cooking school - Southern Season

Transcription

COOKING SCHOOL
FA L L S C H E D U L E
|
O C T O B E R - D E C E M B E R 2 01 3
201 S. Estes Drive, Chapel Hill, NC 27514 • University Mall • www.southernseason.com • 877-929-7133
October
3
5
4 Friday 5 pm $15
Fridays Uncorked: Fall Favorites
Wine Staff
8 Tuesday 5 pm $50
Fish!
Caitlin Burke
4 Friday 6 pm $55
An Italian Fall Menu
Joanne Weir
Menu: Smoked Salmon Dip; Shrimp in Tomato Coulis with Feta; Baja Fish Tacos with
Pineapple Slaw; Puff Pastry with Lemon Curd
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Join us in the Wine Department, tonight only, to sample and enjoy a
seasonal selection of staff picks for the onset of fall.
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Joanne Weir is many things: world traveler, James Beard Award-winning
cookbook author, cooking teacher, television personality and most
recently, restaurateur and Executive Chef of Copita Tequileria y Comida
in Sausalito, California. In her new television series, “Joanne Weir’s
Cooking Confidence,” winner of the 2013 Taste Award for "Best New
Series," Joanne’s love of teaching cooking takes center stage. Her home
kitchen is the classroom for each show as she works side-by-side with a
student for a hands-on cooking lesson. Awarded the very first IACP Julia
Child Cooking Teacher Award of Excellence in 1999, Joanne shares a
lifetime of experience that flavors everything she touches.
Menu: Lavash Pizza with Fresh Milk Mozzarella, Cherry Tomatoes and Basil; Shellfish Salad
with Salsa Verde; Tuscan Stew with Sausages, Heirloom Tomatoes and Fresh Cannellini
Beans; 3-Minute Warm Almond Cake with Berries and Cassis Cream
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Menu: Crostini with Fontina and Tomato Marmalade; Warm Citrus-Scented Olives with
Ricotta Salata; Carrot-Ricotta Ravioli with Herbed Butter; Eggplant 'Meatballs' in Simple
Tomato Sauce; Chicory Salad with Anchovy Dressing; Carrot-Polenta Cake with Marsala
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Menu: Healthy Thumbprint Cookies; Refrigerator Biscuits; Pita Pocket Egg Sandwiches;
Smoothie Pops
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Join us in the Cooking School to sample a mix of wines from Portugal,
in commemoration of Columbus' real heritage.
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12 Saturday 1 pm $35
Teen Cuisine: Hunger Games
Brian Adornetto
The eagerly awaited sequel to The Hunger Games comes out on
November 22 and we couldn't think of a better way to quell the
anticipation of our young ones! Enjoy an afternoon of recipes based on
food from the books and movies. Brian, trained chef, food writer and
owner of the catering and home chef business Love at First Bite, will
show you how to assemble a fun, quirky menu that the whole family will
love! This a hands-on class. Ages 13 and up.
Menu: Sliced Bread "Bruschetta" with Goat Cheese and Blackberries; Noodles in Green
Sauce; Chicken and Oranges in Cream; Bitter Greens; Tomato "Pine Bark" cc1310121300
Learn basic cutting and chopping techniques, how to hold a knife
properly, as well as how to care for and sharpen your knives in this wildly
popular class series with Brian. After practicing your knife skills, a snack
will be served. Feel free to bring your own chef's knife, otherwise, one
will be provided. Brian is a personal chef, food writer, owner of Love at
First Bite and a graduate of the Institute of Culinary Education
in Manhattan. This is a hands-on class.
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13 Sunday 2 pm $45
Foods of Greece
Katie Coleman
5
Katie, Culinary Institute of America graduate and chef/owner of Durham
Spirits Company, is back to cook some delicious Greek food. In this class,
we will prepare some homemade pita bread and other Grecian delights.
After cooking, we will sit down to enjoy the fruits of our labor together.
This is a hands-on class.
Menu: Homemade Pita Bread; Tzatziki; Moussaka; Spanakopita; Greek Potatoes; Baklava
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7 Monday 6 pm $35
Pizza and Wine!
Elizabeth Cooper and Caitlin Burke
Join us this evening for delicious homemade pizza and wine pairings
with Elizabeth, Wine Manager, and Caitlin, Cooking School Supervisor.
Caitlin will demonstrate some unique combinations for this popular dish
and Elizabeth will creatively pair wines to complement the flavors of
these delicious pies.
Menu: Butternut Squash, Leek and Smoked Goat Cheese Pizza; Arugula, Bacon and Fontina
Pizza with Cranberry Syrup; Apple, Blue Cheese and Onion Jam Pizza
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Breakfast is the most important meal of the day, but many of us tend to
skip this nutritious jump start for our bodies. Gwen is a graduate of the
French Culinary Institute in New York and a talented pastry chef. In this
class, she will show us some quick breakfast preparations that are easy
to fix and perfect for a hand held meal on the go. Hot coffee and tea will
be available. Leave feeling nourished and ready to take on the day!
3
In Domenica's own words: "Italian home cooking is my first passion in
the kitchen...the food I cook is the food I love to eat and feed others:
simple, honest dishes that reflect my heritage and the seasons."
Domenica just published her fifth book, "The Glorious Vegetables of
Italy," containing vegetable recipes from appetizers to desserts, and
everything in-between. It's not strictly a vegetarian book, as some
recipes contain pancetta or other meat flavoring agents, but most
can easily be adapted to vegetarian.
9 Wednesday 10 am $25
Breakfast on the Go
Gwen Cummings Maller
11 Friday 5 pm $15
Fridays Uncorked: Wines of Portugal
Wine Staff
5 Saturday 1 pm $50
A Glorious Italian Vegetable Feast for Fall
Domenica Marchetti
6 Sunday 12 pm and 3 pm $50 each
Basic Knife Skills
Brian Adornetto
One of the joys of living so close to the coast is that we have an
abundance of seafood available to us. Caitlin, Cooking School Supervisor,
will introduce you to some exciting and creative preparations to
complement the fresh catches brought to us by our fishmongers.
14 Monday 5 pm $45
Southern Cornbread
Cooking School Staff
5
We love cornbread! Whether you like your cornbread a little sweet or
savory, soft or crusty, join the Cooking School Staff for this fun lesson
on cornbread. This is a hands-on class.
Menu: Cornbread Panzanella with Black-Eyed Peas; Hoe Cakes with Pork Carnitas;
Hushpuppies; Spoon Bread with Shrimp and Lemon Cream; Buttermilk Pie with
Cornmeal Crust
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To register or get more information, visit southernseason.com or call 877-929-7133 toll-free.
Citrus Salad
Recipe courtesy of Marilyn Markel
This recipe will be featured in Holiday Brunch on
Saturday, November 9 at 11:00 am.
(Makes 6 Servings)
Ingredients:
2 Tbsp lime juice
2 Tbsp honey
½ cup dried cherries, cut in ½ if large
4 dried figs, chopped
¼ cup crystallized ginger, chopped
2 oranges, peel and pith removed, halved from pole to pole
then sliced in cross sections
1 ruby red grapefruit, supremed
4 mandarin oranges, peel and pith removed and
sliced in cross sections
8 kumquats, quartered
½ cup pomegranate seeds
2 Tbsp julienned mint
2 Tbsp julienned basil
½ cup roasted pecans, roughly chopped
Instructions:
1.Whisk together the lime juice and honey. Let the cherries and
figs sit in dressing while preparing the remaining ingredients.
2.Combine all ingredients, except pecans, and gently stir.
Garnish with pecans.
Note: If you let this sit overnight in the refrigerator a lot of juice will
form. You can drain off some of the juice to make mimosas with a little
Prosecco. Save a little pomegranate juice and add to the mimosas.
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15 Tuesday 6 pm $35
Wine Education: Understanding Flavor Profiles
of Grape Varieties
Elizabeth Cooper
This is the perfect “second step” class for the wine enthusiast. We will
cover the major grape varieties, their origins and what makes them taste
the way they do. We will taste eight wines for the class (four whites
and four reds), and cheese and charcuterie will be served to preserve
your sensibilities! Join Elizabeth, Wine Manager, for this interesting
insight into wine.
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16 Wednesday 6 pm $35
Farm to Fork: Chile Roasting
Alex Hitt and Craig LeHoullier
with Cooking School Staff You may ask what kinds of vegetables are plentiful at the farmers market
for fall, and the answer is: chiles! Join Alex from Peregrine Farms, Craig
the "Tomato Man" and the Cooking School Staff for a roasting good time!
We will roast the chiles, then use them in interesting recipes. If you are
averse to spicy food, do not be discouraged; chiles lend much flavor and
in our preparations, the flavor will reign!
Menu: Freshly Roasted Pepper Salsa with Blue Corn Chips; Chiles en Nogata; Roasted
Pepper Soup; Mexican Chile Chocolate Brownies with Cinnamon Scented Crema
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17 Thursday 6 pm $40
Girls Night Out: The New Orleans Experience
Join the Cooking School Staff and eat and drink like a NOLA (New
Orleans, LA) local. The culture in the sultry city of New Orleans is all
about food. In the morning they ask, "What are we eating for lunch?"
and at lunch they ask, "Where we eating for dinner?" The food and drink
is as intriguing and colorful as the people who inhabit the city. As they
say in the Big Easy, "Laissez les bons temps rouler!"
Menu: Hurricanes; Gumbo Z’herbes; Chicken and Sausage Gumbo; Shrimp Po-Boys with
Spicy Remoulade; Beignets
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18 Friday 5 pm $15
Fridays Uncorked: Beer Fest
Wine Staff
Stop by our Cooking School and join the Wine Department as we enjoy
some of our favorite Marzens, fall and winter seasonals.
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19 Saturday 11 am $35
The Great English Breakfast
Amanda Fisher
Amanda, proprietor of the Blakemere Company, is intent on dispelling
the myth of "bland English food." Steeped in tradition, a "Full English
Breakfast," is a meal to savor! Amanda always brings a wealth of
information about English culture to the table, and she will also touch
on some Edwardian favorites. Join us today for tea and some sweet
and savory English delicacies.
Menu: Kedgeree (a full-on English "Fry-up"); Kippers; Coddled Eggs; Toast and Marmalade;
Scones with Devon Clotted Cream and Strawberry Juniper Jam
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TIPS
Add chile powder to your citrus salad for an unusual and
surprising flavor sensation.
CLASS CODES BASIC:
1 ADVANCED: 2 WINE: 3 FOR KIDS: 4 HANDS ON: 5
3
October
20 Sunday 1 pm $40
Lock, Stock and Two Smokin' Barrels:
A Meat Smoking Primer
Jim Jones and Cooking School Staff
Fall is here and meat smoking is the perfect activity on a crisp, cool
afternoon. Jim, our Customer Service Manager, is an award winning
BBQ competitor. He has participated in cookoffs for thirteen years,
built his own smokehouse and has a passion for smoking meats. In this
information-filled primer on smoking, we'll talk about regional differences
in technique and sauce preparations. Learn how to smoke indoors or
outside. To accompany our BBQ, we'll serve an appropriate local
micro-brew that pairs well with this flavorful fall menu.
Menu: Eastern Carolina Smoked Pork Butt; Coffee-Rubbed Smoked Brisket with Horseradish
Cream; Smoked Chicken with Eastern Carolina Mustard Sauce; Smoked Potato Salad
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21 Monday 5 pm $45
Food Truck Wars
Susan Hearn
5
Menu: Buckwheat Cheddar Blinis with Hummus Corn Salsa and Harissup; Duck Confit
Fritters with Calvados Crema and Apple Poblano Salsa; Spicy Shrimp Taco with Fried Black
Beans and Avocado Slaw; Oyster Po-Boys with Bacon, Pickled Hot Peppers and Lemon Aïoli;
Nutella Whoopie Cream Pies
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Yes, you read that correctly...this one is for the furry members of your
household! How often do we treat our pets to home cooked goodies?
In this class, we'll prepare a three-course meal to bring home to our
loveable pets. Human snacks will be served at the end of class.
Menu: Boney Biscuit; Pampered Pooch Casserole; Peanut Butter Cookies
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Busy Parents' Guide to Quick Meals
Kim Calaway and Cooking School Staff
It's not easy to come up with quick meals for the average family, and
we are on a mission to show you how those decisions can be made "on
the fly"! Kim and the Cooking School Staff will demonstrate how, with
a few regularly stocked staple items, you can whip up family friendly
hot meals in a snap. This class will demonstrate how meals can be made
with ingredients you have on-hand; no formal recipes will be provided.
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25 Friday 5 pm $15
Fridays Uncorked: Zinfandels
Wine Staff
Join us in the Cooking School and get ready for Halloween with
a selection of Zinfandels.
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Soup That's Good for You
Lee Newlin
Lee is a culinary educator and owner of Lee's Healthy Cooking and
Peaceful River Farm. As a cancer survivor, Lee tells us that "Wellness
doesn't just fall out of the sky, the deliberate choices we make can
create a vibrant and energy filled life. We have to change our relationship
with food as it is more about what we gain than what we give up."
She spreads the word that food can heal our bodies, and at the same
time satisfy the soul. Join us this evening for some thought provoking
dialogue and a delicious offering of cool weather delights.
Menu: Fall Delicata Squash Soup; Tatsol Curried Chick Pea Soup; Healing Mushroom Soup;
Moroccan Vegetable Stew with Dates and Honey
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27 Sunday 2 pm $45
Grilling with Fall's Harvest
Brian Adornetto
Just because the leaves have started falling off the trees doesn't mean
that we can't still fire up the grill! Come and spend a crisp fall afternoon
enjoying Brian's take on a cooler weather grilling menu. In addition, we
will enjoy a selection of hard cider from our Wine Department. Brian is
a graduate of the Institute of Culinary Education (ICE) in New York
and owner the personal chef business Love at First Bite.
Menu: Grilled Turkey Breasts with Cranberry Port Sauce; Grilled Brussels Sprouts with
Pancetta, Parmesan and Aged Balsamic Vinegar; Sorghum Glazed Grilled Sweet Potato;
Grilled Apples with Cinnamon Butter
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Dinner from the Farmers' Market
Sheri Castle
There's a chill in the air but the farmers' market is still going strong.
Don't miss the opportunity to visit the local markets to stock up on
delicious cool weather offerings like root veggies and greens. Join Sheri,
author of "The New Southern Garden Cookbook: Enjoying the Best from
Homegrown Gardens, Farmers' Markets, Roadside Stands, and CSA Farm
Boxes," as she tells us what to look for, as well as how to prepare the
treasures of fall we find.
Menu: Hakeuri Turnip Soup with Smoked Trout and Bacon Butter; Pecan Crusted Salmon
with Tomato Jam; Mustard Seed Mashed Potatoes; Skillet Greens; Ozark Pudding with
Tangy Whipped Cream
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Katie is the Assistant Curator of Exhibitions at the Nasher Museum of
Art at Duke University, and Nasher’s coordinating curator for Doris Duke’s
Shangri La: Architecture, Landscape, and Islamic Art. Internationally
known for her wealth and style, American heiress and philanthropist
Doris Duke amassed one of the nation’s most important private
collections of Islamic art over a period of more than 50 years beginning
in the mid 1930’s. Shangri La, her private residence in Honolulu, melds
together modern architecture, tropical landscape and art that Duke
collected and commissioned throughout the Muslim world. Join Katie
for this informative session about the collection and Cooking School
Staff for an abbreviated cooking demonstration.
Menu: Mint and Feta Salad with Walnuts; Pita Bread with Lamb Kebabs and Herbed Yogurt;
Date Ice Cream with Spiced Honey Syrup
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Food trucks are all the rage these days and who better to host a throw
down than Susan, proprietor of Satisfy Your Soul product line. In this
hands-on class, we will face off in separate teams. The recipes will be
provided and each team will prepare and serve their dishes to be
judged by the group. The winning team members will hold bragging
rights, and everyone will take home with them some fun new recipes
to cook for friends and family.
22 Tuesday 5 pm $35
Canine Cuisine
25 Friday 12 pm $25
Learn at Lunch: Nasher Museum Exhibit - Doris Duke’s
Shangri La: Architecture, Landscape, and Islamic Art
Katie Adkins and Cooking School Staff
28 Monday 6 pm $35
Guilty Pleasures: Cheese and Wine
Elizabeth Cooper and Matt Hart
Elizabeth, Wine Manager, and Matt Hart, Cheese Manager, team up with
impressive combinations of these dynamic duos of wine and cheese.
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Please have the class code number and date available when you register.
Reservations are accepted on a first come, first served basis and are
non-refundable and non-transferable. Most classes include recipe packets, sample
tastings and demonstrations of technique. Wine is included most evenings.
Adult classes are open to students 16+ years old. Please call 877-929-7133
or visit www.southernseason.com for more information.
Halloween Treats
Katie Coleman
October - November
5
Join us for this hands-on class with Katie, chef and owner of Durham
Spirits Company. We love Katie's classes because she explains
everything so well, and guides us with care through each and every
recipe. In this class, Katie will explore with us some delicious Halloween
and Fall treats. This is a hands-on class.
Menu: Chocolate Caramel Donut Holes with Apple Cider Glaze; Pumpkin Ice Cream;
Chocolate Orange Shortbread; Pumpkin Seed Brittle
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1 Friday 12 pm $25
Learn at Lunch: All about Citrus
Citrus offers a blast of powerful flavor to many dishes. A bit of juice or
some zest livens up this menu with a large helping of Vitamin C.
Join the Cooking School Staff, as they demonstrate refreshing dishes.
This is a one hour class.
Menu: Creamy Avocado Soup; Salmon and Pasta with Lemon Cream; Tangerine Souffle
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1 Friday 5 pm $15
Fridays Uncorked: Burgundy; Part One
Wine Staff
This is part one of a two-part Fridays Uncorked series on Burgundies.
Join us tonight to explore Côtes de Nuit.
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2 Saturday 1 pm $40
English Meat Pies
Amanda Fisher
Meat pies are a staple in England. They are not only delicious, but they
travel well. In this class, Amanda will take us on a culinary journey to her
homeland while showing us how to make these traditional cold weather
meat pies, using heirloom recipes. We will pair these gustatory delights
with proper English ale and porter. Amanda is proprietor of Blakemere
Company and a knowledgeable culinary instructor.
Menu: Cornish Pasties; Steak and Mushroom Pie; Raised Pork Pies; Bacon and Egg Pie
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3 Sunday 2 pm $40
Spanish Wine and Cheese
Laurence Vuelta, Brian Plaster and Matt Hart
We welcome Laurence, from Aveniu Brands, who will bring to us a
superb selection of Spanish wines that are family-owned, estate grown
and estate bottled. He is multi-lingual and of Cuban descent, and has
a wealth of information to share with us regarding the wines of Spain.
Brian is a North Carolina native and the owner of The Full Glass, a full
service wine hosting company. Brian's passion for wine continues to
grow, and he thrives on knowledge and good conversation. Matt is our
Cheese Manager and local expert on everything cheese. Please join
Laurence, Brian and Matt for an afternoon of delicious wine, cheese
and lively conversation.
Menu: Assorted Spanish Wines, Cheeses and Accompaniments
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4 Monday 6 pm $35
European Street Food
Susan Hearn
Susan, owner of Satisfy Your Soul product line, has a passion for the
street food of foreign lands. Many of her products were formulated after
visiting and taking an interest in the casual fare served in stalls and
kiosks abroad. If your curiosity is piqued, come and see what has inspired
Susan to bring us this class. The food will delight and the stories of her
travels will most definitely make for an evening to remember.
Menu: Tomatillo and Avocado Gazpacho with Shrimp Skewers; Pizza al Taglio Margherita;
British Meat Pies with Lamb, Sausage and Manchego Cheese; Risotto Balls; Crêpes with
Nutella, Sautéed Bananas with Roasted Strawberry Goat Cheese Gelato
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5 Tuesday 6 pm $55
Mostly Make Ahead Fall Entertaining
Molly Stevens
Join award-winning cookbook author, editor and cooking teacher Molly
to learn about make-ahead tricks and foolproof recipes for a memorable
dinner worthy of the season. Putting on a luxurious holiday dinner
doesn't need to leave you tied to the stove until the very last minute!
Molly has earned James Beard and International Association of Culinary
Professionals (IACP) awards for her cookbooks, and was honored by
Bon Appétit magazine and the IACP as “Cooking Teacher of the Year."
Classically trained as a chef in France, Molly has directed programs and
taught at the French Culinary Institute, New England Culinary Institute
and L’Ecole de Cuisine La Varenne in Burgundy, France and Venice, Italy.
Menu: Smoked Trout Pâté with Meyer Lemon on Toast with Celery-Radish Salad; SpiceRubbed Roast Beef Tenderloin with Red Wine Sauce; Mashed Potato and Rutabaga Gratin;
Gingerbread-Brandy Trifle
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Braising and Roasting Primer
Molly Stevens
Join award-winning cookbook author, editor and cooking teacher Molly
to learn the basics of two of the oldest–and most essential–cooking
techniques, and explore the differences (and a few similarities) between
the two. Mastering these fundamental methods of transforming
ingredients into delicious meals is the cornerstone of any good cook's
repertoire. Molly has earned James Beard and International Association
of Culinary Professionals (IACP) awards for her cookbooks, and was
honored by Bon Appétit magazine and the IACP as “Cooking Teacher
of the Year." Classically trained as a chef in France, Molly has directed
programs and taught at the French Culinary Institute, New England
Culinary Institute and L’Ecole de Cuisine La Varenne in Burgundy, France
and Venice, Italy.
Menu: Sear-Roasted Pork Tenderloin with Fennel Two Ways; Pork Loin Braised in Milk;
Whole Roasted Cauliflower with Creamy Anchovy Vinaigrette; Potatoes, Cauliflower and
Cabbage Indian-Style; Slow-Roasted Grape Tart
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7 Thursday 6 pm $45
Sophisticated Mac and Cheese for Grown-ups
Sheri Castle
Mac 'n cheese is the comfort food of children and adults alike, but
rarely do we see variations on the theme. If you love the old favorite,
come join us for some interesting and inventive takes on this classic
preparation of noodles and cheese. Sheri, author of the "New Southern
Garden Cookbook: Enjoying the Best from Homegrown Gardens, Farmers'
Markets, Roadside Stands, and CSA Farm Boxes," will delight us with her
creativity and culinary knowledge.
Menu: Classic Three Cheese Baked Mac with Crispy Crumb Topping; Chicken with
Vegetables in Pesto Cream Sauce with Roasted Tomato and Bacon Mac and Cheese;
Prosciutto, Parmesan and Peas Mac and Cheese; Really Good Kugel with Dried Cherries
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CLASS CODES BASIC:
5
3
Holiday Stratas
8 Friday 5 pm $15
Fridays Uncorked: Burgundy; Part Two
Wine Staff
This is part two of a two-part Fridays Uncorked series on Burgundies.
Join us tonight to explore Côte du Beane.
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Holiday Brunch
(Serves 4)
Ingredients:
2 ½ cups half-and-half
5 eggs
2 cloves garlic, finely minced
½ tsp freshly ground pepper
½ tsp salt
½ cup Piquillo peppers, drained
well, julienned or diced
1 oz dried porcini mushrooms,
soaked in warm water, drained
and minced
1 10 oz package of spinach,
thawed and drained
5 oz D’Artagnan duck leg confit,
pulled off the bone and shredded
1 ½ cups shredded Calvander
cheese
6 cups bread cubes (at least
1 inch in size), toasted
Brunch, the perfect combination of breakfast and lunch, is a fabulous
meal to share with family and friends during the holidays, and Southern
Season has developed a special brunch menu just for this season.
Join the Cooking School Staff if you are looking for new techniques
and menus for the upcoming holiday season.
Menu: Citrus Salad with Ginger, Figs and Cherries; Baby Greens Salad with Shallot
Vinaigrette; Dualing Stratas: Duck with Calvendar Cheese; Proscuitto-Style Country Ham
with Appalachian Cheese; Molasses Pudding Cups with Chocolate Ganache
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9 Saturday 4 pm $35
A Southern Afternoon Tea with Spring Council
Spring Council
Instructions:
1.Butter an 8-cup casserole or soufflé dish.
2.Preheat oven to 350 degrees.
3.In a medium bowl whisk together half-and-half, eggs, garlic, pepper
and salt until well combined.
4.Stir in the Piquillo peppers, mushrooms, spinach, meat and cheese.
5.Spread ½ the bread cubes in the prepared casserole and spoon
over ½ the egg, meat and cheese mixture. Spread the remaining
bread cubes on top and finish with the remaining egg, meat and
cheese mixture.
6.Bake for about an hour until custard is set.
We are very excited to welcome Spring, Mama Dip's daughter, for an
early afternoon southern-style tea. Spring will be serving traditional
southern tea favorites with some exciting twists. We will enjoy hot tea
selections from our Tea Department as well as some cold, refreshing
iced tea cocktails. Don't miss this opportunity to spend the afternoon
in true southern-style with Miss Spring!
Menu: Chocolate and Dried Cherry Scones; Cucumber and Jalapeño Tea Sandwiches;
Arugula, Bacon and Egg Salad Sandwiches; Lemon Chess Pie; Ceylon and Assam Tea;
Iced Tea Cocktail
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10 Sunday 2 pm $45
Latin Street Food II
Sandra Gutierrez
Sandra is a nationally recognized food writer, culinary instructor and
author of "The New Southern Latino Table and Latin American Street
Food: The Best Flavors of Markets, Beaches and Roadside Stands from
Mexico to Argentina." Join her as she brings us the stories of her culture
and the bright flavors of her travels south of the border. This is the
second installment of her popular street food series. If we are lucky, she
may share a secret or two about her upcoming books due out in 2015!
Menu: Chicken Tinga Tostadas with Pickled Onions; Radish Slaw and Pork Cracklins; Cheese
Pupusas with Curtido; Horchata; Brazilian Chocolate Candies
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11 Monday 6 pm $35
North Carolina Museum of History and The Tsars' Cabinet:
200 Years of Russian Decorative Arts
Michelle Carr and Cooking School Staff
We are very honored to be pairing with Michelle of the North Carolina
Museum of History in celebration of the opening of the Tsars' Cabinet
exhibit. The Tsars’ Cabinet illustrates two hundred years of Russian
decorative arts from the time of Peter the Great in the early 18th century
to that of Nicholas II in the early 20th century. Many of the pieces in the
exhibition were designed for the use of the Tsars or other Romanovs.
Others are indicative of the styles that were prominent during their
reigns. While many are in forms to be used everyday, they demonstrate
the richness of Russia during the long reign of the Romanovs. Join us
this evening for an informative lecture on the exhibit and some delicious
Russian dishes demonstrated and served by our Cooking School Staff.
Menu: Oroshka (Cold Vegetable Soup); Beef Stroganov; Lymonnyk (Lemon Pie)
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November
Terrines and Pâtés
Amanda Fisher
What could be more striking for your holiday table than a homemade
terrine or pâté? These showstopping preparations are not exclusive to a
trained chef; you too can learn how to create these refined and delicious
terrines for any occasion. Amanda will teach you how to prepare and
create these works of art with ease. This class will surely raise the bar
of your culinary repertoire. Amanda is proprietor of the Blakemere line
of fine English foods, available in our store.
Menu: Easy Chicken Liver Pâté with Wild Mushrooms and Port; Potted Salmon; Layered
Meat Terrine en Croute; Vegetable Terrine with Red Pepper Coulis
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14 Thursday 10 am $35
Brunch Favorites
Gwen is a graduate of the French Culinary Institute in New York and a
talented pastry chef. She will guide us through the preparation of festive
occasion-worthy brunch dishes that will elevate your next brunch. Come
enjoy this early class with us before you head out for the day, and you'll
be sure to leave in good spirits!
Fresh Tomato and Ginger Juice; Blintz Cake; Shaksuka; Ambrosia
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Not Your Ordinary Thanksgiving Sides!
Lucindy Willis and Debbie Stikeleather
Thanksgiving dinner does not have to be the same every year.
Break out of the standard fare and create some new traditions.
Join Lucindy, Cooking Instructor and Chef Emerita of the Yancey House
Restaurant, and explore the possibilities as she introduces Louisiana
sides that will make your meal unique and memorable. In addition,
Debbie of Iron Gate Vineyards, will offer pairings for each of the dishes
and discuss wine options for your holiday dinners.
Menu: White Wine Poached Pears and Candied Walnut Salad with Cranberry Vinaigrette;
Cajun Squash Casserole; Dirty Rice Stuffed Portabella Mushrooms; Fall Fruit Compoté
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3
15 Friday 5 pm $15
Fridays Uncorked: Thanksgiving Wines
Wine Staff
Tonight, we will help you find the perfect pair for your Thanksgiving fare.
cc1311151700
Shop the Farmers' Market
Caitlin Burke
5
We are headed into winter, a time when many people wonder how to eat
locally. Join Caitlin, Cooking School Supervisor and a dedicated localvore,
to explore how to enjoy the bounty of all seasons. We will meet in the
cooking school, go to the market downstairs and have a discussion
with farmers, then return to the school and create a spontaneous meal.
Please wear comfortable shoes and bring a jacket if it's chilly outside.
No formal recipes will be provided in this hands-on class.cc1311161100
Mad Men
Rick Rodgers
Rick is an award-winning cooking teacher and author of over 40
cookbooks, on subjects from baking to grilling, and more. His recipes
have appeared in Bon Appétit, Cooking Light, Men’s Health, Food and
Wine and Fine Cooking, and he is a guest chef on shows including
Today and CBS Good Morning. Inspired by the culinary activities on the
popular television show Mad Men, Rick has created a menu that shows
off the very best food of the sixties (a period that also gave us Julia
Child, James Beard and onion dip!).
Menu: Pu-Pu Coconut Shrimp and Sweet-Sour Dip; Beef Wellington with Bordelaise
Classique; Potatoes au Gratin; Creamed Spinach; Grasshopper Pie
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17 Sunday 12 pm $55
Breakfast Baking
Rick Rodgers
Rick is an award-winning cooking teacher and author of over 40
cookbooks, on subjects from baking to grilling, and more. His recipes
have appeared in Bon Appétit, Cooking Light, Men’s Health, Food and
Wine and Fine Cooking, and he is a guest chef on shows including Today
and CBS Good Morning. Join Rick for this class featuring some recipes
from his latest cookbook "The Model Bakery."
Menu: Ramos Fizzes; Homemade Croissant Dough; Flaky Morning Buns with Cinnamon
Sugar; Classic Croissants; Gritatta (a layered breakfast casserole that puts Strata to shame);
Herbed Breakfast Sausage; Strawberry and Spinach Salad
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18 Monday 5 pm $45
Country French Cuisine
Susan Hearn
5
Join Susan, a chef and owner of the Satisfy Your Soul product line, and
one of our favorite personalities here at the school for this hands-on class
on country French cuisine. "Bon Appetit"!
Menu: Arugula with Anjou Pears and Bacon; Poulet Sauté Bercy with Chipolata Sausage;
Duchesse Potatoes; Sautéed Haricot Vert with Fresh Herb Butter; Spiced Financier with
Carrot Anglaise and Cream Cheese Ice Cream
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19 Tuesday 12 pm $35
Southern Biscuits II
52
Biscuits reign supreme in the South, and whether you were born and
raised here or are a transplant, you can learn to prepare a biscuit worthy
of praise. Cooking School instructors have been teaching the Triangle
to make biscuits since 2004, which has led us to develop this advanced
class. Learn how to make four different types of biscuit doughs with the
Cooking School Staff. This is a hands-on class.
Menu: Pimento Cheese Biscuits with Pimento Cheese; Sweet Potato Biscuits with Pulled
Pork; Chicken and Dumplings; Fruit Cobbler with Vanilla Bean Ice Cream
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19 Tuesday 6 pm $35
Homemade Cheese
Patrick Coleff
Patrick was the owner of the Reliable Cheese Company in Durham.
He's been in the cheese business for over 7 years, having worked behind
the retail cheese counter, written numerous articles, taught dozens of
classes, and, in his free time, making cheese and other fermented foods
at home. Join Patrick and learn to make these cheeses at home.
Menu: Paneer; "Ricotta"; Farmer's Cheese; Yogurt Cheese; Cheddar Cheese Curds
cc1311191800
CLASS CODES BASIC:
7
November
3
Weeknight Dinner and Wine with Friends
Join Elizabeth, Wine Manager, and Caitlin, Cooking School Supervisor,
for an evening of delicious dishes creatively paired with wine. Elizabeth
will educate and delight us with her vast wine knowledge, while Caitlin
demonstrates how to make a doable weeknight meal to enjoy with your
friends and family.
Menu: Sweet Potato Soup; Braised Greens; Sausage Roasted with Apples;
Cranberries and Reisling
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Tantalizing Turkish Cuisine
Deniz Ender
Jazz up your leftover turkey this year with recipes that are guaranteed
to please your family and friends. Join the Cooking School Staff for an
innovative look at turkey, the second time around. Chocolate dessert
will top off the celebration. Ages 9 and up.
Menu: Mediterranean Turkey Sandwiches; Turkey Pho; "Go Nuts" Turkey Salad; Chocolate
Pudding Pie with Whipped Cream
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29 Friday 12 pm $35
Luncheon with Patricia Wells
Patricia Wells
5
In this class you'll be introduced to Turkish fare and get a glimpse of
Turkish culture with Deniz, cooking instructor for the American Turkish
Association in North Carolina. Join her for this interesting look into
Turkish cuisine and culture.
Menu: Lentil Soup; Dolma (Stuffed Grape Leaves with Ground Beef); Homemade Yogurt;
Shepherd Salad; Rolled Baklava
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3
22 Friday 5 pm $15
Fridays Uncorked: Wines of Napa Valley
Wine Staff
Join our Wine Staff this evening to explore the wines of Napa Valley.
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5
Taste of the Triangle: La Farm Bakery
Lionel Vatinet
Join us for a delicious luncheon with courses from Patricia Wells'
cookbooks, including her newest book "The French Kitchen Cookbook."
Patricia will speak about each course before it is served, and will
entertain cooking questions at the end of the lunch. Patricia is a
journalist, author and teacher who runs a popular cooking school, At
Home with Patricia Wells, in Paris and Provence. The author of twelve
books, Patricia has won four James Beard Awards. The new book is much
anticipated by fans of Patricia's acclaimed and award-winning "The Paris
Cookbook," her best selling cookbook to date.
Menu: Onion and Gruyère Bites; Pear, Fennel, Belgian Endive and Curried Walnut Salad;
Mushroom Soup with Chorizo Matchsticks; Intense Chocolate Custards with Nibs
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3
29 Friday 5 pm $15
Fridays Uncorked: Wines of Santa Barbara
Wine Staff
51
Learn basic cutting and chopping techniques, how to hold a knife
properly, as well as how to care for and sharpen your knives in this wildly
popular class series with Brian. After practicing your knife skills, a snack
will be served. Feel free to bring your own chef's knife, otherwise, one
will be provided. Brian, a graduate of the Institute of Culinary Education
in Manhattan, is a personal chef, food writer, owner of Love at First Bite.
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30 Saturday 12 pm and 4 pm $45 each
Gingerbread House Decorating
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54
Will you decorate a candy cottage or a marshmallow mansion? Let your
imagination run wild as you create your own decorative centerpiece for
everyone to enjoy during the holiday season. We supply the Lebkuchen
houses, royal icing and candy, you supply the creativity! Snacks will be
served. Each attendee will decorate his/her own house to take home.
Ages 7 and up. One gingerbread house per attendee.
12 pm cc1311301200
4 pm cc1311301600
Wine Education with Elizabeth Cooper on Tuesday, Oct. 15 at 6:00pm
45
From Boston to Birmingham we are going to whip up some great
American classics today. Join the Cooking School Staff and roll up
your sleeves for an all-American cooking bonanza. Ages 9 and up.
Menu: Classic Deviled Eggs; Sloppy Joes; Baked Beans; All-American Potato Salad;
Ranger Cookies
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8
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25 Monday 4 pm $35
Kids in the Kitchen: All-American Food
1
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Join us tonight as we taste the wines of Santa Barbara.
We are thrilled to welcome back local artisan bakery owner Lionel from
La Farm Bakery in Cary. He is debuting his first cookbook, "A Passion
for Bread." Experience the sensory pleasure of kneading dough and
making bread in this unique opportunity to work side by side with a
Master Baker. Bread will be served, and each attendee will take
home a loaf to bake at home. This is a hands-on class.
cc1311231500
Basic Knife Skills
Brian Adornetto
45
26 Tuesday 4 pm $35
Turkey Part Deux
5
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Ages 7 and up. One gingerbread house per attendee.
12 pm cc1312011200
4 pm cc1312011600
54
2 Monday 5 pm $45
Ages 7 and up. One gingerbread house per attendee. cc1312021700
5
3 Tuesday 5 pm $45
Girls Night Out: Egg Rolls and Sake
Egg rolls can be so versatile, and after many years of eating them filled
with the familiar Asian cabbage and meat or shrimp fillings, we now have
more choices! Egg roll wrappers are very easy to work with and are now
ultra trendy in restaurants of all types. They can be prepared, frozen and
stored for a quick bite when unexpected company arrives. Let the
Cooking School Staff show you how many variations there are on the
theme! We will also enjoy sake with the feast.
Menu: Shrimp and Avocado Egg Rolls with Cool Tomato Aïoli; Elvis Rolls (Spicy Peanut and
Bacon Egg Rolls); Shredded Red Pepper and Carrot Salad with Sake Vinaigrette; Chocolate
and Banana Egg Rolls with Almond Ice Cream.
cc1312031700
Go Nuts for Donuts
5
Donuts! Need we say more? Donuts are all the rage these days.
Join the Cooking School Staff and learn how to make donuts with
and without yeast. This is a hands-on class.
Menu: Ginger Donuts with Lemon Glaze; Macadamia Nut Donuts; Maple Bacon Donuts
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5 Thursday 6 pm $45
Classic Holiday Dinner Party
Sheri Castle
Author of "New Southern Garden Cookbook: Enjoying the Best from
Homegrown Gardens, Farmers' Markets, Roadside Stands, and CSA
Farm Boxes," Sheri has been delighting and teaching us about all things
culinary since our Cooking School opened. Who better to give some
delicious new ways to celebrate the holiday season with family and
friends? Join Sheri and guests for an evening of memorable holiday
dinner party preparations.
Menu: Hot Crab Spread with Crostini; Roasted Red Pepper and Pear Soup; Seasonal Roasted
Beet and Citrus Salad with Late-Harvest Riesling Vinaigrette; Fool-Proof Beef Tenderloin
with Red Wine Sauce; Potato Purée with Leeks and Thyme; Oven Blasted Green Beans;
Sinful, Soulful Double Chocolate Pudding with Whipped Crème Fraîche
cc1312051800
3
December
6 Friday 5 pm $15
Fridays Uncorked: Wines of Spain
Wine Staff
Join us tonight to explore the wines of Spain.
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7 Saturday 2 pm $35
Holiday Baking: Traditional British Favorites
Amanda Fisher
Amanda, proprietor of Blakemere foods and culinary educator, is coming
back to teach us more about the food of her culture. Not only is Amanda's
love for her homeland infectious, but she is intent on dispelling the myths
of bland British food. If you are looking for some new treats to serve
loved ones this holiday, we invite you to our classroom to experience
warm treats and fine English tradition. We will also serve a classic British
cream tea to accompany our sweets.
Traditional Christmas Pudding; Mince Pie; Chocolate Yule Log Cake; Stem Ginger Shortbread;
Mulled Wine
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5
8 Sunday 2 pm $50
Taste of the Triangle: Waraji
Masa Tsujimura
Masa, of Waraji in Raleigh, has over 30 years of experience in sushi
preparation and has trained dozens of sushi Chefs throughout his career.
Come learn from an expert how to prepare beautiful sushi rolls.
Menu: California Roll; Tuna Roll; Cucumber Hand Roll; Nigiri Sushi
9 Monday 5 pm $45
Pasta Fresca
Susan Hearn
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5
Pasta fresca (fresh pasta) is both rewarding to make and satisfying to
eat. Kneading the dough and rolling it out is a pleasure for any novice, or
even the accomplished cook. Join Susan, Chef and owner of Satisfy Your
Soul products, for an innovative look at pasta. Come and roll some pasta
with us this evening and socialize. This is a hands-on class.
Menu: Fresh Bocconcini with Tomatoes, Peppers, Celery and Basil; Butternut Squash Ravioli
with Sage Butter; Ravioli with Burrata Cheese and Pistachio Pesto; Rustic Italian Bread and
Limoncello Tiramisu
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10 Tuesday 6 pm $35
Greek Classics
Greek food is always in season! Join the Cooking School Staff as they
demonstrate fabulous Greek classics with a twist of their own.
Menu: Fasolada (Bean and Vegetable Soup); Greek Flatbread with Feta, Spinach, Olives and
Herbs; Marilyn’s Moussaka; Loukoumades (Honey Doughnuts)
cc1312101800
Uncle Norman's Christmas Eve Dinner
Lucindy Willis
The holidays are about a time to create lasting food memories. At your
holiday family dinner, you want to impress Uncle Norman who, once a
year, jets in from Northern California to dine with his favorite niece. With
your Uncle Norman in mind, Lucindy, Cooking Instructor and Chef Emerita
of the Yancey House Restaurant, will present a make-ahead holiday
dinner that family and friends will rave about until Christmas 2014.
Menu: “Best Dish in NC Winner” Yancey House Crab Cakes with Cajun Aïoli Sauce; Poached
Pear Salad with Candied Walnuts and Cranberry Vinaigrette; Catfish in Papillote topped
with Crab, Shrimp, and Cheese Sauce; Intensely Lemon Crème Brûlée
cc1312121800
Please have the class code number and date available when you register. Reservations are accepted on a first come, first served basis and are non-refundable and non-transferable.
Most classes include recipe packets, sample tastings and demonstrations of technique. Wine is included most evenings. Adult classes are open to students 16+ years old.
Please call 877-929-7133 or visit www.southernseason.com for more information.
CLASS CODES BASIC:
9
December
3
13 Friday 5 pm $15
Fridays Uncorked: Wines of Australia
Wine Staff
Join us tonight to explore and sample the wines of Australia.
cc1312131700
Latin Holiday Party
Sandra Gutierrez
Sandra celebrates the holiday season with some of the fun Latin
American recipes from her latest cookbook "Latin American Street Food:
The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico
to Argentina." This is a great menu for entertaining, and your palate will
be delighted to taste its way across the region. Relish the flavor of Puerto
Rican plantain coins dipped in avocado, corn stew with toppings galore,
and flaky Argentinian turnovers filled with tropical fruit. It's a holiday
fiesta for your taste buds!
Menu: Fried Plantains with Guacamole (Tostones); Ham Croquettes (Croquetas de Jamon);
Mexican Corn Stew with Mayonnaise, Cheese, and Chile Serrano (Esquites); Hibiscus Iced
Tea (Agua de Rosa de Jamaica); Miniature Quince Empanadas (Empanaditas de Membrillo)
cc1312141400
Moroccan Food
Susan Hearn
The food of Morocco is savory, sweet, sour and full spectrum in flavor!
We love this cuisine because it is so very different from what we're
familiar with here in the United States. Susan, owner of the Satisfy
Your Soul food company, is well versed in this colorful culture's food,
and will bring with her stories of her travels to this distant land.
Menu: Carrot Salad with Spicy Lemon Dressing; Mountain Trout with Preserved Lemon,
Raisin and Pine Nuts; Lamb Tagine with Chickpea and Apricot; Moroccan Couscous;
Khobz (Moroccan Bread); Spiced Oranges with Hawa Dyal Cookies
cc1312181800
Holiday Cookies
Caitlin Burke
5
Are you looking for new holiday cookie ideas? Look no further as Caitlin,
Cooking School Supervisor, has compiled some of her favorites and will
bring them to you in this hands-on class. Join her for this evening filled
with sweet and buttery holiday treats!
Menu: Almost Heaven Bars; Rumnog Pecan Cookies; Pumpkin Dried Cherry Cookies;
Peanut Butter Cups
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3
15 Sunday 2 pm $35
Holiday Hors d'oeuvres
Susan Hearn
We can all use some fresh new ideas for this season's festivities to
kick our holiday parties up a notch! Susan, owner and Chef at Satisfy
Your Soul foods, has a wealth of fresh and inventive hors d'oeuvres for
us to try. If you're looking for something fun and memorable to try, look
no further than Susan's class.
Menu: Bagel Chips with Prosciutto, Ricotta and Chive Purée; Gorgonzola and Toasted Walnut
on Endive; Gorditas with Pulled Pork, Pickled Hot Peppers and Cotija Cheese; Warm Chicken
Salad in Wonton Cups; Spinach and Chickpea Fritters with Apple Chutney;
Assorted Cheesecake Pops
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16 Monday 6 pm $55
Mediterranean Favorites from Moosewood
David Hirsch
20 Friday 5 pm $15
Fridays Uncorked: Wines for Your Holiday Feast
Wine Staff
Join us this evening for a selection of wines that are perfect for
your holiday feast.
cc1312201700
Seasonal Starters
Katie Coleman
5
Join us for an afternoon of cooking and socializing with Katie, Chef/
owner of Durham Spirits Company. She will guide us through an easy to
prepare selection of starters that are perfect for a holiday celebration.
Menu: Mushroom, Apple, Bacon and Onion Tartlets; Spanish Meatballs with Romesco
Sauce; Savory Shortbread Canapés
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Join David Hirsch as he demonstrates Mediterranean dinner à la
Moosewood Restaurant. David has been involved with Moosewood
since 1976, participating in all aspects of running the restaurant. An
avid gardener as well as a cook, David is the author of "Moosewood
Restaurant Kitchen Garden," which offers information and instruction
on designing gardens, as well as growing, harvesting and cooking
home-grown produce. All the recipes for this class are from the newly
published "Moosewood Restaurant Favorites" cookbook, a collaborative
effort that represents a culinary memoir from members of Moosewood,
now in its 40th year.
Menu: Spanakopita Bites; Portuguese White Bean and Kale Soup; Eggplant-Mushroom
Marsala; Pasta al Vesuvio; Broccoli with Walnut Dressing; Surprisingly Vegan
Chocolate Cake
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17 Tuesday 6 pm $55
Pan-Asian Flavors from Moosewood
David Hirsch
Moosewood Restaurant cuisine is so versatile and creative, it can be
adapted to numerous cultural themes. David returns with recipes from
the latest Moosewood cooperative book, "Moosewood Restaurant
Favorites," a collaborative effort that represents a culinary memoir from
members of Moosewood, now in its 40th year. These delicious recipes
all feature a Pan-Asian twist to delight your taste buds.
3
Easy Entertaining with Food and Wine
Elizabeth, Wine Manager, and Caitlin, Cooking School Supervisor, team
up again for a food and wine experience. Elizabeth will discuss how the
selected wines pair perfectly with the dishes that Caitlin demonstrates.
Join them for this fun and informative session that will make your next
holiday dinner party a breeze!
Menu: Savory Pumpkin Dip; Spinach Salad with Dried Fruit, Spiced Pecans, and Goat
Cheese; Proscuitto-wrapped Chicken with Vodka Cream Sauce; Raspberry Brownies
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54
22 Sunday 12 pm $35
Kids in the Kitchen: Holiday Cookies
Come learn techniques for making gift quality cookies with our Cooking
School Staff. We will pop popcorn and enjoy some rich hot chocolate,
as we decorate holiday shaped ginger bread cookies with hard-drying
royal icing. The cookies you decorate are yours to keep or give as gifts
for the holiday. Ages 7 and up. This is a hands-on class.
Menu: Popcorn; Hot Chocolate; Holiday Cookies
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Menu: Gado (Indonesian Vegetables with Peanut Sauce); Mulligatawny Soup;
Thai Vegetable Curry; Lime and Spice Baked Tofu; Ginger-Sesame Asian Greens;
Tropical Fruit Trifle
cc1312171800
10
54
23 Monday 12 pm $35
Kids in the Kitchen: Holiday Cookies
Come learn techniques for making gift quality cookies with our Cooking
School Staff. We will pop popcorn and enjoy some rich hot chocolate,
as we decorate holiday shaped ginger bread cookies with hard-drying
royal icing. The cookies you decorate are yours to keep or give as gifts
for the holiday. Ages 7 and up. This is a hands-on class.
Menu: Popcorn; Hot Chocolate; Holiday Cookies
cc1312231200
3
27 Friday 5 pm $15
Fridays Uncorked: Sparkling Wine and Champagne
Wine Staff
Come and enjoy a selection of bubblies, perfect for the New
Year's celebration.
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54
Kids and Parents in the Kitchen: Cupcakes!
Chocolate Ganache and
Molasses Pudding Cups
(Serves 4)
Ingredients:
1 ¾ cups cream, divided
3 oz semi-sweet chocolate,
chopped
¼ cup dark muscado sugar
3 egg yolks
½ tsp vanilla
¼ tsp salt
1 Tbsp chocolate bitters
dash chocolate bitters
Gwen, a graduate of the French Culinary Institute in New York and a
talented Pastry Chef, is back by popular demand to guide you through the
challenges of buttercream frosting, which can prove tricky until you know
her secrets. Learn to make and fill a variety of delicious cupcakes, and
see how easy it can be to ice them with party-pleasing results.
Ages 7 and up. This is a hands-on class.
Instructions:
1.Heat ¼ cup cream over medium heat until bubbles form around the
edge. Place chopped chocolate in a mixing bowl. Pour hot cream over
chocolate and whisk briefly. Let sit for 5 minutes, then whisk again
until smooth and glossy.
Menu: Chocolate and Vanilla Cupcakes with Swiss Meringue Buttercream; American
2.Heat 1 cup of cream over medium heat until just boiling. In a mixing
Buttercream; Pastry Cream
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bowl, combine sugar, egg yolks, vanilla, salt and bitters;
whisk thoroughly.
29 Sunday 2 pm $45
3.Temper hot cream slowly into egg mixture. Return mixture to the
Chinese New Year
saucepan and, over low heat, whisk constantly until it thickens
The 2014 Chinese New Year will be celebrated on January 31. Get a
and coats the back of a spoon.
delicious head start on how to prepare some classics, as well as some
4.In 3 oz ramekins, spoon enough chocolate to cover the bottom.
not-so-traditional foods. Join the Cooking School Staff for this fun,
Fill the ramekin with the custard and top with another spoonful of
interactive hands-on class.
chocolate. Chill until ready to serve.
Menu: Egg Rolls with Spinach and Pulled Pork; Duck Confit Dumplings; Mandarin Orange
and Citrus Salad; Sweet Cakes
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5.When ready to serve, whip the remaining ½ cup cream with a
dash of chocolate bitters, and dollop on top of the custard.
5
CLASS CODES BASIC:
11
How to Register
Please have the class code number and date
available when you register. Reservations are
accepted on a first come, first served basis,
are non-refundable and non-transferable.
Most classes include recipe packets, sample
tastings and demonstrations of technique.
Wine is included most evenings. Adult classes
are open to students 16+ years old. To register or
get more information, call 877-929-7133 toll free
or visit www.southernseason.com.
Cooking School is sponsored by:
Special thanks to:
THE
SIENA
H O T E L
About Cooking Classes
Cooking Classes at Southern Season provide an EPICUREAN EDUCATION served with a heaping side of expertise and
style. Learn from local, regional and internationally renowned chefs, culinary experts and a highly trained staff as they
share secrets, techniques and recipes in a classroom that redefines the concept. Our state-of-the-art facility features
tiered seating, live video monitors and the finest cookware and appliances. Each quarter our schedule hosts a variety of
wine tastings, exciting greet-the-chefs and affordable stovetop opportunities for EVERY SKILL LEVEL.
Popular course series include “KNIFE SKILLS,” an introduction to proper handling and maintenance of the chef’s most
important tool; “KIDS IN THE KITCHEN,” a family-styled exploration of fun food and tasty teamwork; “LEARN AT LUNCH,”
an abbreviated lunchtime course for on-the-go moms and busy professionals; and “SOUTHERN BISCUITS,” one of our
most popular courses—lays the foundation for two distinct styles of biscuits for each student’s culinary creativity.
Classes are DEMONSTRATION-STYLE OR HANDS ON and approximately two hours in length. Each student will receive
recipe packets, contextual history, demonstrations of technique and generous portions of the subject cuisine. Wine is
included in most evening classes, with special emphasis on food pairings. Adult classes are open to students 16 years
of age and older. Reservations are accepted on a first-come, first-serve basis and are non-refundable.
Our cooking school is also available for PRIVATE PARTIES and can be tailored to allow you and your guests to expand
your culinary imagination. Teach the bride to cook at her bridal shower. Celebrate a romantic anniversary with a dinner
party prepared with your closest friends and family. Add some spice to your corporate functions and savor the experience
of working as a team in a deliciously fun learning environment. Contact our Cooking School Manager to begin planning a
party to be remembered by all. We’ll take care of everything to make it a CULINARY ADVENTURE OF EDIBLE EDUCATION,
so you can kick back and enjoy!
201 S. Estes Drive, Chapel Hill, NC 27514 • University Mall • www.southernseason.com • 877-929-7133

cooking school - Southern Season

Transcription

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