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Laughing Duck Gardens & Cookery

Cookery Workshop Calendar - 2009

If you are interested in one of our workshops but can’t make it, contact us, anyway. If we have enough interest, we’ll repeat the workshop on an alternative day - or we can arrange a private lesson!

 

A. JANUARY ThrOUGh MARCh 2009

Gift certificates available!

 

Cookery Workshop:  Simply Soup! 

Saturday January 17, 2009, 10:00  AM  to 2:00  PM .

$70/ person

Soups are endlessly varied, extremely versatile and nutritious - the prefect dish to make ahead and for the budget-conscious cook. Learn to prepare several different types of soups  from scratch using vegetable, meat, beans & seafood and your own broth. We’ll make a clear soup; a cream-style (but dairy free) vegetable soup; a creamy vegetable soup; a seafood soup; and, a hearty bean, sausage and kale soup. Then we sample our soups. Printed recipes provided.

 

Cookery Workshop:  An Elegant St Valentine Dinner for Two. 

Saturday January 31, 2009, 10:00  AM  to 2:30  PM

$80/ person

Learn how to plan and make a romantic & elegant 5-course dinner for 2 (or 4 or 6) for St Valentine’s Day - one that features a series of mouthwatering festive dishes, that are as easy to prepare as they are delicious. Best of all, most of the meal can be prepared in advance so there is no need to rush to the kitchen between courses to finish the next one, and break the mood. Recipes, time table & shopping list provided. Then sit-down to taste the results of our efforts. 

The Menu?

Passionate Sparkler

Savory Puff Pastry Bites

 

Mussels in Fennel Broth

 

Heart Salad with Cranberry Vinaigrette

 

Citrus & Honey Crusted Rack of Lamb

Roasted Shallots & Sautéed Mushroom

 

Individual Berries & Chocolate Charlottes

 

Cookery Workshop:  Spices in the Winter Kitchen. 

Monday February 16, 2009, 10:30 AM to 2:30 PM.  

$75/ person

The goal of the workshop is to understand some of the most common spices, their taste and their use (spice appreciation: touch, smell, taste). We'll learn to make three mixes/pastes suited for different cuisines and we'll prepare a three course gourmet meal using different spices: Spiced lentils soup (of Indian inspiration), Chicken Sosaties (of  South African inspiration) served with Spicy Two Potato Wedges & Yoghurt Dip, Ginger Ice Cream. Then we'll sit down to enjoy the results of our efforts. We'll drink home-made Chai. Printed recipes provided (and you can take home some of the mixed spices for experimenting)

Note: This is not a cooking class on any particular ethnic cuisine but a class on how to incorporate spices in our everyday kitchen.

 

Cookery Workshop: Provence in Rappahannock. 

Saturday March 14, 2009, 10:00 AM to 2:30 PM. 

$75/ person

Learn to prepare a festive Provencal style Sunday lunch (a meal suitable for dinner too, of course!) using ingredients readily available in late winter: Cream of Leek and Potato Soup; Roasted Duck with Olives; a Provencal Vegetable Gratin;  Winter Mesclun Salad; Fresh Lemon Tart. Then sit-down to enjoy a taste of the just-prepared dishes.  Printed recipes provided. 

 

B. APRIL THROUGH JUNE 2009

 

Growing & Cooking with Herbs

Saturday May 23, 2009 - 9:30 AM to 2:00 PM

$65.00/  person

In mid-summer, many herbs reach a peak of lushness and flavor. Come and learn about the lore and cultivation of reliable favorite herbs - as well as more unusual ones. This is the prefect time to harvest many herbs to dry, to make herbal vinegars, unusual ice-teas, etc … We will show you how. Also learn how to incorporate herbs in your everyday cooking and in simple yet sophisticated special dinner dishes! We will demonstrate the making of several dishes featuring herbs (appetizer, main, side, dessert) and give you recipes to replicate at home – but only after you’ve had a chance to sample everything we made.

 

Very Cool Desserts

Thursday June 25  – 1:30 PM 5:30 PM

$65.00/  person

In this workshop, we’ll learn to make sorbets & ice-creams using our abundant summer fruit, as well as fruit mousses, and spectacular layered cold desserts. We don’t need to heat-up our kitchen to produce dreamy refreshing desserts! Recipes and degustation included.

 

 

C. JULY THROUGH SEPTEMBER

Canning Class

A hands-on, “can along” workshop that will provide you with a full understanding of the basics of home canning to help you preserve the summer bounty. We’ll go over safety tips and although we’ll focus on one or two recipes, we’ll discuss other preparations and recipes for a particular vegetable or fruit. 

 

Cost: $35.00/  person. $65 for 2 classes. $90 for 3 classes

AM session 10:00 to 12:00 noon

(also available upon appointment with a minimum of 2 people)

 

Monday July 13 - peaches & other seasonal fruit

Friday July 24 - peaches & other seasonal fruit

Monday July 27 - cucumber & other pickled veggies

Monday August 3 - peaches & other seasonal fruit

Friday August 14 - cucumber & other pickled veggies

Monday August 17 - tomatoes

Wednesday August 26 - cucumber & other pickle veggies

Monday August 31 - tomatoes

Friday September 18 - tomatoes

Monday September 28 - apples

 

Pizza Making

Wednesday June 24 - 10:00 AM - 12:00 noon

Monday July 6 - 4:00 PM to 6:00 PM

$45.00 per person

Simple, nutritious, fancy or rustic… pizza is the height of refined simplicity. Learn to make pizza dough at home as well as a variety of pizza toppings. Recipes included.

 

D. OCTOBER THROUGH DECEMBER

Canning Class

A hands-on, “can along” workshop that will provide you with a full understanding of the basics of home canning to help you preserve the fall bounty. We’ll go over safety tips and although we’ll focus on one recipe, we’ll discuss other preparation and recipes for a particular vegetable or fruit. 

Cost: $35.00/  person. $65 for 2 classes. $90 for 3 classes

AM session 10:00 to 12:00 noon

(also available upon appointment with a minimum of 2 people)

 

Friday October 2 - apples

Monday October 19 - pears

 

Pizza Making

Friday Oct 9 - 10:00 AM - 12:00 noon

Monday November 2 - 10:00 AM - 12:00 noon

$45.00 per person

Simple, nutritious, fancy or rustic… pizza is the height of refined simplicity. Learn to make pizza from scratch, from homemade dough to delectable toppings including Provencal Pissaladière.

 

An Apple Menu: Cooking with Apples from Appetizer to Dessert

Saturday October 10 (Columbus Day Week-end) – 10:00 AM to 2:30 PM

Saturday October 24 – 10:00 AM to 2:30 PM

$75.00 per person

Symbol of Fall, apples are extremely versatile in the kitchen. Learn how to use apples in savory and sweet dishes that taste good and are easy to prepare: curried apple & carrot soup; Fall salad with roasted apples & honey-mustard-apple dressing; venison & apple shepherd’s pie; apple sorbet & upside down apple maple tart.

 

Thanksgiving with a Twist: Traditional Ingredients, Unusual Preparations

Saturday November 14, 2009, 10:00 AM to 2:30 PM

$75.00 per person

Learn how to make unusual holiday dishes using traditional ingredients. We’ll make velvety pumpkin & pear soup, crab quiche, roasted apple & fall green salad, sweet potato biscuit, and cranberry sorbet - all simple-to-made yet delectable dishes. .

 

Baking Class: Making Buche de Noel

Sunday December 13, 2:00 PM – 5:30 PM

$75.00 per person

Learn how to make this traditional French holiday dessert, a scrumptious Yule log, filled with chestnut cream and iced with chocolate. Variations will be discussed.

 

 

Text Box: Sample comments on the workshops: 
“I had a great time, enjoyed it immensely and will certainly come back“ from the Growing & Cooking with Herbs workshop
“ The learning experience was most informative and interesting (a well organized fact sheet accompanied by specific use data was a real plus) […] Pleasant surroundings with a charming and enthusiastic host/ teacher made the day most enjoyable […]I am looking forward to another class and another delightful experience.”“ from the Growing & Cooking with Herbs workshop
“I loved the class […] we experienced so many different recipes in so short a time, and they were all quite simply done yet had so many interesting combinations of flavors.   Much food for thought and thoughtfulness about food.  Thank you very much, Sylvie.  “ Susan J.

If you are interested in one of our workshops but can’t make it, contact us, anyway. If we have enough interest, we’ll repeat the workshop on an alternative day - or we can arrange a private lesson!