The Lodge at Geneva On-The-Lake

March 28 - Seafood and Shellfish
Talk about where all of the different types of fish come from, and why some fish are better on the grill, some are better in a sauté pan, and some are better in the oven.  Learn and taste the differences between types of shellfish like oysters, clams, and mussels and what to really do with them.  Demonstrations – tasting difference between tuna steak and sushi grade ahi.  Cracking open different types of oysters and either eating raw, making “shooters”, or cooking in a cippoino.

April 25 - Love of the Land
Discuss the importance of vegetables in cooking, starting with a proper mirepoix (carrots, onions, celery) and a trinity (peppers, onions, celery) used in Creole cooking.  Tasting the difference between farmed and wholesale items and organic and the health benefits of each in cooking.

May 16 - Soups, Stocks, Sauces, Dressings and Vinaigrettes
Show where all liquid culinary products start from and the importance of starting with quality ingredients that are prepared correctly.  How to develop a stock and turn it into a sauce or soup and learning all of the derivatives of them.  How to emulsify vinaigrette is one of the toughest and most important things to learn in the culinary world, and to get it to stay together!  Lots of bowls and whisks mixing oils and vinegars together to develop flavors and pair them correctly with different types of lettuces and greens.

October 17 - The Basics
Come learn the basics! Basic cooking education for people looking to become more confident in their culinary skills, have more fun in the kitchen, and produce great tasting food.  Covering everything from basic cooking techniques, to culinary terms like HACCP foundations, to different types of knife cuts- this class will provide insightful tips and tricks for kitchen novices and experienced chefs alike.

November 7 - Lamb & Veal Made Easy
Have you ever considered preparing lamb or veal, but thought it was too difficult a plate to approach?  With this class, our Executive Chef will show you shortcuts and insights into preparing these sophisticated meats with ease.  From cuts to seasonings to cooking techniques, you'll be a pro at making these flavorful meats into delicious entrees.