[return to Main Page]
Our Philosophy | Products Page | Where to Find Us
Many people marvel at the diversity of dishes we produce daily at the restaurant. In these classes Chef Shevek and his Sous Chef George will be teaching you exactly how we do this. You need not be an experienced cook to be able to keep up. The only difference between the recipes we give you and those used in the restaurant will be modifications due to what is easily available at a supermarket, versus what we purchase through our food distributors. You will learn how to pre-prep certain ingredients that can be used to make a meal at a moments notice. Whether you’rsquo;re cooking for 1 or 20, these recipes will quickly and easily create healthy and delicious gourmet meals.
Classes are from 11am to 2:30pm on Saturdays at Shevek & Co. Restaurant. When appropriate, we will offer the same class on two or more Saturdays to make it easier to fit into your schedules. If more than one class session works for you, please let us know so we can create space for those with a more limiting schedule—we do have some out-of-towners hoping to attend. Class size will be a minimum of 4 and a maximum of 8 students. You can register online by contacting us via email or by telephone (575.534.9168; leave a message if we’re not there).
Each class will include demonstration and hands-on experience.
Every class will include laminated recipes that will build a cookbook. Each topical class will include five favorite dishes from our seasonal menus as well as all adjunct recipes, such as appropriate starches, broths, sauces, etc.
The price of each class—due at class-time—will be $65, which includes all ingredients, materials, recipes, and tax. The price also includes a meal of all the dishes prepared that day. If you’d like a matched glass of wine or beer with the meal, speak to Chef Shevek at class-time.
Classes are marked with the first year they were taught. There are no prerequisites; you need not take any 2010 class before a 2011, nor either a 2010 or a 2011 before a 2012 class.
Orange & Coriander Duck. Chicken Ashke. Linden Chicken. Chicken & Chorizo in Red Wine Sauce. Quick & Delicious Chicken Parmigiana.
2012 May 19. Students Registered: o o o o o o o o
A tasting of two Rosé and six Red wines that includes discussion of the qualities of the wines themselves and what foods they go well with. Includes various appropriate snacks to highlight the flavors that the wines best compliment.
2012 June 16. Students Registered: o o o o o o o o
Tapénade. Salad Niçoise. Ragoût. Shrimp Florentine. Cassoulet. Pot du Crème.
2012 June 23. Students Registered: o o o o o o o o
Cabrales Blue Cheese & Blood Oranges. Stuffed Roasted Pepper in Preserved Lemon Sauce. Grilled Herbed Feta Cheese. Eggs in Brandy Cream. Menemen.
2012 June 30. Students Registered: o o o o o o o o
Caesar Salad. Spinach & Cabrales Blue Cheese Salad. Chickpea & Eggplant Stew. Artichoke Heart & Cannellini Bean Salad. Fattoush.
2012 July 7. Students Registered: o o o o o o o o
A tasting of three Sparkling and five White wines that includes discussion of the qualities of the wines themselves and what foods they go well with. Includes various appropriate snacks to highlight the flavors that the wines best compliment.
2012 July 14. Students Registered: o o o o o o o o
Dolmates. Greek Salad. Avgolemono. Pastitsio. Sole Plaki. Baklava.
2012 July 21. Students Registered: o o o o o o o o
Below are some other classes Chef Shevek has taught before. If you’d like to see one or more added to the 2012 schedule, please let us know. Thanks.
Chopped Chicken Liver. Potato Latkes/Kugel. Challah. Chicken Soup with perfect Matzo balls. Ruggalach.
TBA. Students Registered: o o o o o o o o
Artichoke Hearts with Lemon-Mint dressing. Moroccan Date & Orange Salad. Lebanese Beets. Grilled Stuffed Portabello Mushroom. Blue Cheese, Orange-Poppyseed, Green Goddess and Caesar dressings.
TBA. Students Registered: o o o o o o o o
Old Fashioned Tomato & Rice. New England Clam Chowder. Split Pea. Chilled Avocado-Cucumber Soup. Chilled Amaretto-Fruit Soup.
TBA. Students Registered: o o o o o o o o
Shrimp Farfalle. Cappellini with Chicken & Fresh Basil. Pheasant Sausage. Cappellini in Wild Mushroom Cream. The ultimate Lasagne.
TBA. Students Registered: o o o o o o o o
Antipasto di Pesce. Grilled Mahi Mahi with Blackberry-Balsamic Sauce. Grilled Shrimp with Lavender & Mint. Zarzuela. Paella.
TBA. Students Registered: o o o o o o o o
Bœuf Bourguignonne. Tuscan Pork. Vitela do Vinho Portuário. Kefta. Stuffed Lamb Chop.
TBA. Students Registered: o o o o o o o o
In this class, we will teach you how to time various dishes so as to complete a five-course dinner for your guests or family within three hours. We’ll also discuss the timing of dishes presented in various other classes. Ahi Tuna Crudo with Apples. Spinach & Cabrales Blue Cheese Salad. Grilled Duck Breast. Zarzuela. Clafouti.
TBA. Students Registered: o o o o o o o o
Tortilla de Papas. Brie-en-Croûte. Eggs with Fromage & Wild Mushrooms. Bruschetta. Chêvre Méditerranée.
TBA. Students Registered: o o o o o o o o
Scratch Gnocchi. Chicken Alfredo with Linguini. Seven Vegetable Cous Cous. Feta & Walnut “Pesto”. Great Meatballs & Spaghetti.
TBA. Students Registered: o o o o o o o o
Bride’s Fingers. Cheese Cigars. Moroccan Chicken & Apple Crêpe. Spicy Spanish Chorizo & Date Crêpe. Spanakopitta.
TBA. Students Registered: o o o o o o o o
Veal with Strawberries & Basil. Puerco al Salamanca. Grilled Lamb Loin with a Pomegranate-Walnut-Roasted Pepper Relish. Beef Tenderloin tips in Cabrales Blue Cheese Sauce. Portabello Mushroom-Liver Pate.
TBA. Students Registered: o o o o o o o o
Brandied Pecan Pie. The Perfect Moist Turkey. Turkey Gravy. Scratch Cranberry-Raspberry Sauce. Wild Mushroom Stuffing. Sweet Potato Pudding.
TBA. Students Registered: o o o o o o o o
Greek Baklava. Wine Sorbet. Date-Walnut-Orange Water Ice Cream. Chocolate-Lavender-Fleur de Sel Mousse. Sabra Brownies.
TBA. Students Registered: o o o o o o o o
Eggs Benedict—the perfect poached egg. Omelet basics. Potato Latkes. Challah French Toast & stuffed French Toast. Making your own cream cheese Shmeers.
TBA. Students Registered: o o o o o o o o
Whole Wheat Rolls. Jewish Rye. Scratch Croissants. Pita Bread. Baguette.
TBA. Students Registered: o o o o o o o o
White Chocolate-Amaretto Mousse. Clafouti. The world’s best Carrot Cake. Aztec Mousse. Mascarpone Cheese Cake.
TBA. Students Registered: o o o o o o o o
Anginavopitta. Lamb Crêpe. Scallop Crêpe. Chicken Vol-au-vent. Scallop Vol-au-vent.
TBA. Students Registered: o o o o o o o o
Linguica. Tortilla de Papas. Duck Breast with Olives & Sherry. Clams Fisherman Style. Puerco al Salamanca. Pan de Munición.
TBA. Students Registered: o o o o o o o o
Blood Orange Chicken. Spicy Tunisian BBQ Chicken. Duck with Mandarin Oranges. Chicken and Fig Tagine. Chicken Marsala.
TBA. Students Registered: o o o o o o o o
Mahi Mahi Tagine. Ahi Tuna Crudo with Apples. Moroccan Hot & Spicy Shrimp. Scallops Verde. Clams Oreganata.
TBA. Students Registered: o o o o o o o o
Monte Cristo with Brandied Raspberry Sauce. Crab Cakes. Greek Salad. Curried Chicken Salad. Aioli Potato Salad.
TBA. Students Registered: o o o o o o o o
Fattoush. Menemen. Feta & Walnut “Pesto”. Circassian Chicken. Beef Adana. Honey Cake.
TBA. Students Registered: o o o o o o o o
Blueberry-Merlot. Gazpacho. Green Chile Chicken and Rice. Cream of Portabello. Crab and Roasted Corn Bisque.
TBA. Students Registered: o o o o o o o o