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 27 – A SPECIAL WINE EVENT FOR FORKS & CORKS 2012
Napa Valley Vineyards “Lesson Luncheon” Cooking Demo with Tom Porter of Porter Family Vineyards
- James Beard Seafood Cocktail with Poached Lobster, Shrimp, Scallop, Stone Crab,
Steamed Cedar Key Mussels and Clams. Served with the creamy Porter Chardonnay. - Roasted Veal Chop, Garlic Mashed Potatoes and Wild Mushroom Sauce. Paired with
Porter’s rich Syrah and elegant Cabernet Sauvignon - Chef Ray’s decadent Sabayon with Fresh Strawberries. Paired with the refreshing
Sandpiper Rosé.
Today we start with a seafood cocktail I invented to do my James Beard Dinner, Thanksgiving of 2005 at his house in New York City. It is a delicious concoction of poached lobster, stone crab, mussel, clams, shrimp and scallops served as an extravagant cocktail with wasabi mustard sauce. As if that wasn’t enough we move onto a rack of veal, slow roasted and served with a wild mushroom sauce and garlic mashed potatoes. Dessert has to be light so we will make a simple yet elegant Grand Marnier Sabayon with fresh strawberries. All courses will be served with the amazing Porter Family Vineyard Wines.
Wednesday, February 22 – ON ISLAND THYME
- Red Snapper Escovitch
- Arroz Con Pollo
- Pineapple Fool
Today we treat ourselves to some Caribbean treats. Escovitch is a wonderful sautéed and marinated red snapper dish served today as a chilled appetizer. Arroz con pollo by any other name is chicken and rice, today done Puerto Rican style with exotic spices, chilies, tomatoes and olives. We finish with a dessert of pineapple fool or chopped fresh pineapple in whipped cream. Oooo mon dat sound good!
Wednesday, March 14 – STILL ON ISLAND TIME
- Cucumbers Martinique
- Grouper Jamaican with Yucca and Onion Sauce
- Planters Cake
We’ll start with a delightfully light, refreshing and piquant salad of cucumbers. For lunch today we have a long time Euphemia Haye favorite, Grouper Jamaican. This is a wine and onion steamed grouper fillet finished with bananas and fruit and served over a pickapeppa rum butter sauce. Combine this with yucca and onion sauce and you have a meal fit for a Caribbean king. Dessert comes in the form of sponge cake with mocha buttercream. You see you can have your cake and eat it too.
Wednesday, April 18 – SOUTHERN STYLE
- White Bean Salad with Herb Mustard Dressing
- Oven Fried Chicken with Cheese Grits and Collard Greens
- Euphemia Haye’s Southern Pecan Pie
For starters we have a flavorful bean salad with a tart dressing on fancy lettuce. On to the main course which isn’t really fried chicken but baked to mimic fried chicken – we will keep the fat and the calories a little lower that way. As an accompaniment, you will enjoy delicious cheddar grits and healthful braised collard greens. To top everything off we have our Southern Pecan Pie which has been one of our patrons favorites for over 35 years. Mmmmmm