PRIVATE EVENT


https://www.lechatgourmet.com/product/private-event/
PRIVATE EVENT
4314

Thursday, March 2nd
6 PM – 9 PM

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AN EVENING in SPAIN

Friday, March 3rd
6 PM

9
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AN EVENING in SPAIN
4317

$110.00

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 3rd
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!

$110 per person

9 in stock

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ARTISAN SAUSAGE MAKING WORKSHOP

Saturday, March 4th
10 AM – 3 PM

10
https://www.lechatgourmet.com/product/artisan-sausage-making-workshop/
ARTISAN SAUSAGE MAKING WORKSHOP
4322

$135.00

Smoked Polish I Spicy Italian I Vietnamese BBQ I Tequila Lime Chicken
Just in time for the grilling season, join Chef Denene Vincent for a day
of fresh artisan sausage making! In this class, we’ll use the KitchenAid
mixer with meat grinder and sausage stuffing attachments in creating
fresh homemade sausages. Learn how to select, trim & grind meat,
prepare fragrant spice mixtures and stuff sausage links!

Saturday, March 4th
10 AM – 3 PM

Techniques & Skills:
Grinding our Fresh Sausage Meat I Stuffing Sausage Casings
Seasoning Test I Using a Pestle & Mortar I Homemade Spice Mixtures
Smoking, Grilling & Roasting Sausages I Discuss Fat, Meat & Liquid Ratios
Propriety Sausage Mixture using Pork Shoulder & Pork Belly

Recipes include:

VIETNAMESE BÁNH MÌ SAUSAGE BURGERS
– fresh ground pork with homemade Vietnamese caramel barbecue sauce
formed into burger patties and char grilled, build your burger in a toasted bun
with choice of fresh jalapeno peppers, pickled matchstick carrots, cilantro,
crispy cucumbers and homemade sriracha mayo. “I love these Bánh Mì
sausage burgers, bursting with Vietnamese inspired flavor, one of the best
flavor combinations you’ll experience from the grill this season!” – Chef Vincent

VIETNAMESE CARAMEL BBQ SAUCE
– homemade sweet & salty caramel barbecue sauce
with sugar, lime juice, Thai chilies, garlic and shallots

HOMEMADE PICKLED CARROTS
– matchstick carrots, apple cider vinegar, sugar

SMOKED POLISH SAUSAGES
– fresh ground pork, homemade polish sausage spice blend,
(savory herb, garlic & onion), stuffed in sausage casings,
finished in links, then maple wood smoked

TEQUILA LIME CHICKEN SAUSAGES with CHEESE
– fresh ground chicken and pork sausages, homemade spice mixture
(garlic, onion, cumin, fresh lime zest, cilantro, jalapeno)
combined with a special cheese for sausage making (it doesn’t
completely melt when cooked) and a generous splash of tequila!,
stuffed in sausage casings, finished in links and roasted

SPICY ITALIAN SAUSAGE PINWHEELS
– fresh ground pork with homemade spicy Italian spice blend,
 (cracked fennel seeds, garlic, red pepper flakes)
stuffed in sausage casings, finished in a pinwheel and roasted

$135 per person

FREE – KitchenAid Gift for Everyone!

10 in stock

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TRAVELING the SPICE ROUTE WORKSHOP

Sunday, March 5th
10 AM – 3 PM

13
https://www.lechatgourmet.com/product/traveling-the-spice-route-workshop/
TRAVELING the SPICE ROUTE WORKSHOP
4325

$135.00

TRAVELING THE SPICE ROUTE
What an amazing role spices have played in history, romance, politics, religion,
medicine, war and of course cooking. Spices take you on a culinary journey
around the world without ever leaving your kitchen. The earliest evidence of
spices used by man was over 50,000 B.C., imagine what we use in our modern
kitchen’s today were being used in food prep or preservation over 50,000 years
ago! By the close of class, you will never use that pinch of pepper or sprinkle of
cinnamon with the same mindset or walk down the spice aisle without conjuring
up visions of exotic tastes from faraway places. In this class we will explore the
flavors of different ethnic cuisines by creating a variety of hand mixed spice
blends using a pestle and mortar, discuss whole, ground, smoked and toasted
spices plus storage. Join Le Chat Gourmet as we travel back through time
discovering the history of spices while learning to use spice blends that will
take your food from ordinary to extraordinary!

Sunday, March 5th
10 AM – 3 PM

Spice Recipes Include:
Taco Seasoning I Indian Curry Powder
Peri Peri Seasoning I Dukkah Spice Mix
Tuscan Spice Blend I Marrakesh Spice Blend
Homemade Chili Powder

Recipes include:

INDIAN CHICKEN CURRY
– succulent chicken cooked in a creamy curry yogurt sauce
made with tomatoes, sweet onions, fresh ginger
and our curry powder spice mix, served with basmati rice

CURRY POWDER
– hand blended curry powder with turmeric, cumin,
cloves, coriander, cardamom, mustard seeds,
cinnamon and cayenne pepper

MOROCCAN FISH TAGINE
– we’ll sauté sweet onions in a tagine,
then add fire roasted tomatoes, garlic, chicken broth,
mini sweet bell peppers, red potatoes, lemon,
tilapia fish filets and our exotic Marrakesh spice mix

MARRAKESH SPICE BLEND
– hand blended spice mix of paprika,
|cinnamon, ginger, cayenne pepper, cloves,
cardamom, allspice and cumin

TUSCAN OLIVE OIL DIPPING SAUCE
– who can resist bread with dipping sauce at an Italian
restaurant (not me!), we’ll make ours with Tuscan spice mix,
Italian olive oil, fresh garlic and parmesan cheese,
served with lovely warm artisan bread

TUSCAN SPICE BLEND
– hand blended Tuscan spice combination of oregano,
basil, rosemary, parsley and red pepper flakes

PORTUGUESE PERI PERI CHICKEN KEBABAS
– we’ll make our hand blended Peri Peri spice mix then
use it in a marinade for our char grilled chicken skewers
resulting in a sauce that’s garlicky, spicy, lemony,
tangy and utterly addictive!

PERI PERI SPICE MIX
– hand blended peri peri spice combination of
sweet paprika, garlic, onion, coriander, oregano,
cardamom, ginger, parsley and dried chili pepper

CHICKEN TACO KEBABS
– char grilled skewers of chicken rubbed
with our homemade taco seasoning

TACO SEASONING with HOMEMADE CHILE POWDER
– once you make this you will ‘never’ use store bought again!,
hand blended taco spice combination of cumin,
garlic powder,
onion powder, paprika
and homemade chili powder

HOMEMADE CHILE POWDER
– hand ground whole cayenne peppers,
cumin seeds, black peppercorns, kosher salt

CHICKEN DUKKAH KEBABS
– char grilled skewers of dukkah spice rubbed
chicken has a warm, toasty, nutty flavor
brightened by citrusy notes of coriander

DUKKAH SPICE BLEND
– hand blended spice mix of sesame seeds,
coriander, cumin, black peppercorns,
fennel, thyme and hazelnuts

$135 per person

13 in stock

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PASSPORT to IRELAND

Thursday, March 9th
6 PM

14
https://www.lechatgourmet.com/product/passport-to-ireland/
PASSPORT to IRELAND
4328

$110.00

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 season pass without creating a fun filled Irish classes of our own!

Thursday, March 9th
6 PM

Recipes include:
IRISH CHEDDAR SMOTHERED STEAK with BACON
– char grilled New York Strip steak smothered
with thick-cut bacon, caramelized onions
and Irish white cheddar cheese sauce
BUTTERMILK GREEN ONION MASHED POTATOES
– creamy red potatoes with Irish butter
and fresh green onions
RUEBEN EGG ROLLS
– egg roll wrappers filled with shaved corn beef,
shredded Swiss cheese and charred cabbage,
served drizzled with homemade Russian dressing
ORANGE EARL GRAY SORBET
– “This is one of my absolutely favorite sorbets so I’m bringing it back!,
the bergamot orange notes in earl grey tea pair perfectly with
the sorbet’s orange citrus flavors!’” – Chef Vincent

$110 per person

14 in stock

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GOURMET SPRING DINNER

Friday, March 10th
6 PM

14
https://www.lechatgourmet.com/product/gourmet-spring-dinner/
GOURMET SPRING DINNER
4331

$110.00

Celebrate springtime in Michigan, spring on over to Le Chat Gourmet for this
seasonal gourmet class featuring Michigan ingredients!
“That was the most delicious
meal I have ever eaten in my entire life! Every single thing was delicious.” Carol B.

Friday, March 10th
6 PM

Recipes include:
HERB ENCRUSTED PORK TENDERLOIN
– oven roasted herb encrusted whole pork tenderloin
served in filet mignon medallions with farro risotto,
cherry gastrique sauce and crumbled feta cheese
FARRO RISOTTO
– a creamy risotto made from farro an ancient grain
with a slightly nutty taste (also known as spelt),
the perfect match with our pork dish!
CHERRY GASTRIQUE
– a delicious spring rhubarb
and Michigan tart cherry sauce
GRILLED BRIE CHEESE with SPRING RHUBARB COMPOTE
– whole cheese wheels of molten gooey double cream brie
lightly ‘house smoked’ with alder wood, served with
spring rhubarb compote sauce and warm artisan bread
LEMON CRÈME BRÛLÉE with BERRIES
– vanilla bean & lemon crème brûlée
with a caramelized brown sugar crust,
served topped with fresh berries.

$110 per person

14 in stock

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SMOKING BARBECUE WORKSHOP

Sunday, March 12th 
10 AM – 3 PM

14
https://www.lechatgourmet.com/product/smoking-barbecue-workshop-3/
SMOKING BARBECUE WORKSHOP
4319

$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 12th 
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

14 in stock

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