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Each class is priced based on instructor, content and food cost. Unless otherwise noted each participant will receive a glass of wine served in Riedel stemware and samples of each receipe. Printed receipes will also be provided. Classes last about 2 hours unless otherwise noted. Class size is limited to a maximum of 20 people with 14 people required for a class to be offered.
To learn more about our world-class instructors, click here.2010 February
Feb 3 |
A True Taste of Northern Italy
Donna Perang, $45.00
Time: 6:00 PM to 8:01 PM
Tonight we taste the cuisine of the Trentino-Alto Adige region of northern Italy, a blend of Italian and German influences. We begin with antipasti of Beef Carpaccio and Vegetable Torta. Our primo course is herbed Gnocchi with Gorgonzola Walnut sauce. The main course, or secondo, is a Beef Spezzatino di manzo con funghi, an Italian beef stew with wild mushrooms. We end with a spectacular dessert, Zuppa Inglese. Buon Appetito!
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Feb 8 |
A Red Valentine's Day Dinner
Terri Geiser $45.00
Time: 6:00 PM to 8:01 PM
Heat up this special day with a menu created to stir your heart and soul: Red & Yellow Roasted Pepper Coulis over seared Scallops; Red roasted Beets, Red new potatoes and Red onions over arugula with spicy pecans and gorgonzola and red raspberry vinaigrette; Red & Black Pepper crusted Filet with Red Cherry Port reduction; Red Velvet Cake, all enjoyed with a Big “Red” Zinfandel.
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Feb 10 |
A Perfect Pair
Carol Costello, $45.00
Time: 6:00 PM to 8:01 PM
You don’t have to know much about wine to enjoy it - just open the bottle and pour! Experience what can happen when a sip of wine follows a bite of food. We’ll evaluate the pairings of five wines with a range of foods including Cabot cheeses. By the end of the tasting, you--and your palate--will have a thorough understanding of why many combinations work, and why some don't. You’ll learn for yourself what combinations of tastes YOU enjoy the most.
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Feb 17 |
Gourmet Cooking
Jane Gaither, $45.00
Time: 6:00 PM to 8:01 PM
In this class you’ll learn how to put together a gourmet dinner just like the professionals do: beginning with Boeuf Bourguignon & a side of Smashed Red Potatoes with Garlic and Chives, ending with a decadent Lemon Cheesecake with a Caramelized Raspberry Sauce.
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Feb 22 |
Bon Appetit
David Pinckney $45.00
Time: 6:00 PM to 8:01 PM
Another fabulous class beginning with Asparagus and Monterey Jack Cheese stuffed shrimp wrapped in bacon, Seared Buffalo Tenderloin with wild mushroom Ragout, and Horseradish Potatoes and for dessert-Pressed Chocolate Pate with Chocolate Ganache.
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Feb 24 |
Infused with Flavor
Emily Womac $45.00
Time: 6:00 PM to 8:01 PM
Tonight, Emily will start out the menu with Arugula Salad, sautéed pears, percorino, and port vinaigrette; Monkfish Medallions, wild mushrooms, capers, and mustard oil; Duck Breast, sweet potato polenta, green peppercorn sauce, and figs; finishing with Chocolate Sorbet, lemon shortbread, and candied pistachios.
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March
Mar 1 |
Bringing Wonderful Flavors to Food with Beer
Paul Seger, $45.00
Time: 6:00 PM to 8:01 PM
While many recipes utilize wine & spirits, it’s often overlooked that beer may also provide food with colorful flavors. These three dishes demonstrate some of the possibilities for cooking with beer. Menu: baby greens salad with hickory smoked trout, roasted peppers, caramelized fennel, and a pilsner vinaigrette; followed by an ale braised pork tenderloin served with sautéed herbed gnocchi and spiced citrus squash; finishing with a macadamia nut coffee tart and porter chocolate sauce.
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Mar 3 |
Spring Fling
Kevin Weeks $45.00
Time: 6:00 PM to 8:01 PM
After the winter cold, if you’re looking forward to foods like spring lamb, fresh asparagus, fresh herbs, and, rhubarb then join us for: Pan-roasted Lamb Chops with Gremolata, Asparagus Parmigiano, Baby Greens with Fresh Herbs and Pear Vinaigrette, and Rhubarb Mousse.
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Mar 8 |
Louisiana Food- A Cajun Freast
Gerry Gardner $45.00
Time: 6:00 PM to 8:01 PM
If you missed Gerry’s Gumbo, here is your chance for one of the best gumbos ever! Tonight’s menu will include: Crawfish cakes with sauce piquant, Chef Gerry's Gumbo and for dessert, Bourbon Pecan Balls.
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Mar 10 |
A Night of French Desserts
Emily Womac $45.00
Time: 6:00 PM to 8:01 PM
Since Emily studied pastries in France she decided to share her talents with these delicious sweets: Tarte Tatin (Apple Tart with savory crust); Mousse aux Chocolate; Creme Brulee; Tarte aux Limon (Lemon Curd tart with shortbread crust).
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Mar 15 |
Shrimp Trio
Terri Geiser $45.00
Time: 6:00 PM to 8:01 PM
All uniquely different- Shrimp grilled to perfection with garlic lemon butter over angel hair pasta, Shrimp pan seared with ginger hoisin sauce over rice pilaf, and lightly breaded Shrimp sautéed with a Chipotle lime glaze over wilted spinach. We’ll bring you back to solid ground with Chocolate Genoise layered with Grand Marnier sauce and whipped Ganache
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Mar 17 |
Gluten Free Cooking
Janet Powell $45.00
Time: 6:00 PM to 8:01 PM
This class will teach gluten free dietary restrictions, recipes everyone can enjoy! Menu: Moussaka soup with lemon-fennel pesto, meatloaf with gravy, cauliflower macaroni & cheese, Quinoa salad with vegetables and herbs; Key Lime Squares.
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Mar 24 |
An Inspiring Dinner
Amelia Adams, $45.00
Time: 1:00 PM to 11:01 AM
Begin your Easter dinner with Home-cured pork loin "ham" crusted with lavender and molasses; Greek-style heirloom potato salad with pimento, feta, and oil-cured olives; White & Black truffle-stuffed hard-boiled eggs.
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April
Apr 5 |
Savor the Flavors
Gary Nicely $45.00
Time: 6:00 PM to 8:01 PM
You’ll savor every bite with this menu: Ginger seared jumbo sea scallops with mango papaya and toasted almond salad; Paprika rubbed pork flat iron steak, crispy shallots and Asiago soft polenta; Kahlua pecan white chocolate tiramisu.
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Apr 7 |
A Vegetarian Feast
Bryan Stoffelen
Time: 6:00 PM to 8:01 PM
1st course: Portobello Mushroom Roulade- stuffed with parmesan cheese, scallions, and spinach & topped with crispy wontons, and a red pepper puree; 2nd Course: Spring Vegetable Risotto- risotto tossed in white wine, garlic, haricot verts, cherry tomatoes, and radicchio, topped with fried leeks; 3rd course: Mini Apple and Cheese Tarts- home made pie crusts filled with an apple and brown sugar mixture, topped with melted Fontina cheese and a berry compote.
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Apr 12 |
Food and Wine
Terri Geiser $45.00
Time: 6:00 PM to 8:01 PM
Food and wine lovers alike will enjoy this pairing. Salad: Ham & Spring Vegetables with Shallot Vinaigrette; Entre: Pork medallions with Vodka & bacon cream served with braised white onions paired with a rich berry flavored Pinot Noir; Dessert: I couldn’t decide which one was the best so I’ll let you decide. We’ll have both- Brandy Alexander Cream Pie or Lemon Zest Cream pie with a perfect sparkling wine.
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Apr 14 |
Weeknight Pressure Pleasure Menu
Jane Gaither, $45.00
Time: 6:00 PM to 8:01 PM
When you’re in a hurry for a great meal try this menu: Fresh Orange Poppy seed Salad, Pressure-Cooker Risotto with Asparagus, Prosciutto and Parmesan, and Five Minute Lemon-Raspberry Sponge Cake.
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Apr 19 |
Amazing and Exciting Flavors
Justin Solomon $45.00
Time: 6:00 PM to 8:01 PM
Starter: His favorite combination! Spinach-Artichoke Pinwheels topped with fresh Parmesan Cheese; Soup: True essence of Broccoli and how it can be very versatile and even exciting; Entree: Portabella Garlic Stuffed Chicken with wild rice and a roasted red pepper coulis. Side includes sautéed green beans and almonds with a balsamic glaze. Dessert: Amazing ricotta tart with a raspberry, blueberry and strawberry compote.
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Apr 21 |
Fine Dining
Richard Olson, $45.00
Time: 6:00 PM to 8:01 PM
Richard will bring his special cooking talents together with this menu. Appetizer: Smoked Salmon on Flatbread with Herbed Cream Cheese topped with Red Onion and Capers, garnished with fresh dill and lemon wedge; Entrée: Filet of Delmonico accompanied with Gorgonzola Cream and Mushroom Marsala Sauces with a side of Sautéed Haricots Verts with split grape tomatoes; Dessert: Vanilla Bean crème brûlée, topped with fresh seasonal berries.
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Apr 26 |
It's Five O'clock Somewhere
Terri and Dennis Geiser, $45.00
Time: 6:00 PM to 8:01 PM
We’ll start this party with a pitcher of Dennis’s now famous Margaritas while enjoying a spread of appetizers: Cabot Pepper Jack scones, Guacamole Dip; Roasted Tomato and Garlic Salsa; Bite sized Smoked Gouda Cheese Stuffed Sirloin Burgers in Paradise, topped with honey glazed pineapple and grilled onions; Rum Barbecue glazed Shrimp; Buttermilk Pecan Brownie Bites with Sour Cream Frosting.
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Apr 28 |
A Fabulous Feast
Chester Miller $45.00
Time: 6:00 PM to 6:01 PM
Chester is back with a fabulous menu beginning with Fried Green Tomatoes- red pepper aioli, fresh goat cheese; Green Chili Braised Pork- smoked corn polenta; finishing with Baked Apple Dumpling- vanilla ice-cream.
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May
May 10 |
The Essence of Flavor
Gary Nicely $45.00
Time: 6:00 PM to 8:01 PM
Pan seared gulf red grouper cake with vanilla thyme poached jumbo lump lobster and lemon aioli; Braised petite Veal Osso Buco, fresh sage jus and Romesco style butter bean ragout; Rosa Regale raspberry truffles.
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May 17 |
The Flavors of Provence
Janet Powell $45.00
Time: 6:00 PM to 8:01 PM
Splendid foods from the South of France include Zesty Tapenade and olive spread with crudités and croutons, tomatoes A' La Provencal, Sautéed Pistou (Provencal vegetable soup with cheese, garlic and basil), Sautéed Chicken with Mushroom Cream, and for dessert- Apple Galette with Orange (Gallette De Pommes a' l' orange)
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May 19 |
German Night
Gerry Gardner $45.00
Time: 6:00 PM to 8:01 PM
What better way to broaden your cultural horizons than with German food. On the Menu tonight: Shredded Pork and Onion Strudel; Bavarian Beef with herbed spaetzle; Chocolate Squares with Coconut Pecan Topping.
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May 24 |
BBQ Cook-off
Terri Geiser $45.00
Time: 6:00 PM to 8:01 PM
You’ll be the judge tonight, deciding the best barbeque style: Memphis Style for pork ribs (a blend of sweet, heat, and tang), Kansas City style for chicken (dry rub- medium spiced, tomato-based sauce, with molasses), or Texas style (sweet and spicy, thick tomato-based flavor) for beef brisket; with a hearty helping of Benton Bacon & Bourbon Baked Beans and Roasted Mustard & Rosemary Potatoes. We’ll cool down with nutmeg ice cream.
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May 26 |
Kitchen Magic
Kevin Weeks $45.00
Time: 6:00 PM to 8:01 PM
Make a dish exciting, new, and inspiring with these quick and easy pan sauces. ON THE MENU: Pan-fried Steak with Blue Cheese Wine Sauce, Broiled Trout with Lemon Cream Sauce, Chicken Piccata, Honey Mustard Roasted Beets
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June
No event this month
July
No event this month
August
No event this month
September
No event this month
October
No event this month
November
No event this month
December
No event this month
2011 January
No event this month
Cancellation Policy: Your reservation is refundable with one week's prior notice since we make final plans for the class a week in advance. If you find you cannot attend for any reason after the one week deadline, you will be responsible for payment. We will, however, be happy to assist you in selling your spot to another person if there is a waiting list for the class. We will do everything possible to help, but cannot guarantee a replacement.
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