Cooking Demonstrations & Tutorials
Summer 2008
Monday, June 23 - Posh Pasta for Geniuses
Join us as we explore easy and lighter pasta preparations to add to your recipe files. Homemade ravioli is no more difficult than boiling water when given the proper set of instructions. Let’s make Fresh Ravioli stuffed with Chicken and Fontina Cheese tossed with a Seasonal Vegetable Ragout. A delicious House-Made Sausage is inexpensive, simple and fun to prepare - served with a Local Fruit Chutney and Sweet Potato Lasagna, it is ethereal. Strawberries can be made into Spaghetti for a sweet treat – it’s an adult dessert, but you can really impress the kids with this one!
Monday, July 14 - Once Upon The Grill
Get a return on your backyard investment this year by grilling everything to perfection. Gather tips from professional chefs and let us show you the nuances of using your equipment correctly for outdoor success. Class will cover steaks, chicken and fish grilling techniques along with how to make the perfect burger and check it for proper doneness. Learn which cuts of meats to choose and why; discover a variety of marinades, woods and charcoal. An outside set-up on our garden patio will enable us to give you a close-up view of the specifics. A three-course grilled meal will be served along with fun summer white & red wine offerings.
Monday, July 21 - Maui Wow-eeeee
We will pay tribute the cuisine of the Hawaiian Islands and learn some interesting dishes so that you can host your own luau this season. We’ll whet our appetites with Giant Honolulu Prawns and Tuna Poke served with ice cold beer, as is the tradition. Our entrée will be an easy to prepare Huli–Huli Pork Roast with Poi, Fried Lotus, Sweet Potatoes and Mai Tai Pineapple. Dessert is a winner - Kona Coffee Ice Cream Cake with Macadamia Brittle & Coconut Emulsion. Book this one Dano!
Monday, August 18 - Look Toward Wards
The harvest season in New England is well underway – this is your reminder to take advantage of the short commute to Ward’s Berry Farm right here in Sharon. Enjoy the area’s premier purveyor of local produce by creating unique and interesting preparations with the CBC. We begin with a simple Mirai Corn Chowder dressed up with Lobster, Crisped Bacon and Three Kinds of Home Grown Potato Chips. We will take local Striped Bass & use Heirloom Tomatoes from the farm to create a classic Nicoise preparation. The grand finale is White Chocolate Shortcakes with Grand Marnier Sabayon – garnished with what today’s harvest dictates!
Monday, August 25 - Wining and Dining
A perfect party pairing! The experts will explain some wine pairing basics and present you with tested and true combinations. The wines served will be accessible and economical. The dishes to accompany them are elegant and easy to cook. Dine on classic combinations such as Oysters with Sauvignon Blanc, Beef with Cabernet, and Chocolate with a Sweet Red Dessert Wine. You’ll learn how and why these things work so well together. Experience that elusive “food and wine moment” – then take it home with you and duplicate with ease.
Reservations: 781.784.5450
Time: Classes run 7:00 - 9:00 p.m.
Cost: $60 per class inclusive of food, wine and service - payment by cash or check.
