Cooking Classes

Chef Mike’s Future Classes


Monday classes are 6-8 p.m.
Thursday classes are 6-8 p.m.

Regular classes are $50 per person
Gourmet Evenings are $70 per person

If classes are full, you can be added to the waitlist by using our online sign up form.
**Limit 2 class reservations per person**

 

Gourmet Evening - Thursday, November 17 (Waitlist)
  • $70
  • Asparagus Velouté topped with a glazed sabayon
  • Delice of Fish with a parsley and lemon crust on a chardonnay cream
  • Caramelized Pork tenderloin with buttered apples and cider reduction
  • Butter Braised Potato
  • French Beans wrapped in bacon
  • Roasted Cherry Tomatoes
  • Duo of Chocolate Desserts
Taste of English Pubs - Monday, November 28 (Waitlist)
  • $50
  • Potato and Leek Soup
  • Egg and Bacon Salad
  • Traditional Cottage Pie
  • Brussel Sprouts with Balsamic
  • Roasted Cherry Tomatoes with Garlic
  • Apple and Mixed Berry Crumble with Custard Sauce
Christmas Gourmet - Thursday, December 15 (Waitlist)
  • $70
  • Melon with parma ham
  • Fricassee of Scallops and mushrooms in a lime beurre blanc
  • Beef Wellington with a madeira reduction
  • Roasted Asparagus
  • Garlic Cherry Tomatoes
  • Buttered Creamed Potatoes with chives
  • Trio of Miniature Desserts
Traditional English Christmas Dinner - Monday, December 19 (Waitlist)
  • $50
  • Smoked Salmon and Shrimp
  • Roast Turkey with all the trimmings and homemade cranberry sauce
  • Sea Salt Roast Potatoes
  • Brussels Sprouts with bacon
  • Buttered Baby Carrots
  • Old English Sherry Trifle
Gourmet Evening - Thursday, January 12 (Waitlist)
  • $70
  • Scallop and Shrimp Tartlet
  • Fillet of Cod with a Lemon and Parsley Crust on a mustard cream sauce
  • Fillet Mignon on a Madeira glaze and mushroom compote
  • Roasted Asparagus
  • Boulangère Potatoes
  • White Chocolate and Raspberry tart
  • Chocolate Pot de Crème
Taste of Irish Pubs - Monday, January 23 (Waitlist)
  • $50
  • Cream of Parsnip and curry soup
  • Roasted Pork lion stuffed with sage and leeks on a Guinness reduction
  • Colcannon potatoes
  • Cabbage with caraway, bacon, and butter
  • Apple and berry crumble with custard sauce
Taste of Italy - Monday, February 6 (Waitlist)
  • $50
  • Marinated Mozzarella and Tomato Salad
  • Pork Saltimbocca in a white wine butter sauce
  • Garlic and parsley Fettuccini
  • Vegetable Caponata
  • Black pepper pineapple and strawberries with crispy meringue and a sabayon sauce
Gourmet Evening - Thursday, February 9 (Waitlist)
  • $70
  • Jellied Beef Consommé soup topped with a curry cream
  • Mousseline of Shrimp and Lobster with a lemon butter cream
  • Pork Tenderloin Wellington with a Cider reduction and glazed apples
  • Dauphinoise potatoes
  • French beans wrapped in bacon
  • Two flavors of Chocolate and raspberries
Valentines Gourmet Dinner - Tuesday, February 14 (Waitlist)
  • $70
  • Scallops and Bacon salad
  • Roasted Asparagus with poached egg and hollandaise
  • Flash roasted New York Strip on a mushroom and Madeira reduction
  • Buttered French Beans, Butter Braised Potatoes
  • Two Flavors of Chocolate and Raspberry
Taste of Germany - Monday, March 6
  • $50
  • Warm salad of chicken Livers and chilled grapes
  • Wiener schnitzel
  • Warm Potato and Bacon Salad
  • Braised Red Cabbage with Vermouth and Carraway
  • German Apple Cake with cinnamon cream
Gourmet Evening - Thursday, March 16
  • $70

  • Marinated Mozzarella and Tomato salad
  • Delice of Cod with mussels in a saffron cream
  • Flash roasted New York Strip with a Claret reduction
  • Buttered baby vegetables
  • Dauphinoise Potatoes
  • Orange and Lemon Tart topped with meringue and a compote of black cherries
Taste of France - Monday, April 10
  • $50
  • Oeuf Dur Indienne (hard-boiled egg on rice with a rich curry sauce)
  • Supreme of Chicken Forestier Style
  • Sable potatoes
  • Brown butter roasted asparagus
  • Chocolate and Raspberry Torte
Gourmet Evening - Thursday, April 20 (Waitlist)
  • $70
  • Asparagus Velouté with butter poached Shrimp
  • Poached egg tartlet with crab and Bearnaise sauce
  • Fillet of Salmon “en croute” on a dill beurre blanc sauce
  • Garlic and chive Potatoes
  • Stuffed Zucchini
  • Roasted cherry tomatoes
  • A trio of miniature desserts
Taste of Spain - Monday, May 8
  • $50

  • Gazpacho Andaluz
  • Delice of Cod with Shrimp and Romesco Sauce
  • Peppernata
  • Spanish Style Potatoes
  • Raspberry and Orange Cheesecake
Gourmet Evening - Thursday, May 25
  • $70

  • Old English Potted Shrimp
  • Mousseline of Salmon on wilted lettuce and a dill butter sauce
  • Herb Crusted roast Rack of Lamb with mint jelly tart and a Claret reduction
  • Anna Potatoes
  • Ratatouille
  • Strawberry Vacherin and Chocolate Marquise
Taste of Scandinavia - Monday, June 12
  • $50

  • Cabbage, bacon, and potato soup
  • Seared Salmon Supreme on a Pickled Cucumber salad
  • Hasselback Potatoes
  • Roasted cherry tomatoes with garlic
  • Braised Lettuce
  • Strawberry tart with toasted meringue
Gourmet Evening - Thursday, June 22
  • $70
  • Chicken Liver Parfait with melba toasts and chilled grapes
  • Fricassee of Shrimp and baby Bella mushrooms in a chardonnay reduction
  • Individual Beef Wellington on a Madeira Glaze
  • Butter Braised Potatoes with garlic
  • Asparagus with brown butter
  • Roasted Cherry Tomatoes
  • Trio of Miniature Desserts