"You'll never know everything about anything, especially something you love." Julia Child

Cooking with Class with Deb Buzar

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Fall Menu Suggestions - Bespoke Classes 2020


When you prepare the entire menu, the class generally lasts for 4 hours including the time to enjoy your meal.

Class format can be changed depending upon how long you want the class to last. I am available to prepare some of the menu items for you in advance of the class. The classes can be as hands on as you elect. These menus are also available for catered meals as well.  Contact Deb for specific pricing information.


I have included some popular seasonal suggestions to guide you with your menu selection.  You can mix and match your three-course menu, or we can discuss other options that you will enjoy.  These selections change frequently.  When finalizing the menu, I may make suggestions to ensure your experience the best it can be.  I reserve the right to change ingredients subject to availability and contact you for your approval of alternate suggestions.


Please select one item from the list of salads, soups or starters, then select an entrée with a side starch and vegetable and lastly, a dessert.


Prior to your class, the kitchen will be set with cutting boards, aprons, knives and recipe packets for each guests.


I will prepare a welcome bite for you to enjoy upon arrival. Please select one from the following:

Caramelized Onion and Gruyere Cheese Tartlet

Roasted Sweet Potato Stacks with Chopped Rosemary

Whipped Feta Spread with Tomatoes, Garlic and Basil on Sliced Warm Baguette

Spinach Dip with Crudité


Salads

Arugula and Pear Salad Tossed with Honey- Rosemary Dressing and Shaved Parmesan Cheese

Roasted Beet and Goat Cheese Salad with Candied Nuts on Mixed Greens

Orange and Red Onion Salad with Dried Cranberries and Pistachios


Soups

Cauliflower Soup with Seared Scallop

Spiced Beet Cream Soup with Clover Honey

Curried Pumpkin Soup with Crème Fraiche Garnish

Mushroom Soup with Sherry and Thyme

Roasted Butternut Squash Soup with Crystalized Ginger


Starters

Steamed Mussels with Shallot, Garlic and White Wine served with Crusty Bread*

Cheese Souffle with Mixed Greens Salad

Potato Gnocchi with Sage Butter and Chives

Fois Gras and Caramelized Pears with Port Wine Sauce on Toast Points*

Wild Mushroom Risotto with Parmesan Cheese and Truffle Oil Drizzle


Entrées

Roasted Portobello Mushroom stuffed with Herbed Goats Cheese and Spinach

Roasted Vegetable Napoleon stuffed with Ricotta and Fresh Mozzarella

Veal Osso Bucco (This entrée will be prepared using a pressure cooker to finish in the allotted class time)*

Oven Roasted Herb Crusted Rack of Lamb with Port Wine Herb Reduction Sauce*

Sous Vide Center Loin Pork Chop or Pork Tenderloin, Onions and Pears served with a Spiced Apple Thyme Sauce

Dijon and Herb Crusted Tenderloin of Pork with Maple Horseradish Sauce

Herb Roasted Spatchcocked Chicken

Chicken Thigh Style Osso Bucco

Maple Glazed Stovetop Smoked Salmon

Miso Glazed Sea Bass with Beurre Blanc Sauce*

Fish of Choice, Cooked En Pappiolotte. Customized packed parchment parcels, baked in the oven. (Tomato, Onion, Olive, Caper, Fresh Herbs, White Wine)

Oven Roasted Herb Crusted Beef Tenderloin*

Bone in Rib Eye Steak Sous Vide with Sauce of Choice: Bearnaise, Red Wine Pan Sauce, Home- made Zip Sauce or Creamed Horseradish Sauce*

Flank Steak with Fire Roasted Corn Sauce with Cilantro

Chicken, Chorizo and Shrimp or Vegetarian Paella (includes your sides)

Scratch Made Pasta with choice of Sauce:

Tomato, Garlic and Basil Sauce, Lemon and Asparagus Sauce with Parmesan Cheese, or Shrimp Scampi Sauce (includes your sides)


Sides

Roasted Potatoes with Parsley and Thyme

Creamy Mashed Potatoes

Creamy Risotto

Wild Rice Pilaf with Shallots and Garlic

Jasmine Rice

Creamy Cauliflower Puree

Cauliflower Rice

Roasted Fresh Vegetable of Choice with Shallot Herb Butter

Sautéed Green Beans with Caramelized Shallots

Sautéed Wild Mushroom Medley

Glazed Carrots and Thyme

Sauteed Creamed Spinach


Desserts

Butterscotch Bodino with Caramel Sauce and Maldon Salt

Maple Crème Brulee with Fresh Berries

Chocolate Souffle with Whipped Cream

Crème Caramel

Poached Pears with Cream Anglaise and Caramel

Individual Apple Tart Tatin with Ray’s Vanilla Ice Cream


Menu Suggestions Followed by an Asterisk* May Result In Additional Cost of Class