Cooking Classes
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Reid's Fine Foods
1-800-998-9855
info@reids.com
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Winter 2010
Register now for any of the fun and informative classes listed below. As always, Reid's own Margaret Barry and Josh Villapano will pair wines with each dish served at every class. Class participants will receive detailed wine notes, a complete packet of class recipes, the opportunity to take advantage of many class-only special sales and a same-day, ten-percent class discount on any purchases excluding already case-discounted merchandise, additional cooking classes and Reid's gift certificates.
CLICK HERE TO MAKE YOUR RESERVATIONS FOR ANY OR ALL OF THESE UPCOMING CLASSES
Sat. Jan 9 - 11 am-2 pm - In Praise of Braise - demonstration-format. Cost $45 per person
Sun. Jan 10 - 1-4 pm - Food and Wine of France - demonstration-format. Cost is $45 per person
Sun. Jan 17- 1-4pm - Winter Soups, Stews and Chilis - Demonstration-format with four Warm and hearty offerings. Classic chicken noodle soup - with from scratch broth and homemade noodles, Proffitt Family Farms beefy chili with creamy cornbread, savory Italian kale and white bean soup and Pat's mushroom and brie bisque.
Sat Feb. 6 - 11 am - 2 pm - Eating Well, Living Well - A fun and Fabulous Dinner for Four - Demonstration-format. Cost is $40. - All recipes based on the tenants of the Mediterranean - American Diet. Nutrition facts provided by the team of nutritionists at Presbyterian's Heart and Wellness Center. Menu includes: hummus topped toasts with a balsamic drizzle, Baked snapper nicoise with spaghetti squash "pasta", wild rice and lentil salad, Marinated and grilled Grateful Growers' rib chops, and a fabulous low fat trifle featuring Suzy's Skinny Cakes dessert.
Sun Feb 14 -1-4 pm - Ciao and Chill with your Valentine! - Food and Wine of Italy - A dinner for Two - Demonstration format - Menu includes: Italian stuffed mushrooms, risotto with asparagus, toasted pine nuts and parmesan, braised chicken medallions with a rich cacciatore sauce and goat chese crostini, and martini glasses of warm zabaglione with wine-soaked fruit for dessert. You'll have your sweetie eating out of your hands! - Cost is $45 per person
Sun. Feb 21- 1-4 pm - From Scratch Sauces, Gravies and Homemade Stocks - Hands-on format. You'll learn all the basics of preparing a from scratch stock, an easy pan gravy, each of the five "mother sauces" and a host of variations. Cost is $90 per person
Sun Feb 28 - 1-4 pm - Homemade from scratch pasta and sauces, too! - Hands-on format. Pull out the pasta machine and lets get cranking. We'll make from-scratch fettucini, angel hair pasta and ravioli along with four different easy homemade sauces inclduing an herb buerre blanc, homemade marinara, a creamy alfredo with several variations and a rich beefy bolognese. Cost is $90 per person.
Class Full - - Sat Mar 6 - 11 am-2 pm - Ciao and Chill with your Valentine! - Food and Wine of Italy - A dinner for Two - CLASS TWO Demonstration format - Menu includes: Italian stuffed mushrooms, risotto with asparagus, toasted pine nuts and parmesan, braised chicken medallions with a rich cacciatore sauce and goat chese crostini, and martini glasses of warm zabaglione with wine-soaked fruit for dessert. You'll have your sweetie eating out of your hands! - Cost is $45 per person.
Sun Mar 7 - 1-4 pm - Luck of the Irish - A meal for four or more - Demonstration format. Menu includes a hearty Guinness beef and potato stew, fresh baked dark Irish yeast bread, corned beef and cabbage rolls, and chocolate Porter cake. A little something for the Irishman in us all! Cost is $40 per person.
Sat Mar 20 - 11 am-2 pm - Ole! Food and Wine of Spain - Demonstration format. Menu includes homemade sangrai to start, tapas of wine and garlic braised shrimp with smoked paprika potatoes; Classic paella, grilled veggie empanadas and honey and roasted pear rice tart Cost is $45.
Sun Mar 21 - 1-4pm - Eating Well - Living Well - Springtime Appetizers - Demonstration-format. Cost is $40. All recipes based on the tenants of the Mediterranean - American Diet. Nutrition facts provided by the team of nutritionists at Presbyterian's Heart and Wellness Center.
Sat Mar 27 - 11 am- 2 pm - The Big "O" - Cooking with Olives Oils From Around the World! Demonstration format. This class is always a crowd pleaser - we'll start with a tasting of nearly two dozen different oils from around the world and then cook with four of our favorites. Cost is $45 per person.
Sun Mar 28 - 1-4 pm - Sushi, Sake and other favorites from Japan - Hands-on format. Cost is $90
Sat April 3 - 11 am- 2pm -Cajun and Creole from down N''awluns Way - Demonstration format. Cost is $45 per person
Sat April 17 - 11 am-2 pm - Chinese Banquet -
Demonstration Format. It's the Year of the Tiger and we've continued the celebration with a fabulous Asian Banquet full of "lucky" foods for a healthy and prosperous new year all year long! This is a great way to entrtain! Make your own eggrolls, with a from-scratch orange dipping sauce, Heidi's favorite seafood Hot and Sour Soup; Firecracker beef with long rice noodles; fish with black bean sauce and a sweet sticky rice cake for dessert. Cost is $45.
225 East 7th Street, at 7th Street Station Parking Deck.
Cooking Class participants can enjoy free parking for the duration of class. To insure that there will be no charge, once you have parked in the Seventh Street deck, please bring your parking ticket to the WINE BAR at Reid's for validation
If any class is listed as FULL, we would be happy to place you on our waiting list and will contact you if we receive a cancellation that will accommodate your reservation request.
To be added to a waiting list you must e-mail cookingclass@reids.com.
Cooking Class Registration
Before registering, please read our new cancellation policy below, then...
Click here to register for a class.
Note: Our reservations are now being taking from our on-line store. You will be required to set up a one time user account and also set up a password. Each time you go to sign up for a class you will be required to be signed in to purchase the class. Your credit card will be charged at the time of signing up. If you must cancel prior to the date of the class, we will refund your fee as it states in the cancellation policy. Please write down your user name and password so that you do not forget it. We do not keep password on file.
Your cooking class reservations will be confirmed via email. However, Things Happen - Please note that if you do not receive a confirmation email within 48hrs of your registration, we may not have received your reservation request - please send a follow up email to cookingclass@reids.com or call Margaret or Josh at 704.377.1312.
Cancellations may be made up to the Wednesday before class to receive a full refund. For cancellations made on the Thursday or Friday prior to class, we will be happy to transfer your reservations to another class but cannot refund your payment. No shows will be charged the full amount of the class fee with no refund or transfer.
Email cookingclass@reids.com or call Margaret or Josh at 704.377.1312 to cancel or transfer your registration.
The air conditioning at Reid's Fine Foods really works in the summer months and so sometimes it tends to be a bit chilly 'round the wine bar. We recommend bringing a sweater or wearing long pants to help you stay comfy during class.
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We'll see you shopping at Reid's
