PASSPORT to FRANCE
Friday, February 9th
6 PM
$115.00
Friday, February 9th
6 PM
Recipes include:
FRENCH ROQUEFORT CHICKEN
– golden roast chicken breast with walnuts,
dried sweet cherries and Roquefort cheese stuffing,
served with creamy mashed potatoes and Madeira wine sauce
MASHED POTATOES with LEEKS
– creamy Yukon gold mashed potatoes
with buttery sautéed leeks
MADEIRA WINE SAUCE with DEMI GLACE
– a reduction sauce made with chicken broth,
Madeira wine, fresh sage and demi glace
ASPARAGUS TART
– buttery puff pastry topped with French brie cheese
and spears of char grilled asparagus
CRÈME BRÛLÉE
– classic vanilla bean crème brûlée with caramelized
brown sugar crust brûléed with a kitchen torch
and garnished with fresh berries
$115 per person
Out of stock
PASTA MAKING WORKSHOP
Saturday, February 10th
10 AM – 3 PM
$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!
Saturday, February 10th
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
Out of stock
FRENCH PASTRY WORKSHOP
Sunday, February 11th
10 AM – 3 PM
$145.00
PARISIAN FRENCH PASTRIES
Éclairs I Crème Puffs I Gateau St. Honoré
Chef Vincent recently returned from France, join chef for the
‘Sweet Life of Paris’ creating classic French pastries – Viva La France!
Sunday, February 11th
10 AM – 3 PM
Techniques & Skills:
Using a Pastry Bag & Decorating Tips
Making French Pastry Crème I Vanilla Bean Meringue
Lemon Curd I Pate Choux Dough
Recipes include:
HOMEMADE PATE CHOUX DOUGH
– hand piped éclairs and crème puff pastry shells
LEMON MERINGUE ÉCLAIRS
– éclair shells filled with lemon curd pastry crème,
dipped in lemon and vanilla bean frosting glaze,
garnished with fire torched ‘kissed’ meringue rosettes
Homemade Lemon Curd I Vanilla Bean Meringue
RASPBERRY ÉCLAIRS
– éclair pastry shells filled with raspberry pastry crème,
hand dipped in raspberry Chambord glaze frosting
and garnished with candy pearl dragees
Fresh Raspberry Pastry Crème I Raspberry Chambord Glaze
CHOCOLATE CRÈME PUFFS
– crème puff shells filled with chocolate pastry crème,
finished with chocolate frosting glaze,
garnished with shaving of dark chocolate
Chocolate Pastry Crème I Chocolate Glaze Frosting
GATEAU ST. HONORÉ
– a spectacular dessert named after St. Honoré,
the patron saint of pastry chefs!, a buttery puff pastry base
topped with French pastry crème, surrounded by crème puffs
hand dipped in caramelized sugar resembling golden halos
Vanilla Bean Pastry Crème I Chantilly Whipped Crème
$145 per person
7 in stock
VALENTINE’S DAY DINNER
Wednesday, February 14th
6 PM
$125.00
Why make a reservation at a packed restaurant – how romantic is that!?
Join Le Chat Gourmet for our special Valentine cooking class, enjoy
an evening with your Valentine creating a three-course gourmet
dinner, dine by the glow of candlelight – now that’s amore!
Wednesday, February 14th
6 PM
Recipes include:
FILET MIGNON with PINK PEPPPERCORN CRUST
– oven roasted pink peppercorn encrusted whole center cut
beef tenderloin steak, served sliced into filet medallions
with tarragon mustard sauce, mashed potatoes
and roasted honey glazed carrots
TARRAGON MUSTARD SAUCE
– a reduction sauce of white wine, shallots,
Dijon mustard and tarragon
MASHED POTATOES with TRUFFLES
– creamy Yukon gold mashed potatoes
with truffle butter
HONEY GLAZED CARROTS
– oven roasted carrot bâtonnets
with a Michigan honey glaze
GOURMET VALENTINE SALAD
– crisp artisan lettuce, shaved green apples,
walnuts, homemade red wine dressing,
oak wood ‘house smoked’ on-the-vine red grapes,
and triple cream brie phyllo pastry parcels
CHOCOLATE SWISS ROLL CAKE
– fresh baked Swiss roll chocolate sponge cake
rolled around creamy raspberry buttercream filling
and drizzled with a dark chocolate ganache frosting
$125 per person
‘The torch of love is lit in the kitchen’ – French Proverb
14 in stock
GOURMET VALENTINE
Thursday, February 15th
6 PM
$125.00
And it’s Valentine’s Day ‘take two’!
Due to the overwhelming demand for our Valentine cooking class,
we’ve added a second date this year on the 15th! Enjoy an evening
with your special Valentine creating a three-course gourmet dinner!
Thursday, February 15th
6 PM
Recipes include:
FILET MIGNON with PINK PEPPPERCORN CRUST
– oven roasted pink peppercorn encrusted whole center cut
beef tenderloin steak, served sliced into filet medallions
with tarragon mustard sauce, mashed potatoes
and roasted honey glazed carrots
TARRAGON MUSTARD SAUCE
– a reduction sauce of white wine, shallots,
Dijon mustard and tarragon
MASHED POTATOES with TRUFFLES
– creamy Yukon gold mashed potatoes
with truffle butter
HONEY GLAZED CARROTS
– oven roasted carrot bâtonnets
with a Michigan honey glaze
GOURMET VALENTINE SALAD
– crisp artisan lettuce, shaved green apples,
walnuts, homemade red wine dressing,
oak wood ‘house smoked’ on-the-vine red grapes,
and triple cream brie phyllo pastry parcels
CHOCOLATE SWISS ROLL CAKE
– fresh baked Swiss roll chocolate sponge cake
rolled around creamy raspberry buttercream filling
and drizzled with a dark chocolate ganache frosting
$125 per person
‘The torch of love is lit in the kitchen’ – French Proverb
12 in stock
PASSPORT to MEXICO WORKSHOP
Saturday, February 17th
10 AM – 3 PM
$145.00
Chorizo Sausage Quesadillas I Chile Rellano I Tortilla Chicken Soup
Baby its cold outside but the Le Chat kitchen is heating things up this
winter with the aromas and flavors of Mexico! Join Chef Vincent for a
culinary adventure as we cook our way from Mexico City to Puebla
via recipes inspired from chef’s travels in Mexico.
Saturday, February 17th
10 AM – 3 PM
Techniques and Skills:
Fire Roasting I Sautéing I Frying
Making Sausage I Hand Rolling Tortillas
Recipes include:
SMOKY CHORIZO QUESADILLAS
– these loaded quesadillas are made with hand rolled tortillas,
filled with homemade fresh Mexican chorizo sausage,
lime and crumbled queso fresco cheese,
served with radish fennel salsa
HOMEMADE FLOUR TORTILLAS
– hand rolled flour tortillas
cooked over a low flame
HOMEMADE MEXICAN CHORIZO SAUSAGE
– sautéed fresh ground pork with our homemade chorizo
spice mixture of cumin, ancho chili, Mexican oregano,
garlic, coriander, paprika and guajillo chili
RADISH & FENNEL SALSA
– crispy radishes meet sweet fennel in this
delicious salsa for the perfect pairing with our
homemade smoky chorizo quesadillas
MEXICAN CHICKEN TORTILLA SOUP
– this recipe is based on a dish I had in Mexico City,
sautéed sweet onions and garlic simmered with
chicken broth, chipotle peppers, Mexican oregano,
bay leaves, lime juice, shredded white meat chicken,
served with fresh cilantro, diced onions, avocado,
sliced serrano chilies, wedges of lime
and crispy matchstick tortillas
CHILE RELLANO de PUEBLA
– originating in the city of Puebla, Chile rellano is a
Mexican dish made with mild poblano chili peppers that
are fire roasted, then stuffed with Monterey jack cheese,
dipped in eggs and flour, deep-fried in hot oil until crispy
golden outside with gooey melted cheese inside,
served with homemade salsa roja red sauce
SALSA ROJA
– in a blender we’ll puree fresh plum tomatoes,
sweet onions, garlic cloves, jalapeno peppers
and cilantro, then add to a sauté pan with
olive oil and simmer low and slow
$145 per person
11 in stock
TASTE of GREECE WORKSHOP
Sunday, February 18th
10 AM – 3 PM
$145.00
THE GREEK KITCHEN
Chef Vincent recently returned from cooking in Greece, with ancient ruins,
olive tree dotted hillsides, the scent of lemons and oregano in the breeze.
Join Le Chat Gourmet in kitchen as we explore the culinary wonders of Greece
learning unique techniques while preparing delicious authentic Greek cuisine!
Sunday, February 18th
10 AM – 3 PM
Recipes include:
CLASSIC GREEK MOUSSAKA
– this moussaka is loaded with layers of flavor,
grilled zucchini & eggplant, Greek meat sauce, fresh thyme,
caramelized red onions, fried Yukon gold potatoes,
smoked sea salt, parmesan cheese and Greek béchamel sauce
GREEK MEAT SAUCE
– a slow cooked sauce with ground beef, red onions, garlic,
crushed tomatoes, red wine, parmesan and Greek spices
GREEK BÉCHAMEL SAUCE
– I had never made béchamel n this format until visiting Greece,
so good, so unique and an integral part of real moussaka!
GREEK LEMON CHICKEN & RICE SOUP ‘Avgolemono’
– short grain rice, homemade chicken broth, carrots,
Yukon potatoes and poached chicken breast,
finished with avgolemono sauce made with
lemon juice, eggs and chicken broth
HOMEMADE CHICKEN BROTH
– whole young chicken, carrots, celery, peppercorns
SEVEN LAYER FETA CHEESE PIE
– seven layers of phyllo pastry, crumbled feta cheese,
extra virgin olive oil, oregano and poppy seeds
GREEK ORANGE CAKE
– “I LOVE this cake…moist and delicious with such
a unique cake batter unlike anything I’d every created
until my recent trip to Greece!” – Chef Vincent,
made with fresh orange cake batter, phyllo pastry
and homemade orange juice syrup
$145 per person
13 in stock