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!
Winter 2014 Classes:
Friday, January 24, 2014- FORKS & CORKS
- Belgian Endive Salad with Raspberry Vinaigrette paired with Porter Rosé
- Rack of Lamb Persil with Bouquetiere of Vegetable paired with Porter Syrah
- Tarte Tatin paired with Porter Chardonnay
Chef Ray’s first cooking class of 2014 will be a very special cooking class held in conjunction with the Sarasota/Manatee Original’s Forks & Corks Event. We are very honored to have Vintner Tom Porter here to showcase his fine wines which will pair perfectly with Chef Ray’s exquisite menu. Don’t miss out, reserve your seat today!
Wednesday, February 26, 2014 - SICILIA
- Trio of Tapenada – Green Olive, Black Olive and Pistachio
- Gnochetti with Meat Sauce and Fresh Grated Italian Parmesan
- Lemon Ice
Lets go to the Mediterranean and explore some of the great tastes we so enjoyed in Sicily last fall. Tapenade is technically a French dish, but we found three that were being made at Mandranova Olive Oil in Agrigento. This trio of Tapenades are my versions of the first thing we ate while staying at the beautiful Mandranova Estate in Sicily. I have to say I had never eaten Gnochetti before visiting Sicily; it is now my favorite pasta. To describe it, I would say it is a medium-sized shell sort of rolled flat. Cooked properly (al denté) it has a nice bite, and holds the sauce perfectly. We will be making a meat sauce for it with beef and pork. The recipe is similar to the one D’Arcy’s Sicilian Grandmother, Grandma Josie, taught me all those years ago. Served with fresh grated high-quality Italian parmesan and some Nero D’Avola, Sicily’s most important red wine, this is a class not to be missed. Citrus is also big in Sicily, so we will be making the perfect light dessert to finish a perfect Sicilian meal. Lemon ice is in order! And did someone say Limoncello? Yumm.
Wednesday, March 26, 2014 - BACK TO ITALY
- Grilled Radicchio, Tomato and Burrata Salad with Extra Virgin Olive Oil, Proscuitto and Balsamic Vinegar Dressing
- Homemade Baked Potato Gnocchi with Pistachio Pesto
- Pistachio Cake with Chocolate Topping and Ice Cream
Today we start with an Italian Salad of grilled radicchio, tomato and Burrata (the most popular thing to come out of Italy since Chianti). These delectable tastes all garnished with extra virgin olive oil prosciutto and balsamic vinegar. Can it get any better? How about homemade baked potato Gnocchi with pistachio pesto. Baking the potato gives these little dumplings real potato flavor. For dessert – well, I can’t get enough pistachio! How about pistachio cake with chocolate topping and ice cream? Yes, please!”
Wednesday, April 30, 2014 – DUCK TIME
- Duck Liver Pâté
- Our Famous Roast Duckling with Sage Stuffing and Raspberry Walnut Sauce
- Lemon Meringue Pie
This is a class for my new students and for some of you long timers who want a refresher. I am going to be teaching you how to make our Famous Roast Duckling with Sage Stuffing and a Raspberry Walnut Sauce. Want to know what to do with those left-over duck livers? Well, I will show you how to make our very popular Duck Liver Pâté. To top it all off, mile high Lemon Meringue Pie will do just fine for dessert.