Cooking Demos!

You asked for it, you've got it! Watch and learn as Chef Andrew Deery shares his knowledge, techniques and favorite recipes.

After he has completed the casual, but informative "class aspect" of the night, he and his team will wow you with a 4 or 5 course meal that incorporates much of what he just taught - and you have learned - that evening. Limited seating is available - only 18 spots per class - and they are first come, first served by registering here.

* When registering, please specify number attending in "Quantity" box upon checkout.

KNIFE SKILLS DEMO
11.1.11 / 6:30pm-8:30pm / $65.00 per person, net of gratuity
Back by overwhelming demand, learn how to use and care for those expensive kitchen knives you received as a wedding present. Andrew will demonstrate how to properly sharpen your knives, which knives to use for which task and he will show you how to slice, dice, chop and fillet.
EVENT OVER


FLAVOR PROFILES AND COMBINATIONS
12.6.11 / 6:30pm-8:30pm / $65.00 per person, net of gratuity
This one is going to be an interesting look into the hows and whys of the process Andrew goes through when he puts dishes together, pairs ingredients, selects a cooking method and plates - from concept to finished dish. Why does grilled octopus work with feta? Fennel and apples with pork? Chocolate and hot peppers? Learn how to recognize "flavors", combine them and know WHY it ALL tastes so good.
SOLD OUT

FISH
1.10.12 / 6:30pm-8:30pm / $65.00 per person, net of gratuity
A subject near and dear to Andrew's heart. If he had his way, he would have a restaurant that served ONLY seafood dishes - that's how passionate he is about it. In this class, learn how to select fish and shellfish, what fish and shellfish are considered "sustainable" and why this is important, how to filet, shuck, clean and store your seafood, different cooking methods and some dish combinations.
SOLD OUT



PLATING AND PRESENTATION
2.7.12 / 6:30pm-8:30pm / $65.00 per person, net of gratuity
Let Andrew show you how to take any example of the food you cook at home and make it look like the plates he serves at the restaurant. While flavor and deliciousness are always the most important aspects of food, we also "eat with our eyes" and the visual and olfactory senses always compete for our attention when a plate of food is put in front of us. There's a method to the madness of a "Majolica Plate" and Andrew will show you how it's done.
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