SAUCE MAKING WORKSHOP

Saturday, March 2nd
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/sauce-making-workshop-24/
SAUCE MAKING WORKSHOP
5609

$145.00

Espagnole I Velouté I Béchamel I Tomato Coulis I Hollandaise & more!
A superb sauce created to accompany food and enhance its flavors can turn
a simple dish into a gourmet creation. In this culinary workshop, Chef Vincent
will reveal the fundamental techniques and skills in creating classic sauces
including the essential five ‘mother sauces’ of French cuisine listed by Auguste
Escoffier in the 19th century from which ‘all sauces’ derive. Sauce making

often is what separates the home cook from professional chef but with a
few new found techniques we will have you creating sauces like the pros!

Saturday, March 2nd
10 AM – 3 PM

Techniques & Skills:
Create the Classic French Five Grande ‘mother’ Sauces
Espagnole I Velouté I Béchamel I Tomato Coulis I Hollandaise
Secondary Sauces – sauces made from the mother sauces
Discuss Thickeners – Cornstarch I Arrowroot I Butter I Heavy Cream I Roux
Deglazing I Blooming a Sauce I Emulsion & Reduction Sauces I Bouquet Garni

Recipes include:

BEEF BONE STOCK
– we’ll begin by roasting beef bones with our mirepoix
to create optimum caramelized flavor, then add to
a large stockpot with herbs, cover with water
and simmer until reduce to a rich, savory beef stock

ESPAGNOLE BROWN SAUCE
– this ‘mother sauce’ is a basic brown reduction sauce
made from homemade beef stock

DEMI-GLACE BEEF SAUCE
– a rich brown secondary sauce
made from Espagnole sauce and beef stock

HOMEMADE CHICKEN STOCK
– a flavorful stock made with a whole chicken and mirepoix

MIREPOIX
– a combination of carrots, celery and onions
used to create a depth of flavor for stocks, soups and sauces

FRENCH BÉCHAMEL SAUCE
– also known as white sauce, this ‘mother sauce’ is made from
a blonde roux and milk, then used as the base for other sauces

FRENCH MORNAY CHEESE SAUCE
– a secondary sauce made from
béchamel sauce and shredded cheese

CHICKEN VELOUTÉ SAUCE
– a velvety ‘mother sauce’ made from
chicken stock and a blonde roux

BLONDE ROUX
– a combination of flour and butter cooked together,
then used to thicken sauces

TOMATO COULIS
– a ‘mother sauce’ made with
fresh tomatoes and a bouquet garni

BOUQUET GARNI
– an aromatic combination of fresh bay leaves, thyme
and parsley wrapped in a cheesecloth pouch

HOLLANDAISE SAUCE
– an emulsion sauce made from egg yolk
and clarified butter, often served with eggs benedict
and steak, one of the five ‘mother sauces’

CLARIFIED BUTTER
– we’ll render the milk fats from the butter creating
a clear liquid butter sauce which can now be
used in cooking at a higher temperature

ARTSTIC CRUDITÉS VEGETABLE PLATTER
– our sauces will be served with a crudités vegetable platter,
warm artisan bread, pasta and poached chicken

$145 per person

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FRENCH MACARON WORKSHOP

Sunday, March 3rd
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/french-macaron-workshop/
FRENCH MACARON WORKSHOP
5614

$145.00

Chocolate I Lemon I Raspberry I Salted Caramel I Cheddar
Spend an informative day in the Le Chat Gourmet kitchen with Chef Vincent,
perfecting proper techniques for blending the batter and creating
stunning domed and footed French almond macarons.

Sunday, March 3rd
10 AM – 3 PM

Skills & Techniques:
Making Classic French Meringue Macarons
Creating the ‘infamous feet’ I Coloring Macaron Shells
Macaronage (yes there is such a technique, the key to success!)
Using a Pastry Bag and Decorating Tips I Making French Buttercream
Le Chat’s recipe is the real deal from France, thus ingredients
are weighed in grams for precise measurement using a food scale

Recipes include:

FRENCH MACARONS
– introduced in France by the Italian chef of
Queen Catherine de Medici during the Renaissance,
French macarons are delicate sandwich cookies
with a crisp exterior and nougat-like, chewy interior

FRENCH MACARON SHELLS
– each individual cookie is known as a macaron shell,
formed by ‘macaronage’, properly whipped egg whites,
fine almond flour, confectioners’ sugar and food coloring are
worked until the batter is smooth, shiny and flowing like honey.
The macaron batter is then piped into discs on silicone
lined baking trays using a pastry bag with decorating tip

FRENCH BUTTERCREAM
– rich and creamy, French buttercream has a taste
and consistency similar to custard or pastry cream,
made using unsalted butter, pasteurized eggs,
sifted powdered sugar and choice of flavor

DOUBLE CHOCOLATE MACARONS
– chocolate macaron shells topped with cocoa dust,
filled with dark chocolate French buttercream

LEMON POPPY SEED MACARONS
– yellow macaron shells scattered with poppy seeds,
filled with lemon French buttercream

RASPBERRY MACARONS
– pink macaron shells
filled with raspberry French buttercream

SALTED CARAMEL MACARONS
– blue macaron shells topped with sea salt flakes,
filled with caramel French buttercream

TOMATO SOUP ‘Lunch is Served!’
– homemade tomato soup, one of life’s perfect comfort foods,
served with savory cheddar cheese macarons,
move over saltine crackers there’s a new sheriff in town!

CHEDDAR MACARONS
– yes, you read that correct!, we’re making delicious savoring
mararons to accompany our tomato soup for lunch!,
cheddar macaron shells with a creamy cheese filling!!

$145 per person

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

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SUSHI

Thursday, March 7th
6 PM

0
https://www.lechatgourmet.com/product/sushi/
SUSHI
5616

$115.00

Experience the art of sushi making…learn to make traditional sushi rice,
work with an array of ingredients in creating Japanese sushi
dishes…then feast on your artistic and delicious creations!
Thursday, March 7th
6 PM

Recipes include:
CALIFORNIA SUSHI ROLLS
– nori sheet filled with sushi rice, crabmeat, avocado slices,
wasabi paste and hothouse cucumber sticks
SPICY AHI TUNA SUSHI ROLLS
– nori sheets filled with sushi rice, scallions, finely diced ahi tuna
with homemade sesame shoyu sauce
TEMPURA SHRIMP SUSHI ROLLS
– nori sheet filled with deep fried tempura battered jumbo shrimp and sushi rice,
served with homemade spicy sriracha mayo sauce
HOMEMADE TEMPURA BATTER
– a crispy Asian batter made with flour,
cornstarch, egg, salt and sparkling water
SUSHI RICE
– learn the traditional techniques in making sushi rice, cooked short grain rice
with homemade sushi rice wine seasoning, cooled by hand with Asian fans
to create the slightly sticky rice with shiny gloss finish
GARI SUSHI GINGER
– thinly sliced fresh ginger marinated in a sweet rice vinegar,
served as a palate cleanser between different sushi rolls
$115 per person

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IRELAND PUB NITE

Friday, March 8th
6 PM

0
https://www.lechatgourmet.com/product/ireland-pub-nite/
IRELAND PUB NITE
5621

$115.00

Friday, March 8th
6 PM
Recipes include:
GAELIC SALMON with IRISH WHISKEY SAUCE
– pan seared filet of wild caught salmon,
served with Irish whiskey sauce and colcannon potatoes
IRISH WHISKEY SAUCE
– a creamy pan reduction sauce of flambéed
Jameson’s Irish Whiskey with chicken broth,
Dijon, crème, fresh thyme and rosemary
COLCANNON IRISH POTATOES with BACON
– smashed red potatoes with sautéed
shredded cabbage, bacon and green onions
IRISH PUB SALAD
– artisan baby lettuce, green apple fans, farmhouse white cheddar
and homemade creamy bacon buttermilk dressing
BUTTERMILK DRESSING with BACON
– creamy buttermilk dressing with charred green onions,
fresh thyme and thick-cut bacon
IRISH CRÈME BRULE with BAILEYS
– crème brûlée with a big kiss of Baileys Irish Liqueur,
‘hand torched’ brown sugar crust, garnished with berries,
crack the caramelized crust of this crème brûlée for a delicious, creamy treat!
$115 per person

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TRAVELING the SPICE ROUTE WORKSHOP

Saturday, March 9th
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/traveling-the-spice-route-workshop-24/
TRAVELING the SPICE ROUTE WORKSHOP
5607

$145.00

TRAVELING THE SPICE ROUTE
What an amazing role spices have played in history, romance, politics, religion,
medicine, war and of course cooking. Spices take you on a culinary journey
around the world without ever leaving your kitchen. The earliest evidence of
spices used by man was over 50,000 B.C., imagine what we use in our modern
kitchen’s today were being used in food prep or preservation over 50,000 years
ago! By the close of class, you will never use that pinch of pepper or sprinkle of
cinnamon with the same mindset or walk down the spice aisle without conjuring
up visions of exotic tastes from faraway places. In this class we will explore the
flavors of different ethnic cuisines by creating a variety of hand mixed spice
blends using a pestle and mortar, discuss whole, ground, smoked and toasted
spices plus storage. Join Le Chat Gourmet as we travel back through time
discovering the history of spices while learning to use spice blends that will
take your food from ordinary to extraordinary!

Saturday, March 9th
10 AM – 3 PM

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

Recipes include:

INDIAN CHICKEN CURRY
– succulent chicken cooked in a creamy curry yogurt sauce
made with tomatoes, sweet onions, fresh ginger
and our curry powder spice mix, served with basmati rice

CURRY POWDER
– hand blended curry powder with turmeric, cumin,
cloves, coriander, cardamom, mustard seeds,
cinnamon and cayenne pepper

MOROCCAN FISH TAGINE
– we’ll sauté sweet onions in a tagine,
then add fire roasted tomatoes, garlic, chicken broth,
mini sweet bell peppers, red potatoes, lemon,
tilapia fish filets and our exotic Marrakesh spice mix

MARRAKESH SPICE BLEND
– hand blended spice mix of paprika,
|cinnamon, ginger, cayenne pepper, cloves,
cardamom, allspice and cumin

TUSCAN OLIVE OIL DIPPING SAUCE
– who can resist bread with dipping sauce at an Italian
restaurant (not me!), we’ll make ours with Tuscan spice mix,
Italian olive oil, fresh garlic and parmesan cheese,
served with lovely warm artisan bread

TUSCAN SPICE BLEND
– hand blended Tuscan spice combination of oregano,
basil, rosemary, parsley and red pepper flakes

PORTUGUESE PERI PERI CHICKEN KEBABAS
– we’ll make our hand blended Peri Peri spice mix then
use it in a marinade for our char grilled chicken skewers
resulting in a sauce that’s garlicky, spicy, lemony,
tangy and utterly addictive!

PERI PERI SPICE MIX
– hand blended peri peri spice combination of
sweet paprika, garlic, onion, coriander, oregano,
cardamom, ginger, parsley and dried chili pepper

CHICKEN TACO KEBABS
– char grilled skewers of chicken rubbed
with our homemade taco seasoning

TACO SEASONING with HOMEMADE CHILE POWDER
– once you make this you will ‘never’ use store bought again!,
hand blended taco spice combination of cumin,
garlic powder,
onion powder, paprika
and homemade chili powder

HOMEMADE CHILE POWDER
– hand ground whole cayenne peppers,
cumin seeds, black peppercorns, kosher salt

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

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

“This is one of my favorite classes to teach, using whole spices
to create our own spice mixes for maximum flavor.
I multiply the Taco Seasoning recipe and always have a jar ready
for cooking, plus the Moroccan Fish Tagine is on of my
all-time-favorite dishes!”
– Chef Vincent

$145 per person

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SMOKING BARBECUE WORKSHOP

Sunday, March 10th
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/smoking-barbecue-workshop-24/
SMOKING BARBECUE WORKSHOP
5605

$145.00

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

Sunday, March 10th
10 AM – 3 PM

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

Recipes include:

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

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

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

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

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

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

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

$145 per person

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NO APRIL CLASSES


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

We’re off this month for Le Chat’s annual
kitchen spring clean. Plus it’s that time of year
to clear the the culinary gardens, amend the
soil and plant our first cold hardy crops!

SEE YOU IN MAY!

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ITALIAN al FRESCO

Thursday, May 2nd
6 PM

5
https://www.lechatgourmet.com/product/italian-al-fresco/
ITALIAN al FRESCO
5789

$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

5 in stock

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SAVOURING SUMMER in PROVENCE

Friday, May 3rd
6 PM

2
https://www.lechatgourmet.com/product/savouring-summer-in-provence/
SAVOURING SUMMER in PROVENCE
5786

$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

2 in stock

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WOOD FIRE PIZZA WORKSHOP

Saturday, May 4th
10 AM – 3 PM

4
https://www.lechatgourmet.com/product/wood-fire-pizza-workshop/
WOOD FIRE PIZZA WORKSHOP
5773

$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

4 in stock

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PASTA MAKING WORKSHOP

Sunday, May 5th
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/pasta-making-workshop/
PASTA MAKING WORKSHOP
5775

$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

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SAN FRAN ‘Steak Oscar’

Wednesday, May 8th
6 PM

3
https://www.lechatgourmet.com/product/san-fran-steak-oscar/
SAN FRAN ‘Steak Oscar’
5782

$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

3 in stock

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PRIVATE TEAM BUILDING


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PRIVATE TEAM BUILDING
4682

Thursday, May 9th
5 PM – 8 PM

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PRIVATE EVENT

Friday, May 10th
6 PM


https://www.lechatgourmet.com/product/private-event-2/
PRIVATE EVENT
4993

Friday, May 10th
6 PM – 9 PM

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THE COOK’S HERB GARDEN WORKSHOP

Saturday, May 11th
10 AM – 3 PM

1
https://www.lechatgourmet.com/product/the-cooks-herb-garden-workshop/
THE COOK’S HERB GARDEN WORKSHOP
5770

$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

1 in stock

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EARLY SUMMER in TUSCANY

Sunday, May 12th
10 AM – 1 PM

5
https://www.lechatgourmet.com/product/early-summer-in-tuscany-2/
EARLY SUMMER in TUSCANY
5792

$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

5 in stock

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Kids Cooking Camp ‘Week 1’

Monday, July 8th – Thursday, July 11th, 2024
9 AM – Noon

0
https://www.lechatgourmet.com/product/kids-cooking-camp-week-1/
Kids Cooking Camp 'Week 1'
5364

$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

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Kids Cooking Camp ‘Week 2’

Monday, July 15th – Thursday, July 18th, 2024
9 AM – Noon

0
https://www.lechatgourmet.com/product/kids-cooking-camp-week-2/
Kids Cooking Camp 'Week 2'
5371

$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

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Kids Cooking Camp ‘Week 3’

Monday, July 22nd – Thursday, July 25th, 2024
9 AM – Noon

0
https://www.lechatgourmet.com/product/kids-cooking-camp-week-3/
Kids Cooking Camp 'Week 3'
5374

$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

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Kids Cooking Camp ‘Week 4’

Monday, July 29th – Thursday, August 1st, 2024
9 AM – Noon

0
https://www.lechatgourmet.com/product/kids-cooking-camp-week-4/
Kids Cooking Camp 'Week 4'
5382

$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

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