TUSCAN TRATTORIA
Thursday, November 12th
6 PM
$120.00
Thursday, November 12th
6 PM
Recipes include:
SMOTHERED FILET MIGNON STEAK
– char grilled filet mignon beef tenderloin steak
smothered with Italian pancetta bacon,
caramelized onions and gorgonzola cheese sauce,
served with wild mushroom and tarragon risotto
GORGONZOLA SAUCE with ITALIAN BACON
– a creamy mild gorgonzola cheese sauce,
with sweet caramelized onions
and Italian pancetta bacon
WILD MUSHROOM & TARRAGON RISOTTO
– creamy risotto with sautéed wild mushrooms
and fresh tarragon
FALL TUSCAN SALAD
– baby organic lettuce tossed with homemade
orange balsamic dressing, topped with
roasted shaved fennel, red grapes, walnuts
and parmesan cheese, garnished with fennel fronds
ITALIAN TRIPLE CHOCOLATE CREAM CAKE
– decadent fresh baked chocolate layer cake,
vanilla bean mascarpone cream filling with mini chocolate chips
finished with a warm espresso chocolate ganache drizzle!
MASCARPONE CREAM FILLING
– a cream filling of whipped mascarpone and ricotta cheese,
vanilla bean and mini chocolate chips
ESPRESSO CHOCOLATE GANACHE
– European dark chocolate ganache
with espresso.
$120 per person
14 in stock
SAN FRAN AUTUMN GOURMET
Friday, November 13th
6 PM
$115.00
Friday, November 13th
6 PM
Recipes include:
SAN FRAN SALMON FILET with CRAB
– this dish showcases an explosion of flavors,
filet of wild caught salmon with a spice rubbed crust,
served with sweet potato crab hash and a mango barbecue gastrique
SWEET POTATO CRAB HASH
– oven roasted sweet potato cubes tossed with
caramelized onions and succulent crabmeat
MANGO BARBECUE GASTRIQUE
– the taste of sweet barbecue sauce
comes together with mango puree in this sauce
FALL PEAR & WALNUT SALAD
– organic lettuce toss with our homemade
honey balsamic dressing, topped with
crumble gorgonzola cheese,
crunchy walnuts and shaved fall pears
HONEY BALSAMIC DRESSING
– minced shallot, Michigan honey,
balsamic vinegar and extra virgin olive oil
DEEP FRIED ICE CREAM with CHOCOLATE SAUCE
– spheres of frozen vanilla bean ice cream hand rolled
in our homemade cinnamon honey crunch crumble,
flash fried, served with warm Ghirardelli chocolate sauce
and rosettes of tequila whipped cream
TEQUILA WHIPPED CREAM with LIME
– homemade whipped cream
with a kiss of tequila and fresh lime
$115 per person
14 in stock
FALL PASTA MAKING WORKSHOP
Saturday, November 14th
10 AM – 3 PM
$145.00
AUTUMN PASTA MAKING
Tortellini I Garganelli I Sacchettoni
Join Chef Denene Vincent in the ‘cucina’ making fresh artisan pasta!
Learn to make fresh pasta from scratch, hand form the dough into
tortellini, garganelli and sacchettoni pasta shapes, then
accompany your pasta with homemade sauces!
Saturday, November 14th
10 AM – 3 PM
Techniques & Skills:
Making Fresh Pasta Dough
Creating a Trio of Italian Pasta Sauces
Use a Hand Crank Pasta Machine
Hand Forming Three Pasta Shapes – garganelli, tortellini and sacchettoni
Recipes include:
HOMEMADE SEMOLINA PASTA DOUGH
– homemade fresh pasta dough
made with semolina flour
FALL TORTELLINI with BUTTERNUT SAUCE
– hand formed tortellini pasta stuffed with ricotta cheese,
served with a creamy butternut squash sauce,
garnished with crispy fresh sage harvested
from Le Chat Gourmet’s cooks garden
TORTELLINI PASTA with RICOTTA
– tortellini is a ‘Pope Hat’ shaped pasta dating to the early
12th century from the Emilia region of Italy,
we’ll fill ours with two Italian cheeses,
ricotta and parmesan
FALL BUTTERNUT SQUASH PASTA SAUCE
– we’ll begin with oven roasting butternut squash
bringing out flavor and the caramelized natural sugars
in the squash, then puree into a creamy sauce
to accompany our tortellini pasta
ITALIAN GARGANELLI PASTA
– hand-rolled hollow garganelli semolina pasta
made using a wooden dowel and ribbed pasta board,
the ribs help the sauce cling to the pasta
served tossed with a fresh herb and tomato sauce
TOMATO & ITALIAN HERB PASTA SAUCE
– fresh cherry tomatoes cooked in extra virgin olive oil,
finished with a trio of fresh herbs from Le Chat’s Garden,
Genoa basil, oregano and Italian parsley
FONTINA & PEAR SACCHETTONI with TRUFFLE
– this pasta combination is an explosion of flavor combinations,
from the slightly sweet, caramelized pears, light saltiness of the
cheese to the earthy truffles, hand formed sacchettoni pasta
stuffed with ricotta honey glazed pear filling,
served with an Italian truffle fontina cheese sauce,
garnished with chopped walnuts
SACCHETTONI ‘sakket-toe-nee’ PASTA
– is a type of stuffed pasta also known as ‘Beggar’s Purse’,
it consists of small circles or squares of pasta filled like ravioli
then fastened at the top with a twist creating a small bag
RICOTTA PEAR FILLING
– a filling of ricotta and parmesan cheese
with honey glazed pears
HONEY GLAZED PEARS
– fall pears sauteed with Michigan honey
until golden and caramelized
FONTINA CREAM SAUCE with TRUFFLES
– a cream fontina cheese sauce
with black truffles
$145 per person
“Life is a combination of magic and pasta” ~ Fellini
14 in stock
ARTISAN CLASSIC BREADS of FRANCE WORKSHOP
Sunday, November 15th
10 AM – 3 PM
$145.00
CLASSIC BREADS of FRANCE
French Baguettes I Savory Crepes I Pane Perdue
This bread baking workshop will unveil the mystery and techniques to
making a variety of classic artisanal French breads. Create crusty breads
with chewy centers via flour varieties and a homemade starter,
a steam effect in your oven, water and dough temperatures.
Sunday, November 15th
10 AM – 3 PM
Skills & Techniques:
Working with Yeast I Homemade Bread Starter
Baguette Stretch Fold I Cold Retarding
Shaping I Proofing I Punching Down I Scoring with a Lame
Using Linen Couche I Loading Bread in the Oven
Using a Bread Peel I Baking on a Stone Slab I Steaming
Kneading by Hand & Mixer I Windowpane Test
Recipes include:
ARTISAN CRUSTY FRENCH BAGUETTES
– the most famous bread of France, a baguette is a long,
thin loaf of French bread made with the addition of
a traditional French Pâte Fermentée starter,
with a crispy, golden crust and soft, chewy interior
PÂTE FERMENTÉE STARTER
– a bread starter that enhances flavor and texture
CLASSIC SAVOURY CRÊPES
– originating in Brittany France in the 13th century, crêpes
‘French-style pancakes’ are a very thin type of batter bread.
We’ll be making a savoury crêpe batter, chilling it in the
refrigerator to enhance the batter’s flavor and more importantly
give the flour a chance to fully hydrate, allowing the glutens to
relax and create that wonderfully soft and tender texture!
CHICKEN ‘Forestiere’ CRÊPES
– savory buckwheat crêpes stuffed with our
homemade chicken and gruyere forestiere filling,
served finished in a classic crêpe fold,
garnished with finely chopped fresh chives
BUCKWHEAT CRÊPES
– ultra thin savory buckwheat crêpes
with irresistible buttery crisp edges!
FORESTIERE CRÊPE FILLING
– a creamy crêpe filling of sautéed shallots, garlic
and sliced button mushrooms, deglazed with dry sherry,
then finished with tender rotisserie chicken breast,
shredded gruyere cheese, fresh rosemary
and ribbons of organic baby spinach
PANE PERDU ‘Crème Brûlée’ FRENCH TOAST
– this is the ultimate French toast!, the ‘real deal’ French toast!,
what to do with day old baguette bread, make pane perdu of course!,
homemade baguette bread soaked in an egg custard base,
cooked on a nonstick griddle until golden, finished with a sprinkle
of granulated sugar that we’ll brûlée with a kitchen torch
creating a caramelized crackle crust (think crème brûlée),
then served with a homemade salted caramel sauce
and dollops of Chantilly whipped crème – ooh la la!
SALTED CARAMEL SAUCE
– decadent, golden caramel sauce
finished with a pinch of Maldon sea salt
VANILLA BEAN CHANTILLY CRÈME
– fluffy clouds of homemade whipped cream
with vanilla bean paste (add sour cream!)
$145 per person
14 in stock
GOURMET FLAVORS of FALL
Thursday, November 19th
6 PM
$120.00
Thursday, November 19th
6 PM
Recipes include:
MOREL ENCRUSTED BEEF TENDERLOIN
– a whole oven roasted beef tenderloin with a
morel mushroom and sumac dry rub, served in
filet mignon medallions with butternut squash
puree and blueberry port wine sauce
BUTTERNUT SQUASH PUREE
– oven roasted butternut squash,
pureed, finished with a kiss of Michigan honey
BLUEBERRY PORT WINE SAUCE
– a port wine reduction sauce with fresh blueberries
AUTUMN PEAR SOUP with APPLE CIDER
– a delightful autumn soup, puree of autumn pears and
apples with Michigan honey, apple cider and lemon juice,
served with a drizzle of bleu cheese cream
CARROT CAKE with ORANGE GIN CURD
– fresh baked carrot cake topped with
ribbons of cream cheese frosting,
served with homemade orange curd with gin,
garnished with feathery carrot / herb fronds / walnut crumbles
ORANGE GIN CURD
– homemade orange curd with a
$120 per person
14 in stock
PROVENCAL TABLE
Friday, November 20th
6 PM
$120.00
Friday, November 20th
6 PM
Recipes include:
SEARED DUCK BREAST
– succulent, juicy pan seared duck breast finished in the oven,
served with creamy spelt risotto, blistered cherry tomatoes
and truffle honey sauce, garnished with mircro greens
CREAMY SPELT RISOTTO
– we’ll use a combination of arborio rice and also spelt
which adds an additional level of flavor and nuttiness,
cooked slowly with white wine and chicken broth to pull the
natural starches from the rice creating risottos classic creaminess,
finished with finely shredded parmesan cheese
TRUFFLE HONEY SAUCE
– a reduction sauce of white wine and chicken broth
with honey and truffles that we’ll create in the pan renderings
after searing the duck breast
BLISTERED CHERRY TOMATOES
– cherry tomatoes tossed with olive oil, then slow roasted in the oven
bringing out the tomatoes natural sweetness
ROASTED BUTTERNUT SQUASH SOUP
– oven roasting the butternut squash brings out its natural sugar
and caramelizes the edges creating a flavor bomb!, we’ll puree our
soup until creamy and serve with a drizzle of smoked olive oil
APPLE HARVEST BUTTER CAKE with COGNAC
– fresh baked butter cake with French cognac
kissed granny smith green apples!
$120 per person
14 in stock
ULTIMATE TAMALE & TACO WORKSHOP
Saturday, November 21st
10 AM – 3 PM
$145.00
Ultimate Taco Bar I Chicken Tamales I Baja Fish Tacos
Join Le Chat Gourmet in the kitchen for a fun filled day making a
traditional Mexican dish, tamales! If you’ve never had a taco entirely made
from scratch, the crispy corn shell to the freshly ground beef with homemade
taco season, you are in for one delicious treat. Plus we’re making Baja tacos
too, with fresh fish filets, creamy slaw, chipotle crema and fresh herbs!
Saturday, November 21st
10 AM – 3 PM
Techniques & Skills:
Using a Tortilla Press I Working with Dried Corn Husks
Steaming Tamales I Using a Taco Shell Form
Cooking with Masa Harina Corn Flour
Recipes include:
CHICKEN TAMALES with GREEN SALSA
– corn husks spread with masa harina tamale dough,
topped with poached green chili chicken filling,
then wrapped in the corn husks and steamed,
served tomatillo lime salsa verde
HOMEMADE TAMALE DOUGH
– we’ll combine chicken broth and
masa harina corn flour with lard
for authentic Mexican tamale dough
CHICKEN TAMALE FILLING
– we’ll begin by poaching chicken breasts for optimum
flavor and juiciness in a poaching liquid of water,
chicken broth, sweet onions and minced garlic,
then shred the chicken, toss with green tomatillo sauce
and crumbled queso fresco cheese
TOMATILLO SALSA VERDE with LIME
– we’ll roast the tomatillos, sweet onions,
garlic cloves and jalapeno pepper until slighly blistered
and caramelized bringing out their natural sweetness,
then puree with lime juice and ground cumin
ULTIMATE BUILD YOUR OWN TACO BAR
– we’ll grind our own beef, add homemade
taco seasoning, fill our handmade corn taco shells with a choice
of toppings for the ultimate taco eating experience!
(chopped lettuce, shredded colby jack cheese, sour cream,
pickled jalapeno peppers, diced tomatoes and sweet onions)
HOMEMADE TACO SEASONING
– once you make this you will ‘never’ use store bought again,
I keep a large jar on hand at all times! a combination of
ground chili powder, cumin, garlic, onion, sweet paprika,
Mexican oregano and red pepper flakes
HANDMADE CORN TACO SHELLS
– homemade masa harina yellow corn flour dough
hand formed in a tortilla press,
then deep fried into crispy taco shells
BAJA FISH TACOS
– golden deep fried batter coated fresh fish filets,
served on hand formed corn taco shells
with homemade carrot and cabbage coleslaw,
chipotle mayo crema, fresh cilantro,
shaved radishes and lime wedges
HOMEMADE CABBAGE SLAW
– shredded mixture of carrots, red and green cabbage
tossed in our creamy homemade buttermilk dressing
BUTTERMILK DRESSING
– a combination of Greek yogurt, buttermilk,
lime juice and Michigan honey
CHIPOTLE MAYO CREMA
– a creamy sauce to accompany our fish tacos,
mayonnaise, smoky chipotle pepper,
fresh lime juice and zest
$145 per person
14 in stock
DIM SUM WORKSHOP
Sunday, November 22nd
10 AM – 3 PM
$155.00
BACK BY POPULAR DEMAND!
Crab Ragoons I Chinese Bao Buns I Lettuce Wraps I Asian BBQ Ribs
Join Le Chat Gourmet for a day of cooking delicious Dim Sum,
savory Chinese inspired small bites that are sautéed in a wok,
deep fried, oven roasted or steamed in bamboo baskets!
Sunday, November 22nd
10 AM – 3 PM
Skills and Techniques:
Working with Yeast I Grilling I Wok Cooking
Cooking in Bamboo Steamers I Deep Frying
Recipes include:
CRAB RAGOONS
– these much-loved deep-fried crab ragoons are
wonton wrappers filled with succulent crabmeat,
cream cheese, green onion, garlic and Thai chile,
served with a Ponzo Citrus Soy Sauce
CHINESE BOA BUNS with CARAMEL PORK
– thinly sliced caramelized pork belly
served in homemade chinese steamed bao buns
with crispy cucumbers, matchstick carrots,
green onions and fresh cilantro sprigs
ASIAN CARAMEL PORK
– pork belly marinated with chopped shallots,
green onions, minced garlic, annatto oil, curry poswer
and soy sauce, seared to a caramelized mahoganany
and braised until tender
CHINESE STEAMED BAO BUNS
– homemade yeast raised Chinese buns
cooked in a bamboo steamer
ASIAN LETTUCE WRAPS
– crispy artisan romaine lettuce cups filled
with char grilled Asian spice marinated chicken,
julienned carrots, English cucumber batons,
vermicelli rice noodles and sprigs of fresh cilantro,
garnished with toasted white sesame seeds,
served with a homemade Asian dipping sauce
ASIAN MARINADED CHICKEN
– a flavor packed marinade of soy sauce,
fresh grated ginger, red pepper flakes, sesame oil
and minced garlic, to tenderize and add optimum
flavor and juiciness to our chicken
ASIAN DIPPING SAUCE
– the perfect complement to pair with our lettuce wraps,
made with low sodium soy sauce, sesame oil,
rice wine vinegar and chili crisp paste
ASIAN BARBECUE PORK RIBS
– sweet & tangy babyback ribs rubbed with Chinese five-spice,
marinaded in a Michigan honey, dry sherry and soy sauce,
then slow roasted to a tender, sticky perfection!
$155 per person
14 in stock