Tina's Cocina
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February 2008 Schedule

A Valentine Dinner from Italy  $40
Monday, February 4; Time: 6:00 - 8:30pm
Chef: Scott Mustard

Bring your sweetheart, an old friend or someone new.  Celebrate Valentine’s Day a few days early.  Make new friends as you enjoy a fine food and great wine plus go home with recipes that you can duplicate in your own kitchen.  This exciting class will take you on an exploration of La Cucina Italiana—Italy’s sophisticated and varied culinary repertoire. Learn time-honored traditions used to prepare a complete menu of earthy Italian Classics, from the gloriously simple fare of the home kitchens of Bologna and Puglia to the rich desserts of Venice cafes. Crostini with Paté, Lasagne Verdi al Forno, Pasta Verde, Ragu alla Bolognese, Bechamel Sauce, Pollo alla Cacciator), and Tiramisu.
 

A Sensational Make-Ahead Valentine’s Dinner  $40
Thursday, February 7, Time:  6:00 – 8:30pm

Chef:   Tina Clark

This is Tina’s favorite “knock their socks off” dinner. Treat your sweetheart to a feast for the eyes as well as the palate.  Everything can be prepared the day before so you can look calm and collected and enjoy your own dinner party. We will learn to make a tomato rose for a beautiful garnish. Tomato Soup with Orange & Cumin, Individual Beef Croustades (Filet Mignon in Filo) with Boursin & Mushrooms, Baby Spinach with Scallions & Lemon, Chocolate Mousse.                                                                                                                                                        

Divine Valentine Desserts    $40
Monday, February 11, Time:  6:00 – 8:30pm
Chef:  Alena Vaughn and Tina Clark

Tina’s Cocina welcomes Alena, pastry chef extraordinaire.  Educated at the California Culinary Academy with work experience at the Ritz Carlton and Zov’s Bistro and Bakery, Alena will share her talent and professional secrets.  Tina will serve hors d’oeuvres, homemade soup and wine while Alena prepares the dessert course!!  Sampling these desserts will make this a cooking class to remember. Chocolate Truffle Cakes, White Chocolate Peanut Butter Crunch Cake, Tiramisu and Lemon Tarts Brulee with Raspberry Coulis. 

Italian Sauce Magic   $40
Monday, February 18; Time: 6:00 - 8:30pm
Chef: Scott Mustard

Just what your meals need, a repertoire of great sauces to give that special edge to your cooking. Great sauces don’t have to be complicated or time consuming. These sauces range from sinfully rich to delightfully low in fat. Taste them on a variety of pastas, crostini, roast chicken, seafood, and greens. Practice in class with Chef Scott Mustard and get that chef’s touch you have always dreamed about.
 

Mexican Fiesta Brunch   $40
Saturday, February 23; Time: 10:00 - 12:30
Chef: Tina Clark 

Be a guest at your own Fiesta Brunch by making everything the day before.  Put the Fiesta Soufflé, potato casserole, and ham in the oven; stir the Mango Margaritas, and enjoy the Sunday Brunch as much as your guests. These are recipes that you will use over and over.  Green Chili Cheese Puff Soufflé, Roasted Hash Brown Casserole, Ham with Mango Glaze, Jicama, Orange & Spinach Salad, Tequila Sunrise Melon Compote, Fresh Mango Margarita.

Italian Entertaining – Quick and Easy  $40
Monday, February 25; Time: 6:00 - 8:30pm
Chef: Scott Mustard

Emilla Romangna is a wedge-shaped region located between Florence and Venice, bordered by the Adriantic Coast.  The region is the birthplace of balsamic vinegar and the only region in the world that is authorized to production of Regianno Parmesan and Prosciutto di Parma.  It is the culinary epicenter of Italy, and tonight, we’ll feast on the riches of the area.  Melon with Prosciutto, Spinach Salad with Warm Balsamic Vinaigrette; Chicken Marsala with Mushrooms, Fettuccini Alfredo, Rustic Garlic Bread, and make-in-class Lemon Sorbet .

 
Soups to Treasure   $40
Thursday, February 28; Time: 10:00 am – 12:30pm
Chef: Tina Clark

When it’s winter there’s nothing more wonderful than a cozy pot of soup, one of life’s most satisfying foods.  You will prepare soups from different cultures including:  Two Classics from France: Potage Parmetier (Potato Leek Soup) and French Onion Soup Gratinee; Two from Greece: Favorite Lentil Soup and  Lemon Chicken Soup (Greek), Quick and East Clam Chowder.  Soups will be paired with appropriate cheeses, breads and muffins.  

March 2008 Schedule

Pasta, Polenta, Gnocchi and Risotto   $40
Monday, March 3; Time: 6:00 - 8:30pm
Chef: Scott Mustard 

The heart of the Tuscan midday meal is salad and a hearty main course of pasta, polenta, risotto, or gnocchi—the great dishes of Italian cuisine. At dinner these delicacies become the pasta course or an easy main dish for a family dinner. Rich olive oils, tangy cheese and fresh garden herbs are combined to create meals and side dishes that are luscious and satisfying. This simple, yet healthy and robust, Italian food is created with only the best quality ingredients. With every bite you are enjoying what has been created for Italian discerning taste. Gnocchi Romana (light cream mushroom marinara), Pasta Primavera (assorted vegetables in white wine butter sauce), Gnocchi di Spinaci al Gorgonzola (Spinach Gnocchi & Gorgonzola), Risotto Milanese al Porcini (with Porcini Mushrooms).

 
Easy & Elegant-do ahead- Easter Brunch   $40
Saturday, March 8; Time: 10:00am - 12:30pm 
Chef: Tina Clark

Be a guest at your own gala Easter Brunch by making everything the day before.  Put the eggs, French toast, and coffeecake in the oven, pour the champagne, and enjoy the morning as much as your guests. These are recipes that you will use for every holiday. Choose your menu from these overnight delights: French Ham Cheese and Egg Fondue Casserole, Baked French Toast Casserole with Maple Syrup, Overnight Coffee Cake, Blueberry Blintz Soufflé, Praline Bacon.

Sumptuous Easter Desserts  $40
Monday, March 10; Time: 6:00 – 8:30 pm
Chef: Alena Vaughn

Alena, pastry chef extraordinaire, will share her traditional Easter candy and pastries.  Educated at the California Culinary Academy with work experience at the Ritz Carlton and Zov’s Bistro and Bakery, Alena brings a unique talent to Yuma.  Tina will serve hors d’oeuvres, a hearty salad and wine while Alena  demonstrates her remarkable skill!!  Sampling these desserts will make this another pastry/chocolate class to remember.

St. Patrick’s Day Party    $40
Monday March 17; Time: 6:00 - 8:30pm
Chef: Tina Clark and Scott Mustard

Celebrate St. Patrick’s with authentic Irish Pub food.  We will have complimentary Pub Beer.  Leprechauns Welcome!! Scott will show you the secrets of the perfect Irish Coffee.  Corned Beef and Cabbage, Colcannon, Irish Stew, Irish Soda Bread, Bailey Irish Cream Dream Irish Coffee.

A Taste of Heaven and Earth   $40
Thursday, March 20; (The Vernal Equinox); 6:00 - 8:30pm
Chef: Tina Clark with assistance from Prof. Jay Clark

Celebrate Spring by joining Jay and Tina for the Equinox.  Tina will prepare a simple vegetarian meal to celebrate the season and discuss the possibilities for mindfulness and meditation in the Kitchen. Jay will consult the Oracle for the class, and give a short talk on the significance of spring and the importance of change and renewal in our lives.

The Perfect Tuscan Dinner        $40
Monday, March 24; Time: 6:00 - 8:30pm
Chef: Scott Mustard 

Tuscany is well known for its fine Chianti wines, rich olive oils and refined cuisine. This regal and luxurious Tuscan dinner is perfectly suited for home entertaining because it is easy to manage in advance. You can share in the experience while learning for yourself how to create the perfect Italian Dinner Party. Enjoy the fine Italian cuisine that Scott grew up with along with his family stories. This sumptuous meal includes: Smoked Salmon al Grecca (appetizer),Tortellini Soup, Pork Milanese, (breaded pork tenderloin w/spinach & garlic, Penne with fresh basil, tomato, garlic (Italian style), and Italian Chocolate Mousse.

April 2008 Schedule

Simple & Elegant Hors D’Oeuvres & Garnishing    $40
Thursday, April 3; Time: 6:00 - 8:30pm
Chef:  Tina Clark 

With Spring and Summer entertaining seasons just around the corner, you will want to “WOW” your friends and family with flair and culinary talent that will have them lining up early for every event. Tina will share her secrets in this hands-on class that will make your cocktail parties look like an elegant soiree at the Ritz.  We will enjoy such exquisite items as:  Gougeres (cheese puffs), Parmesan Cheese straws, Vegetable Art to “wow” the crowd, Deviled eggs with a twist, Celery w/Stilton & Walnuts, Cherubs on Horseback to name a few. 

Italian Comfort Food   $40  
Monday, April 7; Time: 6:00 – 8:30 pm
Chef: Scott Mustard

In this class Scott will share some of his secrets for making a family dinner that is definitely fit for company. Bruschetta, Antipasto, Spaghetti Bolognese, Ravioli Marinara, Meatballs, Cheese Cake Italiana.
 

Stacks---The Art of Vertical Food   $40
Thursday, April 10; Time: 6:00 - 8:30pm
Chef: Tina Clark

Create those $100 restaurant entrees for your family and guests.  Tina will share her “food as art” philosophy and teach the simple techniques of making your dinner a feast for the eyes and well as the palate. Vertical Capresse Salad, (Tomatoes, Buffa Mozzarella, Basil), Grilled Lamb Stack (with caramelized onion, spinach, garlic mashed potatoes & stilton), Chicken & Angelhair Pasta Stack, and Vertical Berry Trifles.

“Viva La France”    $40
Monday, April 14; Time: 6:00 - 8:30pm
Chef:  Tina Clark 

Discover the techniques necessary to prepare a complete menu of delicious French Classics.  From the bistros of Paris to the farmhouses of Burgundy, this class will take you on a culinary journey through the regions that have made French food the basis for all other cuisine.  Potage Parmentier (potato leek soup) Gougeres (cheese puffs), Mesculum aux poires et pecans (mixed green salad with poached pears & candied pecans), Poussin Vallee d’Orange (roasted Cornish hens with Grand Mariner and cream), Gratin Dauphinois (traditional potatoes), and Cheese Cake with fresh berries & raspberry coulis.

Stacks---Vertical Mexican Fiesta “Food as Art”   $40
Monday, April 21; Time: 6:00 - 8:30pm
Chef:  Tina Clark 

Want to impress your guests with a Mexican meal that looks like a work of art?!! This class will let you in on simple local recipes with an artistic twist.  Shrimp Cocktail Mexicana, Avocado Mango Salad Tower, Green Chili Chicken Enchilada Stack, Tina’s Salsa Fresca (Fresh) Especial, Flan with fresh tropical fruit.

Seasonal Southwest Cuisine     $40
Monday, April 28; Time: 6:00 - 8:30pm
Chef:  Tina Clark 

This class will pay tribute to the holy trinity of Native American culinary tradition: corn, squash & beans.  Enjoy a great southwestern meal and learn the “Legend of the Three Sisters”.  Mangos, Avocado, & Cilantro Salad, Santa Fe Slaw with Caramelized Pecans, Green Chili Chicken  “Lasagna”, Southwestern Chocolate Sundaes with Kahlua.

To register call (928) 783-3530