Category Archives: Upcoming

December 2 Class Menu

It seems like weeks since we all gathered.  I was away in Europe on business for a week and of course the Thanksgiving holiday fell on our regular class day.  I hope everyone had plenty of good food to eat.  We had a traditional dinner complete with cornbread, sausage and cranberry stuffing and today the carcass has been simmering on the stove to make a big pot of soup for later in the week.

Inspired by European travel and the broad cultural influence we will explore some recipes in class this week from several different countries.  For starters we will taste a Manchego cheese (Spain) appetizer and move on to make a Russian Borscht (beet soup).  For the main course we will prepare a crispy schnitzel (Austria – although we will discuss its origins in class) with homemade applesauce and Hungarian Beer Breadsticks (Sorkenyhenyer Palca).  For dessert we will explore a lovely English Gingerbread (not like what you are thinking!) whose origins trace back to England’s Lake District with a recipe that is about 150 years old.

We will also discuss the Cookie Box.

See you there!


November 11 Class

Thanksgiving is just around the corner!  Not only is it time to start thinking about all the prep required to pull that off, if you are hosting, but it is also time to consider the “in betweens” of  Thanksgiving Day.  Whether you dine at noon or at 6:00 p.m., there is more food required than just the centerpiece meal.  We will be considering savory, satisfying tidbits to fill the gaps.  Check out some of the things we will be making this week.

Smoked Duck and Pear Spoons

Parmesan and Sage Wafers

English Sausage Rolls

Blue Cheese and Caramelized Onion Squares

Prosciutto Wrapped Dates with Pecan and Parmesan

Baked Curried Brie

Sweet & Spicy Sesame Walnuts

photo via

For Thursday November 4

On Thursday we will be cooking the following items:

Chili Salt Squid

Fingerling Potato and Crispy Bacon Mini Pizzas

White Bean, Pasta and Swiss Chard Soup

Romaine, Gorgonzola, Walnut and Persimmon Salad

Pumpkin, Hazelnut Spice Loaf and Buttermilk Tarragon Loaf to accompany the soup

Ginger Baked Pear for dessert!