SAN FRAN NIGHT

Thursday, January 20th
6 PM

0
https://www.lechatgourmet.com/product/san-fran-night/
SAN FRAN NIGHT
2792

$95.00

Thursday, January 20th
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, Ghirardelli caramel chocolates,
served with sea salt caramel sauce
$95 per person

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Thursday, January 20th
6 PM

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DINNER IN TUSCANY

Friday, January 21st
6 PM

9
https://www.lechatgourmet.com/product/dinner-in-tuscany/
DINNER IN TUSCANY
2796

$95.00

Friday, January 21st
6 PM
“On my very first visit to Italy in a quaint trattoria in Cortona, I dined on this amazing pork dish. With each bite I sat contemplating the flavors; it was like no other dish I’d ever eaten. How was this pork so unique in taste, the answer I learned ‘milk braised’. Nearly 20 years later this comforting, savory dish still impresses, while also transporting me back along ancient cobblestone streets, past a floodlit piazza to a hilltop town in Tuscany.” – Chef Vincent
Recipes include:
TUSCAN BRAISED PORK
– whole pork tenderloins braised in milk,
porcini mushrooms, bay leaves and fresh sage,
served cut into medallions with porcini sauce & cider roast potatoes
PORCINI SAUCE
– we’ll reduced the braising liquid into a delicious sauce
CIDER ROASTED POTATOES
– golden oven roasted potatoes tossed
with thyme, chicken broth & apple cider
WINTER ‘B.L.T.’ SALAD
– oven roasted balsamic glazed tomatoes, crispy prosciutto
shards, organic baby arugula lettuce and rosettes
of lemony whipped ricotta with parmesan cheese,
finished with a drizzle of basil oil dressing
ITALIAN CHOCOLATE HAZELNUT TART
– buttery pastry crust, creamy chocolate hazelnut
filling and a crispy streusel crumble topping
$95 per person

9 in stock

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Friday, January 21st
6 PM

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PASSPORT to THAILAND WORKSHOP

Saturday, January 22nd
10 AM – 3 PM

5
https://www.lechatgourmet.com/product/passport-to-thailand-workshop/
PASSPORT to THAILAND WORKSHOP
2799

$135.00

TASTE OF THAILAND
Authentic Thai cuisine from Chef Vincent’s trip to Thailand!
Thai food has been influenced by many cultures including India,
China and Portugal,
but it’s the marriage of spicy, sour, bitter, salty
and sweet in its dishes that make it so incredibly aromatic and delicious!

Saturday, January 22nd
10 AM – 3 PM

Skills & Techniques:
Using a Pestle & Mortar I Cooking in a Wok
Folding Spring Rolls I Creating a Shrimp Broth
Homemade Thai Curry Paste & Powder
Marinating I Char Grilling I Poaching

Recipes include:

TOM YUM SOUP with SHRIMP
– In the Thai translation, Tom means ‘to cook’ and Yum ‘to mix’,
we’ll begin by peeling and deveining our shrimp, add the shrimp
shells to broth and ‘cook’ creating our soup base, then ‘mix’
in the aromatic components of fresh lemongrass, galangal,
kaffir lime leaves, Thai chili paste, fish sauce and lime juice,
served with poached shrimp and fresh cilantro sprigs

THAI CHICKEN SATAY
– char grilled skewers of chicken strips that have been
marinated in our homemade Thai satay marinade,
served with creamy peanut dipping sauce,
and fresh cilantro sprigs

THAI SATAY MARINADE
– we’ll use a pestle & mortar to create our satay marinade
with fresh lemongrass, cilantro, ground cumin,
turmeric, minced garlic, chopped gingerroot,
coconut palm sugar and soy sauce

HOMEMADE PEANUT SAUCE
– creamy fresh ground dry roasted peanuts
with lime juice, coconut cream
and Massaman curry paste

THAI FRESH SPRING ROLLS with SHRIMP
– rice paper spring roll wrappers filled with
poached shrimp, matchstick carrots, bean sprouts,
julienned spring onions, vermicelli rice noodles,
fresh basil and coriander, served with
homemade a sweet & sour dipping sauce

SWEET & SOUR SAUCE
– our homemade sweet & sour dipping sauce made
with soy sauce, coconut sugar, fish sauce,
tamarind paste, minced garlic
and red pepper flakes

THAI MASSAMAN RED CURRY
– the most aromatic of all Thai curries made with chicken,
coconut milk, sweet onions, bay leaves, Thai fish sauce,
tamarind, Yukon potatoes, dry roasted peanuts,
Thai spices and homemade masaman curry paste,
garnished with lime wedges

MASAMAN RED CURRY PASTE
– a combination of our homemade curry powder,
a trio of sautéed chiles, shallots, galangal, lemongrass,
garlic, cilantro, kaffir lime leaves and shrimp paste,
hand pounded to a paste in a stone mortar & pestle

RED CURRY POWDER
– toasted whole spices of coriander seeds,
cumin seeds, cinnamon stick, cardamom pod,
cloves, star anise, black peppercorns, nutmeg,
hand ground in a stone pestle & mortar

$135 per person

5 in stock

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Saturday, January 22nd
10 AM – 3 PM

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BREAD WORKSHOP

Sunday, January 23rd
10 AM – 3 PM

13
https://www.lechatgourmet.com/product/bread-workshop/
BREAD WORKSHOP
2989

$135.00

Cheddar Scones I Whole Wheat I Ultimate Banana I Irish Soda
This combination of breads is sure to become family favorites!
There is nothing like the aroma of freshly baked bread on a winter day
or that first warm bite from the oven – Mmmmm. Join Le Chat Gourmet
for this bread baking workshop and we’ll have you baking like a pro
…move over Pillsbury Dough Boy there’s a new baker in town!

Sunday, January 23rd
10 AM – 3 PM

Techniques & Skills:
Baking with a variety of leveners…
Bicarbonate Soda I Baking Powder
Create a Sugar Crust I Kneading I Shaping
Making Homemade Butter

Recipes include:

HOMEMADE WHOLE WHEAT BREAD
– this whole wheat bread is incredibly moist
and dare I say addictive!, fresh baked whole wheat
loaf bread made with light molasses
and a kiss of Michigan honey

IRISH SODA BREAD
– I love Irish soda bread, it’s quicker to make than
yeast breads with a crusty golden exterior and dense
yet soft and tender interior…so delicious! For our bread we’ll
add buttermilk and Irish butter to create a special richness
in our lovely Irish loaf with plump light and dark raisins,
serve it on a chilly day with hearty Irish stew, toasted in
the morning with jam or warm from the oven with butter!

THE ULTIMATE BANANA BREAD
– you have never had banana bread like this,
we’re taking a classic to an entirely new level!,
we’ll start by baking the bananas in a sugar crust
bringing out optimum flavor and caramel yumminess,
finished with a drizzle of vanilla bean glaze
and sprinkled with toasted pecans

SUGAR ROASTED BANANA
– we’ll bake bananas under a sugar crust,
then use a mallet to crack open!

HOMEMADE BUTTER
– fresh churned butter, a must to
accompany our warm homemade breads!

CHEDDAR SCONES with BACON
– hand cut scones made with savory
British farmhouse cheddar, fresh chives
and thick-cut hickory smoked bacon
“Every year when I visit family in England,
a day in York is a must including popping into my
favorite bakery for fresh baked scones
(and a few other goodies too!)” – Chef Vincent

$135 per person

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Sunday, January 23rd
10 AM – 3 PM

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KNIFE SKILLS

Thursday, January 27th
6 PM – 9:30 PM

0
https://www.lechatgourmet.com/product/knife-skills/
KNIFE SKILLS
2805

$75.00

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 27th
6 PM – 9:30 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
Lozenge I Fans
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

$75 per person

Save 10% on ALL non-sale priced retail purchases totaling
over $200 including Wusthof knives the day of class only!

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Thursday, January 27th
6 PM – 9:30 PM

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WINTER PUB NIGHT

Friday, January 28th
6 PM

14
https://www.lechatgourmet.com/product/winter-pub-night/
WINTER PUB NIGHT
2808

$95.00

Friday, January 28th
6 PM
I find the gastro pubs in England a culinary inspiration, upon my yearly return
from visiting family in Yorkshire I am bursting with fresh ideas. This menu was
inspired from a Cotswold’s visit at the then gastro pub of the year. We’ll finish on
a sweet note with a favorite dessert of my father-in-laws (and mine too),
the delightfully delicious sticky toffee caramel cake!
Recipes include:
LEMON THYME CHICKEN
– oven roasted chicken breast with lemon thyme bread stuffing,
served with smoky tomato sauce
LEMON THYME STUFFING
– honey white bread, fresh lemon zest, chicken broth, thyme and parsley
SMOKY TOMATO SAUCE with BACON
– crushed tomatoes, chicken broth,
lemon juice and hickory smoked bacon
PUB NIGHT SALAD with CHARRED RANCH DRESSING
– artisan baby lettuces, grape tomatoes,
shaved British white cheddar cheese
and homemade green onion dressing
CHARRED GREEN ONION RANCH DRESSING
– a creamy buttermilk ranch dressing with thyme
and finely chopped char grilled green onions
STICKY TOFFEE CAKE with CARAMEL SAUCE
– individual moist caramel cakes
served with a pool of liquid caramel toffee sauce
– how decadent is that!
$95 per person

14 in stock

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Friday, January 28th
6 PM

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WHAT THE CLUCK?!

Saturday, January 29th
10 AM – 3 PM

4
https://www.lechatgourmet.com/product/what-the-cluck/
WHAT THE CLUCK?!
2811

$135.00

Chicken Confidential Workshop – all about Technique!
We’ll focus on the following techniques, breaking down a whole
chicken, roasting, sautéing, poaching, braising, brining, baking
and frying. Join Chef Denene Vincent as we take an intensive
look at the chicken and its many cooking possibilities.

Saturday, January 29th
10 AM – 3 PM

Techniques & Skills:
Everyone will breakdown a whole chicken
Poaching I Brining I Baking I Sautéing
Frying I Braising I Roasting

Recipes include:

SWEET & SOUR CHICKEN WINGS
– learn to break down whole chicken wings into two pieces,
the drumette & wingette, smother in our homemade
sweet & sour sauce, bake to sticky crazy goodness,
garnish with sesame seeds and green onions

SWEET & SOUR SAUCE
– we’ll reduction of apple cider vinegar, garlic,
Michigan honey, soy sauce and fresh ginger to create
this sauce of sweet & sour sticky yumminess!

BUTTERMILK FRIED CHICKEN
– for the most outrageously flavorful, juicy
and crispy fried chicken, we’ll begin by roasting our herb
encrusted chicken, then add to our fresh thyme buttermilk brine,
dredge it in a special flour and spice coating and
deep fry to crispy golden perfection!

BUTTERMILK BRINE
– brining will add moisture and extra flavor to our chicken,
fresh thyme, bay leaves, Tabasco, buttermilk
and a kiss of sweetness from Michigan honey

CLASSIC CHICKEN & DUMPLINGS
– comfort food at its finest, sautéed tender white meat
chicken, baby carrots, leeks, celery and fresh thyme
are braised slow and slow in a creamy chicken broth gravy,
with homemade drop biscuit dumplings!

HOMEMADE DUMPLINGS
– baking powder dumplings are formed into a dough,
then spoon dropped into the bubbling chicken broth
forming pillows of dumpling deliciousness!

$135 per person

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Saturday, January 29th
10 AM – 3 PM

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PASSPORT to SPAIN ‘Tapas’

Sunday, January 30th
10 AM – 3 PM

10
https://www.lechatgourmet.com/product/passport-to-spain-tapas/
PASSPORT to SPAIN 'Tapas'
2850

$135.00

The Taste of Spain in Small Bites!
Join Le Chat Gourmet for this cooking class full of delicious authentic
Spanish tapas from Chef Vincent’s visit to Barcelona Spain…biking
through vineyards, shopping at markets & cooking with local chefs!

Sunday, January 30th
10 AM – 3 PM

Recipes include:

SPANISH POTATO BRAVAS
– crispy, golden fried diced potatoes ,
served with homemade romesco sauce
and drizzled with bravas aioli sauce

ROMESCO SAUCE
– a delicious Spanish sauce with roma tomatoes,
fire roasted red peppers, red wine vinegar,
toasted ground almonds and hazelnuts

GARLIC LIME SHRIMP
– sizzling sautéed garlic shrimp
with fresh lime crema dipping sauce

LIME CREMA SAUCE
– a creamy sour cream based sauce
with fresh lime zest

BARCELONA MEATBALLS
– hand rolled ground pork meatballs
with ‘house smoked’ tomato chile sauce
and homemade garlic aioli sauce

TOMATO CHILE SAUCE
– alder wood ‘house smoked’ tomato
and sweet chili sauce

SMOKY CHORIZO MUSSELS
– fire roasted tomato broth, white wine, smoky Spanish chorizo,
sweet onions, Spanish paprika, fennel, mussels,
mini rainbow sweet peppers, crispy potatoes,
and dollops of homemade garlic aioli,

GARLIC AIOLI
– homemade creamy aioli sauce
with fresh garlic and lemon

‘Authentic’ HAM CROQUETAS
– no Spanish tapas menu is complete without one of the most
typical dishes croquetas. Chef Vincent will teach you how to
make authentic Spanish ham croquetas not tater tots in disguise!
(Spanish croquetas have a creamy potato-like
texture but are not made from potatoes)

$135 per person

10 in stock

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Sunday, January 30th
10 AM – 3 PM

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