Farm to Fork Cooking: 2011 Class Schedule
The 2011 Class Schedule
January 15, 2011
Kicking Off the New Year with Great Starters
$75
Hoisin beef and scallion rolls
Stuffed endive leaves and celery with homemade cream cheese and spices
Chicken brochettes with spicy peanut sauce
Spicy hummus with pine nuts and homemade pita chips
Warm black bean and chipotle dip with homemade tortilla chips
Salmon canapes on black pepper potato chips
Coconut tartlets
February 5, 2011
Super Bowl Favorites
$75
Chili lime peanuts
Spicy Sriracha chicken wings
Lump crab salsa with homemade potato chips
Mediterranean tomato olive and walnut salad
Pork and purple hull peas with toasted cornmeal cornbread sticks
Apple bread and butter pudding with whiskey caramel sauce
March 5, 2011
Mardi Gras Feast
$75
Lump crab meat and brie soup
Commander's egg Benedict with special sauce and homemade triple meat sausage
Imperial crawfish
Cajun Caesar salad
Creamy Pralines
April 9, 2011
Scarborough Fare... Parsley, Sage, Rosemary and thyme
Cooking with Herbs
$75
Scarlet Nantes carrot soup with mint
Rosemary sage, thyme, garlic flan with crispy shallots with arugula and radicchio salad
Grilled scallops with salsa Verde
Herb crusted chicken Cordon Bleu with basil pesto and hazelnuts
Mashed potatoes with toasted coriander and roasted garlic
Lemon verbena ice cream
May 14, 2011
Strawberry Fields Forever
Featuring East Texas Strawberries
$75
Fresh strawberry lemonade
Strawberry avocado garnaches with homemade queso fresco
Strawberry shrimp ceviche
Grilled duck with strawberry fig sauce
Flaming Grand Marnier strawberries over lemon ricotta crepes
Strawberry, blackberry balsamic ice cream
June 11, 2011
Black and Blue Month with Greer Farm Fresh Berries
$75
Scallops with blackberry chipotle sauce
Venison with juniper, blueberries and thyme
Brie, blackberry and basil Panini (sandwich)
Blueberry and blackberry honey sabayon
Double crusted blackberry pie
Blueberry pie dusted with confectionary sugar
July 9, 2011
Luscious Summer Vegetables and Fruits
$75
Grilled watermelon salad
Crabmeat stuffed cherry tomatoes
Homemade wheat pita bread used to dip Beat hummus, and
Smoky eggplant and pepper spread
Southwest zucchini squash and beef casserole
Sweet tomato tart served with creme fraiche
July 23, 2011
Hands-On Jam making
$75
Preparing homemade jam using fresh fruit: peaches, blueberries and blackberries
Includes taking home a jar of each of the jams your make
August 13, 2011
Backyard Grilling
$75
Heirloom tomato and grilled corn salad with purple basil vinaigrette
Grilled okra with Spanish paprika
Yellow corn flatbread (piadina)
Tomato, basil and fresh mozzarella piadina
Figs and ham piadina with ricotta cheese
Banana split on the grill with homemade coconut ice cream and hibiscus sauce
September 17, 2011
Breakfast with a Twist
$75
Crispy bacon with hash brown quesadillas
Huevos Rancheros with three pepper tomato chili sauce
Spelt blueberry pancakes with fig syrup and lemon honey butter
Macadamia nut French toast with candied bacon
Crispy gluten free waffles with salted caramel sauce
Whole wheat blueberry muffins with lemon cream cheese filling
October 8, 2011
Greens and Grain
$75
Whole wheat bread
Roasted red peppers stuffed with kale and forbidden black rice
Heirloom squash farro risotto
Rainbow chard and radicchio and nut saute
Quinoa salad with baby spinach and Moroccan spice lemon dressing
Zesty wheat berry black bean chili with spicy homemade whole grain crackers
October 22, 2011
Cooking the Low Carb Smart Way
$75
Winter salad with roasted squash and pomegranate vinaigrette
Cauliflower popcorn
Curried chicken salad with homemade creme fraiche
No noodle zucchini lasagna
Wild mushroom quiche with pecan nut pie crust
Pumpkin mousse
November 5, 2011
Grass Fed Beer, Pastured Pork, Free Range Chicken and Spring Grass Fed Lamb
$90
Fall Greens with blue cheese and pastured pork bacon and pumpkin seed brittle
Carne Asada (roasted beef) with pickled onions and habanero tomato salsa
Grilled citrus free range chicken under a brick
Jalapeno pastured pork roast
Lamb chops with fresh mint pesto
Lavender Creme Brulee with free range eggs
November 12, 2011
Healthy Holiday Appetizers
$75
Fresh organic spinach and artichoke dip with homemade flatbread
Zucchini and goat cheese pinwheels
Tomato caprese bites
Sweet potato and black bean empanades
Endive stuffed with goat cheese and walnuts
Fresh mushrooms stuffed with sundried tomatoes and organic spinach
Coconut pecan meringues
The Fine Print
Classes are by reservation only and must be paid for in advance. Call 903-645-3232 for availability and/or to make a reservation using a credit card. Space is filled on a first come - first served basis. Participants should be 16 or older. If your preferred class is full, we will place you on a waiting list.
Cancellation Policy
Due to the financial impact of cancellations at the last minute, our cancellation policy is strictly followed. There are no exceptions regardless of the circumstances or nature of an emergency situation. 14 day advance notice is required for any cancellation. The class fee is non-refundable, but we will issue a credit toward a future class or your enrollment transferred to another person.
If cancellation is within 14 days of the class date, forfeiture of the fee will result unless we can re-book your reservation. If we are able to re-book your reservation, you can utilize your fee as a credit toward a future class.
We reserve the right to cancel any class at any time. Classes may be cancelled due to insufficient participation, illness of the instructor or inclement weather. In such instance you can receive a full refund or offered a credit toward another class at your option.
All classes are at the Farm House and start at 11:00 AM
Gift certificates available
Reservations or Additional Information
903-645-3232