over 17 years serving the Tri-State areawith two locations20 1/2 Low Avenue      12 Windsor Hwy.Middletown, NY      New Windsor, NYMOUNTAIN RESTAURANT SUPPLY& COOKING ACADEMY

CALLING ALL COOKS!

   February 8 @ 7:00 PM

ROMANTIC DINNER

This class is full-call to be put on a waiting list, if enough interest we will open up another class.

Bring that special person in your life or come by yourself to learn how to prepare a Valentines dinner to impress.  Join Chef-Instructor Jennifer as we prepare and enjoy Goat Cheese Souffle, Filet Mignon with Wild Mushroom Ragu, String Beans with Pistachio-Shallot Butter and Dark Chocolate Mousse. 

A meal sure to please.

Enjoy-$45.00

March 14 @ 7:00 PM

NORTHERN ITALIAN CLASSICS

Join us in preparing a night straight from Northern Italy.  These recipes are sure to become some of your favorites.

Risotto with Butternut Squash & Pancetta

Fresh Ricotta Gnocchi

Classic Bolognese sauce

Garlicky Broccoli Rabe

Enjoy-$50.00

March 22 @ 7:00 PM

 THE SWEET BASICS

Do you have a sweet tooth?  Well this is the class for you.  We will cover the dessert basics (sweet sauces, working with chocolate etc.) as we prepare and enjoy these delicious desserts:

FLOURLESS DARK CHOCOLATE TORTE WITH RASPBERRY COULIS

PEAR AND CHERRY CRISP WTH VANILLA ANGLAISE

PROFITEROLES WITH DARK CHOCOLATE GANACHE

ENJOY-$50.00

April 11 @ 7:00 PM

A NIGHT IN SPAIN

Join Chef/Instructor Jennifer in preparing an authentic meal right from Spain.

We will enjoy:

WHITE ALMOND GAZPACHO

PAELLA WITH MUSSELS & CHORIZO

SHRIMP IN GARLIC-CHILE OIL

Enjoy-$50.00 

SOFT DRINKS PROVIDED, BRING YOUR OWN WINE!

The following classes are held at Mountain Restaurant Supply  but given through

What's Cooking

with Donna Douglas

please call 845-548-6420 or email donna@whatscookingforyou.com 

March 15 @ 6:00 PM

COOKING UNDER PRESSURE

("no stress cooking with the pressure cooker?)

Modern Pressure cookers are very SAFE and EASY to use in the home kitchen today.  Learn how to save $$$, time and fuel energy by using a pressure cooker for every day meals all year long!  You will learn how to adapt your own recipes to the pressure cooker by learning basic pressure cooking techniques.

Lentil and Spinach Soup*Braised Short Ribs with Rosemary and Red Wine Sauce*Risotto with Peas and Porcini Mushrooms*Lemon Cheesecake

$50.00 pp

March 29 @ 6:00 PM

MEATLESS MEALS

You can eat healthfully without spending alot.  One way to achieve healthy savings is to serve meat less often.  A plant-based diet, which emphasizes fruits and vegetables, grains, beans, and nuts, is rich in fiber, vitamins and other nutrients and has been shown to reduce your risk of heart disease and other chronic conditions.  In this class, you will learn how to incorporate more vegetarian meals weekly into your diet that everyone in your family will love.

Asian Noodle with Vegetables*Butternut Squash Mac and Cheese*Stuffed Portabello Mushrooms with Brown Rice, Spinach and Goat Cheese*Indian Spiced Cauliflower,Potatoes,chickpeas and Kale

$50.00 pp

CANCELLATION POLICY:  We are sorry that we cannot issue refunds for classes, but you may send someone in your place or choose another class if you cannot make it for any reason.  We do require 24 hours notice for us to provide credit for another class, otherwise we are left with an empty seat and not enough time to fill it from our waiting list.  In case of bad weather, contact us at our store for updates.

ABOUT OUR CHEF:

Jennifer Clair of

Home Cooking New York

In May 2002, Jennifer Clair founded Home Cooking New York after years of working in the culinary industry.  Before launching her own boutique cooking school, she worked as a Recipe Editor for The Wall Street Journal and as a Food Editor at Martha Stewart Living (MSL), where she developed cookbooks and managed the Cooking & Entertaining department of Marthastewart.com.  Prior to MSL, she worked in the cookbook division of William Morrow & Company at Saveur magazine.  She graduated from Peter Kump's New York Cooking School (now, The Institute of Culinary Education) in 1998 after receiving a full James Beard Foundation scholarship.

Before moving to NYC, she was the Catering Manager of the Tabard Inn in Washington, DC.  She began her culinary career as the assistant to renowned cookbook author and food historian Joan Nathan.