WINTER TUSCAN NIGHT ‘Steak & Gnocchi’
Thursday, February 11th
6 PM
$125.00
Thursday, February 11th
6 PM
Recipes include:
ITALIAN FILET MIGNON STEAK
– char grilled Italian herb encrusted filet mignon steaks,
served with fire roasted tomato gorgonzola sauce
and hand rolled potato gnocchi pasta
FIRE ROASTED TOMATO GORGONZOLA SAUCE
– this creamy Italian sauce has levels of flavors!,
we begin with slightly caramelizing sweet onions,
then simmer with white wine, fire roasted tomatoes, tomato passata
and red pepper flakes, puree, and finish with adding
shredded parmesan reggiano and crumbled gorgonzola cheese
HAND ROLLED POTATO GNOCCHI PASTA
– oven baked russet potatoes are formed into a
gnocchi pasta made with eggs, parmesan cheese and flour,
hand cut and shaped on a wood gnocchi board
GRILLED BRUSCHETTA with ARTICHOKE PESTO
– homemade pesto of artichoke hearts,
garlic, pecorino cheese and olive oil,
served on grilled artisan bread
VANILLA GINGER PANNA COTTA with BLUEBERRY COMPOTE SAUCE
– an Italian classic, panna cotta is a silky, creamy dessert
that melts in your mouth, we’ll infuse our creamy
vanilla bean panna cotta with fresh ginger,
then serve topped with a blueberry compote sauce
$125 per person
14 in stock
EVENING in PARIS
Friday, February 12th
6 PM
$115.00
“If you are lucky enough to have lived in Paris as a young man,
then wherever you go for the rest of your life it stays with you,
for Paris is a moveable feast.” – Ernest Hemingway
Friday, February 12th
6 PM
Recipes include:
FRENCH ROQUEFORT CHICKEN
– golden roast chicken breast with dried sweet cherries,
walnuts and Roquefort cheese stuffing, served with
creamy mashed potatoes and Madeira wine sauce
MADEIRA WINE SAUCE with DEMI GLACE
– a reduction sauce made with chicken broth,
Madeira wine, fresh sage and demi-glace
MASHED POTATOES with LEEKS
– creamy Yukon gold mashed potatoes
with buttery sautéed leeks
CARROT GINGER SOUP with HONEY
– this delicious, winter warming soup is made from sautéed carrots,
sweet onions, chicken broth and fresh gingerroot,
pureed until creamy and finished with a kiss of honey
WHITE CHOCOLATE CRÈME BRÛLÉE with LEMON
– decadent white chocolate vanilla bean crème brûlée
with a kiss of lemon, finished with a caramelized brown sugar crust
brûléed with a kitchen torch and garnished with fresh berries!
$115 per person
14 in stock
ARTISAN SOURDOUGH BREAD WORKSHOP
Saturday, February 13th
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
Saturday, Februay 13th
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
11 in stock
VALENTINE GOURMET DINNER
Sunday, February 14th
6 PM – 9 PM
$130.00
VALENTINE’S DAY ‘THE RED MENU’
Join Le Chat Gourmet for our special Valentine cooking class,
enjoy creating a three-course gourmet meal with your Valentine,
then dine by the glow of candles – now that’s amore!
Sunday, February 14th
6 PM – 9 PM
Recipes include:
VALENTINE RADICCHIO WEDGE SALAD
– wedges of lightly char-grilled radicchio lettuce,
drizzled with homemade lemony buttermilk dressing,
finished with toppings of chopped fresh chives,
red apple fans, toasted walnuts
and crumbles of gorgonzola bleu cheese
LEMONY BUTTERMILK DRESSING
– this buttermilk-based dressing is creamy
with just a kiss of citrusy lemon
to complement our salad
FILET MIGNON STEAK with PINK PEPPERCORN CRUST
– pink peppercorn encrusted whole beef tenderloins,
oven roasted, served cut into filet mignon medallions,
served with creamy red skin mashed potatoes,
red wine caramelized shallot reduction sauce
and truffle butter asparagus spears
RED SKIN MASHED POTATOES
– creamy red skin smashed potatoes
finished with butter and cream
RED WINE REDUCTION SAUCE
– a classic red wine reduction sauce with
shallots pan sauteed until lightly caramelized,
then simmered with beef stock and red wine
to a concentrated sauce, finished with
cold butter cubes creating a rich, glossy sauce
ASPARAGUS SPEARS with TRUFFLES
– steamed asparagus spears finished
with warm truffle butter sauce
TRUFFLE BUTTER
– chopped Italian black truffles
combined with butter
MOLTEN CHOCOLATE LAVA CAKE
– decadent, indulgent (it is Valentine’s Day!)
warm European chocolate cake with
a molten lava chocolate center,
served with fresh berry sauce
RED BERRY SAUCE
– fresh berry dessert sauce
$130 per person
‘The torch of love is lit in the kitchen’ – French Proverb
14 in stock
ITALIAN CHICKEN MARSALA
Thursday, February 18th
6 PM
$115.00
Thursday, February 18th
6 PM
Recipes include:
CHICKEN MARSALA with ITALIAN HERBS
– Italian herb rubbed pan seared chicken breast,
served with masala wine sauce
and lemony green beans
MARSALA WINE SAUCE
– a rich wine sauce made with beef broth,
caramelized sweet onions, fresh thyme, garlic
and Marsala wine to provide the perfect amount
of deep, lightly smokiness to our sauce
GREEN BEANS with LEMON GARLIC BUTTER
– steamed green beans tossed with garlic butter
and fresh lemon zest
ITALIAN ROSEMARY ROASTED POTATOES
– crispy, golden oven roasted potatoes
tossed with olive oil and fresh rosemary
DECADENT CHOCOLATE CHEESECAKE with ITALIAN AMARETTO
– individual mini cheesecakes with a buttery chocolate crust
and creamy bittersweet chocolate cheesecake filling,
served drizzled with warm chocolate sauce
and dollops of Disaronno amaretto kissed whipped cream!
$115 per person
14 in stock
CRAB CAKE TOWER
Friday, February 19th
6 PM
$115.00
Friday, February 19th
6 PM
Recipes include:
CRAB CAKE TOWER with LEMON CREAM SAUCE
– crispy wonton tower layered with crab cakes,
served with a creamy lemon sauce, garnished with basil oil
and diced sweet red peppers
CRAB CAKES
– hand formed crab cakes made with lump crab meat,
sweet peppers, garlic, scallions, fresh thyme
and Chesapeake seasoning, coated in breadcrumbs,
shallow fried golden and lightly crispy
LEMON CREAM SAUCE with PARMESAN
– a classic béchamel sauce with lemon
and shredded parmesan Reggiano cheese
SMOKED ASPARAGUS SOUP
– asparagus spears wood smoked in a stovetop smoker
with alder wood to impart a delicate smoky flavor, then added to
a soup pot and simmered with carrots, celery, leeks, garlic,
thyme, bay leaves and chicken broth, blended smooth,
finished with a kiss of lemon, served with a drizzle of cream
MANGO LIME MOUSSE with MANGO PEARLS
– creamy decadent mango mousse, buttery gingersnap
crumbles and dollops of lime whipped cream,
garnished with mango popping pearls!
$115 per person
14 in stock
FRENCH PÂTISSERIE WORKSHOP ‘Croissants, Crepe Cake, Madeleines’
Saturday, February 20th
10 AM – 3 PM
$145.00
CRÊPE CAKE I CROISSANTS I MADELEINES
Join Chef Vincent for the ‘Sweet Life of Paris’ creating classic
French pastries inspired from her trips to France– Viva La France!
Saturday, February 20th
10 AM – 3 PM
Techniques & Skills:
Creating a Laminated Dough I Working with Yeast
Kneading by Hand & Mixer I Windowpane Test
Folding I Punching Down I Shaping I Proofing
Baking Madeleine’s that come out with that perfect ‘hump’
Recipes include:
CLASSIC BUTTER CROISSANTS
– made from a traditional laminated French pastry dough,
croissants achieve their many layers as a result of ‘laminating’,
rolling and folding the dough over and over creating hundreds
of layers of buttery, flaky deliciousness! We’ll hand-cut and
shape our croissant dough into the classic crescent shapes,
proof then bake until golden with classic paper
thin flaky layers and honeycomb texture!
TWENTY-LAYER CHOCOLATE CRÊPE CAKE
– ‘Gâteau de Crêpes’ is a multi-layered French inspired dessert
created by stacking 20 or more paper-thin sweet chocolate
crepes with layers of creamy vanilla bean mousse,
finished with a drizzle of cocoa chocolate glaze,
and garnished with fresh mint sprigs
SWEET CHOCOLATE CRÊPES
– crêpes are French-style pancakes, these homemade
chocolate crepes are paper-thin and delicate
with the butteriest crisp edges
VANILLA BEAN MOUSSE
– a creamy, lightly sweetened,
mousse filling with vanilla beans
CHOCOLATE GLAZE
– a powdered sugar and buttermilk glaze
with Dutch cocoa powder
ORANGE CARDAMOM MADELEINES
– these shell-shaped, cake like cookies are a French treat,
buttery madeleines are spiced with ground cardamom
and hand dipped in a sweet fresh orange zest citrus glaze
ORANGE ZEST GLAZE
– a powdered sugar glaze
with fresh orange zest
$145 per person
13 in stock