Welcome to the Mystic Cooking School website
- Flood Tide Restaurant Winter, 2010 Cooking Class Schedule -
Annice Estes of the Mystic Cooking School is pleased to announce that Flood Tide Restaurant Executive Chef, Robert Tripp, will be offering a series of cooking classes beginning February 1, 2010.
As many of you may know, Bob taught over 50 classes for the Mystic Cooking School while we were offering public classes. I started the cooking school to garner enthusiasm for cooking and family mealtime--a trend I saw dying.
I am very happy that Bob will continue our passion for cooking at these classes. These will be demonstrations and will be held on Monday evenings at the Flood Tide Restaurant in Mystic.
For class reservations please call (860) 536-8140 or email restaurant@innatmystic.com. Payment in full completes your class reservations. Written recipes, soft drinks, coffee, tea, and wine are included. PLEASE help me get the word out and tell all your friends!
You can also turn a cooking class into a real getaway! If you register for a Monday night class, The Inn at Mystic is offering rooms with fireplaces for $75 per night (plus taxes). Call or email to get more information.
Monday, February 1, 2010 6:00 p.m.
SIX-PACK PARTY APPS
Ever at a loss as to what to bring to a party? Are you hosting a super bowl party or a family get-together? These six appetizers and three mini desserts are time-tested crowd pleasers.
Black & Blue Nachos made with Black Bean Salsa and Blue Corn Tortilla Chips; Pepper-crusted Pork Tenderloin with Red Onion Apple Relish; Buffalo Chicken Tenders with Bleu Cheese Dip; Lemon Chili Shrimp Skewers; Potato Pancakes with Wild Smoked Salmon and Dilled Crème Fraiche; Potstickers with Scallion Dipping Sauce; Mini Chai-scented Chocolate Pots de Crème; Peanut Butter Mousse Ramekins with Bittersweet Ganache; Lemony Cup Cakes with Lemon Curd and Whipped Cream Frosting
Fee: $40 per person
Monday, February 8, 2010 6:00 p.m.
ROMANTIC RENDEZ-VOUS
This pre-Valentines Day class will prepare you to make a romantic dinner at home or just come out for a great meal experience. We’ll have the ambiance and the cuisine you crave.
Flood Tide’s famous Lobster Madeira Crêpe; Tomato Gorgonzola Bisque with Crispy Bacon; Minted Orange Salad; Tournedos (of Beef) Diane with Brandied Black Pepper Sauce; Thyme Roasted Potatoes and Onions; Sautéed Spinach with Roasted Shallots; Moist Devil Cake with Bittersweet Ganache and a Rosemary Cabernet Plating Sauce
Fee: $45 per person
Monday, February 15, 2010 6:00 p.m.
French Quarter Mardi Gras
You don’t have to fly south to experience great NOLA food, though it probably is a little warmer there! Don’t miss this pre-Lenten feast.
Jacques-Imo’s Savory Shrimp and Smoked Sausage Cheesecake; Chicken and Andouille Gumbo over Rice; Oysters Baked with Spinach and Pernod; Blackened Pork Loin with Herbs, Chourico, and Sweet Potato Dressing; Squash with Tasso Cream Sauce; Black-eyed Pea “Clouds”; Café du Monde-style Beignets and Traditional King Cake, of course.Fee: $40 per person
Monday, February 22, 2010 6:00 p.m.
FLOO FIGHTERS
This is the time of year when a strong immune system can really make a difference in preventing a cold or flu. You’ll receive a handout recommending which types of foods to eat and what roles they play. When you taste this menu, you’ll want to eat like this all year!
Tuna Spring Rolls with Red Pepper Sriracha Dipping Sauce; Garlicky Chicken and Barley Soup; Spinach Salad with Pumpkin Seeds and Yogurt Dressing; Grilled Citrus-marinated Sirloin Tips; Vanilla-scented Sweet Potatoes; Sautéed Mushrooms with Gorgonzola Rosemary Cream; Easy Almond Cake with Green Tea Mousse; Hot Ginger Lemon Cider for cold relief
Fee: $40 per person
Monday, March 1, 2010 6:00 p.m.
HOT SOUPS AND WARM SALADS
I know. I know. It’s still cold out there! Warm yourself up with this delicious lineup of comforting easy dishes. Make any pair of soups and salads, get some crusty bread and you’re all set for a cozy dinner at home. Relax!
Grilled Marinated Chicken Skewers with Cilantro Garlic Sauce; Sea Scallop Bisque; Greens Topped with Crabmeat and Oven-roasted Warm Apple Dressing; Jalapeño Beef Stew; Perky Southwestern Caesar Salad with Tabasco Croutons; Hearty Tuscan White Bean and Sausage Soup; Warm Spinach Salad with Bacon and Goat Cheese; Individual Warm Chocolate Fondant Cakes
Fee: $40 per person
Monday, March 8, 2010 6:00 p.m.
Italian Feast for St. Joseph’s Day
This March 19 festival is most celebrated in Sicily where prayers to St. Joseph ended a prolonged drought long ago. Because fava bean crops saved the masses from starvation during the drought, they are always featured in the feast, and breadcrumbs top the pasta dish to signify the sawdust St. Joseph created as a carpenter. And, if you’re having trouble selling your house, don’t forget to bury a statue of St. Joseph in the yard to help things along.
Bruschetta with Fava Bean Spread and Blood Oranges; Minestrone Genovese; Pasta with Tuna, Spinach, Lemon, and Pignoli; Bistecca alla Pizzaiola; Broccoli Rabe with Bulgur and Walnuts; Winter Greens with Shaved Parmesan, Pickled Garlic Cloves, and Emulsified Red Wine Vinaigrette; Sfinge di San Giuseppe with Orange Sauce (Zeppole) for dessert
Fee: $40 per person
Monday, March 15, 2010 6:00 p.m.
What a Crock!
This class focuses on braising techniques whether in a crock pot or in the oven. Since this class night is so close to St. Patrick’s Day, the menu can’t help but have an Irish accent. Don’t miss the Guinness in the bread and the Jamesons in the dessert!
Crock Pot Chicken Chili con Carne; Crock Pot Classic Split Pea Soup with Smoky Ham; Crock Pot Coq au Vin; Oven-braised Tomato Soy Beef Brisket; Braised Butternut Squash, Potatoes, Carrots, Shallots, and Rosemary; Mom’s Famous Danish-style Braised Red Cabbage; Guinness Brown Bread with Honey Butter; Black & Tan Ice Cream “Martini” with Jamesons Chocolate Sauce
Fee: $40 per person
- Private and Corporate Classes -
Annice Estes continues to arrange private cooking demonstrations and hands-on classes for special occasions and corporate team building.
Call her at 860-460-6071 or use the contact form.
