Bernard Pilon
Norwood Hills Country Club | SHELLS AND WHISTLES
Chef Bernard Pilon, of Norwood Country Club, adds all of the extra touches to make this shellfish class fun and exciting. Join the chef in the kitchen to create sumptuous lobster bisque, scallops with sweet cream corn, shrimp sofritto, plus his sensational lobster with grapefruit and hollandaise sauce.
| Hands-On |
Sat, June 22, 10 am to 12:30 pm | $60.00
Per Person | |
Barbara Nack
| RISOTTO, GNOCCHI, AND POLENTA
Join Barb Nack in mastering three favorite Italian comfort foods: risotto, gnocchi, and polenta. This hands-on class will prepare creamy cornmeal polenta and crispy fried polenta, seafood risotto, risotto rice cakes, plus both French egg gnocchi and Italian-style potato gnocchi dumplings -- all served with sumptuous sauces.
| Hands-On |
Sun, June 23, 1 pm to 3:30 pm | $60.00
Per Person | |
Barbara Nack
| RECIPE REDUX: OLDIES BUT GOODIES
re•dux From Latin, to bring back
Barb Nack rediscovers some of our favorite recipes from the files of St. Louis restaurant chefs who have taught in our kitchens over the years. Enjoy cured salmon on potato galette from King Louie's, shrimp-bacon salad from Cafe Napoli, grilled marinated flank steak with blue cheese butter from Annie Gunn's, plus lace baskets with marinated berries from Old Warson Country Club. | Demonstration |
Wed, June 19, 6 pm to 8:30 pm | $45.00
Per Person | |
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