Euphemia Haye Restaurant, Inc.
COOKING SCHOOL SCHEDULE – FALL 2008

Classes are from 10:30 a.m. - over @ 1-1:15

 
All cooking classes are sold out for this Fall.  If you would like to be notified of future cooking classes please email us at cookschool@euphemiahaye.com and put COOKING CLASS in the subject line. (If it is o.k. to contact you about other events at Euphemia Haye Restaurant please let us know in your email.  We do not distribute your email to any other companies it is strictly used for in house mailing only.)

CLASS #1 - Wednesday, October 8, 2008 

IT'S ALL ABOUT THE ESSENCE

  • Frizzi with Pomegranate Vinaigrette and Blood Orange essence 
  • Turban of Sole Filled with Shrimp Mousse and Served with a Chardonnay Shrimp Cream ad Coriander Essence
  • Gato St. Germain

Here we will take some classic French dishes and modernize them not only with presentation but with essence - the latest addition to the culinary arsenal.  For starters we will have a salad of frizzi with pomegranate vinaigrette and blood orange essence.  On to the main course which is turban of sole filled with shrimp mousse and served with a chardonnay shrimp cream and coriander essence.  Dessert is gato St. Germain, a white cake infused with thte most wonderful liqueur you can imagine topped with a cooked butter cream.

Lucy Miller of Lucy Miller Pure will discuss the essences Chef Raymond will be using.
Waiting List
This class is
SOLD OUT!
To be notified when a new class is available, please enter your email address below and click Notify Me.

CLASS #2 – Wednesday October 15, 2008 

TERRIFIC TAPPA'S AND SPANISH FLAVORS

  • Serrano Ham Wrapped Asparagus, Fresh Cheese, and Grape Tomato Picks with Basil, Goat Cheese, Stuffed Figs with Walnuts n' Honey, Chorizo, and Manchego                     
  • Temperanillo Braise Baby Lamb Shank with Truffle Oil Mashed Potatoes and Carrots 
  • Vanilla Rice Pudding with Dried Blueberries

We will have Serrano wrapped asparagus, fresh cheese and grape tomato picks with basil, goat cheese stuffed figs with walnuts n' honey, chorizo, and Spain's version of parmesan - manchego all together on one plate.  For main course, a temperanillo braised baby lamb shank with truffle oil mashed potatoes and carrots.  Desesrt brings vanilla rice pudding with dried blueberries.  Just try to pass this one up.
Waiting List
This class is
SOLD OUT!
To be notified when a new class is available, please enter your email address below and click Notify Me.

CLASS #3 – Sunday, October 26, 2008

NOTHING LIKE A SUNDAY BRUNCH 

  • Artisan Cheese and Fruit Platter
  • House Smoked Salmon 
  • Classic Waldorf Salad and Spice Cake
  • Scotch Woodcock and Jelly Omelettes

Brunch is always fun at Euphemia Haye.  Today we will lay out a beautiful buffet, complete with an Artisan cheese and fruit platter, house smoked salmon, classic waldorf salad, and spice cake.  You know me, brunch is not complete without and egg dish or two.  Scotch woodcock (no it is not a bird) and jelly omelettes.
Waiting List
This class is
SOLD OUT!
To be notified when a new class is available, please enter your email address below and click Notify Me.

CLASS #4 – Wednesday November 5, 2008

ALL THE GOOD STUFF
 

  • Stone Crab Louie
  • Braised Veal with Brown Sauce, Grandma Meyer's Marrow Dumplings, and Bacon Wrapped Beans
  • Lemon Ice

Stone crab season has been open for almost 3 weeks now so they should be as good as it gets right now.  We will start with stone crab Louie.  For a main course it's on to braised veal trieste style, that mean it's sliced rather than served on the bone.  We need the bone to make my Grandma Meyer's marrow dumplings to accompany the delicious brown sauce with the veal.  Bacon wrapped beans finish this great entree.  Something lite will be good after this meal so a simple lemon ice will suffice.
Waiting List
This class is
SOLD OUT!
To be notified when a new class is available, please enter your email address below and click Notify Me.

CLASS #5 – Wednesday November 19, 2008

MELANGE A TROIS

  • Fresh Fennel and Blood Orange Salad Vinaigrette
  • Fricassee of Chicken Paprikas with Pizokle
  • Fresh Apple Crisp with Whole Wheat Oatmeal Topping

Today we start with fresh fennel and blood orange salad vinaigrette.  For the main course we will have fricassee of chicken paprikas with pizokle - (spatzle infused with carrots, sauteed in brown butter and onion).  Fresh apple crisp with whole wheat oatmeal topping and soft peak whipped cream.
Waiting List
This class is
SOLD OUT!
To be notified when a new class is available, please enter your email address below and click Notify Me.