An Evening in Series with Chef Davies

Learn to prepare 3- to 4-course dinners from around the world without leaving southern New Jersey! All classes will be demonstration/tasting with class participation.

An Evening in Burgundy

Burgundy is the historic and gastronomic heart of France. This region has given the world lush wines, Dijon mustard, decadent cheeses like Epoisses, and famous dishes such as Escargot in garlic butter and Coq au Vin. This rich cuisine features offal meat, such as kidneys and sweetbreads, and desserts such as pears poached in red wine. This is one dinner you will not forget!

COOK-241
Fee: $75

  • Section MW01-Mays Landing Campus, Kitchen 1
    Tuesday, Jan. 21
    6-9 p.m.

An Evening in Oaxaca

The land of the seven moles, this Mexican state gives us a rich cuisine filled with black beans, cheeses, tomatoes and corn often prepared with chilies. It also utilizes chocolate – not like Hershey’s – tamales and coffee. Learn to prepare Mole Verde, Mole Negro and Mole Rojo, plus steam fresh tamales and prepare hearty stews.

COOK-250
Fee: $75

  • Section MW01-Mays Landing Campus, Kitchen 1
    Tuesday, Feb. 4
    6-9 p.m.

An Evening in Piedmont

This rich mountainous cuisine gives us Bagna cauda, Italian fondue, Grissini with truffle butter, Vitello Tonnato, Carne Cruda, Polenta, Tajarin pasta and Risotto Carnaroli. Sample some of these decadent dishes and learn to prepare Zabaglione and Torta Gianduja for dessert.

COOK-251
Fee: $75

  • Section MW01-Mays Landing Campus, Kitchen 1
    Tuesday, Feb. 18
    6-9 p.m.

An Evening in the French Quarter

Celebrate Mardi Gras with America’s original fusion cuisine. Red Beans and Rice, Oysters Bienville, Crawfish Etouffee, Shrimp and Grits, and Blackened Redfish with Dirty Rice will be a few of the favorites we will prepare on this Fat Tuesday. Finish the evening with Beignets and chicory coffee.

COOK-252
Fee: $75

  • Section MW01-Mays Landing Campus, Kitchen 1
    Tuesday, March 4
    6-9 p.m.

An Evening in Jamaica

This center of the Caribbean trade is highlighted by a cuisine with influences from Spain, Africa, and the far reaches of the British Empire. Sample Jerked Chicken, Curried Goat, Braised Oxtail, Rice and Peas, and Mashed Plantains. Offset the spice with a Gizzada Sweet Coconut Tart for dessert.

COOK-253
Fee: $75

  • Section MW01-Mays Landing Campus, Kitchen 1
    Tuesday, April 8
    6-9 p.m.

Note: Groups of 10 or more from the same company may receive a 10 percent discount.