Classes
http://www.dorothylane.com/Cooking/School%20of%20Cooking/index.html
937-535-5696
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A Passion for Poultry Join Jeff Blumer for tips and recipes for making moist and delicious chicken dishes. So many of us ruin a perfectly good meal by overcooking this poultry. See how Jeff’s secrets will inspire you to put this bird on the table more often. Parmesan Chicken; Oven-Fried Chicken; Whole Roasted Garlic and Herbed Chicken; Grilled Chicken Breasts with Goat Cheese and Raspberries; and Cashew Chicken. The menu will be paired with wine.  Chef Jeff Blumer • Tuesday, January 24 • 6:00 PM – 8:30 PM • $65.00Registration begins January 5 at 10:00 a.m. in person and via internet & phone |
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Cooking for a Crowd – Secrets and Tips from a Caterer Chef Jeff Blumer is often asked what style of cuisine he specializes in at Bellyfire. His answer is “Flavor.” Often when creating menus for large groups it is tempting to shy away from the true flavors that make a dish great. Understanding the elements of flavor and exploring them in the foods we love will make us better cooks and eaters. From the basics of sweet, salty, bitter, and sour, to umami, spicy, and cool, we will explore how these elements make some of our favorites great and how we can combine these to create amazing flavor: Classic Pad Thai; Risotto with Peas, Basil and Mint; Shiitake Mushroom Chicken with Shaved Parmigiano-Reggiano; Aloo Samosas with Cilantro Sauce; Sweet and Sour Stir-fry; Salt Baked Snapper; and Mascarpone Cream with Aged Vinegar-Marinated Strawberries. This menu will be paired with wine. Chef Jeff Blumer • Tuesday, April 24 • 6:00 PM – 8:30 PM • $65.00Registration begins January 5 at 10:00 a.m. in person and via internet & phone |