SPRINGTIME in PARIS
Friday, May 1st
6 PM
$115.00
Friday, May 1st
6 PM
Recipes include:
FRENCH CHICKEN LYONNAISE
– a classic bistro-style dish originating from Lyon,
known as the gastronomic capital of France,
sautéed chicken cooked in a fresh thyme, caramelized onion,
garlic, chicken broth and white wine reduction sauce,
served with rosemary roasted potatoes
PAREMANTAR POTATOES
– a classic French side dish of cubed potatoes
that are roasted until golden and crispy on the
exterior while remaining tender on the interior,
seasoned with extra virgin olive oil and fresh rosemary
ASPARAGUS TART with BRIE
– oven baked individual buttery puff pastry tarts
topped with triple cream brie cheese and spring asparagus spears,
finished with a drizzle of citrus oil
LEMON SOUFFLÉ with RHUBARB SAUCE
– a baked French dessert known for its dramatic rise
from gently folding whipped egg whites into a pastry base
that expands in the oven creating that classic light
and airy soufflé texture, in this class we’ll make a lemon soufflé
and serve with a homemade rhubarb compote sauce
for the perfect springtime pairing!
$115 per person
2 in stock
PASSPORT to MEXICO WORKSHOP
Saturday, May 2nd
10 AM – 3 PM
$145.00
Just in time for Cinco de Mayo!
Le Chat Gourmet’s kitchen is heating things up with the aromas
and flavors of Mexico! Join Chef Vincent for a culinary adventure
as we cook our way from Mexico City to Puebla via recipes
inspired from chef’s travels in Mexico.
Saturday, May 2nd
10 AM – 3 PM
Techniques and Skills:
Fire Roasting I Sautéing I Frying
Making Mexican Chorizo Sausage
Hand Rolling Flour Tortillas
Recipes include:
SMOKY CHORIZO QUESADILLAS
– these loaded quesadillas are made with hand rolled tortillas,
filled with homemade fresh Mexican chorizo sausage,
lime and crumbled queso fresco cheese,
served with radish fennel salsa
HOMEMADE FLOUR TORTILLAS
– hand rolled flour tortillas
cooked over a low flame
HOMEMADE MEXICAN CHORIZO SAUSAGE
– sautéed fresh ground pork with our homemade chorizo
spice mixture of cumin, ancho chili, Mexican oregano,
garlic, coriander, paprika and guajillo chili
RADISH & FENNEL SALSA
– crispy radishes meet sweet fennel in this
delicious salsa for the perfect pairing with our
homemade smoky chorizo quesadillas
MEXICAN CHICKEN TORTILLA SOUP
– this recipe is based on a dish I had in Mexico City,
sautéed sweet onions and garlic simmered with
chicken broth, chipotle peppers, Mexican oregano,
bay leaves, lime juice, shredded white meat chicken,
served with fresh cilantro, diced onions, avocado,
sliced serrano chilies, wedges of lime
and crispy matchstick corn tortillas
CHILE RELLANO de PUEBLA
– originating in the city of Puebla, Chile rellano is a
Mexican dish made with mild poblano chili peppers that
are fire roasted, then stuffed with Monterey jack cheese,
dipped in eggs and flour, deep-fried in hot oil until crispy
golden outside with gooey melted cheese inside,
served with homemade salsa roja red sauce
SALSA ROJA
– in a blender we’ll puree fresh plum tomatoes,
sweet onions, garlic cloves, jalapeno peppers
and cilantro, then add to a sauté pan with
olive oil and simmer low and slow
$145 per person
12 in stock
ARTISAN SOURDOUGH BREAD WORKSHOP
Sunday, May 3rd
10 AM – 3 PM
$145.00
BAKING with SOURDOUGH STARTER
“Sourdough starter needs feeding, this process creates a bi-product called
discard that is often thrown out which I find such a waste. In this class,
I really wanted to focus not only on teaching you how to make a classic
sourdough bread but also using that discard to create recipes you’re more
apt to incorporate into your everyday menu planning like pancakes, waffles,
pizza and biscuits – see you in the kitchen!” Chef Vincent
Sunday, May 3rd
10 AM – 3 PM
Techniques & Skills:
Baking with a Sourdough Starter
Using Discard Starter I Feeding Your Starter
Mixing I Proofing I Resting I Shaping I Scoring I Baking
Using a Lame Knife I Creating a Signature Design
Recipes include:
ARTISAN SOURDOUGH BREAD
– we’ll be using sourdough starter as the leavner to create
a classic sourdough bread with its traditional tangy flavor,
chewy interior and crispy, golden crackly exterior crust!
SOURDOUGH BISCUITS
– we’ll create a flaky biscuit using discard starter,
(what is left over after you ‘feed’ your sourdough starter),
hand mixed biscuit dough is then hand shaped and cut,
baked in the oven creating a moist interior
and lightly crisp, flaky exterior from the butter!
SOURDOUGH PIZZA
– sourdough pizza crust topped with
homemade pizza sauce, mozzarella cheese
and fresh Italian herbs
SOURDOUGH PIZZA DOUGH
– ripe sourdough starter is the main leavener,
adding an additional dimension of flavor to our pizza crust
HOMEMADE PIZZA SAUCE
– classic pizza sauce made with Italian herbs
and San Marzano tomatoes
‘CANNOLI’ SOURDOUGH DESSERT PANCAKES
– we’re taking our sourdough pancakes up another level!,
yes they’re delicious smothered in butter and warm maple syrup
for a family weekend breakfast, however in this class we’ll use
sourdough pancakes to create a decadent dessert with
Italian inspired flavors, griddle cooked sourdough pancakes
with Italian cannoli filling and European dark chocolate,
served with blackberry lavender syrup!
SOURDOUGH PANCAKES
– we’ll use sourdough discard to create our pancake batter,
then cook on a griddle until golden, light and fluffy
(this is a 2-for-1 recipe, the batter also makes
delicious sourdough waffles!
CANNOLI FILLING
– creamy sweetened Italian mascarpone
and ricotta cheese filling with Belgium chocolate
BLACKBERRY LAVENDER SYRUP
– fresh blackberry sauce infused
with a delicate back note of lavender
$145 per person
SOURDOUGH STARTER
Please let us know in the ‘notes’ when checking out
if you would like to make and take home a sourdough starter
the day of class, so we can plan accordingly with ingredients.
Includes sourdough starter, 2qt. container and lid.
Cost $25, paid day of class
“How can a nation be called great if it’s bread tastes like Kleenex?”
– Julia Child
Out of stock
ITALIAN al FRESCO
Thursday, May 7th
6 PM
$115.00
Thursday, May 7th
6 PM
Recipes include:
ITALIAN ASIAGO CHICKEN with BACON
– pan seared chicken finished in the oven,
served with an asiago cheese and bacon sauce,
rosemary potatoes and fresh green beans
ASIAGO SAUCE with BACON
– a creamy pan sauce with thick-cut bacon,
minced garlic, white wine, chicken broth,
fresh thyme and asiago cheese
ROASTED POTATOES with ROSEMARY
– oven roasted thinly sliced potatoes
tossed with olive oil and fresh rosemary
STEAMED GREEN BEANS
– steamed early summer green beans
cooked in a steam basket preserving
their optimum flavor and nutrients
ITALIAN CAPRESSA TOMATO BRUSHETTA
– char grilled Italian bread topped with warm,
melted fresh mozzarella cheese and early summer tomatoes
oven roasted to bring out their optimum sweetness,
served with a drizzle of basil pesto sauce
CANNOLI GELATO
– homemade fresh churned Italian vanilla bean and honey
gelato ice cream with orange chocolate chunks,
chopped pistachios and crushed cannoli shells!
$115 per person
12 in stock
SAVOURING SUMMER in PROVENCE
Friday, May 8th
6 PM
$120.00
Chef Vincent is heading back to Provence France for this year’s
Le Chat Gourmet Vacation. Before she goes, join chef in the kitchen
for this class of delicious gourmet Provencal cuisine! With longer days,
warmer evenings and the bounty of spring’s fresh produce at the market,
join us as we create the cuisine of France to celebrate spring!
Friday, May 8th
6 PM
Recipes include:
FILET MIGNON STEAK
– char grilled filet mignon steak,
served with smoky tomato red wine sauce
and cream mashed potatoes with chives
SMOKY TOMATO SAUCE
– ‘house smoked’ fresh tomatoes, demi-glace, red wine,
fresh thyme, rosemary, shallots and minced garlic
(this is a Chef Vincent signature sauce, yes it’s that good!)
CREAM MASHED POTATOES
– Yukon gold mashed potatoes,
finished with butter and fresh chives
PROVENCAL SUMMER SALAD
– organic artisan baby lettuces drizzled
with homemade blackberry ginger dressing,
artistically arranged with early summer tomatoes, fresh berries
and crispy oven baked feta cheese phyllo pastries
FETA PASTRY CIGAR STRUDELS
– oven baked until lightly crisp and golden,
rolled up cigar-shaped layers of flaky phyllo pastry
filled with crumbled feta cheese
FRENCH STRAWBERRY SHORTCAKE with CHANTILLY CRÈME
– fresh baked buttery Madeleine shell-shaped cakes
are a French treat, we’ll serve ours with
an early summer fresh strawberry compote sauce
and homemade Chantilly vanilla bean whipped crème!
$120 per person
8 in stock
THE COOK’S HERB GARDEN WORKSHOP
Saturday, May 9th
10 AM – 3 PM
$145.00
Cooking with herbs elevates your food to the next level with their fresh, bright
flavors! Join Le Chat Gourmet for this workshop that will walk you through the
herb garden…literally! We begin class outside in Le Chat’s culinary gardens
for herb identification and tasting. We’ll also discuss pairing herbs with food,
plus growing, storing and cooking. Back in the kitchen we’ll create a delicious
menu featuring fresh thyme, rosemary, tarragon, basil, chives, parsley,
mint, oregano, loveage, edible flowers, fennel and more.
“There is no better classroom for a cook than the garden,
no matter how modest.” — Paul Bertolli
Saturday, May 9th
10 AM – 3 PM
Skills & Techniques:
Herb Identification I Edible Flowers
Growing, Harvesting & Cooking with Herbs
Recipes to Get the Most Out of Your Herb Garden
Recipes include:
CHICKEN in an HERB GARDEN
– fresh herb brined chicken thighs,
char grilled chicken thighs smothered in
fresh herbs, garlic and olive oil
(Basil, Italian Parsley, Oregano, Thyme)
FRESH HERB BRINE
– 20% or more of a meat’s moisture can be
lost in cooking, thus we’ll brine our chicken for
optimum tenderness and juiciness while enhancing
flavor with the addition of fresh herbs
HERB GARDEN STUFFING with BRIE
– oven bake country white bread stuffing
combined with a trio of fresh sages,
chicken broth and dotted with gooey
cubes of triple cream brie cheese!
(purple sage, garden sage, tri color sage)
EMERALD GARDEN HERB OIL
– learn to make flavored herb oils by gently
steeping fresh herbs with extra virgin olive oil,
herb oils are a versatile oil that can be used from
making a vinaigrette, drizzling on roasted vegetables,
pasta, grilled meats, soup to dipping warm bread
ULTIMATE HERB GARDEN SALAD
– this salad is not only fresh and delicious, it is stunning to behold!,
organic baby lettuces, avocado, ruby grapefruit supremes,
nasturtium leaves, edible flowers, shaved radishes, fine herbs
and creamy homemade green goddess dressing
(Fennel Fronds, Edible Flowers)
GREEN GODDESS DRESSING
– a creamy buttermilk dressing
loaded with fresh herbs
(Tarragon, Onion Chives, Italian Parsley, Garlic Chives)
HERB GARDEN ICE CREAM
– we’ll steep loveage with our homemade custard base
to create a unique and delicious ice cream flavor,
then churn and serve with Michigan spring rhubarb sauce!
(Loveage)
$145 per person
“This is one of my favorite classes to teach, combining my inner
cook and gardener. Cooking for friends and family is a joy,
but cooking with what you’ve grown is the ultimate dining
experience bringing ‘garden to table’ full circle.” – Chef Vincent
11 in stock