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:
OCTOBER
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
NOVEMBER
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.
DECEMBER
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!
REGISTER:
518-392-1947/845-653-1145
email: phylseg@gmail.com
www.cookingontheriver.blogspot.com
826 State Route 203,
#4, Spencertown, NY 12165
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