Tony Ridgway's Summer 2010 Cooking Classes

The Basics
Saturday June 12 ~ 9 AM
3 hours

16 students maximum
$ 40.00 per person

Always a popular class, as hands on is the nature of this beast.
You will have the opportunity to watch and learn skills from a chef and to do those very same skills.

Knife Skills
Sauté Skills
Omelets
Egg Poaching
Blanching

How mise en place can save your marriage !

And from our new Pastry Chef Emily Duncan:

Seasonal Fruit Tarts
Pate Sucree
Pastry Cream Variations
Frangipane

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Wild Mushrooms
Saturday June 26 ~ 9 AM
2-3 hours

24 students maximum -16 minimum required
$ 75.00 per person

When I first began, Kennett Square White Mushrooms were all I knew.
This session will provide you the opportunity to taste foraged wild mushrooms.
We will be bringing in fresh Chanterelles, Morels and Porcini mushrooms.
The mushrooms are very expensive; the taste experience will be worth it.

Mushroom Risotto
Simply Sautéed Mushrooms
Mushrooms as a Complement to Veal & Chicken

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Some Like it Raw
Saturday July 10 ~ 9 AM
2-3 hours

20 students maximum
$ 45.00 per person

Tuna, Hamachi, Beef. This class used to be for the brave. Now we’re all on the side of raw.
You will learn how to slice and to prepare the plates and sauces.

Carpaccio a la Harry’s Bar Florence Vintage 1972
Steak Tartare
Cold Cured Salmon
Sashimi
Tuna Tartare

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Artisanal Cheese Tasting
Saturday July 24 ~ 9 AM
2-3 hours

20 students maximum
$ 50.00 per person

Knowing your ingredients is equally important to knowing technique. This will be a tasting of 8 cheeses and accompaniments.
You will learn about each cheese and what makes them special.
Cheese will be both domestic, from America’s finest producers, and selections from France as well.

Our chefs will prepare a wide range of condiments for the tasting

And from our new Pastry Chef Emily Duncan:

A New Dessert Craze - Verrines
Curds, Mousses & Poached Fruit

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Organic or Not Discussion
Saturday August 14, 2010 - 9 AM
2 hours

20 students at one long table
$ 40.00 per person

A taste comparison of organic versus non-organic as well as a discussion on all points organic.

Is it the taste?
Is it the sustainable concept?
Is it the no pesticides?
What works for you?

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Foie Gras & Duck
Saturday August 28 ~ 9 AM
3 hours

24 student maximum - 16 minimum required
$ 75.00 per person

Duck Confit
Duck Prosciutto
Seared Duck Breast (rare)
Seared Foie Gras
Foie Gras Soup

Check your liver at the door!!!!!