Southern California Class Schedule
We invite you to sign up for one of our Culinary Classes to learn how to cook more with your fabulous Thermador, Bosch, Gaggenau or La Cornue appliances. Our Product Education Classes highlight the benefits of cooking with Convection but our cooking classes will help you develop a repertoire of recipes suitable for quick family meals and elegant dinner parties.
Class Enrollment:
Call 800.294.0644 ext. 505 for reservations and information on private cooking events.
Payment:
Visa, Mastercard, Cash or Check
Cancellation Policy:
Classes cancelled with less than 48 hours notice are non-refundable. Classes cancelled earlier than 48 hours can be transferred to another class of your choice.
Classes are demonstration style & last approximately two hours. A generous serving of the food prepared is served together with beverages.
Class Instructors Include well known Chefs and Culinary Personnel from the Purcell Murray Company.
Southern California
Culinary Schedule
Jan - April 2012
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Date, Time, Cost
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Menu
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Fri, Feb 3rd
11am – 1:30pm
$45
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Made In America
Linda Steidel
Make the most of fresh local ingredients from sea to shore.
Spicy Corn & Crab Chowder; White Bean Salad w/Grilled Endive & Tarragon Vinaigrette; Crispy Pan-Roasted Chicken w/Spaghetti Squash & Balsamic Roasted Tomatoes; Panko Crusted Apple Dumplings w/Salted Caramel Sauce
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Sat, Feb 4th
10am – Noon
$45
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How To Cook with Steam/Convection
Cathy Dyla
Tips for successful cooking in your Thermador Steam Oven.
Chicken Tetrazzini with Yellow Peppers, Grape Tomatoes, Onions & Rosemary; Puff Pastry Cheese Straws; Orange Spongecake w/Blueberry Lemon Sauce
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Fri, Feb 24th
11am – 1pm
$45
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Convection for Delicious Family Meals
Cathy Dyla
Simple flavorful meals cooks to perfection in Convection.
Roasted Pork Loin w/Tart Cherry Sauce; Jasmine Wild Rice w/Apricots & Hazelnuts; Wilted Spinach w/Roasted Beets; Chocolate Bread Pudding w/White Chocolate Cream
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Fri, Mar 9th
11am – 1pm
$45
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Fresh From The Farmers Market
Linda Steidel & Organic Farmer, Santiago Morelos of Gourmet Specialties
Santiago will bring a selection of the fresh seasonal produce and Linda will prepare a variety of recipes to demonstrate how to put these wonders from nature to best use.
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Fri, Mar 16th
11am – 1pm
$45
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Dine & Learn Convection & Steam Convection
Cathy Dyla
Learn how to adapt recipes to benefit from cooking with Convection & Steam.
Merlot Braised Beef Brisket w/Carmelized Onions & Dried Apricots; Potato & Celery Root Puree; Spice Roasted Carrots; Vanilla Butternut Cake w/Ginger Spiced Icing
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Thurs, Mar 29th
6pm – 8pm
$45
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Sunday Family Dinner
Linda Steidel
Casual comforting meals to enjoy with family & friends.
Baby Green Salad w/Pancetta & Parmesan Crisps; Guiness & Tangerine Braised Beef Short Ribs; Cauliflower Puree; Green Beans w/Crispy Shallots, Chile & Mint; Chocolate Angel Cake w/Golden Halos & Cream
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Fri, Apr 20th
11am – 1pm
$45
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Flavors of Spring
Linda Steidel
Recipes with an elegant flair to celebrate the flavors of Spring.
Asparagus Soup w/Parmesan Shortbread Coins; Roasted Beet Salad w/Burrata & Fresh Herbs; Crispy Potato-Wrapped Salmon w/Mustard Sauce & Wilted Spinach; Warm Chocolate-Raspberry Pudding Cake w/Fresh Raspberries
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Fri Apr 27th
11am – 1pm
$45
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Dine & Learn Convection & Steam Convection
Cathy Dyla
More great ideas to help you get the most out of your amazing appliances.
Chopped Egg Salad Spread w/Sour Cream & Spring Onions; Chicken Breasts Mediterranean Style w/Kalamata Olives & Fresh Herb Couscous; Steam Roasted Cauliflower & Broccoli Parmesan w/Walnut Oil; Steam Oven Tips for Proofing & Baking Bridgeford Dinner Rolls; Cappuccino Crème Caramel
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