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Why shop at Different Drummer's Kitchen?

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Northampton Cooking School

Home Style Chinese Meals<br /> Monday, October 25, 6:15 to 8:45 PM<br /> <br /> Pengyew Chin grew up in Malaysia enjoying southern Chinese meals. The typical evening fare included a soup, a main course with meat, chicken, or fish, a vegetable and rice. In this class he will show you how to make a favorite soup, 3 main course stir fries, plus a vegetable side. Jasmine rice and dessert compote will be served but not demonstrated.<br /> <ul> <li><strong>Pork and Shrimp Wonton Soup with Chinese Mustard Greens </strong>This soup is made with a fabulous chicken broth and is garnished with fried shallots</li> <li><strong>Steamed Chicken with Dried Shiitake, Lily Buds&#160;and Wood Ears mushrooms </strong>Tossed with sesame oil, soy, rice wine, and ginger.</li> <li><strong>Fried Soy Marinated Barramundi </strong>Marinated Barranmudi fish fillet that are pan fried with garlic, ginger and chili and garnished with cilantro.</li> <li><strong>Ginger Scallion Beef </strong>Thinly sliced beef marinated in rice wine, then stir fried with garlic, ginger and scallions</li> <li><strong>Blanched Chinese Broccoli with Oyster Sauce<br /> </strong></li> <li><strong>Jasmine Rice</strong></li> <li><strong>Fresh Mango and Jicama</strong></li> </ul> <br /> INSTRUCTOR: PENGYEW CHIN FEE: $65
Home Style Chinese Meals
$65.00 
Knife Skills Hands On Class<br /> Wednesday, October 6<br /> Evening Class: 6:15 to 8:15 PM<br /> <br /> Learn how to dice, slice, chiffonade, julienne, and perform other techniques. This hands on workshop includes knife care, sharpening, and honing. Note that this class is limited to 12 students. A light fruit snack will be served. The school will provide a set of knives for each student to&#160;use.<br /> <br /> INSTRUCTOR: LYNN SUNDERLAND FEE: $55
Knife Skills Hands On 2 -Evening
$55.00 
A Fabulous Thanksgiving Feast<br /> Monday, November 15, 6:15 to 9:00 PM<br /> <br /> Chef Daniel Martinez has planned an easy, yet distinctive menu for this All American holiday. He cooks his turkey with apples and honey and serves it with beautiful side dishes. Glasses of wine will accompany this scrumptious meal.<br /> <ul> <li><strong>Sweet Potato Soup </strong>with Homemade Creme Fraiche Garnished with Candied Pecans</li> <li><strong>Herb Rubbed Turkey Breasts </strong>with Legs Braised with Local Honey and Apples</li> <li><strong>Roasted Chestnut Dressing</strong></li> <li><strong>Creamed Brussels Sprouts</strong></li> <li><strong>Pumpkin Mousse </strong>with Sable Pastry</li> </ul> <br /> INSTRUCTOR: DANIEL MARTINEZ FEE: $69
A Fabulous Thanksgiving Feast
$69.00 
All New Gifts from the Kitchen<br /> Wednesday, November 10, 6:15 to 9:00 PM<br /> <br /> What is more thoughtful than a homemade gift of food to offer friends, family, teachers, neighbors, or hosts during this season of sharing? There will be ten fabulous dishes, both savory and sweet, for you to sample. Betty and Barbara will show you how to wrap and package these treats with holiday trim. Sign up early as this class fills up quickly.<br /> <br /> <strong>SWEET GIFTS</strong> <ul> <li><strong>Crunchy Sweet Almond Brittle</strong></li> <li><strong>Chocolate Cashew Brownies with Chocolate Ganache Glaze</strong></li> <li><strong>Preserved Clementines </strong>Juicy Clementines preserved in a honey based syrup, great in winter</li> <li><strong>White Chocolate and Peppermint Treats </strong>Creamy white chocolate scented with peppermint</li> <li><strong>Spiced Pancake Mix and a Ramekin with Maple Butter<br /> </strong></li> </ul> <strong>SAVORY GIFTS</strong> <ul> <li><strong>Sesame and Roquefort Crackers</strong></li> <li><strong>Glistening Apple Chutney </strong>Served on curried toasts and topped with shaved Farmhouse Cheddar.</li> <li><strong>Orange Spiced Pecan<br /> </strong></li> <li><strong>Baby Stilton with a Della Robbia Garnish of Dried Fruits and Nuts on a bed of Pine<br /> </strong></li> <li><strong>Homemade Honey Thyme Mustard</strong></li> </ul> <br /> INSTRUCTORS: BETTY ROSBOTTOM &amp; BARBARA MORSE FEE: $65
All New Gifts From The Kitchen
$65.00 
Champagne Holiday Open House 2010<br /> Tuesday, November 30, 6:15 to 9:00 PM<br /> <br /> Once again Betty Rosbottom has created a star studded menu for a holiday open house. As always, she will give tips for making these dishes in advance and will show you how to garnish and present them like a pro! Glasses of bubbly will accompany this mouthwatering spread.<br /> <ul> <li><strong>Pistachio and Goat Cheese Grapes </strong>Grapes coated in creamy goat cheese and then dusted with crushed pistachios</li> <li><strong>Bite Size Mustard Biscuits </strong>with Ham, Cranberry Chutney, and Watercress</li> <li><strong>Platter of Haricots Verts</strong>, White Mushrooms and Grape Tomatoes Tossed in Sherry Vinaigrette</li> <li><strong>Savory Smoked Salmon Cheesecake </strong>with Dill Toasts One of the most popular dishes Betty has ever taught, this savory cheesecake flecked with smoked salmon, lemon zest, and grated Parmesan is a show stopper that feeds a crowd. It is served on dark green lemon leaves with golden dill toasts.</li> <li><strong>Chocolate Chip Pecan Phyllo Cups </strong>with Coffee Whipped Cream</li> <li><strong>Champagne</strong><br /> <br /> INSTRUCTOR: BETTY ROSBOTTOM FEE: $65</li> </ul>
Champagne Holiday Open House 2010
$65.00 
The Art of the Tart-Scrumptious Fall Tarts<br /> Hands On Class<br /> Saturday, October 2, 11 AM to 2 PM<br /> <br /> This full immersion hands on class will provide you with techniques and recipes for a variety of tarts sure to please all who come to your table. Barbara will discuss and use several different tart dough recipes and will give tips for perfect baking.<br /> <ul> <li><strong>Luscious Double Crusted Fruit Tart </strong>Dried fruit, spices, molasses and brandy are the flavorful filling of a double-crusted tart</li> <li><strong>Dried Cherry and Cranberry Tart </strong>A glistening crimson berry combo made with orange scented pate brise dough</li> <li><strong>Caramel Hazelnut Tart with Dark Chocolate and Espresso Glaze</strong> A decadently creamy confection in a buttery shortbread crust</li> <li><strong>Apple Tart Normandy Light crème fraiche filling topped with sliced apples</strong></li> </ul> <ul> <li><strong>Individual Chocolate Bourbon Pecan Tartlets</strong></li> </ul> INSTRUCTOR: BARBARA MORSE FEE: $65<br type="_moz" />
The Art of Tart Scrumptious Fall Tarts Hands On
$65.00 

Stuyvesant Plaza, Albany, NY
518-459-7990
10:00 AM - 9:00 PM Mondays - Fridays
10:00 AM - 6:00 PM Saturdays
12:00 PM - 5:00 PM Sundays

374 Pittsfield Road, Lenox, MA
413-637-0606
9:00 AM - 6:00 PM Mondays - Saturdays
10:00 AM - 5:00 PM Sundays

34 Bridge Street, Northampton, MA
413-586-7978
10:00 AM - 6:00 PM Mondays - Wednesdays
10:00 AM - 8:00 PM Thursdays
10:00 AM - 6:00 PM Fridays and Saturdays
12:00 PM - 5:00 PM Sundays

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