Classes

CLASS REFUND AND CANCELLATION POLICY

24 hour cancellation policy. I have a waiting list for many classes and a no-show by you might have been an opportunity for someone else to attend.
Refund or credit for classes cancelled by me. NO refund for classes you cancel after 24-hour deadline.
No refunds on gift certificates or advance purchase of potential classes with check, cash or online.
Gift certificates are to be used within one year of purchase, otherwise it creates havoc with bookkeeping.

Thanks so much for your understanding.

GIFT CERTIFICATE FOR CLASSES

GIFT CERTIFICATE FOR A CLASS

$60.00 PER CLASS - certificates can be mailed to recipient

SPRING 2010 COOKING CLASS SCHEDULE

“A little madness in Spring is wholesome even for the King” - Emily Dickinson

So, let’s get a bit crazy in the kitchen this season with these new and exciting menus.

Cooking classes make the perfect gift, too. Gift certificates are available for any occasion.

Private classes for a group of 8 can be scheduled for your specific date and menu.

All classes are held at my home at:
1529 East Hubbard Avenue (935 South)
Salt Lake CIty, Utah 84105

All classes begin at 6 pm and are usually 2 1/2 - 3 hours in length.

Adult beverages are permitted for those students over 21.

If you have any questions, please call me at: 801- 582-9204 (home) or 801-634-4778 (cell)

SOUPS, SANDWICHES AND SALADS

Wednesday, March 10th, 2010

For Saturday lunch, Sunday suppers or weeknight easy dinners, these recipes are priceless.
Tomato-Arichoke Soup with Chicken Panini; Cream of Mushroom Soup with Arugula-Gorgonzola-Pear Salad, Italian Minestrone with Classic NY Corned Beef Reuben Sandwich.

Sorry, this class is full as of 1/30/10.

SWEETS FOR SPRING BAKING

Tuesday, March 16th, 2010

You’ve been good all winter. Break out the baking utensils and let’s get sweet. Chocolate Caramel Macadamia Tart, Hazelnut-Lemon Crescents, French Vanilla Madeleines, Cardamom Orange Buttons, Triple Ginger-Pecan Cookies and more!

There is 1 spot remaining in this class as of 3/6/10.

SPRING HAS SPRUNG SUNDAY DINNER

Wednesday, March 24th
Pasta Primavera (with asparagus, peas, carrots, green onions), Oven Roasted Whole Chicken with Lemon-Herb Cornbread Stuffing, Early Spinach Salad with Warm Bacon Vinaigrette, New York Style Lemon Cheesecake with Strawberry-Mint Compote.

This class has 4 spots remaining as of 3/10/10.

EASTER SUNDAY BRUNCH /DINNER

Tuesday, March 30th, 2010

A brunch at home is easy for Easter Sunday with advance preparation. Asparagus-Cheddar Strata, Whole Spiral Ham with Orange Marmalade Glaze; Fingerling Potato Salad, Baby Carrot and Minted Peas, Orange Palmiers, Strawberry and Lemon Cream Trifle.

Sorry, this class is full as of 3/6/10. See new Spring Classes for more class choices.

NO FOOLING – VEGETABLES AS A MEAL!

Thursday, April 1st (April Fool’s Day)

Stuffed Artichokes Sicilian Style
Creamy Asparagus-Shallot Soup with Chevre Croutons
Potato Leek Thyme Tart on Spring Greens
Fregole Pasta with Herbs, Roasted Tomatoes, Eggplant and Feta
Minty Lemon Blueberry Mousse Parfait

SPRING SUNDAY SUPPER

SPRING SUNDAY SUPPER – Monday, April 5th

Tomato Artichoke Soup with Parmesan Croutons

Whole Roasted Chicken with Honey-Coffee Herb Lemon Glaze

Crispy Potato and Leek Rosti

Roasted Baby Carrots and Peas

Lemon Thyme Pound Cake with Strawberry Compote

Monday, April 5th

Tomato Artichoke Soup with Parmesan Croutons
Whole Roasted Chicken with Honey-Coffee Herb Lemon Glaze
Crispy Potato and Leek Rosti
Roasted Baby Carrots and Peas
Lemon Thyme Pound Cake with Strawberry Compote

There are 6 spots remaining in this class as of 3/10/10.

SPRING SPANISH WINE TASTING

THerSPRING SPANISH WINE TASTING – Sunday, April 11th – From 5 pm – 8 pm.

Sheral Schowe and I are preparing a menu and wine pairing for spring entertainment.

Space is limited, so sign up early. Six Spanish wines paired with six tapas celebrating

Spring in Spain. If you have been to our other tastings, you know the caliber of the wines and food.

$83 per person.

Sunday, April 11th – From 5 pm – 8 pm.

Sheral Schowe and I are preparing a menu and wine pairing for spring entertainment. Space is limited, so sign up early. Six Spanish wines paired with six tapas celebrating Spring in Spain.

If you have been to our other tastings, you know the caliber of the wines and food. $83 per person.

There are 10 spots remaining in this class as of 3/10/10.

SPRING’S SWEETLY SCENTED HERBS

SPRING’S SWEETLY SCENTED HERBS – Tuesday, April 13th

Spring Pea Soup with Chives and Shrimp

Yogurt and Mint Marinated Lamb Loin Chops

Greek Orzo with Artichokes, Toamtoes, Feta and Oregano

Green Beans with Garlic, Savory and Roasted Shallots

Flaky Strawberry Rhubarb Tart with Thyme Lemon Cream

Tuesday, April 13th

Spring Pea Soup with Chives and Shrimp
Yogurt and Mint Marinated Lamb Loin Chops
Greek Orzo with Artichokes, Toamtoes, Feta and Oregano
Green Beans with Garlic, Savory and Roasted Shallots
Flaky Strawberry Rhubarb Tart with Thyme Lemon Cream

There are 5 spots remaining in this class as of 3/10/10.

WHAT’S NEW IN PORTLAND AND THE FOOD AND WINE SCENE?

WHAT’S NEW IN PORTLAND AND THE FOOD AND WINE SCENE? Tuesday, April 27th

Returning from the International Assoc. of Culinary Professional’s Conference in Portland, Oregon,

I will be brimming with highlights of what’s the latest in food trends. Food cart cuisine, cooking with beer and wine, what’s

at the markets, the hottest PDX restaurants and more. Think hazelnuts, beer, berries, and other surprises.

Recipes and tips, food talk galore and more! Sign up early, once again, to get a spot.

Tuesday, April 27th

Returning from the International Assoc. of Culinary Professional’s Conference in Portland, Oregon, I will be brimming with highlights of what’s the latest in food trends. Food cart cuisine, cooking with beer and wine, what’s at the markets, the hottest PDX restaurants and more.

Think hazelnuts, beer, berries, and other surprises. Recipes and tips, food talk galore and more! Sign up early, once again, to get a spot.

There are 7 spots remaining in this class as of 3/10/10.

MOTHER-DAUGHTER HIGH TEA

MOTHER-DAUGHTER HIGH TEA – Monday, May 3rd (mother/daughter night out 2/$100)

Chicken Salad Crostini

Smoked Salmon and Egg Triangles

Cucumber Shrimp Salad Puffs

Crab Stuffed New Potatoes

Carrot Cake Mini Cupcakes with Orange Cream

Miniature Peaches and Cream Scones

Chocolate Dipped Berries

Monday, May 3rd (mother/daughter night out 2/$100)

Chicken Salad Crostini
Smoked Salmon and Egg Triangles
Cucumber Shrimp Salad Puffs
Crab Stuffed New Potatoes
Carrot Cake Mini Cupcakes with Orange Cream
Miniature Peaches and Cream Scones
Chocolate Dipped Berries

There are 4 spots remaining in this class as of 3/10/10.

CINCO DE MAYO

Wednesday, May 5

Watermelon Mint Margaritas
Roasted Poblano Chile, Corn and Chicken Quesadilla
Chorizo and Bean Nachos Grande with Fresh Tomatilla Salsa
Chipotle Grilled Flank Steak Tacos – Taqueria Style
Almond Flan with Fresh Fruit

There are 6 spots remaining in this class as of 3/10/10.

SPLENDOR OF SPRING DINNER

SPLENDOR OF SPRING DINNER – Thursday, May 20th

Stuffed Grilled Portobello Mushrooms

Poached Whole Salmon Side in Herb Broth with Dill-Lemon Crème Fraice

Creamy Fingerling Potatoes with Peas and Shallots

Strawberry Watercress Fennel Salad with Sugared Walnuts

Lime Meringue Tart

Thursday, May 20th

Stuffed Grilled Portobello Mushrooms
Poached Whole Salmon Side in Herb Broth with Dill-Lemon Crème Fraice
Creamy Fingerling Potatoes with Peas and Shallots
Strawberry Watercress Fennel Salad with Sugared Walnuts
Lime Meringue Tart

NEW WORLD WINES WITH NEW YORK STYLE FOOD

NEW WORLD WINES WITH NEW YORK STYLE FOOD – Sunday, May 23rd

From 5 pm – 8 pm. Sheral Schowe and I are pairing California, Washington and Oregon wines with New York

style food. West coast wines meet East coast cuisine. Exciting combinations. $83 per person.

Sunday, May 23rd | From 5 pm – 8 pm.

Sheral Schowe and I are pairing California, Washington and Oregon wines with New York style food. West coast wines meet East coast cuisine. Exciting combinations. $83 per person.

SPRING IN THE FRENCH COUNTRYSIDE