Special Events and Classes

REGISTRATION POLICIES & INFORMATION:

You may register at the store, fax or call in your registration. Mail-in registrations will be taken by postmark date. Be sure to list your name, phone number, class choice(s) including time, date of class, and send us a check or your Visa or Master Card number and expiration date. 3-digit code on the back of the card, as well as the address your statement is sent to. You may call 338-4339, fax to 685-0596 or register in person at 2807 Oak Street. Gift Certificates must be presented at time of registering or mailed in with registration. Cancellations must be made in person at the store or via phone ONLY. Please do not email, fax or leave voicemail for cancellations as they will not be accepted. Cancellations must be received seven days prior to class date. You are always welcome to send someone in your place.

Not our favorite part, but we feel you should know the policies regarding cancellations. We understand that life happens, and you may find yourself in a pickle and need to cancel, so here’s the deal: We do not issue refunds for cancellations, but if you are nice and follow the rules, we will offer store credit.

The rules: No cancellations on “guest chefs”…..if you cannot attend, send a substitute. General Class cancellation: 7 working days prior to the class. Please, no exceptions. You are always welcome to send someone in your place and if you are unable to do so, class recipes and menus will be made available for you.

Classes begin at the designated hour. Your promptness will be appreciated by the
instructors and your fellow students. We strive to be on time at the beginning of
each class, so we can end our classes on time for baby-sitters and other commitments.

SHOW PAST CLASSES

February 20 Confident Cooking 101: KNIFE TECHNIQUES
CPT Chef Keith Ellis teaches the fundamentals of good knife skills, as well as care and selection of your kitchen’s most important tool. This is a hands-on learning workshop, and knives will be provided for you, or if you prefer you may bring your own favorite. You will learn to chop, dice, julienne, and mince a variety of foods. The techniques learned will compliment all of your food preparation making your cooking easier and more enjoyable. Keith will utilize the “practical remains” of your work to prepare a quick and tasty meal. We recommend this class for all who cook or who want to learn to cook.

Time: 10 AM to Noon
Cost: $45.00
  23 Throw Back Tuesday w/ Kathy and Keith Bread Baking and Soup Making:
For "way" over 20 years, K and K have been baking and creating delicious soups and tonight they create a menu based on some of their favorite recipes.
Kathy draws from her years of bread baking and working for Cuisinart to prepare easy and flavorful breads.... made in a mixer, food processor or "no knead" breads and Keith will pair these delicious breads with Mama Leones Chicken Soup, made famous first in New York and mentioned in a Billie Joels song. Techniques to help make bread and soup making easy for all!
Menu:
Mama Leone’s Chicken Soup
French Baguette (Sun-dried Tomato/Parmesan Crostini)
No-Knead Whole Grain Bread
No-Rise Bread/Rolls/Loaves!

Time: 6 - 8:30 PM
Cost: $55.00
  26 French Wine Pairings Class with Wes Elliot and CPT Chef Keith Ellis
In honor of Julia Child: French food and French Wines
One of the first classes Keith and Kathy taught at CPT was A celebration of Julias 90th birthday and to celebrate our twentieth year we are revisiting the menu and
pairing her delicious menu Join us for a guided tasting of delicious French Reds and Whites, selected by Mitchell Wines of Seattle. Wines will include Sauvignon Blanc by Dom. Marteau; Cabernet Franc by Dom. Sarrail; Haut-Medoc by Chat. Fort Lignac; and Crémant de Bordeaux by Vignobles Dubard !
"Try Before You Buy" on these great wines for entertaining and everyday enjoyment !
Menu:
Petite Cassis Fromage (tarts of artichoke and cheese)
Raw Mushroom Salad and classic vinaigrette
Chicken Supremes, with Pan Reduction Sauce
Sautéed Carrots with brown sugar and Tarragon
Crepes Suzette

Time: 6 - 8:30 PM
Cost: $55.00
March 11 Modern Irish Cooking Revisited !
Join Beer Expert Jay Zink and CPT Chef Keith Ellis for another great pairing of Irish Foods, and Jay’s selections of Beers. We will take you on a mini tour of this tradition rich island, exploring the Pubs and Taverns for the comfort foods and libations that inspire good cheer !
Menu:
Irish Cheddar and Ale Soup
Beer Battered Fish and Planked Chips
Wilted Chard with Bacon and Hazelnuts
Figgy Toffee Pudding

Time: 6 - 8:30 PM
Cost: $65.00
  14 “Magnifica” Divina Cucina: Judy Witts-Francini, aka Divina Cucina
Judy revisits with delicious recipes from two of our favorite Culinary regions...Tuscany and Sicily. Touring with Judy. meeting and cooking with top chefs and wine producers of these regions makes us truly appreciate everything this Cucina Diva does!
Tuscany Class:
Judy covers the products of the region she lives in with this tasty but easy to prepare menu. We are salivating just thinking of these dishes!
Menu:
Judy’s Corzetti Pasta with Saffron
Dario Cecchini of Antica Macelleria’s Roasted Meat with Tuscan Infused Olive Oil
Crostata of Pears and fresh Ricotta
Time: 6-9 PM
Cost: $95.00
  15 “Magnifica” Divina Cucina: Judy Witts-Francini, aka Divina Cucina
Judy revisits with delicious recipes from two of our favorite Culinary regions...Tuscany and Sicily. Touring with Judy. meeting and cooking with top chefs and wine producers of these regions makes us truly appreciate everything this Cucina Diva does !
Sicilia Class: Our first visit to Sicily was this past fall and we fell in love with the cuisine and truly enjoyed our three cooking classes....all thanks to Judy! we will pair Sicilian wines of Planeta with her menu tonight and of course highlight our Sicilian Olive oil
Menu:
Arancini, Fried Arborio Rice Balls
Pork Roll Ups in Sugo.....you cannot just eat one! Delish!
Sicilian Orange Salad with red onions, oregano and chili flakes
Fried Ravioli with Ricotta filling...Keiths favorite
Time: 6-9 PM
Cost: $95.00
  19 The Art of Charcuterie with Chef Matthew
In this course we will examine the wonderful history & ancient recipes of the lost art of charcuterie. You will enjoy the art of dry curing your own old school salume sausages, Mathew will make Saucisson-Sec, Traditional Pepperoni & Soujuk, a dry Salami of Turkish origin! This is not a fully hands-on class, but Mathew will invite students to help out with some techniques and processes!
Matthew brings a lifetime of learning along with a classical training to this class. His knowledge and love of food shines through in his classes, please come enjoy a wonderful and learning opportunity that will last a lifetime!
Time: 10am - 12:30pm
Cost: $55.00
  29 Mastering Sauces ! with Chef/Author Susan Volland
Join Susan as she demonstrates recipes from her newly published cookbook, Mastering Sauces. It is an engaging collection of lighthearted text, scientific theory, and tips for experimentation. The class will use familiar, classic sauces like Béchamel, Mornay, and Hollandaise to illustrate her three fundamental sauce making principles: Maximize Flavor, Manipulate Texture, and Season Confidently. Her fresh, casual approach to stock, roux, emulsions, and reductions will give you the confidence to make high quality, innovative sauces a regular part of your family dinner table.

Time: 6-9 PM
Cost: $65.00
April 15 Rosas Unusual Umbrian Cuisine
Rosa Mariotti returns to the CPT Kitchen. Rosa was raised in Umbria cooking alongside her Mom, and loves to share her experiences here in her adopted home. Tonight she is Going outside the Box with some unusual, but still very regional home cooking delights, sign up soon, this class will be delicious...
Menu:
Stuzzicare- Chicken liver truffle bites, coated with sweet and salty orange flavored hazelnuts
Primo- Torta del Pastore. Crunchy dough filled with homemade ricotta and Mortadella
Contorni- Pollo in Fricassea Moms favorite. Chicken in a creamy sauce with egg yolks and mushrooms, served with cherry tomatoes confit
Dulce- Torta Spoletina Crescionda, a typical umbrian sweet with bread crumbs and amaretti
And in the end, for fun-
Bicchierini di biscotto with Nutellino (edible shooters in cookie dough with homemade Nutella liquor)

Time: 6 - 8:30 PM
Cost: $65.00

 
         
         
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