COOKING CLASSES - PRIVATE CHEF SERVICE

Whip, fold, measure, melt – master the art of baking and create fabulous, flavorful desserts! Learn basic tips, techniques, and short cuts from an experienced chef!Then, roll up your sleeves and step into the kitchen to create an array of luscious, mouthwatering desserts.

On the Menu:
CRACKED EARTH - flourless Chocolate cake
Bread Pudding with Whiskey Sauce
Fruit Tart - filled with vanilla pastry cream

6:30 pm June 3  (5 of 6 seats left)

Sauce just makes everything taste better. It will add vibrant spark to your old favorite chicken and fish dishes and wow your friends. Don’t settle for carryout when you’re hurried and hungry. In this class you’ll learn how to handle a sauté pan. You’ll discover that in this one vessel you can prepare restaurant style meals that will surprise you and the secrets and technique for producing quick meals in a sauté pan without recipes. Break the mystery of tasty pan sauces like Tequila-Lime Butter, Alfredo, Aglio e Olio (garlic and oil) and Spicy tomato sauce.  They are guaranteed to add elegance and style to your cooking repertoire.

                                                                 6:30 pm June 5 (3 of 6 seats left)

Learn how to take one gallon of milk and make the best mozzarella your have ever tasted. No special equipment needed just a 5 simple ingredients. In the spirit of not wasteing anything we use the leftover whey and some cream to make the most heavenly ricotta cheese!

A mozzarella/ricotta cheese making starter kit will be available for purchase it will include - Citric Acid, Rennet and cheese salt - $15 cash or check

6:30pm June 11 (4 of 6 seats open)

Are you a mad scientist in the kitchen? Is your kitchen your laboratory? We will be going over the 4 major elements of this culinary art. Gelification: the process of turning a liquid into a gel to make pearls and spaghetti. Spherification: encapsulating a liquid into a sphere that will pop in your mouth! Emulsification: turning a liquid in to a light foam that intensifies flavors. Siphon Whipping: Using a culinary whipper we will create mousses and creams that have a melt in your mouth effect. In this class art and science collide!
6:30 pm June 14

Imagine you're in the hills ofTuscanyas we teach you theses amazing authentic dishes.

Class Menu
Sauteed Escarole and Pine Nuts
Sweet Potato Gnocchi with Brown Butter Sage Sauce
Roasted Cornish Game Hens with Pancetta
Tuscan Apple-Nut Tart

6:30 pm June 24 (SOLD OUT CALL I WILL ADD MORE DATES)

You will learn how to make Authentic Neapolitan pizza dough, how to form and stretch your dough.  Creative toppings beyond your basic pepperoni and cheese!  Ideas for a DIY Pizza Stone that won’t break your budget so you can turn your home oven into a brick oven.  Depending on the weather we may be outdoors cooking in our backyard wood fired brick oven!

6:30 pm June 27