SOUFFLÉS : SUCRÉS ET SALÉS  - SOLD OUT
SUNDAY, JANUARY 17, 2010, 1-5 PM

Learn the techniques and recipes for this elegant centerpiece or complement to any meal. Class will address both both savory and dessert soufflés. Learn recipes and variations for Soufflé au Fromage, Soufflé au Chocolat and Soufflé à la Vanille. This is a hands-on class for no more than six participants.

$100 per participant includes all materials – learn and taste

SAUCES!  - SOLD OUT
SUNDAY, JANUARY 24, 2010, 1-5 PM

Sauces make the meal! Chef Philippe starts with base sauces and moves to variations that will make your dinners sing. Emphasis on technique, then how to create the variations. Sauces will be served on various meats/poultry/fish to demonstrate best combinations.

$100 per participant includes all materials - learn and taste

SAUCES - FRIDAY, JANUARY 29, 2010 6-10 PM THREE SEATS LEFT
A repeat of this sell out class.

What participants said:
What a fine class on sauces! We enjoyed the best kind of education: we observed, discussed, assisted, tasted, and questioned. Certain secrets about reductions I have never seen in any cookbooks. I return to my own kitchen with new enthusiasm. Merci beaucoup. - Robert Hanold

DESSERTS  - THREE SEATS LEFT
SUNDAY, JANUARY 31, 2010, 1-5 PM

Learn how to make flawless crème brulée and French pastry! Pate a choux and crème patissière will become éclairs, choux à la crème, pièce montée and St Honoré. Make the best genoise and ganache for a Foret Noire and Gateau au Rhum. Bring your questions and appetite!

A hands-on class

$100 per participant includes all materials - learn and taste

BREADS
ADDITIONAL CLASS: SATURDAY, FEBRUARY 6, 2010 FOUR SEATS AVAILABLE

Finally, by overwhelming request, Philippe shows you the secrets to a crusty, chewy French baguette; flatbreads, fougasse, foccaccia and more. As usual, a hands-on class.

You asked for it: a class on hearty winter soups! The best of France's soups from different regions: veloutés, pot au feu and more. Learn technique and recipes - a hands-on class.

"Give us your tired, your odds and ends." How do you turn refrigerator "odd-ends" into a gourmet dinner? Bring those items you don’t know how to use, bring those odd combinations you often find in the fridge and challenge Philippe to create a feast. Philippe will also supply his own examples of odd cuts of meats, fish and accompaniments to challenge you.

A Three-time winner! You request this class each year - don’t miss it this time as Chef Philippe shows you how to make the perfect Paté de Campagne, Paté en Croute, and his best of Terrines: techniques and recipes. A hands-on class.

SAUCES! - ONE SEAT LEFT
SUNDAY, MARCH7, 2010, 1-5 PM
Sauces make the meal! Chef Philippe starts with base sauces and moves to variations that will make your dinners sing. Emphasis on technique, then how to create the variations. Sauces will be served on various meats/poultry/fish to demonstrate best combinations.

Design your own!
Don't see it listed here? Contact us with requests for the cooking class topic you'd like to see and we will include it in our next listing. Or, schedule a cooking class for your group of 5 or more friends. Private, one-on-one cooking classes with Chef Philippe are also available.