710 South Ave. West
Westfield, NJ 07090 (908) 232-5445
www.classicthyme.com
email: info@classicthyme.com
Register for classes on line: www.classicthyme.com
Summer Camp 2012
Special Chef’s Kitchen Camp - 4 Day
Intensive Culinary Camp
with Chef Justin Zach
Classic Thyme Summer Culinary Cooking Camps offer week
long, 5 day sessions, in all age groups starting at 4 years old.
Our program introduces students to the culinary world giving
them the opportunity to develop basic skills that will build the
foundation to cook and create culinary treasures with
proficiency throughout their entire life. On the first day of
each class we get right down to business cooking. We quickly
assess skill levels and interests of each class and plan out the
week’s activities and menus. Allowing the students to have
some input helps us identify their likes and dislikes with food
choices. We always try and work in some of the foods they
claim they don’t like as this helps to broaden their horizons
and make them more willing to be adventurous. I still
remember a student claiming they would never eat snails. To
this day conch fritters is one of the most popular dishes older
campers request and prepare. Perhaps after a week with us
your aspiring chef will be preparing and eating foods you
never imagined they would try. Unlocking and opening the
door to develop good kitchen skills, sound nutrition and
inspiring the gourmand in students is an important step for
providing a better path for life.
July 2, 3, 5 & 6, 10:00 AM-3 PM
$499.00 per student, Ages 12 & up
This 4 day Intensive camp focuses on the foundational
basics necessary in all culinary preparation. Students
must be at least 12 years to attend this camp. Each day
students will prepare various items they will serve and
eat. They will learn how to plan a menu, shop, prep,
cook, serve and cleanup. While Day 1 will focus on
knife skills, activities for the subsequent days may be
rearranged, as we sometimes change-up menus based
on class discussions. (No open toe footwear.)
Day 1 – Knife Skills will be the focus of the day.
Before you can become a good Chef you must learn
knife techniques. Students will learn proper knife skills
as we cut, chop, slice, dice and julienne a multitude of
ingredients that we will use to create our menu for the
day.
Day 2 – Basic stocks and sauces will teach students
how to make white stock, brown stock, vegetable stock
and fish stock that we will use to create soups and
sauces.
Day 3 – Sauté skills develop skills necessary to
prepare pan to plate dishes that are essential to making
restaurant style food. Meat, fish and vegetable recipes
will be covered.
Day 4 – Pastry day will focus on learning 3 classics;
pâte feuilletée, classic puff pastry, pâte brisée, short
pastry used for pies tarts and quiches, and pâte à
choux, classic cream puff pastry. We will use these
both sweet and savory to create our daily meal as well
as some delightful dessert treats.
"Give a Man a Fish and you Feed Him For a Day.
Teach a Man to Fish and you Feed Him For a
Lifetime" - Lao Tzu
“Teach a man to fish and you feed him for a lifetime.
Unless he doesn't like sushi—then you also have to
teach him to cook.” - Auren Hoffman, Herald
Philosopher
3 Day Extended Kid’s & Youth Combination
Summer Culinary Cooking Camp with Miss Jackie
Mon. Tues. & Weds. June 25, 26, 27,
9:30 AM-12:30 PM - $199.00 per child ages 4 thru 9
This full hands-on camp will engage children in
different cooking activities while presenting them with
challenging and fun projects. We will prepare and cook
breakfast/ lunch items, snacks, baked goods, drinks,
desserts, and even work on some kitchen science
projects along with kitchen arts and crafts. This camp
will allow friends and siblings to attend together and
will offer a variety of activities.
Gift Certificates Make Great Gifts!
5 Day Pre-Teen Summer Culinary Cooking Camp
with Chef Justin Zach
June 25 thru 29, 3-5:30 PM
$249.00 per student ages 10 thru 12
This 5 day camp series of cooking classes is dedicated
to pre-teen students. During this 1-week session of
hands-on classes we teach students the basics of how to
prep cook and eat homemade food, from a tasty afterschool snack to breakfast, lunch & dinner!
The students eat what they cook daily.
Order on-line at www.classicthyme.com
Don’t Forget Mom on Mother’s Day
& Dad on Father’s Day.
-1-
5 Day Kid’s Summer Culinary Cooking Camp
with Miss Jackie
July 9 thru 13, 9-11 AM
$229.00 per week per child ages 4 thru 6
This full hands-on camp will engage children in
different cooking activities while presenting them with
challenging and fun projects. We will prepare and cook
breakfast/ lunch items, snacks, baked goods, drinks,
desserts, and even work on some kitchen science
projects along with kitchen arts and crafts.
Special Chef’s Italian Kitchen Camp
4 Day Intensive Culinary Camp
with Chef Justin Zach
July 16 thru 19, 10:00 AM-3 PM
$499.00 per student, Ages 12 & up
This 4 day Intensive camp focuses on Italian
culinary basics. Students must be at least 12 years to
attend. Each day students will prepare various items they
will serve and eat. They will learn the basics of traditional
Italian cuisine: planning and developing a menu, utilizing
left-overs, cooking with what is seasonally available, a
simple Italian style which tends to be naturally healthy.
While Day 1 will focus on knife skills, activities for the
subsequent days may be rearranged, as we sometimes
change-up menus based on class discussions.
(No open toe footwear.)
During the 4 days we will cover:
Knife Skills. Before you can become a good Chef you
must learn knife techniques. Students will learn proper
knife skills as we cut, chop, slice, dice and julienne a
multitude of ingredients and practice skills that we will
use throughout the week.
Exploring the world of Italian Cheese will be a day of
delightful cheese making. We will make Mozzarella,
Homemade Ricotta Cheese, Traditional Italian Basket
Cheese and then make delicious dishes featuring cheese.
Mozzarella in Carrozza with Lemon Caper Butter Sauce,
Risotto with Fresh Mozzarella Prosciutto and Eggs,
Creamy Cheesy Polenta with Sausage and Kale, Rice
Balls will be some of the other items we prepare and taste.
Pasta Essentials and Pasta Sauces are staples in the
Italian household. We will make a variety of homemade
pastas and sauces including Lasagna, Sunday Gravy with
Homemade Meatballs, Sausage and Braciola, Manicotti
Crespelle (Crepes) filled with Homemade Ricotta cheese
served with both Red and White Sauce, Timpano from the
movie 'Big Night', and several others.
Meat and Fish made in the Italian Tradition. Italians
have always been masters in creating delicious chicken
and veal dishes and with Italy surrounded by water on
three sides the sea is always celebrated with wonderful
seafood and shellfish. We will explore different
techniques of cooking some fabulous meat and fish
dishes.
Italian Dessert Day will be the day where we celebrate
the wonderful desserts of Italy. Learn the art of making
some real homemade favorites like Homemade
Cannoli, Homemade Gelato, Tiramisu, Biscotti, Panna
Cotta and Cheesecake to name a few.
5 Day Teen Summer Culinary Cooking Camp
with Chef Justin Zach
July 9 thru 13, 12-2:30 PM
$249.00 per student ages 13 & up
This 5 day camp series of cooking classes is dedicated
to teen students. During this 1-week session of handson classes we teach students the basics of how to prep
cook and eat homemade food, from a tasty after-school
snack to breakfast, lunch & dinner!
The students eat what they cook daily.
5 Day Extended Youth
Summer Culinary Cooking Camp with Miss Jackie
July 16 thru 20, 10 AM-1:00 PM
$349.00 per child ages 7 thru 9
This full hands-on camp will engage children in
different cooking activities while presenting them with
challenging and fun projects. We will prepare and cook
breakfast/ lunch items, snacks, baked goods, drinks,
desserts, and even work on some kitchen science
projects along with kitchen arts and crafts. This camp
will allow friends and siblings to attend together and
will offer a variety of activities.
Registration for YMCA camps direct
at the YMCA office 908-233-2700
Enrollment Policy
Tuition must be paid in full at time of registration. All registration
is done on-line at www.classicthyme.com. Classes are booked on a
first-come first-serve basis. Refunds, Transfers, Cancellations, and
or Changes to Registration Require a 10-Day Advance Notice.
No Exceptions or Substitutions.
Space will not be held until payment is received. No Children
under 18 permitted at Adult Classes unless otherwise specified.
Classic Thyme reserves the right to cancel any class.
-2-
with Chef Justin Zach
Mon, Tues, Thurs, Fri,
July 30, 31, Aug. 2 & 3, 10:00 AM-3 PM
$499.00 per student, Ages 12 & up
Special Chef’s Kitchen Camp - 5 Day
Pre-Teen Intensive World Cuisine
Culinary Camp
with Chef Justin Zach
This 4 day Intensive camp focuses on the foundational
basics necessary in all culinary preparation. Students
must be at least 12 years to attend this camp. Each day
students will prepare various items they will serve and
eat. They will learn how to plan a menu, shop, prep,
cook, serve and cleanup. While Day 1 will focus on
knife skills, activities for the subsequent days may be
rearranged, as we sometimes change-up menus based
on class discussions. (No open toe footwear.)
Day 1 – Knife Skills will be the focus of the day.
Before you can become a good Chef you must learn
knife techniques. Students will learn proper knife skills
as we cut, chop, slice, dice and julienne a multitude of
ingredients that we will use to create our menu for the
day.
Day 2 – Basic stocks and sauces will teach students
how to make white stock, brown stock, vegetable stock
and fish stock that we will use to create soups and
sauces.
Day 3 – Sauté skills develop skills necessary to
prepare pan to plate dishes that are essential to making
restaurant style food. Meat, Fish and vegetable recipes
will be covered.
Day 4 – Pastry day will focus on learning 3 classics;
pâte feuilletée, classic puff pastry, pâte brisée, short
pastry used for pies tarts and quiches, and pâte à
choux, classic cream puff pastry. We will use these
both sweet and savory to create our daily meal as well
as some delightful dessert treats.
July 23 thru 27, 10:00 AM-2 PM
$499.00 per student, Ages 10 thru 12
This day Intensive camp focuses on the foundational
basics necessary in all culinary preparation. Each day
students will focus on a particular cuisine. While Day 1
will focus on knife skills, activities for the subsequent
days may be rearranged, as we sometimes change-up
menus based on class discussions.
(No open toe footwear.)
Recipes will be prepared from:
French Cuisine, Italian Cuisine, Greek Cuisine,
Polish Cuisine & Spanish Cuisine
5 Day Kid’s & Youth Combination Summer
Culinary Cooking Camp with Miss Jackie
July 30, 31, Aug. 1, 2 & 3, 10 AM-12 PM
$249.00 per child ages 4 thru 9
This full hands-on camp will engage children in
different cooking activities while presenting them with
challenging and fun projects. We will prepare and cook
breakfast/ lunch items, snacks, baked goods, drinks,
desserts, and even work on some kitchen science
projects along with kitchen arts and crafts. This camp
will allow friends and siblings to attend together and
will offer a variety of activities.
3-Day Intensive Teen Baking Workshop
with Suzanne Lowery
Gift Certificates Make Great Gifts!
Tues, Weds, Thurs, Aug. 7, 8, 9, 9:00 AM -1:00 PM
Full Participation
$199.00 per person Ages 12 & up
Day 1 - Pie Dough - Chocolate Cream, Lemon
Meringue and Peach Crumb Pies
Day 2 - Breads – Yeast, Banana & Zucchini Breads,
Blueberry and Chocolate Chip Muffins
Day 3 - Pastry – Custard, Cream Puffs and Éclairs,
Napoleons, Tartlets and Turnovers
Based on class discussions recipes changes or
additions are possible.
Order on-line at www.classicthyme.com
Special Chef’s Kitchen Camp - 4 Day
Intensive Culinary Camp
-3-
Summer Teen & Pre-Teen Cake Decorating
with Suzanne Lowery
Monday, Aug. 6 & Friday, Aug. 10,
10:00 AM-1:00 PM Full Participation
$139.00 per person including starter set of tools
THE BASICS OF CAKE DECORATING:
In these two sessions, learn to create a professionally
decorated special occasion cake.
Introduction to tools, frostings, handling of the pastry
bag, and basic borders.
Coloring of frosting, piping of rosebuds, sweet peas,
leaves and roses on the nail.
Demonstration of filling, frosting, and bordering a cake
and practice writing inscriptions.
Students will complete an iced and decorated cake of
their own design.
*Students will completely decorate a pre-baked cake,
we supply in the second class which they take home.*
Kid’s Classes
Mother’s Day Breakfast in Bed
For Mom with Eileen Rooney
Saturday, May 12, 9:00 - 11:00 AM
Full Participation Ages 5 thru 8, $35.00 per child
Children will make and bring home breakfast in bed for
mom! We will bake scones, Whip up honey butter,
chocolate covered strawberries, blue berry muffins and
hot chocolate mix.
Kids’ Father’s Day Class
Pops for Pop with Miss Jackie
Saturday, June 16, 9:00 - 11:00 AM
Full Participation Ages 5 thru 8, $35.00 per child
For Father’s Day children will create and decorate
creative edible pops to take home for a very special
Father’s Day surprise.
4 Day Extended Kid’s & Youth Combination
Summer Culinary Cooking Camp with Miss Jackie
Aug. 20 thru 23, 10 AM-1 PM
$199.00 per child ages 4 thru 9
This full hands-on camp will engage children in
different cooking activities while presenting them with
challenging and fun projects. We will prepare and cook
breakfast/ lunch items, snacks, baked goods, drinks,
desserts, and even work on some kitchen science
projects along with kitchen arts and crafts. This camp
will allow friends and siblings to attend together and
will offer a variety of activities.
An Apple A Day with Eileen Rooney
Saturday, September 29, 9:00 - 11:00 AM
Full Participation Ages 5 thru 8, $35.00 per child
Cultivated for over 3,000 years with varieties well into
the thousands, apples have been a mainstay in our
culture since the days of Johnny Appleseed. Lemony
yellow to bright green to brilliant red, flavors from tart
to sweet and a variety of textures. Apples are loaded
with fiber and good source of Vitamins A & C. Apples
are convenient to carry for snacking, low in calories, a
natural mouth freshener, and still very inexpensive.
Children will have fun working with apples creating
Individual Apple Cakes, Homemade Applesauce and
our special Apple Pie Drink made with Vanilla Ice
Cream. We will also do a sample tasting of several
apple varieties.
4 Day Pre-Teen & Teen
Summer Culinary Cooking Camp
with Chef Justin Zach
Aug. 20 thru 23, 2:30-5 PM
$249.00 per student ages 13 & up
This 4 day camp series of cooking classes is dedicated
to shared pre-teen & teen students. During this 1-week
session of hands-on classes we teach students the basics
of how to prep cook and eat homemade food, from a
tasty after-school snack to breakfast, lunch & dinner!
The students eat what they cook daily.
Kids’ Halloween Spooky Edibles with
Eileen Rooney
Saturday, October 27, 9:00 - 11:00 AM
Full Participation, ages 5 thru 8, $35.00 per child
Join Eileen for a spooktacular time
-4-
as we cook up some ghoulish treats!
As always, Eileen will conjure up an assortment of
‘Spooky Edibles’ from her witch’s book of spells.
Scary, gooey, sticky, messy; all things kids love!
Full hands-on, $45.00 per child with adult
Hot Dogs Wrapped in Dough with Sauce & Cheese
Hot Pretzels, Root Beer Floats
‘Mommy and Me’
with Jackie Leischner
These Classes are designed to introduce children to the
kitchen in a fun and inventive way. Children love to
stir, pour, roll dough, and experiment with volume.
These full hands-on classes help children build math
skills, improve motor functions, and develop sensory
memory while encouraging the fun of cooking with
Mom. Each child is expected to be 2 yrs. old and
accompanied by one adult; Mom, Dad,
Grandparent, Caregiver, etc.
No children under 2 allowed in Cooking School.
No strollers please!
New Program
Cooking Classes for Students
with Special Needs
with Jackie Leischner
These full hands-on classes provide special needs
children with the opportunity to learn a positive life
skill by preparing a meal. They work with others and
experience the pleasure of being socially included and
part of a team. They learn food safety and other
functional skills that will lead to an improved quality of
life. Above all, they have a fun and delicious time.
All students should be accompanied by a parent or
caregiver who is invited to observe, but only students
will participate. Appropriate for all ages 4 and up.
Breakfast Fun
Wednesday, October 10, 10:00-11:30 AM
Full hands-on, $45.00 per child with adult
Breakfast Burritos, Carrot Muffins
Apricot Granola, Orange Julius
‘Working Parent and Me’ Classes
with Jackie Leischner
Wed., May 2, 4 - 5:30 pm
Full hands-on, $35.00 per student
Hot Pockets, Pesto Pasta Salad
Apricot Granola, California Smoothie
Come join in the fun and learning while spending
some special quality time with your child.
This full hands-on class will help children build math skills,
improve motor functions, and develop sensory memory
while encouraging the fun of cooking with their parent. Each
child is expected to be 2 years of age or older and
accompanied by a parent or guardian.
Come and spend some real bonding time with your child!
Wed., June 13, 4 - 5:30 pm
Full hands-on, $35.00 per student
Individual Personal Pizza with Toppings
Chopped Salad, Snicker Doodle Cookies
Oreo Milkshakes
Breakfast Fun
Saturday, September 15, 9:30-11:00 AM
Full hands-on, $45.00 per child with adult
Breakfast Burritos, Carrot Muffins
Apricot Granola, Orange Julius
Wed., September 19, 4 - 5:30 pm
Full hands-on, $35.00 per student
Tacos, Homemade Tortilla Chips
Churros, Fruit Sangria
Take Me Out to the Ballgame
Saturday, October 20, 9:30-11:00 AM
-5-
(High School Students may enroll with a Parent)
HONING YOUR SKILLS
In these two intermediate sessions, students learn
advanced borders, swags, advanced flowers and cake
embroidery. Suzanne will demonstrate the art of a
tiered wedding cake and students will complete a tiered
cake in the last session utilizing all the new techniques.
Students should have completed Basic Cake Decorating
and come equipped with their basic set of tools. Any
additional tools necessary for this class, beyond the
basic set will be supplied. Students will decorate a prebaked cake, we supply, in class 2.
Wed., October 24, 4 - 5:30 pm
Full hands-on, $35.00 per student
Homemade Mac & Cheese, Sandwich Wraps
Individual Apple pies, Arnold Palmer Drinks
Adult Basic Cake Decorating
with Suzanne Lowery
Adult Classes
2 Mondays, June 4 & 11, 7:00–10:00 P.M.
Full Participation
$159.00 per person including starter set of tools
(High School Students may enroll with a Parent)
Sensational Salads
with Daniel C. Rosati
Monday, May 7, 7:00-10:00 P.M. Full Participation
Limited Enrollment $69.00 per person
High School Students may enroll with a Parent
Black Bean & Corn Salad
with Chimichurri Grilled Skirt Steak
Cous Cous Salad with Moroccan Spiced Chicken
Turkish Copped Salad with Lamb Kafta
Asian Slaw with Pan Seared Tuna Burgers
Heirloom Tomato Salad
with Prosciutto Parmigiano Torta
THE BASICS OF CAKE
DECORATING:
In these two sessions, learn to create a professionally
decorated special occasion cake.
Introduction to tools, frostings, handling of the pastry bag,
and basic borders.
Coloring of frosting, piping of rosebuds, sweet peas, leaves
and roses on the nail.
Demonstration of filling, frosting, and bordering a cake and
practice writing inscriptions.
Students will complete an iced and decorated cake of their
own design.
*Students will completely decorate a pre-baked cake, we
supply in the second class which they take home.*
An Asian Evening
with Suzanne Lowery
Wednesday, May 9, 7:00-10:00 P.M.
Full Participation $69.00 per person
High School Students may enroll with a Parent
Vegetable Wontons with Hoisin Dipping Sauce
Thai Coconut-Chicken Soup with Jasmine Rice
Pork Egg Foo Young
Sweet and Spicy Vegetable Slaw
Fried Ice Cream with grilled Pineapple
Adult Rolled Fondant Workshop
with Suzanne Lowery
Wednesday, September 12, 7:00–10:00 P.M.
Full Participation $79.00 per person
(High School Students may enroll with a Parent)
Learn to make and color rolled fondant.
For a professional look, drape this edible confection
over your cake and form roses, bows and other
decorations. All necessary material will be supplied.
Pasta, Pasta and More!
with Steven Capodicasa
Friday, May 11, 7:00-10:00 PM
Full Participation $70.00 per person
Adult Intermediate Cake
Decorating with Suzanne Lowery
Arugula salad with pancetta croutons with shaved
Romano cheese served with a red wine vinaigrette
Homemade cheese manicotti
with fresh tomato basil sauce
Baked whole wheat penne
with 4 cheeses and prosciutto
2 Mondays, October 8 & 15, 7:00–10:00 P.M.
Full Participation
$159.00 per person includes additional tools, not
including tools from Basic Cake Decorating,
necessary for this class
-6-
Pasta in Uno Momento
with Arlene Ward
Homemade pappardelle pasta with mushroom au lait,
(wild mushroom with creamy garlic cheese sauce)
Sautéed Green beans with spicy puttnesca sauce
and shaved parmesan cheese
Pastry wrapped Gala Apples served
with raspberry whipped cream
Friday, May 18, 7:00 -10:00 PM,
Full Participation $70.00 per person
PASTA IN UNO MOMENTO!
Is it surprising to hear that most families do not know
what they are serving for dinner much before 5
o’clock? It’s the truth. Understandably, the allure of
pastas, the quickest and the most requested fast supper,
still reigns high. A quick unordinary pasta and dessert
will put smiles on the faces of anxious and hungry
family members.
Pecorino and Honey Crostini
Pennene with Fresh Tomatoes,
Sausage and Ricotta Salada
Fusilli with uncooked Puttanesca Sauce
Sea Shells with Tuna, Artichokes and Capers
Cool Fresh Tomato and Mint Sauce over
Hot Pasta and Minted Ricotta
Chocolate Hazelnut Dessert with ice cream
Thai Home Cooking
with Daniel C. Rosati
Monday, May 14, 7:00-10:00 P.M. Full Participation
Limited Enrollment $69.00 per person
High School Students may enroll with a Parent
Mee Crob, Thai Shrimp Sate
Mussels with Thai Basil Sauce
Chicken with Red Curry Sauce
Thai Fried Rice
Coconut Mousse with Fresh Mango
Everything Duck
with Michael Christiansen
Wednesday, May 16, 7:00-10:00 P.M.
Full Participation $69.00 per person
High School Students may enroll with a Parent
Please join Chef Michael Christiansen in an evening of
cooking everything DUCK!!
This will be a full participation class.
Hope you love duck…
Stove top Smoked Duck Tacos
Duck Cassoulet
Duck a lorange
Seared Duck Breast with Black Berry Sauce
Roasted Brussels Sprouts with lardons
Porter mashed sweet potatoes
Boozy fruit
Italian Chicken Made Easy
with Diana Albanese
Monday, May 21, 7:00-10:00 P.M.
Full Participation $69.00 per person
High School Students may enroll with a Parent
Get back to the basics of Italian cooking-learn how to
prepare the dishes that most families love to eat out.
Capture the flavors of these most enjoyed dishes from
your own kitchen. Everything chicken including the
eggs that go into the dessert. Bring that
trattoria taste home.
Chicken Piccata
Chicken Francese
Chicken Marsala with Mushrooms
Chicken Milanese with Tomato & Arugula Salad
Rice with Peas and Oregano
Asparagus with Citrus Sauce
Zabaglione with Fresh Berries
Classically Elegant Techniques
with Suzanne Lowery
Thursday, May 17, 11:00 A.M.-2:00 P.M.
Demonstration $69.00 per person
High School Students may enroll with a Parent
Crab Stuffed Mushrooms
Mixed Greens with warm Goat Cheese
and Herb Vinaigrette
Beef Wellington with Béarnaise Sauce
Green Beans Almandine
Chocolate Soufflés
with Crème Anglaise
Skewer It!
Summer Time Skewers
with Beth Rutland
Tuesday, May 22, 7:00-10:00 P.M.
Full Participation $69.00 per person
High School Students may enroll with a Parent
Chicken Satay with Peanut Dipping Sauce
Grilled Salmon Kebabs with Mint Yogurt Sauce
-7-
Garlic Mustard Beef Skewers
Grilled BBQ Shrimp with Black Bean Mango Salsa
Grilled Fruit Lollipops with Vanilla Sauce
Full Participation $70.00 per person
Smoked Pepper Salad with Smoke Cured Garlic
and Fire Caramelized Onions
Dry Rubbed Kentucky Style Baby Back Ribs
with Jim Beam Bourbon BBQ Sauce
Down Home Potato Salad
Classic Cole Slaw with Taste of Asia
Grilled Pineapple Tiramisu
Enrollment Policy
Tuition must be paid in full at time of registration. All registration
is done on-line at www.classicthyme.com. Classes are booked on a
first-come first-serve basis. Refunds, Transfers, Cancellations, and
or Changes to Registration Require a 10-Day Advance Notice.
No Exceptions or Substitutions.
Space will not be held until payment is received. No Children
under 18 permitted at Adult Classes unless otherwise specified.
Classic Thyme reserves the right to cancel any class.
Cinco De Mayo Revisited
with Kim Cowles
Gift Certificates Make Great Gifts!
Wednesday, May 30, 7:00-10:00 P.M.
Full Participation
Limited Enrollment $69.00 per person
High School Students may enroll with a Parent
It doesn’t have to be May 5th to enjoy great salsas,
tacos, and of course guacamole. Learn how quick and
easy it can be to make these favorites.
Salsa and Guacamole, Pork Carnitas, Fish Tacos,
Black Beans and Fantastic Margaritas.
(Bring your own Tequila & Triple Sec)
Order on-line at www.classicthyme.com
“Make Your Own - Session 1”
With Catherine Titus Felix, CCP
& Dee Parisen
Italian Boot Camp ‘Vegetables’
5 a day The Italian Way
with Diana Albanese
Thursday, May 24, 6:30–9:30 PM,
$79.00 per person, Full Participation
(Enrollment Limited to 16)
High School Students may enroll with a Parent
Store shelves are filled with foods your family loves –
but are you sure you want to serve them? Catherine and
Dee will show you how to make your own favorites.
These are all easy, fun to make, recipes your kids will
enjoy. Best of all, you’ll know you are serving only the
finest freshest food.
Session 1. You will learn:
Granola, Biscuit & Pancake Mix, Strawberry Preserves,
Orange Marmalade, Seasoned Croutons, Teriyaki
Sauce, A variety of Marinades,
Chocolate & Vanilla pudding mix
You will prepare:
Granola, Biscuits with Strawberry Preserves
and Orange Marmalade
Marinated Chicken, Chicken and Salmon teriyaki
Salad with croutons
Vanilla and chocolate pudding parfaits
Saturday, June 9, 11:00-3:00 P.M.
Full Participation $79.00 per person
High School Students may enroll with a Parent
Welcome to Italian Boot Camp with Diana Albanese of La
Cucina D’ana. Italians have a special way with vegetables
and with the greenmarkets and farmers stands opening this
time of year we can follow their lead. Shop seasonally as the
Italians do and you are guaranteed to have greater success
and flavor with everything you cook.
Frittata with Zucchini and Pecorino Cheese
Asparagus Fritters with Fresh Tomato Sauce
Risotto Primavera, Mushroom Lasagna
Ciambotta (vegetable stew)
with Parmesan Crusted Semolina Gnocchi
Eggplant “Osso Buco”
with Mushroom Bolognese Sauce and Broccolini
Stromboli with Roasted Vegetables,
Mozzarella and Pesto, Focaccia with Artichokes
Extra Virgin Olive Oil Cake with Berries
Seafood Grills
with Steven Capodicasa
Simply Ribs with James Standridge
Saturday, June 9, 7:00-10:00 PM
Full Participation $70.00 per person
Friday, May 25, 7:00-10:00 PM
-8-
Grilled Lobster tails with roasted garlic aioli
Grilled jumbo shrimp wrapped in smoky bacon served
with chilled Yukon gold potato salad
Grilled Ahi tuna with chilled bowtie pasta salad
and wasabi dressing
Grilled clams casino pizza
Grilled swordfish kebobs with chilled citrus
Mediterranean couscous
Grilled summer fruit bruschetta
Manhattan Clam Chowder
Marinated Filet Mignon in Teriyaki Sauce
Scalloped Vadalia Onions and Potatoes
Portobello Mushrooms topped with Roasted Garlic,
Spinach and Swiss Cheese
Heirloom Tomatoes on Greens
with homemade Mayonnaise
Blue Cheese and Thousand Island Dressing
Strawberry Rhubarb Summer Tart
Early Summer Pasta Dishes
with Michael Christiansen
Rubs, Mops & Marinades
with Kathleen Sanderson
Wednesday, June 13, 7:00-10:00 P.M.
Full Participation $69.00 per person
High School Students may enroll with a Parent
Please Join Chef Michael Christiansen in an evening of
cooking early summer pasta dishes. This will be a full
participation class making pasta with sauce
from start to finish.
Pasta Carbonara with Arugula and poached egg
Summer Bolognese with baby vegetables
Maccheroni alla chitarra
with fava beans and ricotta
Penne with romenesco cauliflower
Taglietelle with artichokes and parsley
Espresso Ice Cream
Tuesday, June 19, 7:00-10:00 P.M.
Full Participation $69.00 per person
High School Students may enroll with a Parent
Southern Style Pork Ribs slow roasted then finished
w/ bourbon, molasses, peach & brown sugar mop
Grilled Asian Glazed Chicken marinated in soy,
sesame, ginger, orange, glazed with a spicy hoisin mop.
Mediterranean Rubbed Butterflied Lamb, w/ Greek
Garnishes: Soft Pita, Yogurt Raita,
Crumbled Feta cheese
Chile Rubbed Salmon with Sweet Pepper Lime &
Cilantro Vinaigrette
Grilled Summer Fruits with
Lemon Brown Sugar glaze
Couples Cook Steak House Classics
with Daniel C. Rosati
Friday, June 15, 7:00-10:00 P.M. Full Participation
Limited Enrollment $70.00 per person
Clams Casino
Herb Crusted Ribeye Steaks
Classic Cobb Salad
Foil Grilled Potatoes with Peppers & Onions
Individual Baked Alaska, for Two!
Summertime Barbeque
with Steven Capodicasa
Friday, June 22, 7:00-10:00 PM
Full Participation $70.00 per person
Grilled baby lobster tails with saffron herb drizzle
Mediterranean chopped salad
with roasted olive vinaigrette
Grilled Spanish chorizo and roasted tomato Bruschetta
Grilled Rib Eye steaks with warm savory potato salad
Grilled summer vegetables & feta tart
with roasted garlic pastry dough
Dark Chocolate Brownies
with Raspberry Whipped Cream
Almost Summer
with Arlene Ward
Saturday, June 16, 7:00 -10:00 PM,
Full Participation $70.00 per person
It’s mouthwatering foods that guys of all ages love.
It’s their special day tomorrow so treat him to a night of
“fun in the kitchen.” It’s almost summer, and great
food leads to great fun with friends and family. This
adaptable menu will be suitable for serving all summer
long outdoors under the stars or indoors if the night is
chilly. Let’s make it one heck of a bash serving up a
storm of “He Man Specials”.
Indian Favorites
with Beth Rutland
Wednesday, June 27, 7:00-10:00 P.M.
Full Participation $69.00 per person
-9-
Tomato Bread Cal-Pep Style
Seared Filet Mignon Topped with Hot Pepper
and Razor Clams if Available.
(If not we will substitute another clam variety.)
Crêpes with Dulce de Leche
High School Students may enroll with a Parent
Indian Vegetable Patties
Chicken Coconut Curry
Raita, Cilantro Chutney, Tamarind Chutney
Easy Chickpea Curry
Chapati Bread
Basmati Rice
Grilling Al Fresco with Daniel C. Rosati
Wednesday, July 11, 7:00-10:00 P.M.
Full Participation $69.00 per person
High School Students may enroll with a Parent
Grilled White Pizza with Roasted Garlic and Clams
Grilled Balsamic Veal Chops
with Smoky Caramelized Onions
Tuscan Summer Potato Salad
Zucchini Salad Remoulade
Arborio Rice Gelato with Prosecco Berry Compote
Sushi Workshop
The Feeding Frenzy is Back Again!
with Chef David P. Martone, CCP
$70.00 per person Full Participation
Friday, June 29, 7:00-10:00 PM
High School Students may enroll with a Parent
Come and kick back and enjoy a night out. Here is an
opportunity to learn the fundamentals of sushi. David
will teach you the basic techniques of making great
sushi rolls. More and more restaurants are featuring
Sushi due to customer interest.
Learn to create your own masterpiece!
David will cover all the essentials.
Miso Soup, Japanese Ginger Salad Dressing, Miso
Dressing, Gyoza with Ponzu Sauce, California Rolls,
Tuna and Spicy Tuna Rolls, and a wide assortment
of ingredients to create new and exciting rolls:
regular and inside-out rolls.
Many ingredients to create vegetable
and non-fish rolls.
David always has new ideas for interesting rolls!!!
Entertaining from the Italian Grill
with Diana Albanese
Thursday, July 12, 7:00-10:00 P.M.
Full Participation $69.00 per person
High School Students may enroll with a Parent
Learn the simple grill cuisine of Italy and recreate their
special al fresco dining experience at home this summer.
Join Diana Albanese and enjoy the freshness and intense
flavors of Italy on the grill.
Nothing could be better!
Grilled Skewered Shrimp Wrapped in Basil
and Prosciutto
Sliced Steak with Grilled Tomatoes, Red Peppers, Onions
& Salsa Verde
Grilled Chicken Breasts with Basil Citrus Pesto
Pizza on the Grill
Panzanella (Tuscan bread salad) tomatoes, cucumbers,
herb vinaigrette
Sweet Herb Panna Cotta
Dinner for Two with Steven Capodicasa
Friday, July 13, 7:00-10:00 PM
Full Participation $70.00 per person
Sun dried tomato and roasted pepper mini pizzas
Baby greens with roasted onion vinaigrette
Grilled beef tenderloin
with oven caramelized shallots and Port
Toasted corn & cheesy mashed potatoes
Grilled bacon wrapped green beans and sage
Individual fruit tarts
with homemade almond pastry dough
Tapas and Paella Workshop
Memories of My Trip to Barcelona
with David P. Martone, CCP
$70.00 per person Demo & Full Participation
Friday, July 6, 7:00-10:00 PM
Last August I traveled, with my wife, to Barcelona for a long
weekend to celebrate our 25th wedding anniversary. Come
and let me share some of my experiences with wonderful
food that we will recreate. I will assemble groups of four to
create their own pot of paella, using different ingredients,
including a vegetarian option. I will also create some
delicious Tapas I had while walking the streets in the Born
and Gothic sections of Barcelona.
Some of the menu and small plate items are:
Fideuà –(a paella style with vermicelli)
Design your own Paella
Tuna Tar-Tar
Sautéed Chorizos with a Sherry Wine Deglazing
Sautéed Spinach with Blood Sausage,
Bacon and Chick Peas
Simple Wild Mushroom Sauté
Sautéed Jumbo Prawns
French Vineyard Picnic
with Suzanne Lowery
Wednesday, July 18, 7:00-10:00 P.M.
Full Participation $69.00 per person
High School Students may enroll with a Parent
Olive Tapenade with Garlic Toasts
Dijon Celery Root Salad
Ratatouille
Cold Poached Salmon with Dill Sauce
Sugared Madeleine’s
Mediterranean Summer with Arlene Ward
Thursday, July 19, 7:00 -10:00 PM,
-10-
Full Participation $69.00 per person
High School Students may enroll with a Parent
MEDITERRANEAN SUMMER
Robust, rustic simple flavors with seasonal freshness, is the
key to this popular style of cooking. You’ll find all these
qualities here on my table. From my past travels, the dishes
are peasant fare, tasty, honest and soul satisfying. Join me
for this arm chair
tour of the Medi.
Eggplant Caviar - Egypt
Moroccan Sea Food Stew over Spiced Couscous
Eggplant Manicotti – Sicily
Mediterranean Swordfish – Greece
Fire Grilled Peppers with Feta – Greek Islands
Pork Tenderloin with
Sun dried Tomato Glaze – Sardinia
Cherry Clafouti - Provence
Full Participation $70.00 per person
Filo wrapped roasted tomato and feta triangles
Crab stuffed shrimp with creamy buerre blanc sauce
Grilled Black Sea Bass wrapped in paper
and served with Asian slaw
Creamy Marscopne and artichoke and risotto
Sautéed asparagus with roasted peppers
Homemade Berry Cobbler with Vanilla Ice Cream
Santa Fe Special
with Kathleen Sanderson
Monday, July 30, 7:00-10:00 P.M.
Full Participation $69.00 per person
High School Students may enroll with a Parent
South Western Gazpacho Shooters
Goats Cheese Quesadillas
Cilantro & Chipotle Grilled Chicken & Beef
Homemade flour tortillas
Guacamole
Black bean, Mango & Roasted Corn Salsa
Citrus & Jicama Salad
Pepper Brownies with Coffee Ice Cream
and Kahlua Hot Fudge
Succulent Summer Fish
with James Standridge
Friday, July 20, 7:00-10:00 PM
Full Participation $70.00 per person
Pan Seared Rare Yellow Fin Tuna topped
with a Fresh Tomato and Raspberry
Vinegar “Bruschetta” Topping
Truly Blackened Sea Scallops and Jumbo Shrimp served
atop a Classically prepared Caesar Salad
with Garlic Croutons
Poached Asparagus Salad tossed with reduced brandy and
roasted shallot vinaigrette
Country Style Strawberry and Chocolate Shortcake
Mexican Specialties
Cooking with Fire with Diana Albanese
with Michael Christiansen
Wednesday, August 1, 7:00-10:00 P.M.
Full Participation $69.00 per person
High School Students may enroll with a Parent
Get ready for some finger licking good food. Learn how to
make great barbecue with intense flavors at home. In this
class with Diana Albanese, you will learn the flavoring keys
to great barbecue and grilling, just remember its rub,
mop and sauce it.
Grilled Clams Teriyaki Style
Cedar Planked Salmon with Citrus Glaze
Baby Back Ribs with Kansas City Sauce
Texas Rib Eye Steaks with Grilled Caesar Salad
Memphis Beer Can Chicken
with Spicy Potato Wedges
Strawberry Shortcake Cupcakes
Wednesday, July 25, 7:00-10:00 P.M.
Full Participation $69.00 per person
High School Students may enroll with a Parent
Join Chef Michael Christiansen in an evening of
cooking great Mexican specialties. Michael will teach
you all the key secrets to creating all of your favorite
Mexican dishes.
Avocado Soup with Cilantro Cream
Spicy Seviche with Tequila and Lime
Red Snapper Vera Cruz
Habenaro Chicken Tacos with Salsa Cruda
Carnitas with Warm Tortillas and Salsa Verde
Flan
Watermelon Mojito
(Bring your own White Rum.)
Italian Porterhouse Proper
The Celebration of the Steak
with Chef David P. Martone, CCP
Friday, August 3, 7:00-10:00 PM,
$75.00 per person Full Participation
High School Students may enroll with a Parent
If you love steak you love T-Bone and Porterhouse steaks.
The difference between the two is that the Porterhouse has a
Seafood Dinner for a Group
with Steven Capodicasa
Saturday, July 28, 7:00-10:00 PM
-11-
more substantial cut of the tenderloin, the filet mignon. This
class will be all about seasoning and grilling a proper
Porterhouse steak. Each person attending will grill their own
full size Porterhouse steak. Since the only vegetable served
with an Italian steak is red wine so bring your best bottle.
Crisp Sautéed Artichoke Hearts over Baby Arugula
with Fresh Lemon Vinaigrette
& Shaved Parmigiano-Reggiano
Grilled Porterhouse Steak Massaged with Olive Oil,
Seasoned with Sea Salt and Fresh Cracked Pepper
Whole Grain Risotto with Asparagus & Fava Beans
Crisp Tuscan Almond Cookies
(Chef David recommends vin santo for dessert)
Baby greens served with French vinaigrette
served with homemade savory croutons
Bacon Wrapped Beef Tenderloin
with Roasted Garlic Cheesy Mashed Potatoes
Sautéed Haricot Verde
with roasted peppers and pignoli
Homemade roasted garlic and herb love knots
(Italian bread sticks formed into little love knots)
Mini cream puffs with raspberry drizzle
Healthy Cooking in a Heartbeat
with Michael Christiansen
Italy My Way with Arlene Ward
Wednesday, August 8, 7:00 -10:00 PM,
Full Participation $69.00 per person
High School Students may enroll with a Parent
Are your vacation plans made yet? If not, then let’s take you
on an armchair vacation to a villa in Italy where we cook a
typical summer dinner for you. You will cook and chat and
everyone has a great time just pretending they are in Italy.
Join us, it’s contagious.
Stuffed Pizza with Spinach, Onion
and Sun Dried Tomatoes
Pasta with Tuna, Capers and Artichoke Sauce
Fenneled Chicken
Yellow Wax and Green Beans with Olives
Sesame Cookies
Piedmontese Stuffed Pears
Wednesday, August 22, 7:00-10:00 P.M.
Full Participation $69.00 per person
High School Students may enroll with a Parent
Join Michael Christiansen in learning quick healthy
recipes. This class will be full participation and teach
us how to cook in a healthier way. The recipes will use
limited fat and focus on the reduction of sodium and
still maintain flavor.
Ginger and lemon grass steamed salmon
with julienne vegetables
Spicy grilled Chicken with satay sauce
Citrus glazed carrots with siracha
Kamut salad with baby french beans,
cucumber, feta and herbs
Quinoa salad with dried fruit and mint
The Splendors of Southern Italy
with Daniel C. Rosati
Summertime Shellfish Celebration
with Chef David P. Martone, CCP
Thursday August 9, 7:00-10:00 P.M.
Full Participation
Limited Enrollment $69.00 per person
High School Students may enroll with a Parent
Sicilian Home-Made Smoked Ricotta Crostini with
Roasted Tomatoes
Apulian Grilled Stuffed Mussels
Braciolettine - Grilled Chicken Involtini
with Luganica Sausage Bay Leaves and Red Onions
Calabrian Grilled Zucchini with Tomato,
Basil & Mint Dressing
Amalfi Lemon Scented Ricotta Mousse Cheesecake
$75.00 per person Demonstration
Friday, August 24, 7:00-10:00 PM
High School Students may enroll with a Parent
Sit back and let Chef David do all the work and
entertain you while preparing a bountiful shellfish
celebration meal.
Sautéed Jumbo Shrimp Licked with a Spicy Ginger
Soy Deglazing over Baby Greens
Oysters with Frozen Raspberry
Mango Mignonette Sauce
Lobster Gazpacho with Chili Spiced Tortilla Shreds
Mussels Steamed in Lemon Grass Cilantro Scented
Coconut Milk Broth
JR’s Garlic Crabs and David’s Linguine
with Red Clam Sauce
Rum Basted Baked Bananas over Ice Cream
Intimate Dinner for Two
with Steven Capodicasa
Friday, August 10, 7:00-10:00 PM
Full Participation $70.00 per person
Cream of Roasted Corn Chowder
-12-
The Herb Garden with Arlene Ward
Breaded chicken cutlets, with chutney
Bread Sticks, Ice Cream
“Make your own Sundaes” with Chocolate sauce,
Fruit Sauce, & Ice Cream “Magic Shell”
Tuesday, August 28, 7:00 -10:00 PM,
Full Participation $69.00 per person
High School Students may enroll with a Parent
I have a strong belief that everything is better with the
addition of fresh herbs. Choosing the proper herbs for
cooking can be a problem for some. Learn more about
herbs and their cooking powers. Don’t garden?
No problem, the markets have every variety from
which to choose.
Mushroom and Thyme Panini
Herb Salad with Marinated Cheese Triangles
Stuffed Basil Chicken Breasts, with Prosciutto,
Eggplant & Sundried Tomato
With Carmelized Corn and Red Pepper Relish
Shrimp with Fresh Tomatoes
and Herbs in White Wine Sauce
Creamy Herb Polenta
Fruit Sorbet with Essence of Mint
Late Summer Party
with Steven Capodicasa
Friday, September 14, 7:00-10:00 PM
Full Participation $75.00 per person
Fresh mozzarella and tomato towers
Scallop ceviche, Fried guacamole bites
Baby greens with roasted tomatoes with Romano
cheese and homemade croutons
20 minute Lobster and Clam bake
Espresso Brownie Torte
Quick and Simple Fish
with Michael Christiansen
Wednesday, September 19, 7:00-10:00 P.M.
Full Participation $69.00 per person
High School Students may enroll with a Parent
Please join Chef Michael Christiansen in an evening of
cooking quick and simple fish dishes. This will be a
full participation class where we will take the
complexity out of fish cookery. We will also discuss
how to purchase fish and what to do with it.
Cedar planked Salmon with maple ginger glaze
Coriander seared Sea Scallops
Paella
Broiled Flounder with Herbed Bread Crumbs
Grilled Asparagus
Mushroom risotto
Dr. Pepper Beer Can Chicken Dinner
with James Standridge
Friday, September 7, 7:00-10:00 PM
Full Participation $70.00 per person
Dr. Pepper Can-roasted Free Range Chicken served
with Dr. Pepper Barbecue Sauce
Margarita Marinated Jumbo Sea Scallop Skewers
Iceberg "Grexican" Salad
Godiva White Chocolate Inside-Out Cake with Godiva
White Chocolate Liquor Reduction
“Make Your Own - Session 2” with
Catherine Titus Felix, CCP & Dee Parisen
Do-Ahead Buffet “Southern Style”
with Kathleen Sanderson
Thursday, September 13, 6:30–9:30 PM,
$79.00 per person, Full Participation
(Enrollment Limited to 16)
High School Students may enroll with a Parent
Store shelves are filled with foods your family loves – but
are you sure you want to serve them? Catherine and Dee will
show you how to make your own favorites. These are all
easy, fun to make, recipes your kids will enjoy. Best of all,
you’ll know you are serving only the finest freshest food.
Session 2. You will learn:
English Muffins, Seasoned Bread crumbs, Quick Chutney,
Breadsticks
Applesauce, Barbecue sauce, A variety of Rubs, Pickles,
Cole Slaw, Spiced Nuts, Caramelized Nuts,
Chocolate sauce, Fruit sauce, Ice Cream “Magic Shell”
You will prepare:
English Muffins
BBQ Pork Loin, with bbq sauce
Cole Slaw, Applesauce
Thursday, September 20, 7:00-10:00 P.M.
Full Participation $69.00 per person
High School Students may enroll with a Parent
Dry Rubbed BBQ Pork Shoulder
Creamy Southern Cole Slaw
Grilled Fish Fillets with Creole Mayonnaise
Black-Eyed Pea, Corn & Tomato Salad
Corn Bread with honey butter
Salad with Honey Mustard Vinaigrette,
Spicy pecans and blue cheese
Peach Cobbler with Bourbon Vanilla Sauce
Sweet Tea/Lemonade
Couples Cook Italian
with Daniel C. Rosati
Saturday, September 22, 7:00-10:00 P.M.
-13-
Updating the Classics
with Arlene Ward
Full Participation
Limited Enrollment $70.00 per person
Panzanella Crostini
Baked Clams Oreganata
Linguine with Shrimp Fra Diavolo
Pork Chops with Hot & Sweet Peppers
Potato Croquettes, Zeppole
Sunday, September 30, 12:00 -3:00 PM,
Full Participation $69.00 per person
High School Students may enroll with a Parent
Good food to me, is like good music. Seldom do I tire
of the familiar classics. The same score arranged or
played by different artists, has a fresh and new
meaning. So be it with food. Look deeply into the
pleasure of the updated classics.
Chilled Zucchini Pate with
Vine Ripened Tomato Relish
Filet of Beef on a String with
Bordeaux Sauce and Green Peppercorns
Grilled Eggplant and Tomato Gratin
Golden Potato Hay
Sweet and Sour Spinach Salad
Nectarine and Mango Cream Cake
Italian Boot Camp
with Diana Albanese
Sunday, September 23, 11:00-3:00 P.M.
Full Participation $79.00 per person
High School Students may enroll with a Parent
Improve your Italian culinary skills and find new inspiration
for everyday cooking. In this four hour class, Diana
Albanese of La Cucina D’ana will walk you through various
cooking techniques to help you prepare these fall inspired
dishes at home.
Pasta e Fagioli
Pizza Bianca with Artichokes
Shrimp with Garlic, Oil and Hot Peppers
Homemade Cheese Manicotti with Marinara Sauce
Chicken Scarpariello
Potato Croquettes
Braised Pork with Tomatoes and Sage
Swiss Chard and Parmesan Torte
Crostata Marmellata
Thai Favorites
Made Easy & Delicious
with Beth Rutland
Tuesday, October 2, 7:00-10:00 P.M.
Full Participation $69.00 per person
High School Students may enroll with a Parent
Coconut Chicken Soup
Pad Thai
Thai Green Chicken Curry with jasmine rice
Thai Rice paper Rolls with Dipping Sauce
Thai Cucumber Salad with Peanuts
Sticky Rice with Mangoes
Herbalicious with Suzanne Lowery
Tuesday, September 25, 7:00-10:00 P.M.
Full Participation $69.00 per person
High School Students may enroll with a Parent
Herb and Ricotta Frittata
Grilled Chicken with Fresh Herb Butter
Basil Pesto and Pasta
Chopped Salad with Asparagus and Herb Vinaigrette
Herb Scented Shortbread with Lavender Cream
Sushi Workshop
The Feeding Frenzy is Back Again!
with Chef David P. Martone, CCP
There’s a Tuscan in My Kitchen
with Diana Albanese
Friday, September 28, 7:00-10:00 P.M.
Full Participation $69.00 per person
$70.00 per person Full Participation
Friday, October 5, 7:00-10:00 PM
High School Students may enroll with a Parent
Come and kick back and enjoy a night out. Here is an
opportunity to learn the fundamentals of sushi. David will
teach you the basic techniques of making great sushi rolls.
More and more restaurants are featuring Sushi due to
customer interest.
Learn to create your own masterpiece!
David will cover all the essentials.
Miso Soup, Japanese Ginger Salad Dressing, Miso
Dressing, Gyoza with Ponzu Sauce, California Rolls,
Tuna and Spicy Tuna Rolls, and a wide assortment of
ingredients to create new and exciting rolls:
regular and inside-out rolls.
Many ingredients to create vegetable
Tuscany, the most traveled spot in Italy, offers wonderful
flavors that can be accomplished with a little know how and
a good recipe. Diana Albanese of La Cucina D’ana, well
traveled and experienced in Tuscan cooking, will share her
mouth watering menus with you. So let the Tuscan into your
kitchen this season and leave the menu to Diana.
Sautéed Scallops with Roasted Peppers and Garlic
Risotto with Porcini Mushrooms
Braised Lemon Chicken with Capers and Olives
Tuscan Steak with Home Style Fries & Herbs
Parmesan Spinach
Almond and Anise Biscotti
-14-
and non-fish rolls.
David always has new ideas for interesting rolls!!!
Fun Dinner for Two
with Steven Capodicasa
Fireside Autumn Dinner
with Diana Albanese
Saturday, October 20, 7:00-10:00 PM
Full Participation $70.00 per person
Toasted bread with aged provolone
and arugula salad
Smokey ricotta fritters
Roasted striped bass with fennel and tomatoes
with oil cured olives
Orecchiette with cauliflower, anchovies
and fried croutons
Sautéed asparagus with roasted peppers
and pignoli nuts
Strawberry and rhubarb crumble
Tuesday, October 9, 7:00-10:00 P.M.
Full Participation $69.00 per person
High School Students may enroll with a Parent
We love the flavor of the fall table. Nothing is quite as
hearty and welcome as that first taste of the harvest
table. It’s time to change over to substantial dinners that
keep in mind that we’re still a part of
today’s busy world.
Roasted Garlic and White Bean Soup
with Herb Butter Croutons
Pork Tenderloin stuffed with Autumn Dried Fruit
and Bacon Sherry Sauce
Potato and Parsnip Puree
Spaghetti Squash with Brown Butter and Parmesan
Shaved Fennel and Haricots Verts Salad
with Mustard Vinaigrette
Creamy Pumpkin Custard
with Cranberry Compote
Soups from the Pressure Cooker
with Arlene Ward
Sunday, October 21, 12:00 -3:00 PM,
Full Participation $69.00 per person
High School Students may enroll with a Parent
Getting a yen for homemade soups? These tasty
warming selections are the perfect antidote for the
winter blahs. Working with your pressure cooker,
delicious soups can appear on the table in less than 8
minutes. Learn basic stock making and how to create
soups that taste great the first night and even better left
over. If you need practice with your pressure cooker,
this is the day to come. Its build your confidence day.
Hearty Beef Vegetable Soup
Red Lentil, Sage and Bacon Soup
Chicken, Leek, Mushroom and Barley Soup
Peasant Cabbage and Bean Soup with Kielbasa
Chicken and Beef Stocks
Time for Tapas
with James Standridge
Friday, October 12, 7:00-10:00 PM
Full Participation $70.00 per person
Champinones Rellenos (stuffed mushrooms)
Alcachafas y Pimientos a la Gitana (artichoke salad)
Sopa Aquacate (Avocado soup)
Patatas a la Pobre (Spicy potato)
Gambas Pil-Pil (Jumbo Spicy shrimp)
Pinchitos Morunos (Grilled pork kabobs)
Ensalada de Mejillones (Mussel salad)
Provencal with Kathleen Sanderson
Wednesday, October 17, 7:00-10:00 P.M.
Full Participation $69.00 per person
High School Students may enroll with a Parent
Parmesan Frico
Gorgonzola & Walnut Toasts
Grilled Lemon Herb Chicken Paillards
Orecchiette Pasta Provencal
Grilled Eggplant & Mozzarella Salad
with Roasted Red Pepper
Herbed Butter with Bread
Mesclune Salad Vinaigrette
Hazelnut Biscotti
Mascarpone Stuffed Strawberries
Cast Iron Revival
with Michael Christiansen
Wednesday, October 24, 7:00-10:00 P.M.
Full Participation $69.00 per person
High School Students may enroll with a Parent
Join Chef Michael Christiansen in an evening of
cooking with good old cast iron. This will be a full
participation class where you will learn how to season,
maintain, and store your cast iron pans. The menu will
consist of some modern classics
Fried Buttermilk Chicken and Gravy
-15-
Pan Roasted Chicken Marsala with Prosciutto and
Wild Mushrooms
Seared Flat Iron Steak with Gorgonzola
Cornmeal crusted Catfish with Chipotle remulade
Rosemary and Parmesan Steak fries
Jalapeno Corn Muffins
quickly and easily. On the menu are: Black-Out
Cupcakes & Cake-pops, One-Bite Brownie Gems,
Cheesecake Brownie Pops, Carrot Cake Minis & Cakepops, Golden Glow Cupcakes
(yellow cake with Toasted Coconut and Almonds)
German Chocolate Cupcakes & Cake-pops,
Nutella Cupcakes & Cake-pops.
A Tuscan Night
with Steven Capodicasa
Artisan Bread Workshop
with Daniel C. Rosati
Friday, October 26, 7:00-10:00 PM Full
Participation $70.00 per person
Baby Clams with Chorizo
and Saffron Broth
Arugula Salad with Pancetta Croutons
and Warm Red Wine Dressing
Tuscan Grilled Rib Eye Steak
with Roasted Garlic and Rosemary Infusion
Oven Roasted Broccoli with Parmesan
and Panko Topping
Toasted Orzo and Asiago Cheese stuffed Tomatoes
Roasted Peaches with Port Wine Reduction
Sunday, November 3, 9:00 AM-1:00 PM
Full Participation
Limited Enrollment $85.00 per person
High School Students may enroll with a Parent
Roasted Pepper Stuffed Focaccia
Burgundian Walnut Bread
Pecan Bear Claws
Honey Multi-Grain & Nut Bread
Swedish Limpa Bread
Rosemary Prosciutto Bastone
Italian Boot Camp
with Diana Albanese
Artisan Fresh pasta Workshop
with Daniel C. Rosati
Sunday, November 4, 11:00-3:00 P.M.
Full Participation $79.00 per person
High School Students may enroll with a Parent
Tuesday, October 30, 7:00-10:00 P.M.
Full Participation
Limited Enrollment $69.00 per person
High School Students may enroll with a Parent
Corzetti Stampati – Embossed Stamped Pasta Coins
with Herb Sauce
Maccheroni alla Chitarra – “Guitar String” cut
Spaghetti with Rich Meat Sauce
Fregola – Sardinian Cous Cous
with Saffron Scented Shrimp Sauce
Cappelletti Messicani – Bottle Cap Shaped Pasta
Sombreros with Chickpea Sauce
Learn the essentials of Italian cooking from a third
generation Italian. Diana Albanese of La Cucina D’ana has
Italian cooking in her genes. Her family owned and
operated the Albanese Food Market in Bayonne for many
years. This essential class covers techniques for soups,
sauces, braising, broiling, shallow frying, pastry dough
and pastry cream
Artichoke Pesto with Basil Bruschetta
Cannellini Bean, Tomato & Spinach Soup
Penne with Vodka Sauce
Creamy Risotto Milanese
Baked Fish with Clam Sauce
Sautéed Chicken with Hazelnuts and Balsamic Vinegar
Broccoli Fritters
Chocolate and Amaretto Budino (Pudding)
Hazelnut Cookies
Cute as a Cupcake
Cupcakes, Cake Pops and Mini Treats
Children's Birthday Parties
With Catherine Titus Felix, CCP
Thursday, November 1, 6:30–9:30 PM,
$69.00 per person, Full Participation
(Enrollment Limited to 16)
High School Students may enroll with a Parent
Learn to make glorious cupcakes, cake-pops, and other
miniature baked goodies in this fun class. Catherine
will share her strategies for producing these items
Birthday parties at Classic Thyme are as
much fun for parents as they are for kids!!
Take photos, enjoy your child's special day, and most of
all leave the planning, facilitation and clean up to us.
We offer three types of birthday parties: "Chef for a
Day," "Recipe for a Bear," and "Chocolate! Chocolate!
-16-
Chocolate!" Each party offers multiple menu items to
choose from. Parties run from 1 1/2 to 2 hours and are
led by our experienced children's class instructors.
Parties are for ages 3 and up and we require a minimum
of 10 attendees. Our parties are "drop off" parties; we
request that only the parents and immediate family of
the birthday child remain during the parties.
(Tour includes tasting & lunch)
Dress Code: Casual with Walking Shoes,
Rain or Shine.
Join Daniel Rosati on a culinary and cultural tour of
one of New Jersey’s most talked about
neighborhoods, the historic Ironbound section of
Newark. Tour highlights include visits to an
authentic Portuguese bakery (famous for its breads)
…Tour a butcher shop (see how Chorizo sausage
and Presunto style hams are made)…Fresh poultry,
fish and produce markets… Imported giftware and
kitchenware shops…Coffee shops…Wine
merchants…Get the insiders guide to the many
restaurants that have made this city within a city
famous. Tour concludes with lunch at one of the
many popular Portuguese restaurants in the
neighborhood. Lunch is included with the tour.
Our newest addition, Cooking Challenge!!
"Chocolate! Chocolate! Chocolate! is a popular choice
for teens and includes a chocolate dipping fountain. We
haven't forgotten that adults like chocolate too and we
have a developed a decadently delicious "Adults only"
chocolate menu. For a detailed brochure on each of our
party offerings, please click on the photos.
Classic Thyme Party offerings are also available for
school, camp and scout troop outings.
Please call our school at 908-232-5445 to schedule you
next party.
Arthur Avenue "Little Italy" Tour
With Daniel C. Rosati
Gift Certificates Make Great Gifts!
Saturday, June 30, 11:00 AM-3:00 PM
Order on-line at www.classicthyme.com
Meet Daniel in the Bronx at the entrance to
the municipal parking lot at Arthur Avenue
& 186th Street at 11:00 A.M.
Supply your own transportation
(Tour includes tasting & lunch)
Dress Code: Casual with Walking Shoes
Rain or Shine.
No Exceptions! No refunds if you are late!
$85.00 per person
Enrollment Policy
Tuition must be paid in full at time of registration. All registration
is done on-line at www.classicthyme.com. Classes are booked on a
first-come first-serve basis. Refunds, Transfers, Cancellations, and
or Changes to Registration Require a 10-Day Advance Notice.
No Exceptions or Substitutions.
Space will not be held until payment is received. No Children
under 18 permitted at Adult Classes unless otherwise specified.
Classic Thyme reserves the right to cancel any class.
The Belmont area in the borough of Bronx, NY has
been home to Italians since the late 1800's... Join
Daniel on this fun filled day in New York’s other
“Little Italy” exploring traditional bread, pasta,
cheese, salami, wine and pastry shops...not to
mention the famed restaurants of this vibrant
neighborhood. Tour concludes with lunch at one of
the avenues most popular dining spots.
Culinary Walking Tours
Discover Newark’s Ironbound
A Culinary Walking Tour
With Daniel C. Rosati
Knife Skills I Workshop with
Steven Capodicasa
Saturday, June 2,
10:00 AM to Approx. 3:00 PM
$85.00 per person
Meet at Newark’s Penn Station Information
Desk at 10:00 A.M.
Full Participation $69.00 per person
High School Students may enroll with a Parent
**3 Dates Offered**
Saturday, May 26, 9:00 AM-12:00 PM
Saturday, Sept. 22, 9:00 AM-12:00 PM
Supply your own transportation
-17-
Thursday, April 12, 11:00 AM-1:00 PM
Tomato Crostata, Asparagus Risotto
Roasted Pepper Salad with Fresh Mozzarella
Tiramisu
Saturday, Nov. 10, 9:00 AM-12:00 PM
Full Participation/ Limited Seating/ Book Early!
This is a sell out class!
This full hands-on techniques class is one you can’t
miss. Even the best of cooks can benefit from a class
where you learn the proper way to use your knives.
Selecting the proper knife is essential in staying safe
and getting the job done effectively. Chef Steven, will
teach you the basics while helping to reduce your prep
time. Learn all the basics of cutting, slicing, shredding,
and mincing. Also learn the proper way to keep your
knives well maintained and sharp.
Not sure about your old knives. Bring them in for
evaluation and sharpening, only $2 per knife.
We Sharpen Knives Professionally!
Pan to Plate: Steak House Classics
Thursday, April 26, 11:00 AM-1:00 PM
Iceberg Salad with Home Made Blue Cheese Dressing
Pan Seared Steak with Garlic Wine Sauce
Hash Browned Potatoes & Bananas Foster
Pan to Plate: Chicken Classics
Thursday, May 10, 11:00 AM-1:00 PM
Chicken Marsala
Chicken Piccata
Sautéed Spinach with Garlic Chips
Creamy Ricotta Mousse with Fresh Berries
Daytime Series - Fast, Fresh & Flavorful
with Daniel C. Rosati
Sushi
Friday, May 25, 11:00 AM-1:00 PM
Miso Soup, Sushi Maki Rolls
Crab & Avocado Hand Rolls
Coconut Mousse
3 Tuesdays, September 11, 18 & 25 10:00 AM-1:00 PM
Full Participation Limited Enrollment
$199.00 per person
High School Students may enroll with a Parent
Pizza with Pizazz
Session 1: A Taste of Italy
Spiedini alla Romana
Gnocchi with Pesto Sauce
Turkey Scallopine
Classic Broccoli Rabe with Garlic
Ricotta Mousse with fresh Berries
Session 2: A Seafood Supper
Creole Shrimp Salad in Avocado Boats
Baked Sole Fillets with Crème Fraiche & Dill
Rice Pilaf with Tomatoes & Herbs
Roasted Asparagus Salad
Lemon Meltaway Cookies
Session 3: A Taste of Spain
Basque Country Soup
Catalan Pork Tenderloin with Chorizo & Clams
Saffron Potatoes
Mixed Green Salad with Sherry Vinegar Dressing
Orange Custard
Thursday, June 7, 11:00 AM-1:00 PM
Home Made Pizza Dough & Marinara Sauce
Pizza Margherita, White Pizza with Clams
Key Lime Dessert Pizza
Two Fisted Sandwich Suppers
Thursday, June 21, 11:00 AM-1:00 PM
Three Cheese Melt with Crispy Bacon
& Caramelized Onions
New Orleans Muffaletta
Chicken, Pancetta, Avocado & Tomato Club
Prosecco Fruit Salad
Super Soups
Thursday, October 4, 11:00 AM-1:00 PM
Curried Confetti Pea Soup
Corn Chowder
Classic Chicken Noodle Soup
Cold Minted Melon Soup
(Can be served as a dessert or first course)
Daytime ‘Quick Cook’ Series
with Daniel C. Rosati
Learn 4 Dishes in 2 Hours
1 Great Price $59.00 per class
The Classic Thyme
High School Students may Enroll with a Parent
A Taste of Italy
-18-
Culinary Basics Series I
5 Week Series
With Catherine Titus Felix, CCP,
and Mike Christiansen
A Complete and Comprehensive 5-Session
Basic Techniques Series
5 Thursdays,
Sept. 27, Oct. 4, 11, 18 & 25, 6:30-10:00 PM
Extremely Limited Class Size, Register Early! Full
Participation $499.00 per person
Class I Knife Skills
An Introduction to Roasting, An Introduction to Stocks,
Making Biscuits, Minestrone Soup, Roast Chicken,
Garlic Roast Beef, Roasted Vegetables, Buttermilk
Biscuits, Citrus Salad
Class II An Introduction to Broiling and Marinades
Basic Rice, Couscous & Polenta Cookery, Blanching &
Refreshing Vegetables
An Introduction to Chocolate, Broiled Salmon
Skewers, Broiled Chicken, Basic Broiled Steak,
Couscous Pilaf, Asian Style Rice, Baked Polenta,
Broccoli with Shallot Vinaigrette, Chocolate Mousse
Class III Moist Heat Methods: Stewing,
Braising, & Poelage
Potato Cookery, Basic Pastry, Pork Poelage with
Tomatoes and Sauerkraut, Beef “Carbonnade”
Corned Beef Braised in Red Zinfandel, Mashed
Potatoes, Pommes Parisienne, Pommes Savoyarde,
Classic French Apple Tart
Class IV An Introduction to Sauces:
Béchamel & Velouté
An Intro. to Egg Cookery, Introduction to Sautéing and
Frying, Moist Heat Methods Continued: Poaching
Mushrooms “En Cocotte” Omelettes, Scrambled and
Poached Eggs, Sole Meuniere, Curried Chicken Salad
with Homemade Mayonnaise, Sautéed Chicken with
Lemon Sauce, Grand Marnier Bread Pudding
Class V Sautéing and Frying Continued
More Egg Cookery, Poached Sole “Andalouse” Beef
Stroganoff, Garlicky & Lemon Sautéed Green Beans,
Classic French Fries, Chocolate Soufflé,
Crème Anglaise
-19-
Private classes run for 3 hours, including dining
time. We are happy to accommodate you if more
time is needed at an additional charge. A $250
nonrefundable deposit is required to reserve a
date. Classes start at $65 per person with a
minimum class charge of $780. Staff gratuity is
at your discretion. You are free to bring your
own wine and beer and we will be happy to
recommend wines to pair with your menu
selections. Call the cooking school at
908-232-5445 to schedule and plan your next
event.
Corporate & Private
Cooking Class Parties
Hosting a party at Classic Thyme is a
unique way to entertain your guests.
We work with you to design a menu, select a
format and customize the activities to suit your
needs. Your guests can be prepping and sautéing
away or simply enjoying a glass of wine as they
watch a culinary demonstration. At Classic Thyme
we have hosted events for all occasions:
New Menu Options
for Corporate and Private Events.
See our website www.classicthyme.com
for complete selection of menu choices.
Italian Porterhouse Proper NEW!
Each student has a 20 ounce steak!
($10 up charge per person)
•
Birthdays
•
Anniversaries
•
Wedding
Showers
•
Crisp Sautéed Baby Artichoke Hearts and Celery
over Baby Arugula with Fresh Lemon Vinaigrette &
Shaved Parmigiano-Reggiano
•
Rehearsal
Dinners
•
Seasoned Oven Roasted Potato Cubes with Olive
Oil
•
20 Ounce Grilled Porterhouse Steak Massaged with
Olive Oil, Rosemary, Seasoned with Sea Salt and
Fresh Cracked Pepper and drizzled with Extra
Virgin Olive Oil (1 per person)
•
Baby Showers
•
Gourmet
Groups
•
•
Civic Groups
Whole Grain Risotto with Asparagus and Fava
Beans
•
Crisp Tuscan Almond Cookies
•
Family
Reunions
•
School
Outings
•
Lobster Bake NEW!
Each student has a whole lobster
($10 up charge per person)
A Night Out
with Friends
•
Spicy Shrimp
•
She Crab Soup
•
Cousin Suzie’s Clams and Mussels in White Wine,
Garlic and Butter
•
Boiled Lobsters, Simple, Simple, Simple! (1 per
person)
•
Double Stuffed Baked Potatoes
•
My Friend Ricky’s Corn on the Cob, Baked or
Grilled
•
Blueberry Crumble
French Bistro NEW!
-20-
•
Salad Nicoise (with fresh seared tuna)
•
Creme Dubarry (Cream of Cauliflower Soup)
•
Poulet Saute Chasseur
•
Burgundy Beef with Mushrooms
•
Ratatouille with rice
•
Crème Brule
Classic Favorites NEW!
($5 up charge per person)
•
Classic Caesar Salad with Baked Parmesan Crusted
Croutons
•
Penne with Vodka Cream Sauce
•
Tortellini with Steamed Asparagus and Gorgonzola
Cream Sauce
•
Chicken with Marsala Cream
•
Lemon, Herb, Garlic Pepper Crusted Grilled Steaks
•
Individual Grand Marnier Soufflé
-21-
Class Schedule Thru Oct. 2012
710 South Avenue West
Westfield, NJ 07090
908-232-5445
www.classicthyme.com
-22-