Posts Tagged ‘Sushi’

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And The Hits Just Keep On Comin’…

February 8, 2017

Our cooking classes are popular, and we’re always adding more to keep up with the demand. How about these new gems that we just added to our calendar?

Check out these new class options by clicking on the class title for more information or to register:

  • Fermenting 101Sunday, March 5  |  10:00 a.m. – 12:30 p.m.
    CookWell
    Fermenting 101
    Chef Raven Naramore

    Tasting  | Limited Hands-On
    $55
  • Roll Sushi!Sunday, April 2  | 6:30 – 9:00 p.m.
    More Sushi in the House
    Chef Yvette Hirang

    Tasting  |  Hands-On
    $65/person
  • Saturday, March 4  | 11 a.m. – Noon
    Flash Demo: Biscuits & GravySaturday Morning Flash Demo
    Biscuits & Gravy
    Well, butter my biscuits, and add gravy while you’re at it!
    Chef Charlie Hammond
    Demonstration class

    $25/person if registered ahead / $30 day of class
  • Bellisima Balsamico!Saturday, March 11  | 11 a.m. – Noon
    Saturday Morning Flash Demo
    Bellisima Balsamico
    It’s that delicate balance of sweet and sour syrupy perfection that we can’t get enough of. But alas, there are fakes out there. (Insert gasp.)  Understand this delightful aged vinegar and know how to use it!
    Chef Jesse Vega
    Demonstration class

    $25/person if registered ahead / $30 day of class
  • Handmade TortillasSaturday, March 18  | 11 a.m. – Noon
    Saturday Morning Flash Demo
    Tortillari! Real-Deal Handmade Tortillas
    You know what they say… once you go homemade, you never go back to store-bought!
    Chef Sergio Lara
    Demonstration class

    $25/person if registered ahead / $30 day of class
  • AlbondigasSaturday, March 25  | 11 a.m. – Noon
    Saturday Morning Flash Demo
    Albóndigas! It’s Not A War Cry…
    A classic Spanish dish, Albóndigas in Romesco Sauce will soon become your new go-to party dish.
    Chef Raven Naramore
    Demonstration class

    $25/person if registered ahead / $30 day of class
Reserve seats in a class today…

 

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Couples Classes Added To Schedule!

December 31, 2016

Our couples cooking classes are filling up quickly, so we have added more to our calendar. Check out these popular classes, from cooking without recipes to a unique and delicious Valentine’s Day dinner class to rolling sushi, and more!

Cooking Without Recipes classFlavorful Weekend Nights:
Cooking Without Recipes – An Interactive Cooking Party

Fri, Jan 27  |  6:30 – 9:00 p.m.
Chef Gary Hild teaches basic guidelines and techniques for learning to cook instinctually-without recipes;  flavor combinations, flavor profiles and how to build flavors;  essential pantry items you need to have around to help you on this new adventure in cooking! In ‘Iron Chef’ style, you’ll roll up our sleeves, don the aprons and start cooking instinctively given ingredients Chef Gary provides.
Dinner will be served in this Hands-On class.

Couples CookFlavorful Weekend Nights:
An Elegant Beef Wellington Dinner for Two

Sun, Feb 12  |  6:30 – 9:00 p.m.
Enjoy an early Valentine’s Day with this fancy-schmancy dinner/class. Master Chef Richard McFarlane-Clark will teach culinary techniques and tips to create this special dinner including Beef Wellington (Filet de Boeuf en Croute), puff pastry crust, crepes, Duxelles (sautéed mushrooms), plus a savory sauce to perfectly accompany the beef.  You’ll also learn an elegant creamy vegetable soup, as well as three interesting accompanying side dishes for our star entrée.   We’ll end our decadent feast with a lovely chocolate gateau.
Dinner will be served in this Hands-On class.

Valentine's Day Sushi ClassCouples Cook!
Valentine’s Date Night in the Sushi Kitchen

Tue, Feb 14  |  6:30 – 9:00 p.m.

You’ll be hard pressed to find a better experience for your sweetie and you on Valentine’s Day!  Join us for one of our most popular classes as you learn to make sushi together! Your expert instructor,  Chef Yvette Hirang, will introduce you to the fundamental skills needed to make the basic types of rolls and get you rollin’ yourself, and teach you about sushi rice, wasabi, pickled ginger, how to safely store fish and where and how to buy sushi grade fish. 
There will be Tastings in this Hands-On class.

Couples CookFlavorful Weekend Nights:
An Elegant Beef Wellington Dinner for Two

Sat, Mar 18  |  6:30 – 9:00 p.m.
Master Chef Richard McFarlane-Clark will teach culinary techniques and tips to create this special dinner including puff pastry crust, crepes, Duxelles (sautéed mushrooms), plus a savory sauce to perfectly accompany the beef.  You’ll also learn an elegant creamy vegetable soup, as well as three interesting accompanying side dishes for our star entrée.   We’ll end our decadent feast with a lovely chocolate gateau. A one-of-a-kind date night with hands on practice for several of the dishes including the featured Beef Wellington!
Dinner will be served in this Hands-On class.

 

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Learning To Roll Sushi

June 25, 2010

Chatter from our Dean of Deliciousness, Rachel

Well, what a day at the office folks! Where else can you say that on a Tuesday you learned to roll Sushi? Our Executive Chef Matt Chatfield offered to teach me just this during this Tuesdays’ Japanese inspired staff lunch! Now I know why his sushi classes are so darn popular!

Somehow Sushi always seemed like it would be so complicated, so precise to me.  I’m more of a whirlwind in the kitchen, a tornado of culinary activity.  I can cook like a mad woman, awesome sauces, inventive dishes, but for some reason sushi has always left me stumped.  Apparently what I needed was someone to explain things to me… imagine that?

Chef Matt is great at taking something you might think is intimidating, and breaking down the steps.  He explained the rice, how much to spread, the importance of wet hands, and how much seasoning is nice on the rice, and then he showed me how to roll it all up, all the while I was thinking… “Sure buddy, but you’re the Chef, how many sushi rolls have you made before?   I’m sure MY sushi won’t look like that!”

Then I gave it a whirl… guess what?? It was easy AND it looked like sushi! (I was pretty sure mine would end up looking more like sushi explosion)  OK sure, I’m not going to compete with Iron Chef Morimoto or anything but…. it totally looked at least as good as many a sushi roll I’ve eaten at high priced Sushi joints around town. So then I made more, and more, and then it started to be really fun!

Matt gave me helpful hints on how to make sure my sushi fillings end up in the middle, not off to the side like a couple of rolls were, and told me to practice on veggie rolls at home… veggie sushi can be made for just pennies, instead of the high pricetag you’ll pay to have them at a restaurant, or even the deli counter at the grocery store!  So that’s what I’ll be up to this week, practicing sushi, in fact I think I’ll sign up for Matt’s next Flavorful Weekend Night Sushi Class on July 9th!

What a deal, learn to make sushi, eat a bunch of sushi, and after that I’ll have the skills to host my own sushi party! Hope to see you on the 9th!

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