ITALIAN AUTUMN DINNER
Thursday, November 9th
6 PM
$110.00
Thursday, November 9th
6 PM
Recipes include:
AUTUMN SALMON FILET with PORCINI CRUST
– filet of wild caught salmon with a porcini rub crust,
served with butternut squash puree, truffle Brussels
and a drizzle of blackberry gastrique
AUTUMN BUTTERNUT SQUASH PUREE
– a creamy puree of butternut squash with a kiss of honey
TRUFFLE BRUSSELS SPROUTS
– caramelized oven roasted Brussels sprout petals
with a truffle glaze
BLACKBERRY GASTRIQUE
– the taste of sweet and sour come together in this sauce
made with fresh blackberries and balsamic reduction
CHARRED APPLE SALAD with PROSCIUTTO
– organic baby lettuces, parmesan cheese shavings,
charred apple wedges, crispy prosciutto shards,
fresh chives and homemade apple cider dressing
ITALIAN CHOCOLATE HAZELNUT TART
– buttery puff pastry crust, creamy chocolate hazelnut filling
and a crispy streusel crumble topping
$110 per person
Out of stock
FLAVORS OF FALL
Friday, November 10th
6 PM
$110.00
Friday, November 10th
6 PM
Recipes include:
AUTUMN ROAST PORK with HONEY SOY GLAZE
– this autumn dish showcases an explosion of fall flavors,
spice rubbed pork belly marinated with soy sauce, honey and sriracha,
seared to create a caramelized crust, then braised with fresh thyme
until succulent and tender, served with a sweet potato puree,
fresh cranberry sauce and feta cheese crumbles
SWEET POTATO PUREE
– oven roasted mashed sweet potatoes
MICHIGAN CRANBERRY SAUCE
– fresh Michigan grown cranberry sauce
made with apple cider and fresh grated ginger
ASIAN SALAD with WONTON CRISPS
– artisan lettuce, matchstick carrots, bean sprouts
and cucumber with sweet sesame dressing,
garnished with wonton crisps and toasted sesame seeds
SWEET SESAME DRESSING
– a homemade sweetened sesame oil dressing
with rice vinegar, minced garlic and soy sauce
S’MORES CHEESECAKE with MARSHMALLOW MERINGUE
– individual mini s’mores cheesecakes, buttery graham cracker crust
with chocolate cheesecake filling, served with warm chocolate sauce
and rosettes of marshmallow meringue lightly kissed
until golden with a kitchen torch for that ‘campfire’ flavor!
$110 per person
Out of stock
PASTA MAKING WORKSHOP
Saturday, November 11th
10 AM – 3 PM
$135.00
Bow Tie I Tortellini I Pappardelle
Learn to make fresh pasta from scratch, form the dough into bow tie,
tortellini and pappardelle, accompany your pasta with homemade sauces!
Saturday, November 11th
10 AM – 3 PM
Techniques & Skills:
Making Fresh Pasta Dough I Creating Italian Pasta Sauces
Use a Hand Crank Pasta Machine
Recipes include:
ITALIAN SEMOLINA FRESH PASTA DOUGH
– a handmade fresh Italian pasta dough
made with semolina flour
PAPPARDELLE PASTA
– hand cranked pappardelle pasta served with a
slow cooked pork ragú sauce, pappardelle are long,
flat and wide ribbons of pasta originating from Tuscany,
a region known for rich, meaty sauces, the large surface area
and rough texture of the pasta make pappardelle
the perfect accompaniment to hearty ragú sauces
TUSCAN PORK RAGÚ
– slow cooked crushed San Marzano tomatoes
with oregano, basil, Italian red wine, sweet onions,
garlic, carrots, sweet Italian sausage and red chili flakes
TORTELLINI PASTA
– tortellini is a ‘Pope Hat’ shaped pasta dating to the early
12th century from the Emilia region, traditionally stuffed
with ground chicken, shredded parmesan cheese
and served in homemade chicken broth
CHICKEN & LEEK FILLING
– ground white chicken, sliced leeks,
minced garlic, fresh thyme,
parmesan and mascarpone cheeses
TORTELLINI CHICKEN SOUP
– hand shaped tortellini pasta with chicken and leek filling,
served in a light chicken broth with hint of lemon
BOW TIE PASTA ‘Farfalle’
– farfalle pasta dates back to the 1500s, originating in
Northern Italy, farfalle which means ‘butterfly’
in Italian are hand cut rectangular shapes
of pasta that are pinched in the middle,
typically served with a creamy cheese sauce
PARMESAN SAUCE with PESTO
– creamy parmesan cheese sauce
with basil pesto
$135 per person
“Life is a combination of magic and pasta” ~ Fellini
Out of stock
BREAD BAKING WORKSHOP
Sunday, November 12th
10 AM – 3 PM
$135.00
BREAD THERAPY
“The autumn leaves are beginning to turn and the days are becoming cooler.
And what’s better on chilly autumn days than fresh baked bread from the oven!
In this class, we’ll make one of my go-to favorites, Honey Oatmeal Bread,
and who can resist a warm soft pretzel (we’ll be making two, a savory and
a sweet version with delicious dipping sauce), plus we’ll elevate classic
banana bread with sugar crust baked bananas. See you in the kitchen
for a fun-filled day of bread baking.” – Chef Vincent
Sunday, November 12th
10 AM – 3 PM
Techniques & Skills:
Working with Yeast I Kneading by Hand & Stand Mixer
Proofing I Rising I Punching Down I Shaping
Hand Forming I Poaching Soft Pretzels
Recipes include:
HONEY OATMEAL BREAD
– a yeast raised bread made with fresh milled oats
and a kiss of Michigan honey, absolutely delicious served
warm from the oven slathered with honey butter!
“This is one of my favorite go-to breads”– Chef Vincent
THE ULTIMATE BANANA BREAD
– yeah I know, you’re reading this and thinking why would I take a
cooking class to make banana bread, because you have never had
banana bread like this, we’re taking a classic to an entirely new level!,
we’ll start by baking the bananas in a sugar crust bringing out optimum
flavor and caramel yumminess, finished with a drizzle of
vanilla bean glaze and sprinkled with toasted pecans
SUGAR ROASTED BANANA
– we’ll bake bananas under a sugar crust,
then use a mallet to crack open!
PEPPERONI ASIAGO SOFT PRETZELS
– homemade soft pretzel dough with pepperoni,
topped with shredded asiago cheese, hand shaped in the
iconic pretzel twist, poached in a baking soda bath which
give pretzels their traditional flavor, mahogany brown
exterior and soft chewy interior, then oven baked
SOFT PRETZELS with BROWN SUGAR CINNAMON
– homemade soft pretzel dough hand formed into the
classic pretzel knot, poached in a baking soda bath,
topped with a brown sugar cinnamon crunch, oven baked
and served with a vanilla bean frosting dipping sauce
$135 per person
“Bread making is one of those almost hypnotic businesses like a dance
from some ancient ceremony. It leaves you filled with one of the worlds
sweetest smells…there is no chiropractic treatment, no Yoga exercise, no
hour of meditation in a music-throbbing chapel that will leave you emptier
of bad thoughts than this homely ceremony of making bread.”
~ M.F.K. Fisher
1 in stock
FALL TUSCAN TRATTORIA
Thursday, November 16th
6 PM
$115.00
If you can’t visit the hills of Tuscany this fall, join Le Chat Gourmet as we bring
the autumnal flavors of Italy to you. We’ll set our prettiest Tuscan dining table,
hang out our garlic braid and gather in the kitchen for a cooking class
with recipes packed with the taste of Tuscany!
Thursday, November 16th
6 PM
Recipes include:
ITALIAN STEAK with GORGONZOLA
– whole oven roasted beef tenderloin steak, served in
filet mignon medallions with crumbled gorgonzola cheese
and smoky tomato risotto
SMOKY TOMATO RISOTTO
– creamy parmesan risotto with alder wood
‘house smoked’ tomatoes and fresh Italian herbs
AUTUMN PANZANELLA SALAD
– roasted brussels sprout petals, thick-cut bacon,
dried cranberries, rustic ciabatta bread croutons
and apple cider vinaigrette dressing
TUSCAN TIRAMISU
– this coffee flavored Italian dessert originates from Tuscany,
is a must on any Italian menu, ladyfingers hand dipped in espresso
with a kiss of Disaronno amaretto liqueur with layers of silky
vanilla bean mascarpone cream and a generous dusting of Dutch cocoa
$115 per person
Out of stock
PARIS BISTRO NIGHT
Friday, November 17th
6 PM
$110.00
It’s Paris Bistro night at Le Chat Gourmet, join Chef Vincent in the kitchen on
a gourmand’s journey of French cuisine as we cook up this menu full of
comforting bistro dishes with a gourmet Le Chat twist!
Friday, November 17th
6 PM
Recipes include:
FRENCH ONION CHICKEN with CHEESY CRUST
– oven roasted chicken breast stuffed with
homemade artisan bread and fresh herb stuffing,
then topped with a melted Swiss cheese crust,
served with French onion sauce and herb de Provence carrots
FRENCH ONION SAUCE
– a caramelized onion sauce with beef broth,
red wine, balsamic vinegar and thyme
HERB de PROVENCE ROAST CARROTS
– oven roasted carrot batons tossed
with herbs de Provence and a kiss of honey
BISTRO SALAD with BACON
– shaved green apples, dried cranberries,
artisan baby lettuces, thick-cut bacon
and homemade Champagne vinaigrette dressing
WHITE RUSSIAN CRÈME BRÛLEÉ
– crème brûleé with a kiss of coffee and rum,
finished with a kitchen torch to create that infamous caramelized
brown sugar crust, garnished with fresh berries
$110 per person
Out of stock
MASTERING PIES WORKSHOP
Saturday, November 18th
10 AM – 3 PM
$135.00
AUTUMN PIE BAKING
Learn the first key technique in pie baking – creating a tender, flaky crust.
Each student takes home one ‘ready-to-bake’ apple lattice topped pie!
Saturday, November 18th
10 AM – 3 PM
Techniques & Skills:
Making a Trio of Pastry Crusts – flaky, savory and sweet shortcrust
Rolling I Docking I Crimping I Lattice Work I Blind Baking
Autumn Pastry Cut-outs I Using Removeable Bottom Tart Pans
Recipes include:
LEMON MERINGUE TART
– we’ll fit our handrolled sweet shortcrust pastry dough
into rectangular removeable bottom tart pans, bake the crust,
add homemade lemon curd filling, then garnish with hand piped
vanilla bean meringue rosettes ‘flame kissed’ with a kitchen torch!
SWEET SHORTCRUST PASTRY
– sweet shortcrust pastry is a French-style dough
with a crumbly texture sweetened with sugar,
this style of dough is ‘short’ due that the
ratio of flour to fat is usually double
LEMON CURD FILLING
– delicious fruit filling with intense tart lemony flavor
made with cream, lemon juice and eggs
VANILLA BEAN MERINGUE
– whipped egg whites with cream of tartar,
sweetened with sugar
TOMATO, FETA & CHIVE QUICHE ‘Lunch is Served!”
– hand rolled savory shortcrust pastry dough,
blind baked, then filled with quiche egg filling,
fresh chives, grape tomatoes and feta cheese
SAVORY SHORTCRUST PASTRY
– a French-style dough made with flour,
cold water, diced butter and salt
with a crumbly texture, this style of
dough is ‘short’ due that the ratio
of flour to fat is usually double
QUICHE FILLING
– an egg based filling with grape tomatoes,
heavy cream, crumbled feta cheese and fresh chives
harvested from Le Chat’s herb garden
APPLE LATICE PIE
– flaky pastry crust filled with Michigan red baking apples,
cinnamon spice and topped with a hand-braided lattice crust,
then use your artistic license to creatively decorate the top
with an assortment of autumn shaped pastry cut-outs
(everyone will make and take home an apple pie!)
FLAKY PIE DOUGH
– learn the first key technique in pie baking – creating a tender,
flaky crust, then move on to the techniques of rolling,
crimping, docking and hand-braided lattice work
MICHIGAN APPLE FILLING
– an apple pie spice mixture of cinnamon,
fresh ground nutmeg and sugar,
tossed with Michigan apples
$135 per person
Out of stock
BEEF WELLINGTON WORKSHOP
Sunday, November 19th
10 AM – 3 PM
$145.00
THE ART of ENTERTAINING
Named after the Duke of Wellington whose favorite dish comprised beef,
mushrooms & truffles cooked in pastry with red wine, Beef Wellington is a
luxurious dish synonymous with aristocratic English cuisine. This holiday
treat your guests to this delicious classical French technique menu sure
to add decadence and elegance to your entertaining extravaganza!
Sunday, November 19th
10 AM – 3 PM
Recipes include:
CLASSIC BEEF WELLINGTON
– a whole center cut beef tenderloin
seasoned with truffle salt, wrapped in paper thin
prosciutto slices with a wild mushroom thyme duxelle
and encased in a flaky, buttery puff pastry crust
MUSHROOM DUXELLE
– a mélange of sautéed sliced
wild and crimini mushrooms
with fresh thyme
MERLOT REDUCTION SAUCE
– a velvety reduction sauce with
beef broth and merlot red wine
GREEN BEANS with BACON BUNDLES
– fresh green beans steamed al dente,
wrapped in strips of smoky bacon
and finished in the oven
DUCHESS POTATOES
– creamy buttery mashed potatoes piped into
rosettes using a pastry bag fitted with
a star tip, then oven baked until just golden
with a creamy interior and lightly crisp exterior
CAULIFLOWER SOUP with CHEDDAR
– a creamy golden Yukon Potato
and cauliflower soup, served topped with
shredded British white cheddar cheese
ENGLISH STICKY TOFFEE CAKE
– this British dessert classic is the perfect showstopper
finale to your holiday dinner, tender and moist cake
smothered in a silky brown butter toffee caramel sauce,
served individually for an impressive presentation!
$145 per person
Out of stock
