Register online or call us at 508-495-1878 x 303 to register.
Take a look at a blog post about our "Cooking in Twos" Class -- FUN!
Sunday, February 12, 2012
1:00 pm
Meet the Chefs: International Series
Chef Fred Feufeu of Bleu
Chef/Owner Frederic Feufeu is back by popular demand, once again sharing favorite recipes from his award-winning French bistro located in Mashpee Commons. We don’t know his menu yet … Fred makes his choices based on the freshest and best ingredients available … but we know that his presentation will be extraordinary. We always learn a little bit about his native France and a whole lot about his food preparation. Being with Chef Feufeu, or dining at his restaurant Bleu, is almost like being in France – no passport needed! $39 per person. Early registration is advised!
or call Jennifer at 508-495-1878, ext 303.
Monday, February 20, 2012
1:00 PM
Any Night's Pizza Night with Gail Blakely
This is the newest installment of Gail Blakely’s popular no-knead bread series. Learn how to make the delicious, just-about-foolproof dough, shape it and bake it. From there, we'll go on to create bubbly, golden pizza bianca (white pizza with rosemary), crunchy olive pizza (no sauce, just tapenade), savory eggplant pizza, and of course, the traditional pizza Margherita. Your pizzas may not be round, but they will definitely be delicious! $39 per person.
or call Jennifer at 508-495-1878, ext 303.
Sunday, February 26, 2012
1:00pm
Meet the Chefs: International Series
Executive Chef Gert Rausch of the Aqua Grille
Chef/Owner Gert Rausch joined the Zartarian family at the Aqua Grille in 1988, bringing with him 35 years of expertise gleaned from the diverse culinary cultures in which he has trained and worked. His cooking is influenced by the popular cuisines of Germany, Switzerland, Italy, Asia, Thailand, the Caribbean and the four corners of America. Featured in the popular PBS Series, "Great Chefs of the West" as well as on CNN while executive chef at the once famous "Courtyard" in Austin Texas, Gert Rausch gained recognition and respect from the best in the industry and was featured in Food and Wine, Gourmet, Esquire and Texas Monthly magazines in addition to the New York Times. We’re looking forward to this session, where chef Rausch will focus on some of his favorite comfort foods from his native Germany, a special treat! $39 per person.
or call Jennifer at 508-495-1878, ext 303.
Sunday, March 11, 2012
1:00 pm
Meet the Chefs: Intrenational Series
Jay Bartolomei of Landucci Italia
Jay Bartolomei is continuing his family’s restaurant tradition as the chef/owner of Landucci Italia. Previously the award winning chef had owned Villagio, in Falmouth Village, where his family’s old-style techniques were offered (remember Danny Kay’s in East Falmouth?), along with today’s new and exciting Italian specialties. Landucci Italia still offers the fine aged steaks, pollo and vitello people enjoyed at Villagio. The separate Living Room Lounge, featuring wine and martini bar, also offers fabulous pizza, Stromboli, sandwiches and other lounge fair … all made with the same care rooted in Bartolomei family traditions. This is a great opportunity to hear the story of four generations of Bartolomei’s in America and see for yourself why Landucci is prized as a great restaurant with a great atmosphere to get a great meal. $39 per person.
or call Jennifer at 508-495-1878, ext 303.
Monday, March 19, 2012
1:00 PM
Bread Basics 101: Create Your Own Delicious Rustic Loaf With Gail Blakely
Get on board with the recent bread revolution! Learn to make delicious rustic loaves of bread in your own kitchen. Home cooks no longer need to be intimidated by the bread-making process. Participants will gain an understanding of bread flours and bread “language,” learn the importance of accurate measuring, and develop the fundamental skills needed to complete the developmental steps involved in baking artisan bread at home. We will focus on the technique developed by Jim Lahey, founder of the Sullivan Street Bakery in Manhattan and author of My Bread, the Revolutionary No-Work, No-Knead Method. We will explore folding and shaping, and practice mixing our own dough. After this, you will be making bread in your own kitchen, with confidence and stunning results. Bring a three-quart bowl and leave with your own loaf to bake at home the next day! Class is $39 per person.
or call 508-495-1878, ext. 303.
Sunday, March 25, 2012
1:00 pm
Meet the Chefs: The International Series
Chef Tim Miller of The Glass Onion
Chef Tim Miller will take a break from The Glass Onion to cook up a little something in the Highfield kitchen. Tim is executive chef at the popular local restaurant that became a favorite the day it opened its doors! Join us on March 25 to meet and talk with Chef Tim yourself, see and hear what goes on in the Glass Onion kitchen and find out how the magic happens. Learn preparation secrets to some of chef’s favorites and, best of all, taste them! $39 per person.
or call 508-495-1878, ext. 303.
Monday, April 16, 2012
1:00 PM
Artisan Bread 102: Beyond the Basics With Gail Blakely
For those bakers who have taken Bread Baking 101, this is a workshop designed to discuss any problems and learn a few more techniques such as shaping and scoring your loaves of bread. We will also talk about various ways to use up leftover bread, and explore the different flavorings you can add to “tweak” your home baked artisan breads. Bring your questions and a loaf of your own bread to work with! Class is $39 per person.
or call Jennifer at 508-495-1878 ext 303.
Monday, June 18, 2012
1:00 PM
Any Night's Pizza Night with Gail Blakely
This is the newest installment of Gail Blakely’s popular no-knead bread series. Learn how to make the delicious, just-about-foolproof dough, shape it and bake it. From there, we'll go on to create bubbly, golden pizza bianca (white pizza with rosemary), crunchy olive pizza (no sauce, just tapenade), savory eggplant pizza, and of course, the traditional pizza Margherita. Your pizzas may not be round, but they will definitely be delicious! $39 per person.
or call Jennifer at 508-495-1878, ext 303.
Monday, July 16, 2012
1:00 PM
Bread Basics 101: Create Your Own Delicious Rustic Loaf With Gail Blakely
Get on board with the recent bread revolution! Learn to make delicious rustic loaves of bread in your own kitchen. Home cooks no longer need to be intimidated by the bread-making process. Participants will gain an understanding of bread flours and bread “language,” learn the importance of accurate measuring, and develop the fundamental skills needed to complete the developmental steps involved in baking artisan bread at home. We will focus on the technique developed by Jim Lahey, founder of the Sullivan Street Bakery in Manhattan and author of My Bread, the Revolutionary No-Work, No-Knead Method. We will explore folding and shaping, and practice mixing our own dough. After this, you will be making bread in your own kitchen, with confidence and stunning results. Bring a three-quart bowl and leave with your own loaf to bake at home the next day! Class is $39 per person.
or call 508-495-1878, ext. 303.
Monday, August 20, 2012
1:00 PM
Artisan Bread 102: Beyond the Basics With Gail Blakely
For those bakers who have taken Bread Baking 101, this is a workshop designed to discuss any problems and learn a few more techniques such as shaping and scoring your loaves of bread. We will also talk about various ways to use up leftover bread, and explore the different flavorings you can add to “tweak” your home baked artisan breads. Bring your questions and a loaf of your own bread to work with! Class is $39 per person.
or call Jennifer at 508-495-1878 ext 303.
Monday, September 17, 2012
1:00 PM
Baking Brioche with Gail Blakely
Brioche is a sweet dough, enriched with butter and eggs. For anyone who has ever marveled at the delightful sensation of enjoying fresh warm brioche, or the versatility of this classic French preparation, here is your chance to take your home baking to the next level. Brioche makes festive breads, as well as pastries. Learn how to make a no-knead brioche dough, and join us as we explore the many ways to shape and bake this fabulous pastry dough, a special treat for the holiday season, as well as every day. Your friends and family will be delighted! Limited to 12 participants. Class is $39 per person.
or call Jennifer 508-495-1878, ext. 303.
