Upcoming Dates for Cooking & Wine Classes. March 2011.

Wednesday, March 2 - Tapas:  A look at Spanish Tapas, from its origin in Barcelona to its status as a worldwide style, including a menu including shrimp and pork. 
          **3.5 hour class - Full Participation  $75
Thursday, March 3 - Cooking in New Hampshire in Winter:  From the heartiest winter potatoes and beans to the ever-present bounty of the sea
          **2 hour demo class  $60

Tuesday, March 8 - Salads:  Green, pasta, lentils, vegetable, fruit including dressings and other ways to make these typical side dishes stand out
          **3.5 hour class - Full Participation  $75
Wednesday, March 9 - Retro-Recipes:  Classic Beef Bourguignonne, Wide Egg Noodles, Apple Tartin
          **2 hour demo class  $60
Thursday, March 10 - Wines of the World with Kim Grasso, Sommelier, The White Apron
          **2 hour demo class  $85  Foods will be paired with the wines

Tuesday, March 15 - Foods of Spain:  A panoramic overview of Spanish Cuisine including paella and arroz con pollo.  Cook like they do in the old world.
          ** 3.5 hour class - Full Participation  $75
Wednesday, March 16 - Game Meats:  Local Deer, Rabbit, Birds and other game animals are cooked and sampled
          **2 hour demo class  $60


Tuesday, March 22 - Dinner Party:  We will construct a dinner menu with a minimum of 4 courses including soup, fish course, main course and dessert.  Class participants will determine menu
          **3.5 hour class - Full Participation  $75
Wednesday, March 23 - Shrimp, Scallops, Oysters and Mussels:  How to cook the ocean's finest treasures
          **2 hour demo class  $60
Thursday, March 24 - Wines of the World with Kim Grasso, Sommelier, The White Apron
          **2 hour demo class  $85  Foods will be paired with the wines

Wednesday, March 30 - Gluten Free:  How to make delicious food without the starch......
          **3.5 hour class - Full Participation  $75
Thursday, March 31 - Techniques of Healthy Cooking:  From the entree to the Salad Dressing, How to cut the Fat
          **2 hour demo class  $60

Jay Curcio, Chef-Owner, The White Apron is a Certified Executive Chef by the American Culinary Federation and a three-time instructor of the month at The Atlantic Culinary Academy.  Educated at The Culinary Institute of America in Hyde Park, New York, Jay founded and has owned The White Apron since 2004.

Kim Grasso is a certified Sommelier by the Associazione Italiana Sommelier Society and received the intermediate certification from the International Wine Center.

Classes will take place at The White Apron kitchen located at One Washington Place, Suite 1024, Dover, NH 03820  The kitchen phone is:  603.617.3555.  Email us at info@thewhiteapron.com