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C lasses |
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“FEATURED ITEM OF THE MONTH” |
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“Mortimers Pasta, More than just Noodles” Wednesday - March 5, 2008 - 6:30 pm Jon Mortimer Tuition $45
Mama mia, pasta is back (Did it every really leave?), and Chef Mortimer demonstrates five ways to make pasta your favorite again with these tasty dishes. Making pasta from scratch is a rewarding and pleasant experience, and Jon makes the process seem like such fun. With his instruction, you will soon be cutting and shaping your own pasta like a pro. Executive Chef Jon Mortimer, of Mortimer’s and Franco Latino restaurants, is a radio show host, culinary instructor, cookbook author, and the most recent winner of Boise’s Iron Chef competition. Come join him for a class that is sure to be a cut above the rest.
Menu: Lemon Chicken Fettucine, Smoked Chicken in Jalapeno Broth, Pasta Pomodoro, Rigatoni Carbanara, Braised Beef Ravioli with Smoked Tomato Sauce
“From the Earth to the Table” Monday - March 10, 2008 - 6:30 pm John Ash Tuition $70
With recipes from his award-winning book, From the Earth to the Table: John Ash’s Wine Country Cuisine, Chef Ash prepares an extravagant and scrumptious menu for you to sample and learn to prepare in your own kitchen. Spend an unforgettable evening with an internationally famous chef right here in river city. What could be better?
Menu: Grilled Asparagus with Pecorino and Coppa and Lemon Olive Oil, Italian Garlic and Bread Soup with Poached Eggs, Fresh Alaskan Halibut in a Spicy Coconut Milk Broth, Grilled Flank Steak with a Lime-Chipotle Sauce, Soup of Fruits with Muscat Sabayon and Almond Thins
“Shrimp Diversified” Tuesday - March 11, 2008 - 6:30 pm John Ash Tuition $70
Did you know that Americans eat more shrimp per capita than any other nation? Chef Ash teaches you the nuances of preparing shrimp in a multitude of ways and gives you all the advice regarding shopping for this delectable seafood. Sit back and enjoy the accolades.
Menu: Thai style Shrimp and Tomato Soup, Shrimp and Lettuce Rolls with Spicy Dipping Sauce, Shrimp Waldorf Salad, Shrimp Sautéed with Vinegar Cream, Brined and Grilled Shrimp with a Tomatillo and Avacado Salsa
“Wine Uncorked: Alternative White Wines” Wednesday - March 19, 2008- 6:00 pm Bob Tait Tuition $10
Chardonnay, the most popular wine in the U.S., has its place, but what about all those other white wines - Gewurztraminer, Viognier, Albariño, Pinot Grigio and many more. In this class, Bob Tait of Tastevin Wines guides you on an imaginary journey around the world and allows you to sample some white wine alternatives to Chardonnay. These are white wines for people who love white wine, and white wines for people who say they only drink red wine. Enjoy tasting five white wines and sample light hors d’oeuvres in this educational and entertaining evening.
“Wrap it Up: Pita and Wrap Breads” Saturday - March 29, 2008 - 11:00 am Margie Sanders Tuition $20
Wrap your meal around these simple to make breads and have your family and friends begging for more. Margie, our gifted bread instructor, teaches you to make the ever-popular pita bread and a simple wrap bread and also gives you some great ideas for filling them.
Menu: Pita Bread, Soft Wrap Bread, Greek Chicken Wrap, Spinach Turkey Wrap
PLEASE NOTE: If a class is full, we will be glad to put you on a waiting list in case of a cancellation. |
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“wINE OF THE MONTH” |
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“RECIPE OF THE MONTH” |
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DELOACH 2005 Nova Vineyard Zinfandel
$30.25
10% discount per bottle 15% discount per case
(expires March 31, 2008) |
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“Italian Original” “Atlas Pasta Machine”
$70.00
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“Potato and Green Bean Salad”Recipe Courtesy of Robert Rothschild Farm
Ingredients:
1 lb. Red Skin Potatoes, Diced Large 1/4 lb. Fresh Green Beans 1/3 cup Mayonnaise 1/4 cup Robert Rothschild Farm Emerald Isle Onion Dill Horseradish Dip 1/4 cup Celery, Diced Fine 3 Tbsp. Green Onion, Diced Salt and Pepper to Taste 1-2 Bacon Strips, Cooked Crisp and Chopped 1 Hard Boiled Egg, Chopped (Optional)
Directions:
Bring a large pot of water to boil. Add potatoes and boil for 6-8 minutes. Add green beans and cook until potatoes and beans are fork tender. Drain potatoes and green beans in a colander and allow to cool completely. Meanwhile, combine mayonnaise, Emerald Isle Onion Dill Horseradish Dip, celery and green onion in a large mixing bowl. Fold the potatoes and green beans into mayonnaise mixture. Season with salt and pepper, top with chopped bacon and add chopped hard boiled egg if desired.
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Spring in for Savings 20% OFF Your TOTAL PURCHASE
When You Present This Coupon
Not valid with any other offer (Expires March 31, 2008)
Exclusions: Cooking Classes, Cookware, Cutlery, and Electrics |
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A product enjoying ever growing popularity and increasingly establishing a reputation for high utility. Simply insert an unpeeled clove of garlic and press it right through. It's as simple as that. The clove is completely processed through the 54 conical perforations while only the skin remains behind in the press and is easily removed under running water.
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“gadget of the month” |
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“RÖsle Garlic Press”
$40.00 |
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Dotting the landscape in front of Mount Konocti are old, knarled Zinfandel vines. Organically farmed and irrigated but once, the roots are forced to deeply mine the ancient alluvial soils for water and nutrients. The result: a wine with complexity and concentration. This well-balanced Zinfandel begins with ripe raspberry aromas with notes of strawberry reduction, vanilla cream and nutmeg. On the palate, these intense and layered flavors remind us of dark chocolate torte with raspberry syrup. The full-but-soft tannins guarantee a lovely long finish and great aging potential. Serve it with your best cut of beef or lamb.
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Tip of the Month |
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Pasta should be tender but still firm when you eat it, what the Italians call "al dente." It means that it offers a slight resistance when bitten into, without being overdone and mushy. To be sure, bite into a piece of the pasta (take a piece of pasta from the pan, cut off a tiny piece, and chew it in your mouth). REMEMBER - Pasta will continue to cook and soften even after it has been taken from the water.
(Courtesy of whatscookingamerica.net) |
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This durable Italian Atlas Marcato Pasta machine produces fresh, homemade pasta quickly and easily. It is made of heavyweight chromed steel and comes with two cutters – spaghettini and fettuccine. Comes with a full 3 year warranty and extra attachments available. |
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“Senior Day”
Join us any Tuesday for 10% off
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Exclusions: Cooking Classes, Cookware, Cutlery and Electrics
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