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2008
Oct. 2
- Recipes from the La Campagne Kitchen
We’ll show our favorite recipes from
the La Campagne cookbook and try out some new dishes as well.
Oct. 9 - Tuscan Favorites
Explore the foods from
the heart of northern
Italy, where porchetta and olive
oil reign. Learn techniques from ancient
Siena
to modern day Florence.
Oct. 16
- Foods of
France
-
Normandy
France’s
lush, pastoral region of apple orchards, pungent cheeses and
contented cows. This class will include recipes of this regions
well known classics.
Nov. 6 - Italian Regional Cooking
-
Piemonte
Northeast Italy’s
shining star, and not just for their famous wines. Cheeses are
among the finest in the world, and no meal is possible without a
trip to the local butcher shop. We’ll show you the
quintessential Piedmontese Sunday dinner.
Nov. 13
Nov. 13 - Spanish Tapas
Small plates “little tastes” are a Spanish
way of life and one of the hottest restaurant trends today.
Dec. 4 - Hors d’oeuvres for the holidays
We’ll show you how to plan the perfect
party – how many hors d’ oeuvres should I make? How much wine
should I buy? Get the answers in this special class.
Dec. 11 -
Hors d’oeuvres for the holidays
We’ll show you how to plan the perfect
party – how many hors d’ oeuvres should I make? How much wine
should I buy? Get the answers in this special class.
2009
Jan. 8
- Mediterranean cooking –
Greece
Typical
Greek food is simple, colorful and packed with robust flavors.
Olive oil, oregano, lamb and feta cheese are some of the
ingredients we will focus on in this classic class.
Jan. 22 -
Italian
Regional Cooking -
Lombardy, Milan
With
the busy trading metropolis of Milan
at its center Lombardy
is home to Gorgonzola cheese and arborio rice. We will explore
this regions well known classics.
Jan 29 -
Italian Regional Cooking -
Alto Adige
We will
explore the cuisine of the mountains and valleys of the Trentino
Alto Adige. Class
members will be exposed to a cuisine whose traditions are
influenced by its proximity to
Germany
and the use of local products, such as speck ham, polenta, and
mushrooms.
Feb. 5
- Foods of France
-
Alsace
In this
Northeastern region of
France
hops grow inland and are used in the tradition of beer making.
Alsatian cooking centers around charcuterie (cooked meats) such
as the classic dish choucroute garni (sour krout with pork and
sausages). Traditional breads and pastries include buttery
brioche, madeleines and macaroons.
Feb. 19 -
Cajun & Creole
Just in
time for Mardi Gras!
In this part of our
U.S.
series, we’ll explore the worldwide influences that have made
Louisiana
such an important part of American cuisine.
Mar. 5 - Foods of France -
Lyon
Known
amongst chefs as France’s
culinary capital, Lyon's cuisine
has delighted many a customer in its "bouchon" bistros and in
its first restaurants. These palate-pleasers will never
disappoint.
Mar. 12 -
The Emerald Isle
Just in
time for St. Patrick’s Day!
Lush green
Ireland
has a culinary life deeply rooted in family tradition, and her
cities boast some of the best restaurants in the world today.
Learn dishes designed to keep you warm when the north winds
blow.
Mar. 26 -
Italian Regional Cooking – Abruzzo
Rustic
cooking is the way in sunny southern
Italy. Using the best ingredients
from the Almafi coast and simple preparation, we will design a
meal any Italian momma will be proud of.
Apr. 2 -
Italian Regional Cooking -
Campagnia
Southern Italian cooking at its best. Well known for its simple
dishes of beans and vegetables we will also explore some of this
regions wonderful pasta dishes and cheeses.
Apr. 9 - Italian Regional Cooking -
Puglia
This
region of
Italy
is famous for its fertile farmlands.
The cuisine of this area reflects a landscape that
provides some of the greatest staple ingredients for which
Italy
is so famous, such as olive oil, cheeses, tomato, oregano, and
mussels.
Apr. 23 -
Caribbean Cooking
Some of
the chef’s favorite recipes he perfected while living and
working on the beautiful islands of the
Caribbean.
Apr. 30 - Mexican Cuisine
Celebrate Cinco de Mayo with recipes highlighting the cooking
traditions of the people of
Puebla.
Dishes will include Mole Poblano and
Chiles
en Nogada.
May 7 -
Foods of France
- Dijon
Midway
between Lyon and Paris, Dijon is
the capital of
Burgundy
and is famous for more than its mustard.
Pain d’epices and La Campagne’s signature escargots
Dijon
are sure to make appearances.
May 14 -
Spanish Cuisine -
Paella
Named after the special two-handled pan in which it is prepared and
served, this Spanish dish combines saffron-flavored rice with a
variety of meats and shellfish.
May 21 -
BBQ Primer
Just in
time for Memorial Day!
Get an early start on the competition as we fire up the
La Campagne grills!
Class will be held on our patio (rain or shine – there’s no
stopping barbeque).
June 4 -
Italian Regional Cooking -
Sicily
The largest and most Southern Italian island. Spaghetti al Tonno and fried
eggplant are on schedule for this chef’s favorite of regional
classes.
June 11 - Foods of France
- Provence
Sun-drenched south-east
France
has inspired artists and chefs alike. Learn the use of aromatic
herbs in popular regional dishes.
June 18 - Barbecue and Southern Soul
Learn to barbecue like a master! We will provide instruction and
recipes for the chefs own special dry rub, mop sauce and
barbecue sauce.
June 25 -
Great on the Grill (outdoors)
More
time on the grill! This class we will apply our new barbecue
skills to kebobs, salads and sides to serve with all those great
summer grill dishes. A casual and tasty finale to the cooking
schools 2006-2007 session.
Reservations may be made by mail
(with check) or in person (with check, cash or credit card).
Cancellations must be made at least 72 hours prior to the class.
Refunds will be in the form of gift certificates. All indoor classes are limited to
22 students, thus allowing close interaction between students and
the chef-instructor.
Reserve early!
Call 856-429-7647
312 Kresson Rd, Cherry Hill, NJ 08034
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