Gail's Here! Dinner Party Chef Classes

Have you ever wondered how to make a sauce or soufflé? And, what chef shortcuts and tricks would help you in your kitchen?

Gail’s Here! offers in home instruction on themes and techniques. You organize your friends to come to your home for a dinner class, and then I do the rest.

The date, type of class and menu are chosen during a free planning consultation. On the day of the class, I arrive early to set up with all the food and equipment necessary.

Each class is designed to be guest interactive or demonstration only, depending on your objective for the class. Participating guests will learn techniques through preparation, cooking, and plating the dinner. Appropriate wines can be paired and discussed as part of the class. Whether guests directly participate or not, all have a good time and enjoy a wonderful meal.

Each class member will receive complete recipes and instructions so they can recreate the featured recipes in their own homes.

French & Italian Regional Class Suggestions Include:

The Tuscan Table

Known for its fresh flavors, Chianti, and thick rare Steaks, Tuscany is a treat for the senses. Enjoy preparing and eating homemade Ricotta, fresh Tagliatelle Pasta, and Almond Biscotti as part of a five course Tuscan banquet.

A Burgundy Feast

This area includes Dijon and Lyon, and boasts of its beef, mustard and famous wines. We'll prepare a six course dinner fit for a Burgundian Duke, including pan-seared Scallops and Leeks, Chateaubriand with Bernaise sauce, and baked Pears.

A Tour of Turin

Italy's Piedmont Region is known for big red wines, beef, nuts and egg pasta. In this class we make Antipasto with Bagna Cauda and handmade Breadsticks, Chard filled Tortelloni, Beef braised in Barolo wine, and finish the meal with Panna Cotta.

The Provence Experience: Le Grande Aioli

“To be meaningful, certain dishes in Provence must gather together all the family or very dear friends around a single dish—but what a DISH!”
- Lulu Peyraud, Bandol, France.

Together, we prepare the ultimate in summer dinner presentations: Mounds of Shrimp, surrounded by lightly Steamed Fresh Vegetables, all to be dipped in classic French Garlic Aioli. We top off the meal with French Meringues filled with Macerated Fresh Fruit.

Sauce It Up!

Real hands-on experience making Classic French Sauces to enhance our wonderful three course dinner:

• Classic Vinaigrette Dressing over Garnished Greens
• Classic Béarnaise Sauce over Seared Beef Tenderloin with Seasonal Vegetables
• Classic Crème Anglaise over Fruit Gratin with Almonds and Kirsch

The class minimum is 4 persons. The cost is $45 per person plus the cost of the food. If the class size is five or more, the host’s tuition will be waived. Tuition is due two weeks prior to the scheduled class, with the food payment due day of the class.