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September 2014
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BE SURE AND CHECK WEB PAGE ONCE A WEEK FOR SOLD OUT CLASSES AND UPDATES ON NEW HAPPENINGS.
CALL 407-648-0838 AND MAKE RESERVATIONS AS SOON AS YOU SEE A CLASS YOU WANT TO ATTEND.

CLASSES FILL UP QUICKLY AND WE DON’T WANT YOU TO BE DISAPPOINTED.
REMEMBER YOU MUST CANCEL 72 HOURS PRIOR TO A CLASS TO RECEIVE A REFUND OR CLASS CREDIT.
THE EXCEPTION TO THIS RULE IS DATE NIGHT- FOR DATE NIGHT THERE IS A FULL SEVEN DAY CANCELLATION POLICY.

Date Class Description Time Price
3rd
Wed.
PRIVATE
Rollins College Lifelong Learning
1 PM
Sold Out
5th
Fri.
TAILGATING
Nothing says Fall like FOOTBALL! Bring some friends and learn to make great new recipes to bring to your next Tailgate Party. Don't confuse this class with food you bring to a football game. This is also for food that you would serve in your home watching the game. Nothing is better than the fun food we will have in this class.MENU FOR TAIL GATING Korean BBQ Beef on skewers Sausage Fruit Kabobs Grilled Cheese Appetizer Grilled Watermelon Salad Grilled Lime Flank Steak Grilled Potatoes Fabulous Hamburgers Our Amazing Ribs Malibu Chicken Lime and Spicy Corn Peach Ice Cream Peach and blueberry crumble Peasant bread
6:30
$57
6th
Sat.
PRIVATE BIRTHDAY PARTY
Birthday party for Mali Weingarten
11:30 AM
Sold Out
7th
Sun.
TECHNIQUES ONE
TECHNIQUES 1 - A SERIES OF 4 CLASSES ON TECHNIQUES COVERING ALL ASPECTS OF COOKING. What You'll Learn • How to make the five classic French mother sauces: béchamel, tomato sauce, brown sauce (sauce espagnole), velouté and hollandaise, along with beurre blanc and mayonnaise • How to keep your sauces from breaking, and how to salvage them if they do • Techniques for thickening and reducing sauces and creating emulsions • Best practices and a secret shortcut for making clear, flavorful stocks to use in sauce making • Suggestions for countless classic and modern sauce variations so you can adapt them to your tastes and culinary needs • Tips for holding, serving and storing sauces • How to perfectly pair your sauces with meats, fish, vegetables and even baked eggs What You'll Make • Béchamel sauce, mornay sauce and reduced cream sorrel sauce • Beurre blanc and fines herbes sauce • Tomato coulis and tomato concassé • Brown stock, brown sauce, demi-glace, glace de viande and bordelaise sauce • Chicken broth and velouté with parsley and morel mushrooms • Mayonnaise and aioli • Hollandaise and béarnaise • All foods that go with sauces, including breads, salads and desserts. What You'll Love • Mastering the recipes and techniques for the foundational sauces of Western cuisine • Instruction from Marci Arthur, a renowned cooking expert and award-winning chef and cookbook author and her staff of accomplished chefs. • Marci’s relaxed and friendly approach to cooking and teaching, along with her personal feedback on your questions and comments • Printed recipes for all the sauces and their variations • Being able to improvise and create an elegant meal with the ingredients you have on hand an idea of what you will learn - this is one thing among hundreds: WHAT IS THE DIFFERENCE BETWEEN SWEATING AND SAUTEING? Browning: When you are sautéing food you do it over medium to high heat and you want the food to brown and caramelize. By agitating the pan regularly you help the food to brown evenly. Generally this is done to help build a rich flavor profile which includes that lovely caramelized taste. Sweating on the other hand should not brown food. Instead the food is cooked over low to medium heat and should sizzle very gently so that the food (usually vegetables) can release its liquid and flavors into the pan without coloring. If you are making a soup for example, sweating the main ingredients can help them to release their more subtle flavors into the soup before the liquid is added. A little trick, if you see that the pan is too hot and food is starting to color, add a tablespoon of cold water. The cold water will cool the pan down quickly and evaporate. Do keep in mind that people use these terms incorrectly; for instance, you may see recipes that say, “brown the onions by sweating them in butter”. This obviously is incorrect, but as long as you can understand what the recipe wants you to do, you can create great food. 12:30 PM - $350 FOR SERIES
12:30 PM
$350 for series of 4 classes
8th
Mon.
private
DIAMOND RESORTS 16+
5:30 pm
Sold Out
9th
Tue.
MEDITERRANEAN
Join us for a culinary trip to the Mediterranean as we explore simple preparations with vibrant, fresh flavors.MEDITERRANEAN MENU - FRENCH CHEESE GOURGEES, FRENCH HAM AND CHEESE TART RIVERIA CHICKEN; PAELLA, MOROCCAN COUSCOUS AND MAJORCAN PORK, SPANIKOPI, FRESH-MADE PASTA WITH SAUCE CRUSTY FABULOUS FRENCH BREAD; and shish kabobs baklava, chocolate souffle PEASANT BREAD
6:30 PM
$57
10th
Wed.
PRIVATE
Rollins College Lifelong Learning
1 PM
Sold Out
11th
Thu.
FLAVORS OF KEY WEST AND THE CARIBBEAN
Escape to the Islands with some fabulous new recipes using fresh ingredients.CARIBBEAN MENU FOR CLASS CREAM CHEESE INSTANT APPETIZERS WITH TORTILLAS AND SALSA CONCH FRITTERS BLACK BEAN SALAD GRILLED SPICY PINEAPPLE SLICES SHRIMP WITH CARIBBEAN COCONUT CURRY SAUCE JERK PORK SERVED WITH STEWED APPLE COMPOTE COCONUT CHICKEN CURRY COCONUT PECAN SWEET POTATOES JAMAICAN JERK POTATO SALAD ROPA VIEJA OR BRAISED BEEF, PEPPERS AND ONIONS CUBAN SPICED PORK TENDERLOIN AND SOFFRITO RICE BANANA BREAD CUBANO BREAD PUDDING WITH RUM SAUCE PIRATE’S RUM CAKE
6:30
$57
12th
Fri.
PRIVATE
EMPOWER SOFTWARE 30 ATTENDING
5:30 PM
Sold Out
13th
Sat.
PRIVATE BRIDAL SHOWER
BRIDAL SHOWER LORRAINE LARRANCE
12 NOON
Sold Out
14th
Sun.
TECH 1 - 2nd class
4 classes of Techniques
12:30 pm
$350 for series
16th
Tue.
FABULOUS DESSERTS
AN ARRAY OF DESSERT THAT WILL MAKE YOU START PLANNING A PARTY.MENU FOR DESSERTS INCREDIBLE GOOEY COOKIES MINI PIES BANANA CAKE WITH FROSTING BLUEBERRY KEY LIME TRIFLE PUFF PASTRY WITH MIXED BERRIES CHOCOLATE CUPCAKES WITH BUTTERCREAM BELGIUM CHOCOLATE FROSTING CHOCOLATE POUND CAKE GERMAN CHOCOLATE BARS PEACH BETTY RICE PUDDING WITH RAISINS STRAWBERRY SHORTCAKE YOGURT BUNDT CAKE WITH GLAZE
6:30 PM
$58
17th
Wed.
FABULOUS VEGGIES
Think of vegetables only as side dishes? Come and learn how to make vegetables the stars of your meals. Asparagus and mascarpone gratin; broccolini with sauce; roasted Brussels sprouts; butternut squash lasagna, carrot soufflé; cheesy baked tomatoes with basil; orzo with hazelnuts; pasta with roasted assorted roasted vegetables; stir fried veggies; stuffed peppers; zucchini; whole wheat rolls and assorted desserts.
6:30
$56
17th
Wed.
PRIVATE
Rollins College Lifelong Learning
1 PM
Sold Out
18th
Thu.
PRIVATE
FAIRWINDS - JAMES EIKER 20 ATTENDING
6 PM
Sold Out
19th
Fri.
PRIVATE NISHA SHAH PARTY
PRIVATE PARTY FOR NISHA SHAH COUPLES PARTY. INVITEES SIGN UP ON-LINE.
7 PM
$130 A COUPLE + TAX
20th
Sat.
FABULOUS BRUNCH
What could be better than a wonderful brunch with friends? Come and create some wonderful dishes. Heavenly waffles; clone of a cinnabun; shrimp and Andouille cheese grits; Scrambled eggs with cheese and ham; Baked deep dish Strawberry French toast; candied bacon and oven bacon; Cream Cheese Coffee cake; Zucchini soufflé casserole; Pumpkin waffles; Pineapple zucchini bread; lemon loaves; mini German pancakes; cheese strata and sour cream sweet rolls.
10:30
$57
21st
Sun.
Tech 1 - 3 rd class
Tech 1 series of 4 classes.
12:30 pm
$350 for series
23rd
Tue.
ARTISAN BREAD MAKING
Have you always wanted to make your own bread, but were afraid of yeast? Join us and we'll take you through the entire process of bread making, and we'll show you just how easy it can be. Yeast and quick breads and rolls - cream cheese flowered bread; chocolate filled brioche; cranberry swirl; crusty rosemary; braided bread; apple streusel bread; quick and easy orange rolls; crusty artisan; Party rolls; and butters.
6:30
$57
24th
Wed.
PRIVATE
Rollins College Lifelong Learning
1 PM
Sold Out
25th
Thu.
THE ART OF STIR FRYING, DIM SUM AND DUMPLINGS
An evening of fun with fun food. Delicious Dim Sum and Dumplings, and Superb Stir fry.
6:30
$57
26th
Fri.
DATE NIGHT
DATE NIGHT - a romantic night in Tuscany. Amazing food to celebrate a night of love. Tuscany is the land of simple and honest flavors with cooking that might be heartier than much of the rest of the country. It features excellent ingredients including a fair variety of herbs such as basil, rosemary and sage, strongly flavored olive oils, meat dishes beef, lam and pork and seafood on the coasts. Soffritto, a mixture of chopped celery, onions, garlic, peppers and herbs sautéed in olive oil, similar to the French mirepoix, is used as a base for soups and sauces, might be more popular here than elsewhere. Beans have long been a big part of the diet, and spinach is the most popular green vegetable. It will also include freshly made pastas. And heavenly Italian desserts.
6:30
$130
27th
Sat.
LET THEM EAT CAKE
A morning of baking cakes. ASSORTED CUPCAKES; ORANGE CHIFFON CAKE; AUTUMN CAKE; BELIGUM CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM; HUMMINGBIRD CAKE; SALTED CARAMEL PINEAPPLE UPSIDE-DOWN CAKE; STRAWBERRY CAKE WITH FROSTING; PUMPKIN CAKE WITH WALNUT SAUCE; GERMAN CHOCOLATE; COCONUT CAKE WITH COCONUT FROSTING; TRUFFLES CAKE; MEYER'S LEMON CAKE; ANGEL FOOD CAKE WITH GLAZE.
10:30 AM
$55
28th
Sun.
TECHNIQUES 1
Series of Techniques covering all phases of food from sauces, meats, poultry and fish as well as sides, breads and desserts.
12:30 pm
$350 for series
Truffles & Trifles - football season is starting and hopefully the weather will start cooling down a little.

BE SURE AND CHECK WEB PAGE ONCE A WEEK FOR SOLD OUT CLASSES AND UPDATES ON NEW HAPPENINGS.
CALL 407-648-0838 AND MAKE RESERVATIONS AS SOON AS YOU SEE A CLASS YOU WANT TO ATTEND.

CLASSES FILL UP QUICKLY AND WE DON’T WANT YOU TO BE DISAPPOINTED.
REMEMBER YOU MUST CANCEL 72 HOURS PRIOR TO A CLASS TO RECEIVE A REFUND OR CLASS CREDIT.