TECHNIQUES CLASSES

These hands-on classes are ideal for both novice cooking students and those experienced students seeking to refresh, enhance, and update their

abilities. The recipe packages feature both exciting, up-to-the minute ideas and tried-and-true classic dishes arranged in a sequence of lessons that

allows for fast mastery of critical cooking skills. Students seeking increased kitchen confidence will acquire fundamental kitchen skills, execute

important cooking techniques, learn about common and uncommon ingredients, and create complex multi-component specialty dishes. All courses

are taught in our state-of-the-art ICASI facility by professional chefs with years of experience.

Week1: Knife Skills: French Onion Soup; Ratatouille; Vegetarian Spring Rolls; Vegetable Tempura; Garden Vegetable

Frittata

Week 2: Stocks and Soups: Vegetable Stock; Fish Stock; Chicken Stock; Beef Stock; Vegetarian Three Bean Chili; Chicken

Noodle Soup; Beef Consommé; Mushroom Bisque; Creamy Potato Soup

Week 3: Grains and Potatoes: Creamy Polenta; Spicy Braised Lentils; Risotto; Israeli Couscous; Pommes Frites; Potato

Grain; Roasted Fingerling Potatoes; Baked Sweet Potatoes

Week 4: Salads and Dressings: Bulgur Salad with White Wine Vinaigrette; Caesar Salad; Farfalle Chicken with White

Balsamic Vinaigrette; German Potato Salad; Mayonnaise

Basic Techniques of Cooking 2 (4 Sessions) Staff

Week 3: Roasting: Garlic and Herb Roasted Chicken; Roasted Rack of Lamb; Pan-Roasted Pork Tenderloin Medallion; Twice-

Baked Potato; Roasted Root Vegetables; Lemon Crème Brulée

Week 4: Braising: Red Wine Braised Short Ribs; Sweet and Sour Pork Shoulder; Beef Stew; Bacon Braised Kale; Ginger Braised

Carrots; Wine Braised Pears

Basic Techniques of Cooking 3 (4 Sessions) Staff

Tuesdays, November 5, 12, 19, 26, 2024-6:00 pm ($345, 4x3hrs, 1.2CEU)

Week 1: Pasta: Mushroom and Goat Cheese Ravioli with Sun-Dried Tomato Pesto; Potato Gnocchi with Bolognese Sauce;

Chive Spätzle; Fettucine with Pomodoro Sauce

Week 2: Grilling: Marinated Flank Steak with Chimichurri Sauce; Brined Pork Chops; Asparagus with Lemon

Basic Techniques of Cooking 4 (4 Sessions) Hadzigeorge

Mondays, September 9, 16, 23, 30, 2024- 6:00 pm ($345, 4x3hrs, 1.2CEU)

Week 1: Pork: Stuffed Pork Chops with Mashed Potatoes; Pork Tacos al Carbon with all the Sides; Fettuccini Pasta with Pork

Ragout Sauce; Classic Handmade Bratwurst; Memphis Style Spareribs; Baked Beans

Week 2: Fish: Cured Salmon on a Plank; Steamed Mussels in Spiced Tomato Sauce; Fish and Chips; Shrimp Pho with Rice

Noodles; Seafood Risotto

Week 3: Appetizers: Corn Fritters with Avocado Sour Cream; Crab Cakes with Remoulade Sauce; Roasted Red Pepper and

Goat Cheese Tartlets; Hummus with Homemade Pita Chips; Mini Mushroom Strudels; Shrimp Pot Stickers

Week 4: Market Basket: Asian Beef & Vegetables Stir Fry with Fried Rice; Lobster Ravioli with Vodka Sauce; Potato-Crusted

Fish; Vegetable Ratatouille; Chicken & Peppers Cacciatore; Molten Chocolate Cake

Immerse yourself in modern advanced cooking techniques in this series that will complete your cooking education. Master complex

cooking skills, expand your repertoire and gain confidence in the kitchen. Under the watchful eye of our chef instructor, you will

create a complete meal at the end of the series.

Week 1: Appetizers, Hors D’Oeuvre & Small Plates: Crostini; Olive Tapenade; White Bean Spread; Spanakopita; Arancini Balls with

Cheese in Pomodoro Sauce; Crab Cakes with Avocado Sour Cream Sauce; Pesto Chicken Skewers; Coconut Shrimp with Sweet & Sour

Sauce; Brie & Raspberry Bites

Week 2: Advanced Cooking Techniques & Methods: Roasted Squash, Goat Cheese & Arugula Flatbread with Balsamic Reduction;

Roasted Peppers & Chicken Fajitas with Pico de Gallo; Steamed Mussels with Putanesca Sauce; Grilled Flank Steak Chimichurri; Seared

Broccolini with Garlic Vinaigrette; Pan-Fry Duck Breast with Orange Pan Sauce; Potato Anna; Bananas Foster; Vanilla Gelato

Week 3: Restaurant Line Cooking & Professional Plate Presentation: Charcuterie Board; Marinated Olives; Roasted Red Pepper Salad;

Thursdays, Sept. 26, & Oct. 3, 10, 17, 2024 6:00pm ($295, 4x3hrs, 1.2 CEU)

These hands-on classes are designed for anyone who loves to bake and is interested in learning the basic baking techniques

regardless of skill level or previous experience. Through the years we have taught thousands of students how to bake with

confidence in their own kitchen. These classes will cover ingredients recognition, equipment and tools, measuring, mixing and

proper baking procedures. These newly learned techniques will provide you with the knowledge and confidence to create

professional baked goods every time. All classes are taught in our state-of-the-art ICASI facility by professional chefs with extensive

baking experience. Prerequisites: Because of the continuity of skills, it is strongly recommended that the Techniques series be taken

in order. Attendance at the first class of a series is mandatory.

Week 1: Cookies, Biscotti and More: Checkerboard Cookies; Chocolate Macadamia Nuts; Almond Biscotti; Spritz Cookies;

Raspberry Linzer

Eastern European Baking Techniques (2 Sessions) Barber

Wednesdays., Oct. 9 & 16, 2024 6:00 pm ($145, 2x3hrs) Hands-on

Discover the perfect techniques for European Baking. In this comprehensive two-day hands-on series, you will acquire the skills &

methods for creating a variety of dough & cakes.

Week 1: Strudel; Nut Roll; Poppy-Seed Roll; Kolacki; Angel Wings

Week 2: Linzer Cookie; Dobosh Torte; Sacher Torte; Vanilla Crescents

Spend an evening savoring the unforgettable food of the

island of dreams: Capri. Bring a friend or two and join Chef

Loretta as we explore the best that Capri has to offer.

The cliche, "You are what you eat," is never more true in

today's busy life style. Join Chef William Davis as he shares

with you recipes that will make you change your food focus.

Nutritionally healthy dishes that taste delicious and will make

you feel great!

Menu: Ultimate Vegetable & Sausage Soup; Vegetable

Sausages; Faro Vegetable Salad with Lemon Basil Pesto

Vinaigrette; Citrus Ginger Chicken Pho with Rainbow

Vegetables; Sweet Potato Spice Cake

Do you love seafood but are intimidated to cook it? Join Chef

Tim at this delicious class. This is a great way to overcome

your fear and discover how to prepare a variety of the

“Acqua Pazza”; Apple Galette

Date Night: Greek Taverna Hadzigeorge

Friday,Sep.13,2024 6:00 pm ($85/person, 2.5hrs) Hands-on

A Day in the Kitchen: How to Think Like a Chef McCoy

Saturday,Sep.14,2024 1:00 pm ($125, 4hrs) Hands-on

Have you ever been in awe of the imagination and creativity

of your favorite chefs? Wondered how they weave together

common and not-so-common ingredients into works of

Menu: Southern-Fried Shrimp on Cornmeal Waffle Wedges with

Andouille Gravy & Sorghum Syrup; Roasted Tomato Bisque with

White Cheddar & Wild Rice Fritters; Bibb Lettuce & Watercress Salad

these wonderful petite decorated cakes. In this beginner’s

class, we will create three different miniature cakes. You will

learn how to layer the cakes with fillings and icings and how

to cut them into the desired shapes and sizes. You will also

learn how to ice them with buttercream, fondant & poured

fondant. You will learn how to decorate them using

appropriate icing types, flowers, dots, swirls and other

decorative trims.

Menu: Chocolate Cake with Cherry Chocolate Ganache

Filling: White Almond Cake with Raspberry White Chocolate

As summer winds to a close, the farms and fields of Northeast

Ohio gift us with the ingredients needed to say farewell to

the season over a bountiful meal.

Fermentation; Sourdough Baguette; Whole Wheat Baguette;

Curry may be one of the oldest dishes known, having been

cooked over 4000 years ago. But what exactly defines curry?

That can be hard to pinpoint, because it changes each time it

is adopted by a new culture. As curry has spread and changed

over time, it has blossomed into a worldwide favorite eaten

in a seemingly endless variety every day all around the globe.

Explore some of the most popular curry styles and expand

your enjoyment of this timeless favorite meal.

Menu: Curry Noodle Soup; Yogurt-Braised Chicken Korma;

Green Curry with Beef & Mushrooms; Shrimp, Green Beans,

Carrots over Rice with Coconut Red Curry; Lemon-Curry Spice

Cake with Cream Cheese Frosting

Mouthwatering Mushrooms Hadzigeorge

Tuesday,Oct.01,2024 6:00 pm ($85, 2.5hrs) Hands-on

Spring is the perfect season for mushrooms. If you are a

mushroom lover, you do not want to miss this class where

mushrooms. Join Chef John as he shares with you his favorite

Menu: Sausage Stuffed Mushroom; Creamy Mushroom

Balsamic Vinaigrette; Beef Stir Fry with Shiitake Mushroom

Tuesday,Oct.01,2024 6:00 pm ($85, 2.5hrs) Hands-on

Chef Tim has gone croissant crazy! Learn to make croissant

Menu: Nutty Bear Claws; Ham & Cheese Croissant; Sausage in

a Blanket; Herbed-Mushroom Turnover; Chocolate Croissant

Apple Mania Hadzigeorge

exciting varieties of apples available to us at this time of the

year in Northeast Ohio markets. Enjoy their wonderful taste

and discover which variety will give you the best results in a

variety of dishes. Class will enjoy tasting of a variety of apples.

Menu: Apple Sausage Turnover; Roasted Butternut Squash

Pancetta; Cider Glaze Chicken Breasts with Apple Vegetable

Slaw; Apple-Cranberry Phyllo Strudel

Thursday Oct,03,2024 6:00 pm ($85, 2.5hrs) Demonstration

Celebrate American Beer Day as we create recipes with local

brews.

Menu: IPA Shrimp in Cajun Cream Sauce; Bourbon Barrel Ale

Menu: Vanilla Frankenstein Cupcakes; Vanilla Ghost Cupcakes;

Gastronomic Tour of Portugal

Seven Nights: Lisbon, Porto, Cascais, Evora, Sintra, Obidos, and Coimbra

May 17-25, 2025 (NEW TOUR)

Cost $5,200 per person, double occupancy, airfare not included

May 25-June 2, 2025 (SOLD OUT)

Cost $5,200 per person, double occupancy, airfare not included

Flavors of Puglia (SOLD OUT)

October, 1-9, 2025 (NEW TOUR)

Cost $5,200 per person, double occupancy, airfare not included

Gastronomic Tour of Sicily

Seven Nights: Palermo, Segesta, Agrigento, Syracuse, Taormina

September 29-October 7, 2024 (2 Seats Left)

September 22-30, 2025

Cost $5,200 per person, double occupancy, airfare not included