Who we are
We
are a small catering business based on Long Island. We service both
Nassau and Suffolk counties as well as parts of Manhattan, Westchester,
Connecticut and New Jersey. We focus on fresh ingredients and
concentrate on the best possible service we can.
Our Team
Chef
Brian K. Fowler is an honors graduate from the NY Restaurant School in
Manhattan. He has been cooking for over 25 years and has worked great
many locations including Larry Forgione' An American Place. His passion for cooking is only rivaled by his creativity, taking classic french cuisine and adding a more modern twist.
His wife Kelly is not only the chefs right hand in assisting when and
wherever she is needed but she also doubles as the company
photographer. She has a keen eye and can take those "casual" shots
during a relaxing evening with your guests.
Whether
it's a casual dinner party or a cooking class in your kitchen be
assured that we will do everything possible to make sure you and your
guests are talking about it for months to come.
Have you ever wanted to cook like your favorite chef? Now you can.
Our Cooking classes are conducted in your home or location of choice.
We supply
all that is needed to create a wonderful meal. From the food stuffs to
the equipment and you even get to keep the recipes.
In the end it's all about getting together and cooking. Below is a
short list of some of our classes. We can conduct a "one on one" class
or have as many as eight students.
We offer classes for beginners as well as advanced students.
Sample Class listing
Knife Skills 101
learn basic knife cuts and start with the foundation you need as
any beginner in the kitchen
Sauce making
one of the most important things to learn in cooking, this will help identify with flavors and how to use herbs in the kitchen
French Bistro
dishes like coq au vin and beef borguignon, pomme frites and demi glace
Pasta 101
learn to make melt in your mouth pasta just like an italian grandmother
Southern Favorites
fall off the bone ribs, fried chicken and grits are just some of the south
has to offer y'all
**Modern Cuisine 101**
learn how science and cuisine go hand in hand. including the usage of hydrocoloids such as agar agar vs. corn starch
**note, this class is for more advanced students. special fees applies
