COOKING CLASSES, SPRING 2012 AT THE GREENBRIAR INN

 

 

 

All classes are $45.00 per person with hands-on training and plenty to eat and drink! We provide discounts to groups of six or more people, and a 10% discount to all 315 Club members.

Below is a brief description of our class topics.

Classes usually run no longer than three hours, sometimes less.

 

March 10: (Saturday) 11:00-2:00 PM

Secrets of the 315 restaurant!

Yes, it's a secret what we'll be teaching! Join Chef Derek and Chef Brandon to see the methods and recipes used to create our most popular dishes.....

 

 

March 19 (Monday) 6:00-9:00 PM

Mediterranean Menu

Red Pepper hummus: Homemade traditional and roasted

Tzasiki and pita bread

Tabouli

Spanakopita

Greek Chicken

 

 

March 24 (Saturday) 11:00-2:00 PM

Hearty Soups and Stews

Chili with chocolate and jalapeno cheese cornbread with honey butter

White bean soup with sausage and kale

Butternut squash soup

Lentil soup with turkey

Mulligatawny Stew (A classic of East India)

 

 

March 31 (Saturday) 11:00-2:00 PM

The Art of Salads—Chef's Specialty

Grain salads (quinoa and tabouli)

Triple A Salad: avocado, arame and almonds with speciall dressing

Salad Nicoise with seared ahi tuna

Rainbow Chicken salad: Fresh and seasonal

Variety of house made dressings

 

 

April 7 (Saturday) 11:00-2:00 PM

A Taste of Cajun and Creole

Cajun Chicken Pasta

Blackened Seafood/Fish over crab etouffe

Zydeco stomp gumbo

Chicken and shrimp jambalaya

 

 

April 14 (Saturday) 11:00-2:00 PM

Thai Menu

Beef and Pork Satay with dipping sauces

Crab stuffed wontons with soy dipping sauce

Spring rolls with peanut dipping sauce

Pad Thai—a traditional noodle dish

Khao Pad Namprik Pao Sai Kai: Thai fried rice with chicken

 

 

April 21: (Saturday) 11:00-2:00 PM

Italian Desserts

Tiramisu and Limoncello Tiramisu

Pizelles

How to Make Gelato

Biscotti

Canolis

 

 

 

 

April 28: (Saturday) 11:00-2:00 PM

Low Fat Cooking Using Seasonings for Flavor

In addition to sharing herb and spice recipes that have a number of applications, and that will bring out the flavor in proteins and vegetables, we will also give you information on topics such as:

 

How do I substitute fresh herbs for dried?

What is the difference between a spice and an herb?

What is the best way to prepare fresh herbs?

Are my spices and herbs still good?

What is the best way to store my spices and herbs?

FULL DINNER INCLUDED

 

 

May 5: (Saturday) 11:00-2:00

Spanish Tapas

Championes al ajillo: Mushrooms in garlic with roasted red pepper

Papas Arrugadas: A favorite of the Canary Islands, this dish consists of boiled new potatoes slightly roasted and served with a spicy Moho sauce

Gazpacho with grilled shrimp

315 Albondigas: Italian sausage and ground beef meatballs simmered in our huckleberry sauce, topped with sliced scallions

Paella

 

 

 

 

CALL 208-667-9660 FOR RESERVATIONS AND INFORMATION

GROUP DISCOUNTS AND PRIVATE CLASSES AVAILABLE