Past Cooking Classes at Chf

Classes are taught by

Head Chef Ryan Lancaster

April 15th - Desserts with Pastry Chef Shane Zalac

• Coffee Brandy Snaps
• Blueberry White Chocolate Finger Cookies
• Chocolate Souffle' with Peanut Butter Center and Crème Anglaise
• Crème Brûlée with Blueberry Apple Coulis

March 18th

• Edamame Bean Salad with Lemon Vinagrette and
  Shaved Manchego Cheese
• Bacon Wrapped Jumbo Shrimp with Spicy Tomato Glaze
• Chardonnay Poached Halibut with Orange Basil Burre Blanc
• Artichoke and Thyme Risotto
• Poached Pears with Raspberry Mascarpone and Orange Sorbet

February 19th

• Baby Greens Salad with
  Cherry Roasted Shallot Vinagrette
• Gorgonzola Walnut Canapes with
  Carmelized Onion and Apple Compote
• Coq Au Vin
• Toasted Almond Herbed Rice Pilaf
• Lemon Blueberry Griddle Cakes with
  White Chocolate Mousse and Blackberry Sauce

January 15th

• Shrimp Bisque
• Paella
• Citrus Halibut with Orange Mango Chutney
• Seared Chilean Sea Bass with Artichokes and
  Leek Vinegar Reduction
• Cherries Jubilee with
  Cherry Chocolate Chip Ice Cream

December 18th - Christmas Dinner

• Cheese Strata with Roasted Chicken and Tomatoes
• Twice Baked Cheese and Chive Stuffed Potatoes
• Green Beans with Vermouth and Shallots
• Tuscan Rib Eye Roast
• Raspberry Chocolate Parfait

November 20th - Thanksgiving Feast

• Apple-Sage Glazed Roasted Turkey
• Apple-Sausage-Sage Stuffing
• Sage-Green Peppercorn Gravy
• Stuffed Sweet Potatoes with Pecan, Marshmallow Streusel
• Cranberry-Tangerine Relish
• Bourbon Chocolate Pecan Pie

October 16th - Halloween Celebration

• Steak Bits with Bloody Mary Dipping Sauce
• Pumpkin Strips
• Chipotle Chicken Fingers with Cilantro Pesto and Lime Creme Fraiche
• Deviled Eggs
• Sweet Potato Flan with Chocolate Spiders Web

September 25th ­ Brunch

• Wake-Up Smoothie
• Puff Pastries with Eggs De'Hotel Clairmonte and Smoked Salmon
• Proscuitto Wrapped Blanched Asparagus Tips with Tomato Hollandaise
• Sweet Crepes with Pineapple, Banana, Coconut Mango Filling and Citrus Mango Creme Anglaise

August 21st ­ Southwestern Flavors

• Tostones with Salmon Tartar and Avocado Chipotte Relish
• Grilled Corn on the Cob with Garlic Butter, Lime, and Cotija Cheese
• Skirt Steak Tacos with Roasted Tomato Salsa
• Fresh Mozzarella and stacked Tomato Salad with Green Chile-Cilantro Oil and Chipotte Vinegar
• Banana Quesadillas

July 17th ­ Grills Gone Wild

• Grilled Vegetables with Sun Dried Tomato Vinaigrette
• Grilled Shrimp with Lemon Dill Butter and Orzo Salad
• Grilled Chicken Breast with Spicy Peach Glaze
• Rum Buttered Glazed Grilled Pineapple with Vanilla Mascarpone

June 19th ­ Vegetarian

• Balsamic Marinated Veggie Satays with Asian Pesto
• Southwest Stuffed Tomatoes with Cilantro Crema
• Fettuccini with Wild Mushrooms, Garlic, and Artichoke Hearts
• Fresh Baked Banana Bread and Bananas Foster

May 15th ­ Soups

• 7 Onion Soup with Garlic Parmesan Bread
• Creamy Smoked Tomato Basil Soup
• Chilled Avocado Soup with Fresh Ginger and Lime Crema
• Chilled Basil-Champagne Fruit Soup with Madelines

April 17th ­ Cinco De Mayo Celebration

• Mesca Fresca ­ Tequila/lime/grapefruit cocktail
• Mango Margaritas
• Guacamole and Pico De Gallo
• Beef Flautas with Black Bean Puree and Cilantro Tequila Cream
• Lime Sorbet over Pound Cake and Tequila Flambeed Berries

March 20th ­ Wine and Food Pairings

• Tempura Battered Vegetables with Champagne
• Braised Short Ribs with Syrah
• Linguine with Raw Tomatoes and Basil with Chardonnay
• Baked Apples with Apricot and Walnut Filling with Pinot Grigio