NO APRIL CLASSES
We’re off this month for Le Chat’s annual
kitchen spring clean. Plus it’s that time of year
to clear the the culinary gardens, amend the
soil and plant our first cold hardy crops!
SEE YOU IN MAY!
ITALIAN al FRESCO
Thursday, May 2nd
6 PM
$115.00
Thursday, May 2nd
6 PM
Recipes include:
ITALIAN ASIAGO CHICKEN with BACON
– pan seared chicken finished in the oven,
served with an asiago cheese and bacon sauce,
rosemary potatoes and fresh green beans
ASIAGO SAUCE with BACON
– a creamy pan sauce with thick-cut bacon,
minced garlic, white wine, chicken broth,
fresh thyme and asiago cheese
ROASTED POTATOES with ROSEMARY
– oven roasted thinly sliced potatoes
tossed with olive oil and fresh rosemary
STEAMED GREEN BEANS
– steamed early summer green beans
ITALIAN CAPRESSA TOMATO SALAD
– early summer vine ripened tomatoes cut into ‘flowers’,
stuffed with fresh mozzarella cheese
then quickly baked to slightly warm the cheese!,
served with organic baby arugula lettuce
and a drizzle of basil pesto dressing
CANNOLI GELATO
– homemade fresh churned Italian vanilla bean and honey
gelato ice cream with orange chocolate chunks,
chopped pistachios and crushed cannoli shells!
$115 per person
Out of stock
SAVOURING SUMMER in PROVENCE
Friday, May 3rd
6 PM
$115.00
Chef Vincent is heading back to Provence France for this year’s
Le Chat Gourmet Vacation. Before she goes, join chef in the kitchen
for this class of delicious gourmet Provencal cuisine! With longer days,
warmer evenings and the bounty of spring’s fresh produce at the market,
join us as we create the cuisine of France to celebrate spring!
Friday, May 3rd
6 PM
Recipes include:
FILET MIGNON STEAK
– char grilled filet mignon steak,
smoky tomato red wine chasseur sauce
and potatoes with fresh chives
SMOKY TOMATO CHASSEUR SAUCE
– ‘house smoked’ fresh tomatoes, demi glace,
red wine, thyme, rosemary, shallots & garlic
POTATOES with CHIVES
– creamy mashed potatoes finished with fresh chives
harvested from Le Chat’s herb garden
PROVENCAL TOMATO TART
– homemade buttery pastry tart crust topped
with early summer tomatoes, feta cheese,
balsamic glaze and herbs de Provence
FRENCH STRAWBERRY SHORTCAKE with CHANTILLY CRÈME
– fresh baked French Madeleine cakes,
early summer strawberry compote sauce
and homemade Chantilly vanilla bean whipped crème
$115 per person
Out of stock
WOOD FIRE PIZZA WORKSHOP
Saturday, May 4th
10 AM – 3 PM
$145.00
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 4th
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
$145 per person
Out of stock
PASTA MAKING WORKSHOP
Sunday, May 5th
10 AM – 3 PM
$145.00
Fettuccine Alfredo I Rigatoni & Meatballs I Deep Dish Lasagna
Learn to make fresh pasta from scratch, form the dough into rigatoni,
fettuccine & lasagna pasta, accompany your pasta with homemade sauces!
Sunday, May 5th
10 AM – 3 PM
Techniques & Skills:
Making Fresh Pasta Dough I Creating Italian Pasta Sauces
Use the KitchenAid mixer hub with rigatoni pasta attachment
Use a hand crank pasta machine to create lasagna sheets & fettuccine pasta
Recipes include:
HOMEMADE SEMOLINA PASTA DOUGH
– homemade fresh pasta dough
with semolina flour
EXTRA DEEP DISH LASAGNA
– 15 layers of pasta deliciousness…hand rolled lasagna pasta sheets,
layered with slow cooked tomato garlic sauce
and Italian three cheese herb filling
LASAGNA PASTA SAUCE
– crushed tomatoes, olive oil, garlic, oregano
and sweet Italian sausage
ITALIAN THREE CHEESE FILLING
– a trio of Italian cheeses, ricotta, parmesan
and mozzarella cheese with fresh parsley
RIGATONI & MEATBALLS
– we’ll use the KitchenAid pasta extruder attachment
to make our hollow tube-shaped rigatoni pasta,
served with marinara sauce and Italian meatballs
MARINARA SAUCE
– a slow cooked pasta made with garlic,
San Marzano tomatoes and Italian herbs
HAND ROLLED MEATBALLS
– oven baked hand rolled meatballs made
with ground pork, garlic, breadcrumbs,
Italian cheese and herbs
FETTUCCINE ALFREDO
– we’ll use a hand cranked pasta machine to rollout
our fresh pasta, then cut it into fettuccine shaped pasta,
served with creamy alfredo cheese sauce
ALFREDO SAUCE
– this rich, decadent creamy pasta sauce made with butter, cream
and parmesan cheese has become an American favorite, not surprising as
Hollywood actors Douglas Fairbanks and Mary Pickford ate the dish on
their honeymoon in Rome and brought the recipe home with them!
$145 per person
Out of stock
SAN FRAN ‘Steak Oscar’
Wednesday, May 8th
6 PM
$115.00
Wednesday, May 8th
6 PM
Recipes include:
SAN FRAN STEAK OSCAR
– char grilled filet mignon steak topped with
crabmeat crust, diced avocado and fresh herbs,
served with a chipotle lime hollandaise
CHIPOTLE LIME HOLLANDAISE
– creamy homemade blender hollandaise sauce
with lime juice, chipotle pepper and adobe sauce
ASPARAGUS SPEARS
– we’ll use a steamer to cook our
early spring asparagus spears
SWEET CORN SOUP with BACON
– early summer sweet corn soup with lemongrass,
carrots, celery, shallots, chicken broth and garlic,
garnished with a drizzle of avocado crème and bacon crumbles
GHIRARDELLI MUDSLIDE SUNDAE
– homemade khalúa ice cream,
served with warm Ghirardelli chocolate sauce,
dollops of baileys and chocolate vodka spiked whipped cream!
$115 per person
2 in stock
THE COOK’S HERB GARDEN WORKSHOP
Saturday, May 11th
10 AM – 3 PM
$145.00
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 11th
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)
$145 per person
“This is one of my favorite classes to teach, combining my inner
cook and gardener. 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
EARLY SUMMER in TUSCANY
Sunday, May 12th
10 AM – 1 PM
$120.00
Sunday, May 12th
10 AM – 1 PM
Recipes include:
TUSCAN STEAK with ROSEMARY
– whole center cut beef tenderloin steak
tied with fresh rosemary sprigs then oven roasted,
served in filet mignon medallions with
Italian red wine sauce, Tuscan potatoes
and steamed spring asparagus spears
ITALIAN RED WINE SAUCE
– a silky beef broth reduction sauce
with Italian red wine
TUSCAN STUFFED POTATOES
– we’ll use a springform pan to create this delicious
stuffed potato gratin, oven baked layers of potatoes
stuffed with a trio of Italian cheeses
(pecorino romano, smoked and fresh mozzarella)
ASPARAGUS SPEARS
– steamed fresh spring asparagus spears,
finished with a parmesan cheese
truffle seasoning salt
EARLY SUMMER ITALIAN PANZANELLA SALAD
– cucumber moons, char grilled ciabatta bread croutons,
cherry tomatoes and ribbons of asparagus
with a homemade creamy parmesan
and fresh herb dressing
ITALIAN CHOCOLATE MOCHA CAKE
– fresh baked extra moist dark chocolate cake,
iced with homemade mascarpone frosting,
finished with a medley of fresh berries
MASCARPONE FROSTING
– creamy mascarpone cheese frosting,
the Italian version of cream cheese frosting!
$120 per person
Out of stock
Kids Cooking Camp ‘Week 1’
Monday, July 8th – Thursday, July 11th, 2024
9 AM – Noon
$295.00
‘COOKING UP SUMMER!’
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 8th – Thursday, July 11th, 2024
9 AM – Noon
$295 per person, 4 class series
IN THE HERB GARDEN
Monday, July 8th
Recipes include: GRILLED PORK CHOPS – thick-cut pork chops marinated in a fresh herb brine, then char grilled; FRESH HERB BRINE – 20% or more of a meat’s moisture can be lost in cooking, thus we’ll brine our pork chops for optimum tenderness and juiciness while enhancing flavor with the addition of fresh herbs; MASHED POTATOES – creamy mashed potatoes served with gravy; GRAVY with THYME – we’ll add fresh thyme to our chicken stock, reduce to our desired flavor then whisk in a roux; ROUX – a classic thickener for sauces made with melted butter and flour; SUMMER LEMONADE with MINT – homemade lemonade muddled with fresh mint.
SUMMER BAKING
Tuesday, July 9th
Recipes include: SUMMER CUT-OUT SUGAR COOKIES – fresh baked hand cut-out sugar cookies into fun summertime shapes, frosted with royal icing and finished with colorful candy sprinkles; ROYAL ICING – the perfect icing for artistically decorating cookies, it sets quickly and tastes delicious, made with meringue powder and powdered sugar; THE ULTIMATE BANANA BREAD – you have never had banana bread like this, we’re taking a classic to an entirely new level!, we’ll start by baking the bananas in a sugar crust bringing out optimum flavor and caramel yumminess, finished with a drizzle of vanilla bean glaze; SUGAR ROASTED BANANA – we’ll bake bananas under a sugar crust, then use a mallet to crack open!
AMERICAN ITALIAN ‘Chicken Alfredo’
Wednesday, July 10th
Recipes include: CHICKEN ALFREDO – this is the class you asked for!, char grilled chicken with alfredo pasta and garlic bread; ITALIAN SEMOLINA FRESH PASTA DOUGH – a handmade fresh Italian pasta dough made with semolina flour; BOW TIE PASTA ‘Farfalle’ – farfalle pasta dates back to the 1500s, originating in Northern Italy, farfalle which means ‘butterfly’ in Italian are hand cut rectangular shapes of pasta that are pinched in the middle, typically served with a creamy cheese sauce; ALFREDO SAUCE – a creamy parmesan cheese sauce; GARLIC BREAD – oven baked crusty Italian bread smeared with homemade garlic butter.
MICHIGAN CONEY DOGS
Thursday, July 11th
Recipes include: MICHIGAN CONEY DOGS – Coney dogs originated in Jackson, Michigan!, we’ll char grill Michigan Koegel hotdogs then smother them in our homemade Coney sauce, finish your coney dog with choice of toppings…shredded cheddar cheese, diced onions and the perfect zig zag of mustard!; HOMEMADE CONEY SAUCE – sautéed ground beef with tomato sauce and a spice combination for the ultimate Coney sauce!; JUMBO ONION RINGS – crispy golden batter coated onion rings; MISSISSIPPI CHOCOLATE SHEET CAKE – fresh baked chocolate sheet cake topped with chocolate marshmallow swirl frosting.
Out of stock
Kids Cooking Camp ‘Week 2’
Monday, July 15th – Thursday, July 18th, 2024
9 AM – Noon
$295.00
‘COOKING UP SUMMER!’
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 15th – Thursday, July 18th, 2024
9 AM – Noon
$295 per person, 4 class series
IN THE HERB GARDEN
Monday, July 15th
Recipes include: GRILLED PORK CHOPS – thick-cut pork chops marinated in a fresh herb brine, then char grilled; FRESH HERB BRINE – 20% or more of a meat’s moisture can be lost in cooking, thus we’ll brine our pork chops for optimum tenderness and juiciness while enhancing flavor with the addition of fresh herbs; MASHED POTATOES – creamy mashed potatoes served with gravy; GRAVY with THYME – we’ll add fresh thyme to our chicken stock, reduce to our desired flavor then whisk in a roux; ROUX – a classic thickener for sauces made with melted butter and flour; SUMMER LEMONADE with MINT – homemade lemonade muddled with fresh mint.
SUMMER BAKING
Tuesday, July 16th
Recipes include: SUMMER CUT-OUT SUGAR COOKIES – fresh baked hand cut-out sugar cookies into fun summertime shapes, frosted with royal icing and finished with colorful candy sprinkles; ROYAL ICING – the perfect icing for artistically decorating cookies, it sets quickly and tastes delicious, made with meringue powder and powdered sugar; THE ULTIMATE BANANA BREAD – you have never had banana bread like this, we’re taking a classic to an entirely new level!, we’ll start by baking the bananas in a sugar crust bringing out optimum flavor and caramel yumminess, finished with a drizzle of vanilla bean glaze; SUGAR ROASTED BANANA – we’ll bake bananas under a sugar crust, then use a mallet to crack open!
AMERICAN ITALIAN ‘Chicken Alfredo’
Wednesday, July 17th
Recipes include: CHICKEN ALFREDO – this is the class you asked for!, char grilled chicken with alfredo pasta and garlic bread; ITALIAN SEMOLINA FRESH PASTA DOUGH – a handmade fresh Italian pasta dough made with semolina flour; BOW TIE PASTA ‘Farfalle’ – farfalle pasta dates back to the 1500s, originating in Northern Italy, farfalle which means ‘butterfly’ in Italian are hand cut rectangular shapes of pasta that are pinched in the middle, typically served with a creamy cheese sauce; ALFREDO SAUCE – a creamy parmesan cheese sauce; GARLIC BREAD – oven baked crusty Italian bread smeared with homemade garlic butter.
MICHIGAN CONEY DOGS
Thursday, July 18th
Recipes include: MICHIGAN CONEY DOGS – Coney dogs originated in Jackson, Michigan!, we’ll char grill Michigan Koegel hotdogs then smother them in our homemade Coney sauce, finish your coney dog with choice of toppings…shredded cheddar cheese, diced onions and the perfect zig zag of mustard!; HOMEMADE CONEY SAUCE – sautéed ground beef with tomato sauce and a spice combination for the ultimate Coney sauce!; JUMBO ONION RINGS – crispy golden batter coated onion rings; MISSISSIPPI CHOCOLATE SHEET CAKE – fresh baked chocolate sheet cake topped with chocolate marshmallow swirl frosting.
Out of stock
Kids Cooking Camp ‘Week 3’
Monday, July 22nd – Thursday, July 25th, 2024
9 AM – Noon
$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 22nd – Thursday, July 25th, 2024
9 AM – Noon
$295 per person, 4 class series
LOADED TACO NACHOS!
Monday, July 22nd
Recipes include: LOADED TACO NACHOS – homemade corn tortilla chips topped with shredded cheddar jack cheese and sautéed ground beef with our hand blended taco seasoning, finished loaded with your choice of toppings!; CORN TORTILLA CHIPS – we’ll make our own tortilla chips by hand-cutting corn tortillas then flash frying them until crispy; HOMEMADE TACO SEASONING – hand blended taco spice combination of cumin, garlic powder, onion powder, paprika and chili powder; LOADED NACHO TOPPINGS – build your own nachos with your choice of chopped lettuce, diced tomatoes, sour cream and salsa; ICE CREAM CAKE – fresh baked Swiss roll cake filled with ice cream, then rolled into a spiral.
RAMEN!
Tuesday, July 23rd
Recipes include: SUMMER RAMEN – ramen with homemade ginger garlic chicken broth, served with shredded chicken, ramen noodles, sweet corn and fresh chives harvest from Le Chat’s herb garden; HOMEMADE CHICKEN STOCK – a flavorful slow simmered stock made with a whole chicken, carrots, celery and onions creating a depth of flavor; GINGER GARLIC BROTH – homemade chicken stock infused with fresh ginger, lemongrass and garlic; MINI LIME CHEESECAKES – graham cracker butter crust topped with creamy vanilla bean cheesecake filling, served topped with homemade lime fruit curd.
FRANCE ‘French Pastries’
Wednesday, July 24th
Recipes include: CHOCOLATE CRÈME PUFFS – classic French pate choux pastry dough hand piped using a pastry bag and decorating tip, served filled with ice cream and homemade hot fudge sauce!; FRENCH PATE CHOUX PASTRY – hand piped crème puff choux pastry is a delicate French pastry dough with a soft, light, airy center and golden, crisp exterior; HOT FUDGE SAUCE – warm hot fudge sauce made from European chocolate; CRÈME HORN PASTRIES – oven baked puff pastry horns filled with homemade vanilla Chantilly whipped crème, dusted with powdered sugar.
ITALY ‘Calzone Pizza’
Thursday, July 25th
Recipes include: ITALIAN CALZONE PIZZA – oven baked individual calzone pizzas, homemade calzone dough filled with pizza sauce, ham and Italian cheeses; CALZONE DOUGH – yeast raised calzone dough made with bread flour; HOMEMADE PIZZA SAUCE – homemade tomato pizza sauce with Italian herbs; SUMMER CHOPPED ITALIAN SALAD – chopped romaine lettuce tossed with our homemade Italian dressing, personalize your salad with choice of toppings choose from cucumber moons, grape tomato halves, sliced red onion and chickpeas; ITALIAN DRESSING with PARMESAN – a creamy homemade Italian style dressing with shredded parmesan cheese; ITALIAN LEMON SORBET – refreshing lemon sorbet, the perfect finish to your Italian lunch!
Out of stock
Kids Cooking Camp ‘Week 4’
Monday, July 29th – Thursday, August 1st, 2024
9 AM – Noon
$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 29th – Thursday, August 1st, 2024
9 AM – Noon
$295 per person, 4 class series
LOADED TACO NACHOS!
Monday, July 29th
Recipes include: LOADED TACO NACHOS – homemade corn tortilla chips topped with shredded cheddar jack cheese and sautéed ground beef with our hand blended taco seasoning, finished loaded with your choice of toppings!; CORN TORTILLA CHIPS – we’ll make our own tortilla chips by hand-cutting corn tortillas then flash frying them until crispy; HOMEMADE TACO SEASONING – hand blended taco spice combination of cumin, garlic powder, onion powder, paprika and chili powder; LOADED NACHO TOPPINGS – build your own nachos with your choice of chopped lettuce, diced tomatoes, sour cream and salsa; ICE CREAM CAKE – fresh baked Swiss roll cake filled with ice cream, then rolled into a spiral.
RAMEN!
Tuesday, July 30th
Recipes include: SUMMER RAMEN – ramen with homemade ginger garlic chicken broth, served with shredded chicken, ramen noodles, sweet corn and fresh chives harvest from Le Chat’s herb garden; HOMEMADE CHICKEN STOCK – a flavorful slow simmered stock made with a whole chicken, carrots, celery and onions creating a depth of flavor; GINGER GARLIC BROTH – homemade chicken stock infused with fresh ginger, lemongrass and garlic; MINI LIME CHEESECAKES – graham cracker butter crust topped with creamy vanilla bean cheesecake filling, served topped with homemade lime fruit curd.
FRANCE ‘French Pastries’
Wednesday, July 31st
Recipes include: CHOCOLATE CRÈME PUFFS – classic French pate choux pastry dough hand piped using a pastry bag and decorating tip, served filled with ice cream and homemade hot fudge sauce!; FRENCH PATE CHOUX PASTRY – hand piped crème puff choux pastry is a delicate French pastry dough with a soft, light, airy center and golden, crisp exterior; HOT FUDGE SAUCE – warm hot fudge sauce made from European chocolate; CRÈME HORN PASTRIES – oven baked puff pastry horns filled with homemade vanilla Chantilly whipped crème, dusted with powdered sugar.
ITALY ‘Calzone Pizza’
Thursday, August 1st
Recipes include: ITALIAN CALZONE PIZZA – oven baked individual calzone pizzas, homemade calzone dough filled with pizza sauce, ham and Italian cheeses; CALZONE DOUGH – yeast raised calzone dough made with bread flour; HOMEMADE PIZZA SAUCE – homemade tomato pizza sauce with Italian herbs; SUMMER CHOPPED ITALIAN SALAD – chopped romaine lettuce tossed with our homemade Italian dressing, personalize your salad with choice of toppings choose from cucumber moons, grape tomato halves, sliced red onion and chickpeas; ITALIAN DRESSING with PARMESAN – a creamy homemade Italian style dressing with shredded parmesan cheese; ITALIAN LEMON SORBET – refreshing lemon sorbet, the perfect finish to your Italian lunch!
Out of stock
OCTOBER COOKING CLASSES
Check back late April
for Le Chat’s October
cooking class schedule!
NOVEMBER COOKING CLASSES
Check back mid July
for Le Chat’s November
cooking class schedule!
DECEMBER COOKING CLASSES
Check back mid July
for Le Chat’s December
cooking class schedule!