If there is a class that is sold out and you are interested in the class please leave us your email address in the box.  If Chef Ray has enough requests he will hold a second class either the day before or after the original class date. 

COOKING SCHOOL SCHEDULE – SPRING 2010

We welcome you to come a little before 10:30 a.m. to have some coffee, banana bread and to get situated before Chef Raymond's demonstrations.  You will be given a copy of the recipes as you arrive.  Courses are paired with wines provided by National Republic Distributors.  Many hints and techniques are given throughout the class and we welcome questions you may have.  Classes end around 1:00 - 1:15.  Classes are for the serious and not so serious cook.  There are 30 seats available for each class so be sure to reserve your seat now. 

CLASS #1 – Wednesday, October 20, 2010 

THINK SPAIN

  • Gazpacho, Ham & Cheese, Fresh Figs with Goat Cheese
  • Paella
  • Buñuelos

We will start with a few tapas items.  A demitasse of gazpacho, mini Spanish grilled ham and cheese, Serrano and Manchego, of course, and fresh figs with goat cheese lavender honey drizzle and walnuts.  Onto classic paella made with shrimp, mussels, scallops, chicken, pork, and chorizo.  For dessert buñuelos or a light fluffy Spanish fritter dusted with powdered sugar.
Seats Available

21
HURRY ONLY
16
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CLASS #2 – Wednesday, October 27, 2010

THINK PORTUGAL

  • Caldo Verde
  • Bacalao
  • Chestnut Cake

Discover 3 classic Portuguese dishes.  For starters this week Portugal's most famous soup, Caldo Verde, a hearty broth with kale, potato, and chorizo sausage.  Onto a variation of Portugal's dish, Bacaloa, cod wrapped in savoy and baked to golden perfection, served over caramelized onion and wine steamed cabbage accompanied by wine boiled baby potatoes.  For dessert, a moist chestnut cake.
Seats Available

26
HURRY ONLY
23
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CLASS #3 – Wednesday, November 10, 2010

ORANGES & SPICE & EVERYTHING NICE

  • Baby Spinach Salad 
  • Herbes de Provence Crusted Baked Chicken and Lavendar Jasmine Rice
  • Orange Blossom and Saffron infused Chocolate Truffles

Today we are doing our class again with aromatherapist Lucile Capo Miller.  For starters a baby spinach salad with orange segments toasted sliced almonds and goat cheese crostine are in order.  Then onto Herbes de Provence crusted baked chickenand lavendar jasmine rice with minted peas.  For dessert orange blossom and saffron infused chocolate truffles with sea salt and shortbread.
Waiting List
This class is
SOLD OUT!
To be notified when a new class is available, please enter your email address below and click Notify Me.

CLASS #4 – Wednesday, November 17, 2010

ALL THINGS EUPHEMIA

  • Banana Bread 
  • Euphemia's Paté
  • Caesar Salad 
  • Cauliflower Mash
  • Sicilian Brussel Sprouts
  • Honey Mustard Shrimp
  • Our Famous Apple Walnut Crumble Pie

These are the things I get most asked about.  Today we will make all of them and you will see how we put it together in one fabulous lunch.
Waiting List
This class is
SOLD OUT!
To be notified when a new class is available, please enter your email address below and click Notify Me.

CLASS #5 – Wednesday, December 1, 2010

MORE SPANISH FLAVORS

  • Steamed Clams & Mussels in Garlic & Parsley Sauce with Crispy Bread
  • Verdeho Steamed Grouper with Saffron Cream & Saffron Basmati Brown Rice
  • Roasted Pinenut Tart

We will make a delicious clam dish for appetizers today with crispy bread to sop up the Spanish flavors.  Saffron is as Spanish as it gets and lends itself wonderfully to this beautiful grouper dish with rice.  I have never met a pinenut I didn't love, so we will make them into a dessert today.
Seats Available

15
HURRY ONLY
13
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