PAD THAI

Thursday, March 3rd
6 PM

1
https://www.lechatgourmet.com/product/pad-thai/
PAD THAI
3067

$100.00

BACK BY POPULAR DEMAND!
Join Chef Vincent in the kitchen for one of Le Chat Gourmet’s most popular classes,
creating authentic Pad Thai from chef’s culinary journey through Thailand!

Thursday, March 3rd
6 PM
Recipes include:
‘Authentic’ PAD THAI
– this is the real deal, exactly as Chef Vincent learned to
prepare it in Thailand!, wok cooked it’s made with pad Thai sauce,
thin, flat rice noodles, sautéed shallots, bean sprouts, chives,
eggs, firm tofu, pickled white radish and diced chicken,
garnished with dry roasted peanuts and lime wedge

HOMEMADE PAD THAI SAUCE
– made with fish sauce, coconut sugar,
Thai chili sauce and tamarind, which create the
sweet, savory and sour flavors pad Thai is known for
PICKLED WHITE RADISH
– we’ll be pickling our own daikon white radish
with Asian vinegar and coconut sugar
THAI MANGO SALAD
– Asian salad of shredded green mango, carrots, lemongrass
and cucumber with homemade Thai chili lime dressing,
served with coconut shrimp
JUMBO COCONUT SHRIMP
– butterflied jumbo shrimp dipped in our homemade cornstarch
and egg white tempura batter, then tossed in a combination on
sweetened and unsweetened coconut,and deep fried until golden and crispy
BANANA SPRING ROLLS
– these are the perfect finish to our
Thai dinner, crispy egg roll banana bites,
served with homemade coconut cream dessert sauce

$100 per person

1 in stock

SKU: /product/pad-thai/ Categories: ,

Thursday, March 3rd
6 PM

Print Class Info

AN EVENING in SPAIN

Friday, March 4th
6 PM

5
https://www.lechatgourmet.com/product/an-evening-in-spain/
AN EVENING in SPAIN
3070

$100.00

Passport not necessary, this cooking class will transport you to the flavors of Spain.
Join Le Chat Gourmet for this cooking class full of delicious authentic
Spanish cuisine inspired from Chef Vincent’s trip to Barcelona.

Friday, March 4th
6 PM
Recipes include:
SALMON FILET with SMOKY ROMESCO SAUCE
– this dish showcases an explosion of Spanish flavors,
pan seared filet of wild caught salmon, served with
a smoky romesco sauce and spring asparagus spears
SMOKY ROMESCO SAUCE
– a classic Spanish sauce of charred tomatoes,
garlic, fire roasted red peppers,
puréed with toasted almonds and hazelnuts
BLISTERED ASPARAGUS with LEMON
– char grilled spring asparagus spears
finished with a spritz of lemon
BARCELONA NIGHT SALAD
– reminiscent of a refreshingly delicious salad I enjoyed in Barcelona,
apple fans, shaved fennel, organic baby arugula, walnuts,
shaved manchego cheese and homemade balsamic dressing
SPANISH ALMOND CAKE with GINGER MASCARPONE
– the perfect finish to our night of Spanish cuisine, this fresh baked
moist almond cake is served with homemade pink grapefruit curd,
toasted pistachios, dollops of mascarpone cream
infused with Michigan honey and fresh gingerroot!

$100 per person

5 in stock

SKU: /product/an-evening-in-spain/ Categories: ,

Friday, March 4th
6 PM

Print Class Info

SAUCE MAKING WORKSHOP

Saturday, March 5th
10 AM – 3 PM

12
https://www.lechatgourmet.com/product/sauce-making-workshop/
SAUCE MAKING WORKSHOP
3073

$135.00

Espagnole I Velouté I Béchamel I Tomato Coulis I Hollandaise & more!
A superb sauce created to accompany food and enhance its flavors can turn
a simple dish into a gourmet creation. In this culinary workshop, Chef Vincent
will reveal the fundamental techniques and skills in creating classic sauces
including the essential five ‘mother sauces’ of French cuisine listed by Auguste
Escoffier in the 19th century from which ‘all sauces’ derive. Sauce making

often is what separates the home cook from professional chef but with a
few new found techniques we will have you creating sauces like the pros!

Saturday, March 5th
10 AM – 3 PM

Techniques & Skills:
Create the Classic French Five Grande ‘mother’ Sauces
Espagnole I Velouté I Béchamel I Tomato Coulis I Hollandaise
Secondary Sauces – sauces made from the mother sauces
Discuss Thickeners – Cornstarch I Arrowroot I Butter I Heavy Cream I Roux
Deglazing I Blooming a Sauce I Emulsion & Reduction Sauces I Bouquet Garni

Recipes include:

BEEF BONE STOCK
– we’ll begin by roasting beef bones with our mirepoix
to create optimum caramelized flavor, then add to
a large stockpot with herbs, cover with water
and simmer until reduce to a rich, savory beef stock

ESPAGNOLE BROWN SAUCE
– this ‘mother sauce’ is a basic brown reduction sauce
made from homemade beef stock

DEMI-GLACE BEEF SAUCE
– a rich brown secondary sauce
made from Espagnole sauce and beef stock

HOMEMADE CHICKEN STOCK
– a flavorful stock made with a whole chicken and mirepoix

MIREPOIX
– a combination of carrots, celery and onions
used to create a depth of flavor for stocks, soups and sauces

FRENCH BÉCHAMEL SAUCE
– also known as white sauce, this ‘mother sauce’ is made from
a blonde roux and milk, then used as the base for other sauces

FRENCH MORNAY CHEESE SAUCE
– a secondary sauce made from
béchamel sauce and shredded cheese

CHICKEN VELOUTÉ SAUCE
– a velvety ‘mother sauce’ made from
chicken stock and a blonde roux

BLONDE ROUX
– a combination of flour and butter cooked together,
then used to thicken sauces

TOMATO COULIS
– a ‘mother sauce’ made with
fresh tomatoes and a bouquet garni

BOUQUET GARNI
– an aromatic combination of fresh bay leaves, thyme
and parsley wrapped in a cheesecloth pouch

HOLLANDAISE SAUCE
– an emulsion sauce made from egg yolk
and clarified butter, often served with eggs benedict
and steak, one of the five ‘mother sauces’

CLARIFIED BUTTER
– we’ll render the milk fats from the butter creating
a clear liquid butter sauce which can now be
used in cooking at a higher temperature

ARTSTIC CRUDITÉS VEGETABLE PLATTER
– our sauces will be served with a crudités vegetable platter,
warm artisan bread, pasta and poached chicken

$135 per person

12 in stock

SKU: /product/sauce-making-workshop/ Categories: , ,

Saturday, March 5th
10 AM – 3 PM

Print Class Info

FRENCH MACARON WORKSHOP

Sunday, March 6th
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/french-macaron-workshop/
FRENCH MACARON WORKSHOP
3076

$135.00

Chocolate I Lemon I Raspberry I Salted Caramel I Cheddar
Spend an informative day in the Le Chat Gourmet kitchen with Chef Vincent,
perfecting proper techniques for blending the batter and creating
stunning domed and footed French almond macarons.

Sunday, March 6th
10 AM – 3 PM

Skills & Techniques:
Making Classic French Meringue Macarons
Creating the ‘infamous feet’ I Coloring Macaron Shells
Macaronage (yes there is such a technique, the key to success!)
Using a Pastry Bag and Decorating Tips I Making French Buttercream
Le Chat’s recipe is the real deal from France, thus ingredients
are weighed in grams for precise measurement using a food scale

Recipes include:

FRENCH MACARONS
– introduced in France by the Italian chef of
Queen Catherine de Medici during the Renaissance,
French macarons are delicate sandwich cookies
with a crisp exterior and nougat-like, chewy interior

FRENCH MACARON SHELLS
– each individual cookie is known as a macaron shell,
formed by ‘macaronage’, properly whipped egg whites,
fine almond flour, confectioners’ sugar and food coloring are
worked until the batter is smooth, shiny and flowing like honey.
The macaron batter is then piped into discs on silicone
lined baking trays using a pastry bag with decorating tip

FRENCH BUTTERCREAM
– rich and creamy, French buttercream has a taste
and consistency similar to custard or pastry cream,
made using unsalted butter, pasteurized eggs,
sifted powdered sugar and choice of flavor

DOUBLE CHOCOLATE MACARONS
– chocolate macaron shells topped with cocoa dust,
filled with dark chocolate French buttercream

LEMON POPPY SEED MACARONS
– yellow macaron shells scattered with poppy seeds,
filled with lemon French buttercream

RASPBERRY MACARONS
– pink macaron shells
filled with raspberry French buttercream

SALTED CARAMEL MACARONS
– blue macaron shells topped with sea salt flakes,
filled with caramel French buttercream

TOMATO SOUP ‘Lunch is Served!’
– homemade tomato soup, one of life’s perfect comfort foods,
served with savory cheddar cheese macarons,
move over saltine crackers there’s a new sheriff in town!

CHEDDAR MACARONS
– yes, you read that correct!, we’re making delicious savoring
mararons to accompany our tomato soup for lunch!,
cheddar macaron shells with a creamy cheese filling!!

$135 per person

Note: Bring a container to take home the extra macarons!

Out of stock

SKU: /product/french-macaron-workshop/ Categories: , ,

Sunday, March 6th
10 AM – 3 PM

Print Class Info

IRELAND PUB NIGHT

Thursday, March 10th
6 PM

1
https://www.lechatgourmet.com/product/ireland-pub-night/
IRELAND PUB NIGHT
3079

$105.00

The Blarney Stone needs kissing, celebrators are doing the Irish jig,
the beer at your local pub has turned green, oh what a time of merriment!
We at Le Chat Gourmet couldn’t let the St. Patrick’s Day season
pass without a bit of our own delicious culinary fun!
Thursday, March 10th
6 PM
Recipes include:
GAELIC STEAK with IRISH WHISKEY SAUCE
– pan seared New York Strip Steaks, served with
Irish whiskey sauce and colcannon potatoes
IRISH WHISKEY SAUCE
– a creamy pan reduction sauce of flambéed Jameson’s Irish Whiskey
with beef broth, Dijon, crème, fresh thyme and rosemary
COLCANNON IRISH POTATOES with BACON
– smashed red potatoes with sautéed
shredded cabbage, bacon and green onions
IRISH PUB SALAD
– artisan baby lettuce, green apple fans, Irish farmhouse cheddar
and homemade creamy bacon buttermilk dressing
IRISH CRÈME BRULE with BAILEYS
– crème brûlée with a big kiss of Baileys Irish Liqueur,
‘hand torched’ brown sugar crust, garnished with blackberries,
crack the caramelized crust of this crème brûlée for a delicious, creamy treat!
$105 per person

1 in stock

SKU: /product/ireland-pub-night/ Categories: ,

Thursday, March 10th
6 PM

Print Class Info

ITALIAN SPRING

Friday, March 11th
6 PM

3
https://www.lechatgourmet.com/product/italian-spring/
ITALIAN SPRING
3082

$100.00

Friday, March 11th
6 PM
Recipes include:
ITALIAN CHICKEN with TRUFFLE HONEY
– pan seared crispy Italian breadcrumb coated breast of chicken,
serve with warm truffle honey sauce, spring asparagus spears and gratin potatoes
ITALIAN POTATO AL FORNO GRATIN
– oven baked layers of thinly sliced potatoes,
fresh rosemary and garlic cream
ROASTED PARMESAN ASPARAGUS
– oven roasted spring asparagus spears
tossed in olive oil and finished with parmesan cheese
SPRING ITALIAN PANZANELLA
– ribbons of spring asparagus, English cucumbers,
sunburst cherry tomatoes and ciabatta bread croutons
with homemade creamy parmesan and fresh herb dressing
ITALIAN CHOCOLATE CHIP CHEESECAKE
– one of Italy’s favorite flavors ‘stracciatella’, homemade buttery
pastry crust filled with creamy whipped ricotta vanilla bean
cheesecake filling and mini chocolate pieces
$100 per person

3 in stock

SKU: /product/italian-spring/ Categories: ,

Friday, March 11th
6 PM

Print Class Info

PASSPORT to GREECE WORKSHOP

Saturday, March 12th
10 AM – 3 PM

6
https://www.lechatgourmet.com/product/passport-to-greece-workshop/
PASSPORT to GREECE WORKSHOP
3087

$135.00

Crete Salad I Greek Koftas I Pita Bread I Tzatziki I Greek Salad
The fresh bold flavors of Greece and the Mediterranean collide in this class
for an explosion of flavors! Recipes from Chef Vincent’s travels to Greece.

Saturday, March 12th
10 AM – 3 PM

Skills & Technique:
Homemade Spice Mixtures
Working with Yeast I Using an Ice Cream Maker

Recipes include:

CRETE LAYERED SALAD
– I learned to make this layered salad while visiting the Greek
island of Paros, layers of char grilled fig balsamic glazed
zucchini and eggplant, cracked wheat barley grains,
diced tomatoes and fresh Mediterranean herbs,
topped with creamy Greek yogurt
and sweet caramelized onions

GRILLED GREEK KOFTA
– served in nearly every taverna, Greek koftas are one
of the most popular dishes in Greece, we’ll make ours
with ground beef, a homemade blend of Mediterranean
herbs and spices, then form onto skewers and
char grill, served with hand rolled pita bread
and homemade tzatziki sauce

PITA BREAD
– yeast leavened bread with origins from 2500 BC!
We’ll begin by blooming our yeast, use a dough whisk
to incorporate olive oil, flour, sea salt and water,
hand knead our dough, then roll out into round
flatbreads and cook on a char grill

TZATZIKI SAUCE
– a creamy sauce of plain Greek yogurt,
minced garlic, diced cucumber
fresh mint and lemon juice

TRADITIONAL GREEK SALAD
– grape tomatoes, cucumber moons, feta cheese,
sliced red onions, kalamata olives, bell pepper rings,
fresh oregano and homemade Greek dressing

GREEK DRESSING
– an emulsion dressing created by slowly whisking
extra virgin olive oil into red wine vinegar,
lemon juice, fresh oregano and parsley

LEMON FROZEN YOGURT ICE CREAM
– the perfect finale to our day of cooking
fresh, bold, flavorful Mediterranean dishes!
An ice cream base made with Greek yogurt
and lemon, then churned in an ice cream maker,
served with early summer berries

$135 per person

6 in stock

SKU: /product/passport-to-greece-workshop/ Categories: , ,

Saturday, March 12th
10 AM – 3 PM

Print Class Info

SMOKING BARBECUE WORKSHOP

Sunday, March 13th
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/smoking-barbecue-workshop-2/
SMOKING BARBECUE WORKSHOP
3090

$145.00

Pulled Pork I Chicken Wings I Mac n’ Cheese I Bourbon Apple Crisp
THE ART of SMOKING
I love using my smoker year ‘round. Dating back to the Old Stone Age period
1.5 million years ago, smoking was critical for food preservation. Today
smoking is synonymous to barbecue, a low and slow cooking method that
adds flavor and naturally tenderizes meat. When you master to correctly cook
with smoke & impart that lovely delicate smoky flavor its true barbecue magic!

Sunday, March 13th
10 AM – 3 PM

Techniques & Skills:
Get to Know Your Woods (oak, maple, apple, hickory & cherry)
– learn to select a wood that best compliments your ingredients
Smoking Temperatures I Wood Ratio for a balance of flavor & no bitter notes
Create that delicious ‘bark’ crust & Pink Smoke Ring! I Timing

Recipes include:

SMOKED PULLED PORK
– pork shoulder with our homemade espresso chile rub
to create that delicious ‘bark’, maple wood smoked
low and slow until it literally falls apart!
Homemade Santa Fe Espresso Chile Rub

PULLED PORK TACOS
– soft tortilla taco shells filled with our tender
pulled pork and chipotle lime coleslaw,
served with fresh cilantro, shaved radishes

CHIPOTLE LIME COLESLAW
– shredded carrot, red & green cabbage slaw,
with homemade buttermilk chipotle lime dressing

SMOKED CHICKEN WINGS
– learn to break down chicken wings into two pieces,
the drumette & wingette, smoke over sweet cherry wood,
then smother in our homemade barbeque sauce

BOURBON BARBECUE SAUCE
– sweet onions, Southern Comfort, honey,
American mustard, apple cider vinegar,
tomato and brown sugar

GOURMET SMOKY MAC n’ CHEESE
– this super creamy mac n’ cheese will rock your world!,
loaded with 4 cheeses and lightly apple wood smoked to perfection

BOURBON APPLE CRISP with BACON CRUMBLE
– fresh baked oak wood smoked apple crisp
with a kiss (or two!) of bourbon,
topped with a bacon streusel crumble
– you read that correct, bacon crumble!

$145 per person

Out of stock

SKU: /product/smoking-barbecue-workshop-2/ Categories: , ,

Sunday, March 13th
10 AM – 3 PM

Print Class Info