Cooking School

Seaside
Date: Tuesday, March 28 | Time: 6-8 pm | Cost: $65
Chef Chasdenn Smith, Executive Chef at The Crowne Plaza Hotel Wilmington North, will be showing us a terrific menu that you won't want to miss! Chef Chas, a Delaware native, worked his way up the ranks and has been in the culinary industry for 14 years. The menu includes: Pan seared Sea Bass with Blood Orange Butter Sauce-spectacular presentation!! Tricolored Spring Carrots with Pearl Couscous and Lemon Thyme-a tasty twist on plain couscous. Sauteed Baby Brussels with Applewood Smoked Bacon-yummy and brings the flavor of the sprouts to a new level.

Tailgating in the Brandywine Valley
Date: Wednesday, March 29 | Time: 6-8 pm | Cost: $65
Chef Mary Sklar-Manager of The Back Burner To Go-graduated from The Restaurant School at Walnut Hill College and was the manager of The Commissary in Philadelphia and the lead chef instructor at Sur La Table. Mary will be making Back Burner Chilled Vichysoisse, Fresh Roasted Turkey Sliders with Better Cheddar and Stonewall Kitchens Apple Cranberry Jam, Baked Wings caramelized with Terrapin Ridge Farms Maple Bacon Jam and Herb Seared Tenderloin with Stonewall Kitchens Horseradish Aioli. Also on the menu is Better Bleu on Fresh Baked Tri-Becca Oven French Baguette, Point Reyes California Bleu Cheese with local Backyard Jams Blackberry Jam and Sticky Fingers Salted Caramel Scones with Orange Curd.

The French Bistro Comes To Delaware
Date: Tuesday, April 4 | Time: 6-8 pm | Cost: $65
You do not have to travel far to experience the flavors of France. Chef Michele Uy will present an enticing array of rich flavors-perfect for the coming season. Our journey begins with a glass of Kir-an iconic French cocktail served as an aperitif before a meal. Michele will delight us with the preparation of Provencal Fougasse-the French version of the Italian focaccia bread that resembles a leaf, Frisee au Lardons-a delightful bistro salad classic of curly endive with bacon and poached egg, "French Sailors Mussels" -Moules Marinieres- mussels, cream, garlic and parsley-a splash of white wine, cider or beer gives an extra kick and Creme Brulee-light, yummy and a perfect way to end our French connection.

Celebration of Easter and Spring
Date: Monday, April 10 | Time: 6-8 pm | Cost: $65
Chef Bianca Russano, personal chef, treats us this evening to a "healthy" menu perfect for the season! We will begin with Herbed Deviled Eggs, followed by a delightful Lemony Hearts of Palm Salad with a Lemon Vinaigrette. For our main course-Roasted Pecan Crusted Salmon accompanied by Spring Pea Orzo and Asparagus Wrapped in Prosciutto with Buerre Blanc Sauce. Save room for Carrot Cupcakes with yummy Cream Cheese Filling.

Indian Street Fare
Date: Tuesday, April 11 | Time: 6-8 pm | Cost: $65
Executive chef owner, Krupa Patel, of Chef Kru Catering in Newark, Delaware brings us unique, savory and interesting dishes from India. Pani Puri-a common street snack in several regions of the Indian subcontinent-are crispy puffed chips filled with potato and chickpeas in a cilantro and mint infused water. Vada Pav-a vegetarian fast food-spiced potato fritters accompanied by sweet and spicy chutney. Lassi-a traditional yogurt based drink made with mango, yogurt and saffron. Refreshing and perfect for the season!!!

Celebration of Cinco de Mayo
Date: Monday, April 24 | Time: 6-8 pm | Cost: $65
Chef Instructor Sara Gillespie once again brings her creative talent to our cooking school. We will be transported "South of the Border" to Mexico where we will enjoy this tantalizing menu-a Classical Salad with Fresh Mango, Avocados, Queso Fresco with Lime Jalapeno Vinaigrette, Chicken Tortilla Soup, Flank Steak Tacos with Red Onion, Avocado, Cilantro and Lime topped with Oven Roasted Tomato Salsa and Flan- a traditional dessert that is easy to make and looks beautiful- as the finale to an amazing evening.

Exploring South Africa
Date: Wednesday, April 26 | Time: 6-8 pm | Cost: $65
Hailing from South Africa, chef and restaurateur, Riana Prins, from our own Back Burner To Go, takes us on a culinary journey with lighter fare perfect for the summer season. Enjoy Goat Cheese and Coriander Pesto Samoosas-a popular entree, appetizer snack, Beef Tenderloin with a Tomato and Sage Crust over Sweet Potato Mash and ending with Classical Mint Fridge Tart-creamy and yummy!

"Hell's Kitchen" Chef
Date: Wednesday, May 3 | Time: 6-8 pm | Cost: $65
We are so lucky to have Chef Andrew Pearce-celebrity chef from season 16 of Hell's Kitchen with us this evening-a night you will never forget!! Andrew is a Delaware native and is the Executive Chef at Hugo's Frog Bar and Chop House in Philadelphia's Sugar-House Casino. He is a graduate of Del Tech culinary arts program and Le Cordon Bleu Institute of Culinary Arts. His talent, passion and uniqueness were stand outs on the show. Each dish that he prepared was a work of art!!

Coastal Beach Barbeque ~ SOLD OUT
Date: Tuesday, May 9 | Time: 6-8 pm | Cost: $65
Chef Michele Uy will be bringing the beach to our homes with this innovative and creative buffet. Frozen Sangria will be a treat for everyone. This recipe combines peaches, pears and fresh mint with white wine and a splash of champagne. The menu includes: Baja Fish Tacos with Jalapeno Cabbage Slaw and Baja Sauce, Drunken Shrimp Tacos with Mango Avocado Salsa, Chipotle and Crema, Marinated Grilled Chicken Carne Tacos with Pickled Red Onion, Crumbled Cotija and Salsa Roja and "S'mores" for all ages-a fabulous and fun way to design your own-let your imagination run wild!! Enjoy!!

Simply Sensational Sauces
Date: Monday, May 22 | Time: 6-8 pm | Cost: $65
Delaware native, Executive Chef, William Courtney (from The Doubletree Hotel, Wilmington) brings us his own recipes for simple and delicious sauces that will compliment any dish. He is fascinated with all aspects of food and how it affects us on every level. Learn what it takes to make a great hot sauce that is natural, full of flavor with spice and heat-Summer Sunburn, Orange Death, Perfect Sauce and Mild Herb Medley. Chef Will inspires us to experiment with different flavors for chicken, fish, vegetables and more. Great for grilling and gift giving.

Cooking Southern, Cooking Fresh
Date: Tuesday, May 23 | Time: 6-8 pm | Cost: $65
We are very lucky to have Chef Kip Poole, the culinary Director at William Penn High School, and a few of his students bring us an inspiring upscale menu great for the season using fresh and local products. William Penn High School is one of the few high schools in Delaware to offer the ProStart curriculum to students. The Penn Bistro contains some of the area's youngest chefs who strive to provide the school and the community with the best service and food around. They provide guests with healthy and local products. The menu includes Garden Lettuces with Strawberries, Seasonal Pickled Vegetables, Candied Pecans and a Lemon Poppy Seed Vinaigrette and Chicken simply roasted in a skillet with Garlic Confit and Pan Sauce.