Summer Heats Up with Celebrity Chefs Offering Cooking Classes at The Clarke Culinary Center in the Boston Area and South Norwalk, CT
Milford, MA (Vocus) June 29, 2010 -- The Clarke Culinary Center, New England’s newest, hottest cooking school for home chefs with locations in the Boston area (Milford, MA) and Fairfield County (South Norwalk, CT), is offering cooking classes (http://www.clarkecorp.com/showroom_ma.htm) throughout the summer featuring Asian Cooking, Old Style Italian Recipes, New Burgers, Regional American Dishes, Summer Grilling, Seasonal Appetizers and more.
“We have great local restaurant chefs joining us to share their secrets,” said Tom Clarke, CEO of Clarke, which is the Culinary Center’s parent company. “In Massachusetts, we have Incontro Chefs Gino Tropeano and Eddie Colace, Chef Anna Wallach from Truffles, and Clarke Corporate Chef Regina Dvorak.
“In South Norwalk, The Clarke Culinary Center is featuring several exciting classes with Matt Storch, head chef at Match and Jackie Heller, Clarke’s Corporate Chef in Connecticut,” continued Clarke. “We are really looking forward to their culinary creations during this season.”
“Who ever told you that your summer burger had to be beef?” asked Chef Tropeano of Incontro in Franklin, MA, who turns the traditional burger upside down when he teaches a two-hour class on July 15th on how to use salmon, crab, pork and turkey to make delicious summer fare. “This is going to be a great class. You’ll impress your friends with your knowledge and creativity making these tasty burgers at your next barbecue.”
Incontro’s Chef Eddie Colace will share “Old School Italy” when he teaches at The Clarke Culinary Center on July 29th. “I love to recreate the old school Italian recipes that Mama made back in the old country,” said Colace, who has been on various television shows including The View, Emeril Lagasse Live, Food Network’s Local Chefs, TV Diner and Phantom Gourmet. “I love sharing this knowledge and The Clarke Culinary Center provides a great new venue to teach these recipes and techniques.”
Clarke’s Corporate Chef Regina Dvorak offers a wide array of cooking tips and techniques classes all year long at The Clarke Culinary Center. On July 22nd, she’ll show participants how to create great Asian specialties right at home and on August 19th, she’ll lead a virtual cooking tour inviting participants to cook regional favorites with her from all corners of the United States.
To usher in fall, on September 2nd, Chef Anna Wallach of Truffles, a five-time Wine Spectator Award of Excellence winner, will teach a Harvest Time class to share knowledge about how to make a meal with fruits and vegetables from local farms (something she does regularly at her restaurant). She’ll teach tips and techniques to preserve the fresh flavors for use during the long winter months ahead.
In The Clarke Culinary Center in South Norwalk (which recently won an annual design award from Kitchen & Bath Business magazine), Chef Matt Storch of Match offers four exciting classes: Homemade Pizza Making, Meat Meets Grill, Summer Bites and Cooking with Locally Grown Tomatoes. Storch’s classes are always filled and his passion for local ingredients and entertaining discussion during the classes keeps foodies coming back to learn new culinary tricks.
Clarke Corporate Chef Jackie Heller will also offer a cooking class on True Convection Cooking, date TBA. Heller will de-mystify this popular cooking method and show how true convection cooking seals in juices, makes pastry crust flakier than you could imagine and can be used for so many foods.
The Clarke Culinary Center classes are either 2 or 3 hours long, depending on the chef. All classes including tasting, beverages, food and supplies. They range in price from $60-85 and Clarke Culinary Center gift certificates are very popular for birthday, anniversary, and graduation gifts. The Clarke Culinary Center also can be reserved for private group classes and corporate cooking/team-building events.
Reservations are required and may be made online at www.clarkeculinarycenter.com or by calling 800-842-5275, ext. 206.
About The Clarke Culinary Center
Part of a growing family of companies that started almost two decades ago as Clarke Distribution Company, the exclusive New England distributor of appliances from Sub-Zero, Wolf and Asko, The Clarke Culinary Center was launched in 2009, to offer cooking classes to homeowners throughout New England. Classes are taught year-round by Clarke corporate chefs and local and national celebrity chefs on Wolf appliances. Locations in Milford, MA and South Norwalk, CT are easily accessible from major interstates throughout New England. The Clarke Culinary Center in South Norwalk, CT recently won a design award from Kitchen & Bath Business. The Clarke Culinary Center in Milford, MA is housed in the same facility that hosts Chef Ming Tsai’s public television series. For more information, visit www.clarkeculinarycenter.com and www.clarkecorp.com
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