Cooking Courses - One-Day Workshops

FOODS OF NORTHERN SPAINtaught by Malcolm Jessop

Apr. 27th, Sun, 10 a.m. to 3 p.m

One-Day Workshop $195

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The food of Spain has taken the world by storm, and Northern Spain represents the best of the Iberian peninsula has to offer! San Sebastian alone boasts a total of 16 Michelin stars -- more per square meter than anywhere in the world! Come learn from Malcolm the foods and wines of this region! Some of the dishes you will prepare with your fellow students are Spanish Lentil Soup with Lamb and Mint; Manchego and Asparagus Tart with Country Ham; Spiced Squid with Chorizo and White Beans; Seared Serrano Ham Wrapped Tuna with Piquillo Romesco Sauce; Seafood Paella; Smoked Paprika Pork Roast with Sherry-Raisin Vinaigrette; Citrus-Crema Catalana and more!

THE FOOD OF MOROCCOtaught by Mary Risley

May 3rd, Sat, 10 a.m. to 3 p.m.

One-Day Workshop $195

ENROLL
The cooking of Morocco is pretty simple but very good! Most of it is done over a fire outdoors and entertaining is always outdoors. Here, you can get ready for outdoor cooking with Mary, who learned first-hand this Winter from good women cooks in Marrakesh. Come and learn all about tagines, couscous, Moroccan breads, and do ahead vegetable salads from Tante Marie herself. Some of the dishes you will make are Lamb with Artichokes and Peas; Chicken with Preserved Lemons and Green Olives; and Almond Filo Pastries with Honey Syrup. It will be fun!

KNIFE SKILLStaught by Malcolm Jessop

May 4th, Sun, 10 a.m. to 3 p.m.

One-Day Workshop $195

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Cooking is all about confidence in the kitchen; and that starts with good knife skills. In this One-Day Workshop you will learn to slice, dice, julienne, and mince both effectively and safely. You will learn to filet a fish, bone a chicken breast, and prepare a tasty lunch with the results. Malcolm will also discuss the selection, manufacture, and maintenance of knives; the difference between honing and sharpening, as well as how to look after your cutting board. If you have never taken a cooking class before, this would be a great place to start!

ALL ABOUT BRUNCHtaught by Kate McMillan

May 11th, Sun, 10 a.m. to 3 p.m.

One-Day Workshop $195

ENROLL
Brunch is a great way to entertain! All you need are some great tips about what can be done ahead, what to serve, and how to present it. The idea is not to be stuck behind the stove while everyone else is having a good time. And, there is no one better to show you the in's and out's than Kate, a longtime caterer. With her, the class will make such dishes as Raspberry Scones with Orange Marmalade Butter; Crabcake Eggs Benedict with Jalapeno Hollandaise; Bruschetta with Herbed Goats Cheese, Roasted Asparagus and Poached Eggs; Smoked Salmon Hash with Dill and Paprika Aioli; Caramelized Apple French Toast with Maple-Roasted Bacon; and Mandarin Champagne Cocktails.

FRIED CHICKEN AROUND THE WORLDtaught by Julia Lee

May 25th, Sun, 10 a.m. to 3 p.m.

One-Day Workshop $195

ENROLL
Julia Lee is known for her fried chicken! Here she will lead you through a variety of fried chickens with accompaniments such as hot biscuits and warm potato salads. Don't miss the fun! With your fellow students, you will make such dishes as Southern Fried Chicken and Celery Salad; Korean Chicken Wings and Quick Pickled Daikon; Chicken Kara Age with Cucumber and Seaweed Salad; Chicken Schnitzel; Chicken Parmesan with Lemony Broccoli Rabe; and Vietnamese Salt and Pepper Chicken Wings with Green Papaya Salad.

SAN FRANCISCO FAVORITEStaught by Julia Lee

Jun. 8th, Sun, 10 a.m. to 3 p.m.

One-Day Workshop $195

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Is San Francisco the culinary capital of the country? Is there really a California cuisine? These are questions that can be argued, but no one can disagree that some of the most memorable dishes originated in San Francisco! And, Julia Lee, a San Francisco native is a great person to lead through these classics. Some of the dishes you will make with your fellow students are Traditional Cioppino: Sourdough Foccacia; Shrimp Salad with Green Goddess Dressing; Zuni Roast Chicken with Bread Salad and Arugula; Irish Coffee; Coffee Crunch Cake, and more!

FRUIT TARTS AND PIEStaught by Sasha Crehan

Jun. 14th, Sat, 10 a.m. to 3 p.m.

One-Day Workshop $185

ENROLL
Would you like to make perfect pastry every time? Would you like to make a beautiful covered pie or open French tart? Would you like to be able to make individual and/or miniature tarts? Well, Rachel will teach you how! Not only that, but you will learn how to make a classical custard filling for fresh berries; and a baked almond filling for tree fruits. You will also learn what fruits to buy in which months, and which ones need to be cooked in a pie or poached before putting on top of a tart. This is the perfect time of year to learn to make the wonderful fresh fruit tarts of summer. Sign up now!

CULINARY TOUR DE FRANCEtaught by Malcolm Jessop

Jun. 15th, Sun, 10 a.m. to 3 p.m.

One-Day Workshop $195

ENROLL
This year the Tour de France will start in Alsace and finish is Provence. Malcolm will also be travelling this spring from Strasbourg--following the Rhone--to Avignon. Here are some of the dishes he will have encountered along the way and will teach you in this One-Day Workshop--namely, Tarte Flambe; Endive "Choucroute"; Tarte Au Quetsches (plums) from Alsace; Escargot en Chaussons; Quails Cooked with Grapes and Cognac Emulsion from Burgundy; Tartiflette with Roblochon from the Haute Savoie; and Roasted Leg of Lamb with Herb Crust and Roasted Tomatoes from Provence. Bon Appetit!

MORE GLUTEN-FREE COOKINGtaught by Laurie Gauguin

Jun. 22nd, Sun, 10 a.m. to 3 p.m.

One-Day Workshop $195

ENROLL
In this One-Day Workshop taught by Laurie, you will learn how to make gluten-free dishes that will wow your tastebuds! Cooking without wheat is easy and fun once your learn the basics. In this class, you will learn about wheat-free flour alternatives, flour blends, gluten-free substitutions for common ingredients, and secrets to creating the best-textured baked goods. (While all recipes in this class are gluten free, please note that Tante Marie's is not a gluten-free facility.) Some of the dishes you will make with your fellow students are Wild Mushroom, Arugula, and Ricotta Pizza; Vegetable Spring Rolls with Mint, Basil, and Ginger-Sesame Dipping Sauce; Turkey Andouille and Shrimp Gumbo; Whole-Kernel Cornbread; Chocolate Cupcakes with Marshmallow Frosting; and Strawberry Tart with Rosewater Pastry Cream and Almond Crust.

THE OUTDOOR COCKTAIL PARTYtaught by Kate McMillan (with Guest)

Jun. 28th, Sat, 10 a.m. to 3 p.m.

One-Day Workshop $195

ENROLL
How much fun would it be to host a party "al fresco" with delicious cocktails and appetizers? The truth is that appetizers (or hors d'oeuvres) are the hardest recipes to keep relevant and new! Kate is the expert in teaching do-ahead appetizers and presentation skills. And, she will have a bartender come in mid-day to show fun cocktails. Improve your hosting abilities here! Some of the dishes you will learn to make from Kate are Grilled Pizza with Figs, Gorgonzola, and Pinenuts; Beef and Asparagus Negamaki with Soy-Sriracha Glaze; Chilli and Fennel Pork Spiedini; Prosciutto-Wrapped Shrimp with Bourbon Barbecue Sauce; and Cilantro Crabcakes with Lemongrass Mayonnaise. Cheers!