Seasoned to Taste is cooking up a storm for the 2012 Winter/Spring Series. Join us for four exciting classes that explore the "deliciousness" of roasting meats, veggies and fruits , easy one-pot dinners and the wonderful flavors of herbs from your kitchen garden as well as the culinary mojo of Chef Don Waddell of the Institute of Technology.
LET’S GET ROASTED Tuesday, February 21 at 6pm The evening will be warm, comforting and delicious as this class explores an ancient and oh-so-easy cooking technique - roasting. Foods are simply prepped - trussed, cut, chopped or rubbed and your oven does most of the work as you spend time with family and friends. Your rewards come with the hearty, healthy and complex flavors of roasted succulent meats, poultry, fish and richly browned vegetables or fruits. Tonight’s feast starts off as we coax flavor into a Roasted Tomato Soup with a Cheddar Cheese Crust. We’ll roast Salmon napped with Kalamata Butter over Orzo as well as Cider-Brined Pork with Apples and Fennel. Chef’s choice rules as we roast a variety of seasonal veggies – the perfect hands-off side dish. We’ll wrap up with Roasted Caramel Pears with Fresh Ginger Cake. Come in from the cold and let’s get roasted!! Class SOLD OUT
ONE-DISH WONDERS – Week Night Wizardy Tuesday, March 20 at 6pm Tuesday, March 27 at 6pm Not enough time to cook after a long day?? Tonight’s focus on one-dish meals insures quick and easy to prepare feasts when kitchen time is a luxury. These creative and delicious recipes treat your taste buds to delectable flavors with minimum preparation and clean-up. The evening starts out with a salad of Spring Greens, Pears, Gorgonzola and a Honey Dijon Dressing. Sure-fire dinner table hits include a quick Shrimp Scampi with Lemon and Capers served over Herbed Basmati Rice, Sausage Ragu with Mascarpone Polenta and family-friendly Portobello Mushroom “Pizzas.” We’ll wrap up the night with a Classic Clafouti with not-so-classic Fresh Raspberries. March 20 Class SOLD OUT March 27 Class $60 SECRETS FROM CULINARY SCHOOL with Guest Chef Don Waddell Tuesday, April 17 at 6pm Chef Don Waddell, Director of the Institute of Technology’s Culinary Division, brings his culinary mojo to the evening as this season’s Guest Chef. He is ready to “dish” on the tips, tricks and techniques that the pro’s know. Under Chef Don’s tutelage you will come away from the evening deliciously satisfied, thoroughly entertained and with a grasp of what makes the difference between a home cook and a well-seasoned professional. With Tip #1 (take inspiration from the season!) he will lead the class on a springtime adventure to Italy with an amuse of Fava con Pecorino (Fava Beans with Pecorino Cheese) and Cipollo alle Brace (Grilled Scallions with Almond Pesto). The excitement will build as Chef Don demonstrates Pasta con la Bietola (Rigatoni with Swiss Chard) paired with Pollo Aceto e Funghi (Chicken Thighs with Mushrooms and Balsamico). The night’s final treat will be Zabaglione with Strawberries. In true Italian spirit, courses will be paired with some fabulous vino. Don’t miss this new and exciting class. Class SOLD OUT
COOKING WITH FRESH HERBS Tuesday, May 15 at 6pm No excuses in our fertile valley!! Every cook needs a kitchen garden – full of fresh and flavorful herbs. But what is the best way to use them?? Tonight we’ll explore the fragrant, flavorful world of culinary herbs – perfect for infusing your cooking with the delectable flavors of Mother Nature’s pantry. Learn to identify herbs by sight, taste and aroma as we use each to complement and enhance tonight’s menu. This evening starts off with a primer on making ricotta cheese laden with fresh herbs for a fabulous appetizer. We’ll pair this with a versatile Roasted Tomatoes, Fresh Herbs and Lemon over Pasta. Fresh garden greens will be well and deliciously dressed with a riff on the herb-laden classic Green Goddess dressing. It will be impossible to resist the flavors of the iconic Argentine staple herb-packed Chimmichurri Sauce which we’ll pair with a Pimenton-rubbed flank steak and seasonal veggies cloaked in herb butter. Our sweet and final note will be a Lemon and Lavender Tart in a Shortbread Crust. Class SOLD OUT