Dear Friends


Fall is in the air! We are busy in the kitchen at the cooking school.  Take a look at these upcoming classes. Go the the Class Calendar to register or call the school to reserve your seat. 

We have add a class in December.  This class sold out in early September and we have had requests for another, so here it is! 

A  HOLIDAY DINNER FOR FRIENDS  Tuesday, December 16 * 6:30-9:00pm   Marcia DePalma, Cooking Instructor 

This simple menu is filled with delicious recipes that will not tax your energy or holiday budget! Begin with these simple appetizers:  Warm Brie with Raspberries and Vanilla Balsamic Glaze, Spiced Pecans, and Cranberry-Orange Cheese Ball ; Cream of Potato Soup with Bacon and Cheddar Garnish, Baby Greens & Romaine with Blue Cheese, Toasted Pecans and Dried Cranberries, Roasted Pork Tenderloin with Maple, Rum and Pecan Glaze with Roasted Sweet Potatoes and Asparagus. For dessert will look to our childhood days and enjoy a warm steamy cup of Homemade Hot Chocolate with Whipped Cream, Cinnamon and Nutmeg.    We will have a timeline for recipes that can be made ahead.


PUFF THE MAGIC PASTRY Appetizers to Desserts for the Holidays * New Recipes
Tuesday , November  4, 2014   6:30-9:00PM
Marcia DePalma, Cooking Instructor 
Puff pastry is an amazing ingredient to work with and can add o much pizzazz to your holiday table!  
It's the basis for appetizers, entrees and desserts. Watch how to make puff pastry from scratch with a simple technique and sample the homemade and purchased puff pastry. Enjoy  Crab "Napoleans”, Sriracha Palmiers, Herbed Parmesan Cheese Twists, Shrimp Bisque "en croûte” (under a puff pastry dome) Pork "Wellingtons” with Shallot-Wine Sauce , and TWO simple and impressive desserts: Pumpkin Mousse Napoleans and Braided Peach-Pecan Strudel. Class filled with many valuable cooking techniques that you will use for the holidays.  
 


PÂTE À CHOUX PASTRY WORKSHOP Classic French Dough Six Ways
Monday , November  17, 2014   6:30-9:30PM
Chef Anna Weisend, Pastry Instructor 
Pâte a choux (paht-ah-shoo) is classic French dough that can magically be turned into a sweet or savory recipes. You will make the pâte a choux dough, then learn how to turn it into six variations using the choux paste: Cream Puffs, Chocolate Éclairs, Profiteroles, Churros, French Beignets, and Gougère. You will take home a box with portions of each. All Supplies Included. 



  

We hope to see you in Laurel Run's Kitchen! 
Marcia DePalma and Staff

 

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Come Experience Laurel Run!
Regardless of a persons skills or experience, anyone can learn something new and enjoy the rewards of fine cooking. Every class conducted at Laurel Run offers valuable cooking techniques and tips and appeal to all levels of cooking experience. The staff of experienced, knowledgeable cooking instructors and chefs will increase your cooking knowledge each time you are here. You not only go home with recipes, but you have the opportunity to taste, discover and understand new flavors and enjoy the delicious food prepared in class.

Laurel Run's Mission Statement
Our mission statement at Laurel Run Cooking School is to educate, excite and entertain. We want our students to learn new skills and gain confidence in the kitchen, we want them to go home excited about cooking, and we want to them to have fun! We are proud of our informative classes that are conducted in a down-to-earth, friendly atmosphere.

Laurel Run Cooking School is a Limited Liability Company