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.
Lesson Luncheons begin promptly at 10:30 am and run until about 1:30 pm. Cost is $65 per person and includes the three course meal, paired wines, and a recipe booklet to take home.
Tuesday, October 17th and/or Wednesday, October 18
Yoholady ady Yoholadey hoo: Switzerland or Bust
- Wurst Salat
- Veal Cordon Bleu with Swiss Lettuce
- Cheese Blintz with Blueberry Compote
Today class starts with the best wurst salad you will ever eat. I learned it from a German chef in, of all places, New Orleans. It was served at the Blue Room Buffet in the Fairmont Hotel at least once a week. I love this salad not only because of the taste but because it is one of the most versatile salads that I know. I think that you will love it, too.
On to a Swiss classic for the main course: Veal Cordon Bleu. Smokey ham and gruyere are nestled between layers of breaded veal before being sautéed and then baked to a perfect golden brown. Served with Swiss lettuce… You’ll be yodeling all the way through dinner!
Sound like too much? Oh well! Dessert is still to come! Just a small Cheese blintz (crepe) with a blueberry compote perfectly rounds out the meal.
And, as always, each course will be paired perfectly with a carefully selected wine. Come hungry!
The same meal will be prepared on both Tuesday, October 17 and Wednesday, October 18. If we do not have enough participants, the sessions will be combined and held on Wednesday, October 18.
Registration required. $65 per person, inclusive of tax and gratuity.
Register with Brooke in the office, M-F 10am-5pm at 941-383-3633 or order below.
TUESDAY, OCTOBER 17
WEDNESDAY, OCTOBER 18