Tuesday, September 10

l’art de l’oiseau
(the art of the bird)

We'll break down our own birds (poussin, duck, and a chicken) and take the mystery out of deboning, roasting, and keeping these babies moist. plus, learn how to season with herbs, citrus, and your own homemade ground spices.


prep school / FALL semester 2013

Tuesday, September 17

eats, shoots and leaves

(plus vinaigrettes)

A full-on lettuce appreciation class—if you're into salads, you won't want to miss this. mesclun, mâché, micro-greens, and all the favorite "tops" we can sauté. We'll also learn what's grown in Connecticut, when it's available, where to get it, and how to store it.


Tuesday, September 24

look at me, I’m gluten-free

The best veggie burger recipe (okay,
so we think so) and a quinoa salad that will knock your socks off. Crêpes two ways—one sweet and one savory—and the special flour that makes it all possible. plus a GF cookie that will rock your world.


Tuesday, October 1

oui oui, confit + knife skills

Meet your new bestie, your knife!
Here we will get you comfortable and chopping in no time. We will learn the batonnet, allumette, juienne and we'll dice til we get the fine brunoise. You will create the most spectacular garnishes. technique is magnifique!


Tuesday, October 15

SautÉ 101

There are four things you need to know for the perfect saute: dry your goods, season well, use a hot pan and...come on over and we'll learn the final trick. We'll saute everything that crosses our path. Grass-fed beef, a local duck, and lots of veggies too.

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Tuesday, October 22

hORS d'OeUvReS IN A PINCh
(It's a Cinch)

Beautiful bite-sized food that you'll
want to make even when there's no party. Flatbread, quinoa galettes, polenta "fries," and beef sliders on chocolate bread. plus the trick to making the darn best and beautiful crudité platter you'll ever look at. Martha would be proud.

Tuesday, October 29

swanky wine & cheese party
(this class is $85)

Chat with a sommelier and sip yourself silly while we pair some fine local chees- es from Cato Corner Farm and beltane Farm with some local wines. everyone will go home with notes, a wine list, and the urge to entertain. This class is $80 per person.

All classes are held on Tuesdays from 7pm to 9pm, and are $75 per person, unless otherwise noted.

•••

We eat what we make in each class, and light appetizers are served in dessert and mixology classes.

Tuesday, November 12

vinaigrettes & sauces
(become a saucier!)

Here's where we'll learn to lay on the flavor. pomegranate molasses vinaigrette, lemon tahini and a wild caesar too. Sauces you say? We'll make a lime hollandaise, a walnut pesto, and a beautiful balsamic reduction. How about a home- made hot sauce to finish up the night? OK we'll make that also.

Tuesday, November 19

scrumptious brunch

Start with a prosecco toast, then move to oatmeal cookie granola, house cured gravlax, and the best eggs benedict served on a johnny cake. Want to know our secret pancake recipe? Yes, we'll do that plus a fruit coulis and we'll introduce you to some fine local maple syrup, it's delish.

 

Tuesday, November 26

holiday dish workshop

no need to fret about the big day. We'll make two dishes and one dessert for you to stick in the fridge and serve on thursday. think brussel sprouts and duck bacon, and a pumpkin soup. For dessert how about a cranberry lattice tart, elegant!


Tuesday, October 8

sweet and lovely

There are four things you need to know for the perfect saute: dry your goods, season well, use a hot pan and...come on over and we'll learn the final trick. We'll saute everything that crosses our path. Grass-fed beef, a local duck, and lots of veggies too.