Our participation
Cooking Classes require a
minimum of 20 guests but a
maximum of 24 can be
accommodated. The guests are
divided into groups with each
team preparing a course for the
evening. The evening usually
commences at 6:30 p.m. when
menus, aprons and personalized
toques are distributed. After a
review of the menu and wines the
teams are assigned and the
cooking begins.
When the kitchen
preparations are complete, the
guests return to the dining room
to enjoy the sumptuous meal they
have prepared. No experience is
necessary but a spirit of
adventure is required! Wear
comfortable shoes and dress
casually, as the kitchen is
warm.
p.s. Private
participation cooking classes
are also available
We have planned
four exciting
participation-cooking classes
for this fall. As you may know,
the classes are limited to 24
people. We break into groups
and each group prepares a course
for the evening. Then, we
adjourn to the dining room to
enjoy this sumptuous meal with
appropriate wines. No
experience is necessary, but a
spirit of adventure is
required. Wear comfortable
shoes and dress casually, as the
kitchen is warm. We’ll provide
you with a toque, apron and all
the recipes. The fun starts at
6:30
Who and What:THOMAS
KELLER’S “SIMPLY DELICIOUS” MENU
When:Friday,
MAY 21, 2010
Details:
Thomas Keller was
recently honored by the Wine
Spectator with a cover photo
and story about his success at
The French Laundry Restaurant
in Yountville. For the
article he offered a wine
friendly menu which we think
will be fun to prepare. It
features a wonderful green bean
and potato salad, herb crusted
rack of lamb with artichoke
mustard and a pineapple
upside-down cake. We plan to
add another dish from one of his
cookbooks to complete the menu.
The wines he suggests are a dry
Riesling and a big fruity red
from France or Spain and a
lovely dessert wine. This
should be fun!
If you are tired
of kabobs and New York steaks,
we have some ideas that will
appeal to you. Our friends from
“down under” have some great
barbi traditions such as
barbecuing local lobsters, more
like giant prawns, and whole
racks of lamb, with a delicious
sauce. Potato leek soup will get
us started and we plan to finish
with an unusual interpretation
on their great dessert, Pavlova.
The lobster and lamb seem to
call for Chardonnay and a hearty
Cabernet Sauvignon. What better
way is there is enjoy a Friday
evening?
This area
encompassing the cities of
Bologna, Modena and Parma
produces a myriad of delicious
foods such as: Prosciutto di
Parma, Parmesan cheese, Balsamic
Vinegar, fresh Mortadella, great
sausages, lamb & pork, delicious
fruits, fresh fish and an
awesome assortment of pastas.
We are over whelmed with the
task of choosing from so many
great options or a dessert
appropriate to the area. Crisp
white and fruity red Italian
wines will complete the feast.
Cathy, an award
winning columnist with the
Orange County Register, author,
and on-air host will be here
advise us in preparing a meal to
Demystify Seafood. The menu has
not been finalized but, we are
thinking about introducing you
to some of tasty eastern seafood
such as amber jack and Atlantic
grouper. We are also looking at
a new take on stone crabs which
are a favorite in the South
Beach area of Miami. Right now
we have numerous ideas for a
great east coast dessert so, we
are sure you will enjoy our
selection. Cathy says it is
alright to have red wine with
seafood, particularly a hearty
type like grouper, and we aim to
prove it!
