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 November
Thursday November 11, 2010<br /> 6:00 PM - 8:30 PM<br /> <br /> <strong>"Elegant Holiday Baking"</strong><br /> What is more elegant than an edible woodland winter scene created by hand? Chef Laura Passidomo will create chocolate logs, tree bark, snow drifts, even the delicate meringue mushrooms for the classic Bouche d'Noel. She will also show off her beloved apple tart that had the distinct honor of a recommendation from the New York Times for a mail order gift from Laura's former Sweet Dreams Bakery in Brooklyn, N.Y.<br /> <strong>Bouche d'Noel</strong> - a lovely edible woodland scene, a holiday classic.<br /> <strong>Pizzelle</strong> -the classic thin and lacy Italian cookie cooked in a pizzelle maker.<br /> <strong>Apple Tart</strong> - creamy custard binds tart Granny Smith apples with the sweetness of Rome apples set in a pate sucree crust.<br /> <br /> INSTRUCTOR: LAURA PASSIDOMO <br /> FEE: $69<br /> Elegant Holiday Baking
Thursday November 11, 20106:00 PM - 8:30 PM "Elegant Holiday Baking"What is more elegant than an edible woodland winter scene created by hand? Chef Laura Passidomo will create ... more
SKU32733 		$69.00
Wednesday November 17, 2010<br /> 6:00 PM - 8:30 PM<br /> <br /> <strong>"German Holiday Cookies" Hands On Class</strong><br /> German-born pastry chef Corinna Selby will share with the class her recipes and techniques for making delicious and gorgeous holiday cookies for eating or decoration. In this hands-on class, you will be introduced to basic cookie decorating techniques, such as outlining with Royal icing and flood-work, and piping with chocolate. Students will make thin, delicate butter and sugar cookies that will delight and surprise their family and friends.<br /> <br /> INSTRUCTOR: CORINNA SELBY <br /> FEE: $65<br /> German Holiday Cookies
Wednesday November 17, 20106:00 PM - 8:30 PM "German Holiday Cookies" Hands On ClassGerman-born pastry chef Corinna Selby will share with the class her recipes and techniques for ... more
SKU32735 		$65.00
Thursday November 18, 2010<br /> 6:00 PM - 8:30 PM<br /> <br /> <strong>"Gifts From The Kitchen"</strong><br /> Give gifts that are from the heart and from the home. Join Laura Passidomo as she teaches us some great gifts you can make and give this holiday season. From savory to sweet, Laura has ideas that will inspire you.<br /> <strong>Hand Blended Spices</strong> - Carefully selected spices and herbs are blended and pan roasted to create Indian curry, Jerk seasoning, and BBQ rubs. Recipes will include the use of these blends.<br /> <strong>Sweet and Spicy Nuts</strong> - Mixed Nuts oven roasted with cumin, coriander and chili pepper.<br /> <strong>Classic Truffles Two Ways</strong> - Espresso Truffles and Grand Marnier Truffles<br /> <strong>Mixed Berry Pastry Squares</strong> - A pate sucree crust filled with berries and baked with an oat streusel topping<br /> <strong>Cranberry Orange Bread with Walnuts</strong><br /> <br /> INSTRUCTOR: LAURA PASSIDOMO <br /> FEE: $65<br /> Gifts From The Kitchen
Thursday November 18, 20106:00 PM - 8:30 PM "Gifts From The Kitchen"Give gifts that are from the heart and from the home. Join Laura Passidomo as she teaches ... more
SKU32736 		$69.00
Monday November 15, 2010<br /> 6:00 PM - 8:30 PM<br /> <br /> <strong>"Late Fall Harvest Feast - A Vegetarian and Gluten-free Menu"</strong><br /> Tamara Flanders has put together a beautiful menu that will showcase the best of what the fall harvest has to offer. Enjoy rich, sweet and spicy butternut squash soup, beautifully golden root vegetables and a hearty meatless shepherd's pie. She completes her menu with a naturally sweetened harvest spiced roasted pear.<br /> <strong>Winter squash soup -</strong> with coconut milk and heart-warming spice<br /> <strong>Stuffed portabella mushrooms</strong> - roasted baby bella mushrooms stuffed with whole grains, herbs and spices and a light vegetable blend.<br /> <strong>Ginger Maple Roasted Root Vegetables</strong> - seasonal fresh root vegetables roasting in a sweet ginger sauce.<br /> <strong>Shepherds pie</strong> - a vegetarian twist on a traditional winter meal, this pie is loaded with spiced lentils, seasonal vegetables, and delicious potatoes topped with a rich gravy.<br /> <strong>Roasted pears</strong> - a light warm finish to your meal<br /> <br /> INSTRUCTOR: TAMARA FLANDERS <br /> FEE: $65<br /> Late Fall Harvest - A Vegetarian Gluten Free Menu
Monday November 15, 20106:00 PM - 8:30 PM "Late Fall Harvest Feast - A Vegetarian and Gluten-free Menu"Tamara Flanders has put together a beautiful menu that will showcase ... more
SKU32734 		$65.00
Wednesday November 3, 2010<br /> 12:30 PM - 3:00 PM<br /> <br /> <strong>"OOH LA LA Classic Crepes"</strong><br /> Everyone loves crepes! They are a 'round-the-clock culinary delight guaranteed to make breakfast, lunch or dinner special. This delicate French pancake can be rolled, folded, stuffed or stacked - the possibilities are endless. For this class Lynn will offer a couple classic preparations and a couple new twists on this centuries old Parisian tradition. It is a semi hands-on class. All students will have the opportunity to make a few crepes and learn how to prepare fillings and toppings for them.<br /> <strong>Crepes a la Reine -</strong> in the style of the Queen, delicate crepes filled with chicken and mushrooms and topped with a glazed mornay sauce.<br /> <strong>Buckwheat Brunch Crepes</strong> - known in France as Galettes or Breton crepes, buckwheat crepes are filled with ham, eggs, scallions and Parmesan cheese. We will also prepare these "Beggar's Purse" style.<br /> <strong>Mille Crepe Gateau</strong> - this new rendition of a classic stacked crepe cake layered with maple caramelized apples and toasted walnuts.<br /> <strong>Crepes Suzette</strong> - probably the most famous crepe dish in the world. They are served hot with a sauce of sugar, orange juice and Grand Marnier.<br /> <br /> INSTRUCTOR: LYNN SUNDERLAND <br /> FEE: $65<br /> Ooh La La Classic Crepes - Day Class
Wednesday November 3, 201012:30 PM - 3:00 PM "OOH LA LA Classic Crepes"Everyone loves crepes! They are a 'round-the-clock culinary delight guaranteed to make breakfast, lunch or dinner ... more
SKU32727 		$65.00
Wednesday November 3, 2010<br /> 6:00 PM - 8:30 PM<br /> <br /> <strong>"OOH LA LA Classic Crepes"</strong> - <strong><span style="color: rgb(255, 0, 0);">SOLD OUT</span></strong><br /> Everyone loves crepes! They are a 'round-the-clock culinary delight guaranteed to make breakfast, lunch or dinner<br /> special. This delicate French pancake can be rolled, folded, stuffed or stacked - the possibilities are endless. For this class Lynn will offer a couple classic preparations and a couple new twists on this centuries old Parisian tradition. It is a semi hands-on class. All students will have the opportunity to make a few crepes and learn how to prepare fillings and toppings for them.<br /> <strong>Crepes a la Reine -</strong> in the style of the Queen, delicate crepes filled with chicken and mushrooms and topped with a glazed mornay sauce.<br /> <strong>Buckwheat Brunch Crepes</strong> - known in France as Galettes or Breton crepes, buckwheat crepes are filled with ham, eggs, scallions and Parmesan cheese. We will also prepare these "Beggar's Purse" style.<br /> <strong>Mille Crepe Gateau</strong> - this new rendition of a classic stacked crepe cake layered with maple caramelized apples and toasted walnuts.<br /> <strong>Crepes Suzette</strong> - probably the most famous crepe dish in the world. They are served hot with a sauce of sugar, orange juice and Grand Marnier.<br /> <br /> INSTRUCTOR: LYNN SUNDERLAND <br /> FEE: $65<br /> Ooh La La Classic Crepes - Evening Class Sold Out
Wednesday November 3, 20106:00 PM - 8:30 PM "OOH LA LA Classic Crepes"- SOLD OUTEveryone loves crepes! They are a 'round-the-clock culinary delight guaranteed to make breakfast, ... more
SKU32728 		$65.00
Monday November 8, 2010 <br /> 12:30 PM - 3:00 PM<br /> <br /> <strong>"The Hearty Art of Chili" - A Hands On Class</strong><br /> Join Eric Nicolas as he teaches the art of making great chili. You will learn how to roast fresh chili peppers and work with different varieties of both fresh and dried chili pepper and powders. You will use beef, pork and chicken to create three very different chilies that all stand out from the standard beef and bean chili. You will not only take home three great new recipes, you will leave with the skills to develop your own favorite chili recipes that fits your own personal style.<br /> <strong>Texas Style Beef Chili No Bean</strong> - all beef with a medium to hot chili pepper and powder.<br /> <strong>Green Pork Chili</strong> - a milder version of beef chili using smoked pork shoulder, tomatillo and milder green chili pepper.<br /> <strong>Black Bean Chicken Chili</strong> - a rich chili with mile to medium heat and a focus on earthier notes. Chicken can easily be removed for and excellent vegetarian chili.<br /> <br /> INSTRUCTOR: ERIC NICOLAS <br /> FEE: $65<br /> The Hearty Art of Chili - Day Class
Monday November 8, 2010 12:30 PM - 3:00 PM "The Hearty Art of Chili" - A Hands On ClassJoin Eric Nicolas as he teaches the art of making great ... more
SKU32730 		$65.00
Monday November 8, 2010<br /> 6:00 PM - 8:30 PM<br /> <br /> <strong>"The Hearty Art of Chili" - A Hands On Class</strong><br /> Join Eric Nicolas as he teaches the art of making great chili. You will learn how to roast fresh chili peppers and work with different varieties of both fresh and dried chili pepper and powders. You will use beef, pork and chicken to create three very different chilies that all stand out from the standard beef and bean chili. You will not only take home three great new recipes, you will leave with the skills to develop your own favorite chili recipes that fits your own personal style.<br /> <strong>Texas Style Beef Chili No Bean</strong> - all beef with a medium to hot chili pepper and powder.<br /> <strong>Green Pork Chili</strong> A milder version of beef chili using smoked pork shoulder, tomatillo and milder green chili pepper.<br /> <strong>Black Bean Chicken Chili</strong> - A rich chili with mile to medium heat and a focus on earthier notes. Chicken can easily be removed for and excellent vegetarian chili.<br /> <br /> INSTRUCTOR: ERIC NICOLAS <br /> FEE: $65<br /> The Hearty Art of Chili - Evening Class
Monday November 8, 20106:00 PM - 8:30 PM "The Hearty Art of Chili" - A Hands On ClassJoin Eric Nicolas as he teaches the art of making great ... more
SKU32731 		$65.00
Tuesday, November 9, 2010 <br /> 6:00 PM - 8:30 PM<br /> <br /> <strong>"The Mediterranean Diet, A Way of Life" - Hands On Class</strong><br /> This class focuses on the Mediterranean diet and offers practical advise on how to adopt such a diet and put it into practice in your everyday life. Eating well and living well go hand in hand. In this class Chef Shaw Rabadi show us how to create delicious foods full of flavor and texture that are also healthy.<br /> <strong>Fruit and Vegetable Salad</strong> - with creative and simple dressings<br /> <strong>Hummus</strong><br /> <strong>Baked Salmon Fillet</strong> - with citrus and pine nuts<br /> <strong>Eggplant, tomato and Chickpea Tagine</strong><br /> <strong>Lentil, Brown Rice and Chickpea Saute</strong><br /> <br /> INSTRUCTOR: SHAW RABADI <br /> FEE: $65<br /> The Mediterranean Diet, A Way of Life - Hands On Class
Tuesday, November 9, 2010 6:00 PM - 8:30 PM "The Mediterranean Diet, A Way of Life" - Hands On ClassThis class focuses on the Mediterranean diet and offers practical ... more
SKU32732 		$65.00
 October
Monday, October 25, 2010<br /> 6:00 PM - 8:30 PM<br /> <strong><br /> "An Evening of Starters from Creo" - Hands On Class</strong> <span style="color: rgb(204, 0, 0);"><strong>SOLD OUT</strong></span><br /> We are excited to have back Chef Andrew Plummer from the popular Creo Restaurant. Andrew has put together a delicious class based off of the "small plates" portion of Creo's menu. In this class we will try our hand at some of Creo's most popular small plates!<br /> <strong>Chicken Yakitori</strong> - grilled chicken skewers with an Asian dipping sauce.<br /> <strong>Seafood Strudel </strong>- fresh seafood in phyllo dough with creamed leeks.<br /> <strong>Sushi Rolls</strong><br /> <strong>Oysters Rockefeller</strong><br /> <br /> INSTRUCTOR: ANDREW PLUMMER <br /> FEE: $69<br /> An Evening of Starters from Creo - A Hands On Class Sold Out
Monday, October 25, 20106:00 PM - 8:30 PM "An Evening of Starters from Creo" - Hands On Class SOLD OUTWe are excited to have back Chef Andrew Plummer ... more
SKU32724 		$69.00
<div style="text-align: left;">Monday October 4, 2010&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;&#160;</div> 6:00 PM - 8:30 PM<br /> <br /> <strong>"Bohemian Cuisine" - A Hands On Class</strong><br /> The Areas of Central Europe were once known as Bohemia but recognized today as parts of Poland, Slovakia, the Czech Republic, Hungary and Germany. Bohemian cooking is rich in tradition and taste focusing mainly on regional meats, root vegetables and bread. Eric Nicolas fell in love with this rich yet simple food he found on his plate every night while living in Prague and traveling throughout Central Europe. For this class he has selected some of his favorite dishes he feels everyone must try.<br /> <strong>Bacon Apricot Skewers</strong> - dried apricots wrapped in bacon and baked. These delightful treats are served hot, glazed with a homemade plum sauce.<br /> <strong>Slovakian Cucumbers</strong> - cucumbers served with sour cream garlic dipping sauce spiced with Hungarian paprika.<br /> <strong>Cesnecka (Garlic Soup) </strong>- with fried rye bread and fresh garlic, this clear garlic broth is dotted with roasted potatoes.<br /> <strong>Traditional Czech Goulash</strong> - a quick stew of beef and onions spiced with Hungarian paprika and served with Houskove Knedliky (bread dumplings)<br /> <strong>Veprova Pecene (Roasted Pork) - </strong>pork loin seasoned with caraway and garlic then roasted. This dish is finished with a red cabbage sauerkraut and served with Bromborove Knedliky (potato dumplings).<br /> <strong>Trdelnik</strong> - these flaky sugar cookies are baked on a dowel that is slipped off when it is removed from the oven. The result is a delicate little spiral treat.<br /> <strong>Czech Preserve Cookies - </strong>preserves and chopped walnuts are sandwiched between two blankets of short dough resulting in a beautiful layered cookie<br /> <br /> INSTRUCTOR: ERIC NICOLAS <br /> FEE: $65<br /> Bohemian Cuisine - Hands on Class
Monday October 4, 2010                                           
6:00 PM - 8:30 PM "Bohemian Cuisine" - A Hands On ClassThe Areas of Central Europe were once known as Bohemia but recognized today as ... more
SKU32716 		$65.00
Wednesday October 27, 2010<br /> 6:00 PM - 8:30 PM<br /> <br /> <strong>"Festive Cheese Paring for the Holidays"</strong><br /> With holiday entertaining right around the corner, we have invited Gustav Ericson back to host a class on Holiday cheese paring. With his vast knowledge of cheese he will give us a formal cheese tasting and will introduce us to some unusual parings that you will be eager to try at home for your next gathering.<br /> <br /> INSTRUCTOR: GUSTAV ERICSON <br /> FEE: $69<br /> Festive Cheese Pairing for the Holidays
Wednesday October 27, 20106:00 PM - 8:30 PM "Festive Cheese Paring for the Holidays"With holiday entertaining right around the corner, we have invited Gustav Ericson back to host ... more
SKU32726 		$69.00

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

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413-586-7978
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10:00 AM - 6:00 PM Fridays and Saturdays
12:00 PM - 5:00 PM Sundays

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