Cooking Classes
Cooking Classes at our Culinary Experience B and B. Come for our Indulgence Week-end and choose the menu that you would like to learn to cook.
| A Taste of Nelson | International Dining from Kay’s Cookbook |
| Nelson Green-Lipped Mussels in Orange Sauce Tasman Bay Greens with Strawberries and Goat Cheese Tasman Bay Scallops with Garlic Wine Sauce Baked Asparagus with Parmesan Cheese Nelson Apple Strudel with vanilla ice cream |
Bruscetta with fresh tomatoes, basil and lots of garlic Chicken Provencal with fresh herbs and white wine Orzo Pasta with Sun-Dried Tomatoes New Orleans Bread Pudding with Whiskey Sauce |
| Dining Italian Style | A Dinner from Provence: Sun-Drenched Provencal Cooking |
| Endive Salad with Gorgonzola and Walnuts Pasta with Arugula Ricotta Pesto Sauce Chicken Breasts Balsamico with fresh herbs Marinated Pears with Mascarpone Cream |
Paupiettes of Chicken filled with Olives, Ham and Garlic cooked in a Wine Olive Sauce Grand Aioli with New Potatoes (Classic Garlic Mayonnaise) Salad of Watermelon, Goat Cheese and toasted Pumpkin Seeds Oeufs a la Neige (Eggs in the Snow: Clouds of meringue float in a sea of Crème Anglaise with a crystallized web of Carmel on top.) |
| Do-ahead Dinner for Summer | Elegant and Easy Dining – A do-ahead dinner for hassle free entertaining |
| Orange Glazed Pork Tenderloin Stuffed with garlic and mustard Barley and Wild Rice Pilaf Broccoli with Black Olives and Anchovies Cold Mango Soufflé |
Butter Lettuce Salad with Strawberries and Goat cheese with Hazelnut Vinaigrette Asparagus with an Orange Butter Sauce Chicken Cordon Bleu Wrapped in Flaky Phyllo Pastry Poached Pears stuffed with finely chopped Chocolate, Crystallized ginger and Ricotta drizzled with a rich Chocolate Sauce |
| Southwestern Foods from New Mexico | French Bistro Cooking |
| Pork Tenderloin Adobo with garlic, chile marinade Salsa de Tomatillo Arroz Verde with Bell Peppers and Cilantro Black Bean Salad with Cumin Vinaigrette Pumpkin Almond Torte |
Basil stuffed chicken with Roasted garlic sauce Radicchio and Butter Lettuce Salad with Parmesan Curls Roasted Barley and Pine nuts Chocolate Soufflé with Grand Marnier Sauce |
| The Best of France | Best of Provence |
| Eggplant Caviar with toasted French Bread Filet Mignon topped with Chevre and Pine Nuts in a Shallot, Red Wine Sauce Gourmet Greens with Salad Dressing a la Megalithes (with yogurt and grainy mustard) Chocolate Crème Brulee with caramel topping |
Goat Cheese with garlicky tomato olive topping Daube Provencal – Southern France classic beef stew, marinated overnight in red wine Gratin de Legumes – A colorful vegetable medley, slowly roasted with garlic and olive oil Tarte Tatin – Classic French apple tart with puff pastry. |
| Best of Mexico from Kay’s cookbook | A Taste of New Zealand |
| Chicken Breasts with Achiote Marinade Papaya and Avocado Salad with Papaya Seed Dressing Chilled Gazpacho with crunchy garnishes Mexican Wedding Cake Cookies |
Green Shelled Mussels, Lemon Grass and Thai Chilies Lamb Shanks with Garlic and Lemon and Basil Roasted Baby Sweet Potatoes Pavlova with mixed fresh fruit |
Copyright © 2012 a-culinary-experience.com 15 Seawatch Way, Atawhai, Nelson, 7010 Log in
