| Rustic Italian Tart |
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| Scallop & Shrimp Mouselline |
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| Chicken Satay |
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| Grilled Honey Lavender Shrimp with Basil |
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| Scallop and Shrimp Phyllo Strudel |
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| Wild Mushroom Arancini |
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| Roasted Onion Tarts |
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| Artichoke Dip |
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| Spanakopita |
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| Cheese and Crackers |
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| Cream of Wild Mushroom |
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| Roasted Red Pepper |
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with Corn Spoonbread |
| Fall Squash Soup |
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with Chorizo and Spicy Cinnamon Croutons |
| Homemade Chicken Noodle Soup |
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| Beef Tenderloin |
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with Cognac Cream Sauce |
| Roasted Tucson Pork Loin |
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with Garlic and Rosemary |
| Stuffed Chicken Breasts |
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with Roasted Red Pepper Sauce |
| Pan Seared Tuna |
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with Mango Habañero Sauce |
| Spinach Salad |
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with Ruby Red Grapefruit and Avocado |
| Arugula |
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with Roquefort Cheese and Roasted Bacon |
| Spinach, Strawberries, and Peanuts |
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with Poppyseed Vinaigrette |
| Field Greens |
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with Blood Orange Vinaigrette |
| Eggplant Salad |
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| Mixed Herb Salads |
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| Grated Carrot Salad |
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| Tomato and Green Pepper Salad |
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| Orange and Black Olive Salad |
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| Mashed Potatoes |
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with Roasted Garlic |
| Stuffed Acorn Squash |
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with Portabellos and Caramelized Onions |
| Green Beans, Feta Cheese, and Toasted Pecans |
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| Sauté Arugula |
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with Apples |
| Apple Tarts |
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| Cookie Bars |
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| Chocolate Mousse |
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| Individual Pecan Pies |
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with Kahlua Whipped Cream |
| Moroccan Cookies |
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| Fresh Fruit |
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| Moroccan Rice Pudding |
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| Mini Pecan Pies |
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with Kahlua Whipped Cream |
| Apple Tart |
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| Cappuccino Pudding Cake |
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| Chocolate Cookies |
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with Orange Zest |
| Zabaglione |
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with Raspberry Sauce |
| Salmon Ceviche |
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with Lime and Chiles |
| Roasted Beet Salad |
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| Beef Tenderloin |
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with Caramelized Onion Sauce |
| New Potatoes |
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with Crème Fraiche and Horseradish |
| Berry Tart |
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with Homemade Ice Cream |
| Pita Chips and Dip |
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| Southwest Potato Salad |
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| Fresh Fruit |
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| Triple Chocolate Chip Bar |
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| Smokey Corn Salsa |
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with Homemade Chips |
| Field Greens |
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with Jicama, Oranges and Red Onion |
| Handmade Tamales |
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with Roasted Red Tomato Sauce |
| Black Beans |
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with Garlic and Cumin |
| Fresh Tortillas |
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| Mexican Chocolate Torte |
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| Bisteeya |
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chicken pie with almonds and spices |
| Couscous with Seven Vegetables |
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a fine pasta |
| Chicken with Lemon, Olive, and Makalli |
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| Chicken Tagine with Chick Peas |
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| Lamb Tagine with Carrots and Celery |
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a slowly simmered stew |
| Beef Tagine with Sweet Potatoes |
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| Beef Tagine with Prunes and Apples |
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| Skewered Lamb |
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| Skewered Beef |
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| Skewered Chicken |
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| Chicken |
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Smothered with Green, Cracked Olives |
| Individual Beef Wellingtons |
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| Sauteed Crispy Sea Bass with Vegetables |
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| Italian Artichoke Pie |
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| Chicken Marbella |
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| Ziti with Marinara |
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| Beef Tenderloin |
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with Shitake Red Wine Sauce |
| Moroccan Bread |
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| Field Greens with Vinaigrette |
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| Field Greens with Vinaigrette |
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| Roasted Marinated Green Beans |
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with Onion and Garlic |
| Green Beans |
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with Brown Butter Sauce |
| Bread Basket |
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| Cobb Sandwich |
$8.25 |
Your choice of bread, turkey, bacon, avocado, tomato, lettuce and blue cheese. |
| Veggie Greek Wrap |
$8.25 |
A wrap with pesto mayo, feta cheese, artichoke hearts, roasted red peppers, black olives, lettuce and tomatoes. |
| Grilled Chicken Sandwich |
$8.25 |
Your choice of bread, grilled chicken breast, roasted red pepper, tomato, lettuce and Swiss cheese. |
| Grilled Tofu Sandwich |
$8.25 |
Your choice of bread, grilled teriyaki tofu, tomatoes, red onion, cucumbers and lettuce. |
| Grilled Portabella Sandwich |
$8.25 |
Grilled Portabellas, roasted red pepper, lettuce, tomatoes and smokey cheddar cheese. |
| Corned Beef Sandwich |
$8.25 |
Your choice of bread, corned beef, Swiss cheese, lettuce and tomatoes. |
| Roast Beef Sandwich |
$8.25 |
Your choice of bread, roast beef, tomatoes, lettuce, red onions and provolone cheese. |
| Ham Sandwich |
$8.25 |
Your choice of bread, Black Forest ham, lettuce, tomato and Swiss cheese. |
| Turkey Sandwich |
$8.25 |
Your choice of bread, oven roasted turkey, lettuce, tomato and smokey cheddar cheese. |
| Sage & Savory Deli Sandwich |
$8.25 |
Your choice of bread and cheese, turkey, ham, salami, red onions with tomatoes, black olives, lettuce and a red wine vinaigrette. Jalapenos available upon request. |
| Tuna Salad Sandwich |
$8.25 |
Your choice of bread, white albacore tuna, mayo, celery, capers, and onions with tomatoes and lettuce. |
| Chicken Cranberry Salad Sandwich |
$8.25 |
Your choice of bread, grilled chicken, cranberries, and mayo with lettuce and tomatoes. |
| Bread |
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sun dried tomato wrap, sour dough, rye, honey wheat, Kaiser roll, hoagie bun |
| Spreads |
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horseradish, Dijon mustard, honey mustard, roasted red pepper, horseradish mayo, horseradish mustard, pesto mayo |
| Dressings and Vinaigrettes |
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Berry vinaigrette, Dijon mustard vinaigrette, Peanut ginger dressing, Ranch dressing, Italian dressing, Tomato basil dressing |
| Cheese |
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smokey cheddar, Swiss, bleu, cheddar, provolone, feta, jack |
| Side Salads |
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Cole Slaw, sweet potato, cold-fashioned potato, mixed berry, black bean roasted corn |
| Berry Jazz Spinach Salad |
$7.95 |
Spinach, avocado, red onions, strawberries, jalapenos, toasted almonds and a berry vinaigrette. |
| Compound Veggie Salad |
$7.95 |
Romaine lettuce, portabella mushrooms, asparagus, tomatoes, roasted red pepper and your choice of dressing. |
| Mediterranean Salad |
$7.95 |
Romaine lettuce, tomatoes, roasted red peppers, black olives, red onions, artichoke hearts and feta cheese. |
| Thai Tofu Salad |
$7.95 |
Romaine lettuce, cucumbers, tomatoes, grilled marinated tofu, peanuts, red onions and peanut ginger dressing. |
| Field Green Salad |
$7.95 |
Field Greens, tomatoes, cucumbers, dried cranberries, toasted almonds and your choice of dressing. |
| Classic Caesar Salad |
$7.95 |
Romaine lettuce, red onions, homemade garlic croutons, shaved parmesan cheese with a traditional Caesar dressing and optional white anchovies. |
| Cheese |
$1.50 |
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| Turkey, Roast Beef, or Ham |
$1.75 |
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| Grilled Chicken |
$2.25 |
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| Grilled Shrimp |
$2.75 |
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| Cajun dusted chicken or shrimp |
$0.50 |
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| Sodas, iced tea and lemonade |
$1.50 |
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| Mineral water and juices |
$1.75 |
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| Side deli salad |
$1.50 |
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| Side dressing and spreads |
$0.75 |
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| Side dessert |
$1.50 |
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| 1 pound medium shrimp |
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| 1 1/2 ripe papayas |
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| 1 red bell pepper |
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| 1 can sliced water chestnuts |
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| 1 12oz bunch fresh spinach |
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| 3/4 cup pinion nuts |
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| olive oil |
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| 3 tablespoons lime juice |
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| 2 tablespoons brown sugar |
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| 2 tablespoons Thai fish sauce |
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| 1/2 teaspoon Chinese chili sauce |
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| 2 teaspoons fresh ginger, finely grated |
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| 2 small green onions, minced |
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| 1 tablespoon cilantro, minced |
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| 1/2 cup warm water |
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| 2 tablespoons plus 1 1/2 teaspoons yeast |
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| 1 teaspoon sugar |
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| 1 cup milk |
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| 1 1/2 sticks butter |
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| 3/4 cup sugar |
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| 5 eggs |
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| 3 cups cake flour |
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| 4 cups all-purpose flour |
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| 1 1/4 teaspoon salt |
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| 4 1/2 cups packed brown sugar |
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| 3 sticks butter |
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| 3 tablespoons cinnamon |
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| Shell and devein shrimp. |
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Saute shrimp in olive oil until just pink and tender. Cool shrimp. |
| Peel and seed papayas. |
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Cut flesh into 1/2 inch cubes. |
| Wash and dry spinach. |
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Cut into a wide chiffonade. Refrigerate. |
| Dry roast pine nuts in a skillet until golden brown. |
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| Combine lime juice, brown sugar, fish sauce, chili sauce, ginger, green onion, and cilantro in nonmetal container. |
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Mix well. |
| Place the spinach on a platter or plate. |
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Place papaya chunks, shrimp, water chestnuts, red pepper pieces, and pine nuts on the spinach. |
| Serve. |
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| In a mixing bowl, sprinkle yeast over water. |
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Mix in 1 teaspoon of sugar. Let sit for five minutes or until proofed (bubbly). |
| Heat milk, butter, and sugar in saucepan until butter melts. |
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Allow to cool. |
| In a separate bowl, crack the eggs. |
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| Add the eggs to yeast mixture and mix. |
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| Add the milk mixture to yeast mixture and mix. |
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| In a separate bowl, mix the flours and salt. |
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| Mix the flour mixture into the yeast mixture, a little at a time. |
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The dough should start to pull away from the bowl slightly, but should still be damp to the touch. |
| Remove the dough from the bowl and knead to a satiny-smooth texture. |
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| Place the dough in an oiled bowl, cover with plastic film, and let rest until double in bulk. |
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| Cream butter and brown sugar together. |
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Add cinnamon. |
| Prehead overn to 375 degrees. |
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| When the dough has doubled in bulk, roll it on a floured board 1/4 inch thick. |
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Spread the butter/sugar/cinnamon mixture evenly over the dough. Roll up the dough and cut into slices 1 inch thick. Allow rolls to rise for 1/2 hour. |
| Bake in a 375 degree oven on a baking sheet lined with parchment paper. |
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After removing the pan from the oven, place a second baking sheet on top of the rolls and flip the pans over to coat the rolls with the filling. |
| Technique, all levels (including French) |
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| Specialty Classes |
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Seasonal Entertaining, Brunch Buffet, Pizza, Knife Skills, Corporate Kitchen |
| Chef Instructor at What's Cooking |
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| Share Our Strength, a division of the National Food Share Program |
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| Various Local Venues, classes include |
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Sauces, Stocks, Soups, Wok Cooking, Pasta Making |
| Onsite Classes - Anywhere! |
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