New Summer Menu: Mussels with pesto, Spice Crusted Seasonal Fish with Herbed Couscous, Olive Oil Cake with Seasonal Fruit.

Simple ingredients, core techniques, and elegant presentation add up to the definition of gourmet food. Students learn how to prepare a crowd pleasing brunch buffet from start to finish, and then enjoy their hard work with brunch and a glass of sparkling wine.

Menu: Mushroom Crepes, Tomato Tart with Cracked Black Pepper Crust, Crispy Potato Cakes with Smoked Salmon, Fresh Berry Parfaits with Champagne Custard.

Take a tour of Gascony, France as the staff of Cook Street guide you through classic food and wine. Students will begin their adventure with a kitchen demo as our Chef Instructors teach you the "do's" and "don'ts" of Regional cooking. As the dishes are completed students will sit and enjoy each course with our Wine Instructor as she describes the wines selected and offers tips and suggestions for perfect pairings.

Seating is limited for these events and participants are not allowed to reserve seating so get there early! Seating is avilible on a first come first serve basis

May 7, 2010

Southwest France / Gascony:

Amuse: Charcuterie plate

First Course: 100 Clove Garlic Soup with Tomato, Crostini and Parsley Garnish

Second Course: Pan Seared Duck with Red Wine Gastrique Sauce, and Potato Gallette (with Persillade and Quatre Epices).

Dessert: Apple Tart with Caramel

Cook Street finally gives pasta the respect it deserves! Perhaps one of the most underappreciated pantry staples, pasta has the potential to be a culinary king. Students will learn to make fresh pasta by hand, transform a simple box of pasta into an easy gourmet meal, and yes, even make a great dessert pasta. Students will then sit and enjoy their work with a great glass of wine.

Menu: Classic Pasta Carbonara; Rigatoni with Roasted Garlic, Sausage, Tomato, and Basalmico; Chocolate Pasta with Raspberry Sauce.

Warm up your evening with this classic pairing. Students will learn to cook a great steak and the secret to making Smokey pommes Puree. In addition, students will learn and taste the differences between two single malt scotches from two different regions. A meal with scotch is included in the evening.

Hanger Steak with Romesco and Local Greens, Ribeye with Pommes Frites and Bernaise, Fresh Berry Parfait with Butterscotch Custard.

Beginning in October 2010, the menu will be:

Bacon Wrapped Beef Tenderloin with Asparagus and Chile Hollandaise, Beef Sirloin with Mushroom Demi Glace, Smokey Pommes Puree, Walnut and Black Onyx Cocoa Bread Pudding

Cook Street is partnering with Vegetarian Times Magazine and would like to introduce you to our version of vegetarian cuisine. A year subscription to Vegetarian Times and a meal complete with wine and dessert is included in each class.

Tuesday, 6/22/10: Grilled Panzanella Sticks, Grilled Eggplant with Summer Herb Relish, Seasonal Salad, Smokey Portabello Burgers, Seasonal Dessert.

Wednesday, 7/28/10: Mushroom-Manchego Quesadillas, Black Bean & Toasted Corn Tacos, Arroz Verde, Pico de Gallo, Guacamole, Coconut-Mango Sundaes.