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!
Upcoming Classes:
Friday, January 25 – FORKS & CORKS
Price includes tax and gratuity
- Belgian Endive Salad with a Raspberry Walnut Vinaigrette
- Roast Rack of Lamb Persille with Truffle Oil Mashed Potatoes, Wild Mushrooms and Sauce Bearnaise
- Paris Brest
Feast on these three Classic French delights paired with some of the finest wines made in Napa Valley. A light endive salad is perfect with a French vinaigrette to start this hearty luncheon. Roast Rack of Lamb and Truffle Oil Mashed Potatoes, what more is there to say. Yum. Paris Brest is a beautiful puffed dessert with almond cream and toasted almonds…the perfect dessert.
Winemaker Chris Phelps from Swanson Vineyards is so gracious to come talk about some of his finest creations. Because of his passion for the French language and wine, Chris has been able to create French-style wines with for almost 30 years.
Wednesday, February 20 – SIT DOWN BRUNCH TOO
- Eggs Orleans – poached egg on fried green tomato with smoked ham and sauce choron
- Chicken, Shrimp and Andouille Gumbo – A New Orleans favorite served with rice
- Strawberries Romanoff – Curaçao macerated berries mixed with ice cream
Brunch dictates a little breakfast, a little lunch, so that is what we will do! To start Eggs Orleans, my own creation I have been dreaming about for years and have finally created a recipe for, made with our delicious fried green tomatoes. Next, one of my favorites, Gumbo, which I learned to make in New Orleans while working there in 1977 (Really – yikes! How old must I be?) February is prime strawberry time in Florida so why not eat them with ice cream, no less?
Wednesday, March 20- ITALIANO
- Insalata di Mare Mista – a delicious salad of delicately poached shellfish, crustations and squid on soft lettuce with fresh lemon and extra virgin olive oil
- Baked Manicotti – ricotta stuffed Italian crepes in marinara topped with mozzarella and parmesan then baked to a golden brown
- Tiramisu Cake – a great classic Italian dessert with a pick me up and a twist
Here are three Italian classics I’ve taught in three separate classes. I have combined them to make one great class. First, a simply wonderful light seafood salad. Learn to make homemade ricotta and marinara for the delicious Italian staple manicotti. For dessert, a cake made from the same ingredients as the Italian classic Tiramisu.
Wednesday, April 10 – SPRING HAS SPRUNG
- Arugula Salad with Gorgonzola, Red Onion Slivers and Tomato Concasse with Balsamic Dressing – a favorite salad of mine, pungent fresh and delicious
- Salmon En Croute with Wild Mushroom Sauce – Atlantic salmon seasoned and stuffed with sautéed onions and mushrooms, enveloped with savoy and puff pastry, baked to golden perfection, served with Sour Cream Mashed Potatoes, Mushroom Butter Sauce and Braised Cabbage
- Espresso Panna Cotta – a light, unbaked egg-free custard. Just right, after a substantial lunch
A great salad of flavorful greens starts this lunch. The entrée you are learning here will impress friends who are normally unimpressed. Make salmon en croute for them and they will not soon forget it. A light simple dessert is the perfect ending to the perfect lunch.
Wednesday, May 8 – VEGETARIAN BUT NOT VEGAN
- Baba Ghanoush – Hummus - Tabbouleh – enjoy these three Mideastern appetizers and salad family style while we prepare two vegetarian entrées
- Eggplant Parmesan & Faux Fettuccine with Tomato Sauce – all vegetables are not created equal as you will see with these great entrées
- Fresh Fruit Whole Wheat Tart – whole wheat pastry with fresh fruit and egg custard Yum!
Learn three great dishes from the middle east to nosh on while we prepare two of Euphemia’s favorites, our eggplant parmesan and zucchini fettuccine. A gorgeous and delicious fruit dessert rounds out today’s menu.