Cooking 101 – Pasta : Apr 29, 2013
NEW SERIES!Cooking 101 If you’re a beginning cook or a little rusty in the kitchen, then this is the series for you. Join WRSOC owner Catherine St. John for this series of basic menus filled with lots of techniques. Catherine will cover knifes skills, organization skills, cooking beyond the recipe, shopping strategies and much more.
The Pasta Bowl (FULL)
Pasta is a family favorite, but cooking it right and producing a great sauce can be tricky. This class will focus on many do-ahead tips to help you produce a great pasta dinner, while learning the difference between fresh and dried pasta. You will make spaghetti and meatballs; fresh fettuccine with slow-roasted tomatoes, basil and garlic sauce; bow tie pasta with roasted vegetables and chicken; classic Caesar salad and easy garlic bread.
Other Cooking 101 classes ($292 for the series):
Simple Menu for Four:Monday, April 15 One-Pot Meals:Monday, May 6 Chicken, Chicken and More Chicken:Monday, May 13
Instructor: Catherine St. John Time: 6:30pm-9:30pm Cost: 75
Mini Dessert Workshop : Apr 24, 2013
Join pastry chef and owner of The Grande Finale, Anna Weisend, in this fun workshop where she’ll magically shrink your favorite desserts. Mini desserts give you the opportunity to indulge in multiple treatswithout overdoing it. Tiny trifles, baby turnovers, mini cheesecakes, and angel food cupcakes. BRING: a sheet pan or pastry box to take home any leftovers.
Instructor: Anna Weisend Time: 6:30pm-9:30pm Cost: 75
Spring and Summer Cupcake Fun : Apr 22, 2013
Join SynDee Bergen, the mastermind behind A Cookie and A Cupcake in Tremont, in another great cupcake class. SynDee will guide into making and decorating cookie dough cupcakes; pina colada cupcakes; snow cone cupcakes and ice cream cone cupcakes. BRING: a sheet pan or cupcake carrier to take home our cupcakes.
Instructor: SynDee Bergen Time: 6:30pm-9:30pm Cost: 75
George Geary – Chocolate : Apr 17, 2013
George Geary
George Geary is passionate about cooking and sharing that passion with others. A former pastry chef for the Walt Disney Company, he is a Certified Culinary Professional and best-selling cookbook author. His wit and humor show through in his numerous cookbooks, making it fun and easy to understand culinary concepts. George guides home cooks on everything from cookies and pastries, to cheesecakes, sauces, dressings and rubs, to how to use a food processor. His latest book shows you how to create gourmet donuts at home.
For over 30 years George has been involved with the judging of culinary contests for such major food manufacturers as Ghirardelli Chocolate and Fleischmann’s Yeast, along with media outlets including San Diego Union Tribune and ABC News Contests. Since 1982, George was the Culinary Coordinator of the world’s Largest County Fair in Los Angeles where his duties were to implement food contests daily. George’s teaching schedule takes him around the world, to over 200 schools, spas, wineries and food festivals a year. George is also a favorite teacher and lecturer aboard the Holland America Line. George is the author of nine cookbooks including The Cheesecake Bible, The Complete Baking Cookbook, 650 Food Processor Recipes, 500 Sauces, Salad Dressings and More…, 125 Best Biscuit Mix Recipes, and his newest, 150 Donut Recipes.
When not in a kitchen, George leads mouth-watering culinary tours of major cities in America and Europe. He has shared some of his favorite recipes with television viewers on The Food Network, NBC, CBS, PBS and ABC, the network on which the upcoming show, The Taste, with Nigella Lawson and Anthony Bourdain, will be aired with George as a Judge Critic. He has been featured in the pages of many food magazines, blogs and The Wall Street Journal. When not traveling to teach, George is cooking up culinary delights in his kitchen in sunny southern California.
The Deep Dark World of Chocolate : (D)
In many food festivals around the country and on the highs seas, George is known as the “Chocolate Chef”. Here is an array of the desserts he has highlighted the past three years from his Complete Baking Cookbook and award winning The Cheesecake Bible. Menu: Mini raspberry chocolate molten cakes; five chocolate brownies; Amaretto almond chocolate cake; chocolate fudge raspberry cheesecake and quadruple chocolate cookies.
Instructor: George Geary Time: 6:30pm-9:30pm Cost: 85
Cooking 101 – Menu for Four : Apr 15, 2013
Simple Menu for Four
Take the fear out of producing a meal from appetizer to dessert. In this class you will learn many simple cooking and organizational techniques that will help you put a great meal on the table. The menu will consist of olive tapanade with lemon scented mascarpone; mixed greens with balsamic vinaigrette, oranges, blue cheese and toasted pecans; herb roasted chicken with pan sauce; honey glazed carrots; rosemary garlic fingerling potatoes and chocolate molten cake with whipped cream.
The Pasta Bowl:Monday, April 29 One-Pot Meals:Monday, May 6 Chicken, Chicken and More Chicken:Monday, May 13
Wine Tasting – America : Apr 1, 2013
Wine Tasting and Food Pairing You don’t have to be a master sommelier or a Cordon Bleu trained chef to figure out which wines will enhance your dining and entertaining experiences. Join us for four fun and informative sessions focusing on the basic mechanics of matching wines with food. Each class will focus on wine from a specific geographic region with food pairings to go along with it. Topics discussed will include an overview of New World and Old World wine styles, which grape varieties are the most food versatile, how to build flavor bridges and how cooking methods and cuisine styles factor in the wines you select. Wines will be posted to www.wrsoc.com
American Food and Wine Pairing
American food has come a long way over the years, but we have always had great wine. This dinner will be paired with wines from California, Oregon and Washington States. On the menu are asparagus and sea scallops in a cilantro cream; bean and tomato bruschetta; creamy mushroom and tarragon soup; braised beef short ribs with cracked olives (served with roasted carrots and potatoes); chocolate mocha cake for dessert.
Other Wine Tasting classes ($332 for the series):
French Bistro Food and Wine Pairing:Monday, February 25 Italian Food and Wine Pairing:Monday, May 20 Spanish Food and Wine Pairing:Monday, June 10
Instructor: Catherine St. John Time: 6:30pm-9:30pm Cost: 85
Intermediate Pastry – French II : Apr 9,
Offered Spring of 2014
Learn Pâte à choux, biscuit, petit fours of all kinds, éclairs, swans, decorating techniques, and beautiful presentations.
Bring: chef’s jacket, pastry bags and tips, cake wheel, pastry brushes, serrated knife, offset and regular spatulas, whisk, rolling pin, pastry scraper and gram scale.
(Note: most items are available for purchase in our store, The Cookery.) $150 deposit 4-WEEK CANCELLATION NOTICE REQUIRED FOR CREDIT.
Instructor: Christina Korting Time: 9:30am - 4:00pm Cost: 495
