KNIFE SKILL TECHNIQUES
Thursday, October 8th
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, October 8th
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.
5 in stock
LATE SUMMER in ITALY
Friday, October 9th
6 PM
$120.00
Chef Vincent just returned from Italy, 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 and gather in the kitchen for a cooking class
with recipes packed with the taste of late summer Tuscany!
Friday, October 9th
6 PM
Recipes include:
ITALIAN STEAK with TUSCAN HERB RUB
– whole roasted beef tenderloin rubbed with Italian herb crust,
served cut into filet mignon steak medallions
with burrata potato puree and pesto oil drizzle
BURRATA POTATO PUREE
– red skin mashed potatoes
with creamy burrata cheese
GOURMET ITALIAN B.L.T. SALAD with MOZZARELLA FRITTERS
– late summer salad with smoked sea salt sprinkled tomato wedges,
warm mozzarella cheese fritters, crispy prosciutto shards
and homemade buttermilk basil dressing,
MOZZARELLA FRITTERS
– fresh mozzarella cheese balls dipped in fine breadcrumbs
and flash fried until golden with gooey centers
BUTTERMILK DRESSING with BASIL
– this creamy dressing is made with buttermilk, fresh basil
CHOCOLATE GELATO with GODIVA CAPPUCCINO CREAM
– homemade Italian chocolate gelato ice cream,
served with dollops of Cappuccino whipped cream,
garnished with chocolate shavings
$120 per person
10 in stock
ULTIMATE PIZZA WORKSHOP
Sunday, October 10th
10 AM – 3 PM
$145.00
OCTOBER IS NATIONAL PIZZA MONTH!
Saturday, October 10th
10 AM – 3 PM
Skills & Techniques:
Creating a variety of pizza dough’s – wheat, thin crust & deep dish
Making Three Pizza Sauces – classic, deep dish and Thai ginger peanut
Working with Yeast I Cooking on a Baking Stone
Pizza Crust Dough – Mixing I Kneading I Proofing I Shaping
Using Wood and Metal Pizza Peels
Recipes include:
THAI CHICKEN PIZZA
– stone baked whole wheat crust topped
with spicy peanut ginger sauce, chicken breast,
mozzarella cheese, green onions, bean sprouts,
julienne carrots, fresh cilantro and roasted peanuts
GINGER PEANUT PIZZA SAUCE
– this pizza sauce consists of layers of Asian flavors,
hoison sauce, Michigan honey, grated ginger,
minced garlic, sesame oil, soy sauce,
oyster sauce, sriracha chile, mirin rice wine
and creamy peanut butter
WHOLE WHEAT PIZZA CRUST
– 100% whole wheat yeast raised pizza crust
CHICAGO DEEP DISH SPINACH & THREE CHEESE PIZZA
– handmade deep dish pizza crust topped with pizza sauce,
then stuffed with a filling of fresh organic baby spinach,
ricotta and parmesan cheeses, topped with slabs of
fresh mozzarella cheese and additional pizza sauce
– Chef Vincent’s favorite!
CHICAGO DEEP DISH SUPREME PIZZA
– handmade deep dish pizza crust topped
with shredded colby jack cheese and pizza sauce,
then stuffed with sweet Italian sausage, diced red onions,
thinly sliced pepperoni, mini rainbow sweet peppers,
cover with more sauce and finished with parmesan cheese
DEEP DISH PIZZA CRUST
– a yeast raised dough made from bread flour,
olive oil and water, proofed and hand rolled
DEEP DISH PIZZA SAUCE
– a pizza sauce made with three tomato varieties,
passata, sauce and paste, Italian oregano and garlic
OVEN STONE BAKE NEAPLITAN ITALIAN PIZZA MARGARITA
– crispy thin crust pizza topped with homemade pizza sauce,
mozzarella cheese and fresh basil leaves
THIN CRUST PIZZA CRUST
– an all purpose flour slow proof,
yeast raised pizza crust
HOMEMADE PIZZA SAUCE
– Le Chat’s classic low heat cooked pizza sauce,
made with tomato paste, tomato sauce,
Italian oregano and red pepper chile flakes
$145 per person
5 in stock
ARTISAN SOURDOUGH BREAD WORKSHOP
Sunday, October 11th
10 AM – 3 PM
$145.00
BAKING with SOURDOUGH STARTER
“Sourdough starter needs feeding, this process creates a bi-product called
discard that is often thrown out which I find such a waste. In this class,
I really wanted to focus not only on teaching you how to make a classic
sourdough bread but also using that discard to create recipes you’re more
apt to incorporate into your everyday menu planning like pancakes, waffles,
pizza and biscuits – see you in the kitchen!” Chef Vincent
Sunday, October 11th
10 AM – 3 PM
Techniques & Skills:
Baking with a Sourdough Starter
Using Discard Starter I Feeding Your Starter
Mixing I Proofing I Resting I Shaping I Scoring I Baking
Using a Lame Knife I Creating a Signature Design
Recipes include:
ARTISAN SOURDOUGH BREAD
– we’ll be using sourdough starter as the leavner to create
a classic sourdough bread with its traditional tangy flavor,
chewy interior and crispy, golden crackly exterior crust!
SOURDOUGH BISCUITS
– we’ll create a flaky biscuit using discard starter,
(what is left over after you ‘feed’ your sourdough starter),
hand mixed biscuit dough is then hand shaped and cut,
baked in the oven creating a moist interior
and lightly crisp, flaky exterior from the butter!
SOURDOUGH PIZZA
– sourdough pizza crust topped with
homemade pizza sauce, mozzarella cheese
and fresh Italian herbs
SOURDOUGH PIZZA DOUGH
– ripe sourdough starter is the main leavener,
adding an additional dimension of flavor to our pizza crust
HOMEMADE PIZZA SAUCE
– classic pizza sauce made with Italian herbs
and San Marzano tomatoes
‘CANNOLI’ SOURDOUGH DESSERT PANCAKES
– we’re taking our sourdough pancakes up another level!,
yes they’re delicious smothered in butter and warm maple syrup
for a family weekend breakfast, however in this class we’ll use
sourdough pancakes to create a decadent dessert with
Italian inspired flavors, griddle cooked sourdough pancakes
with Italian cannoli filling and European dark chocolate,
served with blackberry lavender syrup!
SOURDOUGH PANCAKES
– we’ll use sourdough discard to create our pancake batter,
then cook on a griddle until golden, light and fluffy
(this is a 2-for-1 recipe, the batter also makes
delicious sourdough waffles!
CANNOLI FILLING
– creamy sweetened Italian mascarpone
and ricotta cheese filling with Belgium chocolate
BLACKBERRY LAVENDER SYRUP
– fresh blackberry sauce infused
with a delicate back note of lavender
$145 per person
SOURDOUGH STARTER
Please let us know in the ‘notes’ when checking out
if you would like to make and take home a sourdough starter
the day of class, so we can plan accordingly with ingredients.
Includes sourdough starter, 2qt. container and lid.
Cost $25, paid day of class
“How can a nation be called great if it’s bread tastes like Kleenex?”
– Julia Child
Out of stock
AUTUMN’S ITALIAN SKETCHBOOK
Thursday, October 15th
6 PM
$115.00
Join Le Chat Gourmet in the kitchen for this cooking class
featuring Michigan grown ingredients. We’ll create a trio of
flavor packed dishes with a nod to Italy!
Thursday, October 15th
6 PM
Recipes include:
GRILLED CHICKEN BREAST with ORANGE ROSEMARY SAUCE
– char grilled chicken breast, served with
homemade pumpkin fettuccini pasta,
an orange rosemary sauce and basil pesto drizzle
ORANGE ROSEMARY SAUCE
– a pasta sauce made with orange juice,
fresh rosemary and a kiss of Michigan honey
HANDMADE PUMPKIN FETTUCCINI PASTA
– homemade pasta dough made with organic pumpkin puree,
then hand rolled and cut into fettuccini shaped pasta
ROASTED BUTTERNUT GINGER SOUP with APPLE CIDER
– oven roasting the butternut squash brings out its natural sugar and
caramelizes the edges creating a flavor bomb!, simmered low and slow with
fresh ginger, chicken broth and Michigan apple cider, pureed with an
immersion blender, then finished with a splash of cream and honey,
served garnished with a drizzle of smoky olive oil
ITALIAN PEACH BELLINI SORBET
– Michigan grown peaches meets sparkling Italian prosecco wine
for a winning combination in this delicious and refreshing sorbet,
the perfect finish to our autumn Italian dinner!
$115
10 in stock
FALL ‘Smoke & Fire’ HARVEST DINNER
Friday, October 16th
6 PM
$115.00
Friday, October 16th
6 PM
Recipes include:
FALL CHAR GRILLED PORK CHOPS
– thick-cut pork loin chops marinaded, then char grilled
until slightly caramelized, served with a smoky apple au jus sauce
and bacon wrapped green bean bundles
FALL MARINADE
– we’ll marinade our pork loin chops for maximum flavor
and juiciness in almond milk, brown sugar,
Michigan honey and fresh thyme
WOOD SMOKED APPLE au JUS SAUCE
– this delicious sauce pairs perfectly with our pork,
slightly sweet and smoky, a reduction of
wood smoked Michigan apples, chicken broth
and fresh herbs, then pureed
GREEN BEAN BACON BUNDLES
– steamed greens beans par cooked,
then wrapped in bacon creating a bundle
and roasted in the oven to finish
S’MORE CHOCOLATE CRÈME BRÛLÉE
– milk chocolate crème brûlée with a caramelized sugar crust,
topped with dollops of marshmallow meringue toasted
with a kitchen torch to create that ‘campfire’ flavor’,
garnished with brown butter graham cracker crumbles!
$115 per person
12 in stock
PHO & MORE! ‘Passport to Vietnam Workshop’
Saturday, October 17th
10 AM – 3 PM
$145.00
‘COOKING AUTHENTIC VIETNAMESE CUISINE’
Authentic Vietnamese cuisine from Chef Vincent’s trip to Vietnam!
Vietnamese food is full of French and Chinese influences, but it’s the marriage
of spicy, sour, bitter, salty and sweet in its dishes that make it so incredibly
aromatic and delicious. Flavors of lemongrass, ginger, fish sauce, lime,
chilies, mint, coriander, cinnamon, Thai basil and soy sauce.
Saturday, October 17th
10 AM – 3 PM
Skills & Techniques:
Char Grilling in Banana Leaves
Learn about ingredients specific to Vietnamese cooking
The 5 flavors in all Vietnamese cooking – sweet, salty, spicy, bitter & sour
Homemade Pho Beef Broth I Cooking with Whole Asian Spices
Harvest Herbs from Le Chat’s Gardens
Recipes include:
VIETNAMESE PHO
– homemade pho beef broth, served with rice noodles,
sliced beef, crispy bean sprouts, Thai basil,
cilantro, red chilies and lime wedges
PHO BEEF BROTH ‘Made from Scratch!’
– the single most important step in a pho recipe is using
the correct combination of beef meat and bones to create
pho’s signature broth that’s both light with a depth of beefy flavor,
homemade pho beef broth made with beef chuck and meaty
marrow bones, slowly simmered with toasted
and charred Vietnamese aromatics and fish sauce
PHO VIETNAMESE AROMATICS
– charred fresh gingerroot and sweet onions,
toasted star anise, cinnamon sticks, cloves,
cardamon pods and coriander seeds
VIETNAMESE NOODLE BOWL with LEMONGRASS BEEF
– bowls filled with rice noodles, crushed roasted peanuts,
green onions, matchstick carrots, char grilled lemongrass steak,
cucumber batons and homemade Vietnamese dressing,
served with Thai fresh herb salad, red chile garnish
CHAR GRILLED LEMONGRASS BEEF in BANANA LEAF
– thinly sliced beef tenderloin steak marinated
with lemongrass, garlic, shallots, Chinese five spice,
sea salt, cane sugar, green onions, black pepper.
homemade annatto oil and hoisin sauce,
wrapped in a fresh banana leaf and char grilled
THAI FRESH HERB SALAD
– made with coriander, organic baby lettuces, plus
fresh basil and mint harvested from Le Chat’s garden
VIETNAMESE DRESSING
– lime juice, fresh gingerroot,
rice vinegar, garlic and chile
VIETNAMESE EGG ROLLS
– Cha Gio is the fried egg roll from Vietnam,
hand rolled, deep fried egg roll wrappers filled with
a mixture of ground pork, shrimp, mushrooms,
cellophane noodles, matchstick carrots,
jicama, eggs and sesame oil
NUOC CHAM SAUCE
– a traditional Vietnamese dipping sauce
made with minced garlic, fish sauce, chili sauce,
lime juice and cane sugar
$145 per person
12 in stock
ARTISAN SOURDOUGH BREAD WORKSHOP
Sunday, October 18th
10 AM – 3 PM
$145.00
BAKING with SOURDOUGH STARTER
“Sourdough starter needs feeding, this process creates a bi-product called
discard that is often thrown out which I find such a waste. In this class,
I really wanted to focus not only on teaching you how to make a classic
sourdough bread but also using that discard to create recipes you’re more
apt to incorporate into your everyday menu planning like pancakes, waffles,
pizza and biscuits – see you in the kitchen!” Chef Vincent
Sunday, October 18th
10 AM – 3 PM
Techniques & Skills:
Baking with a Sourdough Starter
Using Discard Starter I Feeding Your Starter
Mixing I Proofing I Resting I Shaping I Scoring I Baking
Using a Lame Knife I Creating a Signature Design
Recipes include:
ARTISAN SOURDOUGH BREAD
– we’ll be using sourdough starter as the leavner to create
a classic sourdough bread with its traditional tangy flavor,
chewy interior and crispy, golden crackly exterior crust!
SOURDOUGH BISCUITS
– we’ll create a flaky biscuit using discard starter,
(what is left over after you ‘feed’ your sourdough starter),
hand mixed biscuit dough is then hand shaped and cut,
baked in the oven creating a moist interior
and lightly crisp, flaky exterior from the butter!
SOURDOUGH PIZZA
– sourdough pizza crust topped with
homemade pizza sauce, mozzarella cheese
and fresh Italian herbs
SOURDOUGH PIZZA DOUGH
– ripe sourdough starter is the main leavener,
adding an additional dimension of flavor to our pizza crust
HOMEMADE PIZZA SAUCE
– classic pizza sauce made with Italian herbs
and San Marzano tomatoes
‘CANNOLI’ SOURDOUGH DESSERT PANCAKES
– we’re taking our sourdough pancakes up another level!,
yes they’re delicious smothered in butter and warm maple syrup
for a family weekend breakfast, however in this class we’ll use
sourdough pancakes to create a decadent dessert with
Italian inspired flavors, griddle cooked sourdough pancakes
with Italian cannoli filling and European dark chocolate,
served with blackberry lavender syrup!
SOURDOUGH PANCAKES
– we’ll use sourdough discard to create our pancake batter,
then cook on a griddle until golden, light and fluffy
(this is a 2-for-1 recipe, the batter also makes
delicious sourdough waffles!
CANNOLI FILLING
– creamy sweetened Italian mascarpone
and ricotta cheese filling with Belgium chocolate
BLACKBERRY LAVENDER SYRUP
– fresh blackberry sauce infused
with a delicate back note of lavender
$145 per person
SOURDOUGH STARTER
Please let us know in the ‘notes’ when checking out
if you would like to make and take home a sourdough starter
the day of class, so we can plan accordingly with ingredients.
Includes sourdough starter, 2qt. container and lid.
Cost $25, paid day of class
“How can a nation be called great if it’s bread tastes like Kleenex?”
– Julia Child
5 in stock