To schedule your class, please call or visit Luci’s and speak to one of our friendly staffers.
Regrettably, we’re not accepting reservations via voicemail nor email at this time.
Classes are held Sundays from 5.30-7.30p in Luci’s Kitchen. The fee is $49.99 per class (unless otherwise noted), and must be pre-paid in order to reserve your space. A 48-hour notice of cancellation is required in order to receive a full refund.
Space is limited!
Classes subject to cancellation if minimum of 5 participants is not met.
Private classes are available upon request.
ALL PARTICIPANTS RECEIVE A COUPON FOR 10% OFF YOUR SAME-DAY MARKET PURCHASE!
STOCKS, SOUPS AND SAUCES
with Chef Paul Linsay
September 5th
Simple approach to the importance of stock’s, basic soups and simple sauce’s that will please any taste. We will explore making stocks and how to use them in soups and sauces. Stocks are the foundation to any great soup or sauce. We will make Chicken, Veggie and Beef Stock. From there we will make some wonderful soups and sauces. Learn any of these and sky’s the limit on what you can make.
KNIFE SKILLS II
with Chef Michael Jerez
September 12
If you are interested in furthering your knife skills in the kitchen, then you will love what you will learn in this class. We’ll provide step-by-step instructions for cutting most of the fruits, vegetables and meats that you’ll ever encounter. With experience, you’ll discover these skills are applicable to all foods. You will enjoy the fruits of your labor with a fruit salad, a stuffed pork loin entrée and a special dessert. Knives will be supplied by Luci’s; however, if you’re so inclined, feel free to bring your own knives.
GLUTEN-FREE BAKING WITH ALMOND FLOUR
with Chef Rachel
*Wheat-Free, Gluten-Free, Mostly Dairy-Free
September 19
Wheat-free, gluten-free, dairy-free baking just got easier. Now you can make amazingly moist breads, cookies, cakes, and crispy, high protein, low-carb crackers and breadings with a single flour. Chef Rachel will teach you how to use blanched almond flour in both sweet and savory recipes. One recipe will contain goat cheese.
Menu: Herb Crackers with Black Bean Hummus; Olive-Rosemary Bread with Goat Cheese or Veggie Spread; Kale Tart with Cranberries; Pumpkin-Spice or Banana Nut Muffins; Chocolate Chip Scones.
TAPAS
with Chef Michael Jerez
September 26
So you want some more party ideas? Why not have Spanish Tapas? No, not topless, Tapas! It’s Spanish for small plates. If you go to any bar or cafe in Spain around 5 or 6 p.m., you’ll find these classic, cool dishes. Pair them with a good Rioja, Sangria, and dancing music!
You will learn how to make: Tortilla Espanola – Spanish omelet; Patatas Bravas – Potatoes with Spicy Tomato Sauce; Gambas al Ajillo – Shrimp in Garlic; Calamar a la Parilla – Grilled Squid Steak; Pan con Tomate – Toasted Bread with Tomato and Herbs; Banderilla con Alioli – Beef Brochettes with Garlic Mayo; Pisto Manchego – Cold or Hot vegetable stew; Bnsalada de Casa – House Salad with Oranges; Flan – Caramel Custard October 3
THE MAKING OF PIADINAS
with James Monaci
October 3
Come learn to make a 500-year-old tradition in Italy – the making of Piadinas, a popular flatbread sandwich. The dough of the Piadina is made with flour, water, olive oil, rolled out as small pizza rounds, then grilled and filled with prosciutto, red and yellow peppers, eggplant, tomatoes, and other favored ingredients. Our lesson and eating enjoyment will consist of making several delicious Piadinas, and a dessert Piadinas called Blackedened Piadina Banana Split. No more hints just wait and see!
HOLIDAY TURKEY
with Chef Michael Jerez
October 10
Thank goodness! Learn eveything about preparing and coooking the perfect Thanksgiving Dinner including tips on thawing, cleaning and cutting a turkey.
Menu: Roast turkey with truffle butter; Creamy potato au gratin; Roasted root vegetables; Cranberry sauce; Individual apple tart.
P.S. We highly recommend you come with an empty stomach because you’re likely to leave stuffed!
POT PIES AND STEWS
with Chef Paul Linsay
October 17
We’ll take a fresh approach to making some wonderful winter comfort food starting with good old Chicken Pot Pie and Turkey Pot Pie, then leap to Beef Stew and Vegetable Stew. Everyone’s eaten them growing up, but this will be a different take on Mom’s way of making them. Remember, great ingredients make great food.
FAB FRUIT DESSERTS FOR THE HOLIDAYS
with Chef Rachel
*Wheat-Free, Gluten-Free, Dairy-Free
October 24
How do you make the holidays healthier? Create low-sugar, naturally sweetened, low-impact, fruit-ful desserts. Chef Rachel will show you how to satisfy both your sweet tooth and nutritional needs with delicious, family-friendly, user-friendly recipes.
Menu: Chocolate Chip Banana-Nut Muffins; Baked Apples with Date Nut Filling; Poached Pears with Turkish Dried Apricots, Raisins & Toasted Pecans a la mode; Pumpkin Ice Dream Pie with Ginger Cookie Crust & Chocolate Sauce; Dark Chocolate Dipped Date Nut Truffles or Chocolate Bark with Fruit & Nuts.
KNIFE SKILLS I
with Chef Michael Jerez
October 31
The fundamental tool of every cook or chef is the knife. If you’re intimidated by a sharp knife, this is the class for you. We’ll learn about different types of knives and their usage, knife construction, and proper sharpening techniques. Students will use a chef’s knife, boning knife and paring knife. You will cut up the ingredients necessary to make a Chicken Cacciatore with Pasta, as well as break down a chicken and fillet the breast. Knives will be supplied by Luci’s; however, if you’re so inclined, feel free to bring your own knives.