KNIFE SKILL TECHNIQUES

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Trevor Pearson
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JANUARY COOKING CLASSES 2013 KNIFE SKILL TECHNIQUES Basic knife skills are an important component of any culinarians repertoire whether you plan to earn a living in the kitchen or simply cook for

1 JANUARY COOKING CLASSES 2013 KNIFE SKILL TECHNIQUES Basic knife skills are an important component of any culinarians repertoire whether you plan to earn a living in the kitchen or simply cook for your family and friends. Learning to handle a knife correctly will be safer, speed up your prep time and result in uniformly cut food products that will cook more evenly. The mastery of classic knife skills and methodology will also vastly improve the look of your food, garnishes and plate presentations. Wednesday, January 16 th 6:00 PM 9:00 PM Knife skills techniques include: ~ Learn to hold and cut correctly ~ Knife Safety ~ How to purchase a quality knife ~ Learn to hone and sharpen a knife ~ Learn the following knife cutting techniques ~ Mince ~ Chiffonade ~ Julienne ~ Bruinoise ~ Batonnet ~ Dicing an onion ~ Lozenge ~ Bias ~ Rondelle ~ Fans ~ Paysanne ~ Apple Swan ~ Use your knife skill techniques to create two salsas Tropical Mango-Pineapple Salsa and Mexican Salsa Fresca served with tortilla chips $65 per person In addition, save 10% on ALL your retail purchases over $150 including Wusthof knives the day of class only! This is a great opportunity to update your old knives or add a specialty knife or two to your collection.

ITALIAN NITE Thursday, January 17 th Recipes include: Italian Pork Loin Roulade a rolled up pork loin roast filled with Italian sausage, provolone cheese, fresh basil and fire roasted red peppers,

Sweet Cornbread Cake with Italian Meringue, Blueberry Mojito Sauce and Raspberry Swirls.

2 ITALIAN NITE Thursday, January 17 th Recipes include: Italian Pork Loin Roulade a rolled up pork loin roast filled with Italian sausage, provolone cheese, fresh basil and fire roasted red peppers, then topped with bacon and fresh rosemary; Creamy Parmesan Polenta; Winter Italian Bruschetta char grilled Italian crostini topped with caramelized balsamic di crema onions and gorgonzola cheese; Sweet Cornbread Cake with Italian Meringue, Blueberry Mojito Sauce and Raspberry Swirls. GOURMET SAN FRANCISCO Friday, January 18th Recipes include: Fisherman s Wharf Chipotle Spiced Crab Cakes with Creamy Tomatillo-Avocado Sauce; San Fran Chopped Salad organic baby lettuces, bacon shard, hickory smoked grape tomatoes and avocado with creamy queso fresco-ranch dressing; Creamy Meyer Lemon Chiffon Pie with Gingersnap-Graham Cracker Crust.

CHEESEMAKING WORKSHOP Learn the art of fresh cheesemaking join Chef Denene Vincent at Le Chat Gourmet for this hands-on cooking class discovering the

We ll create a trio of delicious fresh cheeses, then enjoy our creations with artisan breads, salami s and fruit at the conclusion of class.

cheese curds ~ salting cheese ~ brining cheese ~ draining, shaping and pressing cheese curds ~ discuss pasteurized, homogenized and ultra pasteurized

3 CHEESEMAKING WORKSHOP Learn the art of fresh cheesemaking join Chef Denene Vincent at Le Chat Gourmet for this hands-on cooking class discovering the wonderful world of cheesemaking. We ll create a trio of delicious fresh cheeses, then enjoy our creations with artisan breads, salami s and fruit at the conclusion of class. Saturday, January 19 th 10 AM 3:30 PM SKILLS and TECHNIQUES ~ using liquid rennet ~ ripening milk ~ using a starter culture ~ creating and cutting cheese curds ~ salting cheese ~ brining cheese ~ draining, shaping and pressing cheese curds ~ discuss pasteurized, homogenized and ultra pasteurized milk RECIPES INCLUDE ~ Whole Milk Ricotta Cheese ~ Feta Cheese ~ Fresh Mozzarella Cheese ~ Italian Capressa Salad - mozzarella cheese, cherry tomatoes, fresh basil and olive oil drizzle Fresh Cheese served with Artisan Breads, Michigan Honey, Assorted Fruit, Cured Salami s $95 per person

4 ULTIMATE FRIED CHICKEN Wednesday, January 23 rd Recipes include: Ultimate Savannah Crispy Fried Chicken crispy buttermilk brined fried chicken with roasted garlic, fresh thyme and meyer lemon wedges; Baked Macaroni and Cheese molten macaroni and cheese topped with garlic-herb breadcrumbs and finished with a smoked olive oil drizzle; Southern Chocolate Red Velvet Layer Cake with Vanilla Cream Cheese Frosting. $65 per person LOBSTER FETTUCCINI ALFREDO Thursday, January 24 th Recipes include: Lobster Fettuccini Alfredo fettuccini pasta topped with parmesan alfredo cheese sauce and butter poached lobster meat; Italian Winter Tomato Soup with Asiago Pastry Crust; Italian Creamy Lemoncello Panna Cotta with Chambord-Fresh Raspberry Sauce. CHEF S TABLE JANUARY Friday, January 25 th Recipes include: Mesquite Wood Smoked Pork Tenderloin with Kentucky Bourbon- Ancho Chile Sauce; Sweet Potato Tamale with Crushed Pecan Butter; Oven Baked Southwest Egg Rolls with Sour Cream-Salsa Dipping Sauce; Homemade Peanut Butter-Chocolate Chunk Ice Cream with Caramel-Peanut Butter Sauce. LET US HOST YOUR NEXT PARTY! Le Chat Gourmet is available for private holiday cooking parties. Great for office parties or family gathering! Call us at for details and dates. GIFT CERTIFICATES More than a gift a culinary adventure! Perfect answer for any occasion holidays, birthdays, bridal showers, weddings, anniversaries, employee thank you, house warming or 'just because'. Use towards cooking classes or purchases from our gourmet cookware shop!

ULTIMATE PIZZA WORKSHOP Learn to create fresh homemade pizzas that rival the best pizzerias in Italy Ciao!

for the ultimate crisp crust ~ Applying the proper amount of toppings RECIPES INCLUDE: ~ Whole Wheat Pizza Dough ~ Crispy Thin Crust Pizza Dough ~ Deep Dish Pizza Dough ~ Homemade Pizza Sauce ~ Stone

pizza topped with homemade pizza sauce, spicy pepperoni and fresh mozzarella cheese ~ Thai Chicken Pizza whole wheat pizza crust topped with chicken breast marinated in a spicy peanut-ginger and

5 ULTIMATE PIZZA WORKSHOP Learn to create fresh homemade pizzas that rival the best pizzerias in Italy Ciao! Saturday, January 26 th 10 AM 3:30 PM SKILLS AND TECHNIQUES ~ Proofing Yeast ~ Mixing, kneading, rising and shaping pizza dough ~ Preparing a deep dish pizza pan ~ Using a pizza stone and wood peel for the ultimate crisp crust ~ Applying the proper amount of toppings RECIPES INCLUDE: ~ Whole Wheat Pizza Dough ~ Crispy Thin Crust Pizza Dough ~ Deep Dish Pizza Dough ~ Homemade Pizza Sauce ~ Stone Oven Baked Neapolitan Italian Pizza Margarita crispy thin crust pizza topped with homemade pizza sauce, mozzarella cheese and fresh basil leaves ~ Stone Oven Baked Pepperoni Pizza - crispy thin crust pizza topped with homemade pizza sauce, spicy pepperoni and fresh mozzarella cheese ~ Thai Chicken Pizza whole wheat pizza crust topped with chicken breast marinated in a spicy peanut-ginger and sesame sauce, mozzarella cheese, green onions, bean sprouts, julienne carrots, fresh cilantro and roasted peanuts ~ Chicago Deep Dish Fresh Spinach and Three Cheese Pizza handmade deep dish pizza crust stuffed with pizza sauce, fresh spinach, ricotta cheese, parmesan cheese and fresh mozzarella cheese - Chef Vincent s favorite! ~ Chicago Deep Dish Supreme Pizza handmade deep dish pizza crust stuffed with pizza sauce, Italian sausage, pepperoni, green peppers, onions, fresh mozzarella and parmesan cheese $95 per person

TUSCAN TRATTORIA Wednesday, January 30 th Recipes include: Tuscan Chicken Cacciatore with Italian San Marzano Tomatoes over Creamy Parmesan Polenta; Tuscan Winter Salad organic baby

$65 per person WINTER FRENCH BISTRO Thursday, January 31 st Recipes include: Char Grilled Bacon Wrapped Filet Mignon Steak with Molten Blue Cheese Crust; Fresh Rosemary Shoestring

6 TUSCAN TRATTORIA Wednesday, January 30 th Recipes include: Tuscan Chicken Cacciatore with Italian San Marzano Tomatoes over Creamy Parmesan Polenta; Tuscan Winter Salad organic baby lettuce, wood smoked cherry tomatoes, Italian pancetta bacon and creamy buttermilk-gorgonzola dressing; Italian Apple Fritter Donuts Dusted in Cinnamon Sugar. $65 per person WINTER FRENCH BISTRO Thursday, January 31 st Recipes include: Char Grilled Bacon Wrapped Filet Mignon Steak with Molten Blue Cheese Crust; Fresh Rosemary Shoestring Potato Fries with Lemon Salt; French Chevre-Winter Green Apple Croustade with Organic Baby Lettuce and Toasted Walnut Vinaigrette; Gingersnap Crepes with Espresso Crème Mousse and warm Dark Chocolate Fudge Sauce.

23 Ready for Race! Start your engines. pole position. club casual. desserts. -Chef Lincoln. Lunch - Thursday, Nov. 1 / 8th Fl.

23 Ready for Race! Start your engines. pole position. club casual. desserts. -Chef Lincoln. Lunch - Thursday, Nov. 1 / 8th Fl. Lunch - Thursday, Nov. 1 / 8th Fl. $23++ Start your engines Ginger Peach Glazed Chicken Sweet and sour peach BBQ Broccoli White and Wild Rice Pilaf Peanut Noodle Salad Crisp julienne vegetables, ginger