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

1. Courses are offered on a first-come, first-served basis, with a maximum of 18 students per class. Students wishing to reserve their space for one or more classes must pay in full, in advance and in person for all courses selected to guarantee enrollment. Upon demand and when warranted by the number of students, classes will be repeated whenever possible.
2. Cancellations must be made 10 days in advance of the course date. If less than 10 days notice is given, fee is non-refundable, though you are free to send a substitute to the class in your place or to receive the course recipes in the mail. (You can also pick up food samples following the course.) Sorry, no exceptions.
3. Mumford’s Culinary Center reserves the right to cancel any class at its discretion. You will be notified by phone of the cancellation, and the course fee will be refunded by mail.
4. In the event of severe inclement weather, classes may need to be rescheduled. If so, you will be notified by phone prior to the class.
5. We start on time, so please be punctual!
6. We except cash, check, credit cards or gift certificates for payment. Please keep in mind, to pay by gift certificate you must either come in, in person, or mail in the gift certificate. We cannot sign you up over the phone with a gift certificate.

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.

ONE POTATO, TWO POTATO

Date:  Thursday, January 26^th, 2012 * Time: 6:30 – 9:30
Instructor: Chris Mumford * Fee: $68.00
(Hands-on Course: Bring your knives and aprons)

 Ever the perfectionist, Chris plans on not just imparting a quartet of his signature potato-cheese recipes to the class tonight, but also leading the group in preparing the dishes the correct way! For make no mistake: There is an incorrect way to cook potatoes, and you won’t be doing that after this class!

Tonight’s class highlights American’s all-time favorite tuber in a collection of sumptuous dishes that are surprisingly refined even as they’re melt-in-your-mouth delicious. They include: Purée of Potato, Leek and Cheddar Soup; Classic Stuffed Potato Jackson with Chives, Cheddar, Bacon & Sour Cream; Shepherd’s Pie topped with Rosemary and Boursin Mashed Potatoes; and Munster and potato Cake, topped with a Fried Egg. We guarantee you’ll dig every one of these smashing recipes!

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GOOD TECHNIQUES = GREAT FISH!

Date: Tuesday, February 21^st, 2012 * Time: 6:30 – 9:30 p.m.

nstructor: Chris Mumford * Fee:  $68.00
(Hands-on Course: Bring your knives and aprons)

 This class is designed to show you many different techniques you can use in preparing fish. This night, Chris will go through three different fish dishes starting with a Pepper Flake and Cumin Seared Yellow Fin Tuna with True Tomato Salsa and Cilantro Grilled Red Bliss Potato Petals. The next fish is excellent for a cold winter night and using a fish that is in season. Chive, Parsley and Tarragon Seared Red Snapper over Braised Swiss Chard, along with Star Anise Steamed Basmati Rice and drizzled with a Lemon Zest Buerre Blanc. The last dish is working with a less popular fish that is as desirable as flounder. We finish the night with a Crispy Seared Skate Fish on an Arugula Salad with Poached Tomatoes, Asparagus and Roasted Onion, dressed with lemon and olive oil and topped with Smoked Onion and Caper Tartar Sauce. Enjoy and learn from this class!

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SHARPEN THOSE KNIFE SKILLS

Date: Thursday, March 8^th 2012  * Time: 6:00 - 9:00 p.m.
Instructor: Chris Mumford * Fee: $48.00
(Hands-on Course: Bring your knives and aprons)

 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!

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ROMANOWSKI IS BACK!

Date: Tuesday, March 20^th, * Time: 6:30 – 9:30
Instructor: Joe Romanowski * Fee: $68.00

 Let’s face it, when we think of great chefs in Monmouth County, Joe Romanowski of Bay Avenue Trattoria in Highlands tops the list. Joe comes to us tonight to share his love of food. He starts the night with Charleston She Crab Bisque. Next up, a Candy Cane Beet Salad with Goat Cheese Brulée, Candied Hazelnuts, and a Banyuls Vinaigrette. For a main course, Joe prepares for us a Prime Strip Loin with Potatoes Gratin and Garlic Greens. The night concludes with Salted Caramel Chocolate Bundino. So come have a taste of Bay Avenue right here on Apple Street!

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WHOLE MEAL SALADS, TAKE FOUR

Date: Wednesday, March 28^th 2012 * Time: 6:30 – 9:30
Instructor: Chris Mumford * Fee: $68.00
(Hands-on Course: Bring your knives and aprons)

 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 Crispy Fried Calamari Salad with a Poached Tomato and Garlic Vinaigrette. Next is a Hangar Steak Salad with Grilled Potatoes and Onions in a Creamy Gorgonzola Dressing. Then we go into a Southwestern Bay Scallop Ceviche with Avocado, Jicama, and Oranges over Spinach and Belgium Endive. We end the night with a Grilled Pork Tenderloin Salad with Grilled Apples, Hearty Spring Greens and Spicy Toasted Pecans set off with a Cider-Honey Vinaigrette. This class will add a zing to your greens!

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SPRING IS AROUND THE CORNER!

Date:  Thursday, March 29^th 2012 * Time: 6:30 – 9:30
Instructor: Brian Gualitieri * Fee: $68.00

 We invite you to join Chef Brian Gualitieri from Piccolo Italia in Ocean Township to experience his unique passion for food as he shares with you perfect Spring-time dishes. Brian starts the night with a Citrus Grilled Shrimp with Lemon Confit Risotto, Lemon Garlic Butter, and Mâche. Next, is a Pan-Roasted Free Range Chicken Breast with Roasted Potatoes, Wild Mushrooms, Asparagus, and Mustard Seed Nage. Finally he prepares for you a Brown Butter, Roasted Pear and Almond Bread Pudding with a Vanilla Gelato and Pear Cognac Syrup. Join Chef Gualiteri in this informative class!

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GLUTEN FREE AT LAST!

Date: Thursday, April 19^th 2012 * Time: 6:30-9:30
Instructor: Dori Kershner * Fee: $68.00

 After a successful class last Spring, Dori comes back to share more of her recipes for the gluten free or healthy eaters among us. When you are the only gluten free eater amongst all of your friends and family, it can be a challenge to create healthy fare that is low in additives and preservatives, yet still palatable. This evening, Dori starts the class with a Wild Mushroom Risotto. Next up, is Spiced Quinoa with Chickpeas, Spinach, & Shrimp. Then, Dori gives us her take on lettuce wraps with her Thai-Style Spicy Chicken Lettuce Wraps with Coconut Rice. For a main course, Dori prepares Sirloin Steaks with Garlicky Swiss Chard. To finish the evening, Easy Gluten Free Chocolate Chip Cookies that will surely make-your-mouth-melt. So come join Dori to find out what gluten free is about!

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RUSTIC SPRING MENU

Date: Tuesday, April 24^th, 2012 * Time: 6:30 – 9:30
Instructor: Chris Mumford * Fee: $68.00
(Hands-on Course: Bring your knives and aprons)

 The finest offerings of the season are put to perfect use in this captivating collection of items Chris has devised for tonight’s course. You’ll begin by sharing a secret family recipe, Grandma’s Cavatelli with Broccoli Rabe and Chicken, before whipping up Penne Noodles Frittata with Spinach, Squash and Fontina. Next on the menu is Spring Vegetable Lasagna – a Tuscan classic; and then Roasted Loin of Pork with Cipollini, Chestnuts and Spaghetti Squash comprises the evenings headline attraction. Join in this festive inauguration of the long-awaited Spring!

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GARDENING FROM A TO Z

Date: Sunday, May 6^th, 2012 * Time: 11:00 am-2:00 pm
Instructor: Chris Mumford * Fee: $42.00

 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.

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SEAFOOD SALADS ON & OFF THE GRILL

Two Dates to Choose From:  Wednesday, May 9^th, 2012 or Wednesday, May 16^th 2012   * Time 6:30-9:30
Instructor: Chris Mumford * Fee: $68.00
(Hands-on Course: Bring your knives and aprons)

 This hands-on class focuses on a variety of seafood salads, all very different. Two on the grill and two off the grill! We start the night with Crab Imperial Salad placed over Bibb Lettuce with Spring Asparagus and a Roasted Red Pepper Vinaigrette . If you are interested in butchering some steak fish, we have Swordfish Loins that are Garlic & Chili Rubbed, then grilled and presented on a salad of Arugula, Grilled Onion, and Roasted Red Peppers and dressed with a White Balsamic Vinaigrette. One of the most popular salads we love in the heat of the Summer is the classic South-American style Ceviche Salad. This time we do it with Bay Scallops and place it on Romaine Lettuce surrounded by Grilled Red Bliss Potatoes.
The night is finished up with Grilled “Very Large” Sea Scallops over Spinach and drizzled with a Ginger Dressing. This class is a great way to expand your repertoire for seafood salad!

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BISTRO FRENCH

Date:  Wednesday, May 23^rd 2012 * Time 9:30-12:30
Instructor: Kathleen Sanderson * Fee: $68.00
 Take a trip to the heart of Paris without a passport! This class will feature all the favorites from the Parisian Bistros. Chilled Leek Soup, France’s favorite steak, grilled to perfection; creamy warmed goat cheese paired with lightly dressed greens and to finish the night, a flaky pâté brisée encases this seasons’s bounty!

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GOING SOUTH FOR THE SUMMER

Date: Wednesday, June 6^th 2012 * Time: 6:30 – 9:30
Instructor: Chris Mumford * Fee: $68.00
¤ Featuring Low-Fat Recipes

Chris has decided to launch a new course, highlighting low-fat dishes for the health-and-weight conscious among us, with this inaugural class dedicated to the bright, but light spots on Southern menus.

First up is a pair of salads that lose positively none of their appeal by keeping their fat grams on the low side: Cilantro and Chili Shrimp atop an Orange-Jicama Salad and a Cumin Chicken, Grape Tomato and Avocado Salad. You can then indulge, guilt free, in Mahi Mahi Tacos, served with cabbage and Rice, before partaking in Pineapple, Tofu and Chicken Kabobs resting on Edemame and Roasted Corn Succotash. Who doesn’t want to forsake the fat without sacrificing the flavor? This course is your answer!