Classes & Events
The classes and events below are not just those offered by Blue Oven, but by many food entrepreneurs and educators throughout North Central Florida. Mouse over for more details.
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* Facebook Manage Your BrandFacebook Manage Your Brand Time: 9:00 am
Facebook – Manage Your Brand
Robin Harpe & Jeannette Baer
Wed., Feb. 1
9 AM – 12 PM
SF-CIED 530 W. University Ave., Rm. DB112
FEE: $99 |
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* Project ManagementProject Management Time: 1:00 pm
Project Management
Geoffrey E. Warnock, PMP
Thu., Jan. 26 – Apr. 12
1 PM – 5 PM
SF-CIED 530 W. University Ave., Rm. DB117
FEE: $700
* Espagnole A Mother SauceEspagnole A Mother Sauce Time: 6:00 pm
This is a Take Away Gourmet Class.
Feb 2: "Two" of the Five Mother Sauces - Espagnole
$30.00
The five basic sauces of French cuisine are;
Béchamel, Veloute, Espagnole, Emulsion, Vinaigrette.
Tomato sauce is considered to be among the “five” mother sauces, however, it came later
(collectively, they’re still called The Five Mother Sauces).
In this class, we're featuring Espagnole, or brown sauce, which is traditionally made of a rich meat stock, a mirepoix of browned vegetables (most often a mixture of diced onion, carrots and celery), a nicely browned roux, herbs and sometimes tomato paste.
Appetizer (ready to enjoy upon arrival):
Chef's Choice
Recipes we'll be preparing as a class:
Spinach & Strawberry Salad w/Sesame-Poppy Seeds Dressing (Vinaigrette)
French Onion Salisbury Steak (Espagnole)
Steamed Broccoli with Cheese Sauce (Bechamel)
Apple Strudel
Date: Thursday, February 2nd
Time: 6:00pm - 8:30pm
Cost: $30
Includes: all ingredients, materials and meal.
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* 441 Market Cash Mob441 Market Cash Mob Time: 8:30 am
Florida Organic Growers, Alachua County Office of Sustainability, Little Bean Productions, Blue Oven Kitchens and Buy Local North Central Florida are pleased to announce a Cash Mob at the Alachua County 441 Farmers Market (5920 NW 13th Street). The goal of the event is to gather a crowd to promote local economic development through community education and solidarity. Each person is asked to spend $20 at the 441 Farmers Market. The event will take place on Saturday, February 4th, 2012, and will be held from 8:30 a.m. to 1:00 p.m. This family event will have a bounce house, a vegan and local foods vendor (The Loving Hut), Waldorf school kid’s activities and other exciting events for kids. A short film will be produced about this event to educate our community about farmers markets in Alachua County.
#cmgnv FB Event: 441 |
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* Project ManagementProject Management Time: 1:00 pm
Project Management
Geoffrey E. Warnock, PMP
Thu., Jan. 26 – Apr. 12
1 PM – 5 PM
SF-CIED 530 W. University Ave., Rm. DB117
FEE: $700
* Mindful Stress ReductionMindful Stress Reduction Time: 6:00 pm
Mindfulness-Based Stress Reduction
Greg Jones
6 Thu., Feb. 9 – Mar. 22
6 PM – 8 PM
SF-CIED 530 W. University Ave., Rm. DB125
FEE: $125
* French CuisineFrench Cuisine Time: 6:00 pm
This is a Take Away Gourmet Class
Feb 9: Center for European Studies: French
$25.00
Please join a collaboration of UF Center for European Studies and Take Away Gourmet for a unique and authentic European cooking class.
For more info: http://www.ces.ufl.edu/outreach/cooking_classes.shtml
This class will feature French cuisine, with lead instructors, Aida Hozic and Richard Sher.
The menu will be posted soon:
Date: Thursday, February 9, 2012
Time: 6:00pm - 8:30pm
Cost: $25
Includes: all ingredients, materials and meal. |
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* English Afternoon TeaEnglish Afternoon Tea Time: 11:30 am
Feb 11: English Afternoon Tea
$30.00
Join us for the afternoon as we prepare to enjoy savory and sweet delicacies of an elegant English Afternoon Tea in a cooking class format. This is a learning opportunity with a delicious benefit.
We'll prepare, plate and display our faire of assorted sweets, (scones, tartlets, etc.), assorted tea sandwiches (cucumber, curried chicken, etc), and of course, hot tea served in beautiful tea pots in a buffet table setup After admiring our exquisite buffet of deliciousness, we'll then devour it! Leftovers go home with you.
As a team, we'll work through a series of pre-selected recipes, keeping to the agenda and having a ton of fun. All ingredients, appliances and tools will be supplied and ready to use. Participants can expect to take home excess menu items from the buffet.
This is a hands-on cooking class. Everyone will have plenty of opportunity to interact and participate in preparing the menu. Appropriate for ages 12 and up.
Date: Saturday, Feb 11th
Time: 11:30a - 3:00p
Cost: $30
Includes: all ingredients, materials and meal. |
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* Strategic Planning for EntreprStrategic Planning for Entrepr Time: 10:00 am
In this workshop you will learn to analyze your
company, develop strategic options, prioritize strategic
issues and produce a strategic plan that will help you
use your resources effectively.
BUS0741.0T2
Tue., Feb. 14, 10 AM - 12 PM
Instructor: Bill Dorman |
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* Project ManagementProject Management Time: 1:00 pm
Project Management
Geoffrey E. Warnock, PMP
Thu., Jan. 26 – Apr. 12
1 PM – 5 PM
SF-CIED 530 W. University Ave., Rm. DB117
FEE: $700
* Mindful Stress ReductionMindful Stress Reduction Time: 6:00 pm
Mindfulness-Based Stress Reduction
Greg Jones
6 Thu., Feb. 9 – Mar. 22
6 PM – 8 PM
SF-CIED 530 W. University Ave., Rm. DB125
FEE: $125 |
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* Project ManagementProject Management Time: 1:00 pm
Project Management
Geoffrey E. Warnock, PMP
Thu., Jan. 26 – Apr. 12
1 PM – 5 PM
SF-CIED 530 W. University Ave., Rm. DB117
FEE: $700
* Mindful Stress ReductionMindful Stress Reduction Time: 6:00 pm
Mindfulness-Based Stress Reduction
Greg Jones
6 Thu., Feb. 9 – Mar. 22
6 PM – 8 PM
SF-CIED 530 W. University Ave., Rm. DB125
FEE: $125 |
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* Bechamel Mother SauceBechamel Mother Sauce Time: 6:00 pm
This is a Take Away Gourmet Class
Feb 24: "Three" of the Five Mother Sauces - Bechamel
$30.00
The five basic sauces of French cuisine are;
Béchamel, Veloute, Espagnole, Emulsion, Vinaigrette.
Tomato sauce is considered to be among the “five” mother sauces, however, it came later
(collectively, they’re still called The Five Mother Sauces).
In this class, we're featuring Béchamel, the classic white sauce, which was named after its inventor, Louis XIV's steward Louis de Béchamel. The king of all sauces, it is often referred to as a cream sauce because of its appearance and is probably used most frequently in all types of dishes. Made by stirring milk into a butter-flour roux, the thickness of the sauce depends on the proportion of flour and butter to milk.
Appetizer (ready to enjoy upon arrival):
Chef's Choice
Recipes we'll be preparing as a class:
Greek Salad w/Greek Dressing (Vinaigrette)
Moussaka With Eggplant and Peppers and Yogurt Béchamel(Béchamel)
Baklava
Date: Friday, February 24th
Time: 6:00pm - 8:30pm
Cost: $30
Includes: all ingredients, materials and meal. |
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