Classic French Practical:
Tuesday, April 3 -- 5:30pm - $45
Grilled Magrette of Duck Breast. A quick & superb way to prepare duck breast. The duck is partially defatted, rubbed with coarse salt and herbs and grilled over charcoal. Served with a reduction dry cherry sauce, fresh pasta and mixed green salad with sherry vinegar vinaigrette. Chocolate mousse a traditional dessert made with rich Dutch semisweet chocolate, whipped meringue and cream.
Indian Vegetarian Demonstration:
Thursday, April 4 -- 6:30-9pm - $30
Masala Dosa with Herbed Potato Filling. These melt-in-your-mouth dosas are thin savory crisp pancakes made of a bean and rice batter, griddle fried and stuffed with Herbed Potatoes. Sambar Chana Dal a spicy broth with chana dal (lentils) Creamy Fresh Coconut Chutney.
Spanish Tapas & Paella Demonstration:
Friday, April 6 -- 6:30pm - $55
Goat Cheese and Pepper Empanadillas (turnovers), Manchego cheese, Marinated green olives, anchovies. Fresh Stuffed Breads, & Salad. Paella a la Valenciana: From Valencia, in the ricelands of Spain and the home of Paella, we are pleased to present this superb and unforgettable dish. A subtle blend of fresh mussels, lobster, shrimp, pork and chicken, cooked slowly in saffron infused rice. Dessert: Turron: Almond Honey Nougat.
French Practical:
Tuesday, April 10 -- 5:30pm - $45
Roasted Garlic soup, Roasted Beef tenderloin with Roasted Provencal tomatoes, Salad Apple tart
Bouillabaisse Demonstration:
Thursday, April 12 -- 6:30-9pm - $35
The famous Mediterranean fisherman's soup. Six kinds of fish are cooked quickly in a rich seafood broth, flavored with olive oil, garlic, leeks, tomatoes and herbs. Simple and deeply satisfying. French bread toast rounds and Rouille, a garlic, pimento and Chili Pepper Sauce. Mixed Green Salad
Thai Demonstration:
Friday, April 13 -- 6:30pm - $45
Learn to make these Authentic Thai recipes, with the full rich & subtle flavors which make this cuisine unique. Thai Spring Rolls with shrimp filling and dipping sauce. Coconut, lemon and ginger salad with sweet shrimp sauce a delightful savory, traditional home style snack, never found on restaurant menus but always in the kitchen. Grilled Chicken Satay: The chicken is marinated in coconut milk, curry paste and spices, grilled on skewers and served with the traditional curried Peanut Sauce and Spicy cucumber relish. Pad Thai: The quintessential Thai noodle dish, with shrimp, chicken, bean sprouts and roasted peanuts.with Cucumber Relish and Chili Sauce. Tropical fruit salad with toasted coconut.
Moroccan Demonstration:
Saturday, April 14 -- 6:30pm - $50
Lamb Mhammar (Reddened lamb), Lamb shanks are cooked slowly until tender & savory in a sauce of onions, garlic, paprika, cumin and saffron, served with sliced preserved lemon and potatoes. Sautéed Quail in Paprika Sauce: The quail are gently sautéed until golden brown and served with a garlic paprika and lime sauce Couscous and Vegetables, Minty cucumber and tomato salad, Chocolate Sesame cones.
Indian Practical:
Tuesday, April 17 -- 5:30pm - $40
Introduction to Indian Cuisine Appetizer: Shrimp Fritters, Royal Cornish Hen in Silky White Almond Sauce, Patiala Pilaf with basmati rice and spices, Spicy Stuffed Eggplant Mint and Cilantro yogurt chutney, Chai.
Charcoal Roasting Demonstration:
Thursday, April 19 -- 6:30-9pm - $35
Charcoal Roasted Duck in Persimmon Chutney: The duck is roasted gently in a charcoal oven until tender, crisp and juicy. It is finished with a persimmon chutney with lemons, ginger, coriander onion and brown sugar, Roasted Potatoes Mixed Green Salad.
Tuscan Banquet Demonstration:
Friday, April 20 -- 6:30pm - $55
Venison sausage wrapped in pastry. Spring Vegetable soup. with asparagus. Charcoal Roast Pork Loin with herbs and garlic,The pork roast is stuffed with rosemary, garlic, salt and olive oil paste, then slow roasted in a charcoal oven, resulting in the most succulent pork you have tasted. Served with Crisp roasted spring potatoes, White beans with herbs, Focaccia -herbed bread, & Salad. Dessert Almond cookies and Espresso. Crème Brulée. & Espresso.
Thai Banquet Demonstration:
Saturday, April 21 -- 6:30pm - $55
Classic Thai cuisine not found on most menus: a contrast of Northern, Southern and Palace dishes. Rice cakes with with Pork, shrimp and coconut relish. Shrimp wrapped in Spinach with Miang Sauce. Steamed Chicken Soup, soothing and gentle.served with Lon Kapi a thick, zesty shrimp and coconut cream. Larp Chiang Mai - a beef salad, salty and fragrant with fresh and dried spices. Chicken Curry with ginger, fluffy steamed Jasmine rice, Stir fried asparagus, Crisp Sweet Rice. Palace Style crispy noodles are served with a tangy sweet sauce studded with shrimp and pork, flavored with garlic, bean sprouts, limes, scallions and Tamarind Sauce, Salads, Tropical Fruit on Crisp pancake.
Thai Practical:
Tuesday, April 24 -- 5:30pm - $40
Basic steaming techniques and recipes for delicious and wholesome everyday foods: Salmon steamed with, Thai ginger, lemon grass and red onion, Steamed jasmine rice, savory condiments and salads.
French Demonstration:
Thursday, April 24 -- 6:30-9pm - $40
Charcoal Oven Roasted Rack of Lamb, with rosemary and thyme. The lamb is roasted with herbs and vegetables. A sauce is then made by deglazing the pan with white wine and lamb stock.
Served with Souffléed Potatoes, cherry tomatoes, zucchini and asparagus tips.
Indian Grilling Demonstration:
Friday, April 27 -- 6:30pm - $55
Grilled Rock Lobster Tail Masala: Fresh Canadian rock lobster provides a sweet and tender meat, served with a luscious mild sauce of fried onions and spices, smoothed with cream. and Basmati rice, Grilled Lamb Kebabs, stuffed with almonds and raisins: ground lamb is mixed with mild spices, ginger and garlic, stuffed with the raisin-almond mixture, then carefully grilled. Served with Mint Chutney. Naan: puffy baked bread, Glazed carrots, Spinach Sak, Mango & Coconut cream dessert, Chai.
Practical Baking Class:
Saturday, April 28 -- 10am - $35
Cherry Tart with home made vanilla ice cream. Includes a light salad lunch.
Provencal Demonstration and Wine Tasting:
Saturday April 28 -- 6:30pm - $70
Mediterranean Vegetable Pithiviers (Puff pastries) with Black Olives and Tomato syrup
Layers of grilled peppers, zucchini, olive paste and herbs are encased in delicate puff pastry. A light and elegant and tasty first course. Quail with Grape and Brandy Sauce The quail are stuffed with an herbed bread stuffing and charcoal roasted to a golden crispness. The sauce is a reduction of veal stock, cognac and purple grapes for a light, fragrant balance to the delicate quail. Served with rice. Salad with Sherry vinaigrette. Cherry Tart with home made vanilla ice cream. Served with a selection of fine Provencal wines.
Spanish Tapas Practical:
Tuesday, May 1 -- 5:30pm - $40
Learn hands on to make these traditional tapas: a meal of many savory dishes, including Goat Cheese and Pepper Empanadillas (baked or fried dumpling). Garlic Shrimp (Gambas Al Ajillo), Spanish Sausage Stew (Cazuela de Chorizo ). Tortilla Espanola with Potato, Onion and Eggs. Scallop Ceviché marinated in lime juice, jalapeno and garlic with red onion and cilantro.
