MARCH
Basic II Culinary Skills Part 1 of 2 with Anne Fleming
Monday, March 1 & 8, Evening 6:00-9:00..................................... $75
Continuing from our Basic 1 class we’ll enhance our knife skills & make flavorful stocks, used in great soups & sauces. Night 1 we’ll make 2 stocks and 3 soups. Night 2, more advanced knife skills & sauces. We’ll prepare a crostini appetizer, green salad w/ sherry vinaigrette, pork w/ salsa & berry wines sauce, rice followed by Chocolate Pots de Créme.

Welcoming Spring with Robert Atterberry
Monday, March 15, Evening 6:30-8:30.......................................... $40
We begin our Spring Session with a menu packed with freshness. Chef Robert will prepare Montrachet with Sweet Tomato Preserves, Macadamia Nut Halibut with Tangerine Buerre Blanc, Couscous with Wild Mushrooms and Shallots, Fresh Asparagus with Black Truffle Oil and Poached Pear in Pastry.

Flavors of Italy: Pasta with Casey Schanen
Thursday, March 18, Evening 6:30-8:30....................................... $40
We are so pleased to welcome Chef Casey back into our Kitchen! He will be preparing hand-made pasta and other Italian comfort foods. This is a feast you won’t want to miss. Boun Appetito!

A Special Evening of Food & Wine with
Jim Kowalski and Renee Stark
Tuesday, March 23, Evening 6:30-8:30......................................... $45
Tonight you’ll enjoy a skillfully prepared three-course meal paired with carefully chosen fine wine. Sure to be an extraordinary dining experience with a menu of Phyllo-wrapped Sea Scallops with Pernod Cream, Beef Tenderloin with Shitake-Burbon Demi-Glace and Huckleberrry Crème Brulee.

Tastes of the Mediterranean with Mary Ellen Carter
Tuesday, March 30, Evening 6:30-8:30......................................... $40
Learn to make fresh Ricotta Cheese from scratch. Then, let’s eat! The evening’s menu will showcase the versatility of this delicate cheese along with the Mediterranean flavors we’ve grown to love: a starter of Fava Bean Dip and “Dukkah” ( a flavorful nut mixture) with Garlic Toasts (while we make the cheese) then: Pasta with Roasted Tomato and Basil mixed with Fresh Ricotta and Pecorino cheeses. For dessert, traditional Italian “Cannoli” - Sweet Crunchy Tubes of Pastas stuffed with Sweetened Ricotta Cheese Studded with Pistachios and Citrus Zest.

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