The Short List - Big Variety With Fewer Ingredients

Are you tired of feeling frustrated that every recipe calls for yet another ingredient you don’t have in the cupboard? This class takes ingredients we feel are easy to get and have around to make great dishes. In these classes, each chef has created menus using those ingredients, plus a few of their personal favorites. They will also provide a basic pantry list and discuss how to use those items to make cooking more fun and make fewer trips to the grocery store.

Wed. Mar. 26: SPRING DINNER

Barbara Snow

6:30-9:30pm

$255 Series/$65 Single Class

Italian Wedding Soup; Marinated Honeysuckle White Turkey Tenderloins; Fennel and Spinach Puree; Potatoes au Gratin; Rum Caramel Pears.

Wed. Apr. 2: THE SIMPLE GOURMET

Vicki Todd-Smith

6:30-9:30pm

$255 Series/$65 Single Class

Potato, Spinach, and Onion Gratin; Roasted Veal Chops with Caramelized Onions and Tomatoes; Roasted Lemon Chicken; and Baked Pasta with Tomatoes and Shitake Mushrooms.

Wed. Apr. 9: INTERNATIONAL TABLE

Jennifer Wolfe Webb

6:30-9:30pm

$255 Series/$65 Single Class

Parisian Red-Wine Braised Chicken with Garlic Mashed Potatoes; Mushroom and Asparagus Risotto with Insalata Verde (Italy); Spicy Asian Beef and Lettuce Rolls; Pastitsio (Layered pasta dish from Greece).

Wed. Apr.16: FAST AND FURIOUS

Mary Jones

6:30-9:30pm

$255 Series/$65 Single Class

Herb Crusted Chicken Roulades with Wilted Spinach in a Roasted Garlic Cream Sauce; Pomes Anna; Sautéed Mushrooms and Onions over Penne Pasta with a Roasted Tomato Cream Sauce; Toasted Orzo Pilaf with seared London Broil, Broccoli and Parmesan; Broiled Asparagus with a Balsamic Glaze and Parmesan Shards.

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