Courses > Savory
All About Eggs
Unpretentious, comforting and delicious. Nutritious and economical, eggs are not just for breakfast. Recipes include elegant soufflés, easy frittatas, eggs en cocotte (eggs baked in ramekins), and more.
Appetizers and Small “Bites”
Entertaining is easy with make-ahead appetizers and easy “small bites”. Learn how to make a variety of hors d’oeuvres including marinated olives & goat cheese, a zesty jalapeno ceviche, palm heart appetizers, refreshing Vietnamese rolls, carpaccio de boeuf with arugula and parmesean, spiced nuts and savory cocktail cookies.
Appetizers II
This course offers a variety of cold, hot, sweet and savory ”nibbles” from around the globe. Recipes include gougères (French choux pastry), piquant tapenades, marinated vegetables, easy herb and cheese breadsticks, gyoza dumplings, and the ultimate antipasto plate. Entertaining is stress-free with these easy, make-ahead appetizers.
Beer Braised Ribs
Chef Castro will teach you to entertain guests this fall with comforting make ahead recipes that include a house-smoked duck breast with a pear and arugula salad; Moroccan braised lamb shoulder with seasonal root vegetables; and a delicious hazelnut chocolate torte.
Bistro Fare
Cooking is easy with make-ahead bistro fare. Learn how to prepare a dinner casual French dinner party starting with mussels in white wine, followed by succulent duck confit with spicy lentils and garden greens and for dessert a light, make-ahead, lemon mousse “souffle”. Comforting, rustic and delicious: French cuisine at its finest!
Comforting Fall Soup
Learn the secrets of preparing delicious, nutritious and comforting soups. Recipes include silky-smooth carrot and orange soup with crème fraiche; sparkling chicken consommé with shrimp, pork and ginger dumplings; a rustic minestrone with a vibrant jalapeño and lime pistou; and a classic French onion soup with Gruyère cheese. Keep warm this fall with comforting soups made with homemade organic chicken stock.
Essential Knife Skills
Boost your confidence in the kitchen with this practical fundamental knife skills course. Learn to cut onions and garlic the easy way. This classs will show you how to dice, julienne and slice fruits and vegetables like a pro.
Fall Entertaining
In this lesson you will learn to prepare a spiced squash soup with cinnamon cream, duck pastillasucculent braised duck wrapped in phyllo pastry, port braised cabbage and a warm apple tart.
Fundamental Series
Boost your confidence in the kitchen with this practical Fundamental Cooking Series. Topics include how to use a knife properly, cut up a chicken, prepare flavorful stocks, delicious sauces and classic French desserts.
Holiday Dinner Party
Learn to de-bone a quail (it’s easier than you think!) and prepare an impressive African spiced quail appetizer with cranberry chutney and quinoa salad; venison tenderloin with creamed brussel sprouts and roasted butternut squash; and a pumpkin tart with a spicy nut brittle. Break away from tradition with this unique holiday menu!
Seasonal Dinner Party
Learn how to prepare an elegant dinner party featuring mignons de porc l’ail (pork tenderloin with garlic confit), a white wine and shallot sauce and a seasonal vegetables in a court bouillon (a flavourful wine and herb broth). For dessert, decadent mocha pots de creme. Your guests will be delighted.
Special Requests
If you are unable to take a course because of a scheduling conflict, or if you have a special request for course not offered, please let us know and we will do our best to accommodate you.
Classes may be canceled due to insufficient enrollment. In such an event, refunds will be promptly issued.
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