PROFESSIONAL CLASSES

RECREATIONAL CLASSES

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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, including new Vegetarian Recipes. 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. 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.

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**Prerequisite FOR THIS SERIES**
MUST HAVE COMPLETED CULINARY BASICS
OR HAVE APPROPRIATE KITCHEN EXPERIENCE

Culinary Chef I too long for you? Looking for an intense, fun and food-filled course? Chef Eric designed this program to fill a void – many of his students want even more information and knowledge from him, but in a shorter timeframe. So, Chef Eric created a wonderful, intense series for those who want more information packed into eight weeks. This course combines hands-on practical knowledge with the same support and encouragement from Chef Eric that students have come to know and love. Emphasis throughout the series is placed on whole grains and the use of healthy cooking oils. As the weeks progress, students are given more assignments to encourage multi-tasking and working under time constraints.

Registration includes an Embroidered Chef Jacket and Apron. The class meets once weekly, 4 hours a week, for eight weeks. Certificates are awarded upon completion of all eight classes. This course is perfectly suited for Personal Chefs or Caterers as we emphasize Menu Development, and Plating and Presentation. It is designed for personal cooks who want to improve their skills and add significantly to their repertoire of ingredients, cooking styles and recipes. Due to the amount of information taught each day, it is essential that students attend every class. If a class must be missed, a make up can be scheduled at a cost of $100 per class missed.

Class #1 - Stocks/Soups/Basic Sauté Techniques
The first week starts with basic sauté techniques along with stock, broth and soup making.

Class #2 - Dry Heat Cooking and Sauces; Roasting/Grilling
Students learn Grilling and Roasting of Meats and Fish. Procuring, storing, marinating and serving are also covered.

Class #3 - Frying Techniques; Stir Frying, Deep Frying, Pan-Frying
In this session, students will prepare recipes using a Wok. Practical application of fried foods will also be taught.

Class #4 - Moist Heat Techniques and Combinations; Steaming, Poaching, Braising, Stewing
The benefits of poaching and steaming are practiced. Stews and other braised dishes are also covered in this session.

Class #5 - Vegetables, Whole Grains and Vegetable Entrees
While some basic vegetable dishes are covered in classes 1-4, here students will focus solely on vegetables and grains and how to prepare satisfying meals from them.

Class #6 – Desserts and Desserts Sauces
Desserts and Dessert Sauces will be emphasized. Students will learn the versatility of a Pâté a Choux, Custard and Soufflé. Sauces to complement the desserts are taught as well.

Class #7 - Pre-Final Exam – Students Prepare Full Plates
Students will be given a full meal to prepare. Emphasis is placed on organization, timing and presentation.

Class #8 - Final Exam – Students Prepare Full Plates with Desserts
Students reinforce what was taught during the course and prepare a meal with dessert. Certificates are awarded to those who complete all eight weeks.

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“I am having a great time in Baking. To think, before I started classes,
I did not even know how to separate an egg!” Edmund Litton

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. We assist in career guidance and job placement - work for one of our past students in their restaurants, bakeries, and catering operations or work in our kitchen as a Chef Assistant. Check out our active job board for opportunities available to you.

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 Desserts – In this final class, students prepare desserts, sauces, and learn how to present them beautifully. Job placement assistance offered.

“I have been waiting to take Chef classes for many years and Chef Eric’s Culinary Classroom and Chef Eric has made my dream come true. I have learned so much! Thank you.”
Ana Crowther - Culinary Chef I, II and Culinary Baking I Graduate, Home Chef, Cooking Instructor

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This series meets once weekly, 3 hours each day, for 4 weeks. The classes are designed for the novice cook with little or no culinary experience and a desire to learn and enjoy cooking. The recipes focus on easy-to-prepare meals and include basic cooking techniques such as roasting, grilling and baking. Preparation is key as many of the steps can be done in advance to save time and many ingredients can be purchased ready-to-cook for ease in the kitchen. You’ll be happy with your ability as you immediately start making recipes on day one after some knife skills instruction and practice. Kitchen Sanitation and Safety are discussed every class. Due to the popular nature of this series, we cannot allow any class make ups – we are sorry – but you may send someone in your place. Should you miss a class, you will receive the recipes and should feel free to contact Chef Eric with any questions you may have regarding cooking methods and recipe execution.

Class #1 - Basic knife skills and meal preparation. Learn how professionals Chop, Slice, Julienne and Dice vegetables quickly and efficiently. Also explore the more complicated Brunoise, Paysanne, Batonnet and Tourne knife cuts to get more confident and create variety for your dishes. We learn many cooking techniques for easily-prepared meals with chicken and beef on our first night in the kitchen: Risotto-Style Orzo Pasta with Parmesan Cheese, Latin-Style Strip Loin Steak with Chayote Squash flavored with Oregano and Lime, flavorful Ajieco Stew (Chicken, Potato and Corn Stew), and Spiced Peruvian Chickpea Cakes ease us into cooking with these delicious recipes.

Class #2 - Basic sanitation, safety and cooking techniques with Fish and Shellfish. Recipes include Seared and Spice-Crusted Ahi Tuna drizzled with Sesame Dressing on Julienned Lettuce, Brown Rice and Edamame Beans with Soy Sauce, Salmon Steamed in Wine and Spices on Mixed Greens with Balsamic Vinaigrette, Grilled Chipotle-Spiced Shrimp and Grilled Portobello Mushrooms with Brown Derby French Dressing, Succulent Bass and Mixed Vegetable Packets with Mint and Basil Pesto, and Sole Vin Blanc with Ginger-Lime-Scallion Butter with Shiitake Mushroom and Asparagus Sauté. Fish never tasted so good and was so easy to prepare – these recipes will become favorites very quickly and will impress your friends with your cooking style as we learn to plate these dishes for maximum eye appeal.

Class #3 – Hearty Potatoes and Light Home Made Pastas are added to the menu as you make the following recipes with incredibly delicious and easy accompanying Sauces: Fresh Home Made Pasta with House-Dried Herbs and Bolognese-Style Spaghetti Sauce, Traditional Herb and Cheese Spaetzle with Cream Sauce, Roasted Potatoes with Olive Oil, Garlic and Rosemary, Home Made Tagliatelle with Bolognese Meat Sauce, mouth-watering Fettuccine Alfredo, and the creamiest Potatoes au Gratin with Roasted Red Bell Pepper Puree. Lighter versions of these hearty dishes are discussed as we eat our fill of the Home Made Pastas, Sauces and Potato dishes that will become staples of your diet.

Class #4 – This final class show students how quickly and easily international meals can be prepared from start to finish using organizational techniques, knife skills, and cooking techniques learned during previous classes. Pan-Seared Chicken with Fresh Tomato-Herb Sauce, Lemon Orzo Pasta with Kalamata Olives, Asian Five-Spice Chicken Skewers with Spicy Peanut Sauce and Thai-Style Rice Noodles, Grilled and Spiced Carne Asada with home made Guacamole Sauce, Sour Cream, Olives and Tortillas, Mom’s Mouthwatering Meatloaf with Mashed Carrots and Potatoes, and Flavorful Chicken and Chile Stew with Pilaf-Style Rice. Lots of great food and conversation as we dine to our hearts delight on our last class together with our newfound foodie friends.

“The Classroom is a warm environment to learn the basics of cooking. The staff is friendly and supportive and took away my fears of cooking.” Alia Ascha, Culinary Basics’ Graduate

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Couples Romantic Cooking 1

Fri, 4/25/08	7pm-10pm
Fri, 6/13/08	7pm-10pm
Sat, 8/9/08	7pm-10pm

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

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.

Couples Date Night Dinner 1

Want to make a special dinner with your friend or spouse? Celebrating a 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 earns rave reviews every time it is held – sign up early!

Couples Date Night Dinner 2

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.

“Thank you so much for the wonderful cooking class, Manny and I had so much fun-and we even got Manny to eat AND enjoy fish!) He’s still raving about the Ahi Tuna! And I plan on making the Molten Chocolate Cake!” Samira Mahjoub, Couples Class

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Join us on a mouth-watering exploration of authentic French Cuisine. From the bistros of Paris to the farmhouses of Burgundy, this exciting class will take you on a historical journey of the regions and rituals that have made French food the basis for all other cuisine. Bring some wine and a friend for some cooking fun. Gougeres, Salade des Moines with Citeaux Cheese Croutons, Soupe a l’Oignon Gratinee, Sole Meuniere, Poussin Vallee d’Auge, Gratin Dauphinois/ and magnificent Soufflé au Chocolat. Delightful and Delicious!

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Asian Cuisine 1

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 Peel 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

In the culinary world, food from India has many Asian influences; find out what they are in this exciting class. We show 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

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 Proscuitto, Hearty Hunter-Style Chicken Cacciatore with Rosemary Roasted Potatoes, Flaky Torta Salata (Mixed Vegetable Torta 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

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.

Thai Cuisine 1

The cuisines of Asia are many and varied and Thai Food is one of the most popular. Chef Eric has designed a class to who you how flavorful and fun it can be to cook this cuisine. Chef Eric will tell you what ingredients to look for, where to shop and variations to the recipes. In this class we will make Shrimp Spring Rolls wrapped in Rice Paper with a Garlic Lime dipping Sauce, Marinated Flank Steak with Chiles, Grilled Eggplant and Long Beans with Fish Sauce and Garlic, Authentic Pad Thai Noodles, Stir Fried Chicken and Vegetables with Green Curry Paste and Coconut Milk, Miang Gung (Thai Style Shrimp with Galangal and Coconut wrapped in Lettuce Leaves). Come and taste the flavor with us!

“Thanks again for a great class last month. The techniques I learned in your Knife Skills class have really bumped my cooking up a few notches. I’m amazed at the difference it’s made.” Elise Libnic

Yo, Chef E. Just wanted to say your cooking class was amazing. I had so much fun there and Jazmin did as well. I can tell you really love cooking. Thanks again, we will be back!” Antoine

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Cheese and Wine Pairing Workshop $75 Per Person

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 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!

Wine and Food Pairing Cooking/Tasting Class $100 Per Person

*** NEW CLASS ***

When we enjoy a meal, we often want a beverage to accompany the fruits of our labors. Chef Eric will show you how to pair great food with great wine in this dynamic, information packed class. Students will make the food and Chef Eric will have tastings of selected wines from his favorite purveyor to go with the menu. Students will be making Eggplant and Zucchini Fritters; Homemade Pasta with Tomato and Tapenade Sauce, Sautéed Chicken Breasts with Sunchokes and Sundried Tomatoes; Braised Lamb Stew with Wild Mushrooms and Vinegar and Homemade Tiramisu for our sweet tooth. Learn where and how to shop for wines to pair with a variety of food as we make our way through our tasty menu.

Specialty Beer and Food Pairing Cooking/Tasting Class
$100 Per Person

*** NEW CLASS ***

All of my students want to learn how to pair great food with one of the oldest beverages known to mankind: Beer! Gourmet and Specialty Beers are all the rage and the abundance of varieties can be confusing to the consumer. In this class we will make an incredible meal and offer tastings of special beers from Chef Eric’s favorite purveyor to go with the food. Students will be making Garlic Grilled Shrimp Skewers with Vanilla-Saffron Sauce, Pan-Seared Chicken Cutlets with Jalapeno Garlic Sauce and Scallion-Cilantro Barley Pilaf, Beer Braised Pork Loin with Cheddar Mashed Fingerling Potatoes and Oven-Roasted Broccoli – to top it off – we will make Chile Devil’s Food Cupcakes with Chocolate Ganache Frosting. Just reading this makes us hungry.

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Brunch for Any Occasion $80 Per Person

Need ideas for Sunday Brunch or want to cook a great meal for friends on a beautiful weekend? Recipes include thick French Toast with Vanilla Bean and Maple Syrup, Artichoke and Potato Quiche, Breakfast Potatoes with Sautéed Onion, Tortilla Espanola (Spanish-Style Omelet), Salami and Cheese Tart, Endive Salad with Spicy Walnuts and White Wine Vinaigrette, Cheddar Cheese Scones and Ginger Scones with Home Made Orange Butter. 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.

Cocktail Cuisine - The Art of Appetizers $90 Per Person

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 $80 Per Person

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 the bone and getting a demonstration of De-boning a Whole Chicken. You help make a delicious meal at the end of class.

Grilling I $100 Per Person

CHEF ERIC will show you all you need to know about working the grill so you will have great tasting meat and fish every time for your barbeques. Recipes include tender Flank Steak in Red Wine, Spicy-Crusted Grilled Ahi Tuna Burgers with Ginger-Wasabi Mayonnaise and Asian Cole Slaw, Romagna-Style Grilled Fish, our famous Spice-Rubbed Pork Ribs with Home Made Deep South Barbeque Sauce, Lump Crab Cakes with Chipotle Sauce, Sweet Grilled Corn on the Cob with Home Made Herb Butter, juicy Lamb Burgers with Tsatzsiki Feta Cheese and Grilled Eggplant, and Grilled Chicken Legs with Grape-Walnut Chutney. For dessert, try our delicious and fresh Spicy Grilled Pineapple with Brown Sugar – some say this is reason enough to take the class, but we say come and sample the wide variety of incredible items.

Grilling II $100 Per Person

Outdoor Grilling II becomes a little more exotic with some tasty items including Grilled Lamb Chops with Roasted Garlic and Mushroom Glaze, Whole-Grilled Fish with Pecan Sauce, T-Bone Steak with Home Made Steak Sauce, James Beard-Style Beef Burgers, Grilled Crispy Sardines, Horseradish and Mustard-Glazed Pork Chops, Grilled Flank Steak with Maytag Butter, Cheese-Stuffed Portobello Mushroom Burgers, Wine-Roasted Potatoes with Onions and Olives, Grilled Vegetable Kabobs with Greek-Style Marinade, Almond-Crusted Trout with Romesco Sauce, Multi-Color Potatoes with Pesto and Parmesan Cheese and fantastic Red Pepper and Corn Relish. Come grill with us!

Spectacular Sauces $80 Per Person

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

You will learn how to buy the freshest 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 traditional Sushi Rice, a variety of Sushi Rolls (Nori), Veggie, Sushi on Rice (Nigiri), Spicy Sushi, Sea Eel, 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 Sanbiauzu 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 to finish off your fabulous Sushi experience.

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Chicken Connoisseur $80 Per Person

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, Mint and Pomegranate Syrup, 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 $85 Per Person

Some experts say we should eat fish two times per week. With this class, CHEF ERIC will show you which 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 $85 Per Person

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 which 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

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 Mushroom “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 $80 Per Person

You learn how to make perfect pastas every time from scratch and then accompany them wonderfully with a variety of sauces. 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, Fresh Linguine with Sautéed Turkey Medallions and Fried Garlic Sauce, 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 Sauce, Home Made Bowtie Pasta with Sautéed Garlic and Mushrooms, and delicate Angel Hair Pasta with Home Made Marinara Sauce. We 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

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!

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Cake Decorating I $85 Per Person (+$15 Materials Fee)

Say goodbye to store bought cakes with the decorating skills and techniques we teach. Our exciting and informative class is always raved about! 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 (this is included as a materials fee).

Cake Making Made Easy $80 Per Person

Craving cake? This class will show you how easy it is to turn that craving into a scrumptious treat as we make many, many cakes. 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

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

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 – this is so mouth-wateringly fantastic, 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 create this decadence with us!

Gourmet Cookies $80 Per Person

Regardless of age, all of us love cookies and this class is perfect any time of the year! Join us as our team 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

Sometimes we want to enjoy dessert, but don't want to have all the calories that come with it! Here we explore and create some lighter morsels that taste great. Sinful Chocolate Sorbet, Lime Soufflé that 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 dessert like this, you can be completely satiated without the guilt and your guests will swoon!

Heavenly Cupcakes $85 Per Person (+$15 Materials Fee)

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.

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“This was an excellent class for beginners and more experienced bakers. I have very little experience but I felt comfortable and had a great time.” “Thanks for a really fun and valuable experience!”
Decadent Desserts’ Class Attendees