Hudson Valley Classes
PLEASE NOTE: This season I will be hosting the classes at various home kitchens in Beacon. While I will still occasionally hold classes in my own Beacon home, I now have the opportunity to work in some large and fabulous kitchens around town. You will receive the address and directions for each class when you sign up, but all are within 2 miles of my home.
To sign up or to be added to our e-mailing list for upcoming classes, please contact Jennifer at 917.803.6857 or firstname.lastname@example.org. Payment in full is required to hold your spot.
If a class is full that you would like to take, please send me an email and I can put you on the waiting list.
How to Cook Fish
Thursday, February 10 at 7pm FULL
Wednesday, March 30 at 7pm
We’ll cover five different ways to cook fish as well as the how-to’s of buying, storing, and substituting one fish for another.
Whole Roasted Sea Bass
Roasted Beet Coulis
Fresh Pasta Workshop
Try your hand at homemade pasta, two of which don't even require a pasta machine to master. A terrific hands-on experience.
Tuesday, March 15 at 7pm
Fresh Pasta Dough
Roasted Beet Tortelloni with Poppy Seed Butter
Pici al Limone (fresh semolina pasta)
Fresh Ricotta Gnocchi with Crispy Sage
Northern Italian Classics
One of the best regions in the world for eating well. .
Tuesday, March 22 at 7pm FULL
Tuesday, April 19 at 7pm
Fresh Ricotta Gnocchi with Sage Brown Butter
Butternut Squash and Pancetta Risotto
Classic Bolognese Sauce
Creamy Parmigiano-Reggiano Polenta
French Bistro Supper
Learn why Julia Child devoted her whole life to this cuisine.Wednesday, April 6 at 7pm FULL
Casserole-Roasted Whole Chicken
Potato and Caramelized Onion Gratin with Gruyere
String Beans with Almonds and Lemon
Brandied Pear Clafouti
Thai & Vietnamese
Learn how to balance hot, sour, salty and sweet flavors in this vibrant cuisine.
Thursday, April 28 at 7pm
Summer Rolls with Shrimp, Mango, and Cilantro with Nuoc Cham Dipping Sauce
Green Curry Chicken with Thai Basil and Eggplant
Steamed Jasmine Rice
PRIVATE COOKING CLASSES
Jennifer is also available to teach private classes in yourHudson Valley home kitchen.
A private class for up to 4 people is $300 (2 1/2 hours; I send you the shopping list) or gather a group of 6 of more people and the cost is $75 per person (groceries are included). You choose the menu and the guest list!
Sunday, March 20 at 11am; $25 per person
at Mountain Restaurant Supply (12 Windsor Highway, Route 32 in New Windsor, NY 12533). Seating is limited, so please sign up early!
Learn everything there is to know about breaking down and cooking a pig, from head to tail.
For this workshop, we will have the great fortune of a local, freshly-slaughtered pig on our hands, courtesy of Tim Heuer of Common Ground Farm in Wappingers. We will break down two halves right before your eyes, so you can see how a pig is portioned into its delightful parts and where every cut comes from.
Mark Elia, butchering instructor at the Culinary Institute of America will be on hand to show us exactly how it’s done. After the demonstration, I will cook up a few of the tender cuts to inspire you to take your newfound knowledge back to the kitchen.
Introduction to Vegetarian Indian
Thursday, March 3 at 7pm
Learn how to cook all your Indian restaurant favorites, which are always more delicious when made at home.
Homemade Samosas with Cilantro-Mint Sauce
Chana Masala (chickpea curry)
Saag Paneer (spiced greens with fresh cheese)
Basmati Rice Pilaf with Whole Spices
A Guide to Winter Braising
Learn the art of cooking food in flavorful liquids, creating perfect one-pot meals.
Monday, January 31 at 7pm FULL
Classic Coq au Vin
Braised Shrimp Puttanesca
Pork Tenderloin Braised in Apple Cider