CLASSES ARE CURRENTLY POSTPONED DUE TO THE PANDEMIC.
All classes are for Special Group lunch bookings any weekday or Saturday, from 10:30am to approximately 2pm. (Depending on the menu some classes may be over by 1:30pm.) The hands-on cooking time will take until around 12:30 PM to be followed by lunch.
The cost of the Special Group Weekday lunch classes is $75 per person, and Special Group Saturday lunch classes are $85 pp. The fee includes the four-five course meal, complimentary beverages (mineral water, tea and coffee), and one glass of wine per person. You are welcome to bring your own wine -- no cork fee added..
All menus embrace healthy aspects of the pyramid and are based as much as possible on seasonal produce and fruits (we grow many vegetables, herbs, and some fruits at the farm). I strive to create dishes that are low in saturated fat, favoring olive oil over butter. The menus tend to focus on seafood, chicken, pork, nuts, whole grains, vegetables and fruits, with the occasional menu including lamb. The philosophy of low fat does not apply to many of the featured desserts! Cakes are made with white or nut flours and butter. However, for Vegan groups the butter will be replaced with an acceptable vegan fat. Desserts and breads can be made to accommodate gluten-free diets when celiac disease is a problamatic dietary issue.
Many of the class recipes are suitable for weekday family dinners as well as easy entertaining. Goal: few ingredients with prep time under 30 minutes with total time including cooking no more than 45 - 60 minutes. As in all classes, wherever possible steps are provided for prepping ahead or substituting homemade with store-bought salsas, stocks, etc.
We use eggs from our own organically and pasture-raised Rhode Island Reds, Ameraucanas, Black Australorps, Buff Orpingtons, Plymouth Rocks, and others. They are fed an omega-3 rich pellet mixture. Currently there are only 12 layers but we can sometimes offer eggs for purchase. The extra large brown, cream, blue, and pink eggs available directly from the farm are $4.00 per dozen.
Classes are for a minimum of 8 participants and maximum is 14 cooking participants. Registration can be made by phone or by emailing email@example.com. Email is the quicker and preferred method for registration and confirmation.
We get many requests for Special Groups so in order to secure your booking, payment must be received one month before the requested date or upon registration. Please mail checks to Olwen Woodier at Glenfiddich Farm Cookery School, 17642 Canby Road, Leesburg, VA 20175-6906. Payment by credit card is also an option but please email the information rather than play phone tag. Besides providing the card # and expiration date, the 3 security # and billing zip code are also required.
Refunds will be made if notification of cancellation is received no later than two weeks before classes. Hopefully, this will allow groups on wait lists to be contacted in good time, and also it will help to avoid the unnecessary purchase of food required for the event.
Group classes are popular for book clubs, wedding showers, office colleagues, ladies day off, friends and couples, birthdays, corporate team building, artists (the 1840's renovated barn and farm gardens are a tapestry of stonework, meadows and cottage garden plantings), etc. Groups are welcome to choose their own dates, day times (no evenings), and themes from past menus (all listed below).
Themes also available for special groups: Beginners Classes to create fresh fast menus from the food processor, microwave and stove top. Focus on Tofu Focus on Yeast Breads Gluten-Free Menus Vegetarian and/or Vegan menus Team Building For more information:Email: firstname.lastname@example.org;Call 703 431 9507
Cooking Classes for Special Groups
The lunch classes are available from 10:30 AM– 1:30/2:00PM. Classes will not run with fewer than 8 people. A maximum of 14 is preferred. Weekday bookings are $65 per person and Saturday $75 per person. Evening classes are not an option. Fee for all classes includes: four or five-course menu, complimentary beverages of mineral water, tea, coffee, fruit juice, and one glass of wine. (You are welcome to bring your own wine.) There is no tax added.
Classes are hands-on and perfect for special groups and events (8 – 14 people) such as bridal showers, friends, beginner cooks, vegetarians, vegans, gourmet clubs, book clubs, birthdays, anniversaries, office outings, team building, etc.
Places need to be confirmed by pre-payment at registration or four weeks ahead of the class.
Mail checks to:
OLWEN WOODIERGlenfiddich Farm Cookery School17642 Canby Road, Leesburg, VA 20175 Email email@example.com Tel: 703 431 9507 (EMAIL your credit card AND security #; Exp date + billing zip code)
Class Menu Ideas for Special Group Bookings
FROM THE GARDEN: Garden Gazpacho; Spinach Potato Gnocchi (Gnudi Dumplings) w/ Proscuitto and Parmesan Crumbles; Shrimp w/ and Basil and Chives; Eggplant Caprese (w/ Tomato and Mozzarella) w/ Bell Pepper Pesto; Fruit Fool w/ Greek Yogurt-Whipped Cream; Chocolate Pizzelle Cookies.
MEDITERRANEAN: Salmon Poached with Olive Oil, Tarragon and Fennel; Caponata of Eggplant, Peppers, Tomato, Olives; Quinnoa Taboulleh; Salad Greens with Pears, Persimmon, Avocado; Orange Chive Dressing;Baked Dutch Apple Pancake.
SOUPS, SALADS, EASY BREADS: Vegetarian Bean, Potato, Leek Soup; Shrimp and Chicken Gumbo with Rice; Bowtie Pasta Salad with Greens, Walnuts, Sweet Onion, Herbs; Mini Rosemary Cornbreads; Thyme Pumpkin Scones; Almond Oat Bar Cookies.
HOLIDAY IDEAS: Roasted Spatchcock Game Hens with Lemon Parsley Gremolata; Mushroom Bean Patties with Olive, Scallion, Tomato Salsa; Spiralized Fruit and Veg Salad with Mint Tarragon Dressing; No-Bake Chilled Kahlua Chocolate Mousse (no eggs).
COMFORT FOOD: Pork, Turkey, Onion Sausage Patties; Buttermilk Biscuits; Leek, Chickpea Cannellini Soup w/Couscous, Bacon, herb crumb topping; Salad of Belgium endive, Apple, Avocado and Blue Cheese Dressing; Creamy Lemon Bars
FORWARD SPRING: Risotto w/ Carrot, Spinach, Proscuitto; Hake w/ Caper, Olive, Dried Tomato Relish; Shredded Beet and Butternut Squash Salad w/Tahini Dressing; Caramelized Apples with Nut-Crumbled Topping and Vanilla Chocolate Sauce
SO EASY: Mussels w/ Sake Miso Broth; Stove-top Garlic Flatbread; Chicken Breast w/ Soy and Ginger; Spiralized Cucumber, Apple Salad w/ Scallion Lime Vinaigrette; Mango Cheesecake.
NICE N LIGHT: Shitake Wontons w/ Sesame Sweet Chili Dipping Sauce; Fresh Shrimp Burger Patties w/ Veg in season; Spiralized Carrots and Beets w/Cilantro Lime; Pecan Shortbread w/ Dark Chocolate Dulce de Leche
FAVORITES: Paella w/ Sausage, Chicken and Peas; Sesame-Soy Glazed Salmon; Spiralized Zucchini and Persian Cucumbers w/ Sweet Rice Vinegar. and Herbs; Strawberries on Pastry w/ Vanilla Chocolate Cream Cheese
GARDEN BOUNTY FRESH AND FAST: Chard and Parmesan Bread Dumplings: Fresh Tomato Scallion Sauce with Basil Creme Fraîche; Roasted Cod with Olives, Tomatoes and Zucchini; Eggplant Caprese with Red (or Yellow) Pepper Pesto; Chilled Chocolate and Cookies Mousse Pie with Summer Fruits
SUMMER HARVEST GLEANINGS: Salmon w/Slivered Limes, Green Beans, Ginger, and Coconut Milk in Papillote (parchment packets); Lamb and Feta Stuffed Peppers; Quinnoa Parsley Cilantro Tabbouleh w/ Chopped Tomatoes, Yellow Peppers, Cucumber and Herbs; Shortbreads w/ Butterscotch Chocolate Cream
EASY AND FUN: Shitake Veggie Wontons with Dipping Sauces; Broiled Chicken Tenders with Ginger Puree; Fried Rice with Julienne of Peppers, Toasted Garlic; Slaw of Fennel, Cabbage, and Carrots w/ Cilantro, Rice Vinegar and Orange Dressing; Glazed Apple Tart w/ Avocado Cream
FALL AT LAST: Onion, Bacon and Greens Quiche Tart; Apple, Brussel Sprouts and Spinach Salad w/Mint Mustard Vinaigrette; Flank or Flat Iron Broiled with Scallion Pesto; Pan Roasted Red Potatoes; Caramelized Pears with Vanilla Yogurt Sauce
SOUTH-WEST FLAVORS: Chicken Thigh Chili w/ Black Beans; Pumpkin Cornbread w/ Chive Butter; Lime Cilantro Shrimp w/ Soft Tortillas; Cannelini Bean, Olive, Avocado, Onion Salsa; Chocolate Toffee Cookies
HOLIDAY MENU: Pork Tenderloin with Pear -Apple Sauce; Butternut Squash Gratin; Mushroom s w/ Bean Puree on Bruschetta; Gorgonzola and Proscuitto Pops on Apple; Goat Cheese and Chive Pops on Cucumber; Chocolate Sheet Cake Stacked Layers w/ Chocolate Ganache Frosting
FRANCO-SWISS FLAVORS: Easy homemade Spaetzle w/ Herb Oil and Butter Puree; Julienne of Chicken Tenders w/ Mushrooms and Herbs; Salad of Roasted Beets, Oranges, and Watercress w/ Balsamic Glaze Tarragon Dressing; Walnut Torte w/ Mascarpone Lemon Cream.
DINNER IN ABOUT 30 MINUTES: Oregano Spiced Shrimp w/ Grits; Honey Ginger Pork Stir Fry w/ Snap Peas and Broccolini;Mango and Chickpeas w/ Thyme and Chive Puree on Greens; Pistachio Lime Cookies w/ Vanilla Yogurt Ice Cream.
SPANISH TABLE: Paella w/ Chorizo, Scallops and Clams; Yogurt Scallion Flatbreads; Roasted Ratatouille of Red Peppers, Eggplant and Onions w/ Goat Cheese and Herb Puree; Ramekin Flans w/ Caramel Sauce; Mascarpone Stuffed Dates w/ Pistachios.
A LITTLE ASIAN INFLUENCE: Lamb w/ Yogurt Tikka Masala; Curried Chickpeas and Spinach; Naan Breads w/ Garlic and Onion; Salad of Shredded Carrots and Greens w/ Papaya and Avocado/Coconut Cilantro Yogurt Puree; Ginger Cupcakes w/ Orange Chocolate Cream.
ITALIAN FOR DINNER: Gnocchi w/ Proscuitto, Spinach, Garlic and Rosemary; Herb Ricotta Stuffed Pork Tenderloin with Roasted Tomatoes and Garlic Cream; Basil, Radicchio, Mozzarella and Walnuts w/ Lemon Balsamic Dressing; Tiramisu Cheesecakes w/ Chocolate Crumbles.
FAST AND EASY: Shrimp with five-spice Sauce; Chicken with Basil and Coconut Milk; Golden Garlic Fried Rice; Peanut Sesame Noodles; Winter Shredded Salad of Fennel, Radish, Raddichio with Miso Ginger Dressing; Lemon Puddings with Vanilla Lemon Yogurt Ice Cream.
VALENTINE'S SPECIAL: Split Roasted Game Hens; Farro Risotto with Fennel, Spinach and Cilantro; Parmesan Cheese Pastries with Goat Cheese and Fig Preserves; Salad of Greens, Hearts of Palm and Avocado with Orange Balsamic Dressing; Chocolate Dessert.
IITALIAN SUPPER: Lemon Basil Chicken Breast with Capers; Cashew Cilantro Dressing; Wild Mushroom Barley Risotto; Pan Tossed Tomato, Scallion and Wilted Spinach Salad with Pine Nuts; Fruit Crisp with Vanilla Ice Cream.
: Simmered Spiced Chicken Thighs with Basil, Olives and Tomatoes; Lentils with Toasted Garlic,Shallots and Mint; Stir-fried Cucumbers, Radish and Scallions over Salad Greens; Greek Yogurt Honey Lime Basil Dressings; Cinnamon Poached Pears with Marscapone Creame Sauce and Strawberry Syrup.
MEDITERRANEAN: Baked Mussels with Cilantro Lemon Gremolata; Saffron Paella with Sausage, Shrimp and Clams; Asparagus in Basil Vinaigrette with Mixed Greens and Chopped Eggs; Rhubarb Compote with Pecan Shortbread.
QUICK AND EASY: Poached Garlic, Shallots and Shrimp in Olive Oil with Lemon and Basil: Stir-fried Pork, Leeks and Mushrooms with Garlic Noodles; Pan Roasted Asparagus with Crumbled Goat Cheese over Baby Spinach; Strawberries with Lemon Custard and Rhubarb Sauce.
LIGHT SUMMER: Fresh summer rolls w/ shrimp & shredded vegetables; Peanut dipping sauce; Stir fry of chicken breast w/peppers, chilies, garlic & lime; Couscous with summer herbs and cucumber; Greens, tomato avocado salad w/ honey ginger dressing; Lemon mint waffles w/ seasonal fruits.
SUMMERTIME: Moroccan-spiced Cedar Wrapped Salmon; Soy-ginger glazed Chicken Tenders; Orzo dressed with Tomato-Corn-Avocado Salsa; Spiralized Zucchini and Fennel sauteed w/ scalliions, garlic and herbs;; Mint and Miso Dressing; Rhubarb Compote with Coconut Chocolte Crumble Slices; Vanilla Yogurt Ice cream.
: Pork Tenderloin with Chimichurri Shallot Parsley Sauce; EASY Zucchini Corn Souffle; Greek-flavored Tri-colored Quinoa with chopped tomatoes, cucumber, and scallions over Greens with Feta and Shrimp in Basil Mint Lemon Dressing; Crushed Raspberry Sauce, Chocolate Lime Cheesecake Cupcakes.
MEDITERRANEAN SUMMER: Fish with Mediterranean flavors simmered with squash, eggplant, peppers,and fennel herb; Pasta penne rigate with fresh tomato-zucchini-basil sauce with goat cheese; Green beans and Shrimp with Grilled Tomato and parsley Vinaigrette; Peach Mascarpone Ice Cream
WELCOME AUTUMN: Cauliflower and Stilton Soup w/ Basil Garlic on Naan; Apple Cider Marinated Chicken Breasts w/ Parsnips, Pears, and Mango Chutney; Butternut Squash, Sweet Pepper Barley Risotto w/Chorizo; Salad of Shaved Brussels Sprouts, Fennel, and Apple s/walnuts; Mustard Chive Dressing; Chilled Mango Cheesecake.
EASY, QUICK AND DELICIOUS: Sauteed Shrimp w/Shallots, Cilantro and Curry; Ground Lamb Kabobs w/Mint Feta Yogurt Pesto; Squash Caponata (w/tomatoes, onions, olives,); Spanish-style Baked Arborio Rice w/Mushrooms and Saffron; Pumpkin Coconut Short Cakes w/Ornaqge Compote and Chocolate Cream Ganache
FOR FRIENDS AND FAMILY : Salmon Brochettes w/Lemon, Garlic, Capers; Ravioli Mushroom Ricotta Lasagna; Roasted Sweet Potatoes, Onions and Fennel; Salad of Chickpeas, Apricots, Olives and Hazelnuts w/Tarragon Lemon Vinaigrette; Citrus Cake w/Avocado Lemon Ice Cream
AUTUMN GARDEN MENU: Butterflied Pork Tenderloins and Chicken Breasts; Onion Mushroom Empanada Turnovers; Chopped Greek Salsa Salad and sides of other vegetables (peppers, chard, ...) from the garden; Dessert of apples or pears with almond topping.
SOUPS AND EASY BREADS:Soups/Stews: Chicken; Chickpea/Vegetable; Mushroom. Breads: Fast Yeast from the Skillet or Broiler, and Baking Soda Celtic Scones. Salad with Goat Cheese and Greens; Dessert
APPETIZERS AND SMALL BITES FOR DINNER and ENTERTAINING: Crostini and Bruschetta (bread slices) topped with sauteed vegetables/mushrooms, cheeses, and beans; Centerpiece of Beef Tenderloin; Tortillini Pasta Salad; Key lime in chocolate cups with whipped vanilla cream.
ONE DISH SUPPERS: Shepherd's Pie (lamb, veg and mashed potato); Cornbread topped veg and beans; Mushroom, spinach and goat cheese Strudel; Salad Greens with Citrus Dressing; Grilled Pineapple with Lemon Curd Ice cream.
SPANISH FLAVORS: Pita Pizzas with goat cheese, Spanish Fish Stew with Saffron, Cod, Shrimp, and Fennel, Rice w/ herbs, Salad Greens w/ tomato, olives, proscuitto, and red pepper pesto, Apple sponge puddding with vanilla cream sauce.
SPANISH FLAVORS: Gazpacho, Saffron Paella w/sausage, shrimp and chicken, Salad w/ beets, fennel, orange and spinach, Lemon sponge cake w lemon ricotta cream.
WINTER FLAVORS: Spinach and butternut squash Samosas, Salmon and zucchini Kebabs, Sweet potatoes and onion saute, Coleslaw of cabbage, carrot, fennel, onion with sweet vinegar/herbs, Almond Slices w rasberry preserves and mascarpone sauce.
MOROCCAN INFLUENCES: Hummus w garlic pita, Moroccan chicken, Lemon and herb Couscous, Salad of chickpeas, spinach, toasted halloumi and pear, Sticky orange cake.
ITALIAN THEME: Saffron Orzo Risotto Verdi topped with pan grilled salmon and squid, Black olive bread, Roasted leeks and peppers, Salad of avocado, pear, walnuts, goat cheese, greens. Chocolate layered sheet cake with vanilla cream.
COOKIE EXCHANGE. Bake and Take Home. Drop cookies by the dozens. Bake until you drop. Full vegetarian lunch served. All cookie ingredients supplied.(10:30 am - 2:30 pm $65 per person)
FRENCH PROVENCAL: Chicken Mushroom Bourguignon; Rice with Olives and Basil; Roasted Carrots and Fennel; Greens with Goat Cheese, Walnuts and Dried Cherries; Hazelnut Vanilla Bars with Lemon Cream.
TASTE OF ITALIAN: Linguine Carbonara with Leeks and Pancetta; Flank Steak with Spinach Pesto; Polenta with Mushroom Sauce; Arugula, Fennel and Orange Salad; Zabaglione Marsala Egg Custard.
MEDITERRANEAN: Whole Roasted Seabass with Fennel; Wide Noodles with Lemon, Shallots and Parsley; Roasted Leeks with Thyme; Beet and Spinach Salad; Orange Mille Feuille with Crème de Kahlua.
BURGERS AND BISCUITS: Fresh Salmon Chive Burgers; Caribbean Sweet Mustard Turkey Burgers; Garlic Chive Biscuits and Buttermilk Thyme Biscuits; Roasted Asparagus; Mango, Cucumber and Romaine Sweet Vinegar Slaw; Souffled White Chocolate Bread Pudding.
EARTH DAY THANKS: Barley-Bacon Risotto; Venison Sherry Tenderloin; Roasted Baby Beets and Onions; Spinach and Radish with Spring Herb Dressing; Sticky Toffee Pudding with Molasses Cream Sauce.
LOCAL COMFORTS: Rosemary Lamb Shanks with Shitake Mushrooms; Sweet Nutty Brown Rice with Herbs; Snap Peas with Scallions; Bibb Lettuce, Honey Rice Vinegar Dressing; Cinnamon Scones with Rhubarb Sauce.
EASY FRENCH: Shrimp Remoulade; Split Roasted Chicken with Lemon and Honey; Gratin of Potatoes; Composed Salad with Green Beans and Tomatoes; Crème Brulee with Strawberries Orange Liqueur.
MORE ITALIAN (YOU SAID): Caponata Tarts (eggplant, peppers, onions…); Easy Ricotta Gnocchi (hand-rolled) with Cream and Tomato sauce; Anchovy Sauce with Celery and Garlic Toasts; Some kind of Summer Salad with Tarragon Dressing; Chocolate Custard with Amaretto Biscotti.
MEDITERRANEAN: Olive, Caper, Tomato Tapenade; Shallot Foccacia; Proscuitto Stuffed Chicken Thighs with Lemon Garlic Goat Cheese Sauce; Orzo with Basil, Oregano, Mint and diced artichoke hearts; Cucumber in Honey Yogurt Vinaigrette on Arugula with Roasted Peppers; Caramelized Apple or Pear Tart with Mascarpone Vanilla Sauce.
: Pan Seared Shrimp and Pan Grilled Beef with Shallot and Lemon Sauces; Farro with mushrooms, roasted peppers and scallions; Salad of Greens, Kiwi and Apples with Buttermilk Avocado Dressing; Cream Cheese Chocolate Bars.
TURKISH DELIGHTS: Baked Fish with Cilantro Pesto Crust; Pan grilled Lamb on skewers with Mint Yogurt Sauce; Bulgur with Spices, Apricot, Onions, Tomatoes and Feta; Pomegranate Dressing; Date and Walnut Pastries with Honeyed Oranges.
MOSTLY VEGETARIAN: Marinated Tofu (or Shrimp) and Asparagus Stir Fry with Asian Flavors; Chickpea and Cilantro Patties; Baked Teriyaki Portobello Mushrooms; Slaw with Jicama, Carrots and Scallions and ginger sesame vinaigrette; Apple Ginger Cake with Lemon Cream.
SPRING HARVEST : Marinated Local Pork Stir Fry with Scallions, Snap peas and Asparagus; Spinach Feta Nut Phyllo Tart; Roasted Baby Beets and New Potatoes with Balsamic Mayonnaise and Chopped Bantam Eggs; Arugula and Baby Romaine Salad with Dijon Maple Tarragon Dressing.
SUMMER LUNCH: Cured Salmon Gravlax with Dill; Mustard Fennel Pesto; Wild Mushroom and Chard Quiche; Tomato Cucumber Couscous with Bibb Lettuce Cups; Vanilla Ice Cream, Strawberries and Lemon Cookies.
MOSTLY VEGETARIAN TWO: Coconut Marinated Pan Grilled Tofu (or Chicken breast) with Basil Pesto Sauce; Wild Mushroom and Chard Quiche; Tomato Cucumber Couscous in Lettuce Cups; Vanilla Chocolate Ice Cream with Strawberries and Coconut Cookies.
CAJUN: Shrimp Gumbo; Jambalaya with Sausage and Squash; Roasted Pepper, Tomato, and Fennel over Salad Greens with Garlic-Mustard Honey Vinaigrette; Mini-Chocolate Bread Puddings with Banana Ice Cream.
TURKISH-MIDDLE EASTERN: Mushroom Stuffed Eggplant; Chickpeas/Beans with Lemon, Parsley and Sliced Eggs; Pan-Roasted White Fish with Peppers and Olives; Couscous with Tomatoes, Herbs, Dried Apricots; Phyllo Honey Walnut Tarts with Oranges in Syrup.
SPANISH: Marinated Oregano Garlic Shrimp; Mussels with Serrano Ham and Lemon Zest; Vegetable Paella; Roasted Eggplant, Tomato and Peppers over Salad Greens with Pepper Jelly Vinaigrette; Egg Custard Bread Pudding with Caramel Syrup.
AMERICAN SOUTHWEST: Cumin Cornmeal Waffles with Chive Sour Cream and Lime Cilantro Shrimp; Pork Tenderloin with Creamy Chipotle Sauce; Blackbean, Avocado, Tomato Salsa on Spinach Greens; Roasted Fingerling potatoes with Pumpkin Seeds; Caramelized Apple Sauce with Cinnamon Chili Chocolate Brownies.
FRENCH FUSION: Chive Drop Biscuits with Fennel Butter and Salmon Rillettes; Pan-Grilled Trout with Lemon Rouille; Warm Potato Salad with Roasted Peppers and Basil Dressing over Salad Greens; Vanilla Souffle and Dulce de Leche Ice cream.
SPREADS, STOVE-TOP BREADS, AND SOUPS (including Bean; Butternut Squash; Chicken;)
WINTER WARMERS: Chickpea and Bean Tahini Spread with unleavened Chapatti Breads; Coconut Curry Chicken Thighs (or Tofu) Soup: Sweet Brown Rice with Shaved Garlic Brussels Sprouts; Cauliflower, Leek and Walnuts with Lemon Zest; Pan-Roasted Pineapple with Baked Omelette Puff. HOMEMADE SOFT CHEESES (Ricotta, Mozzarella,) AND SPROUTED SEEDS (alfalfa, mung, radish+). Make and use them in recipes.
MEDITERRANEAN LITTLE PLATES, BIG TASTES: Shrimp with Sherry and Lime; Mussels with Prosciutto, Red Peppers and Fennel with Crusty Bread; Olive Tomato Salsa with Greens; Pan-Grilled Kebabs of Chicken and Pork Tenderloin with various spices and zests; Blood Orange Cake with Syrup Glaze. SPRING AHEAD: Marsala Glazed Roasted Game hens (Cornish Hens); Barley Risotto with Scallions and Cashews; Spring Spinach, Mushroom and Bacon Salad; Rhubarb Tart. (Not a Friday Class) MAKE-AHEAD MEDITERRANEAN BRUNCH OR SUPPER BUFFET: Spinach-Mushroom Bacon Tarts; Feta, Olives, Roasted Pepper Strata; Asparagus and Smoked Salmon with Aiolli; Couscous, Sliced Oranges and Salad Greens; Coconut-Lime Cookies ... ASIAN FUSION: Chicken Satay; Pan-Roasted Monk Fish with Ginger Sauce; Rice with Cumin Seeds and Cilantro; Spiced Sweet Potato Hash with Scallions; Coconut Pancakes with Glazed Lime Rum Bananas. (Not a Friday class.) COUNTRY FRENCH: Ragout of Lamb Shoulder with Mushrooms, Shallots and Tarragon; Potato Onion Cakes; Asparagus with Chopped Eggs on Salad Greens: White Chocolate Cake with Dark Chocolate Grand Marnier Ganache ITALIAN COMFORTS: Flaky Dough stuffed with Proscuitto, Arugula and Cheese; Chicken with Sicilian Caper-Tomato Salsa; Farfalle with Goat Cheese, Baby Beet greens and Herbs; Shredded Raddichio and Frisee Salad with Shallot Dressing; Icecream and Cheeky Choccy Lava Cakes. (Not a Friday Class.)
STUFFED, ROLLED and WRAPPED: Asian Dumplings with 1) Mushroom 2) Shrimp; Sushi Rice Maki Rolls stuffed with Soy Glazed Salmon, Avocado and Cucumber; Sausage Meat Puff Pastry Roll; Summer Salad; Summer Fruits Souffle. LIGHT SUMMER: Poached Fish with Cucumber and Herb Sauce; Risotto with Scallions, Basil and Pine Nuts; Garden Salad with Radish and Snow Peas: Lime-Strawberry Meringue Tart FROM THE GARDEN: No-Cook Vegetable Gazpacho Soup; Flatbreads with Mozzarella and Onion (+ Proscuitto for non-veggers); Salad of Greens with Radish and Pea Sprouts; Fruit of the season with Lemon Vanilla Icecream
KEEPING IT SIMPLE -- COUNTRY FRENCH: Chicken Thigh Ragout Provencal; Baguettes with Ratatouille (onions, peppers, tomatoes, squash); Autumn Greens, Apple, Pear, Walnut and Warm Goat Cheese Salad; Double Chocolate Cake. FROM THE GRILL: (flatbread w/ mushrooms) and FROM THE SMOKER (marinated pork tenderloin and salmon Gravadlax); Red Pepper, Sweet Onion and Romaine Coleslaw w/ Sesame Lime Dressing; Citrus Sherbet with Coconut Cookies. FRENCH CLASSICS UPDATED: Bechamel Sauce w/ Parsley-Lemon, and Remoulade Mayonnaise Herb Sauce for/with Fish; Bearnaise Butter Sauce w/tarragon and shallots, and Mushroom Veloute Sauce for/with Beef. Baked Rice-Herb Pilaff; Salad Greens/Spinach, Beets, Tomatoes w/Honey, Chive, Mint Dressing; Caramelized Apple Tarte Tatin. HOW TO MAKE: Pates and Terrines: Chicken; Pork; plus; Easy Stove-Top Flat Breads -- Gluten-Free Chapati; Yeast Wheat Gallette; Scallion Sesame Buns; Farm Salad w/ Basil Lemon Dressing; Poached Pears w/ Lemon Sorbet. HOW TO: HOMEMADE! Herb Pork, and Lamb Sausages (low-salt and no MSG!). LUNCH: Sausage Short Crust Roll or Empanadas; Veggie Tabbouleh; Composed Garden Salad: Beets, Spinach, Oranges, w/ Honey Mustard V'Grette. Sticky Toffee Pudding. IDEAS FOR A SMALL THANKSGIVING: Squash-Scallion Soup; Spinach and Mushroom Stuffed Pork Loin; Cranberry /Sausage Stuffed Rolled Turkey Breast; Baked Sweet Potato and Apple Wedges; Broccoli and Cauliflower Salad w/ Cranberry Balsamic Dressing; White Chocolate Pecan Honey Tart. HOW TO: HOMEMADE! Soft Cheeses: Mozzarella and Riccotta; PLUS: Easy Yeast Breads: (Ciabatta, Oatmeal Honey Rolls,) PLUS: HOW TO: Sprout Seeds (Mung, Broccolli, Alfalfa, etc) for adding to Salads etc; Chickpea and Sausage Ragout; Salad Greens with Homemade Fresh Mozzarella, Tomatoes and Roasted Peppers w/ Honey Lemon Basil Dressing. Two-Flavor Chocolate Bars. FRENCH AUTUMN: Roasted local boned leg of lamb, stuffed with herbs; Mushroom Sauce; Grated Potato Cakes; Whipped Butternut Squash w/ Chives; Roasted Honey Glazed Beets + Carrots; Fruit Clafoutis (soufflé-like egg and milk batter).
INDIAN ASIAN FLAVORS : Shrimp Curry; Chicken Breast w/ Almond Spice Sauce; Creamy Spinach & Chickpeas; Basmati Rice w/ Toasted Onions; Spiced Lemon Pistachio Cake.
HOLIDAY PARTY MENU: Marinated Olives in Thyme, Garlic & Balsamic; Blue Cheese, Caramelized Onion & Mushroom Tart; Grilled/Broiled Garlic Rosemary Flank Steak w/ Roasted Peppers; Gratinée Dauphinoise Potatoes; Chocolate Slices.
ITALIAN SUPPERS: Pan-roasted chicken breasts with lemon and parsley toasted goat cheese with pine nut couscous on salad greens; Ragout of sweet turkey sausage with spinach and white beans; Sweet wonton mille-feuilles w/ caramelized fruits.
SOUTHWESTERN GET TOGETHER : Avocado Gazpacho with hit of vodka; Chili con Queso (Jack cheese w/onion, peppers, tomatoes) and flour tortillas; Pork Medallions with chimichurri sauce; Sweet corn-cinnamon soufflés w/chocolate sauce.
CAJUN MENU: Cajun Mary Cocktail; Seafood Gumbo; Sausage, Bacon, Vegetable Jambalaya; Okra & Tomato Salad; Bourbon-Chocolate Pecan Pie. SIMPLE CARIBBEAN SUPPERS: Turkey burger cakes with black bean-avocado salsa; Salmon with mango rice; Sautéed shitake & spinach salad; Fast fruit crisps w/ pan-caramelized fruits and pan-toasted crunch topping.
SIMPLE SPECIAL SUPPERS: Wok-smoked duck breasts and/or salmon (upon request) w/orange & sesame flavors over wilted spinach; Farfalle (bowtie) pasta with wild mushrooms & pancetta; Tomato, fennel & Parmesan salad; Raspberry & Almond Puff Pastry Roly-Poly.
MEDITERRANEAN SEAFOOD, SALAD & BREAD: Pan-tossed mussels with creamy sauce of thyme& lemon; Braised Mahi-mahi and leeks with olive tapanade; Basil & arugula taboulleh; Asparagus wrapped in parma ham & gruyere; Rosemary-olive quick bread; Walnut torte w/chocolate.
THAI FLAVORS: Green curry coconut shrimp; Jasmine rice with cilantro & peanuts; Chili-basil drunken noodles with chicken, tomato & lettuce; Mango ice cream in wonton cups.
SIMPLE LATE SUMMER HARVEST SUPPERS: Pan/Oven Roasted Chicken Breasts and Sweet & Spicy Peppers with Rosemary and Parsley Pesto; Orzo with Walnuts and Basil dusted with Crumbled Blue Cheese (or Feta); Heirloom Tomatoes over Mixed Greens; Sweet Orange Corn Muffins/Orange Honey Butter.
PIES AND TARTS: SAVORY AND SWEET : Learn how to make easy rolled and pressed dough and nut crusts for a quiche, vegetable tart, rustic apple pie.Served with a composed salad of seasonal vegetables and fruits.
SIMPLE FALL HARVEST SUPPERS:Spice-Rubbed Pork Tenderloins with Shitake Mushrooms; Pan Roasted Eggplant, Brussels Sprouts, Butternut Squash with Lemongrass, Thai Peppers and Coconut Milk; Brown Rice with Herbs and Green Onions; Dark Chocolate Dipped Fruits.
AFTERNOON/HIGH TEA SUPPER FOR FRIENDS AND FAMILY Rather than afternoon tea sandwiches, this will be a HIGH TEA SUPPER for serving early evening rather than mid-afternoon. Everything can be made or prepped well ahead. Lahvosh Whole Wheat Flat Bread Pizza (or Crostini) with Goat Cheese, Roasted Peppers, Olives, Artichoke Hearts; Whole Fillet Salmon poached and served with Lemon-Cilantro/Parsley Sauce served over Mixed Greens and Pan Tossed Sweet Onions; Chocolate Roll and Gingerbread Teacake, Shortbread Fingers.
HOLIDAY PARTY HOR D’OEUVRES (TAPAS) : Marinated Oregano-Lemon Shrimp and Feta Cheese; Olive Tapanade; Easy-Serve Cold Antipasto Skewers with artichoke hearts, mozzarella balls, Mini pancakes with Smoked Salmon or Proscuitto; Roasted Turkey Breast or Pork Tenderloin medallions; Glazed Chocolate Brownies (18 to 20 pieces). A SPECIAL (VALENTINE’S) DINNER: Mini Mushroom Quiches in Phyllo; Roasted Balsamic Cornish Rock Hens w/ Pinenut Couscous; Hearts of Palm, Asparagus & Roasted Red Pepper Romaine Salad; Dark Chocolate Cake with Chocolate Ganache