Rockman's Catering Culinary Class

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January & February Culinary Class Menus

The January classes are just around the corner, but there’s still a few spots left for the the Tuesday, January 13^th  session and several spots yet for the Thursday, January 29^th class.  Call today to reserve your place.

January’s “Breakfast: It’s not just for Breakfast Anymore” Menu:

Salmon Hash w/Poached Egg, and Arugula Salad

A flavorful blend or Yukon Gold Potatoes, Salmon, Bacon & Red Onion, topped with a poached Egg; served with a tangy Arugula Salad

Blueberry Danish Pancakes

Buttermilk Pancakes rolled around a lemony Cream Cheese filling, topped with Blueberry Coulis, Sweet Cream and Almond Streusel

Pork Belly w/Roasted Fingerlings, Asparagus & Parmesan

Glazed, roasted Pork Belly; accompanied by savory blend of roasted Fingerling Potatoes, Asparagus & Parmesan

Individual Bacon Eggs w/Dijon Hollandaise

Eggs baked in a bacon ring, topped with a homemade Dijon Hollandaise

Cinnamon Orange-glazed Butter-Pecan & Chocolate Chip Pastries

A very long name for a very delicious pastry

Kelly’s “Bludgeoned” Mary Mix

Our former bar manager, Kelly Rasmussen’s, secret concoction “for medicinal purposes only” (with or without Vodka!).

February’s “An Evening in Tuscany” Menu:

Some of Scott’s favorite recipes from his trip last fall to Tuscany.

Fig with Brie or Gorgonzola wrapped in Proscuitto

Pasta Cacio e Pepe di Pancia

Although not technically Tuscan (it’s from Rome), this my take on the traditional Pasta with Cheese & Pepper, with an added twist: pan-seared Pork Belly

Gnocchi di Patate (Potato Gnocchi in a Butter-Sage sauce)

Classic homemade Tuscan gnocchi with the traditional butter & sage sauce

Arancini di Riso (Risotto Croquettes)

So what do Tuscan cooks do with thier leftover Risotto? – They make these wonderful Croquettes!

Strawberry & Chantilly Millefoglie

In France it’s Mille-Feuille, In the Americas it’s Napolean and in Italy it’s Millefoglie.  This version from Tuscany combines crispy sugar-crusted Puff Pastry with Chantilly Cream and fresh Strawberries – Bon Apetit!