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/Spring 2015 Classes:
Friday, January 23, 2015 – Forks & Corks Luncheon – Parlez Vous Francais
- Salmon and Scallop Dumpling in a Dill flavored Cream paired with Perrier Jouet Blason Rose Champagne
- Veal Steak Grenobloisé served with Seasoned Green Beans and Scalloped Potatoes paired with Perrier Jouet Grand Brut Champagne
- Paris Brest paired with Perrier Jouet Nuit Blanche Champagne
From Chef Ray:
Today we will travel to France, without leaving the key! We will start by making a delectable dumpling of salmon and scallops, bathed in a dill flavored cream and served in a puff pastry. As a main course, we will enjoy one of my favorite French preparations “Grenobloisé”. Grenoble is known for capers and arguably nothing goes better with capers than veal. Imagine a lightly breaded sautéed veal steak topped with a white wine, caper, butter sauce. Serve this up with perfectly seasoned green beans and the best scalloped potato (on the side) that you’ve ever eaten! C’est Magnifique, no. Did you know there is a bicycle race from Paris to Brest? Well to tell you the truth, the race I could care less about, but the dessert named after the race is to die for. It is a baked cream puff dough (choux paste), topped with almonds in the shape of a bicycle tire. It is then filled with an almond custard cream and whipped cream. Le plat de résistance.
We are honored to have Rose Palano here to educate us on the “true” champagnes we will be tasting with our delicious meal. Rose Palano is a passionate wine professional and has spent the last ten years immersing herself in all facets of the industry. While obtaining a Bachelor’s Degree from the University of South Florida, Rose worked full-time behind the bar, where she truly began her career in the Wine and Spirits industry. At the age of 23, Rose took a part-time position at Cru Cellars, where she quickly advanced into the position of Assistant Wine Director & Manager. While working at Cru, Rose also completed the WSET Intermediate and Advanced certifications, followed by Level One of the Court of Master Sommeliers. After two years and an incredible learning experience at Cru Cellars, Rose transitioned into the distribution side of the industry. She spent a year working with the eclectic and boutique portfolio of Vinecraft, where she developed the Tampa territory for them. After another year of knowledge, Rose was asked to come work for Southern Wine & Spirits. Today, Rose is one out of four Champagne and Wine Specialist for the Pernod Ricard division of Southern Wine & Spirits, where she continues to educate herself and others on some of the top brands in the industry.
Voulez vou, Humma Humma
Wednesday, February 25, 2015 – SOMETHING OLD, SOMETHING NEW, ALL FOR YOU
- Marinate Quinoa and Wild Rice on Baby Spinach
- Pork Schnitzel with sautéed Onions, Apples, Mushrooms and Capers. Farina Dumplings
- Pineapple Upside Down Cake
Today’s recipes are all new for you. We start with a delicious and healthful salad of baby spinach and 2 grains, one of which is not a grain at all. Wild rice is really a legume! On to the pork which is my favorite white meat. Topped with apples, onions, mushrooms and capers in browned butter makes it spectacular. The dumplings are the frosting on the cake. Speaking of cake, what a segway, when was the last time you ate pineapple upside down cake? A long time I bet. Well then you are in for a real treat. Ice cream – you bet.
Wednesday, March 25, 2015 – SPRING INTO SPRING
- Caramelized sweet onion tart with Gruyere and Rosemary
- Grilled and Roasted Lamb Rack with Tarragon sauce and Asparagus, Carrot Risotto
- Blood Orange Panna cotta
Ahh, Spring is upon us. The birds are singing, the bees are buzzing and I’m hungry for more! Today’s class starts with an appetizer of a savory tart with onions and cheese. I first had this tart in France over 30 years ago and fell in love with it! It’s reminiscent of a thin onion and cheese quiche, but it makes for a great starter.
For the main course, a Spring rack of Lamb is in order. We will grill it, finish it in the oven, slice it and serve it with a rich tarragon sauce. Asparagus risotto will round off the entire entrée.
After a delicious meal, I like that the dessert be simple but elegant. Blood orange is in season, so what could be better than blood orange panna cotta?
See you in Spring!
Wednesday, May 6, 2015 – MIX AND MATCH
- Grandma Maenza’s Meaty Italian Gravy with Spaghetti
- Rhubarb pie with Whole Wheat Crust and Bran Streusel Topping
Today we start with Antipasto. No, Antipasto does not refer to your uncle Pasto’s wife. Rather, it is an Italian appetizer usually made up of (hot or cold) cubed meats, cheeses, olives, smoked or marinated fish, vegetables, etc. The one thing it never contains is pasta. It’s always great to start with many different little bites and flavors, and Antipasto is the perfect way to do it. Today, we’ll also serve 5 little bruschetta with it.
On to the main course – Grandma Maenza’s Meaty Italian Gravy (Ragu by any other name). That’s what Grandma called it! Just kidding, she really just called it meat and gravy. It consists of different cuts of meats cooked in a homemade tomato sauce. The different cuts can literally be almost anything (meatballs, sausage, chicken, pork chops, ribs, etc. You name it, I’ve seen it in there). Serve it up on spaghetti with some really good imported parmesan on the side and itsa gooda.
Finish the meal with some rhubarb pie and it’s one hellava luncheon!
Come-a get-a on-a board-a for this-a one, it’s-a good-a!