The Culinary School is a specialized educational program that offers courses on the whole spectrum of culinary subjects, from food preparation and kitchen tool skills to the finer points of gourmet cooking. Our overarching goal is to illustrate just how fundamental and accessible the culinary arts really can be — anyone who’s interested in cooking well can indeed learn to do so. As such, our courses appeal to students of all levels of experience: the novice who wishes to prepare small, elegant dinner parties; the aspiring connoisseur who’s looking to enhance his present abilities; even the accomplished chef who desires to hone particular aspects of her craft.
The Culinary School’s program is practicum-oriented, combining lectures and demonstrations with hands-on kitchen work. Both in-house chefs and visiting guests comprise our faculty of expert instructors. The food prepared during each class is, of course, sampled by all the students, and the recipes covered in each class are printed and distributed so you can take them home with you. So welcome to our Culinary School. Our deepest hope is that you enjoy taking our customized courses as much as we enjoy hosting them.
Policy for Enrollment
Reminder: Cancellations must be made at least 10 days prior to course date. No exceptions. Otherwise, course fee is non-refundable, though you can receive recipes and food samples.
The measure of a meal’s goodness lies not in its complexity of preparation but in its simplicity of tastes. As such, Chris went fishin’ for a handful of simple fish recipes with simples sauces and came up with a bucketful of these lively bites: Wasabi Scallion and Sesame Seed Seared Salmon atop Asian Noodles with a Pan Sauce; Strawberry-Balsamic glazed Grouper with a Pecan Butter Sauce; Crispy Flounder set off with a Mica Pan Sauce; and finally, Toasted Seed Dusted and Grilled Yellowfin Tuna on a White Bean Pan Sauce. You’ll be hooked in no time!
In addition to our prepared curriculum,
WHOLE MEAL SALADS, TAKE FIVE
Back by popular demand, Chris is once again tossing up a bevy of sensational salads that are complete lunches or dinners in themselves. First, we start with our Mediterranean Shrimp Salad with a Poached Shallot and Tomato Vinaigrette. Next is a Country Fried Chicken Salad with Apples and a Cider Honey Dressing. Then we go into a Miso-Grilled Salmon with a Cucumber Sunomono Salad. We end the night with Chris’s famous Hangar Steak Salad, a customer favorite, with Grilled Red Bliss Potatoes, Crispy Tobacco Onions and a Creamy Gorgonzola Dressing. This class will add a zing to your greens!
SOUPS AND SANDWICHES
March 6 2014* Time: 6:30-9:30
Ah, the comfort of the familiar pairing of a piping-hot bowl of homemade soup and a hearty sandwich at its side. The combination might be classic, but Chef Casey Pesce from D’jeet in Shrewsbury will put a spin on the ingredients that will leave you roaring with newly discovered pleasure! For soups, Casey starts the night off with a vegan soup, Roasted Cauliflower Soup with Crispy Shallots, Multigrain Croutons and White Truffle Oil; Butternut Squash and Apple Soup with Homemade Crème Frâiche; and a White Bean and Escarole Soup. For sandwiches: Short Rib Grilled Cheese with Fontina, Onion Relish, Garlic Aioli, Fried Onions and Country Toast; Crab Beignet Po’ Boy with Cabbage Slaw, Roasted Plum Tomato, Pickles, Creole Remoulade on a Pretzel Baguette. Casey finishes the night with a Chocolate Banana Bread Pudding with Peanut Butter Ice Cream.
SHARPEN THOSE KNIFE SKILLS
The skills you learn in this class will help you prepare your dishes a lot quicker. Learn the proper way to dice onions, carrots and celery, as well as, how to keep your knives sharp. Learn the skill of chiffonading basil, cilantro and other herbs or lettuces. Dice potatoes quicker and learn how to butcher a whole chicken. Learn how to butterfly any type of meat or chicken and how to properly clean red meat. If you’re looking for techniques, this is the class. Oh and don’t forget to bring your knives!
A SPRING DINNER PARTY
Chef Brian Gualtieri, from Piccola Italia, is back! Brian returns to Mumford’s Culinary Center once again to share his knowledge and passion for food. Tonight, he will demonstrate a three-course dinner menu full of surprises that will surely impress any guest! Brian starts with an appetizer of Ribollita Soup, a Tuscan white bean soup with escarole and bread. The next course will be a Slow Braised Veal Ragout with Fresh Pappardelle Pasta and Chili Scented Ricotta. Brian caps the evening off with Pear and Almond Financier with Vanilla Gelato and Bourbon Caramel.
What could be more welcome to a busy cook than a wonderfully full-flavored meal self contained in only one dish? In this class, Chris’s ideas are to be a sure-fire hit, whether you serve them up for a regular Tuesday supper with the family or whether they’re the spotlight of an intimate dinner party: Rosemary Seared Pork Chops with Shitake Mushrooms, Red Bliss Potatoes and Roasted Shallots; Shrimp Mumford over Bow-Tie Pasta; and Toasted Seed Seared New York Sirloin over Tomato, Spinach and Israeli Couscous
SANTA FE SPECIAL
Kathleen Sanderson returns to Mumford’s Culinary Center once again to share her expertise and love for food. This time, she travels to Santa Fe to make a feast that can be made all-year-round! First, she starts off with Southwestern Gazpacho Shooters and Goat Cheese Quesadillas. Kathleen will then go into Cilantro and Chipotle Grilled Chicken & Beef with Homemade Flour Tortillas and Guacamole. Black Bean, Mango and Roasted Corn Salsa is next and then a Citrus and Jicama Salad. She finishes the class with Pepper Brownies with Coffee Ice Cream and Kahlua Hot Fudge. Come and join Kathleen on this culinary adventure
GARDENING FROM A TO Z
This lecture course is a virtual how-to manual covering everything you need to know about gardening and harvesting ingredients at your own home to use in your own kitchen. Chris will address the when’s, where’s, and why’s of planting herbs, crop-rotation techniques, “going organic” with healthy soil, growing edible flowers, double-digging methods in raised beds, cultivating lettuces, and even “beneficial bugs” in your produce. Get in on this year’s April-to-November growing season, and we promise you’ll never want to go back to store-bought. Chris will also be offering a variety of organically grown plants and seeds.
YOUR KNIVES SHARPENED?
SIMPLE GRILLING WITH SHELLFISH
This hands-on class focuses on working with shellfish and the proper way to grill. Learn how to peel Shrimp quickly, marinated with a classic Mojo Sauce, and grill without drying out the shellfish. We will also be grilling extra large Sea Scallops, brushed with an Orange-Chili Glaze. Next, we’ll try Grilled Oysters and Clams tossed in Chris’s Dad’s Chatham Butter Sauce. We finish the night with Maine Grilled Lobster brushed with Sweet and Sour Glaze. So come fill your mind with great grilling techniques!
For tonight’s class, Chris explains methods and techniques while the class does the work! For the starter course we will have Grilled Pizza with Filet Mignon and Mashed Potatoes. We are going to do two courses from the Sea; Lemon Zest Grilled Mahi Mahi over Grilled Corn Salsa, and a Grilled Shrimp with Corned? Fruit Chutney with Lime & Ginger over Steamed Basmati Rice. We will finish the night with Spring Herb Grilled Breast of Chicken served with Onion, Black Olive and Caper Relish over Steamed Basmati Rice. This class will help your confidence when grilling this summer.
CHECK BACK FOR ADDITIONAL CLASSES!
Cancellations must be made at least 10 days prior to course date. No exceptions. Otherwise, course fee is non-refundable, though you can receive recipes and food samples.