 2026
COST
$4,295.00 per person, based on double occupany
(We often have single persons look for a travel partner – please inquire)
Join us on our adventures in Provence 2026!
To reserve your spot, get on the list or for additional information,
Call: 517.663.7322 or Email:[email protected]
Kids Cooking Camp ‘Week 1’
Monday, July 6th – Thursday, July 9th, 2026
9 AM – Noon
$325.00
‘COOKING UP SUMMER USA!’
Kids Ages 8-16
Hey Kids it’s summer time – let your cooking adventure begin!
Cooking Techniques & Skills learned in a fun environment:
Beginning Knife Skills I Liquid & Dry Measuring I Following Recipes
Operating Kitchen Equipment I Kitchen Safety & Cleanliness
Harvesting Herbs from our Cook’s Gardens
Monday, July 6th – Thursday, July 9th, 2026
9 AM – Noon
$325 per person, 4 class series
SOURDOUGH PANCAKES
Monday, July 6th
Recipes include: SOURDOUGH PANCAKES – the number one recipe the kids requested to learn when asked at our 2025 camps!, we’ll make our pancake batter with sourdough starter to create light and fluffy pancakes, cook on a griddle until golden, serve topped with your choices of blueberry honey butter and warm Michigan maple syrup; BLUEBERRY HONEY BUTTER – this is a compound butter made with dried blueberries and honey; HOMEMADE BREAKFAST SAUSAGE PATTIES – hand formed breakfast sausage patties made with ground pork and fresh herbs from the Le Chat Gourmet cook’s garden; WAFFLE HASHBROWN POTATOES – shredded par cooked potatoes cooked golden and crispy in a waffle iron!
TEX-MEX ENCHILADAS
Tuesday, July 7th
Recipes include: TEX-MEX CHICKEN & CHEESE ENCHILADAS – oven baked chicken enchiladas made with corn tortillas filled with shredded rotisserie chicken, placed in a baking dish, smothered in enchilada red sauce and Monterey jack cheese; ENCHILADA RED SAUCE – we’ll start with making a roux to thicken our sauce, then whisk in chicken broth, tomato paste and Tex-Mex spices; CARAMEL CUPCAKES – you’ll use a pastry decorating bag to pipe caramel frosting on your fresh baked yellow cupcakes, then garnish with caramel popcorn; DULCE de LECHE CARAMEL FROSTING – buttercream frosting combined with dulce de leche caramel sauce.
CALIFORNIA SUSHI
Wednesday, July 8th
Recipes include: CALIFORNIA SUSHI ROLLS – build your own California sushi roll, nori sheet filled with sushi rice and your choice of crabsticks, avocado slices, wasabi paste and cucumber batons; SUSHI RICE – learn the traditional techniques in making sushi rice, cooked short grain rice drizzled with a homemade rice mirin seasoning, cooled by hand with Asian fans to create the slightly sticky sushi rice with a shiny gloss finish; GHIRARDELLI CHOCOLATE BARS with OATMEAL CRUMBLE – an oatmeal cookie-type crust topped with decadent San Francisco Ghirardelli chocolate filling, then finished with a crispy oatmeal crumble topping.
CHICAGO DEEP DISH PIZZA
Thursday, July 9th
Recipes include: CHICAGO DEEP DISH PIZZA ‘Make Your Own Deep Dish Pizza’ – hand rolled deep dish pizza dough with your choice of toppings (meatballs, Italian cheese, bell peppers, sweet onions, spinach); CHICAGO PIZZA CRUST – a yeast raised, Sicilian bread-type pizza dough; CHICAGO PIZZA SAUCE – a homemade pizza sauce consisting of both tomato sauce and paste, plus oregano; ITALIAN MEATBALLS – hand rolled Italian meatballs made with ground meat, minced garlic cloves, breadcrumbs and shredded parmesan cheese; ITALIAN SUMMER TIRAMISU – layers of ladyfinger cakes, summer strawberry sauce and hand whipped vanilla bean whipped cream.
13 in stock
Kids Cooking Camp ‘Week 2’
Monday, July 13th – Thursday, July 16th, 2026
9 AM – Noon
$325.00
‘COOKING UP SUMMER USA!’
Kids Ages 8-16
Hey Kids it’s summer time – let your cooking adventure begin!
Cooking Techniques & Skills learned in a fun environment:
Beginning Knife Skills I Liquid & Dry Measuring I Following Recipes
Operating Kitchen Equipment I Kitchen Safety & Cleanliness
Harvesting Herbs from our Cook’s Gardens
Monday, July 13th – Thursday, July 16th, 2026
9 AM – Noon
$325 per person, 4 class series
SOURDOUGH PANCAKES
Monday, July 13th
Recipes include: SOURDOUGH PANCAKES – the number one recipe the kids requested to learn when asked at our 2025 camps!, we’ll make our pancake batter with sourdough starter to create light and fluffy pancakes, cook on a griddle until golden, serve topped with your choices of blueberry honey butter and warm Michigan maple syrup; BLUEBERRY HONEY BUTTER – this is a compound butter made with dried blueberries and honey; HOMEMADE BREAKFAST SAUSAGE PATTIES – hand formed breakfast sausage patties made with ground pork and fresh herbs from the Le Chat Gourmet cook’s garden; WAFFLE HASHBROWN POTATOES – shredded par cooked potatoes cooked golden and crispy in a waffle iron!
TEX-MEX ENCHILADAS
Tuesday, July 14th
Recipes include: TEX-MEX CHICKEN & CHEESE ENCHILADAS – oven baked chicken enchiladas made with corn tortillas filled with shredded rotisserie chicken, placed in a baking dish, smothered in enchilada red sauce and Monterey jack cheese; ENCHILADA RED SAUCE – we’ll start with making a roux to thicken our sauce, then whisk in chicken broth, tomato paste and Tex-Mex spices; CARAMEL CUPCAKES – you’ll use a pastry decorating bag to pipe caramel frosting on your fresh baked yellow cupcakes, then garnish with caramel popcorn; DULCE de LECHE CARAMEL FROSTING – buttercream frosting combined with dulce de leche caramel sauce.
CALIFORNIA SUSHI
Wednesday, July 15th
Recipes include: CALIFORNIA SUSHI ROLLS – build your own California sushi roll, nori sheet filled with sushi rice and your choice of crabsticks, avocado slices, wasabi paste and cucumber batons; SUSHI RICE – learn the traditional techniques in making sushi rice, cooked short grain rice drizzled with a homemade rice mirin seasoning, cooled by hand with Asian fans to create the slightly sticky sushi rice with a shiny gloss finish; GHIRARDELLI CHOCOLATE BARS with OATMEAL CRUMBLE – an oatmeal cookie-type crust topped with decadent San Francisco Ghirardelli chocolate filling, then finished with a crispy oatmeal crumble topping.
CHICAGO DEEP DISH PIZZA
Thursday, July 16th
Recipes include: CHICAGO DEEP DISH PIZZA ‘Make Your Own Deep Dish Pizza’ – hand rolled deep dish pizza dough with your choice of toppings (meatballs, Italian cheese, bell peppers, sweet onions, spinach); CHICAGO PIZZA CRUST – a yeast raised, Sicilian bread-type pizza dough; CHICAGO PIZZA SAUCE – a homemade pizza sauce consisting of both tomato sauce and paste, plus oregano; ITALIAN MEATBALLS – hand rolled Italian meatballs made with ground meat, minced garlic cloves, breadcrumbs and shredded parmesan cheese; ITALIAN SUMMER TIRAMISU – layers of ladyfinger cakes, summer strawberry sauce and hand whipped vanilla bean whipped cream.
1 in stock
Kids Cooking Camp ‘Week 3’
Monday, July 20th – Thursday, July 23rd, 2026
9 AM – Noon
$325.00
‘COOKING WORLD TOUR!’
Kids Ages 8-16
Hey Kids it’s summer time – let your cooking adventure begin!
Cooking Techniques & Skills learned in a fun environment:
Beginning Knife Skills I Liquid & Dry Measuring I Following Recipes
Operating Kitchen Equipment I Kitchen Safety & Cleanliness
Learning Culinary Terms I Building Kitchen Confidence & Teamwork
Harvesting Herbs from our Cook’s Gardens
Monday, July 20th – Thursday, July 23rd, 2026
9 AM – Noon
$325 per person, 4 class series
ITALIAN LASAGNA
Monday, July 20th
Recipes include: EXTRA DEEP-DISH LASAGNA – 10 layers of Italian deliciousness!, lasagna pasta sheets layered with slow cooked tomato garlic sauce and Italian three cheese herb filling; TOMATO GARLIC SAUCE – crushed tomatoes, olive oil, garlic, oregano and sweet Italian sausage; ITALIAN THREE CHEESE FILLING – a trio of Italian cheeses, ricotta, parmesan and mozzarella with fresh herbs (herbs harvest from LCG’s cook’s gardens); GARLIC BREAD – crispy, golden oven baked artisan bread slathered with homemade garlic butter; ITALIAN LEMON SORBET – this light, refreshing frozen dessert is perfect on a warm summer day, made with organic Sicilian lemon juice.
WE BE ‘JAM’min in the KITCHEN!
Tuesday, July 21st
Recipes include: HOMEMADE STRAWBERRY JAM – jams have their origins in ancient times, with the Greeks and Romans using honey and fruit to make sweet spreads. Learn the art of preservation by making and canning homemade strawberry jam using Ball® canning jars; you’ll learn water-bath canning, working with pectin, sterilizing jars and lids, using a thermometer, jar lifter, magnetic lid wand and wide-mouth funnel, everyone will take home a jar of jam!; BUTTERMILK WAFFLES – warm buttermilk waffles, topped with our homemade strawberry jam and dollops of vanilla whipped cream – yum!
POLISH PIEROGIES
Wednesday, July 22nd
Recipes include: POLISH PIEROGI DUMPLINGS with POTATO & CHEDDAR CHEESE – homemade pierogi dough stuffed with creamy mashed potato and cheddar cheese filling, served with a brown butter sauce; HOMEMADE PIEROGI DOUGH – pierogi dough made from scratch; POLISH KOLACZKI COOKIES – flaky, buttery pastry dough cut into squares with a fluted cutter, filled with our homemade strawberry fruit jam made in Tuesday’s class, then the pastry is folded over the filling to create he classic cookie shape, finished with a sprinkle of sugar!
SUMMER DIM SUM
Thursday, July 23rd
Recipes include: ASIAN LETTUCE WRAPS with CHICKEN – crispy lettuce cups topped with choice of char grilled Asian spice marinated chicken, julienned carrots, rice noodles, cucumbers and toasted sesame seeds; SUMMER WONTONS with SWEET CORN – wonton squares filled with summer sweet corn, shredded cheese and fresh basil, then formed into triangles, served with mango dipping sauce; MANGO SAUCE – mango puree and sweet chili dipping sauce; APPLE PIE EGGROLLS – eggroll wrappers filled with homemade apple pie filling, hand rolled into the classic eggroll shape, then flash fried golden and crispy and finished tossed in cinnamon sugar.
14 in stock
Kids Cooking Camp ‘Week 4’
Monday, July 27th – Thursday, July 30th, 2026
9 AM – Noon
$325.00
‘COOKING WORLD TOUR!’
Kids Ages 8-16
Hey Kids it’s summer time – let your cooking adventure begin!
Cooking Techniques & Skills learned in a fun environment:
Beginning Knife Skills I Liquid & Dry Measuring I Following Recipes
Operating Kitchen Equipment I Kitchen Safety & Cleanliness
Learning Culinary Terms I Building Kitchen Confidence & Teamwork
Harvesting Herbs from our Cook’s Gardens
Monday, July 27th – Thursday, July 30th, 2026
9 AM – Noon
$325 per person, 4 class series
ITALIAN LASAGNA
Monday, July 27th
Recipes include: EXTRA DEEP-DISH LASAGNA – 10 layers of Italian deliciousness!, lasagna pasta sheets layered with slow cooked tomato garlic sauce and Italian three cheese herb filling; TOMATO GARLIC SAUCE – crushed tomatoes, olive oil, garlic, oregano and sweet Italian sausage; ITALIAN THREE CHEESE FILLING – a trio of Italian cheeses, ricotta, parmesan and mozzarella with fresh herbs (herbs harvest from LCG’s cook’s gardens); GARLIC BREAD – crispy, golden oven baked artisan bread slathered with homemade garlic butter; ITALIAN LEMON SORBET – this light, refreshing frozen dessert is perfect on a warm summer day, made with organic Sicilian lemon juice.
WE BE ‘JAM’min in the KITCHEN!
Tuesday, July 28th
Recipes include: HOMEMADE STRAWBERRY JAM – jams have their origins in ancient times, with the Greeks and Romans using honey and fruit to make sweet spreads. Learn the art of preservation by making and canning homemade strawberry jam using Ball® canning jars; you’ll learn water-bath canning, working with pectin, sterilizing jars and lids, using a thermometer, jar lifter, magnetic lid wand and wide-mouth funnel, everyone will take home a jar of jam!; BUTTERMILK WAFFLES – warm buttermilk waffles, topped with our homemade strawberry jam and dollops of vanilla whipped cream – yum!
POLISH PIEROGIES
Wednesday, July 29th
Recipes include: POLISH PIEROGI DUMPLINGS with POTATO & CHEDDAR CHEESE – homemade pierogi dough stuffed with creamy mashed potato and cheddar cheese filling, served with a brown butter sauce; HOMEMADE PIEROGI DOUGH – pierogi dough made from scratch; POLISH KOLACZKI COOKIES – flaky, buttery pastry dough cut into squares with a fluted cutter, filled with our homemade strawberry fruit jam made in Tuesday’s class, then the pastry is folded over the filling to create he classic cookie shape, finished with a sprinkle of sugar!
SUMMER DIM SUM
Thursday, July 30th
Recipes include: ASIAN LETTUCE WRAPS with CHICKEN – crispy lettuce cups topped with choice of char grilled Asian spice marinated chicken, julienned carrots, rice noodles, cucumbers and toasted sesame seeds; SUMMER WONTONS with SWEET CORN – wonton squares filled with summer sweet corn, shredded cheese and fresh basil, then formed into triangles, served with mango dipping sauce; MANGO SAUCE – mango puree and sweet chili dipping sauce; APPLE PIE EGGROLLS – eggroll wrappers filled with homemade apple pie filling, hand rolled into the classic eggroll shape, then flash fried golden and crispy and finished tossed in cinnamon sugar.
16 in stock
NO AUGUST CLASSES
We’re off this month to enjoy
summer in Michigan before jetting off
to Italy in September to host our
annual Tuscany Vacation adventures!
SEE YOU IN OCTOBER!
2026 Tuscany Italy Vacation
TOURING & TASTING TUSCANY
Imagine yourself staying in a villa on a hilltop in Italy immersed in the Tuscan
countryside with panoramic views overlooking lush olive trees and the beautiful
Etruscan town of Cortona – join Le Chat Gourmet and Chef Denene Vincent for
this unforgettable adventure in Tuscany, Italy. Our vacation’s immerses you in
the local history, art, culture, food and wine – including private winery tour and
tasting, hands-on cooking classes preparing regional Italian cuisine and day trips
exploring Tuscan towns with artisan food, hand painted pottery, olive wood kitchen
tools, linens, copper cookware & leather goods, join us as we tour and taste Tuscany!
Join Le Chat Gourmet for an unforgettable adventure in Tuscany, Italy!
Small group size, maximum 10 persons
DATES
SOLD OUT! Saturday, September 5th – Friday, September 11th, 2026
SOLD OUT! Saturday, September 12th – Friday, September 18th, 2026
COST
$4,295.00 per person, based on double occupancy
(We often have single persons look for a travel partner – please inquire)
TUSCANY VACATION 2027
Currently 80% of the spots in our Tuscany 2027 trip are reserved.
If you would like to be on that list and thus notified directly when booking opens,
Call: 517.663.7322 or Email: [email protected]
Join us on our adventures in Tuscany!
