KNIFE SKILL TECHNIQUES
Thursday, October 17th
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 17th
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.
14 in stock
GOURMET AUTUMN DINNER
Friday, October 18th
6 PM
$115.00
Friday, October 18th
6 PM
Recipes include:
FILET of PORK TENDERLOIN
– roasted whole pork tenderloins, served as filet medallions
with red wine cherry sauce, crumbled bleu cheese
and pumpkin ginger strudels
RED WINE CHERRY SAUCE
– a red wine, demi glace sauce
with tart Michigan cherries
PUMPKIN GINGER STRUDELS
– phyllo pastry filled with organic pumpkin
and fresh ginger puree
AUTUMN BRUSSELS SALAD with BACON
– brussels sprout petals, shaved autumn apples, walnuts
and warm thick-cut bacon dressing
S’MORES CHOCOLATE CRÈME BRÛLÉE
– milk chocolate crème brûlée with a caramelized sugar crust,
topped with a dollop of toasted marshmallow cream
and brown butter graham cracker crumbles, then finished
using a smoking gun to create the ‘camp fire’ flavor!
$115 per person
14 in stock
PASSPORT to VIETNAM WORKSHOP
Saturday, October 19th
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, shrimp paste and soy sauce.
Sunday, October 19th
10 AM – 3 PM
Skills & Techniques:
The 5 flavors in all Vietnamese cooking – sweet, salty, spicy, bitter & sour
Learn about ingredients specific to Vietnamese cooking
Char Grilling in Banana Leaves I Cooking Pork Belly
Recipes include:
VIETNAMESE NOODLE BOWL with LEMONGRASS BEEF
– 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 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 fresh basil, mint,
coriander and organic baby lettuces
VIETNAMESE DRESSING
– lime juice, fresh gingerroot,
rice vinegar, garlic and chile
HOI AN CARAMELIZED PORK BELLY
– a delicious mahogany caramelized pork belly
braised in soy sauce with garlic, green onions,
shallots, five spice, cane sugar and chili
HOI AN NOODLES with PORK BELLY
– a delicious bowl of caramelized pork belly braised
in a soy sauce with garlic, green onions, shallots,
five spice, cane sugar and chili, served with udon noodles,
bean sprouts, fresh thai basil, mint and coriander salad
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 sugar
$145 per person
14 in stock
FALL PASTA MAKING WORKSHOP
Sunday, October 20th
10 AM – 3 PM
$145.00
AUTUMN PASTA MAKING
Join Chef Denene Vincent in the ‘cucina’ making fresh artisan pasta!
Learn the secrets of creating fresh semolina pasta and hand shaping pasta
– paired with delicious quick pasta sauces.
Sunday, October 20th
10 AM – 3 PM
Techniques & Skills:
Making Fresh Pasta Dough I Using a Hand Crank Pasta Roller
Hand Shaping Garganelli, Cannelloni & Sacchettoni Pasta
Creating Italian Pasta Sauces
Recipes include:
HOMEMADE SEMOLINA PASTA DOUGH
– homemade fresh pasta dough
made with semolina flour
CANNELLONI FLORENTINE
– fresh pasta hand formed into cannelloni tubes,
stuffed with a Florentine pasta filling, topped with roasted 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 a trio of fresh herbs from Le Chat’s Garden,
Genoa basil, oregano and Italian parsley
SACCHETTONI ‘sakket-toe-nee’
– 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
TALEGGIO & PEAR SACCHETTONI with TRUFFLES
– hand formed sacchettoni pasta stuffed with
taleggio cheese and honey glazed autumn pears,
served with an Italian truffle and parmesan cream sauce
$145 per person
“Life is a combination of magic and pasta” ~ Fellini
14 in stock
ITALIAN TRATTORIA
Thursday, October 24th
6 PM
$115.00
Thursday, October 24th
6 PM
Recipes include:
ITALIAN STEAK with MARSALA WINE SAUCE
– char grilled Tuscan herb rubbed beef tenderloin steaks
served with Marsala wine sauce
and parmesan potatoes
MARSALA RED WINE SAUCE
– crimini mushrooms, fresh thyme
and marsala red wine sauce
PARMESAN POTATOES
– creamy red skin smashed potatoes
with finely shredded parmesan cheese
AUTUMN ITALIAN SALAD
– char grilled radicchio lettuce, sliced autumn pears,
crumbled gorgonzola cheese, thick-cut bacon
and homemade fresh blackberry balsamic dressing with honey
ITALIAN APPLE FRITTERS with LEMONCELLO GLAZE
– golden batter dipped deep fried autumn apple fritters,
tossed in sugar, served drizzled with
a lemoncello frosting glaze
$115 per person
14 in stock
PROVENCAL TABLE
Friday, October 25th
6 PM
$115.00
Friday, October 25th
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!
$115 per person
14 in stock
ULTIMATE PIZZA WORKSHOP
Sunday, October 27th
10 AM – 3 PM
$145.00
OCTOBER IS NATIONAL PIZZA MONTH!
Sunday, October 27th
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:
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
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
$145 per person
14 in stock