Our next Cuisine du Jour Culinary class, "A Spring Brunch" takes place April 19 from 10am to 2pm in our Auburn Hills auditorium.
From his extensive experience as a Chef, Instructor, and Culinary Olympics Competitor, Chef Matt Schellig has selected some wonderful recipes and techniques for your spring entertaining. (Think a delicious brunch to honor Mom on Mother’s Day!)
Chef Matt will demonstrate and prepare:
a Mixed Green Salad with Seared Coins of Chicken Galantine and Homemade Crackers, Rhubarb Sorbet created with a dry ice preparation (yes, you can do this at home!), Herb Roasted Potatoes Raclette, a Fava Bean Mushroom Succotash, Sous Vide and Grilled Bistro Tender (Beef) with an Herbed Chimichurri-style Sauce, and for dessert, “The Cutest Little Cheesecakes” - Sous vide in small Ball canning jars! As involved as this menu may sound, many of these items are easily done in advance and finished just before the party so you won’t miss a minute with your guests. Come learn the techniques! This class will fill quickly so please register as soon as possible to reserve your spot.
Chef Matt Schellig is a graduate of the Culinary Institute of America in Hyde Park, NY. After many years in well-known restaurants, he is now inspiring the many future chefs as the Associate Director of Culinary Arts at the Dorsey Culinary Academy. Register early, this class is sure to fill quickly!