un coup de main
Winter 2010 Classes
|
|
Chefs and authors talk about food trends each year and they do seem to have a pulse
on what is happening in food and how we eat. But I do believe that we all have
thoughts and ideas of what we want to accomplish in the kitchen. Whether or
not you are a cook, you need to eat. Naturally the economy will factor into
our decisions. Will we be cooking more at home? Will we be looking for simpler,
healthier food, value for our money? Will our choices include comfort food,
slow cooking, and potluck dinners with family and friends? How will these choices
impact our local and extended world? Whatever the answers, join me in my kitchen
to explore.
January-Soup making brings sustenance and satisfaction
1010-Soups On
January 28 10:00am-2:00pm $65.00
>>Closed
Cannellini (Italian Bean) and Farro Soup; Onion Soup Gratinée (inspired by Julia
and Jacques); Fennel and Potato Soup; Pressure Cooker Homemade Chicken Broth;
No-Fuss Fruit Pie
February-If we can just get past February, can spring be too far away?
1011-"All You Need Is Love"
The Beatles released this song in 1967, I was only ….oh never mind. Let's return to a
heart-filled fun over the top menu of that decade
February 6 4:00pm-8:00pm* $75.00/2/$130.00 >>Closed
Shrimp Cocktail; Caesar Salad; Beef Wellington; Aligot Gratin (puréed mashed potatoes and cheese);
Roasted Asparagus w/Hollandaise Sauce; Dark Truffle Brownie Cheesecake
*Note special time
1012-Make Meals Easy
Give weeknight cooking a "helping hand" with these
1-dish dinners
February 25 10:00am-2:00pm $65.00 >>Register Now
Baked Ziti w/Tomato, Mozzarella and Turkey Sausage; Moroccan Chicken Tagine
w/Preserved Lemon, Chickpeas and Apricots; Braised Cod w/Mediterranean Vegetables;
Greek Yogurt Parfait
1013-Après Ski
After a day on the slopes or trails, these dishes will be comforting,
delicious and filling.
February 27 10:00am-2:00pm $65.00 >>Register Now
Greens w/Gruyère napped w/Raspberry Walnut vinaigrette (Salade de Savoie);
Julia's Roasted Chicken (Poulet Rôti); Sautéed Potatoes and Cheese
(Reblochon Tartiflette); Chocolate Fondue w/Fresh Fruit
1014-Inquiring Cooks Need to Know
March 6 10:00am-2:00pm $65.00**>>Register Now
"If I burn the garlic or butter do I really need to start over?"
(Pork Tenderloin Sauté)
"Why does GB always make us smell the cooking oil?"
"What do overbeaten egg whites look like? Is a copper bowl necessary and
about that drop of yolk?" (Spinach Soufflé)
"Does it make a difference how I measure the flour; scoop, spoon or weigh?"
(Chocolate cake)
"Will the eggs really scramble if the custard boils?" (Crème Anglaise) |
|
1015-Fear No Yeast
Yeast may not make the sun rise but is surely the most important part of bread
and roll making. By using instant and rapid-rise we will prepare the following:
March 20 9:30am-2:30pm $65.00** >>Closed
Caramel Pecan Cinnamon Rolls; Braided Pesto Herb Bread; Whole Wheat Pizza Dough; Twice-Baked Brioche w/Almond Cream
**Sign up for both 3/6 and 3/20 classes and receive an un coup de main apron and 7in. santoku knife.
1016-Cozy Fireside Supper from the Hearth
Using our breakfast room fireplace, we can prepare a wholesome meal.
March 25 10:00am-2:00pm $65.00 >>Register Now
Dried Figs w/Bacon and Feta on Skewers; Flaky Buttermilk Biscuits;
Beef Bourguignon; Caramelized Pear Cake
Class Features:
- Intimate setting & small class size (6 students) encourages individualized instruction and participation.
- Recipes are provided for all prepared dishes.
- Seasonal menus throughout the year.
- Georgeann also offers you the opportunity to host special cooking classes in your home.
Class Format:
Class size is limited to 6 students.The instruction portion of the classes will run for 3 hours
during which we will introduce and prepare the set menu. Most of our classes are participatory, but
if any student prefers to sit back and relax, that is their option. The class will then sit down to
enjoy the meal and discuss the techniques learned. Our classes are geared for adults 18 and older.
Registration:
Registration is first come, first served. You are encouraged to register
on our web site. If you cannot register via our web site please register by phone 734.529.2318. You
may also register by email.
Cancellation Policy:
Students who cancel their registration 5 days or more before the class
will receive a 100% refund. If you
are unable to attend a class you may send a friend in your place.
Please mark your calendar; we are not responsible for missed classes.
We reserve the right to modify classes without notice based on
availability or quality of ingredients. Liability: By registering for a class, the student
agrees to hold un coup de main, its owners, officers, members, manager,
employees and agents, if any, harmless from any and all costs or
liabilities arising out of student's attending or participating in
classes conducted by un coup de main. Privacy Statement:
un coup de main uses information obtained from clients for
registration purposes only. Your information will remain private and will never be sold, traded,
or exchanged with any other entity.
Gift Certificates Available - Call or register
Private Lessons are Available - Call or e-mail
|
