Recreational Classes

Photos of recreational classes.

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

January 7

Cuisine: Chef Jean
Quiche Trio: Seafood, Spinach/Wild Mushroom and Morvandelle quiche with a three spiced sear Ahi Tuna Salad

Pastry: Chef Yann
Three Types of Croissants: Traditional Parisian, Chocolate and Raisin

January 14

Cuisine: Chef Cedric G.
Garlic, Sea Salt and Herb crusted Cornish hen with a chestnut and celery mash and fresh garden salad

Pastry: Chef Philippe H.
French Baguettes and rolls

Wine
World of Wine: Bordeaux Part II- Chiroubles, Fleurie and Saint. Amour

January 21

Cuisine: Chef Benoit
Fresh made pasta with three homemade sauces: Bolognese, Alfredo and Pesto

Pastry: Chef Philippe D.
Mexican Tres Leches: Decadent sponge cake soaked with three kinds of milk

January 28

Cuisine: Chef Cedric G.
A variety of jams using seasonal fruits and picking/curing of assorted vegetables

Pastry: Chef Francis G.
Macarons: Delectable French confections with 8 distinct appearances and flavors

February 4

Cuisine: Chef Benoit
Cod and Potato Brandade with assorted vegetable ratatouille

Pastry: Chef Phillippe H.
Crepes: 5 varieties of crepes to include Crepes Suzette, Pear/Chantilly Cream/Caramel, etc.…

February 11

Cuisine: Chef Jean
Valentines: Gulf Coast Crab Cakes with fried leek shreds in a béarnaise sauce with Beef Tenderloin a la Ficelle (red wine/port marinade reduction) and pomme dauphine

Pastry: Chef Philippe D.
Valentines: Rich raspberry mousse cake in the shape of a heart

Wine
World of Wine: Germany/Hungary/Alsace

February 18

Cuisine: Chef Cedric G.
Smoked hay and Squab (pigeon) with a game jus and a roasted multicolored squash melody

Pastry: Chef Yann
French Modern Cheesecake: “LeNotre Schuss”

February 25

Cuisine: Chef Sebastian
Mardi Gras: Chicken and Seafood Gumbo with a Mardi gras rice and cheddar/jalapeno cornbread

Pastry: Chef Philippe H.
Mardi Gras: A Variety of 6 different modern desserts in shot glasses with unique flavors and designs

 

March 4

Cuisine: Chef Benoit
Chicken Tagine with North African spices/ lemon and Moroccan couscous

Pastry: Chef Philippe D.
Italian Tiramisu: Coffee Flavored dessert with mascarpone filling flavored with cocoa

March 11

Cuisine: Chef Cedric G.
Omelet and Eggs: A variety of egg dishes with a range of flavors, spices and presentations

Pastry: Chef Yann
Three Types of Croissants: Traditional Parisian, Chocolate and Raisin

Wine: Pam Barksdale 
World of Wine: Italy: Valpolicella and Amarone

March 18

Cuisine: Chef Jean
St. Patrick’s Day: Potato leek soup with low temperature steamed salmon in a three herb hollandaise sauce, confit potato’s and braised green cabbage with bacon confetti

Pastry: Chef Philippe H.
St. Patrick’s Day: Pistachio flavored Butter Cream Cake in the shape of a Hat

March 25

Cuisine: Chef Benoit
Rodeo Theme: Real Tex Mex chili con carne with wedge salad, homemade ranch dressing and cornbread

Pastry: Chef Philippe D.
Macarons: Delectable French confections with 8 distinct appearances and flavors