Thursday, January 19, 2012
6:30 PM- 8:30 PM
Chef Molly Fowler

“Fireside Dining – Casual Comfort Food”

Menu:
Italian-Style Ratatouille Bruschetta
Warm Bacon, Goat Cheese, and Spinach Salad
Slow-cooked Short Ribs with Mushroom Sauce and
Creamy Polenta
Pear and Apple Upside-Down Cake with Caramel Sauce

Cost: $45.00

Friday, January 20, 2012
11:30 - 1 PM
Chef Molly Fowler

“Now that I Have It, What Do I Do with It?”

How to get the most from your new appliances
Join us for lunch and for “how-to” instructions for maximizing your new food processor, Vita-mix, other small appliances and the latest “it” gadgets. Come with your questions – we will provide the answers, and help you feel comfortable with your new kitchen toys

Cost: $20.00

Tuesday, January 24, 2012
6:30-8:30 PM
Chef Dorothy Huang

Chinese New Year Celebration

Menu:
Steamed shrimp dumplings
Filet Mignon with special black pepper sauce
Good fortune fish
Sesame chicken
Chinese New Year sweet treats

Cost: $50.00

Wednesday January 25, 2012
12:00 - 1:00 PM
Chef Dorothy Huang

Lunch & Learn

Menu:
Orange beef
Stir-fried snow peas and water chestnuts
Chinese barbecued pork fried rice

Cost: $20.00

Wednesday, February 1, 2012
6:30-8:30 P.M.
Chef Karey Johnson

Menu:
Salt & Pepper Crispy Quail (Fried quail legs
with lime dipping sauce)

Mesquite Smoked Kingfish (Rillettes alongside
chopped red onion, boiled quail egg
& grilled country bread.)

Golden Tilefish Pearls (Caught near the continental slope in the TX Gulf. Has a taste similar to lobster. Simply pan-seared with pearly cous cous.)

Chocolate Slice (Dark Chocolate Pequin Terrine, bourbon crème anglaise, mustang grape coulis & candied pecans.)

Cost: $50.00

Saturday, February 4, 2012
10:30 AM-1 PM
Instructor Paula Nersesian

Valentine Cooking & Craft for Kids (Ages 5 & Up)

Menu:
Chocolate Shortbread Valentine Cookie
Handcrafted Valentines and More….
Kids will have a great time with Ms. Paula learning
cooking and crafts to take home. (Lunch provided.)

Cost: $30.00

Tuesday, February 7, 2012
Chef Chuck Harris
Private Class Opportunity. Call for Booking & Details.

Wednesday, February 8, 2012
Private Evening Class with Chef Chuck Harris

Saturday, February 11, 2012
10:30-1:00 PM
Chef Darian HeWitt

“Executive Chef at Memorial Hermann Hospital North West”
Decadent Cupcakes

Join us for a hands on class, learning how
to make cupcake treats for your special valentines
Lunch will be served!

Red Velvet Cupcakes
Black Forest Cupcakes
Peanut Butter Chocolate Twist Cupcakes
Love Bug Cupcakes
Rose Bouquet Cupcakes


Cost $35.00

Sunday, February 12, 2012
5:30-7:30 PM
Chef Vance Ely

Sweetheart Dinner/Bring Your Valentine

Menu:

Hors d'Ouevres
Pan Roasted Nuts , Assorted Olives

La Petit Plat
Chilled Asparagus

Entree
Terrine with Cornichon and Toasted Baguettes

Soupe
Tomato Bisque with Basil

Poisson
Endive Stuffed with Crab and Lemon Aioli

Intermezzo (The Three Musketeers)
Citrus Sorbet with Champagne
Green Apple Sorbet with Calvados
Cranberry Sorbet with Cointreau

Plat Principal
Roasted Cornish Hens w/ sweet onion confet
Butter Roasted Fingerling Potatoes
Haricot Vert
Broiled Tomatoes

Salade et Fromage
Chiffonade of Mesclun and Herbs with Vinaigrette
Assortment of French Cheeses

Cost: $65.00

Friday, February 17, 2012
6:30-8:30 PM
Chef Johnny Carino

LOVE, Mediterranean Style

Johnny Carino, Star of PBS “Break Me Off a Piece of That”,
Owner, Chef Johnny Carino Innovations

Celebrate food and life with the delightful Chef Johnny as
he demonstrates the techniques needed to deliver these
delectable dishes:

Baked Oysters with Caramelized Leeks & Pancetta
Winter Greens Wrapped in Prosciutto w/ Goat Cheese Souffle
Mediterranean Olives & roasted Garlic Vinaigrette
Roasted Filet of Beef Tenderloin w/ Mushroom Confit
Roasted Italian Eggplant & Sauteed Persian Potatoes w/Three
Peppercorn & Port wine Demi-glace
& Johnny’s Original Tiramisu w/ Espresso Creme

Cost: $60.00

Monday, February 20, 2012
12-1 PM
Chef Molly Fowler

“New Orleans-Style Brunch”

Menu:
Lump Crab Salad with Herb Vinaigrette
Eggs Sardou (with creamed spinach & Hollandaise Sauce)
Praline Pie

Cost: $20.00

Tuesday, February 21, 2012
6:30 PM- 8:30 PM
Chef Molly Fowler

“Fat Tuesday”

Menu:
Chili Fried Gulf Oysters or Smoked Salmon Cheesecake with Dill Sauce ( in case we have issues with oyster availability)
Spinach Salad with Bacon Dressing
Shrimp-Stuffed Chicken Breast with Sun-dried Tomato and Basil Beurre Blanc
Popcorn Rice
Bread Pudding with Whiskey Sauce

Cost: $50.00

Tuesday, March 6, 2012
6:30-8:30 PM
Chef Danika Boyle

Moroccan Menu
Mixed Meat Tagine with Lamb
Chicken and Sausage & Couscous with Vegetables
Onion Confit
Variety of Hummus Spreads & Flat breads

Cost: $40.00

Thursday, March 8, 2012
6:30-8:30 PM
Chef Rebecca Rather

Layered Cakes as Presented Rebecca Rather Style.
Enjoy learning to create some of Chef Rather’s favorite layered cakes and fillings and her stylish
form of presenting them.

Raspberry White Chocolate Macadamia Cake with White Chocolate Leaves
Seven Layer Chocolate Truffle Cake
Mocha Dobos Tortelette Salted Caramel Six Layer Cake

A full menu will be provided in addition to the sweet
treats that she is preparing.

Cost: $40.00

Friday, March 9, 2012
11:30 AM-1 PM
Chef Rebecca Rather

Springtime Brunch…

Menu:
Bananas Foster French Toast
Kolaches - fruit and sausage
Breakfast Enchiladas
Bacon Cheddar Scones

Cost: $25.00

 Tuesday, March 13, 2012
6:30 PM- 9 PM
Chef Molly Fowler

Menu:
Assorted Herbed Snacks (popcorn, nuts, chips, etc)
Salad with Creative Vinaigrette & Herbed Croutons
Sautéed Chicken with 3 Flavor Profiles (we will use 3
different herb combinations to show the vast difference
herbs make to a dish!)
Tender-Crisp Asparagus with Herbed Butter
Herb-Infused Ice Cream

Cost: $50.00

Spring is the perfect time to add herbs to your garden – the “usuals” and maybe a few not-so-familiar ones! The Dining Diva and The Arbor Gate (Tomball, TX) are partnering to offer seminars on herbs, great recipes, AND the opportunity to purchase the herbs to plant now ! A herb grower will be avalable for any questions.

Wednesday, March 14, 2012
11:30 AM-1 PM
Chef Molly Fowler

“Using Herbs Day-to-Day”

Menu:
Soup Chinois
Leeks & Asparagus with Dill Sauce
Vegetable and Herb Quiche
Lemon-RosemaryShortbread Cookies

Cost: $25.00

Thursday, March 15, 2012
10:30 AM-1PM $30.00
Chef Susan Coppedge

Children’s Easter Class (Ages 8 & Up)

Menu:
Croquembouche- the classic French holiday dessert made by stacking cream puffs in a conical shape and cementing them together with toffee. The students will make choux pastry, shape cream puff "Easter Eggs," and make into Easter Egg Tree.

Cost: $30.00

Thursday, March 15, 2012
6:30 PM- 8:30 PM
Chef Susan Coppedge

Classic Beef Wellington,Comforting Sides &
Decadent Dessert

Menu:
Cheese Terrine with Crackers
Beef Wellington with Green Peppercorn Sauce
Roasted Root Vegetables
White Chocolate Raspberry Mousse in a
White Chocolate Bowl

Cost: $45.00

Saturday, March 24, 2012
10:30 AM-1 PM
Chef Darian HeWitt


Around the World – Easter Breads (Ages 14 & Up)

Jewish Easter Bread (Challah)
Czech Easter Bread (velikonoční bochánek)
Greek Easter Bread (Koulourakia)
Polish Easter Bread (Babka)

Cost: $35.00

Wednesday, March 28, 2012
6:30 PM to 8:30 PM
Chef Dorothy Huang

Dim Sum Workshop, Hands-on

In this workshop class, Dorothy guides you step-by-step
in the art of Dim Sum making. Once you’ve gone through
each recipe, you get to enjoy the tasty results.

Menu:
Shu Mai Dumplings
Crispy Spring Rolls
Sticky Rice, Chinese Sausage, and Mushrooms
Wrapped in Lotus Leaves
Sesame Seed Balls
(A repeat. Just want to make sure everyone
knows how to make them.)

Cost: $45.00

Thursday, March 29, 2012
11:30 - 1:00 PM
Chef Dorothy Huang

Chinese Fire Pot -Hands-on

Join us for a very unique learning and dining experience -. you'll cook your entire lunch in a fire pot on the table. There will be an assortment of thinly sliced meat, vegetables and noodles. Place each ingredient into the bubbling chicken stock, cook quickly and serve with various dipping sauces. It's fun & yummy!

Cost: $25.00

Tuesday, April 10, 2012
6:30-8:30 PM
Chef Chuck Harris

Cowboy Up-Chuckwagon Style Cookin’

Menu:
Cowboy Stew
Texas Honey Glazed Pork w/ Potatoes
Biscuits & Cowboy Butter Camp Oven Cobbler

Cost: $50.00

Wednesday, April 11, 2012
Chef Chuck Harris

Private Class Opportunity. Call for Booking & Details.

Chef Lorenza Santo of Tuscany, Italy

Menu to be posted

Monday, April 16, 2012
12:00-2:00 PM

Chef Lorenza Santo of Tuscany, Italy

Menu to be posted

Tuesday, April 17, 2012
6:30-8:30 PM

Wednesday, April 18, 2012
6:30-8:30 PM
Chef Danika Boyle

Fresh from the Garden Menu

Details to Follow

Tuesday, April 24, 2012
6:30-8:30 PM
Chef Molly Fowler

There’s something fishy going on here!

The Dining Diva and Mark Musatto (co-owner of Airline Seafood Company, Houston) will present fresh and fabulous fish and seafood! These will be educational, delicious, and fun seminars and cooking lessons to teach you the ins and outs of fish and seafood. AND…Mark will bring fish for you to purchase! We can’t tell you what we’ll be cooking – it’s whatever is fresh and best at the moment. But I promise you will sample several varieties, and will learn a lot about selecting, preparing, and serving great fish at home!!

Menu-You are sure to enjoy the Fresh Fish of the Day a few varieties prepared various ways. Also sides and a dessert to compliment the menu.

Cost: $50.00

Wednesday, April 25, 2012
11:30-1 PM
Chef Molly Fowler

There’s something fishy going on here!

Menu-Fish of the Day and appropriate accompaniments from appetizer to desserts.

Cost: $25.00

Saturday, April 28, 2012
10:30 AM-1 PM
Chef Darian HeWitt

All about sauces… from salad to dessert (Ages 14 & Up)

Menu:
Dinner Salad with Balsamic-Honey Mustard Dressing
Asparagus with Easy Hollandaise Sauce
Steaks with Cognac and Mustard Sauce
Chocolate Crepes with Raspberries and Vanilla Sauce

Cost: $35.00

Chef Rebecca Rather is coming to teach some
creative and fun classes. Join us for both days
and save $10.00.

Thursday, July 12, 2012
1-4 PM
Chef Rebecca Rather

Cake Decorating

Learn Rebecca Rather cake decorating techniques
and “WOW” your friends and family.

Cost: $50.00

Friday, July 13, 2012
1-4 PM
Chef Rebecca Rather

Basic Chocolate Techniques

Learn techniques of tempering and working with chocolate a topic Rebecca enjoys teaching.

Cost: $50.00

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Wednesday, August 22, 2012
6:30-8:30 PM
Chef Vance Ely

More About Hatch…

Menu:
Red Sauce and Green Sauce (need chips for dipping)
Austin Slow Burn Appetizers
Green Pepper Pistole (served with a Quick Cornbread)
Atomic Hatch and Coffee rubbed Pork Tenderloin Medallions
Red Rice and Chile-laced Refried Beans
Hatch Chocolate Cake

Cost: $50.00

New Classes being planned check back soon.

New Classes being planned check back soon.

New Classes being planned check back soon.

New Classes being planned check back soon.