Thu., Dec. 1, 6:30 – 9 pm
A Low-Country Christmas
Brian Stapleton, Guest Chef
As the executive chef of Carolina Crossroads restaurant at The Carolina Inn in Chapel Hill, North Carolina, Brian Stapleton blends the graceful traditions of the South with progressive new American cuisine to create a unique and inspiring dining experience. Especially for his classes at Central Market, Chef Stapleton has put together a casually elegant holiday menu that combines the freshest seasonal ingredients with the satisfying coastal flavors of Carolina. Menu includes Curried Apple Bisque with Lemon Grass Essence; North Carolina Coastal Shrimp-n-Creamy Cheese Grits with Country Ham & Roasted Tomato; Low Country Pan-Fried Quail with Hoppin’ John; Cast Iron-Seared Sea Scallops with Southern Slaw & Country Ham Succotash; and Marinated Winter Raspberry Feuilletée with Warm Vanilla Sabayon. $70
Fri., Dec. 2, 11:30 am – 12:30 pm
Learn @ Lunch: Italian Holiday Specialties
CM Cooking School Staff
In our one-hour, fast-paced class we’ll investigate two culinary specialties from Italy: the salad is based on fresh and marinated vegetables and the ravioli is served in a clear broth bursting with flavor. The finale is a dark, crunchy praline made with almonds that can be eaten alone or used as a garnish on other desserts. Menu includes Neapolitan Christmas Salad; Tortellini en Brodo; and Croccante. $20
Fri., Dec. 2, 7 – 9 pm
Wine Tasting with Riedel
Buzz Whalen
Riedel Crystal of America, Inc.
Learn a little about the Riedel family and the development of these amazing glasses and then compare four wines in your own set (which you will take home) to the wines in a standard glass. Discover for yourself how the proper container enhances both the taste and aroma of each selection. There will be special pricing on additional sets for the participants on the evening of the class. Four distinguished American wines will be sampled.(Sauvignon Blanc; Chardonnay; Pinot Noir and Cabernet Sauvignon). A light buffet will be served as the class begins. $120
Sat., Dec. 3, 10 am – 1 pm (Hands-On)
Hands-On Gift Baskets: Sweet Treats
Dee Cooper, CM Gift Basket Manager
& CM Cooking School Staff
Make this the year that your special friends receive gifts from your kitchen. Our staff will give you direction in this hands-on class and supply technical support. Then Dee, our talented basket maker, will present creative ways to package and present your culinary treasures. Each participant will take home one basket assembled during class. Menu includes Fleur de Sel Caramels; Chocolate Truffles; Mendiants (Chocolate Disks with Nuts & Dried Fruit); and Lemon-Glazed Gingerbread. $65
Sat., Dec. 3, 6:30 – 9 pm (Hands-On)
Hands-On Basics: A Tex-Mex Meal
CM Cooking School Staff
This class is for newcomers to the kitchen who would like to explore Tex-Mex cuisine. You’ll learn about the basic flavor profiles and some of the most common ingredients while practicing techniques. What makes a good salsa? Several basic common ingredients will be reviewed as you create salsas to your taste. Then, you’ll make a simple meal that you will enjoy re-creating at your home for friends and family. Menu includes Salsas; Chicken Enchiladas; Spinach Enchiladas; and Sopaipillas. $50
Sun., Dec. 4, 2 – 5 pm (Hands-On)
Hands-On Baking: Holiday Breads
CM Cooking School Staff
Baking is an art and a science. Unlike general cookery, precise measurement and correct temperatures are essential for a perfect finished product. Improve your baking techniques under the guidance of our instructors, and your family and friends will reap the rewards. Menu includes Italian Fruit & Nut Roll; Cinnamon Rolls; and Santa Lucia Buns. $55
Mon., Dec. 5, 6:30 – 9 pm (Hands-On)
Hands-On Meatless Monday: Vegetarian Tamales
CM Cooking School Staff
Tamales are a holiday tradition in this part of the county, but don’t assume that they must be filled with meat. Expand your repertoire by exploring these vegetarian options, perfect for the center of the plate or on a cocktail buffet. Introduced by Johns Hopkins University, Meatless Monday is designed to reduce the consumption of saturated fats and thus reduce cholesterol, lowering the risks of heart disease and obesity. The goal is for all Americans to include a meatless meal in their schedules once a week. Menu includes Mixed Mushroom Tamales; Tamales with Roasted Peppers & Cheese; and Black Bean Tamales. $50
Tue., Dec. 6, 11:30 am – 12:30 pm
Learn @ Lunch: Elegant Soups
CM Cooking School Staff
Nothing excels as a first course like soup: it sets the stage for a wonderful meal to follow. In this hour-long lunchtime introduction to sophisticated soups, we touch on a clear, broth-based soup with a rich twist and two soups with humble beginnings but spectacular results. Menu includes Wild Mushroom Broth with Parsnip Custard; Black Bean Soup with Tomato-Avocado Salsa; and French Onion Soup $20
Tue., Dec. 6, 6:30 – 9 pm
Dean’s 12 Meals in 2 Hours: Holiday Edition
Dean Liesenfelt
CM Cooking School Instructor
Think you don’t have time to entertain? In this holiday edition of Dean’s 12 in 2, you’ll pick up great tips on how to cook for friends without spending hours in the kitchen. If history repeats itself, this will be a sellout, so make your reservations early. Menu includes Blood Orange Mimosas; Mulled Lemon Grass Tea; Sirloin Satay with Peanut Sauce; Chicken Skewers with Pesto; Parmesan Puff Pastry Twists; Ribbon-Threaded Sesame Rounds; Bread & Butter Pickled Jalapeños with Cream Cheese; Sweet Chile-Glazed Chicken; Smoked Salmon Pizza; Sugar Weenies; Peppermint Candy Dipped Strawberries; and Simple Simon Pie Dough/Cookie Dough. $55
Wed., Dec. 7, 6:30 – 9 pmCooking School Secrets for a Flawless Holiday Meal
Linda Carucci, Guest Chef
When it comes to food, Linda Carucci is at the top of her class. As a cooking instructor with more than 20 years of food industry experience, no one is more qualified than Linda to reveal the indispensable everyday secrets and shortcuts that professional chefs use constantly in their cooking. She has no TV program or series of books to her name. She is, foremost, a teacher who has worked her way through the ranks of culinary America and has used that experience as the foundation for her award-winning first cookbook, Cooking School Secrets for Real World Cooks, which features tips, techniques, shortcuts and sources for mysteries that plague so many home cooks. In this class you will delve deep into the hows and whys that make cooking an adventure every time you step into the kitchen. Menu includes Red Pepper Bisque with Crème Fraîche; Crown Roast of Pork; Savory Corn Pudding; Garlic Spinach with Currants, Pine Nuts & Pecorino; Vanilla-Scented Apple Sauce; and Bittersweet Chocolate Bread Pudding with Kahlúa Sauce. $70
Thu., Dec. 8, 10 am – 12:30 pm (Hands-On)
Hands-On Holiday Desserts
CM Cooking School Staff
Desserts can be homey or outrageously complex. However much time it takes to bake and assemble, the outcome should always be deeply satisfying. The flavors should meld and create a sense of satisfaction at the end of a meal. The three desserts in our class this morning have humble origins of flour, butter, nuts, jam and spices, and add up to delicious results. Menu includes Crêpe Christmas Tree; Miniature Ginger Donuts; and Individual Linzer Tarts. $55
Thu., Dec. 8, 6:30 – 9 pm (Hands-On)
Hands-On Sushi
Hui Chuan
Chef/Owner, Hui Chuan’s Sushi, Sake, Tapas, Fort Worth
Hui Chan believes that food should be artistic, but uncomplicated. She will help you master the techniques of rolling sushi with a variety of ingredients. Polish your skills while taking in her expert knowledge and instruction. Menu includes Philadelphia Roll; Healthy Roll; Heart Attack Roll; Cucumber Roll; and Classic California Roll. $60
Fri., Dec. 9, 6:30 – 9 pmA Christmas Fiesta
Susana Trilling, Guest Chef
One of Central Market’s most loved instructors returns for her annual Christmas celebration – Mexican style! As the founding director of Seasons of My Heart Cooking School in Oaxaca, Mexico, Susana Trilling is surrounded by the inspiring sights, smells and flavors of a region that is best known for its food. Lately, Susana has been finding inspiration in other parts of Mexico as well. This year’s holiday class features a menu of regional specialties from the coast, the mountains and the fields of Mexico – a sumptuous holiday feast of Latin flavors. Menu includes Manulet de Camarones y Pulpo (Shrimp & Octopus Taquito); Ensalada de Hojas Verdes Organicos (Mixed Greens with Guava, Almonds & Mexican Cheese); Sopa de Garbanzo (Garbanzo Bean Bisque); Pilte de Barbacoa de Pollo (Marinated Chicken wrapped in Banana Leaves); Relleno de Papas del Istmo (Baked Potatoes from the Isthmus); and Crepas Rellenas con Salsa de Camote y Piña (Sweet Potato-Stuffed Crêpes with Pineapple Sauce). $65
Sat., Dec. 10, 10 am – 1 pm (Hands-On)
Hands-On Gift Baskets: Breakfast in a Basket
Dee Cooper, CM Gift Basket Manager
& CM Cooking School Staff
Breakfast baskets are great gifts for friends with busy lives, since so few of us take the time to bake treats for that first meal of the morning. Let our instructors assist you with the baking. Then Dee, our talented basket maker, will present creative ways to package and present your culinary treasures. Each participant will take home one basket assembled during class. Menu includes Toasted Oatmeal Scones; Apple Streusel Muffins; Chai Tea Mix; and a Small Sour Cream Coffee Cake. $65
Sat., Dec. 10, 5 – 9:30 pm (Hands-On)
Hands-On Dinner & a Movie: “Scrooge”
CM Cooking School Staff
There have been several filmed versions of Charles Dickens’ A Christmas Carol, but our favorite of the moment is a musical version named after the title character. Marley and the ghosts of Christmases past, present and future all contribute to the transformation of Scrooge from a “bah, humbug” kind of guy, and, in the end, there is even hope for Tiny Tim’s recovery. Create a meal the Cratchit family would have loved and then enjoy it while you watch the movie. Menu includes Wine Punch; Chestnut Soup; Roast Beef with Yorkshire Pudding; Bread Sauce; Oven-Roasted Potatoes; Brussels Sprouts with Bacon; and Individual Steamed Christmas Puddings with Brandied Hard Sauce. $60
Sun., Dec. 11, 2 – 4:30 pm (Hands-On)
Hands-On Tamales: Sweet & Savory
CM Cooking School Staff
Whether for breakfast, lunch or dinner, on a buffet or passed as hors d’oeuvres, tamales are always terrific. In this hands-on class, our resident experts will show you how to prepare the corn shucks, make the masa and create both sweet and savory fillings. You will have ample opportunity to practice forming and filling tamales and, most importantly, time to steam and enjoy them. Menu includes Tamales con Chile Colorado (Pork Tamales with Red Chile Sauce); Chicken Tamales with Poblano Pepper & Queso Asadero; and Sweet Almond Tamales. $50
Mon., Dec. 12, 6:30 – 9 pm
The Seven Moles of Oaxaca: Part 2
CM Cooking School Staff
In Oaxaca, known as the “Land of the Seven Moles,” moles were made in pre-Hispanic royal courts and traditionally include roasted chiles, nuts, seeds and spices. These rich, intriguing mixtures are then cooked slowly over low heat to develop incredibly complex flavors. We’ll conclude this two-part series with the four remaining moles. Menu includes Mole Amarillo de Pollo (Yellow Mole with Chicken); Pozole “Mixteco” (Spicy Red Mole over Herbed Hominy); Mole Coloradito Oaxaqueño (which includes a touch of chocolate); and Mole Negro Oaxaqueño. $55 or $100 for the two-class series
Tue., Dec. 13, 6:30 – 9 pm (Hands-On)
Hands-On: Dinner for the Boss
CM Cooking School Staff
Every once in a while you need to entertain co-workers or those in the corner offices, and that’s when you pull out all the stops. Here’s a menu that is approachable, easy to prepare and yet show-stopping. Menu includes Salmon Rillettes; Fennel- & Garlic-Crusted Pork Roast with Warm Quince & Apple Compote; Green Beans with Shallots & Walnuts; and Souffléed Chestnut Cake with Honey Ice Cream & Warm Chocolate Sauce. $60
Wed., Dec. 14, 11:30 am – 12:30 pm
Learn @ Lunch: New Mexican Posole
CM Cooking School Staff
Another aromatic and rejuvenating culinary treasure from our friends in New Mexico, posole is a hearty soup made of broth, hominy, chicken or pork, chiles and cilantro. With loads of fresh garnishes, this is the soup you’ll want to serve your friends and family throughout the year. Menu includes Christmas Salad of Jicama, Oranges & Beets; Pork Posole with Green Chiles; and Biscochitos. $20
Wed., Dec. 14, 6:30 – 9 pm
One (Maybe Two) Dish Wonders
CM Cooking School Staff
No matter the time of year, most people are on the hunt for recipes that have a limited number of ingredients, are based on items we usually stock in our pantries and are quick to cook. The staff has gathered together several tasty ideas for you tonight. As always, we’ll discuss substitutions and alternatives; you’ll get to sample and enjoy. Menu includes Baked Chicken with White Beans & Tomatoes; Prosciutto, Fennel & Potato Gratin; Baked Tomato & Eggplant Stacks with Feta; Oven-Baked Balsamic & Parmesan Risotto; Stove Top Pie; and Chocolate Terrine. $50
Thu., Dec. 15, 6:30 – 9 pm (Hands-On)
Hands-On Dinner with Linda
Linda McKay
CM Cooking School Instructor
Linda loves cooking and all things Italian. She considered inviting all of you over for dinner to introduce you to the food, the wine and the culture, but has settled for offering this class that showcases one of her many talents. This evening’s menu includes culinary influences from the top of the boot to the tip and an intriguing number of techniques. You’ll learn to make ravioli, use the freshest of seasonal produce and have a great time enjoying the meal you have produced at the end of the evening. Menu includes Crispy White Beans with Chile Oil; Italian Cheese with Salt & Pepper Biscuits; Mâche Salad with Blood Oranges, Pistachios & Pomegranate Seeds; Quail with Bacon, Honey, Rosemary & Sage; Caramelized Mushroom Ravioli with Broccoli Rabe; and Milk Chocolate Mousse Cake with Hazelnut Crunch Crust. $55
Fri., Dec. 16, 11:30 am – 12:30 pm
Learn @ Lunch: Stir-Fries
CM Cooking School Staff
The topic of our one-hour lunchtime class: fresh ingredients, quickly cooked, with a minimum of fuss. Good, and good for you, you’ll enjoy the crunchy vegetables and light sauces that make up these meals in minutes. Menu includes Chile Noodle & Cashew Stir-Fry; Beef, Spinach & Mushroom Stir-Fry; and Chicken & Lime Stir-Fry. $20
Fri., Dec. 16, 6:30 – 9 pm (Hands-On)
Hands-On Seafood 101: Crustaceans
Norb Erasime
CM Seafood Manager
Dean Liesenfelt
CM Cooking School Instructor
Crustaceans: an inelegant name for such lovely seafood. After all, most of us feel quite pampered when we are served crab, lobster and shrimp. In this hands-on class, Norb and Dean will introduce you to new techniques and answer any questions you may have. You’ll leave with a comfort level so improved that you’ll be eating crustaceans more often than a sea captain. Menu includes Bacon-Wrapped Ginger-Soy Scallops; Shellfish Risotto; Sautéed Shrimp with Artichokes & Mushrooms; Fried Oysters with Bacon-Sour Cream Dressing; and Spicy Fish & Shellfish Stew from Livorno. $60
Sat., Dec. 17, 11 am – 1:30 pmChocolate Holidays
Alice Medrich, Guest Chef
In the culinary world, Alice Medrich's name has become synonymous with dessert, largely because of the extraordinary things she does with chocolate. She is recognized as a genius in baking and pastry arts, twice winning the James Beard Award for Cookbook of the Year. In her groundbreaking 2004 cookbook, Bittersweet: Tales and Recipes from a Life in Chocolate, Alice shared with readers invaluable lessons in chocolate that she has learned in the 30 years she has made it her passion and profession. Be one of the first to sample recipes from her newly released follow-up, Chocolate Holidays: Unforgettable Desserts for Every Season. Learn from one of the best how to create chocolate desserts that range from simple to spectacular. Menu includes Bittersweet Chocolate Truffles with Cocoa Bean Cream; Chocolate Tribute Cake (a Show-Stopper Cake topped with Chocolate Fans); Bittersweet Chocolate Truffles with Raspberry Vodka; and Black Bottomed Pecan Praline Bars. $60
Sat., Dec. 17, 6:30 – 9 pm (Hands-On)
Hands-On Tamales: Beyond Basics
Michelle Rodarte
CM Cooking School Instructor
Tamales are always popular, but especially so during the holiday season. In this hands-on class, Michelle, our resident expert, will guide you as you prepare the corn shucks and banana leaves, make the masa and create fillings and then steam and enjoy them. If there are any left, you can take some home! Menu includes Tamales Miahuatecos (Spicy Bean Tamales in Pumpkin-Flavored Masa); Tamal de Mariscos (Seafood Tamales); and Tamales de Dulce (Sweet Tamales with Golden Raisins & Pine Nuts). $50
Sun., Dec. 18, 4 – 6:30 pm (Hands-On)
Hands-On Pastry Basics: Bûche de Noël
CM Cooking School Staff
Is there such a thing as rustic elegance? If so, the traditional French holiday dessert of bûche de Noël, or yule log, fits the description. Layers of genoise (light cake) are filled with buttercream, rolled and iced with more buttercream and then combed to resemble a log. We’ll have the meringue mushrooms and the decorative icing ready. Adults with or without children are invited to make and decorate one small bûche to take home to share with friends and family. $55
Mon., Dec. 19, 10 am – Noon (Hands-On)
Hands-On Holiday Kids Camp: Tamales
(For Ages 6 – 12)
CM Cooking School Staff
Tamales are popular any time of year, but especially during the holidays. You’ll learn to soak the shucks, make the masa dough and fill the tamales. Menu includes Chicken Tamales with Cheese; Black Bean Tamales; and Sweet Almond Tamales. $35
Mon., Dec. 19, 6:30 – 8:30 pm (Hands-On)
Hands-On: Decorate Your Own Gingerbread House
(For All Ages)
CM Cooking School Staff
Don’t let the kids have all the fun! This class is reserved for adults who need to release their own inner artist. We’ll provide a gingerbread house made by Roland Lanz, the Gingerbread House Man who makes traditional Lebkuchen houses especially for Central Market, as well as the decorations, including plenty of royal icing and candies, snacks and a glass of wine to keep you going. You’ll use your imagination to create your fantasy house and we’ll provide a box for you to store and carry your masterpiece home. $60
Tue., Dec. 20, 10 am – Noon (Hands-On)
Hands-On Holiday Kids Camp: Baking
(For Ages 6 – 9)
CM Cooking School Staff
School’s out, but there is still a lot to learn. In today’s class, we’ll measure ingredients and then mix and bake. Menu includes Wacky Cake; Fudge; and Snowballs. $35
Tue., Dec. 20, 6:30 – 9 pm (Hands-On)
Hands-On Basics: All-American Pies & European Tarts
CM Cooking Staff
Like many things, practice makes perfect when making pies and tarts. Our staff will offer tips and then let you get to work making and rolling the doughs, filling the shells and baking your creations. You will take dough home with you to create your own holiday masterpieces. Menu includes Basic Pie Dough; Pâte Brisée; Pâte Sucrée; and Seasonal Fillings. $50
Wed., Dec. 21, 10 am – 12:30 pm (Hands-On)
Hands-On Holiday Kids Camp: Baking
(For Ages 10 – 14)
CM Cooking School Staff
Practice does make perfect when working with doughs, and you can never start too early. Learn to measure, mix, and roll your dough. After your individual-sized pie is filled and baked, you can take it home to share with your family. $35
Wed., Dec. 21, 6:30 – 9 pm (Hands-On)
Hands-On Tamales: Sweet & Savory
CM Cooking School Staff
Whether for breakfast, lunch or dinner, on a buffet or passed as hors d’oeuvres, tamales are always terrific. In this hands-on class, our resident experts will show you how to prepare the corn shucks, make the masa and create both sweet and savory fillings. You will have ample opportunity to practice forming and filling tamales and, most importantly, time to steam and enjoy them. Menu includes Tamales con Chile Colorado (Pork Tamales with Red Chile Sauce); Chicken Tamales with Poblano Pepper & Queso Asadero; and Sweet Almond Tamales. $50
Thu., Dec. 22, 10 am – Noon
Hands-On Holiday Kids Camp: Etiquette
(For Ages 6 – 10)
Carole Walden
Etiquette Instructor
Would a review of manners be in order just before the holidays? Carole Walden, who taught a similar class for children at KD Studios, will introduce children to the arts of the table and basic restaurant etiquette. Participants will learn to set the table, determine which utensil is appropriate and how to be a gracious host or hostess. Participants will enjoy a luncheon at which they will practice their newfound skills. $35
Thu., Dec. 22, 4 – 6:30 pm (Hands-On)
Hands-On Pastry Basics: Bûche de Noël
CM Cooking School Staff
Is there such a thing as rustic elegance? If so, the traditional French holiday dessert of bûche de Noël, or yule log, fits the description. Layers of genoise (light cake) are filled with buttercream, rolled and iced with more buttercream and then combed to resemble a log. We’ll have the meringue mushrooms and the decorative icing ready. Adults with or without children are invited to make and decorate one small bûche to take home to share with friends and family. $55
Fri., Dec. 23, 10 am – Noon (Hands-On)
Hands-On Holiday Kids Camp: Homemade Gifts
(For Ages 5 – 8)
CM Cooking School Staff
The best presents are often homemade, so spend some time in our kitchen this morning making gifts appropriate for the food lovers in your family or circle of friends. Menu includes Hot Cocoa Mix; Gingerbread Muffins; Granola with Dried Fruit & Nuts; and Peppermint Bark. $35 or $150 for the 5-day series
Fri., Dec. 23, 3 – 5 pm (Hands-On)
Hands-On Holiday Kids Camp: Homemade Gifts
(For Ages 9 – 14)
CM Cooking School Staff
The best presents are often homemade, so spend some time in our kitchen this morning making gifts appropriate for the food lovers in your family or circle of friends. Menu includes Hot Cocoa Mix; Gingerbread Muffins; Granola with Dried Fruit & Nuts; and Peppermint Bark. $35
Sat., Dec. 24, 10 am – Noon (Hands-On)
Hands-On Holiday Kids Camp: Breakfast for Santa
(For Ages 4 – 6)
CM Cooking School Staff
Santa will be leaving tonight on his sleigh loaded with goodies for good girls and boys. Let’s make a healthy breakfast to leave for him so that he has plenty of energy to deliver all of his presents. Menu includes Whole Wheat Pancakes with Sautéed Apples; Blueberry Oatmeal Mini-Muffins; Citrus & Seasonal Berry Parfait with Vanilla Yogurt; and a Seasonal Fruit Smoothie. $35
Sat., Dec. 24, 2:30 – 4:30 pm (Hands-On)
Hands-On Holiday Kids Camp: Cookie Decorating
(For Ages 5 – 14)
CM Cooking School Staff
Come one, come all. Everyone will get a chance to add ingredients, mix the dough and decorate gingerbread bears and sugar cookies. We’ll have icings of many colors and a stocking full of decorations; just bring your creative ideas. Each child will take home a dozen decorated cookies. $35
Mon., Dec. 26, 4 – 6:30 pm (Hands-On)
Hands-On Italian Basics for Parents & Children: Pizza & Focaccia
CM Cooking School Staff
Spend an evening with our staff learning the basics of pizza and focaccia dough. Infinitely adaptable and surprisingly quick to make, this dough can provide a basis for hors d’oeuvres or the main course of a meal. And it’s fun to make together! Menu includes Basic Pizza Dough; Pizza Margherita; Pizza with Roasted Garlic, Goat Cheese & Sun-Dried Tomatoes; and Rosemary Focaccia. $55 per parent/child team
Tue., Dec. 27, 6:30 – 9 pm
Wild Game Cookery
CM Cooking School Staff
By this time of year, if the hunters have had any luck, you have a freezer full of venison, quail and other creatures. And what to do with it all? We’ve devised some recipes that are easy to make and tasty to eat. So even if you aren’t a hunter, or the beneficiary of one, you can buy these lean meats at Central Market and enjoy re-creating these recipes at home. Menu includes Duck & Fennel Salad; Roasted Quail with Corn Bread Stuffing & Port Orange Sauce on a Bed of Cabbage; Roasted Wild Turkey with Sausage & Fruit Stuffing; and Pan-Roasted Venison with Dried Cherry Sauce & Maple Whipped Sweet Potatoes. $60
Wed., Dec. 28, 6:30 – 9 pm (Hands-On)
Hands-On Quick & Easy Meals: Scaloppine
CM Cooking School Staff
Scaloppine is a thin piece of meat, dredged in flour, seasoned and sautéed. While veal is the most common meat used for it, we have some other offerings. These impressively simple entrées should become a part of your weekly repertoire. Menu includes Chicken Scaloppine with Balsamic Vinegar & Basil; Pork Scaloppine with Capers & Lemons; Turkey Milanese with Salsa Rosa; and Veal Piccata. $50
Thu., Dec. 29, 11:30 – 12:30 pm
Learn @ Lunch: Good Luck in the New Year!
CM Cooking School Staff
We’re not sure why black-eyed peas are supposed to bring us luck, but who wants to be the first to tamper with tradition? In this fast-paced lunchtime class, several options will be offered to optimize your chances of having a felicitous start in 2006. Menu includes Baked Ham with a Mustard Glaze; Hoppin’ John; and Buttermilk Cornbread. $20
Thu., Dec. 29, 6:30 – 9 pm
Cooking & Concocting with Wine
CM Cooking School Staff
You’ve entertained several times and have ended up with half a bottle of this and a quarter bottle of that. It seems a shame to pour wine down the drain. Our staff will offer suggestions on drinks and menu items that can use up those contents to everyone’s satisfaction. Menu includes Sangria; Mulled Red Wine; Beef with Red Wine Reduction; Champagne Chicken; Spiced Pork braised with Prunes & Apricots; and Poached Fruit with Red Wine Granita. $55
Fri., Dec. 30, 6:30 – 9 pm
Welcome the New Year with Dinner for Friends
CM Cooking School Staff
The world is divided into two groups: those who prefer to go out on the town on New Year’s Eve and those who would rather spend an evening at home with close friends. If you are in the second category, you’ll need a celebratory menu just jazzy enough to impress, but easy enough to ensure that you can join in the festivities. We’ll show you how to create a memorable evening that says farewell to 2005 and welcome to 2006. Wine expert Beat Kotoun will be on hand to discuss wine selections for each course. Menu includes Celeriac & Chestnut Velouté with Smoked Bacon Chantilly; Crisp Papillotes of Lobster Tail with a Shaved Fennel Salad; Aromatic Braised Veal Shanks served on Pomegranate & Mint Couscous; and Meringue Roulade with Poached Seasonal Fruit. $65
Sat., Dec. 31, 10 am – 12:30 pm (Hands-On)
Hands-On: Dinner for Two
CM Cooking School Staff
If staying at home by the fire and enjoying a meal you’ve made is your idea of a perfect way to greet the new year, join us in this morning’s class. We’ll offer direction, and you’ll make dinner and take it with you to enjoy this evening. A list of suggested wines will be included in the class packet. Menu includes Individual Wild Mushroom Tarts; Spiral-Cut Filet of Beef with Pesto; Polenta Cakes with Fennel-Roasted Vegetables; Salad of Seasonal Greens with Pomegranate & Citrus; and Individual Crème Brûlée. $100 (includes take-home dinner for two)
January Classes
February Classes
March Classes