KNIFE SKILL TECHNIQUES
Thursday, October 12th
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 12th
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.
Out of stock
LATE SUMMER GARDEN TABLE
Friday, October 13th
6 PM
$115.00
Friday, October 13th
6 PM
Recipes include:
CHAR GRILLED ‘Sweet & Smoky’ STEAKS
– an explosion of late summer flavors with a southwest twist,
char grilled New York strip steaks brushed with a sweet and smoky chipotle glaze,
served with late summer corn salad and blistered tomatillo salsa
LATE SUMMER SWEET CORN SALAD
– charred fresh sweet corn salad with flame roasted jalapeno peppers,
green onions, fresh cilantro, lime and crumbled queso fresco cheese
with homemade creamy avocado dressing
TOMATILLO SALSA
– the fresh citrusy burst of flavor from this tomatillo salsa
is the perfect accompaniment to our steaks, lime juice
and blistered tomatillo salsa
SOUTHWEST SALAD
– hickory wood smoked cherry tomatoes, organic mixed lettuces,
crispy matchstick tortilla strips and creamy ranch dressing
RANCH DRESSING
– a creamy homemade buttermilk ranch dressing
with cider vinegar, minced garlic, fresh chives and thyme
CINNAMON ICE CREAM
– homemade cinnamon ice cream made with cinnamon sticks
and Mexican vanilla (an LCG signature dessert!).
$115 per person
Out of stock
SPAIN WORKSHOP ‘Paella & Tapas’
Saturday, October 14th
10 AM – 3 PM
$135.00
SPANISH TAPAS and PAELLA
Learn step-by-step how to create true Spanish paella, from ‘bomba’ rice,
Spanish nora peppers to the caramelized socarrat crust, paella is the ultimate
‘one pot’ dish! Join Chef Vincent at Le Chat Gourmet for this cooking class
full delicious authentic Spanish cuisine from her travels in Spain.
Saturday, October 14th
10 AM – 3 PM
Techniques & Skills:
Using Authentic Paella Ingredients – Bomba Rice & Nora Peppers
Cooking in a Classic Paella Pan I Using a Stone Mortar & Pestle
Cooking Paella on the Grill over Wood Charcoal
(We’ll also discuss adapting this recipe for the stovetop)
Creating a Socarrat, the ‘infamous’ caramelized paella crust!
Recipes include:
CHICKEN & CHORIZO PAELLA
– cooked on the grill over hardwood charcoal this is a
Spanish classic of herb marinated chicken, chorizo sausage,
golden saffron rice and late summer vegetables
SEAFOOD PAELLA with SHRIMP
– a seafood medley cooked on the grill with shrimp,
baby clams, mussels, fresh herbs, saffron ‘bomba’ rice,
veggies and Spanish Nora peppers
SPANISH POTATO TORTILLA
– this is one big delicious potato cake, crispy outside
and creamy potato inside, the real deal,
absolutely off-the-charts delicious!
CATALAN TOMATO BREAD
– the best tapas restaurants in Barcelona are renowned
for their tomato bread, warm crusty baguette bread,
late summer tomatoes, Spanish olive oil and sea salt
(There is a specific technique to create this correctly!)
TAPAS PEPPERS
– a must have on every tapas menu,
fried Spanish-style peppers finished with sea salt
$135 per person
Out of stock
WHAT THE CLUCK WORKSHOP?!
Sunday October 15th
10 AM – 3 PM
$135.00
Chicken Confidential Workshop – all about Technique!
We’ll focus on the following techniques, breaking down a whole
chicken, roasting, sautéing, poaching, braising, brining, baking
and frying. Join Chef Denene Vincent as we take an intensive
look at the chicken and its many cooking possibilities.
Sunday October 15th
10 AM – 3 PM
Techniques & Skills:
Breakdown a Whole Chicken
Poaching I Sautéing I Frying
Braising I Brining I Baking
Recipes include:
BUTTERMILK FRIED CHICKEN
– for the most outrageously flavorful, juicy
and crispy fried chicken, we’ll begin by roasting our herb
encrusted chicken, then add to our fresh thyme buttermilk brine,
dredge it in a special flour and spice coating and
deep fry to crispy golden perfection!
BUTTERMILK BRINE
– brining will add moisture and extra flavor to our chicken,
fresh thyme, bay leaves, Tabasco, buttermilk
and a kiss of sweetness from Michigan honey
SWEET & SOUR CHICKEN WINGS
– learn to break down whole chicken wings into two pieces,
the drumette & wingette, smother in our homemade
sweet & sour sauce, bake to sticky crazy goodness,
garnish with sesame seeds and green onions
SWEET & SOUR SAUCE
– we’ll reduction of apple cider vinegar, garlic,
Michigan honey, soy sauce and fresh ginger to create
this sauce of sweet & sour sticky yumminess!
CLASSIC CHICKEN & DUMPLINGS
– comfort food at its finest, sautéed tender white meat
chicken, baby carrots, leeks, celery and fresh thyme
are braised slow and slow in a creamy chicken broth gravy,
with homemade drop biscuit dumplings!
HOMEMADE DUMPLINGS
– baking powder dumplings are formed into a dough,
then spoon dropped into the bubbling chicken broth
forming pillows of dumpling deliciousness!
$135 per person
1 in stock
AUTUMN’S ITALIAN SKETCHBOOK
Thursday, October 19th
6 PM
$110.00
Thursday, October 19th
6 PM
Autumn in Michigan, nature’s art for the eye and garden’s
brimming with late summer produce, join LCG in the
kitchen as we create a trio of dishes with a nod to Italy!
Recipes include:
GRILLED CHICKEN BREAST with ORANGE ROSEMARY SAUCE
– char grilled chicken breast served with homemade
pumpkin fettuccini pasta and orange rosemary sauce
ORANGE ROSEMARY SAUCE
– an autumnal pasta sauce with orange juice, orange zest,
fresh rosemary and a kiss of Michigan honey
PUMPKIN FETTUCCINI PASTA
– homemade pasta dough made with organic pumpkin puree,
then hand rolled into fettuccini pasta
BUTTERNUT SQUASH SOUP with HONEY
– we’ll begin by roasting our butternut squash to bring out
its naturalized caramelized sweetness, then finish in our soup pot with
apple cider and honey, served drizzled with smoked olive oil
ITALIAN PEACH BELLINI SORBET
– Michigan grown peaches meets bubbly Italian prosecco wine
for a winning combination in this delicious and refreshing sorbet,
the perfect finish to our late summer Italian dinner!
$110 per person
1 in stock
ARTISAN DOUGHNUT WORKSHOP
Saturday, October 21st
10 AM – 3 PM
$135.00
“Wow do I LOVE doughnuts! My first job was working full-time in a bakery
midnight to 8 AM making doughnuts to put myself through college! We’ll make
both cake & yeast raised doughnuts, learn to fry, glaze & decorate to perfection.
And of course the fresh brewed coffee will be flowing!” – Chef Vincent
Saturday, October 21st
10 AM – 3 PM
Techniques & Skills:
Making Cake & Yeast Raised Doughnuts
Working with Yeast, Baking Powder & Baking Soda
Deep Frying I Preparing Glazes
Rolling & Cutting Doughnut Dough
Baking with both Cake & All Purpose Flours
Recipes include:
S’MORES YEAST DOUGHNUTS
– hand-cut yeast raised doughnuts, hand dipped in
Hershey’s chocolate glaze, garnished with homemade
‘campfire’ marshmallows that we’ll hand torch to make
oh so gooey and graham cracker streusel crumbs
HERSHEY’S CHOCOLATE GLAZE FROSTING
– a shiny glaze frosting made with
Hersey’s chocolate bars
HOMEMADE MARSHMALLOWS
– move over store bought marshmallows, homemade are
like biting into soft, gooey, pillowy clouds of deliciousness!,
we’ll use a candy thermometer to make our
sugar syrup then whip on a stand mixer and form
our marshmallows into jumbo S’more size squares!
OLD FASHIONED SOUR CREAM DOUGHNUTS
– classic old fashioned sour cream doughnuts are
dense and crispy on the outside, moist and cakey on
the inside, made with baking powder, cake flour,
sour cream and a pinch of fresh ground nutmeg,
hand dipped in homemade vanilla bean glaze
VANILLA BEAN GLAZE
– a shiny glaze frosting made with
vanilla bean extract
MAPLE BACON YEAST DOUGHNUTS
– hand-cut yeast raised doughnuts,
dipped in Michigan maple glaze,
garnished with candied bacon bits
MICHIGAN MAPLE GLAZE FROSTING
– a shiny glaze frosting made with
Michigan maple syrup
CANDIED BACON
– maple and brown sugar glazed bacon bits
CARROT CAKE DOUGHNUTS
– hand-cut cake doughnuts prepared with two
leaveners – baking soda and baking powder, with shredded
fresh carrots, apple cider, cinnamon, nutmeg and ginger,
finished with a cream cheese glaze
CREAM CHEESE GLAZE
– a shiny Cream cheese glaze frosting
RASPBERRY DOUGHNUT HOLES
– yeast raised doughnut holes hand dipped
in a Chambord black raspberry glaze,
garnished with freeze dried raspberry crumbles
CHAMBORD GLAZE
– a shiny glaze frosting made with
French Chambord liqueur
$135 per person
Out of stock
PIZZA WORKSHOP USA
Sunday, October 22nd
10 AM – 3 PM
$135.00
OCTOBER IS NATIONAL PIZZA MONTH
Detroit Pizza I Chicago ‘Pot Pie’ Deep Dish Pizza I St. Louis Pizza
Join Le Chat Gourmet in the kitchen as we take a culinary tour
across the USA creating Detroit, St. Louis and Chicago pizza!
Sunday, October 22nd
10 AM – 3 PM
Skills & Techniques:
Pizza Crust Dough’s – Detroit, Chicago & St. Louis
Mixing I Kneading I Proofing I Hand Shaping Pizza Dough
Creating a Trio of Pizza Sauces
Recipes include:
DETROIT-STYLE PIZZA with PEPPERONI
– Detroit-style pizza originates from 1946 in Detroit Michigan.
A deep-dish rectangular pizza with a thick focaccia like chewy crust,
baked in a steel pan which gives the pizza it’s renown crispy exterior
with crunchy caramelized cheese edges. Traditionally topped with
Wisconsin brick cheese, cooked tomato based red sauce
and old world pepperoni cups, served cut into squares
DETROIT PIZZA CRUST
– a yeast raised dough that is double proofed
and stretched by hand into the steel pan corners
DETROIT RED SAUCE
– Detroit pizza is red topped, meaning the pizza is baked without
any sauce until it’s ladled on upon emerging from the oven,
made with crushed tomatoes, oregano and basil
ST. LOUIS ‘Cheese Lover’s’ PIZZA
– a stone baked pizza with a crispy, cracker-like crust,
topped with pizza sauce and Provel cheese,
traditionally served cut into rectangles
ST.LOUIS PIZZA CRUST
– a very thin cracker-like crust made with
baking powder rather than yeast
PROVEL CHEESE
– a combination of shredded white cheddar,
smoked Swiss and provolone cheeses
CHICAGO ‘Pot Pie’ PIZZA with MEATBALLS
– originating in 1972, Chicago pizza pot pie is an individual deep dish pizza
cooked in an oven proof bowl filled with fresh mozzarella cheese,
pizza sauce and hand rolled meatballs, then topped with the pizza crust
and baked, served inverted onto a plate exposing a deep dish pizza!
CHICAGO PIZZA CRUST
– a yeast raised, Sicilian bread-type pizza dough,
placing the crust over the pizza fillings ensures a crispy golden crust
CHICAGO PIZZA SAUCE
– a homemade pizza sauce consisting of olive oil,
fresh garlic, onions, green peppers, plum tomatoes
and a special blend of Italian cheeses
$135 per person
Out of stock