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

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

April 1

Cuisine: Chef Cedric
Sea salt and seaweed crusted Red Snapper with Baked eggplant in an olive oil, tomatoes and basil vierge

Pastry: Chef Philippe D.
Homemade American Apple Pie

April 8

Cuisine: Chef Jean 
Easter: Grilled asparagus and whiskey cured salmon on toasted baguettes with thyme scented roasted Colorado rack of lamb in a port win

Pastry: Chef Philippe H.
Easter: Traditional French Easter Nest Cake with buttercream

April 22

Cuisine: Chef Benoit
Crepes: A variety of classic and modern savory crepes flavors

Pastry: Chef Yann
Fresh Bread Series I: Brioche Dough Rolls in different shapes

 

April 29

Cuisine: Chef Jean
Cinco de Mayo:            Cocktail de Camaron with Chile Relienos, baked green rice and Mexican flan

Pastry: Chef Philippe D.
Cinco de Mayo: Mexican Tres Leches- Decadent sponge cake soaked in three kinds of milk

Wine Charelle Grant        Chile and Argentina

May 6

Cuisine: Chef Pascal
Gulf Coast crab cakes and fried leek shreds in a béarnaise sauce with shallow poached Halibut Duglere and rice pilaf

Pastry: Chef Philippe H.
Fresh Bread Series II: French Baguettes and Rolls

May 13

Cuisine: Chef Jean
Mother’s Day: Main Lobster Bisque with Gulf Snapper en Pappillotte with ratatouille and porcini mushroom risotto

Pastry: Chef Yann

Mother’s Day: Classic LeNotre Bagatelle cake with strawberry jam, white cake, custard and fresh strawberries

May 20

Cuisine: Chef Benoit
Memorial Day: Jambalaya with pork ribs in a BBQ sauce and jalapeno/cheddar cornbread

Pastry: Chef Philippe D.
Memorial Day:  Pavlova baked meringue with delightful cream and fresh seasonal fruits

Wine Charelle Grant        TBD

June 3

Cuisine: Chef Cedric
Ligurienne Rabbit with homemade pasta and parmesan

Pastry: Chef Philippe H.

Fresh Bread Series III: Croissants- Traditional Parisian, Chocolate and Raisin

June 10

Cuisine: Chef Benoit
American grilled chicken with pommes gaufrettes and gilled mushrooms

Pastry: Chef Yann
Modern Tart using a variety of fillings and fresh fruit toppings

June 17

Cuisine: Chef Jean
Father’s Day: Chicken and Herb dumpling soup with salt crusted?slow roasted prime rib in a Merlot reduction and scallion potato cakes

Pastry: Chef Philippe D.
Father’s Day: Strawberry Trifle: Sponge cake and custard layered with whipped cream and fresh strawberries

June 24

Cuisine: Chef Cedric 
Pan Seared Gruper with baby zucchini scales and olive oil mashed potatoes and lobster sauce

Pastry: Chef Philippe H.
French Macaron: Eight delectable confections with 8 distinct appearances and flavors