Cooking at the Academy

As the weather turns brisk, light a fire and gather friends and family together for a brunch that will warm the heart and satisfy the appetite. Academy alumnus Chef Dan Bowe will demonstrate the art of late-morning entertaining with Winter Vegetable Bread Pudding. Marmalade Streusel Muffins, and a Giant Fruit Popover.

Nothing says home more than the aroma of freshly baked bread wafting from the kitchen. Learn the techniques for preparing some ethnic favorites with Academy alumnus Chef Greg Tompkins as he bakes Garlic Batards with Herbes de Provence, Southwestern Chili-Cheese Roll-Ins, and braided Vanilla Challah.

Academy Chef-Instructor Lars Kronmark shares his secrets for creating perfect starters that will entice the palate and tempt the eye. Today's most popular ingredients are incorporated into Lars's Crostini topped with Herbed Goat Cheese and Sundried Tomatoes, or with Kalamata Olive Tapenade, Grilled Seasonal Vegetables with Rosemary Aioli, and Open-Faced Smoked Salmon appetizers with dill.

Master Pastry Chef Bo Friberg combines artistry and skill in this spectacular dessert demonstration. Begin by learning the art of creating a Pistachio and White Chocolate Bavarian robed in delicate Chocolate Lace. Next, prepare a charming Chocolate Cup filled with Cappuccino Mousse, and learn how to turn cookie batter into a showstopping Cookie Basket with Fruit, or an impressive Crème Caramel.

Afternoon tea is a custom as British as the Queen herself. Academy alumna Chef Teresa Douglas-Mitchell demonstrates the ins and outs of tea service and prepares food to complement this wonderfully elegant and gracious form of entertaining. Recipes include Smoked Salmon and Goat Cheese Sandwiches, Smoked Chicken and Dill Sandwiches, Chocolate-Chestnut Torte, and Lemon Curd Tarts.

Go from simple to sensational with festive salads prepared by Academy alumnus Chef Louie Jocson. Easy to prepare, yet dazzling in their presentation, the recipes include Tomato and Red Onion Salad with Goat Cheese, Baby Pumpkin Salad with Smoked Bacon Vinaigrette, and Smoked Swordfish Carpaccio with Arugula and Grissini.

The galette is closely related to the tart and the terms may be used interchangeably. Academy Chef-Instructor Michael Kalanty will demonstrate both sweet and savory varieties of this French favorite including Individual Apple-Potato Galettes with Goat Cheese, and Pear Frangipane Galette. He will also make Pâté Brisée.

Vegetarian entertaining presents some challenges, and Academy alumna Chef Tamara Frey rises to them with flair and finesse as she prepares Curried Pumpkin Soup with Chutney Cream, Country Vegetable Cassoulet, and Flaming Rum Bananas with Lemon Wafers.

Chef Greg Tompkins reveals the trade secrets of making perfect pastries, such as traditional Cream Scones sweetened with Apricots, Raisons, and Cranberries. You will also receive a step-by-step lesson in the fine art of making Danish pastries, like Snails and Bear-claws, and you will learn the recipe for old-fashioned pull-apart Sticky Buns that are simple to prepare, and irresistibly delicious.

Baking picture-perfect pies is easier than you think. Chef-Instructor Michael Kalanty begins by demonstrating the secret to preparing full-proof, flakey pie crust. With the perfect pie crust in place, Chef Kalanty follows through by creating a classic Apple Pie (with a creative twist). Next, learn to prepare a cool and creamy Mochaccino Pie flavored with strong Espresso and semisweet Chocolate.

The classic chef's toque has 101 pleats to represent, it's said, the number of ways an egg can be prepared. Join Academy Chef-Instructor Lars Kronmark as he demonstrates just a few, including two versions of a classic Omelet, Creamy Scrambled Eggs, and Italian Frittata with Artichoke Hearts, and Roasted Red Onions.

There is nothing quite like enjoying a bountiful Italian buffet. Join Chef Linda Carucci as she assembles a classic antipasto of marinated Vegetables, Italian Meats, and Roasted Garlic. Next, you will learn how to prepare an authentic Manicotti, delicate crepes filled with three cheeses, topped with fresh Marinara Sauce. Chef Carucci will also demonstrate how to create bite-sized Focaccini.

Journey with Academy alumnus Chef Greg Tompkins as he takes traditional Italian pizza, focaccia, and calzone far beyond the shores of Italy. Go Asian with Thai Chicken Pizza, taste the Greek influence in Kalamata Olive and Walnut Focaccia, or venture south-of-the-border with a Carne Asada and Chili Calzone.

An excellent, low-fat source of protein, fish, in its many varieties, is a tasty and healthful alternative that is certain to please. Academy Chef-Instructor Lars Kronmark prepares three of his favorites: Ahi Tuna with Black Peppercorn Crust on Napa Cabbage, Grilled Monkfish Medallions with Sauce Niçoise, and Whole Trout in Grape Leaves with Minted Apple Relish.

How does one prepare foods that tantalize and excite, yet are sensitive to the dietary concerns of health-conscious guests? Academy alumna Chef Tamara Frey solves the dilemma with flair by preparing a complete menu, including Pesto Tarts with Glazed Leeks and Smoked Salmon, Grilled Szechuan Brochettes with Quinoa, and individual Orange Soufflés in shells.

All flavor and little or no fat is the theme for healthy sauces made with fresh fruit and vegetables. Join Academy alumnus Chef Dan Bowe as he demonstrates the preparation of Grilled Quail with Chipotle-Citrus Vinaigrette, Grilled Fish with Oil-reduced Pepper Sauce, and some vegetable-thickened sauces that can be paired with a variety of food.

Grains from around the world are appearing with increasing frequency on the American table. Join Academy alumna Chef Linda Carucci as she introduces some of the full-flavored varieties available in today's marketplace and prepares classic Tabbouleh Wrapped in Grape Leaves, Artichoke and Mushroom Risotto with Asiago, and Wild Rice Yam Cakes served with greens.

Crepes, the delicate, paper-thin pancakes that originated in France, are equally at home when used in other cuisines. Academy Chef-Instructor Michael Kalanty will demonstrate the simple steps for making basic crepes, followed by a few interesting variations.