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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
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
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
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
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
Sold Out
12th
Fri.
PRIVATE
EMPOWER SOFTWARE 30 ATTENDING
5:30 PM
Sold Out
15th
Mon.
PRIVATE PARTY
SHELLY CHANCEY (ELLIE) 16 GIRLS
3:30 PM
Sold Out
16th
Tue.
AMAZING DESSERTS
AN AMAZING VARIETY OF DESSERTS: There is a treasury of heavenly desserts: Frosted Lemon Bars Chocolate Cupcakes with Peanut Butter frosting Pecan Tassies Bread Pudding with a whiskey sauce Chocolate Pound Cake Berries with French Whipped Cream with fruit German Chocolate Pecan Pie Bars Pavlovas with fresh-made ice cream and a raspberry sauce Tiramisu with fresh-made lady fingers zucchini Bundt cake Strawberry short cakes Strawberry Cake Banana Cake with Penuche frosting Chocolate chocolate cookies Grand Marnier Chocolate Souffle
6:30 pm
Sold Out
17th
Wed.
THE MOST FABULOUS VEGETABLE CLASS EVER
AN AMAZING NIGHT OF VEGETABLES........PERFECT FOR MAIN DISHES AND SIDE DISHES AND SO DELICIOUS. STRAWBERRY SALAD ASPARAGUS AND MASCARPONE GRATIN BABY BOK CHOY BROCCOLINI WITH SAUCE BUTTERNUT SQUASH LASAGNA CARBONARE WITH VEGGIES CARROT SOUFFLES CHEESEY BAKED TOMATOES WITH BASIL STUFFED PEPPERS VEGETABLE CREPES WHOLE WHEAT ROLLS APPLE CRISP WITH ICE CREAM FRANGIPANE
6:30 PM
Sold Out
18th
Thu.
PRIVATE
DEANNE KAIDER SEYFARTH SHAW LLD 17-19 ATTENDING
10:30 am
Sold Out
19th
Fri.
PRIVATE PARTY
private party for NISHA
6;30 p,m
Sold Out
20th
Sat.
BRUNCH
A FABULOUS BRUNCH TO GET YOU READY FOR THE HOLIDAYS. 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 Danish braided bread with apple filling Pumpkin waffles Zucchini bread Lemon loaves Mini German pancakes Cheese strata 10:30am - $57
10:30 AM
Sold Out
25th
Thu.
DIM SUM
an amazing assortment of dumplings, dim sum, wok and A traditional dim sum brunch includes various types of steamed buns such as cha siu baau, dumplings and rice noodle rolls (cheong fun), which contain a range of ingredients, including beef, chicken, pork, prawns and vegetarian options. We will offer plates of steamed green vegetables, roasted meats, and other soups. Dessert dim sum is the customary egg tart. Dim sum can be cooked by steaming and frying, among other methods. The serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions, people can try a wide variety of food steamer
6;30 pm
$57
26th
Fri.
DATE NIGHT
Two spots just opened up for 2 couples. a Romantic night in Tuscany. Amazing food at this most popular class.
6:30 PM
$130
27th
Sat.
LET THEM EAT CAKE
What better way to celebrate fall's bountiful harvest than with a fresh-baked cake inspired by the flavors of the season? Join us for this fun, hands-on class as we cover the basics of cake making–from properly preparing pans to creating homemade batter and frosting. You'll work alongside other students learning to make a spice-based cake and a decadent bittersweet chocolate variety. Plus, our CHEFS will show you how to make homemade caramel and walk you through the steps of a truly show-stopping dessert: With the skills you learn, you'll look forward to treating family and friends with the cakes you will learn how to make.CUPCAKES; ORANGE CHIFFON CAKE; AUTUMN CAKE; CHOCOLATE CAKE WITH BELGIUM CHOCOLATE BUTTERCREAM FROSTING; SALTED CARAMEL CAKE; STRAWBERRY CAKE; Banana Cake with Penuche frosting; Hummingbird Cake, Autumn Pumpkin Walnut Cake.
Click for menu
10:30 AM
$56
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
Sold Out
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.