CARLOW COOKERY
Carlow Cookery’s cooking classes are a great place to eat, drink, and learn...Carlow Cookery offers an extensive selection of cooking classes taught by professional instructors in our demonstration kitchen. We have both hands-on and demonstration classes with topics ranging from regional and ethnic cuisine, basic and advanced techniques and much more. All of our
classes include recipes, a sampling of the foods prepared and complimentary wine.
Hands-on and Demonstration Classes
Fine Cooking: The Pacific Rim
Monday, January 6th
A five course meal featuring contemporary Asian dishes.
(Demonstration, David Kiser, 7pm, $49)
As has been the case for many years now, a number of countries in Pacific Rim are
playing an important role in the advancement of modern cuisine. Top chefs there are
combining exceptional ingredients and great cooking techniques to produce clean
and flavorful dishes. We'll incorporate some of great the products in the region to
make a meal that reflects contemporary food in five different Asian countries. Spring
Roll stuffed with Shrimp, Braised Turnip, Hard-boiled Egg and Peanuts (Thailand);
Slow Braised Short Ribs in Panang Curry with Crispy Cake (Thailand); Pho Ga with
Fresh Noodles, Roasted Shallots, Ginger and Spices (Vietnam); Stir-fried Shrimp
and Scallops in Sweet Spicy Sauce, Jasmine Rice (Chinese); Grilled Salmon with
Bok Choy in Sweet and Spicy Sauce.
Hearty Soups and Stews
One pot meals chock full of flavor
(Demonstration, Denis Chiappa, 7pm, $45)
Wednesday, January 8th
Nothing warms the body and soul like a good bowl of soup or stew. Either is perfectly suited to your busy schedule because they are complete meals that can be
made ahead and actually taste better the next day. We’ll cover the building blocks of
flavor, the cuts of meat, and the vegetable to use to take your soup or stew from
good to great. Moroccan Chicken and Couscous Soup; Shellfish Stew with Chorizo
and Potatoes; Stewed Red Beans with Tomatoes, Guanciale and Ditalini; Hungarian
Beef and Potato Soup; Tender Buttermilk, Cheddar and Chive Biscuits.
Knife Skills (Hands-on)
Essential knife skills for home cooks
(Hands-on, Dan Gallo, 6:30pm, $45)
Monday, January 13th
Even accomplished cooks can benefit from learning proper knife skills. That's why
we begin this series of classes with a session on how to properly use and care for
your knives. Our goal in this hands-on class is to make you more efficient at prepping the ingredients needed for all different types of recipes. We focus on chopping
and slicing an array of vegetables including garlic, onions, celery, carrots, tomatoes
and more. In ddition, we'll show you how to break down a whole chicken into the
common cuts. Practice makes perfect - so you'll get to practice these techniques
under the supervision of the instructor. Knives are provided for the class.
Beef - Four Ways
New ideas for a great tasting, versatile meat
(Demonstration, Denis Chiappa, 7pm, $49)
Wednesday, January 15th
Beef is always a crowd-pleaser, tender, succulent and satisfying. Most importantly
for food lovers, it marries well with a variety of flavors and can be cooked in a number of different ways. We'll look at four distinct recipes using four different cuts of
beef and demonstrate how to prepare each. Spanish Style Short Ribs with Chorizo;
Medallions of Beef with Creamy Peppercorn Sauce; Beef Tenderloin with Rosemary
Crumbs and Roasted Tomatoes; Stir-fried Beef with Snow Peas and Spicy Ramen
Noodles.
The Big Six Red Wines
Big in body and flavor, reds from great growing regions
(Wine Tasting, Mike Conti, 7pm, $55)
Friday, January 17th
Whether it's a petit sirah from California or a malbec from Argentina, big reds are
popular and perfect for this time of year. These are wines that are huge in body and
flavor, are a great representation of their varietal and are noted for prestige in their
region. There's no way to taste the complete range of these wine but Mike will focus
on ones he feel best reflect this category. In addition to tasting the selected wines,
participants will gain a better understanding of each region's producers and significant varietals. A three course meal is served during the tasting.
Wine and Food: Noodles
Wednesday, January 22nd
Pairing wines with great noodle dishes from around the world.
(Wine and Food, Mike Conti, 7pm, $55)
While Italian pasta dishes are the most popular here the States there are great
noodle dishes from countries throughout the world. You'll learn how to make some
of these great recipes and how to pair them with wines that complement their flavor.
You'll see how when done correctly, both the food and wine taste better. Szechuan
Noodles with Beef and Broccoli; Shrimp Pad Thai with Cilantro, Lime and Peanuts;
Seafood Fra Diavolo; Singapore Style Noodles with Curry and Chilies.
Stocks, Soups and Vinaigrettes (Hands-on)
Monday, January 27th
Principles and techniques for rich flavorful soups and tasty dressings
(Hands-on, Dan Gallo, 6:30pm, $65)
In the second part of our series of culinary techniques we cover stocks, soups and
vinaigrettes. We've all had pleasure of eating a good bowl of soup and while it's not
difficult to prepare it does require proper technique to achieve the right texture and
flavor. As for stocks, they are the backbone of so many great dishes you can make.
We'll start with those and then teach you how to turn them into rich vegetable and eat
soups. We will also cover how to make a classic vinaigrette and how to turn it in to
countless variations. Chicken Stock, Vegetable Stock, Shrimp Stock; Velvety
Chicken and Corn Chowder; Italian Vegetable Soup; Mixed Greens with Pomegranate Vinaigrette.
Gourmet Markets Tours
Brooklyn’s Best
Explore a hotbed of locally sourced, artisan food and beer.
Saturday, March 22nd, 8am to 6pm, $69
Join us for a great day of shopping in one of New York
City's most historic boroughs. Brooklyn has long played a
significant role in the history of the city. It's the largest of
the five boroughs in population and it's a vibrant mix of
many different ethnicities.
We'll focus our tour on three areas, Red Hook, Park
Slope and Williamsburg. The first is home to 'a market like no other' - Fairway. Rebuilt since Hurricane Sandy, their amazing store is a perfect example why Fairway
Market is unique and special to millions of people each year. It offers sky-high piles
of produce delivered daily, the freshest seafood, custom-cut prime meat, an immense variety of organic and natural foods and products in every category, one-stop
shopping with a full assortment of traditional groceries at fantastic values and the
only market to roast hand-selected coffee beans of the highest quality on premises.
Next, we're off to Park Slope, a great neighborhood with beautiful brownstones,
cool shops and great restaurants. There are a plethora of great gourmet stores like
Union Market, Blue Ribbon Foods (hand-crafted cheeses, homemade prepared
foods and specialty groceries), Bierkraft (beer drinker's paradise featuring over 600
brews) and Oceans Fish Market.
Last but not least, we'll head to Williamsburg, where you'll be can enjoy a beer at
Brooklyn Brewing, explore Bedford Cheese Shop or graze at Smorgasburg, a gigantic food market made up of grocers, food carts, food sellers, and other delightful,
edible treats.
The day starts at 7:30am in Carlow Cookery with coffee and Danish. We'll board a
comfortable coach and head for the city at 8am. We'll leave Williamsburg around
4pm to return to the store for snacks and beverages. Please feel free to bring coolers for the goodies you collect along the way. Book now, seats are limited.
F o r r e s e r v a t i o n s , c a l l 2 1 5 - 4 8 9 - 2 6 7 7 or g o t o
Hands-on and Demonstration Classes
The Bread Basket
Principles of good home bread baking
(Demonstration, Denis Chiappa, 7pm, $45)
Culinary Skills Series: Hands-on
Wednesday, January 29th
A variation of our popular Techniques of Cooking Program, this series of hands-on
classes is intended to teach proper technique and showcase basic principles of cooking. Each of the segments focuses on a specific category of food and highlights differEnjoy the mouthwatering aroma and incomparable taste of homemade bread. We’ll ent cooking methods. The goal of our entire program is to give participants the confimake a selection of breads from brioche to French bread, discuss the flours and dence to create dishes rather than just follow recipes. Classes begin at 6:30pm and will
yeasts available, and how to get the most out of your oven. You’ll also learn the last approximately 2 to 2-1/2 hours.
proper technique for kneading, proofing, and forming the dough. Last but not least, Knife Skills
Monday, January 13th
we'll make foccacia and and authentic brown bread. Warm Golden Brioche with Even accomplished cooks can benefit from learning proper knife skills. That's why
Butter and Flake Salt; Traditional Brown Bread with Golden Raisins; Foccacia with we begin this series of classes with a session on how to properly use and care for your
Olives and Rosemary; Crispy and Chewy French Rolls; Hearty Whole Grain Loaf.
knives. Our goal in this hands-on class is to make you more efficient at prepping the
Spanish Tapas and Paella
Thursday, January 30th ingredients needed for all different types of recipes. We focus on chopping and slicing
an array of vegetables including garlic, onions, celery, carrots, tomatoes and more. In
Foods showcasing the rich culinary tradition of Spain
addition, we'll show you how to break down a whole chicken into the common cuts.
(Demonstration, 7pm, $45)
As a gateway between Europe and Africa, Spain has been fought over many times Practice makes perfect - so you'll get to practice these techniques under the superviin history. This history has had a lasting impact on the country and nowhere is this sion of the instructor. Knives are provided for the class.
more evident than in the food. At its best, Spanish food is a mix of local ingredients Stocks, Soups and Vinaigrettes
Monday, January 27th
fused with recipes and techniques from other areas. The result is food that is vi- In the second part of our series of culinary techniques we cover stocks, soups and
brant, colorful and incredibly delicious. Deep Fried Olives Stuffed with Blue Cheese; vinaigrettes. We've all had pleasure of eating a good bowl of soup and while it's not
Grilled Bread with Roasted Piquillo Peppers, Capers and Herbs; Basque Crab Cas- difficult to prepare it does require proper technique to achieve the right texture and
serole; Traditional Shrimp, Chicken and Chorizo Paella; Hojiblanca Cakes with Or- flavor. As for stocks, they are the backbone of so many great dishes you can make.
ange Syrup and Fresh Whipped Cream.
We'll start with those and then teach you how to turn them into rich vegetable and meat
soups. We will also cover how to make a classic vinaigrette and how to turn it in to
countless variations. Chicken Stock, Vegetable Stock, Shrimp Stock; Velvety Chicken
These classes are the first three of a comprehensive, twelve part course on under- and Corn Chowder; Italian Vegetable Soup; Mixed Greens with Pomegranate Vinaistanding and appreciating wine. Each fun and informative session is focused on a grette.
Monday, February 10th
different aspect of wine so that by the end of the series participants have a solid Braising, Steaming and Poaching
understanding of what is available on the market and how it suits their palate.
Part three of our series focuses on three techniques of cooking with liquid. The methIn addition to tasting six selected wines, you’ll gain a better understanding of each ods of cooking covered in this class can produce some of the most satisfying dishes a
region's producers and significant varietals - all in a relaxed environment that allows home cook can make as well as some of the lightest. First, we'll show you the proper
for questions and feedback. A three course dinner is served throughout the evening. way to use braising to make tough cuts of meat tender. We'll then poach fish to perfecThe classes are taught by Mike Conti, President/Wine Educator of From Stem to tion and serve it with nice sauce. Last but not least, we'll steam fish for a healthy main
Learn. Mike has over 32 years in the hospitality and education industries. He gained course. By varying the ingredients you'll have a wide variety of dishes at the tip of your
valuable knowledge of wine through his professional experiences and contacts. fingers. Braised Beef with Red Wine, Demi-glace and Rosemary; Poached Salmon
Mike’s instruction is straightforward and fun, informational and relaxed, thorough and with Horseradish Cream Sauce; Steamed Fish with Ginger and Shallot Dressing.
insightful.
Sauteing and Pan Sauces
Monday, February 24th
Based on demand, individual classes may be available. Classes begin at 7pm.
Part four of our culinary series focuses on one of the most important techniques in the
Fundamentals of Wine Appreciation
Thursday, January 23rd cook's repertoire, sauteing. Sauteing is a classic technique of cooking tender cuts of
Understanding the components of wine not only makes drinking it more enjoyable meat and poultry quickly and at high heat to intensify the flavor. We'll then show you
but better allows you to assess its quality and value. In our first session we'll take how to use that same pan to build flavorul sauces by adding aromatic ingredients, wine
you through the wine tasting process, covering how wine is made, why they differ in and stock. You'll be cooking like a chef in no time. Sauteed Fish with Tomatoes,
style and the elements that affect their flavor. You’ll learn key terms used from pro- Olives and Capers; Sauteed Pork with a Dijon and Cream Sauce; Sauteed Chicken
duction to bottle and, through tasting, the stylistic differences of ‘Old World’ versus with Shallots, Mushrooms and Brown Stock.
Wine Certification Program
‘New World’ producers. Mike will also cover useful tips on purchasing, storing and
serving your wines to protect their value in the long run. Last but certainly not least,
y
ou’ll discover a method of tasting wine that will allow you to compare it to
others and categorize and record your thoughts. The ultimate goal is to be able to
determine what you like in a way that will help guide you in the future.
Wines of France
Thursday, February 27th
Our coverage of the world's great wines begins at the epicenter of the wine world France. Specifically, we'll focus on Burgundy and the Rhone Valley. Both of these
regions produce world-class wines but each has its own unique personality. Burgundy wines may be a maybe a little more well-known than those of the Loire Valley
but both exceptional red and white wines. You'll sample signature varietals from
both and compare and contrast styles. Once you taste the wonderful complexity and
flavors of these wines you'll understand why French wines are so highly sought.
Wines of the United States
Grilling, Rubs and Marinades
Monday, March 10th
The last part of our culinary skills series focuses on the essential techniques for grilling meat chicken and fish. We’ll cover what types of meat and seafood work best on
the grill, how to use marinades and spice rubs to enhance flavor, and basic smoking
techniques. From there you'll grill pork, chicken and fish for main course dishes and
vegetables for a side dish. Asian Marinated Chicken with Spicy Fruit Relish; Spice
Rubbed Pork Skewers with Grill Sauce; Grilled Shrimp with Roasted Tomato Chutney.
Thursday, March 27th
As one of the world's largest producers of wine, the United States remains one of
it's most dynamic as well. While wine is produced throughout the land, offerings from
California and the Pacific Northwest are the most widely recognized. This class
focuses on the former, where the soil and climate allow for many varietals to flourish.
We'll explore the signature varietals from Napa and Sonoma counties and highlight
the key producers, varietals and blends that they have to offer.
For reservations, call 215-489-2677 or go to www.carlowcookery.com
Hands-on and Demonstration Classes
Wednesday, February 5th
The Food of Paris
Thursday, February 13th
Five course meal featuring contemporary French Cuisine.
(Demonstration, Denis Chiappa, 7pm, $49)
There is no question that Italians have a passion for good cooking. When you start
with incredible ingredients - aged cheeses, cured meats, balsamic vinegar - it's much
easier to make simple dishes taste sublime. The ingredients and techniques vary by
region but they share common elements. We'll make dishes that are representative
of the country as a whole using authentic ingredients and tried-and-true preparations.
Whipped Ricotta Crostini with Roasted Pears, Walnuts and Honey; Sauteed Scallops
with Cherry Tomato Puttanesca and Crusty Bread; Cavatelli Pasta with Sweet Italian
Sausage; Broccoli Rabe and Pecorino Broth.
Paris is a modern city rooted in tradition. It is the center of so many facets of French
life - arts, industry, fashion, and more. The city is also the gastronomic center of the
country and draws people and products from all of France. In recent times, the food
is also influenced by the influx of people from around the world. The result is a fusion of flavors made with classic French cooking techniques. Andouille Sausage
with Warm Lentil Salad and Red Wine Reduction; Creamy Handmade Pasta with
Camembert and Mushrooms; Caramelized Pork Chops with Red Wine Gastrique;
Caramelized Vegetable Medley with Infused Oil and Lemon Zest; Mocha Pots de
Crème.
Food of Italy (Hands-on)
Techniques of international cooking.
(Hands-on, Dan Gallo, 6:30pm, $65)
Sushi at Home
Thursday, February 6th
A home cook's guide to great sushi, sashimi and rolls.
(Demonstration, 7pm, $49)
Making sushi at home is not hard and can be a great way to entertain. You’ll learn
the types of fish used, how to recognize the quality of sushi-grade fish, and how to
prepare sashimi, nigerizushi (slice fish on a pad of rice), and makizushi (rolls) and
other fun rolls. We'll also demonstrate making perfect rice and discuss the condiments served with sushi. Come see how impeccably fresh fish can make a perfect
meal. Miso Soup; Iceberg Salad with Ginger Dressing; Perfect Sushi Rice; Assorted
Sashimi, Nigerizushi and Rolls; Spicy Tuna Rolls; Tempura Rolls; and more.
Braising, Steaming and Poaching (Hands-on)
Culinary Skills: Hands-on, Part 3
(Hands-on, Dan Gallo, 6:30pm, $65)
Monday, February 10th
Part three of our series focuses on three techniques of cooking with liquid. This
methods of cooking covered in this can produce some of the most satisfying dishes a
home cook can make as well as some of the lightest. First, we'll show you the
proper way to use braising to make tough cuts of meat tender. We'll then poach fish
to perfection and serve it with nice sauce. Last but not least, we'll steam fish for a
healthy main course. By varying the ingredients you'll have a wide variety of dishes
at the tip of your fingers. Braised Beef with Red Wine, Demi-glace and Rosemary;
Poached Salmon with Horseradish Cream Sauce; Steamed Fish with Ginger and
Shallot Dressing.
Kids Cooking Classes
Kids Cooking Class - Four Part Series
Begins Sunday, January 26th
(Denis Chiappa, 2pm to 4pm, $140)
The goal of this four part series of hands-on classes is to teach kids fundamental
techniques needed to prepare a variety of basic meals. Along the way we stress
kitchen safety and the proper use of and care of cooking tools. Each class will begin
with instruction on the recipes being prepared included understanding the ingredients, measurements and procedure. Participants then prepare the items listed in
each class with the guidance and supervision of instructors. The menus are designed to stress fresh ingredients and kid-friendly flavors. Ages 10 to 12. The series
begins on January 26th and runs every other Sunday. Series cost: $140.
Fine Wines for Romantic Meals
Saturday, February 15th
Enjoy a night of great wine and food with the one you love.
(Wine Tasting, Mike Conti, 7pm, $70)
A fine wine can add so much to a special meal, especially a romantic one. This
class is specifically designed showcase the difference between average wine and
exceptional wine. It features one Champagne, two whites wines and three reds from
some great growing regions of the world. The wines will be highly rated with average
bottle prices above $30. The class will be conducted by our wine expert, Mike Conti,
and the wines will be accompanied by a starter, main course with side and dessert.
It's a great way to spend a night out with someone you love. Bacon Wrapped Scallops with Aged Balsamic Vinegar; Classic Caesar Salad; Short Ribs Braised in a
Shallot Merlot Sauce; Potato Gratin with Bacon and Thyme; Caramelized Banana
Tarts with Chocolate Sauce.
Wine, Cheese and Chocolate
Monday, February 17th
Pairing wine with two popular and versatile ingredients.
(Wine and Food Pairing, Mike Conti, 7pm, $55)
Join wine expert Mike Conti as he introduces you to new and interesting wines that
go well with two great ingredients - cheese and chocolate. The class will feature
both a tasting of fine cheeses and chocolates as well as some great sweet and savory recipes using each. We'll pair each course with wines that complement the
flavors of each dish. Homemade Fettucine di Cacao with Cream Sauce; Cocoa
Rubbed Baby Back Ribs; Asado de Bodas (Pork in Red Chile Sauce); Chocolate
Cream Pie.
Weekday Gourmet
Take every day meals to a new level.
(Demonstration, 7pm, $45)
Tuesday, February 18th
Many times the easiest way to cook something is also the best. With our busy
weekday schedules, simple preparations are often necessary to get dinner on the
table. We'll make recipes that don't sacrifice flavor even though they are simply
prepared. Strip Steaks with Red Wine Sauce and Parmesan Potatoes; Seared
Chicken in Shallot and Tarragon Butter Sauce; Mushroom and Miso Cod en Papillote; Roasted Brussels Sprouts and Butternut Squash Quinoa; Roasted Branzino
with Tomatoes, Capers and Lemon.
Part 1: Soups (January 26th)
In our first session we stress an important component of a healthy diet - vegetables.
We'll teach the kids how to clean, prepare and cook different vegetables that will be
used in three different dishes: salad, stir-fry and soup.
Part 2: Fish (February 9th)
The task of getting kids to enjoy eating fish is made easier when they are involved
in the preparation of the recipe. We'll focus on fish and seafood that they are most
likely to enjoy and prepare it with ingredients that suit their taste.
Part 3: Sauteing (February 23rd)
This class focuses on how to take advantage of the versatility of different meats.
After this class, your junior chef will be cooking you fabulous dinners in no time. In
addition to learning how to saute, the kids will make a mouth-watering pot pie.
Part 4: Desserts (March 9th)
In this session the kids dig into sweet treats like crisps and cakes. We'll teach the
importance of accurate measurements and following a recipe. They'll learn the
building blocks of classic desserts and satisfy their sweet tooth in the process.
For reservations, call 215-489-2677 or go to www.carlowcookery.com
Hands-on and Demonstration Classes
Flavors of France (Hands-on)
Techniques of international cooking.
(Hands-on, Dan Gallo, 6:30pm, $65)
Wednesday, February 19th
Considered by most the birthplace of modern cooking, France food combines exceptional ingredients and classic techniques to produce exceptional dishes. We'll
focus on some great recipes that feature fruity olives, fresh seafood, great bread and
other tasty ingredients. These are the kind of recipes that are great all occasions,
from casual to elegant. Steak Medallions with Sauce au Poivre and Roasted Mushrooms; White Wine Steamed Mussels with Tomatoes, Herbs and Garlic over Crusty
Bread; Warm Crepes with Roasted Pears and Crème Chantilly.
Good Wine versus Great Wine
Friday, February 21st
Evaluating the difference between $15 and $30 bottles of wine.
(Wine Tasting, Mike Conti, 7pm, $60)
Have you ever walked the aisles of a liquor store and wondered if a wine that
caught your eye was worth the price? Sometimes the only way to know if it's worth
spending a little extra on a bottle is to taste it side by side next to a less expensive
bottle. So that's exactly what we'll do - a comparison tasting of chardonnay, pinot
noir and cabernet sauvignon from two distinct price points ($15 vs. $30 per bottle).
Sauteing and Pan Sauces (Hands-on)
Culinary Skills: Hands-on, Part 4
(Mike Conti, Dan Gallo, 6:30pm, $65)
Monday, February 24th
Part four of our culinary series focuses on one of the most important techniques in
the cook's repertoire, sauteing. Sauteing is a classic technique of cooking tender cuts
of meat and poultry quickly and at high heat to intensify the flavor. We'll then show
you how to use that same pan to build flavorul sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time. Sauteed Fish with
Tomatoes, Olives and Capers; Sauteed Pork with a Dijon and Cream Sauce; Sauteed Chicken with Shallots, Mushrooms and Brown Stock.
Smoked and Cured
Tuesday, February 25th
Experience exceptional homemade and artisan specialties.
(Demonstration, Denis Chiappa, 7pm, $49)
Join us as we explore the craft of smoking and curing meats and fish. From local
smoked bacon to craft dry sausages, we'll show you how artisans are making high
quality products with outstanding flavors. We'll try a selection of them on their own
and use them in great tasting recipes. Mixed Charcuterie Plate with Traditional
Accompaniments; Homemade Gravlox with Brioche Crostini and Mustard Dill Sauce;
Duck Prosciutto and Pear Salad with Pomegranate Balsamic Vinaigrette; Smoked
Bacon Wrapped Chicken with Jalapeno Cornbread Stuffing; Cuban Style Smoked
Pork Belly with Red Chile Beans.
Culinary Skills II: World Flavors (Hands-on)
These hands-on classes build on the techniques established in our popular Culinary Skills series by showcasing five unique styles of ethnic cooking. Each of the
segments focuses on a different region of the world and highlights specific ingredients and cooking methods. The goal of our entire program is to give participants the
confidence to create dishes rather than just follow recipes. Classes begin at 6:30pm
and last approximately 2 to 2-1/2 hours. Series Cost: $295.
Food of Italy
Wednesday, February 5th
There is no question that Italians have a passion for good cooking. When you start
with incredible ingredients - aged cheeses, cured meats, balsamic vinegar - it's much
easier to make simple dishes taste sublime. The ingredients and techniques vary by
region but they share common elements. We'll make dishes that are representative
of the country as a whole using authentic ingredients and tried-and-true preparations.
Whipped Ricotta Crostini with Roasted Pears, Walnuts and Honey; Sauteed Scallops
with Cherry Tomato Puttanesca and Crusty Bread; Cavatelli Pasta with Sweet Italian
Sausage; Broccoli Rabe and Pecorino Broth.
Flavors of France
Wednesday, February 19th
Considered by most the birthplace of modern cooking, France food combines exceptional ingredients and classic techniques to produce exceptional dishes. We'll
focus on some great recipes that feature fruity olives, fresh seafood, great bread and
other tasty ingredients. These are the kind of recipes that are great all occasions,
from casual to elegant. Steak Medallions with Sauce au Poivre and Roasted Mushrooms; White Wine Steamed Mussels with Tomatoes, Herbs and Garlic over Crusty
Bread; Warm Crepes with Roasted Pears and Crème Chantilly.
Modern American Cuisine
Wednesday, March 5th
The American food scene has been transformed over the last 40 years from basic
and uninspired to diverse and innovation. It now reflects our history and culture - a
melting pot of different nationalities and ethnic backgrounds. American chefs are
preparing food that uses local produce, fish, and meat, unpretentiously prepared but
with international flair. Come and learn how to create your own modern American
fare at home. Classic Deviled Eggs with Sweet Pickle Relish and Hot Pepper Jelly;
Beer Braised Clams with Potatoes, Fennel, and Bacon; Fried Shrimp Po Boy with
Cajun Spiced Remoulade.
Spain - Tapas and Paella
Wednesday, March 19th
As a gateway between Europe and Africa, Spain has been fought over many times
in history. This history has had a lasting impact on the country and nowhere is this
more evident than in the food. At its best, Spanish food is a mix of local ingredients
fused with recipes and techniques from other areas. The result is food that is vibrant,
colorful and incredibly delicious. Mixed Green Salad with Marcona Almonds, Manchego Cheese and Sherry Dressing; Shrimp a la Plancha with Garlic, Chilies and
Salsa Verde; Pan Roasted Pork Medallions with Romesco Sauceand Grilled Scallions.
Terrific Thai
Wednesday, April 2nd
Thai food is one of the world’s most highly regarded cuisines but still intimidating to
some in the West. We'll demystify it by showcasing the ingredients and techniques
used in some of our favorite Thai recipes. You'll see the exquisite contrast in taste
and texture that results from blending hot, sweet, sour and salty components. Thai
Lettuce Wraps with Tender Beef and Sweet Chile Dipping Sauce; Chicken Satay
Skewers with Spicy Peanut Sauce; Traditional Shrimp Pad Thai.
Cancellation Policy: All cooking classes must be paid for at the time of
registration. You may use our secure online system, call the store with credit
card information or pay at the store. You may change your reservation for food
classes and wine tastings up to one week prior to the event. You may change
your reservation for bus trips up to two weeks prior to the event. Cancellations
within this timeframe will result in a store credit that may be applied to future
events or to merchandise. Due to unforeseen circumstances, occasions may
arise that require Carlow Cookery to cancel or reschedule classes. Participants
will be offered a store credit or full refund in these situations. On occasion, the
instructors and recipes listed may change as the schedule progresses.
For reservations, call 215-489-2677 or go to www.carlowcookery.com