REZCLICK ONLINE RESERVATION SOFTWARE




Tess Kitchen Store
115 Mill Street Grass Valley, CA, 95945
530-273-6997

Powered by

Online Reservation System Software
Online Reservation Software

Search/Filter
Description:
Month:
Location:
Instructor:
 
Event/Date Description Openings/Price/Location
332

Tue, Aug. 27, 2019 @ 1:00 PM
COMFORT FOODS
 

Image result for MEAT LOAF WITH FRESH HERBSPHOTOS

With the kids headed back to school and fall activities picking up, familiar and comforting food takes center stage.

We will make

Mac and Cheese

from scratch, with real milk and tangy cheddar.

Pork and beef together make the best

Meatloaf with Fresh Herbs.

And lastly, everyone’s favorite, fresh baked

Key Lime Pie.

3 openings available

$60.00

Alan Tangren

115 Mill Street Grass Valley

 
Event/Date Description Openings/Price/Location
333

Sat, Sep. 7, 2019 @ 1:00 PM
SPANISH APPETIZERS AND TAPAS
 

Image result for Empanadas with Tuna, Tomatoes and Roasted Peppers. photos

 

Spain is the home of tapas and other satisfying small plates.

Come to this class and learn techniques as well as recipes.

Make the pastry dough for

Empanadas with Tuna, Tomatoes and Roasted Peppers.

Make a batter for deep-fried

Ham and Cheese Puffs.

A Béchamel white sauce will dress the

Baked Mussels and Mushrooms.

11 openings available

$70.00

Alan Tangren

115 Mill Street Grass Valley

 
Event/Date Description Openings/Price/Location
334

Tue, Sep. 10, 2019 @ 1:00 PM
INDIAN SPICES AND CURRIES
 

Image result for Papri Claypot Stew photos

Explore the mysteries of Indian spices.

We will make three spice mixtures that are commonly used all over India;

Garam Masala (Sweet Spice),

Samblar Masala,

and Dhana Jiru.

We will then use our home made mixes to create a complex dish inspired by the Parsi culture of Bombay,

Papri Claypot Stew,

which includes green beans, eggplant, sweet potatoes and bananas in their skins!

 

 

11 openings available

$60.00

Alan Tangren

115 Mill Street Grass Valley

 
Event/Date Description Openings/Price/Location
335

Sat, Sep. 14, 2019 @ 1:00 PM
SAVORY PASTRIES FOR FALL
 

Image result for Potato and Pesto Galettephotos

As a former pastry chef, Alan likes to remind people that pastries are not just for dessert.

Fire up your oven on the first cool days of fall and make

Lulu Peyraud’s Tart of Wilted Greens and Garlic.

Or make a

Chicken Pot Pie with Mushrooms and Pearl Onions.

One of his favorites is the open-face

Potato and Pesto Galette.

12 openings available

$70.00

Alan Tangren

115 Mill Street Grass Valley

 
Event/Date Description Openings/Price/Location
336

Tue, Sep. 17, 2019 @ 1:00 PM
LEST WE FORGET LATE SUMMER VEGETABLES
 

Image result for Pasta with Roasted Tomato Confit and Garlic.photos

You don’t have to give up summery vegetables as fall approaches.

These “fruits” of summer can still be found in abundance.

We will begin with

Sicilian Eggplant Salad with Rice, Mint and Capers.

This is also the time to make smooth

Roasted Red Bell Pepper Soup with Crème Fraîche.

Late season tomatoes are the best for

Pasta with Roasted Tomato Confit and Garlic.

12 openings available

$60.00

Alan Tangren

115 Mill Street Grass Valley

 
Event/Date Description Openings/Price/Location
346

Thu, Sep. 19, 2019 @ 1:00 PM
ICE CREAM DEMO CLASS
 

 

Your ice cream flavoring and sweetener options will be unlimited

 

when you learn how to make your own fresh delicious ice cream at home.

We will make a

Basic Vanilla Custard

and show you how to add fresh fruit to your ice cream.

We will also make a simple

Uncooked Ice Cream

and

Sugar Free Blackberry Ice Cream.

30 openings available

$20.00

Pat Yeomans

115 Mill Street Grass Valley

 
Event/Date Description Openings/Price/Location
337

Tue, Sep. 24, 2019 @ 1:00 PM
HOW TO STUFF FRUITS AND VEGETABLES WITH FLAVOR
 

Image result for pears with almond stuffing photos

Tired of lackluster fruits and vegetables?

Stuff them with flavor and fresh ingredients.

The ever-present summer squash takes on new importance in

Zucchini with Spicy Pork Stuffing.

You will be transported to Southern France with

Tomatoes Stuffed with Garlic, Basil and Breadcrumbs.

Dessert will become a special occasion with Italian-style

Pears Baked with Almond Stuffing and White Wine.

12 openings available

$60.00

Alan Tangren

115 Mill Street Grass Valley

 
Event/Date Description Openings/Price/Location
338

Sat, Sep. 28, 2019 @ 1:00 PM
FRENCH SAUCES PART I, BECHAMEL AND ITS RELATIVES
 

Image result for FRENCH SAUCES PART I, BECHAMEL AND IT'S RELATIVES

French cooks have been perfecting sauce making for hundreds of years, ever since the Italians taught them how to cook!

In this class we will learn about “white sauce”, or

Béchamel

and its many variations;

Velouté (with white stock),

Sauce Crème and Sauce Suprème (both with cream),

Sauce Parisienne (with egg yolk),

Sauce Mornay (with cheese),

Sauce au Cari (curry),

and

Sauce Soubise (onions),

and how to use them.

We will also make the

white chicken stock

we need using a whole chicken.

4 openings available

$70.00

Alan Tangren

115 Mill Street Grass Valley

 
Event/Date Description Openings/Price/Location
339

Tue, Oct. 1, 2019 @ 1:00 PM
COOL WEATHER POACHING AND BRAISING
 

Image result for Poached fall Fruit Compote.

Poaching and braising introduce moisture to cooking, fairly quickly when poaching and very slowly when braising.

We will show how both produce tender, flavorful results.

We will start with

Salmon Poached in White Wine with Beurre Blanc.

We will continue with a French classic,

Tarragon Chicken with Crème Fraîche,

and finish with fresh and dried

Poached Fruit Compote.

12 openings available

$60.00

Alan Tangren

115 Mill Street Grass Valley

 
Event/Date Description Openings/Price/Location
340

Tue, Oct. 8, 2019 @ 1:00 PM
GET OVER THE FEAR OF FRYING
 

Image result for PHOTOS pork tonkatsu

Most people love the flavor and crunch of deep-fried foods. But how often do you fry at home?

We hope to take the fear out of frying by giving you a few tips and recipes to help along the way.

First will be Julia Child’s method for

grease-free French Fried Potatoes.

The Japanese love their

Pork Tonkatsu with a ketchup-style sauce.

And for dessert? We will make

Apple Fritters with Caramel Sauce.

12 openings available

$60.00

Alan Tangren

115 Mill Street Grass Valley

 
Event/Date Description Openings/Price/Location
341

Tue, Oct. 15, 2019 @ 1:00 PM
FALL PIZZA BAKING
 

 

Making pizza is fun and a great way to involve your friends and family in meal planning and preparation.

One of my favorites is simply

Pizza with Roasted Garlic and Mushrooms.

With any luck we should still have the late summer vegetables to make a pizza with

Eggplant, Tomatoes, Herbs and Parmesan.

This is the time to use ripe bell peppers for

Pizza with Multicolored Peppers and Fresh Sausage.

 

12 openings available

$60.00

Alan Tangren

115 Mill Street Grass Valley

 
Event/Date Description Openings/Price/Location
342

Sat, Oct. 19, 2019 @ 1:00 PM
HARVEST PIES AND PASTRIES
 

 

I love harvest time in the fall. The first cool temperatures mean it’s time to bake!

Our all-dessert menu will include

French Apple Pie with Cinnamon Crumb Topping.

Local Bartlett pears will be featured in a

Pear Clafoutis with Kirsch Cream.

Not to forget the nut harvest, we will finish with a

Galette of Almonds and Walnuts.

12 openings available

$70.00

Alan Tangren

115 Mill Street Grass Valley

 
Event/Date Description Openings/Price/Location
343

Tue, Oct. 22, 2019 @ 1:00 PM
GREAT PUMPKIN RECIPES
 

In case you haven’t noticed, Halloween and pumpkin season are just over the horizon.

Let’s celebrate the great pumpkin and make a delicious

Pumpkin Soup with Sage and Gruyère Croutons.

For snacking, we will have

Pumpkin Walnut Bread.

And for dessert, the best ever

Pumpkin Pie,

made from fresh pumpkins.

12 openings available

$60.00

Alan Tangren

115 Mill Street Grass Valley

 
Event/Date Description Openings/Price/Location
344

Sat, Oct. 26, 2019 @ 1:00 PM
FRENCH SAUCES PART 11, BROWN SAUCES
 

Many people feel that the meat-based brown sauces are the peak achievement of French cooking.

The most important ingredient is a well-made

Beef Stock, rich with marrow bones.

We will turn this into a “simple”

Brown Sauce,

which has many uses, especially as a base for many more elaborate sauces, including

Sauce Diable, with shallot, white wine and black pepper,

Sauce Robert, with onion, wine and mustard,

and

Sauce Brune à l’Estragon with shallots, wine and fresh herbs.

12 openings available

$70.00

Alan Tangren

115 Mill Street Grass Valley

 
Event/Date Description Openings/Price/Location
345

Sat, Nov. 2, 2019 @ 1:00 PM
THAI VEGETABLE CURRY AND FRIED RICE
 

Once you have the ingredients on hand, Thai curries are easy to make.

We will prepare traditional

Red Curry Paste

to combine with lemon grass, ginger and spices for our

Thai Vegetable Curry.

Then we will use leftover rice and vegetables in a favorite Thai street food,

Fried Rice.

12 openings available

$70.00

Alan Tangren

115 Mill Street Grass Valley