2011 07 Class Flyer - Carlow Cookery

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2011 07 Class Flyer - Carlow Cookery Powered By Docstoc
					                                        CARLOW COOKERY
   Carlow Cookery’s cooking classes are a great place to eat, drink, and learn...Carlow Cookery offers an extensive selec-
tion of cooking classes taught by professional instructors in our demonstration kitchen. We have both hands-on and demonstra-
tion classes with topics ranging from regional and ethnic cuisine, basic and advanced techniques and much more. All of our
classes include recipes, a sampling of the foods prepared and complimentary wine.

                                                            Hands-on and Demonstration Classes
Fine Wines of the World                                             Friday, July 8th   A Taste of California: Wine and Food                            Monday, July 25th
Signature varietals from some of the world's best growing regions.                     Bright whites and robust reds paired with fresh, seasonal fare.
(Wine Tasting, Bill Mickel, 7pm, $65)                                                  (Wine and Food, 7pm, $55)
  This class is specifically designed to teach participants the difference between       California is a land of dramatic coastlines, majestic forests and bountiful farm-
old world and new world wine. It features a selection of premium wines from            land. It is these farmlands that yield rich meats, incredible produce and full
some great growing regions including California, Australia, France and Italy.          flavored wines. We'll make dishes that use local ingredients and reflect the spirit
We'll taste each of the wines, highlight the characteristics of each and discuss       of this great state. Each of the items will be paired with wines from Napa and
possible food pairings. Relax after the long work week with this casual but            Sonoma that compliment elements of the dish. Risotto Fritters with a Crab and
informative wine tasting. The menu will feature a slection of seasonal appetiz-        Lemon Cream Sauce; Moo Shu Shells with BBQ Pork Bellies, Vegetables and
ers and finger foods.                                                                  Hoisin Sauce; Grilled Salmon with Artichokes, Tomatoes and Capers; Summer
The Burger Bar                                                  Monday, July 11th      Berry Tarts with Lemon Whipped Cream.
Building and cooking great burgers.                                                    Chili Nation                                                Wednesday, July 27th
(Demonstration, 7pm, $45)                                                              Classic chili versions and traditional side dishes.
  Imagine a well-crafted, perfectly cooked burger finished with a unique combi-        (Demonstration, 7pm, $45)
nation of delicious toppings. This class is dedicated to that American tradition,        Chili is dish with a colorful history and a special place in American cooking.
but takes it to a new level. We'll show you what meat to use, how to properly          There are endless theories as to when and where the first bowl of chili was
season and cook it and what rolls to use for each variety. Last but not least,         served but no question that today it is a popular dish with many variations and
we'll make a couple of sides to serve with and wash it down with a local craft         regional styles. We'll make four distinct recipes and serve them with some
beer. Stuffed Bacon Burgers on Seeded Rolls; Sirloin Pesto Burgers with To-            classic breads. Chili Con Carne with Cheddar Biscuits; Pork Chili Verde with
mato and Caramelized Onions; Grilled Burger Au Poivre with Mustard Sauce;              Red Chile Salsa; Vegetarian Black Bean Chili with Corn Bread; Cincinnati Chili
Homemade Beer Battered Onion Rings; Marinated Vegetable Salad.                         with Traditional Accompaniments.
Fresh Mozzarella and Other Italian Cheeses                  Wednesday, July 13th                                             Bus Trips
(Demonstration, Vince Grispino, 7pm, $45)
                                                                                       NYC Gourmet Markets                                            Saturday, July 16th
  Italy been producing top quality cheeses for as long as any country in the world
and types available here are varied and delicious. This class begins with a            Manhattan’s Upper West Side and Arthur Avenue in the Bronx.
demonstration on how to make fresh mozzarella. We'll then discuss other varie-         (Bus Trip, 8am, $65)
ties of Italian cheeses and make delicious dishes using all off them. Joining us                                             Join us a great new trip to Manhattan's
throughout the class is Vince Grispino of Altomonte's Italian Market in Doyles-                                              Upper West Side and Arthur Avenue, two
town. Fresh Mozzarella, Tomato and Basil Salad with Aged Balsamic Vinegar;                                                   must-see spots for foodies. Our day begins
Mixed Cheese Thin Crust Pizza; Savory Macarpone Cheese Tarts with Roasted                                                    with coffee and danish at the store. We
Tomato Relish; Fontina and Prosciutto Stuffed Pork Chops; Ricotta Cheesecake                                                 board a comfortable coach at 8 a.m. and
with Fresh Fruit Coulis.                                                                                                     head to the city. Our first stop is the Upper
The Spanish Grill                                               Monday, July 18th                                            West Side, home of Zabars, Citatrella and
(Seasonal Techniques, David Kiser, 7pm, $45)                                                                                 Fairway Markets. You’ll be able to browse
  Spanish food is more than just paella and tapas -the country is large and the                                              the aisles of these great stores, all chock full
geography varied and the food reflects this diversity. In addition to looking at       of the best seafood and beef, cheese from around the world, prepared foods,
the components of the food that makes it so popular here in the United States,         and almost every type of condiment. From there, were off to Arthur Avenue, an
we'll make a four course meal including starter, salad, main course and dessert.       area that while not as well-now as it's Manhattan counterpart, could be consid-
Shrimp Fritters with Red Pepper Sauce; Grilled Vegetable Salad with Sherry             ered New York's real Little Italy. It has been the commercial center for one of
Vinaigrette; Seared Beef with Cabrales Sauce; Sauteed Swiss Chard with Rai-            the largest Italian communities in the country and is as vibrant as ever, home to
sins and Pine Nuts; Vanilla Cakes with Orange Syrup and Whipped Cream.                 authentic delis, bakeries, specialty market and fish stores. There you'll be
                                                                                       treated to a fantastic array of fresh pasta, aged cheeses, cured olives and crispy
Cocktails and Appetizers                                       Tuesday, July 19th
                                                                                       cannolis. There's also a seemingly endless number of neat cafes and restau-
Summer entertaining at it's best with finger foods and fun drinks.
                                                                                       rants on the avenue that use these great ingredients in incredible dishes. We'll
(Demonstration, 7pm, $45)
                                                                                       board the bus around 4 p.m. and return to the store for snacks and beverages.
  Add a splash of elegance to your summer entertaining with interesting finger         Coolers welcome. Act fast, spaces are limited.
foods and creative cocktails that are perect for the patio. We'll focus on foods
that are light, fresh and simply prepared using seasonal ingredients. We'll also
make cocktails that use fresh juices and homemade syrups to really set them
apart. Grilled Smoked Salmon Pizza with Capers and Crème Fraiche; Summer                            F o r r e s e r v a t i o n s , c a l l 2 1 5 - 4 8 9 - 2 6 7 7 or
Squash Tartlets with Aged Gouda and Herbs; Chimichurri Spiced Shrimp Bro-
chettes with Piquillo Pepper Sauce; Tequila and Mustard Glazed Chicken Sand-                              g o t o w w w . c a r l ow c o o k e r y . c o m
wich Bites; Tender Pork in Corn Cups with Apple Bourbon BBQ Sauce.
               Hands-on and Demonstration Classes                                                                  Kids Cooking Camp
From the Market - Corn, Tomatoes and More                      Monday, August 1st      Kids Cooking Camp                                               August 8th to 11th
Local ingredients at the peak of freshness                                             Four day session featuring international flavors, Ages 9 to 12
(Demonstration, David Kiser, 7pm, $45)                                                 (Hands-on, 12pm, $140)
  All cooks eagerly await the time when corn, tomatoes and other vegetables are          The goal of this four day series of hands-on classes is to teach kids fundamen-
in season locally. The're fresh and delicious and can be used in a wide array of       tal techniques needed to prepare a variety of basic meals. Along the way we
dishes. Best of all, these locally grown ingredients are well-suited to simple         stress kitchen safety and the proper use of and care of cooking tools. Each
preparations, keeping time spent spend in the kitchen to a minimum. Join us for        class will begin with instruction on the recipes being prepared included under-
an amazing menu featuring healthy, home-grown ingredients. Vietnamese                  standing the ingredients, measurements and procedure. Participants then pre-
Summer Rolls with Spicy Thai Dipping Sauce; Mixed Green, Radish and Heir-              pare the items listed in each class with the guidance and supervision of instruc-
loom Tomato Salad with Herbed Vinaigrette; Chicken and Vegetable Kebobs                tors. The menus are designed to stress fresh ingredients and kid-friendly flavors.
with Harissa Sauce; Grilled Vegetable, Pasta and Shaved Parmesan with Grilled          As the class progress the kids get to eat the dishes they prepared and ask ques-
Tomato Sauce; and more.                                                                tions. Classes run 2 hours, ages 9 to 12.
Secrets of Grilling Seafood                                  Thursday, August 4th        Part 1 - Italian (August 8th): Our first session begins with the most popular
Essential elements of flavorful, well-cooked fish and seafood                          type of ethnic cuisine eaten in America - Italian. Menu: Ham, Provolone and
(Demonstration, Denis Chiappa, 7pm, $45)                                               Tomato Panini with Pesto Spread; Pasta with Garlic, Herbs and Fresh Mozza-
  Cooking over a live flame can't be beat especially when it comes to fish and         rella; Strawberry Mascarpone Filled Cupcakes with Icing.
seafood. The combination of a smoky, caramelized crust and a moist, tender               Part 2 - French (August 9th): Learning simple French techniques allows kids
interior takes fresh fish to a higher level. We'll cover key techniques that ensure    to make many different dishes. Menu: Green Bean and Potato Salad with
successful grilling and demonstrate the role dry rubs, marinades and sauces            Homemade Vinaigrette; Bacon and Spinach Quiche; Mousse au Chocolat with
play. Grilled Mahi Mahi Tacos with Avocado and Salsa Roja; Grilled Halibut             Whipped Cream.
with Fresh Mango Chutney; Grilled Scallops with Warm Tomato Basil Sauce;                 Part 3 - Asian (August 10th): In our third session we stress making healthy,
Grilled Shrimp with Shaved Fennel Salad and Tarragon Vinaigrette.                      home versions on classic Asian dishes. Menu: Spring Rolls with Dipping Sauce;
Chicken 101 - Seasonal Recipes                               Tuesday, August 16th      Stir-fried Beef with Vegetables; Pork Fried Rice with Eggs.
New and creative recipes using seasonal ingredients                                      Part 4 - American (August 11th): The series concludes with some home
(Demonstration, 7pm, $45)                                                              cooking stressing some of the fresh, local ingredients. Menu: Sauteed Fresh
  Chicken is one of the more versatile meats available to cooks - it goes well         Fish with a Pan Sauce; Grilled Chicken Caesar Salad Wraps; Glazed Chocolate
with a variety of flavors and can be cooked in a number of different ways. We'll       Brownies.
demonstrate tasty recipes using fresh, local ingredients and different cuts of
chicken. We'll also teach you how to take a whole chicken and butcher it into
useful pieces. Grilled Chicken with Warm Green Olive and Shallot Vinaigrette;                          Hands-on and Demonstration Classes
Chicken Stuffed with Ham and Fontina in an Herbed Veloute Sauce; Tequila
and Mustard Glazed Chicken with Piquillo Peppers and Spanish Rice; Tamarind            Flavors of Northern Italian                           Wednesday, August 24th
Glazed Stir-fried Chicken with Vegetables.                                             Balsamic vinegar tasting and other delicasies from Emilia Romagna
Canning and Preserving                                     Thursday, August 18th       (Demonstration, David Kiser, 7pm, $45)
Enjoying summer's fresh flavors throughout the year                                      It's no wonder Americans have had a love affair with Italian cooking - the in-
(Demonstration, 7pm, $45)                                                              credible ingredients alone make for memorable dishes. This is especially true of
  With more people planting home gardens and shopping at farm markets, local,          the foods of Emilia Romagna, home to ingredients like prosciutto, parmigianno
organic fruits and vegetables are more plentiful than ever. Why not enjoy the          reggiano and balsamic vinegar. We'll make authentic dishes from the region
summer harvest year-round by canning and preserving the seasonal bounty.               using all these great products. You'll also have a chance to taste fair, good and
These ingredients are picked at the peak of freshness so why not extend that           great balsamic vinegar side-by-side and learn why there is such a difference in
flavor into the cold winter months. Prosciutto and Aged Poppers with Pickled           price and quality. Swiss Chard and Pancetta Stuffed Pastries; Shaved Fennel
Hot Cherry Peppers; Fresh Scones with Strawberry Preserves; Grilled Chicken            and Red Onion Salad with Aged Balsamic Vinaigrette; Handmade Tortellini with
Sandwiches with Sweet Vidalia Onion Relish; Ricotta Cheescake with Blueberry           Pomodoro Sauce; Grilled Fish with Tomato, Pine Nut and Caper Relish; Ricotta
Topping.                                                                               and Golden Raisin Strudel with Crème Anglaise.
Mediterranean Style                                          Monday, August 22nd       The Beach Shack                                           Tuesday, August 30th
A menu of great foods from Italy, Spain and Greece                                     Foods that complement the relaxed feeling of the beach
(Demonstration, 7pm, $45)                                                              (Demonstration, 7pm, $45)
                                                                                         The warm sun, the sound of the surf - nothing is more relaxing than the beach.
  The food of the Mediterranean is robust, intensely flavored food. It is based on
                                                                                       What's better after a day on the sand than to enjoy a delicious meal featuring
great ingredients, not elaborate preparations. Ingredients like olives, goat
                                                                                       recipes that use clean, vibrant flavors and a mix of ingredients from the land
cheese, artichokes, and fresh fish cooked with the ubiquitous garlic and olive
                                                                                       and sea. Bahamanian Seafood Chowder; Crab Cake Sandwiches with Pan-
oils from Greece and Italy are sure to please friends and family. We'll take a
                                                                                       cetta and Spicy Remoulade; Crispy Shrimp and Chorizo Tacos with Charred
fresh look at the traditional foods of the regions while keeping the preparations
                                                                                       Corn and Tomato Salsa; Grilled Veggie Burgers with Crispy French Fries and
lighter in calories and fat. Fried Green Olives Stuffed with Blue Cheese; Cu-
                                                                                       Lemon Aioli; Strawberry and Banana Smoothies.
cumber, Tomato and Feta Salad with Herbed Dressing; Grilled Lamb with
Roasted Eggplant Relish; Penne with Zucchini,Ricotta Salata and Mint: Olive Oil
Cake with Candiied Oranges.
 Cancellation Policy: Reservations must be secured with a major credit card. You may cancel your reservation for food classes and wine tastings up to one week
      prior to the event without penalty. For our bus trips, cancellations must take place two weeks prior to the event. Your credit card will charged at that time.
  Cancellation with less than the required notice will result in forfeiture of the class fee. Group reservations (5 or more persons) must be paid for at the time of the
                registration. Changes to the instructors and recipes listed on the class brochure but changes may occur as the schedule progresses.

                                 For reservations, call 215-489-2677 or go to

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