Culinary Classes - Winter/Spring Schedule
December 2011 - April 2012
We are pleased to announce the release of our latest and greatest Culinary Class Schedule. All classes are held at: "The Culinary Center at Vella", and start at 6:00pm unless noted differently. We hope you enjoy our schedule of incredible Rochester restaurants and Chefs geared for a memorable Culinary experience. You can register online and pay with a credit card simply by clicking the "add to cart" button that appears after each class listing.
IMPORTANT NOTE: When paying online be sure to complete the whole process - during the payment process you must hit the "submit payment" button on the last page. This will complete the payment process and generate an email to you indicating that you are registered for the class at "The Culinary Center at Vella" and that your credit card has been charged.
In the event a class is "sold out" you can wait list yourself for that class
by emailing us at culinary@vellakitchens.com If a space opens up you will be contacted by the culinary center.
Bon Appetite ~~
Gift Certificate Redemption: if you have received a culinary gift certificate, you MUST CALL to reserve your culinary class, 585-421-9362 x805. Reservations cannot be made on line. Seats are on a first come first serve basis. Please have your gift certificate number when making your reservation, numbers are located on the top right hand corner of each certificate. Gift certificate must also be be presented at the time of your class, failure to do so will incur a charge. In the event your culinary class costs more than face value of certificate, additional payment is due prior to the start of the class. Once reservation is made all cancellation and refund policies apply, see below.
Cancellation/Refund Policy:Refunds: In the event "The Culinary Center at Vella" cancels or postpones a class, you will be entitled to a full refund, or a credit towards a future class.
Sold Out Classes: In the event a class is "SOLD OUT" and you want to cancel, regardless of advance notice, we will make every attempt to fill your spot. If your spot Can Not be filled you will NOT be entitled to any credit or compensation. We regret any inconvenience.
More than 14 Days Notice: if cancellation occurs More than 14 days prior to a class, and the class is NOT sold out, you will receive a credit towards a future class.
Less Than 14 days Notice: if cancellation occurs Less than 14 days prior to a class, again we will make every attempt to fill your spot. If your spot Cannot be filled, you will NOT be entitled to any credit or compensation. We regret any inconvenience.
Food Allergies: We will attempt to accommodate any known food allergies, please bring them to our attention upon registration.
Wednesday December 28th & Thursday December 29th - 12:00pm-3:00pm (Daily) -
KID'S CULINARY CAMP - Bridgette Pendleton
The Culinary Center at Vella introduces " Kid's Culinary Camp" a two day culinary camp for kids, ages 8y/o - 14yo. Executive Chef Bridgette Pendelton will be on hand for this special two day event, allowing "Young Chefs" hands on experiences in the kitchen. Lunch will be provided on both days. Let your young Chef learn, cook, and train to be a true Chef. Come and experience. Special care has been taken in the preparation of each days menu. Registration for this is "by phone order only"
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Day 1 Menu
- Fresh Fruit Kabobs
- Mac & Cheese Pizza
- Fresh Cut French Fries
- Homemade Ice cream sandwiches
Day 2 Menu
- Very Veggie Salad with Homemade Green Goddess Dressing
- Spaghetti with Basil Meatballs
- Cheesy Garlic Bread
- Yogurt Parfaits with Fruit
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$100 Per Child -
Please call to register (585-421-9362 Ext. 805)
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Thursday January 19th - 6:00pm-8:30pm - Lento Restaurant - Art Rogers
Executive Chef and owner of Lento Restaurant – Art Rogers returns to The Culinary Center at Vella. The lento Philosophy- where the tastes are bright and bold and fresh- and no expense is spared to offer a truly enjoyable and memorable dining experience. Art’s menu is always a delight to prepare as well as to enjoy. This colorful, multi textural menu celebrates the flavors of the season. Art rings in the 2012 season with an extraordinary class and menu.
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- Butternut Squash Sformato
- Parsnip Apple Soup with Bacon and Thyme
- Pierogies with Purple Cabbage
- Marinated Flank Steak with Pomegranate relish and Creamed Kale
- Chocolate Cashew Tart with Carmel Sauce
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Monday January 23rd - 6:00pm-8:30pm - Giovanni's Ristorante - Jimmy Paulino
He’s Back! Giovanni’s Ristorante Executive Chef Jimmy Paulino returns to The Culinary Center at Vella. Jimmy’s larger than life personality and culinary style will be in full swing for this special class. Allow Jimmy to guide you through the preparation of these authentic Italian Classics. Jimmy’s class is fast paced and a truly memorable culinary event.
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- Insulata Con Frutti – Italian Greens and Fresh fruit with Candied Cashews and Balsamic Citrus Vinaigrette
- Italian Wedding Soup – With Homemade Egg Noodles
- Grilled Zucchini Risotto
- Pesce Pomodori – Pan Seared Fish with Roasted Tomato and Sundried Tomato Pesto Butter
- Jimmy’s Secret Recipe – Home-Made Biscotti with Chocolate Biscotti Liquor
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Monday January 30th - 6:0pm-8:30pm - Pomodoro's Restaurant - Isaac Borgstrom
Executive Chef Isaac Borgstrom from Pomodoro Restaurant, one of Rochester’s signature restaurants on University Ave returns to The Culinary Center. Let Isaac share his passion for creating spectacular dishes with you during this amazing class. Experience the fast pace in a true restaurant atmosphere. Create a meal that is truly unforgettable.
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- Greens and beans with Escarole and Cannellini Beans
- Cream of Broccoli with Smoked Cheddar
- Romaine Wedge Salad with Gorgonzola and Balsamic reduction
- Fresh Seafood Cioppino with Spaghetti and Garlic Crostini
- Home-Made Cannoli.
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Monday February 6th - 6:00pm-8:30pm - The Rabbit Room - Chris Januzzi
Chef de Cuisine - Chris Januzzi from the Rabbit Room at the Lower Mill returns with “A Sophisticated Winter Fare.” Chris' creative culinary imagination is on display this evening as he helps you skillfully prepare these delicious seasonal dishes using seasonal ingredients from our local farmers markets. Allow Chris to share his passion for creating spectacular dishes with you during this evenings artfully designed Artisan meal.
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- Butternut Squash Bisque with Squash Seed Oil, Spiced Pecans, and Fresh Scallions
- Baby Arugula Salad with Roasted Apples, Onions, and Squash, Toasted Almonds, Boursin Cheese and Apple Cider Vinaigrette
- Parisian Gnocchi with Roasted Local Mushrooms, Roasted Grape Tomatoes, Parmigiano Reggiano, White truffle Oil, and Chives
- Pan Roasted Organic Chicken Breast with Farro Rissoto, and Carmelized Onions
- Flourless Chocolate Torte with Fresh Whipped Cream and Cream Anglaise
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Thursday February 9th - 6:00pm-8:00pm - From Scratch Cakery - Linda Flint
"Be My Valentine" Cake Decorating with Executive Pastry Chef Linda Flint, owner of "From Scratch Cakery" Linda’s making her debut at The Culinary Center at Vella. This Special Valentine’s Day Themed Class will feature decorating for every age and level of Piping Skills, Pastry bags, & Tips. Present your special Valentine this Homemade Decorated Cake as a token of your Love. Join Linda as she shows you the latest and greatest in decorating techniques and skills. (early registration recommended) |
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Monday February 20th - 6:00pm-8:00pm - Tavern 58 - Mike Schnupp
A new addition to The Culinary Center at Vella line up, C.I.A. graduate, and executive Chef Mike Schnupp from Tavern 58 at Gibbs. "A Sophisticated Dinner Party" Memorable dinner parties have one thing in common: Luscious, Imaginative, and Provocatively presented fare. This well planned menu will please every crowd and ensure the evening’s success. Join Chef Mike for a very special culinary journey.
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- 1st Course - mixed spring green salad tossed with blueberries, strawberries, gorgonzola and candied pecans with balsamic vinaigrette
- 2nd Course - shrimp and crayfish gumbo
- 3rd Course - smoked chicken and goat cheese turnover
- 4th Course - lobster ravioli in saffron dough tossed with caramelized fennel and apple sauce
- 5th Course - Kahlua chocolate chip bread pudding with candy pecan ice cream
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Monday February 27th - 6:00pm-8:30pm - Napa - Bridgette Pendleton
Executive Chef Bridgette Pendleton presents "Carnival in Rio De Janerio." Ahh…Brazillian Cuisine, warm evenings, cool drinks and festive inspirational meals. Allow Chef Bridgette to treat you to this tantalizing Carnival in Rio , much like Mardi Gras in New Orleans, with an international flare. This inspired seasonal menu promises to be a dinner to remember. This colorful menu celebrates the local fare in Brazil. With her straight forward ingredients and techniques you will be amazed at how easy it is to create a memorable meal. Great Food, Friends, and Fun~
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- Traditional Fried Rice Balls
- Maionese - Brazillian Vegetable Salad
- Grilled Flank Steak with Chimichurri Sauce
- Arroz Branco - Brazillian Rice
- Banana Frita - fried Banana’s
- Caipirinha Cocktail
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Tuesday March 6th - 6:00pm-8:30pm - "Edibles and More" - Chefs Cathy & Melanie
"Hors D’oeuvres to Impress your Guests" Chef’s Cathy & Melanie return to The Culinary Center at Vella. This class was so successful in 2011 it sold out three times, so the Chef’s are back in 2012 with “Eight” New Hors D’oeuvres to impress your guests with. The Chefs transform the Culinary Center into a fast paced, high energy Kitchen, and then into an elegant cocktail gathering all within two and a half hours. This incredible class is a staple in our repertoire.
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- Sesame Tuna with Citrus Ginger Aiolo
- Black Bean Quesadilla with Spicy Sour Cream
- Dillled Shrimp & Cucumber Canape
- Tomato Feta Dip
- White Bean and Rosemary Dip
- Asparagus Ham and Gruyere Tart
- Mini Taco Cups Petite Stuffed Potatoes
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Monday March 12th - 6:00pm-8:30pm - "Chef of the Year 2011" - Chef Michael Speranza
"Soup Spectacular" The Culinary Center at Vella is proud to welcome back Michael Speranza, who was named Rochester’s “Chef of the Year 2011.” Michael is a graduate of Johnson and Wales Culinary School. Michael was also recently one of a select few Chefs chosen to work with First Lady Michelle Obama at the White House. Join us for this special evening as Michael is on hand for “Soup Spectacular” an evening of soups from around the globe. Learn the intricacies from this talented chef as you are taught to make and prepare FIVE very different soups. Cozy up to our fireplace for this perfect class for a cold winter evening in March.
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- Potato and Corn Chowder
- Vietnamese Pho
- Chicken and Andouille Sausage Gumbo
- Southwest Tortilla Soup
- Ribolita
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Monday March 26th - 6:00pm-8:30pm - Prime Steak House - Chef Dave Moscowitz
Prime Steak House returns to The Culinary Center at Vella, with a new Executive Chef - Dave Moscowitz. Nothing is more comforting on a cold March evening than the delicious fare that Chef Dave will teach you how to prepare. Join him as he instructs you how to prepare his take on the comfort food we all enjoy. This meal is full of flavors sure to awaken your senses.
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- Truffled Macaroni and Cheese
- Fried Calamari with Spicy Tomato Sauce
- Pear and Gorgonzola Salad with Candied walnuts, and Field Greens
- Stockyard Sirloin, accompanied with Potato Croquettes, and Prosciutto wrapped Asparagus
- Prime Steak House Specialty Dessert
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Thursday April 5th - 6:00pm-8:30pm - Nolan's Restaurant - Alex Bacon
Introducing Executive Chef Alex Bacon from Nolan’s On the Lake Restaurant on the North Shore of Canandaigua Lake. Let Chef Alex help you prepare an outstanding meal that you will be proud to serve to even the most discriminating palate. Celebrate the Bounty of Spring, as Chef Alex shares his culinary secrets with you to create this truly memorable meal.
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- Golden Fried Calamari over Marinara Sauce, topped with Banana and Roasted red Peppers, Green Onions, and fresh Garlic in a White Wine-Parmesan Sauce
- French Onion Soup - Carmelized Onions in a light Beef Base Broth topped with Home Made Croutons and Provolone Cheese
- Crisp Iceberg Wedge Salad - topped with Bruschetta Tomatoes, Onions, Croutons, Crumbly and Creamy Blue Cheese dressing
- Veal Florentine - Tender Veal Cutlet sautéed in a Sherry Cream Sauce with Baby Spinach and Pancetta, topped with Aged Swiss Cheese
- Bananas Foster - Bananas prepared Flambe style with Brown Sugar, Butter, and Banana Rum Liquor
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Monday April 16th - 6:00pm-8:30pm - Cheese Glorious Cheese - Sharron Bott
Introducing Rochester’s Cheese Specialist – Sharron Bott. Sharron is making her debut at The Culinary Center this evening with her unique specialty themed class "Cheese Glorious Cheese." Allow Sharron to educate you on Cheeses from around the world, everything you’ve always wanted to know about Cheese, but were afraid to ask. This is the class to ask and be informed about Cheese. Not only will you be enjoying Cheeses from around the world, but you will also be instructed on creating "five" incredible recipes. Join us for this special journey through the World of Cheese.
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Tasting will include:
- Grana Padano - Italian
- EL Trigal - Manchego - Spanish
- Emen Savoi - Swiss
- Queso Blanco - Mexican
- Camembert Baked Brie - France
- Aged Cheddars - US - Wisconsin, Vermont
- Mascarpone Cheese - Italian
- Feta Cheese - Greek
- Blue Cheese - Danish
- Gruyere - Swiss
- Gouda Cheese with Bacon - Holland
- Goat Cheese - France
- Fontina Cheese - Italian Alps
Recipes will include:
- Vine Sweet Tri-colored Mini Peppers Stuffed with Fontina Cheese, and wrapped in Bacon
- Camembert, Baked Brie - with Blue Cheese, Figs, and a Cherry Balsamic reduction
- Artichoke Asiago Cheese Spread with Toasted baguette
- Roasted Peppa Dews stuffed with Goat Cheese
- Mascarpone Cheese with Chocolate Wafers.
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Tuesday April 24th - 6:00pm-8:30pm - The Brown Hound Bistro - Trish Aser
Trish Aser, Executive Chef and owner of The Brown Hound Bistro, nestled in the foothills of Bristol, in Naples returns for her fifth class here at Vella. Join Chef Trish as she demonstrates her culinary prowess. Trish’s style is a combination of down home cooking while skillfully preparing these delicious dishes using local seasonal ingredients from our local farmers markets." Lively Run Goat Cheese" a locally produced goat cheese is Chef Trish's special theme for this remarkable class.
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- Creamy Artichoke Soup with lemon & goat cheese
- Beet & Goat Cheese Salad with candied walnuts & shallot vinaigrette
- Cornmeal Crusted Chipotle Goat Cheese rounds with warm tomato salsa
- Chicken Roulades stuffed with herbed Goat Cheese, roasted red pepper sauce
- Pear Tartlets with Goat Cheese & Honey
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Saturday April 28th - 1:00pm-3:30pm - Good Smoke BBQ Pit Masters- Brian Wemett & Company
Pit Master Brian Wemett and company "Good Smoke BBQ" return to The Culinary Center at Vella for another Low and Slow Feast. This traveling team of award winning Pit Masters will be on hand for a second time at The Culinary Center at Vella. Master the art of "low and slow" and learn how to smoke some of the more challenging cuts of meat. You will learn about smoking woods, meat selections, rubs, marinades, injections, and equipment. With BBQ season just around the corner you won’t want to miss this Specialty Class.
**This Unique Class is being held outside, with the look and feel of an authentic BBQ and is primarily a demonstration. You will be feasting on all the foods that are being prepared. Don't miss the opportunity to become your own BBQ Pit Master**
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- Racks of Ribs, slow cooked, with Pitt Masters special rub until meat is falling off the bone, full of flavor beyond belief. Two Time People's Choice award winning Ribs done just the way they do for Competition
- Succulent, Savory, Good Smoke Chicken Thighs, slow cooked for 4 hours, rubbed and smoked, then grilled with Good Smoke Competition Sauce. Guaranteed to Melt in your Mouth
- Good Smoke Moink Balls - Beef Meat Balls, wrapped with Bacon, and rubbed with Good Smoke BBQ Beef Rub, then slow smoked and served with our Homemade BBQ Sauce. ( Moo…Oink …Moink)
- Corn Souffle - Good Smoke BBQ’S Delicious Corn Souffle - a mixture somewhere between Corn Bread and Corn Pudding
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Last Season's Classes
