Cuisine du Jour – Culinary Classes

Cuisine du Jour – Culinary Classes

Trevarrow, Inc. offers culinary training by some of the area’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 particular topic, and the guests will watch the creation of some wonderful delicacies and enjoy the delicious results. All Cuisine du Jour classes are held in our Auburn Hills showroom.

We are thrilled to offer our classes in our Culinary Training Auditorium where 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 class listed below. Each class includes lecture style training, extensive printed notes and recipes, live demonstrations with up close views with our ceiling mounted cameras and large screen – and of course, tasting of the day’s culinary accomplishments.

A payment of $45 is required with your registration form in advance of each 4 hour class. Space is limited to the first registrations accompanied by the appropriate payment. Please see below for class information and contact information for registering.

“Sausage Making at its Finest”

February 21

10:00 am – 2:00 pm

Back by popular demand, Chef Mike Romine of Hiram’s Tavern in Imlay City, will share some of his favorite recipes for preparing sausage at home. Individual preparations of Pork, Chicken, Lamb and Beef sausage will be presented, including proper seasonings and use for each. One of the four demonstrated recipes will show the preparation of link sausage, but the others can be prepared easily at home without any special equipment, except perhaps a Wolf Range or the fine Sub-Zero Refrigeration! Detailed notes and printed recipes will be included so that you can easily recreate these delicious recipes. Our classes have been filling quite quickly, so please register as soon as possible to reserve your space.

Call 248-377-2300 to register

“Spring Brunch”

March 21

10:00 am – 2:00 pm

It’s almost spring! Join us as our favorite Aussie – Chef Paul Penney, CPC – prepares some delicious recipes for creating a wonderful brunch for you and your mates!

The menu will include:

  • Hybiscus Iced Tea and Hybiscus with Proseco and Edible Flowers
  • Scotch Eggs demonstrated with both Quail and Chicken Eggs
  • Ham and Egg Bundt Cake
  • The Proper Preparation of Gravlax
  • Asparagus Galette served with Mushroom and Frisee Salad
  • Silver Dollar Griddle Cakes with Berry Compote

Call 248-377-2300 to register