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Chef Bryan Futerman was
born and raised in the restaurant and catering business. Bryan
has cooked with some of the best chefs in the industry including
Daniel Boulud and Guy Reuge. He is currently cooking at the
famous celebrity hangout Nick and Toni's in East Hampton.
With
over twenty years of professional experience, Bryan has worked
in many situations and occasions. His students love his easygoing
teaching style that focuses primarily on techniques and ingredients.
During class, you will create new and exciting dishes and
develop a better understanding of how to use gourmet products.
He freely dispenses tidbits of cooking philosophy and the
backstage secrets of professional chefs. You'll become a better
cook and have fun while doing it.
Classes
are for those of any ability who enjoy great food. All classes
are approximately three hours. Each class includes printed
recipes, ingredients, and best of all, the food you prepare.
A new wine is also featured in each class. Bring your knives,
apron, and an adventurous attitude for these hands on classes.
Tuesday,
January 8, 2002 6:30 pm
Game Birds and Poultry
Pheasant, Squab, Guinea Hen and Spaetzle Poultry
preparation, roasting and carving
Tuesday,
February 5, 2002 6:30 pm
Mardi Gras
Gumbo, Crayfish, Dirty rice Authentic Cajun
techniques and ingredients
Tuesday,
March 5, 2002 6:30 pm
The Salmon
Salmon en Papillote, Smoked salmon, Gravlax
and more Learn butchering, curing and various cooking methods
for this versatile fish
Classes
are $65 per session and space is limited, so please reserve
your spot early. Private home cooking parties are also available,
call for more details.
Please
feel free to call us at 631.351.6030 or email us at cookingclasses@corinnescateirng.com
with any questions or to sign up for any of the dates.
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