NO SEPTEMBER CLASSES
No cooking classes this month,
we’re in Italy hosting our Tuscany Vacation
SEE YOU IN OCTOBER!
KNIFE SKILL TECHNIQUES
Thursday, October 8th
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 8th
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 in ITALY
Friday, October 9th
6 PM
$120.00
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!
Friday, October 9th
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 creamy 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 prosciutto shards
and homemade buttermilk basil dressing,
MOZZARELLA FRITTERS
– fresh mozzarella cheese balls dipped in fine breadcrumbs
and flash fried until golden with gooey centers
BUTTERMILK DRESSING with BASIL
– this creamy dressing is made with buttermilk, fresh basil
CHOCOLATE GELATO with GODIVA CAPPUCCINO CREAM
– homemade Italian chocolate gelato ice cream,
served with dollops of Cappuccino whipped cream,
garnished with chocolate shavings
$120 per person
Out of stock
ULTIMATE PIZZA WORKSHOP
Sunday, October 10th
10 AM – 3 PM
$145.00
OCTOBER IS NATIONAL PIZZA MONTH!
Saturday, October 10th
10 AM – 3 PM
Skills & Techniques:
Creating a variety of pizza dough’s – wheat, thin crust & deep dish
Making Three Pizza Sauces – classic, deep dish and Thai ginger peanut
Working with Yeast I Cooking on a Baking Stone
Pizza Crust Dough – Mixing I Kneading I Proofing I Shaping
Using Wood and Metal Pizza Peels
Recipes include:
THAI CHICKEN PIZZA
– stone baked whole wheat crust topped
with spicy peanut ginger sauce, chicken breast,
mozzarella cheese, green onions, bean sprouts,
julienne carrots, fresh cilantro and roasted peanuts
GINGER PEANUT PIZZA SAUCE
– this pizza sauce consists of layers of Asian flavors,
hoison sauce, Michigan honey, grated ginger,
minced garlic, sesame oil, soy sauce,
oyster sauce, sriracha chile, mirin rice wine
and creamy peanut butter
WHOLE WHEAT PIZZA CRUST
– 100% whole wheat yeast raised pizza crust
CHICAGO DEEP DISH SPINACH & THREE CHEESE PIZZA
– handmade deep dish pizza crust topped with pizza sauce,
then stuffed with a filling of fresh organic baby spinach,
ricotta and parmesan cheeses, topped with slabs of
fresh mozzarella cheese and additional pizza sauce
– Chef Vincent’s favorite!
CHICAGO DEEP DISH SUPREME PIZZA
– handmade deep dish pizza crust topped
with shredded colby jack cheese and pizza sauce,
then stuffed with sweet Italian sausage, diced red onions,
thinly sliced pepperoni, mini rainbow sweet peppers,
cover with more sauce and finished with parmesan cheese
DEEP DISH PIZZA CRUST
– a yeast raised dough made from bread flour,
olive oil and water, proofed and hand rolled
DEEP DISH PIZZA SAUCE
– a pizza sauce made with three tomato varieties,
passata, sauce and paste, Italian oregano and garlic
OVEN STONE BAKE NEAPLITAN ITALIAN PIZZA MARGARITA
– crispy thin crust pizza topped with homemade pizza sauce,
mozzarella cheese and fresh basil leaves
THIN CRUST PIZZA CRUST
– an all purpose flour slow proof,
yeast raised pizza crust
HOMEMADE PIZZA SAUCE
– Le Chat’s classic low heat cooked pizza sauce,
made with tomato paste, tomato sauce,
Italian oregano and red pepper chile flakes
$145 per person
1 in stock
ARTISAN SOURDOUGH BREAD WORKSHOP
Sunday, October 11th
10 AM – 3 PM
$145.00
BAKING with SOURDOUGH STARTER
“Sourdough starter needs feeding, this process creates a bi-product called
discard that is often thrown out which I find such a waste. In this class,
I really wanted to focus not only on teaching you how to make a classic
sourdough bread but also using that discard to create recipes you’re more
apt to incorporate into your everyday menu planning like pancakes, waffles,
pizza and biscuits – see you in the kitchen!” Chef Vincent
Sunday, October 11th
10 AM – 3 PM
Techniques & Skills:
Baking with a Sourdough Starter
Using Discard Starter I Feeding Your Starter
Mixing I Proofing I Resting I Shaping I Scoring I Baking
Using a Lame Knife I Creating a Signature Design
Recipes include:
ARTISAN SOURDOUGH BREAD
– we’ll be using sourdough starter as the leavner to create
a classic sourdough bread with its traditional tangy flavor,
chewy interior and crispy, golden crackly exterior crust!
SOURDOUGH BISCUITS
– we’ll create a flaky biscuit using discard starter,
(what is left over after you ‘feed’ your sourdough starter),
hand mixed biscuit dough is then hand shaped and cut,
baked in the oven creating a moist interior
and lightly crisp, flaky exterior from the butter!
SOURDOUGH PIZZA
– sourdough pizza crust topped with
homemade pizza sauce, mozzarella cheese
and fresh Italian herbs
SOURDOUGH PIZZA DOUGH
– ripe sourdough starter is the main leavener,
adding an additional dimension of flavor to our pizza crust
HOMEMADE PIZZA SAUCE
– classic pizza sauce made with Italian herbs
and San Marzano tomatoes
‘CANNOLI’ SOURDOUGH DESSERT PANCAKES
– we’re taking our sourdough pancakes up another level!,
yes they’re delicious smothered in butter and warm maple syrup
for a family weekend breakfast, however in this class we’ll use
sourdough pancakes to create a decadent dessert with
Italian inspired flavors, griddle cooked sourdough pancakes
with Italian cannoli filling and European dark chocolate,
served with blackberry lavender syrup!
SOURDOUGH PANCAKES
– we’ll use sourdough discard to create our pancake batter,
then cook on a griddle until golden, light and fluffy
(this is a 2-for-1 recipe, the batter also makes
delicious sourdough waffles!
CANNOLI FILLING
– creamy sweetened Italian mascarpone
and ricotta cheese filling with Belgium chocolate
BLACKBERRY LAVENDER SYRUP
– fresh blackberry sauce infused
with a delicate back note of lavender
$145 per person
SOURDOUGH STARTER
Please let us know in the ‘notes’ when checking out
if you would like to make and take home a sourdough starter
the day of class, so we can plan accordingly with ingredients.
Includes sourdough starter, 2qt. container and lid.
Cost $25, paid day of class
“How can a nation be called great if it’s bread tastes like Kleenex?”
– Julia Child
Out of stock
AUTUMN’S ITALIAN SKETCHBOOK
Thursday, October 15th
6 PM
$115.00
Join Le Chat Gourmet in the kitchen for this cooking class
featuring Michigan grown ingredients. We’ll create a trio of
flavor packed dishes with a nod to Italy!
Thursday, October 15th
6 PM
Recipes include:
GRILLED CHICKEN BREAST with ORANGE ROSEMARY SAUCE
– char grilled chicken breast, served with
homemade pumpkin fettuccini pasta,
an orange rosemary sauce and basil pesto drizzle
ORANGE ROSEMARY SAUCE
– a pasta sauce made with orange juice,
fresh rosemary and a kiss of Michigan honey
HANDMADE PUMPKIN FETTUCCINI PASTA
– homemade pasta dough made with organic pumpkin puree,
then hand rolled and cut into fettuccini shaped pasta
ROASTED BUTTERNUT GINGER SOUP with APPLE CIDER
– oven roasting the butternut squash brings out its natural sugar and
caramelizes the edges creating a flavor bomb!, simmered low and slow with
fresh ginger, chicken broth and Michigan apple cider, pureed with an
immersion blender, then finished with a splash of cream and honey,
served garnished with a drizzle of smoky olive oil
ITALIAN PEACH BELLINI SORBET
– Michigan grown peaches meets sparkling Italian prosecco wine
for a winning combination in this delicious and refreshing sorbet,
the perfect finish to our autumn Italian dinner!
$115
5 in stock
FALL ‘Smoke & Fire’ HARVEST DINNER
Friday, October 16th
6 PM
$115.00
Friday, October 16th
6 PM
Recipes include:
FALL CHAR GRILLED PORK CHOPS
– thick-cut pork loin chops marinaded, then char grilled
until slightly caramelized, served with a smoky apple au jus sauce
and bacon wrapped green bean bundles
FALL MARINADE
– we’ll marinade our pork loin chops for maximum flavor
and juiciness in almond milk, brown sugar,
Michigan honey and fresh thyme
WOOD SMOKED APPLE au JUS SAUCE
– this delicious sauce pairs perfectly with our pork,
slightly sweet and smoky, a reduction of
wood smoked Michigan apples, chicken broth
and fresh herbs, then pureed
GREEN BEAN BACON BUNDLES
– steamed greens beans par cooked,
then wrapped in bacon creating a bundle
and roasted in the oven to finish
FALL HARVEST SALAD
– chopped artisan lettuce tossed with
homemade bacon dressing, with autumn apples,
dried cranberries and bleu cheese crumbles
WARM BACON DRESSING
– sauteed thick-cut bacon with
apple cider and extra virgin olive oil
S’MORE CHOCOLATE CRÈME BRÛLÉE
– milk chocolate crème brûlée with a caramelized sugar crust,
topped with dollops of marshmallow meringue toasted
with a kitchen torch to create that ‘campfire’ flavor’,
garnished with brown butter graham cracker crumbles!
$115 per person
5 in stock
PHO & MORE! ‘Passport to Vietnam Workshop’
Saturday, October 17th
10 AM – 3 PM
$145.00
‘COOKING AUTHENTIC VIETNAMESE CUISINE’
Authentic Vietnamese cuisine from Chef Vincent’s trip to Vietnam!
Vietnamese food is full of French and Chinese influences, but it’s the marriage
of spicy, sour, bitter, salty and sweet in its dishes that make it so incredibly
aromatic and delicious. Flavors of lemongrass, ginger, fish sauce, lime,
chilies, mint, coriander, cinnamon, Thai basil and soy sauce.
Saturday, October 17th
10 AM – 3 PM
Skills & Techniques:
Char Grilling in Banana Leaves
Learn about ingredients specific to Vietnamese cooking
The 5 flavors in all Vietnamese cooking – sweet, salty, spicy, bitter & sour
Homemade Pho Beef Broth I Cooking with Whole Asian Spices
Harvest Herbs from Le Chat’s Gardens
Recipes include:
VIETNAMESE PHO
– homemade pho beef broth, served with rice noodles,
sliced beef, crispy bean sprouts, Thai basil,
cilantro, red chilies and lime wedges
PHO BEEF BROTH ‘Made from Scratch!’
– the single most important step in a pho recipe is using
the correct combination of beef meat and bones to create
pho’s signature broth that’s both light with a depth of beefy flavor,
homemade pho beef broth made with beef chuck and meaty
marrow bones, slowly simmered with toasted
and charred Vietnamese aromatics and fish sauce
PHO VIETNAMESE AROMATICS
– charred fresh gingerroot and sweet onions,
toasted star anise, cinnamon sticks, cloves,
cardamon pods and coriander seeds
VIETNAMESE NOODLE BOWL with LEMONGRASS BEEF
– bowls filled with rice noodles, crushed roasted peanuts,
green onions, matchstick carrots, char grilled lemongrass steak,
cucumber batons and homemade Vietnamese dressing,
served with Thai fresh herb salad, red chile garnish
CHAR GRILLED LEMONGRASS BEEF in BANANA LEAF
– thinly sliced beef tenderloin steak marinated
with lemongrass, garlic, shallots, Chinese five spice,
sea salt, cane sugar, green onions, black pepper.
homemade annatto oil and hoisin sauce,
wrapped in a fresh banana leaf and char grilled
THAI FRESH HERB SALAD
– made with coriander, organic baby lettuces, plus
fresh basil and mint harvested from Le Chat’s garden
VIETNAMESE DRESSING
– lime juice, fresh gingerroot,
rice vinegar, garlic and chile
VIETNAMESE EGG ROLLS
– Cha Gio is the fried egg roll from Vietnam,
hand rolled, deep fried egg roll wrappers filled with
a mixture of ground pork, shrimp, mushrooms,
cellophane noodles, matchstick carrots,
jicama, eggs and sesame oil
NUOC CHAM SAUCE
– a traditional Vietnamese dipping sauce
made with minced garlic, fish sauce, chili sauce,
lime juice and cane sugar
$145 per person
4 in stock
ARTISAN SOURDOUGH BREAD WORKSHOP
Sunday, October 18th
10 AM – 3 PM
$145.00
BAKING with SOURDOUGH STARTER
“Sourdough starter needs feeding, this process creates a bi-product called
discard that is often thrown out which I find such a waste. In this class,
I really wanted to focus not only on teaching you how to make a classic
sourdough bread but also using that discard to create recipes you’re more
apt to incorporate into your everyday menu planning like pancakes, waffles,
pizza and biscuits – see you in the kitchen!” Chef Vincent
Sunday, October 18th
10 AM – 3 PM
Techniques & Skills:
Baking with a Sourdough Starter
Using Discard Starter I Feeding Your Starter
Mixing I Proofing I Resting I Shaping I Scoring I Baking
Using a Lame Knife I Creating a Signature Design
Recipes include:
ARTISAN SOURDOUGH BREAD
– we’ll be using sourdough starter as the leavner to create
a classic sourdough bread with its traditional tangy flavor,
chewy interior and crispy, golden crackly exterior crust!
SOURDOUGH BISCUITS
– we’ll create a flaky biscuit using discard starter,
(what is left over after you ‘feed’ your sourdough starter),
hand mixed biscuit dough is then hand shaped and cut,
baked in the oven creating a moist interior
and lightly crisp, flaky exterior from the butter!
SOURDOUGH PIZZA
– sourdough pizza crust topped with
homemade pizza sauce, mozzarella cheese
and fresh Italian herbs
SOURDOUGH PIZZA DOUGH
– ripe sourdough starter is the main leavener,
adding an additional dimension of flavor to our pizza crust
HOMEMADE PIZZA SAUCE
– classic pizza sauce made with Italian herbs
and San Marzano tomatoes
‘CANNOLI’ SOURDOUGH DESSERT PANCAKES
– we’re taking our sourdough pancakes up another level!,
yes they’re delicious smothered in butter and warm maple syrup
for a family weekend breakfast, however in this class we’ll use
sourdough pancakes to create a decadent dessert with
Italian inspired flavors, griddle cooked sourdough pancakes
with Italian cannoli filling and European dark chocolate,
served with blackberry lavender syrup!
SOURDOUGH PANCAKES
– we’ll use sourdough discard to create our pancake batter,
then cook on a griddle until golden, light and fluffy
(this is a 2-for-1 recipe, the batter also makes
delicious sourdough waffles!
CANNOLI FILLING
– creamy sweetened Italian mascarpone
and ricotta cheese filling with Belgium chocolate
BLACKBERRY LAVENDER SYRUP
– fresh blackberry sauce infused
with a delicate back note of lavender
$145 per person
SOURDOUGH STARTER
Please let us know in the ‘notes’ when checking out
if you would like to make and take home a sourdough starter
the day of class, so we can plan accordingly with ingredients.
Includes sourdough starter, 2qt. container and lid.
Cost $25, paid day of class
“How can a nation be called great if it’s bread tastes like Kleenex?”
– Julia Child
Out of stock
TUSCAN TRATTORIA
Thursday, November 12th
6 PM
$120.00
Thursday, November 12th
6 PM
Recipes include:
SMOTHERED FILET MIGNON STEAK
– char grilled filet mignon beef tenderloin steak
smothered with Italian pancetta bacon,
caramelized onions and gorgonzola cheese sauce,
served with wild mushroom and tarragon risotto
GORGONZOLA SAUCE with ITALIAN BACON
– a creamy mild gorgonzola cheese sauce,
with sweet caramelized onions
and Italian pancetta bacon
WILD MUSHROOM & TARRAGON RISOTTO
– creamy risotto with sautéed wild mushrooms
and fresh tarragon
FALL TUSCAN SALAD
– baby organic lettuce tossed with homemade
orange balsamic dressing, topped with
roasted shaved fennel, red grapes, walnuts
and parmesan cheese, garnished with fennel fronds
ITALIAN TRIPLE CHOCOLATE CREAM CAKE
– decadent fresh baked chocolate layer cake,
vanilla bean mascarpone cream filling with mini chocolate chips
finished with a warm espresso chocolate ganache drizzle!
MASCARPONE CREAM FILLING
– a cream filling of whipped mascarpone and ricotta cheese,
vanilla bean and mini chocolate chips
ESPRESSO CHOCOLATE GANACHE
– European dark chocolate ganache
with espresso.
$120 per person
Out of stock
SAN FRAN AUTUMN GOURMET
Friday, November 13th
6 PM
$115.00
Friday, November 13th
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 crabmeat
MANGO BARBECUE GASTRIQUE
– the taste of sweet barbecue sauce
comes together with mango puree in this sauce
FALL PEAR & WALNUT SALAD
– organic lettuce toss with our homemade
honey balsamic dressing, topped with
crumble gorgonzola cheese,
crunchy walnuts and shaved fall pears
HONEY BALSAMIC DRESSING
– minced shallot, Michigan honey,
balsamic vinegar and extra virgin olive oil
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
$115 per person
14 in stock
FALL PASTA MAKING WORKSHOP
Saturday, November 14th
10 AM – 3 PM
$145.00
AUTUMN PASTA MAKING
Tortellini I Garganelli I Sacchettoni
Join Chef Denene Vincent in the ‘cucina’ making fresh artisan pasta!
Learn to make fresh pasta from scratch, hand form the dough into
tortellini, garganelli and sacchettoni pasta shapes, then
accompany your pasta with homemade sauces!
Saturday, November 14th
10 AM – 3 PM
Techniques & Skills:
Making Fresh Pasta Dough
Creating a Trio of Italian Pasta Sauces
Use a Hand Crank Pasta Machine
Hand Forming Three Pasta Shapes – garganelli, tortellini and sacchettoni
Recipes include:
HOMEMADE SEMOLINA PASTA DOUGH
– homemade fresh pasta dough
made with semolina flour
FALL TORTELLINI with BUTTERNUT SAUCE
– hand formed tortellini pasta stuffed with ricotta cheese,
served with a creamy butternut squash sauce,
garnished with crispy fresh sage harvested
from Le Chat Gourmet’s cooks garden
TORTELLINI PASTA with RICOTTA
– tortellini is a ‘Pope Hat’ shaped pasta dating to the early
12th century from the Emilia region of Italy,
we’ll fill ours with two Italian cheeses,
ricotta and parmesan
FALL BUTTERNUT SQUASH PASTA SAUCE
– we’ll begin with oven roasting butternut squash
bringing out flavor and the caramelized natural sugars
in the squash, then puree into a creamy sauce
to accompany our tortellini pasta
ITALIAN GARGANELLI PASTA
– hand-rolled hollow garganelli semolina pasta
made using a wooden dowel and ribbed pasta board,
the ribs help the sauce cling to the pasta
served tossed with a fresh herb and tomato sauce
TOMATO & ITALIAN HERB PASTA SAUCE
– fresh cherry tomatoes cooked in extra virgin olive oil,
finished with a trio of fresh herbs from Le Chat’s Garden,
Genoa basil, oregano and Italian parsley
FONTINA & PEAR SACCHETTONI with TRUFFLE
– this pasta combination is an explosion of flavor combinations,
from the slightly sweet, caramelized pears, light saltiness of the
cheese to the earthy truffles, hand formed sacchettoni pasta
stuffed with ricotta honey glazed pear filling,
served with an Italian truffle fontina cheese sauce,
garnished with chopped walnuts
SACCHETTONI ‘sakket-toe-nee’ PASTA
– is a type of stuffed pasta also known as ‘Beggar’s Purse’,
it consists of small circles or squares of pasta filled like ravioli
then fastened at the top with a twist creating a small bag
RICOTTA PEAR FILLING
– a filling of ricotta and parmesan cheese
with honey glazed pears
HONEY GLAZED PEARS
– fall pears sauteed with Michigan honey
until golden and caramelized
FONTINA CREAM SAUCE with TRUFFLES
– a cream fontina cheese sauce
with black truffles
$145 per person
“Life is a combination of magic and pasta” ~ Fellini
11 in stock
ARTISAN CLASSIC BREADS of FRANCE WORKSHOP
Sunday, November 15th
10 AM – 3 PM
$145.00
CLASSIC BREADS of FRANCE
French Baguettes I Savory Crepes I Pane Perdue
This bread baking workshop will unveil the mystery and techniques to
making a variety of classic artisanal French breads. Create crusty breads
with chewy centers via flour varieties and a homemade starter,
a steam effect in your oven, water and dough temperatures.
Sunday, November 15th
10 AM – 3 PM
Skills & Techniques:
Working with Yeast I Homemade Bread Starter
Baguette Stretch Fold I Cold Retarding
Shaping I Proofing I Punching Down I Scoring with a Lame
Using Linen Couche I Loading Bread in the Oven
Using a Bread Peel I Baking on a Stone Slab I Steaming
Kneading by Hand & Mixer I Windowpane Test
Recipes include:
ARTISAN CRUSTY FRENCH BAGUETTES
– the most famous bread of France, a baguette is a long,
thin loaf of French bread made with the addition of
a traditional French Pâte Fermentée starter,
with a crispy, golden crust and soft, chewy interior
PÂTE FERMENTÉE STARTER
– a bread starter that enhances flavor and texture
CLASSIC SAVOURY CRÊPES
– originating in Brittany France in the 13th century, crêpes
‘French-style pancakes’ are a very thin type of batter bread.
We’ll be making a savoury crêpe batter, chilling it in the
refrigerator to enhance the batter’s flavor and more importantly
give the flour a chance to fully hydrate, allowing the glutens to
relax and create that wonderfully soft and tender texture!
CHICKEN ‘Forestiere’ CRÊPES
– savory buckwheat crêpes stuffed with our
homemade chicken and gruyere forestiere filling,
served finished in a classic crêpe fold,
garnished with finely chopped fresh chives
BUCKWHEAT CRÊPES
– ultra thin savory buckwheat crêpes
with irresistible buttery crisp edges!
FORESTIERE CRÊPE FILLING
– a creamy crêpe filling of sautéed shallots, garlic
and sliced button mushrooms, deglazed with dry sherry,
then finished with tender rotisserie chicken breast,
shredded gruyere cheese, fresh rosemary
and ribbons of organic baby spinach
PANE PERDU ‘Crème Brûlée’ FRENCH TOAST
– this is the ultimate French toast!, the ‘real deal’ French toast!,
what to do with day old baguette bread, make pane perdu of course!,
homemade baguette bread soaked in an egg custard base,
cooked on a nonstick griddle until golden, finished with a sprinkle
of granulated sugar that we’ll brûlée with a kitchen torch
creating a caramelized crackle crust (think crème brûlée),
then served with a homemade salted caramel sauce
and dollops of Chantilly whipped crème – ooh la la!
SALTED CARAMEL SAUCE
– decadent, golden caramel sauce
finished with a pinch of Maldon sea salt
VANILLA BEAN CHANTILLY CRÈME
– fluffy clouds of homemade whipped cream
with vanilla bean paste (add sour cream!)
$145 per person
11 in stock
GOURMET FLAVORS of FALL
Thursday, November 19th
6 PM
$120.00
Thursday, November 19th
6 PM
Recipes include:
MOREL ENCRUSTED BEEF TENDERLOIN
– a whole oven roasted beef tenderloin with a
morel mushroom and sumac dry rub, served in
filet mignon medallions with butternut squash
puree and blueberry port wine sauce
BUTTERNUT SQUASH PUREE
– oven roasted butternut squash,
pureed, finished with a kiss of Michigan honey
BLUEBERRY PORT WINE SAUCE
– a port wine reduction sauce with fresh blueberries
AUTUMN PEAR SOUP with APPLE CIDER
– a delightful autumn soup, puree of autumn pears and
apples with Michigan honey, apple cider and lemon juice,
served with a drizzle of bleu cheese cream
CARROT CAKE with ORANGE GIN CURD
– fresh baked carrot cake topped with
ribbons of cream cheese frosting,
served with homemade orange curd with gin,
garnished with feathery carrot / herb fronds / walnut crumbles
ORANGE GIN CURD
– homemade orange curd with a
$120 per person
12 in stock
PROVENCAL TABLE
Friday, November 20th
6 PM
$120.00
Friday, November 20th
6 PM
Recipes include:
SEARED DUCK BREAST
– succulent, juicy pan seared duck breast finished in the oven,
served with creamy spelt risotto, blistered cherry tomatoes
and truffle honey sauce, garnished with mircro greens
CREAMY SPELT RISOTTO
– we’ll use a combination of arborio rice and also spelt
which adds an additional level of flavor and nuttiness,
cooked slowly with white wine and chicken broth to pull the
natural starches from the rice creating risottos classic creaminess,
finished with finely shredded parmesan cheese
TRUFFLE HONEY SAUCE
– a reduction sauce of white wine and chicken broth
with honey and truffles that we’ll create in the pan renderings
after searing the duck breast
BLISTERED CHERRY TOMATOES
– cherry tomatoes tossed with olive oil, then slow roasted in the oven
bringing out the tomatoes natural sweetness
ROASTED BUTTERNUT SQUASH SOUP
– oven roasting the butternut squash brings out its natural sugar
and caramelizes the edges creating a flavor bomb!, we’ll puree our
soup until creamy and serve with a drizzle of smoked olive oil
APPLE HARVEST BUTTER CAKE with COGNAC
– fresh baked butter cake with French cognac
kissed granny smith green apples!
$120 per person
11 in stock
ULTIMATE TAMALE & TACO WORKSHOP
Saturday, November 21st
10 AM – 3 PM
$145.00
Ultimate Taco Bar I Chicken Tamales I Baja Fish Tacos
Join Le Chat Gourmet in the kitchen for a fun filled day making a
traditional Mexican dish, tamales! If you’ve never had a taco entirely made
from scratch, the crispy corn shell to the freshly ground beef with homemade
taco season, you are in for one delicious treat. Plus we’re making Baja tacos
too, with fresh fish filets, creamy slaw, chipotle crema and fresh herbs!
Saturday, November 21st
10 AM – 3 PM
Techniques & Skills:
Using a Tortilla Press I Working with Dried Corn Husks
Steaming Tamales I Using a Taco Shell Form
Cooking with Masa Harina Corn Flour
Recipes include:
CHICKEN TAMALES with GREEN SALSA
– corn husks spread with masa harina tamale dough,
topped with poached green chili chicken filling,
then wrapped in the corn husks and steamed,
served tomatillo lime salsa verde
HOMEMADE TAMALE DOUGH
– we’ll combine chicken broth and
masa harina corn flour with lard
for authentic Mexican tamale dough
CHICKEN TAMALE FILLING
– we’ll begin by poaching chicken breasts for optimum
flavor and juiciness in a poaching liquid of water,
chicken broth, sweet onions and minced garlic,
then shred the chicken, toss with green tomatillo sauce
and crumbled queso fresco cheese
TOMATILLO SALSA VERDE with LIME
– we’ll roast the tomatillos, sweet onions,
garlic cloves and jalapeno pepper until slighly blistered
and caramelized bringing out their natural sweetness,
then puree with lime juice and ground cumin
ULTIMATE BUILD YOUR OWN TACO BAR
– we’ll grind our own beef, add homemade
taco seasoning, fill our handmade corn taco shells with a choice
of toppings for the ultimate taco eating experience!
(chopped lettuce, shredded colby jack cheese, sour cream,
pickled jalapeno peppers, diced tomatoes and sweet onions)
HOMEMADE TACO SEASONING
– once you make this you will ‘never’ use store bought again,
I keep a large jar on hand at all times! a combination of
ground chili powder, cumin, garlic, onion, sweet paprika,
Mexican oregano and red pepper flakes
HANDMADE CORN TACO SHELLS
– homemade masa harina yellow corn flour dough
hand formed in a tortilla press,
then deep fried into crispy taco shells
BAJA FISH TACOS
– golden deep fried batter coated fresh fish filets,
served on hand formed corn taco shells
with homemade carrot and cabbage coleslaw,
chipotle mayo crema, fresh cilantro,
shaved radishes and lime wedges
HOMEMADE CABBAGE SLAW
– shredded mixture of carrots, red and green cabbage
tossed in our creamy homemade buttermilk dressing
BUTTERMILK DRESSING
– a combination of Greek yogurt, buttermilk,
lime juice and Michigan honey
CHIPOTLE MAYO CREMA
– a creamy sauce to accompany our fish tacos,
mayonnaise, smoky chipotle pepper,
fresh lime juice and zest
$145 per person
10 in stock
DIM SUM WORKSHOP
Sunday, November 22nd
10 AM – 3 PM
$155.00
BACK BY POPULAR DEMAND!
Crab Ragoons I Chinese Bao Buns I Lettuce Wraps I Asian BBQ Ribs
Join Le Chat Gourmet for a day of cooking delicious Dim Sum,
savory Chinese inspired small bites that are sautéed in a wok,
deep fried, oven roasted or steamed in bamboo baskets!
Sunday, November 22nd
10 AM – 3 PM
Skills and Techniques:
Working with Yeast I Grilling I Wok Cooking
Cooking in Bamboo Steamers I Deep Frying
Recipes include:
CRAB RAGOONS
– these much-loved deep-fried crab ragoons are
wonton wrappers filled with succulent crabmeat,
cream cheese, green onion, garlic and Thai chile,
served with a Ponzo Citrus Soy Sauce
CHINESE BOA BUNS with CARAMEL PORK
– thinly sliced caramelized pork belly
served in homemade chinese steamed bao buns
with crispy cucumbers, matchstick carrots,
green onions and fresh cilantro sprigs
ASIAN CARAMEL PORK
– pork belly marinated with chopped shallots,
green onions, minced garlic, annatto oil, curry poswer
and soy sauce, seared to a caramelized mahoganany
and braised until tender
CHINESE STEAMED BAO BUNS
– homemade yeast raised Chinese buns
cooked in a bamboo steamer
ASIAN LETTUCE WRAPS
– crispy artisan romaine lettuce cups filled
with char grilled Asian spice marinated chicken,
julienned carrots, English cucumber batons,
vermicelli rice noodles and sprigs of fresh cilantro,
garnished with toasted white sesame seeds,
served with a homemade Asian dipping sauce
ASIAN MARINADED CHICKEN
– a flavor packed marinade of soy sauce,
fresh grated ginger, red pepper flakes, sesame oil
and minced garlic, to tenderize and add optimum
flavor and juiciness to our chicken
ASIAN DIPPING SAUCE
– the perfect complement to pair with our lettuce wraps,
made with low sodium soy sauce, sesame oil,
rice wine vinegar and chili crisp paste
ASIAN BARBECUE PORK RIBS
– sweet & tangy babyback ribs rubbed with Chinese five-spice,
marinaded in a Michigan honey, dry sherry and soy sauce,
then slow roasted to a tender, sticky perfection!
$155 per person
6 in stock
WINTER GOURMET NIGHT
Friday, December 4th
6 PM
$120.00
Friday, December 4th
6 PM
Recipes include:
CHAR GILLED FILET MIGNON
– char grilled filet mignon steak with oyster mushroom sauce,
steamed baby bok choy and garlic mashed potatoes
OYSTER MUSHROOM SAUCE
– garlic sautéed oyster mushrooms
with fire roasted tomatoes, fresh gingerroot and lime
GARLIC MASHED POTATOES
– creamy Yukon gold mashed potatoes
with sautéed garlic butter
CRAB RAGOON DIP with WONTON CRISPS
– served in a scallop shell for ultimate presentation,
a warm cheese dip with succulent crab meat, cream cheese,
chopped green onion, minced garlic and finely diced chile,
served with hand cut wonton crisps
WONTON CRISPS
– wontons quickly deep fried until lightly crispy
LEMONGRASS GINGER CRÈME BRÛLÉE
– fresh lemongrass and ginger crème brûlée finished
with a kitchen torch brûléed caramelized brown sugar crust
and garnished with fresh berries
$120 per person
14 in stock
FRENCH MACARON HOLIDAY WORKSHOP
Saturday, December 5th
10 AM – 3 PM
$145.00
Spend an informative, fun-filled day in the Le Chat Gourmet kitchen
with Chef Vincent, perfecting proper techniques for blending the
macaron batter, creating domed and footed French macarons
in stunning holiday shapes and delicious flavors!
Saturday, December 5th
10 AM – 3 PM
Skills & Techniques:
Making Classic French Meringue Macarons
Creating the ‘infamous feet’ I Coloring Macaron Shells
Macaronage (yes there is such a technique, the key to success!)
Using a Pastry Bag and Decorating Tips I Making French Buttercream
Using an Oven Thermometer I Using a Digital Food Scale
Le Chat’s recipe is the real deal from France, thus ingredients
are weighed in grams for precise measurement using a food scale
Recipes include:
FRENCH MACARONS
– introduced in France by the Italian chef of
Queen Catherine de Medici during the Renaissance,
French macarons are delicate sandwich cookies
with a crisp exterior and nougat-like, chewy interior
FRENCH MACARON SHELLS
– each individual cookie is known as a macaron shell,
formed by ‘macaronage’, properly whipped egg whites,
fine almond flour, confectioners’ sugar and food coloring are
worked until the batter is smooth, shiny and flowing like honey.
The macaron batter is then piped into discs on silicone
lined baking trays using a pastry bag with decorating tip
FRENCH BUTTERCREAM
– rich and creamy, French buttercream has a taste
and consistency similar to custard or pastry cream,
made using unsalted butter, pasteurized eggs,
sifted powdered sugar and choice of flavor
SNOWMAN MACARONS
– snowman shaped macaron shells filled with
vanilla bean French buttercream,
hand decorated with royal icing to create the
carrot noses, button coal eyes and mouth
ROYAL ICING
– the perfect icing for decorating,
it sets quickly and tastes delicious, made using
meringue powder and powdered sugar
HOT CHOCOLATE MACARONS
– chocolate cocoa macaron shells filled with
marshmallow French buttercream,
decorated with a melted dark chocolate stripe
and mini marshmallows
GINGERBREAD MACARONS
– gingerbread macaron shells filled with
white chocolate ginger French buttercream,
finished with cinnamon dust
PINK CHAMPAGNE MACARONS
– it’s the holidays, time for the bubbly…macarons that is!,
pink macaron shells filled with champagne
French buttercream and decorated with
an edible silver painted swoosh
$145 per person
Note: Bring a container to take home the extra macarons!
10 in stock
A VERY DOWNTON CHRISTMAS
Sunday, December 6th
10 AM – 3 PM
$145.00
A Very English Holiday Tea Party
Chef Denene Vincent kindly requests the honour of your company
in the kitchen at Le Chat Gourmet as we prepare a spectacular afternoon
holiday tea of savory delicacies, sweet delights and properly brewed
English tea all poshly presented ‘Downton Abbey’ style!
Sunday, December 6th
10 AM – 3 PM
Recipes include:
MINI BEEF WELLINGTONS
– buttery puff pastry wrapped filet mignon steak bites
with sautéed mushrooms and fresh thyme
CORONATION CHICKEN FINGER SANDWICHES
– finger sandwiches of rotisserie roast chicken,
finely diced celery, slivered almonds
and fresh herb mayonnaise
CORNBREAD MADELEINE CANAPES with SMOKED SALMON
– fresh baked cornbread Madeleine cakes
topped with hand piped herb cream cheese rosettes,
fans of cucumber ribbon and smoked salmon
GINGERBREAD CREAM TEA SCONES
– no tea party is complete without proper English scones!,
fresh baked holiday gingerbread cream tea scones
with fresh lemon zest and vanilla bean glaze
VANILLA LEMON ZEST GLAZE
– a powdered sugar glaze made with
vanilla bean extract and fresh lemon zest
VICTORIA ‘Union Jack’ SPONGE CAKE
– layers of fresh baked yellow cake, raspberry jam
and lemon Chantilly whipped crème, finished with
fresh blueberries, strawberries and raspberries
in the pattern of the British union jack flag!
LEMON CHANTILLY CRÈME
– homemade whipped cream with a kiss of lemon
‘PROPERLY BREWED’ ENGLISH TEA
– teapots of steeped Yorkshire tea,
served in English Bone China Tea Cups (a must!)
$145 per person
9 in stock
AN ITALIAN CHRISTMAS
Thursday, December 10th
6 PM
$120.00
It’s Christmas in Italy, the crisp air is filled with the sound of bagpipes, ancient
nativity scenes dot the towns, Christmas markets are alive with merriment
and laughter, food stalls overflow with culinary delights – Buon Natale
Thursday, December 10th
6 PM
Recipes include:
TUSCAN STEAK with PORCINI
– oven roasted porcini rubbed whole center cut
beef tenderloin steak, served sliced into medallions
with smoky potatoes and Chianti wine sauce
SMOKY MASHED POTATOES
– these potatoes are ‘off the charts’ delicious,
‘house smoked’ buttery Yukon gold mashed potatoes,
lightly smoked using oak wood chips
CHIANTI SANGIOVESE RED WINE SAUCE
– a silky sauce with Chianti red wine and beef broth
ITALIAN CIPOLLINI ONION TART with PARMESAN CREAM
– buttery puff pastry crust topped with
sweet caramelized Italian cipollini onion,
served with a creamy parmesan cheese sauce
ITALIAN CHERRY WALNUT CAKE
– fresh baked cherry walnut cake with Disaronno amaretto liqueur
crunch glaze, “this is one of my absolutely favorite cakes,
sure to become yours too!” – Chef Vincent
$120 per person
14 in stock
CHRISTMAS IN PROVENCE
Friday, December 11th
6 PM
$115.00
Friday, December 11th
6 PM
Recipes include:
PROVENCAL CHICKEN LYONNAISE
– this recipe is a riff on classic chicken Lyonnaise
with an updated Provencal twist, olive oil sautéed chicken
served with a Lyonnais style sauce and crispy roasted potatoes
LYONNAISE ‘Provencal’ SAUCE
– a Provencal rosé wine reduction sauce with
caramelized sweet onions, minced garlic, chicken broth,
tomato paste and herbs de Provence seasoning
PARMENTIER POTATOES
– a classic French side dish of red potatoes
cut into cubes, tossed with fresh rosemary,
then oven roasted until crispy and golden
CARROT SOUP with LAVENDER HONEY
– this delicious, winter warming soup is made from sautéed carrots,
chicken broth and lavender, pureed until creamy
and finished with a kiss of honey
TWENTY-LAYER GINGERBREAD CRÊPE CAKE
– twenty layers of gingerbread crêpes
with creamy white chocolate mousse filling,
finished with drizzles of lemon crunch glaze
GINGERBREAD CRÊPES
– French sweet crepe batter made with molasses, ground cinnamon
and ginger to create holiday gingerbread crepes!
WHITE CHOCOLATE MOUSSE
– melted white chocolate is added to lightly beaten cream cheese,
then homemade vanilla bean whipped crème is folded in
to create our decadent creamy mousse filling
$115 per person
13 in stock
BEEF WELLINGTON WORKSHOP
Saturday, December 12th
10 AM – 3 PM
$155.00
THE ART of ENTERTAINING
Named after the Duke of Wellington whose favorite dish comprised beef,
mushrooms & truffles cooked in pastry with red wine, Beef Wellington is a
luxurious dish synonymous with aristocratic English cuisine. This holiday
treat your guests to this delicious classical French technique menu sure
to add decadence and elegance to your entertaining extravaganza!
Saturday, December 12th
10 AM – 3 PM
Recipes include:
CLASSIC BEEF WELLINGTON
– a whole center cut beef tenderloin
seasoned with truffle salt, wrapped in paper thin
prosciutto slices with a wild mushroom thyme duxelle
and encased in a flaky, buttery puff pastry crust
MUSHROOM DUXELLE
– a mélange of sautéed sliced
wild and crimini mushrooms
with fresh thyme
MERLOT REDUCTION SAUCE
– a velvety reduction sauce with
beef broth and merlot red wine
GREEN BEANS with BACON BUNDLES
– fresh green beans steamed al dente,
wrapped in strips of smoky bacon
and finished in the oven
DUCHESS POTATOES
– creamy buttery mashed potatoes piped into
rosettes using a pastry bag fitted with
a star tip, then oven baked until just golden
with a creamy interior and lightly crisp exterior
CAULIFLOWER SOUP with CHEDDAR
– a creamy golden Yukon Potato
and cauliflower soup, served topped with
shredded British white cheddar cheese
ENGLISH STICKY TOFFEE CAKE
– this British dessert classic is the perfect showstopper
finale to your holiday dinner, tender and moist cake
smothered in a silky brown butter toffee caramel sauce,
served individually for an impressive presentation!
$155 per person
14 in stock