Snow got you down? Tired of being in the house for the past several days? Need some fun after 30+ inches of snow? Look no further – Culinaria Cooking School has some spectacular classes this week!! (There is limited space available, sign up quickly!)
Wednesday, January 27
7:00pm – 10:0pm
So you want to learn to make pasta? Join Chef Pete as we learn to make simple flour pasta for Fettuccini and flour and semolina pasta for stuffing. We will discuss cut pasta as well as stuffed pasta and make several variations so we can all try them together. We will make a pomodoro sauce as well as a béchamel sauce. Bring your appetite and be ready to get your hands into making the pasta! True Fettuccini alla Carbonara; Baked Cannelloni with Pomodoro and Béchamel Sauce
Instructor: Pete Snaith
Thursday, January 28
Chef’s Journey – Flavors of the Orient
7:00pm – 10:00pm
Asian cuisine is tasty and complex and each Asian culture has its on take on how ingredients go together. Take a journey through the Orient and taste some of Chef Pete’s favorite AsiISan dishes. Vietnamese Crispy Spring Rolls; Hot and Sour Soup; Thai style Barbecue braised Lamb Shanks with Jasmine Rice and Shiitake Mushrooms; Chef Surprise Dessert
Instructor: Pete Snaith
Friday, January 29
Alfred Portale-Gotham Restaurant
6:30pm – 10:00pm
Surviving 30 years in the highly competitive New York restaurant scene while consistently winning numerous top honors and awards just doesn’t happen by luck. Executive Chef Alfred Portale has created a restaurant that emulated the standards of the 3-Star Michelin restaurants from his time in France with Michel Guérard. Portale’s dedication to sourcing quality ingredients from small farms and specialty purveyors placed him among those chefs who are identified as the leaders of the movement known as New American Cuisine. Join us for this seasonal winter menu from Gotham showcasing Portale’s talent. Shaved Fennel, Green Apples and Pecorino Romano; Asparagus and Morel Mushroom Risotto with Wilted Arugula and Basil butter; Rack of Lamb with Herbed Crust and Merlot Sauce, Creamy White Beans; Warm Apple Crumble with Dried Cranberries and Ginger Ice Cream
Instructor: Jerry Sanders
Ditch Take-Out: DIY Thai Favorites (one spot left!)
7:00pm – 10:00pm
We’ll show you how easy it is to enjoy your favorite Thai dishes whenever you like! The real secret is not to be intimidated – Pad Thai is actually a type of stir-fry. With a few Thai pantry staples, you’ll have another dish to add to your weeknight recipe collection! Chicken Larb Lettuce Wraps with Rice; Pad Thai; Mango & Coconut Sticky Rice
Instructor: Natalie Ortiz
Saturday, January 30
Teens and Parent: Fresh Pasta Dinner
2:00pm – 5:00pm
In this class students will learn to knead, roll and cut fresh pasta dough. Teens (ages 13-17) will be surprised at how easy it is to make pasta out of simple ingredients and how delicious their results will be. Our pasta will serve as the main course of dinner that will be sure to please the family. ($65 for each additional attendee.) Stuffed Mushrooms; Fresh Pasta with Marinara Sauce; Caesar Salad; Grilled Fruit Kabobs with Cannoli Dip
Instructor: Christine Wisnewski
Knife Skills (2 spots left!)
7:00pm – 10:00pm
Preparation of any meal, gourmet or otherwise, begins here. You will learn the proper techniques for handling, sharpening, and caring for knives. This class includes an overview of the types of knives and their uses. Students learn basic cuts including brunoise, dice, julienne, and how to break down (debone) a whole chicken. Bringing your own knives is optional, but encouraged. A delicious meal will be prepared and served from the ingredients used in class. Chicken & Vegetable Stir Fry with Fresh Ginger & Soy; Basmati Rice Pilaf
Instructor: Brian Batsel
Home Cooking with a French Accent
7:00pm – 10:00m
Some basic, yet simple advice to home cooks – know the basics, use the freshest ingredients, break the rules, apply some imagination, and most important, please your guests. When cooking for family and friends, strive to create magic on the plate, to provide that unexpected twist or surprise that brings a smile to everyone’s face. Emerald Fennel Soup; Asparagus with Tomato & Tarragon Sauce; Grilled Swordfish with Tomato-Onion Relish; Sweet Potatoes with Rosemary; Zucchini Batons with Shallots; Orange Spice Tart
Instructor: Stephen P. Sands
Sunday, January 31
Sunday Fun-Day Brunch: Southern Style
11:00am – 2:00pm
Enjoy a leisurely Sunday brunch and imagine you are relaxing in a rocking chair on the front porch of a beautiful second story Antebellum Porch, complete with columns. Learn how to make the popular (and surprisingly easy to make) bacon jam and buttery biscuits and an enhanced version of Chicken & Waffles. Petite Biscuits with Bacon Jam; Chicken with Onion & Sweet Corn Waffles served with Compound Butters & Infused Syrups; Mint-Julep Fruit Salad
