The Gourmet Series
The Gourmet Series - Advanced Cooking Classes
The Gourmet Series is geared toward accomplished home cooks or
chefs who already know the basics and more.
Explore the magic of cooking in these “hands on “classes where you will explore the
nuances of a particular menu with emphasis on preparation, cooking/baking
techniques and final presentation. Join us as we venture into new horizons and expand
our knowledge of the wonderful world of gourmet gastronomy!
Saturday, March 13th, 2010
Don Pennington
5pm - 8pm
Whisky, the subtleties, the aroma, the heat. There has never been a more complexed or sensualdrink. Join Don Pennington as he take you on a tasting adventure like no other. Learn the basics;
whisky jargon, what the label really means, how your choice of glass is important, and what
nose/taste you should look for in a whisky, what ageing means and how the wood used affects
flavor. You'll learn about blended, single malt and grain whiskies. You'll taste blended and single
malt and finish with a whisky and cheese or a whisky and chocolate pairing. You must be 21 to
participate and ID's will be checked at the door. Tasting is better on a not too full stomach, so eat
lightly before hand, we will serve hors d'oeuvres throughout the evening to help keep up your
strength!
Friday, March 19th, 2010
Robin & Marc Simpson
6:30pm - 9pm
Join Robin and Marc Simpson for a wonderful evening of wines and tapas from Spain. You won't need a passport and you'll never have to leave the kitchen. You'll sample the grape and learn how to
buy, drink and what to serve with each type of wine. You must be 21 years old to participate in this
class and ID's will be checked at the door. Come hungry and don't eat any garlic or strong
substances prior to the class for an optimal tasting experience.
Saturday, April 24th, 2010
Don Pennington
5pm - 8pm
Whisky, the subtleties, the aroma, the heat. There has never been a more complexed or sensual drink. Join Don Pennington as he take you on a tasting adventure like no other. Learn the basics;
whisky jargon, what the label really means, how your choice of glass is important, and what
nose/taste you should look for in a whisky, what ageing means and how the wood used affects
flavor. You'll learn about blended, single malt and grain whiskies. You'll taste blended and single
malt and finish with a whisky and cheese or a whisky and chocolate pairing. You must be 21 to
participate and ID's will be checked at the door. Tasting is better on a not too full stomach, so eat
lightly before hand, we will serve hors d'oeuvres throughout the evening to help keep up your
strength!
TBA
Robin & Marc Simpson
6:30pm - 9pm
Join Robin and Marc Simpson on a journey through the wine country of the world. You won't need a passport and you'll never have to leave the kitchen. You'll sample the grape and learn how to buy,
drink and what to serve with each type of wine. You must be 21 years old to participate in this class
and ID's will be checked at the door. Come hungry and don't eat any garlic or strong substances
prior to the class for an optimal tasting experience.
TBA
Every culture has its on version of a kebab. Join us as we take you on a whirlwind adventure into
the world of kebabs. Bring an apron, chef's knife, cutting board and containers to take your creations home.
TBA
Close your eyes and dream. Imagine yourself sitting on the River Siene happily ordering from a bistro menu. No worries, no cares just a wonderful adventure into the food of Paris, there's only one
difference, you're actually in our kitchen and haven't left the states! Join us as we take you to Paris
and teach you the wonders of French Bistro Cuisine. Bring an apron, closed toe shoes, chef's knife,
cutting board and containers to take your creations home.
TBA (2 classes)
You're already a pretty good cook. Everyone raves about your food and you want to kick it up a notch.
Join us as we explore the gourmet kitchen. Discover the ingredients, the flavors, and the wonder of making fabulous dishes normally found on restaurant menus. You'll learn the how-to of advanced
cooking, where to shop for the best ingredients, which techniques work best for which foods and a
host of other secrets to cooking beyond your expectations. Bring an apron, 4-5 dishcloths, chef &
paring knives, cutting boards and your favorite sauté or frying pan and two -4 quart saucepans.
TBA
Miami, hot and steamy has a food culture all her own; spicy, sticky sweet, mouthwatering, aggressive and subtle all at the same time. If you’ve ever experienced true Miami, then you know.
Join me as I lead you on a magical ride through the culinary world of Miami; from the flavors of Cuba,
the spice of Haiti and Jamaica, to the delicacies of Argentina, Nicaragua and Brazil, not to mention
good ole’ southern cookin’. Bring an apron, chef’s knife, cutting board, 4-5 dishtowels, and
containers to transport your creations home.
TBA
Learn the time honored technique of making Ceviche that wonderful blend of seafood, lime and seasonings. Chef A.J. Barker will lead you through all the steps of making the most delicious
Ceviche that will impress not only your family and friends but will impress you! Bring an apron,
closed toe shoes, chef's knife, cutting board and containers to take your creations home.
TBA
6pm - 9pm
Join Chef David DiSalvo as he takes you on a journey into the kitchens of France. The best part of all you'll be able to enjoy the fruits of your labor at the end of class! Bring an apron, closed toe shoes,
chef's and paring knives, cutting board, 4-5 dishcloths and containers to carry your leftovers home!
TBA
6pm - 9pm
Wander along the roads of Italy with Chef David DiSalvo as he shows you the in's and out's of Italian cuisine. Learn why garlic and olive oil are musts and how tomatoes can make or break your meal.
Bring an apron, closed toe shoes, a chef's knife, cutting board and containers to take your creations
home.
TBA
6pm - 9pm
Spain is famous for its tapas, little appetizers that carry you through to dinner, now you can be famous for yours! Join us as we prepare scrumptious tapas that the whole family will love! Let’s go
to Spain where a sense of adventure and a love of good food is all that is required! Bring an apron,
chef knife and containers to transport your creations home.
TBD
Executive Chef Arleen Lloyd
6pm - 9pm
Grab some friends and join us as we explore the nuances of fondue, how it’s made
and why it’s not just about cheese. From savory to sweet discover how fondue can
make life so much fun! We’re having a party and you’re invited! Bring an apron, chef's
knife and containers to transport your creations home.
Alchemy of the Hearth explore the magic of cooking
The Gourmet Series is geared toward accomplished home cooks or
chefs who already know the basics and more.
Explore the magic of cooking in these “hands on “classes where you will explore the
nuances of a particular menu with emphasis on preparation, cooking/baking
techniques and final presentation. Join us as we venture into new horizons and expand
our knowledge of the wonderful world of gourmet gastronomy!
 | Whiskies of the World - Ireland Fee:$65.00 |
Don Pennington
5pm - 8pm
Whisky, the subtleties, the aroma, the heat. There has never been a more complexed or sensual
whisky jargon, what the label really means, how your choice of glass is important, and what
nose/taste you should look for in a whisky, what ageing means and how the wood used affects
flavor. You'll learn about blended, single malt and grain whiskies. You'll taste blended and single
malt and finish with a whisky and cheese or a whisky and chocolate pairing. You must be 21 to
participate and ID's will be checked at the door. Tasting is better on a not too full stomach, so eat
lightly before hand, we will serve hors d'oeuvres throughout the evening to help keep up your
strength!
| Spanish Wines & Tapas Fee: $65.00 |
Robin & Marc Simpson
6:30pm - 9pm
Join Robin and Marc Simpson for a wonderful evening of wines and tapas from Spain. You won't
buy, drink and what to serve with each type of wine. You must be 21 years old to participate in this
class and ID's will be checked at the door. Come hungry and don't eat any garlic or strong
substances prior to the class for an optimal tasting experience.
| Whiskies of the World - Japan Fee:$65.00 |
Don Pennington
5pm - 8pm
Whisky, the subtleties, the aroma, the heat. There has never been a more complexed or sensual
whisky jargon, what the label really means, how your choice of glass is important, and what
nose/taste you should look for in a whisky, what ageing means and how the wood used affects
flavor. You'll learn about blended, single malt and grain whiskies. You'll taste blended and single
malt and finish with a whisky and cheese or a whisky and chocolate pairing. You must be 21 to
participate and ID's will be checked at the door. Tasting is better on a not too full stomach, so eat
lightly before hand, we will serve hors d'oeuvres throughout the evening to help keep up your
strength!
| Wines of the World Fee: $65.00 |
Robin & Marc Simpson
6:30pm - 9pm
Join Robin and Marc Simpson on a journey through the wine country of the world. You won't need a
drink and what to serve with each type of wine. You must be 21 years old to participate in this class
and ID's will be checked at the door. Come hungry and don't eat any garlic or strong substances
prior to the class for an optimal tasting experience.
| Kebabs Fee: $65.00 |
Every culture has its on version of a kebab. Join us as we take you on a whirlwind adventure into
the world of kebabs. Bring an apron, chef's knife, cutting board and containers to take your creations
| French Bistro Fee: $65.00 |
Close your eyes and dream. Imagine yourself sitting on the River Siene happily ordering from a
difference, you're actually in our kitchen and haven't left the states! Join us as we take you to Paris
and teach you the wonders of French Bistro Cuisine. Bring an apron, closed toe shoes, chef's knife,
cutting board and containers to take your creations home.
| The Gourmet Kitchen Fee: $150.00 |
You're already a pretty good cook. Everyone raves about your food and you want to kick it up a notch.
Join us as we explore the gourmet kitchen. Discover the ingredients, the flavors, and the wonder of
cooking, where to shop for the best ingredients, which techniques work best for which foods and a
host of other secrets to cooking beyond your expectations. Bring an apron, 4-5 dishcloths, chef &
paring knives, cutting boards and your favorite sauté or frying pan and two -4 quart saucepans.
| The Flavors of Miami Fee: $50.00 |
Miami, hot and steamy has a food culture all her own; spicy, sticky sweet, mouthwatering,
Join me as I lead you on a magical ride through the culinary world of Miami; from the flavors of Cuba,
the spice of Haiti and Jamaica, to the delicacies of Argentina, Nicaragua and Brazil, not to mention
good ole’ southern cookin’. Bring an apron, chef’s knife, cutting board, 4-5 dishtowels, and
containers to transport your creations home.
| Ceviche Fee: $65.00 |
Learn the time honored technique of making Ceviche that wonderful blend of seafood, lime and
Ceviche that will impress not only your family and friends but will impress you! Bring an apron,
closed toe shoes, chef's knife, cutting board and containers to take your creations home.
| Techniques of French Cuisine Fee: $65.00 |
6pm - 9pm
Join Chef David DiSalvo as he takes you on a journey into the kitchens of France. The best part of all
chef's and paring knives, cutting board, 4-5 dishcloths and containers to carry your leftovers home!
| Advanced Italian Fee: $65.00 |
6pm - 9pm
Wander along the roads of Italy with Chef David DiSalvo as he shows you the in's and out's of Italian
Bring an apron, closed toe shoes, a chef's knife, cutting board and containers to take your creations
home.
| Tapas! Fee: $65.00 |
6pm - 9pm
Spain is famous for its tapas, little appetizers that carry you through to dinner, now you can be
to Spain where a sense of adventure and a love of good food is all that is required! Bring an apron,
chef knife and containers to transport your creations home.
| Fondue Party! Fee: $65.00 |
Executive Chef Arleen Lloyd
6pm - 9pm
Grab some friends and join us as we explore the nuances of fondue, how it’s made
and why it’s not just about cheese. From savory to sweet discover how fondue can
make life so much fun! We’re having a party and you’re invited! Bring an apron, chef's
knife and containers to transport your creations home.
Alchemy of the Hearth explore the magic of cooking
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