SAN FRAN GOURMET

Friday, May 20th
6 PM

2
https://www.lechatgourmet.com/product/san-fran-gourmet/
SAN FRAN GOURMET
3367

$105.00

Friday, May 20th
6 PM
Recipes include:
GOURMET CRAB STUFFED CHICKEN
– oven roasted chicken breast
with succulent ‘crab cake’ stuffing,
served with basmati rice and fire roasted red pepper sauce
CRAB CAKE STUFFING
– sweet lump crabmeat with chopped
green onions, minced garlic, chile, lemon
and Chesapeake bay seasoning
ROASTED RED PEPPER SAUCE
– a creamy fire roasted red pepper
and white wine sauce
BASMATI RICE with LEMON
– basmati rice with fresh herbs and lemon zest
served in a pyramid shape
CALIFORNIA CAESAR SALAD with SHRIMP
– crisp romaine lettuce, char grilled shrimp,
‘house wood smoked’ cherry tomatoes
with a homemade creamy Caesar dressing
CREAMY CAESAR DRESSING
– minced garlic, red wine vinegar, key lime juice,
mayo and parmesan cheese
MANGO ORANGE SUNSET SHERBET
– homemade mango orange sherbet
with orange juice and mango puree
$105 per person

2 in stock

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Friday, May 20th
6 PM

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THE COOK’S HERB GARDEN WORKSHOP

Saturday, May 21st
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/the-cooks-herb-garden-workshop/
THE COOK’S HERB GARDEN WORKSHOP
3375

$135.00


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

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

Saturday, May 21st
10 AM – 3 PM

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

Recipes include:

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

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

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

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

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

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

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

$135 per person

“This is one of my favorite classes to teach, combining 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

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Saturday, May 21st
10 AM – 3 PM

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RIBS & WINGS WORKSHOP

Sunday, May 22nd
10 AM – 3 PM

2
https://www.lechatgourmet.com/product/ribs-wings-workshop/
RIBS & WINGS WORKSHOP
3363

$145.00

GRILLING UP SUMMER!
With warm weather here, it’s time to fire up the grill and what better grilling
food than barbecued ribs & wings! Nothing says summer like a backyard
full of friends & family and a grill laden down with good eats!

Sunday, May 22nd
10 AM – 3 PM

Skills & Techniques:
Rib Comparison Tasting – Baby Back & Spare Ribs
Outdoor Grilling on Direct & Indirect Heat
Prepping Chicken Wings, learn to break down whole
chicken wings into two pieces – the drumette and wingette
Smoking I Baking I Deep Frying

Recipes include:

BUFFALO CHICKEN WINGS
– we’ll deep fry our buffalo chicken wings until golden
and slightly crispy, then toss in hot wing sauce,
served with cool bleu cheese dip & crunchy celery curls

BLEU CHEESE DIPPING SAUCE
– our creamy homemade dipping sauce is made with
Greek yogurt, apple cider vinegar, garlic, thyme,
fresh chive and crumbled bleu cheese

RASPBERRY CHIPOTLE CHICKEN WINGS
– oven baked wings smothered in our homemade
raspberry chipotle sauce, bake to a sticky crazy goodness!

RASPBERRY CHIPOTLE SAUCE
– this sweet and smoky sauce is made with
fresh raspberries, garlic, chipotle peppers,
apple cider vinegar, Michigan honey and brown sugar

BARBECUE RIBS ‘2-Ways!’
– we’ll start by cooking our ribs two-ways, baby back ribs
in an outdoor smoker and spare ribs on the stovetop,
then slather with homemade barbecue sauce
and finish on the grill over wood charcoal

SPARE RIBS
– spare ribs are big and meaty thus we’ll cook them
on the stovetop for juicy ‘fall-off-the bone’ tenderness

HOMEMADE BARBEQUE SAUCE
– this sauce is a lovely balance of sweet with a little heat!,
molasses, apple cider vinegar, red onions,
ketchup, garlic and red chile flakes

SMOKED BABY BACK RIBS
– we’ll season the baby back ribs with our homemade rib rub,
then smoke ‘low & slow’ with apple wood until tender
Kissed By Smoke, Licked By Fire, Hugged in Sauce!

RIB SPICE RUB
– sweet paprika, garlic, brown sugar,
onion powder, thyme, dry mustard, chili

NOT YOUR AVERAGE COLESLAW!
– we’ll need a side dish to accompany all those wings and ribs!,
this coleslaw salad is delicious and definitely unique,
made with shredded carrots, green apples, matchstick sweet potatoes,
green & red cabbage, dried cranberries, crunchy walnuts, red chilies
and homemade creamy chipotle buttermilk dressing

$145 per person

2 in stock

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Sunday, May 22nd
10 AM – 3 PM

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LATE SUMMER in ITALY

Thursday, October 13th
6 PM

0
https://www.lechatgourmet.com/product/late-summer-in-italy/
LATE SUMMER in ITALY
3571

$110.00

Chef Vincent just returned from Italy, join Le Chat Gourmet
as we bring the 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 late summer Tuscany!
Thursday, October 13th
6 PM
Recipes include:
ITALIAN STEAK with TUSCAN HERB RUB
– whole roasted beef tenderloin rubbed with Italian herb crust,
served cut into filet mignon steak medallions
with burrata potato puree and pesto oil drizzle
BURRATA POTATO PUREE
– red skin mashed potatoes
with whipped burrata cheese
GOURMET ITALIAN B.L.T. SALAD with MOZZARELLA FRITTERS
– late summer salad with smoked sea salt sprinkled tomato wedges,
warm mozzarella cheese fritters, crispy pancetta bacon shards
and homemade buttermilk basil dressing,
garnished with fresh basil and sun dried tomato powder
MOZZARELLA FRITTERS
– fresh mozzarella cheese balls dipped in fine breadcrumbs
and deep fried until golden with gooey centers
BUTTERMILK DRESSING with BASIL
– this creamy dressing is made with buttermilk, fresh basil
MOCHA GELATO with GODIVA CAPPUCCINO CREAM
– homemade Italian mocha chocolate gelato ice cream,
served with dollops of Godiva Cappuccino whipped cream,
garnished with chocolate shavings
$110 per person

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Thursday, October 13th
6 PM

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SAN FRAN AUTUMN GOURMET

Friday, October 14th
6 PM

10
https://www.lechatgourmet.com/product/san-fran-autumn-gourmet/
SAN FRAN AUTUMN GOURMET
3573

$110.00

Friday, October 14th
6 PM
Recipes include:
SAN FRAN SALMON FILET with CRAB
– this dish showcases an explosion of flavors,
filet of wild caught salmon with a spice rubbed crust,
served with sweet potato crab hash and a mango barbecue gastrique
SWEET POTATO CRAB HASH
– oven roasted sweet potato cubes tossed with
caramelized onions and succulent lump crab meat
MANGO BARBECUE GASTRIQUE
– the taste of sweet barbecue sauce come together
in this sauce made with mango puree
SWEET CORN SOUP with BACON
– late summer sweet corn soup with sautéed garlic, carrots,
celery and shallots, chicken broth a
nd fresh lemongrass,
garnished with thick-cut bacon crumbles
and crispy corn tortilla straws
DEEP FRIED ICE CREAM with CHOCOLATE SAUCE
– spheres of frozen vanilla bean ice cream hand rolled
in our homemade cinnamon honey crunch crumble,
flash fried, served with warm Ghirardelli chocolate sauce
and rosettes of tequila whipped cream
TEQUILA WHIPPED CREAM with LIME
– homemade whipped cream
with a kiss of tequila and fresh lime
$110 per person

10 in stock

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Friday, October 14th
6 PM

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FRENCH BREAD WORKSHOP

Saturday, October 15th
10 AM – 3 PM

10
https://www.lechatgourmet.com/product/french-bread-workshop/
FRENCH BREAD WORKSHOP
3575

$135.00

CLASSIC BREADS of FRANCE
French Baguettes I Savory Crepes I Provencal Fougasse
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.

Saturday, October 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
Twirling a pan to make ultra thin crepes

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

PROVENÇAL FOUGASSE BREAD
– an artisan bread from the Provence region of France,
it’s flattened, shaped into a long rectangle and scored into
a pattern resembling an ear of wheat then sparsely scattered
with fragrant black olives and fresh herbs or cheese

PROVENCAL ROSEMARY & OLIVE
– we’ll mix kalamata olives and fresh rosemary
into the fougasse bread dough, then proof and shape
into the traditional wheat pattern

ROSEMARY CHICKEN CRÊPES ‘Lunch is Served!’
– ultra thin savory crêpes with irresistible buttery crisp edges,
served with tender char grilled white meat chicken,
fresh rosemary and gruyere cheese filling,
garnished with fresh diced tomatoes

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!

GRILLED CHICKEN FILLING with GRUYERE
– a creamy crêpe filling of sautéed shallots, garlic
and sliced button mushrooms, deglazed with dry sherry,
then finished with char grilled chicken breast,
shredded gruyere cheese, fresh rosemary
and ribbons of organic baby spinach

$135 per person

10 in stock

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Saturday, October 15th
10 AM – 3 PM

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FRENCH MACARON WORKSHOP

Sunday, October 16th
10 AM – 3 PM

5
https://www.lechatgourmet.com/product/french-macaron-workshop/
FRENCH MACARON WORKSHOP
3076

$135.00

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

Sunday, October 16th
10 AM – 3 PM

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

Recipes include:

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

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

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

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

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

RASPBERRY MACARONS
– pink macaron shells
filled with raspberry French buttercream

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

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

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

$135 per person

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

5 in stock

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Sunday, October 16th
10 AM – 3 PM

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PAD THAI

Thursday, October 20th
6 PM

0
https://www.lechatgourmet.com/product/pad-thai/
PAD THAI
3067

$105.00

BACK BY POPULAR DEMAND!
Join Chef Vincent in the kitchen for one of Le Chat Gourmet’s most popular classes,
creating authentic Pad Thai from chef’s culinary journey through Thailand!

Thursday, October 20th
6 PM
Recipes include:
‘Authentic’ PAD THAI
– this is the real deal, exactly as Chef Vincent learned to
prepare it in Thailand!, wok cooked it’s made with pad Thai sauce,
thin, flat rice noodles, sautéed shallots, bean sprouts, chives,
eggs, firm tofu, pickled white radish and diced chicken,
garnished with dry roasted peanuts and lime wedge

HOMEMADE PAD THAI SAUCE
– made with fish sauce, coconut sugar,
Thai chili sauce and tamarind, which create the
sweet, savory and sour flavors pad Thai is known for
PICKLED WHITE RADISH
– we’ll be pickling our own daikon white radish
with Asian vinegar and coconut sugar
THAI MANGO SALAD
– Asian salad of shredded green mango, carrots, lemongrass
and cucumber with homemade Thai chili lime dressing,
served with coconut shrimp
JUMBO COCONUT SHRIMP
– butterflied jumbo shrimp dipped in our homemade cornstarch
and egg white tempura batter, then tossed in a combination on
sweetened and unsweetened coconut,and deep fried until golden and crispy
BANANA SPRING ROLLS
– these are the perfect finish to our
Thai dinner, crispy egg roll banana bites,
served with homemade coconut cream dessert sauce

$105 per person

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Thursday, October 20th
6 PM

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SMOKING BARBECUE WORKSHOP

Sunday, October March 23rd
10 AM – 3 PM

11
https://www.lechatgourmet.com/product/smoking-barbecue-workshop-2/
SMOKING BARBECUE WORKSHOP
3090

$145.00

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

Sunday, October 23rd
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

11 in stock

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Sunday, October March 23rd
10 AM – 3 PM

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SAUCE MAKING WORKSHOP

Saturday, November 12th
10 AM – 3 PM

10
https://www.lechatgourmet.com/product/sauce-making-workshop/
SAUCE MAKING WORKSHOP
3073

$135.00

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, November 12th
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

$135 per person

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Saturday, November 12th
10 AM – 3 PM

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