COOKING CLASSES
If you don't see something that fits your schedule, Chef Pellegrino is happy to arrange a private cooking class for a minimum of 8 students. So get your friends together and have a night of fun learning to cook and drinking wine.
Contact Chef Pellegrino - jerry@corksrestaurant.com
WINE & DINE WITH CHEF PELLEGRINO
All dinner classes start at 6:30pm in Corks' upstairs kitchen. The class, with Chef Pellegrino's guidance, will prepare a three course meal, paired with wine. They will then retire to the dining room to enjoy their creations. Classes cost $89 per person, not including gratuity.
February 24th, Friday - The Aphrodisiac Dinner
Valentine's Day has passed but love can still be in the air. Join Chef Pellegrino as he leads the class through a discussion of what foods you'll want to make for that certain someone to assure the perfect end to the evening. The class will prepare three courses laden with aphrodisiacs and paired with wine.
March 9th, Friday - Chef Pellegrino's Birthday Dinner
As Chef turns another year older you'll want to join him for an evening of his favorite wines and food. Plan on sipping on some Alsace whites, Northern Italian reds and Oregon Pinot Noirs. The class will prepare some of his favorite dishes to go along with these great wines.
March 16th, Friday – The wines and food of Northern Italy
Chef loves Piedmont. Everything from Asti Spumante to Barolo and Risotto to Truffles. Join him for an evening in the kitchen preparing these traditional Northern Italian dishes and sipping on these great wines.
March 30th, Friday – Pinot Noir and Game Birds
It’s hard to pin point which wine would be Chef Pellegrino’s favorite but when it’s time for him to decide what wine he’d most like to pair with food, Pinot Noir always wins. Pinot has a wide spectrum of flavors and intensities which make if the perfect foil for game birds. The class will spend the evening creating dished with quail and Cornish Game Hen while sipping on Pinot Noirs from around the world.
THE "MONDAY" SERIES
The 'Monday' series starts at 6:00pm on Mondays and is held at Waterfront Kitchen, inthe Isaac Meyers Maritime Museum at 1417 Thames Street. It's a bit more casual then the Dinner Series but no less educational. Plan on spending a few hours sipping wine and learning how to do everything from using and sharpening your knife to making pasta. Classes cost $59 per person, not including gratuity.
January 30th, Monday 6:00pm - The Art of Making Soups
When the weather is cold what works better to warm the soul than a hot bowl of soup. The class will spend the evening in the kitchen learning how to make the five basic types of soups; broth based, pureed, roux thickened, tomato based and a winter fruit soup.
February 6th, Monday 6:00pm - The Art of Making Pasta
Always a favorite, join Chef for an afternoon of cranking fresh linguini, spaghetti, pappardelle and ravioli while making four traditional pasta sauces. There will be plenty of Pinot Grigio and Chianti to go around.
February 13th, Monday 6:00pm - The Art of Making Pasta II - Advanced Class
Once you've mastered making the basics it's time to try and master some other fun pastas...work with Chef Pellegrino for an evening making gnocchi, cavatapi, tortellini and using the pasta press to make rigatoni. You'll also make a few sauces to accompany your fresh pasta.
February 20th, Monday 6:00pm - Knife Skills and Sharpening
Spend the evening in the kitchen with Chef Pellegrino learning about the different types of knives and their uses, how to sharpen them and keep them sharp. Feel free to bring your own knife to sharpen now that you'll be an expert. You'll also learn how to make the basic cuts and debone a chicken.
February 27th, Monday 6:00pm – The Art of Making Chili
There is always a discussion about whether or not chili has beans in it. Well...Chef Pellegrino will have the answer for you. Join him for an evening in the kitchen making five different kinds of chili and washing them down with lots of local craft beer.
THE "How To" SERIES
The 'How To' series starts at 1:30pm on Sundays in Corks' Private Kitchen. It's a bit more casual then the Dinner Series but no less educational. Plan on spending a few hours sipping wine and learning how to do everything from using and sharpening your knife to making pasta. Classes cost $59 per person, not including gratuity.
March 11th, Sunday – The Art of Braising and Stewing
Cooking meats in liquid is one of the most satisfying and complex of all cooking methods. Join Chef Pellegrino as he walks you through braising lamb shanks, short ribs and making the perfect beef stew.
March 18th, Sunday – The Art of Making Sauces
It is one of the more difficult things for the home cook to do but making a great sauce can turn a simple dish into something amazing! Learn to make stocks and the basic 'Mother Sauces' of French cooking, Beurre Blanc, Aioli, Bechamel and vinaigrette along with a few dessert sauces.
March 25th, Sunday - The Art of Baking Bread
Baking is one of the most therapeutic things to do in the kitchen. The smell of freshly baked bread or pies can transform even the most bitter of days into one of complete joy. But baking can also be very intimidating. We’ve gotten used to the fact that bread is something we should buy not make. But Chef Pellegrino will change that. The class will get the opportunity to make soda bread, a traditional French baguette, dinner rolls, foccacia, cheesy bread sticks and traditional Italian peasant bread. Chef Pellegrino will discuss the difference between bread flours and all purpose flour and illustrate the dos and don’ts of making bread with yeast.
THE FARMER'S MARKET CLASSES ($60 per person)
*****WE WILL MEET AT 7AM AT THE NORTH END OF THE MARKET UNDER ROUTE 83 AT ZEKE’S COFFEE*****
The Farmers Market classes take a look at what’s fresh and local and spend some time turning these amazing products into great dishes. The class will meet at the Baltimore City Farmers Market under Route 83 downtown at 7:00am and spend some time walking around the market and seeing what the local farmers have to offer. After buying an array of different items, the class will head back to the Corks’ private kitchen and prepare at least three courses with what they’ve found.
Coming Soon!
