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Doylestown Hands-On Classes:

Carlow Cookery is now offering hands-on cooking classes. These classes are limited to 12 participants and take place in our in-store kitchen. The topics include regional and ethnic cuisine, culinary techniques (bread baking, pizza making, etc.), and much more. The evening begins with review of the evening’s agenda and then students get right to business. The group is broken into teams and given items to prepare. Instruction is provided throughout the evening by the staff of Carlow Cookery. All equipment needed is provided including aprons. At the end of the session, participants sit down and enjoy the fruits of their labor accompanied by complimentary wine.

All hands-on classes begin at 6:30 p.m.

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Stocks, Soups and Vinaigrettes (Hands-on)   6:30pm
Culinary Skills: Hands-on, Part 2
Tuesday, 02/07/12
Instructor: Denis Chiappa 		$65
In the second part of our series of hands-on classes on culinary techniques for home cooks, we cover stocks and soups. While not difficult to prepare theyt do require proper technique to achieve full flavor and richness. This class starts with basic stocks and then teaches you how to turn them into rich vegetable and meat soups. We will also cover how to make a classic vinaigrette and how to turn it in to countless variations.

Chicken Stock, Vegetable Stock, Shrimp Stock; Velvety Chicken and Corn Chowder; Italian Vegetable Soup; Mixed Greens with Pomegranate Vinaigrette.
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Romantic Dinner for Two   7pm
Spend a little time cooking with your mate.
Thursday, 02/09/12
Instructor: Denis Chiappa 		$130
Instead of spending this Valentine's Day in a crowded restaurant, why not enjoy an evening together cooking a romantic meal. One of our most popular sessions of the year, this couples cooking class features a menu with recipes that you and your significant other can enjoy making together. You'll work side by side in this great hands-on class. Price is per couple.

Sauteed Crab Cakes with Horseradish Sauce; Apple, Fennel and Walnut Salad with Aged Cheese; Chicken Francaise with Lemon Caper Sauce; Pear Crisp with Vanilla Brown Butter.
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Romantic Dinner For Two   7pm
Spend a little time cooking with your mate.
Tuesday, 02/14/12
Instructor: Denis Chiappa 		$130
Instead of spending this Valentine's Day in a crowded restaurant, why not enjoy an evening together cooking a romantic meal. One of our most popular sessions of the year, this couples cooking class features a menu with recipes that you and your significant other can enjoy making together. You'll work side by side in this great hands-on class. Price is per couple.

Sauteed Crab Cakes with Horseradish Sauce; Apple, Fennel and Walnut Salad with Aged Cheese; Chicken Francaise with Lemon Caper Sauce; Pear Crisp with Vanilla Brown Butter.
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Romantic Dinner For Two   6:30pm
Spend a little time cooking with your mate.
Wednesday, 02/15/12
Instructor: Denis Chiappa 		$130
Instead of spending this Valentine's Day in a crowded restaurant, why not enjoy an evening together cooking a romantic meal. One of our most popular sessions of the year, this couples cooking class features a menu with recipes that you and your significant other can enjoy making together. You'll work side by side in this great hands-on class. Price is per couple.

Sauteed Crab Cakes with Horseradish Sauce; Apple, Fennel and Walnut Salad with Aged Cheese; Chicken Francaise with Lemon Caper Sauce; Pear Crisp with Vanilla Brown Butter.
         to Shopping Basket
Romantic Dinner for Two   6:30pm
Spend a little time cooking with your mate.
Friday, 02/17/12
Instructor: Denis Chiappa 		$130
Instead of spending this Valentine's Day in a crowded restaurant, why not enjoy an evening together cooking a romantic meal. One of our most popular sessions of the year, this couples cooking class features a menu with recipes that you and your significant other can enjoy making together. You'll work side by side in this great hands-on class. Price is per couple.

Sauteed Crab Cakes with Horseradish Sauce; Apple, Fennel and Walnut Salad with Aged Cheese; Chicken Francaise with Lemon Caper Sauce; Pear Crisp with Vanilla Brown Butter.
         to Shopping Basket
Romantic Dinner for Two   6:30pm
Spend a little time cooking with your mate.
Saturday, 02/18/12
Instructor: Denis Chiappa 		$130
Instead of spending this Valentine's Day in a crowded restaurant, why not enjoy an evening together cooking a romantic meal. One of our most popular sessions of the year, this couples cooking class features a menu with recipes that you and your significant other can enjoy making together. You'll work side by side in this great hands-on class. Price is per couple.

Sauteed Crab Cakes with Horseradish Sauce; Apple, Fennel and Walnut Salad with Aged Cheese; Chicken Francaise with Lemon Caper Sauce; Pear Crisp with Vanilla Brown Butter.
         to Shopping Basket
Braising, Steaming and Poaching (Hands-on)   6:30pm
Culinary Skills: Hands-on, Part 3
Tuesday, 02/21/12
Instructor: Denis Chiappa 		$65
In part three of our culinary series we work with three similar techniques that are used in different recipes and to cook different ingredients. First, we'll show you the proper way to use braising to make tough cuts of meat tender. We'll then poach fish to perfection and serve it with nice sauce. Last but not least, we'll steam fish for a healthy main course.

Braised Beef with Red Wine, Demi-glace and Rosemary; Poached Salmon with Horseradish Cream Sauce; Steamed Fish with Ginger and Shallot Dressing.
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Sauteing and Pan Sauces (Hands-on)   6:30pm
Culinary Skills: Hands-on, Part 4
Tuesday, 03/06/12
Instructor: Denis Chiappa 		$65
Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing. Sauteing is a classic technique of cooking tender cuts of meat and poultry quickly and at high heat to intensify the flavor. We'll then show you how to use that same pan to build flavorul sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time.

Sauteed Fish with Tomatoes, Olives and Capers; Sauteed Pork with a Dijon and Cream Sauce; Sauteed Chicken with Shallots, Mushrooms and Brown Stock.
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Grilling, Rubs and Marinades (Hands-on)   6:30pm
Culinary Skills: Hands-on, Part 5
Tuesday, 03/20/12
Instructor: Denis Chiappa 		$65
The last part of our culinary skills series focuses on the essential techniques for grilling meat chicken and fish. We’ll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor, and basic smoking techniques. From there you'lll grill pork, chicken and fish for main course dishes and vegetables for a side dish.

Asian Marinated Chicken with Spicy Fruit Relish; Spice Rubbed Pork Skewers with Grill Sauce; Grilled Shrimp with Roasted Tomato Chutney.
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Culinary Skills I (Hands-on)   6:30pm
Five part, hands-on series.
Tuesday, 03/27/12
Instructor: Denis Chiappa 		$280
A variation of our popular Techniques of Cooking Program, this eries of hands-on classes is intended to teach proper technique and showcase basic principles of cooking. Each of the segments focuses on a specific category of food and highlights different cooking methods. The goal of our entire program is to give participants the confidence to create dishes rather than just follow recipes. Classes begin at 6:30pm and will last approximately 2 to 2-1/2 hours.

Part 1: Knife Skills (Tuesday, March 27th)
Part one of our series of hands-on classes on culinary techniques for home cooks, we focus on how to properly use and care for your knives. Our goal is to make you more efficient at chopping and slicing garlic, onions, celery, carrots, tomatoes and herbs. Practice makes perfect - so you'll get to practice these techniques under the supervision of the instructor. Knives are provided for the class.

Part 2: Stocks, Soups and Vinaigrettes (Tuesday, April 10th)
In the second part of our series of hands-on classes on culinary techniques for home cooks, we cover stocks and soups. While not difficult to prepare theyt do require proper technique to achieve full flavor and richness. This class starts with basic stocks and then teaches you how to turn them into rich vegetable and meat soups. We will also cover how to make a classic vinaigrette and how to turn it in to countless variations. Menu:Chicken Stock, Vegetable Stock, Shrimp Stock; Velvety Chicken and Corn Chowder; Italian Vegetable Soup; Mixed Greens with Pomegranate Vinaigrette.

Part 3: Braising, Steaming and Poaching (Tuesday, April 24th)
In part three of our culinary series we work with three similar techniques that are used in different recipes and to cook different ingredients. First, we'll show you the proper way to use braising to make tough cuts of meat tender. We'll then poach fish to perfection and serve it with nice sauce. Last but not least, we'll steam fish for a healthy main course. Menu:Braised Beef with Red Wine, Demi-glace and Rosemary; Poached Salmon with Horseradish Cream Sauce; Steamed Fish with Ginger and Shallot Dressing.

Part 4: Sauteing and Pan Sauces (Tuesday, May 8th)
Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing. Sauteing is a classic technique of cooking tender cuts of meat and poultry quickly and at high heat to intensify the flavor. We'll then show you how to use that same pan to build flavorul sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time. Menu:Sauteed Fish with Tomatoes, Olives and Capers; Sauteed Pork with a Dijon and Cream Sauce; Sauteed Chicken with Shallots, Mushrooms and Brown Stock.

Part 5: Grilling, Rubs and Marinades (Tuesday, May 22nd)
The last part of our culinary skills series focuses on the essential techniques for grilling meat chicken and fish. We’ll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor, and basic smoking techniques. From there you'lll grill pork, chicken and fish for main course dishes and vegetables for a side dish. Menu:Asian Marinated Chicken with Spicy Fruit Relish; Spice Rubbed Pork Skewers with Grill Sauce; Grilled Shrimp with Roasted Tomato Chutney.
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Knife Skills (Hands-on)   6:30pm
Culinary Skills - Part 1
Tuesday, 03/27/12
Instructor: Denis Chiappa 		$45
In part one of our techniques of cooking series we focus on how to properly use and care for your knives. Our goal is to make you more efficient at chopping and slicing garlic, onions, celery, carrots, tomatoes and herbs. Practice makes perfect - so you'll get to practice these techniques under the supervision of the instructor. Knives are provided for the class.
         to Shopping Basket
Stocks, Soups and Vinaigrettes (Hands-on)   6:30pm
Culinary Skills: Hands-on, Part 2
Tuesday, 04/10/12
 $65
In the second part of our series of hands-on classes on culinary techniques for home cooks, we cover stocks and soups. While not difficult to prepare theyt do require proper technique to achieve full flavor and richness. This class starts with basic stocks and then teaches you how to turn them into rich vegetable and meat soups. We will also cover how to make a classic vinaigrette and how to turn it in to countless variations.

Chicken Stock, Vegetable Stock, Shrimp Stock; Velvety Chicken and Corn Chowder; Italian Vegetable Soup; Mixed Greens with Pomegranate Vinaigrette.
         to Shopping Basket
Braising, Steaming and Poaching (Hands-on)   6:30pm
Culinary Skills: Hands-on, Part 3
Tuesday, 04/24/12
Instructor: Denis Chiappa 		$65
In part three of our culinary series we work with three similar techniques that are used in different recipes and to cook different ingredients. First, we'll show you the proper way to use braising to make tough cuts of meat tender. We'll then poach fish to perfection and serve it with nice sauce. Last but not least, we'll steam fish for a healthy main course.

Braised Beef with Red Wine, Demi-glace and Rosemary; Poached Salmon with Horseradish Cream Sauce; Steamed Fish with Ginger and Shallot Dressing.
         to Shopping Basket
Sauteing and Pan Sauces (Hands-on)   6:30pm
Culinary Skills: Hands-on, Part 4
Tuesday, 05/08/12
Instructor: Denis Chiappa 		$65
Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing. Sauteing is a classic technique of cooking tender cuts of meat and poultry quickly and at high heat to intensify the flavor. We'll then show you how to use that same pan to build flavorul sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time.

Sauteed Fish with Tomatoes, Olives and Capers; Sauteed Pork with a Dijon and Cream Sauce; Sauteed Chicken with Shallots, Mushrooms and Brown Stock.
         to Shopping Basket
Grilling, Rubs and Marinades (Hands-on)   6:30pm
Culinary Skills: Hands-on, Part 5
Tuesday, 05/22/12
Instructor: Denis Chiappa 		$65
The last part of our culinary skills series focuses on the essential techniques for grilling meat chicken and fish. We’ll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor, and basic smoking techniques. From there you'lll grill pork, chicken and fish for main course dishes and vegetables for a side dish.

Asian Marinated Chicken with Spicy Fruit Relish; Spice Rubbed Pork Skewers with Grill Sauce; Grilled Shrimp with Roasted Tomato Chutney.
         to Shopping Basket


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