| HOW-TO COOKING VIDEO clips from Fine Cooking Magazine with Jessica Bard Making Caramel Popcorn Working with Puff Pastry Working with Phyllo Dough |
Cooking Class Schedule through August 12 NOTE: All classes are back to $40 per person! Call the store to sign-up in advance 845.876.6208 -- payment confirms registration -click here for info on registration and cancellation policies Decorating Basics for Summer Desserts In this 2-hour decorating overview, you dig right with a piping bags and decorating tubes to create borders (shell, scalloped, ruffled etc.) roses, bouquets, and filigree. These techniques can be used with frosting, meringue or whipped cream to decorate cakes, tarts, pies, cookies, and cupcakes!
Hands-on Class Instructor: Jessica Bard Fee: $40 per person Southern Cookin’ Summer Classics: Fully Stuffed! Join us in welcoming back local food writer and teacher, Jennifer Brizzi. She’s got a thing for Southern Cookin’ and she’s ready to share with us. This time her southern-inspired menu is themed around stuffed things. Jennifer will demonstrate (and we will eat) Cherry Tomatoes Stuffed with Crabmeat Remoulade, Shrimp and Sausage-Stuffed Mirlitons (chayotes), Corn and Cheddar Spoonbread, Cucumber Boats Stuffed with Green Salad, and finish up with a sweet Blueberry Fool
Demonstration / Lecture Class Instructor: Jennifer Brizzi Fee: $40 per person Fearless Risotto – Summertime Comfort Food at its Best! Do you love risotto, but feel intimidated about making it? Do you think of this famed creamy Italian rice dish as only cold weather comfort food? Polly Adema, local culinary anthropologist and cooking teacher, will show you how easy it is to make and ways to incorporate fresh summer vegetables and herbs. In this hands-on class you will make Eggplant Risotto with Tomatoes & Basil; Pea & Mint Risotto; and Risotto with Corn, Asparagus & Basil. You'll learn how to adapt the basics of making a good risotto to please your (or your family's) tastes and to work with ingredients on hand.
Hands-on Class Instructor: Polly Adema Fee: $40 per person
Gluten-Free option!) Focus on making a great butter crust (covered or lattice) or try Jessica’s gluten-free recipe for a tasty crust! Bring in your favorite 9” pie plate and take home your pie to bake. We’ll use the ripest Hudson Valley fruits to make a filling with the right thickness and sweetness!
on Tuesday, August 12) Hands-on class Instructor: Jessica Bard Fee: $40 per person
and Chilly Desserts ! Have you been wanting to get your ice cream maker out of the cupboard? A variety of ice cream machines will be in use during this demonstration class. You will be inspired by tastes of rich custard-based chocolate and vanilla homemade ice cream! Also fruit sorbet, gluten-free and vegan granitas and even a frozen mousse using the best of ripe Hudson Valley dairy and fruit.
Demonstration / Lecture Class Instructor: Jessica Bard Fee: $40 per person Getting to Know Your Chef's Knife In WKC’s signature class, learn basic and precision knife cuts, safety, and technique. Try out a variety of knife styles including French and German chef’s knife shapes and the Japanese santoku-style knives. A stir-fry of julienned vegetables with jasmine rice will be served.
Hands-on Class Instructor: Jessica Bard Fee: $40 per person Roll Your Own –Light Summer Sandwich-Meals to Bring Along Great “wraps” for picnics or potlucks! Jessica will guide you in the techniques for rolling your own Vietnamese Summer Rolls and Thai Beef Salad Rolls with gluten-free rice paper, 10-Veg Wraps with whole wheat tortillas, and Prosciutto, Arugula, and Cucumber Pinwheels with lavosh.
Hands-on Class Instructor: Jessica Bard Fee: $40 per person Flavors of Vietnam: Exotic Summer Feast Local food writer, Jennifer Brizzi, has been exploring the flavors of Vietnam for several years. In this demonstration class, she’ll share some of her favorite Vietnamese recipes. She uses traditional ingredients but will show the substitutions with vegetables grown right here in the Hudson Valley! Start class by sipping the super sweet and luscious Vietnamese Iced Coffee. Then taste Poached Chicken with Three Dipping Sauces, Shrimp Steamed in Beer, Stir-Fried Eggplant, and Vietnamese Coleslaw. Finish up with a rich but summery Coconut Flan.
Demonstration / Lecture Class Instructor: Jennifer Brizzi Fee: $40 per person Mastering Summer Fruit Pies (with a Tasty Gluten-Free option!) Focus on making a great crust (covered or lattice) with a totally gluten-free option! Bring in your favorite 9” pie plate and take home your pie to bake. We’ll use the ripest Hudson Valley fruits to make a filling with the right thickness and sweetness!
Hands-on Class Instructor: Jessica Bard Fee: $40 per person |
| Welcome to Jessica Bard's Kitchen-Class June 2008 updated 6/28//08 Cooking Classes at Warren Kitchen & Cutlery |
| See PHOTOS of our Cooking Demos and Classes with Gigi Market - Chef Andreini - Chef Ric Orlando- Chef Buitoni |
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| Read Jessica's bio in CIA's Alumni Spotlight |
| Warren Kitchen & Cutlery proudly offers "Twelve" $7.99/750ml |
| New on YouTube-- Watch Jessica make a Sophisticated Caramelized Apple and Onion Quesdilla |
| Warren Kitchen carries small note cards illustrated by local artist, Beth Humphrey |
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| Check out some of our new teachers and there will be more to come!
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| Polly Adema taught Easy Dips & Homemade Lavosh! Jill Nussinow, The Veggie Queen, showed us Pressure Cooking! |