Cooking Classes & Workshops - Fall 2008

FRENCH PASTRY WORKSHOP Saturday, September 6 at 9am $155       
Discover the art and science to making exquisite pastry like you would find in France. Includes: puff pastry; classic short pastry dough; chocolate ganache; lemon curd; meringue; Quiche Lorraine; Croissants; Petit-Fours; Chocolate-Caramel Tart; Creme-Brulee; Fruit Tart; Brioche; Galettes; Croque-Monsieur; Palmiers and a variety of French cookies.

KNIFE SKILLS SEMINAR Sunday, September 14 at 2pm $50
Learn how to handle your knife safely and efficiently while you dice, mince, slice and
chiffonade your way through a myriad of ingredients. An explanation of trinities – the foundations
of world cuisines will be covered. You may bring your 8” full-tang chef’s knife to class or use one of ours. Please note this seminar does not include cooking recipes or dining.

STOCKS AND SAUCES WORKSHOP Saturday, September 20 at 9am $135
Learn the art of making stocks and sauces from scratch. Includes stocks: Beef, Pork, Chicken, Fish and Vegetable. 5 Mother Sauces*; Roux-based Sauces; Wine-based Sauces; Egg-based Sauces (Hollandaise, Bernaise); Compound Butter; Gastriques; Vinaigrettes; Mayonnaise and Aïoli. Also includes a variety of derivative sauces. *Mother sauces: Bechamel, Espagnole, Tomate, Hollandaise, Veloute.

PASTA, POLENTA AND RISOTTO Sunday, September 28 at 2pm $50
Explore the art of making delicious pasta from scratch and other Italian specialties. Homemade Tuscan-style Pasta; Parsley-Almond Pesto; Orecchiette Pasta with Pork Ragu; Pappardelle With Cabbage And Sausage; Red-Wine Risotto Gratins; Fried Polenta with Spicy Crab, Corn and Bell Pepper Sauce; Tiramisu.

FAVORITES: CHEZ BAY GOURMET Saturday, October 4 at 9am $145
Now in our sixth year - these are a great selection of the most popular recipes from Chez Bay Gourmet: Parsley-Almond Pesto with Homemade Pasta; Grilled Flank Steak; Moroccan Chicken in Phyllo; Crab and Sausage Panini; Fish in Papillote; Chocolate-Banana Pudding with Whiskey Sauce; Easy Tex-Mex Casserole; Roasted Corn and Tomato Salad with Lime Dressing; Jambalya Soup; 10-Vegetable Orzotto; Spicy Tropical Gazpacho and Chocolate-Pumpkin Poundcake.

BREAKFAST FOR DINNER Sunday, October 12 at 2pm $55
Stuffed French Toast with Apple and Walnuts and Grand Marnier Sauce; Bacon-Cheddar Quiche; Baked Fruit  Compote; Sweet Potato Hash Browns; Spicy Crab and Sausage Grits Casserole; Frittatta with Tomatillo-Garlic Salsa; Blueberry Crumble Coffeecake; Grapefruit Mimosas.

CULINARY 101 WORKSHOP Saturday, October 18 at 9am $125       
Our popular series is now also being offered as an all-day workshop. Divided into 3 sections, we’ll cover a wide range of breakfast, lunch and dinner recipes using a variety of ingredients and cooking methods. From sandwiches, soups and salads to chicken, pork, beef, fish and a variety of breakfast ideas, you’ll feel like you’ve gained years of cooking that you can share with your friends and family. We cover over 15 recipes!

THAI COOKING Sunday, October 26 at 2pm $55
Learn how to make delicious Thai food from scratch. Peanuty and spicy! Ginger-Lemongrass Sweet Potato Soup; Classic Pad Thai; Massaman Curry; Som Tom; Pork Satay with Peanut Sauce; Curried Fish in Parchment; Mango Rum Sorbet.

ITALIAN COOKING WORKSHOP Saturday, November 1 at 9am $125
Join us for this Italian feast! Antipasti Platter; Caponata; Panzanella; Butternut Squash Risotto with Truffle Oil; Homemade Pappardelle with Poached Garlic; Papa al Pomodoro; Slow Roast Chicken with Parsley-Sage Pesto and Olives; Grill Vegetable Panini with Asiago and White Balsamic; Spinach Gnocchi; Cranberry-Chocolate Biscotti; Italian Meringue Cookies; Zabaglione with Limoncello Sauce.

THANKSGIVING MENU Sunday, November 9 at 2pm $55
New ideas for your favorite ingredients. Roasted Turkey Roulade with Apple-Chestnut Stuffing; Winter Squash and Wild Rice Casserole; 10-Cheese Macaroni and Cheese; Cauliflower in Phyllo with Roasted Garlic Cloves; Fried Turnips and Parsnips; Corn Pudding; Pear-Cranberry-Pecan Crisp Cobbler; Spiced Cider.

HORS D'OEURVES, APPETIZERS, TAPAS, MEZE Saturday, November 15 at 9am $125
Pear with Fennel and Goat Cheese in Phyllo; Inga's Swedish Meatballs; Polenta Pizzelles; Eggs with Salmon and Crimini Duxelle; Deep Fried Sausage-Stuffed Olives; Lasagna Bites; Skordelia with Homemade Pita; Candied Pecans and Gorgonzola with Peppercorn Toasts; Moroccan Chicken; Thrice-Baked Potato-Bacon Bites; Vegetarian Pate; Assorted Petit-Pastries; Chocolate-Framboise Truffles.

PHYLLO Sunday, November 23 at 2pm $55
Utilize the versatility of this paperthin dough to produce sweet and savory treats. Moroccan Chicken Rollups; Spanikopita Triangles; Mushroom Tartlets; Phyllo-Wrapped Asparagus; Galaktoboureko; Baklava Pinwheels and more!

CHOCOLATE! Sunday, December 4 at 2pm $55
Because there’s never too much chocolate! Chocolate Pound Cake with Espresso Glaze; Pumpkin- Chocolate Tart; Baby Cheesecakes; Chocolate Tears; Cherry-Chocolate Pandowdy; Black and White Cookies; Easy Chocolate Mousse; Chocolate Tears; Chocolate-Oatmeal Cookies; Mexican Mole Sauce.

BREAD BAKING Saturday, December 6 at 9am $140       
Join us for this hands-on experience where your hands will really touch the dough! Recipes will mostly be made by hand and no bread machines! French Baguette; Cinnamon-Walnut Bread; Artisanal Country Bread; Irish Soda Bread; Crumpets; Scones; Focaccia; Basic White Loaf; Sweet Potato Rolls; Potato-Rosemary Mini-loaves; Pita; Brioche with Granny Smith Apples and Bleu Cheese; Milk Chocolate-Banana Bread Pudding.

WINE WORKSHOP: COOKING AND PAIRING Saturday, December 20 at 9am $155
You will learn which wines work best in your recipes. For the cooking portion we will explore deglazing, reducing or preparing a vinaigrette, we’ll demystify the world of wine. Recipes include: Garlic-Shallot Champagne Sauce with Lemon Risotto and Confetti Vegetables; Bordelaise Sauce with Beef; Grilled Vidalias with Feta in Phyllo and Pinot Gris Reduction; Spinach-Walnut Salad with Zinfandel Vinaigrette; Port-Wine Chocolate Sauce with Chiffon- Berry Cake. And we’ll pair wines from the Big Six varietals with each course. Crab Gazpacho; Poached Chicken Salad; Penne with Ratatouille; Cherry Clafoutis.

Recipes are subject to change due to availability of ingredients.