THE RED DOOR
COOKING WORKSHOP AND LIBRARY
826 State Route 203 #4, Spencertown, NY 12165
SCHEDULE OF CLASSES 2013
Welcome to The Red Door. Come back to home cooking and eating unprocessed foods. Join Chef Instructor Phyllis Segura:
Farmer’s Markets are available until the end of October.
TUESDAY, OCTOBER 8 – 6 to 8PM SAVING SUMMER’S BOUNTY-1 Brandied Fruits, Eggplant and Butternut Squash Caponata, Preserved Lemons. Saving tomatoes. Putting sunshine in a jar.
SUNDAY, OCTOBER 13 - 3 to 5 PM ALL-VEGETABLES Cannellini Beans with garlic and sage; Yellow Lentils and Chickpeas with onion, mustard, turmeric and lemon juice; Green Beans with tahini, lemon juice, garlic, parsley; Grilled Eggplant with sumac, mint, parsley, olive oil.
TUESDAY, OCTOBER 22 - 6 to 8 PM SAVING SUMMER’S BOUNTY-2 Techniques of pickling and fermenting: cucumbers, beets, cabbage. Dehydrating and Freezing. Compound butters.
SUNDAY, OCTOBER 27 –3 to 5 PM CHICKEN AND DUCK Lyon-style Chicken and Vinegar, Duck with Spice Dust and Cherry Sauce
Daylight savings time begins on Nov 3rd. Thanksgiving is Thursday, Nov 28 and Hanukah begins Wednesday, Nov 27.
WEDNESDAY, NOVEMBER 6 –6 to 8 PM CHINESE TAKE-OUT & STIR-FRYING We will make dishes you can make at home better than take-out. Kung Pao Chicken, Tomato Beef. Greens
SATURDAY, NOVEMBER 9 –3 to 5 PM MOROCCAN-INSPIRED & TAGINES Chicken with Olives and Preserved Lemon, Chermoula Sauce
TUESDAY, NOVEMBER 12 –6 to 8 PM SAVORY & SWEET CREPES Crepes are simple to make and can be frozen. We’ll make the classic Crepe Suzettes, as well as Savory Crepes with Artichoke and Spinach, and Sweet Crepes with Banana and Nutella, Strawberry fillings.
SUNDAY, NOVEMBER 17 –3 TO 5:30 PM THE CONTEMPLATIVE KITCHEN Applying principles of meditation to the preparation of food. Various steamed Dumplings: Momos.
TUESDAY, NOVEMBER 26 –6 to 8 PM POTATO, ZUCCHINI OR CARROT PANCAKES We’ll be frying, tasting and freezing these.
Dec 21st - First Day of Winter. New Classes begin in January 2014.
TUESDAY, DECEMBER 3 - 6 to 8:30 PM CLASSIC APPETIZERS Bagna Cauda, Blini, Pissaladiere, Fried Mozzarella Balls with Prosciutto
SUNDAY, DECEMBER 8 - 3 to 6 PM A WHOLE MEAL
Butternut Squash and Sage Risotto, Winter Salad with Poppyseed Vinaigrette, Marscarpone Stuffed Poached Pears
TUESDAY, DECEMBER 10 - 6 to 8 PM COOKIES - TBD
SUNDAY, DECEMBER 15 - 3 to 5 PM SOUPS
Classic Ribollita, Black Bean, and Chicken Egg Drop. A class can be added for creating Basic Stocks.
FRIDAY, DECEMBER 20 - 6 to 8 PM COOKING WITH BEER Beer and Cream Scalloped Potatoes, Beef Carbonade, Beer and Cheddar Soup
· All classes are geared to the students level. Classes are limited to 4 people. Once a class is full an additional date can be added if there are 4 people. Advanced classes can be scheduled. Teens welcome.
· All times are suggestions and can be custom altered. For private groups of four a specific date can be arranged.
· Class fees for 3-4 are $45, plus a $5 supply fee, per person, unless otherwise indicated. Bring a knife and apron.
· Private classes are available for 1 or 2 people. Class fee is $70, plus a $5 supply fee, per person.
· All classes include take home recipes and eating what you made! The library is on the premises.
Be entertained! Cook, laugh and learn together!
826 State Route 203, #4, Spencertown, NY 12165