SOUTHWEST STEAK PINWHEELS
Thursday, January 14th
6 PM
$125.00
Thursday, January 14th
6 PM
Recipes include:
SOUTHWEST PINWHEEL STEAK
– thinly pounded steak stuffed with fire roasted mild poblano chilies
and queso fresco cheese, then rolled into a spiral, served with a
southwest gremolata sauce and smoky mashed potatoes
SOUTHWEST GREMOLATA SAUCE
– a vibrant fresh herb sauce of chopped cilantro,
flatleaf parsley, extra virgin olive oil, lime zest and juice
WOOD SMOKED MASHED POTATOES
– off-the-charts delicious, this takes mashed potatoes to another level!,
wood smoked Yukon gold potatoes ‘house smoked’ over oak,
then mashed and finished with butter
SOUTHWEST BLACK BEAN EGG ROLLS
– golden, crisp oven baked egg rolls filled with black beans,
sweet corn, green onions, Monterey jack cheese
and southwest spices, served with a lime crema sauce
KEY LIME CHEESECAKE
– mini individual key lime cheesecakes, made with a buttery
graham cracker crust topped with decadent cheesecake filling,
served drizzled with homemade key lime curd sauce, finished with
vanilla bean meringue lightly toasted with a kitchen torch!
$125 per person
14 in stock
GOURMET FRENCH BISTRO NIGHT
Friday, January 15th
6 PM
$115.00
Friday, January 15th
6 PM
Recipes include:
SEARED DUCK BREAST with CHERRY SAUCE
– succulent, juicy pan seared duck breast with a homemade rub,
finished in the oven, served with smoky potatoes
and a Sangiovese red wine sauce with cherries
SANGIOVESE RED WINE SAUCE with CHERRIES
– a red wine reduction sauce with Michigan tart cherries
SMOKY YUKON POTATOES
– Yukon gold potatoes house smoked on the stovetop with wood,
then passed through a potato ricer for a super creamy
texture, finished with milk and butter
TRUFFLE BRUSCHETTA with BRIE
– oven roasted char grilled baguette slices spread with
truffle honey butter, topped with triple cream brie cheese
and finished with dollops of orange marmalade
TRUFFLE HONEY BUTTER –
creamy butter combined with
Italian black truffles and golden honey
WHITE CHOCOLATE RASPBERRY CRÈME BRÛLÉE –
white chocolate crème brûlée with fresh raspberries and a
‘hand torched’ brown sugar crust, crack the caramelized crust
of this crème brûlée for a delicious, creamy center!
$115 per person
14 in stock
POSTCARD to NEW ORLEANS WORKSHOP
Saturday, January 16th
10 AM – 3 PM
$145.00
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 16th
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!
$145 per person
14 in stock
WINTER BREAD BAKING WORKSHOP
Sunday, January 17th
10 AM – 3 PM
$145.00
CHEDDAR SCONES I CINNAMON MONKEY PULL-A-PART I IRISH SODA BREAD
ULTIMATE BANANA BREAD
This combination of bread 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, so good!
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 17th
10 AM – 3 PM
Techniques & Skills:
Baking with a variety of leveners…
Bicarbonate Soda I Baking Powder I Yeast
Create a Sugar Crust I Kneading I Shaping
Making Flavored Butter
Recipes include:
THE ULTIMATE BANANA BREAD
– you have never had banana bread like this,
we’re taking a classic to an entirely new level!,
we 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 BANANAS
– we’ll bake bananas under a sugar crust,
then use a mallet to crack open!
Bonus: The leftover sugar takes on the flavor
of caramelized bananas, delicious added to oatmeal, yogurt
CINNAMON SUGAR MONKEY PULL-A-PART BREAD
– originating in Hungary, monkey bread is made from
a yeast raised dough, rolled into small balls,
dipped in melted butter then a brown sugar cinnamon
crunch mixture and stacked in a bundt pan,
served drizzled with a vanilla bean glaze
RUSTIC 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 both plump golden and dark raisins,
the perfect accompaniment to serve on a chilly winter’s day
with hearty Irish stew, toasted in the morning with jam
or warm from the oven slathered with butter,
we’ll serve ours with Irish whiskey honey butter!
IRISH WHISKEY HONEY BUTTER
– Irish butter lightly sweetened with honey
and finished with a kiss of whisky!
CHEDDAR SCONES with CHIVES
– delicious flaky and tender hand cut scones
made with mature English cheddar cheese,
brushed warm from the oven
with a garlic and fresh chive butter
GARLIC BUTTER
– melted butter combined with minced garlic
and chopped fresh chives
$145 per person
14 in stock
HOMESTYLE CHICKEN & BISCUITS
Thursday, January 21st
6 PM
$115.00
This menu will have you reminiscing of the good
‘ole recipes of yester year, the ones like grandma made,
so join us for some down-home cozy winter cooking!
Thursday, January 21st
6 PM
Recipes include:
HOMESTYLE CHICKEN & BISCUITS
– this savory classic comfort food dish features
chopped chicken, diced carrots, celery, leeks and garlic
in a creamy sauce of chicken broth, white wine and thyme,
served with mashed potatoes and hand-cut buttermilk biscuits
HAND-CUT BUTTERMILK BISCUITS
– tender, flaky hand-cut buttermilk biscuits
YUKON MASHED POTATOES
– with their naturally creamy and buttery flavor,
Yukon gold potatoes make the perfect mashed potatoes!
WINTER PEAR & PECAN SALAD
– this salad features artisan baby lettuce drizzled with a homemade
blackberry champagne dressing, then arranged artistically with
winter pear fans, wood smoked pecans and warm cheese croutons
BLACKBERRY CHAMPAGNE DRESSING
– a delicious dressing comprised of
fresh blackberries, champagne vinegar,
Michigan honey and extra virgin olive oil
WOOD SMOKED PECANS
– we’ll use a stovetop smoker and apple wood chips to
‘house smoke’ pecans for a delicately smoky addition to our salad!
WARM CHEESE CROUTONS
– lightly breaded cheese croutons, flash fried
until just warmed and slightly oozy – yum!
APPLE BLACKBERRY CRUMBLE
– for the perfect filling flavor combination, we’ll combine
diced apples and fresh blackberries along with ginger, brown sugar
and cinnamon and top with a crispy streusel crumble, served in
individual baking dishes with dollops of vanilla bean whipped cream!
$115 per person
14 in stock
ITALIAN WINTER
Friday, January 22nd
6 PM
$115.00
Friday, January 22nd
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
APPLE CROSTATA TART
– a buttery pastry crust filled with winter apples,
topped with a streusel crumble, served with a warm
homemade Disaronno amaretto caramel sauce!
$115 per person
14 in stock
PASSPORT to ASIA WORKSHOP ‘Bulgogi, Mu Shu Pork, Thai Curry’
Saturday, January 23rd
10 AM – 3 PM
$145.00
Korean Bulgogi I Mu Shu Pork I Mandarin Pancakes I Thai Green Curry
Both Thai and Korean cooking have been influenced by Chinese cuisine
with all three often using soy sauce, gingerroot, garlic, green onions,
shallots, fish sauce, chilies, sesame seeds or oil and fresh herbs,
which creates an aromatic and delicious flavor balance of
spicy, sour, bitter, salty and sweet in the dishes.
Techniques & Skills:
Marinating I Cooking in a Wok
Using a Stone Mortar & Pestle I Cooking in a Rice Cooker
Saturday, January 23rd
10 AM – 3 PM
Recipes include:
CHINESE MU SHU PORK
– ginger soy marinated pork tenderloin wok cooked
with minced garlic, napa cabbage, hoisin sauce,
matchstick carrots, shitake mushrooms,
soy sauce and julienned green onions,
served with homemade Mandarin pancakes
and warm sweet & sour sauce
MU SHU MARINADE
– thinly sliced strips of pork tenderloin combined
with Shaoxing wine, minced garlic cloves,
fresh gingerroot, sesame oil and soy sauce
HOMEMADE MANDARIN PANCAKES
– homemade flour mandarin pancake dough is
cut into pieces, each piece is then hand rolled into
paper thin discs, brushed with sesame oil and topped
with a second rolled disc and cooked in a non-stick skillet,
the pancakes are then pulled apart before serving
SWEET & SOUR SAUCE
– warm homemade sweet and sour sauce
made with plum jam, red pepper flakes
and fresh grated gingerroot
KOREAN BEEF BULGOGI
– Bulgogi also known as Korean Barbecue Beef is
made from marinated paper thin slices of tender beef,
“Bul” means fire in Korean and “gogi” meat thus ‘fire meat’,
we’ll marinate thin slices of rib eye steak, then char grilled them
over high heat until slightly caramelized and finish sprinkled
with sesame seeds and green onions,
served with steamed jasmine rice
BULGOGI MARINADE
– soy sauce, sugar, mirin, minced garlic, sesame oil
and Asian pear to tenderize the steak
THAI GREEN CURRY
– the most popular of all Thai curries with its aromatic taste,
made with coconut milk, chicken, green eggplant,
yellow onions, coconut sugar, kaffir lime leaves
fish sauce and homemade green curry paste,
served with Thai jasmine rice,
fresh sweet basil and lime wedges
GREEN CURRY PASTE
– a combination of toasted Thai spices, cumin seeds,
coriander seeds, cardamom pods and mace with
fresh green chilies, thai chilies, galangal, lemongrass,
cilantro stems, kaffir lime leaves, chopped shallots,
minced garlic, black peppercorns and shrimp paste,
hand pounded to a paste in a stone mortar & pestle
THAI JASMINE RICE
– Thai jasmine rice cooked in a rice cooker
$145 per person
14 in stock
COZY WINTER CHICKEN WORKSHOP
Sunday, January 24th
10 AM – 3 PM
$145.00
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!
Sunday, January 24th
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
$145 per person
14 in stock