Entertaining One Dish Dinners
Instructor: Judy Bunde
Enrollment: Limited to 8
Cost: $285/person, double occupancy; $325/person, single occupancy
As we become experienced entertainers, we realize that it’s really all about spending good times with the people.
So there are many reasons why it makes sense to entertain with one-dish dinners. They can often be done ahead so you can spread out the work to make a dinner party easy on your schedule; many even taste better if done ahead. They minimize clutter and cleanup. They are appealing to everyone and offer intimacy of sharing “comfort” foods. Finally, there are so many wonderful flavor combinations with ingredients from frugal to extravagant.
We will do FOUR that can be used for a casual Friday night with friends or an elegant holiday party for 50:
- Chicken Curry, is almost too quick and easy, but the enthusiastic reception it will receive is reason enough not to dismiss its simplicity
- Lamb Shanks with a North African flavor blends many ingredients, cooked slowly to a lovely complexity
- No one can have too many excellent Beef Pot Roast recipes and we will work with a real winner
- The fourth dish will be chosen by the group from a list that includes Jambalaya, Paella, and Seafood Newburg
Complete menu suggestions for each main dish will round out the day’s work.
In addition to the 4 we will make, you will take away proven recipes for an authentically delicious Beef Bourguignon; Country Captain Chicken, a spicy stove-top dish with brilliant peppers and onions; Beef Stroganoff as delicious as it is simple and quick and several more.
You will now have a collection of one-dish dinners that can be made ahead, are fine enough to serve at a party, and are easy to make! From now on you can enjoy your own party!
The weekend includes:
- Late light supper Friday evening when you arrive along with dessert and coffee
- Friday and Saturday nights’ lodging in spacious rooms with private bath
- Full country breakfasts on Saturday and Sunday
- Sit-down Saturday night dinner with appetizer, salad, main course, and dessert (alcohol is BYO)
- Saturday afternoon cooking session and all materials; the class recipes
- Time to explore Brandon’s shops and galleries