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pizza on the patio $30This is a Pizza skills class for all levels of cooks. We will work with dough, make sauce, and cook pizza that can be made at home, but rivals the best pizzerias in the world! Root Beer on crushed ice will be provided. You may also bring your own beverages.
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irish pub food and drinks $70Join local Chef John Bord as he prepares a variety of Irish Pub dishes and drinks to celebrate the Irish spirit and St. Patrick's Day.
The menu includes: Leek and Potato Soup served with Irish Rarebit - Soda Bread topped with melted cheese, chopped pickles and a tangy sauce. Dublin Coddle - A slow-cooked dish of bacon, sausage, potatoes and broth that has been a favorite dish of Dublin since the 17th century. Red Cabbage with Mushrooms, Hazelnuts and Bacon. Desert will be Roasted Oatmeal in a Raspberry and Whisky Cream Sauce. Drinks include Black Velvet, a combination of Guinness Stout and Champagne. And, a Whiskey and Orange Oat Cream Toddy. SIGN UP |
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lumpia and pancit bihon $50Lumpiang Sariwa - lumpia for short, literally means fresh spring roll in the Philippines. A delicate cooked root vegetable spring roll wrapped in a soft un-fried crepe with a sweet and salty dressing and roasted spanish peanuts.
Known throughout the 7000 islands of the Philippines as Pancit Bihon is usually served as a merienda, a 4th meal of the day, or as a "street food" or a special occasion fiesta dish. Its everyone's favorite! A variety of vegetables and a minimal amount of meat (Chinese sausage, chicken, or shrimp) are stir-fried with rice stick noodles. Chef's choice of Tea will accompany the class. SIGN UP |
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indian fusion $60Elaine Leigh • March 12, 2016 • 3:30 PM to 6:00 PM Hands-on Class
Elaine Leigh will show you how to cook one of her favorite dishes, Pork Tenderloin with green chilis. We will have Toasted Papadam (a chick pea flatbread) with both a Date and a Tamarind Chutney as an appetizer. You will bake fresh Naan in a pizza oven, and prepare Elaines amazing eggplant Baingan Bharta. A light dessert and wine will accompany the meal.
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salmon perfection and wine in the courtyard $60Gisela Hohendorf • March 14, 2016 • 5:00 PM to 7:30 PM Hands-on Class
Gisela will reveal the secrets to creating a very special salmon event. Salmon Filets are wrapped in paper and cooked outside over coals resulting in a tender, juicy, lightly smokey delicacy. We will start with a German Cheese Soup, Parsley Butter Potatoes will accompany the Salmon, and a light dessert will follow.
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royal hungarian with wine $60EAT AS IF YOU ARE ROYALTY! It’s been said that Hungarians eat as if they were kings. Using fresh vegetables, small bites of meat, eggs, chocolate and cream, create and share a feast that is fit for royalty. Learn how to make lescó, a fresh vegetable dish which can be used as an appetizer, a side dish or for the base of goulash which will be made in class. We’ll explore variations of paprika chicken and combine cucumbers, spices and sour cream to make a spectacular salad. The crown of the class will be a dobos torte, eight layers of heaven covered with caramel and chocolate. Saying the cake is fit for royalty would not be an exaggeration; Franz Joseph I (Emperor of Austria and King of Hungary) and Empress Elisabeth were among the first to taste it when it was unveiled at the National General Exhibition of Budapest in 1885. Recipes used have been handed down in Marion’s family since the early 1900’s.
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fun with filo $40Learn to feel comfortable and in charge with those intimidating paper thin sheets of Filo dough that some clever crafts-person or machine has created just for you. Spanakopita, the delicious Greek spinach pie is easier to make than you'd think and so satisfying. Butternut Gruyere turnovers, wrapped in filo, are an addictive two bite appetizer treat. Baklava, the glistening chopped nut and filo dessert, drenched in a honey lemon syrup is a great addition to add to your potluck or party repertoire.
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