LATE SUMMER in ITALY

Thursday, October 13th
6 PM

0
https://www.lechatgourmet.com/product/late-summer-in-italy/
LATE SUMMER in ITALY
3571

$110.00

Chef Vincent just returned from Italy, join Le Chat Gourmet
as we bring the flavors of Italy to you. We’ll set our prettiest Tuscan dining table,
hang out our garlic braid and gather in the kitchen for a cooking class
with recipes packed
with the taste of late summer Tuscany!
Thursday, October 13th
6 PM
Recipes include:
ITALIAN STEAK with TUSCAN HERB RUB
– whole roasted beef tenderloin rubbed with Italian herb crust,
served cut into filet mignon steak medallions
with burrata potato puree and pesto oil drizzle
BURRATA POTATO PUREE
– red skin mashed potatoes
with whipped burrata cheese
GOURMET ITALIAN B.L.T. SALAD with MOZZARELLA FRITTERS
– late summer salad with smoked sea salt sprinkled tomato wedges,
warm mozzarella cheese fritters, crispy pancetta bacon shards
and homemade buttermilk basil dressing,
garnished with fresh basil and sun dried tomato powder
MOZZARELLA FRITTERS
– fresh mozzarella cheese balls dipped in fine breadcrumbs
and deep fried until golden with gooey centers
BUTTERMILK DRESSING with BASIL
– this creamy dressing is made with buttermilk, fresh basil
MOCHA GELATO with GODIVA CAPPUCCINO CREAM
– homemade Italian mocha chocolate gelato ice cream,
served with dollops of Godiva Cappuccino whipped cream,
garnished with chocolate shavings
$110 per person

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SAN FRAN AUTUMN GOURMET

Friday, October 14th
6 PM

0
https://www.lechatgourmet.com/product/san-fran-autumn-gourmet/
SAN FRAN AUTUMN GOURMET
3573

$110.00

Friday, October 14th
6 PM
Recipes include:
SAN FRAN SALMON FILET with CRAB
– this dish showcases an explosion of flavors,
filet of wild caught salmon with a spice rubbed crust,
served with sweet potato crab hash and a mango barbecue gastrique
SWEET POTATO CRAB HASH
– oven roasted sweet potato cubes tossed with
caramelized onions and succulent lump crab meat
MANGO BARBECUE GASTRIQUE
– the taste of sweet barbecue sauce come together
in this sauce made with mango puree
SWEET CORN SOUP with BACON
– late summer sweet corn soup with sautéed garlic, carrots,
celery and shallots, chicken broth a
nd fresh lemongrass,
garnished with thick-cut bacon crumbles
and crispy corn tortilla straws
DEEP FRIED ICE CREAM with CHOCOLATE SAUCE
– spheres of frozen vanilla bean ice cream hand rolled
in our homemade cinnamon honey crunch crumble,
flash fried, served with warm Ghirardelli chocolate sauce
and rosettes of tequila whipped cream
TEQUILA WHIPPED CREAM with LIME
– homemade whipped cream
with a kiss of tequila and fresh lime
$110 per person

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FRENCH BREAD WORKSHOP

Saturday, October 15th
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/french-bread-workshop/
FRENCH BREAD WORKSHOP
3575

$135.00

CLASSIC BREADS of FRANCE
French Baguettes I Savory Crepes I Provencal Fougasse
This bread baking workshop will unveil the mystery and techniques to
making a variety of classic artisanal French breads. Create crusty breads
with chewy centers via flour varieties and a homemade starter,
a steam effect in your oven, water and dough temperatures.

Saturday, October 15th
10 AM – 3 PM

Skills & Techniques:
Working with Yeast I Homemade Bread Starter
Baguette Stretch Fold I Cold Retarding
Shaping I Proofing I Punching Down I Scoring with a Lame
Using Linen Couche I Loading Bread in the Oven
Using a Bread Peel I Baking on a Stone Slab I Steaming
Kneading by Hand & Mixer I Windowpane Test
Twirling a pan to make ultra thin crepes

Recipes include:

ARTISAN CRUSTY FRENCH BAGUETTES
– the most famous bread of France, a baguette is a long,
thin loaf of French bread made with the addition of
a traditional French Pâte Fermentée starter,
with a crispy, golden crust and soft, chewy interior

PÂTE FERMENTÉE STARTER
– a bread starter that enhances flavor and texture

PROVENÇAL FOUGASSE BREAD
– an artisan bread from the Provence region of France,
it’s flattened, shaped into a long rectangle and scored into
a pattern resembling an ear of wheat then sparsely scattered
with fragrant black olives and fresh herbs or cheese

PROVENCAL ROSEMARY & OLIVE
– we’ll mix kalamata olives and fresh rosemary
into the fougasse bread dough, then proof and shape
into the traditional wheat pattern

ROSEMARY CHICKEN CRÊPES ‘Lunch is Served!’
– ultra thin savory crêpes with irresistible buttery crisp edges,
served with tender char grilled white meat chicken,
fresh rosemary and gruyere cheese filling,
garnished with fresh diced tomatoes

CLASSIC SAVOURY CRÊPES
 – originating in Brittany France in the 13th century, crêpes
‘French-style pancakes’ are a very thin type of batter bread.
We’ll be making a savoury crêpe batter, chilling it in the
refrigerator to enhance the batter’s flavor and more importantly
give the flour a chance to fully hydrate allowing the glutens to
relax and create that wonderfully soft and tender texture!

GRILLED CHICKEN FILLING with GRUYERE
– a creamy crêpe filling of sautéed shallots, garlic
and sliced button mushrooms, deglazed with dry sherry,
then finished with char grilled chicken breast,
shredded gruyere cheese, fresh rosemary
and ribbons of organic baby spinach

$135 per person

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FRENCH MACARON WORKSHOP

Sunday, October 16th
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/french-macaron-workshop/
FRENCH MACARON WORKSHOP
3076

$135.00

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.

Sunday, October 16th
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!!

$135 per person

Note: Bring a container to take home the extra macarons!

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PAD THAI

Thursday, October 20th
6 PM

0
https://www.lechatgourmet.com/product/pad-thai/
PAD THAI
3067

$105.00

BACK BY POPULAR DEMAND!
Join Chef Vincent in the kitchen for one of Le Chat Gourmet’s most popular classes,
creating authentic Pad Thai from chef’s culinary journey through Thailand!

Thursday, October 20th
6 PM
Recipes include:
‘Authentic’ PAD THAI
– this is the real deal, exactly as Chef Vincent learned to
prepare it in Thailand!, wok cooked it’s made with pad Thai sauce,
thin, flat rice noodles, sautéed shallots, bean sprouts, chives,
eggs, firm tofu, pickled white radish and diced chicken,
garnished with dry roasted peanuts and lime wedge

HOMEMADE PAD THAI SAUCE
– made with fish sauce, coconut sugar,
Thai chili sauce and tamarind, which create the
sweet, savory and sour flavors pad Thai is known for
PICKLED WHITE RADISH
– we’ll be pickling our own daikon white radish
with Asian vinegar and coconut sugar
THAI MANGO SALAD
– Asian salad of shredded green mango, carrots, lemongrass
and cucumber with homemade Thai chili lime dressing,
served with coconut shrimp
JUMBO COCONUT SHRIMP
– butterflied jumbo shrimp dipped in our homemade cornstarch
and egg white tempura batter, then tossed in a combination on
sweetened and unsweetened coconut,and deep fried until golden and crispy
BANANA SPRING ROLLS
– these are the perfect finish to our
Thai dinner, crispy egg roll banana bites,
served with homemade coconut cream dessert sauce

$105 per person

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KNIFE SKILLS

Friday, October 21st 
6 PM – 9 PM

5
https://www.lechatgourmet.com/product/knife-skills-2/
KNIFE SKILLS
3664

$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.

Friday, October 21st 
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 Bruinoise
Paysanne I Bias
Chiffonade I Batonnet
Lozenge I Fans
Rondelle I Mincing
Dicing an Onion I Apple Swan

Use your knife skill techniques to create two salsas…
Tropical Pineapple Mango Salsa I Mexican Salsa Fresca

$95 per person

Save 10% on ALL non-sale priced retail purchases
totaling
over $200  the day of class only!

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ULTIMATE PIZZA WORKSHOP

Saturday, October 22nd
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/ultimate-pizza-workshop/
ULTIMATE PIZZA WORKSHOP
3656

$135.00


OCTOBER IS NATIONAL PIZZA MONTH!

Saturday, October 22nd
10 AM – 3 PM

Skills & Techniques:
Creating a variety of pizza dough’s – wheat, thin crust & deep dish
Making Three Pizza Sauces – classic, deep dish and Thai ginger peanut
Working with Yeast I Cooking on a Baking Stone
Pizza Crust Dough – Mixing I Kneading I Proofing I Shaping
Using Wood and Metal Pizza Peels

Recipes include:

CHICAGO DEEP DISH SPINACH & THREE CHEESE PIZZA
– handmade deep dish pizza crust topped with pizza sauce,
then stuffed with a filling of fresh organic baby spinach,
ricotta and parmesan cheeses, topped with slabs of
fresh mozzarella cheese and additional pizza sauce
– Chef Vincent’s favorite!

CHICAGO DEEP DISH SUPREME PIZZA
– handmade deep dish pizza crust topped
with shredded colby jack cheese and pizza sauce,
then stuffed with sweet Italian sausage, diced red onions,
thinly sliced pepperoni, mini rainbow sweet peppers,
cover with more sauce and finished with parmesan cheese

DEEP DISH PIZZA CRUST
– a yeast raised dough made from bread flour,
olive oil and water, proofed and hand rolled

DEEP DISH PIZZA SAUCE
– a pizza sauce made with three tomato varieties,
passata, sauce and paste, Italian oregano and garlic

OVEN STONE BAKE NEAPLITAN ITALIAN PIZZA MARGARITA
– crispy thin crust pizza topped with homemade pizza sauce,
mozzarella cheese and fresh basil leaves

OVEN STONE BAKED PEPPERONI PIZZA
– crispy thin crust pizza topped with homemade pizza sauce,
spicy pepperoni and fresh mozzarella cheese

THIN CRUST PIZZA CRUST
– an all purpose flour slow proof,
yeast raised pizza crust

HOMEMADE PIZZA SAUCE
– Le Chat’s classic low heat cooked pizza sauce,
made with tomato paste, tomato sauce,
Italian oregano and red pepper chile flakes

THAI CHICKEN PIZZA
stone baked whole wheat crust topped
with spicy peanut ginger sauce, chicken breast,
mozzarella cheese, green onions, bean sprouts,
julienne carrots, fresh cilantro and roasted peanuts

GINGER PEANUT PIZZA SAUCE
– this pizza sauce consists of layers of Asian flavors,
hoison sauce, Michigan honey, grated ginger,
minced garlic, sesame oil, soy sauce,
oyster sauce, sriracha chile, mirin rice wine
and creamy peanut butter

WHOLE WHEAT PIZZA CRUST
– 100% whole wheat yeast raised pizza crust

$135 per person

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SMOKING BARBECUE WORKSHOP

Sunday, October 23rd
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/smoking-barbecue-workshop-2/
SMOKING BARBECUE WORKSHOP
3090

$145.00

Pulled Pork I Chicken Wings I Mac n’ Cheese I Bourbon Apple Crisp
THE ART of SMOKING
I love using my smoker year ‘round. Dating back to the Old Stone Age period
1.5 million years ago, smoking was critical for food preservation. Today
smoking is synonymous to barbecue, a low and slow cooking method that
adds flavor and naturally tenderizes meat. When you master to correctly cook
with smoke & impart that lovely delicate smoky flavor its true barbecue magic!

Sunday, October 23rd
10 AM – 3 PM

Techniques & Skills:
Get to Know Your Woods (oak, maple, apple, hickory & cherry)
– learn to select a wood that best compliments your ingredients
Smoking Temperatures I Wood Ratio for a balance of flavor & no bitter notes
Create that delicious ‘bark’ crust & Pink Smoke Ring! I Timing

Recipes include:

SMOKED PULLED PORK
– pork shoulder with our homemade espresso chile rub
to create that delicious ‘bark’, maple wood smoked
low and slow until it literally falls apart!
Homemade Santa Fe Espresso Chile Rub

PULLED PORK TACOS
– soft tortilla taco shells filled with our tender
pulled pork and chipotle lime coleslaw,
served with fresh cilantro, shaved radishes

CHIPOTLE LIME COLESLAW
– shredded carrot, red & green cabbage slaw,
with homemade buttermilk chipotle lime dressing

SMOKED CHICKEN WINGS
– learn to break down chicken wings into two pieces,
the drumette & wingette, smoke over sweet cherry wood,
then smother in our homemade barbeque sauce

BOURBON BARBECUE SAUCE
– sweet onions, Southern Comfort, honey,
American mustard, apple cider vinegar,
tomato and brown sugar

GOURMET SMOKY MAC n’ CHEESE
– this super creamy mac n’ cheese will rock your world!,
loaded with 4 cheeses and lightly apple wood smoked to perfection

BOURBON APPLE CRISP with BACON CRUMBLE
– fresh baked oak wood smoked apple crisp
with a kiss (or two!) of bourbon,
topped with a bacon streusel crumble
– you read that correct, bacon crumble!

$145 per person

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TUSCAN GOURMET

Thursday, November 3rd
6 PM

0
https://www.lechatgourmet.com/product/tuscan-gourmet/
TUSCAN GOURMET
3746

$110.00

If you can’t visit the hills of Tuscany this autumn, join Le Chat Gourmet as we
bring the flavors of Italy to you. We’ll set our prettiest Tuscan dining table, hang
out our garlic braid, fill empty wine bottles with candles and gather in the kitchen
for a cooking class with recipes packed with the taste of Tuscany!
Thursday, November 3rd
6 PM
Recipes include:
ITALIAN TRUFFLE STEAK
– oven roasted whole beef tenderloin steak seasoned with truffle salt,
served in medallions with blistered rosemary tomato salad
and gorgonzola mashed potatoes, garnished with a drizzle of basil oil
BLISTERED TOMATO SALAD with ROSEMARY
– blistered oven roasted grape tomatoes tossed with olive oil
and balsamic vinegar with a splash of white wine and fresh rosemary
GORGONZOLA WHIPPED POTATOES
– creamy red skin mashed potatoes whipped
with crumbled gorgonzola cheese
ITALIAN LIME CANNOLIS with BLUEBERRIES
– homemade Italian cannoli pastry shells filled
with sweet ricotta cream and lime zest,
served with Michigan blueberry and fresh basil sauce
SWEET RICOTTA CREAM with LIME
– creamy sweetened whipped ricotta filling
with vanilla bean extract and fresh lime zest
BLUEBERRY BASIL SAUCE
– we’ll add a touch of Michigan to our Italian dessert
with sauce of blueberries and fresh basil
$110 per person

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A NIGHT IN BANGKOK

Friday, November 4th
6 PM

5
https://www.lechatgourmet.com/product/a-night-in-bangkok/
A NIGHT IN BANGKOK
3749

$110.00

Friday, November 4th
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
– jasmine rice from Thailand steamed
with fresh lemongrass
FRESH SPRING ROLLS with SHRIMP
– rice paper eggroll wrappers filled with poached shrimp,
matchstick carrots, cucumber batons, vermicelli rice noodles
and fresh herbs, served with a ginger sriracha sauce
GINGER SRIRACHA SAUCE
– low sodium soy sauce, sriracha, mirin rice wine,
orange juice, ginger and sesame oil
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.
$110 per person

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FALL PASTA MAKING WORKSHOP

Saturday, November 5th
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/fall-pasta-making-workshop/
FALL PASTA MAKING WORKSHOP
3761

$135.00

AUTUMN PASTA MAKING
Join Chef Denene Vincent in the ‘cucina’ making fresh artisan pasta!
Learn the secrets of creating fresh semolina pasta, naturally colored
striped pasta & shaping pasta – paired with delicious quick pasta sauces.

Saturday, November 5th
10 AM – 3 PM

Techniques & Skills:
Making Fresh Pasta Dough I Using a Hand Crank Pasta Roller
Hand Shaping Garganelli, Cannelloni & Ravioli Pasta
Making Striped Pasta Dough with Natural Coloring
Creating Italian Pasta Sauces

Recipes include:

HOMEMADE SEMOLINA PASTA DOUGH
– homemade fresh pasta dough
made with semolina flour

PUMPKIN RAVIOLI with STRIPED PASTA
– fresh striped pasta hand-cut into ravioli shapes,
filled with organic pumpkin puree, served with
brown butter sauce and crispy fresh sage leaves

STRIPED PASTA DOUGH
– we’ll create our striped pasta by combining semolina
pasta dough and a naturally colored orange pasta dough,
then hand forming and rolling into a striped pasta

AUTUMN PUMPKIN FILLING
– a creamy organic pumpkin puree filling
with parmesan cheese

BROWN BUTTER SAUCE with CRISPY SAGE
– butter cooked until lightly browned creating
a slight nutty taste, finished with fresh sage leaves
from Le Chat’s herb garden

CANNELLONI FLORENTINE
– fresh pasta hand formed into cannelloni tubes,
stuffed with a Florentine pasta filling, topped with toasted tomato
 and Italian béchamel sauces, then baked al forno

ITALIAN BECHAMEL SAUCE
– the classic béchamel white sauce
with asiago cheese

ROASTED TOMATO PASTA SAUCE
– the depth of this sauces come from the oven roasted
tomatoes and garlic that are cooked with tomato paste,
tomato passata, Italian seasonings and red pepper flakes

FLORENTINE PASTA FILLING
– a classic Italian filling made with organic
baby spinach, ricotta and parmesan cheeses

ITALIAN GARGANELLI PASTA
– hand-rolled hollow garganelli semolina pasta
made using a wooden dowel and ribbed pasta board,
the ribs help the sauce cling to the pasta
served tossed with a fresh herb and tomato sauce

TOMATO & ITALIAN HERB PASTA SAUCE
– fresh cherry tomatoes cooked in extra virgin olive oil,
finished with fresh basil, oregano and parsley

$135 per person

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SOUPS of ITALY WORKSHOP

Sunday, November 6th
10 AM – 3 PM

4
https://www.lechatgourmet.com/product/soups-of-italy-workshop/
SOUPS of ITALY WORKSHOP
3752

$135.00

HEARTY ITALIAN SOUPS
Italian Wedding I Pasta e Fagioli I Zuppa Tuscano I Pappa al Pomodoro
Join Le Chat Gourmet as we create four delicious, soul satisfying 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!

Sunday, November 6th
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:

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 classic
made with diced carrot, onion & celery

ITALIAN WEDDING SOUP
– a delicious and hearty soup made with bite size
Italian meatballs, fresh 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

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 tomatoes,
Italian bread, extra virgin olive oil,
minced garlic and fresh basil

TUSCAN PASTA e FAGIOLI SOUP
– San Marzano tomatoes, cannellini white beans,
penne pasta, Italian sofrito and fresh sage
(a Chef Vincent favorite & possibly the most national dish in Italy!)

$135 per person

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FRENCH ONION STEAK

Thursday, November 10th
6 PM

9
https://www.lechatgourmet.com/product/french-onion-steak/
FRENCH ONION STEAK
3755

$110.00

Thursday, November 10th
6 PM
Recipes include:
FRENCH ONION SMOTHERED STEAK with WHITE CHEDDAR
– char grilled New York strip steaks with a white cheddar crust,
served with beefy caramelized French onion sauce and chive mashed potatoes
FRENCH ONION SAUCE
– a riff on classic French onion soup, a reduction sauce of red wine,
beef broth, caramelized onions and fresh thyme
MASHED POTATOES with CHIVES
– we’ll cook our potatoes then rice them for optimum creaminess,
then finish with butter and fresh chives
AUTUMN PEAR SOUP
– red pear, green apple, Michigan honey and lemon myrtle soup,
served with a fresh thyme and drizzle of creamy crumbled bleu cheese
(this recipe is from the Le Chat Gourmet archives,
Chef Vincent’s MSU Visiting Chef Series appearance!)
CHOCOLATE CRÉME BRÛLÉE with LAVENDER
– chocolate crème brûlée steep with lavender
and kitchen torch brûléed caramelized brown sugar crust,
garnished with fresh berries
$110 per person

9 in stock

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AUTUMN in ITALY

Friday, November 11th
6 PM

1
https://www.lechatgourmet.com/product/autumn-in-italy/
AUTUMN in ITALY
3758

$110.00

Friday, November 11th
6 PM
Recipes include:
TUSCAN PORK CHOPS with PORCINI
– we’ll begin by marinating our thick-cut pork loin chops
for optimum juiciness and flavor, then cook them on a char grill,
served with carbonara mashed potatoes
ITALIAN MARINADE
– almond milk, porcini mushroom powder, brown sugar,
honey, fresh thyme and bay leaves
CARBONARA MASHED POTATOES with BACON
– garlic mashed potatoes finished with asiago cheese,
topped with diced Italian pancetta bacon
ITALIAN FONDUE with SWEET CHILE
– warm, creamy Italian cheese fondue topped with sweet chile sauce,
served with char grilled Italian crostini toasts
ITALIAN CAKE with BELLINI PEACHES
– fresh baked dessert biscuits served with vanilla bean
mascarpone cream and bellini prosecco peaches
BELLINI PEACHES with PROSECCO
– slices of Michigan grown peaches
cooked with Italian sparkling prosecco wine
$110 per person

1 in stock

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SAUCE MAKING WORKSHOP

Saturday, November 12th
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/sauce-making-workshop/
SAUCE MAKING WORKSHOP
3073

$135.00

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, November 12th
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

$135 per person

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BEEF WELLINGTON WORKSHOP

Sunday, November 13th
10 AM – 3 PM

7
https://www.lechatgourmet.com/product/beef-wellington-workshop/
BEEF WELLINGTON WORKSHOP
3764

$145.00

THE ART of ENTERTAINING
Named after the Duke of Wellington whose favorite dish comprised beef,
mushrooms & truffles cooked in pastry with red wine, Beef Wellington is a
luxurious dish synonymous with aristocratic English cuisine. This holiday
treat your guests to this delicious classical French technique menu sure
to add decadence and elegance to your entertaining extravaganza!

Sunday, November 13th
10 AM – 3 PM

Recipes include:

CLASSIC BEEF WELLINGTON
– a whole center cut beef tenderloin
seasoned with truffle salt, wrapped in paper thin
prosciutto slices with a wild mushroom thyme duxelle
and encased in a flaky, buttery puff pastry crust

MUSHROOM DUXELLE
– a mélange of sautéed sliced
 wild and crimini mushrooms
with fresh thyme

MERLOT REDUCTION SAUCE
– a velvety reduction sauce with
beef broth and merlot red wine

GREEN BEANS with BACON BUNDLES
– fresh green beans steamed al dente,
wrapped in strips of smoky bacon
and finished in the oven

DUCHESS POTATOES
– creamy buttery mashed potatoes piped into
rosettes using a pastry bag fitted with
a star tip, then oven baked until just golden
with a creamy interior and lightly crisp exterior

CAULIFLOWER SOUP with CHEDDAR
– a creamy golden Yukon Potato
and cauliflower soup, served topped with
shredded British white cheddar cheese

ENGLISH STICKY TOFFEE CAKE
– this British dessert classic is the perfect showstopper
finale to your holiday dinner, tender and moist cake
smothered in a silky brown butter toffee caramel sauce,
served individually for an impressive presentation!

$145 per person

7 in stock

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WINTER GOURMET NIGHT

Thursday, December 1st
6 PM

5
https://www.lechatgourmet.com/product/winter-gourmet-night/
WINTER GOURMET NIGHT
3768

$110.00

Thursday, December 1st
6 PM
Recipes include:
CHAR GILLED FILET MIGNON
– char grilled filet mignon steak with oyster mushroom sauce,
steamed baby bok choy and garlic mashed potatoes
OYSTER MUSHROOM SAUCE
– garlic sautéed oyster mushrooms
with fire roasted tomatoes, fresh gingerroot and lime
GARLIC MASHED POTATOES
– creamy Yukon gold mashed potatoes
with sautéed garlic butter
CRAB RAGOON DIP with WONTON CRISPS
– served in a scallop shell for ultimate presentation,
a warm cheese dip with succulent crab meat, cream cheese,
chopped green onion, minced garlic and finely diced chile,
served with hand cut wonton crisps
WONTON CRISPS

– wontons quickly deep fried until lightly crispy
LEMONGRASS GINGER CRÈME BRÛLÉE
– fresh lemongrass and ginger crème brûlée finished
with a kitchen torch brûléed caramelized brown sugar crust
and garnished with fresh berries
$110 per person

5 in stock

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CHRISTMAS in PROVENCE

Friday, December 2nd
6 PM

0
https://www.lechatgourmet.com/product/christmas-in-provence/
CHRISTMAS in PROVENCE
3780

$110.00

Friday, December 2nd
6 PM
Recipes include:
PROVENCAL CHICKEN LYONNAISE
– this recipe is a riff on classic chicken Lyonnaise with
an updated Provencal twist, olive oil sautéed chicken
served with a Lyonnais style sauce and crispy roasted potatoes
LYONNAISE ‘Provencal’ SAUCE
– a Provencal rosé wine reduction sauce with minced garlic,
caramelized sweet onions, chicken broth, tomato paste
and herbs de Provence seasoning
PARMENTIER POTATOES
– a classic French side dish of red potatoes
cut into cubes, tossed with fresh rosemary,
then oven roasted until crispy and golden
CARROT SOUP with LAVENDER HONEY
– this delicious, winter warming soup is
made from sautéed carrots, chicken broth and lavender,
pureed until creamy and finished with a kiss of honey
TWENTY-LAYER GINGERBREAD CRÊPE CAKE
– twenty layers of gingerbread crêpes
with creamy white chocolate mousse filling,
finished with drizzles of lemon crunch glaze
GINGERBREAD CRÊPES
– French sweet crepe batter made with molasses,
ground cinnamon and ginger to create holiday gingerbread crepes!
WHITE CHOCOLATE MOUSSE
– melted white chocolate is added to lightly beaten cream cheese,
then homemade vanilla bean whipped crème is folded in
to create our decadent creamy mousse filling
$110 per person

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HOLIDAY COOKIE WORKSHOP

Saturday, December 3rd
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/holiday-cookie-workshop/
HOLIDAY COOKIE WORKSHOP
3783

$135.00

3D Snowmen I Christmas Tree Lollipops I Candy Cane Cookies
The kitchen’s decked out in its holiday finery and the stockings are hung by
the fireplace! Join Chef Vincent in the Le Chat Gourmet kitchen for a fun-filled
day of baking and holiday decorating these delicious and adorable cookies.

Saturday, December 3rd
10 AM – 3 PM

Techniques & Skills:
Using a Pastry Bag and Decorating Tips
Decorating with Royal Frosting I Sculpting with Fondant

Recipes include:

3D SNOWMAN COOKIES
– fresh baked three dimensional snowmen sugar cookies,
artistically finished with royal vanilla frosting,
hand-sculpted fondant faces and accessorized with
scarves and ear muffs – how cute are these!

ROYAL FROSTING
– the perfect frosting for artistically
decorating holiday cookies

CANDY CANE TWIST COOKIES
– vanilla butter cookies hand shaped into candy canes twists,
finished with a sprinkle of decorating sugar crystals,
because it’s Christmas and sparkles are a must!

CHRISTMAS TREE LOLLIPOP COOKIES
– lollipop cookies hand formed into Christmas trees
and decorated with holiday candy sprinkles for fun
and festive treats…who doesn’t’ love a cookie on a stick!

$135 per person

Bring a containers to take home your goodies!

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DICKENS ‘Prime Rib’ WORKSHOP

Sunday, December 4th
10 AM – 3 PM

1
https://www.lechatgourmet.com/product/dickens-prime-rib-workshop/
DICKENS 'Prime Rib' WORKSHOP
3771

$145.00

HOLIDAY DINNER SPECTACULAR
Just in time for the holidays, join Le Chat Gourmet as we create this
delicious and elegant Christmas dinner. To complete your setting, don’t
forget the British Christmas crackers for the ultimate holiday festivities!

Sunday, December 4th
10 AM – 3 PM

Recipes include:

PRIME RIB ROAST
– thick-cut slabs of herb encrusted
whole prime rib beef roast!

YORKSHIRE PUDDINGS
– Yorkshire pudding popover rolls,
a ‘must have’ with prime rib and gravy!

MERLOT RED WINE GRAVY
– rich savory beef and red wine
reduction sauce with fresh herbs

CRISPY ROAST POTATOES
– crispy golden potatoes

FRENCH ONION SOUP
– rich beef broth soup with a trio of caramelized onions
(shallots, sweet & red onions) and fresh thyme,
finished with French bread croutons topped
with a melted gruyere and Swiss cheese crust

GINGERBREAD PEAR TRIFFLE
 – layers of fresh bake gingerbread cake with
honey glazed winter pears, homemade cognac custard
and pillows of billowy vanilla bean whipped cream,
garnished with golden ‘glass window’ caramel shards,
a spectacular grande finale of a dessert!

$145 per person

1 in stock

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SAN FRANCISCO GOURMET

Thursday, December 8th
6 PM

10
https://www.lechatgourmet.com/product/san-francisco-gourmet/
SAN FRANCISCO GOURMET
3774

$110.00

Thursday, December 8th
6 PM
Recipes include:
SMOTHERED NEW YORK STRIP STEAK
– char grilled New York strip steak
smothered with onion bleu cheese sauce,
served with crispy potatoes
ONION BLEU CHEESE SAUCE
– a creamy bleu cheese sauce with caramelized onions
ROSEMARY ROASTED POTATOES
– golden oven roasted potatoes
tossed with olive oil and fresh rosemary
SAN FRAN CRAB FRITTERS
– succulent batter coated lump crabmeat fritters
with lemon, parmesan cheese and fresh chives
GHIRARDELLI MUDSLIDE CAKE
– layers of homemade chocolate cake, bailey’s whipped cream
and Ghirardelli kahlua chocolate ganache frosting
KAHLUA CHOCOLATE GANACHE
– a molten chocolate frosting made with melted
Ghirardelli chocolate with Kahlua liqueur
BAILEYS WHIPPED CREAM
– homemade clouds of whipped cream
spiked with Bailey’s liqueur!
$110 per person

10 in stock

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ITALIAN CORNISH HENS

Friday, December 9th
6 PM

11
https://www.lechatgourmet.com/product/italian-cornish-hens/
ITALIAN CORNISH HENS
3795

$110.00

Friday, December 9th
6 PM
Recipes include:
ITALIAN CORNISH HENS with PROSCIUTTO
– fresh rosemary and garlic rubbed Cornish hens
draped in prosciutto, roasted to a golden mahogany,
served with a lemon herb reduction sauce and ciabatta stuffing
LEMON HERB SAUCE
– a white wine reduction sauce with lemon juice, minced garlic,
fresh herbs and the roasted Cornish hen pan juices,
thickened to desired consistency with a roux
CELERY ROOT POTATOES
– creamy Yukon gold mashed potatoes
with pureed celery root
WINTER ITALIAN SALAD
– this winter salad is bright and crunchy with organic baby arugula lettuce,
shaved pecorino cheese, grilled winter pears, walnuts
and homemade honey balsamic dressing
ITALIAN RASPBERRY CAKE with LEMONCELLO CRUNCH GLAZE
– fresh baked Swiss roll cake filled with homemade
creamy vanilla bean mousse and fresh raspberries,
finished with a lemoncello crunch glaze
$110 per person

11 in stock

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THE FRENCH HOLIDAY BAKER

Saturday, December 10th
10 AM – 3 PM

8
https://www.lechatgourmet.com/product/the-french-holiday-baker/
THE FRENCH HOLIDAY BAKER
3806

$135.00

Buche de Noel Cake I Croquenbouche Tower I St. Honore Pastries
Christmas in the USA is a time rich with tradition, Christmas cookies for
Santa, ornaments and decorations, jingle bells and hot cocoa by the fire.
In France it’s baking and decorating yule log cake, known as a Bûche De Noël
or a spectacular croquenbouche ‘Christmas tree’ with glistening spun sugar.
And no holiday season would be complete without decadent pastries too,
so we’ll create individual St. Honoré with vanilla bean chantilly crème.
This classic French holiday pastry class is not to be missed!

Saturday, December 10th
10 AM – 3 PM

Techniques & Skills:
Creating Spun Caramel Sugar Threads
Making Pate Choux Dough I Making Genoise Swiss Roll Cake
Using a Pastry Bag & Decorating Tips

Recipes include:

FRENCH BÛCHE de NOËL
– Bûche de Noël is a traditional French Christmas cake
that dates back to the 19th century. The cake represents the
yule log that families would burn starting on Christmas Eve.
The burning of the yule log symbolized the New Year to come
and would bring good luck to the family.

BÛCHE de NOËL CAKE
– made of fresh baked Swiss roll chocolate sponge cake
rolled around creamy chocolate buttercream filling,
iced with dark chocolate ganache frosting and decorated
with edible woodland garnishes of hand sculpted fondant
 mushrooms, pinecones, fresh rosemary (pine fir)
and sugared cranberries (holly berries),
a delicious, show stopping dessert!

CHOCOLATE BUTTERCREAM
– light, creamy and fluffy chocolate buttercream
made with Dutch-style cocoa powder

DARK CHOCOLATE GANACHE
– ganache is a staple in any baker’s repertoire,
made with European dark chocolate to
create a silky, shiny frosting

SPECTACULAR CROQUENBOUCHE
– French for ‘crunch in the mouth’, croquenbouche is
an impressive and spectacular French dessert shaped
in a towering spun sugar tree made from miniature
crème puffs dipped in golden caramel then bound together
with glistening angel hair threads of caramel!

FRENCH PATE CHOUX PASTRY
– hand piped mini  puff pastry shells,
choux pastry is a delicate French pastry dough,
with soft, light, airy centers, and golden, crisps exteriors

ANGEL HAIR SPUN SUGAR
– homemade caramel spun
into threads of gold!

HONORÉ PASTRIES
– this decadent French pasty is named after St. Honoré,
the patron saint of pastry chefs!, a buttery puff pastry base
topped with vanilla Chantilly crème, surrounded by petite crème puffs
hand dipped in caramelized sugar to resembling golden halos!

CHANTILLY CRÈME
– homemade Chantilly whipped crème
with vanilla beans

$135 per person

Bring containers to take home your goodies!

8 in stock

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‘AM’ HOLIDAY BAKING with YOUR KIDS!

Sunday, December 11th
9 AM – Noon

0
https://www.lechatgourmet.com/product/am-holiday-baking-with-your-kids/
'AM' HOLIDAY BAKING with YOUR KIDS!
3786

$175.00

Hey Mom’s, Dad’s, Aunts, Uncles, Grandparents…this class is for you too!
You’ve asked for a cooking class getting creative ‘with your kids’ in the kitchen,
join Le Chat Gourmet for our annual holiday baking with your kids!!
(Kids ages 6-16)

Sunday, December 11th
9 AM – Noon

Techniques & Skills:
Using a Pastry Bag and Decorating Tip
Using Gel Food Coloring I Decorating with Holiday Candies

Recipes include:

CHRISTMAS TREE PULL-A-PART CUPCAKES
– each couple will take home a chocolate cupcake tree
frosted with vanilla bean buttercream icing,
then festively decorated with holiday
candies and mini candy canes

HOMEMADE CHOCOLATE CAKE
– Le Chat Gourmet’s signature chocolate cake recipe,
amazingly moist and oh so delicious!

VANILLA BUTTERCREAM ICING
– homemade vanilla buttercream icing
colored with green and brown gel food coloring

SNOWMAN POPCORN BALLS
– we’ll combine our freshly popped popcorn
with melted marshmallow cream, then hand form
into popcorn balls and decorate to create snowman faces
using candies for the carrot noses, coal eyes and mouth!

Bring a container to take home your goodies!
(1/2 sheet cookie baking trays work the best!)

$175 per couple (one adult and one child),
$85 per each additional child

PLEASE NOTE
For this class, registering as an individual
is actually for 2 persons (1 adult & 1 child)
To register additional kids, call 517.663.7322

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‘PM’ HOLIDAY BAKING with YOUR KIDS

Sunday, December 11th
2 PM – 5 PM

0
https://www.lechatgourmet.com/product/pm-holiday-baking-with-your-kids/
'PM' HOLIDAY BAKING with YOUR KIDS
3790

$175.00

Hey Mom’s, Dad’s, Aunts, Uncles, Grandparents…this class is for you too!
You’ve asked for a cooking class getting creative ‘with your kids’ in the kitchen,
join Le Chat Gourmet for our annual holiday baking with your kids!!
(Kids ages 6-16)

Sunday, December 11th
2 PM – 5 PM

Techniques & Skills:
Using a Pastry Bag and Decorating Tip
Using Gel Food Coloring I Decorating with Holiday Candies

Recipes include:

CHRISTMAS TREE PULL-A-PART CUPCAKES
– each couple will take home a chocolate cupcake tree
frosted with vanilla bean buttercream icing,
then festively decorated with holiday
candies and mini candy canes

HOMEMADE CHOCOLATE CAKE
– Le Chat Gourmet’s signature chocolate cake recipe,
amazingly moist and oh so delicious!

VANILLA BUTTERCREAM ICING
– homemade vanilla buttercream icing
colored with green and brown gel food coloring

SNOWMAN POPCORN BALLS
– we’ll combine our freshly popped popcorn
with melted marshmallow cream, then hand form
into popcorn balls and decorate to create snowman faces
using candies for the carrot noses, coal eyes and mouth!

Bring a container to take home your goodies!
(1/2 sheet cookie baking trays work the best!)

$175 per couple (one adult and one child),
$85 per each additional child

PLEASE NOTE
For this class, registering as an individual
is actually for 2 persons (1 adult & 1 child)
To register additional kids, call 517.663.7322

Out of stock

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