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. |
A TUSCAN DINNERThursday, January 21 • 7:00–10:00 p.m. Chef Toni Froio returns to Mumford’s Culinary Center with some real winter Tuscan food. She begins the evening with Artichoke Mold with Crispy Prosciutto and Tuscan Oil. Then, as we creep ever deeper into winter, we crave soup more and more, so we’ll satisfy our hunger with Tuscan Soup with Beans, Cavalo Nero and Farro. Toni next presents a midwinter entrée of Brined Roasted Rack of Pork with Potatoes au Gratin and Port Demi-Glace. Finally, winding down the evening with Italian memories from Toni’s childhood, she’ll prepare Baked Butterscotch Pudding. There is no better way to spend a cold winter’s night than with Toni and her food! THE SHELLFISH & THE PANWednesday, February 17 • 7:00–10:00 p.m. So many people love to eat shellfish, but most won’t cook it at home. In this class, Chris will go over how and where to buy your shellfish, before continuing on with the first dish of Linguine with White Clam Sauce and Top-Neck Clams. The next course is one of Chris’s classic shrimp dishes, which he started making over two decades ago: Shrimp Mica over Steamed Basmati Rice. Mussels are featured in the next segment, which includes instruction on how to handle them upon purchase and how to freeze them for later use. Tonight we’ll make Steamed Mussels in Watercress Cream, then we’ll finish the class with a light salad of Basil Butter Seared Sea Scallops and Arugula Salad with Orange-Tomato Vinaigrette. So sit back and learn how easy it is to crack open the secrets of shellfish in your very own kitchen.
CICHETTI: ITALIAN-STYLE TAPASTuesday, March 2 • 7:00–10:00 p.m. Join Joe Romanowski from Bay Avenue Trattoria in Highlands for a great night of Italian-style tapas. Joe starts off with Zucchini Parmesan Fritters with a Spicy Tomato Sauce, then moves on to Seared Tuna Tonnato in a Creamy Olive Oil Tuna Sauce with Black Olive Potato Salad. Next, Joe’s creativity serves up Baked Sausage and Portobello Polenta presented with Spring Onions and Gorgonzola Cheese. Now, because these are tapas, we can keep going with Pizette of Forest Mushroom Fontina and Romano Cheese, followed by Sliced Rib-Eye Theliatta with Garlic Broccoli Rabe and Herbed Crostini. And finishing off the night is a dessert tapa of Caramel Apple and Dried Fruit Crostata. You won’t want to miss this chance to sample all of the flavors that Joe produces!
“YOU’VE GOT TO CHANGE YOUR CHICKEN WAYS, BABY”Wednesday, March 10 • 7:00–10:00 p.m. Hey, whaddya say we introduce four new chicken dishes this semester to shake up your menu of midweek meals when you don’t have a lot of time on your hands? Our first debut is French-Cut Chicken Breast (with the skin on and drumlet connected, ooh-la-la!), prepared with Sun-Dried Tomato, Broccoli Rabe and Orzo Pasta. The next meal is of the one-dish variety: Grilled Spatchcocked Chicken with New Potatoes, Roasted Asparagus and Herbed Yogurt. Then it’s time to swap out traditional chicken with either small Cornish Game Hens or Poussins, wrapped in Pancetta and slowly roasted with Cinnamon, Orange, Pine Nuts and Raisins. The fourth and final offering is Skinless, Boneless Chicken Scaloppine in a Spring Herb Sauce over a pile of Spinach Spaetzle. Now, that’s a lineup to get your feathers all ruffled!
SHARPEN THOSE KNIFE SKILLSTuesday, March 23 • 6:30–9:30 p.m. 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; also, how to keep your knives sharp. Learn the skill of chiffonading basil, cilantro and other herbs and lettuces. Dice potatoes speedier and learn how to butcher a whole chicken, how to butterfly any type of meat and how to properly clean red meat. If you’re looking for true culinary techniques, this is the class for you. BRIAN’S BACK FROM ITALY!Tuesday, April 13 • 7:00–10:00 p.m. Brian’s spring menu is influenced by his recent trip to Italy. As the owner of Piccolo Italia in Ocean Township, Brian demonstrates a four-course dinner menu full of surprises, starting with Walnut Fried Goat Cheese with Baby Greens and Granny Smith Apples, dressed with a Truffle-Walnut Vinaigrette. He then journeys on to Eggplant Rollatini with a Twist—namely, Brian’s Homemade Ricotta and Fresh Mozzarella. The entrée is up next: Porcini-Seared Tilapia with Roasted Yukon Potatoes, Oyster Mushrooms and Asparagus, finished with Truffle Butter. And Brian caps the evening off with a Classic Assortment of Biscotti as he shares recollections of his Italian sojourn.
SEAFOOD IN APRILWednesday, April 21 • 9:30 a.m.–12:30 p.m. Kathleen returns to our culinary program with a variety of seafood dishes. Lunch is launched with Seafood en Papillote with Citrus, Shallots and Spinach, a classic French dish. She then moves to a different continent with Asian Steamed Mussels. The next course focuses on technique, using a cedar plank for Roasted Cedar Plank Salmon with Horseradish Bread Crumbs. The all-in-one dinner consists of Mediterranean Shrimp with Cool Feta, White Wine and Pasta, followed by Panko and Shrimp Crusted Tilapia over Asian Cabbage Slaw. Lastly, if you have room for dessert, Lemon Meringue Tartlets will be on the tray. When it comes to combining techniques with taste, you’ll learn a lot from Kathleen—a well-educated chef with a very accessible teaching style.
THE ITALIAN KITCHENTuesday, April 27 • 7:00–10:00 p.m. Join Diana for some good and basic cooking techniques. Think of this class as Italian Cooking 101, which begins will a demonstration of preparing Baked Caprese Bruschetta. We then move on to a second course of Zuppa di Clams with Garlic Bread. Next, to feed the family in a jiffy, turn to a quick Penne and Vodka Sauce. For the main entrée, Diane will dish up Chicken Saltimbocca with Parmesan and Gremolata Green Beans. An old school dessert closes the night: Farmhouse Pear Cake. Diana is a classic chef who is a whiz with classic Italian food, so don’t miss out on this classic course.
“VEGETARIAN-STYLE” CINCO DE MAYOTuesday, May 4 • 7:00–10:00 p.m. We’re happy to welcome Jessica back to our cooking kitchen so she can continue to spread her expertise in vegan and vegetarian food. This time around, she’ll be celebrating the 5th of May Mexican holiday with a vegetarian spread to accompany the festive mood. We kick off the festivities with Vegetarian Beef and Black Bean Empanadas, then Jessica offers up her very own take on a crisp, cool Jicama Salad just perfect for May. For the main course, she’ll prepare Vegetarian Chicken Enchiladas with Salsa Fresca and Guacamole, served with a side of Yuca con Mojo. The party will conclude with a sweet final flourish—Coconut Coconut Key Lime Tartlets. If you’re into both Mexican and vegetarian food, you can’t beat this winning combination.
UNUSUAL GRILLINGWednesday, May 5 • 7:00–10:00 p.m. or Tuesday, May 11 • 7:00–10:00 p.m. Instructor: Chris Mumford • Fee: $68.00 This class is excellent for getting a grip on grilling. We will go through all of the steps, including how to optimally cook vegetables, chicken, lamb, beef, pork and seafood. And of course we’ll be partaking of grilled delicacies all evening, with a menu consisting of: Grilled Pizza with Shrimp, Sun-Dried Tomatoes, Olives and Feta Cheese; Baby Spinach Salad with a Japanese Ginger Dressing, topped with Grilled Scallops brushed with a Chili-Orange Glacé; French-Cut Chicken Breast brushed with Citrus-Cilantro Wet Spice Rub, served with Grilled Red Onion and Red Pepper Couscous; and, finally, Thai Barbecued Pork Medallions, served with Ginger-Lime Grilled Asparagus. By the time this class is over, you will have learned all of the tricks of the trade for preparing fabulous grilled foods.
GRILLING SEAFOODThursday, May 6 • 7:00–10:00 p.m. or Wednesday, May 12 • 7:00–10:00 p.m. Instructor: Chris Mumford • Fee: $68.00 People say that grilling seafood can be difficult, but it won’t be after this class. Chris will talk about the proper ways to grill fish, what to look for when you are grilling and how to keep the fish or shellfish from sticking to the grill. He’ll start the night with Grilled Jumbo Shrimp with Indian Flavors and a very simple Mango Salsa. We then move along to Grilled Jumbo Sea Scallops on a Grilled Corn Relish tossed with Spring Arugula with Orange-Tomato Vinaigrette. Next on the BBQ is Grilled Monkfish with a Black Olive Sauce. The last dish we’ll prepare is Lightly Smoked and Grilled Brook Trout on Grilled Red Bliss Potato Salad, topped with Chilled Horseradish Sauce. Difficult? No. But delicious? Absolutely!
GARDENING A–ZSunday, May 16 • 11:00 a.m.–2:00 p.m. 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.
STEP INTO SPRING WITH TONIWednesday, May 19th • 7:00–10:00 p.m. Since Toni opened our winter program in January, it’s only fitting that she should close out our spring term with another custom-designed class, this one an introduction to seasonal spring cooking. Taking advantage of complementary, timely ingredients, Chef Toni will first present Warm Brie and Red Currant Crostini. The evening breeze then carries us to a pasta dish of Garganelli with Prosciutto San Daniele, Peas and Parmesan Cream. As Toni explains to the class her techniques and theories, she’ll prepare an entrée of Herb-Crusted Cod in a Tomato Fondue with Braised Fennel. Then she’ll finish the night with a true Italian classic: Lemon Cheesecake with Mixed Berries. Come learn from a real pro whose recipes will grace your spring table.
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33 Apple Street · Tinton Falls, NJ 07724 · T. 732.747.7646 · F. 732.747.9195