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Cooking Classes - January 2012
Sunday Supper: Meals Meant to be Shared - Italian, Swiss & French Fondue -
Baking Artisan Breads & Brioche - Coastal Riches: RI Fish & Shellfish - Indian Cuisine -
Homemade Pasta - Le Gourmand Normand: Exploring the Cuisine of French Normandy
and more classes to come...
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Sunday Supper: Meals that are Meant to be Shared: French, Italian & Swiss Fondue
Traditional Swiss Fondue served with a pomegranate, fig & orange salad
 Italian Fonduta with Truffle Oil served with grilled vegetables Assorted Fondue Sauces French Chocolate Fondue served with stuffed strawberries and pound cakes DATE: Sunday, January 8, 2012 TIME: 5:00 - 8:00pm LOCATION: Hilltop House, Newport MORE: Sunday Suppers are back! This socially oriented cooking class has everyone pitching in to help create a lovely meal together in the kitchen using new and exciting recipes taught & coached by Chef Nancy Brush. After our meal is prepared and cooked we'll retire to the great hall to enjoy everyone's company, discuss the recipes and enjoy live music while sitting in front of a big roaring fireplace in a lovely Newport setting. Bring a friend or meet new ones! This is a lively and fun way to spend a Sunday evening. BYOB - 10% discount for students who purchase wine at Newport Wine Cellar. CLASS FEE: $55 + BYOB
REGISTER for Meals Meant to be Shared - Fondues ON LINE
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Always a thoughtful gift for anyone who loves to cook -
A Newport Cooks! Gift Certificate.
$55 each
Click on box above to purchase on line...
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The Art of Baking Bread & Brioche
INSTRUCTOR: Private Chef Christy Erickson Prior
DATE: Saturday, January 14, 2012
MORE: Just in time for impromptu Soup & Bread dinner parties and fabulous weekend
 brunches. Learn to make French baguettes, artisan
 breads & delightful light & flaky Brioche. You will learn the professional approach to scaling ingredients using the "Baker's Percentage", allowing you to make one loaf orfifty, so that your recipes will always be fool proof. In class we will cover the bread making skills necessary to make lean doughs, enriched doughs, sponges and sour doughs. This class sold out in November, so sign up soon!
CLASS FEE: $55
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Homemade Pasta Making
INSTRUCTOR: Chef Deja Hart
DATE: Tuesday, January 17, 2012
TIME: 6 - 8pm
LOCATION: The Newport Cooks! Kitchen, 796 Aquidneck Avenue, Middletown, Behind Custom House Coffee
MORE:
You haven't had pasta until you've tasted homemade pasta - your own homemade pasta! Spend the evening creating a new world of pasta flavors, textures and shapes in this hands-on pasta making class. Chef Deja has been making pasta since she was a child and loves the endless creative possibilities. She'll also share some of her favorite ravioli stuffing and pasta sauce recipes. Pasta making is a great team sport - bring a daughter, son, friend, spouse or come alone and meet someone new! Have a pasta machine? Bring it! Or borrow one of ours. Everyone will leave with a bag of pasta and lots of great recipes. We'll taste wines from Italy chosen to compliment the menu by Newport Wine Cellar.
CLASS FEE: $55
REGISTER for Homemade Pasta ON LINE
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Warm Up with Indian Cuisine
INSTRUCTOR: Private Chef Sarah Peppercorn
DATE: Thursday, January 19, 2012
TIME: 6 - 8pm
LOCATION: The Newport Cooks! Kitchen, 796 Aquidneck Avenue, Middletown, Behind Custom House Coffee
MORE:
Warm up your taste buds as Chef Sarah teaches us to prepare Chicken Korma, a delightful mild curry dish guaranteed to please. Accompanying it will be an Indian spinach and potato side dish. And for dessert, we'll learn the secrets to preparing a delicious Cardamom Rice Pudding. The perfect meal for two or great for a dinner party! We'll taste wine chosen to compliment the menu by
CLASS FEE: $55
REGISTER for Indian Cuisine ON LINE
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Newport Cooks! Class Calendar
Click Calendar to easily view Current Classes
& for Quick Access to On Line Registration
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Gourmand Normand: Exploring the Cuisine of French Normandy
MORE:
Allow Chef Alex to whisk you away to the lovely Normandy region of France in this hands-on classic French cooking class. She'll begin with a Crepe lesson - crepes Suzette, Crepes with ham & camembert as well as others, both savory & sweet. She'll then share tips & tricks for making a most flavorful & delicious hearty main course of Moules Marinere a dish using mussels, indigenous to the Northern Norman coast. For dessert we'll learn to prepare a classic Tarte Tatin with creme fraiche and Calvados. A French wine tasting will be chosen by Newport Wine cellar to compliment the menu. Bon apetit!
CLASS FEE: $55
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401.293.0740 The Newport Cooks! Line
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