Chef Sue's classes

CHICKEN ‘N CRACKLINS

Learn the technique to achieve crispy chicken skin & succulent roast chicken breast. 

• Warm Goat Cheese Crostini with Candied Walnuts & Balsamic Glaze
• Herb Roasted Chicken Breast with Cracklins
• White Wine Garlic Jus
• Mushroom Puree with Truffle Oil ~ Braised Swiss Chard
• Almond Pear Tart with Vanilla Ice Cream

 

PARIS BISTRO

In this class you will learn some classic French techniques

• Assorted fresh greens with Champagne Vinaigrette
• Panko & Herb Crusted Cod with Tarragon Remoulade
• Pommes Dauphinoise
• Sweet Pea & Mint Puree
• Pistachio Raspberry Macaron Cake

 

KILLER PRIME RIB

When the Prime Rib is the Star!

• Fresh Assorted Greens, Orange Segments, Dates, Toasted Pecans
• Citrus & Honey Vinaigrette
• Herb Crusted Prime Rib
• Demi-glace Sauce ~ Horseradish Sauce
• Truffle Mashed Potatoes ~ Cider Braised Carrots
• Chocolate Dulcey Tart

 

SEAFOOD NIGHT

An intro to Fresh Home-made Ravioli

• Crab Cakes with Chipotle Basil Aioli
• Fresh Pasta Demo
• Butternut Squash Ravioli, Sauteed Prawns & a Creamy Lobster Sauce
• Amaretto Panna Cotta with Cherry Compote

PLUS BAKING SPECIALITY CLASSES SUCH AS: CROISSANTS, MACARONS, TARTS, FRENCH PASTRIES, CHEESECAKES AND MORE!