KNIFE SKILL TECHNIQUES
Thursday, January 19th
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, January 19th
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 Bruinoise
Paysanne I Bias
Chiffonade I Batonnet
Dicing I Lozenge
Rondelle I Mincing
Dicing an Onion I Apple Swan
Use your knife skill techniques to create two salsas…
Tropical Pineapple Mango Salsa I Mexican Salsa Fresca
$95 per person
Save 10% on ALL ‘non-sale’ priced retail purchases totally over
$200 before tax including Wusthof knives the day of class only!
Out of stock
TUSCAN WINTER
Friday, January 20th
6 PM
$110.00
Friday, January 20th
6 PM
Recipes include:
ARISTA ITALIAN PORK LOIN ROULADE
– arista is a classic Tuscan dish of roasted pork,
made with lean pork loin encrusted with a rosemary rub,
olive oil, salt and pepper, then tied with twine and
oven roasted. We’ll take our dish a step further by
butterflying, then filling with provolone cheese, fresh basil,
fire roasted red peppers and sweet Italian sausage!,
served with parmesan potatoes and a basil oil drizzle
PARMESAN MASHED POTATOES
– creamy, buttery mashed potatoes
finished with parmesan cheese
WINTER ITALIAN SALAD
– char grilled radicchio lettuce,
crumbled gorgonzola cheese, sliced winter pears
and homemade fresh blackberry balsamic dressing with honey
ITALIAN APPLE FRITTERS with LEMONCELLO GLAZE
– golden batter dipped deep fried winter apple fritters,
tossed in sugar, served dusted with powdered sugar
and drizzled with a homemade lemoncello glaze frosting
$110 per person
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POSTCARD to NEW ORLEANS WORKSHOP
Saturday, January 21st
10 AM – 3 PM
$135.00
CHEF VINCENT LOVES A GOOD PARTY!
The kitchen will be jumping today as we cook up delicious New Orleans
cuisine, crank up the zydeco music and toss Mardi Gras beads
…‘laissez les bons temps rouler’ (let the good times roll)!
Saturday, January 21st
10 AM – 3 PM
Skills & Techniques:
Making a Dark Gumbo Roux
Working with Yeast I Deep Frying
Recipes include:
JAMBALAYA
– a classic Louisiana Creole dish made with shrimp,
Cajun spice rubbed chicken, smoky andouille sausage
long grain rice, herbs, garlic, spices and sautéed aromatic
holy trinity of sweet onions, green peppers and celery
which builds the deep flavors in our jambalaya
HOLY TRINITY
The ‘holy trinity’ in Cajun and Creole cooking is
bell pepper, onion, and celery, named this
because it forms the foundation in this cuisine
CREOLE CHICKEN GUMBO with ANDOUILLE SAUSAGE
Gumbo is like a trip to New Orleans without the plane ticket!
– slow simmered Creole spice rubbed chicken
and smoky andouille sausage in a thick dark Gumbo roux,
cooked with chicken stock, bay leaves, sautéed bell peppers,
sweet onions and celery, served with long grain rice
garnished with filé powder and chopped green onions
plus Crystal’s hot sauce on the side!
GUMBO ROUX
– the secret to Gumbo is in the slow-cooked roux,
learn to create a deep dark silky gumbo roux
LONG GRAIN RICE
– we’ll cook our long grain rice in a rice cooker
for perfectly steamed grains, finished fluffed with a fork
NEW ORLEANS BEIGNET DOUGHNUTS
– beignets are a staple of New Orleans food culture,
with tourists making the trek to the famous Café de Monde,
these yeast raised doughnuts are cut into squares then deep fried
until golden and tossed, correction…buried in powdered sugar,
each delicious warm bite results in a cloud of powdery sugar
giving way to a slightly crisp exterior and pillowy interior!
$135 per person
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PASSPORT to VIETNAM WORKSHOP
Sunday, January 22nd
10 AM – 3 PM
$135.00
‘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, shrimp paste and soy sauce.
Sunday, January 22nd
10 AM – 3 PM
Skills & Techniques:
The 5 flavors in all Vietnamese cooking – sweet, salty, spicy, bitter & sour
Learn about ingredients specific to Vietnamese cooking
Char Grilling in Banana Leaves I Cooking Pork Belly
Recipes include:
VIETNAMESE NOODLE BOWL with LEMONGRASS BEEF
– 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 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 fresh basil, mint,
coriander and organic baby lettuces
VIETNAMESE DRESSING
– lime juice, fresh gingerroot,
rice vinegar, garlic and chile
HOI AN CARAMELIZED PORK BELLY
– a delicious mahogany caramelized pork belly
braised in soy sauce with garlic, green onions,
shallots, five spice, cane sugar and chili
HOI AN NOODLES with PORK BELLY
– a delicious bowl of caramelized pork belly braised
in a soy sauce with garlic, green onions, shallots,
five spice, cane sugar and chili, served with udon noodles,
bean sprouts, fresh thai basil, mint and coriander salad
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 sugar
$135 per person
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SAN FRAN NIGHT
Thursday, January 26th
6 PM
$110.00
Thursday, January 26th
6 PM
Recipes include:
SAN FRAN B.L.T. STEAK
– char grilled bacon wrapped filet mignon steak
topped with fresh chive butter,
served with sun dried tomato risotto;
SUN DRIED TOMATO RISOTTO
– creamy parmesan risotto
with sun dried tomatoes and fresh herbs
SAN FRAN SHRIMP ‘CORN DOGS’
– these are a game changer, so crazy good!,
deep fried corn dog batter dipped jumbo shrimp,
served with a homemade chipotle honey lime dipping sauce
CHIPOTLE LIME DIPPING SAUCE
– a creamy mayo based sauce
with smoky chipotle peppers, lime juice
and a kiss of Michigan honey
GHIRARDELLI CHOCOLATE CARAMEL BREAD PUDDING
– super moist brioche bread pudding with
vanilla bean custard and Ghirardelli chocolate,
served with sea salt caramel sauce
$110 per person
1 in stock
WINTER IN ITALY
Friday, January 27th
6 PM
$110.00
Friday, January 27th
6 PM
Recipes include:
ITALIAN CHICKEN with PROVOLONE
– oven roasted breast of chicken
with molten provolone cheese stuffing,
topped with fresh herb breadcrumbs,
served with butternut risotto and basil oil drizzle
ITALIAN RISOTTO with BUTTERNUT SQUASH
– creamy risotto with butternut squash puree
and shredded parmesan cheese
ITALIAN WINTER SALAD
– this crispy and flavorful salad will soon
become a favorite, matchstick celeriac,
gala apple slices, green grapes and walnuts
with a creamy homemade dressing
ITALIAN TIRAMISU with AMARETTO
– layers of Italian ladyfinger cakes hand dipped in fresh
brewed espresso coffee, mascarpone cream spiked
with Disaronno amaretto liqueur and a generous dustings
of European cocoa powder – Bon Appetito!
$110 per person
1 in stock
COZY WINTER CHICKEN WORKSHOP
Saturday, January 28th
10 AM – 3 PM
$135.00
Chicken & Waffles I Chicken Pot Pie I ‘Smoke & Fire’ White Chili
What’s more comforting on a chilly winter day than chicken!
Join us in the kitchen as we cook this versatile ingredient three-ways,
creating flavor bursting chicken dishes, sure to become family favorites!
Saturday, January 28th
10 AM – 3 PM
Skills & Techniques:
Sear I Sauté I Smoke I Bake I Grill
Braise I Marinate I Fire Roast
Recipes include:
CHICKEN POT PIE ‘British’
– large chunks of white meat chicken with baby carrots,
thinly sliced leeks, fresh thyme and petite peas
in a creamy chicken broth sauce, topped with
a homemade flaky hot water pastry crust
HOT WATER PASTRY CRUST
– alright Great British Bakeoff fans, you have
asked to make a hot water crust so here you go!
We are taught when making pastry dough to
keep it ‘cold, cold, cold’ and then the Brits sneak a
hot water crust into the mix! Hot water pastry dough
is ideal for savory pies like this perfect cold
weather comforting chicken pot pie!
CHICKEN & WAFFLES
– cornbread waffles, toasted pecan butter,
crispy buttermilk fried chicken tenders
and warm Michigan maple bourbon syrup
CORNBREAD WAFFLES
– made from a baking powder leavened batter with corn flour,
cooked on a waffle iron to create the characteristic
pocket impressions that hold the maple syrup and butter!
CRISPY FRIED CHICKEN TENDERS
– for flavorful, juicy and crispy fried chicken,
we’ll begin by brining the chicken tender strips,
then dredge it in a special flour and spice coating
and deep fry to crispy golden perfection!
BUTTERMILK BRINE
– brining will add moisture and flavor to our chicken,
fresh thyme, bay leaves, Tabasco, buttermilk
and the sweetness from Michigan honey
PECAN BUTTER
– creamy butter with toasted pecans
BOURBON MAPLE SYRUP
– warm Michigan maple syrup
with a kiss of bourbon!
‘SMOKE and FIRE’ WHITE CHILI
– this is not a 3 alarm fire chili however it is bursting with
multi levels of flavors!, made with mesquite wood ‘house smoked’ chicken,
garlic, chicken broth, sweet onions, Michigan navy beans, sweet corn,
lime, herbs, spices, fire roasted poblano and charred jalapeno peppers,
served with dollops of sour cream and fresh cilantro sprigs
$135 per person
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PASTA SAUCES of ITALY WORKSHOP
Sunday, January 29th
10 AM – 3 PM
$135.00
Tuscan Ragù I Tomato Vodka I Pesto I Alfredo I Puttanesca
The secret to good Italian pasta sauces shall be revealed!
Slow cooking and a little red wine are just a couple things that will
help us create deep, complex Italian sauces. Once our sauces are
simmering away, we’ll cook pasta to accompany our saucy creations!
Sunday, January 29th
10 AM – 3 PM
Recipes include:
TOSCANO RAGÙ alla BOLOGNESE
– a hearty slow simmered tomato & meat based ragù
with origins near Bologna Italy in the 18th century,
made with garlic, San Marzano tomatoes, red onions,
carrots, Italian seasonings, Chianti red wine,
ground beef and pancetta bacon
PESTO alla GENOVESE
– originating from Genoa Italy, this sauce is made with
crushed garlic, pine nuts, fresh basil leaves, coarse salt,
extra virgin olive oil and dry aged Italian cheese such as
parmesan or pecorino, we’ll be making our pesto authentically
with a mortar and pestle (pesto means to pound in Italian),
you haven’t tasted real pesto until now!
PUTTANESCA SAUCE
– pasta alla puttanesca originating from Naples
is an explosion of flavor, this spicy sauce
(in more ways than one with its delectable sordid past!)
is made with extra virgin olive oil, whole garlic cloves,
capers, red pepper flakes, San Marzano tomatoes,
oregano, oil cured black olives and fresh chopped parsley
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!
TOMATO VODKA CREAM SAUCE
– penne alla vodka is a relatively new creamy pasta sauce
from the 1970’s invented by an Italian chef for a
vodka company trying to popularized their product in Italy,
made from crushed tomatoes, red pepper flakes,
cream, shredded parmesan cheese and kissed with vodka
$135 per person
Life is a combination of magic and pasta ~ Fellini
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