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September 2015
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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
Thu.
Amazing Italian
A trip through Italy.
6:30 pm
$58
9th
Wed.
ASIAN DUMPLINGS AND POT STICKERS AND ROLLS
Learn to make an amazing variety of dumplings, pot stickers and rolls - steamed, oven-baked and fried and fresh.
6:30 PM
$57
10th
Thu.
SPANISH EVENING - TAPAS AND PAELLA
THREE CHEESE FOCACCIA SHRIMP WITH GOAT CHEESE AND HERBS WITH TRUFFLE OIL ROASTED RED PEPPERS WITH GOAT CHEESE. ALBONDIGAS – PORK MEATBALLS FETA STUFFED CUCUMBERS DEVILED EGGS CHILLED SHRIMP WITH SPICY GARLIC AIOLI DIPPING SAUCE CHICKEN AND ANDOUILLE STRUDELS CHERRY TOMATOES with OLIVES AND WALNUTS PAELLA WITH CHICKEN, SHRIMP AND ARTICHOKES ITALIAN SAUSAGE AND BELL PEPPER PAELLA SPANISH NOODLE PAELLA PAELLA WITH CHICKEN, SHRIMP AND CHORIZO SAUSAGE APPLE STRUDEL BAKED BANANAS
6:30 pm
$59
13th
Sun.
TECHNIQUES I
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 OF FOUR WEEKS
12:30 PM
$350.00
15th
Tue.
WAKE UP A LITTLE SUSHI
SUSHI MENU CRAB, AVOCADO AND MANGO SUSHI SALMON HAND ROLL AVOCADO AND CRAB CALIFORNIA ROLLS 1 AND 2 SUSHI ROLL GRILLED PORTABELLO AND ROASTED PEPPER SUMMER ROLLS SUSHI RICE SUSHI DIPPING SAUCE ROCK SHRIMP TEMPURA DEEP FRIED CHEESECAKE
6:30 pm
$58
18th
Fri.
DATE NIGHT - A WALK ON BOURBON STREET
BAYOU SHRIMP BEIGNETS WITH TARTAR SAUCE VIDALIA ONION AND HAM CRAWFISH ETOUFFEE; PORK IN FIG GLAZE; CHICKEN ORLEANS MAQUE CHOUX REAL BEIGNETS DUSTED WITH CONFECTIONERS SUGAR; BANANAS FOSTER FRENCH VANILLA ICE CREAM PEASANT BREAD
6:30 PM
$140 per couple
19th
Sat.
HEIR AND A PARENT
Bring your child, grandparent or several children Price for two - $100 Price for three - $140 Price for four - $190
10 am
$100 for two
20th
Sun.
TECHNIQUES 1 - 2ND CLASS
See September 13th at 12:30 pm.........for details.
12:30 PM
$350 FOR SERIES
25th
Fri.
GIRL'S NIGHT OUT
MENU IN ORDER CHICKEN FINGERS CRAB CAKES WITH MANGO EMULSION GRILLED CHEESE PIZZA POCKETS WITH MARINARA PORK CROSTINI THAI PORK SATAY KOREAN BEEF COCKTAIL PIZZA CRISPY SPINACH AND GOAT CHEESE IN PHYLLO CUPS AMAZING GRILLED CHEESE APPETIZERS PORK CROSTINI WITH FIG GLAZE PINE CONE APPETIZER VEGGIE DIP WITH FRESH VEGGIES THE BEST SHRIMP PASTA SALAD COOKIES TOPPED WITH LEMON CURD AND WHIPPED CREAM CHOCOLATE CHOCOLATE COOKIES BANANA FOSTER MINI CAKES
6:30 PM
$57
26th
Sat.
MACARONS
Our Master Pastry Chef Noreen Rosinsky will take you into this wonderland of the jewel of all cookies - a French macaron - limited enrollment.
10 am
$57
27th
Sun.
TECHNIQUES 1 - 3rd class
See September 13th for details.
12:30 pm
$350 for series
29th
Tue.
PERFECT SEAFOOD
SKEWERED SWORDFISH; LOBSTER SALAD, CRAB SANDWICH APPETIZER; CRAB CAKES WITH SAUCE; SEAFOOD GUMBO; GRILLED DOLPHIN WITH MUSTARD SAUCE; FETTUCCINE WITH SALMON AND ASPARAGUS; MACADAMIA ENCRUSTED MAHI MAHI; MUSSELS IN A GARLIC WINE SAUCE; SEAFOOD ELEGANTE; SHRIMP SCAMPI; MAPLE GLAZED SALMON WITH PINEAPPLE SALSA; FRESH MADE BREAD AND ASSORTED DESSERTS
6:30 PM
$58
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.