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171 Cedar Culinary Arts Classes To reserve, call 171 Cedar Arts Center at 607-936-4647
Chef/Teacher: Pat Ernst Dugan
February 28, 2009 Greek Fresh from Florida
Open air dining, the sights of Greek fishing boats, the aromas of Greek pastries, the sounds of sizzling saganaki and the happy cries of Opa! All these are experienced in Tarpon Springs Florida. Situated along the Anclote River, where the river meets the Gulf of Mexico, Tarpon Springs by 1900 was considered the largest sponge port in the United States and Greek immigrants came to dive for sponges and set up businesses. Now mostly a tourist destination, Tarpon offers great Greek food in myriad restaurants. Pat will share samples, teach recipes and offer insights into Greek Meze, phyllo dough secrets, make-ahead Moussaka, Saganaki, Souvlaki, and Greek Yogurt Cheesecake with Port Poached Figs. On arrival, Pat will offer Greek Breadsticks and Tarpon Springs Greek Pastries with your morning coffee.
March 7, 2009 Divine Desserts from France--Classic, Quick and Luscious
Love to surprise your family or guests with fancy French desserts? Now you can! Pat has some new quick ways to create these classic divine desserts from France. Sample Cannelé and Wegman's Macarons on arrival.
Tired of purchased soggy cream puffs? Afraid to make your own? Pat will show you how to make classic versatile Pâte à Choux and demonstrate cream puff desserts and savory gougères hors d'oeuvres.
Crêpes are the new black--versatile as dessert, entree or breakfast. Taste the difference between purchased crepes and your own homemade.
Chocolate, Chocolate, Chocolate--who can resist Chocolate Madeleines, Chocolate Mousse, and a Parisian Chocolate Tart, especially with Pat's shortcuts.
Recipes for Clafoutis, Individual Puff Pastry Apple Tarts and Poached Pears are included. They certainly round out light and luscious desserts with the bonus of using seasonal local fruits. |
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Pat's Cooking Classes in Florida |
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“Learn in a Landmark
Pat Ernst Dugan and the Sinclaire House, 201 Pine Street, Corning, NY
Finger Lakes Finger Foods -- Cooking Class for 4-10 people in the Sinclaire House. Built in 1890 as a single family dwelling with 7500 square feet, this historical masterpiece was owned by H.P. Sinclaire, Sr.. Mr. Sinclaire was the first secretary of Corning Glass Works (presently Corning Incorporated). He arrived in 1868 from Brooklyn with Amory Houghton, the first president of Corning Glass Works. Today this building houses four very large apartments with the owners enjoying the second story solarium apartment overlooking Corning, where students will also enjoy Pat’s new kitchen and the appetizers they prepare, along with local artisan cheeses.
Attendees, under Pat’s experienced direction, will prepare finger foods that focus on the bounty of the Finger Lakes region and learn how to serve then on favorite heirloom dishes.
Saturday, June 20, 2009 4:30pm-6: 30pm $50.00 per person inclusive. Phone: 607-962-7263 E-mail: Foodlyyours @aol.com Or contact Pat through her website: http://pdugan.com
Chef Pat Dugan is a private chef with extensive teaching, menu and recipe writing experience. She is a member of the International Association of Cooking Professionals and Woman Chefs and Restaurateurs. Pat also writes a weekly food column that appears Thursdays in the Star Gazette, Elmira, NY---www.stargazette.com.
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Michiko Yamaguchi and the Erastus Corning Home - 192 Pine Street, Corning, NY
Built in the 1850's, this extensively restored property was originally owned by Erastus Corning, the first mayor of Albany and the namesake of the city. This house was later transferred to one of the few prominent Corning community members, Mr. Alexander Olcott, who convinced the Brooklyn Flint Glass Works (now known as Corning Inc.) to move to Corning under the new name. Another past owner included a member of the Houghton Family.
Asian/Japanese Cooking in An American Kitchen
Cooking classes will begin at 12 noon with lunch and conclude at 2 pm. The informal luncheon will include appetizers to dessert served with appropriate style in authentic Japanese china and lacquer ware with guests seated around the home's very large dining room table. After lunch, participants will enjoy Michiko's spacious kitchen as she further instructs on ingredients.
Minimum 8 students for a fee of $45.00 per person (Maximum of 12 Students)
Date: Dates posting soon
Date: Dates posting soon
Contact via E-mail: goodfoodmichiko@gmail.com
Michiko Yamaguchi was born and raised in Tokyo, Japan and relocated to New York City with her husband in 1960. She studied French cooking at the Gourmet Cooking School under legendary Cordon Bleu chef, Dione Lucas, in New York. Since then she has been teaching Continental, Japanese, and other Asian cuisines for 35 years in Larchmont, NY, Tokyo, and Corning. Michiko shares tasty dishes with her students, leaving them with instructions in hopes for the students to replicate the delicious meals in their homes.