January 21, 2012
Chef-Educator Nancy Krcek Allen
Chef-Instructor Lynne Brach
Europe is the mother-lode of codified technique and fine cooking. After this class you’ll surprise your family with your improved knife and cooking skills. The class will begin with hands-on knife technique that will ease your way into the kitchen. You’ll learn to properly cut everything from a humble onion and lovely leek to tomatoes, herbs and whole chicken or fish. You and your team will turn the resulting food into a few deeply satisfying, time-tested dishes from France, Italy and Spain like Tuscan or French onion soup, vegetable gratin, poached leeks or endive salad with shallot mustard vinaigrette, Italian greens with garlic, Spanish fish en escabeche or pasta con sugo pommarola.
All classes are approximately five hours and hands-on. Class begins at 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines after class. The price is $125 per person. Bring an apron and a favorite knife.
Please see our Web Store for the cooking class offerings and bookings. If a class is sold out, please give our front desk a call and ask to be added to the waiting list. 1-800-969-4009.
February 4, 2012
Chef-Educator Nancy Krcek Allen
Chef-Instructor Lynne Brach
Winter in Tuscany is a time of peace and quiet. The harvest of wine, tomatoes and olive oil is in and prosciutto and Parmesiano Reggiano are aging. It’s time to settle back and enjoy the fruits of the harvest. Learn the dishes that sustain Tuscans throughout winter rain. You’ll learn trademark Tuscan techniques for creamy polenta, a classical mushroom risotto, and dishes like stuffed pork loin with roasted vegetable and balsamic sauce, Tuscan kale with garlic chips, winter tri-color salad, a trio of Tuscan cookies and more.
All classes are approximately five hours and hands-on. Class begins at 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines after class. The price is $125 per person. Bring an apron and a favorite knife.
Please see our Web Store for the cooking class offerings and bookings. If a class is sold out, please give our front desk a call and ask to be added to the waiting list. 1-800-969-4009.
February 11, 2012
6:00 tour, 6:30 dinner seating
Valentine’s Wine Dinner featuring Chef Les Hagaman
“An Evening in Alsace” featuring the cuisine of France’s eastern most region, Alsace.
Starter: Artichoke Gratin
Soup: Alsatian Cabbage Soup
Entree: Beef dish
Salad: Apple and Gorgonzola Salad
Dessert: Pear & Almond Tart
Call 1-800-969-4009 for reservations.
March 3, 2012
Chef-Educator Nancy Krcek Allen
Chef-Instructor Lynne Brach
Rural France, far from the restaurants of Paris or Lyon, is packed with the riches of the terroir or land and each pays or region. Instead of haute cuisine, in this class you’ll explore cuisine de femme—woman’s home cooking close to the garden and its seasons. You’ll learn the inspiring techniques behind dishes like choucroute Alsacienne, Roquefort and caramelized onion tart, poulet Basquaise, beef bourguignon, salad Lyonnaise, aligot (potato and cheese purée), pissaladiére, fruit clafoutis and more.
All classes are approximately five hours and hands-on. Class begins at 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines after class. The price is $125 per person. Bring an apron and a favorite knife.
Please see our Web Store for the cooking class offerings and bookings. If a class is sold out, please give our front desk a call and ask to be added to the waiting list. 1-800-969-4009.
March 10, 2012
Learn the skills of the German influenced region of Eastern France, Alsace. Taught by Les Hagaman, life-long chef and owner of neighboring B&B, Tesoro Inn. Les bring global experience to the class as well as an elegant approach and refined technique.
Starter: Artichoke Gratin
Soup: Alsatian Cabbage Soup
Entree: Coq au Riesling
Salad: Apple and Gorgonzola Salad
Dessert: Pear & Almond Tart
All classes are approximately four hours and hands-on. Class runs from 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines after class. The price is $125 per person. Bring an apron and a favorite knife.
Please see our Web Store for the cooking class offerings and bookings. If a class is sold out, please give our front desk a call and ask to be added to the waiting list. 1-800-969-4009.
March 24, 2012
Techniques of Spanish Cooking/Tapas and Paella
Chef-Educator Nancy Krcek Allen
Chef-Instructor Lynne Brach
Spain, with its sun drenched landscape and intense variety of food traditions, has become a hot culinary destination. After this class and its lush offerings you’ll understand why. You’ll learn the art of making a few select tapas, those small plate dishes that always seem to satisfy; the art of making the perfect paella, eggy “tortillas,” and dishes like empanadas, Spanish chicken stew with a touch of chocolate, white gazpacho and classic flan.
All classes are approximately five hours and hands-on. Class begins at 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines after class. The price is $125 per person. Bring an apron and a favorite knife.
Please see our Web Store for the cooking class offerings and bookings. If a class is sold out, please give our front desk a call and ask to be added to the waiting list. 1-800-969-4009.
March 31, 2012
By attending one of our wine seminars, you will get extensive experience pairing wine and food. You will also learn about wine, wine making, grape growing, and the art of wine tasting. Mark is a great storyteller, a non-intimidating wine instructor, and is adept at getting everyone involved. Sometimes his stories are even true! These are some of the things participants said about past seminars:
“You’ve got a great program keep up the good work, Mark makes everyone feel like a participant - great humor and wit! Can’t wait to be back, Terrific all the way around, Wonderful food, wines were complimentary, presentation of food was awesome - fantastic service!”
Both classroom style and hands on experience are part of your wine immersion experience. Your day includes a tour of the cellar with an explanation of the wine making process, vineyard walk, short explanation of the art of tasting wine, peasant’s lunch, and 6-course leisurely dinner with accompanying wines - all prepared by Chef Perry Harmon! Each course, from the appetizer to the dessert is specially paired with Chateau Chantal wines.
The meal is a work of art, worth the price of the seminar on its own, but is included in the overall price of $145 per person. Grab Your Spot Here!
April 7, 2012
Join Chateau Chantal Wine Dinner Chef Perry Harmon for a hands-on cooking class and learn from Perr’s years of culinary experience! Chef Perry is also owner of premium biscotti company, Way North Foods.
In this class participants will work with Chef Perry to create a mouthwatering array of small plate and desserts to wow your guests at your next party. We will use French techniques and local ingredients to create such dishes as Gougeres (featuring Leelanau Cheese Raclette), Demitasse of Winter Squash Bisque, Herbed Crepes with a creamy Forrest Mushroom Topping, House made Boursin Cheese and Wine Crackers, Various types of Crostini with local toppings, Local Ale Battered Shrimp, Smoked Salmon Quesadilla with Smoked Salmon and Dill Crème Fraiche and Caviar. On the sweeter side we will make a special Biscotti, Chocolate Pots De Crème, Dessert Crepes, Wine Sorbet, Truffles and Vanilla Bean Mousse.
All classes are approximately four hours and hands-on. Class begins at 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines after class. The price is $125 per person. Bring an apron and a favorite knife.
Please see our Web Store for the cooking class offerings and bookings. If a class is sold out, please give our front desk a call and ask to be added to the waiting list. 1-800-969-4009.
April 14, 2012
Join Chateau Chantal Wine Dinner Chef Perry Harmon for a hands-on cooking class and learn from Perr’s years of culinary experience! Chef Perry is also owner of premium biscotti company, Way North Foods.
In this class Chef Perry will help you to recreate dishes from his days on The Peninsula Kitchen and offerings from our 2011 wine dinners as well as some suggestions for 2012. You will make Beef Stew with Winter Vegetables, Red Wine and Dried Cherries, Carrot and Caramelized Onion Cream Soup, Chocolate Honey Mousse, Creamy Goat Cheese Polenta, Tuscan Vegetable and Pasta Soup, Herbed Mushroom Crepes, Panko Crusted Whitefish with Pinot Gris Dijon Sauce and a Potato Gratin with Raclette and Crème Fraiche as well as some surprises for the 2012 season.
All classes are approximately four hours and hands-on. Class begins at 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines after class. The price is $125 per person. Bring an apron and a favorite knife.
Please see our Web Store for the cooking class offerings and bookings. If a class is sold out, please give our front desk a call and ask to be added to the waiting list. 1-800-969-4009.
April 21, 2012
Chef-Educator Nancy Krcek Allen
Chef-Instructor Lynne Brach
You probably know that homemade pasta is tasty, healthy and impressive food, but you probably don’t think of it as fast food. In this class you’ll learn that you can get fresh pasta on the table in an hour—instead of taking all day. You’ll take home traditional and modern techniques for making a variety of northern Italian fresh pastas like chestnut paparadelle with mushroom sauce, tagliatelle with Bolognese sauce, classic potato gnocchi with sage butter, ricotta gnocchi, meat and herb stuffed agnolotti, chickpea fettuccini with Tuscan pommarola sauce, fresh herb pasta and more.
All classes are approximately five hours and hands-on. Class begins at 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines after class. The price is $125 per person. Bring an apron and a favorite knife.
Please see our Web Store for the cooking class offerings and bookings. If a class is sold out, please give our front desk a call and ask to be added to the waiting list. 1-800-969-4009.
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