The Chef’s Table
5385 Main Street,
Village of Williamsville
630-3663
Cooking Classes
It
has always been my vision to offer cooking classes to the public. In many different venues I have been involved
in teaching, whether it was outdoor education at Niagara Falls, training staff or teaching kids What Would Jesus
Bake? at church. When the opportunity came to instruct Culinary Arts at Erie Community College, I was thrilled.
But I still wanted to bring the ease and simplicity of cooking at home to the public. It is with great pleasure that we offer
these classes; that we can bring the enjoyment of cooking to you.
-Neal
Basic Skills
This class will cover
the basics of knife skills and cutting vegetables, fabricating chicken and stock, and soup.
$25/ person
Hors ‘d Oeuvres
Salad puffs, crostinis,
stuffed cucumbers and crudités with dips will.
$35/ person
Soups, Stews and Sauces
You have a stock or
some leftovers. What do you do with it?
$35/ person
Dinner On The Table
In 30 minutes
Planning, preparing
and cooking dinner quickly.
$35/ person
Compound Rice &
Pasta Entrees
In Compound Rice &
Pasta Entrees we will cover preparing and cooking a variety of rice and pasta dishes.
$35/ person
Fish Preparations
This class will cover
several different cooking methods for different fish.
$35/ person
An Elegant Dinner
In this class we will
discuss the planning and execution of a five course meal. This will include preparing and cooking an appetizer, soup, salad,
main course and dessert.
$35/ person
Schedule
Basic Skills
Sat., Feb. 28th, 2:00PM
Dinner On The Table In 30 minutes Wed., Mar. 4th, 6:00PM
Soups, Stews & Sauces
Sat., Mar. 14th, 2:00PM
Additional Classes
To Be Announced
Each class will be six to eight students. Please register in advance as classes will fill quickly. Participants will
be given a chef coat for use in class and recipes. We will start with a brief discussion of the menu and/or recipes for the
class. Items will be prepared by the participants, followed with a tasting and critique. The classes will be between two and
three hours, ending with clean up
Private classes can be arranged for small groups or parties, either at the restaurant or in home with customized instruction
with regard to content and menus.
Chef Neal Plazio
Chef/ owner of The
Chef‘s Table, Neal Plazio has been in the restaurant business for over thirty five years. Locally, he has been Executive
Chef of Beaver Hollow Conference Center and EB Green‘s Steakhouse, and has worked in numerous restaurants across the
country.
Along with working
at The Chef’s Table, Chef Plazio has been an adjunct instructor in Culinary Arts at Erie Community College and also
been involved with in-home cooking instruction for the past seven years. In the past several years, he has worked closely
with dialysis patients and has done cooking demonstrations for the Kidney Foundation.
