Classes

Cancellation Policy:

•One week cancellation is required for a full refund. No Exceptions.
•If you are unable to attend you may send someone in your place.

Classes:

•Class spaces are available on a first come first serve basis.
•Registration is complete once payment has been received. You will be emailed your confirmation.
•Doors open 10 minutes before class starts.
•Classes begin promptly, and seating is first come first serve.
•Children 10 and over may register for a class if accompanied by a registered adult.
•Classes are demonstration and run about 2 hours unless otherwise noted.
•Classes are subject to a minimum enrollment, and my be cancelled at any time by The Main Course. In the event of this happening, you will be offered a full refund.
•If a class you are interested in is full, you can request to be placed on a waiting list.

Liability:

•The Main Course will not be held responsible for loss, damage or injury to persons or their property while on the premises.

Asparagus $65

Thursday . April 18 . 6:00 pm

Asparagus Soup with Crumbly Prosciutto &

Country Bread Croutons

Hot & Cold Salad of Wilted Spinach, Gruyere & Crunchy

Salad Greens

Spring Herb Frittata with Lemony Crème Fraîche

Pretzel Crusted Milk Chocolate Tart

Asparagus is the king of spring vegetables. Every dish on the menu other than dessert features asparagus in some form whether raw, roasted, whole, chopped, shaved or as a garnish. Making and seasoning soup is one of the best ways to learn about how to balance flavor. Made with asparagus stock and “sweating” the asparagus in white wine, the soup is finished with just the right play between acid, sweetness, saltiness and spicy seasonings. Learn to make an unforgettable salad that combines wilted cheesy spinach with crispy dressed greens and shaved asparagus, a delightful combination. Frittatas are prime for bountiful interpretations just by changing the ingredients you add once you know the basic method. From hearty to light, a frittata serves a crowd with ease. Shake up your classic dessert tart with a crunchy pretzel crust, a salty compliment to sweet milk chocolate.

Cupcakes in Bloom $65

Guest Instructor

Saturday . March 23 . 12:00 pm

- Wait List -

Saturday . April 13 . 12:00 pm

Recipes:

Vanilla Cake

Buttercream

Marshmallow Fondant

Technique:

Roses

Flowers & Leaves

Butterflies

Work with Florist Paste

Embossing

Blend Custom Pastel Colors

Highlight with Satin Dust

Guest Instructor Georganne Anderson’s love of baking and cake decorating has taken her to Paris and London where she has trained in private classes to hone her skill and craft. One of her favorite days was spent learning to make these sweet blossom cakes. Georganne will share the techniques and recipes for her Cupcakes in Bloom. Tired of fondant that is gorgeous but tastes terrible? Learn her recipe for fondant that is easy to work with and tastes delicious. Learn how to achieve a beautiful domed effect for a professional looking product. Each student will work with their own complete kit of tools needed for class. Take home 6 cupcakes, decorated by you, in a presentation box. Please bring an apron to class. We will provide a recipe packet with a section for notes, a pen and refreshments.

Kitchen Skills $65

Guest Instructor - Chef Jeremiah Eckler

Thursday . May 23rd . 6:00 pm

Cheese Gougères

Chicken Consommé & Spring Vegetables

Spanish Prawns with Chorizo, Chickpeas, Onion

Confit & Watercress

White Chocolate Raspberry Truffle Cheesecake

TMC is thrilled to have Chef Jeremiah Eckler instruct this class. A formally trained chef, Jeremiah will teach techniques and methods to boost every home cook’s skills. You will learn knife skills such as batonnet, planking, & brunoise. In addition, learn to make crystal clear consommé, the finest of all chicken broths. The consommé will be served over spring vegetables in a lovely soup. Once you master pâte à choux, a basic pastry dough, you can make everything from gougères to profiteroles and beyond. The main dish is one of Jeremiah’s signature dishes. Beautifully plated, restaurant style, this dish has an intense depth of flavor with a Spanish flair. Decadence abounds with a white chocolate truffle cheesecake, topped with raspberries. Learn his secrets to baking the perfect cheesecake every time. It will be an afternoon well spent!