Tuesday, April 21, 2009

April Class Schedule

April 21

Chef John Ash's Spring Flavors Series ! Class INationally renowned as a wine and food educator, John served for many years as the Culinary Director for Fetzer and Bonterra Vineyards. He is on the faculty of the Professional Wine Studies Program at the CIA Greystone. He is also the chair of a new program there for home cooks called The Sophisticated Palate. He travels widely teaching to both home and professional cooks.

TAPAS AND OTHER SMALL PLATES

This class draws on small plate recipes from many cultures. These could be served as hors d’ oeuvres or as the first course to start a wonderful meal.

On the menu:
•Potato Croquetas with Serrano Ham and Smoked Paprika Aioli
•Bruschetta of Grilled Eggplant with Olive Relish and Fresh Mozzarella
•Roasted Piquillo Peppers with Goat Cheese
•Grilled Pork Skewers with Moorish Flavors
•Mini Rock Shrimp Cakes with Mango Salsa
•Seared Scallops with Bacon Vinaigrette

John Ash, winner of the IACP Award of Excellence:Cooking Teacher of the Year 2008 International Association of Culinary Professionals

Time: 6-9 PM Cost: $75.00

April 22


Chef John Ash's Spring Flavors Series ! Class II

John has written three books. His latest, John Ash Cooking One-on-One: Private Lessons in Simple Contemporary Food from a Master Teacher, was published spring 2004. It won a 2005 James Beard award. He has authored two other books: From the Earth to the Table: John Ash's Wine Country Cuisine and American Game Cooking . The former was awarded the IACP awards for Best American Cookbook and the Julia Child Cookbook of the Year. Chronicle Books released a completely revised and updated version of From the Earth to the Table in 2007.

CONTEMPORARY SEAFOOD DISHES

This demonstration will focus on contemporary seafood dishes. Many home cooks are hesitant when it comes to cooking sea foods but actually they are among the easiest things to do. Today in most parts of America were blessed with having a wide variety of fresh sea foods available all year round. In addition to the recipes John will talk some about the importance of buying sustainably.

•Grilled Brined Shrimp with Tomatillo and Avocado Salsa
•Thai Style Tomato Soup with Mussels
•Soy Roasted Salmon with Asian Greens
•Roasted Achiote Seabass with Citrus Salsa

Time: 6-9 PM Cost: $75.00

April 30


SAY HAPPY MOTHER’S DAY AT HOME:

Join CPT owners Kathy Campbell and Keith Ellis in this demonstration class on how to prepare a Mother’s Day Brunch just like mom’s favorite restaurant. You will learn to prepare mom’s favorite dishes without the crowds and you can have seconds! Cook the brunch and do the dishes and see the smile on mom’s face!

Menu:

Champagne Mimosa
Eggs Benedict with Hollandaise SauceGarlic,
Watercress Potato Cakes from Boulevard
Kathy’s No Knead Apple Raisin Bread French Toast
Fromage Blanc Tart with Strawberries

Time: 6 - 8:30 PM Cost: $55.00

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