TUSCAN TRATTORIA
Thursday, November 12th
6 PM
$120.00
Thursday, November 12th
6 PM
Recipes include:
SMOTHERED FILET MIGNON STEAK
– char grilled filet mignon beef tenderloin steak
smothered with Italian pancetta bacon,
caramelized onions and gorgonzola cheese sauce,
served with wild mushroom and tarragon risotto
GORGONZOLA SAUCE with ITALIAN BACON
– a creamy mild gorgonzola cheese sauce,
with sweet caramelized onions
and Italian pancetta bacon
WILD MUSHROOM & TARRAGON RISOTTO
– creamy risotto with sautéed wild mushrooms
and fresh tarragon
FALL TUSCAN SALAD
– baby organic lettuce tossed with homemade
orange balsamic dressing, topped with
roasted shaved fennel, red grapes, walnuts
and parmesan cheese, garnished with fennel fronds
ITALIAN TRIPLE CHOCOLATE CREAM CAKE
– decadent fresh baked chocolate layer cake,
vanilla bean mascarpone cream filling with mini chocolate chips
finished with a warm espresso chocolate ganache drizzle!
MASCARPONE CREAM FILLING
– a cream filling of whipped mascarpone and ricotta cheese,
vanilla bean and mini chocolate chips
ESPRESSO CHOCOLATE GANACHE
– European dark chocolate ganache
with espresso.
$120 per person
Out of stock
FALL PASTA MAKING WORKSHOP
Saturday, November 14th
10 AM – 3 PM
$145.00
AUTUMN PASTA MAKING
Tortellini I Garganelli I Sacchettoni
Join Chef Denene Vincent in the ‘cucina’ making fresh artisan pasta!
Learn to make fresh pasta from scratch, hand form the dough into
tortellini, garganelli and sacchettoni pasta shapes, then
accompany your pasta with homemade sauces!
Saturday, November 14th
10 AM – 3 PM
Techniques & Skills:
Making Fresh Pasta Dough
Creating a Trio of Italian Pasta Sauces
Use a Hand Crank Pasta Machine
Hand Forming Three Pasta Shapes – garganelli, tortellini and sacchettoni
Recipes include:
HOMEMADE SEMOLINA PASTA DOUGH
– homemade fresh pasta dough
made with semolina flour
FALL TORTELLINI with BUTTERNUT SAUCE
– hand formed tortellini pasta stuffed with ricotta cheese,
served with a creamy butternut squash sauce,
garnished with crispy fresh sage harvested
from Le Chat Gourmet’s cooks garden
TORTELLINI PASTA with RICOTTA
– tortellini is a ‘Pope Hat’ shaped pasta dating to the early
12th century from the Emilia region of Italy,
we’ll fill ours with two Italian cheeses,
ricotta and parmesan
FALL BUTTERNUT SQUASH PASTA SAUCE
– we’ll begin with oven roasting butternut squash
bringing out flavor and the caramelized natural sugars
in the squash, then puree into a creamy sauce
to accompany our tortellini pasta
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 a trio of fresh herbs from Le Chat’s Garden,
Genoa basil, oregano and Italian parsley
FONTINA & PEAR SACCHETTONI with TRUFFLE
– this pasta combination is an explosion of flavor combinations,
from the slightly sweet, caramelized pears, light saltiness of the
cheese to the earthy truffles, hand formed sacchettoni pasta
stuffed with ricotta honey glazed pear filling,
served with an Italian truffle fontina cheese sauce,
garnished with chopped walnuts
SACCHETTONI ‘sakket-toe-nee’ PASTA
– is a type of stuffed pasta also known as ‘Beggar’s Purse’,
it consists of small circles or squares of pasta filled like ravioli
then fastened at the top with a twist creating a small bag
RICOTTA PEAR FILLING
– a filling of ricotta and parmesan cheese
with honey glazed pears
HONEY GLAZED PEARS
– fall pears sauteed with Michigan honey
until golden and caramelized
FONTINA CREAM SAUCE with TRUFFLES
– a cream fontina cheese sauce
with black truffles
$145 per person
“Life is a combination of magic and pasta” ~ Fellini
2 in stock
ARTISAN CLASSIC BREADS of FRANCE WORKSHOP
Sunday, November 15th
10 AM – 3 PM
$145.00
CLASSIC BREADS of FRANCE
French Baguettes I Savory Crepes I Pane Perdue
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.
Sunday, November 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
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
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!
CHICKEN ‘Forestiere’ CRÊPES
– savory buckwheat crêpes stuffed with our
homemade chicken and gruyere forestiere filling,
served finished in a classic crêpe fold,
garnished with finely chopped fresh chives
BUCKWHEAT CRÊPES
– ultra thin savory buckwheat crêpes
with irresistible buttery crisp edges!
FORESTIERE CRÊPE FILLING
– a creamy crêpe filling of sautéed shallots, garlic
and sliced button mushrooms, deglazed with dry sherry,
then finished with tender rotisserie chicken breast,
shredded gruyere cheese, fresh rosemary
and ribbons of organic baby spinach
PANE PERDU ‘Crème Brûlée’ FRENCH TOAST
– this is the ultimate French toast!, the ‘real deal’ French toast!,
what to do with day old baguette bread, make pane perdu of course!,
homemade baguette bread soaked in an egg custard base,
cooked on a nonstick griddle until golden, finished with a sprinkle
of granulated sugar that we’ll brûlée with a kitchen torch
creating a caramelized crackle crust (think crème brûlée),
then served with a homemade salted caramel sauce
and dollops of Chantilly whipped crème – ooh la la!
SALTED CARAMEL SAUCE
– decadent, golden caramel sauce
finished with a pinch of Maldon sea salt
VANILLA BEAN CHANTILLY CRÈME
– fluffy clouds of homemade whipped cream
with vanilla bean paste (add sour cream!)
$145 per person
Out of stock
GOURMET FLAVORS of FALL
Thursday, November 19th
6 PM
$120.00
Thursday, November 19th
6 PM
Recipes include:
MOREL ENCRUSTED BEEF TENDERLOIN
– a whole oven roasted beef tenderloin with a
morel mushroom dry rub, served in
filet mignon medallions with butternut squash
puree and blueberry port wine sauce
BUTTERNUT SQUASH PUREE
– oven roasted butternut squash,
pureed, finished with a kiss of Michigan honey
BLUEBERRY PORT WINE SAUCE
– a port wine reduction sauce with fresh blueberries
AUTUMN PEAR SOUP with APPLE CIDER
– a delightful autumn soup, puree of autumn pears and
apples with Michigan honey, apple cider and lemon juice,
served with a drizzle of bleu cheese cream
CARROT CAKE with ORANGE GIN CURD
– fresh baked carrot cake topped with
ribbons of cream cheese frosting,
served with homemade orange curd with gin,
garnished with feathery carrot fronds
and fine walnut crumbles
ORANGE GIN CURD
– homemade orange curd with a kiss of gin!
$120 per person
6 in stock
PROVENCAL TABLE
Friday, November 20th
6 PM
$120.00
Friday, November 20th
6 PM
Recipes include:
SEARED DUCK BREAST
– succulent, juicy pan seared duck breast finished in the oven,
served with creamy spelt risotto, blistered cherry tomatoes
and truffle honey sauce, garnished with micro greens
CREAMY SPELT RISOTTO
– we’ll use a combination of arborio rice and also spelt
which adds an additional level of flavor and nuttiness,
cooked slowly with white wine and chicken broth to pull the
natural starches from the rice creating risottos classic creaminess,
finished with finely shredded parmesan cheese
TRUFFLE HONEY SAUCE
– a reduction sauce of white wine and chicken broth
with honey and truffles that we’ll create in the pan renderings
after searing the duck breast
BLISTERED CHERRY TOMATOES
– cherry tomatoes tossed with olive oil, then slow roasted in the oven
bringing out the tomatoes natural sweetness
ROASTED BUTTERNUT SQUASH SOUP
– oven roasting the butternut squash brings out its natural sugar
and caramelizes the edges creating a flavor bomb!, we’ll puree our
soup until creamy and serve with a drizzle of smoked olive oil
APPLE HARVEST BUTTER CAKE with COGNAC
– fresh baked butter cake with French cognac
kissed granny smith green apples!
$120 per person
7 in stock
ULTIMATE TAMALE & TACO WORKSHOP
Saturday, November 21st
10 AM – 3 PM
$145.00
Ultimate Taco Bar I Chicken Tamales I Baja Fish Tacos
Join Le Chat Gourmet in the kitchen for a fun filled day making a
traditional Mexican dish, tamales! If you’ve never had a taco entirely made
from scratch, the crispy corn shell to the freshly ground beef with homemade
taco season, you are in for one delicious treat. Plus we’re making Baja tacos
too, with fresh fish filets, creamy slaw, chipotle crema and fresh herbs!
Saturday, November 21st
10 AM – 3 PM
Techniques & Skills:
Using a Tortilla Press I Working with Dried Corn Husks
Steaming Tamales I Using a Taco Shell Form
Cooking with Masa Harina Corn Flour
Recipes include:
CHICKEN TAMALES with GREEN SALSA
– corn husks spread with masa harina tamale dough,
topped with poached green chili chicken filling,
then wrapped in the corn husks and steamed,
served tomatillo lime salsa verde
HOMEMADE TAMALE DOUGH
– we’ll combine chicken broth and
masa harina corn flour with lard
for authentic Mexican tamale dough
CHICKEN TAMALE FILLING
– we’ll begin by poaching chicken breasts for optimum
flavor and juiciness in a poaching liquid of water,
chicken broth, sweet onions and minced garlic,
then shred the chicken, toss with green tomatillo sauce
and crumbled queso fresco cheese
TOMATILLO SALSA VERDE with LIME
– we’ll roast the tomatillos, sweet onions,
garlic cloves and jalapeno pepper until slighly blistered
and caramelized bringing out their natural sweetness,
then puree with lime juice and ground cumin
ULTIMATE BUILD YOUR OWN TACO BAR
– we’ll grind our own beef, add homemade
taco seasoning, fill our handmade corn taco shells with a choice
of toppings for the ultimate taco eating experience!
(chopped lettuce, shredded colby jack cheese, sour cream,
pickled jalapeno peppers, diced tomatoes and sweet onions)
HOMEMADE TACO SEASONING
– once you make this you will ‘never’ use store bought again,
I keep a large jar on hand at all times! a combination of
ground chili powder, cumin, garlic, onion, sweet paprika,
Mexican oregano and red pepper flakes
HANDMADE CORN TACO SHELLS
– homemade masa harina yellow corn flour dough
hand formed in a tortilla press,
then deep fried into crispy taco shells
BAJA FISH TACOS
– golden deep fried batter coated fresh fish filets,
served on hand formed corn taco shells
with homemade carrot and cabbage coleslaw,
chipotle mayo crema, fresh cilantro,
shaved radishes and lime wedges
HOMEMADE CABBAGE SLAW
– shredded mixture of carrots, red and green cabbage
tossed in our creamy homemade buttermilk dressing
BUTTERMILK DRESSING
– a combination of Greek yogurt, buttermilk,
lime juice and Michigan honey
CHIPOTLE MAYO CREMA
– a creamy sauce to accompany our fish tacos,
mayonnaise, smoky chipotle pepper,
fresh lime juice and zest
$145 per person
Out of stock
DIM SUM WORKSHOP
Sunday, November 22nd
10 AM – 3 PM
$155.00
BACK BY POPULAR DEMAND!
Crab Ragoons I Chinese Bao Buns I Lettuce Wraps I Asian BBQ Ribs
Join Le Chat Gourmet for a day of cooking delicious Dim Sum,
savory Chinese inspired small bites that are sautéed in a wok,
deep fried, oven roasted or steamed in bamboo baskets!
Sunday, November 22nd
10 AM – 3 PM
Skills and Techniques:
Working with Yeast I Grilling I Wok Cooking
Cooking in Bamboo Steamers I Deep Frying
Recipes include:
CRAB RAGOONS
– these much-loved deep-fried crab ragoons are
wonton wrappers filled with succulent crabmeat,
cream cheese, green onion, garlic and Thai chile,
served with a Ponzo Citrus Soy Sauce
CHINESE BOA BUNS with CARAMEL PORK
– thinly sliced caramelized pork belly
served in homemade chinese steamed bao buns
with crispy cucumbers, matchstick carrots,
green onions and fresh cilantro sprigs
ASIAN CARAMEL PORK
– pork belly marinated with chopped shallots,
green onions, minced garlic, annatto oil, curry poswer
and soy sauce, seared to a caramelized mahoganany
and braised until tender
CHINESE STEAMED BAO BUNS
– homemade yeast raised Chinese buns
cooked in a bamboo steamer
ASIAN LETTUCE WRAPS
– crispy artisan romaine lettuce cups filled
with char grilled Asian spice marinated chicken,
julienned carrots, English cucumber batons,
vermicelli rice noodles and sprigs of fresh cilantro,
garnished with toasted white sesame seeds,
served with a homemade Asian dipping sauce
ASIAN MARINADED CHICKEN
– a flavor packed marinade of soy sauce,
fresh grated ginger, red pepper flakes, sesame oil
and minced garlic, to tenderize and add optimum
flavor and juiciness to our chicken
ASIAN DIPPING SAUCE
– the perfect complement to pair with our lettuce wraps,
made with low sodium soy sauce, sesame oil,
rice wine vinegar and chili crisp paste
ASIAN BARBECUE PORK RIBS
– sweet & tangy babyback ribs rubbed with Chinese five-spice,
marinaded in a Michigan honey, dry sherry and soy sauce,
then slow roasted to a tender, sticky perfection!
$155 per person
Out of stock
WINTER GOURMET NIGHT
Friday, December 4th
6 PM
$120.00
Friday, December 4th
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
$120 per person
11 in stock
FRENCH MACARON HOLIDAY WORKSHOP
Saturday, December 5th
10 AM – 3 PM
$145.00
Spend an informative, fun-filled day in the Le Chat Gourmet kitchen
with Chef Vincent, perfecting proper techniques for blending the
macaron batter, creating domed and footed French macarons
in stunning holiday shapes and delicious flavors!
Saturday, December 5th
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
Using an Oven Thermometer I Using a Digital Food Scale
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
SNOWMAN MACARONS
– snowman shaped macaron shells filled with
vanilla bean French buttercream,
hand decorated with royal icing to create the
carrot noses, button coal eyes and mouth
ROYAL ICING
– the perfect icing for decorating,
it sets quickly and tastes delicious, made using
meringue powder and powdered sugar
HOT CHOCOLATE MACARONS
– chocolate cocoa macaron shells filled with
marshmallow French buttercream,
decorated with a melted dark chocolate stripe
and mini marshmallows
GINGERBREAD MACARONS
– gingerbread macaron shells filled with
white chocolate ginger French buttercream,
finished with cinnamon dust
PINK CHAMPAGNE MACARONS
– it’s the holidays, time for the bubbly…macarons that is!,
pink macaron shells filled with champagne
French buttercream and decorated with
an edible silver painted swoosh
$145 per person
Note: Bring a container to take home the extra macarons!
Out of stock
A VERY DOWNTON CHRISTMAS
Sunday, December 6th
10 AM – 3 PM
$145.00
A Very English Holiday Tea Party
Chef Denene Vincent kindly requests the honour of your company
in the kitchen at Le Chat Gourmet as we prepare a spectacular afternoon
holiday tea of savory delicacies, sweet delights and properly brewed
English tea all poshly presented ‘Downton Abbey’ style!
Sunday, December 6th
10 AM – 3 PM
Recipes include:
MINI BEEF WELLINGTONS
– buttery puff pastry wrapped filet mignon steak bites
with sautéed mushrooms and fresh thyme
CORONATION CHICKEN FINGER SANDWICHES
– finger sandwiches of rotisserie roast chicken,
finely diced celery, slivered almonds
and fresh herb mayonnaise
CORNBREAD MADELEINE CANAPES with SMOKED SALMON
– fresh baked cornbread Madeleine cakes
topped with hand piped herb cream cheese rosettes,
fans of cucumber ribbon and smoked salmon
GINGERBREAD CREAM TEA SCONES
– no tea party is complete without proper English scones!,
fresh baked holiday gingerbread cream tea scones
with fresh lemon zest and vanilla bean glaze
VANILLA LEMON ZEST GLAZE
– a powdered sugar glaze made with
vanilla bean extract and fresh lemon zest
VICTORIA ‘Union Jack’ SPONGE CAKE
– layers of fresh baked yellow cake, raspberry jam
and lemon Chantilly whipped crème, finished with
fresh blueberries, strawberries and raspberries
in the pattern of the British union jack flag!
LEMON CHANTILLY CRÈME
– homemade whipped cream with a kiss of lemon
‘PROPERLY BREWED’ ENGLISH TEA
– teapots of steeped Yorkshire tea,
served in English Bone China Tea Cups (a must!)
$145 per person
Out of stock
AN ITALIAN CHRISTMAS
Thursday, December 10th
6 PM
$120.00
It’s Christmas in Italy, the crisp air is filled with the sound of bagpipes, ancient
nativity scenes dot the towns, Christmas markets are alive with merriment
and laughter, food stalls overflow with culinary delights – Buon Natale
Thursday, December 10th
6 PM
Recipes include:
TUSCAN STEAK with PORCINI
– oven roasted porcini rubbed whole center cut
beef tenderloin steak, served sliced into medallions
with smoky potatoes and Chianti wine sauce
SMOKY MASHED POTATOES
– these potatoes are ‘off the charts’ delicious,
‘house smoked’ buttery Yukon gold mashed potatoes,
lightly smoked using oak wood chips
CHIANTI SANGIOVESE RED WINE SAUCE
– a silky sauce with Chianti red wine and beef broth
ITALIAN CIPOLLINI ONION TART with PARMESAN CREAM
– buttery puff pastry crust topped with
sweet caramelized Italian cipollini onion,
served with a creamy parmesan cheese sauce
ITALIAN CHERRY WALNUT CAKE
– fresh baked cherry walnut cake with Disaronno amaretto liqueur
crunch glaze, “this is one of my absolutely favorite cakes,
sure to become yours too!” – Chef Vincent
$120 per person
8 in stock
CHRISTMAS IN PROVENCE
Friday, December 11th
6 PM
$115.00
Friday, December 11th
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
caramelized sweet onions, minced garlic, 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
$115 per person
13 in stock
BEEF WELLINGTON WORKSHOP
Saturday, December 12th
10 AM – 3 PM
$155.00
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!
Saturday, December 12th
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!
$155 per person
1 in stock
HOLIDAY BAKING with YOUR KIDS
Sunday, December 13th
9 AM – Noon
$175.00
IT’S THE MOST WONDERFUL TIME OF THE YEAR – ‘To Be Baking!’
Mom’s, Dad’s, Aunts, Uncles, Grandparents…this class is for you too!
The scent of cinnamon and ginger will be dancing in the air,
filling the kitchen with the smell of Christmas! Join Le Chat Gourmet
for our annual kid’s holiday baking class as we create two festive
holiday treats, Christmas Tree ‘lollipop’ Cookies and Fresh Baked
Gingerbread Scones decorated with mini gingerbread sprinkles.
Spend the morning creating delicious holiday treats and family memories!
‘Kids Ages 8-16’
Sunday, December 13th
9 AM – Noon
Recipes include:
CHRISTMAS TREE ‘Lollipop’ COOKIES
– lollipop cookies hand formed into Christmas trees
and decorated with holiday candy sprinkles for a fun
and festive treat…who doesn’t’ love a cookie on a stick!
GINGERBREAD SCONES with MARSHMALLOW GLAZE
– fresh baked holiday gingerbread scones,
hand cut into triangles, finished with a lemon vanilla bean glaze,
and decorated with mini gingerbread men sprinkles
– how cute is that!
MARSHMALLOW GLAZE
– a powdered sugar glaze made with
vanilla bean extract and marshmallow flavoring
$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
6 in stock
SOUTHWEST STEAK PINWHEELS
Thursday, January 14th
6 PM
$125.00
Thursday, January 14th
6 PM
Recipes include:
SOUTHWEST PINWHEEL STEAK
– thinly pounded steak stuffed with fire roasted mild poblano chilies
and queso fresco cheese, then rolled into a spiral, served with a
southwest gremolata sauce and smoky mashed potatoes
SOUTHWEST GREMOLATA SAUCE
– a vibrant fresh herb sauce of chopped cilantro,
flatleaf parsley, extra virgin olive oil, lime zest and juice
WOOD SMOKED MASHED POTATOES
– off-the-charts delicious, this takes mashed potatoes to another level!,
wood smoked Yukon gold potatoes ‘house smoked’ over oak,
then mashed and finished with butter
SOUTHWEST BLACK BEAN EGG ROLLS
– golden, crisp oven baked egg rolls filled with black beans,
sweet corn, green onions, Monterey jack cheese
and southwest spices, served with a lime crema sauce
KEY LIME CHEESECAKE
– mini individual key lime cheesecakes, made with a buttery
graham cracker crust topped with decadent cheesecake filling,
served drizzled with homemade key lime curd sauce, finished with
vanilla bean meringue lightly toasted with a kitchen torch!
$125 per person
14 in stock
GOURMET FRENCH BISTRO NIGHT
Friday, January 15th
6 PM
$115.00
Friday, January 15th
6 PM
Recipes include:
SEARED DUCK BREAST with CHERRY SAUCE
– succulent, juicy pan seared duck breast with a homemade rub,
finished in the oven, served with smoky potatoes
and a Sangiovese red wine sauce with cherries
SANGIOVESE RED WINE SAUCE with CHERRIES
– a red wine reduction sauce with Michigan tart cherries
SMOKY YUKON POTATOES
– Yukon gold potatoes house smoked on the stovetop with wood,
then passed through a potato ricer for a super creamy
texture, finished with milk and butter
TRUFFLE BRUSCHETTA with BRIE
– oven roasted char grilled baguette slices spread with
truffle honey butter, topped with triple cream brie cheese
and finished with dollops of orange marmalade
TRUFFLE HONEY BUTTER –
creamy butter combined with
Italian black truffles and golden honey
WHITE CHOCOLATE RASPBERRY CRÈME BRÛLÉE –
white chocolate crème brûlée with fresh raspberries and a
‘hand torched’ brown sugar crust, crack the caramelized crust
of this crème brûlée for a delicious, creamy center!
$115 per person
12 in stock
POSTCARD to NEW ORLEANS WORKSHOP
Saturday, January 16th
10 AM – 3 PM
$145.00
CHEF VINCENT LOVES A GOOD PARTY!
The kitchen will be jumping today as we cook up delicious New Orleans
cuisine, crank up the zydeco music and toss Mardi Gras beads
…‘laissez les bons temps rouler’ (let the good times roll)!
Saturday, January 16th
10 AM – 3 PM
Skills & Techniques:
Making a Dark Gumbo Roux
Working with Yeast I Deep Frying
Recipes include:
JAMBALAYA
– a classic Louisiana Creole dish made with shrimp,
Cajun spice rubbed chicken, smoky andouille sausage
long grain rice, herbs, garlic, spices and sautéed aromatic
holy trinity of sweet onions, green peppers and celery
which builds the deep flavors in our jambalaya
HOLY TRINITY
The ‘holy trinity’ in Cajun and Creole cooking is
bell pepper, onion, and celery, named this
because it forms the foundation in this cuisine
CREOLE CHICKEN GUMBO with ANDOUILLE SAUSAGE
Gumbo is like a trip to New Orleans without the plane ticket!
– 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 green onions
plus Crystal’s hot sauce on the side!
GUMBO 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
NEW ORLEANS 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, correction…buried in powdered sugar,
each delicious warm bite results in a cloud of powdery sugar
giving way to a slightly crisp exterior and pillowy interior!
$145 per person
14 in stock
WINTER BREAD BAKING WORKSHOP
Sunday, January 17th
10 AM – 3 PM
$145.00
CHEDDAR SCONES I CINNAMON MONKEY PULL-A-PART I IRISH SODA BREAD
ULTIMATE BANANA BREAD
This combination of bread is sure to become family favorites!
There is nothing like the aroma of freshly baked bread on a winter day
or that first warm bite from the oven – Mmmmm, so good!
Join Le Chat Gourmet for this bread baking workshop and we’ll have you
baking like a pro…move over Pillsbury Dough Boy there’s a new baker in town!
Sunday, January 17th
10 AM – 3 PM
Techniques & Skills:
Baking with a variety of leveners…
Bicarbonate Soda I Baking Powder I Yeast
Create a Sugar Crust I Kneading I Shaping
Making Flavored Butter
Recipes include:
THE ULTIMATE BANANA BREAD
– you have never had banana bread like this,
we’re taking a classic to an entirely new level!,
we start by baking the bananas in a sugar crust
bringing out optimum flavor and caramel yumminess,
finished with a drizzle of vanilla bean glaze
and sprinkled with toasted pecans!!
SUGAR ROASTED BANANAS
– we’ll bake bananas under a sugar crust,
then use a mallet to crack open!
Bonus: The leftover sugar takes on the flavor
of caramelized bananas, delicious added to oatmeal, yogurt
CINNAMON SUGAR MONKEY PULL-A-PART BREAD
– originating in Hungary, monkey bread is made from
a yeast raised dough, rolled into small balls,
dipped in melted butter then a brown sugar cinnamon
crunch mixture and stacked in a bundt pan,
served drizzled with a vanilla bean glaze
RUSTIC IRISH SODA BREAD
– I love Irish soda bread, it’s quicker to make than
yeast breads with a crusty golden exterior and dense
yet soft and tender interior…so delicious! For our bread we’ll
add buttermilk and Irish butter to create a special richness
in our lovely Irish loaf with both plump golden and dark raisins,
the perfect accompaniment to serve on a chilly winter’s day
with hearty Irish stew, toasted in the morning with jam
or warm from the oven slathered with butter,
we’ll serve ours with Irish whiskey honey butter!
IRISH WHISKEY HONEY BUTTER
– Irish butter lightly sweetened with honey
and finished with a kiss of whisky!
CHEDDAR SCONES with CHIVES
– delicious flaky and tender hand cut scones
made with mature English cheddar cheese,
brushed warm from the oven
with a garlic and fresh chive butter
GARLIC BUTTER
– melted butter combined with minced garlic
and chopped fresh chives
$145 per person
14 in stock
HOMESTYLE CHICKEN & BISCUITS
Thursday, January 21st
6 PM
$115.00
This menu will have you reminiscing of the good
‘ole recipes of yester year, the ones like grandma made,
so join us for some down-home cozy winter cooking!
Thursday, January 21st
6 PM
Recipes include:
HOMESTYLE CHICKEN & BISCUITS
– this savory classic comfort food dish features
chopped chicken, diced carrots, celery, leeks and garlic
in a creamy sauce of chicken broth, white wine and thyme,
served with mashed potatoes and hand-cut buttermilk biscuits
HAND-CUT BUTTERMILK BISCUITS
– tender, flaky hand-cut buttermilk biscuits
YUKON MASHED POTATOES
– with their naturally creamy and buttery flavor,
Yukon gold potatoes make the perfect mashed potatoes!
WINTER PEAR & PECAN SALAD
– this salad features artisan baby lettuce drizzled with a homemade
blackberry champagne dressing, then arranged artistically with
winter pear fans, wood smoked pecans and warm cheese croutons
BLACKBERRY CHAMPAGNE DRESSING
– a delicious dressing comprised of
fresh blackberries, champagne vinegar,
Michigan honey and extra virgin olive oil
WOOD SMOKED PECANS
– we’ll use a stovetop smoker and apple wood chips to
‘house smoke’ pecans for a delicately smoky addition to our salad!
WARM CHEESE CROUTONS
– lightly breaded cheese croutons, flash fried
until just warmed and slightly oozy – yum!
APPLE BLACKBERRY CRUMBLE
– for the perfect filling flavor combination, we’ll combine
diced apples and fresh blackberries along with ginger, brown sugar
and cinnamon and top with a crispy streusel crumble, served in
individual baking dishes with dollops of vanilla bean whipped cream!
$115 per person
14 in stock
ITALIAN WINTER
Friday, January 22nd
6 PM
$115.00
Friday, January 22nd
6 PM
Recipes include:
ARISTA ITALIAN PORK LOIN ROULADE
– arista is a classic Tuscan dish of roasted pork,
made with lean pork loin encrusted with a rosemary rub,
olive oil, salt and pepper, then tied with twine and
oven roasted. We’ll take our dish a step further by
butterflying, then filling with provolone cheese, fresh basil,
fire roasted red peppers and sweet Italian sausage!,
served with parmesan potatoes and a basil oil drizzle
PARMESAN MASHED POTATOES
– creamy, buttery mashed potatoes
finished with parmesan cheese
WINTER ITALIAN SALAD
– char grilled radicchio lettuce,
crumbled gorgonzola cheese, sliced winter pears
and homemade fresh blackberry balsamic dressing with honey
APPLE CROSTATA TART
– a buttery pastry crust filled with winter apples,
topped with a streusel crumble, served with a warm
homemade Disaronno amaretto caramel sauce!
$115 per person
14 in stock
PASSPORT to ASIA WORKSHOP ‘Bulgogi, Mu Shu Pork, Thai Curry’
Saturday, January 23rd
10 AM – 3 PM
$145.00
Korean Bulgogi I Mu Shu Pork I Mandarin Pancakes I Thai Green Curry
Both Thai and Korean cooking have been influenced by Chinese cuisine
with all three often using soy sauce, gingerroot, garlic, green onions,
shallots, fish sauce, chilies, sesame seeds or oil and fresh herbs,
which creates an aromatic and delicious flavor balance of
spicy, sour, bitter, salty and sweet in the dishes.
Techniques & Skills:
Marinating I Cooking in a Wok
Using a Stone Mortar & Pestle I Cooking in a Rice Cooker
Saturday, January 23rd
10 AM – 3 PM
Recipes include:
CHINESE MU SHU PORK
– ginger soy marinated pork tenderloin wok cooked
with minced garlic, napa cabbage, hoisin sauce,
matchstick carrots, shitake mushrooms,
soy sauce and julienned green onions,
served with homemade Mandarin pancakes
and warm sweet & sour sauce
MU SHU MARINADE
– thinly sliced strips of pork tenderloin combined
with Shaoxing wine, minced garlic cloves,
fresh gingerroot, sesame oil and soy sauce
HOMEMADE MANDARIN PANCAKES
– homemade flour mandarin pancake dough is
cut into pieces, each piece is then hand rolled into
paper thin discs, brushed with sesame oil and topped
with a second rolled disc and cooked in a non-stick skillet,
the pancakes are then pulled apart before serving
SWEET & SOUR SAUCE
– warm homemade sweet and sour sauce
made with plum jam, red pepper flakes
and fresh grated gingerroot
KOREAN BEEF BULGOGI
– 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 grilled them
over high heat until slightly caramelized and finish sprinkled
with sesame seeds and green onions,
served with steamed jasmine rice
BULGOGI MARINADE
– soy sauce, sugar, mirin, minced garlic, sesame oil
and Asian pear to tenderize the steak
THAI GREEN CURRY
– the most popular of all Thai curries with its aromatic taste,
made with coconut milk, chicken, green eggplant,
yellow onions, coconut sugar, kaffir lime leaves
fish sauce and homemade green curry paste,
served with Thai jasmine rice,
fresh sweet basil and lime wedges
GREEN CURRY PASTE
– a combination of toasted Thai spices, cumin seeds,
coriander seeds, cardamom pods and mace with
fresh green chilies, thai chilies, galangal, lemongrass,
cilantro stems, kaffir lime leaves, chopped shallots,
minced garlic, black peppercorns and shrimp paste,
hand pounded to a paste in a stone mortar & pestle
THAI JASMINE RICE
– Thai jasmine rice cooked in a rice cooker
$145 per person
14 in stock
COZY WINTER CHICKEN WORKSHOP
Sunday, January 24th
10 AM – 3 PM
$145.00
Chicken & Waffles I Chicken Pot Pie I ‘Smoke & Fire’ White Chili
What’s more comforting on a chilly winter day than chicken!
Join us in the kitchen as we cook this versatile ingredient three-ways,
creating flavor bursting chicken dishes, sure to become family favorites!
Sunday, January 24th
10 AM – 3 PM
Skills & Techniques:
Sear I Sauté I Smoke I Bake I Grill
Braise I Marinate I Fire Roast
Recipes include:
CHICKEN POT PIE ‘British’
– large chunks of white meat chicken with baby carrots,
thinly sliced leeks, fresh thyme and petite peas
in a creamy chicken broth sauce, topped with
a homemade flaky hot water pastry crust
HOT WATER PASTRY CRUST
– alright Great British Bakeoff fans, you have
asked to make a hot water crust so here you go!
We are taught when making pastry dough to
keep it ‘cold, cold, cold’ and then the Brits sneak a
hot water crust into the mix! Hot water pastry dough
is ideal for savory pies like this perfect cold
weather comforting chicken pot pie!
CHICKEN & WAFFLES
– cornbread waffles, toasted pecan butter,
crispy buttermilk fried chicken tenders
and warm Michigan maple bourbon syrup
CORNBREAD WAFFLES
– made from a baking powder leavened batter with corn flour,
cooked on a waffle iron to create the characteristic
pocket impressions that hold the maple syrup and butter!
CRISPY FRIED CHICKEN TENDERS
– for flavorful, juicy and crispy fried chicken,
we’ll begin by brining the chicken tender strips,
then dredge it in a special flour and spice coating
and deep fry to crispy golden perfection!
BUTTERMILK BRINE
– brining will add moisture and flavor to our chicken,
fresh thyme, bay leaves, Tabasco, buttermilk
and the sweetness from Michigan honey
PECAN BUTTER
– creamy butter with toasted pecans
BOURBON MAPLE SYRUP
– warm Michigan maple syrup
with a kiss of bourbon!
‘SMOKE and FIRE’ WHITE CHILI
– this is not a 3 alarm fire chili however it is bursting with
multi levels of flavors!, made with mesquite wood ‘house smoked’ chicken,
garlic, chicken broth, sweet onions, Michigan navy beans, sweet corn,
lime, herbs, spices, fire roasted poblano and charred jalapeno peppers,
served with dollops of sour cream and fresh cilantro sprigs
$145 per person
14 in stock
WINTER TUSCAN NIGHT ‘Steak & Gnocchi’
Thursday, February 11th
6 PM
$125.00
Thursday, February 11th
6 PM
Recipes include:
ITALIAN FILET MIGNON STEAK
– char grilled Italian herb encrusted filet mignon steaks,
served with fire roasted tomato gorgonzola sauce
and hand rolled potato gnocchi pasta
FIRE ROASTED TOMATO GORGONZOLA SAUCE
– this creamy Italian sauce has levels of flavors!,
we begin with slightly caramelizing sweet onions,
then simmer with white wine, fire roasted tomatoes, tomato passata
and red pepper flakes, puree, and finish with adding
shredded parmesan reggiano and crumbled gorgonzola cheese
HAND ROLLED POTATO GNOCCHI PASTA
– oven baked russet potatoes are formed into a
gnocchi pasta made with eggs, parmesan cheese and flour,
hand cut and shaped on a wood gnocchi board
GRILLED BRUSCHETTA with ARTICHOKE PESTO
– homemade pesto of artichoke hearts,
garlic, pecorino cheese and olive oil,
served on grilled artisan bread
VANILLA GINGER PANNA COTTA with BLUEBERRY COMPOTE SAUCE
– an Italian classic, panna cotta is a silky, creamy dessert
that melts in your mouth, we’ll infuse our creamy
vanilla bean panna cotta with fresh ginger,
then serve topped with a blueberry compote sauce
$125 per person
14 in stock
EVENING in PARIS
Friday, February 12th
6 PM
$115.00
“If you are lucky enough to have lived in Paris as a young man,
then wherever you go for the rest of your life it stays with you,
for Paris is a moveable feast.” – Ernest Hemingway
Friday, February 12th
6 PM
Recipes include:
FRENCH ROQUEFORT CHICKEN
– golden roast chicken breast with dried sweet cherries,
walnuts and Roquefort cheese stuffing, served with
creamy mashed potatoes and Madeira wine sauce
MADEIRA WINE SAUCE with DEMI GLACE
– a reduction sauce made with chicken broth,
Madeira wine, fresh sage and demi-glace
MASHED POTATOES with LEEKS
– creamy Yukon gold mashed potatoes
with buttery sautéed leeks
CARROT GINGER SOUP with HONEY
– this delicious, winter warming soup is made from sautéed carrots,
sweet onions, chicken broth and fresh gingerroot,
pureed until creamy and finished with a kiss of honey
WHITE CHOCOLATE CRÈME BRÛLÉE with LEMON
– decadent white chocolate vanilla bean crème brûlée
with a kiss of lemon, finished with a caramelized brown sugar crust
brûléed with a kitchen torch and garnished with fresh berries!
$115 per person
14 in stock
ARTISAN SOURDOUGH BREAD WORKSHOP
Saturday, February 13th
10 AM – 3 PM
$145.00
BAKING with SOURDOUGH STARTER
“Sourdough starter needs feeding, this process creates a bi-product called
discard that is often thrown out which I find such a waste. In this class,
I really wanted to focus not only on teaching you how to make a classic
sourdough bread but also using that discard to create recipes you’re more
apt to incorporate into your everyday menu planning like pancakes, waffles,
pizza and biscuits – see you in the kitchen!” Chef Vincent
Saturday, Februay 13th
10 AM – 3 PM
Techniques & Skills:
Baking with a Sourdough Starter
Using Discard Starter I Feeding Your Starter
Mixing I Proofing I Resting I Shaping I Scoring I Baking
Using a Lame Knife I Creating a Signature Design
Recipes include:
ARTISAN SOURDOUGH BREAD
– we’ll be using sourdough starter as the leavner to create
a classic sourdough bread with its traditional tangy flavor,
chewy interior and crispy, golden crackly exterior crust!
SOURDOUGH BISCUITS
– we’ll create a flaky biscuit using discard starter,
(what is left over after you ‘feed’ your sourdough starter),
hand mixed biscuit dough is then hand shaped and cut,
baked in the oven creating a moist interior
and lightly crisp, flaky exterior from the butter!
SOURDOUGH PIZZA
– sourdough pizza crust topped with
homemade pizza sauce, mozzarella cheese
and fresh Italian herbs
SOURDOUGH PIZZA DOUGH
– ripe sourdough starter is the main leavener,
adding an additional dimension of flavor to our pizza crust
HOMEMADE PIZZA SAUCE
– classic pizza sauce made with Italian herbs
and San Marzano tomatoes
‘CANNOLI’ SOURDOUGH DESSERT PANCAKES
– we’re taking our sourdough pancakes up another level!,
yes they’re delicious smothered in butter and warm maple syrup
for a family weekend breakfast, however in this class we’ll use
sourdough pancakes to create a decadent dessert with
Italian inspired flavors, griddle cooked sourdough pancakes
with Italian cannoli filling and European dark chocolate,
served with blackberry lavender syrup!
SOURDOUGH PANCAKES
– we’ll use sourdough discard to create our pancake batter,
then cook on a griddle until golden, light and fluffy
(this is a 2-for-1 recipe, the batter also makes
delicious sourdough waffles!
CANNOLI FILLING
– creamy sweetened Italian mascarpone
and ricotta cheese filling with Belgium chocolate
BLACKBERRY LAVENDER SYRUP
– fresh blackberry sauce infused
with a delicate back note of lavender
$145 per person
SOURDOUGH STARTER
Please let us know in the ‘notes’ when checking out
if you would like to make and take home a sourdough starter
the day of class, so we can plan accordingly with ingredients.
Includes sourdough starter, 2qt. container and lid.
Cost $25, paid day of class
“How can a nation be called great if it’s bread tastes like Kleenex?”
– Julia Child
9 in stock
VALENTINE GOURMET DINNER
Sunday, February 14th
6 PM – 9 PM
$130.00
VALENTINE’S DAY ‘THE RED MENU’
Join Le Chat Gourmet for our special Valentine cooking class,
enjoy creating a three-course gourmet meal with your Valentine,
then dine by the glow of candles – now that’s amore!
Sunday, February 14th
6 PM – 9 PM
Recipes include:
VALENTINE RADICCHIO WEDGE SALAD
– wedges of lightly char-grilled radicchio lettuce,
drizzled with homemade lemony buttermilk dressing,
finished with toppings of chopped fresh chives,
red apple fans, toasted walnuts
and crumbles of gorgonzola bleu cheese
LEMONY BUTTERMILK DRESSING
– this buttermilk-based dressing is creamy
with just a kiss of citrusy lemon
to complement our salad
FILET MIGNON STEAK with PINK PEPPERCORN CRUST
– pink peppercorn encrusted whole beef tenderloins,
oven roasted, served cut into filet mignon medallions,
served with creamy red skin mashed potatoes,
red wine caramelized shallot reduction sauce
and truffle butter asparagus spears
RED SKIN MASHED POTATOES
– creamy red skin smashed potatoes
finished with butter and cream
RED WINE REDUCTION SAUCE
– a classic red wine reduction sauce with
shallots pan sauteed until lightly caramelized,
then simmered with beef stock and red wine
to a concentrated sauce, finished with
cold butter cubes creating a rich, glossy sauce
ASPARAGUS SPEARS with TRUFFLES
– steamed asparagus spears finished
with warm truffle butter sauce
TRUFFLE BUTTER
– chopped Italian black truffles
combined with butter
MOLTEN CHOCOLATE LAVA CAKE
– decadent, indulgent (it is Valentine’s Day!)
warm European chocolate cake with
a molten lava chocolate center,
served with fresh berry sauce
RED BERRY SAUCE
– fresh berry dessert sauce
$130 per person
‘The torch of love is lit in the kitchen’ – French Proverb
14 in stock
ITALIAN CHICKEN MARSALA
Thursday, February 18th
6 PM
$115.00
Thursday, February 18th
6 PM
Recipes include:
CHICKEN MARSALA with ITALIAN HERBS
– Italian herb rubbed pan seared chicken breast,
served with masala wine sauce
and lemony green beans
MARSALA WINE SAUCE
– a rich wine sauce made with beef broth,
caramelized sweet onions, fresh thyme, garlic
and Marsala wine to provide the perfect amount
of deep, lightly smokiness to our sauce
GREEN BEANS with LEMON GARLIC BUTTER
– steamed green beans tossed with garlic butter
and fresh lemon zest
ITALIAN ROSEMARY ROASTED POTATOES
– crispy, golden oven roasted potatoes
tossed with olive oil and fresh rosemary
DECADENT CHOCOLATE CHEESECAKE with ITALIAN AMARETTO
– individual mini cheesecakes with a buttery chocolate crust
and creamy bittersweet chocolate cheesecake filling,
served drizzled with warm chocolate sauce
and dollops of Disaronno amaretto kissed whipped cream!
$115 per person
14 in stock
CRAB CAKE TOWER
Friday, February 19th
6 PM
$115.00
Friday, February 19th
6 PM
Recipes include:
CRAB CAKE TOWER with LEMON CREAM SAUCE
– crispy wonton tower layered with crab cakes,
served with a creamy lemon sauce, garnished with basil oil
and diced sweet red peppers
CRAB CAKES
– hand formed crab cakes made with lump crab meat,
sweet peppers, garlic, scallions, fresh thyme
and Chesapeake seasoning, coated in breadcrumbs,
shallow fried golden and lightly crispy
LEMON CREAM SAUCE with PARMESAN
– a classic béchamel sauce with lemon
and shredded parmesan Reggiano cheese
SMOKED ASPARAGUS SOUP
– asparagus spears wood smoked in a stovetop smoker
with alder wood to impart a delicate smoky flavor, then added to
a soup pot and simmered with carrots, celery, leeks, garlic,
thyme, bay leaves and chicken broth, blended smooth,
finished with a kiss of lemon, served with a drizzle of cream
MANGO LIME MOUSSE with MANGO PEARLS
– creamy decadent mango mousse, buttery gingersnap
crumbles and dollops of lime whipped cream,
garnished with mango popping pearls!
$115 per person
14 in stock
FRENCH PÂTISSERIE WORKSHOP ‘Croissants, Crepe Cake, Madeleines’
Saturday, February 20th
10 AM – 3 PM
$145.00
CRÊPE CAKE I CROISSANTS I MADELEINES
Join Chef Vincent for the ‘Sweet Life of Paris’ creating classic
French pastries inspired from her trips to France– Viva La France!
Saturday, February 20th
10 AM – 3 PM
Techniques & Skills:
Creating a Laminated Dough I Working with Yeast
Kneading by Hand & Mixer I Windowpane Test
Folding I Punching Down I Shaping I Proofing
Baking Madeleine’s that come out with that perfect ‘hump’
Recipes include:
CLASSIC BUTTER CROISSANTS
– made from a traditional laminated French pastry dough,
croissants achieve their many layers as a result of ‘laminating’,
rolling and folding the dough over and over creating hundreds
of layers of buttery, flaky deliciousness! We’ll hand-cut and
shape our croissant dough into the classic crescent shapes,
proof then bake until golden with classic paper
thin flaky layers and honeycomb texture!
TWENTY-LAYER CHOCOLATE CRÊPE CAKE
– ‘Gâteau de Crêpes’ is a multi-layered French inspired dessert
created by stacking 20 or more paper-thin sweet chocolate
crepes with layers of creamy vanilla bean mousse,
finished with a drizzle of cocoa chocolate glaze,
and garnished with fresh mint sprigs
SWEET CHOCOLATE CRÊPES
– crêpes are French-style pancakes, these homemade
chocolate crepes are paper-thin and delicate
with the butteriest crisp edges
VANILLA BEAN MOUSSE
– a creamy, lightly sweetened,
mousse filling with vanilla beans
CHOCOLATE GLAZE
– a powdered sugar and buttermilk glaze
with Dutch cocoa powder
ORANGE CARDAMOM MADELEINES
– these shell-shaped, cake like cookies are a French treat,
buttery madeleines are spiced with ground cardamom
and hand dipped in a sweet fresh orange zest citrus glaze
ORANGE ZEST GLAZE
– a powdered sugar glaze
with fresh orange zest
$145 per person
13 in stock
MARCH SCHEDULE ‘Coming Soon!’
Le Chat Gourmet’s March
cooking class schedule
will be released in late November!
APRIL CLASSES
Le Chat Gourmet’s April
cooking class schedule
will be released in December!