Attend Our Cooking Classes At Euphemia Haye | Best of “Things To Do” In Sarasota, Venice & Bradenton
If you are looking for “things to do” in Sarasota, Venice or Bradenton, Chef Ray’s Cooking Classes at Euphemia Haye should be on the top of your list. We call the cooking classes “Lesson Luncheons” because they are taught in a demonstration style; so what that means is, Chef Ray does all of the cooking and you do the eating and drinking! Each class begins with our freshly-baked banana bread and a bottomless cup of our insanely good imported coffee. There’s no skimping here – each guest will get to enjoy a luxurious lunch that includes three courses and each course includes a paired glass of wine. Guests will watch and interact with Chef Ray as he prepares each of three courses in our main dining room. The food Chef Ray prepares is always amazing but his quick wit and lively personality steal the show. The classes are for anyone who wants to learn something about cooking – whether you’re already a “foodie” or just a kitchen novice, Chef Ray says that everyone will learn some useful tips. Register now because the cooking classes sell out fast!
Fall 2014 Classes:
Wednesday, October 15, 2014 – THERE’S A LITTLE GERMAN IN ALL OF US
- Roasted Beet Salad Medley with Mustard Vinaigrette and Spinach
- German-Style Braised Pork Ribs in Beer Kraut and Steamed Red Skinned Potatoes
- Schwarzwalder Kirschtorte (Black Forest Cherry Cake)
From Chef Ray: Today we will be cooking food from my German heritage. We start by roasting a trio of beets and serving them as a warm salad over spinach with a Dusseldorf style mustard vinaigrette. With German food, it almost always has to come to this – KRAUT. Over the summer, I came up with a new kraut recipe. It’s only a little sour and a little sweet made with beer, caraway, onions, cider vinegar and Stevia. We’ll braise some pork ribs in that until they almost fall off the bone. Served with steamed potatoes, it doesn’t get any better. The perfect ending to a perfect German meal has to be the perfect German dessert: the classic Schwarzwalder Kirschtorte. Dark chocolate cake bathed in Kirsch (Cherry Brandy) layered and topped with fresh whipped cream, dark chocolate shavings and Bing Cherries. Hungry yet?
Wednesday, October 22, 2014 – FEEL GOOD FOOD
- Homemade Chicken Soup with Vegetables and Dill
- Yankee Pot Roast with Garden Vegetables and Colcannon Mashed Potatoes
- Poppy Seed Torte
Comfort Food – Home Cookin’ – Grandma’s Food. Call it what you will. I call it delicious!!! In class today we will explore some of those foods that we are close to. They just make us feel good. Chicken soup warms the body and soothes the soul. It is a proven fact that it helps in healing the common cold. So with fall already here and winter upon us, lets make soup. Talk about comfort food, Pot Roast is it. We will take a budget cut of beef and slow cook it with stock, vegetables and garlic to impart flavor and tenderness. We will serve it sliced and topped with its own gravy made with the pureed vegetables, braising liquid and more vegetables. Accompanying our meal will be Colcannon mashed potatoes. These are perfectly made mashed with butter, cream and sautéed green cabbage. Poppy Seed Torte is a fitting dessert to a feel good meal. Those who haven’t had this are in for a treat. It is not really torte or cake as the name implies, rather it is a gelatin dessert made with poppy seeds, whipped cream and a graham cracker crust. It is then cut like a sheet cake and topped with more whipped cream. It is a Wisconsin specialty and reminds me somewhat of Panna Cotta. It is one of my all time favorite desserts. Let’s eat!
Wednesday, November 5, 2014 – ASIAN INFLUENCES
- Tea Smoked Shrimp & Snow Peas with Sesame and Scallions
- Spicy Grilled & Curried Chicken Thigh with Stir Fried Vegetables, Madras Curry Potato and Beans and Jasmine Rice with Coconut and Lemongrass
- Avocado Ice Cream
This is not an Asian cooking class but rather a fusion class using the spices and techniques of Asia. In this class you will learn to stir fry in a wok and also how to smoke in a wok. How can you go wrong with shrimp as an appetizer? These tasty morsels will be stir fried then smoked and stir fried again to make one great beginning to today’s meal. For the main course, you will need to like spicy. Skinless, boneless chicken thighs (the new chicken breast) will be seasoned with spicy curry and grilled. Then we are back to the wok to stir fry a blend of colorful veggies with Madras (spicy) Curry seasoning. The moist and tender thighs will be served on top of the vegetables and will be accompanied by the aromatic, coconut milk and lemon-grass-seasoned Jasmine rice. After that, we need to cool off our taste buds and ice cream is the fastest way to do it. The natural fat of the avocado will help in the process with its tantalizing texture and mouth feel. You’re going to love this one, I promise.
Wednesday, November 19, 2014 – THANKSGIVING ALTERNATIVES
- Cream of Spinach and Watercress Soup
- Braised Duck with Red Wine Currant Sauce, Roasted Fingerling Potatoes and Cauliflower Leek Sauté
- Pumpkin Rum Cheesecake with Black Walnut Crumble and Chocolate Drizzle
A beautiful cream soup is the perfect way to start a fall feast so we will be making it with spinach and watercress. Roasted duck has been my most popular class over the years, but I have only braised a duck in class once. I think it’s high time we do it again and serve it with a sweet and savory red wine currant sauce. Accompany this with roasted fingerling potatoes and cauliflower leek sauté and you will have a great alternative to Thanksgiving dinner. For dessert we will put a twist on pumpkin pie and make it as a cheesecake. Add some rum and top it with a black walnut crumble and chocolate and we have one heck of a Thanksgiving ending. Yummy, yummy, yummy.