Cooking Classes with Chef David!
UPCOMING COOKING CLASSES WITH CHEF DAVID!
PRICES POSTED ARE FOR CLASS ONLY – DOES NOT INCLUDE 6.75% tax +20% gratuity+beverages
Wednesday April 30 6:30-8:30pm BUSY WEEKNIGHT COOKING $60 value for only $30 per person
Pasta with roasted asparagus, almond pesto, baby tomatoes
Marinated Chicken thighs, bulgur wheat salad, cranberries, apple, vinaigrette
Slow Cooker Pork Shoulder with Fatty & Skinny Wing Sauce
Wednesday May 7th 6:30-8:30pm FRENCH BASICS $60 value for only $30 per person
Volavent- chicken pan sauce, pancetta, peas, piquillo peppers
Crepes with mushroom & shrimp
Profiteroles Vanilla Pastry Cream
Wednesday June 4th 2014 6:30-8:30pm SEAFOOD SECRETS $80 value for only $40 per person
Learn simple methods for mastering the preparation and cook on a variety of seafood. We’ll share tips for taking advantage of what’s available at market, then walk you through the steps to attaining the perfect sear, grill and steam on an assortment of seafood. We’ll also explain how to elevate each with Chef David’s seasonings and homemade sauces.
Scallops with Wasabi-Lime Aioli
Pan Seared Salmon with Fennel and Blood Orange Salad
Steamed Mussels in a White Wine & Roasted Tomato Broth
Moroccan Shrimp with Orzo, Spinach, Feta
Tuesday June 17 2014 6:30-8:30pm CHEF’S TABLE $80 value for only $40 per person
Chef David teaches techniques behind a chef-inspired menu that really pushes the flavor envelope. You’ll learn innovative ways to use seasonal ingredients and prepare uniquely delicious high-end dishes you’ll love to share.
Shaved Fennel, Arugula and Parmesan Salad
Pan-Seared Scallops with Prosecco Butter Sauce
Seared New York Strip Steak with Shallot, Rosemary, Chianti-Red Wine Sauce
Chocolate-Orange Pot de Crème
Classes are 2 to 2 1/2 hours, unless otherwise noted above, and each student enjoys a taste of every dish
Chef David is featured in “Best Chefs America!”
Hot off the press! The inaugural edition of Best Chefs America has arrived, featuring the best chefs in the country according to their peers, along with an insightful foreword by Michael Ruhlman
Daveed’s NEXT Spicy Olive Recipes
Arugula Salad, Honey Roasted Pears, The Spicy Olive Champagne Balsamic
1 lb. baby arugula, washed and dried
Try not to bruise greens.
¼ cup The Spicy Olive Champagne Balsamic
½ cup Extra Virgin Olive Oil
2 T Dijon mustard
½ T Lemon juice
salt and pepper to taste
In a medium mixing bowl, combine balsamic, mustard and lemon juice. Whisk in oil slowly and season.
3 Anjou pears, cut into 1/8, core out
3 T olive oil
3 T honey
¾ T lavender blossoms
salt and pepper to taste
Toss all ingredients and place on a silpat mat. Bake at 375º for 15 minutes until golden brown. Remove and let sit at room temperature.
Microplane Parmigiano Reggiano on top of finished salad
Pork Tenderloin Apricot Balsamic, Bourbon and The Spicy Olive Wild Mushroom Sage Ragu
To serve 6-8 guests
2 pork tenderloin, trimmed and cleaned, cooked
2 Portobello mushrooms, peeled, gilled, large dice
8 white mushrooms, large dice
1 ½ cup Spanish onion, medium dice & caramelized
3 Shallots, medium dice
2 Garlic clove, minced
4 oz Butter
¼ cup bourbon
1 1/4 cups Red wine veal sauce, purchase from Jungle Jim’s
Salt and pepper to taste
In a large, high sided sauce pot, add butter and lightly brown. Add all mushrooms, shallots, garlic. Stir frequently until mushrooms become golden brown and liquid evaporates. Add bourbon and flame. Season with salt and pepper.
Drizzle The Spicy Olive Apricot Balsamic on cooked pork tenderloin.Drizzle The Spicy Olive Wild Mushroom Sage Balsamic over mushrooms. Finish with Red Wine Veal Sauce.
Sweet Potatoes finished with Vermont Maple Balsamic
4 sweet potatoes, peeled, rubbed with olive oil, salt and pepper
1 onion, sliced into ¼” rounds
3 sprigs fresh rosemary
2 T Extra Virgin Olive oil
On a baking tray, place sliced onion rings on tray. Drizzle with olive oil. Place sweet potato rounds on top of onion. Place rosemary springs everywhere on tray.
Bake at 350 for 20 minutes. Drizzle with The Spicy Olive Vermont Maple Balsamic and serve.
2 15-oz cans cannellini beans, (white kidney beans), rinsed
1/4 cup extra-virgin olive oil
2 T lemon juice
1/8 tsp salt
freshly ground pepper, to taste
2 roasted zucchini medium diced
Combine beans, oil, lemon juice, salt and black pepper in a food processor; process until smooth. Scrape into a bowl;
Add The Spicy Olive Tuscan Herb olive oil to a dish and serve!
Page updated 4/22/14