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May thru Sept 2010 - Classic Thyme Cooking School

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May thru Sept 2010 - Classic Thyme Cooking School Powered By Docstoc
					Classic Thyme Cooking School
        Class Schedule

  May thru September 2010




    710 South Ave. West
       Westfield, NJ
       908-232-5445
     http://www.classicthyme.com
                                                 Summer Camp 2010
Classic Thyme Summer Culinary Cooking Camps offer week long, 5 day sessions, in all age groups starting at 4 years old. Our
program introduces students to the culinary world giving them the opportunity to develop basic skills that will build the
foundation to cook and create culinary treasures with proficiency throughout their entire life. On the first day of each class we
get right down to business cooking. We quickly assess skill levels and interests of each class and plan out the week’s activities
and menus. Allowing the students to have some input helps us identify their likes and dislikes with food choices. We always try
and work in some of the foods they claim they don’t like as this helps to broaden their horizons and make them more willing to
be adventurous. I still remember a student claiming they would never eat snails. To this day conch fritters is one of the most
popular dishes older campers request and prepare. Perhaps after a week with us your aspiring chef will be preparing and
eating foods you never imagined they would try. Unlocking and opening the door to develop good kitchen skills, sound
nutrition and inspiring the gourmand in students is an important step for providing a better path for life.
     "Give a Man a Fish and you Feed Him For a Day. Teach a Man to Fish and you Feed Him For a
                                        Lifetime" - Lao Tzu

“Teach a man to fish and you feed him for a lifetime. Unless he doesn't like sushi—then you also have to
                      teach him to cook.” - Auren Hoffman, Herald Philosopher

                Kid’s and Youth Summer Culinary Cooking Camps
                                             $229.00 per week per child
   These full hands-on camps will engage children in different cooking activities while presenting them with
  challenging and fun projects. We will prepare and cook breakfast/ lunch items, snacks, baked goods, drinks,
 desserts, and even work on some kitchen science projects along with kitchen arts and crafts. Each camp series
                                   will offer a different variety of activities.
                 A special Classic Thyme Chef’s coat is included in the class registration fee.

    Pre-Teen, and Advanced Teen Summer Culinary Cooking Camps
                                           $249.00 per week per student
This entire series of cooking classes is dedicated to young adults, pre-teen, and advanced teen students. During
 these 1-week sessions our hands-on classes teach students the basics of how to prep cook and eat homemade
      food, from a tasty after-school snack to breakfast, lunch & dinner! The students eat what they cook.
                 A special Classic Thyme Chef’s coat is included in the class registration fee.


            Special Chef’s Kitchen Camp - 4 Day Intensive Culinary Camp
                                         July 6-9, 2010, 10:00 AM-4 PM
                                        $499.00 per student, Ages 12 & up
                                          (Each student receives a Chef coat)
This 4 day Intensive camp focuses on the foundational basics necessary in all culinary preparation. We will take
several walking trips to visit a local fish market, produce market and bakery purchasing ingredients to bring
back to the school and work with. Students must be at least 12 years to attend this camp. We will supply a chef
coat for each student. No open toe footwear. Each day students will prepare various items they will serve and
eat. They will learn how to plan a menu, shop, prep, cook, serve and cleanup.
Day 1 – Knife Skills will be the focus of the day. Before you can become a good Chef you must learn knife
techniques. Students will learn proper knife skills as we cut, chop, slice, dice and julienne a multitude of
ingredients that we will use to create our menu for the day.
Day 2 – Basic stocks and sauces will teach students how to make white stock, brown stock, vegetable stock
and fish stock that we will use to create soups and sauces.
Day 3 – Sauté skills develop skills necessary to prepare pan to plate dishes that are essential to making
restaurant style food. Meat, Fish and vegetable recipes will be covered.
Day 4 – Pastry day will focus on learning 3 classics; pâte feuilletée, classic puff pastry, pâte brisée, short
pastry used for pies tarts and quiches, and pâte à choux, classic cream puff pastry. We will use these both sweet
and savory to create our daily meal as well as some delightful dessert treats.


     Registration for YMCA camps direct at the YMCA office 908-233-2700

                                Regular Summer Camp Schedule
Ages 4 thru 6
Kids’ Camp Series 1:    June 28-July 2, 12:00-2:00 PM
Kids’ Camp Series 2:    July 12-16, 9:00–11:00 AM
Kids’ Camp Series 3:    July 19-23, 9:00–11:00 AM
Kids’ Camp Series 4:    August 2-6, 9:00–11:00 AM
Kids’ Camp Series 5:    August 9-13, 9:00–11:00 AM
Kids’ Camp Series 6:    August 23-27, 9:00–11:00 AM
Ages 7 thru 9
Youth Camp Series 1:    June 28-July 2, 9:00–11:00 AM
Youth Camp Series 2:    July 19-23, 12:00-2:00 PM
Youth Camp Series 3:    July 26-30, 9:00–11:00 AM
Youth Camp Series 4:    August 2-6, 12:00-2:00 PM
Youth Camp Series 5:    August 9-13, 12:00-2:00 PM
Ages 10 thru 12
Pre-Teen Camp Series 1: July 12-16, 3:30-6:00 PM
Pre-Teen Camp Series 2: July 26-30, 3:00-5:30 PM
Pre-Teen Camp Series 3: August 16-20, 3:00-5:30 PM
Pre-Teen Camp Series 4: August 23-27, 12:00-2:30 PM
Ages, 13 & up
Advanced Teen Camp Series 1:   June 28-July 2, 3-5:30 PM
Advanced Teen Camp Series 2:   July 19-23, 3:00-5:30 PM
Advanced Teen Camp Series 3:   August 2-6, 3:00-5:30 PM
Advanced Teen Camp Series 4:   August 16-20, 12:00-2:30 PM


         Summer Pre-Teen Cake Decorating with Suzanne Lowery
                  Monday July 26 & Wednesday July 28 11 AM -2 PM Full Participation
                $139.00 per person including starter set of tools (Students 10-12 years old.)
                         THE BASICS OF CAKE DECORATING:
            In these two sessions, learn to create a professionally decorated special occasion cake.
                 Introduction to tools, frostings, handling of the pastry bag, and basic borders.
               Coloring of frosting, piping of rosebuds, sweet peas, leaves and roses on the nail.
           Demonstration of filling, frosting, and bordering a cake and practice writing inscriptions.
                    Students will complete an iced and decorated cake of their own design.
                       *Students will completely decorate a pre-baked cake in class 2.*
             Summer Teen Cake Decorating with Suzanne Lowery
                  Tuesday July 27 & Thursday July 29, 11 AM -2 PM Full Participation
                   $139.00 per person including starter set of tools (Students 13 and up.)
                         THE BASICS OF CAKE DECORATING:
            In these two sessions, learn to create a professionally decorated special occasion cake.
                 Introduction to tools, frostings, handling of the pastry bag, and basic borders.
               Coloring of frosting, piping of rosebuds, sweet peas, leaves and roses on the nail.
           Demonstration of filling, frosting, and bordering a cake and practice writing inscriptions.
                    Students will complete an iced and decorated cake of their own design.
                       *Students will completely decorate a pre-baked cake in class 2.*


                 Knife Skills I Workshop with Steven Capodicasa
                                 Full Participation $65.00 per person
                                 High School Students may enroll with a Parent
                                       Saturday, May 8, 10:00 AM-1:00 PM
                                  Saturday, September 11, 10:00 AM-1:00 PM
                   Full Participation/ Limited Seating/ Book Early! This is a sell out class!
This full hands-on techniques class is one you can’t miss. Even the best of cooks can benefit from a class where
you learn the proper way to use your knives. Selecting the proper knife is essential in staying safe and getting
the job done effectively. Chef Steven, will teach you the basics while helping to reduce your prep time. Learn
all the basics of cutting, slicing, shredding, and mincing. Also learn the proper way to keep your knives well
maintained and sharp.
                Not sure about your old knives. Bring them in for evaluation and sharpening.
                                        We Sharpen Knives Professionally!



                 The Classic Thyme Culinary Basics Series I
                  With Catherine Titus Felix, CCP, and Mike Christiansen
              A Complete and Comprehensive 5-Session Basic Techniques Series
                                       2 Sessions Offered
                    5 Thursdays, May 20, 27, June 3, 10 & 17, 6:30-10:00 PM
                    5 Thursdays, Sept. 23, 30, Oct. 7, 14 & 21, 6:30-10:00 PM

           Extremely Limited Class Size, Register Early! Full Participation $399.00 per person

                                             Class I Knife Skills
  An Introduction to Roasting, An Introduction to Stocks, Making Biscuits, Minestrone Soup, Roast Chicken,
                   Garlic Roast Beef, Roasted Vegetables, Buttermilk Biscuits, Citrus Salad

                            Class II An Introduction to Broiling and Marinades
                Basic Rice, Couscous & Polenta Cookery, Blanching & Refreshing Vegetables
  An Introduction to Chocolate, Broiled Salmon Skewers, Broiled Chicken, Basic Broiled Steak, Couscous
         Pilaf, Asian Style Rice, Baked Polenta, Broccoli with Shallot Vinaigrette, Chocolate Mousse

                     Class III Moist Heat Methods: Stewing, Braising, & Poelage
      Potato Cookery, Basic Pastry, Pork Poelage with Tomatoes and Sauerkraut, Beef “Carbonnade”
  Corned Beef Braised in Red Zinfande, Mashed Potatoes, Pommes Parisienne, Pommes Savoyarde, Classic
                                           French Apple Tart

                       Class IV An Introduction to Sauces: Béchamel & Velouté
  An Intro. to Egg Cookery, Introduction to Sautéing and Frying, Moist Heat Methods Continued: Poaching
  Mushrooms “En Cocotte” Omelettes, Scrambled and Poached Eggs, Sole Meuniere, Curried Chicken Salad
     with Homemade Mayonnaise, Sautéed Chicken with Lemon Sauce, Grand Marnier Bread Pudding

                               Class V Sautéing and Frying Continued
  More Egg Cookery, Poached Sole “Andalouse” Beef Stroganoff, Garlicky & Lemon Sautéed Green Beans,
                        Classic French Fries, Chocolate Soufflé, Crème Anglaise




             COOKING 101 – The Fundamentals, 3 Separate Workshops
 Anything is easy if you know how to do it, and cooking is no exception. Our 101 Classes get down to the absolute basics
including: Understanding Heat, Knife Skills, How to Read a Recipe, Plan a Menu, How to Select and Prepare Vegetables,
                                                  Measuring Basics etc.
 Chefs Catherine Felix, CCP, and Michael Christiansen will lead you through these topics and more in a group of classes
                          that could just make your home kitchen more convenient than take-out.


      Grilling 101 with Catherine Titus Felix, CCP & Michael Christiansen
        Thursday, July 1, 6:30–10:00 PM, $79.00 per person, Full Participation (Enrollment Limited to 16)
                                     High School Students may enroll with a Parent
 Learn the basics of great grilling! Whether you are a total beginner, or more experienced, this class will offer detailed
directions and great recipes, sure to make you summer more fun. Chefs Catherine Felix and Michael Christiansen guide
you through: Basic Marinades, Chicken Skewers with Peanut Sauce, Perfect London Broil, Grilled Cilantro-Lime
  Marinated Tuna with Fresh Tomato Salsa, Butterflied Leg of Lamb with Rosemary Cabernet Sauce, Whole
Grilled Chicken with Grilled Apricot Salsa, Grilled Potato Salad, Grilled Vegetables, Grilled Tropical Fruits with
                                                   Chocolate Plunge.

      Seafood 101 with Catherine Titus Felix, CCP & Michael Christiansen
       Thursday, July 15, 6:30–10:00 PM, $79.00 per person, Full Participation (Enrollment Limited to 16)
                                      High School Students may enroll with a Parent
 You can cook terrific seafood dishes at home – thanks to advice from chefs Catherine Felix, and Michael Christiansen.
    Catherine and Mike will explain the differences in types of fish, preferred cooking methods, and you will prepare
delicious recipes that are sure to become family favorites, including: Salmon Teriyaki, Flounder Filled with Crabmeat
 Soufflé, Broiled Bacon-Wrapped Scallops with Horseradish Sauce, Shrimp and Crab Cakes, Swordfish Baked in
  Parchment with Julienne Vegetables, Roasted Seasonal Vegetables, Lemon Amaretto Shortbread Cookies with
                                            Chocolate Covered Strawberries
                             Soup & Bread 101 Workshop
                with Catherine Titus Felix, CCP & Michael Christiansen
    Thursday, November 11, 6:30–10:00 PM, $79.00 per person, Full Participation (Enrollment Limited to 16)
                                   High School Students may enroll with a Parent
  Nothing beats the warm aroma and flavor of a slow-simmered soup and fresh baked bread greeting you on a blustery
winter day. Chefs Catherine Felix and Michael Christiansen have assembled a selection of their favorite breads and soups
                      to share with 16 students in this full-participation class. The recipes include:
                          Soups:                                                                   Breads:
              New England Clam Chowder                                              Whole wheat Honey Grain Boule
            French Onion w/ Gruyere crouton                                               Foccacia and variations
              Seafood Bisque and variations                                            Riana’s Naan and Variations
                Cream of Wild Mushroom                                               Classic Muffins and Variations
                  Chili and Variations,                                                 Home made Corn Tortillas
                                                                                                Herb Butter

                            Discover Newark’s Ironbound
                  A Culinary Walking Tour With Daniel C. Rosati
                           Saturday, May 22, 10:00 am to Approx. 3:00 pm
  Meet at Newark’s Penn Station Information Desk at 10:00 A.M. – Supply your own transportation
                           (Tour includes tasting & lunch) $75.00 per person
                         Dress Code: Casual with Walking Shoes, Rain or Shine.
Join Daniel Rosati on a culinary and cultural tour of one of New Jersey’s most talked about
neighborhoods, the historic Ironbound section of Newark. Tour highlights include visits to an authentic
Portuguese bakery (famous for its breads)…Tour a butcher shop (see how Chorizo sausage and Presunto
style hams are made)…Fresh poultry, fish and produce markets… Imported giftware and kitchenware
shops…Coffee shops…Wine merchants…Get the insiders guide to the many restaurants that have made
this city within a city famous. Tour concludes with lunch at one of the many popular Portuguese
restaurants in the neighborhood. Lunch is included with the tour.




                           Wines and Food Classes
                     Food and Wine of Italy with Daniel C. Rosati
                     Friday, June 4, 7:00-10:00 PM, Full Participation $75.00 per person
                                           Tuscan Panzanella Crostini
                                    Sicilian Style Pasta with Zucchini Sauce
                              Homemade Sausage with Grilled Peppers & Potatoes
                         Neapolitan Green Bean & Tomato Salad with Fresh Mozzarella
                                              Limoncello Zabaglione
             Late Summer Food and Wine with Daniel C. Rosati
                Saturday, August 21, 7:00-10:00 PM, Demonstration $75.00 per person
                                           Fried Sage Leaves
                        Heirloom Tomato Salad with Crispy Pancetta Dressing
                             Grilled Halibut with Roasted Corn Succotash
                                  Ricotta Mousse with Fresh Berries


        American Craft Beer Tasting Classes
                       American Craft Beer & Barbeque
                  with Lon Lauterio & David P. Martone, CCP
               Wednesday, May 19, 7:00-10:00 PM, Demonstration $75.00 per person
            Broiled Stuffed Long Hot Italian Peppers over Greens with Citrus Cumin Dressing
    Pork Tenderloin Seduced by Roasted Garlic Pine Nut Chipotle Stuffing and a Warm Applejack Bath
                                 Spicy Eggplant Puree on Toast Rounds
                                           Nana’s Potato Salad
                                 Mudslide Brownies with Kahlua Glaze

                         American Craft Beer and Cheese
                      with Lon Lauterio & Antonia Lissmann
                Wednesday, July 21, 7:00-10:00 PM, Demonstration $75.00 per person
American Craft Beers have many styles, which have their own flavor profiles and personalities. They are very
 food-friendly when properly paired. We’ll be sampling an exciting selection of beers paired with wonderful
cheeses. Come and explore the world of American Craft Beer and cheese and enjoy an evening with Antonia
                                                 and Lon.

                           Oktoberfest Beer Dinner
                  with Lon Lauterio & David P. Martone, CCP
                Saturday, October 2, 7:00-10:00 PM, Demonstration $75.00 per person
                                        Biersuppe (Beer Soup)
                                David’s 7 day Marinated Sauerbraten
                                  Karotten im Bier (Carrots in Beer)
                                  Kartoffelpuffer (Potato Pancakes)
                                        Rotkohl (Red Cabbage)
                                       German Chocolate Cake
                                     Cheese Classes
                            Hail to the Cheese
          Unlocking the Mystery of Cheese with Antonia Lissmann
           Wednesday, September 29, 7:00-9:00 PM Tasting and Lecture Class $45.00 per person
    Toni will teach you everything you need to know to begin exploring the world of cheese. How to choose
   cheeses you will enjoy. To pair or not to pair – what works well with cheese. Double crème, triple crème,
runny, bloomy, ripened, un-ripened, aged, washed rind, blue veined, goat, cow, sheep; these are just a few terms
 you need to know to understand cheese. Learn cheese etiquette, how to shop for cheese and when and where to
  serve it. Join us for an evening where you taste a variety of cheeses and learn cheese fundamentals. We will
 continually run the class with different cheeses giving you an opportunity to attend them all constantly tasting
          new cheeses and expanding your knowledge. At least 8 cheeses will be tasted and discussed.




                         Regular Cooking Classes
          Do Ahead Mother’s Day Buffet with Kathleen Sanderson
                     Sunday, May 2, 3:00-6:00 P.M. Demonstration $65.00 per person
                             High School Students may enroll with a Parent
                         Plan the menu ahead, do the prep and enjoy your party!
  Grilled Citrus Glazed Chicken, Layered Green Salad w/ Avocado, Tomatoes, Eggs, Feta, Bacon & Greens,
                       Herbed Orzo and Roasted Peppers Salad, Lemon Ginger Muffins
                      Fresh Fruit Kabobs w/ Ginger Yogurt, Triple Chocolate Brownies
                                     Double Dipped Chocolate Berries

              Cupcakes! Cupcakes! Cupcakes! with Rick Rodgers
                              Tuesday, May 4, 7:00-10:00 P.M. Participation
                                   Limited Enrollment $69.00 per person
                              High School Students may enroll with a Parent
 Charming and utterly delicious, cupcakes have made a big-time comeback. They are perfect for parties (kid’s
                    birthdays and otherwise), and can be made in a huge range of flavors.
            Lemon Meringue Cupcakes (yellow butter cake with lemon curd and meringue)
           Blackout Cupcakes (dark chocolate with chocolate crumb and ganache topping)
                         Classic Yellow Cupcakes with Big Butter Cream Flowers
                                   Red Velvet with Cream Cheese Swirl
                               The Easiest and Best Butter Cream Frosting
              Couples Romantic Dinner with Steven Capodicasa
                  Friday, May 7, 7:00-10:00 PM Full Participation $70.00 per person
                        Homemade artichoke raviolis served with spring mushrooms
                 Baby field greens served with goat cheese croutons and lemon vinaigrette
                 Potato crusted Lamb Loins with Roasted baby carrots and Rosemary sauce
                                          Roasted onion Cous Cous
                               Homemade Buttermilk & herb cloverleaf buns
                            Berry crisp served with fresh saffron whipped cream



          Chicken From Around the World with Suzanne Lowery
                 Monday, May 10, 7:00-10:00 P.M. Full Participation $65.00 per person
                             High School Students may enroll with a Parent
Chicken Fajitas, Chicken Curry, Chicken Cacciatore, Grilled Chicken with Olives, Artichokes, Herbs and Feta,
                                Pineapple Chicken Stir-Fry, Chicken Piccata

                       Pizza on the Grill with Daniel C. Rosati
              Wednesday, May 12, 7:00-10:00 P.M. Full Participation $65.00 per person
                            High School Students may enroll with a Parent
           Best Ever Pizza Crust, Pizza Margarita, Pizza with Caramelized Shallots & Prosciutto,
            Pizza with Wild Mushrooms & Fontina, White Pizza with Roasted Garlic & Clams
                                         Key Lime Dessert Pizza

              Summertime Surf & Turf with Steven Capodicasa
                 Friday, May 14, 7:00-10:00 PM Full Participation $70.00 per person
                Lobster and Shrimp Cannolis served with Roasted tomato Italian herb sauce
              Baby field greens served with citrus yogurt dressing and roasted parmesan fennel
                  Grilled Thick cut Porterhouse steak with bacon wrapped jumbo shrimp
                    Potato and chorizo croquettes, Homemade Cheese and herb biscuits,
                 Filo wrapped homemade chocolate kisses served with citrus vanilla sauce

                              Cheap Eats with Arlene Ward
      Wednesday, May 18, 7:00-10:00 PM, Full Participation Limited Enrollment $65.00 per person
                               High School Students may enroll with a Parent
Just because it doesn’t carry a high price tag, don’t underestimate me. Wonderful, inexpensive ingredients are
all you need. A little imagination will go a long way and you will be able to create family or company dinners
   by just opening the fridge and checking the pantry. This all American menu is perfect for casual summer
      entertaining when there are lots of water logged kids, lots of company and lots of good cheap food.
    My Most Unlikely Chicken Wings, Wheat Berry and Dried Cherry Salad, Grilled Honey Mustard
  Smoked Pork Chops, All American Macaroni and Cheese, Sea Burgers on Homemade Burger Buns,
                    Claremont Diner Salad, and Peach Cobbler with Cinnamon Cream
         Supremely Simple Seafood Supper with James Standridge
                   Friday, May 21, 7:00-10:00 PM Full Participation $69.00 per person
               Pan fried oyster topped green salad with creamy garlic and peppercorn dressing
        Pan seared jumbo scallop with fresh leek and shallot confetti over horseradish mashed potatoes
                       Super simple sautéed sole ala orange topped with seared shrimp
                                Lisa’s almond, walnut, chocolate and caramel

                 Italian Boot Camp with Diana Albanese
          Great Ways with Vegetables - 5 a Day…The Italian Way
                   Sunday, May 23, 12:00-4:00 P.M. Full Participation $75.00 per person
                            High School Students may enroll with a Parent
Welcome to Italian Boot Camp with Diana Albanese of La Cucina D’ana. Italians have a special way with vegetables and
  with the greenmarkets and farmers stands opening this time of year we can follow their lead. Shop seasonally as the
        Italians do and you are guaranteed to have greater success and greater flavor with everything you cook.
                                 Grilled Mozzarella and Sun Dried Tomato Skewers
                                    Roasted Red Pepper and Walnut Bruschetta
                Homemade Spinach Fettuccini with Shiitake Mushrooms, Tomatoes & Basil Sauce
                                         Stuffed Red Peppers with Zucchini
                                          Deep Dish Pizza “Palermo Style”
                       Crespelle with Artichokes, Tomatoes and Spinach, Risotto Primavera
                          Mushroom, Arugula and Parmesan Salad, Cappuccino Mousse


              Indoor and Outdoor Grill with Michael Christiansen
                Monday, May 24, 7:00-10:00 P.M. Full Participation $65.00 per person
                             High School Students may enroll with a Parent
Join Chef Michael Christiansen in an evening of grilling both indoors and out doors using some good old cast
      iron pans. This course will open your eyes to all types of grilling for both sunny and rainy days.
                             Grilled Skirt Steak with Chimmi-Churri sauce
                           Blackened Salmon with Grapefruit Buerre Blanc
                                   Beer Can Chicken with Onion Jam
                              Herbed Vegetables with Lemon vinaigrette
                          Grilled Potatoes with Vermont Cheddar and Chives
                              Grilled Bread Pudding with Bourbon sauce

                           Paella on the Grill with Rick Rodgers
                             Tuesday, May 25, 7:00-10:00 P.M. Participation
                                   Limited Enrollment $69.00 per person
      Come and join Rick for this great grilling experience to learn new techniques with a grilling master.
                           Piquillo Peppers Stuffed with Herbed Goat Cheese
                       Spanish Flatbread (Coca) with Chopped Gazpacho Salad
                                  Grilled Paella with Seafood and Chorizo
              Almond-Flour Cake with Rosemary-Honey Ice Cream (Torta de Santiago)
                                         Raspberry-Orange Sangria
                      Tuscan Steak Night with Steven Capodicasa
                   Saturday, May 29, 7:00-10:00 PM Full Participation $70.00 per person
                    Prosciutto wrapped lobster tails served with roasted garlic crème fraiche
                        Classic Caesar salad with homemade garlic and cheese croutons
                                  Tuscan Porterhouse steak with lemon butter
                                 Toasted barley risotto with roasted tomatoes
                                        Sautéed Green beans almandine
                         Chocolate craters served with Grand Marnier and mango salsa

                          Summer in Provence with Arlene Ward
        Tuesday, June 1, 7:00-10:00 PM, Full Participation Limited Enrollment $65.00 per person
                                High School Students may enroll with a Parent
    Open the door to a French bistro and you are at once embraced by an atmosphere of clamorous activity.
 Through the swinging doors come deftly prepared dishes that often include ingredients evocative of the region
 in which they are served. It’s easy to recreate a bistro environment in your own home by putting together my
                     recipes for remembering wonderful summers of traveling in Provence.
  Bistro Style Stuffed Mussels, Hanger Steak Au Poivre, Sautéed Herbs of Provence Mushrooms, Potato
and Goat Cheese Galette, Roasted Red Peppers with French Feta, Mixed Greens with Fennel and Nicoise
                      Olives, Fresh Cherry Clafouti with Crème Fraiche and Almonds.

                         Meat Lovers Ball with James Standridge
               Saturday, June 5, 7:00-10:00 PM Full Participation $75.00 per person
              Southwest-rubbed Skirt Steak served Fajita-style over Romaine Lettuce Salad
                                   with Pasilla Chile Caesar Dressing
                                          Classic Caesar Salad
                Sea Salt & Crushed Thyme Seasoned & Seared Thick-cut Pork Rib Chop
 Rosemary & Fresh Mint Pesto-stuffed Leg of Lamb served with Quadruple Onion Risotto, Roasted Shallots,
                      Grilled Leeks, Caramelized Sweet Onions & Roasted Garlic
  Quadruple Onion Risotto, Roasted Shallots, Grilled Leeks, Caramelized Sweet Onions & Roasted Garlic
                         Lisa's Lemon Jell-O Cake with Raspberry Quick Icing

                   Berry Delicious Desserts with Suzanne Lowery
                 Tuesday, June 8, 7:00-10:00 P.M. Full Participation $65.00 per person
                             High School Students may enroll with a Parent
Blueberry Bread Pudding with Creme Anglaise, Mixed Berry and Mascarpone Cream Jelly Roll, Strawberry Ice
   Cream Baked Alaska, Blackberry-Peach Cobbler, Blueberry Turnovers, Chocolate Budini with Raspberry
                                                Sauce

                                 Barbecue! with Diana Albanese
                  Wednesday, June 9, 7:00-10:00 P.M. Full Participation $65.00 per person
                             High School Students may enroll with a Parent
Summer is just right around the corner, so what better way to start the summer than with these sure fire barbecue recipes.
                                      It’s like having a BBQ pit in your backyard.
                Grilled BBQ Shrimp with Creamy Blue Cheese Slaw, Dry Rubbed BBQ Spareribs,
                           Wilted Grilled Caesar Salad, Classic Barbecue Baked Beans,
    Kansas City Barbecue Chicken with my favorite Potato Salad, Blueberry Crisp with Vanilla Ice Cream
                        Roman Holiday with Steven Capodicasa
                   Friday, June 11, 7:00-10:00 PM Full Participation $70.00 per person
                              Lobster Cannoli with roasted garlic cheese sauce
                        Baby greens served with roasted onion and garlic vinaigrette
                    Homemade Cheese raviolis with Lobster & Shrimp spicy tomato sauce
                                Broccoli rabe with caramelized garlic chips
            Roasted Parmesan baked fennel, Mini citrus cheese cakes with fresh strawberry topping

       Great Main-Course Salads from the Grill with Rick Rodgers
                         Saturday, June 12, 11:00 AM-2:00 PM Full Participation
                                   Limited Enrollment $69.00 per person
                               High School Students may enroll with a Parent
                                   Vietnamese Steak Salad with Nappa Slaw
                          Buffalo Chicken Breast Salad with Blue Cheese Dressing
                               Bourbon-Glazed Shrimp on Cold Peanut Noodles
                            Grilled Summer Vegetables with Moroccan Vinaigrette
                          ...and a dessert...Butterscotch Sundaes with Peanut Brittle

                  The Art of French Preserves with Arlene Ward
        Sunday, June 13, 12:00-4:00 PM, Full Participation Limited Enrollment $69.00 per person
                                 High School Students may enroll with a Parent
  Learn how to make preserves “in the French Manner.” A method taught to me while traveling in France has
become my only method for retaining the intense flavor and color of fine preserves that you will pay $10.00 for
 in fine stores. While the season is still full of wonderful fruits to choose from, select the best and ready them
 for your special gifts. I’ll prepare something good for you to taste them on. For a special treat you may select
                                     one preserve, made in class, to take home.
  French Preserves of: Apricot and Ginger, Strawberry and Fig, Lemon and Blueberry, Mango Tango,
                                            and Peach & Vanilla Bean

  Grills and Go-Withs for Warm Weather Cooking with Kathleen Sanderson
                    Tuesday, June 15, 7:00-10:00 P.M. Participation $65.00 per person
                               High School Students may enroll with a Parent
                              Grilled Dry Rubbed Beef w/ Maytag Blue Coleslaw
                      Grilled Marinated Lamb with a Rosemary, Barley & Orange Salad
                      Grilled Raspberry Chicken w/ a Fruited Nut and Wild Rice Salad
                     Grilled Egg Plant & Mozzarella with a Roasted Red Pepper Dressing
                             Lemon Raspberry Roulade or Lemon Pudding Cakes

                      Couples Steakhouse with Daniel C. Rosati
                   Friday, June 18, 7:00-10:00 P.M. Full Participation $75.00 per person
                              High School Students may enroll with a Parent
                                       Seafood Salad in Avocado Boats
                                    Tuscan Steak with Garlic & Rosemary
                                     Classic Belgian Twice Cooked Fries
                                             Grilled Caesar Salad
                                          Strawberry Rhubarb Tart
                         Ribs! Ribs! Ribs! with Rick Rodgers
                          Saturday, June 19, 11:00 AM-2:00 PM Participation
                                Limited Enrollment $69.00 per person
                            High School Students may enroll with a Parent
                           Classic “Dry” Rubbed and Smoked Baby-back Ribs
                                    Spareribs with Asian BBQ Sauce
                                Beef Ribs with All-American BBQ Sauce
                                Three-Bean Salad with Honey Vinaigrette
                                              Caesar Slaw
                                           S’mores Brownies

                     “Street Food” with Michael Christiansen
                 Thursday, June 24, 7:00-10:00 P.M. Full Participation $65.00 per person
                             High School Students may enroll with a Parent
 Join Chef Michael Christiansen in re-creating some of his innovative Street Foods. Michael operates a food
truck in NJ called “Hot Box”. His truck sells a variation of “Street Foods” with a modern twist. Try some his
                                             recipes at this class.
                            Pulled Pork Tacos with Smokey Habanero Sauce
                Flat Bread Stuffed with Braised Beans in a Sweet and Spicy Cumin Sauce
          Rolled Crepes with Roasted Chicken, Crunchy Cabbage and Pickled Mango Chutney
                                         Chicago Style Slider Dogs
                                          Savory “Cream Puffs”
                             Curried Lamb Rotti with Cucumber Mint Salsa

        Delicious Beef Tenderloin Dinner with Steven Capodicasa
                  Friday, June 25, 7:00-10:00 PM Full Participation $70.00 per person
                                        Five layer Ahi Tuna Tower
                                Field greens with calamata olive vinaigrette
                       Prosciutto wrapped beef tenderloin with caramelized shallots
                                      Toasted corn and cheesy biscuits
                            Sautéed broccoli with cheesy and crunchy topping
                                          Raspberry Crème Brule

                       Summer Seafood with Daniel C. Rosati
                Wednesday, July 7, 7:00-10:00 P.M. Full Participation $65.00 per person
                           High School Students may enroll with a Parent
                                   Beer Steamed Mussels with Herbs
                                    Citrus Marinated Salmon Crudo
                             White Gazpacho Martini with Grilled Shrimp
                                   Grilled Clams with Romesco Sauce
                                   Maryland Style Crab Cake Sliders
                  Flavorful French Bistro with James Standridge
                   Friday, July 9, 7:00-10:00 PM Full Participation $69.00 per person
                 Cream of potato soup with toasted pine nuts and roasted baguette croutons
 Roasted yellow beet salad with creamed garlic, sweet roasted onions, crumbled Roquefort cheese tossed with
           Sauterne wine vinaigrette and baguette chips smeared with creamy roasted garlic spread
                                          Creamed Garlic Dressing
                                    Classic Steak au Poivre ( Sirloin strip)
                                                Steak Wedges
                                   Vanilla bean and raspberry crème brûlée

                    Here’s the Beef Grill-Out with Rick Rodgers
                          Saturday, July 10, 11:00 AM-2:00 PM Participation
                                 Limited Enrollment $69.00 per person
                            High School Students may enroll with a Parent
                                Grilled Asparagus with Green Goddess Dip
                Spice-Rubbed Tri-Tip, Mesquite-Smoked Beef Ribs with Chipotle BBQ Sauce
                                      Loaded Potato Salad with Bacon

                      Summer Seafood with Steven Capodicasa
                  Saturday, July 10, 7:00-10:00 PM Full Participation $70.00 per person
                   Mediterranean crayfish and crab spring rolls with savory dipping sauce
                     Chilled lobster summer pasta salad with lemon and basil vinaigrette
                  Oven roasted whole salmon with ginger & orange glaze with roasted beets
                  Jumbo shrimp stuffed with toasted orzo, roasted tomatoes & ricotta salata
                          Mussels & baby clams with seared chorizo & spicy broth
                       Prosciutto & sage wrapped tuna steaks with lemon caper sauce

                    Classic Beach Party with Steven Capodicasa
                   Friday, July 16, 7:00-10:00 PM Full Participation $70.00 per person
                    Scallop Ceviche with fresh garlicky guacamole with baked corn chips
                                   Caesar salad with homemade croutons
                                 Coca cola marinated BBQ baby back ribs
                                   Fresh potato salad with lemon dressing
                                       Fresh red and white cole slaw
                              Large chunk chocolate chip ice cream sandwich

                   Couples Seafood Challenge with Arlene Ward
       Saturday, July 17, 7:00-10:00 PM, Full Participation Limited Enrollment $69.00 per person
  While more people order fish in a restaurant, they are still unwilling to risk preparing it at home. Once you
make the decision to try something new, the world of fish and its infinite preparations can quickly become more
 exciting than that of meat. This selection is easy to find in any fish market and put together with simple, but
                                               interesting flavors.
Almond Crusted Fillet of Sole with Apples and White Wine, Three Catches In Sweet Basil Broth, Stuffed
  Jumbo Shrimp, Tilapia with Roasted Ratatouille, and Homemade Cavetelli with Shrimp, Sun-dried
                                          Tomatoes and Mushrooms
                Chinese Comfort Food with Michael Christiansen
                 Thursday, July 22, 7:00-10:00 P.M. Full Participation $65.00 per person
                               High School Students may enroll with a Parent
Join Chef Michael Christiansen in an evening of cooking Chinese comfort foods. This menu will include all of
   the classic Chinese favorites we have come to love. Michael Christiansen will give you all the tricks and
                 recipes to successful Chinese cooking. This will be a full participation class.
                  Wonton Soup, Egg Roll, Fried Rice, Chicken Stir Fry, Mongolian Beef,
                     General Tso’s Chicken, Sweet and Sour Chicken, Garlic Shrimp


              Couples Tuscan Grilling Party with Diana Albanese
                   Friday, July 23, 7:00-10:00 P.M. Full Participation $69.00 per person
There is something about Tuscany that awakens your appetite. Join Diana Albanese of La Cucina D'ana for this hands on
               couple's class. This inspired menu has many do-ahead features using summer's produce.
                          Tomato & Grilled Eggplant Stacks with Marinated Feta Cheese
                               Fettuccine with Caramelized Corn & Pancetta Sauce
                                Tuscan Grilled Beef Brochettes with New Potatoes
                      Grilled Portobello Mushrooms with Tomato Glaze and Fontina Cheese
                           Arugula & Artichoke Salad with Charred Tomato Vinaigrette
                              Herb Roasted Plums with Syrup over Vanilla Ice Cream


                        Asian Surf & Turf with Daniel C. Rosati
                  Saturday, July 24, 7:00-10:00 P.M. Full Participation $69.00 per person
                             High School Students may enroll with a Parent
                                      Summer Rolls with Peanut Sauce
                                       Thai Fried Noodles with Shrimp
                                   Korean Grilled Ribeye - Bulgogi Style
                                                 Asian Slaw
                                   Grilled Peaches with Star Anise Glaze

       Do Ahead Buffet “Southern Style” with Kathleen Sanderson
                     Tuesday, July 27, 7:00-10:00 P.M. Participation $65.00 per person
                              High School Students may enroll with a Parent
                               Dry Rubbed BBQ Pork Shoulder (Pulled Pork)
                                           Southern Fried Chicken
                                   Black-Eyed Pea, Corn & Tomato Salad
                                  Corn Bread and biscuits w/ honey butter
                      Salad w/ Honey Mustard Vinaigrette, Spicy pecans & Blue cheese
                                  Peach Cobbler w/ Bourbon Vanilla Sauce
                                            Sweet Tea/Lemonade
             Sushi Workshop - The Feeding Frenzy is Back Again!
                       with David P. Martone, CCP
                          Limited Enrollment $65.00 per person Full Participation
                                       Friday July 30, 7:00-10:00 PM
                               High School Students may enroll with a Parent
Come and kick back and enjoy a night out. Here is an opportunity to learn the fundamentals of sushi. David will
teach you the basic techniques of making great sushi rolls. More and more restaurants are featuring Sushi due to
                           customer interest. Learn to create your own masterpiece!
                                      David will cover all the essentials.
  Miso Soup, Japanese Ginger Salad Dressing, Miso Dressing, Gyoza with Ponzu Sauce, California Rolls,
    Tuna and Spicy Tuna Rolls, and a wide assortment of ingredients to create new and exciting rolls:
                                        regular and inside-out rolls.
                          Many ingredients to create vegetable and non-fish rolls.
                             David always has new ideas for interesting rolls!!!

                      Prime Rib Dinner with Steven Capodicasa
                  Saturday, July 31, 7:00-10:00 PM Full Participation $70.00 per person
             Grilled jumbo shrimp and Lump Crabmeat served with roasted tomato dipping sauce
                               Baby greens with roasted red pepper vinaigrette
                          Prime Rib roast with Grilled caramelized root vegetables
                                   Roasted rosemary baby redskin potatoes
                                          Cheese and herb soufflés
                               Stuffed Espresso and macadamian nut brownies
                          Summer Desserts with Rick Rodgers
                          Wednesday, August 4, 7:00-10:00 P.M. Participation
                                 Limited Enrollment $65.00 per person
                             High School Students may enroll with a Parent
                                       Sour Cherry Deep-Dish Pie
                            Nectarine Clafoutis (an easy, French custardy cake)
                                    Blueberry Buckle (from the grill!)
                                    Peaches and Cream Bread Pudding
                      Mixed Summer Berry "Slump" with Homemade Vanilla Ice Cream

                  Couples Italian Dinner with Steven Capodicasa
                 Friday, August 6, 7:00-10:00 PM Full Participation $70.00 per person
                               Fresh Mozzarella, Basil and tomato accordions
                      Homemade Black pepper fettuccine with Pancetta cream sauce
     Breaded Veal Cutlets with Lobster and Artichoke Hearts Served with Roasted Tomato Grappa Sauce
                    Broccoli Rabe with Caramelized Garlic and Parmesan Cheese Crisp
                 Caesar Salad with Shaved Parmesan Cheese and Roasted Garlic Dressing
                                    Baked fennel with Parmesan cheese
                          Homemade cannolis with sweet citrus berry cream filling
           End of Summer Grilling Party with Steven Capodicasa
                Saturday, August 14, 7:00-10:00 PM Full Participation $70.00 per person
                               Filo wrapped grilled shrimp and feta cheese
                      Hearts of Romaine served with kitchen made Russian dressing
                        Grilled Sicilian Rib Eye steak with Jumbo Grilled Shrimp
                           Grilled redskin potatoes with Mediterranean onions
                               Summer green beans in a spicy tomato sauce
                              Fresh fruit tarts with homemade pastry cream

        Cooking with Herbs and Spices with Michael Christiansen
               Thursday, August 19, 7:00-10:00 P.M. Full Participation $65.00 per person
                              High School Students may enroll with a Parent
Join Chef Michael Christiansen in an evening of learning when, where, how to use herbs and Spices. In this
class we will take the opportunity to cook some dishes using a variety of herbs and spices. This will be a full
                                              participation class.
                                          Coriander seared Scallops
                                    Grilled Lamb Chops with Mint Pesto
                                               Chicken Curry
                                            Herbed Quinoa Salad
                                        Cracked Mustard Pork Loin

                Backyard Barbeque Fun with James Standridge
                Friday, August 20, 7:00-10:00 PM Full Participation $69.00 per person
              Dr. Pepper Can-roasted Free Range Chicken with Dr. Pepper Barbecue Sauce
                               Grilled Sichuan Dry-rubbed Flank Steak
                                       Iceberg "Grexican" Salad
              Wasabi-Sesame Potato Salad with Baby Potatoes, Scallions & Candied Ginger
         Godiva White Chocolate Inside-Out Cake with Godiva White Chocolate Liquor Reduction


                   The Art of Home Canning with Arlene Ward
   Saturday, August 21, 9:30 AM-1:30 PM, Full Participation Limited Enrollment $65.00 per person
                               High School Students may enroll with a Parent
Home canning is a highly rewarding experience. Learn safe and simple methods for successful results. Let’s
start early in the day so we can enjoy the afternoon before it gets too hot. I’ll prepare a light lunch for you to
                     sample our days work. You may take one home for your special treat.
       Red Pepper Relish, Zucchini Pickles, Whole Plum Tomatoes in Basil, Home Style Peaches,
                                           and Pears In Port Wine
            Couples Hot and Spicy Date Night with Diana Albanese
                 Saturday, August 28, 7:00-10:00 P.M. Full Participation $69.00 per person
This class is a taste explosion from around the world. Learn to use spices that deliver the one-two punch that awaken your
palette and dishes. Join Diana Albanese of La Cucina D’ana for a night that’s promises to be hot and spicy all night long.
                                     Coconut Shrimp with Mango and Pepper Sauce
                                          Grilled Steak with Chimichurri Sauce
                                                  Spicy Sicilian Chicken
                                     Grilled Potato Salad with Pancetta and Onions
                              Hot and Spicy Grilled Vegetables with Chickpea Mayonnaise
                          Roasted Peaches with Honey and Cardamom over Vanilla Ice Cream


  Couples Shrimp, Steak, & Lobster Dinner with Steven Capodicasa
               Friday, September 10, 7:00-10:00 PM Full Participation $75.00 per person
        Grilled Jumbo Shrimp and Lobster cocktail served with roasted tomato & herb dipping sauce
           Classic Caesar salad served with parmesan cheese cracklings and homemade croutons
                 Grilled Porter House steak and Lobster tails served with roasted garlic aioli
                    Summer polenta with buffalo mozzarella and roasted smoky chorizo
      Homemade grilled corn on the cob rolled with chipotle mayo and coated with grated Romano cheese
             Espresso flavored raspberry stuffed brownies served with cinnamon whipped cream

                  Home Canning Workshop with Daniel C. Rosati
                Tuesday, September 14, 7:00-10:00 P.M. Full Participation $65.00 per person
                              High School Students may enroll with a Parent
                                          Classic Marinara Sauce
                                          Dill Marinated Carrots
                                         Strawberry Rhubarb Jam
                                            Blueberry Compote
                                            Eggplant Caponata
                                               “Hot” Pickles
                                         Summer Roasted Peppers

                     Cooking with Beer with Michael Christiansen
              Thursday, September 16, 7:00-10:00 P.M. Full Participation $65.00 per person
                              High School Students may enroll with a Parent
     Please join Chef Michael Christiansen in an evening of Cooking with Beer. We will use seasonal fall
                         ingredients accented by beer to create a fabulous fall menu.
                                                  Beer Cheese Dip
                                   Mixed Green Salad with Ale poached pears
                                    Candied pecans and crumbled goat cheese
                                              Lager braised Beef Stew
                                        Sierra Nevada Marinated Chicken
                                               Creamy braised Leeks
                                     Porter mashed sweet potatoes with chives
                                         Porter and espresso Rice pudding
     Ribs and More-Love of Spice Required with James Standridge
               Friday, September 17, 7:00-10:00 PM Full Participation $69.00 per person
                                               Dry Rub
                                    Jim Beam Bourbon BBQ Sauce
                                   Kentucky Style Baby Back Ribs
                             Jumbo Shrimp Skewer with Honey-Lime Glaze
                                          True Wings of Fire
                                          Classic Pasta Salad
                                       Down Home Potato Salad
                                 Classic Cole Slaw with Taste of Asia
                                      Grilled Pineapple Tiramisu

               Seafood, Seafood, Seafood with Steven Capodicasa
              Saturday, September 18, 7:00-10:00 PM Full Participation $70.00 per person
                 Filo pockets filled with Rock Shrimp, feta cheese and roasted tomato puree
                                           5 Layer Ahi Tuna tower
              6 spice Chilean Sea bass wrapped in parchment paper and served with Asian slaw
                                      Baked Lobster Mac and 4 Cheeses
                 Black and white sesame crusted Sushi grade Tuna with wasabi cream sauce
                         Grilled Shrimp Pizza with homemade parmesan pizza crust

                       Italian Boot Camp with Diana Albanese
              Sunday, September 19, 12:00-4:00 P.M. Full Participation $75.00 per person
                              High School Students may enroll with a Parent
  Learn the fundamentals of Italian cooking in this four hour class with Diana Albanese of La Cucina D’ana.
   Essential techniques will be stressed along with the preparations of favorite Italian regional specialties.
                                    Ribolitta (Twice Cooked Tuscan Soup)
                                          Pizza alla Qualtro Stazioni
                                                Potato Frittata
                                  Linguine with Clams, Pancetta and Chiles
                                     Risotto with Arugula and Proscuitto
                                        Pork Spareribs with Red Wine
                           Sautéed Chicken Breasts with Sage and Lemon Sauce
                                Tomato & Mozzarella Salad with Pepperonata
                                      Ricotta Cheese Tart with Pine Nuts


          Fresh From the Farmer’s Market with Suzanne Lowery
           Wednesday, September 22, 7:00-10:00 P.M. Full Participation $65.00 per person
                             High School Students may enroll with a Parent
Arugula and Escarole with Olives, Raisins and Pignolis, Bruschetta-Fresh Mozzarella Pizza, Stuffed Portobello
 Burgers, Bow Ties with Fresh Basil Pesto, Spice-Grilled Corn on the Cob, Mixed Berry-Lemon Shortcakes
          Couples Pizza and Pasta Dinner with Steven Capodicasa
              Friday, September 24, 7:00-10:00 PM Full Participation $70.00 per person
                               Lobster cannolis with Sicilian dipping sauce
              Grilled summer seared chorizo pizza with fresh Mozzarella & Fontina cheeses
                     Calzones filled with garlic shrimp and homemade ricotta cheese
                        Stuffed deep dish pizza with Lobster Mac and 4 Cheeses
                      Gnocchi alla Romano with Tomato basil Lobster Cream sauce
            Summer berries with Saffron Whipped Cream served with homemade Caramel sauce

                     Pie and Tart Workshop with Arlene Ward
   Sunday, September 26, 12:00-4:00 PM, Full Participation Limited Enrollment $69.00 per person
                              High School Students may enroll with a Parent
Why are so many of you frightened at the thought of making a piecrust? The most loved of American desserts
  should be the most rewarding experience in the kitchen. Learn the method that I have used for years with
fabulous results. Why change a good thing when it works perfectly. Class size is limited, if you want to get a
 handle on this problem, let me help you solve it. Please bring a 9 inch pie plate and your rolling pin (if you
                        have a favorite one.) Take home a piecrust ready for filling.
 Apple, Cranberry, and Rum Current Lattice Top Pie, Wild Blueberry Tart, Pumpkin Pie, My award
                              winning Key Lime Tart, and Sour Cherry Pie

                    New Daytime Cooking Series
    All New Menus!!! Fresh, Fast & Flavorful with Daniel C. Rosati
         3 Tuesdays, September 28, October 5 & 12, 10:00 A.M.-1:00 P.M. Full Participation
                                 Limited Enrollment $179.00 per person
                             High School Students may enroll with a Parent
                     Day 1                                            Tuscan Tomato Soup
       Cavatelli with quick Sausage Ragu                                    Fish (2 Ways)
           Chicken Breast (2 Ways)                                  Wilted Spinach with Garlic
          Artichoke Antipasto Salad                                   Herb Mashed Potatoes
                Roasted Broccoli                                       Lemon Mousse Cake
             Baked Stuffed Apples
                     Day 2
                                                  Day 3
                                Buttermilk Biscuits with Cheddar & Chives
                                             Meat (2 Ways)
                                          Confetti Green Beans
                                         Butternut Squash Gratin
                                       Cherry Almond Bundt Cake
                         Meatball Madness with Rick Rodgers
                         Tuesday, September 28, 7:00-10:00 P.M. Participation
                                 Limited Enrollment $69.00 per person
                            High School Students may enroll with a Parent
 Low-key but always delicious, meatballs are back in fashion--it seems like every restaurant in New York has
       them on the menu. Learn how to make a variety of meatball classics from around the world.
                                    Chinese Soup with Shrimp Balls
                          "Chafing Dish" Sweet and Sour Cocktail Meatballs
                           Classic Grandma's Meatballs with Tomato Gravy
                       Vietnamese Pork Meatball Sandwich with Quick Pickles
                           Scandinavian Meatballs with Lingonberry Sauce


                       Every Night Italian with Diana Albanese
            Wednesday, September 29, 7:00-10:00 P.M. Full Participation $65.00 per person
                              High School Students may enroll with a Parent
Enjoy these straightforward simple recipes that are quick to prepare. Most recipes have just 3 or 4 ingredients.
            Start making your life easier with these authentic dishes and easy to find ingredients.
                                     Easy Oven Baked Shrimp Risotto
                            Chicken Breasts with Broccoli Rabe and Pancetta
                                           Meat Pie “Pizza” Style
                                       Pork Chops with Silky Fennel
                               Fusille with Sausage, Tomatoes and Onions
                                        Strawberries and Orange Salad


               Big City Couples Date Night with Diana Albanese
                Friday, October 1, 7:00-10:00 P.M. Full Participation $69.00 per person
Want to go out with your sweetie but never seem to have the time? Get your schedules together and make time
                      to go on a date night at Classic Thyme. You’ll be happy you did.
                             Cosmopolitan Shrimp Shooters with Fruit Salsa
                                               Steak Au Poirve
                          Mashed Potatoes with Bacon, Sour Cream and Chives
                               Four Cheese Stuffed Portobello Mushrooms
                           Green Bean & Roasted Tomato Salad with Pine nuts
                          Do Ahead Bread Pudding Soufflés with Whiskey Sauce

   Puff Pastry Workshop Sweet & Savory with Kathleen Sanderson
                  Sunday, October 3, 12:00-4:00 P.M. Participation $69.00 per person
                              High School Students may enroll with a Parent
Using store bought puff pastry we will come prepare a variety of recipes and shapes featuring the versatility of
                                             this classic pastry.
                                          Wild Mushroom Jalousie
                                         Individual Beef En Croute
                                             Asparagus Galette
                                           Egg and Sausage Tarts
                                              Almond Pithier
                                                  Palmiers
                                      Banana Caramel Pecan Tarts
                                  Cinnamon Sugar Puffs w/ Honey Drizzle

                        Time for Tapas with James Standridge
                  Friday, October 8, 7:00-10:00 PM Full Participation $69.00 per person
                               Champinones Rellenos (stuffed mushrooms)
                            Alcachafas y Pimientos a la Gitana (artichoke salad)
                                      Sopa Aquacate (Avocado soup)
                                      Patatas a la Pobre (Spicy potato)
                                   Gambas Pil-Pil (Jumbo Spicy shrimp)
                                 Pinchitos Morunos (Grilled pork kabobs)
                                  Ensalada de Mejillones (Mussel salad)

             Sushi Workshop - The Feeding Frenzy is Back Again!
                       with David P. Martone, CCP
                          Limited Enrollment $65.00 per person Full Participation
                                    Saturday October 16, 7:00-10:00 PM
                               High School Students may enroll with a Parent
Come and kick back and enjoy a night out. Here is an opportunity to learn the fundamentals of sushi. David will
teach you the basic techniques of making great sushi rolls. More and more restaurants are featuring Sushi due to
                           customer interest. Learn to create your own masterpiece!
                                      David will cover all the essentials.
  Miso Soup, Japanese Ginger Salad Dressing, Miso Dressing, Gyoza with Ponzu Sauce, California Rolls,
    Tuna and Spicy Tuna Rolls, and a wide assortment of ingredients to create new and exciting rolls:
                                        regular and inside-out rolls.
                          Many ingredients to create vegetable and non-fish rolls.
                             David always has new ideas for interesting rolls!!!

				
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