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One of the most fantastic parts of the class is its fifth session, during which the series culminates in a final dinner of superb quality that the students prepare themselves, with the chef’s guidance. Each class member brings a guest to the dinner as well as various wines for the table. Guests are seated at a long table covered in a crisp white tablecloth and topped with fine tableware.
Wall sconces in The Regatta’s dining room cover the cozy space in a romantic glow, flickering occasionally across oil paintings that hang on dark green walls. The wine sparkles in the glasses, as does the conversation in the room. And then, a hush falls over the guests as they take a collective breath and admire: the students exit the kitchen and enter the dining room carrying the exquisite food they have just prepared. They glide around the table, placing elegant dishes at each setting like practiced actors performing on opening night of a much beloved play. Dinner is served.
Five-Week Cooking Class Outline
Week One: Hors d’oeuvres
Week Two: Salads, Dressings, and Vegetables
Week Three: Center of the Plate: Meats, Fish, Sauces, Starches
Week Four: Desserts
Week Five: Dinner is Served
• • •
Cooking Class Series
Spring 2011 Final Dinner Menu
Hors d’oeuvres
Wild Mushroom Wontons, Roasted Tomato Brochetta,
Asparagus and Broccoli Tempura, Baked Oysters
Appetizer
Lola Rosa Salad: Poached Pear, Candied Walnuts, and Crumbled Blue Cheese, Honey Shallot Vinaigrette
Entrée
Roast Tenderloin with Dauphinoise Potatoes, Snow Peas, and Sundried Tomatoes accented with a Cabernet Demi Sauce and Seared Scallops. Served with Fresh Asian Spring Rolls accompanied by Ginger Carrots and Soy Buttera
Dessert
Vanilla Bean Crème Brulée served with Fresh Berries and an
Almond Tuile Cookie and Chocolate Crèpes
Ganache Filling with Raspberry Sauce and Chantilly Cream
garnished with Fresh Mint
For information on scheduling and tuition
or to make reservations in a cooking class at
The Regatta of Cotuit, call 508-428-5715.
Lindsay Oliver is a freelance writer and former intern at Cape Cod Life Publications.
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