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Course Criteria
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Mediterranean Cooking Pre: Co: Learn fabulous recipes and techniques from one of the world's healthiest regions. Make Greek chicken with lemon couscous; chunky pesto roasted boneless leg of lamb; homemade taboulhe, hummus and baba ganouche, accompanied by spicy pita crisps. Unravel the mysteries of phyllo and create some sweet and savory treats. A $30 perishables fee is payable to the instructor at the first class. Please call for directions to the offsite class at (978) 236-1200.
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Spanish Paella and Tapas Pre: Co: Paella, which is named for the long flat pan this traditional rice dish is cooked in, is all the rage today. Make three different paellas, using pasta, long grain rice, and Arborio rice, with chicken and sausage, and seafood. Both the taste and the presentation are extraordinary. To accompany the paella, we will make several tapas offerings, including garlicky shrimp, chorizo frittatas, and marinated olives. A $40 perishables fee is payable to the instructor at the first class. Class is held at Eurostoves, Commodore Plaza, 45 Enon St. (Rte. 1A), Beverly, MA.
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Dinner Party Magic Pre: Co: Do you want to impress your friends and family by preparing an elegant dinner party? During this class we will prepare three complete dinners for under $6 per person. Menu 1) Grilled steak with shallot mustard sauce, mushroom risotto, and crispy broccoli and pancetta. Menu 2) Country captain chicken with coconut lime crust, whole wheat couscous, and candied baby carrots. Menu 3) Creamy vodka fettuccini, roasted mushroom arugula salad, and tiramisu. Learn some great short cuts to planning your next dinner party and these foolproof budget recipes. A perishables fee of $35 is payable to the instructor at the first class.
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International One-Pot Meals Pre: Co: Create delicious, nutritious one-pot meals elegant enough for a dinner party. Recipes include San Francisco cioppino; lemony chicken stew with rosemary; chicken Marsala with Portobello and proscuitto; and authentic beef bourguignon. A $30 perishables fee is payable to the instructor at the first class. Call (978) 236-1200 for directions to the offsite class.
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Sugar Craft Pre: Co: Ever watch the food network chefs create beautiful works of art and ask yourself, "Could I do that?" In a word "yes, you can!" In six weeks, you will be introduced to gum paste, rolled fondant, and pastillage. Learn the tools, cutters and embossing techniques that turn the ordinary into the extraordinary and by doing so will create your own piece of edible art!! So bring a camera, bring yourself, and be amazed at what you can do! Taught by Pastry Chef D. Michael Grant, owner of Andover Cakes. A $45 perishables fee is payable to the instructor at the first class.
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Sugar Craft II Pre: Co: Expand upon the techniques learned in Sugar Craft I. Learn the tools to create edible works of art by learning how to pour, pull and blow sugar. When do I add the color? What's titanium dioxide and why should I use a desiccant? How do I apply food lacquers and why do we use a digital thermometer? All of these questions will be answered and more! Your challenge is to create an edible work of art using only sugar and food color. Let me show you where to begin. Create a storyboard step-by-step of what you made and how you made it. Bring a camera. You'll be glad you did! Taught by Pastry Chef D. Michael Grant, owner of Andover Cakes. A $40.00 perishables fee is payable to the instructor at the first class.
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Bread and Chocolate I Pre: Co: Do you love the taste of chocolate? How about the sweet aroma of bread? Learn how both can be transformed into one-of-a-kind works of art. Work on your own projects in simple step-by-step methods that will in turn be caught on camera and storyboarded. Bring your camera, bring a friend and find your inner artist through bread and chocolate! Taught by Pastry Chef D. Michael Grant, owner of Andover Cakes. A $40.00 perishables fee is payable to the instructor at the first class.
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Bread and Chocolate II Pre: Co: If you didn't get enough of my first course on Bread and Chocolate, continue where we left off, perfecting our craft. Now you decide. For example, forget a gingerbread house, this time we will make one out of chocolate! Not good enough? Let's make a castle! Theme-oriented by holiday, season and occasion, we will build from the ground up, taking pictures along the way for art and posterity. Hope to see you there! Taught by Pastry Chef D. Michael Grant, owner of Andover Cakes. A $40.00 perishables fee payable to the instructor at the first class.
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Potatoes Every Way Pre: Co: Potatoes are a great way to stretch your food budget. Learn the tricks to perfect mashed, baked and boiled potatoes every time. Sample recipies include: Hasselback baby potatoes with a Vacherin-style cheese and hazelnut dressing; mustard and rosemary roasted; sweet potato and ginger soup with apple mint raito; and seared scallops with baby greens and potatoes. A $55 perishables fee is payable to the instructor at the first class. Held at the instructor's home in Lynn. Call (978) 236-1200 at least one week before class for directions.
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Comfort Foods for Fall Pre: Co: and meatloaf delicious enough for a dinner party. Make Take the classic and robust flavors of comfort foods and create memorable and economical meals worthy of serving to company. You'll explore some traditional favorites such as braised lamb shanks, triple meat meatloaf, cassoulet, banana bread pudding and pulled pork. These recipes will be a hit with your friends and family. Many can be made in the crock pot. A $45 perishables fee is payable to the instructor at the first class. Classes are held at Eurostoves, Commodore Plaza, 45 Enon Street (Rte 1A), Beverly, MA.
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