Cooking class schedule

At Chateau Faire Le Pont

Join Executive Chef and Owner of La Bonne Terre Restaurant and Catering, Richard Kitos, in his fun and creative cooking classes. Learn new techniques and ideas. Receive recipes and eat what you’ve learned! First come, first served.

Class size: 10 minimum - 15 maximum

Every Tuesday – Beginning 4/14/09

Time: 5:30 – 7:30

$45/per class. Or purchase a series of 4 classes for $160. That’s a $20 savings!

Additional classes will be added on Monday nights if we have a lot of interest in a class. All classes must be pre-paid. One make-up class will be granted with 24-hour cancellation notice. If classes have less than ten students it may be postponed until there is a full class.

My big fat Greek cooking class                                                            April 14, 2009

My last name sounds Greek, Kitos, its not, but let’s pretend I’m an expert.  We will be making Spanakopita (spinach and feta cheese filled in filo pastry), tzazaki, horiatiki (greeksalad), moussaka, baklava, humus, lamb and feta burgers, and my wife’s favorite, avgolemeno soup.

Know your noodle, and cook it too                                                      April 21, 2009

Let’s make firecracker beef on rice noodle salad, sweet Thai tofu salad tossed with rice noodles, pho, a Vietnamese style soup, spring rolls rice paper filled with shrimp, noodles peanut sauce and cilantro, vegetable stir fry tossed with flat egg noodles and tempura style vegetable garnish, and pad Thai noodle.

Guy’s night                                                                                          April 28, 2009

Bring your lady with you, but let her sit in the winery and sip wine while us guys man up and cook, doors closed, in the kitchen, then serve them what we create.  We will be making beef and beer chili, chicken and beef sliders served on home made buns with pommes frites and chipotle mayonnaise, crisp tortilla chips served with pico de gallo salsa and spicy lime guacamole, deep fried baby back ribs with a sweet plum bbq sauce, and home made ice cream banana splits with sweet pecans, fudge sauce, toasted coconut and a cherry on top. 

Breads made simple                                                                            May 5, 2009                 

You will bring yeast to life, and then learn how it makes bread what it is.  We will make rosemary and honey bread, a typical country French loaf, and a spicy jalapeno, black bean and cheddar bread, and finish with some crispy thick cut breadsticks.

Appetizers once again, but different this time                                      May 12, 2009

We did an appetizer class last session, but now I’m inspired with new ideas on what to feed those partiers who descend on your household.  Lets start with mini seafood ceviche tortilla bowls, coconut shrimp served with a mango chutney, chicken satay skewers, marinated with a coconut curry sauce, and served with a spicy Thai peanut sauce, spinach and chicken pot stickers pan seared with a sweet lime soy dressing, and mini strawberry shortcake bites.

Sizzling Singles                                                                                   May 19, 2009

A hands on (the table) class that just might help you find that Mr/Mrs right. Skirt steak satay and spicy peanut sauce, manila clams cooked with braised leeks, white wine and roasted garlic, un-classic Caesar salad made with a lime dressing and topped with achiote pepper grilled chicken, herb crusted lamb chop with whole grain mustard vinaigrette served on saffron risotto and for dessert, dark chocolate mousse topped with chantilly cream, drizzled with chocolate ganache, all served on a heart shaped sugar wafer

All you need, or want to know about sauces                                        May 26, 2009

If you pay attention, you will learn how to make what Escofier described as the mother sauces, tomato, mayonnaise, hollandaise and velote. We will also make aioli, butter sauce, béchamel, chimmichurri, mushroom, mustard, cheese, Creole, and a chipotle mayo.  I’ll have something to dip in the sauces so you can avoid getting too sauced.

Bbq in the home or outside                                                                  June 2, 2009

Firecracker grilled Alaska salmon, slow roasted baby back ribs with our house made rub, then finished with our apple bbq sauce, achiote pepper potato salad, Asian style cole slaw with a lime cilantro and jalapeno dressing, green bean salad with kalamata dressing, fried onion and crumbled feta cheese, apple ginger crumble pie with a topping of homemade vanilla ice cream.

If its Moroccan, please come knockin, on my kitchen door                  June 9, 2009
Let’s make chicken tagine, curried cous cous, B’stilla (shredded chicken pie), mint tea, almond macaroons, Moroccan spiced carrots, and orange and saffron rice.

Date night part deux                                                                             June 16, 2009

The rules are simple; bring your spouse or date, or both.  Full price for one, half price for the partner. We will begin with something easier than last time, which is steamed mussels cooked with coconut milk, spicy Italian sausage and crisp breadsticks, shaved fennel and orange salad topped with cumin and tomato spiced skirt steak, salmon en papillote with julienne market vegetables and dill beurre blanc, mini roasted vegetable platters with a chermoula dipping sauce, and to finish off the evening, a lemon panacotta, yum.

Hope to see you in my kitchen,

Richard Kitos