Cooking Courses - One-Day Workshops
GLUTEN-FREE COOKINGtaught by Laurie Gauguin
Jun. 2nd, Sun, 10 a.m. - 3 p.m.
or
Sep. 8th, Sun, 10 a.m. - 3 p.m.
One-Day Workshop $195
In this One-Day Workshop taught by Laurie, you will learn how to make gluten-free dishes that will wow your tastebuds! Cooking without wheat is easy and fun once your learn the basics. In this class, you will learn about wheat-free flour alternatives, flour blends, gluten-free substitutions for common ingredients, and secrets to creating the best-textured baked goods. (While all recipes in this class are gluten-free, please note that Tante Marie's is not a gluten-free facility.) Some of the dishes you will make with your fellow students are Three-Seed Almond Crackers; Carrot Pate with Moroccan Spices; Parmesan-Crusted Petrale Sole with Tomatoes, Fennel, Saffron and Olives; Crispy Za'atar Chickpea Cakes with Cucumber-Feta Salad; Coconut-Lime Tart with Raspberries; and Espresso-Cinnamon Brownies. Yum!
SPRINGTIME IN TUSCANYtaught by Malcolm Jessop
Jun. 8th, Sat, 10 a.m. - 3 p.m.
One-Day Workshop $195
Why do we in California love Tuscany so much? Is it the exquisite landscape? Is it the warm weather? is it the welcoming people? Yes, but really it's the food! What we really love are the flavorful meats, vegetables, and fruits and Tuscan olive oil. If you can't get to Tuscany this June, you can learn to cook some of the specialties of this region with Malcolm. Included in the dishes you will make, with your fellow students, are Halibut Crudo with Shaved Radish, Fried Capers and Chive Oil; Pizza Bianca with Spring Onions, Asparagus, Pancetta and Fresh Ricotta; Penne with Fresh Pea Pesto, Sugar Snap Peas and Pecorino; Braised Pork Ribs with Orange, Fennel and Black Olives; and Balsamic Ice Cream with Fresh Cherry Sauce. Sante!
TARTS, PIES AND TARTLETStaught by Sasha Crehan (with Jen Nurse)
Jun. 9th, Sun, 10 a.m. - 3 p.m.
One-Day Workshop $185
Have you always wanted to make a perfect open tart? Have you always wanted to make an American covered pie to be proud of? Would you like to bring to your next party a selection of individual or miniature tartlets? Well, here is the class for you! You will learn the difference between short pastry and flaky pastry; how to make creme pâtissière and frangipane; how to best prepare the fruits of summer to make delicious pies and tarts. Along with Fresh Fruit Tart of Red Berries, and Baked Fresh Apricot Tart with Almond Filling; you and the others in your class will make the traditional Tarte au Citron from Paris; Chocolate Caramel Tartlets with Sea Salt; and Top-Secret Nut Tart.
TAPAS, MEZES, AND OTHER SMALL PLATEStaught by Jen Knapp
Jun. 16th, Sun, 10 a.m. - 3 p.m.
One-Day Workshop $195
Some of the best foods come on small plates! Each Mediterranean country has its own tradition of small plates, really an excuse to drink wine and have fun with friends sharing simple meals and good conversation. You can learn how to put together a complete meal comprised of foods from around the Mediterranean. Join Jen for a lively and fun day of preparing Recipes such as Chilled White Gazpacho with Almonds and Grapes; Fresh Fava Bean Salad with Mint; Croquettes of Serrano Ham and Manchego Cheese; Spiced Potato-Filled Phyllo Pastries; Greek Lamb Brochettes; and Warm Churros with Spiced Hot Chocolate. Cheers!
SUMMER COCKTAILS WITH LATIN APPETIZERStaught by James Schenk (with Mary Risley)
Jun. 23rd, Sun, 10 a.m. - 3 p.m.
or
Sep. 21st, Sat, 10 a.m. - 3 p.m.
One-Day Workshop $195
What could be more fun than learning how to make a variety of cocktails with Pisco and delicious appetizers and small plates to go with them -- a great way to entertain all summer. And, there is no one better to teach you than James Schenk, who has been passionate about Latin cuisine all his life. Along with the cocktails, you and your fellow students will be making such recipes as Tropical-Style Ceviche; Grilled Ahi Tuna with Mango-Ginger-Lime Mojo; Spicy Scallop Cakes; Quinoa-Encrusted Chicken with Chipotle Salsa and Gnocchi Pillows with Mushrooms -- Ole!
KNIFE SKILLStaught by Malcolm Jessop
Jul. 14th, Sun, 10 a.m. - 3 p.m.
One-Day Workshop $195
Cooking is all about confidence in the kitchen; and that starts with good knife skills. In this One-Day Workshop you will learn to slice, dice, julienne, and mince both effectively and safely. You will learn to filet a fish, bone a chicken breast, and prepare a tasty lunch with the results. Malcolm will also discuss the selection, manufacture, and maintenance of knives; the difference between honing and sharpening, as well as how to look after your cutting board. If you have never taken a cooking class before, this would be a great place to start!
FRESH FRUIT DESSERTStaught by Mary Risley
Jul. 28th, Sun, 10 a.m. - 3 p.m.
One-Day Workshop $185
What can you make with the gorgeous and delicious fruits of summer; cherries, apricots, peaches, nectarines, and plums? Well, you can make a wide variety of desserts! In this One-Day Workshop, Tante Marie herself will lead you through making a wide selection of delicious desserts. You will learn how to make sorbets and ice creams; granitas and fools; cobblers and crisps; gratins and clafoutis; and more. Some of the recipes will include Fresh Plum and Fig Gratin; Fresh Apricot Tart with Frangipane; Peaches Three Ways; and Chocolate Cherry Ice Cream. Sign up now!
SUMMER IN PROVENCEtaught by Malcolm Jessop
Aug. 3rd, Sat, 10 a.m. - 3 p.m.
One-Day Workshop $195
In California we love to cook with the same ingredients as the south of France; which is to say with olive oil, red ripe tomatoes, hearty red wine, and seafood and lamb caught locally and grown humanely. We love to cook and eat with gusto like the Provencals! Rather than travel for hours or days to cook and eat these foods in Provence, you can come to learn to cook them from Malcolm, this August. Among the dishes the class will make are Baked Goat Cheese Crotin with
Nectarines and Lavender Honey; Tomato Tart with Caramelized Onions, Anchovies, Nicoise Olives, and Herb Salad; Provencal Fish Soup with Pastis; Roasted Leg of Lamb with Herb Crust and Roasted Tomatoes; Sweet Red Pepper and Eggplant Tian; and Pots de Creme with Lemon Verbena.
PRESERVING THE FRUITS OF SUMMERtaught by Sasha Crehan
Aug. 4th, Sun, 10 a.m. - 3 p.m.
One-Day Workshop $195
August can be a bittersweet time of year. There is still the bounty of summer fruits in the markets, but we know it is coming to an end. Preserving summer fruits is a delicious and lovely way to extend the season. Here, you will learn how to fill your pantry with jars full of Brandied Peaches with Vanilla, Raspberry/Rose Geranium Jam; Tomato Marmalade; Gravenstein Apple Butter; Plum-Walnut Conserve; and Strawberry Preserves. With your new found preserving skills, you will always have the perfect hostess gift, last minute birthday present, or just the right thing to slather on scones when friends
drop by for tea.
SUMMER IN THE MEDITERRANEANtaught by Jen Knapp
Aug. 11th, Sun, 10 a.m. - 3 p.m.
One-Day Workshop $195
We are very fortunate that Northern California has a similar climate to that of the countries found around the Mediterranean; that is, sunny and warm with the same ideal growing conditions for plentiful and varied vegetables and fruits. Spend a day learning irresistible summer recipes from some of your favorite countries. Here you will make the other students such dishes as Eggplant and Tomato Soup with Sage-Polenta Dumplings; Charmoula-Marinated Seared Tuna; Grilled Zucchini with Feta Cheese and Zucchini Flowers; Homemade Ravioli with Lamb, Garlic, and Summer Herbs; and Apricot-Almond Baklava.
THINK LIKE A CHEFtaught by Malcolm Jessop
Aug. 17th, Sat, 10 a.m. - 3 p.m.
One-Day Workshop $165
So, you love Malcolm as a teacher, you have taken Knife Skills, you have taken his classes with Recipes, and still want to learn more. Now you can take all you have learned so far and apply it in this fascinating class which we call a "market basket" class. What all good chefs do is shop first and then compose their menus. What Malcolm will do is bring in a "basket" full of foods from nearby farms -- the best offerings of the season -- and together with him, you will create delicious dishes. In this One-Day Workshop you will not only learn what goes with what, but you will learn more interesting chefs secrets. This will be fun and delicious and soon you will be thinking like a chef -- that is cooking from the heart, not from the recipe!
RUSTIC COUNTRY BREADStaught by Sasha Crehan
Aug. 18th, Sun, 10 a.m. - 3 p.m.
One-Day Workshop $185
The best tasting and longest lasting homemade breads are made with fermented natural starters. Each student in this class will take home their own sourdough starter to keep and nourish, as well as take home their own loaf of crusty country bread. There will be a variety of breads to bake, made from specialty flours, including freshly ground whole wheat. In addition, Sasha will give you recipes for how to make soups, salads, and desserts with leftover bread! Soon, you will be an accomplished home baker!
ALL NEW STREET FOOD FROM AROUND THE WORLDtaught by Jen Knapp
Sep. 15th, Sun, 10 a.m. - 3 p.m.
One-Day Workshop $195
This popular class is being offered again with all new recipes! When you travel, you often find the most delicious foods being offered for sale freshly prepared and sold to you from street vendors! Being able to make these snacks at home is fun and satisfying. Recipes you will learn include Crispy Fish Tacos with Lime Crema; Duck Empanadas with Smoked Tomato Sauce; Coconut Pork Skewers with Peanut Sauce; Buttermilk Fried Raviolis with Tomato-Basil Marinara; Churros with Mexican Ancho-Spiced Hot Chocolate; and more!
OLD-FASHIONED CAKEStaught by Sasha Crehan
Sep. 22nd, Sun, 10 a.m. - 3 p.m.
One-Day Workshop $195
Do you want to be the center of attention the next time you walk into a party? One sure way to impress is to carry in a big, luscious, old-fashioned layer cake. Sure, you could buy a fussy cake from a fancy bakery; but, nothing says comfort and love like a cake your Mom might have made for you. In this One-Day Workshop, Sasha will teach you how to make cakes such as Black Forest Cake; Classic Carrot Cake with Cream Cheese Frosting; blums Coffee Crunch Cake; German Chocolate Cake; Coconut-Banana Bundt Cake; and more. Just know that whatever the next occasion is, you will be the one invited to bring the cake.
