Sunday 2/8 2-5pm
Cooking Technique of Braising
We'll make Goan Chicken,Short Ribs in Porter Ale with apple rosemary glaze , Savoy Cabbage Gratin with Saint Marcellin cheese

taught by our new chef, Dino.

Sunday march 8 2-5pm
Sauces
Taught by Carol Hayes. she'll cover the classics as
well as new & easy sauces. $50
10/21/2007
Bistro Food

The Menu
Gourges
Baby Greens with warm goat cheese, toasted nuts,
champagne vinaigrette
Beef Bourguignon
Classic Creme Brulees
Cost $50

11/4/2007
Holiday Classics with a Twist

The Menu
Butternut Squash soup with creme fraiche
Spinach & Apple Salad
Turkey Breast stuffed with wild rice & cherries in port wine sauce
Green Bean Casserole
Cranberry Conserve
Cornbread Muffins
Pears poached in red wine & filled with marscapone and topped with pistachios
Cost $60

Sunday Feb. 3
Soups
We will be making a hearty tuscan vegetable, our famous wild mushroom soup, parsnip & carrot, she crab soup and bread & onion soup. these are all tried & true recipes and are hearty enough for any winter meal with a nice salad and crusty bread...cost $50

Sunday Feb 17
Sauces
Carol will be making (and you all will be helping) several different sauces. She will show you how to easily elevate your meal from simple to elegant with sauce. Exact sauces will be posted as soon as we finalize them....sign up early for this one!!

Sunday March 2
Braising
Linda will be demonstrating braising several different dishes for your cooking repertoire. They are....Smoked Gouda Pork Chops braised with caramelized onions, Beef Bourguignon, Chicken braised in white wine, Braised Lamb Shanks with white beans...you won't go away hungry!
Cost $60