SAN FRAN GOURMET

Friday, May 20th
6 PM

2
https://www.lechatgourmet.com/product/san-fran-gourmet/
SAN FRAN GOURMET
3367

$105.00

Friday, May 20th
6 PM
Recipes include:
GOURMET CRAB STUFFED CHICKEN
– oven roasted chicken breast
with succulent ‘crab cake’ stuffing,
served with basmati rice and fire roasted red pepper sauce
CRAB CAKE STUFFING
– sweet lump crabmeat with chopped
green onions, minced garlic, chile, lemon
and Chesapeake bay seasoning
ROASTED RED PEPPER SAUCE
– a creamy fire roasted red pepper
and white wine sauce
BASMATI RICE with LEMON
– basmati rice with fresh herbs and lemon zest
served in a pyramid shape
CALIFORNIA CAESAR SALAD with SHRIMP
– crisp romaine lettuce, char grilled shrimp,
‘house wood smoked’ cherry tomatoes
with a homemade creamy Caesar dressing
CREAMY CAESAR DRESSING
– minced garlic, red wine vinegar, key lime juice,
mayo and parmesan cheese
MANGO ORANGE SUNSET SHERBET
– homemade mango orange sherbet
with orange juice and mango puree
$105 per person

2 in stock

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Friday, May 20th
6 PM

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THE COOK’S HERB GARDEN WORKSHOP

Saturday, May 21st
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/the-cooks-herb-garden-workshop/
THE COOK’S HERB GARDEN WORKSHOP
3375

$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 21st
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 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

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Saturday, May 21st
10 AM – 3 PM

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RIBS & WINGS WORKSHOP

Sunday, May 22nd
10 AM – 3 PM

2
https://www.lechatgourmet.com/product/ribs-wings-workshop/
RIBS & WINGS WORKSHOP
3363

$145.00

GRILLING UP SUMMER!
With warm weather here, it’s time to fire up the grill and what better grilling
food than barbecued ribs & wings! Nothing says summer like a backyard
full of friends & family and a grill laden down with good eats!

Sunday, May 22nd
10 AM – 3 PM

Skills & Techniques:
Rib Comparison Tasting – Baby Back & Spare Ribs
Outdoor Grilling on Direct & Indirect Heat
Prepping Chicken Wings, learn to break down whole
chicken wings into two pieces – the drumette and wingette
Smoking I Baking I Deep Frying

Recipes include:

BUFFALO CHICKEN WINGS
– we’ll deep fry our buffalo chicken wings until golden
and slightly crispy, then toss in hot wing sauce,
served with cool bleu cheese dip & crunchy celery curls

BLEU CHEESE DIPPING SAUCE
– our creamy homemade dipping sauce is made with
Greek yogurt, apple cider vinegar, garlic, thyme,
fresh chive and crumbled bleu cheese

RASPBERRY CHIPOTLE CHICKEN WINGS
– oven baked wings smothered in our homemade
raspberry chipotle sauce, bake to a sticky crazy goodness!

RASPBERRY CHIPOTLE SAUCE
– this sweet and smoky sauce is made with
fresh raspberries, garlic, chipotle peppers,
apple cider vinegar, Michigan honey and brown sugar

BARBECUE RIBS ‘2-Ways!’
– we’ll start by cooking our ribs two-ways, baby back ribs
in an outdoor smoker and spare ribs on the stovetop,
then slather with homemade barbecue sauce
and finish on the grill over wood charcoal

SPARE RIBS
– spare ribs are big and meaty thus we’ll cook them
on the stovetop for juicy ‘fall-off-the bone’ tenderness

HOMEMADE BARBEQUE SAUCE
– this sauce is a lovely balance of sweet with a little heat!,
molasses, apple cider vinegar, red onions,
ketchup, garlic and red chile flakes

SMOKED BABY BACK RIBS
– we’ll season the baby back ribs with our homemade rib rub,
then smoke ‘low & slow’ with apple wood until tender
Kissed By Smoke, Licked By Fire, Hugged in Sauce!

RIB SPICE RUB
– sweet paprika, garlic, brown sugar,
onion powder, thyme, dry mustard, chili

NOT YOUR AVERAGE COLESLAW!
– we’ll need a side dish to accompany all those wings and ribs!,
this coleslaw salad is delicious and definitely unique,
made with shredded carrots, green apples, matchstick sweet potatoes,
green & red cabbage, dried cranberries, crunchy walnuts, red chilies
and homemade creamy chipotle buttermilk dressing

$145 per person

2 in stock

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Sunday, May 22nd
10 AM – 3 PM

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