TIQA Pan Mediterranean 2017 Cooking Classes

Pork Osso Buco and the Culinary Art of Braising
Sunday, January 29, 2017 from 12:00 to 2:00 p.m.

Osso Buco is an Italian dish, usually made with veal shank that contains the marrow bone, braised in wine with vegetables and seasonings. For a special twist on this classic Italian dish, our chefs will be demonstrating it with pork shank instead.

Class participants will learn TIQA’s techniques for braising and how to make the perfect pork osso buco at home. This is a warm and wonderful winter dish that will become one of your favorites!  

At the end of the demonstration, everyone will be able to sample the finished dish and you will leave with a simple recipe to follow at home. (TIQA tip – make sure you eat the marrow at the end, it’s the most flavorful part!)


Making the most romantic breakfast for your sweetheart
Sunday, February 5, 2017 12:00 to 2:00 p.m.

For a wonderful surprise for your Valentine how about making a savory and sweet breakfast to remember? Join the Chefs at TIQA and learn how to make the perfect Eggs Benedict with a homemade Hollandaise, French toast that will melt in your sweetheart’s mouth, the perfect “hash” and a specialty “pancake” filled with sweet cheese called Katayef!

You might be loved just a little bit more after serving these delights paired with a perfect Mimosa!

Please note, class size is limited. The class is $35 per person. Reserve your spot now

How to make pasta at home
Sunday, February 12, 2017 12:00 to 2:00 p.m.

We all have a box, bag or container of some kind of pasta in the cupboard or refrigerator. Making your own homemade pasta will lead you to even greater culinary delights. Pasta is traditionally made from an unleavened dough and shaped into a variety of shapes and sizes. We all know it’s an Italian favorite and when paired with the right sauce and the perfect glass of wine, a simple yet elegant dinner is born.

This pasta making demonstration by the Chefs at TIQA will show you the ins and outs of making perfect pasta, how to cook it and then pair it with a simple sauce. TIQA’s chefs will inspire you to make your own at home for your family and friends. Sample your handiwork at the end of the class along with your homemade sauce.


Making a fantastic mezze plate
Sunday, February 19, 2017 12:00 to 2:00 p.m.

Just about every Mediterranean country has its own version of the mezze plate. In Spain it’s Tapas, in Italy, Antipasto and in the Levant regions it is generally called Mezze. Whatever you call it, it’s all about a great introduction to the main course and consists of different bites to wake up your palate and experience food! Want to learn how to put a great one together for your next gathering?

Join the Chefs at TIQA and learn how to pair a huge plate of tastes and create a masterpiece. Sample your mezze at the end of the class!


Cooking Camp for Kids ages 11-14
Monday to Friday, February 20 to 24, 2017
9 a.m. to 1 p.m. daily

Includes snack and lunch each day and a finale lunch for 2 guests per camper 
Cost – $350 per camper (includes TIQA Camp t-shirt)

Chef Bo is passionate about helping children learn to cook. He started learning to cook with his mother when he was 5 years old! In this week long camp, children will work directly with Chef Bo, learning first kitchen safety and how to use a knife before moving on to making a complete meal in a step by step process. They will start with learning how to chop and to make a salad and a homemade emulsified dressing; they will learn how to blanch and shock vegetables and how to make a homemade stock, which will culminate in making a roasted squash and apple bisque! Chef Bo will also teach campers how to make a simple risotto, and the techniques of slow stirring and cooking, and how to season and sauté scallops and fish.

For the final day of Cooking Camp, our TIQA Campers will be asked to invite 2 people to enjoy the 3 course meal prepared and served by the camper promptly at 1:00!


Past Classes

Osso Bucco Braising and Preparation
Sunday, January 31, 3:00 to 5:00 p.m.
Instructor: Chef de Cuisine Bo Byrne
Cost: $35 per person includes a glass of wine
10 person limit

Chef Bo Byrne will teach guests how to take an overlooked cut of meat and turn it into a mouthwatering masterpiece. Attendees will learn all about osso bucco, a Milanese dish. They’ll start with the art of braising (a culinary method that first involves searing the shank before adding stock) and learn how to slow cook at a low temperature for a long period of time. The dish is best served with whipped potatoes and crispy onions, which will also be demonstrated. Beverage Director Zara Edwards has selected a collection of Italian wines that will pair beautifully with this northern Italian classic.

Sparkling Wines and Champagnes
Sunday, March 6, 5:00 – 7:00 p.m.
Instructor: Beverage Director and Level 2 Sommelier, Zara Edwards
Cost: $50 per person, small bites included
20 person limit

Fight the winter doldrums and add some sparkle to your March! TIQA has an incredible collection of high end bubbly, and will open some of its finest bottles for this event. They’ll be popping the corks of Roederer Cristal, Moet & Chandon, Bellavista Franciacorta and a few other high end surprises. Beverage Director Zara Edwards, an Intermediate Level Certified Sommelier, will be on hand to teach attendees about the fascinating process of how those bubbles make it into the bottle, and answer sparkling wine questions. Chef Bo Byrne will prepare some delectable small plates to pair with the selection. This is an incredible opportunity to taste and learn about some of the world’s finest sparkling wines -without the whopping price tag.

Tapas, Mezze, Antipasti….Whatever You Call It
Sunday, March 20, 3:00 – 5:00 p.m.
Instructor: Executive Chef Bo Byrne
Cost $35 includes a glass of wine
12 person limit  [Register online or call (207) 808-8840]

From Spain to Italy, to the Levant and across the North of Africa, the generous people of the Pan Mediterranean region love to entertain and they show this most commonly with food. No meal is started without a selection of small plates.  These selections are quick, easy and delicious. Chef Bo Byrne will demonstrate how to make several of these bites that are perfect for entertaining. Guests will also be treated to delicious wine from Bar Manager Zara Edwards and probably a laugh or two.

Intro to Basic Pasta and Its Many Incarnations
Sunday, January 17, 3:00 to 5:00  p.m.
Instructor: Executive Chef Bob Krajewski
Cost: $35 per person includes one glass of wine
10 person limit

Pasta, the ubiquitous Italian classic, can be crafted from the most basic ingredients. Chef Bob Krajewski will show guests how to turn flour and eggs into some of the many incarnations of this culinary staple. He will demonstrate the mixing and rolling of the dough as well as how to cut noodles – from making some classic shapes to more challenging filled pastas. In addition, Chef Krajewski will demonstrate two different sauces for the pastas. TIQA’s Beverage Director Zara Edwards will suggest the perfect Italian wines to accompany these pasta dishes.