From the Pottery Gourmet Kitchen, 811 W Bannock Street in beautiful downtown Boise, I received this cooking class information. If you are attending, you might want to call for class reservations.
Cooking Classes
Dec. 8, 6:30 p.m. – Gourmet Pizza by Chef Doug Winter
Dec. 12, 11:00 a.m. – Holiday Breads by Pastry Chef Hugues Maitre
Dec. 14, 6:30 p.m. – Party Hor D’Oeuvres for the Holidays by Chef Ryan Lancaster
Dec. 15, 6:30 p.m. – Holiday Wines by Tastevin’s Bob Tait
Dec. 17, 6:30 p.m. – A Christmas Dinner by Chef Randy King
Dec. 19, 11:00 a.m. – Christmas Breakfast by Betti & Craig Newburn
All Classes Held At:
Pottery Gourmet Kitchen
811 W. Bannock Street
Boise, Idaho 83702
208-368-0649
THE CULINARIANS –
Chef Doug Winter is back for another fun and deliciousgourmet pizza class! Doug was born into the restaurant business and grew up with chefs from both sides of the family. His grandmothers are his biggest influences, cooking from scratch and using local produce when possible. Doug is the general manager at Flatbread Community Oven in Meridian. His pizza consists of butternut squash puree w/bacon, smoked munster cheese, carmelized onions and spinach, topped lightly with asiago cheese. He’ll prepare a butternut squash salad, a yummy pea soup, and a creamy apple dessert. Wine servings. $50.
Pastry Chef Hugues Maitre can be seen every Friday evening now on TVTV so be sure to tune in for more of Hugues’ classes. Meanwhile come and see our celebrity chef in person, making festive breads for the holidays. We’ll enjoy a White Chocolate Bread, a Bacon Bread, and Olive-Parmesan Cheese Bread, and a Decorative Braided Bread. Coffee will be served. $50.
Chef Ryan Lancaster has been in the food industry for over 15 years. He was head chef at The Dish and The Square, and in the last 8 years he’s been with Thomas Cuisine Management. He recently opened his own catering business, Flavors. He will show us how to prepare the following Party Hor D’Oeuvres:
Thai Chicken in Lettuce
Leaves w/Sweet Spicy Soy;
Buckwheat Blinis w/
Smoked Salmon & Lemon
Crème Fraiche; Bloody
Mary Steak Bites w/
Gorgonzola; Baked Brie
Bites w/Cranberry Compote.
$50.
Bob Tait has been involved in the wine and food service industry for seventeen years: selling, serving, tasting, and shaping wine lists. Currently, he sells wine for
Tastevin, a wine distributor that specializes in small production boutique wines. Bob especially loves the pairing of fine wines with a variety of flavorful cuisines that bring out the best of each, while uncovering the hidden nuances discovered in the pairings. Bob has selected some great holiday wines from Proseccos to Pinot Noirs, from $14.50 to $30 a bottle. Hor D’Oeuvres will be served. $50.
We welcome Chef Randy King back again for another entertaining and enjoyable evening. Randy’s passion is food, but his joy is in playing with the ingredients to make dishes that taste good and look fabulous. His culinary adventures have taken him to kitchens throughout the Northwest. An Idaho native, Randy has served as Executive Chef for Milford’s Fish House and Oyster Bar, Richard’s Restaurant in Hyde Park and its sister restaurant, TASTE, the Doubletree Riverside and most recently, Head Chef for Sysco Foods. Randy will show us how to make a dinner that is quick and easy but has a “wow” to it. His holiday menu:
Oyster Stuffing; Bacon Wrapped Dates;
Roast Beast; Roasted Garlic Mashed
Potatoes; Sweet Pea Saute; Honey Ginger
Carrots; and Lemon Pound Cake
for dessert. Wine Servings with every
course. $50.
Betti and Craig Newburn have been pleasing guests w/gourmet breakfasts at the Idaho Heritage Inn Bed and Breakfast for the past 7 years. Their Christmas Breakfast can be made the night before Christmas so all you’ll have to do on Christmas morning is pop it in the oven. Their menu:
Norwegian Fruit Soup
Blintz Casserole w/ Blueberry Sauce
Maple Sausage
Refrigerator bran Muffins. $50.
Chef Tiziana Lancedelli’s
“Uccellini Scappati”
Chicken Rolled and Stuffed with Prosciutto and Sage
Great for Hor D’Oeuvres or Dinner
1 lb. Chicken Breasts Thinly Sliced
1/4 lb. Prosciutto or Pancetta Thinly Sliced
Fresh Sage
2 Tbsp. Vegetable Oil
4 Tbsp. Butter
Salt
Toothpicks
Note: This dish is traditionally made
with veal, but chicken can be substituted.
Pound chicken fairly thin and place a slice
of prosciutto and 1/2 leaf of sage on top of
pounded chicken.
Directions:
Roll each piece and secure it with a toothpick. In a sauté pan, heat up the oil and melt butter. Place rolled chicken into pan and cook for several minutes until meat is
browned.
Lower flame, sprinkle salt to taste, add a little water and simmer covered for about
20 minutes.
___________________________________________________________________________________________
FROM: Pottery Gourmet Kitchen
TO: Our Customers
HAPPY HOLIDAYS!
Bring in this Coupon to Receive 20% OFF
Expires: 12/31/09
Our Gift To You!
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Season’s Greetings To All! 
Boise Foodie Guild 