cooking school - Southern Season

Transcription

COOKING SCHOOL
S E P T E M B E R S C H E D U L E 2 01 3
730 Coleman Boulevard, Mt. Pleasant, SC • www.southernseason.com • 855-716-1240
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 to take hold of.
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.
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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!
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To register or get more information, visit southernseason.com or call 855-716-1240 toll-free.
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5 Thursday 5:00 pm $15 Thursdays Uncorked: Introduction to Tasting
Wine Department
This is the first of many weekly Thursdays Uncorked wine tastings
at Southern Season. Join us for an introduction to tasting as you
sample wines and beers with the Wine Department this evening.
Our knowledgeable staff will offer suggestions and valuable
information to heighten your senses.mc1309051700
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6 Friday 4:00 pm $35
Teen Time: Gourmet Pizzas and Sundaes
Cooking School Staff
Homemade pizza is one of the best things to make for adults and kids
alike. Grab your friends and learn to make magnificent pizza dough to
satisfy any appetite! The cooking school staff will work side-by-side
with you in this hands-on class. Ages 13 and up.
Menu: Baby Greens with Creamy Shallot Vinaigrette; Individual Pizzas
"Made-to-Order;" Decadent Brownie Sundaes with Caramel Sauce
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7 Saturday 11:00 am FREE
Open House: It's a Huge Lowcountry Boil
It's the first Saturday of September and it's time to celebrate the opening
of our Cooking School with all kinds of lowcountry treats. Join our
talented staff as we demonstrate different techniques for making
biscuits, cornbread and more. From 11 am to 6 pm, sample a different
gourmet goodie each hour. Don't miss this rare opportunity to meet
and learn from the staff while sampling delicious food. There is no
charge, but reservations are required.
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8 Sunday 11:00 am $35
Southern Biscuits I
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Can a biscuit class be any more popular? Yes, it can! Join the Cooking
School staff as they share their biscuit recipes and demonstrate classic
side dishes. Get hands-on experience making your own biscuits and
go home with biscuit mix to practice your technique.
This is a hands-on class.
Menu: Biscuits Two Ways: Stunning Rolled Biscuits and Fluffy Light Biscuits;
Homemade Jam; Sausage Gravy; Creamy Grits; Country Ham; Fruit Salad
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9 Monday 6:00 pm $40
Science of Food & Wine: Zing!
Patricia Roger and Elizabeth Cooper
The name refers to that spark, that pizzazz that happens when two
things unite and become better together than alone. Join Patricia
Roger (the instigator) and Elizabeth Cooper (Southern Season Wine
Buyer and Zing Trainer) as they walk you through the wonderful
chemistry behind your palate, wine, food and the melding of all three
together in the best possible way! It’s a great way to learn why some
wines and foods pair so well together and why others meet like
a paper house in a hurricane!
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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. 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 855-716-1240
or visit www.southernseason.com for more information.
CLASS CODES BASIC:
10 Tuesday 3:30 pm $50
Shop the Farmers' Market
Marilyn Markel
September
5
We will meet at the Mount Pleasant Farmers' Market, just as it opens,
and pluck up everything we can find. After shopping, we will venture back
to the cooking school and decide what to cook. After the hands-on class
we can enjoy the fruits of our labor. No formal recipes will be provided.
This class will be longer than the normal two hours.mc1309101530
5
11 Wednesday 5:00 pm $50
Crazy for Crêpes
It's amazing how pantry staples can be transformed into fabulous
crêpes with unlimited possibilities for fillings and toppings. Join the
cooking school staff to work side-by-side to create both sweet and
savory crêpes. This is a hands-on class.
Menu: Savory Crêpe Cake; Crêpes with Sausage and Tomato Reduction; Crêpes Suzette
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12 Thursday 5:00 pm $15
Thursdays Uncorked: International Chocolate and Wine
Wine Department
Chocolate and wine, what could possibly be better? Join us as we serve
chocolates from all over the world and pair them with fabulous wines.
Our Candy Department and Wine Department are teaming up to give
you an in-depth look into chocolate and wine.mc1309121700
13 Friday 6:00 pm $100 for 2
Date Night: Elegant but Easy Dinner
Grab your partner and come to the cooking school for an adult night
out. The staff will demonstrate how the food is made then turn
down the lights, set the mood with some music then serve you a
romantic meal.
Menu: Pimento Cheese Soufflés; Baby Greens, Asparagus and Pistachio Salad; Braised
Chicken Thighs, Porcini Mushrooms and Creamy Mashed Potatoes; Brûléed Molasses
Pudding over Chocolate Ganache
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14 Saturday 11:00 am $50
Easy Autumn Entertaining
Marilyn Markel
Marilyn is all about planning ahead. With a busy cooking school job, she
understands the importance of being able to execute a dinner party
with ease. Join her as she gives great tips for easy entertaining.
Menu: Gruyère Crackers; Chipotle-Ginger Butternut Squash Soup with Lime Crème Fraîche;
Country French Chicken with Roasted Root Vegetables; Chocolate-Espresso Brownies with
Macadamia Nuts and Chocolate Ganache
mc1309141100
14 Saturday 5:00 pm $45
Southern Favorites
Donald Barickman
Renowned southern chef Donald Barickman is a graduate of the Culinary
Institute of America. He has played an integral role in opening three of
Charleston's cornerstone restaurants: Magnolia, Blossom and Cypress
Lowcountry Grille. Celebrity Chef Tyler Florence has distinguished
Barickman as the creator of Lowcountry cuisine, the leading edge of
a southern culinary revolution, and recognized Donald as his principal
mentor. Florence again honored him by naming the pimento cheese that
Barickman created for Magnolias as his selection for the Food Network's
“Best Thing I Ever Ate” series. Donald is also the recipient of the James
Beard award for Best of Southeast Chefs. Join Donald for this innovative
look into his lowcountry cuisine.
Menu: Pimento Cheese; Bread and Butter Pickles; Chicken and Slicks;
Fresh Berries with Brown Sugar Sabayon
1 ADVANCED: 2 WINE: 3 FOR KIDS: 4 HANDS ON: 5
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Chipotle-Ginger Butternut Squash Soup
with Lime Crème Fraîche
Recipe courtesy of Marilyn Markel, Cooking School Director
This recipe will be featured in Easy Autumn Entertaining on Saturday, September 14 at 11:00 am.
(Serves 4)
Ingredients:
- 1 Tbsp olive oil*
- 1 cup onion, chopped
- ½-cup carrot, chopped
- ¼-cup celery, chopped
- 1 large butternut squash, peeled, seeded and chopped
- ½ - 1 chipotle pepper, seeds removed then minced
(canned in adobo sauce)
- 2 Tbsp fresh ginger, peeled and minced
- 3-4 cups vegetable stock*
- Juice of 1 lime, or more to taste
- ¼-cup cilantro, chopped
- 1 cup crème fraîche*
- 1 Tbsp lime juice*
- 1-2 tsp adobo sauce*
- Kosher salt* and pepper*, to taste
Instructions:
1.In a heavy 2-qt saucepan*, add the oil over medium heat.
Add the onion, carrot and celery and sauté until soft,
about 10 minutes.
Add the squash, chipotle and ginger and sauté for 5 minutes.
2.Add the stock and cook until squash is tender (this depends on
the size it is cut, but a knife should insert easily).
3.Transfer the soup to a blender* or immersion blender* and
purée in thirds to minimize mess.
4.Sprinkle the soup with finely-chopped cilantro and the
juice of one lime.
5.Keep warm or refrigerate.
6.Combine crème fraîche, lime juice and adobo sauce to taste.
7.Season with salt.
8.Place warm soup in bowls and garnish with a dollop
of crème fraîche.
*Find these great products in our store.
TIPS
1. Upon opening a can of chipotle and adobo sauce, go ahead and chop the whole can. It stains the cutting board so it’s best to do the whole can
even when recipes call for only small amounts. Wrap the peppers with sauce by the tablespoon in plastic wrap and store in the freezer (in a
freezer-safe bag). Then you can remove the peppers by the tablespoon to add to dishes.
2. To cut squash, use a large chef's knife that you are comfortable with. Don’t try to cut through the stem. Cut off some or cut it in half and use
a flat surface to cut remaining pieces (flat side down).
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15 Sunday 12:00 pm & 3:00 pm $50 each
Basic Knife Skills
51
September
20 Friday 12:00 pm $30
Learn at Lunch: Fall Favorites
Marilyn Markel
Learn basic cutting and chopping techniques, how to hold a knife
Fall is here and it's a great time to use up the last of the garden
properly, and how to care for and sharpen your knives in this hands-on
vegetables and embrace the jewels of a new season. Join Marilyn,
class. After practicing your knife skills, a snack will be served. Feel free
Culinary Director, as she guides you through this delicious menu.
to bring your own chef’s knife, otherwise, one will be provided.
This is an one hour class.
12:00 pm mc1309151200
3:00 pm mc1309151500
16 Monday 6:00 pm $35
Chucktown Chow: Gullah Cuisine
Charlotte Jenkins
Guests of Gullah Cuisine in Mt. Pleasant walk in curious, looking to
find out what Gullah food is all about. Charlotte, owner and chef of the
restaurant, doesn’t like to refer to the cuisine as “soul food,” but, rather,
“food that’s good for the soul.” Their menu includes: okra gumbo and
Gullah rice: a blend of rice, green peppers, green onions, shrimp, chicken,
sausage and vegetables. It’s available as an entrée or side dish, and it is
a taste revelation. Join us to learn what all the Gullah hubbub is about!
Menu: Zucchini Pancakes with Smoked Trout and Crème Fraîche; Chicken Breasts Stuffed
with Leeks, Wild Mushrooms, Walnuts and Country Ham; Caramelized Apples "Foster"
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20 Friday 6:00 pm $40
Thai Classics
Emily Kimbrough
5
Join local private chef, Emily, as she explores Thai cuisine and culture
with these classic recipes. This is a hands-on class that your taste
buds will love.
Menu: Thai Spring Rolls with Peanut Dipping Sauce; Chicken Mushroom-Coconut
Soup; Shrimp Pad Thai; Red Curry Beef with Sticky Rice; Lime-Coconut Custard
with Fresh Mango Sauce
mc1309201800
21 Saturday 11:00 am $25
Grind, Brew and Store: Charleston Coffee Roasters
17 Tuesday 6:00 pm FREE
Lowell Grosse
Lowell is president of the Charleston Coffee Roasters company. Join
Open House: Picnic at the Beach
him for an informative session on how to properly grind and store
Menu: Salad with Corn Muffin; Okra Gumbo; Stuffed Chicken; Gullah Rice; Collard Greens
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Join us to make great picnic beach food from 6 to 9 pm. Come by and
stay awhile, as the demos will change every half hour. There will be free
samples and wine for purchase. Join us for this casual open house to see
what the cooking school has to offer. There is no charge, but reservations
are required.
Menu: Watermelon Lemonade; Tomato and Cous Cous Salad with Cumin;
Turkey Wraps with Zesty Tapenade; Peanut Butter Cookies
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18 Wednesday 3:00 pm FREE
Open House: Biscuit Bonanza
Biscuit samples of all kinds are our focus from 3–7 pm. Come by and stay
awhile as the cooking school staff changes the biscuit demo every hour.
There will be free samples for all and wine for purchase. Stop in for
this casual open house to see what the Cooking School is all about.
There is no charge, but reservations are required.
coffee with a central focus on brewing at home. We will also taste
and compare several grades of coffee.
Menu: Coffee and Assorted Pastries
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Girls' Night Out: Global Tapas
5
Grab your girlfriends and head over to the cooking school for a fun
afternoon of making and enjoying small plates from around the world.
We've scoured the globe to find these incredible tapas that are easy
and fun to make. Join the cooking school staff and work side-by-side
for a fun, informative, hands-on class.
Menu: Piquillo Peppers Stuffed with Herbed Goat Cheese; Thai Chicken Lettuce Wraps
with Peanut Sauce; Hard-Cider-Simmered Chorizo; Fried Wonton Chips with
Smoked Tomato Salsa
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Menu: Fluffy, Light Biscuits with Butter and Jam; Pimento Cheese Biscuits with Pimento
Cheese; Sweet Potato Biscuits with Pulled Pork and Pineapple Chutney; Chicken and
Dumplingsmc1309181500
3
Thursdays Uncorked: Almond and Wine Pairing
Wine Department
Marilyn's Famous Southern-style Biscuits
Tonight we pair almonds from around the world with wines from the
same regions. Join the wine staff for an interesting look at the world's
almonds and wines.mc1309191700
CLASS CODES BASIC:
5
September
22 Sunday 11:00 am $50
Southern Biscuits II
3
52
Take your biscuits beyond the basic with this advanced Southern Biscuits
class. Learn how to make four different types of biscuit dough with the
cooking school staff. This is a hands-on class.
Menu: Pimento Cheese Biscuits; Sweet Potato Biscuits with Shredded Pork;
Chicken and Dumplings; Fruit Cobbler with Vanilla Bean Ice Cream
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Thursdays Uncorked: Oktoberfest
Wine Department
Our Wine Manager, Nick, has searched high and low for the best
authentic beers from Munich. We will present these beers with some
accompanying German food and celebrate Oktoberfest Charleston-style.
mc1309261700
27 Friday 6:00 pm $35
Lowcountry Local
Sarah Graham
23 Monday 6:00 pm $50
Mastering the Art of Southern Cooking
Nathalie Dupree
Nathalie recently won the James Beard award for her latest ambitious
cookbook, Mastering the Art of Southern Cooking with co-author, Cynthia
Graubart. When accepting her award in New York City, Dupree said, "the
South is the new Italy in regards to importance and influence," and it's
hard to argue with, considering the spread of grits and okra from here
to Vancouver. Mastering the Art of Southern Cuisine boasts more than
750 recipes and 650 variations. Difficult dishes like perfect pie crusts,
heavenly biscuits, mouth-watering vegetables and crispy fried chicken
are finally attainable by any home cook. Join Nathalie for some edible
education as she shares her secrets with you.
Menu: Pimento Soup; Shrimp and Grits with Greens; Beef Tenderloin Stuffed
with Country Ham and Parmesan; Chocolate Snowball
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24 Tuesday 6:00 pm $35
Holy Smoke Olive Oil
Max Blackman and Kyle Payne
Kyle has been cooking professionally for about 16 years. He and Max
met working at BLU Restaurant on Folly Beach. One day, Kyle shared
with Max his idea for smoked olive oil and two days later Max had a
cold smoke machine ready. They formed a business and, within a year,
they were featured in nearly 40 small gourmet shops around the country.
Join them for this informative class and learn about the many uses
for smoked olive oil.
Charleston native and founding member of her hometown chapter
of Les Dames d’Escoffier International, Sarah grew up eating classic
Lowcountry staples: red rice, gumbo and rice pilaf. Since moving back
to Charleston in 2007, Sarah has written articles for The Local Palate
Magazine and organized culinary events with local celebrities. Professing
herself a cook rather than a chef, Sarah promises to unlock the secrets
of creating wonderful flavor and teach “tricks of the trade” so any home
cook can produce like a chef in their own kitchen!
Menu: Carolina Gold Rice with Gumbo and Red Rice; Collards; Shrimp with
Local Vegetables; Huguenot Torte
mc1309271800
Sauce Off
Jimmy Hagood
5
Jimmy is the founder, owner and executive pitmaster of Food for the
Southern Soul. His company creates authentic Southern hospitality
experiences and products predicated on harmonious relationships with
all customers, suppliers and associates through respect, honest food and
fair prices. Jimmy's lesson will begin with ingredient descriptions and
a discussion of technique before students divide into teams. Each team
will create their own rubs and sauce to be tasted and judged by the class.
This is a hands-on class.
Menu: Pulled Pork; Beef Brisket; Lowcountry Red Rice; Macaroni & Cheese; Coleslaw
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Menu: Raw Oysters, Smoked Radish Mignonette and Verbena; Beef Carpaccio, Arugula,
Holy Smoke and Quail Egg; Triggerfish with Smoky Farro Salad, Pea Purée and Charred
Lemon Vinaigrette; Smoked Olive Oil Cake, Meyer Lemon Custard and Blackberry Bourbon
mc1309241800
25 Wednesday 6:00 pm $55
Indian Cooking Unfolded
Raghavan Iyer
A native of Bombay, Raghavan Iyer is the Vice President Elect of the
International Association of Culinary Professionals. He is a cookbook
author, culinary educator, spokesperson and consultant to numerous
national and international clients. He helped launch an Indian Meals
program for Bon Appétit Management Company and trained their chefs
in Indian and global vegan cuisines through 35+ national workshops. He
also received the esteemed "Cooking School Teacher of the Year" award
from the IACP. Recently, he launched a line of roasted spice blends that
he sells online. Now, culinary superstar Raghavan Iyer joins us to share
recipes from his latest cookbook, Indian Cooking Unfolded.
Braised Beet Salad from Raghavan Iyer 's class on Wednesday, Sept. 25
Menu: Papadums with Avocado-Pomegranate Dip; Braised Beet Salad with Golden Raisin
Vinaigrette; Ultimate Chicken Curry with Sweet-Scented Rice Pilaf; Blistered Smoky
Peppers; Funnel Cakes in Saffron Syrup
mc1309251800
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Oktoberfest
Nick Long and Megan Scanlon
Nick, our Wine Department Manager, and Megan, our Deli Manager,
take on Oktoberfest–full throttle. Nick will provide authentic beers
while Megan supplies traditional Bavarian sausages. Join this dynamic
duo and celebrate all that is German about Oktoberfest.
Menu: Bratwurst, Weisswurst, Knackwurst; Bavarian Pretzels; Sauerkraut
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29 Sunday 2:00 pm $60
Louis's at Sanford's
Louis Osteen
Louis’ upscale renditions of Lowcountry classics and the piquant
pleasures of his food are on display in his restaurant menu of
scrumptious, impeccably-prepared, regional dishes. The area’s rich
culinary heritage and its amalgam of African, Caribbean and European
flavors are reflected in his dishes. The slogan at Louis's is "where
lowcountry magic is in the air–and on the table". Louis is a talented
instructor and gifted chef. Join him as he works his magic right in
front of you in the kitchen.
Menu: Sunday Deviled Eggs; Extra Jumbo Scallops with Shrimp Hash and Lemon Butter; Blue Crab Beignets; Buttermilk Pound Cake with Fig Conserve
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30 Monday 6:00 pm $35
gRAWnola
Ken Immer
Ken is a Johnson & Wales trained chef who has worked at several
marquee Charleston restaurants, including S.N.O.B. After many years,
he traded in his chefs' coat for a yoga mat and his perception of food
was changed forever. He founded Graw Foods, a locally-sourced
vegan food company based on the idea that really good food should be
really good for you! These dishes are so rich and flavorful that you will
completely forget they are meatless! Learn how to place vegetables
at the "center of the plate" and create a vegetarian meal that the
whole family will love. Ken will share his tips and techniques for using
healthy ingredients and techniques to make food taste better.
Menu: Sprouted Sunflower-Carrot Pâté; Braised Kale with Roasted Sweet Potatoes;
Quinoa and Wild Rice Pilaf; Seared Cauliflower with Miso-Mustard Gravy;
Vegan Cinnamon Ice Cream
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Pimento Cheese
Soufflé
Recipe courtesy of Marilyn Markel
This recipe will be featured in Date Night: Elegant but Easy Dinner
on Friday, September 13 at 6:00 pm.
(Serves 8)
Ingredients:
- 5 Tbsp butter*
- 5 Tbsp flour*
- 1 tsp Dijon mustard*
- 1-½ cups milk
- 2 piquillo peppers, minced and blotted dry
- 5 egg yolks
- 6 egg whites
- 6 oz. finely grated sharp cheddar* cheese
- ¼-cup grated Parmesan* cheese
- salt* and pepper*
Instructions:
1. Melt butter in a 3-quart saucepan* then, stir in flour and mustard.
Cook 2 minutes, stirring. Using a wire whisk*, stir in the milk and
cook; whisking until mixture comes to a boil. Reduce hear and
simmer, stirring regularly, for 2 minutes before adding the peppers.
2.One by one, beat in the egg yolks, whisking well after each
addition. Turn off heat.
3.Stir the cheese into the sauce. Add salt and pepper as needed.
4.Thoroughly coat eight individual 6 oz ramekins* with butter.
Sprinkle the inside of the dish (bottom and sides) with
parmesan cheese. Set aside.
5.Whip egg whites with a pinch of salt until they form definite peaks.
6.Stir ¼ of the egg whites into the cheese mixture. Fold the
remaining whites in, just until you can no longer see white
streaks in the mixture.
7. Spoon soufflé evenly into the prepared dish(es) and bake in
a 325° for 25 to 35 minutes.
8.Remove soufflé from the oven and serve immediately.
*Find these great products in our store.
CLASS CODES BASIC:
7
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. 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 855-716-1240 toll free or visit www.southernseason.com
Fall Sneak Preview
Friday, October 4 6:00 pm $65
The Lee Brothers Charleston Kitchen
Matt and Ted Lee
When siblings Matt and Ted left to attend college in the Northeast,
they missed the foods of their hometown Charleston, South Carolina.
They founded the Lee Bros. Boiled Peanuts Catalogue, a mail-order
catalog for Southern pantry staples like stone-ground grits, fig preserves
and, of course, boiled peanuts. When the editor of a travel magazine
asked them to write a story about road-tripping their home state in
search of great food, they embarked on a second career as food and
travel journalists. Join them as they demonstrate recipes from their
third book, The Lee Bros. Charleston Kitchen.
Menu: Henry's Cheese Spread; Peanut and Oyster Stew; Pan-Roasted Okra,
Corn and Tomatoes; Deviled Crab; Syllabub with Spiced Pears
mc1310041800
Sunday, October 6 2:00 pm $40
The French Cook: Sauces
Holly Herrick
An award-winning food journalist and graduate of Le Cordon Bleu,
Paris, France Holly’s travel and writing have been featured in
Southern Living,Bon Appetit, Food & Wine and Charleston Magazine.
Holly's sixth cookbook,The French Cook: Cream Puffs and Eclairs
will be released October 1, 2013. Sauces are the revered building
blocks of classical French cooking. In this class, author Holly takes
you back to France with where memories of Le Cordon Bleu, Paris
and south central France she once called home. Explore Escoffier’s
classic mother sauces and then some with these tasty plays on
Hollandaise, mayonnaise, veloute, brown reduction sauce, and
tomato sauce. Holly is so knowledgeable about French sauces
she has even written a book on the subject French Cook: Sauces.
Tuesday, October 8 6:00 pm $45
Four Fishes!
Laurie Erickson
Laurie’s passions are life-long.She began creating recipes as a young girl
with her grandmother. She has been a featured chef on the Dr. Oz show
and her recipes have appeared in numerous publications. Join Laurie as
she shows you how to prepare four fish entrees each in ten minutes.
Menu: Wasabi Pea Crusted Wild Salmon; Whole Roasted Red Fish with Chimi Churi;
Flounder Picatta; Proscuitto wrapped Cod with Tapenade mc1310081800
3
Wednesday, October 9 6:00 pm $40
Wine with Mac 'n Cheese
Elizabeth Cooper and Marilyn Markel
Seriously, yes! Just before the big Mac 'n Cheese festival Liz,
Wine Manager in Chapel Hill, NC, and Marilyn, Culinary Director, show
how wine and mac 'n cheese can be a perfect duet. Learn how to pair
a white and red with each of these mac 'n cheese variations.
Menu: Cheddar and Roasted Poblano Mac 'n Cheese; Caramelized Onion,
Comte and Bacon Mac 'n Cheese; Smoked Gouda, Fontina and Ham Mac 'n Cheese
mc1310091800
Cooking School is sponsored by:
Menu: Menu: Seared New York Strip with Bearnaise Sauce; Aioli and Crudite Tray;
Blanquette de Porc (Pork Stew in a Veloute Sauce); Roasted Chicken with a
Poulette Sauce; Sauce Puttanesca Tossed with Linguini and Fresh Herbs mc1310061400
730 Coleman Boulevard, Mt. Pleasant, SC • www.southernseason.com • 855-716-1240

cooking school - Southern Season

Transcription

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