neil baxter
weekend cooking class menus


2016

FRIDAY EVENING
Grilled Spicy Bean Curd, Peanuts and Thai Basil
Watermelon Caesar
Seafood Posole with Ceviche
Cotechino Sausage and Grilled Lamb with Ham Hock Tagine
and Cippolini Onions
Burst Fruit, with Churros, Warm Ganache and Beet Sorbet

SATURDAY LUNCH
Soft-Shell Crab Sandwich with Asian Slaw and Horseradish
Grapefruit and Beetroot Granité, Puffed Rice and Flax Seed Wafer
Wedge Salad with Buttermilk Dressing, Barley and Sprouts
Tortellini with Smoky Eggplant and Zucchini with Tejano Pepper Broth
Santiago Tart with Dolce De Leche and Poppy seed buttermilk ice cream

SATURDAY EVENING
Empanada with Chorizo and Romesco
Beggars Purse with Tuna Tartar and Wasabi Crème Fraîche
Halibut Cheeks with Cured Pork Shoulder and Sea Asparagus
Grilled Venison, Sunchokes with Brown Butter, Black Garlic Vinaigrette
Coconut and Mango Composition
Strawberry Jellies
Dolce De Leche Truffles

SUNDAY LUNCH
Stuffed Squid with Sunday Sauce
Grilled eggplant and pesto tart
Chicory Salad with Cauliflower couscous, Quail Egg and White Anchovies
Goan Pork Vindaloo, Spiced Bindi and Tamarind Potatoes 
Apple Crumble Tart with Champagne Foam, Hazelnut Ice Cream


2015

FRIDAY EVENING
Chicken Leg and Chicken Skin, Mango Chutney
Crab Soup with Shrimp Dumplings and Sea Asparagus
Braised Lamb Shank, Green Mole, Avocado
Blueberry Crumble Tart, Sweet Potato Sauce Brown Butter Ice

SATURDAY VEGETARIAN LUNCH
Panisses with Smoked Crème Fraîche
Salmon Torte with Horseradish
Grilled Sweet Potato, Shaved Fennel, Goat Gouda, Lemon and Dill
Butternut Squash Tortellini, Smoked Carrot Juice Broth
Poached Pear, Fresh Cheese, Passion Fruit Caramel, Hazelnut Cake

SATURDAY EVENING
Beggars Purses
Brick pastry with Chicken and Preserved Lemon
Poached Pickerel, Celery Root Risotto, Fennel and Saffron
Garlic Roasted Veal Tenderloin, Dashi Braised Eggplant, Chimichuri
Pineapple and Mango Tart, Granny Smith Ice Cream
Pear Jellies, Sponge Toffee

SUNDAY LUNCH
Cured Trout Tostados, Potato, Tomatillo Salsa
Steamed Buns with Curried Chicken and Cucumber Kimchi
Pearl Couscous, Oyster Mushroom, Quail eggs and Dried Pork Salad
Thai Short Rib Curry, Peanuts and Pearl onions
Passion Fruit Baba, White Chocolate, Coriander, Green Apple Ice


2014

FRIDAY EVENING
Grilled Shrimp with Papaya Mustard Relish
Barbecue Pork and Crab Wonton Soup
Green Egg Roasted Chicken, Grilled Eggplant and Bacon Vinaigrette
Strawberry Financier and Vanilla Ice Cream

SATURDAY LUNCH
Apple, Pear and Celery Juice
Empanadas with Corn, Poblano and Cheese
Thai Grilled Mushroom Salad, Curried Artichokes and Green Lentils
Spinach Gnocchi, Cauliflower Air and Escabeche Sauce
Hazelnut Parfait Roasted Pineapple and Tapioca

SATURDAY EVENING
Smoked Salmon Fritters, Curried Celery Root
Steak Tartar Pickled Egg Yolk, Horseradish Cream
Open Faced Shrimp Cocktail, Sea Urchin, Potato Wafers
Grilled Duck Breast, Carrot Confit, Potato Gnocchi and Béarnaise
Pineapple Upside Down, Brioche and Sour Cream Ice
Hazelnut Macarons and Soft Vanilla Bean Caramels

SUNDAY LUNCH
Smoked Chicken Tostada
Steamed Bun with Shrimp, Pickled Radish Threads
Green and White Asparagus, Duck Breast, Smoked Oil, Buttermilk Dressing
Red Fish Curry, Vermicelli Noodles, Pomelo Salad
Watermelon Trifle with White Chocolate Cream

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2013

FRIDAY EVENING
Shrimp Toasts with Water Chestnuts
Chiang Mai Curried Noodle and Chicken Soup
Charred Striploin with Soy, Garlic and Coriander, Avocado and Roasted Banana Peppers
Apple Band Tart

SATURDAY LUNCH
Bean Sprout and Potato Fritters with Pineapple Nam Prik Sauce
Tostadas, Cauliflower Avocado and Fresh Cheese, Pumpkin Seeds
Striped Beetroot Salad with Smoked Cheddar, Beet Juice and Raspberry Vinaigrette
Warm Smoked Salmon with Potato Gnocchi and Balsamic Glaze
Cereal Milk Panna Cotta with Raisins, and Almond Snow

SATURDAY EVENING
Crab with Avocado, Yellow Pepper Relish and Sea Urchin Sauce
Scallops with Bacon, Roasted Corn and Miso Butter
Grilled Leg of Lamb with White Bean Gratin and Bell Pepper Broth
Little Carrot Cakes with Raisins and Pineapple Warm Sabayon
Toffee and Nougat

SUNDAY LUNCH
Shredded-Beef Salad with Avocado and Chipotle
Steamed Pork Buns
Smoked Chicken Salad with Grilled Corn and Sheep's Milk Cheese
Marathi-Style Lamb Shank and Andhra Spiced Eggplant
Roasted Strawberries with Caramel Popcorn and Strawberry Granita

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2012

FRIDAY EVENING
Pork Satay with Mango Salad
Shrimp Ball Soup with Poblano and Coriander Pesto
Harissa Marinated Pork Tenderloin, Plantain Purée and Chorizo Broth
Chestnut Parfait, Chestnut Tuiles and Pear

SATURDAY LUNCH
Vegetables Samosas with Hot and Sour Sauce
Warm White Asparagus, Grilled Mushroom Salad with Chinese Mustard Dressing
Ricotta Gnocchi with Toasted Bread Crumb Salsa
Crispy Hazelnut Cream with Poached Apple and Maple Ice Cream

SATURDAY EVENING
Chicken Liver Mousse with Pineapple-Black Peppercorn Salsa
Smoked Trout Tartare with Pickled Vegetables and Avocado Mayonnaise
Pickerel with Brown Butter, Yuzu, Green Mango and Duck Breast
Roast Rack of Veal with Chorizo-Tomato Sauce, Spinach and Potato Pavé
Thai Sundae with Rice Pudding Ice Cream

SUNDAY LUNCH
Crostini with Sardines, Bean Purée and Chimichurri
Pork Belly Confit with Tomato Relish
Smoked Duck Ham with Grilled Asparagus and Pickled Vegetable Salsa
Chicken Korma with Aloo Ka Paratha, Carrot Koshumbir and Lemon Rice
Apple Confit with Spiced Ice Milk

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2011

FRIDAY EVENING
Pepper Shrimp on a Stick
Mushroom and Ginger Broth with Scallops and Crab
Pork Tenderloin Picatta, Brussotto and Diable Sauce
Lemon Grass Soup and Mango Salad and Spice Ice Cream

SATURDAY LUNCH
Carrot and Ginger Oil Juice
Beetroot and Grapefruit Juice
Apple and Rosemary Juice
Arugula, Spinach Salad with Grilled King Oyster Mushrooms
Eggplant Involtini with Piquillo Pepper, Basil and Buffalo Mozzarella
Bitter Chocolate Roasted Hazelnut Torte

SATURDAY EVENING
Chicken Samosas with Charred Pepper and Galangal Salsa
Pan-Fried Pickerel with Curried Celery Root and Bok-Choy, Sesame Seed Vinaigrette
Grilled Chipotle Turkey Breast, Poblanos, Roasted Corn and Bacon
Steamed Ginger Pudding with Warm Sabayon

SUNDAY LUNCH
Crab Dumplings with Fresh Kimchi and Soy Vinaigrette
Smoked Trout Salad with Pobalanos Rajas and Vegetable Escabeche
Beef Panaeng Curry, Grilled Shrimp and Pineapple, and Mung Bean Salad
Melon and Passion Fruit Soup with Grapefruit and Orange Salad

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2010

FRIDAY EVENING
Crab Fritters with Shredded Vegetable Salad and Spicy Sour Dressing
Bacon Dashi with Potatoes and Clams
Star Anise Duck and Soybean Stew, Brussels Sprouts with Red Onion, Chili and Cumin
Hazelnut Financiers, Vanilla Poached Pears

SATURDAY LUNCH (Vegetarian)
Globe Eggplant and Goat Cheese Frittos with Olive Tapenade
Beet Salad with Radicchio, Belgian Endive and Horseradish
Roast Stuffed Portobello Mushrooms with Chickpea Fritters and Mustard Seed Sauce
Cheese Cake, Fruit Compote

SATURDAY EVENING
Grilled Octopus Salad, Konbu, Bamboo Shoots and Pickled Chilies
Crab and Tuna Tartar with Wasabi Tobiko, Green Chili Emulsion
Braised Beef Short Ribs with Cauliflower Purée and Pickled Mushrooms
Upside Down Pineapple Tart

SUNDAY LUNCH
Hanger Steak Wrap with Cabbage Kimchi and Ginger Scallion Sauce
Smoked Rainbow Trout with Curried Cauliflower and Chickpea Salad
Tamarind Marinated Chicken Breast in Coconut-Chickpea Curry
Lime Mascarpone Mousse, Sesame Tuiles

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2009

FRIDAY EVENING
Crab Fritters with Shredded Vegetable Salad and Spicy Sour Dressing
Bacon Dashi with Potatoes and Clams
Star Anise Duck and Soybean Stew, Brussels Sprouts with Red Onion, Chili and Cumin
Hazelnut Financiers, Vanilla Poached Pears

SATURDAY LUNCH (Vegetarian)
Globe Eggplant and Goat Cheese Frittos with Olive Tapenade
Beet Salad with Radicchio, Belgian Endive and Horseradish
Roast Stuffed Portobello Mushrooms with Chickpea Fritters and Mustard Seed Sauce
Cheese Cake, Fruit Compote

SATURDAY EVENING
Grilled Octopus Salad, Konbu, Bamboo Shoots and Pickled Chilies
Crab and Tuna Tartar with Wasabi Tobiko, Green Chili Emulsion
Braised Beef Short Ribs with Cauliflower Purée and Pickled Mushrooms
Upside Down Pineapple Tart

SUNDAY LUNCH
Hanger Steak Wrap with Cabbage Kimchi and Ginger Scallion Sauce
Smoked Rainbow Trout with Curried Cauliflower and Chickpea Salad
Tamarind Marinated Chicken Breast in Coconut-Chickpea Curry
Lime Mascarpone Mousse, Sesame Tuiles

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2008

FRIDAY EVENING
Tuna with Edamame Beans, Tomatoes and Black Olives
Rice Soup with Lemongrass and Spicy Shrimp
Braised Duck a la Veracruzana
Armagnac and Caramelized Walnut Parfait with Prunes and Red Wine

SATURDAY MORNING
Eggplant Caponata with Venison “Carpaccio” and Taro Root Chips
Cured Salmon with Fragrant Vegetable Salad and Wasabi Mayonnaise
Crepes with Nappa Cabbage, Grains and a Coriander and Chipotle Broth Lindsey’s Chocolate Cake with Sicilian Sabayon

SATURDAY EVENING
Oysters with Cucumber and Apple Sorbet
Pan-Roasted Halibut with Garlic Herb Butter Glaze, Shrimps and Bok-Choy
Grilled and Braised Rabbit Leg with Winter Squash and Spätzle
Spice Cake with Caramel Ice Cream

SUNDAY MORNING
Warm Mussels with Marinated Vegetables
Grilled Asparagus and Portobello Mushroom Salad with Shaved Parmesan and Eggplant Caviar
Sichuan Dishes to Include: Twice Cooked Pork Belly, Chicken with Peanuts, and Braised Bean Curd
Yuzu Soup with Winter Melon and Tea Sorbets

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2007

FRIDAY EVENING
Salmon Tartar with Spicy Lemon Vinaigrette
“Gazpacho” Consommé
Roast Duck Breast with Pork Riblet Tagine and Israeli Couscous
Honeyed Pear and Almond Cream Tart

SATURDAY MORNING
Rabbit Rillette
Endive and Roquefort Salad
Herb Crepes with Roasted Portobello Mushrooms, Goat Cheese and Tamarind Vinaigrette
Double Lemon Tart

SATURDAY EVENING
Oysters on the Half Shell with Tomato, Daikon and Cucumber Relish
Lobster Salad with Cucumber Slaw and Ponzu Mayonnaise
Grilled Steak (Carne Asada a la Mexicana)
Caramelized Pineapple with Walnut Cake and Rum Sabayon

SUNDAY MORNING
Hot and Spicy Leaf Wraps
Thai Grilled Beef Salad with Glass Noodles and Cucumbers
Chicken Biryani Dum Style, Sambhar with Drumsticks
Poached Apples with Crème Farina and Candied Apple Ice Cream

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2006

FRIDAY EVENING
Smoked and Steamed Salmon Rillettes
Salt Cod Ravioli with Soup de Poisson
Dark and Spicy Chicken Mole and Vegetable Risotto
Rhubarb Buttermilk Parfait

SATURDAY MORNING
Salmon Torte with Horseradish
Warm Tongue Salad with Crispy Eggs
Poached Skate with Chorizo Risotto
Chocolate Terrine

SATURDAY EVENING
Salt Cod Fritters
Crab Salad with Aji Vinaigrette and Green Soup
Roast Pork Loin and Baked Eggplant with Quark Spätzle
Warm Apple Charlotte

SUNDAY MORNING
Classic Vietnames Spring Rolls
Oil Cured Trout with Beet-Fennel Salad and Blood Orange Vinaigrette
Thai Red Duck Curry with Pomelo Salad
Citrus Gelatin with Fresh Fruit and Granita

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2005

FRIDAY EVENING
Pickled Shrimp and Corn
Lao Hot and Sour Soup with Fish
Slow Cooked Veal with Mild Chili Seasonings
Open Faced Apple Tart with Green Apple Sorbet

SATURDAY MORNING
Peking Duck Breast with Taro Root Chips
Roasted Golden and Red Beetroot with Goat Cheese and Arugula
Pan-Fried Skate Wing with Chinese Braised Pork Belly and Globe Artichokes
Ginger Panna Cotta with Caramelized Pear

SATURDAY EVENING
Tomato Consommé with Slow Roasted Red Peppers and Basil Oil
Pan-Fried Sea Scallops with “Sancocho Broth”,
Roast Venison Rack with Corn and Black Beans
Roasted Pineapple with French Toast

SUNDAY MORNING
Classic Seviche Tostados with Avocado
Warm Shrimp and Endive Salad with Crispy Zucchini and Yellow Chili Vinaigrette
Chiang Mai Chicken Curry
Strawberry Soup with Strawberry Sorbet

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