Bucks County Cooks is a series of five, three-hour cooking classes led by some of our region's most creative and acclaimed chefs. Classes are hosted by veteran food writer, Susan Gordon (Bucks County Magazine, ICON Magazine), and held on select Monday evenings beginning September 15. Each class will take place 6-9 p.m. on-site at the restaurants. Participants will learn to prepare, and then get to enjoy, a full three-course menu or party menu at each class. The chefs will offer tips on food selection, preparation and presentation and provide recipes to take home. Students (over 21) should feel free to BYO. 

Tuition is $65 per class or $300 for all five classes in the series. Class sizes are limited and students must complete both the registration and liability release forms to be enrolled.

Courses Include

1. Bucks County Cooks: Savoring the Bounty of Fall

Savoring the Bounty of Fall with Chef Justin McClain

An overview of chef's techniques including how to pickle your harvest and butcher a whole duck. Menu includes roasted pork belly tacos, chipotle ice cream with cilantro cream and bacon.

Course #
CLA 827 001

Prerequisites

Students must complete both the registration and liability release forms to be enrolled in class.

Class Meetings

  • Monday, September 15, 2014, 6-9 p.m.

Location
The Standard Club, 127 East State Street, Doylestown

Tuition
$65

Instructor
Chef Justin McClain

The Standard Club

Download the Registration Form


2. Bucks County Cooks: A Culinary Journey to India

A Culinary Journey to India with Chef Monty Kainth

An overview of Indian cuisine and cooking techniques such as making curry using various spices and herbs, rolling flatbread, samosas & pakoras, tandoori chicken and chai tea.

Course #
CLA 828 001

Prerequisites

Students must complete both the registration and liability release forms to be enrolled in class.

Class Meetings

  • Monday, September 22, 2014, 6-9 p.m.

Location
Cross Culture Indian Cuisine, 64 W. State Street, Doylestown

Tuition
$65

Instructor
Chef Monty Kainth

Cross Culture Indian Cuisine

Download the Registration Form


3. Bucks County Cooks: New England Meets Baltimore

New England Meets Baltimore with Chef Keith Blalock

Enjoy a menu of potato encrusted lobster crab cake with honey poppy seed drizzle, wild mushroom risotto, grilled asparagus topped with roasted pepper, and apple crumb pie.

Course #
CLA 829 001

Prerequisites

Students must complete both the registration and liability release forms to be enrolled in class.

Class Meetings

  • Monday, October 6, 2014, 6-9 p.m.

Location
Pennsylvania Soup & Seafood, 22 South Main Street, Doylestown

Tuition
$65

Instructor
Chef Keith Blalock

Pennsylvania Soup & Seafood

Download the Registration Form


4. Bucks County Cooks: The Many Faces of Squash

The Many Faces of Squash with Chef Caleb Letchner

A Gourd-eous Feast! Menu includes butternut squash soup with pumpkin seed and cardamom cream, cavatelli with assorted roasted squash and roasted Brussels sprouts, with pumpkin mousse in a gingersnap crust.

Course #
CLA 830 001

Prerequisites

Students must complete both the registration and liability release forms to be enrolled in class.

Class Meetings

  • Monday, October 27, 2014, 6-9 p.m.

Location
Caleb’s American Kitchen, 5738 Route 202, Lahaska

Tuition
$65

Instructor
Chef Caleb Letchner

Caleb’s American Kitchen

Download the Registration Form


5. Bucks County Cooks: Holiday Sparkle

Holiday Sparkle with Chef Todd Blakely

Learn how to prepare entertainment-friendly fair such as a brushetta bar, pork tenderloin with apricot brandy demi-glace, brioche stuffing, and crepes with sweet and savory fillings.

Course #
CLA 831 001

Prerequisites

Students must complete both the registration and liability release forms to be enrolled in class.

Class Meetings

  • Monday, November 10, 2014, 6-9 p.m.

Location
Joseph Ambler Inn, 1005 Horsham Road, North Wales

Tuition
$65

Instructor
Chef Todd Blakely

Joseph Ambler Inn

Download the Registration Form