2008 Schedule

| March | April | May | June
| Cooking School Policies
| About Our Chefs
| Volunteers Needed

Wed, March 12
Paella Fiesta and Wine 6 p.m.
Flavorful Paella dishes and their wonderful aroma will be the first menu to be presented in our beautiful new kitchen. Chef and wine consultant Tom Ditzler will offer Basque Chicken Paella, Exotic Mushroom Paella and Seafood, Ham, Peas and Pimento Paella. He will serve a tasting of appropriate wine from four regions of Spain. Be ready to travel!

Tues, April 1
Not So Simple Salads 6 p.m.
Wonderful salads with unique presentations to delight your eyes and taste buds. On the menu from Mark Yaeger: Roasted Beets with Walnut Dressing, Seared Scallop Salad with Citrus Vinagrette, Crab and Avocado Salad with Chipotle Aoli, Warm Duck Salad with Vanilla Shallot Vinagrette and Gravlax with Waldorf Salad.

Mon, April 7
Elegant Spring Dinner 6 p.m.
Peter Fontaine will dazzle you with this elegant dinner to include Cannon of Lamb with Turnip and Potato Gratin, Flan with Roasted Asparagus and a refreshing Strawberry and Gingered Creme Fraiche Shortcake.

Wed, April 9
French is for Lovers 6 p.m.
Join Chef Michele Giglio-Uy for a celebration of spring bounty in the form of classic French dishes. In this do-ahead class, you will learn to prepare Pissaladiere Nicoise (delicate Onion Tarte) , Coquilles en Papillote (Scallops in parchment), Salade de Lardon and Profiteroles au Chocolat. Bon Appetit.

Mon, April 14
Special Occasion Spring Lunch 6 p.m.
Chef Wendy Ketchum is back at the Kitchen Sink! Join her for a light and lovely Fresh Green Pea Soup, Poached Filet of Salmon with a Caper Sauce, Sauteed Spinach, Fish Potatoes and for dessert, Meringue Baskets filled with homemade Praline Ice Cream and topped with Chocolate Sauce.

Wed, April 16
Tasty Tapas 6 p.m.
Chris Koch transports you to flavorful Spanish fare with the following: Sea Bass Ceviche, Grilled White Asparagus with Mushroom Mayonnaise, Scallops and Chorizo Fritters with Cheese Sauce, Cherry Tomatos stuffed with Spanish Olive Tapenade, Vegetable Soup and Spanish Potato Omlette.

Mon, April 21
Appetizer Update 6 p.m.
Change out your appetizer offerings with these delicious treats inspired by Peter Fontaine. Learn to prepare Shrimp and Vegetable Postickers, Lamb Empanadas with Cilantro Salsa, Asparagus in Phyllo Pastry with Frissee Salad and Smoked Salmon in Puff Pastry.

Wed, April 23
Classic Favorites 6 p.m.
Nick Mottola presents this beautiful and delicious dinner for your pleasure. Commence with an appetizer of Baked Stuffed Artichoke Hearts with Sun Dried Tomato Reduction. Your salad will be Mixed Field Greens with Seasoned Walnuts, Sauteed Fiddlehead Ferns with White Balsamic Dressing. The entree is Stuffed Chicken Breast with Goat Cheese and Arugula with Mushrooms Sauteed with Garlic Butter and Pine Nuts. Chocolate Bread Pudding for dessert!

Wed, April 30
Gluten-Free Celebration Cakes 6 p.m.
Birthdays, weddings, anniversaries, retirement. All of these special moments call for one thing: Cake! If you or a loved one is on a gluten-free diet, join Elizabeth Barbone as she shows you how to make moist, delicious, gluten-free cakes. During this class you will learn how to make Chocolate Cake, Vanilla Cake, Cupcakes and Character Cakes for children's birthdays!

Thurs, May 1
Gluten-Free Yeast Bread 6 p.m.
Elizabeth Barbone is back with new easy-to-make gluten-free yeast breads! She will be demonstrating how to make an easy Sandwich Bread, Cinnamon Raisin Bread and Quick Rolls. By the end of class, you will be an expert on how to make wonderful gluten-free breads that you can use for sandwiches, toast, bread crumbs, anything you desire! Join us for these brand new recipes.

Mon, May 5
Cinco de Mayo 6 p.m.
This tasty fiesta with Peter Fontaine will include Chicken Enchiladas, Queso and Beef Tamales with Salsa Verde, Grilled Tortillas with Housemade Salsa and Guacamole, Jicama-Lime Salad with Chiles and Cinnamon Flan for dessert.

Wed, May 7
Cookbook Preview Party 6 p.m.
Several selections from Robin White's upcomming and long-awaited book for you to taste-test and enjoy. This will be a delightful evening of Tuscan cuisine and flavorful wine. Here is an opportunity to learn about the cookbook writing process and partake of all of the benefits - a very special night!

Mon, May 12
"Seoul" Food 6 p.m.
Korean cuisine is the new "hot" Asian dining experience. Chris Koch will prepare Korean Chicken Soup, Bulgogi (Beef with Dipping Sauce), Cellaphane Noodles, Korean Rice Cake in Hot Sauce, Squash Salad, Chili Pickled Cabbage and Cucumber Salad. Also, Barley Tea to start Cinnamon, Ginger and Persimmon Punch/Tea for a sweet ending.

Wed, May 14
Spring-Fling Desserts 6 p.m.
What could be more perfect for Springtime than desserts and pastries made simply with citrus. Learn from Michele Giglio-Uy the proper techniques to make lovely Lemon Madeleines, Citrus Chiffon Cake with a Honey-Tangerine Glaze, Sicilian Orange Pudding Cakes and delicious little Meyer Lemon Curd Tartlettes.

Mon, May 19
Upscale Quesadillas and Wine 6 p.m.
Tom Ditzler will delight you with his delicious versions of sophisticated quesadillas. Variations to include: Mushroom-Roast, Shrimp, Garlic, Dill and Mozarella,Chorizo and Scallions, Smoked Duck and Poblanos, Eggplant, Red Pepper Coulis and Basil and Smoked Salmon and Capers. The above quesadillas will be accompanied by Guacamole, Cilantro, Pico de Gallo and Hot Sauce and of course, an international tour of wine.

Thurs, May 22
A "Big Easy" Dinner 6 p.m.
Chef Justin Rumsey would like to share his appreciation of Cajun food with you! He will prepare Fried Shrimp Remoulade, Crawfish and Andouille Gumbo, Blackened Catfish with a Pecan-Bourbon Meuniere Sauce and delectable Bananas Foster.

Tues, June 3
BBQ Fare 6 p.m.
Expand your BBQ know-how just in time for the grilling season. Mark Yaeger will discuss simple and complex marinades, charcoal vs. gas grilling and boiling vs. dry rubs. Steaks, Fish and Vegetables will showcase the above preparations.

Mon, June 9
Summer Seafood 6 p.m.
Seafood lovers are invited to Peter Fontaine's table for Herb Roasted Rockfish with Tomato and Basil, Nate Doggs Oyster Shooters, Summer Gazpacho with Maryland Blue Crab, Steamed Clams with Corn, Cilanto and Poblano Topper and Scallop Conche.

Mon, June 16
Mushrooms and Pinot Noir 6 p.m.
A perfect match of flavors and wine. One the menu: Mushroom Duxelle Chicken Breasts, Exotic Mushroom Roast Caponata, Stuffed Shitakes, Mushroom Risotto and Baked Mushroom Polenta. All served with a tasting of Tom Ditzler's favorite Pinot Noir!

Cooking School Policies
Full payment for classes must be received at the time of registration-no exceptions. Your full payment is your registration.

You may register by phone (302-239-7066) with a credit card (VISA, MC, or AMEX only). To register by fax (302-239-7665), please include class(es), name, address, phone number (day and evening), and credit card number with expiration date. If you are using a gift certificate, it must be presented when registering. Cancellation of a registration with full refund must be made one week prior to the class. After that, no refunds…send a friend or we will gladly send you the recipes.

Our demonstration format classes are designed to last 2-3 hours. We reserve the right to cancel any class or make changes in a class menu.

About Our Chefs
Andrea Brandli
Confectionary Expert

Elizabeth Barbone
Owner, Gluten-Free Baking and More

Megan Fitzwater
Graduate, Culinary Institute of America
Chef at Cavaliers Country Club

Peter Fontaine
Executive Chef
Greenville Country Club

Michele Giglio-Uy
Culinary Institute of America
Former Director of the Cooking School at The Kitchen Sink

Christopher Koch
Author, Educator and Food Stylist

Michael Nye
Manager, Back Burner To Go

Robin White
Recently relocated from Napa Valley, California and previously Resident Wine Expert at Half Moon Bay Wine & Cheese. Worked with Julia Child and Wolfgang Puck.