Wednesday, 20 August 2008
Cooking Classes at Store Four

Chef Four: A Cooking Series

Watch, learn, eat and taste wine in a relaxed setting while sitting around our counter, as our Chef Donna leads our classChef, Donna Dube, formerly of Wickford Gourmet,   prepares 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 and interact with our Chef throughout the evening. Also, Wakefield Liquors will match wines to each recipe and explain why! This is truly an enjoyable night out!

$50 per class, $65 for hands on classes- per person.
6pm-8pm Evenings 10am-12pm Saturdays



Fall Cooking Classes PDF Print E-mail

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.

 

Last Updated ( Sunday, 17 August 2008 )
 
Summer Cooking Classes 2008 PDF Print E-mail

Summer Cooking Classes 2008

6pm-8pm $50 per person

 

 

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!

 

 

*FABULOUS FRENCH DESSERTS with Pascal Leffray:  Tues. June 17 6pm

Legendary local Chef, Pascal Leffray (formerly of Chez Pascal in Narragansett & Providence) will demonstrate how to make French desserts including Chocolate Fondant, Pot de Crème au Chocolate, Crepes, Chocolate Truffles, etc…

 

*SPANISH TAPAS with Donna Dube Thurs. June 19 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.

 

*SUMMER IN PROVENCE with Donna Dube Tues. July 1 6pm

French bread appetizer with black olives and sage; Eggplant Tart; Chicken Provencal, etc...

 

*CULINARY EXPRESSIONS with Normand Leclair Tues. July 8 6pm

Legendary RI Chef Normand Leclair (For 33 years he was chef-owner of the Red Rooster Tavern in North Kingstown) will show you how to put together that special dinner party and great food for your family in your home.  He will demonstrate the dishes from his Cookbook “Culinary Expressions.”  Cheese Puffs; Shrimp Lorraine; Mexican Chicken; Apricot Chicken; Cashew Chicken; Stuffed Zucchini Parmesan; Salmon with a Horseradish Crust; Orange Vodka Sauce; Yogurt Fennel Scallops; Grand Marnier-Lime Bananas.

 

*POLENTA PARTY with Donna Dube Tues. July 15 6pm

Soft Polenta with assorted toppings.  This is a GREAT party dish!  Learn also to make great toppings for the soft polenta; Baked Polenta Hors d’oeuvres with assorted toppings.

 

*SWEET & SAVORY SUMMER FRUIT DISHES with Donna Dube Thurs.July 24 6pm

Figs wrapped in Prosciutto; Summer Fruit Bruschetta with Tomato; Basil, Red Onion and Peaches; Lemon Orzo with Chicken; Cod Calypso; Poached Summer Fruits with yogurt sauce and fresh ginger.

 

*SUMMER SOUPS with Donna Dube Thurs. July 31 6pm

Focaccia with Summer Vegetables; Frosty, Minty, Cucumber Soup; Gazpacho with assorted toppings; Quick and Easy Bouillabaisse using fresh local fish.

 

*SUMMER ENTRÉE “SALADS” with Donna Dube Thurs. August 14 6pm

Ridiculously easy Bruschetta with Fresh Summer Herbs; Red Lentil Salad; Caribbean Chicken Salad (with tri-colored peppers); Tuscan Farro Salad.

 

*SUMMER IN TUSCANY with Donna Dube Thurs. August 21 6pm

 

Currently there are no Hands-on Classes scheduled for the Summer.  Please check back in the fall!

 

***Please NOTE:  Pre-registration is required with payment.  Class size is limited to 14.  Hands-on 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.

 

 

673 Kingstown Road, Wakefield RI 401.783.7388 www.storefour.net  Gift Certificates Available

 

 

Last Updated ( Saturday, 07 June 2008 )
 
Summer Brunch Ideas June 10 2008 PDF Print E-mail

We have spaces available in SUMMER BRUNCH IDEAS:

Please call to sign-up! 401.783.7388

Great Ideas for - father's day, bridal and baby showers, family get-togethers, book club meetings..... In general, delicious and easy recipes for your repertoir!

 

Summer Brunch Ideas:  TUESDAY JUNE 10th 2008  6pm-8pm $50

Brunch Starter: Melon Spritzer, Honeydew melon balls with a touch of mint drizzled with Prosecco

Scones (Donna was very famous for her delicious scones!)

Baked Omelet Rollups

Ham and Cheese Croissants

Fresh Strawberries with Chocolate Crème Fraiche Dip

Last Updated ( Thursday, 22 May 2008 )
 
Spring 2008 Cooking Classes PDF Print E-mail

Cooking Class with Chef Pascal:
We welcome local celebrity, Chef Pascal (formerly of Chez Pascal in Narragansett & Providence) to our Chef Four team!!! Join us for a wonderful evening as Pascal shares with us a passion for cooking that he learned growing up on his family's country estate in
Le Rouvray, France.
TUESDAY APRIL 22 6pm
THURSDAY MAY 1st 6pm ****NEW DATE****

 

Classes with Donna Dube:

Taste of Provence with Spring & Organic Vegetables:
TUESDAY APRIL 29 6pm

Room Temperature Entrees perfect for Spring & Summer:
TUESDAY MAY 13 6pm

Cooking with Seasonal Vegetables:
THURSDAY MAY 22 6pm

Rustic Cooking of Tuscany:
***Additional Date: TUESDAY MAY 20th 6pm
TUESDAY MAY 27 6pm


Summer Hors d'Oeuvres for Easy Entertaining: Small plates using  Fish, Meat,
Fruits and Vegetables
THURSDAY JUNE 5

Summer Brunch Ideas:  TUESDAY JUNE 10th 6pm

-Brunch Starter: Melon Spritzer, Honeydew melon balls with a touch of mint drizzled with Prosecco;-Scones (Donna was very famous for her delicious scones!);-Baked Omelet Rollups; -Ham and Cheese Croissants; -Fresh Strawberries with Chocolate Crème Fraiche Dip

  

***Hands-On Paella: Saturday May 17th 10am
Learn how to make this Spanish rice dish, originating from Valencia. The class will include instruction for seafood paella & traditional paellas prepared by simmering together different combinations of chicken, seafood, rice, vegetables saffron & other seasonings. Preparing Paella is a great dish to make with your friends while entertaining!
  
***Hands-On Calzones: Saturday May 31st  10am
Learn how easy it is to make calzones at home from start to finish!  You will never buy another pizza parlor calzone again! We will take the intimidation out of making dough from scratch. Make the dough- Knead the dough and assemble your calzones with ingredients you learn how to prepare!  You will be amazed at how easy it can be - Then taste your awesome creations!!
 
Hands-On 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 limited to 10. No refunds will be issued, however a credit will be issued for a future class with 48 hour notice. Participants must be 21.
 

 

 

Last Updated ( Thursday, 22 May 2008 )
 
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673 Kingstown Rd | Wakefield, RI 02879 401.783.7388