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2007
Sept. 27 - 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. 4 - 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.
Oct. 11 - Tuscan Favorites
Explore the foods from
the heart of northern Italy,
where porchetta and olive oil reign.
Learn techniques from ancient Sienna to modern day
Florence.
Oct. 18 - Spanish Cuisine – Basque Country
Dominated by seafood and cured meats this region
of Spain
is influenced by French cuisine as well as an abundance of
produce from the fertile Ebro
valley.
*Nov. 1
-
Hors d’
Oeuvres for the Holidays
Three Hours
$65
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
three hour class.
Nov. 8
-
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.
Nov. 15
-
Foods of
France – The
Rhone
Valley
The capital of French gastronomy the Alps
and the
Rhone
River
give this region both its name and its dramatic character.
Nov. 29
-
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.
Dec.
6
-
Spanish Tapas
Small plates “little tastes” are a Spanish
way of life and one of the hottest restaurant trends today.
*Dec. 13
Seafood Cookery – The Seven Fishes
Three Hours
$65
Italians around the world celebrate Christmas Eve with a Feast of the
Seven Fishes. Join us as we endeavor to continue this tradition
in a special three hour class.
2008 Jan.
10 -
More Recipes from the La Campagne Kitchen
Highlights from our cookbook and
sneak previews from our Spring/Summer menu. Complete with
step-by-step instruction.
Jan. 17 - Italian Regional Cooking – The
Veneto
Taste the local cuisine of
Venice, Trentino and Friuli,
influenced by the beautiful Dolamite mountains and the
Adriatic sea.
Jan. 24
- Trattoria Style
The family owned gems of Italy. Check out the chefs personal
touches that make this style of cooking the favorite of Italian
chefs and epicures alike.
Jan. 31 -
Cajun & Creole
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.
Feb. 7 - A Menu For Two
Cozy
up in the kitchen. Eating together is one of life’s simple
pleasures. Learn dishes to prepare together, or create yourself
for that special someone.
Feb. 21 - 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.
Feb.28 -
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.
Mar. 6 - More Spanish Tapas
With so many to choose from we just had to add
another class featuring these tasty Spanish morsels.
Mar. 13 - The Emerald Isle
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. 27 - Italian Regional Cooking -
Calabria
Picturesque Southern
Italy
with its simple dishes of white beans, pasta and lamb will be
our focus as we explore another Italian classic.
Apr. 3 - Spanish Cuisine -
Madrid
The capital city of
Spain,
Madrid could
also be called the capital of Spanish cuisine. Gazpacho and flan
will be the highlights as we continue to explore Spain’s rich culinary heritage.
*Apr. 10 - Seafood Cookery – Paella
Three Hours
$65
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. Learn this Spanish
classic in another special three hour class.
Apr.
17 - 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.
May 8 - Roman Cooking
All
roads lead to Rome.
The markets of Rome
are well stocked with the abundant culinary riches of the whole
nation. Lets see how chefs use this bounty to create a
sophisticated modern Italian cuisine.
May 15 -
Foods of France –
Burgundy
Discover cooking from the beautiful
countryside hills of this famed region of France. Ever wondered how to prepare
escargot?
Can Dijon or Pommerey mustard be fabulous in a recipe?
May 22 - 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.
May 29 - Southern Hospitality
Low
country cooking is the highlight with corn bread, stewed okra
and Carolina
shrimp and grits to name a few of the American regional dishes
we will learn in this home style cookery class.
*June 5 - The Bouillabaisse Class
Three Hours
$65
Learn
the Provencal classic from start to finish! This three hour
class is perfect for the more serious epicure.
June 12 - Barbecue & 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 19 - Great on the Grill
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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