LATE SUMMER in ITALY

Thursday, October 13th
6 PM

0
https://www.lechatgourmet.com/product/late-summer-in-italy/
LATE SUMMER in ITALY
3571

$110.00

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!
Thursday, October 13th
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 whipped 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 pancetta bacon shards
and homemade buttermilk basil dressing,
garnished with fresh basil and sun dried tomato powder
MOZZARELLA FRITTERS
– fresh mozzarella cheese balls dipped in fine breadcrumbs
and deep fried until golden with gooey centers
BUTTERMILK DRESSING with BASIL
– this creamy dressing is made with buttermilk, fresh basil
MOCHA GELATO with GODIVA CAPPUCCINO CREAM
– homemade Italian mocha chocolate gelato ice cream,
served with dollops of Godiva Cappuccino whipped cream,
garnished with chocolate shavings
$110 per person

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SAN FRAN AUTUMN GOURMET

Friday, October 14th
6 PM

0
https://www.lechatgourmet.com/product/san-fran-autumn-gourmet/
SAN FRAN AUTUMN GOURMET
3573

$110.00

Friday, October 14th
6 PM
Recipes include:
SAN FRAN SALMON FILET with CRAB
– this dish showcases an explosion of flavors,
filet of wild caught salmon with a spice rubbed crust,
served with sweet potato crab hash and a mango barbecue gastrique
SWEET POTATO CRAB HASH
– oven roasted sweet potato cubes tossed with
caramelized onions and succulent lump crab meat
MANGO BARBECUE GASTRIQUE
– the taste of sweet barbecue sauce come together
in this sauce made with mango puree
SWEET CORN SOUP with BACON
– late summer sweet corn soup with sautéed garlic, carrots,
celery and shallots, chicken broth a
nd fresh lemongrass,
garnished with thick-cut bacon crumbles
and crispy corn tortilla straws
DEEP FRIED ICE CREAM with CHOCOLATE SAUCE
– spheres of frozen vanilla bean ice cream hand rolled
in our homemade cinnamon honey crunch crumble,
flash fried, served with warm Ghirardelli chocolate sauce
and rosettes of tequila whipped cream
TEQUILA WHIPPED CREAM with LIME
– homemade whipped cream
with a kiss of tequila and fresh lime
$110 per person

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FRENCH BREAD WORKSHOP

Saturday, October 15th
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/french-bread-workshop/
FRENCH BREAD WORKSHOP
3575

$135.00

CLASSIC BREADS of FRANCE
French Baguettes I Savory Crepes I Provencal Fougasse
This bread baking workshop will unveil the mystery and techniques to
making a variety of classic artisanal French breads. Create crusty breads
with chewy centers via flour varieties and a homemade starter,
a steam effect in your oven, water and dough temperatures.

Saturday, October 15th
10 AM – 3 PM

Skills & Techniques:
Working with Yeast I Homemade Bread Starter
Baguette Stretch Fold I Cold Retarding
Shaping I Proofing I Punching Down I Scoring with a Lame
Using Linen Couche I Loading Bread in the Oven
Using a Bread Peel I Baking on a Stone Slab I Steaming
Kneading by Hand & Mixer I Windowpane Test
Twirling a pan to make ultra thin crepes

Recipes include:

ARTISAN CRUSTY FRENCH BAGUETTES
– the most famous bread of France, a baguette is a long,
thin loaf of French bread made with the addition of
a traditional French Pâte Fermentée starter,
with a crispy, golden crust and soft, chewy interior

PÂTE FERMENTÉE STARTER
– a bread starter that enhances flavor and texture

PROVENÇAL FOUGASSE BREAD
– an artisan bread from the Provence region of France,
it’s flattened, shaped into a long rectangle and scored into
a pattern resembling an ear of wheat then sparsely scattered
with fragrant black olives and fresh herbs or cheese

PROVENCAL ROSEMARY & OLIVE
– we’ll mix kalamata olives and fresh rosemary
into the fougasse bread dough, then proof and shape
into the traditional wheat pattern

ROSEMARY CHICKEN CRÊPES ‘Lunch is Served!’
– ultra thin savory crêpes with irresistible buttery crisp edges,
served with tender char grilled white meat chicken,
fresh rosemary and gruyere cheese filling,
garnished with fresh diced tomatoes

CLASSIC SAVOURY CRÊPES
 – originating in Brittany France in the 13th century, crêpes
‘French-style pancakes’ are a very thin type of batter bread.
We’ll be making a savoury crêpe batter, chilling it in the
refrigerator to enhance the batter’s flavor and more importantly
give the flour a chance to fully hydrate allowing the glutens to
relax and create that wonderfully soft and tender texture!

GRILLED CHICKEN FILLING with GRUYERE
– a creamy crêpe filling of sautéed shallots, garlic
and sliced button mushrooms, deglazed with dry sherry,
then finished with char grilled chicken breast,
shredded gruyere cheese, fresh rosemary
and ribbons of organic baby spinach

$135 per person

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FRENCH MACARON WORKSHOP

Sunday, October 16th
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/french-macaron-workshop/
FRENCH MACARON WORKSHOP
3076

$135.00

Chocolate I Lemon I Raspberry I Salted Caramel I Cheddar
Spend an informative day in the Le Chat Gourmet kitchen with Chef Vincent,
perfecting proper techniques for blending the batter and creating
stunning domed and footed French almond macarons.

Sunday, October 16th
10 AM – 3 PM

Skills & Techniques:
Making Classic French Meringue Macarons
Creating the ‘infamous feet’ I Coloring Macaron Shells
Macaronage (yes there is such a technique, the key to success!)
Using a Pastry Bag and Decorating Tips I Making French Buttercream
Le Chat’s recipe is the real deal from France, thus ingredients
are weighed in grams for precise measurement using a food scale

Recipes include:

FRENCH MACARONS
– introduced in France by the Italian chef of
Queen Catherine de Medici during the Renaissance,
French macarons are delicate sandwich cookies
with a crisp exterior and nougat-like, chewy interior

FRENCH MACARON SHELLS
– each individual cookie is known as a macaron shell,
formed by ‘macaronage’, properly whipped egg whites,
fine almond flour, confectioners’ sugar and food coloring are
worked until the batter is smooth, shiny and flowing like honey.
The macaron batter is then piped into discs on silicone
lined baking trays using a pastry bag with decorating tip

FRENCH BUTTERCREAM
– rich and creamy, French buttercream has a taste
and consistency similar to custard or pastry cream,
made using unsalted butter, pasteurized eggs,
sifted powdered sugar and choice of flavor

DOUBLE CHOCOLATE MACARONS
– chocolate macaron shells topped with cocoa dust,
filled with dark chocolate French buttercream

LEMON POPPY SEED MACARONS
– yellow macaron shells scattered with poppy seeds,
filled with lemon French buttercream

RASPBERRY MACARONS
– pink macaron shells
filled with raspberry French buttercream

SALTED CARAMEL MACARONS
– blue macaron shells topped with sea salt flakes,
filled with caramel French buttercream

TOMATO SOUP ‘Lunch is Served!’
– homemade tomato soup, one of life’s perfect comfort foods,
served with savory cheddar cheese macarons,
move over saltine crackers there’s a new sheriff in town!

CHEDDAR MACARONS
– yes, you read that correct!, we’re making delicious savoring
mararons to accompany our tomato soup for lunch!,
cheddar macaron shells with a creamy cheese filling!!

$135 per person

Note: Bring a container to take home the extra macarons!

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PAD THAI

Thursday, October 20th
6 PM

0
https://www.lechatgourmet.com/product/pad-thai/
PAD THAI
3067

$105.00

BACK BY POPULAR DEMAND!
Join Chef Vincent in the kitchen for one of Le Chat Gourmet’s most popular classes,
creating authentic Pad Thai from chef’s culinary journey through Thailand!

Thursday, October 20th
6 PM
Recipes include:
‘Authentic’ PAD THAI
– this is the real deal, exactly as Chef Vincent learned to
prepare it in Thailand!, wok cooked it’s made with pad Thai sauce,
thin, flat rice noodles, sautéed shallots, bean sprouts, chives,
eggs, firm tofu, pickled white radish and diced chicken,
garnished with dry roasted peanuts and lime wedge

HOMEMADE PAD THAI SAUCE
– made with fish sauce, coconut sugar,
Thai chili sauce and tamarind, which create the
sweet, savory and sour flavors pad Thai is known for
PICKLED WHITE RADISH
– we’ll be pickling our own daikon white radish
with Asian vinegar and coconut sugar
THAI MANGO SALAD
– Asian salad of shredded green mango, carrots, lemongrass
and cucumber with homemade Thai chili lime dressing,
served with coconut shrimp
JUMBO COCONUT SHRIMP
– butterflied jumbo shrimp dipped in our homemade cornstarch
and egg white tempura batter, then tossed in a combination on
sweetened and unsweetened coconut,and deep fried until golden and crispy
BANANA SPRING ROLLS
– these are the perfect finish to our
Thai dinner, crispy egg roll banana bites,
served with homemade coconut cream dessert sauce

$105 per person

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KNIFE SKILLS

Friday, October 21st 
6 PM – 9 PM

5
https://www.lechatgourmet.com/product/knife-skills-2/
KNIFE SKILLS
3664

$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.

Friday, October 21st 
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 Bruinoise
Paysanne I Bias
Chiffonade I Batonnet
Lozenge I Fans
Rondelle I Mincing
Dicing an Onion I Apple Swan

Use your knife skill techniques to create two salsas…
Tropical Pineapple Mango Salsa I Mexican Salsa Fresca

$95 per person

Save 10% on ALL non-sale priced retail purchases
totaling
over $200  the day of class only!

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ULTIMATE PIZZA WORKSHOP

Saturday, October 22nd
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/ultimate-pizza-workshop/
ULTIMATE PIZZA WORKSHOP
3656

$135.00


OCTOBER IS NATIONAL PIZZA MONTH!

Saturday, October 22nd
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

OVEN STONE BAKED PEPPERONI PIZZA
– crispy thin crust pizza topped with homemade pizza sauce,
spicy pepperoni and fresh mozzarella cheese

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

$135 per person

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SMOKING BARBECUE WORKSHOP

Sunday, October 23rd
10 AM – 3 PM

0
https://www.lechatgourmet.com/product/smoking-barbecue-workshop-2/
SMOKING BARBECUE WORKSHOP
3090

$145.00

Pulled Pork I Chicken Wings I Mac n’ Cheese I Bourbon Apple Crisp
THE ART of SMOKING
I love using my smoker year ‘round. Dating back to the Old Stone Age period
1.5 million years ago, smoking was critical for food preservation. Today
smoking is synonymous to barbecue, a low and slow cooking method that
adds flavor and naturally tenderizes meat. When you master to correctly cook
with smoke & impart that lovely delicate smoky flavor its true barbecue magic!

Sunday, October 23rd
10 AM – 3 PM

Techniques & Skills:
Get to Know Your Woods (oak, maple, apple, hickory & cherry)
– learn to select a wood that best compliments your ingredients
Smoking Temperatures I Wood Ratio for a balance of flavor & no bitter notes
Create that delicious ‘bark’ crust & Pink Smoke Ring! I Timing

Recipes include:

SMOKED PULLED PORK
– pork shoulder with our homemade espresso chile rub
to create that delicious ‘bark’, maple wood smoked
low and slow until it literally falls apart!
Homemade Santa Fe Espresso Chile Rub

PULLED PORK TACOS
– soft tortilla taco shells filled with our tender
pulled pork and chipotle lime coleslaw,
served with fresh cilantro, shaved radishes

CHIPOTLE LIME COLESLAW
– shredded carrot, red & green cabbage slaw,
with homemade buttermilk chipotle lime dressing

SMOKED CHICKEN WINGS
– learn to break down chicken wings into two pieces,
the drumette & wingette, smoke over sweet cherry wood,
then smother in our homemade barbeque sauce

BOURBON BARBECUE SAUCE
– sweet onions, Southern Comfort, honey,
American mustard, apple cider vinegar,
tomato and brown sugar

GOURMET SMOKY MAC n’ CHEESE
– this super creamy mac n’ cheese will rock your world!,
loaded with 4 cheeses and lightly apple wood smoked to perfection

BOURBON APPLE CRISP with BACON CRUMBLE
– fresh baked oak wood smoked apple crisp
with a kiss (or two!) of bourbon,
topped with a bacon streusel crumble
– you read that correct, bacon crumble!

$145 per person

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