- Traditional Pasta Fresca
- Pasta Rossa
- Pasta Verde
- Spaghetti al Pomodoro
- Cannelloni agli Spinaci
- Ravioli al Funghi
- Ratatouille
- Green Thai Curry with Roasted Tofu
- Fettuccine al Funghi
- Sauteed Fennel and Cherry Tomatoes
- Poached Chicken Breast with Cannellini Beans, Leeks, Cream and Oregano
- Irish Beef Stew
- Jamaican Jerk Chicken
- Marinated Pork with Apricot Sauce
- Simple Focaccia
- Neapolitan style Pizza Margherita
- Cinnamon Rolls (the most delicious, with cream cheese frosting)
- Homemade Salad Dressings (basic vinaigrettes, Caesar, jalapeno ranch, and garlic and honey mustard)
- Classic Mother Sauces (veloute, mayo, hollandaise, bechamel, tomato, and Espagnole)
- Small Sauces (take the mother sauces and blend them into delicious combinations for your meals.
- Roux (learn the art of roux-making and thickening agents)
- Relishes, Chutneys, Condiments (will be discussed and recipes will be provided)
- Stock your pantry and know what equipment to buy for your kitchen
There will be chicken, beef, and pasta in the class so you can try your sauces with food to see how they pair!
Learn how to Master Soups with this delicious menu:
- Beef Stock
- Chicken Stock
- Seafood/Lobster Stock (all stocks are made both traditionally and the new, quick way - with a pressure cooker)
- Chicken Enchilada Soup (always a crowd pleaser - good for any time of year!)
- Tomato Basil Soup (La Madeleine will be calling YOU for the recipe)
- Lobster Bisque(from start to finish, how to make this classic soup)
- Seasonal Minestrone Soup (the best vegetable soup you will ever have, and it all comes down to technique)
You will learn:
- About what knives to buy that are right for you (here's a hint, you won't need that big knife block on the kitchen counter!)
- How to hold your knife properly
- How to maintain and care for your knives
- How to dice and chop onions, carrots, celery, garlic, tomatoes, bell peppers, and herbs with rapid speed! (hopefully)
- How to become a ninja warrior! (maybe)
- Ratatouille
- Green Thai Curry with Roasted Tofu
- Fettuccine al Funghi
- Sauteed Fennel & Cherry Tomatoes
- Skirt Steak (poached in red wine, with sauteed haricot verts)
- Classic Beef Stew
- Tangy Braised Short Ribs
- Grilled Beef Kebabs
- Learn about the difference between Sauteed Grass Fed Steaks vs. Traditional Corn Fed
Menu:
- Classic Buttermilk Fried Chicken: Crispy on the outside, juicy on the inside.
- Roasted Chicken: Infused with herbs and surrounded by vegetables for a flavorful dish.
- Braised Coq au Vin: Luxuriously slow-cooked with salt pork and pearl onions.
- Crispy Skin Duck Breast: Served with honeyed haricot verts and a rich hazelnut vinaigrette.
*Participants will likely be seated with other guests at a table of 4
Menu:
- Lamb Chops (herb-crusted)
- Leg of Lamb (Greek style, grilled, olive oil marinated)
- Stewed Lamb (in brown curry sauce)
-Turkish Lamb Kofta Kebabs (with yogurt garlic sauce)
*Participants will likely be seated with other guests at a table of 4
Menu:
- Barbeque Spare Ribs (tangy and smoky, with chipotle, lime, and orange)
- Jamaican Jerk Pulled Pork (with Hawaiian bread and goat's cheese)
- Pork Chops (loin cuts with creamy cannellini beans)
- Crispy Skin Pork Belly
*Participants will likely be seated with other guests at a table of 4
