Recreational Classes

Photos of recreational classes.
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Le Chef Club

Cuisine or Pastry Class: 9:30am – 1:00pm

Come enjoy a hands-on, interactive class. End with a generous tasting and a nice glass of wine. And leave the clean-up to us! We provide the ready ingredients and tools; bring only your appetite! Learn from our professional chefs that make Culinary Institute LeNôtre® second-to-none in the USA!

You will receive:

  • Chef Toque (LeNôtre Chef Hat)
  • Recipe Cards
  • To-Go Serving of the Dish You Prepared
  • Glass of French Wine
  • LeNôtre Certificate

How much does it cost?

Number of ClassesPrice
1 Class$70 per class
2 Classes$60 per class *
4 Classes$55 per class *
6 Classes$50 per class *

* Bulk classes are good for one person. All sales are final.

Chef Club
For more information and to register: Ellen Hogaboom
(713) 358-5064 or ehogaboom@ciaml.com

World of Wine

Wine Class: 9:30am – 1:00pm

At our tastings, we will explore a different wine region of the world and you will enjoy a sommelier designed experience wit tastings from Australia and New Zealand, South Africa, West Coast America, South America, and a region of France. Bring your family and friends along and experience our Collegiate atmosphere with the ease of a small group, sampling some of the best wines the world has to offer along with our delicious breads and cheeses!

You will receive:

  • Chef Toque (LeNôtre Chef Hat)
  • Recipe Cards
  • To-Go Serving of the Dish You Prepared
  • Glass of French Wine
  • LeNôtre Certificate

How much does it cost?

Number of ClassesPrice
1 Class$70 per class
2 Classes$60 per class *
4 Classes$55 per class *
6 Classes$50 per class *

* Bulk classes are good for one person. All sales are final.

World of Wine
For more information and to register: Ellen Hogaboom
(713) 358-5064 or ehogaboom@ciaml.com

Due to the ordering of ingredients, we ask that you please register before the Thursday of each class.

Schedule of Classes

October 7

Cuisine: Chef Jean
Onion soup gratinee with Coq au Vin (“Burgundy style” homemade noodles)

Pastry: Chef Philippe
French waffles with a variety of garnishes, presentations and toppings

October 14

Cuisine: Chef Benoit
Butternut squash “veloutte” with red cabbage potage and a watercress and spinach cream

Pastry: Chef Francis G.
French Macaron: Nine delectable confections with eight distinct appearances and flavors

October 21

Cuisine: Chef Francis F.
Duck a l’Orange (duck in an orange sauce) paired with walnut wild rice and a sweet potato gratin

Pastry: Chef Philippe
Classic Pumpkin Pie with homemade whip cream topping

November 4

Cuisine: Chef Jean
Smoked chicken and roasted corn Chowder with beef tenderloin in a “Wellington” Perigourdine sauce and pomme maxime

Pastry: Chef Francis G.
Chocolate Bonbons: A variety of classic chocolate bonbons with different flavors/fillings

November 11

Cuisine: Chef Benoit
Shrimp and Coconut soup with classic Mediterranean fish soup and Rouille sauce

Pastry: Chef Philippe
Classic French Baguette

November 18

Cuisine: Chef Jean
Thanksgiving: Brined honey glazed slow roasted Turkey with Chestnut stuffing, mashed Yukon gold potatoes with homemade cranberry chutney and butternut squash soup

Pastry: Chef Philippe
Thanksgiving: Classic Pecan pie and homemade vanilla/chocolate pudding

December 2

Cuisine: Chef Benoit
Green pea and almond potage with black bean and quinoa steak and a red bell pepper couis with wok veggies

Pastry: Chef Francis G.
French Macaron: Nine delectable confections with eight distinct appearances and flavors

December 9

Cuisine: Chef Francis F.
Couscous Royal served with merguez sausage and beef/ lamb kabobs

Pastry: Chef Philippe
Nougat and chewy pate de fruits (traditional French dessert)

December 16

Cuisine: Chef Jean
Holiday:Oysters Rockefeller and Roasted Pheasant in “Salmis” with Chestnut mashed potatoes and honey roasted butternut squash

Pastry: Chef Philippe
Holiday: Classic French Chocolate Christmas Log with buttercream and traditional decoration