171 Cedar Culinary Arts Classes

To reserve, call 171 Cedar Arts Center at 607-936-4647


March 8, 2008 --NO-Pressure Weekday Dinners

 

Pat shares her uncomplicated, "quietly healthy" delicious entrees along with quick-fix fruit parfait desserts. She helps take the stress out of weekday meals with her Dinner Category Chart. Class will taste-test feta cheeses from around the world. Don't worry about breakfast - enjoy some oatmeal Scones and Apple Jam before class.

 

Menu:

  Citrus Scallops with Fresh Sauteed Spinach

  Cornflake and Pistachio Crusted Chicken with Variations

  Tuscan Tomato Soup with Spinach Gruyere Panini

  5-Minute Homemade Refrigerator Bread for Gruyere Rarebit with Ham

  Mediterranean Shrimp with Orzo and Feta

  Mustard Crusted Pork with Carrots and Lentils

 


March 15, 2008--NO-Pressure Entertaining

 

Company coming? Don't stress. Serve make ahead dinners that can be served buffet style or comforting classics that still surprise and please guests. Class with taste test Dark Chocolates for a trendy dessert option. Breakfast includes Strawberry Bruschetta.

 

Menu:

  Stuffed Chicken Breast with Variations

  Over Roasted Beef Tenderloin

  Oven Roasted Cod with Tomatoes and Capers

  Vegetable Sides - Surprise Mashed Potatoes, Broccoli Gratin, Corn Souffle

  Bunny-Shaped Dinner Rolls

  Open-Faced Seedless Grape and Apple Tarts

Pat's Cooking Classes in Florida

Chez Pat Cooking Club
- Hands-on cooking classes in Pat's Tarpon Springs' kitchen.
- Recipes emphasize uncomplicated foods that are both delicious and "quietly" healthy.
- Pat provides kitchen shortcuts for time-strapped-home-cooks and an opportunity to socialize with like-minded cooks.
- Attendees work in teams to prepare Florida-focused foods, then sit down and enjoy eating them.
- Taste unique salts, chocolates, and feta cheeses from around the world during class.
- Classes are Thursday evenings from 6-8:30 pm.  Call Pat at 727-485-8449 to reserve.  $50.00 includes instruction, tastings, dinner and beverages.

January 17, 2008
     Appetizers Make Dinner for Coffee Table Entertaining-  Lots of little plates that center on vegetable appetizers as well as Bourbon Shrimp, Fresh Tomato Tart, Salad Spring Rolls, Dipped Strawberries and Orange Cream-Filled Ginger Cookies, paired with appropriate beverages.

February 14, 2008    
     A Valentine No-Stress Dinner -  Bring your sweetie or not and prepare Sweet Corn Bisque with Roasted Garlic Crostini,  Florida Citrus Salad with Shrimp, Grilled Stuffed Chicken Citron and Baby Carrots. For dessert, Fresh Raspberry Crostata.  Appropriate beverages.

April 3, 2008
     A Spring No-Stress Week Day Dinner-Strawberry Champagne Coolers to start,      followed by Salmon Salad Nicoise with Grilled Salmon, 6-Minute Green Beans, Baby Potatoes, Tomatoes and Baby Corn, topped with a homemade dill dressing.  For dessert, fruit parfaits with "lightened" mascarpone.

May 1, 2008
     Appetizers Make Dinner for Coffee Table Entertaining - More little plates that mostly center on vegetable nibbles.  Class will prepare Mango Hummus with  Crudités, Tomato Fennel Sip Soup, Hot Green Beans with Tapenade Dip, Restaurant Style Spinach-Artichoke Dunk "Lightened", Pork Tenderloin  Crostini      with Curried Apples.  For dessert, Mini Lemon Mousse Tarts and Fruit Skewers with Strawberry Dipping Cream.  Appropriate beverages.

 

 

“Learn in a Landmark

Have A “Bite of History” in Corning with Cooking Classes

 

 in Historic Corning Homes

 

Finger Lakes Finger Foods
with Pat Dugan
in the Sinclaire House

 

 

 

Pat Ernst Dugan and the Sinclaire House, 201 Pine Street, Corning, NY

 

Finger Lakes Finger Foods -- Cooking Class for 4-10 people in the Sinclaire House.

Built in 1890 as a single family dwelling with 7500 square feet, this historical masterpiece was owned by H.P. Sinclaire, Sr..  Mr. Sinclaire was the first secretary of Corning Glass Works (presently Corning Incorporated).  He arrived in 1868 from Brooklyn with Amory Houghton, the first president of Corning Glass Works.   Today this building houses four very large apartments with the owners enjoying the second story solarium apartment overlooking Corning, where students will also enjoy Pat’s new kitchen and the appetizers they prepare, along with local artisan cheeses.  

 

Attendees, under Pat’s experienced direction, will prepare finger foods that focus on the bounty of the Finger Lakes region and learn how to serve then on favorite heirloom dishes. 

 

Saturdays--June 21, July 19, August 16 and September 13, 2008

4:30pm-6: 30pm

$50.00 per person inclusive. 

Phone:  607-962-7263

E-mail:  Foodlyyours @aol.com

Or contact Pat through her website:  http://pdugan.com

 

Chef Pat Dugan is a private chef with extensive teaching, menu and recipe writing experience.  She is a member of the International Association of Cooking Professionals and Woman Chefs and Restaurateurs.  Pat also writes a weekly food column that appears Thursdays in the Star Gazette, Elmira, NY---www.stargazette.com.

 

 
 

 

Michiko Yamaguchi and the Erastus Corning Home - 192 Pine Street, Corning, NY

 

Built in the 1850's, this extensively restored property was originally owned by Erastus Corning, the first mayor of Albany and the namesake of the city. This house was later transferred to one of the few prominent Corning community members, Mr. Alexander Olcott, who convinced the Brooklyn Flint Glass Works (now known as Corning Inc.) to move to Corning under the new name. Another past owner included a member of the Houghton Family.

 

Asian/Japanese Cooking in An American Kitchen

 

Cooking classes will begin at 12 noon with lunch and conclude at 2 pm. The informal luncheon will include appetizers to dessert served with appropriate style in authentic Japanese china and lacquer ware with guests seated around the home's very large dining room table. After lunch, participants will enjoy Michiko's spacious kitchen as she further instructs on ingredients.

 

Minimum 8 students for a fee of $45.00 per person (Maximum of 12 Students)

Date:  Feb 9, 2008 on Asian cuisine

Date: Mar 8, 2008 on Japanese cuisine

Time: 12-2 pm

 

Contact via E-mail: goodfoodmichiko@gmail.com

 

Michiko Yamaguchi was born and raised in Tokyo, Japan and relocated to New York City with her husband in 1960. She studied French cooking at the Gourmet Cooking School under legendary Cordon Bleu chef, Dione Lucas, in New York. Since then she has been teaching Continental, Japanese, and other Asian cuisines for 35 years in Larchmont, NY, Tokyo, and Corning. Michiko shares tasty dishes with her students, leaving them with instructions in hopes for the students to replicate the delicious meals in their homes.