TUSCAN GOURMET

Thursday, November 3rd
6 PM

0
https://www.lechatgourmet.com/product/tuscan-gourmet/
TUSCAN GOURMET
3746

$110.00

If you can’t visit the hills of Tuscany this autumn, join Le Chat Gourmet as we
bring the flavors of Italy to you. We’ll set our prettiest Tuscan dining table, hang
out our garlic braid, fill empty wine bottles with candles and gather in the kitchen
for a cooking class with recipes packed with the taste of Tuscany!
Thursday, November 3rd
6 PM
Recipes include:
ITALIAN TRUFFLE STEAK
– oven roasted whole beef tenderloin steak seasoned with truffle salt,
served in medallions with blistered rosemary tomato salad
and gorgonzola mashed potatoes, garnished with a drizzle of basil oil
BLISTERED TOMATO SALAD with ROSEMARY
– blistered oven roasted grape tomatoes tossed with olive oil
and balsamic vinegar with a splash of white wine and fresh rosemary
GORGONZOLA WHIPPED POTATOES
– creamy red skin mashed potatoes whipped
with crumbled gorgonzola cheese
ITALIAN LIME CANNOLIS with BLUEBERRIES
– homemade Italian cannoli pastry shells filled
with sweet ricotta cream and lime zest,
served with Michigan blueberry and fresh basil sauce
SWEET RICOTTA CREAM with LIME
– creamy sweetened whipped ricotta filling
with vanilla bean extract and fresh lime zest
BLUEBERRY BASIL SAUCE
– we’ll add a touch of Michigan to our Italian dessert
with sauce of blueberries and fresh basil
$110 per person

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A NIGHT IN BANGKOK

Friday, November 4th
6 PM

5
https://www.lechatgourmet.com/product/a-night-in-bangkok/
A NIGHT IN BANGKOK
3749

$110.00

Friday, November 4th
6 PM
Recipes include:
THAI PEANUT CHICKEN with LEMONGRASS RICE
– this chicken is succulent and bursting with Asian flavors!, we begin with marinating
our boneless chicken in a Thai red curry paste and fresh ginger, searing in sesame oil,
then simmering in a sauce of coconut milk, soy sauce, fresh basil, creamy almond butter
and lime juice, garnished with roasted peanuts, sweet red chile and lime wedge,
served with a pyramid of lemongrass rice and coins of English cucumber
LEMONGRASS JASMINE RICE
– jasmine rice from Thailand steamed
with fresh lemongrass
FRESH SPRING ROLLS with SHRIMP
– rice paper eggroll wrappers filled with poached shrimp,
matchstick carrots, cucumber batons, vermicelli rice noodles
and fresh herbs, served with a ginger sriracha sauce
GINGER SRIRACHA SAUCE
– low sodium soy sauce, sriracha, mirin rice wine,
orange juice, ginger and sesame oil
CHEESECAKE MOUSSE with LIME CURD
– buttery graham cracker crust topped with creamy fresh lime cheesecake mousse
and dollops of homemade zesty lime curd, garnished with lime zest.
$110 per person

5 in stock

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FALL PASTA MAKING WORKSHOP

Saturday, November 5th
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/fall-pasta-making-workshop/
FALL PASTA MAKING WORKSHOP
3761

$135.00

AUTUMN PASTA MAKING
Join Chef Denene Vincent in the ‘cucina’ making fresh artisan pasta!
Learn the secrets of creating fresh semolina pasta, naturally colored
striped pasta & shaping pasta – paired with delicious quick pasta sauces.

Saturday, November 5th
10 AM – 3 PM

Techniques & Skills:
Making Fresh Pasta Dough I Using a Hand Crank Pasta Roller
Hand Shaping Garganelli, Cannelloni & Ravioli Pasta
Making Striped Pasta Dough with Natural Coloring
Creating Italian Pasta Sauces

Recipes include:

HOMEMADE SEMOLINA PASTA DOUGH
– homemade fresh pasta dough
made with semolina flour

PUMPKIN RAVIOLI with STRIPED PASTA
– fresh striped pasta hand-cut into ravioli shapes,
filled with organic pumpkin puree, served with
brown butter sauce and crispy fresh sage leaves

STRIPED PASTA DOUGH
– we’ll create our striped pasta by combining semolina
pasta dough and a naturally colored orange pasta dough,
then hand forming and rolling into a striped pasta

AUTUMN PUMPKIN FILLING
– a creamy organic pumpkin puree filling
with parmesan cheese

BROWN BUTTER SAUCE with CRISPY SAGE
– butter cooked until lightly browned creating
a slight nutty taste, finished with fresh sage leaves
from Le Chat’s herb garden

CANNELLONI FLORENTINE
– fresh pasta hand formed into cannelloni tubes,
stuffed with a Florentine pasta filling, topped with toasted tomato
 and Italian béchamel sauces, then baked al forno

ITALIAN BECHAMEL SAUCE
– the classic béchamel white sauce
with asiago cheese

ROASTED TOMATO PASTA SAUCE
– the depth of this sauces come from the oven roasted
tomatoes and garlic that are cooked with tomato paste,
tomato passata, Italian seasonings and red pepper flakes

FLORENTINE PASTA FILLING
– a classic Italian filling made with organic
baby spinach, ricotta and parmesan cheeses

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 fresh basil, oregano and parsley

$135 per person

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SOUPS of ITALY WORKSHOP

Sunday, November 6th
10 AM – 3 PM

4
https://www.lechatgourmet.com/product/soups-of-italy-workshop/
SOUPS of ITALY WORKSHOP
3752

$135.00

HEARTY ITALIAN SOUPS
Italian Wedding I Pasta e Fagioli I Zuppa Tuscano I Pappa al Pomodoro
Join Le Chat Gourmet as we create four delicious, soul satisfying Italian soups.
As cooler weather arrives your body begins to yearn for warm hearty fare
and nothing is as comforting as a piping hot bowl of homemade soup!

Sunday, November 6th
10 AM – 3 PM

Skills & Techniques:
Making Homemade Chicken Stock
Hand Rolled Meatballs I Homemade Sweet Italian Sausage
Cooking with Italian Herbs & Spices

Recipes include:

HOMEMADE CHICKEN STOCK
– our delicious bone broth stock is made from
slow simmered chicken, aromatic Italian sofrito,
fresh herbs and spices

ITALIAN SOFRITO
– Italian vegetable trinity for soup bases classic
made with diced carrot, onion & celery

ITALIAN WEDDING SOUP
– a delicious and hearty soup made with bite size
Italian meatballs, fresh baby spinach ribbons,
rich homemade chicken broth, parmesan cheese
and Acini di Pepe pasta

HOMEMADE MINI ITALIAN MEATBALLS
– hand rolled mini meatballs made with
fresh ground pork, garlic, Italian breadcrumbs
herbs and pecorino cheese

ZUPPA TOSCANA SOUP
– a wonderful hearty autumn Tuscan soup
loaded with Yukon potatoes, sautéed garlic,
homemade sweet Italian sausage,
and fresh Tuscan kale

HOMEMADE SWEET ITALIAN SAUSAGE
– fresh ground pork combined with brown sugar,
cracked fennel, oregano and parsley

TUSCAN TOMATO SOUP (Pappa al Pomodoro)
– a thick Tuscan soup made with fresh tomatoes,
Italian bread, extra virgin olive oil,
minced garlic and fresh basil

TUSCAN PASTA e FAGIOLI SOUP
– San Marzano tomatoes, cannellini white beans,
penne pasta, Italian sofrito and fresh sage
(a Chef Vincent favorite & possibly the most national dish in Italy!)

$135 per person

4 in stock

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FRENCH ONION STEAK

Thursday, November 10th
6 PM

9
https://www.lechatgourmet.com/product/french-onion-steak/
FRENCH ONION STEAK
3755

$110.00

Thursday, November 10th
6 PM
Recipes include:
FRENCH ONION SMOTHERED STEAK with WHITE CHEDDAR
– char grilled New York strip steaks with a white cheddar crust,
served with beefy caramelized French onion sauce and chive mashed potatoes
FRENCH ONION SAUCE
– a riff on classic French onion soup, a reduction sauce of red wine,
beef broth, caramelized onions and fresh thyme
MASHED POTATOES with CHIVES
– we’ll cook our potatoes then rice them for optimum creaminess,
then finish with butter and fresh chives
AUTUMN PEAR SOUP
– red pear, green apple, Michigan honey and lemon myrtle soup,
served with a fresh thyme and drizzle of creamy crumbled bleu cheese
(this recipe is from the Le Chat Gourmet archives,
Chef Vincent’s MSU Visiting Chef Series appearance!)
CHOCOLATE CRÉME BRÛLÉE with LAVENDER
– chocolate crème brûlée steep with lavender
and kitchen torch brûléed caramelized brown sugar crust,
garnished with fresh berries
$110 per person

9 in stock

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AUTUMN in ITALY

Friday, November 11th
6 PM

1
https://www.lechatgourmet.com/product/autumn-in-italy/
AUTUMN in ITALY
3758

$110.00

Friday, November 11th
6 PM
Recipes include:
TUSCAN PORK CHOPS with PORCINI
– we’ll begin by marinating our thick-cut pork loin chops
for optimum juiciness and flavor, then cook them on a char grill,
served with carbonara mashed potatoes
ITALIAN MARINADE
– almond milk, porcini mushroom powder, brown sugar,
honey, fresh thyme and bay leaves
CARBONARA MASHED POTATOES with BACON
– garlic mashed potatoes finished with asiago cheese,
topped with diced Italian pancetta bacon
ITALIAN FONDUE with SWEET CHILE
– warm, creamy Italian cheese fondue topped with sweet chile sauce,
served with char grilled Italian crostini toasts
ITALIAN CAKE with BELLINI PEACHES
– fresh baked dessert biscuits served with vanilla bean
mascarpone cream and bellini prosecco peaches
BELLINI PEACHES with PROSECCO
– slices of Michigan grown peaches
cooked with Italian sparkling prosecco wine
$110 per person

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SAUCE MAKING WORKSHOP

Saturday, November 12th
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/sauce-making-workshop/
SAUCE MAKING WORKSHOP
3073

$135.00

Espagnole I Velouté I Béchamel I Tomato Coulis I Hollandaise & more!
A superb sauce created to accompany food and enhance its flavors can turn
a simple dish into a gourmet creation. In this culinary workshop, Chef Vincent
will reveal the fundamental techniques and skills in creating classic sauces
including the essential five ‘mother sauces’ of French cuisine listed by Auguste
Escoffier in the 19th century from which ‘all sauces’ derive. Sauce making

often is what separates the home cook from professional chef but with a
few new found techniques we will have you creating sauces like the pros!

Saturday, November 12th
10 AM – 3 PM

Techniques & Skills:
Create the Classic French Five Grande ‘mother’ Sauces
Espagnole I Velouté I Béchamel I Tomato Coulis I Hollandaise
Secondary Sauces – sauces made from the mother sauces
Discuss Thickeners – Cornstarch I Arrowroot I Butter I Heavy Cream I Roux
Deglazing I Blooming a Sauce I Emulsion & Reduction Sauces I Bouquet Garni

Recipes include:

BEEF BONE STOCK
– we’ll begin by roasting beef bones with our mirepoix
to create optimum caramelized flavor, then add to
a large stockpot with herbs, cover with water
and simmer until reduce to a rich, savory beef stock

ESPAGNOLE BROWN SAUCE
– this ‘mother sauce’ is a basic brown reduction sauce
made from homemade beef stock

DEMI-GLACE BEEF SAUCE
– a rich brown secondary sauce
made from Espagnole sauce and beef stock

HOMEMADE CHICKEN STOCK
– a flavorful stock made with a whole chicken and mirepoix

MIREPOIX
– a combination of carrots, celery and onions
used to create a depth of flavor for stocks, soups and sauces

FRENCH BÉCHAMEL SAUCE
– also known as white sauce, this ‘mother sauce’ is made from
a blonde roux and milk, then used as the base for other sauces

FRENCH MORNAY CHEESE SAUCE
– a secondary sauce made from
béchamel sauce and shredded cheese

CHICKEN VELOUTÉ SAUCE
– a velvety ‘mother sauce’ made from
chicken stock and a blonde roux

BLONDE ROUX
– a combination of flour and butter cooked together,
then used to thicken sauces

TOMATO COULIS
– a ‘mother sauce’ made with
fresh tomatoes and a bouquet garni

BOUQUET GARNI
– an aromatic combination of fresh bay leaves, thyme
and parsley wrapped in a cheesecloth pouch

HOLLANDAISE SAUCE
– an emulsion sauce made from egg yolk
and clarified butter, often served with eggs benedict
and steak, one of the five ‘mother sauces’

CLARIFIED BUTTER
– we’ll render the milk fats from the butter creating
a clear liquid butter sauce which can now be
used in cooking at a higher temperature

ARTSTIC CRUDITÉS VEGETABLE PLATTER
– our sauces will be served with a crudités vegetable platter,
warm artisan bread, pasta and poached chicken

$135 per person

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BEEF WELLINGTON WORKSHOP

Sunday, November 13th
10 AM – 3 PM

7
https://www.lechatgourmet.com/product/beef-wellington-workshop/
BEEF WELLINGTON WORKSHOP
3764

$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 13th
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

7 in stock

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