CARLOW COOKERY
Transcription
CARLOW COOKERY
CARLOW COOKERY Carlow Cookery’s cooking classes are a great place to eat, drink, and learn...Carlow Cookery offers an extensive selection of cooking classes taught by professional instructors in our demonstration kitchen. We have both hands-on and demonstration classes with topics ranging from regional and ethnic cuisine, basic and advanced techniques and much more. All of our classes include recipes, a sampling of the foods prepared and complimentary wine. Hands-on and Demonstration Classes Fine Cooking: The Pacific Rim Monday, January 6th A five course meal featuring contemporary Asian dishes. (Demonstration, David Kiser, 7pm, $49) As has been the case for many years now, a number of countries in Pacific Rim are playing an important role in the advancement of modern cuisine. Top chefs there are combining exceptional ingredients and great cooking techniques to produce clean and flavorful dishes. We'll incorporate some of great the products in the region to make a meal that reflects contemporary food in five different Asian countries. Spring Roll stuffed with Shrimp, Braised Turnip, Hard-boiled Egg and Peanuts (Thailand); Slow Braised Short Ribs in Panang Curry with Crispy Cake (Thailand); Pho Ga with Fresh Noodles, Roasted Shallots, Ginger and Spices (Vietnam); Stir-fried Shrimp and Scallops in Sweet Spicy Sauce, Jasmine Rice (Chinese); Grilled Salmon with Bok Choy in Sweet and Spicy Sauce. Hearty Soups and Stews One pot meals chock full of flavor (Demonstration, Denis Chiappa, 7pm, $45) Wednesday, January 8th Nothing warms the body and soul like a good bowl of soup or stew. Either is perfectly suited to your busy schedule because they are complete meals that can be made ahead and actually taste better the next day. We’ll cover the building blocks of flavor, the cuts of meat, and the vegetable to use to take your soup or stew from good to great. Moroccan Chicken and Couscous Soup; Shellfish Stew with Chorizo and Potatoes; Stewed Red Beans with Tomatoes, Guanciale and Ditalini; Hungarian Beef and Potato Soup; Tender Buttermilk, Cheddar and Chive Biscuits. Knife Skills (Hands-on) Essential knife skills for home cooks (Hands-on, Dan Gallo, 6:30pm, $45) Monday, January 13th Even accomplished cooks can benefit from learning proper knife skills. That's why we begin this series of classes with a session on how to properly use and care for your knives. Our goal in this hands-on class is to make you more efficient at prepping the ingredients needed for all different types of recipes. We focus on chopping and slicing an array of vegetables including garlic, onions, celery, carrots, tomatoes and more. In ddition, we'll show you how to break down a whole chicken into the common cuts. Practice makes perfect - so you'll get to practice these techniques under the supervision of the instructor. Knives are provided for the class. Beef - Four Ways New ideas for a great tasting, versatile meat (Demonstration, Denis Chiappa, 7pm, $49) Wednesday, January 15th Beef is always a crowd-pleaser, tender, succulent and satisfying. Most importantly for food lovers, it marries well with a variety of flavors and can be cooked in a number of different ways. We'll look at four distinct recipes using four different cuts of beef and demonstrate how to prepare each. Spanish Style Short Ribs with Chorizo; Medallions of Beef with Creamy Peppercorn Sauce; Beef Tenderloin with Rosemary Crumbs and Roasted Tomatoes; Stir-fried Beef with Snow Peas and Spicy Ramen Noodles. The Big Six Red Wines Big in body and flavor, reds from great growing regions (Wine Tasting, Mike Conti, 7pm, $55) Friday, January 17th Whether it's a petit sirah from California or a malbec from Argentina, big reds are popular and perfect for this time of year. These are wines that are huge in body and flavor, are a great representation of their varietal and are noted for prestige in their region. There's no way to taste the complete range of these wine but Mike will focus on ones he feel best reflect this category. In addition to tasting the selected wines, participants will gain a better understanding of each region's producers and significant varietals. A three course meal is served during the tasting. Wine and Food: Noodles Wednesday, January 22nd Pairing wines with great noodle dishes from around the world. (Wine and Food, Mike Conti, 7pm, $55) While Italian pasta dishes are the most popular here the States there are great noodle dishes from countries throughout the world. You'll learn how to make some of these great recipes and how to pair them with wines that complement their flavor. You'll see how when done correctly, both the food and wine taste better. Szechuan Noodles with Beef and Broccoli; Shrimp Pad Thai with Cilantro, Lime and Peanuts; Seafood Fra Diavolo; Singapore Style Noodles with Curry and Chilies. Stocks, Soups and Vinaigrettes (Hands-on) Monday, January 27th Principles and techniques for rich flavorful soups and tasty dressings (Hands-on, Dan Gallo, 6:30pm, $65) In the second part of our series of culinary techniques we cover stocks, soups and vinaigrettes. We've all had pleasure of eating a good bowl of soup and while it's not difficult to prepare it does require proper technique to achieve the right texture and flavor. As for stocks, they are the backbone of so many great dishes you can make. We'll start with those and then teach you how to turn them into rich vegetable and eat soups. We will also cover how to make a classic vinaigrette and how to turn it in to countless variations. Chicken Stock, Vegetable Stock, Shrimp Stock; Velvety Chicken and Corn Chowder; Italian Vegetable Soup; Mixed Greens with Pomegranate Vinaigrette. Gourmet Markets Tours Brooklyn’s Best Explore a hotbed of locally sourced, artisan food and beer. Saturday, March 22nd, 8am to 6pm, $69 Join us for a great day of shopping in one of New York City's most historic boroughs. Brooklyn has long played a significant role in the history of the city. It's the largest of the five boroughs in population and it's a vibrant mix of many different ethnicities. We'll focus our tour on three areas, Red Hook, Park Slope and Williamsburg. The first is home to 'a market like no other' - Fairway. Rebuilt since Hurricane Sandy, their amazing store is a perfect example why Fairway Market is unique and special to millions of people each year. It offers sky-high piles of produce delivered daily, the freshest seafood, custom-cut prime meat, an immense variety of organic and natural foods and products in every category, one-stop shopping with a full assortment of traditional groceries at fantastic values and the only market to roast hand-selected coffee beans of the highest quality on premises. Next, we're off to Park Slope, a great neighborhood with beautiful brownstones, cool shops and great restaurants. There are a plethora of great gourmet stores like Union Market, Blue Ribbon Foods (hand-crafted cheeses, homemade prepared foods and specialty groceries), Bierkraft (beer drinker's paradise featuring over 600 brews) and Oceans Fish Market. Last but not least, we'll head to Williamsburg, where you'll be can enjoy a beer at Brooklyn Brewing, explore Bedford Cheese Shop or graze at Smorgasburg, a gigantic food market made up of grocers, food carts, food sellers, and other delightful, edible treats. The day starts at 7:30am in Carlow Cookery with coffee and Danish. We'll board a comfortable coach and head for the city at 8am. We'll leave Williamsburg around 4pm to return to the store for snacks and beverages. Please feel free to bring coolers for the goodies you collect along the way. Book now, seats are limited. F o r r e s e r v a t i o n s , c a l l 2 1 5 - 4 8 9 - 2 6 7 7 or g o t o Hands-on and Demonstration Classes The Bread Basket Principles of good home bread baking (Demonstration, Denis Chiappa, 7pm, $45) Culinary Skills Series: Hands-on Wednesday, January 29th A variation of our popular Techniques of Cooking Program, this series of hands-on classes is intended to teach proper technique and showcase basic principles of cooking. Each of the segments focuses on a specific category of food and highlights differEnjoy the mouthwatering aroma and incomparable taste of homemade bread. We’ll ent cooking methods. The goal of our entire program is to give participants the confimake a selection of breads from brioche to French bread, discuss the flours and dence to create dishes rather than just follow recipes. Classes begin at 6:30pm and will yeasts available, and how to get the most out of your oven. You’ll also learn the last approximately 2 to 2-1/2 hours. proper technique for kneading, proofing, and forming the dough. Last but not least, Knife Skills Monday, January 13th we'll make foccacia and and authentic brown bread. Warm Golden Brioche with Even accomplished cooks can benefit from learning proper knife skills. That's why Butter and Flake Salt; Traditional Brown Bread with Golden Raisins; Foccacia with we begin this series of classes with a session on how to properly use and care for your Olives and Rosemary; Crispy and Chewy French Rolls; Hearty Whole Grain Loaf. knives. Our goal in this hands-on class is to make you more efficient at prepping the Spanish Tapas and Paella Thursday, January 30th ingredients needed for all different types of recipes. We focus on chopping and slicing an array of vegetables including garlic, onions, celery, carrots, tomatoes and more. In Foods showcasing the rich culinary tradition of Spain addition, we'll show you how to break down a whole chicken into the common cuts. (Demonstration, 7pm, $45) As a gateway between Europe and Africa, Spain has been fought over many times Practice makes perfect - so you'll get to practice these techniques under the superviin history. This history has had a lasting impact on the country and nowhere is this sion of the instructor. Knives are provided for the class. more evident than in the food. At its best, Spanish food is a mix of local ingredients Stocks, Soups and Vinaigrettes Monday, January 27th fused with recipes and techniques from other areas. The result is food that is vi- In the second part of our series of culinary techniques we cover stocks, soups and brant, colorful and incredibly delicious. Deep Fried Olives Stuffed with Blue Cheese; vinaigrettes. We've all had pleasure of eating a good bowl of soup and while it's not Grilled Bread with Roasted Piquillo Peppers, Capers and Herbs; Basque Crab Cas- difficult to prepare it does require proper technique to achieve the right texture and serole; Traditional Shrimp, Chicken and Chorizo Paella; Hojiblanca Cakes with Or- flavor. As for stocks, they are the backbone of so many great dishes you can make. ange Syrup and Fresh Whipped Cream. We'll start with those and then teach you how to turn them into rich vegetable and meat soups. We will also cover how to make a classic vinaigrette and how to turn it in to countless variations. Chicken Stock, Vegetable Stock, Shrimp Stock; Velvety Chicken These classes are the first three of a comprehensive, twelve part course on under- and Corn Chowder; Italian Vegetable Soup; Mixed Greens with Pomegranate Vinaistanding and appreciating wine. Each fun and informative session is focused on a grette. Monday, February 10th different aspect of wine so that by the end of the series participants have a solid Braising, Steaming and Poaching understanding of what is available on the market and how it suits their palate. Part three of our series focuses on three techniques of cooking with liquid. The methIn addition to tasting six selected wines, you’ll gain a better understanding of each ods of cooking covered in this class can produce some of the most satisfying dishes a region's producers and significant varietals - all in a relaxed environment that allows home cook can make as well as some of the lightest. First, we'll show you the proper for questions and feedback. A three course dinner is served throughout the evening. way to use braising to make tough cuts of meat tender. We'll then poach fish to perfecThe classes are taught by Mike Conti, President/Wine Educator of From Stem to tion and serve it with nice sauce. Last but not least, we'll steam fish for a healthy main Learn. Mike has over 32 years in the hospitality and education industries. He gained course. By varying the ingredients you'll have a wide variety of dishes at the tip of your valuable knowledge of wine through his professional experiences and contacts. fingers. Braised Beef with Red Wine, Demi-glace and Rosemary; Poached Salmon Mike’s instruction is straightforward and fun, informational and relaxed, thorough and with Horseradish Cream Sauce; Steamed Fish with Ginger and Shallot Dressing. insightful. Sauteing and Pan Sauces Monday, February 24th Based on demand, individual classes may be available. Classes begin at 7pm. Part four of our culinary series focuses on one of the most important techniques in the Fundamentals of Wine Appreciation Thursday, January 23rd cook's repertoire, sauteing. Sauteing is a classic technique of cooking tender cuts of Understanding the components of wine not only makes drinking it more enjoyable meat and poultry quickly and at high heat to intensify the flavor. We'll then show you but better allows you to assess its quality and value. In our first session we'll take how to use that same pan to build flavorul sauces by adding aromatic ingredients, wine you through the wine tasting process, covering how wine is made, why they differ in and stock. You'll be cooking like a chef in no time. Sauteed Fish with Tomatoes, style and the elements that affect their flavor. You’ll learn key terms used from pro- Olives and Capers; Sauteed Pork with a Dijon and Cream Sauce; Sauteed Chicken duction to bottle and, through tasting, the stylistic differences of ‘Old World’ versus with Shallots, Mushrooms and Brown Stock. Wine Certification Program ‘New World’ producers. Mike will also cover useful tips on purchasing, storing and serving your wines to protect their value in the long run. Last but certainly not least, y ou’ll discover a method of tasting wine that will allow you to compare it to others and categorize and record your thoughts. The ultimate goal is to be able to determine what you like in a way that will help guide you in the future. Wines of France Thursday, February 27th Our coverage of the world's great wines begins at the epicenter of the wine world France. Specifically, we'll focus on Burgundy and the Rhone Valley. Both of these regions produce world-class wines but each has its own unique personality. Burgundy wines may be a maybe a little more well-known than those of the Loire Valley but both exceptional red and white wines. You'll sample signature varietals from both and compare and contrast styles. Once you taste the wonderful complexity and flavors of these wines you'll understand why French wines are so highly sought. Wines of the United States Grilling, Rubs and Marinades Monday, March 10th The last part of our culinary skills series focuses on the essential techniques for grilling meat chicken and fish. We’ll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor, and basic smoking techniques. From there you'll grill pork, chicken and fish for main course dishes and vegetables for a side dish. Asian Marinated Chicken with Spicy Fruit Relish; Spice Rubbed Pork Skewers with Grill Sauce; Grilled Shrimp with Roasted Tomato Chutney. Thursday, March 27th As one of the world's largest producers of wine, the United States remains one of it's most dynamic as well. While wine is produced throughout the land, offerings from California and the Pacific Northwest are the most widely recognized. This class focuses on the former, where the soil and climate allow for many varietals to flourish. We'll explore the signature varietals from Napa and Sonoma counties and highlight the key producers, varietals and blends that they have to offer. For reservations, call 215-489-2677 or go to www.carlowcookery.com Hands-on and Demonstration Classes Wednesday, February 5th The Food of Paris Thursday, February 13th Five course meal featuring contemporary French Cuisine. (Demonstration, Denis Chiappa, 7pm, $49) There is no question that Italians have a passion for good cooking. When you start with incredible ingredients - aged cheeses, cured meats, balsamic vinegar - it's much easier to make simple dishes taste sublime. The ingredients and techniques vary by region but they share common elements. We'll make dishes that are representative of the country as a whole using authentic ingredients and tried-and-true preparations. Whipped Ricotta Crostini with Roasted Pears, Walnuts and Honey; Sauteed Scallops with Cherry Tomato Puttanesca and Crusty Bread; Cavatelli Pasta with Sweet Italian Sausage; Broccoli Rabe and Pecorino Broth. Paris is a modern city rooted in tradition. It is the center of so many facets of French life - arts, industry, fashion, and more. The city is also the gastronomic center of the country and draws people and products from all of France. In recent times, the food is also influenced by the influx of people from around the world. The result is a fusion of flavors made with classic French cooking techniques. Andouille Sausage with Warm Lentil Salad and Red Wine Reduction; Creamy Handmade Pasta with Camembert and Mushrooms; Caramelized Pork Chops with Red Wine Gastrique; Caramelized Vegetable Medley with Infused Oil and Lemon Zest; Mocha Pots de Crème. Food of Italy (Hands-on) Techniques of international cooking. (Hands-on, Dan Gallo, 6:30pm, $65) Sushi at Home Thursday, February 6th A home cook's guide to great sushi, sashimi and rolls. (Demonstration, 7pm, $49) Making sushi at home is not hard and can be a great way to entertain. You’ll learn the types of fish used, how to recognize the quality of sushi-grade fish, and how to prepare sashimi, nigerizushi (slice fish on a pad of rice), and makizushi (rolls) and other fun rolls. We'll also demonstrate making perfect rice and discuss the condiments served with sushi. Come see how impeccably fresh fish can make a perfect meal. Miso Soup; Iceberg Salad with Ginger Dressing; Perfect Sushi Rice; Assorted Sashimi, Nigerizushi and Rolls; Spicy Tuna Rolls; Tempura Rolls; and more. Braising, Steaming and Poaching (Hands-on) Culinary Skills: Hands-on, Part 3 (Hands-on, Dan Gallo, 6:30pm, $65) Monday, February 10th Part three of our series focuses on three techniques of cooking with liquid. This methods of cooking covered in this can produce some of the most satisfying dishes a home cook can make as well as some of the lightest. First, we'll show you the proper way to use braising to make tough cuts of meat tender. We'll then poach fish to perfection and serve it with nice sauce. Last but not least, we'll steam fish for a healthy main course. By varying the ingredients you'll have a wide variety of dishes at the tip of your fingers. Braised Beef with Red Wine, Demi-glace and Rosemary; Poached Salmon with Horseradish Cream Sauce; Steamed Fish with Ginger and Shallot Dressing. Kids Cooking Classes Kids Cooking Class - Four Part Series Begins Sunday, January 26th (Denis Chiappa, 2pm to 4pm, $140) The goal of this four part series of hands-on classes is to teach kids fundamental techniques needed to prepare a variety of basic meals. Along the way we stress kitchen safety and the proper use of and care of cooking tools. Each class will begin with instruction on the recipes being prepared included understanding the ingredients, measurements and procedure. Participants then prepare the items listed in each class with the guidance and supervision of instructors. The menus are designed to stress fresh ingredients and kid-friendly flavors. Ages 10 to 12. The series begins on January 26th and runs every other Sunday. Series cost: $140. Fine Wines for Romantic Meals Saturday, February 15th Enjoy a night of great wine and food with the one you love. (Wine Tasting, Mike Conti, 7pm, $70) A fine wine can add so much to a special meal, especially a romantic one. This class is specifically designed showcase the difference between average wine and exceptional wine. It features one Champagne, two whites wines and three reds from some great growing regions of the world. The wines will be highly rated with average bottle prices above $30. The class will be conducted by our wine expert, Mike Conti, and the wines will be accompanied by a starter, main course with side and dessert. It's a great way to spend a night out with someone you love. Bacon Wrapped Scallops with Aged Balsamic Vinegar; Classic Caesar Salad; Short Ribs Braised in a Shallot Merlot Sauce; Potato Gratin with Bacon and Thyme; Caramelized Banana Tarts with Chocolate Sauce. Wine, Cheese and Chocolate Monday, February 17th Pairing wine with two popular and versatile ingredients. (Wine and Food Pairing, Mike Conti, 7pm, $55) Join wine expert Mike Conti as he introduces you to new and interesting wines that go well with two great ingredients - cheese and chocolate. The class will feature both a tasting of fine cheeses and chocolates as well as some great sweet and savory recipes using each. We'll pair each course with wines that complement the flavors of each dish. Homemade Fettucine di Cacao with Cream Sauce; Cocoa Rubbed Baby Back Ribs; Asado de Bodas (Pork in Red Chile Sauce); Chocolate Cream Pie. Weekday Gourmet Take every day meals to a new level. (Demonstration, 7pm, $45) Tuesday, February 18th Many times the easiest way to cook something is also the best. With our busy weekday schedules, simple preparations are often necessary to get dinner on the table. We'll make recipes that don't sacrifice flavor even though they are simply prepared. Strip Steaks with Red Wine Sauce and Parmesan Potatoes; Seared Chicken in Shallot and Tarragon Butter Sauce; Mushroom and Miso Cod en Papillote; Roasted Brussels Sprouts and Butternut Squash Quinoa; Roasted Branzino with Tomatoes, Capers and Lemon. Part 1: Soups (January 26th) In our first session we stress an important component of a healthy diet - vegetables. We'll teach the kids how to clean, prepare and cook different vegetables that will be used in three different dishes: salad, stir-fry and soup. Part 2: Fish (February 9th) The task of getting kids to enjoy eating fish is made easier when they are involved in the preparation of the recipe. We'll focus on fish and seafood that they are most likely to enjoy and prepare it with ingredients that suit their taste. Part 3: Sauteing (February 23rd) This class focuses on how to take advantage of the versatility of different meats. After this class, your junior chef will be cooking you fabulous dinners in no time. In addition to learning how to saute, the kids will make a mouth-watering pot pie. Part 4: Desserts (March 9th) In this session the kids dig into sweet treats like crisps and cakes. We'll teach the importance of accurate measurements and following a recipe. They'll learn the building blocks of classic desserts and satisfy their sweet tooth in the process. For reservations, call 215-489-2677 or go to www.carlowcookery.com Hands-on and Demonstration Classes Flavors of France (Hands-on) Techniques of international cooking. (Hands-on, Dan Gallo, 6:30pm, $65) Wednesday, February 19th Considered by most the birthplace of modern cooking, France food combines exceptional ingredients and classic techniques to produce exceptional dishes. We'll focus on some great recipes that feature fruity olives, fresh seafood, great bread and other tasty ingredients. These are the kind of recipes that are great all occasions, from casual to elegant. Steak Medallions with Sauce au Poivre and Roasted Mushrooms; White Wine Steamed Mussels with Tomatoes, Herbs and Garlic over Crusty Bread; Warm Crepes with Roasted Pears and Crème Chantilly. Good Wine versus Great Wine Friday, February 21st Evaluating the difference between $15 and $30 bottles of wine. (Wine Tasting, Mike Conti, 7pm, $60) Have you ever walked the aisles of a liquor store and wondered if a wine that caught your eye was worth the price? Sometimes the only way to know if it's worth spending a little extra on a bottle is to taste it side by side next to a less expensive bottle. So that's exactly what we'll do - a comparison tasting of chardonnay, pinot noir and cabernet sauvignon from two distinct price points ($15 vs. $30 per bottle). Sauteing and Pan Sauces (Hands-on) Culinary Skills: Hands-on, Part 4 (Mike Conti, Dan Gallo, 6:30pm, $65) Monday, February 24th Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing. Sauteing is a classic technique of cooking tender cuts of meat and poultry quickly and at high heat to intensify the flavor. We'll then show you how to use that same pan to build flavorul sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time. Sauteed Fish with Tomatoes, Olives and Capers; Sauteed Pork with a Dijon and Cream Sauce; Sauteed Chicken with Shallots, Mushrooms and Brown Stock. Smoked and Cured Tuesday, February 25th Experience exceptional homemade and artisan specialties. (Demonstration, Denis Chiappa, 7pm, $49) Join us as we explore the craft of smoking and curing meats and fish. From local smoked bacon to craft dry sausages, we'll show you how artisans are making high quality products with outstanding flavors. We'll try a selection of them on their own and use them in great tasting recipes. Mixed Charcuterie Plate with Traditional Accompaniments; Homemade Gravlox with Brioche Crostini and Mustard Dill Sauce; Duck Prosciutto and Pear Salad with Pomegranate Balsamic Vinaigrette; Smoked Bacon Wrapped Chicken with Jalapeno Cornbread Stuffing; Cuban Style Smoked Pork Belly with Red Chile Beans. Culinary Skills II: World Flavors (Hands-on) These hands-on classes build on the techniques established in our popular Culinary Skills series by showcasing five unique styles of ethnic cooking. Each of the segments focuses on a different region of the world and highlights specific ingredients and cooking methods. The goal of our entire program is to give participants the confidence to create dishes rather than just follow recipes. Classes begin at 6:30pm and last approximately 2 to 2-1/2 hours. Series Cost: $295. Food of Italy Wednesday, February 5th There is no question that Italians have a passion for good cooking. When you start with incredible ingredients - aged cheeses, cured meats, balsamic vinegar - it's much easier to make simple dishes taste sublime. The ingredients and techniques vary by region but they share common elements. We'll make dishes that are representative of the country as a whole using authentic ingredients and tried-and-true preparations. Whipped Ricotta Crostini with Roasted Pears, Walnuts and Honey; Sauteed Scallops with Cherry Tomato Puttanesca and Crusty Bread; Cavatelli Pasta with Sweet Italian Sausage; Broccoli Rabe and Pecorino Broth. Flavors of France Wednesday, February 19th Considered by most the birthplace of modern cooking, France food combines exceptional ingredients and classic techniques to produce exceptional dishes. We'll focus on some great recipes that feature fruity olives, fresh seafood, great bread and other tasty ingredients. These are the kind of recipes that are great all occasions, from casual to elegant. Steak Medallions with Sauce au Poivre and Roasted Mushrooms; White Wine Steamed Mussels with Tomatoes, Herbs and Garlic over Crusty Bread; Warm Crepes with Roasted Pears and Crème Chantilly. Modern American Cuisine Wednesday, March 5th The American food scene has been transformed over the last 40 years from basic and uninspired to diverse and innovation. It now reflects our history and culture - a melting pot of different nationalities and ethnic backgrounds. American chefs are preparing food that uses local produce, fish, and meat, unpretentiously prepared but with international flair. Come and learn how to create your own modern American fare at home. Classic Deviled Eggs with Sweet Pickle Relish and Hot Pepper Jelly; Beer Braised Clams with Potatoes, Fennel, and Bacon; Fried Shrimp Po Boy with Cajun Spiced Remoulade. Spain - Tapas and Paella Wednesday, March 19th As a gateway between Europe and Africa, Spain has been fought over many times in history. This history has had a lasting impact on the country and nowhere is this more evident than in the food. At its best, Spanish food is a mix of local ingredients fused with recipes and techniques from other areas. The result is food that is vibrant, colorful and incredibly delicious. Mixed Green Salad with Marcona Almonds, Manchego Cheese and Sherry Dressing; Shrimp a la Plancha with Garlic, Chilies and Salsa Verde; Pan Roasted Pork Medallions with Romesco Sauceand Grilled Scallions. Terrific Thai Wednesday, April 2nd Thai food is one of the world’s most highly regarded cuisines but still intimidating to some in the West. We'll demystify it by showcasing the ingredients and techniques used in some of our favorite Thai recipes. You'll see the exquisite contrast in taste and texture that results from blending hot, sweet, sour and salty components. Thai Lettuce Wraps with Tender Beef and Sweet Chile Dipping Sauce; Chicken Satay Skewers with Spicy Peanut Sauce; Traditional Shrimp Pad Thai. Cancellation Policy: All cooking classes must be paid for at the time of registration. You may use our secure online system, call the store with credit card information or pay at the store. You may change your reservation for food classes and wine tastings up to one week prior to the event. You may change your reservation for bus trips up to two weeks prior to the event. Cancellations within this timeframe will result in a store credit that may be applied to future events or to merchandise. Due to unforeseen circumstances, occasions may arise that require Carlow Cookery to cancel or reschedule classes. Participants will be offered a store credit or full refund in these situations. On occasion, the instructors and recipes listed may change as the schedule progresses. For reservations, call 215-489-2677 or go to www.carlowcookery.com