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!
14 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
14 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
14 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