NH Route 10, Main Street
Orford, New
Hampshire
603-353-9100
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NH Route 10, Main Street
603-353-9100 |
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"Cook with the Chef"
Each year in January and February, Chef Jim Peyton opens his restaurant kitchen to share his recipes and techniques with home cooks interested in improving their culinary and general kitchen skills. This unique opportunity, limited to six students per four-hour class, includes a class-prepared meal shared with Jim and Heidi, over a select bottle of wine. For avid cooks who have completed at least one of Jim’s classes, his Master Class—new in 2008—provides students with six hours of serious, hands-on cooking—and eating! Watch for our brochure on 2009 Cooking Classes coming out in the Fall. Below are the descriptions of classes we gave in 2008.
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Cooking Classes in January 2008 FROM CHICKEN STOCK TO STEW: Jan 9, 10AM–2 PM, $125 Learn to break down a whole chicken. Make stock to create Coq au Pistou (a hearty French stew of chicken, bean and vegetables) and Chicken Gnocchi (hand-cut sweet potato dumplings poached in chicken stock). CHOWDER & GUMBO: Jan 16, 10 AM–2 PM, $125 Learn the basics of chowder and gumbo making. Steam clams to make clam essence for a New England-Style Shellfish Chowder with clams, shrimp and scallops. Prepare a dark roux to make Seafood Gumbo, a Louisiana favorite, with shrimp, crab and oysters. BEEF THREE WAYS: Jan 30, 10 AM–2 PM, $125 Using sirloin, flank steak, and ground beef create three delicious beef courses: Curried Beef Turnovers, Thai-Marinated Flank Steak Salad, and Steak Frites with Béarnaise Sauce. |
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Cooking Classes in February 2008 LOBSTER IN TWO FASHIONS: Feb 6, 10 AM–2 PM, $125 Learn techniques for cooking and cleaning lobster. Turn lobster bodies into stock for soup and sauces. Prepare fresh, hand-rolled pasta for Lobster Raviolis with Saffron Lobster Sauce, and make a thick and chunky Lobster Bisque. ALL NEW MASTER CLASS! FRENCH CASSOULET: Feb 27, 9 AM–3 PM, $200 Take the Challenge! Create a more complex dish using classic French techniques to include sausage making and potted duck confit. Hone your skills while you poach, roast, grind, sear, braise, simmer and bake to make Cassoulet, a hearty white stew from the southwest of France. Use confit gelatin, duck confit, white beans, pork rind, garlic sausage and braised lamb to prepare this hearty dish. To attend participants must have completed at least one of Jim’s cooking classes. CUSTOM COOKING CLASSES Design a cooking class of your choice (or choose a class from within the offered series) on a date and time (Monday-Thursday) that suits your schedule. Minimum of six participants. Call Heidi at 603-353-9100 to make arrangements. COOKING CLASSES MAKE TASTY GIFTS! Cooking Classes 2008: Jan 9, 16, 30, Feb 6 10AM-2PM $125 Master Class 2008: Feb 27 9AM-3PM $200 Watch for our Announcement of 2009 Classes
NH Route 10, Main Street
603-353-9100 Serving Dinner Year Around, 5:30-10:30 April-Oct, Wed-Sun Nov-March, Fri-Sun Reservations Accepted ~ Major Credit Cards Walk-ins always welcome, come early or late! |
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© 2008 copyright Nut Meadow Technologies LLP and Alice Wellington Photography
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