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faire la cuisine offers a wide range of recreational cooking classes, including demonstration, hands-on, corporate teambuilding, as well as a variety of wine classes.
Classes include recipes, demonstrations and sample tastings.
You can purchase our classes online below through a secure PayPal connection with your credit card, or click here to print out our class list and sign up for a class by mail with a check.
Featured Chef
Pam Anderson
The Perfect Recipe for Losing Weight and Eating Great
October 14, 2008 |
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NEW FALL CLASSES ARE HERE!
Our Instructors | About Our Classes
Soup Supper |
Demonstration
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by Susan Kaiser
Betty Rosbottom's book
Sunday Soup is now available. Betty won’t be here, but we’ll be sampling a few of her soup recipes! The price of admission is the purchase of one autographed copy of her new cookbook.
Additional autographed books available
Sample a few soups
Wednesday September 10,20086:30 pm-9:00 pm
Class Fee: $19.95 plus $1.40 sales tax
Momma Mia! Momma Mia! |
Girls Night Out
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By Susan Kaiser and Claudia Fergang
Get the girls together for an evening of learning and laughing as we prepare dishes from a Greek meze menu, which are small plates of lively foods to be shared.
Tabbouleh salad
Spanakapita with mint
Lemon grilled asparagus with kalamatas
Petite Pita with grilled meats, chopped tomatoes, spicy yogurt
Batter fried zucchini blossoms filled with cheese
Italian wedding cookies w/icing and sprinkles
Tuesday September 30, 20086:30 pm-9:00 pm
Class Fee: $40.00
Please come to Brunch! |
Demonstration
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By Christina Jones
Pastries for breakfast, lunch, or brunch? It's an old world idea with a new twist. Christina Jones will prepare wonderful cakes and pastries for a brunch.
Pomegranate Mimosas
Traditional Lemon-Currant Scones
Tomato and Leek Tartlettes
Ham and Apple Puffs
Cream Cheese and Fresh Fruit Galettes
Tuesday October 7, 20086:30 pm - 9:00 pm
Class Fee: $45.00
Featured Chef
Pam Anderson
The Perfect Recipe for Losing Weight and Eating Great |
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Pam Anderson finally tired of yo-yo dieting and figured out how to change her life. Three years ago she lost 40 pounds. More to the point, she’s kept it off. To lose
weight and maintain it, she had to find a way to shave calories from her diet, without much compromise. Like everyone else, she
wanted her meals fast, foolproof, flavorful and fun.
Crustless Quiche with Bacon, Leeks, and Goat Cheese
Spicy Sausage & White Bean Soup with Winter Squash and Broccoli Rabe
Gingerbread Straws
Smoked Salmon Tartare with "Everything" Pita Crisps
Creamy Pasta with Scallops, Peas, and Saffron
Caramel Créme
Tuesday October 14, 20086:30 pm-9:00 pm
Class Fee: $60.00
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Sushi Basics 101 |
Hands On
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By Andrew Selmer
Are you a sushi junkie? Do you love to cook and want to add an exciting new cuisine to your repertoire? If you have never made sushi but want to test the waters with an awesome sushi chef, please join Andrew for the evening. He owned a Sushi restaurant in Cape Cod before relocating to start his farm in Granville.
Maki Rolls
Basics of Rice Making
Selecting and Sourcing Ingredients
A primer on Fish
Preparing Ingredients for Maki Rolls
Sauces and Toppings
Making Different Maki Rolls
Tuesday October 21, 20086:30 pm-9:00 pm
Class Fee: $45.00
Fall Italian Dinner |
Demonstration
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By Steve Stover and Rich Terapak
Join our favorite teaching team as they explore the flavors of Italy this fall. There are certain to be great new restaurant tips as well!
| Herbed olives
Scallopine - Variations on Theme |
Veal, pork, and chicken scallopine
Marsala, picatta, and balsamic/hazelnut sauces |
Risotto with butternut squash
Grilled romaine salad
Bittersweet chocolate ganache tart in ground pecan crust, salty caramel sauce |
Thursday October 30, 20086:30 pm-9:00 pm
Class Fee: $45.00
Wood Fired Pizzas |
Hands On
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By Susan Kaiser
Join Susan for a hands on class with the wood fired oven. We will prepare from the classic
Margherita to many of my favorites.
Classic pizza dough
Focaccia dough
Fresh tomato sauce, fresh mozzarella and basil
Potato, rosemary and Asiago
Caramelized onions, chévre and peppered walnuts
Fresh tomatoes and pesto
Saturday November 1, 20089:00 am-12:00 pm
Class Fee: $45.00
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The Real Meaning of WOW! |
Demonstration
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By Brian Merritt
When asked about his experience in the kitchen of two of Thomas Kellers restaurants, Brian could only say WOW! He is excited to share from Buchon in Las Vegas and Per Sé in New York City - two of the top restaurants in the States!
Salad of Roasted Beets & Hearts of Palm with Horseradish Dressing
Seared Cod with Creamed Corn and Bacon
Fresh Mozzarella with Marinated Squash and Arugula Purée
Coffee & Doughnuts
Saturday November 8, 20089:00 am-12:00 pm
Class Fee: $45.00
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"Tradewinds" a Taste of Southeast Asia |
Demonstration
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By Tom Johnson
Tom knows how to 'trade' flavors across continents. Join him as he brings a slice of Asia to Central Ohio. This is certain to be an entertaining evening!
Malay Beef Satay with Spicy Peanut Sauce
Crispy Fish Cakes with Sweet Pork Salad
Chicken Curry with Yams, Lemon Grass & Coconut Milk
Indonesian Spice Cake with Mango Sorbet
Tuesday November 11, 20086:30 pm-9:00 pm
Class Fee: $45.00
Holiday Traditional Cookies Around the World |
Demonstration
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By Christina Jones
Join us for this outstanding opportunity to have a pastry chef show you some tips and tricks for those Holiday cookie recipes.
Linzer cookies
Scottish shortbreads
Amaretti
Anise-almond biscotti
Classic German gingerbread cookie
All-American buttery cut-outs
Wednesday November 19, 20086:30pm-9:00pm
Class Fee: $45.00
French Country Thanksgiving Dinner |
Demonstration
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By Susan Kaiser and Brian Merritt
Susan and Brian will complement one another again in another great Thanksgiving Dinner meal. Susan is emphasizing the local influence on the dinner while Brian adds new ideas from New York City.
Turkey (brined w/herbs from the garden, local honey, lemon) w/a mustard thyme sauce
Green salad, garnished with olives & local fennel
Bite size biscuits w/green tomato chutney prepared with hints of ginger & cayenne pepper
Roasted root vegetables
Stuffing with chestnuts
Upside down bread pudding
Saturday November 22, 20089:00am - noon
Class Fee: $40.00
Festive Holiday Entertaining |
Demonstration
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By Jim Budros
Jim has proven to be the master of sauces. This class will be no exception with an emphasis on the flavors of the Holiday season with several classic sauces.
Mussels in a Pernod fennel cream
Oven roasted cedar planked salmon with a citrus vinaigrette
Béarnaise glaze for Lamb Rib Chop
Challah Bread Pudding with an apricot ginger sauce
Wednesday, December 3, 20086:30 pm-9:00 pm
Class Fee: $45.00
Faire La Cuisine Gift Certificate
Buy a Gift Certificate for your favorite cooking enthusiast. The can use it to purchase a cooking class or for some of the great items we sell in our store! Denominations of $25, $50 or $100. Gift certificate will be mailed.
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