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Why shop at Different Drummer's Kitchen?

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 October
Tuesday October 26, 2010<br /> 6:00 PM - 8:30 PM<br /> <br /> <strong>"Hearth Breads and Baguettes"</strong><br /> Professional baker Melissa Langenback will cover the basics on how to start and maintain your own sourdough starter and how to work with bread raised with a natural leaven versus commercial yeast. She will discuss three main types of pre-ferments (biga, poolish, and pate ferment) and how they create a deeper flavor profile in breads. Melissa will also show you how to make your own hearth at home, utilizing baking stones, peels, and cast iron skillets to get the best bakery results.<br /> <strong>Cranberry Pecan Boules -</strong> Cranberries add a sweet note while toasted nuts provide a bit of crunch. This bread is great paired with all manner of cheeses.<br /> <strong>Lemon Infused Baguettes</strong> - A hint of lemon zest adds a beautiful fragrance and taste to a baguette. This bread is excellent to serve with a fall salad of mixed greens or grilled vegetables. By omitting the lemon, you have a delicious traditional baguette.<br /> <strong>Gruyere and Garlic Stuffed Loaves</strong> - This is an upscale take on the original garlic bread. This loaf has a slightly softer crust while still boasting the great open interior crumb of traditional hearth breads. Melted cheese and roasted garlic additions make this a fine bread to offer with pasta dishes.<br /> <br /> INSTRUCTOR: MELISSA LANGENBACK <br /> FEE: $65<br /> Hearth Breads and Baguettes
Tuesday October 26, 20106:00 PM - 8:30 PM "Hearth Breads and Baguettes"Professional baker Melissa Langenback will cover the basics on how to start and maintain your own sourdough ... more
SKU32725 		$65.00
Wednesday, October 6, 2010 <br /> 6:00 PM to 8:30 PM<br /> <br /> <strong>"Homemade Bagels, Pretzels and Bialys" - Hands On Class</strong><br /> Melissa Langenback has created a fun filled, hands-on class that will get you kneading, shaping and baking. You will discover how to make crisp and chewy bagels, deliciously salty pretzels, and fabulous Bialys (traditional Jewish rolls)<br /> <strong>Bagels</strong> - these traditionally made bagels have a chewy exterior and a soft interior as a result of being hand rolled and boiled before baking. Flavored cream cheese will accompany our hot and fresh bagels.<br /> <strong>Fresh Soft Pretzels </strong>- you will impress your friends and family with these classic soft pretzels. Dip them in mustard for a perfect afternoon snack.<br /> <strong>Bialys</strong> - these traditional Jewish rolls, a tasty relative to the bagel, originated in Poland and are filled with a light onion saute.<br /> <br /> INSTRUCTOR: MELISSA LANGENBACK <br /> FEE: $65<br /> Homemade Bagels, Pretzels and Bialys - Hands On Class
Wednesday, October 6, 2010 6:00 PM to 8:30 PM "Homemade Bagels, Pretzels and Bialys" - Hands On ClassMelissa Langenback has created a fun filled, hands-on class that will get ... more
SKU32717 		$65.00
Monday October 18, 2010 <br /> 6:00 PM - 8:30 PM<br /> <br /> <strong>"Japanese Otsumami" - Hands On Class</strong><br /> In this hands-on class, Chef Saso returns to Different Drummers Kitchen to teach us how to make Otsumami which are small plates much like tapas. You will learn how to expertly slice and prepare the ingredients and wrap them in delicate rice paper.<br /> <strong>Spicy Noodle Salad with Shrimp</strong> - this salad has a spicy light citrus sauce that is wonderful over the crunchy cucumbers, carrots, bean sprouts and snow peas.<br /> <strong>Gyoza - </strong>a classic dumpling of ground chicken breast scallions fresh ground ginger and dapa cabbage tucked into dough pockets and lightly pan-fried to a golden brown crispiness.<br /> <strong>Vietnamese Summer Rolls</strong> - rice noodles, Thai basil, cilantro and finely sliced cucumber and carrots rolled in to rice paper wraps.<br /> <strong>Crushed Peanut and Miso Dipping Sauce</strong><br /> <strong>Sesame-Soy Vinaigrette</strong><br /> <br /> INSTRUCTOR: YASUO SASO <br /> FEE: $69<br /> Japanese Otsumami - A Hands On Class
Monday October 18, 2010 6:00 PM - 8:30 PM "Japanese Otsumami" - Hands On ClassIn this hands-on class, Chef Saso returns to Different Drummers Kitchen to teach us how ... more
SKU32722 		$65.00
Tuesday October 13, 2010<br /> 12:30 PM - 2:30 PM<br /> <strong><br /> Knife Skills - Hands On Class</strong><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's use.<br /> <br /> INSTRUCTOR: LYNN SUNDERLAND <br /> FEE: $55<br /> Knife Skills - Day Class
Tuesday October 13, 201012:30 PM - 2:30 PM Knife Skills - Hands On ClassLearn how to dice, slice, chiffonade, julienne, and perform other techniques. This hands-on workshop includes ... more
SKU32720 		$55.00
Tuesday October 13, 2010<br /> 6:15 PM - 8:15 PM<br /> <br /> <strong>Knife Skills - Hands On Class</strong><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's use.<br /> <br /> INSTRUCTOR: LYNN SUNDERLAND <br /> FEE: $55<br /> Knife Skills - Evening Class
Tuesday October 13, 20106:15 PM - 8:15 PM Knife Skills - Hands On ClassLearn how to dice, slice, chiffonade, julienne, and perform other techniques. This hands-on workshop includes ... more
SKU32721 		$55.00
Thursday October 21, 2010<br /> 12:00 PM - 1:15 PM<br /> <br /> <strong>"Lunch and Learn"</strong><br /> Take an hour out of your day to enjoy lunch and learn a great new meal that is east to prepare and sure to<br /> impress. Laura has created a beautiful menu inspired by Northern Italy and our own fall harvest.<br /> <strong>Chicken Piccata</strong> - saute of Chicken white wine, capers, lemon, and Italian parsley<br /> <strong>Roasted Fennel Salad</strong> - roasted fennel and radicchio with gorgonzola, homemade croutons, bits of bacon, and roasted pumpkin seeds tossed with aged balsamic vinaigrette.<br /> <strong>Poached Pears Zabaglione</strong> - pears poached in wine and spices with marsala zabaglione.<br /> <br /> INSTRUCTOR: LAURA PASSIDOMO <br /> FEE: $40<br /> Lunch and Learn
Thursday October 21, 201012:00 PM - 1:15 PM "Lunch and Learn"Take an hour out of your day to enjoy lunch and learn a great new meal that is ... more
SKU32723 		$40.00
Saturday, October 9, 2010 <br /> 12:00 PM - 1:15 PM<br /> <br /> <strong>"Make Your Own Pizza Party!" - A Hands On Class for Kids</strong><br /> Chef Laura Passidomo has a fun filled cooking class just for kids. They will make an inventive salad and build their own pizza using a homemade whole wheat dough. This class is great for kids 8 to 11 years old.<br /> <strong>Log-ons -</strong> A celery stalk or a hollowed cucumber "log" filled with a choice of grape tomatoes, pumpkin seeds, craisins, and peas to represent the people. The lettuce under the boat is the water and some blue cheese or ranch dressing is the white water lined by rocks of croutons and bacon.<br /> <strong>Individual Whole Wheat Pizza - </strong>each pizza will be different and their own special creation using a variety of vegetables and other toppings.<br /> <br /> INSTRUCTOR: LAURA PASSIDOMO <br /> FEE: $35<br /> Make Your own Pizza Party - A Hands on Class for Kids
Saturday, October 9, 2010 12:00 PM - 1:15 PM "Make Your Own Pizza Party!" - A Hands On Class for KidsChef Laura Passidomo has a fun filled cooking class ... more
SKU32718 		$35.00
Tuesday, October 12, 2010 <br /> 6:00 PM - 8:30 PM<br /> <strong><br /> "Pate a Choux" - A Hands On Class</strong><br /> Pate a Choux is a pastry batter that is piped into a variety of shapes and used to make treats that can be either sweet or savory - from eclairs and croquembouche to gougere cheese puffs, Pate a Choux (pronounced paht ah shoo) is an important staple in any baker's repertoire. This hands-on class will show students how to make, pipe and work with this versatile, delicious batter that dates back to the 16th century Italian Renaissance.<br /> <strong>Pastry Swans with a whipped cream filling</strong><br /> <strong>Gougere cheese puffs</strong><br /> <strong>Cream puffs with traditional pastry cream</strong><br /> <br /> INSTRUCTOR: CORINNA SELBY <br /> FEE: $65<br /> Pate a Choux - A Hands On Class
Tuesday, October 12, 2010 6:00 PM - 8:30 PM "Pate a Choux" - A Hands On ClassPate a Choux is a pastry batter that is piped into a variety ... more
SKU32719 		$65.00
 September
Wednesday, September 29, 2010 <br /> 6:00 PM - 8:30 PM<br /> &#160;<br /> <strong>"Chocolate Indulgences from Chocolate Springs Cafe</strong>"<br /> Join us for this special class as Joshua Needleman, Master Chocolatier of Chocolate Springs Cafe in Lenox, creates three delectable treats. This is a great class for someone who loves chocolate and wants to learn of its origin, and a great chance to learn from someone who has made chocolate his life's work!<br /> <strong>Chocolate Champagne Cognac Truffles</strong> - both classic and elegant<br /> <strong>Chocolate Mousse Cake</strong> - chocolate cake layered with Chocolate Spring's luscious mousse<br /> <strong>Serious Hot Chocolate</strong> - Chocolate Spring's signature treat!<br /> &#160;<br /> INSTRUCTOR: JOSHUA NEEDLEMAN <br /> FEE: $65<br /> Chocolate Indulgences from Chocolate Springs Cafe
Wednesday, September 29, 2010 6:00 PM - 8:30 PM  "Chocolate Indulgences from Chocolate Springs Cafe"Join us for this special class as Joshua Needleman, Master Chocolatier of Chocolate ... more
SKU32714 		$65.00
Thursday, September 16, 2010 <br /> 6:00 PM to 8:30 PM<br /> <br /> <strong>"Cooking from Julia Child's - Mastering the Art of French Cooking</strong>" <br /> Chef Laura Passidomo pays tribute to the masterful work of Julia Child in this special class. She has selected a delectable meal from the ever-popular "Mastering the Art of French Cooking". This will be an exciting meal that should not be missed.<br /> <strong>Aubergines Farcies Duxelles</strong> - Baked eggplant stuffed with mushrooms and topped with a mixture of Swiss cheese and fresh breadcrumbs<br /> <strong>Salade Nicoise</strong> - A combination of black olives, tomato, tuna, baby new potatoes, and haricots vert and soft lettuce is brought together with fresh chervil vinaigrette<br /> <strong>Boeuf Bourguignon -</strong> Top round and sirloin tips are braised in Burgundy, carrot, onion and bacon, served with boiled locally grown potatoes, mushrooms and buttered peas<br /> <strong>Gateau de Crepes a la Normande -</strong> Crepes layered with Indian Ladder Farm apples mixed with almond cream. At time of service, the whole concoction will be set ablaze with brandy.<br /> <br /> INSTRUCTOR: LAURA PASSIDOMO <br /> FEE: $69<br /> Cooking from Julia Child’s “Mastering the Art of French Cooking”
Thursday, September 16, 2010 6:00 PM to 8:30 PM "Cooking from Julia Child's - Mastering the Art of French Cooking" Chef Laura Passidomo pays tribute to the masterful work ... more
SKU32710 		$69.00
Tuesday, September 21, 2010<br /> 6:00-8:00 PM<br /> <br /> <strong>Dinner at DA | BA - A Swedish Take on Fish</strong><br /> Daniel Niesson, Chef and owner of DA | BA in Hudson, is particularly fond of fish and loves to share great techniques for handling and preparing its many varieties. In this class he will be showing us the slow poaching method offering more control of the finished texture. It is a great fail safe way to cook perfectly seasoned fish. He will also introduce us to a different kind of sauce, starch and saute.<br /> <strong>Slow Poached Arctic Char in a Pear Horseradish Broth</strong><br /> <strong>Parsnip Puree</strong> - a great low-carb alternative to rice or potatoes<br /> <strong>Sauteed Asparagus and Shitake Mushrooms - </strong>pencil asparagus is quickly sauteed with shitake mushrooms to bring out their flavors<br /> <strong>White Chocolate Cheesecake with a Mixed Berry Sauce</strong><br /> <br /> INSTRUCTOR: DANIEL NIESSON <br /> FEE: $69<br /> Dinner at Daba - A Swedish take on Fish
Tuesday, September 21, 20106:00-8:00 PM Dinner at DA | BA - A Swedish Take on FishDaniel Niesson, Chef and owner of DA | BA in Hudson, is particularly ... more
SKU32711 		$69.00
Tuesday, September 28, 2010<br /> 12:30 PM to 2:30 PM<br /> <br /> <strong>Knife Skills - Hands On Class</strong><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's use.<br /> <br /> INSTRUCTOR: LYNN SUNDERLAND <br /> FEE: $55<br /> Knife Skills - Day Class
Tuesday, September 28, 201012:30 PM to 2:30 PM Knife Skills - Hands On ClassLearn how to dice, slice, chiffonade, julienne, and perform other techniques. This hands-on workshop includes ... more
SKU32712 		$55.00

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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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