At long last, it's our Eight Week Culinary Boot Camp.

These classes will focus on techniques which, once learned, can be adapted to a myriad of ingredients and flavor profiles.

We will focus on knife skills and the proper way to cut foods.  We will learn vinaigrettes, purees and bisques, secrets of sauteing, grilling and pan roasting.  We will master a few sauces and make crepes and pie dough.  We will introduce phyllo and puff pastry, souffles, custard, caramel and whipped cream.   A few out of the ordinary ingredients and ideas to expand on the base of knowledge we will provide. 

Class includes an 8" chef's knife.

Menus are tentative but fairly representative of the evening's meal.

Starting Thursday,  June 14 and running 8 consecutive Thursdays.

$425.00

Antipasto Roasted Red Peppers with Anchovies and Bread Crumbs 

Skirt Steak with Shallot Thyme Butter

Roasted Potatoes with Garlic Lemon and Oregano

Creme Caramel

Carrot and Ginger Soup

Fennel and Chorizo Strudel

Roasted Butternut and Pear Salad with Spiced Pecan Vinaigrette

Chocolate Orange Mousse with Fresh Whipped Cream

Crisp Polenta Rounds with Pesto and Pine Nuts

Veal Marsala

Sicilian Style Sauteed Greens

Roasted Grapes with Cheese and Port 

Crusted Lamb Chops with Pomegranate Molasses

Cod with Grapefruit Beurre Blanc

Orzo with Tomatoes and Almonds

Thin Apple Tarts 

Mixed Green Salad with Cranberries and Citrus Dressing

Individual Beef Wellingtons

Gorgonzola Risotto

Dark Roasted Coffee Gelee

White Wine and Herbed Mussels

Chicken and Asparagus Crepes

Pan Sauteed Brussels Sprouts

Chocolate Souffle 

Curried Beef Triangles

Sauteed Cherry Tomatoes with Garlic and Basil

Orecchiette with Spicy Sausage and Broccoli Rabe

Mimi's Cherry Pie