SEXY and   ROMANTIC  AFFAIR

 with  TABLE SIDE Cooking

CHOCOLATE   DESSERTS

and Sublime  WINE  PAIRING

Host your OWN Private Culinary Demonstration

and you get to choose your own topic

AUSTRO - HUNGARIAN  Cuisine

European  Comfort  Food

SOUTH  AMERICAN  Cuisine

Argentinean,  Brazilian,  Peru, Paraguay,  Bolivia,  Chile,  Uruguay

"CORPORATE  TEAM BUILDING"

and  CUSTOMER  APPRECIATION

through  cooking

GREEK  and

GREEK  ISLAND's Cooking

AROUND  the WORLD STREET FOOD

International Street & Road Stand Food

FRENCH  Cooking

CLASSICAL  or  MODERN

HUNGARIAN  -  RUMANIAN

and  GYPSY  Cooking

FINGER FOODS  Extravaganza

SOUTH  of  FRANCE

and  RIVIERA Cooking

POLYNESIAN  FOODS

and  DRINKS

NORTH  AFRICA Cooking

Morocco,  Algeria,  Tunisia,  Egypt

ITALIAN  COOKING

CLASSICAL  or  MODERN

SCANDINAVIAN    and

“DANISH  SMöRGASBORD” Cooking

        5-INGREDIENT   or less    GOURMET MEALS

MEDITERRANEAN  COASTAL Cooking

from Greece to Spain

FOOD  and  WINE  PAIRING ENTERTAINING

You'll be amazed how easy and entertaining it is to prepare these flavourful appetizers. Learn to make chinese & spicy thai finger foods and appetizers. Dim Sum's are low-cal, easy and fun to prepare.... Spring Rolls ~ Chicken Drumsticks ~ B.B.Q. ~ Spareribs ~ Crabmeat Dumplings ~ Ginger Chicken and Mandarin Canapé ~ Siu Mai = pork, shrimp and scallop ~ Rice Paper roll ups with Shrimp ~ Pan Fried Shanghai Meat Pot Stickers ~ Tempura = choice of jumbo shrimp, boneless chicken breast and fresh vegetables ~ Yakitori = mini-skewered chicken breast glazed with teriyaki sauce ~ Gyoza = Japan's dumplings ~ Pineapple Chicken Satay ~ Wrappers and Lettuce Wraps

Mediterranean and International finger foods  ~ "eggplant "caviar" ~ Tarama ~ Keftedes ~ Spanakopitta ~ Dolmathes ~ Souvlakia ~ Phyllo appetizers ~ Antipasto = Stuffed mushrooms with crabmeat ~ Coconut shrimp ~ Bruschetta station ~ Eggplant rollatini ~ Proscuitto and brie with rosemary fig confit canape ~ Tropical grilled chicken Canape with, avocado, sprouts, and papaya black bean salsa ~ Humus chick pea puree, tahini and garlic ~ Tzatziki = yogurt garlic dip, grated cucumber, oil, spices ~ Salmon mousse stuffed cherry tomatoes ~ Basil marinated bocconcine cheese wrapped with prosciutto ~ Scotch quail eggs ~ Crab cakes with mango and sweet curry spices ~ Inside-out jerk chicken wings ~ Mini vegetables samosas with cucumber raita ~ Miniature sausage, onion and leek wellington ~ Mushroom caps filled with havarti and spinach ~ Piri Piri = shrimp with dark rum glaze ~ Caribbean Spring Rolls = julienne of bell peppers and spicy jerk chicken served with passion fruit dip ~ Chicken Tikka Kebabs = chicken breast marinated in ginger, mild curry spices and yogurt ~ Kosher Blackened Chicken = slices with sun-dried cranberry comfit

~ Italian Seafood Salad= Octopus, Calamari, Shrimp, Scallops, Celery, Garlic, Lemon and Extra Virgin Olive Oil ~ Fried Calamari Served with Sweet, Hot or Ginger Sauce ~ Gnocchi = Homemade Potato Pasta with Porcini Mushrooms, Spinach, Braised Tomato in a Three Cheese Sauce ~ Saltimbocca = Boneless Breast topped with Prosciutto di Parma and Mozzarella Cheese in a Butter and Sage White Wine Sauce over Spinach ~ Shrimp Mediterranean = Stuffed with Crab Meat, Feta, Spinach and Fresh Herbs in a Lobster Cream Sauce with Asparagus and Shitake Mushrooms ~ Eggplant Portofino ~ Pappardelle con Piselli Cipolline e Pancetta al Vino Bianco = Pasta with Green Peas, Onions and Pancetta in a White Wine Sauce ~ Zabaion ~ Prosciutto wrapped Pork with Sage Served on Toasted Bread with a Roasted Tomato Salsa ~ Marsala Meatballs with Mushroom Sauce ~ Roasted Vegetable Lasagne = layers of Grilled Vegetables and Herbed Ricotta ~ Saltimbocca a la Romano = Medallions of Provimi Veal with Prosciutto and Sage ~ Osso Bucco Malenesse ~ Wedding Soup = Made with Fresh Escarole, Julienne Carrot, Slivers of Vidalia Onion, Homemade Italian Meatballs and Romano Cheese ~ Grilled Portobello Mushrooms Filled with Devilled Crab ~ Insalata Caprese = fresh Italian Buffalo Mozzarella Accompanied by Fresh Ripe Tomato Slices and Roasted Red Peppers (pepperoncini), Olive Oil, Basil, and Fresh Garlic ~ Spinach and Proscuitto Salad = Young Flat Leaf Spinach and Prosciutto Ham with Asiago Cheese, Tomato Concasse, Pistachios and Pine Nuts with Herb Vinaigrette ~ Supreme of Chicken with Prosciutto and Asiago, in Mushroom Tomato Cream ~ Proscuitto Wrapped Chicken Breasts Stuffed with Ricotta, Basil, Pistachios & Sun-Dried Tomato ~ Casareccia Noodles Carbonara = in Cream Sauce with Double Smoked Bacon and Peppercorn ~ Saltimbocca di Pasta ~ Eggplant Rollatini = Breaded and Stuffed with Ricotta, Mozzarella and Parmesan Cheese ~ Pecans with Dried Figs Wrapped in Prosciutto ~ Wild Mushroom and White Wine Risotto ~ Mediterranean Pot Stickers ~ Prosciutto Roll with Fig, Arugula, and Chèvre ~ Basil Marinated Mozzarella Wrapped with Prosciutto

Wiener Schnitzel ~ "Pusta" Schnitzel ~ Zigeuner Schnitzel ~ Rinderrouladen = Braised Stuffed Beef Rolls ~ Kassler Rippchen = smoked pork chops ~ Pork Loin Old German Style ~ Eisbein = Cured and smoked pork hock ~ Goulash stew ~ Spätzle ~ Jägerschnitzel = Hunter's Schnitzel ~ Rahmschnitzel ~ Leberklöße = Liver Dumplings~ Schweinebraten = Roast of Pork ~ Old German Sauerbraten ~ Frickedellen (German Hamburger) ~ Frikadellen = Meat Balls ~ Falscher Hase ~ Hackbraten ~ Paprikahuhn mit Knödel = Chicken Paprikas with Dumplings ~ Biersuppe = Beer Soup ~ Cucumber And Potato Soup ~ Würzige Köse und Lauch Suppe = Spicy Cheese and Leek Soup ~ Goulaschsuppe = Goulash Soup ~Schweine Schnitzel = breaded, pan fried pork cutlet ~ Gurkensuppe = Cucumber Soup ~ Kohlsuppe = Cabbage Soup ~ Linsensuppe = Lentil Soup ~ Sauerkraut ~ Rotkohl = Red Cabbage ~ Semmelknoedel = Bread Dumplings ~ Rosenkohl = Brussel Sprouts ~ Tiroler Knodel = Potato Bacon Dumplings ~ Grandma'a German Potato Salad ~ Kartoffelpuffer = Potato Pancakes ~ Kartoffelpuffer = Potato Croquettes ~ Bratkartoffeln = Home Fried Potatoes ~ Apple or Cherry Strudel ~ Apfelkiachl =Apple Fritters ~ Schwarzwälder Kirschtorte = Black Forest Cake ~ Glühwein = Mulled Wine.

~ Kisir = Bulgur(cracked wheat) w/ fresh mint, lemon juice, chopped tomatoes, onions & herbs ~ Moussaka = layers of eggplant, vegetables, potatoes, & spiced ground beef topped with a rich, creamy bichamel sauce ~ Pasteetso - thick macaroni, spiced beef, Romano cheese topped with bichamel sauce and baked ~ Dolmades = Ground beef with rice, dill and onion, wrapped in grape leaves, topped with a creamy lemon sauce ~ Tabbouleh ~ Saganaki = Country cheese baked in lemon butter and flambéed with cognac ~ Keftedes = Pan fried Greek style meatballs spiced with garlic and mint ~ Taramosalata = dip of fish roe, olive oil, onions, lemon juice ~ Kotopoulo Yemisto = Broiled chicken stuffed with feta cheese and spinach ~ Avgolemono = velvety egg-lemon-chicken soup with vegetables and rice ~ Tzatziki = dip made with yogurt, cucumbers, dill and fresh garlic ~ Hummus = Ground chick peas in tahini lemon sauce ~ Spanakopita = Spinach, feta cheese and herbs wrapped in fillo and oven baked ~ Baklava = Layers of fillo pastry, walnuts and honey syrup ~ Melitzanosalata = eggplant dip, oil, garlic, onion, spices ~ Fasolada = a classic Greek soup. Navy beans & vegetables in tomato based brot ~ Shrimp Santorini = shrimp sauteed in onions, tomatoes, green peppers and ouzo

~ Teriyaki ~ Yakitori = chunks of chicken breast and bite sized pieces of vegetables brushed with our own sweet sauce, and grilled lightly on a skewer ~ Tempura ~ Gyoza = Japanese pot stickers ~ Chicken Karaage = deep fried chicken nuggets ~ Chicken Yaki Soba = wok tossed chicken, vegetables and noodles in special sauce ~ Beef Negimaki = scallion wrapped in thinly sliced beef served with teriyaki sauce ~ Harumaki Egg Roll = sweet Japanese egg roll ~ Nabeyaki Udon = thick noodles with egg, shrimp tempura, mussels, and vegetables in homemade broth ~ Hibachi Chicken and Chicken ~ Syogayaki = sliced pork loin and veggies with ginger sauce ~ Atsu-Atsu Nabe = spicy Hot Pot ~ Suki Yaki = tender thin slices of beef, tofu, noodles, mushroom and variety of vegetable cook table with sukiyaki stock ~ Ebi Onigara Yaki = fried shrimp and vegetable in teriyaki sauce ~ Sunomono = thinly sliced cucumber with shrimp in a vinegar dressing ~ Tonkatsu = pork cutlet, breaded and deep fried ~ Ebi Shumai = shrimp dumplings served with mustard sauce (steamed or fried) ~ Chicken Karaage with Ginger- Soy Dipping Sauce

China ~ Hunan Gon-Pou Chicken = chicken, ginger, and garlic with onion, bamboo shoots, hot garlic sauce, water chestnuts and peanuts ~ Mo Si Pork = quick-woked egg, cabbage, tree ears, green onions, slivers of pork, ginger, garlic, and wine ~ Emperor's Delight = scallops, prawns & sliced chicken breast meat in lightly flavorful ginger and wine sauce ~ Kung Pao Prawns = Sauteed prawns with bamboo shoots, bell pepper, ginger, onion, red pepper, peanut and spicy sauce ~ Hunan Beef = Sauteed sliced beef with bamboo shoot, baby corn, mushroom, snow pea, carrot and broccoli ~ Mu-Shu Pork/Beef/Chicken/Vegetable = combination of stir-fried egg, shredded cabbage, bamboo shoots, black fungus, scallions, served with six crepes ~ Szechuan Scallop = Sauteed scallops w/ bell pepper, bamboo, shoots, onion, black mushrooms, dry pepper, garlic and hot sauce

THAI ~ Lemon Chicken Soup (Tom Yam Gai) = chicken w/lemongrass, lime leaf, lemon juice, mushroom, chilli ~ Cold Spring Roll (Pho Pia Sod) = rice paper rools w/tofu, carrot, cucumber w/sweet & sour sauce ~ Pad Thai = stir-fried rice noodle w/chicken, shrimp, egg, tofu, tamarind sauce w/roasted peanuts served w/bean sprouts, lemon ~ Pork Congee ~ Thai beef steak (Neur Yang) = steak grilled in soya sauce & garlic pepper and Thai sauce ~ Pineapple Chicken Curry = chicken w/Thai red curry, coconut milk & pineapple ~ Chicken Satay ~ Glass Noodles Salad (Yum Woon Sen) = transparent noodle with chicken, shrimps, red onion, sweet pepper, coriander and lime juice ~ Chicken Pineapple Curry (Kaang Gai Supparod) = chicken in coconut milk red curry sauce with pineapple ~ Basil Pork (Moo Krapao) = stir-fried pork with sweet pepper, chili, onion and basil leaves ~ Ginger Beef (Nuer Khing) = sliced beef with shredded ginger, black mushroom, onion, sweet pepper and green onion ~ Cashew Nut Shrimp (Goong Himapan) = stir-fried tiger shrimps with cashew nut, orange, onion and sweet pepper

~ Catfish cakes accompanied by a spicy Cajun sauce ~  Louisiana Red Beans and Rice complete with seasoning, onions, celery and bell peppers ~ Louisiana Roast Beef ~ Blackened Pork Chops ~ Fried Catfish ~ Seafood Gumbo ~ Cajun Sticky Chicken ~ Chicken or Beef Creole ~ Hush Puppies ~ White Beans Orleans ~ Dirty Rice ~ Black Eyed Peas ~ Roasted Cajun PotatoWedges ~ Boiled crawfish ~ Jambalaya (seasoned rice) with duck, shrimp, sausage ~ Turducken ~ Etouffee ~ Fowl de Couchon ~ Alligator Sauce Picante ~ Alligator Chili ~ Coonass Cookies ~ Fried Alligator ~ Crab/Shrimp Cakes ~ Kingcake ~ Bread Pudding ~ Rice Pudding ~ Fried Fish

~ Beef Samosas = lean minced beef wrapped in light golden savory pastry and deep-fried = famous ~ Chicken Pakoras = combination of boneless chicken flavoured with aromatic spices dipped in batter and golden fried ~ Raita = yoghurt spiced with broiled royal cumin and diced juicy cucumber ~ Tandoori ~ Chicken Tikka ~ Chicken Biryani ~ Mulligatawny Soup = made with lentils, chicken and mild Indian spices ~ Nawabi Biryani = sheekh kebab (minced meat), chopped onions and ginger, almonds, raisins with basmati rice, flavored with saffron and cooked in 21 exotic spices ~ Navratten Curry = combination of nine vegetables cooked in cashew nuts and cream butter sauce ~ Chicken Kababs = Bite sized pieces of chicken marinated in spices and grilled to perfection. Vegetable Samosas = Spicy potatoes wrapped in a flaky dough. Dal Shorba = Red Lentil Soup. Indian Meatball Soup = Ground meat mixed with spices in a cooked in a tasty broth.

From cheese and vegetable trays to salsas. Arugula Salad with Roasted Pear & Smoked Cheddar ~ Chicken & Artichoke Soup with Tortellini ~ Potato & Leek Soup with Bacon & Cheddar ~ Romaine Salad with Salty Pretzels, Strawberries, Pistachios, Avocado & Balsamic Vinaigrette ~ Sweet & Sour Shrimp with Mint Dipping Sauce ~ Pan Fried Crab Cakes with Roasted Red Pepper Aioli ~ Stuffed Shrimp wrapped in Proscuitto with Hazelnut Pesto

Mukimono is a traditional japanese art of carving vegetables and food garnishing. Some of the japanese garnishes are simple and easy to do and some other methods are intricated. Carrot, daikon or cucumber help to complete a look of a dish when you know a couple of special Mukimono techniques. Step by step instructions on fruit carving and food garnishes. Mukimono's origins begin in ancient times when food was served in unglazed clay pottery. These rough platters were covered with a leaf before the food was plated. Artistic chefs realized that the cutting or folding of the leaf in different ways created a more attractive presentation. And so Mukimono began. But it did not become popular until not until sixteenth century. During this period, when Edo (Tokyo) became the new capital, Mukimono gained official recoginition. Street artists created clever garnishes upon request. From those beginnings the art has developed into a most important part of every Japanese chef's training. In Thailand, fruit and vegetable carving is often taught briefly at elementary school, especially to young girls. A carrot leaf would be considered part of the most basic repertoire of carving skills.

Discover the secret of traditional Mediterranean Coastal cooking. One of the best ways to discover the culture of Country is through its cuisine.Cook dishes from the Mediterranean regions of Southern Spain and France, Italy, Greece, Turkey and the Middle East, where people are passionate about the food they produce and eat.

Gastropub food should be - well-balanced, freshly cooked seasonal dishes at accessible prices. A gastropub offers high quality food, much of it based on traditional pub recipes. Carpetbagger Filet ~ TurDucken Burger ~ Guinness Battered Fish and Chips ~ Nachos ~ Crispy Marinated Chicken Wings ~ Beef 'N Guinness ~ Fajitas ~ Shepherd’s Pie ~

Corned Beef and Cabbage ~ Cullen Skink - Scottish Smoked Haddock and Potato Soup ~Irish Stew ~ Steak and Kidney Pie ~  Cornish Pasty ~ Melted Stilton Cheese Dip ~ Cock-a-leekie soup ~ Haggis, Neeps & Tatties ~

Flemish Beef Stew-(Vlaamse Stovery or Les Carbonades Flamandes) ~ Chicken Braised in Beer with Belgian Endives-(Mechelse Koekoek Op Zyn Brussels or Coucou De Malines Aux Chicons) ~ Gratin of Belgian Endives with Ham and Mashed Potatoes (Witloof in den Oven)    Belgians are as fanatical about their beers as the French about their wines, and if Belgian cuisine is more North Sea than Mediterranean, that just makes it better suited to winter eating at home. Fish and shellfish are central to Flemish cooking. Mussels, herring, lobster, shrimp, and oysters are all popular.

"SEXY  and   ROMANTIC  AFFAIR  with  TABLE SIDE Cooking"                

"SOUL-FOOD Cooking"      The Underground Railroad Cuisine       

"CHOCOLATE   DESSERTS"     and Sublime  WINE  PAIRING       

"COMFORT  FOOD and  ENTERTAINING  Cooking"            

"COOK ONCE  -  EAT TWICE  or THREE  TIMES"            

"COOKING  AROUND the CAMP FIRE"      Fondue, Aluminum-paper Parcels, Dutch Owen, Fry Pan

"CORPORATE  TEAM BUILDING" and  CUSTOMER  APPRECIATION   through  cooking           

"AROUND  the WORLD STREET FOOD"    International Street & Road Stand Food              

"BREAKFAST  in  BED"      Foods that can spoil you “Rise & Shine”               

"FRENCH  Cooking"     CLASSICAL  or  MODERN                       

"FUNDAMENTAL  Cooking"    from  SOUP to  DESSERT            

"NORTH  AFRICA Cooking"      Morocco,  Algeria,  Tunisia,  Egypt               

"ITALIAN  COOKING"         CLASSICAL  or  MODERN                 

"SCANDINAVIAN  and “DANISH  SMöRGASBORD”"  Cooking

"B.B.Q.  & OUTDOOR Cooking  and  OUTDOOR  ENTERTAINING"             

"The VENETIAN Cooking"           Exotic Italian Cuisine                

"GREEK  and  PERSIAN  FOODS and  ENTERTAINING"