2021 WINTER Events

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Learn Chef Martha's unique technique for making a stressless, creamy risotto — no endless stirring required!

$15 Online Class - Zoom link will be emailed 2 hours prior to start of class

+ Supplies

Ingredients:

• 1 cup Arborio rice
• 1 onion
• 1 shallot
• 4-6 cups stock. Your preference.
• 1/2 cup white wine
• 1 tbsp butter
• 2 tbsp olive oil
• Parmesan - 1/2 cup grated
• Mixed herbs - Chives , thyme, parsley and basil
• Salt
• Pepper

Equipment:

• Sauce pot
• Wooden spoon
• Cheese grater
• Ladle

Prepare ahead:

• Dice small the onion and shallot
• Measure out ingredients
• Have stock warming
• Chop herbs

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Chef Martha will demonstrate how to make salsa verde, a classic Italian sauce, and explore its numerous culinary applications.

$15 Online Class - Zoom link will be emailed 2 hours prior to start of class

+ Supplies

Ingredients:

• 1 bunch Italian parsley
• 1 lemon
• 2 small cloves garlic
• 1 tbsp rinsed capers
• 2 anchovy filets
• 1/2 tsp chili flake
• 1/2 cup olive oil

Equipment:

• Mixing bowl
• Mixing spoon
• Cutting board
• Sharp knife

Prepare ahead:

• Clean and pick parsley leaves
• Measure out all ingredients

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Learn how to make the classic vegetarian French comfort dish, including how to cut your vegetables so they're picture perfect.

$15 Online Class - Zoom link will be emailed 2 hours prior to start of class

+ Supplies

Ingredients:

• 1 medium eggplant
• 2 onions
• 2 zucchini
• 1 summer squash
• 2 red peppers
• 3 ripe tomatoes
• 1 full bunch of basil
• 4 garlic cloves
• 1 tsp red chili flake
• Salt
• Pepper
• Olive oil

Equipment:

• Sheet tray lined with paper towel
• Thick bottom large sauté pan
• Cotton twine for tying basil
• Colander

Prepare ahead:

• Dice all the vegetables in a 1” dice. The eggplant can be a bit larger.
• Keep all ingredients separated.
• Salt the eggplant with a tbsp kosher salt and place in colander. Do this 30 minutes before the class.

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Learn about the different fresh fish found in the Florida Keys and follow along as Chef Martha gives a step-by-step intensive on how to cook them all perfectly.

$15 Online Class - Zoom link will be emailed 2 hours prior to start of class

+ Supplies

Ingredients:

• 2 different fish - grouper and yellowtail snapper 4-5 oz. pieces
• Canola or safflower oil.
• Salt
• Pepper
• Lemon

Equipment:

• Sauté pan
• Thin fish spatula or just a thin spatula will do.

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Chef Martha will demonstrate how to handle the mighty cauliflower to create a tasty and satisfying salad.

$15 Online Class - Zoom link will be emailed 2 hours prior to start of class

+ Supplies

Ingredients:

• 1 head cauliflower
• 2 shallot
• 1tsp each, ground cardamom, turmeric, cumin and ginger
• 1/2 cup roasted and chopped hazelnuts
• 1 lemon
• 1/2 cup olive oil
• Italian parsley and cilantro
• Salt
• Pepper
• Optional - Fresh Serrano chili

Equipment:

• Large pot for steaming cauliflower
• Colander that fits in pot and lid
• Mixing bowl
• Sheet tray lined with parchment
• Oven at 450

Prepare ahead:

• Cut cauliflower into medium size pieces
• Slice thin the shallots
• Roast and chop hazelnuts
• Measure out the spices

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Chef Martha will go over the various cuts of beef and how to choose among them to make a delicious, hearty and easy stew.

$15 Online Class - Zoom link will be emailed 2 hours prior to start of class

+ Supplies

Ingredients:

• 3lb chuck
• 3 thick sliced bacon
• 2 onions
• 2 peeled carrots
• Fresh thyme and parsley
• 1 bay leaf
• 3Tbsp Brandy
• 1 3/4 cup red wine
• 3 ripe tomatoes
• 2 cups beef stock
• 2Tbsp canola
• 2 whole cloves(spice)
• Salt
• Pepper

Equipment:

• Wooden spoon
• Thick bottom pot 8 quart pot with lid

Prepare ahead:

• Cut meat into 1 1/2” cubes
• Cut bacon to 1/2” cuts
• 1/4 onions and pierce 2 quarters with a clove
• Medium dice the carrots
• Bring meat out 30 minutes before class starts

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Intended for beginners in the kitchen and cooks who want to enhance their knowledge of basic cooking methods and recipe interpretation, this 4-day club will use the Joy of Cooking cookbook to teach basic recipe readership and execution skills.

$100 Online Class (includes copy of Joy of Cooking) - Zoom link will be emailed 2 hours prior to start of each class.

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Ingredients: Chef Martha will email participants and ingredient list prior to every class.

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Create a rich Thai peanut sauce and put it to good use in a pork satay.

$15 Online Class - Zoom link will be emailed 2 hours prior to start of class

+ Supplies

Ingredients:

• 2lb boneless pork loin

Marinade:

• 2 lemongrass stalks
• 2 tsp turmeric
• 1 inch peeled piece of ginger
• 1 cup unsweetened coconut milk
• 2 tbsp sweetened condensed milk
• 1 tsp kosher salt

Peanut sauce:

• 3 tbspTamarind paste
• 2 dried chilies. Thai or chili d’arbol
• 1 tbsp Lemongrass
• 1 tbsp grated Ginger
• 2 cloves garlic
• 1 shallots
• 1 cup roasted unsalted peanuts chopped
• 1 can coconut milk
• 1 can coconut cream

Equipment:

• Bamboo skewers
• Food processor
• Bowls
• Scrapers
• Whisk

Prepare ahead:

• Cut the pork in strips that are approximately 3” long and 1” wide and 1/4” thick.
• Rough chop vegetables for marinade.
• Mix into coconut and condensed milk tumeric. Add pork and let marinade overnight.
• Measure out and keep separate the ingredients for the peanut sauce.

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Learn the proper technique for caramelizing onions, make a tender tart dough, and combine the two for a decadent, savory onion tart.

$15 Online Class - Zoom link will be emailed 2 hours prior to start of class

+ Supplies

Ingredients:

• 1 1/2 stick of butter diced and cold
• 1/2 cup ice water
• 2 cups flour.
• Above ingredients are if you want to make the crust. Otherwise buy a pie crust.
• 2# sweet onions
• 1 bunch Thyme
• 2 bay leaves
• 2 Tbsp olive oil
• 2Tbsp butter
• 2 cloves garlic
• 1/2 bunch Italian parsley
• Salt
• Pepper

Equipment:

• Large mixing bowl
• Pastry cutter or fork or your fingers!
• Rolling pin
• Large sauté pan
• Sheet tray lined with parchment paper

Prepare ahead:

• Julianne onions
• Measure out ingredients
• Optional - If you know how to make tart dough do this ahead . It is not going into a pie or tart pan, so it just needs to be rolled out on the parchment.

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Separate fact from fiction and learn about the creative process that turned American history into the hit Broadway musical Hamilton. Taught by Hamilton Dance Supervisor and amateur history buff Ryan Kasprzak, this workshop offers an inside look into the hidden gems of Hamilton and traces the connectivity of historical facts as they appear in theatrical metaphors. We will discuss where the facts diverge into fiction and answer questions like was Alexander Hamilton really the “bastard son of a Scotsman?” How did Aaron Burr become “the prodigy of Princeton College?” What prompted George Washington to yell, “are these the men with which I am to defend America?” Learn all that and more through a dynamic program that offers detailed history paired with energized optional dance breaks where YOU will learn a few moves and have a chance to fully immerse yourself in the world of Hamilton.

Zoom link will be emailed 2 hours prior to start of class

+ Sponsor Levels

$15.00 - Sponsor the Drama Club

$30.00 - Tripod for filming our spring show

$40.00 - A ring light for filming our spring show

$50.00 - Sponsor a costume in a segment of our spring show

$75.00 - Props for three segments in the spring show

$100.00 - Director of a segment in our spring show

$125.00 - Ingredients and equipment to make one recipe for a family of four in our Drama Club Cooking Show

$150.00 - Playwriting, songwriting, or college audition coaching for Drama Club members

$300.00 - Two college audition classes for Drama Club members

$375.00 - Ingredients and equipment to make the recipe for three Drama Club members and their families in our Drama Club Cooking Show

$500.00 - Equipment to film our original spring project

$1,000.00 - Coordinator for our original spring project

$2,500.00 - Director/Editor for our original spring project