KNIFE SKILL TECHNIQUES
Thursday, May 4th
6 PM – 9 PM
$95.00
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, May 4th
6 PM – 9 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 Paysanne
Bruinoise
Batonnet I Mincing
Chiffonade
Lozenge I Bias
Rondelle
Dicing an Onion I Apple Swan
Use your knife skill techniques to create two salsas…
Tropical Mango Pineapple Salsa & Mexican Salsa Fresca
$95 per person
In addition, save 10% on ALL non-sale priced retail purchases totally over $200
including Wusthof knives the day of class only! This is a great opportunity to
update your old knives or add a specialty knife or two to your collection.
1 in stock
SAN FRAN SPRING ‘Crab Stuffed Shrimp’
Friday, May 5th
6 PM
$110.00
Friday, May 5th
6 PM
Recipes include:
SAN FRAN STUFFED SHRIMP with CRAB CAKES
– oven baked extra jumbo butterflied shrimp stuffed with crab cakes,
served with tequila lime sauce and sweet potato puree,
garnished with fresh chives and a drizzle of basil oil
CRAB CAKES
– made with scallions, minced garlic, succulent crabmeat,
panko breadcrumbs and fresh herbs
TEQUILA LIME BEURRE BLANC
– a white wine butter sauce infused with
lime juice and a kiss of tequila!
SWEET POTATO PUREE
– oven roasted slightly caramelized
sweet potatoes pureed until creamy
SMOKY ASPARAGUS SOUP
– we’ll begin by smoking our spring asparagus with alder wood,
then cook with chicken broth, carrots, celery, garlic,
thyme and bay leaves, puree until creamy
GHIRARDELLI MUDSLIDE SUNDAE
– homemade Kahlúa ice cream,
served with warm Ghirardelli chocolate sauce
and dollops of baileys and vodka spiked whipped cream!
$110 per person
Out of stock
WOOD FIRE PIZZA WORKSHOP
Saturday, May 6th
10 AM – 3 PM
$135.00
GET FIRED UP FOR ARTISAN PIZZA!
Channel your inner Italian in this blazing pizza workshop,
join Chef Vincent in the kitchen and outdoor patio for a flame fed
cooking adventure into the art of wood fire pizza making!
Saturday, May 6th
10 AM – 3 PM
Skills & Techniques:
Mixing I Hydration I Kneading I Proofing I Shaping
Working with Yeast I Using Wood & Metal Pizza Peels
Wood & Flame Management I Cooking Pizza in a Wood Fired Oven
Recipes Include:
WOOD FIRE PIZZA CRUST
– an artisan pizza crust specifically created
for wood fire cooking, focused on the development
of the dough via hydration and slow proof
TRIO OF PIZZA SAUCES
San Marzano Tomato I Classic with Oregano I Gorgonzola Cheese
CLASSIC PIZZA MARGARITA
– fresh mozzarella cheese, Le Chat garden picked basil
& homemade San Marzano tomato sauce
PEPPERONI PIZZA
– pizza sauce, spicy pepperoni & fresh mozzarella cheese
SAUSAGE & SWEET PEPPER PIZZA
– pizza sauce, fire roasted sweet red peppers
Italian sausage, sliced crimini mushrooms,
and dollops of ricotta cheese
ITALIAN BACON BLEU CHEESE PIZZA
– Italian pancetta bacon, caramelized red wine onions
& homemade gorgonzola pizza sauce
ANTIPASTO ITALIAN SALAD
– crisp romaine lettuce, Genoa salami, pepperinicini,
alder wood ‘house smoked’ cherry tomatoes,
and homemade creamy asiago dressing
$135 per person
Out of stock
THE GREAT STEAK WORKSHOP
Sunday, May 7th
10 AM – 3 PM
$145.00
Steak Lover’s Unite!
Cooking Steak in a Wood Fire Oven, Outdoor Grill & Smoker
Join Chef Vincent for this sizzling day in our outdoor patio kitchen area
creating a variety of juicy steaks in our wood fire oven and on our grills,
accompanied with delicious steakhouse side dishes.
Sunday, May 7th
10 AM – 3 PM
Techniques & Skills:
How to set up your Grill I Wood Fire Oven I Smoker
Steak Comparison Taste – New York, Rib Eye, Flat Iron
Grading, Selecting Steaks – Prime, Choice, Select I Direct & Indirect Heat Grilling
Tenderizing I Searing I Temping I Resting
Determining Beef Doneness – rare, medium rare, medium, well done
Recipes include:
WOOD FIRE ITALIAN BRAICOLE STEAK
– pinwheel style rolled flat iron steak stuffed
with fired roasted red peppers, organic baby spinach
and provolone cheese, cooked in a wood fire oven
RIB EYE STEAKS ‘Grilled Cowboy Style’
– we’ll cook these bad boys directly on hardwood coals,
just amazingly delicious!
HERB BASTED NEW YORK STRIP STEAK
– New York steaks have flavor but are often tough,
we’ll begin by creating a special tenderizing technique,
then grill while basting with herb butter
HERB BASTING BRUSH
– we’ll create a basting brush
with fresh rosemary and thyme
LOADED BAKED POTATO SALAD
– red skin baked potato salad loaded
with cheddar cheese, thick-cut bacon,
fresh chives and sour cream
CHOP HOUSE WEDGE SALAD
– crispy iceberg lettuce wedge, sweet corn,
fresh chives, crumbled bleu cheese,
shaved radishes and creamy ranch dressing
Homemade Buttermilk Ranch Dressing
$145 per person
Out of stock
EARLY SUMMER in TUSCANY
Thursday, May 11th
6 PM
$110.00
Thursday, May 11th
6 PM
Recipes include:
TUSCAN STEAK with ROSEMARY
– char grilled New York strip steaks
topped with rosemary compound butter, served with
Italian potato salad and batter dipped onion rings
ROSEMARY COMPOUND BUTTER with SUN DRIED TOMATOES
– creamy butter combined with fresh rosemary
and sundried tomatoes
ITALIAN ‘Loaded’ POTATO SALAD
– red potatoes, Italian pancetta bacon, caramelized onions,
gorgonzola bleu cheese and olive oil mayonnaise
ITALIAN ONION RINGS
– thick-cut rings of sweet onions, hand dipped in
an Italian tempura beer batter, fried golden and crispy
ITALIAN CHOCOLATE ‘Stracciatella’ GELATO
– homemade chocolate gelato ice cream
with fine, irregular shavings of European dark chocolate,
served with a raspberry sauce drizzle
$110 per person
Out of stock
SUSHI
Friday, May 12th
6 PM
$110.00
Experience the art of sushi making…learn to make traditional sushi rice,
work with an array of ingredients in creating Japanese sushi
dishes…then feast on your artistic and delicious creations!
Friday, May 12th
6 PM
Recipes include:
CALIFORNIA SUSHI ROLLS
– nori sheet filled with sushi rice, crabmeat, avocado slices,
wasabi paste and hothouse cucumber sticks
SPICY AHI TUNA SUSHI ROLLS
– nori sheets filled with sushi rice, scallions, finely diced ahi tuna
with homemade sesame shoyu sauce
TEMPURA SHRIMP SUSHI ROLLS
– nori sheet filled with deep fried tempura battered jumbo shrimp and sushi rice,
served with homemade spicy sriracha mayo sauce
HOMEMADE TEMPURA BATTER
– a crispy Asian batter made with flour,
cornstarch, egg, salt and sparkling water
SUSHI RICE
– learn the traditional techniques in making sushi rice, cooked short grain rice
with homemade sushi rice wine seasoning, cooled by hand with Asian fans
to create the slightly sticky rice with shiny gloss finish
GARI SUSHI GINGER
– thinly sliced fresh ginger marinated in a sweet rice vinegar,
served as a palate cleanser between different sushi rolls
$110 per person
Out of stock
THE COOK’S HERB GARDEN WORKSHOP
Saturday, May 13th
10 AM – 3 PM
$135.00
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 13th
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)
$135 per person
“This is one of my favorite classes to teach, combining the cook
and gardener in me. 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
Out of stock
THE ITALIAN GRILL WORKSHOP
Sunday May 14th
10 AM – 3 PM
$145.00
Summer Flavors of Italy
Italian summers of blue skies, golden sunflower fields and outdoor
tables laden with garden fresh cooking, join Le Chat Gourmet
for this Italian al fresco summer feast via the grill!
Skills & Techniques:
Marinating I Brining I Grilling
Working with Fresh Herbs
Sunday May 14th
10 AM – 3 PM
Recipes include:
ITALIAN RIB EYE STEAK
– Tuscan marinated rib eye steaks,
outdoor char grilled over wood coals,
served with gremolata sauce
TUSCAN-STYLE MARINADE
– a combination of extra virgin olive oil,
fresh rosemary, red pepper flakes,
oregano and crushed garlic
GREMOLATA
– gremolata is a bold and bright Italian condiment
that will liven up your meals made from parsley
harvested from LCG’s herb garden, garlic,
olive oil, fresh lemon juice and zest
GRILLED CAESAR SALAD
– char grilled romaine lettuce heads, chopped
and served with artisan ciabatta bread croutons,
and homemade Caesar dressing
CAESAR DRESSING
– creamy homemade Caesar dressing
with shredded parmesan cheese
ITALIAN GRILLED CHICKEN
– char grilled Italian herb chicken, we’ll begin by brining
our chicken for optimum flavor and juiciness with
garlic, sliced lemons, fresh rosemary, thyme and tarragon,
then grill the chicken outdoors over wood coals,
served with Italian orange red pepper sauce
ORANGE RED PEPPER SAUCE
– an Italian sweet and sour style reduction sauce
made with red pepper flakes, orange juice,
fresh orange zest and butter
RIGATONI PASTA SALAD
– fresh mozzarella cheese balls, rigatoni pasta,
grape tomatoes, kalamata olives, red onion,
cucumber moons, fresh Italian basil and oregano herbs,
with homemade olive oil, garlic and lemon dressing
$145 per person
Out of stock