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Cooking Classes

Menus for MIT Cooking Demonstrations & Dinners
Fall/Winter - 2017

 

Complimentary wine & bottled water offered for all classes. You may bring your own favorite wine or beer.

The classes are cooking demonstrations, with some hands-on participation and some recipes.

 

To register for a class:

 

When calling or emailing, please leave your full name, number of reservations, phone number and email address where you can be reached as well as the name and date of the class for which you wish to register.

 

Classes will be held at:

 

Moment in Thyme

819 Longview Street

Cedar Falls, IA 50613

319-269-6658

ljswats@cfu.net

www.momentinthyme.com

 

Class Schedule

October 24, 2017 / All That Shrimp/ Max. Class Size - 24 / 6:00 - 9:00 PM / $48.00

November 7, 2017 / Little Italy / Max. Class Size - 24 / 6:00 - 9:00 PM / $45.00 SOLD OUT

November 14, 2017 / Duck / Max. Class Size - 24 / $48.00

November 28, 2017 / Amuse Bouche, Small Plates / Max. Class Size - 16 / $48.00

 

October 24, 2017/ All That Shrimp/ $48.00

Hors d’oeuvres:
Fresh Shrimp with Homemade Cocktail Sauce, Shrimp Canapés
Salad: 
Sesame Crusted Shrimp and Asparagus Salad, Shrimp Ceviche
Entrees:
Pan Seared Shrimp & Sea Scallop Skewers
Greek Shrimp: Large Fresh Shrimp Cooked in the Shell, tossed with Lemon Juice and Olive Oil
Dessert:
Not Shrimp ?

November 7, 2017 / Little Italy / $45.00 SOLD OUT


Appetizers: 
Bruschetta, Sicilian Herbed Olives, Roasted Dates with Gorgonzola, Bacon and Walnuts
Insalata: 
Caprese Insalata: Slices of Fresh Mozzarella, Fresh Basil and Tomato with Balsamic Vinaigrette
Entrata:
Rigatoni Calabrese: Pasta with Tomato-Vodka Cream Sauce and Italian Sausage
Angel Hair Pasta with Salmon and Asparagus in a White Sauce
French Baguette
Dolce:
Tiramisu

November 14, 2017 / Duck / $48.00


Hors d’oeuvres:
Smoked Duck Canapés with a Port-Fig Butter, Water Chestnut Rumaki
Salad:
Duck Bacon and Spinach Salad
Entrée:
Seared Duck Breast with Apricot Orange Reduction Sauce
Garlic Mashed Potatoes
Haricot Verts with Sliced Almonds
Dessert:
Cherry Pie with Vanilla Ice Cream

November 28, 2017 / Amuse Bouche, Tapas, Small Plates / $48.00


Hors d’oeuvres:
Crostini with Proscuitto de Parma and Caramelized Onions
Russian Blinis with Caviar and Crème Fraiche
Escargot with Shallot Parsley Butter
Soup:
Butternut Squash Bisque
Entrée:
Mini Beef Tenderloin on a Bed of Wild Rice with Madeira Wine Sauce
Mini Sautéed Chicken Breast with Sautéed Veggies and Marsala Wine Sauce
Dessert:
Mousse Cups with Fresh Berries