|
Fall Cooking Classes 6pm- 8:30pm $55 per class, per person *due to the rising cost of food we have raised our prices by $5 Watch, learn, eat and taste wine samples in a relaxed setting while sitting around our counter, as our chefs prepare the recipes for the evening. You will receive copies of each recipe, learn additional tips and ideas, and you will have the opportunity to ask questions, take notes throughout the evening. Participants will also taste a sample portion of wines that Wakefield Liquors has chosen to match each recipe. Wakefield Liquors will also explain why the wines are perfect for each recipe. This is truly an enjoyable night out! *AUTUMN IN TUSCANY with Donna Dube Thurs. Sept. 4, 6pm Focaccia with grapes; marinated Italian olives; Tuscan bean bake with pancetta and three cheeses; Bresaola carpaccio on bed of greens with shavings of reggiano parmesan; Oven roasted Italian plums with a red wine reduction sauce. *FALL SOUPS with Donna Dube Tues. Sept. 9, 6pm Southwest roasted corn and black bean soup with tomato and roasted tortilla strips; Butternut squash soup; One additional soup TBD. *TAPAS with Donna Dube Thurs. Sept. 18, 6pm Spanish Small Plates: Sampler of “appetizers”; Tortillas a la Espanada- Egg with Potatoes, Spanish style; Saffron flavored clams and potatoes; Traditional flat bread from Catalan with caramelized onions, roasted peppers, Manchego cheese. *GREAT GRAINS with Donna Dube Tues. Sept. 23, 6pm Cracked wheat salad with zucchini, fresh tomatoes, lemon and mint; End of summer roasted veggie bake with three cheeses; Roasted beet salad with goat cheese, crispy roasted shallots and fresh fall greens; Assorted whole wheat bruschettas. *AN EVENING WITH NORMAND LECLAIRE Thurs. Oct. 2, 6pm Shrimp Stuffed Mushrooms; Canadian Chicken; Mango Chutney Chicken; Roasted Potato Wedges; Cod (Scrod) with a Crab Stuffing; Cinnamon-apricot Salmon; Sautéed Apples with Applejack. *FALL IN THE FRENCH COUNTRYSIDE with Donna Dube date TBD Fougasse served with tapenade and goat cheese rounds in olive oil with herbs; Gratin of eggplant; Salad of warm duck breast, endive spears on a bed of fresh fall greens; Late summer pears poached in red wine. *AUTUMN DINNER with Donna Dube Thurs. Oct 16, 6pm Recipes to be determined *BREAD PUDDING SAVORY/ SWEET with Donna Dube Tues. Oct. 21, 6pm Recipes to be determined *PUFF PASTRY with Donna Dube Tues. Nov. 18, 6pm Recipes to be determined HANDS -ON CLASSES 10 AM-12:30 PM $70 per person, per class Cooking! That’s what our hands-on classes are all about. Students will learn while preparing each step of the recipes and also gain many tips and secrets from Donna and Kathy throughout he morning. What better way to learn than by watching, cooking and asking! When the food is ready, sit back and enjoy your work while you learn about and sip on sample portions of wine chosen by Wakefield Liquors to match your recipes. Novices and experts alike will enjoy these fun and entertaining classes! *HANDS-ON CALZONES Saturday, Nov. 1, 10 am- 12:30pm You will never buy another pizza parlor calzone or pizza again! Learn how easy it is to make calzone and pizza from start to finish! We will start by making dough from scratch and then learn how to knead for the perfect results. Students will assemble and sample their own calzone and pizza creations! Hands-On Class Participants receive a 50% discount on our special Store Four Chef’s Aprons ***Please NOTE: Pre-registration is required with payment. Class size is limited to 14. Hands-on class limited to 10. No refunds will be issued, however a credit will be issued for a future class with 48 hours notice. Participants must be 21. |
Chef, Donna Dube, formerly of Wickford Gourmet, 
673 Kingstown Rd | Wakefield, RI 02879 401.783.7388