MCTC Cooking and Culinary Institute

Hearty Winter Soups Demo Class

Demo Class

- 2/11/2010
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2010 Class Calendar

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2/11/2010 6:00 PM - 8:00 PM \| $25	Hearty Winter Soups There is nothing better than a warm bowl of soup on a cold winter day, so come in and join our chefs and learn to make such favorites as Creamy Potato Soup, Spicy Black Bean soup, and an Innovative Butternut Squash and Apple soup.
2/12/2010 6:00 PM - 8:00 PM \| $45	Valentine's Day Dinner Bring your sweetheart to the Cooking & Culinary Institute for a luxurious four course meal at your own private table. We begin our extravagant menu with petite Mushroom Risotto Cakes, over a Creamy Lobster-Sherry Sauce. Our next course will be a Baby Spinach Tower served with Caramelized Onions, Grape Tomatoes, Fresh Mozzarella, Crouton Spoon and a Strawberry-Balsamic Vinaigrette. For the entrée we will have an Herb and Goat Cheese Stuffed Filet Mignon with a Portobello Mushroom Demi-Glace paired with Crab Stuffed Shrimp and Red Pepper Remoulade, served with Asparagus Spears, Roma Tomato Ring and Chive Duchesse Potatoes. Finally for dessert we present an Individual Chocola te Charlotte Russe with Framboise Liqour Ganache. (Wine Service $10 per person, Adults only please)
2/13/2010 6:00 PM - 8:00 PM \| $45	Valentine's Day Dinner Bring your sweetheart to the Cooking & Culinary Institute for a luxurious four course meal at your own private table. We begin our extravagant menu with petite Mushroom Risotto Cakes, over a Creamy Lobster-Sherry Sauce. Our next course will be a Baby Spinach Tower served with Caramelized Onions, Grape Tomatoes, Fresh Mozzarella, Crouton Spoon and a Strawberry-Balsamic Vinaigrette. For the entrée we will have an Herb and Goat Cheese Stuffed Filet Mignon with a Portobello Mushroom Demi-Glace paired with Crab Stuffed Shrimp and Red Pepper Remoulade, served with Asparagus Spears, Roma Tomato Ring and Chive Duchesse Potatoes. Finally for dessert we present an Individual Chocolate Charlotte Russe with Framboise Liqour Ganache. (Wine Service $10 per person, Adults only please)
2/16/2010 6:00 PM - 8:00 PM \| $25	Fat Tuesday Can’t make it to Mardi Gras this year, come celebrate with us. We take our favorite street vendor foods and serve them just like you were on Bourbon Street. Our Muffulettas, made with our own Home-made Bread, Pickled Olives & Vegetables will make even New Orleans natives feel at home. We will also make a local favorite, Fried Pork Boudin Balls. For dessert we will make Beignets, so you can take home a little piece of New Orleans.
2/18/2010 6:00 PM - 8:00 PM \| $25	Breads 101 Learn the basics of bread making with this beginning bread class. We will cover Garlic & Herb Focaccia Bread, Traditional Parker House Rolls, and Crusty Rye Bread.
2/19/2010 6:00 PM - 8:00 PM \| $35	The Other White Meat Tonight we celebrate the wonderful world of pork. Our first course in a four course seated service meal will be a Trio of Pork Ribs, served Baked, Boiled, and Braised. This will be followed by our soup du jour, Applewood Bacon, Cheddar & Shitake Mushroom Soup. Braised Pork Belly will highlight our entrée served over Sautéed Brussel Sprouts and Smokey Cheese Grits. For dessert we even use Bacon Infused Toffee, sure to astonish your taste buds.
2/20/2010 1:00 PM - 3:00 PM \| $30	Gourmet Pizza Tired of everyday boring pizzas? We teach you how to make gourmet pizzas from scratch including, a Sweet & Spicy Southwestern Pizza, Fiery Thai Pizza, and Chef Bugher’s Original Sausage Cherry Pizza.
2/21/2010 1:00 PM - 3:00 PM \| $30	New Orleans Brunch Continuing with the Mardi Gras theme, this class is geared for those folks that just can’t get enough Cajun food in their life. We’ll start with a traditional approach to Shrimp and Grits, a Pecan Crusted Pain Perdu, and a twist on Oyster Rockefeller. .
2/23/2010 6:00 PM - 8:00 PM \| $25	Innovative Italian Today we will teach you how to step out of the box with innovative Italian dishes. Learn to make Ratatouille Stuffed Roma Tomatoes, great for side dishes or appetizers. Lasagna Rolls are a nice alternative to the traditional layered style. We also combine two favorite Italian desserts to make Tiramisu Cannolis.
2/25/2010 6:00 PM - 8:00 PM \| $30	Comfort Food Casseroles Whether you serve these hearty casseroles as a side dish or entrée they are sure to be a new family favorite. Cheesy Broccoli Casserole, Sweet and Savory Squash Casserole, and a Spicy Enchilada Casserole will be demonstrated in this class.
2/26/2010 6:00 PM - 8:00 PM \| $30	Tour of Napa Valley Tonight we travel West to California’s Napa Valley to experience cuisine inspired by this breathtaking area. Tonight’s four course seated service will begin with a Trio of Grapes, prepared as Almond Grape Bruschetta, Sausage & Grape Tarts, and Aged White Cheddar with Grape Chutney. Your salad will consist of Fresh Baby Spinach Wrapped in a Crispy Parsnip Ring with Dried Fruit & Home-Made Bleu Cheese. Redskin Potato and Leek Crusted Salmon over Braised Brussels Sprouts & Caramelized Onions will be tonight’s entrée. For dessert we present Home-made Pistachio Ice Cream with a Crunchy Brittle. (Wine Included, Adults only please)
2/27/2010 1:00 PM - 3:00 PM \| $25	English Afternoon Come enjoy classic English Favorites right here in our kitchen. Start with creating a delicious Beer Batter for Fish N’ Chips. Learn to make traditional Yorkshire Pudding, and what afternoon wouldn’t be right without Tea and Fresh Scones.
2/28/2010 1:00 PM - 3:00 PM \| $30	Sweet Potato Sensations Creative new twists on this favorite southern spud include Sweet Potato Waffles, Sausage and Sweet Potato Soup, and Sweet Potato Gnocchi with Savory Sage Butter Sauce.