un coup de main
Winter-Spring 2012 Classes
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Saint Valentine's Day, a Roman commemoration, commonly shortened to Valentine's Day, is an annual event held on February 14 celebrating love and affection.
What better way than to prepare an Italian menu with family and friends.
We follow with The Big Easy for Mardi Gras Brunch. Bring your best colorful beads. But it might be best to tone down the festivities, and hunker down for winter and
follow up with quick and nourishing Soups.
February
We open our season with Love
1161-San Valentino Partito
February 14 5:00pm-9:00pm $65.00
>>Closed
Ribollita (Tuscan soup), Spinach Salad w/Ricotta Salata, Osso Buco, Risotto alla Milanese, Chocolate Ravioli w/Raspberry Sauce (please note time of class)
1162-Mardi Gras Jazz Brunch
February 18 10:00am-2:00pm $65.00 >>Closed
Beignets, Deviled Crab on Toast, Curried Fruit Bake, Bacon Cheese and Scrambled Egg Sandwiches w/Hollandaise, Rosemary Tasso Bread Pudding,
Lemon Cherry Yogurt Parfaits
1163-Hearty Soups in a Flash
February 23 10:00am-2:00pm $65.00 >>Closed
Mushroom Barley Soup, Corn Chowder, Pork w/White Bean and Kale Soup, Fougasse (traditional bread from Provence), Baked Apples
March
During this month of not so sunny days and long frosty evenings, our menus offer cozy dishes prepared in the fireplace, traditional fare for St. Patty's Day,
a gnocchi and meatball workshop and healthy sides.
1164-Throw Another Log on the Fire
March 8 10:00am-2:00pm $65.00>>Register Now
Raclette, Roasted Chicken w/Oranges, Rosemary and Bay, Mashed Celery Root and Potatoes, Peanut Butter Pound Cake S'mores
1165-St. Pat's-No Snakes Allowed
March 17 10:00am-2:00pm $65.00>>Register Now
Parsnip Soup w/Corned Beef and Cabbage, Brown Soda Bread, Lamb and Vegetable Stew, Chocolate Stout Cake
1166-Gnocchi w/Love and Meatballs Are Back (when did they leave?)
March 24 10:00am-2:00pm $65.00>>Closed
Our workshop will turn 4 simple ingredients (potatoes, flour, egg yolk and salt) into light and fluffy homemade gnocchi. Our efforts will be topped w/a Sage Butter Sauce,
Meaty Mighty Meatballs served with a Quick Tomato Sauce, Tuscan Grape Harvest Cake
1167 Healthy Sides but Big on Flavor
March 31 10:00am-2:00pm $65.00>>Closed
Green Lentil and Bacon Salad, Roasted Cauliflower w/Onions and Fennel, Roasted Balsamic Sweet Potatoes, Roasted Red Peppers
stuffed with Kale and Brown Rice, Date Bars
April
Watching Julie Andrews sing "My Favorite Things" from the 1959 film The Sound of Music on Christmas Eve inspired me to offer some of my favorite
cuisines and foods.
1168-Traveling Through Brittany and Normandy
April 12 10:00am-2:00pm $65.00>>Closed
Buckwheat Galettes w/Gruyére, Petite Spring Greens, Pork Tenderloins w/Caramelized Apples Slices, Normandy Pear Tart w/Almond Filling
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1169-A Mosaic Menu from Morocco
April 19 10:00am-2:00pm $65.00>>Register Now
Matloua (Moroccan Country Bread), Tagine Braised Chicken Thighs with Preserved Lemon, Olives and Chickpeas, Slow Roasted Tomatoes w/Rosewater, Rice Pudding
infused w/Orange Flower Water
1170-Some of "My Favorites Things"
April 28 10:00am-2:00pm $65.00>>Closed
Deviled Crab on Toast Points (my mom's recipe), Zucchini Tomato Basil Soup w/Pumpernickel Croutons, Mixed Green Salad w/Warmed Chévre, Chicken in Phyllo Purses,
Grilled Asparagus, Poilâne's Puff Pastry Apple Tart.
Update
This will be our last published cooking class schedule. It is time for us to downsize and place our home on the market in late May.
We are not closing un coup de main cooking school, just moving to your kitchen.
I want to thank everyone for all of your support, ideas, and laughs (we do laugh a lot) these last 5 years. I have learned so much from all of you, you can't imagine.
A special thanks to my Tech Geek (my husband) and to Christine Wilson, along with Bonnie J and Karen W whose dish-pan hands kept the kitchen and the espresso machine
running smoothly during class.
I look forward to grabbing my apron and my travel set of knives to work with you and your friends in your kitchen. No matter the size of the kitchen or your equipment,
plan a class. Class fee is $65.00/hr. with a 2 hr. minimum and food expenses. We always have a blast, which is the best way to learn, so give me a call or send an e.
We will keep you updated on our plans and if you know anybody who wants a home in the woods, fresh eggs from next door and a killer stove, let us know.
Class Features:
- Intimate setting & small class size (6 students) encourages individualized instruction and participation.
- Recipes are provided for all prepared dishes.
- Seasonal menus throughout the year.
- Georgeann also offers you the opportunity to host special cooking classes in your home.
Class Format:
Class size is limited to 6 students.The instruction portion of the classes will run for 3 hours
during which we will introduce and prepare the set menu. Most of our classes are participatory, but
if any student prefers to sit back and relax, that is their option. The class will then sit down to
enjoy the meal and discuss the techniques learned. Our classes are geared for adults 18 and older.
Registration:
Registration is first come, first served. You are encouraged to register
on our web site. If you cannot register via our web site please register by phone 734.529.2318. You
may also register by email.
Cancellation Policy:
Students who cancel their registration 5 days or more before the class
will receive a 100% refund. Please allow two weeks for refunds. If you
are unable to attend a class you may send a friend in your place.
Please mark your calendar; we are not responsible for missed classes.
We reserve the right to modify classes without notice based on
availability or quality of ingredients. Liability: By registering for a class, the student
agrees to hold un coup de main, its owners, officers, members, manager,
employees and agents, if any, harmless from any and all costs or
liabilities arising out of student's attending or participating in
classes conducted by un coup de main. Privacy Statement:
un coup de main uses information obtained from clients for
registration purposes only. Your information will remain private and will never be sold, traded,
or exchanged with any other entity.
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