The Picnic: Recipes for Outdoor Dining — August 8
Enjoying a special meal by a lake during a day trip or on the beach while watching sunset is one of the greatest pleasures summer affords. Daniel Stone will teach you how to make dishes that can be prepared ahead, packed, and transported without damage, for memorable picnics. On the menu: Mexican Crudités Cups (with jicama, cucumber, pineapple, mango, chile, and lime); Crispy Southern Fried Chicken; Scotch Eggs; Cornish Pasties (meat pies); Muffuletta Sandwich; New Potato Salad with Dill; Tabbouleh; Greek Country Salad; Bread and Butter Pickles; Spiked Watermelon; Blondies; Martha’s Ultimate Brownies; and a refreshing Pimm’s Cup cocktail.
New England Summer Seafood Shack — August 15
No summer in New England would be complete without countless visits to the seafood shacks that gild most boardwalks and piers. Basking in the sun, butter dripping down our chins as we eat the most tender of lobster, true relaxation beckons. This class brings back those memories, with a menu that consists of Fish Chowder; Steamers (soft-shell long-neck clams) with Drawn Butter; Lobster Rolls; Portuguese Stuffed Quahogs (hard-shell clams with chorizo); Grilled Corn on the Cob; Creamy Cole Slaw; Onion Rings; Homemade Potato Chips; and Whoopee Pies, all washed down with lemonade and a cold beer.
A Soul Food Family Dinner: Reviving the Harlem Renaissance — September 2
Soul food brings to life the meaning of eating together, with heart-warming dishes that beg to be shared. While you will have recipes on hand in this class, much of soul food involves cooking intuitively, so you will also learn practical techniques to do just so. Tia Cannon, a resident of Harlem, is a former caterer and head chef for Saks Fifth Avenue Café in Minneapolis. She will teach you some of the dishes she loves to cook with her family, including Fried Chicken and Waffles; Smothered Pork Chops; Salmon Croquettes with Lemon Hollandaise; Baked Mac and Cheese; Mama’s Fried Corn (home-style creamed corn); Johnny Cakes with Cane Syrup; Black Eyed Peas and Rice; Greens (mustard, turnip, or collard); Candied Yams; Peach Cobbler; Banana Pudding; and 7-up Cake with Lemon Glaze.
For details and reservations, register online or call 888.576.CHEF.