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Now Accepting On-Line Registration
Cooking School • Wine Tasting ClassesCorporate Teambuilding Cooking Class Events Children’s Cooking Birthday Parties • Full Service Cateringe-mail: [email protected] • website: www.classicthyme.com
Cook
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2009
Classic ThymeAt Toscana
Classic ThymeAt Toscana
CORPORATE TEAMBUILDINGVisit our website www.classicthyme.com
or call 908-232-5445 for information and sample menus
‘Creating Culture through Traditional’
Let us host your next corporatefunction in our newly renovatedTuscan style cottage.
Meetings, strategic planning ses-sions, client and vendor confer-
ences, executive outings relationship building andteambuilding cooking classes. We also host andcater private gatherings
We can include culinary demonstrations, hands oncooking classes or simply prepare a customizedmeal tailored to your individual needs.
You can now Register On-Line at www.classicthyme.com
Enrollment PolicyTuition must be paid in full at time of registration. A written confirmation of all classes for which you
registered will be mailed to you. Classes are booked on a first-come first-serve basis.
Refunds, Transfers, Cancellations, and or Changes to Registration
Require a 10-Day Advance Notice. No Exceptions or Substitutions.Space will not be held until payment is received. Gift certificates must be presented at time of
registration. No Children under 18 permitted at Adult Classes unless otherwise specified.
Classic Thyme reserves the right to cancel any class.
Demand Excellence from your Cooking School! Classic Thyme is owned and operated by a professionally trained Chef
with the International Association of Culinary Professionals designation
Certified Culinary Professional.
Classic Thyme…
Where cooking is always serious fun!
Helping you achieve your culinary dreams. Under the direction of Chef David P. Martone, CCP
Don’t get shut out of our most popular classes!!
You could have received your brochure
online as early as 2 weeks before this mailing.
Go to www.classicthyme.com and register your email.
You will receive priority notice for all classes and changes.
Fall 2008 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
You can now Register On-Line at www.classicthyme.com
All New Format – Single Day Class Offerings
‘Mommy and Me’ with Jackie LeischnerThese Classes are designed to introduce children to the kitchen in a fun and inventive way.Children love to stir, pour, roll dough, and experiment with volume. These full hands-on classeshelp children build math skills, improve motor functions, and develop sensory memory whileencouraging the fun of cooking with Mom. Each child is expected to be 2 years old and
accompanied by one adult; Mom, Dad, Grandparent, Caregiver, etc.
No children under 2 allowed in Cooking School. No strollers please!
This new format will give you the flexibility of choosing classes one at a time to accommodateother scheduled activities.
M&M 1: Breakfast DayWednesday, November 12, 10:00-11:30 a.m.
Full hands-on, $45.00 per child with adult
Apple Pancakes with Warm Fruit Compote ToppingCinnamon Breakfast Cake
Fresh Squeezed Orange Juice Cereal Necklaces
M&M 2: Mexican FiestaTuesday, November 25, 1:00-2:30 p.m.
Full hands-on, $45.00 per child with adult
Taco Fiesta CasseroleHomemade Tortilla Chips and Salsa
Kid’s Sangria ChurrosMacaras
M&M 3: Holiday BakingFriday, December 12, 10:00-11:30 a.m.
Full hands-on, $45.00 per child with adult
Little Lemon SquaresTrail Mix Cookies
Thumbprint SurpriseTortilla Wrap Sandwiches
M&M 4: Taste of ItalyThursday, January 15, 10:00-11:30 a.m.
Full hands-on, $45.00 per child with adult
Stuffed ShellsMeatballs and Sauce Garlic BreadsticksMini Cheesecakes
M&M 5: Warm Winter FavoritesWednesday, January 28, 1:00-2:30 p.m.
Full hands-on, $45.00 per child with adult
Creamy Tomato Soup Grilled Cheese Sandwiches
Apple Crisp ala mode Homemade Vanilla Ice Cream
M&M 6: “Let’s Play”Friday, February 20, 10:00-11:30 a.m.
Full hands-on, $45.00 per child with adult
Kitchen Silly Putty Edible Collages
Playdough Pizza with Toppings
M&M 7: “A Beary Good Time”Thursday, March 5, 10:00-11:30 a.m.
Full hands-on, $45.00 per child with adult
Stuff a Bear to take home Teddy Bear Bread
Honey ButterCubcakes
2 . . . . . . . . . . . . . . . . . Classic Thyme At Toscana
You can now Register On-Line at www.classicthyme.com
More Single Day ‘Working Parent and Me’ Classes with Jackie LeischnerCome join in the fun and learning
while spending some special quality time with your child.
This full hands-on class will help children build math skills, improve motor functions, and develop sensory memory while encouraging the fun of cooking with their parent. Each child is expected to be 2 years of age or
older and accompanied by a parent or guardian.Come and spend some real bonding time with your child!
Working Parent & Me 1: “Rise and Shine”Saturday, November 1, 9:30-11:00 a.m.
Full hands-on, $45.00 per child with adult
Breakfast Casserole Sugar topped Raspberry Muffins
Fresh Squeezed Orange Juice Cinnamon Raisin Granola Bars
Working Parent & Me 2: “Holiday Baking”Saturday, December 6, 10:00-11:30 a.m.
Full hands-on, $45.00 per child with adult
Snowball CookiesChocolate Chip Shortbread
Oatmeal Raisin CookiesWrap Sandwiches
Working Parent & Me 3: “Italian Pasta Party”Saturday, January 10, 10:00-11:30 a.m.
Full hands-on, $45.00 per child with adult
Cavatelli and Broccoli Garlic knotsTossed Salad
Mini Cheesecakes
Working Parent & Me 4: “Bread, Bread, Bread”Saturday, February 21, 10:00-11:30 a.m.
Full hands-on, $45.00 per child with adult
Monkey Bread Hot Pretzels
Pepperoni Bread Broccoli Cheddar Bread
Working Parent & Me 5: “Go Green!”Saturday, March 14, 10:00-11:30 a.m.
Full hands-on, $45.00 per child with adult
Irish Soda Bread Spring Potato Pizza Leprechaun Shake
Shamrock Cookies & Lollipops
Fall 2008 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
You can now Register On-Line at www.classicthyme.com
Halloween Spooky Edibles with Eileen RooneySaturday, October 25, 10:00 – 12:00 PM
Full Participation Ages 5 thru 10, $35.00 per child
Join Eileen for a spooktacular time as we cook up some ghoulish treats!As always, Eileen will conjure up an assortment of ‘Spooky Edibles’ from her witch’s book of spells. Scary,
gooey, sticky, messy; all things kids love!
Thanksgiving Baking with Eileen RooneySaturday, November 22, 10:00 – 12:00 PM
Full Participation Ages 5 thru 10, $35.00 per child
Children will bake and bring home Pumpkin Bread, Corn Bread, Cranberry Bread and Honey Butter.Please have children eat lunch before the class, as we will have no time to eat during class.
Gingerbread House Workshop with Eileen RooneySunday December 14, 10:00 – 11:00 AM
Full Participation Ages 5 thru 10, $35.00 per child
Kids will participate in decorating fully assembled gingerbread houses that they will each take home.
Gingerbread House Workshop with Eileen RooneySunday December 14, 12:00 –1:00 PM
Full Participation Ages 5 thru 10, $35.00 per child
Kids will participate in decorating fully assembled gingerbread houses that they will each take home.
Holiday Baking with Jackie LeischnerSaturday, December 13, 10:00 AM-12:00 PM
Full hands-on, $35.00 per child ages 5-10
Share the gift of giving as we bake treats for the holidays. Children will bake an assortment of cookies to take home for their own enjoyment or to give as gifts.
Holiday Baking with Jackie LeischnerSaturday, December 20, 10:00 AM-12:00 PM
Full hands-on, $35.00 per child ages 5-10
Share the gift of giving as we bake treats for the holidays. Children will bake an assortment of cookies to take home for their own enjoyment or to give as gifts.
Bears, Bread & Butter with Jackie Leischner Saturday, January 31, 10:00 AM-12:00 PM
Full hands-on, $35.00 per child ages 4-8
Calling all bear lovers! Boys and girls will have a “beary” good time stuffing a bear of their choice. We will bake teddy bear bread, a cinnamon raisin roll-up and make honey butter. We will conclude with a bear story.
Breakfast Bonanza with Jackie Leischner Saturday, February 28, 10:00 AM-12:00 PM
Full hands-on, $35.00 per child ages 4-8
Enjoy a morning creating delicious breakfast dishes. Our menu will include breakfast pizza, homemade waffles, chocolate chip banana bread and some other culinary delights!
4 . . . . . . . . . . . . . . . . . Classic Thyme At Toscana
You can now Register On-Line at www.classicthyme.com
Valentine’s Day Celebration with Eileen RooneySaturday, February 14, 10:00 - 12:00 PM
Full Participation Ages 5 thru 10, $35.00 per child
Each child will bring home a decorated chocolate box filled with handmade chocolate candies and baked goods.
St. Patrick’s Day Celebration with Eileen RooneySunday, March 15, 10:00 - 12:00 PM
Full Participation Ages 5 thru 10, $35.00 per child
In class children will make and eat tea sandwiches and leprechaun shakes.Each child will make and bring home a mini loaf of Irish Soda Bread.
After School Cooking Club 1. with Jackie Leischner 4 Week Program
4 Mondays November 3, 10, 17 & 24, 4:00-5:30 PM
Full hands-on, $139.00 per child ages 5-10
Join Miss Jackie for fun filled after school cooking adventures.Kids will participate as we have fun in the kitchen.
Each week we will explore a different theme including Pies, Pasta, Vegetarian and Brown Bag Ideas.
After School Cooking Club 2. with Jackie Leischner 4 Week Program
4 Mondays, January 12, 26, February 2 & 9, 4:00-5:30 PM
Full hands-on, $139.00 per child ages 5-10
Join Miss Jackie for fun filled after school cooking adventures.Kids will participate as we have fun in the kitchen.
Each week we will explore a different theme including Bread Baking, Pizza Workshop,
Science in the Kitchen and Snack Attack.
Young Adult Cooking Series with Adam Augenzucker3 Different Sessions
Young Adult Series 1: Techniques Workshop5 Thursdays, November 13, 20, December 4, 11 & 18, 4:00-6:00 PM
Full hands-on, $199.00 per student Age 10 and up
We start with the foundations of Knife Skills. Next we jump right in with Sauces. We spend the next classlearning about Breads and then we bring it all full circle finishing up with the last 2 classes;
Pasta and One Pot Meals.
Young Adult Series 2: Cooking Around the World 5 Thursdays, January 15, 22, 29, February 5 & 12, 4:00-6:00 PM
Full hands-on, $199.00 per student Age 10 and up
Join Chef Adam as he navigates the globe visiting various culinary Mecca’s. Each class will concentrate on a different culture, American, Italian, French, South American and Asian. Book early as Chef Adam’s
summer classes filled up quickly.
Young Adult Series 3: Menu Course Workshop 5 Thursdays, March 5, 12, 19, 26 & April 2, 4:00-6:00 PM
Full hands-on, $199.00 per student Age 10 and up
Each week will concentrate on a menu course.We will focus on Soups, Salads, Seafood, Main Dishes and Desserts
Fall 2008 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
You can now Register On-Line at www.classicthyme.com
Incredible Petits Fours Workshop with Toni HartmanMonday, December 8, 7:00-10:00 PM Full Participation $69.00 per person
High School Students may enroll with a Parent (Price includes necessary supplies)Join the class and go home with sensational petits fours. You will glaze the petits fours that are provided for
you. “Scrolls, small flowers, and holiday designs, including holly, berries, poinsettias and more” will be piped atop your designer creations. Toni will teach you lots of quick tricks and give you recipes for quick cookie
cutter cakes, graham cracker petits fours, butter cream fondant and glazed icing. Take your master pieces home and share with your family or freeze for holiday entertaining. Design your own holiday motif.
Basic Cake Decorating with Suzanne Lowery2 Tuesdays, January 20 & 27, 7:00–10:00 P.M. Full Participation
$159.00 per person including starter set of tools
(High School Students may enroll with a Parent)
THE BASICS OF CAKE DECORATING:In these two sessions, learn to create a professionally decorated special occasion cake.
Introduction to tools, frostings, handling of the pastry bag, and basic borders.Coloring of frosting, piping of rosebuds, sweet peas, leaves and roses on the nail.
Demonstration of filling, frosting, and bordering a cake and practice writing inscriptions.Students will complete an iced and decorated cake of their own design.
*Students will bring in a pre-baked cake to decorate in class 2.*
Intermediate Cake Decorating with Suzanne Lowery2 Mondays, March 30 & April 6, 7:00–10:00 P.M. Full Participation
$159.00 per person includes additional tools necessary for this class
(High School Students may enroll with a Parent)
HONING YOUR SKILLS
In these two intermediate sessions, students learn advanced borders, swags, advanced flowers and cake embroidery. Suzanne will demonstrate the art of a tiered wedding cake and students will complete a tiered cakein the last session utilizing all the new techniques. Students should have completed Basic Cake Decorating and come equipped with their basic set of tools. Any additional tools necessary for this class, beyond the basic set
will be supplied. Students will bring in a pre-baked cake to decorate in class 2.
Elegant Orchid Galore Creations with Toni Hartman2 Mondays, March 16 & 23, 7:00-10:00 PM Full Participation $129.00 per person
High School Students may enroll with a Parent (Price includes necessary supplies)In this two part class you will pipe butter cream orchids and cut out sugar orchids. Class 1 will cover piped
orchids and leaf atop a cupcake. Class 1 we will also begin the throat of the sugar orchid. In class 2 you make the lovely Cymbidium and gorgeous frilled Cattleya orchid. Simple coloring techniques and frilling of petals
will also be demonstrated. These dramatic flowers can be saved for years or used in your most elaborate ornamental decorating.
6 . . . . . . . . . . . . . . . . . Classic Thyme At Toscana
You can now Register On-Line at www.classicthyme.com
The Classic Thyme Culinary Basics Series I With Catherine Titus Felix, CCP, and Mike Christiansen
A Complete and Comprehensive 5-Session Basic Techniques Series
5 Thursdays, January 15, 22, 29, February 5 & 12, 6:30-10:00 PM
Extremely Limited Class Size, Register Early! Full Participation $399.00 per person
Class I Knife Skills
An Introduction to Roasting
An Introduction to Stocks
Making Biscuits
Minestrone Soup Roast Chicken
Garlic Roast Beef Roasted Vegetables
Buttermilk Biscuits Citrus Salad
Class II An Introduction to Broiling and Marinades
Basic Rice, Couscous & Polenta Cookery
Blanching & Refreshing Vegetables
An Introduction to Chocolate
Broiled Salmon Skewers Broiled Chicken
Basic Broiled Steak, Couscous Pilaf, Asian Style Rice, Baked Polenta
Broccoli with Shallot Vinaigrette Chocolate Mousse
Class III Moist Heat Methods: Stewing, Braising, & Poelage
Potato Cookery
Basic Pastry
Pork Poelage with Tomatoes and Sauerkraut
Beef “Carbonnade”
Corned Beef Braised in Red Zinfandel
Mashed Potatoes, Pommes Parisienne, Pommes Savoyarde
Classic French Apple Tart
Class IVAn Introduction to Sauces: Béchamel & Velouté
An Introduction to Egg Cookery
Introduction to Sautéing and Frying
Moist Heat Methods Continued: Poaching
Mushrooms “En Cocotte” Omelettes, Scrambled and Poached Eggs
Sole Meuniere Curried Chicken Salad with Homemade Mayonnaise
Sautéed Chicken with Lemon Sauce Grand Marnier Bread Pudding
Class V Sautéing and Frying Continued
More Egg Cookery
Poached Sole “Andalouse” Beef Stroganoff
Garlicky & Lemon Sautéed Green Beans Classic French Fries
Chocolate Soufflé Crème Anglaise
Fall 2008 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
You can now Register On-Line at www.classicthyme.com
Culinary Basics Program Series IIWith Catherine Titus Felix, CCP, and Mike ChristiansenA Continuation of Basics I. The 5-Session Intermediate Techniques Series
5 Thursdays –April 23, 30, May 7, 14 & 21 6:30-10:00 P.M.Extremely Limited Class Size, Register Early! Full Participation $ 399.00 per person
Class I Soups, Stews and Other One-Pot Comforts, Cornbread & Basic Cake Making
Vegetable Soup with Variations Bean Soup with VariationsSeafood Soup or Stew Provencale Cornbread
Chicken Pot Pie, Lamb and Tomato Casserole
Coconut Cake
Class II
Brown Stock Making Fresh Pastas
Classic Tomato Sauces
Cheesecake
Brown Stock, Spaetzle with Marinara Sauce Egg Pasta Carbonara, Potato Gnocchi with Sauce Bolognese
Ricotta Cake
Class III Bread Dough for Baguettes & Boulles
Pizza & Pizza Toppings
Sweet Yeast Dough for Coffee Cake
Sun-Dried and Fresh Tomato Pizza with Smoked Mozzarella Cheese Sausage, Onion & Pepper Pizza Mushroom, Spinach & Feta Cheese Pizza
French Loaves – Baguettes & Boulles Basic Coffee Cake with Variations
Class IVBoning Techniques
Cooking Vegetables
Buerre Blanc
Choux Pastry
Roast Tenderloin of Beef with Grainy Mustard and Cognac Sauce Broiled Butterflied Leg of Lamb with Orange Marinade Chicken Breasts Stuffed with Herbed Cheese
Asparagus Salad, Carrots Vichy, Steamed Artichokes with Beurre Blanc
Strawberry Cream Puffs
Class V Brown Sauce
Advanced Sautés
Stir Frying
Making Crepes
Classic Brown Sauce with Derivatives Beef Tournedos Stroganoff
Beef and Shrimp Stir Fry Chicken Breasts Papillon
Sautéed Vegetables Crepes Filled with Sautéed Apples
8 . . . . . . . . . . . . . . . . . Classic Thyme At Toscana
You can now Register On-Line at www.classicthyme.com
Pasta 101 - The Basics of Homemade Pastas
With Catherine Titus Felix, CCP & Michael ChristiansenThursday, March 5, 6:30–10:00 PM, $75.00 per person, Full Participation
(Enrollment Limited to 16)
High School Students may enroll with a Parent
Continuing on their popular Cooking 101 theme, Chefs Catherine Felix, CCP, and Michael Christiansen will guide you through the preparation of fresh and dried pasta. Then you’ll makea wide variety of toppings and sauces that could make your home kitchen more convenient than
take-out.Sauces:
Bolognese, Béchamel, Classic Cheese Sauce, Alfredo, Marinara and Grandma’s Sunday Gravy.Finished Dishes:
Spaghetti and Meatballs, Lasagna, Ziti Marinara with Sausage and Peppers,Quick Toppings:
Sautéed Veggie Topping, Garlic/ Oil/ Herbs & Cheese,Dessert:
Fresh Fruit with Zabiglione
Knife Skills I Workshop with Steven Capodicasa**2 Dates Offered** Full Participation $59.00 per person
High School Students may enroll with a Parent
Saturday, November 8, 10:00 AM-1:00 PM
Full Participation/ Limited Seating/ Book Early! This is a sell out class! $59.00 per person
Saturday, January 17, 10:00 AM-1:00 PM
Full Participation/ Limited Seating/ Book Early! This is a sell out class! $59.00 per person
This full hands-on techniques class is one you can’t miss. Even the best of cooks can benefit from a class where you learn the proper way to use your knives. Selecting the proper knife is essential in staying safe and getting the job done effectively. Chef Steven, will teach you the basics while helping to reduce your prep time. Learnall the basics of cutting, slicing, shredding, and mincing. Also learn the proper way to keep your knives wellmaintained and sharp. Not sure about your old knives. Bring them in for evaluation and sharpening.
We Sharpen Knives Professionally!
Enrollment PolicyTuition must be paid in full at time of registration. A written confirmation of all classes for which you
registered will be mailed to you. Classes are booked on a first-come first-serve basis.
Refunds, Transfers, Cancellations, and or Changes to Registration
Require a 10-Day Advance Notice. No Exceptions or Substitutions.Space will not be held until payment is received. Gift certificates must be presented at time of
registration. No Children under 18 permitted at Adult Classes unless otherwise specified.
Classic Thyme reserves the right to cancel any class.
Fall 2008 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
You can now Register On-Line at www.classicthyme.com
Wines and Spirits Classes
Blood Red Wines and Fall Food
Presented by and Chef David P. Martone, CCPSaturday, November 1, 7 PM-whenever! $79.00 per person Come as a pair and save! $149.00 per pair
With Halloween comes the true changing of the seasons. With the coming cold it is time to stock up all of thoseamazing red wines that were just to big to drink in July. Join CoolVines as we introduce wines from some of
the most renowned red wine regions from around the world and discuss food and wine pairing for these big red monsters. The course will be entirely red wines, no pink stuff and focused on helping you get ready to hunker
down for the winter season.Pissaladière
(A flaky pizza-like tart topped with caramelized onions, black olives and tomatoes, with or without anchovies.)Creamy Potato and Leek Gratinée Terrene
Red Wine Braised Short Ribs with Roasted Fennel
Spiced Red Wine Poached Pear in Puff Pastry with Crème Patisserie
Discover Your Personal Wine Palate
Presented byThursday, November 20, 7:00-9:30 PM $49.00 per person
Do you prefer certain types of wine but have difficulty explaining why? This class will present a simple method for understanding and communicating your personal preferences and tastes in wine. We will sample a broad range of wines of many styles from all over the world and show you how you can identify your favorites.
Whether buying wine in a store or ordering from a restaurant wine list, this skill will be immensely valuable.We will start each class with one of Chef David’s ‘Whole Meal Salads’ so don’t worry about eating prior!
Truly Understanding Wine & Cheese
Presented byTuesday, December 16, 7:00-9:30 PM $59.00 per person
More classic than Abbott and Costello, wine and cheese has been an inseparable pair since their invention. Learn why these two make the perfect team and explore the major styles of both wine and cheese. Covering
goat, cow and sheep milk cheeses along with production techniques and some fun ways to dress up that boring old cheese plate. Walk away with our “quick tips” for cheeses along with CoolVines style guide to wine and
cheese. In summary, this class is real gouda.
Food and Wine of France with Daniel C. Rosati
Wines presented byFriday, January 16, 7:00-10:00 PM, $79.00 per person Come as a pair and save! $149.00 per pair
Mussels in Saffron Cream Sauce
Provencal Pork Tenderloin with Dried Plums
Red Cabbage Salad with Dried Cherry Walnut Dressing
Pear & Almond Galette
10 . . . . . . . . . . . . . . . . . Classic Thyme At Toscana
You can now Register On-Line at www.classicthyme.com
Whiskey Part I – ‘American Whiskey’
Presented byWednesday, February 4, 7 PM-whenever!, $79.00 per person Come as a pair and save! $149.00 per pair
Join us as we explore the spirits making heritage of the Americas. From Canadian ryes, Kentucky Bourbon,sour mash, American single malt and more. We’ll sip several of these whiskeys as we discuss their history
from pre-prohibition to the rise and revival of the craft distillers. Covering production techniques, and just what makes each one so different from the other. Don’t worry about eating. When you arrive Chef David will
have cooked up something hot to fill your belly.
Food and Wine of Italy with Daniel C. Rosati
Wines presented byFriday, March 6, 7:00-10:00 PM, $79.00 per person Come as a pair and save! $149.00 per pair
(Full Participation!)
Asparagus Risotto
Chicken Milanese with Fresh Mozzarella & Balsamic Marinated Tomatoes
Spinach Salad with Roasted Pepper Dressing
Citrus & Honey Pannacotta
Whiskey Part II – ‘Scotch and Irish Whiskey’
Presented byThursday, March 19, 7 PM-whenever!, $79.00 per person Come as a pair and save! $149.00 per pair
Continue learning about the fine beverages as you explore scotch and Irish whiskies. Learn the difference between the 4 major single malt producing regions; Highland, Lowland, Speyside and Islay. Hear the history of
the great distilleries and learn by tasting the difference in single malt, blended scotch and Irish whiskey.Don’t worry about eating. When you arrive Chef David will have cooked up something hot to fill your
belly.
Eat, Drink and be Weary – ‘The Tax Man Cometh’
with Daniel C. Rosati
Wines presented byWednesday, April 15, 7:00-10:00 PM, $79.00 per person Come as a pair and save! $149.00 per pair
(Full Participation!)
The Only Green Left is Lettuce Salad
Rich as Oysters Rockefeller Chowder
A Fricasseed Chicken in Every Pot
Economic Recovery Truffled Smashed Potatoes
Almond Financiers with Chocolate Ganache and Raspberries
Fall 2008 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
You can now Register On-Line at www.classicthyme.com
Don’t get shut out of our most popular classes!!
You could have received your brochure
online as early as 2 weeks before this mailing.
Go to www.classicthyme.com and register your email.
You will receive priority notice for all classes and changes.
Surf & Turf Bonanza with Diana Albanese Friday, October 17, 7:00-10:00 P.M. Full Participation
Limited Enrollment $65.00 per person; Come as a pair and save! $120.00 per pair
Whether your passion is for seafood or beef join Diana Albanese of La Cucina D'ana for this hands on classdesigned for couples.
Stuffed Shrimp with Crabmeat in Garlic Wine Sauce
Hanger Steak with Mushroom Ragu
Hash Browns
Roasted Brussels Sprout with Pancetta Vinaigrette
Oven Dried Tomatoes & Arugula with Pecorino Romano
Bread Pudding Soufflés with Whisky Sauce
Pasta, Pasta and More! with Steven CapodicasaFriday, October 24, 7:00-10:00 PM Full Participation
Very Limited Enrollment $65.00 per person; Come as a pair and save! $120.00 per pair
Arugula salad with pancetta croutons with shaved Romano cheese served with a red wine vinaigretteHomemade cheese manicotti with fresh tomato basil sauceBaked whole wheat penne with 4 cheeses and prosciutto
Homemade pappardelle pasta with mushroom au lait, (wild mushroom with creamy garlic cheese sauce)Sautéed Green beans with spicy puttnesca sauce and shaved parmesan cheese
Banana Brule with whipped cream and balsamic glaze
Italian Boot Camp with Diana AlbaneseSunday, October 26, 12:00-4:00 P.M. Full Participation $69.00 per person
High School Students may enroll with a Parent
Build up your confidence with Diana Albanese of La Cucina D’ana popular Italian boot camp. The menu isalways changing with the seasons and there is always something new to learn.
Learn how to shape up your Italian Culinary skills in this 4 hour comprehensive course with Diana Albanese of Cucina D’ana.
Zucchini & Basil Bruschetta
Escarole and White Bean Soup
Pumpkin Gnocchi with Butter & Sage Sauce
Risotto with Porcini Mushrooms & Parmesan Cheese
Pasta Arrabiatta
Chicken Scaloppini with Lemon Caper Sauce
Stuffed Red Peppers in Tomato Sauce
Hazelnut Cookies
Roasted Chestnuts
Apple Crostata
12 . . . . . . . . . . . . . . . . . Classic Thyme At Toscana
You can now Register On-Line at www.classicthyme.com
Classic Pies with Daniel C. RosatiTuesday, November 4, 7:00-10:00 P.M. Full Participation
Limited Enrollment $59.00 per person
High School Students may enroll with a Parent
Southern Pecan Apple Crunch
Coconut Custard Pumpkin Caramel Walnut
Chocolate Cream Pie
Couples Seafood Grill with Steven CapodicasaFriday, November 7, 7:00-10:00 PM Full Participation
Very Limited Enrollment $75.00 per person; Come as a pair and save! $140.00 per pair
Grilled half Lobsters with roasted garlic aioli Grilled jumbo shrimp wrapped in smoky bacon served with chilled Yukon gold potato salad
Grilled Ahi tuna with chilled bowtie pasta salad and wasabi dressing Grilled oysters and clams casino
Grilled swordfish kebobs with chilled citrus Mediterranean couscousSweet cream filled Lobster pastry tails (a dessert)
Couples Cook Dim Sum with Daniel C. RosatiSaturday, November 8, 7:00-10:00 P.M. Full Participation
Limited Enrollment $65.00 per person; Come as a pair and save! $120.00 per pair
Sesame Chicken WingsShitake Mushroom & Chive Spring Rolls
Soup DumplingsPot Stickers with 3 Dipping Sauces
5 Spice Baked RibsThai Shrimp Cakes
Tailgate Party with Michael ChristiansenMonday, November 10, 7:00-10:00 P.M. Full Participation $65.00 per person
High School Students may enroll with a Parent
Join Chef Michael Christiansen for an evening of creating innovative tailgate specialties. Michael will give cooking instruction, recipes, and tips to give you an edge on a great tailgate party.
Menu
Margarita Ceviche New England Clam Chowder
Chili con CarneShredded Duck Nachos
Kobe Beef Burgers with Bacon JamGrilled Pizza
Grilled Vegetables
Do-Ahead Thanksgiving with Kathleen Sanderson Tuesday, November 11, 7:00-10:00 P.M. Demonstration $59.00 per person
High School Students may enroll with a Parent
Creamy Butternut Squash Soup w/ Crème FraicheRoasted Stuffed Turkey Breast & Do-ahead Gravy
Pecan, Apricot Cornbread Stuffing Mashed Idaho Potatoes
Roasted Sweet Potatoes w/ Goats cheese and herbsSpiced Pear Cranberry Chutney
Sautéed Baby Green Beans w/ShallotsPumpkin Cake w/ Vanilla Bean Sauce
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Sensational Thanksgiving Side Dishes with Daniel C. RosatiWednesday, November 12, 7:00-10:00 P.M. Full Participation
Limited Enrollment $59.00 per person
High School Students may enroll with a Parent
Classic Creamed Pearl OnionsSautéed Spinach with Pine Nuts & Raisins
Classic Sausage Chestnut Stuffing Herb Roasted Autumn Root Vegetables
Brussels Sprouts with Roasted Garlic & Crispy PancettaSweet Potato Gratin
Pot Pie Workshop with Diana Albanese Thursday, November 13, 7:00-10:00 P.M. Full Participation $65.00 per person
High School Students may enroll with a Parent
Memories of autumn bring hearty dishes to mind like pot pies filled with roasted chicken, mushrooms, potatoes,carrots, cranberries and flaky crusts. Spend a cozy evening with Diana Albanese of La Cucina D’ana and cook
up some great comfort food.Classic Chicken Pot Pie
Quick Turkey Pot Pie with Cheddar Cheese Crust
Beef Pot Pie with Mashed Potato Crust (we’ll use a pressure cooker for the beef stew)
Louisiana Shrimp Pot Pie with Creamy Cornbread Crust
Apple Brown Betty with Vanilla Ice Cream
Couples Paella Party with Daniel C. RosatiSaturday, November 15, 7:00-10:00 P.M. Full Participation
Limited Enrollment $69.00 per person; Come as a pair and save! $129.00 per pair
Basque Shrimp CakesSopa de Ajo - Creamy Garlic Potato Soup
Paella ValencianaAsparagus Salad with Serrano Ham & Manchego
Cinnamon Flan
Thanksgiving Family Favorites with David P. Martone, CCPWednesday, November 19, 7:00-10:00 P.M. Demonstration
Limited Enrollment $65.00 per person
High School Students may enroll with a Parent
These are some family favorites shared at holidays. Chef David will also discuss how to roast a really good turkey and what he does with the leftovers. He will demonstrate roasting techniques and serve up a tasting fit
for a King and Queen. Get comfortable as David loves to eat and share family stories.David’s Mashed Potato Pie
My Brother Walter’s Brandied Acorn Squash Baked with Caramelized Apples
Spaghetti Squash with Spicy Sauce
Pistachio Rice Pilaf
Spicy Orange Cranberry Sauce
Nina’s Breaded Cauliflower
Nana’s Stuffing
Grandma Rifici’s Pumpkin Pie
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Cookies, Cupcakes and Tarts with Steven CapodicasaSaturday, November 22, 7:00-10:00 PM Full Participation
Very Limited Enrollment $65.00 per person; Come as a pair and save! $120.00 per pair
Pecan Lace CookiesChocolate-Espresso Snowcaps
Lemon Sandwich CookiesRed velvet cupcakes with creamy frosting
French chocolate cake with a ganache frosting Chocolate pumpkin tartFrench Apple tart
Italian Holiday Entertaining with Diana Albanese Tuesday, December 2, 7:00-10:00 P.M. Full Participation $65.00 per person
High School Students may enroll with a Parent
Seafood on Christmas Eve is an Italian tradition throughout the world called the Feast of the Seven Fishes. Join Diana Albanese and learn techniques for cooking seafood Italian Style with many do-ahead features.
Clams Oreganata
Shellfish Soup
Lasagna with Seafood
Roasted Halibut with White Wine & Herbs
Braised Stuffed Calamari
Fennel Salad with Red Peppers & Black Olives
Zuppa Inglese
Pastry Workshop with Suzanne LoweryWednesday, December 3, 7:00-10:00 P.M. Full Participation $59.00 per person
High School Students may enroll with a Parent
Little Lemon MeringuesPecan Tartlets
Glazed Cream Puffs and ÉclairsStrawberry Napoleons
Cheese and Berry Phyllo Cups
Steak Dinner for 2 with Stephen SchmidtFriday, December 5 , 7:00-10:00 PM Full Participation
Limited Enrollment $69.00 per person; Come as a pair and save! $130.00 per pair
Unmolded Goat Cheese Soufflés with Roasted Red Peppers on Mesclun Salad Two-Inch Shell Steaks with Spicy Mushroom Gravy
Sour Cream Onion Pie in a Yeasted CrustSkillet-Braised Artichokes with Peas
New York Black-Out Cake
Couples Cook Something Asian with Steven CapodicasaSaturday, December 6, 7:00-10:00 PM Full Participation
Very Limited Enrollment $65.00 per person; Come as a pair and save! $120.00 per pair
Shanghai DumplingsJapanese ginger dressed salad
Korean BBQ Short Ribs, Bulgogi Grilled Thai shrimp skewers
Grilled sesame crusted Ahi tuna on a bed of chilled potato pasta salad and wasabi dressing Sweet Asian pear doughnuts
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Holiday Cookie Workshop with Daniel C. RosatiSunday, December 7, 9:00 AM-1:00 PM, Full Participation
Limited Enrollment $69.00 per person
High School Students may enroll with a Parent
This popular class fills up every year. Come and join Daniel as he guides you through the preparation of some wonderful holiday cookies. At the end of the class we will divide up all the cookies for you to take home and
get a jump on the holidays.Gingerbread Cutouts
Cranberry Walnut Rugelach
Oatmeal Everything Drops
Coconut Macaroons
Key Lime Sandwich Cookies
Classic Blondie Bites
Appetizer Workshop
Make Some…Take Some with Daniel C. RosatiThursday, December 9, 7:00-10:00 P.M. Full Participation
Limited Enrollment $65.00 per person
High School Students may enroll with a Parent
Learn to make these popular classics and then take some home for the family to try!Spinach Phyllo Triangles
Sundried Tomato Goat Cheese Tarts
Very Fancy Pigs in a Blanket
Curried Crab Beggars Purses
Shitake Mushroom Turnovers
Do-Ahead Buffet with Kathleen SandersonWednesday, December 10, 7:00-10:00 P.M. Demonstration $59.00 per person
High School Students may enroll with a Parent
This do-ahead menu is a breeze to make serve.Recipes come with complete do-ahead instructions and tips for making your celebration as stress free as
possible.Artichoke & Herb Pizzas
Lemon Ginger Muffins w/ Smoked Ham
Roasted Herbed Filet of Beef with Cabernet Butter Sauce
Roasted Garlic Mashed Potatoes
Roasted Tomatoes w/herbs
Creamy Spice Scented Carrot Puree
Triple Chocolate &Toasted Walnut Triangles
Sweetened Cheese Tartlets w/ Fresh Berries
Chinese Classics with Michael ChristiansenThursday December 11, 7:00-10:00 P.M. Full Participation $65.00 per person
High School Students may enroll with a Parent
Join Chef Michael Christiansen in an evening of cooking Chinese comfort foods. This menu will include all ofthe classic Chinese favorites we have come to love. Michael Christiansen will give you all the tricks and
recipes to successful Chinese cooking.Wonton Soup
Egg Roll
Fried Rice
Chicken Stir Fry
Mongolian Beef
General Tsoes Chicken
Sweet and Sour Chicken
Garlic Shrimp
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Master Recipe Cookies for the Holidays with Kathleen SandersonSunday, December 14, 2-6 P.M. Full Participation $65.00 per person
High School Students may enroll with a Parent
Holiday cookies are always a special treat. In this hands on class you will work with a variety of dough’s rollingand filling cookies galore.
The wide assortment of cookies is ideal for cookie swaps, gifts and will become family favorites.Linzer Hearts
Marbled Chocolate Sugar cookies
Gingerbread: Men, Women & Children Shortbread w/ Variations: Chocolate Espresso, Orange Walnut, Rosemary
Cream Cheese Dough w/ Variations: Pecan tassies, rugulach Biscotti w/ Variations: Pistachio & Chocolate Hazlenut Orange, Cranberry Pecan, Almond Joy
Dad’s Favorites with David P. Martone, CCPMonday, December 15, 7:00-10:00 P.M. Demonstration
Limited Enrollment $65.00 per person
High School Students may enroll with a Parent
Ziti Sorrentino Dad’s Zucchini Casserole
Chicken with White Wine SauceQuick Winter Tortellini Soup
Mussels MarinaraBurgundy Beef
Nana’s Holiday Favorites with David P. Martone, CCPWednesday, December 17, 7:00-10:00 P.M. Demonstration
Limited Enrollment $65.00 per person
High School Students may enroll with a Parent
No one has ever been allowed in the kitchen to work with Nana; that was until I came along. When I started dating my wife Jean her Mom, ‘Big Jean’ AKA Nana, started to warm up to me and recognized my love of food
after a shopping trip to the mall where I came back with a big sauté pan. From that day on I was allowed to observe her working in the kitchen. Eventually I was allowed to help and ultimately I was extolled the virtue ofpreparing some of the fish dishes on Christmas Eve. While no one can ever cook these recipes as good as Nana,
I am doing my best to keep the tradition and flavors alive.Nana’s Cheesy Meatballs
Killer Lasagna
Simple Gravy
Famous Eggplant Parmigiana
Pastiera (Baked Pasta for a Picnic.)
Chef Steven’s Christmas Dinner with Steven CapodicasaFriday, December 19, 7:00-10:00 PM Full Participation
Very Limited Enrollment $75.00 per person; Come as a pair and save! $140.00 per pair
Savory doughnuts with lobster and truffle Baby greens served with roasted garlic and Gorgonzola dressing
Stuffed Surf and Turf, Filet of beef stuffed with grilled shrimp and sautéed arugula Grilled asparagus wrapped in prosciutto
Roasted potato and cream potsBuche de Noel
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Couples Summertime BBQ in the Winter with Steven CapodicasaFriday, January 9, 7:00-10:00 PM Full Participation
Very Limited Enrollment $75.00 per person; Come as a pair and save! $140.00 per pair
Grilled baby lobster tails with saffron herb drizzleMediterranean chopped salad with roasted olive vinaigrette
Grilled Spanish chorizo and roasted tomato BruschettaGrilled Rib Eye steaks with warm savory potato salad
Grilled summer vegetables & feta tart with roasted garlic pastry doughIndividual coconut white cakes
Bread Baking Workshop with Daniel C. RosatiTuesday, January 13, 7:00-10:00 P.M. Full Participation
Limited Enrollment $59.00 per person
High School Students may enroll with a Parent
Rosemary Raisin & Walnut BouleBacon & Thyme Scented Kugelhoph
Hearty Oatmeal Bread Dark Wheat Bread
Caramelized Onion Board
Shrimptastic! with Diana Albanese Wednesday, January 14, 7:00-10:00 P.M. Full Participation $65.00 per person
High School Students may enroll with a Parent
Go around the world with a shrimp! In this class we’ll visit Italy, Thailand, South America and France. Who knew you could have so much fun with shrimp.
Penne with Shrimp, Zucchini, Tomato & Goat
Cheese Sauce
Honey Garlic Shrimp in Portobello Cups with
Balsamic Glaze
Shrimp Pad Thai
Brazilian Shrimp in Coconut Sauce
Shrimp & Artichoke Salad with Roasted Garlic
Mustard
Almond Cake with Orange Sauce
Poultry 101 with Kathleen SandersonWednesday, January 21, 7:00-10:00 P.M. Demonstration $59.00 per person
High School Students may enroll with a Parent
Roasted Tarragon Chicken w/ Shallot au Jus
Butterflied Stuffed Roasted Chicken
w/ Spinach, Roasted Peppers, Artichokes &
Asiago
Pan Seared Chicken w/ Vermouth w/ shallots,
garlic, olives and fresh tomatoes
Mahogany Braised Chicken Thighs w/ Rice
Grilled lemon Herb Chicken w/ Baby Greens
Vinaigrette
Ginger Spice Cookies
Couples Magical Dinner with Diana Albanese Friday, January 23, 7:00-10:00 P.M. Full Participation
Limited Enrollment $69.00 per person; Come as a pair and save! $129.00 per pair
Calling all couples for a romantic menu with Diana Albanese of La Cucina D’ana. The air is magical this timeof year with this special menu of five fabulous dishes. You won’t miss the crowds dining out in restaurants.
Stay at home and enjoy this tasty, creative menu with your honey. Please bring the flowers and enjoy dessert.Cream of Mushroom Soup with Puff Pastry
Seared Duck Breasts with Cherry Demi Glaze
Braised Baby Bok Choy
Fingerling Potatoes with Crispy Shallots
Watercress Salad with Blood Oranges,
Pomegranate & Goat Cheese
Caramelized Mango Soufflé Tart
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Winter Dinner for Two with Steven CapodicasaSaturday, January 24, 7:00-10:00 PM Full Participation
Very Limited Enrollment $75.00 per person; Come as a pair and save! $140.00 per pair
Sun dried tomato and roasted pepper mini pizzasBaby greens with roasted onion vinaigrette
Grilled beef tenderloin with oven caramelized shallots and Port Toasted corn & cheesy mashed potatoes
Grilled bacon wrapped green beans and sageIndividual fruit tarts with homemade almond pastry dough
Italian Country Soups with Daniel C. RosatiWednesday, January 28, 7:00-10:00 P.M. Full Participation
Limited Enrollment $59.00 per person
High School Students may enroll with a Parent
Istrian Cabbage, Sausage and Potato Soup White Bean & Swiss Chard Soup
Creamy Fennel Soup with Peppered Asiago FricoPorcini Mushroom and Barley Soup
Calabrian Red Onion Soup
The Important Dinner for 2 with Stephen SchmidtFriday, January 30, 7:00-10:00 PM Full Participation
Limited Enrollment $69.00 per person; Come as a pair and save! $130.00 per pair
Seared Tuna and Cucumber-Mango Salad on Seeded Tortilla CrispsBeef Filet Steaks Topped with Olive Tapenade, Feta Cheese, and Garlic Bread Crumbs
Cauliflower and Potato PuréeSlow-Roasted Plum Tomatoes
Chocolate-Caramel Roll Cake with Chocolate-Caramel Sauce
Seafood Dinner for a Group with Steven CapodicasaFriday, February 6, 7:00-10:00 PM Full Participation
Very Limited Enrollment $69.00 per person; Come as a pair and save! $130.00 per pair
Filo wrapped roasted tomato and feta trianglesCrab stuffed shrimp with creamy buerre blanc sauce
Grilled Chilean Sea Bass wrapped in paper and served with Asian slawCreamy artichoke risotto
Sautéed asparagus with roasted peppersHomemade baby apple and cranberry crumb pies
Soup & Bread Workshop with Kathleen Sanderson Monday, February 9, 7:00-10:00 P.M. Partial Participation $59.00 per person
High School Students may enroll with a Parent
Soup and Bread perfect together. In this class you will learn the technique of basic styles of soup and countlessvariations on those techniques. Also 2 basic breads one with yeast and one quick will fill many of your pairing
needs. You will come away from this session with many ideas for a winter warming favorite.Multi Bean and Arugula Soup w/No knead Italian Bread
Roasted Fennel, Onion & Potato Soup
Creamy Corn & Crab Chowder w/ Skillet Buttermilk Cornbread
Roasted Chicken Soup W/ Leeks, Mushrooms and Wild Rice
Cabernet Poached Pears w/ Spiced Whipped Cream
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Winter One Dish Wonders with Daniel C. RosatiWednesday, February 11, 7:00-10:00 P.M. Full Participation
Limited Enrollment $65.00 per person
High School Students may enroll with a Parent
Greek Moussaka French Cassoulet
Spanish Fideua Alicantina - Mixed Seafood & Pasta "Paella"Southwest Chili con Carne, with Homemade Chips & Salsa
Maryland Braised Chicken with Dumplings
Valentine’s Day Dinner for Two with Steven CapodicasaFriday, February 13, 7:00-10:00 PM Full Participation
Very Limited Enrollment $69.00 per person; Come as a pair and save! $130.00 per pair
Cream of Squash and Crab soup Baby greens served with French vinaigrette served with homemade savory croutons
Homemade saffron fettuccine with lobsters and champagne cream sauce Sautéed Haricot Verde with roasted peppers and pignoli
Homemade roasted garlic and herb love knots (Italian bread sticks formed into little love knots)Swan cream puffs with raspberry drizzle
Valentine’s Day Celebration with David P. Martone, CCPSaturday, February 14, 7:00-10:00 P.M. Demonstration
Limited Enrollment $69.00 per person; Come as a pair and save! $130.00 per pair
Truffled Foie Gras Mousse filled Tiramisu Parfait
Spring Chicken with Diana AlbaneseWednesday, February 18, 7:00-10:00 P.M. Full Participation $65.00 per person
High School Students may enroll with a Parent
What to cook when you’re in hurry and can’t decide what to make? Chicken is always your best bet. It’shealthy, tasty, quick and satisfying. Diana will show you ways to pluck a chicken that your mother never
dreamed of.Chicken Meatballs with Green Peppercorn Sauce
Chicken Piccata
Chicken with Sun Dried Tomatoes, Arugula & Fontina Cheese
Herb Crusted Chicken with Tomato & Zucchini Salad
Chicken Piadine with Red Peppers, Baby Spinach & Mozzarella
Tropical Fruit with Mascarpone Sauce & Almond Shortbread Cookies
Couples Prime Rib Dinner with Steven CapodicasaFriday, February 20, 7:00-10:00 PM Full Participation
Very Limited Enrollment $75.00 per person; Come as a pair and save! $140.00 per pair
Buck wheat blinis with smoked salmon and herb crème fraiche Classic Caesar salad with homemade English muffin croutons
Homemade shrimp tortellini with homemade truffle sage butter sauceRoasted rack of Prime Rib with Yorkshire pudding
Caramelized mushroom tart Homemade Sweet mango doughnuts
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Sharing my Summer Trip to Italy with David P. Martone, CCPTuesday, February 24, 7:00-10:00 P.M. Demonstration
Limited Enrollment $65.00 per person
High School Students may enroll with a Parent
Traveling through Tuscany and Rome is truly an adventure. Keep an open mind, stay calm, and most of all eat everywhere you can. David will share memories of his recent family adventure in Italy. There are stories to go
with every dish. Taste some of the spice mixture, used with extra virgin olive oil for bruschetta, from thefamous spice man in the Campo di Fiore market while Chef David entertains you while preparing some fun
dishes. A feast before the fast. Stuffed Zucchini Poached in Simple Tomato Sauce
Sautéed String Beans with Bread Crumbs and Tomatoes
Pizza Eggs on Toasted Bread
Deep Fried Artichokes
Deep Fried Olives
Sugo all'Amatriciana with Macaroni
Simple Tuscan Sausage
Couples Braise Away the Winter Days with Steven CapodicasaFriday, February 27, 7:00-10:00 PM Full Participation
Very Limited Enrollment $75.00 per person; Come as a pair and save! $140.00 per pair
Cream of oven roasted potato and onion soup Baby greens with oven roasted tomatoes and parmesan cheese cookies
Braised Beef short ribs with red wine sauce Baked lobster macaroni and cheese Panko and herb garlic broccoli bake
Caramel crumble apple pie
Quick Cooking for Two with Suzanne LoweryTuesday, March 3, 7:00-10:00 P.M. Full Participation $59.00 per person
High School Students may enroll with a Parent
Pork Medallions with Sautéed Apples and Pan-Roasted Garlic Cauliflower Leek and Mushroom Stuffed Chicken Breast with White Wine Mustard Sauce
Individual Chicken Pot PiesSautéed Arugula with Olives, Raisins and Pignolis
Cheese BiscuitsBrown Sugar Baked Bananas
Italian Boot Camp with Diana AlbaneseSunday, March 8, 12:00-4:00 P.M. Full Participation $69.00 per person
High School Students may enroll with a Parent
Come back to camp this spring and learn something new about Italian cooking. We love it for its simplicity and flavors. Menus will feature the down to earth cooking of Italy that is comforting, healthy and delicious.
Artichoke Pesto with Basil Bruschetta
Cannellini Bean, Tomato & Spinach Soup Penne with Vodka Sauce
Risotto with Spring Vegetables
Baked Fish with Clam Sauce
Sautéed Chicken with Hazelnuts and Balsamic Vinegar
Asparagus Fritters
Torta de Nonna
Saint Joseph’s Day Cream Puffs
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Breakfast Brunch with Kathleen Sanderson Wednesday, March 11, 11:00 AM-2:00 PM P.M. Demonstration $59.00 per person
High School Students may enroll with a Parent
Mascarpone & Fruit Stuffed French Toast w/ Maple Syrup Salmon & Asparagus Strudel
Omelet’s Du Jour (a variety of fillings) Roasted Red pepper & Artichoke Frittata
Fresh Fruit Kabobs w/ Ginger Cream Strawberries w/ mascarpone
Sour Cream Coffee Cake
Do-Ahead Holiday Brunch with Kathleen SandersonWednesday, March 11, 7:00-10:00 P.M. Demonstration $59.00 per person
High School Students may enroll with a Parent
Grilled Raspberry Glazed Chicken
Salmon & Spinach Strudel
Wild Rice, Spiced Pecan and Dried Cherry Salad
Grilled Spring Asparagus w/ Creamy Citrus
Dressing
Fresh Fruit Kabobs w/ Ginger Yogurt
Lemon & Raspberry Roulade
Asian Comfort Food with Daniel C. RosatiThursday, March 12, 7:00-10:00 P.M. Full Participation
Limited Enrollment $65.00 per person, High School Students may enroll with a Parent
Pork Sui Mei Dumplings
Classic Spring Rolls
Hong Kong Style Pan Fried Noodles
Crispy Beef with Orange
5 Spice Poached Pears
Couples Dinner for Lovers with Steven CapodicasaSaturday, March 14, 7:00-10:00 PM Full Participation
Very Limited Enrollment $75.00 per person; Come as a pair and save! $140.00 per pair
Saffron and ginger steeped mussels with crusty garlic breadBaby greens with roasted fennel and citrus yogurt saffron dressing
Individual Crabmeat and lobster pot piesBaked cauliflower and 3 cheese bread topping
Baked Roma tomatoes with Parmesan cheese crackleApple Tarte tatin with orange whipped cream
Sushi Workshop - The Feeding Frenzy is Back Again!
with David P. Martone, CCPLimited Enrollment $65.00 per person Full Participation
Friday March 20, 7:00-10:00 PM Class size limited
Come and kick back and enjoy a night out. Here is an opportunity to learn the fundamentals of sushi.
David will teach you the basic techniques of making great sushi rolls. More and more restaurants are
featuring Sushi due to customer interest. Learn to create your own masterpiece!
David will cover all the essentials.
Miso Soup, Japanese Ginger Salad Dressing, Miso Dressing, Gyoza with Ponzu Sauce,
California Rolls, Tuna and Spicy Tuna Rolls, and a wide assortment of ingredients to create
new and exciting rolls: regular and inside-out rolls.
Many ingredients to create vegetable and non-fish rolls.
David always has new ideas for interesting rolls!!!
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Understanding Herbs and Spices with Michael ChristiansenWednesday, March 25, 7:00-10:00 P.M. Full Participation $65.00 per person
High School Students may enroll with a Parent
Join Chef Michael Christiansen in an evening of learning when, where and how to use herbs and Spices. In thisclass we will take the opportunity to cook some dishes using a variety of herbs and spices.
Coriander seared Scallops
Grilled Lamb Chops with Mint Pesto
Chicken Curry
Herbed Quinoa Salad
Cracked Mustard Pork Loin
Lemon Thyme Green Beans
Easter Dinner with Daniel C. RosatiThursday, March 26, 7:00-10:00 P.M. Full Participation
Limited Enrollment $65.00 per person
High School Students may enroll with a Parent
Snowflake Dinner RollsPecan Bourbon Glazed Spiral Sliced Ham Mustard Crusted Butterflied Leg of Lamb
Smothered PotatoesSouthern 7 Layered Salad
Coconut Lemon Layer Cake
An Elegant Beef Filet Dinner with Stephen SchmidtFriday, March 27, 7:00-10:00 PM Full Participation
Limited Enrollment $69.00 per person; Come as a pair and save! $130.00 per pair
Potato-Wafer Napoleons Filled with a Sauté of Shrimp, Roasted Red Peppers, and CabbageBeef Filet Roast with Wild Mushrooms and Cabernet Butter Sauce
Crusty Gratin of Fresh CornYellow Squash with Citrus Vinaigrette and Toasted Pecans
Individual Warm Chocolate Cakes with a Melted Truffle Center
Couples Delicious Roasted Beef Dinner with Steven CapodicasaSaturday, March 28, 7:00-10:00 PM Full Participation
Very Limited Enrollment $75.00 per person; Come as a pair and save! $140.00 per pair
Shrimp bisque with cheesy homemade wheat thinsRomaine wedge with creamy bleu cheese dressing
Oven roasted Prime Rib, stuffed with roasted root vegetablesTriple stuffed baked cheesy potatoes
Sautéed carrots, beets and baby potatoesGrand Marnier Soufflés
Cupcake Workshop ‘Make Some…Take Some’ with Daniel C. RosatiTuesday, March 31, 7:00-10:00 P.M. Full Participation
Limited Enrollment $65.00 per person, High School Students may enroll with a Parent
Daniel will guide you through making these sumptuous cupcake creations and then take some home for the family to try!
Lemon Meringue
Chocolate Raspberry Truffle
Dulce de Leche
Classic Carrot with Cream Cheese Icing
Mocha Crunch
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Italy’s Amalfi Coast with Diana Albanese Thursday, April 2, 7:00-10:00 P.M. Full Participation $65.00 per person
High School Students may enroll with a Parent
Want to travel to Positano, Sorrento and Capri this spring but the hairpins turns have you scared? Or maybe you want to remember your last trip down the coast. Join us here for an Amalfi Coast trip minus the euro.
Fresh Mozzarella, Tomato, Eggplant & Caper Salad
Pizza Margherita
Spaghetti with Clams, Shrimp & Scallops in Tomato Sauce
Grilled Fish with Fennel and Lemoncello
Sautéed Chicken with Lemon & Parsley
Chocolate & Walnut Torte from Capri
Couples Spring Dinner with Steven CapodicasaFriday, April 3, 7:00-10:00 PM Full Participation
Very Limited Enrollment $65.00 per person; Come as a pair and save! $120.00 per pair
Cream of Roasted Tomato and Lobster soup Baby greens with roasted shallot vinaigrette and goat cheese croutons
Crown roast of Pork with cornbread and pancetta stuffing Fresh mushroom sauté
Oven roasted herb potatoes and beetsDeep fried frozen lattes with caramel dipping sauce
A Clam Bake to get Summer Started with Steven CapodicasaFriday, April 17, 7:00-10:00 PM Full Participation
Very Limited Enrollment $69.00 per person; Come as a pair and save! $130.00 per pair
Fresh mozzarella and tomato towersFried guacamole bites
Baby greens with roasted tomatoes, Romano cheese and homemade croutons20 minute Clam bake
Espresso Brownie Torte
Not Just Another Beef Filet Dinner with Stephen SchmidtFriday, April 24, 7:00-10:00 PM Full Participation
Limited Enrollment $69.00 per person; Come as a pair and save! $130.00 per pair
Lobster Bread Pudding with Vanilla-Tarragon Lobster Cream Reduction Beef Filet Roast with Caper Sauce
Leek Purée Sautéed Shiitake Mushrooms
Roasted Winter Vegetables with Soy VinaigretteLemon Sponge Roll with Raspberry Coulis
Enrollment PolicyTuition must be paid in full at time of registration. A written confirmation of all classes for which you
registered will be mailed to you. Classes are booked on a first-come first-serve basis.
Refunds, Transfers, Cancellations, and or Changes to Registration
Require a 10-Day Advance Notice. No Exceptions or Substitutions.Space will not be held until payment is received. Gift certificates must be presented at time of
registration. No Children under 18 permitted at Adult Classes unless otherwise specified.
Classic Thyme reserves the right to cancel any class.
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WE SPECIALIZE INChildren’s Cooking Class Birthday Parties
‘Chef For A Day’‘Recipe For A Bear’
All New…Chocolate, Chocolate, Chocolate!
Themed Birthday Parties
ExclusiveFull Service Catering
Enjoy you own party…We come and go like we’ve never been there!
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