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.
Winter/Spring 2013 Classes
To sign up over the phone - only credit cards are accepted. To sign up with cash, check or gift certificate, one must come in person or mail in payment.
isn’t one of those courses where you’ll ooh-and-aah as the expert astounds you
with his master from afar. In the spirit of the Culinary School’s penchant for
hands-on experiences whenever possible, all students will help Chris stir up
Black Bean Soup, Jalapeno and Cheddar Soup, Smoked Tomato and White Bean Soup
and Escarole and Pastina Soup. So grab a ladle and start dishing…soup’s
SOUP & SANDWICHES
Ah, the comfort of the familiar pairing of a piping-hot bowl of homemade soup and a hearty sandwich at its side in this blustery month of the lion. The combination might be classic, but Chris’s spin on the ingredients will leave you roaring with newly discovered pleasure. Couple an Andouille Sausage Soup with Kale and Chicken Salad on an Onion Roll, or a Clam and Corn Chowder with an Onion and Herb Crusted Flounder Sandwich with a Caper-Tomato Sauce. This class gives a whole new meaning to the term “dynamic duo”!
Casey Pesce from D’Jeet in Shrewsbury returns to us to teach once again in our
classroom. Chris is excited to have Casey back to teach, having spent 5 years
here working together. Casey starts the night with: Slow
Roasted Corned Beef with a Sweet Mustard Glaze and Braised Cabbage. Next up,
Lamb Shank Stew with Horseradish Compound Butter and Poached Egg. Casey moves
over to the sea with his version of Cod Fish and Potato Cake, Pickled Green
Tomato, Lemon Tartar; and lastly, Irish Sweet Bread with Pistachio Cream. After
this meal, you will feel like Casey just got off the boat from Ireland!
NECESSARY KNIFE SKILLS
This hands on class is one of the important three-hour training programs you will need to be more advanced, faster and more precise in any kitchen – You will learn how to sharpen your knives with a steel or a stone. Chris then demonstrates on how to cut onions, carrots, celery and potatoes the correct way and the class will execute the ability to chiffonade all types of herbs. The next stage of the class with show how to butcher whole chickens, de-bone chicken breast, skin chickens and butter flying chicken breasts. The last stage of the class will be working with boning knives, removing sinew from red meat, slicing cutlets and learning how to utilize all of your scraps. This class will make your life easier in any kitchen!
Food from south of the border has steadily been making its way onto our daily menus. Chris starts the night with a Mushroom and Parrano Cheese Quesadilla, which can be made small for an hors d’oeuvres or plated over a Green Leaf Lettuce Lime and Tomatillo Salad. The next course is a refreshing salad of Codfish Ceviche over a Nappa Cabbage and Avocado Salad, finished with crispy tortillas. We conclude the night with Roasted Mahi Mahi Tacos, Potted Black Beans, Salsa Verde and Red Rice. All simple, healthy and wholesome foods!
SPRING IS “BACK”
AROUND THE CORNER
We invite you
to join Chef Brian Gualtieri from Piccolo Italia in Ocean Township as
he comes back to us again to share his unique passion for food with these
perfect Springtime dishes. Brian starts the night with a Pan-Seared Jumbo Lump
Crab Cake over a Warm Fingerling Potato Salad with Mustard Seed Cream and
Watercress. Next, is a House Made Burrata Ravioli with Pancetta, Peas, Fresh
Tomato, Pea Shoots and Shaved Parmesan. Last, but certainly not
least, Brian prepares a Falling Chocolate Soufflé with Vanilla Gelato, Hazelnut
You may have seen this course name before, but not the all-new lineup of delectable dishes that Chris has planned for this Culinary School favorite – so popular with our students because they make gourmet cooking a cleanup breeze. So stay out of the sink and concentrate on the stove as you prepare a handful of one-pan main dishes with all the taste: Fennel and Black Pepper Seared Breast of Chicken with a Creamy Mushroom-Onion Sauce and Wagon Wheel Pasta; Country-Style Pork Medallions smothered with Hot and Sweet Peppers, Sweet Sausage, and Roasted Potatoes; Pan-Roasted Tilapia with Wild and Cultivated Mushrooms and Pecans; and Portobello Mushroom Powder Seared Scallops with a sauce of Scarlet Beans, Orzo, Leeks and Orange.
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 returns to us tonight,
as he takes a break from his newly re-built restaurant, to share his love of
food. He starts the night with Garganelli with Prosciutto, Radicchio and
Truffled Romano Cream. Next he prepares for you Seared Sea Scallops with
Caperberries, Lemon Confit and Vermouth. Then you will enjoy Tournedoe of Filet
Mignon Diane with Brandy Shallot-Steak Sauce. And for dessert: Warm Belgium
Chocolate Truffle Cake. So come and have a taste of Bay Avenue Trattoria right
here on Apple Street!
THINK LIKE A CHEF
As Chris goes through years of training with the young cooks he hires, his first step is to get the person to understand his philosophy and techniques of cooking. Once he is passed that stage, Chris will move on to teach him or her to think like a chef. This class demonstrates some of the thinking process Chris goes through into getting his students to think like chefs. The evening starts with Ginger and Tomato Consommé with Chicken and Sage Quenelles. Next is a complex salad consisting of Vegetable and Goat Cheese Ravioli on a Salad tossed with Sweet Potato, Roasted Parsnip, and a Butternut Squash Vinaigrette. The night is finished with a Yellowfin Tuna Stack with Portobello Mushrooms and Yellow Tomato presented on an Opal Basil Buerre Blanc. This will be a night of intense food and conversations.
WITH STEVE CAPODICASA
Cooking for two can be challenging, let along a whole group of people! Join Chef Steve Capindosca as he returns to us toshare his menu that will impress anyone you have over! For a starter, Steve will demonstrate Filo Wrapped Roasted Tomato and Feta Triangles;. For his second course, Crab Stuffed Shrimp with Creamy Buerre Blanc Sauce. He will light up the evening with his Grilled Black Cod wrapped in paper and served with Asian Slaw. Next, Creamy Artichoke Risotto and Sautéed Asparagus with Roasted Peppers. He finishes the night with Homemade Individual Apple and Cranberry Crumb Pies
This class is designed to show you some easy one-pan dishes that take only a couple of minutes to prepare. The first is Veal Scaloppini in a Spring herb sauce with ditollini pasta. Second we have Skillet Seared Shrimp with Toasted Garlic, Currant Tomato and True Garden Leeks, served with an Arugula Hearts of Palm and Enoki Mushroom Salad. Our last course is Jasmine Rice and Cilantro Seared Halibut on a Peruvian Potato Puree and Citrus-Tomato Vinaigrette. All of these dishes may look complicated, but take only a few minutes to prepare!
FROM AROUND THE WORLD
First, she starts in the French region with Steak Au Poivre with Roasted Potatoes. Next, we travel to Argentina with Chimchurri Steak with Rice. Then we go across the pond to England with a classic Steak and Stilton Herb Butter with Popovers. Down south, across the border, is next with Mexican Dry-Rubbed Steak with Tortillas and Mango Bean Salsa. And just when you thought you couldn’t eat anymore, she finishes up back in the States with an All-American Strawberry Shortcake.
GARDENING FROM A TO Z
Date: Sunday, May 5th, 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.
It’s that time of
year again---for deck-side cocktails, backyard barbecues, and overall outdoor
merriment. Get those irresistible aromas wafting in the air with the selections
from Chris’s annual grilling class, featuring an all-new lineup for all of you
kings and queens of briquettes: Caraway and Mustard Seed Dusted and Rubbed
Salmon Fillets topped with Horseradish Cream, served with Rosemary and Goat
Cheese Grilled Asparagus Salad; Brine-Soaked and Butterflied Whole Chicken
“Thrown-on-the Grill” brushed with Chipotle Honey and Lime and served with a
Grilled Fennel, Potato and Olive Salad; and Rosemary Mojo Marinated and Grilled
Shrimp with Grilled Plantains, served over Grilled corn and Avocado Relish.
Just make sure to have plenty on hand, for your neighbors will undoubtedly come
Chef John Peduto joins us tonight for the first time to celebrate the great flavors of Italy with this fantastico menu from the Emilia Romagna Region. Join John as he starts the night with his mouth-watering Adriatic Clams. Next, he prepares a Baked Pie of Polenta and Country Ragu. John’s middle course, Red Wine and Rosemary Risotto can be used as a main or side dish. He then moves on to the main course, Balsamic Roasted Chicken with Sausage served with Potatoes and Cherry Peppers. Finally, Baked Pears with Fresh Grape Syrup. So grab a fork and mangiare!