|
"GIRLS NIGHT IN"
Andrea Flores $65
- Pomegranate martinis
- Roasted red bell pepper and eggplant dip with crudites
- Crab and butternut squash soup
- Seared scallops with cauliflower puree and watercress cream sauce
- Individual tiramisu trifles
We will learn how to organize for a cooking party, to cut crudites, to make a puree, and to build a trifle
Saturday January 10 10:30 a.m.
ANDREA FLORES is a personal chef, and attended The culinary Business Academy in Phoenix. The is a member of the U.S. Personal chef Association. She was born in Costa Rica.
|
"FOODS THAT WARM THE SOUL"
Tracey Koch $70
- Spicy green salad with poached egg
- Veal roast with roasted garlic and potatoes
- Belgian endive gratin
- Individual bread puddings with brandied apricots
Fri. or Sat. Jan. 16 or 17 10:30 a.m.
TRACEY KOCH is a classically trained graduate of The Cambridge School of Culinary Arts in Boston. With her sister, Stephanie Riegel, Tracey writes the monthly column "Kids Soup" in the Food Section of The Advocate, and the complementary TV program on Mondays on WBTR.
|
"HOW TO MAKE A GRAVY"
David Gallent $20
David will demonstrate the process and options of gravy-making--bases, thickeners, flavorings sweet and savory, and the three S's; that is, skim, strain, and season.
Saturday Jan 24 10:30-11:30 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 St. Market.
|
|
THE GUMBO WORKSHOP" "
David Gallent $65
- Turkey and sausage gumbo (tan roux and chicken broth)
- Duck an oyster gumbo (dark roux and duck broth)
- Seafood gumbo (dry roux and easy shrimp-shell broth)
We will cover gumbo-making skills, such as planning ahead, roux development, the three S's, (skim, stir and season) and dealing with gumbo disasters.
Thurs. Jan 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 St. Market.
|
"FISH CULINARY BASICS"
Lisa O'Rourke $50
- Pink squirrel cocktail
- Shrimp rolls
- Fish amandine
- Brown rice pilaf with mushrooms
- Toasted coconut cake
We will learn to choose, store and cook fish.
Fri or Sat Jan 30 or 31 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 cookbooks.
|
"CANDIES WITH A HISTORY"
Mary Aycock $50
- Benne pralines
- Divinity
- Brown sugar fudge
- Dried cherry turtles with caramel
- Homemade marshmallows dipped in milk chocolate
- The immortal truffle
We will learn candy-making techniques, such as, managing the cooking temperature, caramelization, and truffle-making.
Fri or Sat. Feb 6 or 7 10:30 a.m.
MARY AYCOCK owns Divine Desserts and Wedding Cakes, and studies with Nick Maigieri at the institute of Culinary Education in NYC.
|
|
"BE MINE--AT LEAST FOR DINNER"
Terry McDonner $70
- Lobster Cocktail with a light lemon sabayon
- Crab lasagna baby romaine salad with roasted tomato pesto vinaigrette
- Pepper-seared tenderloin with melted leeks and rosemary potatoes
- Chocolate decadence cake with fresh raspberries and bourbon creme Anglaise
Wed or Sat Feb 11 or 14 10:30 a.m.
TERRY MCDONNER is the award-winning chef at Juban's Restaurant.
***********************************
"THE CRAWFISH WORKSHOP"
Marcelle Bienvenue $60
- Traditional crawfish etouffee with rice
- Crawfish crescents
- Crawfish and grits
- Marinated crawfish salad
We will learn to make traditional crawfish etouffee, how to use crawfish puree (a new product) and we will talk about how crawfish are farmed.
Saturday March 21 10:30 a.m.
MARCELLE BIENVENUE was raised in St. Martinville, La. She published "Who's Your Mama, Are You Catholic, and Can You Make a Roux", books 1 and 2, has had her own restaurant, co-authored cookbooks with Emeril Lagassee, co-edited a cookbook for Katrina victims, and is currently teaching at the John Folse Culinary Institute at Nicholls.
|
"COOKING FOR 1 OR 2"
Lisa ORourke $50
- Mudslide Cocktail
- Baked potato omelette
- Tuna Chamonix
- Chicken with rice soup
- Broccoli and onion stir- fry
- Miniature lemon curd cake
We will learn how to stir-fry, and how to adapt recipes for larger or smaller groups.
Fri or Sat Feb 27 or 28 10 a.m.
LISA O'ROURKE had 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 cookbooks.
************************************************
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.
All class participants receive a 10% store discount on the day of class, excluding sale and electric items.
Places in our cooking classes can be reserved in person or by calling The Panhandler at 927-4371. Cash, checks, credit cards, or Panhandler Gift Certificates are accepted. Cancellations must be made one week prior to the class for a refund. Private classes can be scheduled by calling The Panhandler.
|
"HOW TO ROLL SUSHI"
Andrea Flores $20
Andy will cover the basics of making cooked sushi in your kitchen. She will demonstrate how to make the rice, how to use a rolling mat, nori sheets, and a rice spatula; how to use ingredients like rice vinegar, kombu, sugar, and various vegetables and shrimp. She will have sushi to taste.
Sat. March 7 10:30 a.m.
ANDREA FLORES is a personal chef, and attended The Culinary Business Academy in Phoenix. she is a member of the Personal Chef Association. She was born in Costa Rica.
*******************************
"HOW TO USE A PASTRY BAG AND TIPS"
Mary Aycock $20
Mary will take the guesswork out of filling a pastry bag, choosing, using and changing tips, writing and shaping decorations. She will make a basic icing for use in a pastry bag, and will decorate a cake for all to taste.
Sat March 28 10:30-11:30 am
MARY AYCOCK owns Divine Desserts and Wedding Cakes, and studied with Nick Maigieri at the Institute of Culinary Education in NYC.
|
