MENU SELECTION

Thank you for inquiring about an “@ home Culinary Course”. I would love to design a private "@ Home" course for you and your friends.
Attached please find a listing of menu options. Please review and contact me via telephone @ (248) 332.7474 to further discuss the details and to set a date.
The class can be designed for private individual lessons or for as many people as your kitchen can hold. (Recently, I had a dinner party for 25 people in a private home).
The class can be designed to be "hands-on” full-participation or demonstration only.
I bring all the necessary groceries, pots, pans and cooking utensils. The Hostess is to provide refrigerator space, eating utensils, glassware, dishware and serving platters. I also recommend that you serve some type of cheese and fruit tray due to the preparation time of dinner.
Depending on the amount of people, I bring an Assistant. My assistant helps the students with the meal preparation.
As far as clean up, I am responsible for all of my equipment and for making your kitchen spotless. For an additional fee, I can also provide a dishwasher to clean your dishware, platters and glasses.

Pricing is typically $55.00-$75.00 per person, yet will depend on the menu selected and the type of class structure.

Thank you, I am looking forward to working with you...Smile.

APPETIZERS:
Basil Moo shoo wraps
Crispy Mozzarella Polenta with Roasted Eggplant
Crispy polenta with mozzarella cheese and cracked pepper
Tostones or Plantain Crisps (plantain bananas with jalapeno salsa or black bean salsa)
Bruschetta with roasted garlic and peppers
Crispy shrimp wonton with asian dipping sauce
Coconut chicken/shrimp with sweet and sour sauce
Fried Calamari with curry and anchovy mayonnaise
Gruyere creampuffs
Pecan chicken strips with Pineapple Salsa
Potato skins
Tempura vegetables
Wonton Burgers with cilantro yogurt dipping sauce
Wonton chicken with peanut thai sauce
Garlic Yuca
Deep fried fennel
Portabella fries with bleu cheese dipping sauce
Beer battered onion rings
Seven layer Dip
Artichoke Dip
Guacamole
Mango/Pineapple/Tomato salsa
Maple syrup salmon Filo triangles
Butternut squash, spinach and goat cheese Filo triangles

PASTA DISHES:
Vermicelli noodles with almond-garlic pesto sauce
Creamy ricotta cheese and toasted walnut rigatoni
Italian style meatballs with spaghetti in a red pepper tomato sauce
Ricotta and mozzarella stuffed shells
Ricotta or potato gnocchi sauteed in garlic and extra virgin olive oil
Putanesca Pasta
Linguini with White Clam Sauce

POULTRY:
Oven roasted chicken
Chicken braised in lemon grass, cilantro and coconut milk
Chicken “cacciatore” with sauteed green peppers and tomato sauce
Chicken “mama sunto” with garlic herb butter and sauteed artichoke hearts
Chicken “Tosca”
Potato encrusted chicken
Coconut chicken with a sweet and sour sauce
Chicken and dumplings
Chicken fajitas
Chicken with a lemon, mint and garlic broth
Breaded Chicken with a lemon/garlic butter sauce
Chicken strips with a peanut ginger thai sauce
Chicken pot pie
Shitake mushroom chicken
Marinated Chicken Kabobs
Pecan chicken with mango chutney/apple-cherry chutney/pineapple salsa/sweet and sour sauce/cranberry-mustard sauce
Chicken marsala with slivered mushrooms
Chicken scallopini with sautéed vegetables and cheese with a lemon butter leek sauce
Chicken with red wine/prune stuffing and an orange/cranberry sauce
Asian style peppered chicken
Chicken parmeggiano: Thin slices of chicken, lightly breaded and covered with mozzarella cheese and tomato sauce.

FISH:
Oven roasted lemon-dill salmon
Horseradish crusted salmon
Pan- fried buttermilk/cornmeal perch
Honey/Sesame glazed tuna steaks
Lime/cilantro tuna kebobs
Garlic shrimp
Coconut shrimp
Cornmeal Sole
Papillote salmon or whitefish
Salmon with blanched leeks and dill bernaise
Asian peppered salmon

MEAT:
Hamburgers
Spedini: thinly sliced sirloin with proscuitto, provolone cheese and carmelized onions and tomatoes, with parsley garlic breadcrumb.
Merlot Beef Brisket
Carmelized meatloaf with red onion, tomato ginger chutney
Curry beef strips with shredded cabbage and carmelized onions
Honey glazed sesame beef
Ground round and rice stuffed green cabbage with a sweet tomato sauce
Stone ground mustard glazed lamb chops
Cumin lamb chop with lemon tahini
Veal Tosca
Spicy beef burritos

VEGETARIAN:
Mango lassi
Eggplant parmeggiano
Swiss chard tartelettes with gruyere and red currant jelly
Grilled tofu with a peanut ginger thai sauce
Corn pudding
Pizza bianco: thin crusted pizza with melted mozzarella cheese and ricotta, drizzled with garlic infused extra virgin olive oil.
Macaroni and cheese
Millet grain burgers with sautéed tofu, walnuts and a variety of vegetables served with yogurt sauce on whole wheat bread
Grilled tempeh with peanut thai sauce
Honey sesame tofu

VEGETABLES:
Broccoli and carrots sauteed with garlic, ginger and scallions
Carmelized onions, carrots and garlic with a dill lemon yogurt sauce
Collard greens
Braised red cabbage
Breaded broccoli rabe/rapini
Garlic sauteed yucca
Baked zucchini
Diced rutabaga sauteed in garlic and oil
Cheddar cheese grits
Crispy polenta with mozzarella and cracked black pepper
Buttermilk whipped potatoes
Wilted greens sauteed in garlic and oil
Tostones
Rutabaga mashed pototoes
Sweet potato puree with vanilla maple syrup

SIDE DISHES:
Toasted basmati or jasmine rice
Baked potato
Cous-cous with slivered almonds and golden raisins
Garlic and oil pasta
Wild cherry brown rice

SOUPS:
Roasted butternut squash soup
Black bean soup
Chicken broth
Chilled canteloupe cream
Roasted garlic and split pea soup
Borscht soup
Spicy gazpacho with black pepper croutons
Chilled avocado lime soup
Spicy chicken and white bean chili served with toasted julienned tortillas
Leek and potato dumpling soup

SALADS:
Asian style cucumber salad
Roasted pear and candied walnut with an apple cider reduction
Jicama, black beans and red pepper in a cilantro- lime vinaigrette
Red cabbage in a orange vinaigrette
Fennel, green apples and grapes thinly sliced, tossed in a lemon yogurt dressing
Green apples, jicama and beets diced and tossed in a horseradish vinaigrette
Julienned celery root in a stone ground mustard vinaigrette
Blanched cauliflower in a caper and mayonnaise dressing
Dried cherry, toasted walnuts and Bleu cheese dressing
Lemon poppy seed vinaigrette with candied walnuts and goat cheese
Ceasar Salad
Roasted beet, jicama and green apple salad
Iceburg lettuce wedge with chunky bleu cheese dressing

DESSERTS:
Hot fudge cream puffs
Chocolate lava cake
Pot de creme
Baked apple in phyllo pastry
Frangipane fruit tartelletes
Crepes according to your heart’s desire
Wonton crisps

THEME DINNERS:

ASIAN
Oven roasted Salmon with ginger/garlic sauce
Sweet soy marinated Seared Salmon
Five spice vegetables
Toasted basmati rice
Wonton Crisps

MANGIA ITALIANO
Fried calamari
Lemon breaded chicken
Spedini
Meatballs
Garlic and oil Vermicelli
Pesto Gnocchi

MEXICAN FIESTA
Guacamole
7 layer dip
Tomato/jalapeno salsa
Pineapple salsa
Home-made corn chips
Home-made flour/corn tortillas
Spanish rice
Chicken fajitas
Refried beans
Hot Tamales
Sweet corn pudding

ANY OTHER IDEAS THAT YOU MAY HAVE…PLEASE INQUIRE…

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