WISCONSIN FLAVORS

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

THE SPIRIT OF MARDIS GRAS!

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

INDIAN INFUSIONS

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)

VIVE PROVENCE!

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

DOWN SOUTH AMERICA WAY

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)

"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!

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

• Autumn 2001
• Spring 2001
• Autumn 2000
• Spring 2000
• Autumn 1999