CLASSES

Friday		1/5/07	-	5/18/07	-	9:30am	-	1:30pm
Tuesday		1/9/07		5/20/07		6:30pm	-	10:30pm
Sunday		2/11/07	-	7/15/07		9:30am	-	1:30pm
Thursday		3/15/07	-	7/26/07	-	6:30pm	-	10:30pm

This information-packed series is a condensed version of what CHEF ERIC spent years learning as a full-time student at the Culinary Institute of America, with updated recipes for today’s environment. All hands-on techniques taught in this course have immediate application in today's kitchen. All ingredients are fresh and unprocessed. During the course final, every student prepares a meal without recipes. Registration includes the Culinary Institute of America's textbook, an embroidered chef jacket and apron ($100 value).  The class meets once weekly, 4 hours a week, for twenty weeks. Certificates are awarded upon completion of all 20 classes. Those who complete the course have enough information to pass the County Food Handlers Exam. Delicious food is enjoyed by all at the end of each class. We assist in career guidance and job placement - work for one of our students in their restaurants, bakeries, and catering operations and jump start your career today, or learn how to cook fantastically for yourselves, your families and friends.

Class #1 - Knife Skills/Introduction to the Kitchen – Knife skills is the most important basic technique to be taught to all culinary students. Also includes basic kitchen equipment and sanitation instruction.
Class #2 – Stocks – Any chef will tell you that a great stock is the key to many recipes.  We make many different kinds.
Class #3 - Grand Sauces – The Grand Sauces are Hollandaise, Béchamel, Veloute, Demi-Glace and Tomato Sauce. Students acquire important skills for sauce-making.
Class #4 – Soups – Many a great meal starts with wonderful soup.  We explore a variety of recipes.
Class #5 - Contemporary Sauces – Students learn to prepare fresh and tasty modern-style sauces perfect for accompanying all meals, including today’s lighter menus.
Class #6 - Breakfast and Egg Cookery – The pleats on a Chef's hat reflect the number of ways s/he can cook eggs. Students learn the versatility of breakfast and egg cookery with a variety of menus.
Class #7 - Vegetable Cookery – Proper buying and storage of produce is taught in this class as well as delicious preparations of seasonal items.
Class #8 - Potato Cookery – Potatoes are an essential item in any kitchen. Several different cooking techniques will be used by students in this important section.
Class #9 - Dry Heat Cooking Methods – This class focuses on dry heat methods of cooking: sautéing, broiling, grilling, and roasting.
Class #10 - Moist Heat Cooking Methods – Students will practice moist heat cooking techniques like poaching, braising, stewing and steaming.
Class #11 - Pasta, Rice and Dumplings – This class will be spent learning the variety of cooking methods for rice, dumplings and pasta.
Class #12 - Appetizers and Hors d’ouvres – The focus here is on dishes that might be enjoyed as a first course in a multi-course meal, as well as delectable tidbits to be nibbled at a cocktail party.
Class #13 - Garde Manger and Charcuterie – We will examine the importance of sausages, terrines, pates and smoked items in the kitchen and dining room.
Class #14 - Yeast Doughs and Quick breads – This class will introduce students to basic and important bread-making techniques and baking skills.
Class #15 - Cakes and Batters – Here students will learn critical cake-making skills that all chefs know, and learn to frost them with ease.
Class #16 - More Dry Heat Cooking – We reinforce the techniques covered in class #9, with different ingredients and recipes.
Class #17 - More Moist Heat Cooking – We reinforce the techniques covered in class #10, with different ingredients and recipes.
Class #18 - Wine and Food Pairing – The Chef constructs a menu with seasonal ingredients that the students prepare and then suggests wines to accompany the menu as we taste several varieties with our meals.
Class #19 - Instructor Menu – The Chef selects recipes for the students to make without substantial assistance and critiques plating, presentation and taste of the menus.
Class #20 - Final Class – Students make an intricate menu with an entrée, vegetable and side dish without the use of recipes.  Last class food critique and discussion follows as we wind up our Culinary Chef I Program and certificates are presented.

Back to Listing

Sunday		1/07/07	-	3/11/07		3:00pm	-	7:00pm
Tuesday		1/09/07	-	3/13/07		9:30am	-	1:30pm

This course centers on fundamental baking skills in a comprehensive program. The program is for individuals who want to bake tasty breads and desserts like a professional every time and feel confident enough to take that knowledge into the workplace and their homes. The program meets weekly, 4 hours a day, for ten weeks. Plating and presentation are key components in this series. Registration includes an embroidered chef jacket and apron. Certificates are awarded upon completion of all 10 classes. Work for one of our past students in their restaurants, bakeries, and catering operations or work in our kitchen as a Chef Assistant.

Class #1 - Basic Baking – Students learn different mixing techniques and make baked items without yeast.
Class #2 - Yeast Breads – This class reemphasizes the importance of yeast, flour and water in the composition of breads.
Class #3 - Pie Dough and Pies – Skills for students to make flaky or crispy pie shells for pies and tarts are introduced.
Class #4 - Cakes and Tortes – In this class, students learn a selection of batter mixing techniques and apply them to making their own cakes and tortes.
Class #5 - Soufflés – The importance of the egg is the focus of this class. Students also learn the secrets of making both sweet and savory Soufflés.
Class #6 - Puff Pastry – Students will make desserts from puff pastry in a variety of recipes.
Class #7 - Dessert Sauces – Almost any dessert can be made even better with a great sauce. In this class, students will make delicious toppings along with desserts to accompany the sauces.
Class #8 – Custards – Any pastry chef will tell you that the mixture of eggs and cream can yield almost infinite variations. We explore many of them here.
Class #9 - Ice Cream and Sorbet – Students will learn to make their own mouth-watering frozen desserts.
Class #10 - Plated Deserts – In this final class, students prepare desserts, sauces, and learn how to present them beautifully.  Job placement assistance offered.

Back to Listing

Wednesday

1/10/07

-

3/21/07

-

6:30pm

-

10:30pm

By popular demand we bring you Culinary Baking II. This course centers on advanced baking skills in a comprehensive program. Bring your baking to a higher level of presentation and professionalism as we make a wide variety of delicious and restaurant quality desserts. Learn how to glaze, frost, and decorate to make your desserts look and taste perfect every time. Students will hone their mise en place skills in order to produce items with speed and cleanliness. Consistency and attention to detail will yield a professional looking and tasting product for each recipe. The program meets weekly, 4 hours a day, for ten weeks. Plating and presentation are key components in this series. Registration includes an embroidered chef jacket and apron. Certificates are awarded upon completion of all 10 classes. We assist in career guidance and job placement - work for one of our past students in their restaurants, bakeries, and catering operations.

Class #1 - Advanced Gourmet Cookies – This class introduces new baking, mixing and assembly techniques for some delicate and delicious cookies that you don’t see everyday; Strassburger Cookies dipped in Chocolate, Black and White Checkerboard Cookies, Pistachio-Almond Tuiles, Baci-Italian Kisses and much more.
Class #2 – Petits Fours – Essential techniques to making these refined miniatures are introduced for items worthy of 4 star establishments.
Class #3 - Plated Desserts/Individual Desserts – Here students make desserts with limited assistance including sauces and garniture. Espresso Profiteroles, Chocolate Raspberry Squares, Chocolate Coffee Towers are just a few of these incredible looking desserts.
Class #4/Class #5 – Pastries and Breakfast Cakes – 2 Day Class – In order to produce these delightful pastries, patience is required as some doughs need a lot of attention and time to prepare Berliners with Cherry Filling, Crème Fraiche Coffee Cake with Streusel Topping, Lemon Turnovers, and more to tempt you over coffee.
Class #6/Class #7 – Advanced and Artisnal Breads – 2 Day Class – Students start several breads that can only be made with time. We explore San Francisco Sourdough, Challah Bread, Parma Bread, Chocolate Twists, Kaiser Rolls, Couronne and more.
Class #8 – Savory Pastries – Students take the skills to make sweet pastries and make delicious and hearty items such as Procuitto Pie, Stuffed Brioche, Roasted Vegetable Pie and others.
Class #9 – Party Cakes – In this class, students prepare intricate cakes for groups. Hazelnut and Chocolate Mousse Cake, Lemon Chiffon Cake, Buche De Noel, to name a few impressive cakes.
Class #10 – Advanced Cake Decorating – Students learn important techniques to give their cakes a perfect final touch. Chocolate Décor, Marzipan Décor, Filling and Advanced Frosting techniques are explored in this exciting class.

Back to Listing

ARE YOU ARE A BEGINNER? YOU CAN COOK! LET US SHOW YOU HOW.

Perfect for Newlyweds, Couples High School & College Students

***(and anyone who never learned to cook)***

CULINARY BASICS - Home Economics Revitalized - $325.00

Includes Logo Apron ($20.00 value!)

Monday		11/06/06-11/27/06		7:00pm	-	10:00pm
Monday		1/08/06-8/28/06		7:00pm	-	10:00pm
Saturday		2/03/07-2/24/07		2:00pm	-	5:00pm
Monday		2/05/07-2/26/07		7:00pm	-	10:00pm
Monday		3/05/07-3/26/07		7:00pm	-	10:00pm

Back to Listing

Ah, Romance! The hottest date is at Chef Eric's. We've created a Cooking Party Atmosphere - there is a brief lecture and more instruction is in the kitchen as you prepare your shared meals. Bring a nice bottle of wine to enjoy at the end of class to make this a true romantic night out as you dine on Rosemary and Oregano Spiced Lamb Loin Chops with Herb Roasted Cherry Tomatoes and Home Made Fettuccine, Yu-Shiang Pork (Szechwan-Style Pork Loin with Delectable Home Made Szechwan Sauce) accompanied by Brown Rice and Garlic mixed with Edamame Beans, and Striped Bass poached in Wine with Tomato and Fennel Bulb accompanied by Creamy Roasted Shallot Mashed Potatoes. Our sweet tooth will devour a lovely Chocolate Mousse. What an alternative to the predictable dinner and a movie.

Couples Romantic Cooking 2 - $185 Per Couple
Sat, 2/03/07 7:00pm-10:00pm
Sat, 2/24/07 7:00pm-10:00pm

Couples enjoy this class so much, they want to come back and cook some more fabulous dishes together in a Cooking Party Atmosphere - there is a brief lecture and more instruction is in the kitchen as you prepare your shared meals. Bring a nice bottle of wine to enjoy at the end of class to make this a true romantic night out as you dine at a seductive table set with a nice tablecloth and candles. Join us for some more sensual recipes starting with Baked Salmon and Vegetable Packages in Sake Sauce with Creamy Gnocchi di Semolina Gratinati, Crunchy Citrus Beef over Rice Pilaf and Leeks with Stir-Fried Broccoli in Ginger and Garlic, and Sweet and Sour Fish with Red Bell Peppers, Mixed Greens and Steamed Rice. For your romantic dessert we have Chocolate Crème Bruleé to top off the evening.

Couple Date Night Dinner 1 - $185 Per Couple
Fri, 1/05/07 - 7pm-10pm
Fri, 2/16/07 - 7pm-10pm

Want to make a special dinner with your friend or spouse? Celebrate for Valentine's Day or another special occasion? This class focuses on flavorful and wholesome entrées that can be prepared quickly yet still delight the senses. Afterward, everyone enjoys the meal and socializing at a romantically set table with candles. Recipes include succulent Beef Tenderloin Filets with Mushroom Ragout and Grilled Polenta, Fresh Crab and Artichokes with Home Made Pasta - a delicious meal in one dish, Sautéed Chicken Breast Stuffed with Proscuitto, Spinach and Boursin Cheese with Pilaf-Style Rice, and our spectacular Fallen Chocolate Soufflé Cake. This class has earned rave reviews every time it is held - sign up early!

Couple Date Night Dinner 2 - $185 Per Couple
Fri, 2/09/07 - 7pm-10pm
Fri, 3/09/07 - 7pm-10pm

We had to create a new class for Date Night Dinner because it is so popular! This class focuses on flavorful and wholesome entrées that can be prepared quickly yet still delight the senses. Afterward, everyone enjoys the meal and socializing at a lovely table. Recipes include Grilled Rib Eye Steak with Red Wine Sauce and Olive Tapenade, Seared Tiger Shrimp with Brown Derby Dressing and Red Pepper Mashed Potatoes, Spice-Crusted Seared Ahi Tuna on Mixed Greens with Cilantro-Pepper Dressing, Sautéed Chicken Breasts with Lemon Caper Sauce and Roasted Shallot Potatoes, and individual Molten Chocolate Cakes with Crème Anglaise.

Back to Listing

Saturday

12/02/06

3:00pm

-

6:00pm

Back to Listing

Come to the Culinary Classroom and learn the fundamentals of Asian Cooking. We will discuss and practice Stir Frying Techniques and Sauce Making as we introduce you to common Asian Ingredients and where to shop for them. Our favorite recipes include Tangy Hot and Sour Soup with Tofu and Egg, Authentic Steamed Rice, Chen Pi (our favorite Orange Chicken recipe), Stir-Fried Shrimp with Peas and Ham, Thai-Style Chicken with Spicy Curry Paste, and, to balance out the meal some delicate Rice-Paper-Wrapped Vietnamese-Style Spring Rolls with Home Made Dipping Sauces. Lots of great menu items to complete a wonderful Asian meal for you and your friends.

Indian Cuisine 1
Fri, 1/26/07 7:00pm-10:00pm

In the culinary world, food from India has many Asian influences; find out what they are in this exciting class. CHEF ERIC shows you the cooking techniques and spices that make Indian food so special and flavorful. Main and side dishes include Chicken Murgh Tikka (Yogurt-Marinated Chicken Satay), Deep Fried Samosas filled with Quick Keema (Curried Beef, Lamb or Chicken in Sauce), and Aloo Gohbi Masala (Cauliflower with Potatoes). We also make Home Made Naan Bread to dip up some of the wonderful sauce recipes: Coriander-Mint Sauce, Cilantro-Chile Chutney, and a nice and light dessert of Kalan (Spicy and Sweet Cooked Bananas).  Call your friends over for an exotic home-cooked meal!

Italian Cuisine 1
Sat, 1/06/07 2:00pm-5:00pm

Food from the Mediterranean has long been enjoyed in Southern California and now you can make your own dishes with a Culinary Classroom twist! Come join us in making Fresh Home Made Pasta all’Amatriciana (Spicy Tomato Sauce with Pancetta and Crushed Red Chile), incredible Breaded Veal Chops Stuffed with Fontina Cheese, Herbs and Procuitto, Hearty Hunter-Style Chicken Cacciatore with Rosemary Roasted Potatoes, Flaky Torta Salata (Mixed Vegetable Tort Baked in Pastry – can be used as a main dish or as an appetizer) Take a bite and pretend you are at your villa . . . .

Spanish Cuisine 1
Sat, 11/18/06 3:00pm-6:00pm or
Sat, 3/31/07 2:00pm-5:00pm

More students are discovering the wonderful flavors of Spanish cooking that CHEF ERIC experienced when he worked with Chef José Munisa at Via Veneto, Barcelona's longest-running 5 Start Restaurant. The Menu includes, , Chorizo Sausage in Puff Pastry, Chicken with Almonds, Sherry, Garlic and Onions, delicious Mixed Vegetable, Chicken, or Pork Paella, Red Wine, Rosemary and Garlic Marinated Grilled Beef on Skewers, Roasted Baby Beets with Romesco Sauce, and Mixed Greens Sautéed with Garlic, Ham and Pine Nuts; all to make a delectable Spanish meal you and your friends will enjoy.

Back to Listing

SEASONAL AND SPECIALTY CLASSES

Brunch For Any Occasion $85 Per Person
Sun, 3/25/07 3:00pm-6:00pm

Need ideas for Sunday Brunch or want to cook a great meal for friends on a beautiful weekend? Our brunch class is for that late morning or early afternoon meal that is two meals in one. Recipes include thick French Toast with Vanilla Bean and Maple Syrup, Hearty Artichoke and Potato Quiche, Breakfast Potatoes with Sautéed Onion, Thick Salami and Cheese Tart with Home Made Flaky Crust, Endive Salad with Spicy Walnuts and White Wine Vinaigrette, and Cheddar Cheese Scones. This repast is quite elegant and has a lot of variety to tempt your guests to try. CHEF ERIC will share tips for decorating individual place settings and your buffet table to impress your guests with all of your tasty treats. Add a variety of beverages to complete the relaxing dining scene that is Brunch.

Cheese and Wine Pairing Workshops $75 Per Person
Fri, 11/17/06 7:00pm-9:30pm or
Fri, 1/12/07 7:00pm-9:30pm or
Fri, 3/02/07 7:00pm-9:30pm

What kind of Cheese goes well with Champagne or a red Wine? Does Bleu Cheese pair nicely with Pinot Grigio? Learn what types of Cheese to serve with your favorite Wines, Champagnes, Sherry or Aged Port as we try each cheese and wine and discuss their qualities. We'll show you how to arrange a Cheese Platter with Cheeses, Fruits, Nuts, and Breads in a beautiful display for your wonderful Holiday Cheese and Wine Pairing Party with friends. We tell you where to shop for the best cheeses, and suggest great wines to pair with them for ultimate flavor without spending a fortune. Enjoy them all here and learn how cheeses and wines are made as we enjoy the casual ambiance of the Classroom at a nice table with tablecloth as you are served by Chef Eric and an Assistant. Bring a friend to have more fun or join the group as we all taste and nibble to our heart's content!

Cocktail Cuisine - The Art of Appetizers $90 Per Person
Fri, 12/15/07 7:00pm-10:00pm or
Fri, 2/02/07 7:00pm-10:00pm          

Take your Holiday Cocktail Party to a cosmopolitan level of food style and presentation. Delicious and Hearty Recipes that are perfect for Buffets or to be Hand Passed, include Artichoke Leaves Stuffed with Prosciutto and Parmesan Cheese, Smoked Salmon and Crème Fraiche Puff Pastry Bites, Caprese 'Martinis,' Minted Meatball Lettuce Wraps with Hummus, Spicy Peanut Curry Chicken Salad in Baked Wonton Cups, Wild Mushroom and Gruyere Tart, Orzo Pasta Salad Spoons, and Roasted Red Pepper and Gorgonzola Cheese Bruschetta. Lots of delicious and intriguing morsels that your guests will rave about. Bring a bottle of wine and invite a friend to dine with you 45 minutes before class ends to start your night off right!

Knife Skills/Introduction to the Kitchen $80 Per Person
Sat, 3/17/07 2:00pm-5:00pm

Want to learn how professionals Chop, Slice, Julienne and Dice things quickly and efficiently? Then this class is for you! CHEF ERIC will show you the all-important knife holding grips, as well as how to care for your knives. We also learn to cut items with ease advancing to the more complicated and decorative Brunoise, Paysanne, Batonnet and Tourne Cuts. You’ll be surprised how much better everything looks and tastes when the ingredients are cut correctly, cook evenly and are presented beautifully.  In addition to working with vegetables, students will be learning to cut Chicken Breasts off of the bone and getting a demonstration of De-boning Whole Chickens – some hardy individuals will want to attempt this in class, too. You help make a meal of delicious Roasted Chicken Caesar Salad and Vegetables that will be served at the end of class.

Special Sauces $80 Per Person
Sat, 12/09/06 10am-1pm

Many students ask, ‘How do I make a Hollandaise Sauce?’ or, ‘How do I make a great sauce without a lot of butter or cream?’ In this class, CHEF ERIC  takes the fear out of sauce making giving you confidence to make these favorites as well as to further explore your sauce creativity at home .  Recipes include some Mother sauces, Sauce Béchamel, Sauce Veloute, and Sauce Hollandaise. More up-to-date recipes include Pesto Sauce, Green Olive Tapenade, Chickpea Hummus, Moutabel Sauce (Roasted Eggplant and Garlic Sauce), Walnut and Parmesan Cheese Sauce, Tamarind-Almond Sauce, Spicy Lentil Sauce, Indian-Style Tomato-Onion Sauce, and Asian-Style Sesame Sauce. Now you really know how to elegantly spice up your entrees, side dishes and appetizers so many ways! We will serve Macaroni and Cheese, Steamed Vegetables, and Chicken or Fish with the Sauces so you try everything and don’t go home hungry.

Sushi Making Class $85 Per Person
Sat, 12/16/07 3:00pm-6:00pm or
Sat, 1/20/07 2:00pm-5:00pm or
Fri, 3/16/07 7:00pm-10:00pm

You will learn how to buy the freshest, most delicious fish, and how to cut and prepare it properly for all of the dishes we will be making. Learn the creative art of sushi making as we design an Asian meal for you and your friends. We will show you how to make Sushi Rice, a variety of Sushi Rolls (Nori), Sushi on Rice (Nigiri), Spicy Sushi, and how to display and serve them decoratively with the garnishes and sauces that we will be making. Add some home made Pickled Cucumbers, Pickled Ginger, Teriyaki Sauce and Sibiu Sauce to the mix for a flavorful array. We’ll also make authentic Vegetable Tempura with Daishi and Ginger Dipping Sauce and Hot and Sour Soup to balance out your meal.  CHEF ERIC will show you how to cut Oranges, too to finish off your fabulous Sushi experience.

Back to Listing

SOUPS AND BREADS

Super Soups $75 Per Person
Sat, 1/27/07 2:00pm-5:00pm

Any chef will tell you that the key to a great dish is a great stock. CHEF ERIC will show you how to easily make Chicken, Fish and Beef stock and make those into a variety of soups. We start with Traditional Chicken Noodle Soup, American Bounty Vegetable Soup, Cream of Broccoli Soup, Sweet Onion and Arugula Soup, Creamy Jamaican Yam Bisque, Savory Corn Chowder, Morel and Cremini Mushroom Soup, Light Garlic and Saffron Soup, Tasty Carrot, Ginger and Rosemary Soup. Some soups can be served hot or cold and we love our Roasted Tomato Soup and Provencale Soup either way. Pair one of these with some warm bread and a simple salad and you have a great meal, or use as a first course in a more formal dinner. See how easy it is to create delicious soups in your kitchen.

Breads Made Easy $75 Per Person
Sat, 1/6/07 9:00am-12:30pm or
Sat, 3/31/07 9:00pm-12:30pm

This class is taught by Wendy Jacobs-Riche - our Baking Instructor. Forget the Low Carb Craze and learn about the oldest food known to mankind. Chef Wendy will cover all of the techniques necessary to produce quick and wonderful baked goods for everyday meals and special dinners. Some of the recipes include Pain de Ménage (Country Bread), Brioche-Style Bread, Traditional Baguettes, Focaccia Bread, Hamburger Buns, and Easy White Bread. More delicious recipes include Blue Cheese Shortbread, Buttermilk Biscuits, Pita Bread, Naan Bread, Cheddar Cheese Cornbread, Irish Soda Bread, and Cheese and Garlic Flatbread. At the end of class, sample your loaves and biscuits right out of the oven and watch the steam rise as the butter slowly melts.

Back to Listing

ENTRÉE ITEMS

Chicken Connoisseur $80 Per Person
Fri, 3/30/07 7:00pm-10:00pm

Everyone loves Chicken; come learn new possibilities of enjoying all cuts of chicken in this class and add some exciting recipes to your repertoire for the meat that is most traditionally eaten in America. CHEF ERIC will show you what to shop for and how to safely clean and handle chicken.  Recipes include delicious Pan-Seared Chicken with Fennel and Parsley Sauce, Wasabi and Panko-Crusted Chicken Cutlets, glorious Game Hen or Chicken Breast Fricassee with Walnuts and Mint, Pan-Roasted Chicken with Paprika and Garlic, Thai-Style Chicken with Peanut Sauce and Thai Noodle Salad, Chicken and Chile Stew, Roasted Chicken with Lemon and Herbs and an updated recipe for an all-time favorite, Chicken Cacciatore. These recipes will have you saying, yes, we are having chicken again tonight and we are all going to love it!

Fish Favorites 1 $80 Per Person
Fri, 2/23/07 7:00pm-10:00pm

Some experts say we should eat fish two times per week. With this class, CHEF ERIC will show you what fish are plentiful and how to safely shop for, store and cook your fish for delicious results. Featured are Sesame-Crusted White Fish with Lemon Cilantro Sauce, Bass and Vegetable Packets with Pesto, Salmon Steamed in White Wine, Lemon Zest and Dill, Indian Pastry-Wrapped Tilapia with Herbs, Whole-Grilled Fish with Spicy Soy Glaze, and Panko-Crusted Cod with Lemon Zest and Chili Powder. Learn to eat healthy fish for dinner much more often with these delightful morsels that are sure to entice your family.

Fish Favorites 2 $80 Per Person
Sat, 3/24/07 2:00pm-5:00pm

Many people want to learn more techniques and gets lots of different recipes for their new favorite food to cook so we came up with Fish Favorites 2, just for you. In this class we will work with various techniques, Butter Poaching, Stovetop Smoking, Steaming, Frying and more with a variety of fish. CHEF ERIC will discuss what fish are plentiful and how to safely shop for, store and cook your fish for the best results for your menu. Delicious recipes include Rosemary and Dill-Smoked Salmon with Spicy Garlic Aioli, Teriyaki-Style Fish with Teriyaki Glaze, Steamed Mahi-Mahi with Roasted Tomato Sauce, Pan-Fried Catfish with Cilantro Pesto, and Grilled Halibut with Spicy Tamarind-Almond Sauce and Roasted Salmon with Fresh Herbs and Red Wine Vinaigrette. These recipes take your fish cooking abilities to a new level and expand your repertoire for this healthy item we all need to eat several times a week.

Healthy Cooking 1 $75 Per Person
Sat, 12/16/06 10:00am-1:00pm or
Sat, 1/13/07 2:00pm-5:00pm

Enjoy lighter cooking with CHEF ERIC with these fantastic recipes: Sautéed Sole with Wilted Lettuce and Cilantro Pesto, Beef Tenderloin with Shallots and Red Wine Sauce, Oven-Baked French Fries, Portobello Mushrooms “Pizzas” topped with Pesto, Roasted Bell Peppers and Parmesan Cheese, Lean Roasted Lamb Chops with Sautéed Mixed Vegetables, and Egg White Frittata with Roasted Peppers. Come and learn how to please your palate with lighter menus and keep eating healthier.

Home Made Pasta and Sauce Class $75 Per Person
Sat, 3/10/07 2:00pm-5:00pm

With guidance from CHEF ERIC, you learn how to make perfect pastas every time from scratch and then accompany them wonderfully. We make the dough, roll it using a Pasta Maker and then cut it into various shapes and sizes to use in a myriad of dishes.  Cheese and Pine Nut Tortellini, Linguine with Sautéed Turkey and Fried Garlic Sauce, Home Made Bowtie Pasta with Sautéed Garlic and Mushrooms, Tagliatelle with Wilted Arugula, Sautéed Beef and Lemon, Wild Mushroom and Cheese Raviolis with Creamy White Sauce, Traditional Cheese Risotto with Celery and Peas, Tagliatelle with Spicy Sausage Ragu, and delicate Angel Hair Pasta with Home Made Marinara Sauce. CHEF ERIC will discuss and demo various pastas, as you learn how to easily make these light and delicious varieties; you’ll never buy dried pasta again!

Vegetarian Cuisine $75 Per Person
Sat, 12/09/06 3:00pm-6:00pm or
Sun, 3/18/07 3:00pm-6:00pm

All of us have been told to eat more vegetables and here are some delicious recipes that will have you eating them more often and enjoying every minute. Experience some flavorful Mallorcan Vegetable Stew, Home Made Pasta with Miso-Tomato Sauce, delicate Stir-Fried Tofu with Shiitake Mushrooms and Chili Sauce, wonderful and robust Ratatouille, spicy Vegetarian Chili, Peruvian Chickpea Cakes, Lepuy Lentil Soup with Leeks, and delicious Risotto Primavera with Asparagus, Fresh Peas and Zucchini Squash. These are great for side dishes or entrees and should get us to enjoy our vegetables that much more!

Back to Listing

Cake Decorating 1 $85 Per Person ( $15 Materials Fee)
Sat, 1/13/07 9:00am-12:00pm or
Sat, 2/24/07 9:00am-12:00pm

Say goodbye to store bought cakes with the decorating skills and techniques we teach. Our exciting and informative class will be taught by Wendy Jacobs-Riche! Come see why students rave about her classes! We'll start with Classic Buttercake and Chocolate Buttercake, then decorate them beautifully. Frosting Recipes include Buttercream, Ganache, Royal Icing and Shortening Buttercream. Each student learns to Write Script and make Leaves, Simple Flowers, Bows and Shells. Each Student receives a Cake Decorating Kit including a Pastry Bag, Design Tips and Coupler and a Decorating Manual.

Cake Decorating 2 $85 Per Person ($15 Materials Fee)
Sat, 11/18/06 9:30am-1:00pm or
Sat, 3/10/07 9:00am-12:00pm

Already taken Cake Decorating I and want to learn more? Chef Wendy Jacobs-Riche will teach you complex décor such as Piped Flowers, Reverse Shells, Roses and Rosettes, Ropes, Basket Weaves, String Rope Work, Advanced Text Writing and more. Cake recipes include Almond Butter Cake and White Chocolate Buttercake. We will make our own Royal Icing and Piping Chocolate. Chef Wendy will also demo Rolled Fondant and Marzipan products and show you how to make Crystallized Flowers. Each Student receives a Cake Decorating Kit including a Pastry Bag, Design Tips and Coupler and a Decorating Manual.

Cake Making Made Easy $80 Per Person
Wed, 11/8/06 7:00pm-10:00pm or
Sat, 2/17/07 9:00am-12:00pm

Craving cake? This class will show you how easy it is to turn that craving into a scrumptious treat. Learn to make a beautiful Marjolaine Almond Cake, Espresso Cream Cake, Torte Caprese, Fallen Chocolate Soufflé Cake, Lavender Devil's Food Cake with Orange Chocolate Butter Cream Frosting, Whipped Cream Pound Cake with Citrus Icing, Light Triple Layer Coconut Cream Cake, Traditional and Delicious Carrot Cake, and Devil's Food Cake with Milk Chocolate Butter Cream Frosting. Have a dessert party for your friends with these new and delightful recipes or just make them for you!

Candy Making $85 Per Person
Sat 12/02/06 9:30am-1:00pm or
Sat, 3/03/07 9:00am-12:00pm

Due to popular demand, we offer this class for students who want to learn how to make delicious treats for special occasions or just any time, if you are a sweets person! Join us and learn about cooking sugar and the variety of candy you can easily make in your own kitchens. Recipes include Chocolate Truffles rolled in Cocoa Powder, Traditional Chocolate and Caramel Turtles, Delightful Divinity Fudge, Home Made Marshmallows, Chocolate Fudge, Pralines, Sea Salt Caramels, Traditional Peanut Brittle, and my Mom’s special Cuttlefish Toffee Crunch with Almonds and Dipped in Chocolate – a holiday staple every year in our family! Come join us and learn to make your new favorite candies and make some to give away.

Decadent Desserts $80 Per Person
Wed, 12/06/06 7:00pm-10:00pm or
Sat, 2/03/07 9:00am-12:00pm

Even though decadent is in the title, we do have some ideas that satisfy without adding too many calories. We start  with the delicious Chocolate Torte Caprese, Chocolate and Cherry soufflé, Ancho Chile Devil’s Food Cake with Milk Chocolate Butter Cream Frosting, Banana-Rum Crepes, Citrus Cheesecake with Vanilla Cookie Crumb Crust, Tiramisu, White Chocolate Mousse with Strawberries and Strawberry Sauce, and lovely Tuiles Cookies with a Crème Anglaise Sauce. Decadence is right – come and enjoy this decadence with us!

Gourmet Cookies $80 Per Person
Mon, 12/04/06 7:00pm-10:00pm or
Sat, 2/10/07 9:00am-12:00pm

Regardless of age, all of us love cookies and this class is perfect anytime of the year! Join Chef Wendy Jacobs-Riche as she teaches you the art of creative cookie making. We will cover all types of cookies including several Piped Cookies, Sandwich Cookies, Linzer Cookies, Chocolate Dipped “Pretzel” Cookies, Florentines, Chocolate Dipped Biscotti, Toasted Pecan Cookies, Lady-Finger Chocolate Milano Cookies, Snowflake Cookies, Gingerbread Cookies and more delicious varieties. Come join us for the best cookie feast in town and spread the joy among your friends and family when you bake a dozen of their favorites!

Healthy Desserts $75 Per Person
Sat, 1/20/07 9:00am-12:00pm

So you have a sweet tooth but want something light? Here we make some lighter dishes that taste great. Sinful Chocolate Sorbet, Lime Soufflé (tastes like Lemon Meringue Pie), Honey-Vanilla Yogurt Cream Pie, Fruit Sorbet in Phyllo Dough Cups, Rosemary and Mint Granite in Vanilla Tuile Cookie Cups, Chocolate-Banana Sherbet, Grilled Fresh Fruit Brochette with Two Dessert Sauces, Individual Tarte Tatin with Light Phyllo Dough Crust, and Chocolate Lover's Angel Food Cake. With desserts like these, you can be completely satisfied without the guilt and eat to your heart's content.

Heavenly Cupcakes $85 Per Person ($15 Materials Fee)
Sat, 1/27/07 9:00am-12:00pm or
Sat, 3/17/07 9:00am-12:00pm

Delicious Cupcakes are all the rage for desserts today! Now everyone wants to learn how to make, frost and decorate Cupcakes for holidays, parties and just everyday eating! We make several varieties of Chocolate and Vanilla Cupcakes and teach you easy ways to vary Cupcake flavors for the most discerning palate. We also teach you numerous decoration techniques as we make lots of decorated items to enjoy: Holiday Cupcakes, Clown Cupcakes, Baseball Cupcakes, Flower Cupcakes and more fun designs for everyone in your family. You also receive Cupcake and Frosting Recipes to rival today’s popular bakeries; some are really quick and easy, too. Each Student receives a Cake Decorating Kit including a Pastry Bag, Design Tips and Coupler and a Decorating Manual so you can continue your fun at home.

Pies and Tarts To Die For $80 Per Person
Sat, 3/24/07 9:00am-12:00pm

Learn how to make some great pies and tarts for any season as sweets are a staple of the traditional diet. A great pie or tart starts with a great crust and we have a fantastic recipe that guarantees great tasting pies every time. In this class we start with the best flaky dough recipe and make Banana Cream Pie with Macadamia Nuts and a Chocolate-Layered Crust, traditional Apple Pie with Cheddar Cheese Crust, Fresh Berry Pie - this goes perfectly with Ice Cream or Whipped Cream especially when it is hot out of the oven, delicious and creamy Peanut Butter Tart, Chocolate Derby Pie with Nuts, CHEF ERIC'S Mom's Famous Cherry Pie, and yummy Mango Tart with tangy Ginger Cream. They look as good as they taste and you will have everyone clamoring for more!

Back to Listing