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| Click here to download a PDF of our current Class Schedule: Jan. - Apr. 2010 (886Kb) |
cooking classes
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January - April 2010 |
Welcome to our latest set of classes for January to April 2010 filled with gourmet dishes, fun desserts, and some great themes. You can register online and pay with a credit card by clicking the "REGISTER NOW- click here" button that appears after the class title. For information about registering, our cancellation policy and our safe registering guarantee, see our "Online Registration" page.
| NEW classes are added often, so please check back regularly! If a class you want to register for is marked as SORRY - SOLD OUT!! click on the  graphic to receive preferred placement should an additonal class date or a seat in the class becomes available. |
| Asian Fusion Sold Out! from 7-9 pm $69 |
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Like any artistic creation, great cuisine comes from the heart and is fueled by passion. Chef Mike Andrzejewski from Sea Bar will present straight-forward fusion cuisine that is delicious and visually appealing using fresh and easily accessible ingredients. Let Mike share his passion for creating spectacular dishes with you during this amazing class.Menu: Hand Pressed Sushi with Shrimp; California Roll; Spicy Tuna and Cucumber Roll and More!
| Valentine’s Day Dinner Sold Out! from 7-9 pm $79 |
| Encore Class! from 7-9 pm $79 |
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Every February, loved ones exchange candy, flowers and other tokens of love, all in the name of St. Valentine. This year let Chef Jennifer Stainrook of Amaryllis fame help you learn how to choose fresh local ingredients to prepare this delicious dinner for your special someone.Menu: Hors’ Douvre of Oysters Bienville Served with Champagne; Sweet Red Bell Pepper Soup with Black Truffle; Petit Filet Mignon and Butter Poached Lobster with Béarnaise Sauce and Roasted Asparagus; Warm Chocolate Cake with Passion Fruit Crème Angalise and Raspberries.
| Celebration Dinner Party from 7-9 pm $69 |
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Welcome spring by serving your guests a symphony for the senses. This well planned menu celebrates the bounty of spring and will please every crowd. Let Chefs Krista van Wagner & Richard Obarka of Curly’s Grill, share their culinary secrets with you to create this truly memorable meal.Menu: Sunchoke Soup: Roasted Sunchokes, Garlic Chips, Herbed Crème Fraiche, Spanish Olive Oil; Pan Seared Maine Sea Scallops; Leek Fondue, Tomato Marmalade, Parmesan Tuile; Kurobuta Pork: Roasted Prime Pork Loin; Panzanella Salad; Haricot Verts & Baby Carrots.
| Comfort Food with a Twist from 7-9 pm $69 |
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February is that time of year when we want to feel warm and cozy, sit by a fire with our family and friends, enjoying a delicious meal. That is exactly how you will feel when you prepare these dishes that James Roberts, Executive Chef of the Park Country Club has in store for you.Menu: Creamy Tomato Gorgonzola with Parmesan Foccacia Rolls; Southwestern Turkey Tortilla with Jalapeno Corn Bread; The Lump Crab and Brie Bisque with Cayenne Profiteroles; Creamy Guinness Cheddar with Rye Muffins.
| Havana Hilton from 7-9 pm $79 |
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A rich and varied cuisine, Cuban food is a delightful mixture of Caribbean, Spanish and African influences. So mambo on over with Chef JJ Richert of Torches who will guide you through the hottest cooking class in town!Menu: Torches Award-Winning Cuban Smoked Pork; Red Beans & Rice; Fresh Corn Tamales; Fried Plantains and ice-cold minty mojitos!
| St. Joseph’s Table Tuesday, March 9, 2010 from 7-9 pm $69 |
Viva San Giuseppe!! Chef Mary Ann Giordano of the Creekview restaurant guides you through a traditional Saint Joseph’s day menu. So gather your family & friends to celebrate the day!Menu: Cauliflower Frogia; Mushroom Frogia; Fennel , Orange and Olive Salad; Stuffed Artichokes; Fried Cardoons; Dandelion Greens; Fava Beans; Pasta Con Sarde; Roasted Cod With Pistachio Herb Crust; Sfinge Di San Giuseppe.
| Elegant Dinner Party from 7-9 pm $79 |
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Memorable dinner parties have one thing in common: luscious, imaginative and provocatively presented fare. This well planned menu celebrating the season’s bounty will please every crowd and ensure the evening’s success. Chef Paul Daggett of Buffalo’s The Left Bank restaurant will guide you through preparing this enticing meal.Menu: Steamed Mussels with Chorizo, Sofritto and Cornbread Croutons; Prosciutto Wrapped Salmon; Butternut Squash Puree; Parsnip Crisps; Pan Roasted Pork Loin Chop; Roasted Fingerling Potatoes with Caramelized Onions and Applewood Smoked Bacon; Escarole.
| Hearty Winter Favorites Monday March 22, 2010 from 7-9 pm $69 |
Come join James Roberts, Executive Chef of the Park Country Club, for a wonderful lesson in preparing these delicious winter favorites. Nothing is more comforting on a cold winter evening than the delicious fare that Chef James will teach you how to prepare.Menu: Creamy Charred Poblano Soup with Citrus Shrimp and Pepitas; Crispy Roasted Chicken with Winter Vegetable Dumplings; Spiced “Mince fruit” Pie.
| French Bistro Thursday, April 1, 2010 from 7-9 pm $69 |
With their casual atmospheres, neighborhood bistros make you feel right at home with simple and honest cooking. Let Chef Robin Kurss help you to re-create that atmosphere at home with this beautiful bistro menu.Menu: Gougeres (Mini Cheese Puffs), Kir Royale, Mussels in White Wine, Chicken Sautéed with Morels and Cream, Haricots Vert with Caramelized Shallots, Cauliflower Gratin, Ile Flottante (Floating Island) with Crème Anglaise and Caramelized Almonds.
| Hearty Italian Dinner from 7-9 pm $79 |
| Encore Class! Tuesday, April 6, 2010 from 7-9 pm $79 |
This colorful, multi-textural menu celebrates the flavors of the season. Using fresh, seasonal ingredients Chef Chris Salvati, from Ristorante Lombardo will help you to create a meal that is truly unforgettable.Menu: The Best Brussels Sprouts, Fried w/caper garlic vinaigrette and spicy rice crispiest; Pan Seared Diver Scallops; Hand-Made Potato Gnocchi, Truffle Sago, Pancetta, Spinach; Butternut Squash, White Beans, Wild Mushrooms & Thyme; Crispy Bibs’ Berkshire Pork Belly, BBQ Sauce, Peperonata, Crispy Shallots & Scallions; Grilled Kobe Tri Tip Steak, Spice Crusted w/House-made Steak Sauce & Potato Gratinato.
| Spring Dinner Party from 7-9 pm $69 |
| Encore Class! Thursday, April 15, 2010 from 7-9 pm $69 |
Welcome spring by serving your guests a symphony for the senses. This well planned menu celebrates the bounty of spring and will please every crowd. Let Chef Jennifer Stainrook share her culinary secrets with you to create this truly memorable meal.Menu: Handmade Shrimp Ravioli with Sautéed Baby Artichokes, Fiddlehead Ferns and Peas; Colorado Lamb Loin with Honeyed Eggplant, Roasted Spring Garlic, Wild Onions and Mustard Greens Pistou; Lemon Tarts with Strawberry Coulis.
| Hawaiian Luau Tuesday, April 20, 2010 from 7-9 pm $79 |
In Hawaii, luaus are a traditional way to celebrate a baby's first birthday, graduations, weddings or any excuse for a party. Let Chef Mike Andrzejewski take you on a journey which will capture the exotic flavors of this island paradise!Menu: Fine dining and Local-Boy Recipes of Hawaii!
| Celebrate Buffalo! Thursday, April 29, 2010 from 7-9 pm $69 |
To celebrate Buffalo’s ethnically richly diverse neighborhoods, Chef Bill Metzgar will present a spring dinner of small plates representing a plethora of local flavors.Menu: Herb Crusted Leg of Lamb with Lavosh (Jewish); Eggs in Green Sauce (German); Beer Steamed Polska Kielbasa on Rye (Polish); Roasted Root Vegetables (the First Ward); Torta Pasqualina (Italian).
New: Private Cooking Party! Call for details 818-1140.
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