Tuesday, July 10
hors d’oeuvres in a pinch
(it’s a cinch)
Bite-size food that you'll want to make even when there’s no party. Rosemary flatbread, fava bean hummus, polenta “fries,” and beef sliders on chocolate bread. Plus, our house bar nuts and the beautiful pesto they can become. We’ll make a delicious spread!
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prep school / summer+fall semester 2012
Tuesday, July 17
Swirl
(For the ice cream addict)
The cold truth about ice cream making. Learn it and you can stockpile your favorite flavors in your freezer. We’ll make a base, flavor it up three ways, and then spin it. Plus chocolate sorbet and two terrific toppings (think hot fudge). We’ll make wet walnuts, too!
Tuesday, July 24
Summer soup focus group
Summer soups are the perfect start to any meal. We’ll use what’s in season and whip up four delectable ones. Heirloom tomato gazpacho (YUM), a summer pistou, corn chowder, and my favorite, “potage” Saint Germain (pea soup).
Tuesday, July 31
Grilling & Chilling
Gas or charcoal? Covered or uncovered?
Steak, chicken or chuck? (and who’s Chuck, anyway?) We’ll grill up a fun meal, learn all about the “parts” of beef best used on the barbie, and we’ll do it effortlessly. We’ll make use of ingredients like tawny port, lime, and tequila. Plus, citrus roasted olives and grilled pound cake (not served together!)
Tuesday, September 4
vinaigrettes & sauces
(become a saucier!)
Here’s where we’ll learn to lay on the flavor. Pomegranate molasses and lemon tahini vinaigrette. Fruit coulis, a balsamic reduction, and the classic crème anglaise. Plus you’ll learn the delicate beurre blanc. The art of reduction is the key to a good time!
Tuesday, September 11
SautÉ 101
There are four things you need to know for the perfect sauté: season well, dry your goods, use a hot pan, and... come over and learn the final trick! We'll sauté everything that crosses our path. Grass-fed beef and are on the menu, plus spinach, leeks, garlic, and apples, too.
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Tuesday, September 18
(FRench) macaron mania
Patience and technique plus the right ingredients will produce a light and perfectly chewy cookie. We’ll walk you through the process and before you know it, you’ll be a macaron superstar. Traditional almond and chocolate with ganache and jam fillings. Macarons are gluten-free!
Tuesday, October 2
saturday night fever
(a dinner party class)
Food for a crowd or an intimate soirée—
a fabulous dinner party is easier than you think! We’ll put the pieces together—the table, the wine, the menu, and the food. Bagna cauda, drunken salmon, almond milk braised fennel, lemon risotto, and a special dessert.
All classes are held on Tuesdays from 7pm to 9pm, and are $75 per person, unless otherwise noted.
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We eat what we make in each class, and light appetizers are served in dessert and mixology classes.