We are pleased to welcome
Chef Thomas Leroy
Thomas Leroy, born and raised in France, has been working in the food industry for over 20 years. After studying at Bizou Restaurant here in Charlottesville, Chef Leroy traveled all over the United States from California to Minnesota to North Carolina, working as a Sous Chef, Executive Chef and Personal Chef. He finally returned to Charlottesville in 2005. In 2007, Chef Leroy was one of the founders of Zinc French Bistro. He has now moved on to his next adventure in the culinary world and we are very happy to have him doing classes with us at Seasonal Cook.
Cheers and we’ll see you in class,
Eleanor and Doug VonAchen, Owners
Have you been thinking about a class membership, but just aren’t sure? Try it out for a season. We’re offering our money saving membership for one season at a time. Try it out and if you love it, purchase the other three seasons too.
(Check it out above the chef descriptions.)
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This Summer’s Seasonal Demonstration Classes
Cooking classes at Seasonal Cook are small (most are limited to a maximum of ten students) to ensure that everyone is close to the action. During demonstration classes, everyone is seated comfortably at the granite-topped work island where they watch the preparation of a three or more course meal. The chef demonstrates each recipe step-by-step in a relaxed environment where questions are encouraged. Every student learns the techniques behind the recipes, enjoys the fruits of the labor and, with the detailed recipes provided, goes home with the confidence and know-how to recreate them on their own. In addition to demonstration classes, Seasonal Cook offers hands-on classes in which customers don an apron, roll up their sleeves and get to work.
During all classes we offer a tasting of wine from Cardinal Point Winery and Vineyard. Cardinal Point has a remote ABC license that has turned our kitchen into their second tasting room. You are welcome to purchase wine by the glass or by the bottle from Cardinal Point during classes. At Cardinal Point, they take great pride in creating high quality, delicious, and food-friendly wines. But they take the most pleasure in creating wines that put a smile on their customers’ faces, and that inspires the chef in all of us to achieve the perfect pairing of wine and food.
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The Art of a Soufflé
Tuesday, July 13th ; 6:00-8:30pm
Chef: Mark Gresge; $60
A soufflé is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up” – an apt description of what happens to this combination of custard and egg whites. In this class you will cover three soufflés and sides that will go with them. This will give you the foundation to make soufflé at home.
- A gruyere cheese soufflé served with mint pea soup.
- The elegant lobster soufflé – with wild arugula salad and blood orange vinaigrette.
- Traditional chocolate soufflé with truffles.
Corn Sweet Corn
Saturday, July 24th; 6:00-8:30pm
Chef: Thomas Leroy; $60
- Chilled Corn Soup with Crab Salad and Cilantro Coulis
- Cornmeal Crusted Trout with Pan Roasted Corn Salad
- Sweet Corn Ice Cream with Fresh Mint
Making the Perfect Summer Brunch
Tuesday, July 27th; 6:00-8:30pm
Chef: Mark Gresge; $60
- Poached Eggs Chesapeake and Virginia. Taking the mystery out of Hollandaise sauce.
- Quiche – Chef Gresge will be making this quiche with the freshest ingredients he can find at the Pen Park Farmer’s Market on Tuesday afternoon.
- Perfect Breakfast Potatoes-Three Ways
Outdoor Grilling
Thursday, August 5th; 6:00-8:30pm
Chef: Marisa Catalano; $60
- Grilled Summer Vegetables with Lemon and Basil
- Blue Cheese Stuffed Bison Burgers with Tomato, Avocado and Herb Mayo
- Baby Yukon Gold Potato Salad with Whole Grain Mustard Dressing
- Grilled Peach Trifle with Pound Cake and Minted Cream
All About Cheese
Saturday, August 14th; 6:00-8:30pm
Chef: Thomas Leroy; $60
- Blue Cheese Soufflé
- Pork Loin with Cauliflower au Gratin and Parmesan
- Goat Cheese Ice Cream with Drizzled Honey
An Evening in Italy
Tuesday, August 17th; 6:00-8:30pm
Chef: Marisa Catalano; $60
- Classic Caprese – Fresh Mozzarella, Heirloom Tomatoes, Basil Infused Olive Oil, Sea Salt
- Kale, Pine Nut and Golden Raisin Stuffed Pork Loin
- Saffron Risotto
- Ricotta Cake with Blackberry Coulis
Dinner on the Bayou
Thursday, August 19th; 6:00-8:30pm
Instructor: Eleanor VonAchen; $60
- Mixed Greens, Cucumbers, Roasted Corn off the Cob and Avocado with a Creole Mustard Vinaigrette
- Louisiana Style Shrimp and Grits
- Peach Cobbler a la Mode
Small Plate Dinner Party
Saturday, September 4th; 6:00-8:30pm
Chef: Thomas Leroy; $60
- Eggplant Dip with Fresh Olive Bread
- Garlic Hummus
- Cheese, Olive, Sundried Tomato Toasts
- Tzatziki
- Mini Frittata
- Grape Fritters with Cinnamon Sugar
Crescent City Night
Thursday, September 16th; 6:00-8:30pm
Instructor: Eleanor VonAchen; $60
- Mirliton and Shrimp Soup
- Blackened Drum with a Classic Béchamel and Crawfish Risotto
- Bourbon Pecan Pie
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Hands On and Technique Classes!
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Knife Skills 101
Thursday, July 22nd ; 6:00-8:30pm
Chef: Marisa Catalano; $60
Learn how to peel, slice, dice, mince, julienne & chiffonade seasonal produce. Basic knife care is also covered. The class concludes with a light meal prepared with ingredients prepped by the students. STUDENTS ARE REQUIRED TO BRING A 3-1/2″ PARING KNIFE AND AN 8-10″ CHEF’S KNIFE. Come a half hour early if your knives need sharpening. Registered students receive a 10% discount on the purchase of knives and sharpeners.
Intermediate Knife Skills – Chicken
Monday, September 13th ; 6:00-8:30pm
Chef: Marisa Catalano; $60
Knife Skills 101 is a prerequisite to this class. In this class students will take their skills to the next level. You will learn how to “take down” an entire chicken, from carving to Frenching and de-boning. Also, supreme the breasts, apply standard breading procedure, and sauté them. Learn how to use the whole chicken without throwing anything out, even the bones! Students should bring a 5″ Boning knife. Need one? Receive 10% off when you sign up for this class. The class will conclude with a light meal prepared by the students. Please come half an hour early if you need your knife sharpened.
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Yearly Cooking Class Membership
 Do you love coming to our classes? Do you come to 3 or more a season? Sign up for our new membership and save BIG!
Buy a year long membership for the cost of two regular season classes.
For only $120 you get all these great benefits! That’s a total savings up to $360 just on classes!
Baker’s Dozen-
Work towards a baker’s dozen of classes. Buy 12 classes and receive the 13th FREE*.
Special Offers and Promotions-
Receive special offers, promotions, sales and events for members only!
Save Some Dough-10 and 10-
Save $10 on the cost of classes and 10% on anything else you purchase in the store at anytime. That’s right, present your membership card and get 10% off your total purchase. You can even combine it with your 10% off class coupon the night of your class and get 20% off**.
*Discounted classes are limited to 3 each month per member. Any class you attend will count towards your Baker’s Dozen, except guest chefs or special events. **All Clad, Wusthof, and wine are excluded from all discounts unless otherwise noted. Memberships are not returnable or refundable. If you or Seasonal Cook cancels a class, you can choose to transfer to another class in the same season or we will refund you what you paid for the class. Credit for canceled classes will not be given.
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About Our Chefs…
Marisa Catalano is a graduate of The Institute of Culinary Education in New York City. After graduating she worked at numerous New York restaurants and as a food stylist for Food Network and other high-end chefs. She has been teaching classes at The Seasonal Cook for four years.
Mark Gresge, along with wife Vicki, opened l’etoile Restaurant in 1993. Chef Gresge has been showcasing local produce at l’etoile for more than ten years. Chef Gresge not only has a love for the flavors and textures of food, but the science behind them.
Thomas Leroy, born and raised in France, has been working in the food industry for over 20 years. After studying at Bizou Restaurant here in Charlottesville, Chef Leroy traveled all over the United States from California to Minnesota to North Carolina, working as a Sous Chef, Executive Chef and Personal Chef. He finally returned to Charlottesville in 2005. In 2007, Chef Leroy was one of the founders of Zinc French Bistro.
Eleanor Porter VonAchen, co-owner of Seasonal Cook, has been in the culinary arts for 12 years. Born and raised in New Orleans, Louisiana, Eleanor has a passion for Cajun and Creole cuisine as well as low country southern classics.
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Class Arrangements…
Payment in full is required to reserve space in a class. Teachers reserve the right to alter menus due to seasonal availability of ingredients. The Seasonal Cook reserves the right to cancel any class due to insufficient enrollment. If a class is cancelled, we will contact you by phone within 48 hours of the class. You can choose to be transferred to another class or we will refund your money. If you cancel your reservation 72 hours prior to the class, you will receive a full refund. After the 72 hours we can not refund your money for any reason unless The Seasonal Cook can fill your space.
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Post questions and comments, write a review, share recipes or just see what’s coming up. We will be posting when new products come in or when we have a free demo and all the other great things going on in the store. Don’t be left out, become a fan today!
Have a cooking question?
Give us a call…We will be happy to help! 434-295-9355
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