Trevarrow, Inc. offers hands-on culinary training with some of Michigan’s top chefs. Chosen for their culinary expertise, sense of style and humor, each chef will both train and challenge you to attempt new gourmet creations for your family and friends. Our selected chefs will lecture and demonstrate on a selected topic, and the students will participate
in the preparation and creation of some wonderful delicacies! We are thrilled to offer our Cuisine du Jour classes in our Culinary Training Auditorium. You will experience the comfort of leather executive chairs in tiered seating with ample desk space, looking down on a beautiful, complete Wolf and Sub-Zero Kitchen.
Please join us for a culinary experience with one of our chosen chefs on the dates listed below. The class will include lecture style training, extensive printed notes and recipes, hands-on application and, of course, tasting of the day’s culinary accomplishments. Tours through our Gallery of Culinary Art with 10 fully appointed kitchen vignettes will complete your visit.
Payment is required with your registration form in advance of each class ($40.00 per person for the 4 hour class). Space is limited to the first registrations accompanied by the appropriate payment. Please fill-out the following registration form and mail it along with your payment at your earliest convenience. We look forward to seeing you!
Thursday, January 21, 2010
10:00 am – 2:00 pm
Chef Kipp Bourdeau, chef /owner of Bistro Bourdeau in Auburn Hills
“Warm Winter Soups”
Always a popular topic in January, Chef Kipp’s soup recipes will take the
chill out of the coldest winter night! Join us as he prepares
Bubba's Clam Diggin’ Chowder with Pesto Parmesan Dippin’ Sticks,
Consommé with Spicy Chicken and Scallion Wontons,
Chicken Enchilada Soup with Crunchy Warm Blue Corn Tortilla Strips,
Bacon Double Cheeseburger Soup with Iceberg Lettuce and Dill Pickle Garnish,
Sweet Banana Bisque with Cinnamon Straws topped with Caramelized Bananas
Thursday, February 18, 2010
10:00 am – 2:00 pm
Chef Randy Emert, CEC, CCA
Great Oaks Country Club, Rochester
“The Secrets to Braising Meats, Poultry and Vegetables”
Braising is a form of moist-heat cooking in which the item to be cooked is quickly seared, then partially covered with liquid and simmered slowly at a low temperature. Chef Randy will demystify the process with some wonderful recipes for meats, poultry and vegetables sure to warm up those chilly February days.
Thursday, March 18, 2010
10:00 am – 2:00 pm
Chef Jay Gundy
Café Via of Birmingham
“A Spring Brunch”
Our gallery is open to the public Monday to Friday from 8-5, and Saturday from 10 am to 2 pm. Appointments are recommended.
To register or for more information, please call 248-377-2300.
www.trevarrowinc.com
Chef Kipp Bourdeau - Chef/Owner of Bistro Bourdeau
Chef Kipp, Michigan native and graduate of The Culinary Institute of American in Hyde Park, NY in 1992, worked through the ranks of Saucier, Sous Chef and Executive Chef at The Cloisters Hotel in Sea Island, Georgia. Moving to Destin, Florida he re-opened a failed Frangista Seafood and Spirits and brought it back to 4 star status. He and his new bride moved back to Oakland county to take advantage of the area’s growth.
Susan Bourdeau is a Washington, DC native, graduate of George Mason University in Virginia. She worked as a service trainer for the Ritz Carlton hotels in Pentagon City, Virginia and Kapalua, Maui. Moved to Destin, Florida to work as a restaurant manager for the Back Porch and Frangista Seafood and Spirits where she met her husband, Kipp.
Chef Kipp and Susan renovated and opened Bistro Bourdeau in January, 2001, located on the north east corner of Auburn and Squirrel in Auburn Hills, near to I-75 and M-59. They offer Regional American Cuisine, specializing in a tantalizing array of steaks, fresh seafood and pasta.
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Chef Randy Emert, CEC - Great Oaks Country Club, Rochester, Michigan
Chef Randy Emert entered his formal training at Schoolcraft College. Upon graduation, he began his working career at the Bloomfield Hills Country Club. He was hired as the Sous Chef at The Dearborn Country Club and then took a position at Pike Street Restaurant in Pontiac. After moving up the ranks from broiler cook to Executive Chef, Randy moved on to Paint Creek Cider Mill Restaurant in Goodison as the Executive Chef and Director of Operations. From there, Chef Randy served as Executive Chef at the prestigious Golden Mushroom. Chef Randy is now the Executive Chef and Director of Food Services at Great Oaks Country Club in Rochester, Michigan.
Chef Randy has served as Captain of the Michigan Culinary Team, competing in Germany at the Culinary Olympics. He is also currently a part time instructor at Schoolcraft College in the Culinary Arts Department. He serves on the Board of the Michigan Chefs de Cuisine Association and is also an Advisor to the Oakland Vocational Culinary Arts Program. In June of 2002, Chef Randy was recognized by the American Chef Federation-Michigan Chapter with the “Chef of the Year” Award! Chef Randy is currently preparing for his final testing for the certification of Master Chef, the highest level of certification possible in American culinary arts.
Chef Randy has presented “A Michigan Harvest”, “Wild Game”, “A Garden Harvest”, “Classical Cooking”, “Classical Mexican Cuisine”, “Winter Soups and Stews” and “Classic Irish Cookery” at our Cuisine du Jour events. You may also have tasted his fare at our food lectures and demonstrations at the Michigan Food and Wine Festivals held previously at the Meadow Brook Festival grounds, and also at our Culinary Stage at the Novi Fall Remodeling and Design Expo.
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Chef Jay Gundy of Café Via, Birmingham
The following is an excerpt from Molly Abraham’s column in the Detroit News from March 19, 2009
“Small restaurants have a charm that just can't be duplicated in grand spaces. Birmingham's new Cafe Via is a textbook example. Its bistro liquor license requires that it seat no more than 65 and have a modestly proportioned bar that doesn't dominate, and these factors contribute greatly to its intimacy and style.”
“Of course, it doesn't hurt to have an impeccable setting with high ceilings swathed in airy fabric, gleaming wood cabinetry, expanses of beveled mirror, graceful light fixtures and even, in one of the three small dining rooms, a leather floor. (It's cared for like a good pair of shoes.)”
“You might find a restaurant like this in a small hotel in London or Paris. What makes it work in busy downtown Birmingham is a very unpretentious attitude, despite the luxurious trappings….. The contemporary American menu, in the hands of Chef Jay Gundy, is simple and straightforward and based on quality ingredients handled with respect.”
The cost for the 4 hour culinary class is $40 per person.
Register early – class size is limited! Gift Certificates Available!
Win Tickets to See an Advance Screening of DR. SEUSS' THE LORAX at the Birmingham Palladium http://t.co/KRVrhcXo
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