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

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

January 6

Cuisine: Chef Benoit
Thailand- Green papaya salad and dried shrimp in a Thai seasoning with stir fry Pad-Thai and peanuts

Pastry: Chef Philippe
Classic French Baguettes

January 13

Cuisine: Chef Jean
Gulf Coast crab cakes with avocado relish, Beef Tenderloin a la ficelle (red wine reduction) and pomme

Pastry: Chef Philippe
Traditional Kings Cake- puff pastry with a delicious almond cream

Wine: Charelle
Provence & Rhone- Valley Wines

January 20

Cuisine: Chef Benoit
Indian- Lamb Rogan Josh with white jasmine rice and cilantro chutney and Naan bread

Pastry: Chef Philippe
Modern Winter Tart with original flavors and decor

January 27

Cuisine: Chef Francis F.
Chicken and Dumpling soup with Cabernet braised short ribs and homemade pasta

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

February 3

Cuisine: Chef Jean
Mardi Gras: Seafood Gumbo with snapper ponchartrain and dirty rice

Pastry: Chef Philippe
Crepes: Four types of classic French crepes using chocolate, fruits and Chantilly cream

February 10

Cuisine: Chef Sebastian
Italian Seafood Salad (mussels, calamari, octopus, shrimp) with Osso Bucco Milanese

Pastry: Chef Philippe
Classic French Baguette

Wine: Charelle
A Tour on Sparkling Wines

February 24

Cuisine: Chef Benoit
Middle East- Assortment of deep fried Falafel with oven baked Baba Ganoush and hummus (tahini flavor) and Pita Bread

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

March 3

Cuisine: Chef Jean
Rodeo: Homemade steak soup with slow roasted blown torched prime ribs with fried green tomatoes and twice baked potateos

Pastry: Chef Philippe
Classic Fruit Tarts with different toppings, fillings and shapes

Wine: Pam
Bordeaux Region

March 10

Cuisine: Chef Sebastian
Chicken, Black Olive and Preserved Lemon Tagine with Lamb, Dates and Dried Apricot Tagine and Moroccan Couscous

Pastry: Chef Philippe
Classic French Baguette

March 17

Cuisine: Chef Francis F.
New England clam chowder with pan roasted halibut persillade and butter poaches marble potatoes

Pastry: Chef Philippe
Foru types of “shot glass” desserts with unique appearances and flavors

March 24

Cuisine: Chef Jean
Easter: Whiskey cured Salmon on brioche toast with roasted Colorado rack of lamb and herb scented roasted fingerling potatoes/green asparagus

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