| Now that winter’s over, I say goodbye to slow-cooked, rich dishes in favor of lighter, brighter, quicker meals. Carol’s famous Beef Stroganoff with Caramelized Onions, and Wild Mushrooms (Filet Mignon) flamed with Brandy and Pan Seared Noodles), Veal Scallops with Eggplant & Fontina Cheese, Baked Tilapia with Italian Bread Crumbs, White Wine, Caramelized Onions, touch of fresh Tomato and Garlic |  |
 | It seems every week I
have to come up with a new soup at Carol’s Café. I hope you will love these soups as much as I do. Cuban Black Bean Soup, Chicken Cacciatore Soup with Creamy Polenta, and Cream of Broccoli Soup |
| Even if you have never
cooked before, Techniques and Theory I ~ will help you learn how to
prepare simply delicious meals. This basic course will stress hands-on
instruction and include menu-planning, equipment, cooking techniques and
theory, seasoning and using herbs, spices, and so much more. If you
must miss a class in this series, you may make it up anytime, when the
class is repeated.
A White Wine and Shallot Tart, Caesar Salad with Blue Cheese, Crab and
Shrimp Stuffed Flounder with a lovely Béchamel Sauce, Thanksgiving Soup)
Chicken Stock, Rice, Escarole, Little Italian Meatballs, Carrots,
Parmesan Cheese) So Good! Stuffed Roast Chicken with American Bread
Stuffing and a Wild Mushroom Gravy, Perfect White Bread, Lasagna
Pastitsio, Fresh Spinach Sautéed with Garlic, Extra Virgin Olive Oil and
Parmesan Cheese, Zucchini Walnut Bread, Sicilian String Beans with Plum
Tomatoes, Carol’s Famous Chocolate Syrup Cake, New York Style
Cheesecake with Fresh Strawberry and Pineapple Glaze (the most delicious
cheesecake), Crisp, Light Pie Crust, and a Double Crust Apple Pie
Workshop, and a sensational ending finale - Vanilla Bean Soufflé with Chantilly Whipped Cream. |  |
 | Grilled fish and other water-dwellers are simply delicious cooked on the grill. Grilled Squid and Sweet Onion Salad with Grilled Tomatoes, Grilled Shrimp with Chiffonade of Fresh Spinach with Lemon and Olive Oil Vinaigrette with Spicy Tomato, Horseradish Dip, Grilled Mahi Mahi with Tomato Salsa and Avocado Butter and Japanese Style Grilled Salmon. |
| I love American food... Fabulous Crab Cakes with Homemade Tartar Sauce, Summer Corn Chowder, Southern Fried Chicken, Potato Salad, Cole Slaw and Rich Strawberry Shortcake with Chantilly Whipped Cream. |  |
 | Let the good times
roll ! Spicy Shrimp and Andouille Sausage over Grits, Gumbo Hand Pies, Cajun Seafood Po’ Boys, Beignets with Strawberry Jam |
| Watch Executive Chef
Carol Frazzetta create her favorite dinner for you. Arugula Salad with Figs Poached In Port Wine, Bruschetta with Blue Cheese and Mascarpone, Mussels Stuffed with Ratatouille Salad, Sautéed Soft Shell Crabs with White Wine, Lemons and Fresh Tomatoes and Summer Berries Soufflé with Chantilly Whipped Cream. BYOB |  |
 | A spicy Indian feast, Vegetable Samosas (vegetables in pastry casing); Spicy Ginger-Garlic Shrimp with Coconut Milk and Cilantro, Spiced Lamb with Chili’s; Indian-Style Chicken Curry with Coconut Rice; Cucumber-Tomato Raita; Cilantro-Mint Chutney’ and Tea and Fruit Punch |
| Classic French cooking
is so romantic... Crepes A La Piperade (Pepper, Onion, Tomato and Cheese Pancake) French Onion Soup Gratinee, Beef Bourguignon; (Beef Stew with Tiny Onions and Red Wine) and Apple Tarte Tatin (Classic upside-down French Tart) |  |
 | Come and learn how to make Joe’s creamy, delectable, homemade mozzarella. Now you can make it yourself and have fun doing it. Mozzarella Ball, Stuffed Mozzarella, Mozzarella and Roasted Red Pepper Salad and Mozzarella in Carozza |
| For kids who love to
cook ! Ham and Cheese Crepes; Crispy Panko Chicken Fingers with Marinara Dipping Sauce, & Vanilla Ice Cream Sundaes with Chocolate Sauce and Whipped Cream with a Cherry on Top. |  |