Menu and Chefs are subject to change.
Cooking Class Menus 2008
August – Cooking With Wine
Friday, August 1 (7:00pm – 10:00pm) – Chef Linden Sampson
Steamed Mussels & Clams in White Wine Broth
Pan Roasted Airline Chicken with Sauteed Wild Mushrooms & Red Wine Risotto
Champagne Sabayon served over Fresh Fruit
Friday, August 8 (7:00pm – 10:00pm) – Chef Juan Turner
Cobb Salad with Port Wine Vinaigrette
Herb Crusted Lamb Chops & Roasted Fingerling Potatoes, Haricot Verts & Red Wine Jus
Cabernet Poached Pears with Mascarpone Cream & Balsamic Glaze
Friday, August 15 (7:00pm – 10:00pm) – Chef Juan Turner
Cobb Salad with Port Wine Vinaigrette
Herb Crusted Lamb Chops & Roasted Fingerling Potatoes, Haricot Verts & Red Wine Jus
Cabernet Poached Pears with Mascarpone Cream & Balsamic Glaze
Friday, August 29 (7:00pm – 10:00pm) – Chef Dave Wolf
Mussels Meuniere
Chicken Marsala
Berry Fricassee with Vanilla Ice Cream
September – Southern Cooking
Friday, September 5 (7:00pm – 10:00pm) – Chef Jimmy Ellis
Black-eyed Pea Cakes with Southern Chow Chow
Seared Pork Tenderloin with Succotash, Smoked Gouda Grits & Peach Barbeque Sauce
Butter Toasted Pound Cake with Strawberries and Fresh Whipped Cream
Friday, September 19 (7:00pm – 10:00pm) – Chef Juan Turner
Fried Chicken Salad with Honey Mustard Vinaigrette
Cajun Pork Medallions with Chive Potato Rosettes & Poached Spring Vegetable Bundles
White Chocolate & Peach Bread Pudding with Caramel Rum Sauce
Friday, September 26 (7:00pm – 10:00pm) – Chef Dave Wolf
Crab Cake with Lemon & Caper Aioli
Blackened Shrimp & Grits with a Lobster Beurre Blanc
Bread Pudding with Vanilla Ice Cream
October – German
Friday, October 10 (7:00pm – 10:00pm) – Chef Marc Suennemann
Braised Beef Rolls (Rinderrouladen)
Braised Red Cabbage
Spaetzle
Friday, October 24 (7:00pm – 10:00pm) – Chef Marc Suennemann
Braised Beef Rolls (Rinderrouladen)
Braised Red Cabbage
Spaetzle
Friday, October 31 (7:00pm – 10:00pm) – Chef Marc Suennemann
Braised Beef Rolls (Rinderrouladen)
Braised Red Cabbage
Spaetzle
November – Thanksgiving
Friday, November 7 (7:00pm – 10:00pm) – Chef Juan Turner
Panzanella with Kalamata Olives
Seared Duck Breast & Bourbon Sweet Potato Puree with Root Vegetable Confit
Lavender Cranberry & Orange Parfait
Friday, November 14 (7:00pm – 10:00pm) – Chef Juan Turner
Panzanella with Kalamata Olives
Seared Duck Breast & Bourbon Sweet Potato Puree with Root Vegetable Confit
Lavender Cranberry & Orange Parfait
Friday, November 21 (7:00pm – 10:00pm) – Chef Jimmy Ellis
Southern Cornbread Stuffing with Andouille Sausage & Shitakii Mushrooms
Double-cut Pork Chip with Mashed Potatoes, Green Bean Amandine & Cranberry Jus
Strawberry Fluff Martini
Friday, November 28 (7:00pm – 10:00pm) – Chef Jimmy Ellis
Thanksgiving Leftovers
Stuffing Croquettes with Cajun Shrimp Barbeque Sauce
Roasted Turkey Panini with Grilled Onions, Prosciutto & Cranberry Marmalade
Truffle Macaroni & Cheese Gratin
Lemon Pound Cake with Caramelized Bananas and Whipped Cream
December – Holiday Cooking
Friday, December 5 (7:00pm-10:00pm) – Chef Dave Wolf
Panzanella Salad
Lemon Garlic Rack of Lamb with Honey Glazed Carrots
Apple Butterscotch Tart
Friday, December 12 (7:00pm-10:00pm) – Chef Hakan Hendekli
Roasted Baby Pears with Herbed Goat Cheese
Turkey Meatballs
Sweet Potato Puree
Friday, December 19 (7:00pm – 10:00pm) – Chef Jimmy Ellis
Southern Cornbread Stuffing with Andouille & Wild Mushrooms
Herb Roasted Chicken Breast with Truffle Macaroni & Cheese, Green Bean Amandine & Cranberry Jus
Strawberry Fluff Martini
Friday, December 26 (7:00pm – 10:00pm)
($470.00)
