ClassesCamps

December 2019-May 2020 Classes

 

 

So many delicious things to cook, so many fun classes for adults and kids in the next few months.  Come join one or join all!   The menu for some classes are set in stone but lobby for your favorite dish for the others.  For each weekday meal series, chefs will be able to vote on what to cook for some of the sessions.  Come join a weekday dinner class or spend the holidays baking up a storm.

Register for a Class

 

PRIVATE COOKING PARTIES Interested in a private cooking party?  Send an email to latoquedecindy@gmail.com

DECEMBER, 2019-MAY, 2020, CLASSES

Baking Blowout, January 20, 9-noon, Sour Cream Peach Pie + cookies, all ages (if under 10 then sign up for 2 and bring an adult) teacher: Cindy Roberts, cost: $65

Baking Blowout, January 20, 12:30-3:30, Sour Cream Peach Pie + cookies, all ages (if under 10 then sign up for 2 and bring an adult) teacher: Cindy Roberts, cost: $65

Weekday Meals, January 23, 12:00-2:30pm bring home dinner for 4, tacos, spicy corn soup with coconut milk, avocado salad with capers, ages 18 and up, teacher: Cindy Roberts, , cost:$70

Weekday Meals, January 22, 3:30-6:00pm bring home dinner for 4, tacos, spicy corn soup with coconut milk, avocado salad with capers, ages 10-15, teacher: Cindy Roberts, cost:$70

Weekday Meals, January 30, 12:00-2:30pm bring home dinner for 4, main + sides, ages 18 and up, teacher: Cindy Roberts, , cost:$70

Weekday Meals, January 30, 3:30-6:00pm bring home dinner for 4, main + sides, ages 10-15, teacher: Cindy Roberts, cost:$70

Weekday Meals Series, Session 2, Feb 6, 20, 27, March 5, noon-2:30 each day bring home dinner for 4, main + sides, ages 18 and up, teacher: Cindy Roberts, cost: $265

Weekday Meals Series, Session 2, Feb 6, 20, 27, March 5, 3:30-6:00 each day bring home dinner for 4, main + sides, ages 10-15, teacher: Cindy Roberts, cost: $265

Baking Blowout, March 9, 9-noon, Strawberry Desserts, all ages (if under 10 then sign up for 2 and bring an adult) teacher: Cindy Roberts, cost: $65

Baking Blowout, March 9, 12:30-3:30, Strawberry Desserts, all ages (if under 10 then sign up for 2 and bring an adult) teacher: Cindy Roberts, cost:$65

Spring Break Camp, April 8-10, 9-noon, Bread and Croissants, ages 10-15, teacher: Cindy Roberts, cost: $180

Weekday Meals Series, Session 3, April 16, 30, May 7, 21, noon-2:30 each day bring home dinner for 4, main + sides, ages 18 and up, teacher: Cindy Roberts, cost: $265

Weekday Meals Series, Session 3, April 16, 30, May 7, 21 , 3:30-6:00 each day bring home dinner for 4, main + sides, ages 10-15, teacher: Cindy Roberts, cost: $265

SUMMER CAMP 2020 Can’t make it to one of these classes but want to attend summer camp 2020?  Send an email to cindytoquecooking@gmail.com to get on the mailing list so you’ll be the first to know when the summer schedule is  published.


WEEKDAY DINNER MEALS, BRING HOME DINNER for 4 AFTER SCHOOL CLASSES FOR KIDS, MID DAY CLASSES FOR ADULTS,  Enjoy a weekday meal for 4 people your chef brings home for dinner each week.   Basic cooking and knife skills and cooking techniques will be incorporated into the menus we cook.

BAKING BLOWOUT.  During each of these sessions we’ll spend the entire class baking to our hearts delight.  For the classes listed above we’ll be making sour cream peach pie with the peaches from my trees I’ve stored in the freezer with a fun batch of cookies made while the pies bake.  Harvest permitting, we’ll made a medley of strawberry desserts during the March PAUSD holiday.

SPRING BREAK CAMP. BREAD AND CROISSANTS.  In this three day class we’ll practice some of the techniques Cindy learned in a similar class at the Cordon Bleu in Parirs.  Come join us and learn yeast techniques, what makes great flour and proofing and how to properly layer butter and dough for delicious croissants.

 

Other Classes Taught Recently

ECLAIRS  Learn how to make eclairs the Parisian way.  Cindy’s off to the Cordon Bleu, Paris, in October to attend an eclair class.  Upon her return, this class will be taught at La Toque and modeled after new found eclair knowledge.

PUMPKIN PIE AND CRANBERRY WALNUT TART  Just in time for Thanksgiving, learn how to bake a pumpkin pie with a sugar pie pumpkin and for those who want a quicker way to success for their pumpkin pie, Cindy will teach how to used canned puree too.  The cranberry walnut tart is one of Traci de Jarnin’s (and mine) all time favorite.  Each chef will bring home one full dessert.

BUCHE DE NOEL Come make a classic Buche de Noel with Cindy using the recipe from one of my favorite cookbooks, “Open House” with meringue mushrooms from a California master chocolatier, Alice Medrich, via one of her first cookbooks “Cocolat”.   You’ll be so proud to bring this to your Christmas Eve dinner. It’s a  special French dessert tradition I’ve been making with my son for many years.  Each chef will bring home a buche to serve at least 8.