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 2015 Classes:
Wednesday, October 14th – Classically New!
- Oyster Caesar with Fried Oyster Croutons
- Wild caught (if available) Salmon Belgique
- Wine and Spice Poached Pear on port wine cream
From Chef Ray:
Today’s class starts with a new twist on an old salad. I don’t mean the salad will be old, rather that it is a classic recipe made a new way. We’ll make the dressing with smoked oysters instead of anchovies and use fried oysters as croutons.
Our main course will hopefully be some of the last wild caught salmon of the year. This usually comes from a bay near Sitka, Alaska. The locals there tout it as being the best. It is often white instead of the usual red or pink. Served with braised Belgian Endive and a grain mustard beurre blanc, it promises to be one great entrée.
It’s Fall, after all so what better than a poached pear. Served on soft cream and imparted with a nice ruby port will make it the perfect finish to a wonderful meal.
Wednesday, October 28th – From Asia With Love
- Asian Duck Liver Fusion
- Crispy Duck on Rice Noodle with Shiitake, vegetables and peanut sauce
- Star Anise Egg Custard
From Chef Ray:
We started serving the Asian Duck Liver Fusion on the menu early last spring. It has become one of my favorite appetizers and after the class I think it will be one of your favorites too. The duck livers are seared and presented medium rare on a ginger, sesame, kissed romaine and seaweed salad. Topped with wasabi aioli, toasted sesame seeds and house made pickled onion makes it a terrific starter.
Who doesn’t love duck, especially crispy duck? For that matter, who doesn’t love rice noodles and peanut sauce? This Thai style combo will make a delicious entrée. I wish I had some right now.
If you like licorice, you’ll love this dessert. It is a rich creamy custard with just the right amount of anise. But I can’t get enough anise.
Wednesday, November 4th – Middle Eastern Delights
- Baba Ghanoush
- Moroccan Chicken with Chickpea Rice and Cilantro
- Palm Leaves (Elephant Ears)
From Chef Ray:
Baba ga who? However you look at it or taste it, it’s a delicious fire roasted eggplant dip. Serve it up with some hot pita and exotic olives and you have one great appetizer.
Moroccan Chicken is cooked with my favorite spice – Cumin, among others. Dried fruit, lemon, nuts and olives round out this wonderful dish. Served alongside an accompaniment of rice, cooked up with garbanzo beans and cilantro make for a delectable lunch.
We’ll have something the Moroccans borrowed from France for dessert. Palm leaves or elephant ears by another name. This is a crisp puff pastry, rolled up, cut into palm leaf shapes, sugared and baked to a golden perfection. Should we serve it with ice cream? Why not!
Wednesday, November 18th – Fall in Cuba
- Avocado Grapefruit Salad with Coconut Vinaigrette
- Braised Pork Shoulder in Lime, Garlic Mojo with boiled Yucca and Onion sauce
- Arroz con Leche or Cuban Style Rice Pudding
From Chef Ray:
We are right smack in the middle of Fall and for Florida, it means pink grapefruits are in season. Let’s combine this with some Hass avocado to one hellava great salad. Topped with coconut vinaigrette, it will be a tasty salad to start the meal.
I guess it’s the German in me, but pork is arguably my favorite meat. I love this Cuban preparation as much as any pork I’ve ever eaten. Served with Yuca (A potato like vegetable) and onion sauce, it just doesn’t get any better.
In Cuba, there is a daily rice quota. Today we will put it in the form of dessert and make a spectacular vanilla and cinnamon flavored rice pudding.
Tuesday, December 8th – Another Tribute to Julia
- Boeuf à la Bourguignonne – Beef Burgundy with Buttered Noodles
- Clafouti à la Bourdaloue – Pear Almond Flan
From Chef Ray:
It doesn’t get any more French or Julia Child than vichyssoise. Back in the 70’s, it was so popular, I had to make it 10 gallons at a time. I didn’t eat it for 20 years. That being said, it is still one of the most delicious soups to ever be made. Let’s have some delightfully elegant chilled potato cream soup to start today’s meal.
Julia was also especially known for her Boeuf à la Bourguignonne or Beef Stew made with red wine. So that will be our main course today, and we will serve it up with some delicious buttered noodles. It’s not the classic accompaniment but we’ve already had our potato portion for the day.
Clafouti is a lesser known dessert for Julia, but one that is delicious and simple to make. Pears are in season. For that reason, we will make this French style Flan today with pears and almonds.