Culinary Events

CULINARY EVENTS

Bring on the Bread Baking class focuses on pesto bread, cinnamon raisin bread, brioche, sun-dried tomato dinner rolls and German sour cream twists. 6:30-9 p.m., Thursday, Dec. 20, La Maison Gourmet, 471 Main St., Dunedin, 727-733-8915. $39.50 per person; includes a light meal.

Pasta-Riffic Kids 8-14 years old can learn how to make linguini with Thai shrimp, bowties with creamy Alfredo sauce, crispy rice noodles and beef and broccoli stir-fry and Ricotta fritters. 10 a.m.-12:30 p.m., Thursday, Dec. 27, La Maison Gourmet, 471 Main St., Dunedin, 727-733-8915. $30.

The Wine Cellar Restaurant Cooking Class Executive Chef Douglas Miller demonstrates how to cook beef Wellington, veal scalloppine, fancy shrimp and bruschetta, then you get to eat. 11 a.m., Monday, Jan. 7, The Wine Cellar Restaurant, 17307 Gulf Blvd., N. Redington Beach. $40; proceeds benefit the Stuart Society Affaires d'Art, a fund-raising arm of the Museum of Fine Arts in St. Petersburg. For reservations and information, call Carolyn Bond at 727-823-6140.

Chef Antoine Louro, of Chateau France, a St. Petersburg French restaurant, takes his cooking class through specialties of his homeland. Lucky participants then get to eat what he has prepared in the form of a three-course gourmet lunch. The class takes place at the home of Linda Jantschek, of St. Petersburg. 11 a.m., Monday, Jan. 14. $40. Proceeds benefit the Stuart Society Affaires d'Art, a fund-raising arm of the Museum of Fine Arts in St. Pete. For reservations and information, call Carolyn Bond at 727-823-6140.

This article appears in Dec 20-26, 2002.