ADULTS
CLASSES (2011 - 2012)
WELCOME BACK FOR ANOTHER GREAT COOKING CLASS SEASON
Chefs do wine pairing with all of our classes!
BASICS / HOW TO CLASS
Wednesday, September 21st
7-9PM
Health-wise
In this class Shirley Westbrook will show you basic techniques, substitutions, how to read food labels. The difference between Poaching, Steaming, Wilting. French Country Potato Soup: Poached Salmon with Basil Mayo: Ricotta Surprise are just some of the items on the menu for this evening!!!
Cost $50tx per person
Max 10 people
GREAT AUTUMN DISHES
Thursday, October 13th
7-9PM
Come spend an evening with Ken Harper as he creates an Autumn Feast!!
Moroccan Spiced Yellow Beet Gazpacho; Braised Pork Loin with Cider, Wild Mushrooms and Thyme Roasted Turnip with Orange Glaze; Roast Potatoes with Slab Bacon and Onion
Cost $50tx per person
Max 10 people
HARVEST / THE END OF SUMMER
Monday, October 17th
7-9PM
The end of summer brings the beginning of the end of the growing season. The last of the summer bounty is harvested, the end of the corn, tomatoes, summer squash, berries-the summer harvest has been touched by the blush of frost. In this class Chef Richard Nigro will create a charred late harvest Tomato-Bacon Soup; Lightly Smoked, Spice Dusted Pork Tenderloin served over Harvest Corn and Vegetable Succotash; Cheddar Crusted Apple Galette. YUMMY!!
Cost $50tx per person
Max 10 people
APPETIZERS AND DIPS
Wednesday, October 26th
7-9PM
Unexpected company or large get-togethers with family and friends then you won’t want to miss this class. Eggplant Dip; Chickpea Dip; Ricotta Dip; Hot Mushroom Turnovers; Hot Pepper Pizza are just some of the items on tonight’s menu. Great for Entertaining!!
Cost $50tx per person
Max 10 people
COOKING with OLIVE OIL
Thursday, November 3rd
7-9PM
In this class you will learn the benefits of cooking with Olive Oil. Ken Harper will tell you why a good Olive Oil is important. On the menu for tonight is White Bean and Roasted Pepper Soup with Pancetta; Atlantic Salmon with Olive Oil-Basil Hollandaise Sauce; Polenta with Olive Oil Poached Tomatoes; Shallot-Mustard Vinaigrette with Fresh Greens. You will also sample two of Stone Meadows #1 selling Olive Oils!!!
This class will sell quickly!!
Cost $50tx per person
Max 10 people
BEFORE CHRISTMAS COMES
Monday, November 14th
7-9PM
Notes for Cooking for the Holidays
Chef Richard Nigro will prepare a collection of Canapes just in time for the holidays! First a Smoked Salmon Goat Cheese Cheesecake, that can either be prepared as a loaf, or as individual pieces for a party; Pork Terrine with a Caramelized Onion-Apple Marmalade; Balsamic Herb Glazed Mushrooms on Flatbread with Mascarpone Torta; and alternative cheeses If that’s not enough Chef Richard Nigro will give you tips on Cooking for the Holidays!! Brining the bird has become more and more common, the brining helps endure the that a large bird is not dried out and that distinctive flavors are infused into the bird. Chef Nigro will offer you a basic brine, with alternatives, and direction on how to brine the bird, and other large pieces of meat for the holidays.
Exciting!!!
Cost $50tx per person
Max 10 people
PRE-CHRISTMAS PARTY
Thursday November 24th
7-9PM
Lets party with Ken Harper before the hustle and bustle of the holidays start!!
Root Vegetable and Seared Pear Salad with Saffron Vinaigrette; Roasted Lamb Leg with Pomegranate-Thyme Jus, Toasted Almonds and Fresh Mint Leaves; Crispy Roast Potatoes; Lemon-Espresso Crème Brulée WOW!!!
Cost $50tx per person
Max 10 people
NAUGHTY or NICE
Wednesday, November 30th
7-9PM
Naughty says it all, but what are the holidays without a little decadence??
Some nice is a good way to finish any dinner!! In this class Shirley Westbrook will show you 2 Naughty and 2 Nice. Heavenly Chocolate Pie; Ambrosia; Frozen Blueberry Yogurt are some of the items on the menu. You will also sample some of Stone Meadows Chocolate!! Dark Chocolate Cranberry Bark, White Chocolate Cranberry Bark, Peppermint Bark. YUMMY!!!
Cost $50tx per person
Max 10 people
*********************CHRISTMAS BREAK*********************
WINTER SOUPS
Thursday, January 12th
7-9PM
Back by popular demand
Chef Ken Harper is back with his famous Winter Soups. Tonight he will prepare a
Classic Shrimp Bisque; Black Bean and Corn Chowder with Cilantro and Cumin; Ham and Potato Soup with Raclette Cheese. This Class always sells Quickly!!!
Cost $50tx per person
Max 10 people
ITALIAN TRADITION
Monday, January 16th
7-9PM
From my Mother’s Kitchen a collection of Recipes!!
Chef Richard Nigro will begin with a very simple Chicken Soup with Poached Vegetables-but the secret is in the stock-with Ricotta Dumplings; Ricotta-Basil Ravioli in a Tomato Sauce; Fennel Seed and a Herb Dusted Salmon with Artichoke Black Olive Tapenade.
This will sell fast!!
Cost $50tx per person
Max 10 people
WINTER! WINTER!
Thursday, January 26th 2011
Lets cook the winter blues away!!
Chef Ken Harper will prepare a feast that will be sure to wash your winter blues away. Baby Arugula Salad with Roasted Pepper Vinaigrette and warm Goat Cheese Croutons; Beef Pot Roast with Red Wine-Mustard Sauce; Crepes with Ricotta Cheese and Blueberry Confit.
Come spend the evening with Ken!!
Cost $50tx per person
Max 10 people
MEAT! MEAT!
Monday, January 30th
7-9Pm
Health-wise
This class is all about meat. Protein is a very important part of our diet. In this class you will learn do’s and don’ts, safe cooking methods and your personal protein portion. Shirley Westbrook’s menu tonight is Chicken Quiche with a Pastry Lid; Stroganoff; Beef Bourgandy; Mushroom and Onion Chicken; New England Clam Chowder. Mmmmmm
Cost $50tx per person
Max 10 people
THE COMFORT OF RICE
Monday, February 6th
7-9PM
Winter brings the craving for comfort and sustaining foods. Common rice offers a world of diverse styles, flavours and styles. This class will consider several savoury and sweet options, building from the common ingredient, rice. Chef Richard Nigro will build a simple Risotto – squash and Blue Cheese; Mushroom, Romano and Mozzarella – and consider alternative ways in which to service it. Venturing to the other side of the world, we will prepare a Korean Bibimbap – a one pot rice dish which can include meat, seafood or be completely vegetarian. And we will consider rice as a sweet, either as a creamy soft pudding or as a crisp fritter. Register Quickly!!
FONDUE ANYONE!!!
Thursday, February 16th
7-9PM
Fondues are great for entertaining or just a quiet evening at home! After this class you will be able to wow your friends! Ken Harper will do an authentic Cheese Fondue with various cheeses and recipes from the Swiss Alps. A delicious French Onion Soup. Stone Meadows will also be sampling some of our Best Selling Cheeses! You won’t want to miss this class!
Cost $50tx per person
Max 10 people
BEANS AND LEGUMES
Thursday, February 23rd
7-9PM
With the popularity of cooking with beans and legumes growing, Chef Ken Harper will share his secrets with the class. On the menu tonight Minestrone Soup with Chickpeas and Lentils; Blue Lentil Salad with Roasted peppers and Basil; Grilled Vegetables with Black Beans and Miso Dressing; Barley Risotto with Gorgonzola Cheese and Navy Bean-Sage Purée. Sounds Great!
Cost $50 per person
Max 10 people
POTATOES! POTATOES!
Wednesday, February 29th
7-9PM
Health-wise
Potatoes have been the mainstay of many cultures for generations. Shirley Westbrook will start off by explaining their nutritional value of potatoes. Velvety Potato Soup with Bacon; Cheesy Potato Omelet with Asparagus; Potato Candy are just some of the items on the menu for tonight!!
Cost $50 per person
Max 10 people
WILTON CAKE DECORATING
Monday, March 5th
7-9PM
Bill and Clare Gallawan from Balloons’N’Critters, will show you the art of decorating a cake from Beginning to End. In this class you will learn how to make flowers Roses, daisies, sweet peas etc . Different Border techniques such as shell border, rope border, basket weave. Leaves, vines , writing will finish off this cake! We will supply the cakes and icing. You need to bring your icing bags and decorating tips.
Cost $50tx per person
Max 10 people
JAPANESE
Thursday, March 8th
7-9PM
Lets explore Japanese cooking with Chef Ken Harper. Cucumber, Carrot and Daikon Salad with Lime-Sesame Dressing; Teriyaki Steak; Red Miso Soup; Seared Salmon with Soy-Ginger Butter and you will try a selection of Sushi Rolls! This will sell fast!!
Cost $50 per person
Max 10 people
ESCAPE TO THE CARIBBEAN
Monday, March 12
7-9PM
Winter has blown cold and dark for too, too long. We need to escape its cold dark and if we can fly away to warmer climbs, than we will heat up our kitchen. We will Stamp and Go, making an island curry, served with Salt Cod and Shrimp and a Firey Pineapple Chutney; another curry will feature Lamb. Lets escape with Chef Richard Nigro.
Cost $50tx per person
Max 10 people
ITS ALL ABOUT HERBS
Wednesday, March 21st
7-9PM
Herbs give a wide variety of tastes and sensations. Fresh is Better! Shirley Westbrook will show you how to plant, grow, harvest and store herbs, as well as cook with them. Dill and Cucumber Salad; Saffron Rolls; 40 Garlic Chicken; Onion Quiche, Parsley Butter and top it off with a Cinnamon Apple Torte with Sage Tea. Everyone will go home with a herb plant.
Cost $50tx per person
Max 10 people
FRENCH COOKING
Thursday, April 12
7-9PM
Customers Requested This One
Chef Ken Harper will take you on a French Excursion! On the menu tonight Salad Niçoise; Grilled Lamb Chops with Lavender Aïoli; Olive Tapenade; Ratatouille; Tart Tatin with Crème Fraiche. Wow you won’t want to miss this class!
Cost $50tx per person
Max 10 people
THE PROMISE OF THE COMING SPRING
Monday, April 16th
7-9PM
Spring, everywhere in the north arrived on March 20. Maybe somewhere it did, but up the valley the land remains frozen, held tight in winter’s grip. But it is coming, longer days, the promise of warmth and of green and home grow. In preparing for spring Chef Richard Nigro will consider variations on some spring foods: we will work with Ontario hot house rhubarb, asparagus which is growing somewhere south of here fresh and spring lamb. The flavours of what is to come.
Cost $50 per person
Max 10 people
SUMMER SALADS AND VINIAGRETTES
Thursday, April 19th
7-9PM
Summer is not far off now. Chef Ken Harper will share some great new summer recipes.
Crunchy Fennel and Orange Salad with Cumin Vinaigrette;
Grilled Corn, Avocado and Basil Leaf Salad with Lemongrass Vinaigrette;
Julienne Vegetables with Chinese 5 Spice Pork Tenderloin and Scallion Oil;
Roasted Beet and Red Onion Salad with Moroccan Spices.
Wow these should be on everyone’s summer menu!!!
Cost $50 per person
Max 10 people
GLUTEN FREE
Wednesday, April 25th
7-9PM
Health-wise
Due to many requests we are once again offering another Gluten Free Class. In this class Shirley Westbrook will go over the “New Rules” for baking Gluten Free breads. Bread, Quinoa Salad are just some of the items on the menu for tonight!
Cost $50 per person
Max 10 people
VEGETABLES! VEGETABLES!
Wednesday, May 9th
7-9PM
Customer requested
Tonight Shirley Westbrook will teach us the importance of Vegetables in everyone’s diet.
Cold Shrimp Cauliflower Salad; Curry Eggplant Casserole; Cheese Broccoli Casserole; Rataotui. You don’t want to miss this!!
Cost $50 per person
Max 10 people
CANNING AND FREEZING
Wednesday May 30th
7-9pm
As we learn more and more about the lack of nutrition, excess salt and sugar that are in prepared store bought frozen and canned foods.
It is becoming more apparent we need to have the option of doing it ourselves.
We will prepare food for canning and process it, get fruit ready for freezing.
Cost $50 per person
Max 10 people
STRAWBERRY SOCIAL
Wednesday, June 6th
7-9 pm
Strawberry Season is upon us. Tonight you will enjoy the great flavour of Fresh Strawberries! Strawberry Yogurt Soup; Strawberry Pineapple Sauce with Zucchini Pasta; Strawberry Puree/Preserve: Strawberry Parfait.
Cost $50 per person
Max 10 people
THAT’S A WRAP!!!
See you in September
