These hands-on personal enrichment courses are offered twice a month. Attendees are taught how to prepare recipes by one of our chefs and enjoy a tasting with food & wine pairing. At the conclusion of the class students get to bring home a dish for 2 people.

• 5:30 p.m. to 8:00 p.m. .
• $69.00 per person per session.
• Come with appropriate shoes and dress for safety precautions (feet fully covered, long sleeves), your camera.
• The school supplies recipes, Tools, Ingredients, Chef's Hat, and Aprons.
• Registration Required
  • Register by phone: (713) 692-0077
  • E-mail: chefclub@ciaml.com
• Payment must accompany each reservation. Mail your check early, or have your Credit Card available.
• No refund or credit for cancellations less than 48 hours prior to the event
• Menu items and chef are subject to change at any time.

Schedule

August 20, 2008  Full Andalusian Happy Hour with Chef Cheryl Lewis  Tortilla Espanola Crab & Goat Cheese Empanadas Warm Saffron Potatoes with Serrano Ham & Peas Steamed Clams with Chorizo

September 3, 2008 Summer Dinner Dishes with Chef Emmanuel Pose, CEC  You’ll taste the Summer as your instructor highlights fresh produce and favorite summer ingredients to create a terrific menu for entertaining.  Plus, we’ll show you tips and shortcuts that will have you spending less time in the kitchen and more time with your guests. Arugula salad with candied nuts, dried cherries, and Champagne vinaigrette Jumbo lump crab cake with basil aioli Oven-roasted Tenderloin of Beef with Beurre Rouge Roasted shallot potato galette, seasonal vegetables

September 17, 2008 Moroccan Classic with Chef Pierre-Yves  Lamb Tagine with Spicy Cous-Cous

October 1, 2008 Spa Cuisine "Steam Sea Bass" with Chef Kris Jakob, CEC  Learn to make a dish so delicious you won’t believe it is healthy; learn the tricks of spa cuisine.  A steamed sea bass accompanied blanched, sautéed green beans with a low sodium thai-style sauce.

October 15, 2008 Afternoon Tea with Chef Sebastien Bonnet, CEPC  Banana Bread Scones Strawberries and whipped cream

October 29, 2008 Éclair Au Chocolat with Chef Philippe Richard, CEPC Chocolate, Caramel, Vanilla Eclairs Choux paste, pastry cream, and icing in three different flavors Chef will demonstrate the technique of making caramel

*Chef's Club classes are personal enrichment courses, not approved by the ACCSCT.