SAN FRAN ‘Crab Cakes’

Friday, February 10th
6 PM

0
https://www.lechatgourmet.com/product/san-fran-crab-cakes/
SAN FRAN 'Crab Cakes'
4163

$110.00

Friday, February 10th
6 PM
Recipes include:
SAN FRAN CRAB CAKES with LIME BEURRE BLANC
– hand formed crab cake made with green onions, garlic,
succulent crabmeat, fresh herbs and a panko breadcrumb crust,
served with a lime beurre blanc sauce
and sweet potato curly fries
LIME BEURRE BLANC
– a white wine butter sauce infused with lime juice
SWEET POTATO CURLY FRIES
– spiralized sweet potato curly fries
seasoned with sea salt
CALI EGG ROLLS with AVOCADO
– oven baked egg rolls filled with avocado, black beans,
sweet corn, green onions and shredded colby jack cheese,
served with a sour cream dipping sauce
MANGO MOUSSE with LIME
– creamy mango mousse, buttery gingersnap crumble
and dollops of lime whipped cream,
garnished with mango pearls
$110 per person

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FRENCH MACARON WORKSHOP

Sunday, February 12th
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/french-macaron-workshop/
FRENCH MACARON WORKSHOP
4168

$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, February 12th
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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VALENTINE DAY DINNER

Tuesday, February 14th
6 PM

0
https://www.lechatgourmet.com/product/valentine-day-dinner/
VALENTINE DAY DINNER
4170

$125.00

Why make a reservation at a packed restaurant – how romantic is that!?
Join Le Chat Gourmet for our special Valentine cooking class, enjoy an
evening with your Valentine creating a three-course gourmet dinner,
then dine by the glow of candlelight – now that’s amore!

Tuesday, February 14th
6 PM

Recipes include:

ITALIAN STEAK with PORCINI CRUST
– oven roasted porcini rubbed whole center cut
 beef tenderloin steak, served sliced into a filet medallions
with smoky potatoes, Chianti red wine sauce,
asparagus spears and micro greens

SMOKY POTATOES
– red skin mashed potatoes ‘house smoked’
with wood using a hand held smoker!

CHIANTI SANGIOVESE RED WINE SAUCE
– a silky reduction sauce of
Chianti red wine and beef broth

GRILLED ASPARAGUS
– spears of al dente steamed asparagus spears
finished on a char grill for optimum flavor

GOURMET VALENTINE SALAD
 – organic baby lettuces,

ITALIAN ‘Stracciatella’ CHOCOLATE CHIP CHEESECAKE
– individual vanilla bean cheesecakes with mini chocolate chips
and an Oreo cookie crust, served with warm salted caramel sauce
and Valentine raspberry sauce hearts!

$125 per person

‘The torch of love is lit in the kitchen’ – French Proverb

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ITALIAN GOURMET VALENTINE

Wednesday, February 15th
6 PM

0
https://www.lechatgourmet.com/product/italian-gourmet-valentine/
ITALIAN GOURMET VALENTINE
4172

$125.00

And it’s Valentine’s Day ‘take two’!
Due to the over whelming demand for our Valentine cooking class,
we’ve added a second date this year on the 15th! Enjoy an evening
with your special Valentine creating a three-course gourmet dinner!

Wednesday, February 15th
6 PM

Recipes include:

ITALIAN STEAK with PORCINI CRUST
– oven roasted porcini rubbed whole center cut
 beef tenderloin steak, served sliced into a filet medallions
with smoky potatoes, Chianti red wine sauce,
asparagus spears and micro greens

SMOKY POTATOES
– red skin mashed potatoes ‘house smoked’
with wood using a hand held smoker!

CHIANTI SANGIOVESE RED WINE SAUCE
– a silky reduction sauce of
Chianti red wine and beef broth

GRILLED ASPARAGUS
– spears of al dente steamed asparagus spears
finished on a char grill for optimum flavor

GOURMET VALENTINE SALAD
 – organic baby lettuces,

ITALIAN ‘Stracciatella’ CHOCOLATE CHIP CHEESECAKE
– individual vanilla bean cheesecakes with mini chocolate chips
and an Oreo cookie crust, served with warm salted caramel sauce
and Valentine raspberry sauce hearts!

$125 per person

‘The torch of love is lit in the kitchen’ – French Proverb

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PAD THAI

Thursday, February 16th
6 PM

0
https://www.lechatgourmet.com/product/pad-thai/
PAD THAI
4175

$110.00

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, February 16th
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, 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

$110 per person

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TASTE of GREECE WORKSHOP

Saturday, February 18th
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/taste-of-greece-workshop/
TASTE of GREECE WORKSHOP
4179

$135.00

  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!

Saturday, February 18th
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

$135 per person

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FRENCH PASTRY WORKSHOP

Sunday, February 19th
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/french-pastry-workshop/
FRENCH PASTRY WORKSHOP
4177

$135.00

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 19th
10 AM – 3 PM

Techniques & Skills:
Using a Pastry Bag & Decorating Tips
Making French Pastry Crème I Vanilla Bean Meringue
Lemon Curd I Pate Choux Dough

Recipes include:

HOMEMADE PATE CHOUX DOUGH
– hand piped éclairs and crème puff pastry shells

LEMON MERINGUE ÉCLAIRS
– éclair shells filled with lemon curd pastry crème,
dipped in lemon and vanilla bean frosting glaze,
garnished with fire torched ‘kissed’ meringue rosettes
Homemade Lemon Curd I Vanilla Bean Meringue

RASPBERRY ÉCLAIRS
– éclair pastry shells filled with raspberry pastry crème,
hand dipped in raspberry Chambord glaze frosting
and garnished with candy pearl dragees
Fresh Raspberry Pastry Crème I Raspberry Chambord Glaze

CHOCOLATE CRÈME PUFFS
– crème puff shells filled with chocolate pastry crème,
finished with chocolate frosting glaze,
garnished with shaving of dark chocolate
Chocolate Pastry Crème I Chocolate Glaze Frosting

GATEAU ST. HONORÉ
– a spectacular dessert named after St. Honoré,
the patron saint of pastry chefs!, a buttery puff pastry base
topped with French pastry crème, surrounded by crème puffs
hand dipped in caramelized sugar resembling golden halos
Vanilla Bean Pastry Crème I Chantilly Whipped Crème

$135 per person

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PRIVATE EVENT


https://www.lechatgourmet.com/product/private-event/
PRIVATE EVENT
4314

Thursday, March 2nd
6 PM – 9 PM

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AN EVENING in SPAIN

Friday, March 3rd
6 PM

0
https://www.lechatgourmet.com/product/an-evening-in-spain-2/
AN EVENING in SPAIN
4317

$110.00

Passport not necessary, this cooking class will transport you to the flavors of Spain.
Join Le Chat Gourmet for this cooking class full of delicious authentic
Spanish cuisine inspired from Chef Vincent’s trip to Barcelona.

Friday, March 3rd
6 PM
Recipes include:
SALMON FILET with SMOKY ROMESCO SAUCE
– this dish showcases an explosion of Spanish flavors,
pan seared filet of wild caught salmon, served with
a smoky romesco sauce and spring asparagus spears
SMOKY ROMESCO SAUCE
– a classic Spanish sauce of charred tomatoes,
garlic, fire roasted red peppers,
puréed with toasted almonds and hazelnuts
BLISTERED ASPARAGUS with LEMON
– char grilled spring asparagus spears
finished with a spritz of lemon
BARCELONA NIGHT SALAD
– reminiscent of a refreshingly delicious salad I enjoyed in Barcelona,
apple fans, shaved fennel, organic baby arugula, walnuts,
shaved manchego cheese and homemade balsamic dressing
SPANISH ALMOND CAKE with GINGER MASCARPONE
– the perfect finish to our night of Spanish cuisine, this fresh baked
moist almond cake is served with homemade pink grapefruit curd,
toasted pistachios, dollops of mascarpone cream
infused with Michigan honey and fresh gingerroot!

$110 per person

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ARTISAN SAUSAGE MAKING WORKSHOP

Saturday, March 4th
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/artisan-sausage-making-workshop/
ARTISAN SAUSAGE MAKING WORKSHOP
4322

$135.00

Smoked Polish I Spicy Italian I Vietnamese BBQ I Tequila Lime Chicken
Just in time for the grilling season, join Chef Denene Vincent for a day
of fresh artisan sausage making! In this class, we’ll use the KitchenAid
mixer with meat grinder and sausage stuffing attachments in creating
fresh homemade sausages. Learn how to select, trim & grind meat,
prepare fragrant spice mixtures and stuff sausage links!

Saturday, March 4th
10 AM – 3 PM

Techniques & Skills:
Grinding our Fresh Sausage Meat I Stuffing Sausage Casings
Seasoning Test I Using a Pestle & Mortar I Homemade Spice Mixtures
Smoking, Grilling & Roasting Sausages I Discuss Fat, Meat & Liquid Ratios
Propriety Sausage Mixture using Pork Shoulder & Pork Belly

Recipes include:

VIETNAMESE BÁNH MÌ SAUSAGE BURGERS
– fresh ground pork with homemade Vietnamese caramel barbecue sauce
formed into burger patties and char grilled, build your burger in a toasted bun
with choice of fresh jalapeno peppers, pickled matchstick carrots, cilantro,
crispy cucumbers and homemade sriracha mayo. “I love these Bánh Mì
sausage burgers, bursting with Vietnamese inspired flavor, one of the best
flavor combinations you’ll experience from the grill this season!” – Chef Vincent

VIETNAMESE CARAMEL BBQ SAUCE
– homemade sweet & salty caramel barbecue sauce
with sugar, lime juice, Thai chilies, garlic and shallots

HOMEMADE PICKLED CARROTS
– matchstick carrots, apple cider vinegar, sugar

SMOKED POLISH SAUSAGES
– fresh ground pork, homemade polish sausage spice blend,
(savory herb, garlic & onion), stuffed in sausage casings,
finished in links, then maple wood smoked

TEQUILA LIME CHICKEN SAUSAGES with CHEESE
– fresh ground chicken and pork sausages, homemade spice mixture
(garlic, onion, cumin, fresh lime zest, cilantro, jalapeno)
combined with a special cheese for sausage making (it doesn’t
completely melt when cooked) and a generous splash of tequila!,
stuffed in sausage casings, finished in links and roasted

SPICY ITALIAN SAUSAGE PINWHEELS
– fresh ground pork with homemade spicy Italian spice blend,
 (cracked fennel seeds, garlic, red pepper flakes)
stuffed in sausage casings, finished in a pinwheel and roasted

$135 per person

FREE – KitchenAid Gift for Everyone!

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TRAVELING the SPICE ROUTE WORKSHOP

Sunday, March 5th
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/traveling-the-spice-route-workshop/
TRAVELING the SPICE ROUTE WORKSHOP
4325

$135.00

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 5th
10 AM – 3 PM

Spice Recipes Include:
Taco Seasoning I Indian Curry Powder
Peri Peri Seasoning I Dukkah Spice Mix
Tuscan Spice Blend I Marrakesh Spice Blend
Homemade Chili Powder

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

CHICKEN DUKKAH KEBABS
– char grilled skewers of dukkah spice rubbed
chicken has a warm, toasty, nutty flavor
brightened by citrusy notes of coriander

DUKKAH SPICE BLEND
– hand blended spice mix of sesame seeds,
coriander, cumin, black peppercorns,
fennel, thyme and hazelnuts

$135 per person

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PASSPORT to IRELAND

Thursday, March 9th
6 PM

2
https://www.lechatgourmet.com/product/passport-to-ireland/
PASSPORT to IRELAND
4328

$110.00

The Blarney Stone needs kissing, celebrators are doing the Irish jig, the beer at
your local pub has turned green, oh what a time of merriment! We at Le Chat Gourmet
couldn’t let the season pass without creating a fun filled Irish classes of our own!

Thursday, March 9th
6 PM

Recipes include:
IRISH CHEDDAR SMOTHERED STEAK with BACON
– char grilled New York Strip steak smothered
with thick-cut bacon, caramelized onions
and Irish white cheddar cheese sauce
BUTTERMILK GREEN ONION MASHED POTATOES
– creamy red potatoes with Irish butter
and fresh green onions
RUEBEN EGG ROLLS
– egg roll wrappers filled with shaved corn beef,
shredded Swiss cheese and charred cabbage,
served drizzled with homemade Russian dressing
ORANGE EARL GRAY SORBET
– “This is one of my absolutely favorite sorbets so I’m bringing it back!,
the bergamot orange notes in earl grey tea pair perfectly with
the sorbet’s orange citrus flavors!’” – Chef Vincent

$110 per person

2 in stock

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GOURMET SPRING DINNER

Friday, March 10th
6 PM

0
https://www.lechatgourmet.com/product/gourmet-spring-dinner/
GOURMET SPRING DINNER
4331

$110.00

Celebrate springtime in Michigan, spring on over to Le Chat Gourmet for this
seasonal gourmet class featuring Michigan ingredients!
“That was the most delicious
meal I have ever eaten in my entire life! Every single thing was delicious.” Carol B.

Friday, March 10th
6 PM

Recipes include:
HERB ENCRUSTED PORK TENDERLOIN
– oven roasted herb encrusted whole pork tenderloin
served in filet mignon medallions with farro risotto,
cherry gastrique sauce and crumbled feta cheese
FARRO RISOTTO
– a creamy risotto made from farro an ancient grain
with a slightly nutty taste (also known as spelt),
the perfect match with our pork dish!
CHERRY GASTRIQUE
– a delicious spring rhubarb
and Michigan tart cherry sauce
GRILLED BRIE CHEESE with SPRING RHUBARB COMPOTE
– whole cheese wheels of molten gooey double cream brie
lightly ‘house smoked’ with alder wood, served with
spring rhubarb compote sauce and warm artisan bread
LEMON CRÈME BRÛLÉE with BERRIES
– vanilla bean & lemon crème brûlée
with a caramelized brown sugar crust,
served topped with fresh berries.

$110 per person

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SMOKING BARBECUE WORKSHOP

Saturday, March 11th 
10 AM – 3 PM

4
https://www.lechatgourmet.com/product/smoking-barbecue-workshop-4/
SMOKING BARBECUE WORKSHOP
4519

$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!

Satday, March 11th 
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

4 in stock

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SMOKING BARBECUE WORKSHOP

Sunday, March 12th 
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/smoking-barbecue-workshop-3/
SMOKING BARBECUE WORKSHOP
4319

$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, March 12th 
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

Out of stock

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NO APRIL CLASSES


https://www.lechatgourmet.com/product/no-april-classes/
NO APRIL CLASSES
2333

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!

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KNIFE SKILL TECHNIQUES

Thursday, May 4th
6 PM – 9 PM

9
https://www.lechatgourmet.com/product/knife-skill-techniques-2/
KNIFE SKILL TECHNIQUES
4467

$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, May 4th
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.

9 in stock

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SAN FRAN SPRING ‘Crab Stuffed Shrimp’

Friday, May 5th
6 PM

12
https://www.lechatgourmet.com/product/san-fran-spring/
SAN FRAN SPRING 'Crab Stuffed Shrimp'
4527

$110.00

Friday, May 5th
6 PM

Recipes include:
SAN FRAN STUFFED SHRIMP with CRAB CAKES
– oven baked extra jumbo butterflied shrimp stuffed with crab cakes,
served with tequila lime sauce and sweet potato puree,
garnished with fresh chives and a drizzle of basil oil
CRAB CAKES
– made with scallions, minced garlic, succulent crabmeat,
panko breadcrumbs and fresh herbs
TEQUILA LIME BEURRE BLANC
– a white wine butter sauce infused with
lime juice and a kiss of tequila!
SWEET POTATO PUREE
– oven roasted slightly caramelized
sweet potatoes pureed until creamy
SMOKY ASPARAGUS SOUP
– we’ll begin by smoking our spring asparagus with alder wood,
then cook with chicken broth, carrots, celery, garlic,
thyme and bay leaves, puree until creamy
GHIRARDELLI MUDSLIDE SUNDAE
– homemade Kahlúa ice cream,
served with warm Ghirardelli chocolate sauce
and dollops of baileys and vodka spiked whipped cream!
$110 per person

12 in stock

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WOOD FIRE PIZZA WORKSHOP

Saturday, May 6th
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/wood-fire-pizza-workshop/
WOOD FIRE PIZZA WORKSHOP
4462

$135.00

GET FIRED UP FOR ARTISAN PIZZA!
Channel your inner Italian in this blazing pizza workshop,
join Chef Vincent in the kitchen and outdoor patio for a flame fed
cooking adventure into the art of wood fire pizza making!

Saturday, May 6th
10 AM – 3 PM

Skills & Techniques:
Mixing I Hydration I Kneading I Proofing I Shaping
Working with Yeast I Using Wood & Metal Pizza Peels
Wood & Flame Management I Cooking Pizza in a Wood Fired Oven

Recipes Include:

WOOD FIRE PIZZA CRUST
– an artisan pizza crust specifically created
for wood fire cooking, focused on the development
of the dough via hydration and slow proof

TRIO OF PIZZA SAUCES
San Marzano Tomato I Classic with Oregano I Gorgonzola Cheese

CLASSIC PIZZA MARGARITA
– fresh mozzarella cheese, Le Chat garden picked basil
& homemade San Marzano tomato sauce

PEPPERONI PIZZA
– pizza sauce, spicy pepperoni & fresh mozzarella cheese

SAUSAGE & SWEET PEPPER PIZZA
– pizza sauce, fire roasted sweet red peppers
Italian sausage, sliced crimini mushrooms,
and dollops of ricotta cheese

ITALIAN BACON BLEU CHEESE PIZZA
– Italian pancetta bacon, caramelized red wine onions
& homemade gorgonzola pizza sauce

ANTIPASTO ITALIAN SALAD
– crisp romaine lettuce, Genoa salami, pepperinicini,
alder wood ‘house smoked’ cherry tomatoes,
and homemade creamy asiago dressing

$135 per person

Out of stock

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THE GREAT STEAK WORKSHOP

Sunday, May 7th
10 AM – 3 PM

3
https://www.lechatgourmet.com/product/the-great-steak-workshop/
THE GREAT STEAK WORKSHOP
4469

$145.00

Steak Lover’s Unite!
Cooking Steak in a Wood Fire Oven, Outdoor Grill & Smoker
Join Chef Vincent for this sizzling day in our outdoor patio kitchen area
creating a variety of juicy steaks in our wood fire oven and on our grills,
accompanied with delicious steakhouse side dishes.

Sunday, May 7th
10 AM – 3 PM

Techniques & Skills:
How to set up your Grill I Wood Fire Oven I Smoker
Steak Comparison Taste – New York, Rib Eye, Flat Iron
Grading, Selecting Steaks – Prime, Choice, Select I Direct & Indirect Heat Grilling
Tenderizing I Searing I Temping I Resting
Determining Beef Doneness – rare, medium rare, medium, well done

Recipes include:

WOOD FIRE ITALIAN BRAICOLE STEAK
– pinwheel style rolled flat iron steak stuffed
with fired roasted red peppers, organic baby spinach
and provolone cheese, cooked in a wood fire oven

RIB EYE STEAKS ‘Grilled Cowboy Style’
– we’ll cook these bad boys directly on hardwood coals,
just amazingly delicious!

HERB BASTED NEW YORK STRIP STEAK
– New York steaks have flavor but are often tough,
we’ll begin by creating a special tenderizing technique,
then grill while basting with herb butter

HERB BASTING BRUSH
– we’ll create a basting brush
with fresh rosemary and thyme

LOADED BAKED POTATO SALAD
– red skin baked potato salad loaded
with cheddar cheese, thick-cut bacon,
fresh chives and sour cream

CHOP HOUSE WEDGE SALAD
– crispy iceberg lettuce wedge, sweet corn,
fresh chives, crumbled bleu cheese,
shaved radishes and creamy ranch dressing
Homemade Buttermilk Ranch Dressing

$145 per person

3 in stock

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EARLY SUMMER in TUSCANY

Thursday, May 11th
6 PM

7
https://www.lechatgourmet.com/product/early-summer-in-tuscany/
EARLY SUMMER in TUSCANY
4529

$110.00

Thursday, May 11th
6 PM
Recipes include:
TUSCAN STEAK with ROSEMARY
– char grilled New York strip steaks
topped with rosemary compound butter, served with
Italian potato salad and batter dipped onion rings
ROSEMARY COMPOUND BUTTER with SUN DRIED TOMATOES
– creamy butter combined with fresh rosemary
and sundried tomatoes
ITALIAN ‘Loaded’ POTATO SALAD
– red potatoes, Italian pancetta bacon, caramelized onions,
gorgonzola bleu cheese and olive oil mayonnaise
ITALIAN ONION RINGS
– thick-cut rings of sweet onions, hand dipped in
an Italian tempura beer batter, fried golden and crispy
ITALIAN CHOCOLATE ‘Stracciatella’ GELATO
– homemade chocolate gelato ice cream
with fine, irregular shavings of European dark chocolate,
served with a raspberry sauce drizzle
$110 per person

7 in stock

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SUSHI

Friday, May 12th
6 PM

5
https://www.lechatgourmet.com/product/sushi/
SUSHI
4477

$110.00

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!
Friday, May 12th
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
$110 per person

5 in stock

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THE COOK’S HERB GARDEN WORKSHOP

Saturday, May 13th
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/the-cooks-herb-garden-workshop-2/
THE COOK’S HERB GARDEN WORKSHOP
4472

$135.00


Cooking with herbs elevates your food to the next level with their fresh, bright
flavors! Join Le Chat Gourmet for this workshop that will walk you through the
herb garden…literally! We begin class outside in Le Chat’s culinary gardens
for herb identification and tasting. We’ll also discuss pairing herbs with food,
plus growing, storing and cooking. Back in the kitchen we’ll create a delicious
menu featuring fresh thyme, rosemary, tarragon, basil, chives, parsley,
mint, oregano, loveage, edible flowers, fennel and more.

There is no better classroom for a cook than the garden,
no matter how modest.
” — Paul Bertolli

Saturday, May 13th
10 AM – 3 PM

Skills & Techniques:
Herb Identification I Edible Flowers
Growing, Harvesting & Cooking with Herbs
Recipes to Get the Most Out of Your Herb Garden

Recipes include:

CHICKEN in an HERB GARDEN
– fresh herb brined chicken thighs,
char grilled chicken thighs smothered in
fresh herbs, garlic and olive oil
(Basil, Italian Parsley, Oregano, Thyme)

FRESH HERB BRINE
– 20% or more of a meat’s moisture can be
lost in cooking, thus we’ll brine our chicken for
optimum tenderness and juiciness while enhancing
flavor with the addition of fresh herbs

HERB GARDEN STUFFING with BRIE
– oven bake country white bread stuffing
combined with a trio of fresh sages,
chicken broth and dotted with gooey
cubes of triple cream brie cheese!
(purple sage, garden sage, tri color sage)

EMERALD GARDEN HERB OIL
– learn to make flavored herb oils by gently
steeping fresh herbs with extra virgin olive oil,
herb oils are a versatile oil that can be used from
making a vinaigrette, drizzling on roasted vegetables,
pasta, grilled meats, soup to dipping warm bread

ULTIMATE HERB GARDEN SALAD
– this salad is not only fresh and delicious, it is stunning to behold!,
organic baby lettuces, avocado, ruby grapefruit supremes,
nasturtium leaves, edible flowers, shaved radishes, fine herbs
and creamy homemade green goddess dressing
(Fennel Fronds, Edible Flowers)

GREEN GODDESS DRESSING
– a creamy buttermilk dressing
loaded with fresh herbs
(Tarragon, Onion Chives, Italian Parsley, Garlic Chives)

HERB GARDEN ICE CREAM
– we’ll steep loveage with our homemade custard base
to create a unique and delicious ice cream flavor,
then churn and serve with Michigan spring rhubarb sauce!
(Loveage)

$135 per person

“This is one of my favorite classes to teach, combining the cook
and gardener in me. Cooking for friends and family is a joy,
but cooking with what you’ve grown is the ultimate dining
experience bringing ‘garden to table’ full circle.” – Chef Vincent

Out of stock

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THE ITALIAN GRILL WORKSHOP

Sunday May 14th
10 AM – 3 PM

6
https://www.lechatgourmet.com/product/the-italian-grill-workshop-2/
THE ITALIAN GRILL WORKSHOP
4474

$145.00

Summer Flavors of Italy
Italian summers of blue skies, golden sunflower fields and outdoor
tables laden with garden fresh cooking, join Le Chat Gourmet
for this Italian al fresco summer feast via the grill!

Skills & Techniques:
Marinating I Brining I Grilling
Working with Fresh Herbs

Sunday May 14th
10 AM – 3 PM

Recipes include:

ITALIAN RIB EYE STEAK
– Tuscan marinated rib eye steaks,
outdoor char grilled over wood coals,
served with gremolata sauce

TUSCAN-STYLE MARINADE
– a combination of extra virgin olive oil,
fresh rosemary, red pepper flakes,
 oregano and crushed garlic

GREMOLATA
– gremolata is a bold and bright Italian condiment
that will liven up your meals made from parsley
harvested from LCG’s herb garden, garlic,
olive oil, fresh lemon juice and zest

GRILLED CAESAR SALAD
– char grilled romaine lettuce heads, chopped
and served with artisan ciabatta bread croutons,
and homemade Caesar dressing

CAESAR DRESSING
– creamy homemade Caesar dressing
with shredded parmesan cheese

ITALIAN GRILLED CHICKEN
– char grilled Italian herb chicken, we’ll begin by brining
our chicken for optimum flavor and juiciness with
garlic, sliced lemons, fresh rosemary, thyme and tarragon,
then grill the chicken outdoors over wood coals,
served with Italian orange red pepper sauce

ORANGE RED PEPPER SAUCE
– an Italian sweet and sour style reduction sauce
 made with red pepper flakes, orange juice,
fresh orange zest and butter

RIGATONI PASTA SALAD
– fresh mozzarella cheese balls, rigatoni pasta,
grape tomatoes, kalamata olives, red onion,
cucumber moons, fresh Italian basil and oregano herbs,
with homemade olive oil, garlic and lemon dressing

$145 per person

6 in stock

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Kids Cooking Camp ‘Week 1’

Monday, July 10th – Thursday, July 13th, 2023
9 AM – Noon

2
https://www.lechatgourmet.com/product/kids-cooking-camp-week-1/
Kids Cooking Camp 'Week 1'
4031

$295.00

‘CELEBRATE THE 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
Learning Culinary Terms I Building Kitchen Confidence & Teamwork
Harvesting Herbs from our Cook’s Gardens

Monday, July 10th – Thursday, July 13th, 2023
9 AM – Noon
$295 per person, 4 class series

MAC & JOE

Monday, July 10th
Recipes include: SLOPPY JOES – originating in the 1930’s in Sioux City, Iowa, the creation of a cook named ‘Joe’!, we’ll mix our homemade sloppy Joe sauce with cooked ground beef, then serve on a bakery bun; HOMEMADE SLOPPY JOE SAUCE – a tomato based sauce with a hint of smokiness; WAFFLE MAC & CHEESE – we’ll cook a creamy cheese sauce, add cooked pasta then finish our macaroni and cheese in a waffle maker creating crispy, crusty edges with a gooey cheese middle!; ‘ICE CREAM’ CUPCAKES – ice cream cones filled with homemade white cake batter, once baked and cooled we’ll use a pastry bag fitted with a decorating star tip to frost our cupcakes with homemade chocolate icing, then finish with rainbow candy sprinkles.

CHICKEN & DUMPLINGS

Tuesday, July 11th
Recipes include: 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, served 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!; REVERSE ROOT BEER FLOAT – homemade root beer ice cream and Faygo cream soda float.

NEW ORLEANS ‘Gumbo’

Wednesday, July 12th
Recipes include: NEW ORLEANS GUMBO – slow simmered Creole spice rubbed chicken and smoky andouille sausage in a thick dark Gumbo roux, cooked with chicken stock, bay leaves, sautéed bell peppers, sweet onions and celery, served with long grain rice garnished with filé powder and chopped onion chives from the Le Chat herb garden; GUMBO DARK ROUX – the secret to Gumbo is in the slow-cooked roux, learn to create a deep dark silky gumbo roux; LONG GRAIN RICE – we’ll cook our long grain rice in a rice cooker for perfectly steamed grains, finished fluffed with a fork; BEIGNET DOUGHNUTS – beignets are a staple of New Orleans food culture, with tourists making the trek to the famous Café de Monde, these yeast raised doughnuts are cut into squares then deep fried until golden and tossed in powdered sugar, each delicious warm bite results in a cloud of powdery sugar giving way to a crisp exterior and pillowy interior!

ST. LOUIS PIZZA

Thursday, July 13th
Recipes include: ST. LOUIS CHEESE PIZZA – a stone baked pizza with a crispy, cracker-like crust, topped with pizza sauce and Provel cheese, traditionally served cut into rectangles; ST. LOUIS PIZZA CRUST – a very thin cracker-like crust made with baking powder rather than yeast; PROVEL CHEESE – a combination of shredded white cheddar, smoked Swiss and provolone cheeses; CAESAR SALAD – chopped romaine lettuce tossed with our homemade Caesar dressing; ITALIAN SUMMER TIRAMISU – layers of ladyfinger cakes, summer strawberry sauce and vanilla bean whipped cream.

2 in stock

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Kids Cooking Camp ‘Week 2’

Monday, July 17th – Thursday, July 20th, 2023
9 AM – Noon

4
https://www.lechatgourmet.com/product/kids-cooking-camp-week-2/
Kids Cooking Camp 'Week 2'
4046

$295.00

‘CELEBRATE THE 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
Learning Culinary Terms I Building Kitchen Confidence & Teamwork
Harvesting Herbs from our Cook’s Gardens

Monday, July 17th – Thursday, July 20th, 2023
9 AM – Noon
$295 per person, 4 class series

MAC & JOE

Monday, July 17th
Recipes include: SLOPPY JOES – originating in the 1930’s in Sioux City, Iowa, the creation of a cook named ‘Joe’!, we’ll mix our homemade sloppy Joe sauce with cooked ground beef, then serve on a bakery bun; HOMEMADE SLOPPY JOE SAUCE – a tomato based sauce with a hint of smokiness; WAFFLE MAC & CHEESE – we’ll cook a creamy cheese sauce, add cooked pasta then finish our macaroni and cheese in a waffle maker creating crispy, crusty edges with a gooey cheese middle!; ‘ICE CREAM’ CUPCAKES – ice cream cones filled with homemade white cake batter, once baked and cooled we’ll use a pastry bag fitted with a decorating star tip to frost our cupcakes with homemade chocolate icing, then finish with rainbow candy sprinkles.

CHICKEN & DUMPLINGS

Tuesday, July 18th
Recipes include: 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, served 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!; REVERSE ROOT BEER FLOAT – homemade root beer ice cream and Faygo cream soda float.

NEW ORLEANS ‘Gumbo’

Wednesday, July 19th
Recipes include: NEW ORLEANS GUMBO – slow simmered Creole spice rubbed chicken and smoky andouille sausage in a thick dark Gumbo roux, cooked with chicken stock, bay leaves, sautéed bell peppers, sweet onions and celery, served with long grain rice garnished with filé powder and chopped onion chives from the Le Chat herb garden; GUMBO DARK ROUX – the secret to Gumbo is in the slow-cooked roux, learn to create a deep dark silky gumbo roux; LONG GRAIN RICE – we’ll cook our long grain rice in a rice cooker for perfectly steamed grains, finished fluffed with a fork; BEIGNET DOUGHNUTS – beignets are a staple of New Orleans food culture, with tourists making the trek to the famous Café de Monde, these yeast raised doughnuts are cut into squares then deep fried until golden and tossed in powdered sugar, each delicious warm bite results in a cloud of powdery sugar giving way to a crisp exterior and pillowy interior!

ST. LOUIS PIZZA

Thursday, July 20th
Recipes include: ST. LOUIS CHEESE PIZZA – a stone baked pizza with a crispy, cracker-like crust, topped with pizza sauce and Provel cheese, traditionally served cut into rectangles; ST. LOUIS PIZZA CRUST – a very thin cracker-like crust made with baking powder rather than yeast; PROVEL CHEESE – a combination of shredded white cheddar, smoked Swiss and provolone cheeses; CAESAR SALAD – chopped romaine lettuce tossed with our homemade Caesar dressing; ITALIAN SUMMER TIRAMISU – layers of ladyfinger cakes, summer strawberry sauce and vanilla bean whipped cream.


4 in stock

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Kids Cooking Camp ‘Week 3’

Monday, July 24th – Thursday, July 27th, 2023
9 AM – Noon

8
https://www.lechatgourmet.com/product/kids-cooking-camp-week-3/
Kids Cooking Camp 'Week 3'
4054

$295.00

‘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 24th – Thursday, July 27th, 2023
9 AM – Noon
$295 per person, 4 class series

PASSPORT TO KOREA

Monday, July 24th
Recipes include: KOREAN BEEF BULGOGI BOWLS – Bulgogi also known as Korean Barbecue Beef is made from marinated paper thin slices of tender beef, “Bul” means fire in Korean and “gogi” meat thus ‘fire meat’, we’ll marinate thin slices of rib eye steak, then char grill them over high heat until slightly caramelized and finish sprinkled with sesame seeds and green onions, served in a bowl with steamed jasmine rice, summer cucumber slices and fresh cilantro; BULGOGI MARINADE – soy sauce, sugar, mirin, honey, minced garlic, sesame oil and pear puree to tenderize the steak; THAI JASMINE RICE; CHOCOLATE SWISS ROLL CAKE – fresh baked Swiss roll chocolate sponge cake rolled around creamy vanilla bean buttercream filling and iced with dark chocolate ganache frosting.

ITALIAN PASTA MAKING

Tuesday, July 25th
Recipes include: HOMEMADE SEMOLINA PASTA DOUGH – homemade fresh pasta dough made with semolina flour; 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 summer tomato sauce with fresh Italian herbs gathered from Le Chat’s garden; BOLOGNESE PASTA SAUCE – sautéed ground beef with crushed tomatoes, garlic and fresh Italian herbs harvested from Le Chat’s herb garden; SUMMER STRAWBERRY SORBETTO – Italian sorbet ice cream made with fresh summer strawberries!

FRENCH CREPES!

Wednesday, July 26th
Recipes include: FRENCH HAM & CHEESE CRÊPES – homemade classic savory crêpes filled with shaved ham and a warm béchamel cheese sauce; FRENCH MORNAY CHEESE SAUCE – a sauce made from a classic béchamel sauce with shredded cheese added; FRENCH SUMMER POTATO SALAD – diced red skin potatoes, thick-cut bacon, sweet corn and fresh chives combined with a Dijon mayonnaise dressing; TWENTY-LAYER LEMON CRÊPE CAKE – twenty layers of sweet dessert crêpes filled with creamy lemon mousse, finished with a frosting glaze drizzle.

MEXICAN LASAGNA

Thursday, July 27th
Recipes include: MEXICAN LASAGNA – oven baked Mexican lasagna with layers of Monterey jack cheese, taco seasoned ground beef, homemade salsa and corn tortillas; HOMEMADE TACO SEASONING – Le Chat’s hand blended taco seasoning recipe; HOMEMADE TOMATO SALSA – crushed tomatoes, mild green chiles and southwest spices; SOUTH OF THE BORDER WEDGE SALAD – iceberg lettuce wedge salad with homemade creamy avocado dressing and choice of toppings (black beans, sweet corn, diced fresh tomatoes and crunchy tortilla strips); CINNAMON ROLL COOKIES – spirals of homemade cookie dough with a cinnamon sugar filling, finished with a drizzle of Mexican vanilla frosting.

8 in stock

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Kids Cooking Camp ‘Week 4’

Monday, July 31st– Thursday, August 3rd, 2023
9 AM – Noon

5
https://www.lechatgourmet.com/product/kids-cooking-camp-week-4/
Kids Cooking Camp 'Week 4'
4065

$295.00

‘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 31st– Thursday, August 3rd, 2023
9 AM – Noon
$295 per person, 4 class series

PASSPORT TO KOREA

Monday, July 31st
Recipes include: KOREAN BEEF BULGOGI BOWLS – Bulgogi also known as Korean Barbecue Beef is made from marinated paper thin slices of tender beef, “Bul” means fire in Korean and “gogi” meat thus ‘fire meat’, we’ll marinate thin slices of rib eye steak, then char grill them over high heat until slightly caramelized and finish sprinkled with sesame seeds and green onions, served in a bowl with steamed jasmine rice, summer cucumber slices and fresh cilantro; BULGOGI MARINADE – soy sauce, sugar, mirin, honey, minced garlic, sesame oil and pear puree to tenderize the steak; THAI JASMINE RICE; CHOCOLATE SWISS ROLL CAKE – fresh baked Swiss roll chocolate sponge cake rolled around creamy vanilla bean buttercream filling and iced with dark chocolate ganache frosting.

ITALIAN PASTA MAKING

Tuesday, August 1st
Recipes include: HOMEMADE SEMOLINA PASTA DOUGH – homemade fresh pasta dough made with semolina flour; 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 summer tomato sauce with fresh Italian herbs gathered from Le Chat’s garden; BOLOGNESE PASTA SAUCE – sautéed ground beef with crushed tomatoes, garlic and fresh Italian herbs harvested from Le Chat’s herb garden; SUMMER STRAWBERRY SORBETTO – Italian sorbet ice cream made with fresh summer strawberries!

FRENCH CREPES!

Wednesday, August 2nd
Recipes include: FRENCH HAM & CHEESE CRÊPES – homemade classic savory crêpes filled with shaved ham and a warm béchamel cheese sauce; FRENCH MORNAY CHEESE SAUCE – a sauce made from a classic béchamel sauce with shredded cheese added; FRENCH SUMMER POTATO SALAD – diced red skin potatoes, thick-cut bacon, sweet corn and fresh chives combined with a Dijon mayonnaise dressing; TWENTY-LAYER LEMON CRÊPE CAKE – twenty layers of sweet dessert crêpes filled with creamy lemon mousse, finished with a frosting glaze drizzle.

MEXICAN LASAGNA

Thursday, August 3rd
Recipes include: MEXICAN LASAGNA – oven baked Mexican lasagna with layers of Monterey jack cheese, taco seasoned ground beef, homemade salsa and corn tortillas; HOMEMADE TACO SEASONING – Le Chat’s hand blended taco seasoning recipe;
HOMEMADE TOMATO SALSA – crushed tomatoes, mild green chiles and southwest spices; SOUTH OF THE BORDER WEDGE SALAD – iceberg lettuce wedge salad with homemade creamy avocado dressing and choice of toppings (black beans, sweet corn, diced fresh tomatoes and crunchy tortilla strips); CINNAMON ROLL COOKIES – spirals of homemade cookie dough with a cinnamon sugar filling, finished with a drizzle of Mexican vanilla frosting.

5 in stock

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