2008 COOKING CLASSES

THURSDAY, JULY 10, 2008
6:30-9 PM
Chef: Molly Fowler


Summertime Grilling with Surf & Turf

Menu:
Using John Henry Spices
Brie & Pear Quesadillas
Grilled Shrimp Caesar Salad
Roasted Chicken & Pork Brochettes w/Easy Wine Sauce
Grilled Vegetable Causcous
Coconut Macadamia Nut Ice Cream

Cost: $45.00

FRIDAY, JULY 11, 2008
12-1 PM
Chef: Molly Fowler


"Sassy Summertime Lunch"

Menu:
My Best Sangria
Quesadilla Salad Adobe
Marinated Summer Corn Salad
Key Lime Tarts

Cost: $20.00
TUESDAY, JULY 15, 2008
6:30-9 PM
Chef: Joan Wood

Dinner in Sardinia

Menu:
Homemade Baguette Bread Swirled with Olive Spread
Mixed Green Salad with Pears and Gorgonzola
Jumbo Shrimp Baked with Spicy Pasta
Roasted Asparagus with Lemon Zest
Baked Peaches with Amaretto Liqueur and Vanilla Bean Ice Cream

Cost: $45.00

Wednesday, July 16, 2008
12-1 PM
Chef: Joan Wood

Italian Lunch Al fresco

Menu:
Pasta Fritatta
Marinated Shrimp Skewers wrapped in Basil and Prosciutto
Herb Focaccia Bread
Pistachio Semifreddo

Cost: $20.00

THURSDAY, JULY 17, 2008
6:30-9 PM
Chef: Darian Hewitt


Hot Off The Grill!

Menu:
Grilled Pepper and Parmesan Salad with Basil Vinaigrette
3-Alarm Grilled Flank Steak
Grilled Vegetables al Fresco
Grilled Potato Salad
Grilled Pound Cake w/Grilled Peaches & Van. Ice Cream

Cost: $40.00

THURSDAY, JULY 18, 008
12-2:30 PM
Chef: Darian Hewitt


Hands-on Bread Workshop/Make It & Take It

100% Whole Wheat Bread
Herb Focaccia (Sponge Method)
Amish-Style Soft Pretzels
Ciabatta

Cost: $35.00

MONDAY, JULY 28, 2008
6:00-9:00 PM
Chef: Darian Hewitt

Adult/Children’s Cooking Classes

Partner up and join us on learning about
Pasta and Sauces 101
Experience a fun Hands-on cooking class making
fresh pasta and finishing the noodles with a variety
of homemade sauces.

Cost: $40.00

TUESDAY, JULY 29, 2008
9 AM-12PM and 2PM-5PM
Ages 8 to 18
Chef: Darian Hewitt


Morning or Afternoon, pick your time and join us for
the requested youth cooking class on
“Decorating a Cake” Each student will be given a cake and
instructions on how to ice and decorate a cake.

Cost: $40.00
TUESDAY, AUGUST 5, 2008
6:30-9 PM
Chef: Joan Wood

Casual Dining Italian Style

Menu:
Appetizer – Crostini with Goat Cheese, Fig Preserves & Prosciutto

Spicy Pasta Putanesca
Grilled Chicken Breasts Stuffed with Prosciutto, Pesto & Sundried Tomatoes,
Topped with Melted Fontina Cheese
Berry Frangipane Cake
Homemade Fresh Herb Baguettes

Cost: $40.00
WEDNESDAY, AUGUST 6, 2008
12-1 PM
Chef: Joan Wood

Italian Lunch Al Fresco

Menu:
Penne Salad with Sundried Tomatoes & Fresh Pesto Dressing, topped with
Herb Marinated Chicken Breasts
Marsala & White Wine Zabaglione Custard over Fresh Mixed Berries

Cost: $20.00

THURSDAY, AUGUST 7, 2008
6:30-9 PM
Chef: Darian Hewitt


Fresh for the Summer

Menu:
Mixed Tomatoes and Spinach Salad with Blue Cheese & Cuisine Perel Vinaigrette
Sautéed Striped Bass with Lemon Pan Sauce
Dilled Carrots Bulgur Wheat Pilaf
Peach Upside-Down Cake

Cost: $40.00

FRIDAY, AUGUST 8, 2008
$20.00 12-1 PM
Chef: Darian Hewitt


Thai Bistro Lunch

Menu:
Thai Spring Rolls with Dipping Sauce
Chicken Lettuce Wraps Hot & Sour Shrimp Salad
Sticky Rice Pudding

Cost: $20.00

TUESDAY, AUGUST 12, 2008
6:30-9 PM
Chef: Molly Fowler

"Is it Hot Enough For Ya?"

Menu:
Spicy Pickled Shrimp
Southwestern Salad with Cumin Vinaigrette
"Feel the Burn" Grill Roasted Pork Loin with Firey Fruit Sauce
Diva-Style Jalapeno Corn Muffins
Coconut Cream Pie

Cost: $45.00

WEDNESDAY, AUGUST 13, 2008
12-1 PM
Chef: Molly Fowler


"Stay Cool Lunch by the Pool"

Menu:
Fruited Chicken Salad
"Taste of Italy" Stuffed Vine-Ripened Tomatoes
Shrimp Mousse-Filled Avocados
Lemon Cupcakes

Cost: $20.00

Tuesday, August 19, 2008
6:30 to 9:00PM
Chef: Dorothy Huang


Updating the Classics
Tips to lighten up your favorite Chinese dishes


Menu:
Baked Vegetarian Spring Rolls
General Tso’s Chicken –the low fat version
Sweet and Sour Pork – light and yummy!
Szechwan Eggplants
Chilled Lychee Fruit and Berries with Raspberry Sauce

Cost: $45.00

Wednesday, August 20, 2008
12 noon to 1:00 PM
Chef: Dorothy Huang


The Best Chinese Lunch

Menu:
Ginger Crab Salad
Spicy Chicken & Basil Stir-Fry
Shrimp Fried Rice
Cookies & Ice Cream

Cost: $20.00

Thursday, August 28, 2008
6:30 - 9:00 PM
Chef Chuck Harris


Join us for some great Entertainment & Speciallized
Cajun Seafood by the Executive Chef of the MCM Elegante'
Hotel in Beaumont, TX.

Cost: $50.00

Friday, August 29, 2008
12:00 - 1:00 PM
Chef Chuck Harris

Seafood Lunch Menu

Cost: $20.00

THURSDAY, SEPTEMBER 4, 2008
6:30-9:00 PM
Chef: Molly Fowler


“Cooking with Diamonds”

Chef Molly Fowler will be promoting Swiss Diamond pans
with a Swiss Menu, from fondue to finish. Every student will
receive an exclusive 8” Swiss Diamond fry pan.
Limited Seating Available.

Cost: $60.00

FRIDAY, SEPTEMBER 5, 2008
12-1 PM
Chef: Molly Fowler

Lunch Class
Menu to be Announced
MONDAY, OCTOBER 20, 2008
6:30-9 PM
Chef: Molly Fowler

Evening Class
Menu to be announced
TUESDAY, OCTOBER 21, 2008
12-1 PM
Chef: Molly Fowler

Lunch Class
Menu to be announced

Tuesday, November 4, 2008
6:30 PM to 9:00PM
Chef: Dorothy Huang


Fabulous Thanksgiving Dinner
with an Asian Twist

Menu:
Hoisin Glazed Roast Turkey Breast
Cranberry Sauce with Mandarin Oranges
Five-Treasured Rice Stuffing Wrapped in Lotus Leaves
Szechwan Spicy Green Beans
Pecan & Red Bean Puffs

Cost:$45.00

Wednesday, November 5, 2008
12 noon to 1:00 PM
Chef: Dorothy Huang


After Thanksgiving Lunch
Everyone must learn! How to turn the
leftover turkey into a remarkable lunch!

Menu:
Crispy Wontons Filled with Turkey and Cream Cheese
Twice-Cooked Turkey (variation of a classic Chinese dish,
Twice-Cooked Pork)
Turkey Pineapple Fried Rice

Cost: $20.00
 
 
 


Recent Classes

Each student samples all items. Handouts & recipes are given. Register by phone or come by - 361-275-3483 or 1-800-371-7787

 


At The Cooking Depot Classes, we are dedicated to teaching you to cook better for yourself and your friends. We specialize in providing you with the tools to create appetizing, fresh, healthy meals easily and efficiently.


Each of our Guest Chefs comes to the school with their own unique background, style, taste and experience - but all bring enthusiasm and passion for food, cooking and above all a desire to share their knowledge. Learn the true meaning of the words "Bon Ap petit!"

Chef Sarah Gruenberg is showing the layering technique of adding spices during our lobster class. Sarah is a Sous Chef at Brennan's Restaurant in Houston.


Shown above is our very own Annette Rath during one of our latest birthday party classes, showing "The Cooking Kids", how to make their very own sugar cookies.

 

How To Register 
         Call 1-800-371-7787 or 361-275-2725, 
         Or Send an Email to arath@thecookingdepot.com,          
         Or stop by the The Cooking Depot and sign up for the classes in person          
         202 S Esplanade St., Cuero TX 77954

Cancellation policy
The Cooking Depot reserves the right to cancel a class for any
reason and/or if the number of participants registered has not met
the minimum required number three days before the class. A credit
for a future class or a full refund will be given to registered participants if The
Cooking Depot cancels a class. Full refunds will be given to class participants
who cancel 7 days before the class is scheduled. A credit for a future class
will be given if cancellation is received 3-7 days before the class is scheduled.
No refund or class credit will be given if cancellation is received less than 72
hours before the class is scheduled.

Quick reference for substitutions, equivalent measurements, and metric conversions
for weight, volume and, oven temperatures.