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!
Tuesday, October 15, 2013- DELICIOUS BEGINNINGS
- Baby Spinach Salad with a Curry Mustard Vinaigrette, Nueske’s Bacon and Pecans
- Lobster Risotto with Wild Mushrooms
- Apple Brown Betty
We start our Fall cooking classes with all new recipes! First a wonderful baby spinach salad with a slightly spicy and tart dressing topped with the best bacon on earth, Nueskes. Who doesn’t love lobster? Pair it with wild mushrooms and perfectly made risotto and you have one great lunch. Apple Brown Betty is a delicious baked apple dessert dating back to Colonial times. Join us for the first of our delicious cooking classes at Euphemia Haye…oh and of course Paul will be presenting wines for each course.
Tuesday, October 29, 2013 – FALL FANTASTIC
- Savory Parmesan and Gorgonzola Cheesecake with Bacon, Scallions and Sour Cream
- Grilled and Baked Cornish Game Hens with Wild Rice and Chestnut Stuffing
- Chocolate Semifreddo
No we aren’t starting lunch with dessert. Savory means it is not sweet but rich and delicious and a little salty. This appetizer cheesecake was “Best of Show” at the Festival of Flavors in Eagle River, Wisconsin this past July! It has probably been a long time since you have had game hen, lets revisit them and see just how good they really are. Serve it up with what is really a legume, but called wild rice, and enjoy a delicious treat from the Northwoods. What the heck is semifreddo? Short term, we will call it a light delicious ice cream. Like chocolate? You will love chocolate semifreddo.
Wednesday, November 13, 2013 - SOMETHING OLD, SOMETHING NEW AND EVERYTHING DELECTABLE
- Chef Raymond’s Chilled Borscht
- Chicken Florentine
- Cherries Jubilee on Ben & Jerry’s Cherry Garcia Ice Cream
Today’s appetizer is puréed roasted beets and a touch of cream. It is not only delicious but arguable the most beautiful dish I have ever made! (It was a hit with the graduating MTI Culinary Arts students, last Spring). Chicken Florentine…need I say more? One of the most popular dishes we have served at Euphemia Haye, popular for more than 30 years! Yes, you will learn how to make that wonderful creamed spinach of ours, too. Making Cherries Jubilee with Ben & Jerry’s Cherry Garcia adds a whole new dimension to this classic dessert.
Tuesday, November 19, 2013 – DO YOU KNOW WHAT IT MEANS TO MISS NEW ORLEANS?
- Shrimp Remoulade – Cajun Style
- Andouille and Tasso Jambalaya
- Bananas Foster
It has been 36 years since I worked in New Orleans, with some of my most memorable and favorite authentic Chefs and characters, so you can see why I miss it. Shrimp Remoulade – New Orleans style is nothing like its French cousin. The shrimp is perfectly boiled, peeled, deveined and marinated in a deliciously picante red sauce. Just a little spicy. Tasso is peppered smoked pork similar to ham. Andouille is a slightly spicy smoked sausage. Both are typical in Cajun country, put them together with rice, tomato, garlic, peppers, onions and celery and you have one of my favorite New Orleans one pan dishes of all time! Bananas Foster, yum! What will Paul serve with this syrupy, aromatic delight?
Wednesday, December 4, 2013 - IT’S ALL OVER NOW BABY BLUE
- Tomato Olive Salad with Feta, Fresh Herbs and Classic French Vinaigrette
- Chicken Normandy with Brown Rice and Nuts
- Curry Cake with Brandied Cream Cheese Icing, Raisins and Coconut
Join us for the last class of 2013 and learn some French classics. A refreshing tomato salad, with a tangy French vinaigrette, Julia would have loved. A savory and sweet chicken dish cooked with apples and calvados. This chicken is cooked to tender perfection and mouthwatering when served with a nutty brown rice. A new twist on spice cake, makes this the perfect way to end our Autumn classes.