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Hang out with the stars! You know these famous chefs from their books or television. Now you can learn from them in person.
DelGrosso Foods is the oldest major family-owned producer of pasta sauce in the U.S. As America’s “First Family of Pasta Sauce,” the DelGrossos trace their sauce making roots to 1914, and an old world immigrant’s recipe that made its way from the kitchen to family restaurants and eventually, in 1947, to grocery stores. Now in its third generation, the Tipton, Pennsylvania based company is still run as a close-knit family business.
The recent launch of La Famiglia DelGrosso ultra-premium pasta sauces has brought widespread national recognition to DelGrosso. Members of the family make frequent appearances on national and regional TV, or serving up their famous sauces at top food festivals and special events across the country. The DelGrossos are happiest when sharing their love of food and family recipes with people everywhere. The DelGrosso style is provincial Italian and emphasizes simplicity and authenticity. Most of all, the DelGrossos want to show audiences that cooking can and should be a fun, family activity that creates meaningful traditions in every household.
Gifted chef and storyteller Martha Foose invites you into the kitchen to share recipes that bring alive the landscape, people, and traditions that make Southern cuisine an American favorite. In Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook, Foose proves that recipes from the South are best when shared by a native daughter and spiced with a good dose of local color.
Born and raised in Mississippi, Foose cooks Southern food with a contemporary flair: Sweet Potato Soup is enhanced with coconut milk and curry powder; Blackberry Limeade gets a lift from a secret ingredient—cardamom; and her much-ballyhooed Sweet Tea Pie combines two great Southern staples—sweet tea and pie, of course—to make one phenomenal signature dessert.
Step through Martha Foose's kitchen screen door and have a seat at the white linen-covered table to swap stories, laughs, and recipes.
Giuliano, like many other good cooks, learned his craft from his mother. The mother in this instance is the doyenne of Italian cooking Marcella Hazan. Giuliano is the author of three award-winning cookbooks, The Classic Pasta Cookbook, Every Night Italian, and How to Cook Italian. His food has been called genius by The New York Times. Giuliano teaches at cooking schools across the U.S. and abroad. Among his many accolades Giuliano won the Cooking Teacher of the Year Award from the International Association of Culinary Professionals (IACP) in 2007, and appears regularly on the Today show. Giuliano is an entertaining teacher who will show you how to make authentic Italian cuisine that is both easy to make and delicious.
Ming Tsai was raised in Ohio, where he spent countless hours cooking alongside his mother and father at their family-owned restaurant, Mandarin Kitchen. His love of great food was forged in these early years, while also gaining valuable experience in front and back of the house. Ming headed east to attend school at Phillips Academy Andover. From there, Ming continued to Yale University, earning his degree in Mechanical Engineering. During this time, Ming spent his sophomore summer at Le Cordon Bleu cooking school in Paris. After graduating from Yale, Ming worked in kitchens around the globe. He trained under renowned Pastry Chef Pierre Herme in Paris and in Osaka with Sushi Master Kobayashi. Upon his return to the United States, Ming enrolled in graduate school at Cornell University, earning a Master's degree in Hotel Administration and Hospitality Marketing. Ming continued to learn varied styles of cuisine, holding positions in both front and back of the house at establishments in Chicago, Atlanta, San Francisco, and Santa Fe.
In 1998, Ming opened Blue Ginger in Wellesley, Massachusetts and immediately impressed diners from Boston and beyond with the restaurant's innovative East-West cuisine. In its fi rst year, Blue Ginger received 3 stars from the Boston Globe, was named "Best New Restaurant" by Boston magazine, was nominated by the James Beard Foundation as "Best New Restaurant 1998," and Esquire magazine honored Ming as "Chef of the Year 1998." Almost a decade later, the popularity continues. The James Beard Foundation crowned Ming "2002 Best Chef Northeast," and, since 2002, Zagat Restaurant Guide has rated Blue Ginger the "2nd Most Popular Boston Restaurant." In 2005, Ming was honored as "Restaurateur of the Year" by the Massachusetts Restaurant Association.
Ming is currently the host and executive producer of the Public Television cooking show, Simply Ming. Ming began cooking for television audiences on the Food Network, where he was the 1998 Emmy Award-Winning host of East Meets West with Ming Tsai. Ming's Quest, his popular cooking adventure series, and East Meets West can be seen on Fine Living Network. In addition to television, Ming is also the author of three cookbooks: Blue Ginger: East Meets West Cooking with Ming Tsai, Simply Ming, and Ming's Master Recipes.
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These masters have made their mark on the restaurant scene, and now they'll teach you the tricks of the trade.
Chef Al Massa was raised in an Italian family where food was an essential part of life, showcased at many traditional family events. As the executive chef of Michael's On East restaurant, Al oversees all culinary operations of the AAA Four Diamond-rated restaurant, wine cellar, catering company and ballroom.
Following a ten–year career as an officer in the US Air Force, the chef of Sarasota's Michael's On East began to pursue his lifetime hobby with passion and dedication. With the support and encouragement of his wife Karen, he enrolled at Johnson and Wales University and finished the two–year course in just a year and a half. Chef Al's strong desire to learn the fundamentals of Creole cuisine led him and his family to uptown New Orleans where he joined the team at Emeril Lagasse's NOLA.
Within a short time Al succeeded in learning all aspects of the kitchen and eventually became Executive Sous Chef of Emeril's Delmonico. During his ten years with the Emeril's organization, Al absorbed the intricacies of Creole cookery, recognized the importance of using fresh, local ingredients, and mastered a style of cuisine that is ingredient-driven.
With over fifteen years in the culinary industry, Chef Al continues to focus on artful presentation, exceptional indigenous ingredients, and reinventing the inspired cuisine of Michael's On East.
When it comes to producing a memorable meal Executive Chef Damon Vogell raises the bar more than a couple of notches.
An honors graduate of Johnson and Wales and a 2003 Culinary Olympics Candidate, Damon’s career has been in hyperdrive for more than a decade. Damon has tackled the most challenging techniques and makes them look easy, having studied molecular gastronomy, classical European cooking and the regional cuisines of the good old USA. Damon took the helm of the Polo Grill and Fête Catering last December.
A man who can find inspiration in a single, perfect fig or raspberry, yet create a seven course, five star meal for five hundred discriminating diners, Chef Morineau understands the virtues of both simplicity and high art. The art he practices at The Ritz-Carlton, Sarasota refl ects the complexity of this Renaissance Man who brings talent and technique to the freshest, unadorned ingredients, transforming them into dishes that dazzle both eye and palate in a marriage of taste, texture and color. A native of France's Loire Valley, Chef Morineau's appreciation of food began at his grandmother's side, and later led to a career that took him to St. Maartins in the West Indies, the renowned Hotel Carleton in Cannes, and The Ritz-Carlton, Buckhead in Atlanta, Georgia. Whether deftly managing the many aspects of The Ritz-Carlton, Sarasota, conversing in English, French or Spanish, spear fishing off the island of Corsica, or relaxing to the strains of Dizzy Gillespie, this complex man understands the simple pleasures of life.
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Treat yourself (and maybe a friend) to an evening that's educational, fun and delicious. And discover how the right wine or beer can enhance a meal.
Ryan Johnson is the Master Beer Sommelier for Miller imports and craft brands. He attended the Siebel Institute of Technology to become a brewmaster. Ryan has been the consultant and brewmaster for 6 different microbreweries. He will be sharing his vast amount of knowledge on beer in this class.
Janet has two passions, Cabernet and Pinot Noir, and in the heart of Napa Valley, Franciscan's Oakville Estate vineyards are the perfect place for her to explore Cabernet and its nuances. Her first harvest was at the Robert Mondavi Winery in the Napa Valley. But wanderlust got the best of her after graduating UC Davis with a Master's in Enology. Wanting to connect to her roots by spending time in Italy, her mother's ancestral home country, Janet turned to the winemaker at Antinori's Santa Cristina Estate in Chianti, who immediately offered her a harvest internship. Before coming to Franciscan in August of 2003 as associate winemaker, Janet also enjoyed stints in Australia's Margaret River region and at big Cabernet producers Beaulieu Vineyard, Stag's Leap Wine Cellars and Louis Martini. Janet was promoted to director of winemaking in September 2005. Janet finds the Oakville Estate vineyards have their own unique signature, pure Oakville.
Join us as we pair some tapas and mezze with great wines under $15.
Come explore Apron's chefs' food and white wine paired for the summer heat.
At the Biltmore Estate Winery, rich tradition meets state-of-the-art technology under the masterful direction of the French winemaker Bernard Delille. Vineyards on the estate’s west side grow several varieties of viniferous grapes while the estate’s former dairy complex now houses the winery. It produces 75,000 cases of wine each year in about 15 varieties. Biltmore wines have been awarded gold and double-gold medals in prestigious national and international competitions.
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Take your cooking skills up a notch in a small-group setting. These hands-on classes focus on tricks of the trade, and range in skill level from "recreational" to "master."
Knowing how to use a knife is critical, and this class will teach basic skills to give you that cutting edge. Learn how to choose a good knife set, along with the proper sharpening, handling, and storing of your investment. By the end of this class, you will have a good handle on all of the classic knife cuts: slicing, dicing, julienne, and chiffonade.
This class is offered to customers with diabetes or those caring for a loved one with diabetes. This class will show you how easy and delicious cooking and eating well for diabetes can be. Shannon McManus, Publix Corporate Dietitian, will be discussing the basics of a healthy diet for diabetes and be available to answer your nutrition questions. Apron’s Cooking School Chefs will be demonstrating recipes and cooking techniques that you can use to eat well for diabetes.
This course takes you on a culinary tour of French cooking techniques. The chefs will review the key ingredients, seasonings, and cooking methods of different regions with a diverse menu selection. Join us as we enjoy the best of French cuisine without ever having to leave the kitchen. This is an intermediatelevel class designed for those who have a significant comfort level sautéing, chopping, slicing, and dicing.
This series of classes will take you on our first installments of travels through Latin America. This is an advanced-level class designed for those who have a significant comfort level sautéing, chopping, slicing, and dicing.
If you’re a food enthusiast with a significant comfort level in sautéing, slicing, and dicing, this is the class for you. We will prepare full menus while learning several intermediate culinary techniques.
This six-part series is for every home chef, regardless of experience level. We will prepare full menus while focusing on techniques used by professionals, including knife skills, sauces, sautéing, roasting, grilling, and braising. Every class will include time to savor each culinary feat mastered by the students. Students will also receive a certificate upon completion of the class.
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From appetizers to woks, you can learn about a wide variety of culinary topics, regional cuisines, and cooking for special occasions in these classes, which are offered as either demonstration or hands-on style.
Who says you can't have your cake and eat it too? This class is for all those people who can't get enough chocolate. You will be in chocolate euphoria! Learn fun facts, how to temper chocolate properly, and the great benefi ts of eating chocolate.
Uncover the mystery that surrounds preparing seafood! In this class, you will learn foolproof techniques for baking, sautéing, grilling, and poaching seafood.
The heat of the summer getting to you? Come cool off in this class with some yummy desserts.
Enjoying the outside air and great company. This easy, fast outdoor fare is a good way to spend time in the summer sun. Summer is the best time for grilling and chilling!
Need some bonding time? Come to this class to learn how to make mom the best breakfast she's ever had.
Hectic schedules can make it difficult to plan catch-up time with your girlfriends. This class is the perfect excuse to coordinate some female bonding! Come relax and enjoy the adult conversation, delightful wines, and delectable food prepared by our expert chefs.
You keep reading about the healthy attributes of grains—come and taste how good they can be.
Kick back with the boys and enjoy hearty food with great beer.
Hemingway called Key West home for over 10 years, and not just because of the beautiful beaches and great weather. Come and let us show you some of the food that caused him to fall in love with the little island of paradise in south Florida.
If you love lobster, this is the class for you! Come learn some exciting new ways to prepare this seafood favorite.
Ready for something different than lettuce, tomato, croutons, and dressing? Come find out how to liven up the ordinary salad.
Thai style cuisine in one night at Apron's Cooking School.
Need some new ideas to bring with you on your picnic this summer? Not just melon, water, and soggy sandwiches here.
These starches are full of flavor and techniques. Come see the versatility of these sides.
the colorful, eclectic fare of Saveur's summer-themed menu. This class takes you through the preparation of beloved American fare. Includes a free oneyear (9 issues) subscription of Saveur magazine, so you can continue your culinary adventure throughout America and beyond.
Need we say more? Learn the proper and tasty way to cook out this summer with seafood.
Have you ever sat and said, "I want to be a celebrity chef" or "I can do that"? Well, now is your chance. Mail your best recipe for lasgna (any way you like it) to the resident chef at your local school (address is located on the back of the calendar). The recipes are due July 21, 2008. The chefs will pick the top recipes for the contestants to have a showdown in our Apron's kitchen during this class. Come and see who might be the next celebrity chef.
Have you ever sat and said, "I want to be a celebrity chef" or "I can do that"? Well, now is your chance. Mail your best recipe for shrimp to the resident chef at your local school (address is located on the back of the calendar). The recipes are due July 21, 2008. The chefs will pick the top recipes for the contestants to have a showdown in our Apron's kitchen during this class. Come and see who might be the next celebrity chef.
Let us take you on a tour across the country. You'll learn different techniques for cooking fish from different regions of the U.S. We’ll be cooking bass from the southwest, whitefish from the central plains, and mahi mahi from California and Hawaii.
Learn the ancient art of sushi from beginning to end, including proper rice cooking and ingredient selection. You will also learn the techniques required to roll some of the standards such as Veggie, California, and Basic Nigiri.
In the mood for a little exotic spice and fl avors? Don’t be afraid—nothing will be spicy-hot, just fl avorful from a world of spice.
Baking, not just cakes and pies, anymore. Learn how to bake from scratch.
Great ideas to start the new school year off.
Great ideas to complete your favorite meal or to start new traditions.
Are you up for a challenge? Items you have always wanted to try, even if you didn’t know it.
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Children aged 8 to 12 learn fundamentals of cooking for a lifetime in these engaging, fun classes.
Time to report for duty as we take the kids through basic cooking boot camp. Just like real recruits, they will report for duty every day to learn new kitchen skills. We'll cover many basic cooking techniques and good safety habits while having loads of fun. Foods From Around the World
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Kids aged 13 to 18 enjoy these classes, and their parents enjoy gaining another cook in the house.
Teens will report for duty as we develop the skills of tomorrow’s culinary geniuses in this cooking boot camp. They will report for duty every day in order to advance their kitchen skills. We will begin with the basics and work through the development of full-course meals.
