Memphis Cooking School Schedule

August 24 & 25, 2008: Summer Brasserie Recipes
In this mid summer class Chef David Schrier will teach some of his favorite summer brasserie recipes. You will learn to prepare mussels meuniere, goat cheese and roasted beet salad, steak frites, coq au vin and other classics! Attila Mesits, our Restaurant General Manager will introduce you to some table cooking of Caesar Salad, Banana Flambe and Cherries Jubilee.

September 21st & 22nd, 2008: Fall Themed Cooking
Inspired by hearty, savory dishes, Chef David Schrier will teach the class the basic fundamentals involving the production of roasting and braising meats and game, basic techniques surrounding stocks that will transform into the most decadent soups, sauces and stews. We also take a look at the savory side dishes such as caramelized onion tarts, mushroom strudels, and roasted root vegetables that accompany these hearty meals so perfectly.

November 16th & 17th, 2008: Holiday Themed Cooking
Join us for a look into the holiday season through Chef’s eyes! You will learn to make scrumptious hors d’oeuvres, canapes and tapas style preparations for holiday cocktail parties. You will learn how to build terrines with foie gras and figs, smoked salmon roulades filled with goat cheese, seared tuna with Asian sauces, oysters on the half shell with accompaniments and sauces as well as rich chocolate desserts.

3 HOUR WINE SEMINARS BY SOMMELIER DAVID DUNLAP ARE AVAILABLE ON MONDAYS AFTER YOUR COOKING CLASS; ONLY AVAILABLE WITH TWO NIGHT PACKAGE.
Starting at 3pm David will be talking to you about the way how wine is being made; Old world verses New World of making wine. How to taste and sniff wine. What are the current trends (Regions, Collecting, Sales). Wine pairings with food, how to select the right wines to pair with the food you serve.