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July to September Cooking Class Schedule

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"HOW TO SALSA"

Andrea Flores                    $20

We will learn to make basic salsa, as well as, how to liven it up with various fruits and what foods can be served with salsas. Technique will focus on how to chop and combine ingredients.

Wed. July 15       10:30 a.m. - 11:30 a.m.

Andrea Flores is a personal chef, and attended The Culinary Business Academy in Phoenix. She is a member of the US Personal Chef Association. She was born in Costa Rica.

"SUMMERTIME SWEETS"

Mary Aycock               $55

  • Creole cream cheese flan with berry salsa
  • Orange chiffon cake with blackberries
  • Fresh fruit tart
  • Tropical Paris-Brest

We will learn the basics of pâte à choux (cream-puff pastry), cakes, using a pastry bag, caramelizing sugar, garnishing and preserving jams

Friday or Saturday, July 17 or 18        10:30 a.m.

MARY AYCOCK owns Divine Desserts and wedding Cakes, and studied with Nick Maigeri at the Institute of Culinary Education in N

 

"SUMMER ON YOUR PLATE"

Lisa O'Rourke                     $50

  • Watermelon-lime punch served in carved watermelon bowl
  • Greek basil pesto spread with pita chips
  • Roasted corn and tomato salad
  • Stuffed burgers with grilled onion relish
  • Blueberry cheesecake ice cream

We will learn how to choose from and cook with the abundance of fresh produce available in the summer

Fri or Sat , July 24 or 25     10:00 a.m.

LISA O'ROURKE has taught cooking classes in her home since 2000.  She also serves as a Southern Living at Home consultant, and has published recipes in the magazine and in their cookbook
 

"MAKING SKINNY TASTE GOOD"

Kirk Vidrine                    $55

  • Citrus and almond tarragon salad with grilled chicken
  • Roasted bell pepper and tomato basil soup with fiery shrimp
  • Pesto stuffed salmon with tomato and onion salad
  • Curried Indian chicken bites with cumin yogurt dipping sauce
  • Chocolate protein pudding delight

Kirk will teach principles of good nutrition while learning foods which will both rock your mouth and shrink your waistline.

Wed. July 29       10:30 a.m.

KIRK VIDRINE  is a personal trainer and is working on a graduate degree in nutrit

"ISLAND MENU"

Meredith Beck-Wiggins              $60

  • Ahi poke with taro crisp
  • Macadamia nut encrusted mahi mahi
  • Grilled pineapple rice
  • Papaya vegetable medley
  • Hawaiian bread pudding with tropical rum sauce

Saturday August 15           10:30 a.m.

 

Meredith Beck-Wiggins, who is of Polynesian descent, graduated from Louisiana Culinary Institute and is the owner of Island Girl Cupcakes, specializing in gourmet cupcakes.

"COOL MAKE AHEAD SALADS"

                Andrea Flores                     $ 55

  • TROPICAL FRUIT SALAD--tropical fruits with a coconut-yogurt dressing
  • DILLED POTATO SALAD--boiled potatoes with egg, celery and dill dressing
  • QUINOA TABBOULEH--bulgur wheat, quinoa, cucumber, and mint with a lemony dressing
  • BLUE ON BLUE SALAD--blue cheese, blueberries, and greens with edible flowers and a honey-dijon vinaigrette
  • MINUTE BREAD--quick muffin-like bread

Saturday August 29      10:30 a.m.

 

ANDREA FLORES is a personal chef, and attended The Culinary Business Academy in Phoenix.  She is a member of the US Personal Chef Association.  She was born in Costa Rica.

"SUPPER ON THE PATIO"

David Gallent                $65

  • Crab cakes in two styles
  • Brown butter beurre blanc
  • Yukon Gold potatoes au gratin
  • Sauteed spinach
  • Homemade ice cream (explained)

We will learn how to make two types of crabcakes using jumbo lump crabmeat and how to make brown butter and sauce beurre blanc.  We will also demonstrate how to use an ice cream maker.

NEW DATE:  Tues. Aug 18        10:30 a.m.

Thurs Aug 20                               10:30 a.m.

NEW DATE:  Fri. Aug 21             10:30 a.m.

Saturday August 22                  10:30 a.m.

DAVID GALLENT graduated from the Culinary Institute of America, and is a practicing food photographer.  He has worked on Southern Living and Cooking Light cookbooks, and sells his photographs at the Saturday Main Street Market.
 

COOKING CLASS POLICIES:    

 

Spaces in any class are held with either payment or a credit card number.  Any reservation may be cancelled with no charge up to one week prior to class time.  After that time, payment for the class is required unless the spot can be filled.   Call the Panhandler at 927-4371 to sign up. 

All class participants receive a 10% store discount on the day of class, excluding sale and electric items.

 

 


 

 



CHECK OUT HOT SUMMER GOODIES AT THE PANHANDLER
Great grilling pans and sauces, too!

 
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