2010 COOKING CLASSES

Thursday, July 22, 2010
6:30 – 9:00 PM
Chef: Molly Fowler

“Get Sauced”

Classic Sauces – Be prepared to come and
stir the pots as we create Mayonnaise,
Bechamel, Espangole, Hollandaise and
Crème Anglaise and use them on the appropriate
salad, vegetable, meat and dessert

Cost: $45.00

Friday, July 23, 2010
12:00 – 1:00 PM
Chef: Molly Fowler

Savory and Sweet for Lunch

Menu:
Classic Quiche Lorraine
Marinated Vegetable Salad on Spring Greens
Lemon Herbed Rolls
Mom’s Pound Cake w/ Whipped Crème & Berries

Cost: $20.00

Monday, August 9, 2010
6:30 – 9:00 PM
Chef: Molly Fowler

Patio Party Appetizers!

Menu:

Bruschetta with Chile Caciotta Cheese and
Hatch Chile Chutney

Katafi-Crusted Shrimp with Lime Cream Dipping Sauce

Spicy Stuffed Sliders (Beef) with Wholegrain
Horseradish Mustard (Homemade!!)

Eggplant Napoleans with Summer Tomato Sauce

Grilled Serrano-Wrapped Scallops with Maple Citrus Glaze

Layered Cheese & Vegetable Torta with Zesty Crackers

Decadent Truffle Brownie Caramel Bites

Cost: $50.00

Tuesday, August 10, 2010
12:00 – 1:00 PM
Chef: Molly Fowler

Menu:

Beat the Heat! A Cool Menu for a Hot Summer!

Green Grape & Kiwi Gazpacho

Seared Chicken, Caramelized Onion, and Avocado
on Greens with Blackberry-Bourbon Vinaigrette

Multigrain Bread Twists with Citrus-Herbed Butter

Lemon Goat Cheese Puddings with Fig Compote

Cost: $20.00

Tuesday, August 10 2010
6:30 - 9:00 PM
Chef: Dorothy Huang

Menu:

Boiled Dumplings
Beef & Mushrooms in Hot Bean Sauce
Peppery Chicken
Assorted Chow Mein

Cost: $45.00

Wednesday, August 11, 2010
12 noon to 1:00 PM

Chef: Dorothy Huang

Lunch & Learn

Menu:
Agar Agar Salad (A delicious chicken
salad with a mystery Chinese ingredient. Trust
me, you’ll love it!)
Stir-fried Beef with Asparagus
Basic Fried Rice

Cost: $20.00

Tuesday, September 7, 2010
6:30 – 9:00 PM
Chef Danika Boyle

Menu:
Whole Parisian Mushrooms Baked w/ Brie on Baguette
Steak w Classic Bearnaise
Potato Gratin w Cream and Parmesan
Glazed Root Vegetables w Honey and Balsamic
Baked Chocolate Fudge w Vanilla Cream

Cost: $45.00

Thursday, September 9, 2010
6:30-9 PM

Chef Susan Coppedge
All About Souffle’s

Cost: $45.00

Friday, September 10, 2010
11:30 A.M.-1 P.M.

Chef Susan Coppedge
More about Souffle’s

Cost: $20.00

Wednesday, December 8
Evening Class
Chef: Molly Fowler

Menu to be Announced

Thursday, December 9
Lunch Class
Chef: Molly Fowler

Menu to be Announced

Thursday, December 9
Evening Class
Chef: Molly Fowler

Private Evening Class

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.