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 Classes in Orange!
Our new teaching kitchen, located in the historic district of Orange, is up and running. Brought to you by the kitchen design firm Le Gourmet Kitchen, our new facility is full of state-of-the art Dacor appliances and beautifully appointed cabinetry and counters, and stocked with our favorite pots, pans, knives, tools and gadgets. Stop in to have a look, then call us to sign up for a class! Class schedule and details below.
Not a prerequisite to individual classes in this schedule, but definitely recommended for anyone looking to build a bit more confidence in basic skills. Composed of “mini-series” to suit cooks with different levels of experience, each “mini-series” contains 3 or 4 classes, and will focus on a different level of skills.
Click here for detailed class descriptions.
 Basic Cooking Skills
$225 for three classes
Series A – Tuesdays, January 12, 19 & 26, 6pm in ORANGE
Series B – Saturdays, January 16, 23 & 30, 9:30am in ORANGE
Series C – Wednesdays, February 10, 17 & 24, 6pm in ORANGE
Series D – Thursdays, March 11, 18 & 25, 6pm in ORANGE
Intermediate Cooking Skills
Dates offered in ORANGE:
Please call for dates – no classes offered in this quarter in Orange.
Advanced Cooking Skills
Dates offered in ORANGE:
Please call for dates – no classes offered in this quarter in Orange.
 These classes are favorites that are being repeated by popular demand! Don’t miss out – sign up early!
Knife Skills
Saturday, March 20, 9:30am; Joe
Start out the New Year with confidence in your knife skills! In this class we’ll practice with knifes getting lots of stuff chopped, then toss it all together and enjoy the results!
Menu: Tomato herb salsa; Garlic Parmesan crostini; Cobb salad; Fresh fruit ratatouille with honey-yogurt rum sauce. Price: $85 per person.
The Art of the Tart
Wednesday, March 31, 6pm; Octavio
Learn the secret to flaky crust and delicious fillings. Menu: Savory tarts, with and without egg-based filling; Tossed green salad; Sweet tarts. Price: $85 per person.
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 We had so much fun with this, we thought we’d get on chugging down the backroads of America to discover some of our best regional cuisine. Join Joe Impullitti as he navigates you through our own country’s most famous culinary delights.
Stop Three: New York’s Little Italy
Friday, March 12, 6pm
Duck before entering! Menu: Braised short ribs in Piemontese wine; Potato torta (Italian version of potatoes au gratin); Sauteed eggplant with balsamic vinegar & scallions; Crostata di mandorle (almond tart). Price: $90 per person, or $110 with wine pairings.
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Get serious about brunch … with these fast, easy and seriously delicious weekend brunch menus.
Latin Fiesta Brunch
Sunday, March 21, 10am; Diane
Menu: Ibarra hot chocolate; House prepared Sangria; Chilaquiles with shredded chicken, roasted pasilla peppers & queso blanco; Chorizo potato casserole; Fragrant homemade cinnamon churros. Price: $85 per person.
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Start out the New Year right with these healthy and delicious menus featuring the flavors and textures of your favorite international destinations. Chef Octavio will show you how to blend flavors from different cultures in each menu to keep it fresh and interesting!
Pork & Chili Stew
Wednesday, March 17, 6pm; Octavio
Crab cakes with mango & avocado salsa; Pork & green chili stew with Spanish rice; Banana almond tart. Price: $85 per person.
Braised Beef
Wednesday, March 24, 6pm; Octavio
Menu: Crispy potato galette with smoked salmon; Braised beef flap meat with mashed potatoes; Pear crisp. Price: $85 per person.
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 Cooking “in season” always ensures the best flavors from your favorite foods. These menus bring out the best of what is available now!
The Versatile Chicken
Saturday, March 13, 5pm; Richard
Chicken, artichoke heart & roasted pepper soup; Salad of mesclun, dried tart cherries, feta & roasted pecans; Paillard of chicken picatta; Beaujolais poached pears with Chantilly cream. Price: $85 per person, or $105 with wine pairings.
Early Spring from the Garden
Saturday, March 27, 9:30am; Diane
Learn a bit about edible gardens and enjoy these early spring treats. Menu: Baby carrot soup with crème fraiche & chervil; Charbroiled lamb chops with herbs de Provence basting wands; Spinach & radicchio salad “baskets” with pear balsamic vinaigrette; Risotto thyme fritters; Sugar snap peas with mint & pearl onions; Lovely lemon chess tart with edible spring violas. Price: $95 per person.
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