June Classes

Ready..Set..Grill! Father's Day Feast!
6.16.10 6p $35

Grilled Pepper Poppers
Grilled Bread and Tomato Salad
Grilled Tri Tip
Grilled Pineapple with Rum Sauce over Vanilla Ice Cream
Griling Tips!

Lavender Class!
6.30.10 6p $30

Lavender Iced Tea
Summer Frittata with Herbs de Provence
Lavender Fleur de sel Caramel Sauce
Lavender Honey Ice Cream
Lavender Tea Cookies
Freshening Herbal Spray


Happy Cooking!

Moroccan Class 5.19.10

A Moroccan Tagine is cone-shaped to allow heat to build up at the top of the cone, which then builds up moisture. The moisture drips back down onto the foods, allowing for a very moist and tender product!

We used this mortar and pestle to grind the cumin seed for our hummus and carrot soup.

Preserved lemons are used extensively in Moroccan cooking.

I also demonstrated how to make fresh hummus served with torn pieces of hot pita bread. A very quick, easy and healthy dish!

Moroccan carrot soup topped with yogurt and ground cumin seeds.

The finised product... Traditional Chicken Tagine with Preserved Lemons and Kalamata Olives.

Orange blossom water provides the "perfume" in this simple, elegant dessert.

Cinco de Mayo Class! 5.5.10

The Cinco de Mayo class was one big fiesta! We had a guest "bartender" show us how to make the Perfect Margarita and they were oh so delicious! We then prepared Salsa de Molcajete (Roasted Tomato and Green Chile Salsa) in an authentic molcajete. Next we enjoyed Mexican Country Salad with Chipotle Dressing and Layered Green Chile and Chicken Enchiladas. We finished our class with a Triple-Chocolate-Cinnamon Cream Cake . A dash of cinnamon gives this delicious cake its Mexican accent. Cocoa and chunks of chocolate make it extra chocolaty! Wrapped in a cloud of cinnamon-whipped cream frosting, this cake is heavenly! Thank you to all that came to the Cinco de Mayo class!

Risotto Class 4.28.10

Mixed Greens with Champagne Vinaigrette (not pictured)
Lemon Risotto with Grilled Shrimp and Asparagus
Balsamic Strawberry Shortcake

In this creamy risotto, the fresh lemon was especially good - topped with grilled shrimp and asparagus. We also prepared old fashioned strawberry shortcake's with a sweet-tart glaze made with balsamic vinegar and sugar. The champagne vinaigrette added a touch of elegance to the mixed greens - oh la la - Not to mention it's unique flavor!

Spring Has Sprung Class 4.14.2010

For the Spring Has Sprung class we made Classic Mint Mojito's, a Shrimp and Mango Appetizer & Pasta Primavera - a pasta dish that celebrates spring. We also enjoyed a Banana Bourbon Cake with Bourbon Creme Anglaise- a rich fruit filled cake that is incredibly moist; served with the delicatable Bourbon Sauce - what a treat!

YES! IT'S ALL ABOUT THE PORK!!!

The "It's All About the Pork Class" was an overall success! The Candied Bacon Martini was a hit! We also prepared:
Spinach Salad with Candied Onions
Pork Loin with Apple Cinnamon Sauce
30 Minute Chocolate Mousse

Thank you for all that made it out to the class!!

SPRING HAS SPRUNG!! April 14th, 2010

Wednesday, April 14th, 2010
6:00 pm
$30/person

Classic Mint Mojito (non alcoholic and alcoholic)
Pasta Primevera (a pasta dish that celebrates spring!)
Banana Bourbon Cake with Bourbon Creme Anglaise