Cooking Class Suggestions
Please complete an event plan for an individual quote.
Schedule a consult with Chef Merlyn to create your tailored menu.
Schedule a consult with Chef Merlyn to create your tailored menu.
Pasta Class: made from scratch rolled and formed. Cooked in a variety of preparations
Pies, Quiches, Empanadas and Pastries
Almond Crusted Chicken: with Tomato, Basil and Bay Shrimp Beurre Blanc
Chicken: from whole to boned, cooked and stock. How to use the whole bird...except the "cluck" Egg Sauces: Hollandaise, Mayonnaise and Beyond
Custards: Creme Caramel, Creme Brulee, Zabaglione and Pana Cota The list of options is pretty much unlimited.
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Pastry 101: Learn to make the perfect flaky crust, biscuits and scones
The Perfect Steak: 5 varieties of the perfect steak from 3 cuts of beef
Basic Sauces: Learn about stocks, thickeners, 3 basic French sauces
Cold Sauces, and Dressings: From Creme Anglaise to Caesar Dressing Brunch 101: Pancakes, waffles, Dutch babies, crepes
Brunch 102: Ableskivers, Johnny cakes, French Toast and Blintzes Brunch 103: Eggs Benedict Brunch 104: Omelets - the many styles and how to master them. |