KNIFE SKILL TECHNIQUES
Thursday, October 12th
6 PM – 9 PM
$95.00
Basic knife skills are an important component of any culinarians repertoire
– whether you plan to earn a living in the kitchen or simply cook for your
family and friends. Learning to handle a knife correctly will be safer, speed
up your prep time and result in uniformly cut food products that will cook more
evenly. The mastery of classic knife skills and methodology will also vastly
improve the look of your food, garnishes and plate presentations.
Thursday, October 12th
6 PM – 9 PM
Knife Skills & Techniques:
Learn to hold and cut correctly I Knife Safety
How to purchase a quality knife I Learn to hone and sharpen a knife
Learn the following knife cutting techniques…
Julienne I Paysanne
Bruinoise
Batonnet I Mincing
Chiffonade
Lozenge I Bias
Rondelle
Dicing an Onion I Apple Swan
Use your knife skill techniques to create two salsas…
Tropical Mango Pineapple Salsa & Mexican Salsa Fresca
$95 per person
In addition, save 10% on ALL non-sale priced retail purchases totally over $200
including Wusthof knives the day of class only! This is a great opportunity to
update your old knives or add a specialty knife or two to your collection.
Out of stock
LATE SUMMER GARDEN TABLE
Friday, October 13th
6 PM
$115.00
Friday, October 13th
6 PM
Recipes include:
CHAR GRILLED ‘Sweet & Smoky’ STEAKS
– an explosion of late summer flavors with a southwest twist,
char grilled New York strip steaks brushed with a sweet and smoky chipotle glaze,
served with late summer corn salad and blistered tomatillo salsa
LATE SUMMER SWEET CORN SALAD
– charred fresh sweet corn salad with flame roasted jalapeno peppers,
green onions, fresh cilantro, lime and crumbled queso fresco cheese
with homemade creamy avocado dressing
TOMATILLO SALSA
– the fresh citrusy burst of flavor from this tomatillo salsa
is the perfect accompaniment to our steaks, lime juice
and blistered tomatillo salsa
SOUTHWEST SALAD
– hickory wood smoked cherry tomatoes, organic mixed lettuces,
crispy matchstick tortilla strips and creamy ranch dressing
RANCH DRESSING
– a creamy homemade buttermilk ranch dressing
with cider vinegar, minced garlic, fresh chives and thyme
CINNAMON ICE CREAM
– homemade cinnamon ice cream made with cinnamon sticks
and Mexican vanilla (an LCG signature dessert!).
$115 per person
Out of stock
SPAIN WORKSHOP ‘Paella & Tapas’
Saturday, October 14th
10 AM – 3 PM
$135.00
SPANISH TAPAS and PAELLA
Learn step-by-step how to create true Spanish paella, from ‘bomba’ rice,
Spanish nora peppers to the caramelized socarrat crust, paella is the ultimate
‘one pot’ dish! Join Chef Vincent at Le Chat Gourmet for this cooking class
full delicious authentic Spanish cuisine from her travels in Spain.
Saturday, October 14th
10 AM – 3 PM
Techniques & Skills:
Using Authentic Paella Ingredients – Bomba Rice & Nora Peppers
Cooking in a Classic Paella Pan I Using a Stone Mortar & Pestle
Cooking Paella on the Grill over Wood Charcoal
(We’ll also discuss adapting this recipe for the stovetop)
Creating a Socarrat, the ‘infamous’ caramelized paella crust!
Recipes include:
CHICKEN & CHORIZO PAELLA
– cooked on the grill over hardwood charcoal this is a
Spanish classic of herb marinated chicken, chorizo sausage,
golden saffron rice and late summer vegetables
SEAFOOD PAELLA with SHRIMP
– a seafood medley cooked on the grill with shrimp,
baby clams, mussels, fresh herbs, saffron ‘bomba’ rice,
veggies and Spanish Nora peppers
SPANISH POTATO TORTILLA
– this is one big delicious potato cake, crispy outside
and creamy potato inside, the real deal,
absolutely off-the-charts delicious!
CATALAN TOMATO BREAD
– the best tapas restaurants in Barcelona are renowned
for their tomato bread, warm crusty baguette bread,
late summer tomatoes, Spanish olive oil and sea salt
(There is a specific technique to create this correctly!)
TAPAS PEPPERS
– a must have on every tapas menu,
fried Spanish-style peppers finished with sea salt
$135 per person
Out of stock
WHAT THE CLUCK WORKSHOP?!
Sunday October 15th
10 AM – 3 PM
$135.00
Chicken Confidential Workshop – all about Technique!
We’ll focus on the following techniques, breaking down a whole
chicken, roasting, sautéing, poaching, braising, brining, baking
and frying. Join Chef Denene Vincent as we take an intensive
look at the chicken and its many cooking possibilities.
Sunday October 15th
10 AM – 3 PM
Techniques & Skills:
Breakdown a Whole Chicken
Poaching I Sautéing I Frying
Braising I Brining I Baking
Recipes include:
BUTTERMILK FRIED CHICKEN
– for the most outrageously flavorful, juicy
and crispy fried chicken, we’ll begin by roasting our herb
encrusted chicken, then add to our fresh thyme buttermilk brine,
dredge it in a special flour and spice coating and
deep fry to crispy golden perfection!
BUTTERMILK BRINE
– brining will add moisture and extra flavor to our chicken,
fresh thyme, bay leaves, Tabasco, buttermilk
and a kiss of sweetness from Michigan honey
SWEET & SOUR CHICKEN WINGS
– learn to break down whole chicken wings into two pieces,
the drumette & wingette, smother in our homemade
sweet & sour sauce, bake to sticky crazy goodness,
garnish with sesame seeds and green onions
SWEET & SOUR SAUCE
– we’ll reduction of apple cider vinegar, garlic,
Michigan honey, soy sauce and fresh ginger to create
this sauce of sweet & sour sticky yumminess!
CLASSIC CHICKEN & DUMPLINGS
– comfort food at its finest, sautéed tender white meat
chicken, baby carrots, leeks, celery and fresh thyme
are braised slow and slow in a creamy chicken broth gravy,
with homemade drop biscuit dumplings!
HOMEMADE DUMPLINGS
– baking powder dumplings are formed into a dough,
then spoon dropped into the bubbling chicken broth
forming pillows of dumpling deliciousness!
$135 per person
1 in stock
AUTUMN’S ITALIAN SKETCHBOOK
Thursday, October 19th
6 PM
$110.00
Thursday, October 19th
6 PM
Autumn in Michigan, nature’s art for the eye and garden’s
brimming with late summer produce, join LCG in the
kitchen as we create a trio of dishes with a nod to Italy!
Recipes include:
GRILLED CHICKEN BREAST with ORANGE ROSEMARY SAUCE
– char grilled chicken breast served with homemade
pumpkin fettuccini pasta and orange rosemary sauce
ORANGE ROSEMARY SAUCE
– an autumnal pasta sauce with orange juice, orange zest,
fresh rosemary and a kiss of Michigan honey
PUMPKIN FETTUCCINI PASTA
– homemade pasta dough made with organic pumpkin puree,
then hand rolled into fettuccini pasta
BUTTERNUT SQUASH SOUP with HONEY
– we’ll begin by roasting our butternut squash to bring out
its naturalized caramelized sweetness, then finish in our soup pot with
apple cider and honey, served drizzled with smoked olive oil
ITALIAN PEACH BELLINI SORBET
– Michigan grown peaches meets bubbly Italian prosecco wine
for a winning combination in this delicious and refreshing sorbet,
the perfect finish to our late summer Italian dinner!
$110 per person
1 in stock
ARTISAN DOUGHNUT WORKSHOP
Saturday, October 21st
10 AM – 3 PM
$135.00
“Wow do I LOVE doughnuts! My first job was working full-time in a bakery
midnight to 8 AM making doughnuts to put myself through college! We’ll make
both cake & yeast raised doughnuts, learn to fry, glaze & decorate to perfection.
And of course the fresh brewed coffee will be flowing!” – Chef Vincent
Saturday, October 21st
10 AM – 3 PM
Techniques & Skills:
Making Cake & Yeast Raised Doughnuts
Working with Yeast, Baking Powder & Baking Soda
Deep Frying I Preparing Glazes
Rolling & Cutting Doughnut Dough
Baking with both Cake & All Purpose Flours
Recipes include:
S’MORES YEAST DOUGHNUTS
– hand-cut yeast raised doughnuts, hand dipped in
Hershey’s chocolate glaze, garnished with homemade
‘campfire’ marshmallows that we’ll hand torch to make
oh so gooey and graham cracker streusel crumbs
HERSHEY’S CHOCOLATE GLAZE FROSTING
– a shiny glaze frosting made with
Hersey’s chocolate bars
HOMEMADE MARSHMALLOWS
– move over store bought marshmallows, homemade are
like biting into soft, gooey, pillowy clouds of deliciousness!,
we’ll use a candy thermometer to make our
sugar syrup then whip on a stand mixer and form
our marshmallows into jumbo S’more size squares!
OLD FASHIONED SOUR CREAM DOUGHNUTS
– classic old fashioned sour cream doughnuts are
dense and crispy on the outside, moist and cakey on
the inside, made with baking powder, cake flour,
sour cream and a pinch of fresh ground nutmeg,
hand dipped in homemade vanilla bean glaze
VANILLA BEAN GLAZE
– a shiny glaze frosting made with
vanilla bean extract
MAPLE BACON YEAST DOUGHNUTS
– hand-cut yeast raised doughnuts,
dipped in Michigan maple glaze,
garnished with candied bacon bits
MICHIGAN MAPLE GLAZE FROSTING
– a shiny glaze frosting made with
Michigan maple syrup
CANDIED BACON
– maple and brown sugar glazed bacon bits
CARROT CAKE DOUGHNUTS
– hand-cut cake doughnuts prepared with two
leaveners – baking soda and baking powder, with shredded
fresh carrots, apple cider, cinnamon, nutmeg and ginger,
finished with a cream cheese glaze
CREAM CHEESE GLAZE
– a shiny Cream cheese glaze frosting
RASPBERRY DOUGHNUT HOLES
– yeast raised doughnut holes hand dipped
in a Chambord black raspberry glaze,
garnished with freeze dried raspberry crumbles
CHAMBORD GLAZE
– a shiny glaze frosting made with
French Chambord liqueur
$135 per person
Out of stock
PIZZA WORKSHOP USA
Sunday, October 22nd
10 AM – 3 PM
$135.00
OCTOBER IS NATIONAL PIZZA MONTH
Detroit Pizza I Chicago ‘Pot Pie’ Deep Dish Pizza I St. Louis Pizza
Join Le Chat Gourmet in the kitchen as we take a culinary tour
across the USA creating Detroit, St. Louis and Chicago pizza!
Sunday, October 22nd
10 AM – 3 PM
Skills & Techniques:
Pizza Crust Dough’s – Detroit, Chicago & St. Louis
Mixing I Kneading I Proofing I Hand Shaping Pizza Dough
Creating a Trio of Pizza Sauces
Recipes include:
DETROIT-STYLE PIZZA with PEPPERONI
– Detroit-style pizza originates from 1946 in Detroit Michigan.
A deep-dish rectangular pizza with a thick focaccia like chewy crust,
baked in a steel pan which gives the pizza it’s renown crispy exterior
with crunchy caramelized cheese edges. Traditionally topped with
Wisconsin brick cheese, cooked tomato based red sauce
and old world pepperoni cups, served cut into squares
DETROIT PIZZA CRUST
– a yeast raised dough that is double proofed
and stretched by hand into the steel pan corners
DETROIT RED SAUCE
– Detroit pizza is red topped, meaning the pizza is baked without
any sauce until it’s ladled on upon emerging from the oven,
made with crushed tomatoes, oregano and basil
ST. LOUIS ‘Cheese Lover’s’ 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
CHICAGO ‘Pot Pie’ PIZZA with MEATBALLS
– originating in 1972, Chicago pizza pot pie is an individual deep dish pizza
cooked in an oven proof bowl filled with fresh mozzarella cheese,
pizza sauce and hand rolled meatballs, then topped with the pizza crust
and baked, served inverted onto a plate exposing a deep dish pizza!
CHICAGO PIZZA CRUST
– a yeast raised, Sicilian bread-type pizza dough,
placing the crust over the pizza fillings ensures a crispy golden crust
CHICAGO PIZZA SAUCE
– a homemade pizza sauce consisting of olive oil,
fresh garlic, onions, green peppers, plum tomatoes
and a special blend of Italian cheeses
$135 per person
Out of stock
ITALIAN AUTUMN DINNER
Thursday, November 9th
6 PM
$110.00
Thursday, November 9th
6 PM
Recipes include:
AUTUMN SALMON FILET with PORCINI CRUST
– filet of wild caught salmon with a porcini rub crust,
served with butternut squash puree, truffle Brussels
and a drizzle of blackberry gastrique
AUTUMN BUTTERNUT SQUASH PUREE
– a creamy puree of butternut squash with a kiss of honey
TRUFFLE BRUSSELS SPROUTS
– caramelized oven roasted Brussels sprout petals
with a truffle glaze
BLACKBERRY GASTRIQUE
– the taste of sweet and sour come together in this sauce
made with fresh blackberries and balsamic reduction
CHARRED APPLE SALAD with PROSCIUTTO
– organic baby lettuces, parmesan cheese shavings,
charred apple wedges, crispy prosciutto shards,
fresh chives and homemade apple cider dressing
ITALIAN CHOCOLATE HAZELNUT TART
– buttery puff pastry crust, creamy chocolate hazelnut filling
and a crispy streusel crumble topping
$110 per person
Out of stock
FLAVORS OF FALL
Friday, November 10th
6 PM
$110.00
Friday, November 10th
6 PM
Recipes include:
AUTUMN ROAST PORK with HONEY SOY GLAZE
– this autumn dish showcases an explosion of fall flavors,
spice rubbed pork belly marinated with soy sauce, honey and sriracha,
seared to create a caramelized crust, then braised with fresh thyme
until succulent and tender, served with a sweet potato puree,
fresh cranberry sauce and feta cheese crumbles
SWEET POTATO PUREE
– oven roasted mashed sweet potatoes
MICHIGAN CRANBERRY SAUCE
– fresh Michigan grown cranberry sauce
made with apple cider and fresh grated ginger
ASIAN SALAD with WONTON CRISPS
– artisan lettuce, matchstick carrots, bean sprouts
and cucumber with sweet sesame dressing,
garnished with wonton crisps and toasted sesame seeds
SWEET SESAME DRESSING
– a homemade sweetened sesame oil dressing
with rice vinegar, minced garlic and soy sauce
S’MORES CHEESECAKE with MARSHMALLOW MERINGUE
– individual mini s’mores cheesecakes, buttery graham cracker crust
with chocolate cheesecake filling, served with warm chocolate sauce
and rosettes of marshmallow meringue lightly kissed
until golden with a kitchen torch for that ‘campfire’ flavor!
$110 per person
Out of stock
PASTA MAKING WORKSHOP
Saturday, November 11th
10 AM – 3 PM
$135.00
Bow Tie I Tortellini I Pappardelle
Learn to make fresh pasta from scratch, form the dough into bow tie,
tortellini and pappardelle, accompany your pasta with homemade sauces!
Saturday, November 11th
10 AM – 3 PM
Techniques & Skills:
Making Fresh Pasta Dough I Creating Italian Pasta Sauces
Use a Hand Crank Pasta Machine
Recipes include:
ITALIAN SEMOLINA FRESH PASTA DOUGH
– a handmade fresh Italian pasta dough
made with semolina flour
PAPPARDELLE PASTA
– hand cranked pappardelle pasta served with a
slow cooked pork ragú sauce, pappardelle are long,
flat and wide ribbons of pasta originating from Tuscany,
a region known for rich, meaty sauces, the large surface area
and rough texture of the pasta make pappardelle
the perfect accompaniment to hearty ragú sauces
TUSCAN PORK RAGÚ
– slow cooked crushed San Marzano tomatoes
with oregano, basil, Italian red wine, sweet onions,
garlic, carrots, sweet Italian sausage and red chili flakes
TORTELLINI PASTA
– tortellini is a ‘Pope Hat’ shaped pasta dating to the early
12th century from the Emilia region, traditionally stuffed
with ground chicken, shredded parmesan cheese
and served in homemade chicken broth
CHICKEN & LEEK FILLING
– ground white chicken, sliced leeks,
minced garlic, fresh thyme,
parmesan and mascarpone cheeses
TORTELLINI CHICKEN SOUP
– hand shaped tortellini pasta with chicken and leek filling,
served in a light chicken broth with hint of lemon
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
PARMESAN SAUCE with PESTO
– creamy parmesan cheese sauce
with basil pesto
$135 per person
“Life is a combination of magic and pasta” ~ Fellini
Out of stock
BREAD BAKING WORKSHOP
Sunday, November 12th
10 AM – 3 PM
$135.00
BREAD THERAPY
“The autumn leaves are beginning to turn and the days are becoming cooler.
And what’s better on chilly autumn days than fresh baked bread from the oven!
In this class, we’ll make one of my go-to favorites, Honey Oatmeal Bread,
and who can resist a warm soft pretzel (we’ll be making two, a savory and
a sweet version with delicious dipping sauce), plus we’ll elevate classic
banana bread with sugar crust baked bananas. See you in the kitchen
for a fun-filled day of bread baking.” – Chef Vincent
Sunday, November 12th
10 AM – 3 PM
Techniques & Skills:
Working with Yeast I Kneading by Hand & Stand Mixer
Proofing I Rising I Punching Down I Shaping
Hand Forming I Poaching Soft Pretzels
Recipes include:
HONEY OATMEAL BREAD
– a yeast raised bread made with fresh milled oats
and a kiss of Michigan honey, absolutely delicious served
warm from the oven slathered with honey butter!
“This is one of my favorite go-to breads”– Chef Vincent
THE ULTIMATE BANANA BREAD
– yeah I know, you’re reading this and thinking why would I take a
cooking class to make banana bread, because 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 and sprinkled with toasted pecans
SUGAR ROASTED BANANA
– we’ll bake bananas under a sugar crust,
then use a mallet to crack open!
PEPPERONI ASIAGO SOFT PRETZELS
– homemade soft pretzel dough with pepperoni,
topped with shredded asiago cheese, hand shaped in the
iconic pretzel twist, poached in a baking soda bath which
give pretzels their traditional flavor, mahogany brown
exterior and soft chewy interior, then oven baked
SOFT PRETZELS with BROWN SUGAR CINNAMON
– homemade soft pretzel dough hand formed into the
classic pretzel knot, poached in a baking soda bath,
topped with a brown sugar cinnamon crunch, oven baked
and served with a vanilla bean frosting dipping sauce
$135 per person
“Bread making is one of those almost hypnotic businesses like a dance
from some ancient ceremony. It leaves you filled with one of the worlds
sweetest smells…there is no chiropractic treatment, no Yoga exercise, no
hour of meditation in a music-throbbing chapel that will leave you emptier
of bad thoughts than this homely ceremony of making bread.”
~ M.F.K. Fisher
1 in stock
FALL TUSCAN TRATTORIA
Thursday, November 16th
6 PM
$115.00
If you can’t visit the hills of Tuscany this fall, join Le Chat Gourmet as we bring
the autumnal flavors of Italy to you. We’ll set our prettiest Tuscan dining table,
hang out our garlic braid and gather in the kitchen for a cooking class
with recipes packed with the taste of Tuscany!
Thursday, November 16th
6 PM
Recipes include:
ITALIAN STEAK with GORGONZOLA
– whole oven roasted beef tenderloin steak, served in
filet mignon medallions with crumbled gorgonzola cheese
and smoky tomato risotto
SMOKY TOMATO RISOTTO
– creamy parmesan risotto with alder wood
‘house smoked’ tomatoes and fresh Italian herbs
AUTUMN PANZANELLA SALAD
– roasted brussels sprout petals, thick-cut bacon,
dried cranberries, rustic ciabatta bread croutons
and apple cider vinaigrette dressing
TUSCAN TIRAMISU
– this coffee flavored Italian dessert originates from Tuscany,
is a must on any Italian menu, ladyfingers hand dipped in espresso
with a kiss of Disaronno amaretto liqueur with layers of silky
vanilla bean mascarpone cream and a generous dusting of Dutch cocoa
$115 per person
Out of stock
PARIS BISTRO NIGHT
Friday, November 17th
6 PM
$110.00
It’s Paris Bistro night at Le Chat Gourmet, join Chef Vincent in the kitchen on
a gourmand’s journey of French cuisine as we cook up this menu full of
comforting bistro dishes with a gourmet Le Chat twist!
Friday, November 17th
6 PM
Recipes include:
FRENCH ONION CHICKEN with CHEESY CRUST
– oven roasted chicken breast stuffed with
homemade artisan bread and fresh herb stuffing,
then topped with a melted Swiss cheese crust,
served with French onion sauce and herb de Provence carrots
FRENCH ONION SAUCE
– a caramelized onion sauce with beef broth,
red wine, balsamic vinegar and thyme
HERB de PROVENCE ROAST CARROTS
– oven roasted carrot batons tossed
with herbs de Provence and a kiss of honey
BISTRO SALAD with BACON
– shaved green apples, dried cranberries,
artisan baby lettuces, thick-cut bacon
and homemade Champagne vinaigrette dressing
WHITE RUSSIAN CRÈME BRÛLEÉ
– crème brûleé with a kiss of coffee and rum,
finished with a kitchen torch to create that infamous caramelized
brown sugar crust, garnished with fresh berries
$110 per person
Out of stock
MASTERING PIES WORKSHOP
Saturday, November 18th
10 AM – 3 PM
$135.00
AUTUMN PIE BAKING
Learn the first key technique in pie baking – creating a tender, flaky crust.
Each student takes home one ‘ready-to-bake’ apple lattice topped pie!
Saturday, November 18th
10 AM – 3 PM
Techniques & Skills:
Making a Trio of Pastry Crusts – flaky, savory and sweet shortcrust
Rolling I Docking I Crimping I Lattice Work I Blind Baking
Autumn Pastry Cut-outs I Using Removeable Bottom Tart Pans
Recipes include:
LEMON MERINGUE TART
– we’ll fit our handrolled sweet shortcrust pastry dough
into rectangular removeable bottom tart pans, bake the crust,
add homemade lemon curd filling, then garnish with hand piped
vanilla bean meringue rosettes ‘flame kissed’ with a kitchen torch!
SWEET SHORTCRUST PASTRY
– sweet shortcrust pastry is a French-style dough
with a crumbly texture sweetened with sugar,
this style of dough is ‘short’ due that the
ratio of flour to fat is usually double
LEMON CURD FILLING
– delicious fruit filling with intense tart lemony flavor
made with cream, lemon juice and eggs
VANILLA BEAN MERINGUE
– whipped egg whites with cream of tartar,
sweetened with sugar
TOMATO, FETA & CHIVE QUICHE ‘Lunch is Served!”
– hand rolled savory shortcrust pastry dough,
blind baked, then filled with quiche egg filling,
fresh chives, grape tomatoes and feta cheese
SAVORY SHORTCRUST PASTRY
– a French-style dough made with flour,
cold water, diced butter and salt
with a crumbly texture, this style of
dough is ‘short’ due that the ratio
of flour to fat is usually double
QUICHE FILLING
– an egg based filling with grape tomatoes,
heavy cream, crumbled feta cheese and fresh chives
harvested from Le Chat’s herb garden
APPLE LATICE PIE
– flaky pastry crust filled with Michigan red baking apples,
cinnamon spice and topped with a hand-braided lattice crust,
then use your artistic license to creatively decorate the top
with an assortment of autumn shaped pastry cut-outs
(everyone will make and take home an apple pie!)
FLAKY PIE DOUGH
– learn the first key technique in pie baking – creating a tender,
flaky crust, then move on to the techniques of rolling,
crimping, docking and hand-braided lattice work
MICHIGAN APPLE FILLING
– an apple pie spice mixture of cinnamon,
fresh ground nutmeg and sugar,
tossed with Michigan apples
$135 per person
Out of stock
BEEF WELLINGTON WORKSHOP
Sunday, November 19th
10 AM – 3 PM
$145.00
THE ART of ENTERTAINING
Named after the Duke of Wellington whose favorite dish comprised beef,
mushrooms & truffles cooked in pastry with red wine, Beef Wellington is a
luxurious dish synonymous with aristocratic English cuisine. This holiday
treat your guests to this delicious classical French technique menu sure
to add decadence and elegance to your entertaining extravaganza!
Sunday, November 19th
10 AM – 3 PM
Recipes include:
CLASSIC BEEF WELLINGTON
– a whole center cut beef tenderloin
seasoned with truffle salt, wrapped in paper thin
prosciutto slices with a wild mushroom thyme duxelle
and encased in a flaky, buttery puff pastry crust
MUSHROOM DUXELLE
– a mélange of sautéed sliced
wild and crimini mushrooms
with fresh thyme
MERLOT REDUCTION SAUCE
– a velvety reduction sauce with
beef broth and merlot red wine
GREEN BEANS with BACON BUNDLES
– fresh green beans steamed al dente,
wrapped in strips of smoky bacon
and finished in the oven
DUCHESS POTATOES
– creamy buttery mashed potatoes piped into
rosettes using a pastry bag fitted with
a star tip, then oven baked until just golden
with a creamy interior and lightly crisp exterior
CAULIFLOWER SOUP with CHEDDAR
– a creamy golden Yukon Potato
and cauliflower soup, served topped with
shredded British white cheddar cheese
ENGLISH STICKY TOFFEE CAKE
– this British dessert classic is the perfect showstopper
finale to your holiday dinner, tender and moist cake
smothered in a silky brown butter toffee caramel sauce,
served individually for an impressive presentation!
$145 per person
Out of stock
CHRISTMAS IN PROVENCE
Friday, December 1st
6 PM
$110.00
Friday, December 1st
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
$110 per person
Out of stock
HOLIDAY COOKIE DECORATING WORKSHOP
Saturday, December 2nd
10 AM – 3 PM
$135.00
Join Chef Vincent in the kitchen this holiday season for this
fun-filled festive Christmas cookie decorating workshop!
Saturday, December 2nd
10 AM – 3 PM
Techniques & Skills:
Working with Royal Icing I Outlining I Flooding
Using a Pastry Bag and Decorating Tips
Piping Artistic Marbled & Swirl Design using the Wet-On-Wet Technique
Decorating with Colored Decorator’s Sugars, Metallic Dragees,
Jimmies, Edible Glitter, Nonpareils & more
Recipes include:
CHRISTMAS CUT-OUT SUGAR COOKIES
– fresh baked hand cut-out sugar cookies
in the holiday shapes of snowmen, stars,
Christmas trees, snowflakes, candy canes,
holiday ornaments and more!
ROYAL ICING
– the perfect icing for artistically decorating cookies,
it sets quickly and tastes delicious, made using
meringue powder and powdered sugar
$135 per person
Note: Please bring containers to take your holiday cookie creations home.
Baking trays work best, some of your cookies icing will still
be damp so they cannot be stacked!
8 in stock
A VERY DOWNTON CHRISTMAS
Sunday, December 3rd
10 AM – 3 PM
$135.00
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 3rd
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!)
$135 per person
Out of stock
AN ITALIAN CHRISTMAS
Thursday, December 7th
6 PM
$115.00
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 7th
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
$115 per person
Out of stock
FRENCH MACARON HOLIDAY WORKSHOP
Saturday, December 9th
10 AM – 3 PM
$135.00
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 9th
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
$135 per person
Note: Bring a container to take home the extra macarons!
Out of stock
‘AM’ HOLIDAY BAKING with YOUR KIDS
$175.00
Hey Mom’s, Dad’s, Aunts, Uncles, Grandparents…this class is for you too!
You’ve asked for a cooking class getting creative ‘with your kids’ in the
kitchen, join Le Chat Gourmet for our annual holiday baking with your kids!!
Sunday, December 10th
9 AM – Noon
Techniques & Skills:
Using a Pastry Bag and Decorating Tip
Sculpting Fondant Frosting
Recipes include:
SANTA CUPCAKES
– we’ll use a pastry piping bag fitted with a star tip to
ice our freshly baked Christmas confetti cupcakes with
blue raspberry buttercream frosting to look like Santa faces,
then decorate with a mini marshmallow beard
and chocolate candy eyes and nose!
CHRISTMAS CONFETTI CAKE BATTER
– vanilla cake batter with holiday confetti sprinkles
BLUE RASPBERRY BUTTERCREAM FROSTING
– homemade white buttercream frosting
with blue raspberry flavoring
(if you prefer, we can also make vanilla too)
SNOWMEN PRETZEL WANDS
– we’ll create the cutest holiday snowmen
by hand-dipping jumbo pretzel wands into white vanilla melts,
then decorating your snowmen with colorful candy earmuffs
and hand sculpted fondant wintery scarves!
$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, ages 8-16)
To register additional kids, call 517.663.7322
Please bring containers to take home your goodies!
Out of stock
‘PM’ HOLIDAY BAKING with YOUR KIDS
Sunday, December 10th
2 PM – 5 PM
$175.00
Hey Mom’s, Dad’s, Aunts, Uncles, Grandparents…this class is for you too!
You’ve asked for a cooking class getting creative ‘with your kids’ in the
kitchen, join Le Chat Gourmet for our annual holiday baking with your kids!!
Sunday, December 10th
2 PM – 5 PM
Techniques & Skills:
Using a Pastry Bag and Decorating Tip
Sculpting Fondant Frosting
Recipes include:
SANTA CUPCAKES
– we’ll use a pastry piping bag fitted with a star tip to
ice our freshly baked Christmas confetti cupcakes with
blue raspberry buttercream frosting to look like Santa faces,
then decorate with a mini marshmallow beard
and chocolate candy eyes and nose!
CHRISTMAS CONFETTI CAKE BATTER
– vanilla cake batter with holiday confetti sprinkles
BLUE RASPBERRY BUTTERCREAM FROSTING
– homemade white buttercream frosting
with blue raspberry flavoring
(if you prefer, we can also make vanilla too)
SNOWMEN PRETZEL WANDS
– we’ll create the cutest holiday snowmen
by hand-dipping jumbo pretzel wands into white vanilla melts,
then decorating your snowmen with colorful candy earmuffs
and hand sculpted fondant wintery scarves!
$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, ages 8-16)
To register additional kids, call 517.663.7322
Please bring containers to take home your goodies!
Out of stock