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Upcoming Classes...

SPRING 2002
Note: class sign-up period begins after brochures are mailed

WISCONSIN FLAVORS

Monday February 25, 6:30 - 8:30 PM

Using Wisconsin ingredients, ethnic fusion, and classic foundations Chef 's inventions are deviously tempting.

  • Wisconsin Quesadillas surprisingly good & easy!
  • Northwoods Pork Loin & Cranberry-Apple Kraut
  • Wild Rice-Corn Salad with Chili-Mirin Dressing
  • Badger State Salad (baby greens, soybeans, pear & cheddar cheese) with Lemon-Walnut Dressing
Home state flavors uniquely combined in recipes inspired by David's love of international cuisine.

THE SPIRIT OF MARDIS GRAS!

Tuesday March 5, 6:30 - 8:30 PM

Wander the Quarter soaking up jazz and savoring the aromatic cooking fires of cultures as diverse as the flavorings and ingredients of Louisiana.

  • "Clammy Cukes" (Creole clam mousse in cucumber cups)
  • Jalapeno Stuffed Baked Red Potatoes
  • Zesty Chicken-Vegetable Ole over Penne Pasta
  • Okra & Pearl Onion Compote
  • Banana Bliss Praline Sundae
New Orleans' history is revealed by its cuisine in this evening of primarily Chef Paul Prudhomme offerings.

INDIAN INFUSIONS

Monday March 11, 6:30 - 8:30 PM

There's more to India than curry as explored in this evening of ancient dining.

  • Calcutta Salad (beets, potatoes, onions, cucumber, tomato) in Chutney Yogurt
  • Murghi Ka Keema (chicken and peas in a sweet spice melange over basmati rice)
  • Hari Phali (sweet and sour lima beans with tomatoes and raisins)
  • Suji ("bread pudding" made with semolina)
Myriad spices of the East unfold in this evening of exotic and intense flavors by Madhur Jaffrey.

VIVE PROVENCE!

Tuesday, March 19, 6:30 - 8:30 PM

From the harbors of early trade to the valleys of earthen bounty Provence exudes bold yet simple fare.

  • Tuna Tapenade Croustades
  • Arugula Pancetta & Parmesan Salad
  • Poulet Sauté Vauclusienne (chicken breast in fresh tomato artichoke sauce with fried eggplant)
  • Honey Topped Ricotta-Goat Cheese & Pine Nut Dessert with selected seasonal fruit
Timeless ingredients of the Mediterranean married to French techniques that are bound to please!

DOWN SOUTH AMERICA WAY

Wednesday, March 27th, 6:30 - 8:30 PM

Explore enticing New World concoctions from the other side of the equator.

  • Empanadas de Atun (tuna "turnovers")
  • Lomo Horneado con Comote y Ceballos (sweet and savory pork loin sautéed with sweet potatoes and caramelized onions)
  • Pimientos Rellenos (roasted sweet peppers stuffed with herbed goat cheese and broiled)
  • Sopa de Palta (chilled avocado soup)
These exciting recipes by Peruvian Chef Felipe Rojas-Lombardi reflect pre-Columbian ingredients and Euro-Afro influences.

Chef David does exhaustive research to offer unique cutting edge classes. Here he is plating Gado Gado, a unique composed salad from Indonesia.
Plating Gado Gado

Read what some people have said after attending one of his classes:

"Great food. Great Demonstration. Great evening!"

"I learned many new things and truly enjoyed the class, thanks!"

"...really enjoyed the wine and description! David's sense of humor really makes the class fun! I also appreciate David's thoroughness."

"Courteous, friendly, very accomodating, thank you!"

David is available at Classic Kitchen and Cabinets for private classes, parties, and more. 5-6 classes are normally scheduled each autumn and spring.

He is also available for in-home entertaining, please click here to email him.

For more information about regular or special classes and/or to be put on the class mailing list please contact Jessica at Classic Kitchens and Cabinets:

To email Jessica click here then enter your name, address, city, state, zip in the email.
or
Telephone her at (608) 831- 2500
or
To be placed on chefdavid.com's email list please click here

Although these menus account for the seasonal nature of ingredients Chef David reserves the right to modify menus or ingredients based upon the quality available.

All classes at Classic Kitchens include written recipes, wine pairings by Steve's Wines & Liqours and generous portions - you won't leave hungry!

Class Fee: $40.00 each
All classes are non-refundable
Class size is limited to 10 guests

Private Classes at Classic Kitchens
are available at: $350.00 each
and are limited to 10 guests.

Chef David is also available for private classes and/or exclusive social catering in your home. Rates are negotiable based upon food cost and number of guests. Please contact Chef by email for more information click here now or telephone him at (608) 244-5550.
~ Thank You

For ideas about your own private class browse Chef David's past class archives (click on one of the following):


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