| Homepage | Cooking Parties |
Mailbox |
For 6 to 8 participants |
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Cooking parties are informal dinner parties held in the kitchen of the host or hostess in which the guests participate in the preparation and the cooking of their dinner under the guidance of their personal Chef for the Night. Grocery costs are included but the students pay a combined mileage fee for service beyond 25 miles of Ramsey, NJ. By the way, your Chef does all the shopping and arrives with the groceries for your cooking class party. Students get preliminary instructions via a short lecture and demonstration and class commences with mise en place. Student teams then proceed into the hands-on cooking with their Chef's direction as needed. After class the group plates and serves their own dinner party with final questions and answers from their Chef. Students receive printed recipes or recipe files for each course prepared. To host your own cooking party, gather 6 to 8 friends that love good food and like to cook. Then simply send your menu choice with the date and time you'd like to book to the Mailbox link and follow-up with a phone call to your Chef. Select from one of the menu themes listed below : |
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Cooking Class Party Themes |
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| Classic Italian: |
Ital. Menu #1 Pesto shrimp with roasted garlic crostini Zuppeta of Clams and Mussels Red Snapper Livornese Ital. Menu #2 Bruschetta di Melanzane Siciliano al fungo Risotto Milanese Veal Marsala Ital. Menu #3 Homemade Minestrone Polenta with parmigiano Reggiano Pollo alla Cacciatore Ital. Menu #4 Roasted peppers with mandarine and toasted pignoli Rigatoni all'Arrabbiatta Veal Franchese with toasted garlic broccolini Ital. Menu #5 Fennel salad with arrugala, gorgonzola and toasted walnuts Penne con salse rosa alla vodka Veal Piccata with garlic spinach Ital. Menu #6 Pasta y fagioli with pancetta Homemade Caesar Salad Grilled Rib-eye alla Pizzaiola with roasted potatoes Ital. Menu #7 Homemade Chickarina soup Portobello Risotto with white truffle oil Pan roasted Salmon over braised fennel with basil vinaigrette |
| All Pasta Party: |
Ital. Menu #8 Homemade Cappelacci di zucca with brown butter & Amaretto Homemade tagliatelle con ragù alla Bolognese Lasagne al forno con quattro formaggio e balsamella Ital. Menu #9 Homemade Gnocchi with brown butter and sage Spaghetti alla chitarra with Sunday gravy Red, white and green Lasagne |
| Classic Mexican: |
Mex. Menu #1 Shrimp cocktail in roasted habañero salsa Crema de chile poblano Red Snapper Veracruz Mex. Menu #2 Guacamole de molcajete Gazpacho Pork loin in salsa verde Mex. Menu #3 Grilled chipotlé shrimp Enchiladas verdes con pollo Arroz amarillo Mex. Menu #4 Empanadas de platano Spicy Crema de Pollo Tacos de carne asada Mex. Menu #5 Ceviche with roasted nopales Pork tenderloin in achiote Chipotlé rice and beans with chard Mex. Menu #6 Grilled scallops in achiote Black bean chilaquiles Empanadas de mole amarillo Mex. Menu #7 Sopa de frijoles negro Arroz negro and arroz Mexicana con vegetales Pan roasted salmon in pipiàn verde |
| All Dessert Party: |
Dsrt. Menu #1 Apple Pie with hazelnuts & currants Orange Walnut Blueberry Pie Pumpkin Custard Pie Dsrt. Menu #2 Low fat cheesecakes, assorted flavors Low fat tira misu Low fat fruit tarts Dsrt. Menu #3 Fat free banana bread Fat free brownies Fat free pumpkin cheesecake Dsrt. Menu #4 Low carb cheesecakes, assorted flavors Low carb berry cobbler Low carb puddings and cookies |
Culinary Classes |
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Private or Group Instruction |
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More formal culinary training can be delivered in the homeowner's kitchen and is always customized to the individual's or group's level and desired pace of instruction. Individual lessons typically last 3 hours and group lessons are limited to approximately 4 hours. You may choose any combination of a la carte lessons, from the beginner to advanced topics according to your level of skill and interest. Each topic has a suggested number of sessions in order to adequately cover the techniques contained in that section. Design your own course in the culinary arts from the following topics : |
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BEGINNER TO INTERMEDIATE COOKING LEVEL |
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| KNIFE SKILLS AND FOOD SAFETY |
3 SESSIONS |
| STOCKS AND SOUPS |
3 SESSIONS |
| CLASSICAL SAUCES |
3 SESSIONS |
| GARDE-MANGER, HERBS AND SPICES |
5 SESSIONS |
| VEGETABLE COOKERY |
3 SESSIONS |
| MEAT COOKERY |
4 SESSIONS |
| SHELLFISH AND SEAFOOD COOKERY |
4 SESSIONS |
| PULSES, GRAINS AND BEANS |
2 SESSIONS |
| PASTA, GNOCCHI AND RISOTTO |
3 SESSIONS |
| TORTILLAS, EMPANADAS AND TAMALS |
2 SESSIONS |
| ITALIAN SAUCES |
3 SESSIONS |
| MEXICAN SAUCES AND SALSAS |
3 SESSIONS |
ADVANCED COOKING LEVEL |
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| OUTDOOR GRILLING AND BARBECUE |
6 SESSIONS |
| REGIONAL ITALIAN COOKING |
6 SESSIONS |
| REGIONAL MEXICAN COOKING |
6 SESSIONS |
| BAKING AND PASTRY |
6 SESSIONS |
| Homepage |
Mailbox
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| Contacts: |
Home: 201.236.1685 Cell: 201.403.8813 |
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Write any general questions or comments to:
Rick@chef4thenite.com
References available by request. |
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