Bring back the first course!  Too often, parties begin a lot of rather heavy appetizers, which can ruin the appetite. For spring, we’d like to reintroduce the first course: fresh, beautiful, designed to whet the appetite. A true first course is our favorite introduction to grilled or chilled main dishes for warm weather. Culling the best from the spring farmer’s market, we are going to prepare:

Salade Lyonnaise
Petite Pea Soup with Prosciutto Crisps
Golden Beet Tartare, Blue Cheese Fondue
Crabmeat Ravioli with Shallot Cream Sauce

Hot weather is on the way, we’re moving the kitchen outdoors, and the farmer’s market is bursting with good stuff. Time to bring on the summer sauces! Whether they take center stage or just top things off, we have some of the best to add to your collection – and the recipes to use them on.

Margherita Sauce
A Trio of  Regional BBQ Sauces
New Age Pestos

Ah, Morocco!  The subtle yet complex flavors of this North African cuisine are world famous. This class presents an opportunity to work with whole spices – toasting them, grinding them, and mixing them in unusual ways. This cuisine is not spicy-hot, but it can be – it’s up to you! Our friendly sommelier from Julio’s Liquors will be on hand for a tasting of French wines. On our menu:

Individual B’stilla
Lamb Tagine with Pomegranate and Preserved Lemon
Steamed Couscous
Sfenj (Moroccan Donuts)

Note: Tuition price is per couple

Southborough is not a BYOB town, but we have wine and beer for sale, by the glass or bottle.

Rome! Venice! Florence!

This year, we’re exploring three different Italian cuisines, and they are the three big ones. And summer is the best time to highlight these cuisines; after all, Italian food is about fresh, fresh, fresh! As always, the final day is our “Chef Challenge”, where teen teams take over the kitchen – and cook without a net!

Camp is four half-days, Monday through Thursday, 1-4:30 PM.

Day One/Venice:  Cicchetti Duo (appetizers), Risotto del Doge (Risotto with Sausage Ragu), Crostata
Day Two/Florence: Pan-seared Gnocchi with Herbs, Stuffed Chicken Florentine, Italian Cookie Tray
Day Three/Rome: Pizza Bianca, Roman Pasta Duo, Ricotta Cake
Day Four: Cooking Challenge!

Love to bake? So do we, and we want you to learn about the science of baking – how to all those ingredients work together to become such baked deliciousness. And it’s not all sweet stuff either, kiddo – savory baking takes it’s proper place too.

Camp is four half-days, Monday through Thursday, 9:30 AM – 1:00 PM.

Day One: Lemon Bars, Chocolate Cake, Bagels
Day Two: Chocolate Chip Cookies, Boston Cream Pie, Strawberry Tart
Day Three: Black & White Cookies, Vanilla Roulade, Pizza Monkey Bread
Day Four: Snickerdoodles, Upside-Down Cake, Focaccia

Sometimes you want to go where everybody knows your name – and in France, that’s the local small restaurant. And the food is magnifique! As always, the final day is our “Chef Challenge”, where teen teams take over the kitchen – and cook without a net!

Camp is four half-days, Monday through Thursday, 1-4:30 PM.

(We’ll be making French baguettes during the week, too!)

Day One: Quiche Lorraine, Tian Provencale, Profiteroles Ganache
Day Two: Roast Chicken with Caramelized Shallots, New Potatoes with Fresh Herbs, Strawberry Souffles
Day Three: Assorted Savory Crepes, Haricorts Vert, French Fruit Tarts
Day Four: Chef’s Challenge!