Classes and Demos in Nov & Dec

There is still time to get into the FINAL smoking and grilling classes of the year. I have a Smoke Pit class at the MBQI(CCKC) next Sunday the 14th of Nov. I also have a SOLD OUT grilling class tomorrow Nov. 6th at Smoke N Fire, Followed by another Smoking 101: The Art of Smokology class on Nov 21st, which is an evening class. This class still has room to get into.

Classes at Smoke N Fire yet this month will be a Smoking class on the 20th of Nov. and then a Holiday Cooking demo on the 27th of Nov.

I will be out at Smoke N Fire during the Dec. holiday breads and desserts on the grill. So make sure to come out and see what is going on.

Look for the following class at CCKC starting in Jan of 2011:

NEW! MORE Cooking Fundamentals for The Serious Cook

Instructor Chef Richard McPeake

Pro Series “B” – Wednesdays 6:30-9:30 p.m. $995

Class 1: Appetizers                                 1/12/11

Class 2: Salads                                        1/19/11

Class 3: Pasta                                          1/26/11

Class 4: Side Dishes                                2/2/11

Class 5: Poultry                                      2/9/11

Class 6: Soups & Stocks                         2/16/11

Class 7: Breads and Rolls                       2/23/11

Class 8: Desserts                                    3/2/11

Class 9: Final Dinner Competition       3/9/11

See everyone out there and thanks for a GREAT year, well over 1100 students this year! WOW, I am humbled by everyone who comes to classes.

Thanks a MIL!

Chef Richard

FINAL NIGHT PRO SERIES

This Wednesday night is the Final Night for the Pro Series Students. After 8 weeks of cooking, they will have 11/2  hours to work as individual teams and as a class to put out an 7 course platter presentation buffet for the final night for themselves and invited guest. Sound easy! It's not. They have the recipes and menu ahead of time (one week) BUT they have no idea what items they will have to make.

This Final menu includes ALL the cooking techniques they have learn through the 8 week program...plus a couple that they have not done yet. It will be like a iron chef or chopped style night.

From Salad, to entrees, side dishes and a classic dessert!

Menu includes;

Mixed Exotic Greens with Roasted Shallot Vinaigrette

Blackened Tilapia with Balsamic Tomatoes

Poached Chicken Breast with Sauce Bercy

Vermouth Marinated Grilled Pork Medallions with Homemade Sweet Organic Mustard Aioli

Ozro Pilaf with Sun-Dried Tomato Pesto

Fresh Array of Baby Vegetables in Sweet Basil Butter

MY "World Famous" Flambe Bananas Fosters over Vanilla Bean Ice Cream

Can they DO IT! we will find out, looking forward to watching the class make the FINAL night another success.

Wish you all could be there. We will take pictures and post them for everyone to check.

Chef Richard