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ENQUIRIES
Serine Chan
Manager
Tel +65 6479 8442
shermaycs@yahoo.com.sg
World Gourmet
Summit Awards 2005
Culinary Institution
of the Year (Finalist)
Great Singapore Sale
CityScoops
A guide of the best
in Singapore
recommends us!
(all independent &
unpaid reviews)
Visitors
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All De Dietrich vouchers that expire in Feb 2008 will automatically be extended until end-Mar 2008.
MARCH 2008 |
Fri |
Sat |
Sun |
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1 |
2 |
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3.00pm to 6.30pm
(3hrs 30mins w/ an interval)
Guest Pastry Chef Joycelyn Shu
Demo + Comprehensive Recipe Pack + Illustrated Cupcake & Cookie Decoration Guide + A Box of Freshly Baked Treats to Take Home S$129 nett*
(Member's Price S$116.10).
Prepayment Required.
SPRING/EASTER TREATS: CUPCAKES, COOKIES &
SUGAR CASES:
CUPCAKES:
2 Cupcake Recipes +
1 Cupcake Topping (Demo):
1) Madagascar Bourbon Vanilla Bean Cheesecake Cupcakes with Tart Cherry Topping
2) Super Moist Carrot & Orange Cupcakes with Walnuts
3) Valrhona White Chocolate & Cream Cheese Frosting
3 Bonus Recipes
(for you to try at home):
4) Simnel Cupcakes with Marzipan Centres
5) Real Raspberry & Valrhona Chocolate Cupcakes
6) Real Raspberry & Valrhona Chocolate Ganache
Cupcake Decorations include: marzipan carrots, bunnies, chicks, robins' eggs; chocolate nests; grass (using frosting); basketweave (using royal icing); candied carrot curls
DECORATED COOKIES:
Rich Valrhona
Chocolate Cookies
Egg White Powder Royal Icing:
a cookie decorating essential that's an alternative to Meringue Powder Royal Icing and Classic Royal Icing. Learn to distinguish between stiff, soft peak and runny consistencies and the different decorating functions
Essential Guide to Core Decorating Techniques: Outlining, Flooding, Drop-in Flooding, Overpiping, Flocking and Gilding
Royal Icing Piped Flowers:
Using a petal tip or drop flower tip to pipe 3-D royal icing flowers
Cookie Pops:
These treats-on-sticks let you arrange the most artful edible bouquets – the ultimate hostess gift or table centerpiece!
Cookie Designs include:
Tulip Cookie Pop Bouquets; Gilded Eggs; Butterflies & Dragonflies; Flower Baskets; Bunnies, Chicks & Carrots
SUGAR MOULDING:
Easter egg cases and shaped sugar cubes
Read more on Joycelyn's Blog
|
3.00pm to 6.30pm
(3hrs 30mins w/ an interval)
Guest Pastry Chef Joycelyn Shu
Demo + Comprehensive Recipe Pack + Illustrated Cupcake & Cookie Decoration Guide + A Box of Freshly Baked Treats to Take Home S$129 nett*
(Member's Price S$116.10).
Prepayment Required. SPRING/EASTER TREATS: CUPCAKES, COOKIES &
SUGAR CASES:
CUPCAKES:
2 Cupcake Recipes +
1 Cupcake Topping (Demo):
1) Madagascar Bourbon Vanilla Bean Cheesecake Cupcakes with Tart Cherry Topping
2) Super Moist Carrot & Orange Cupcakes with Walnuts
3) Valrhona White Chocolate & Cream Cheese Frosting
3 Bonus Recipes
(for you to try at home):
4) Simnel Cupcakes with Marzipan Centres
5) Real Raspberry & Valrhona Chocolate Cupcakes
6) Real Raspberry & Valrhona Chocolate Ganache
Cupcake Decorations include: marzipan carrots, bunnies, chicks, robins' eggs; chocolate nests; grass (using frosting); basketweave (using royal icing); candied carrot curls
DECORATED COOKIES:
Rich Valrhona
Chocolate Cookies
Egg White Powder Royal Icing:
a cookie decorating essential that's an alternative to Meringue Powder Royal Icing and Classic Royal Icing. Learn to distinguish between stiff, soft peak and runny consistencies and the different decorating functions
Essential Guide to Core Decorating Techniques: Outlining, Flooding, Drop-in Flooding, Overpiping, Flocking and Gilding
Royal Icing Piped Flowers:
Using a petal tip or drop flower tip to pipe 3-D royal icing flowers
Cookie Pops:
These treats-on-sticks let you arrange the most artful edible bouquets – the ultimate hostess gift or table centerpiece!
Cookie Designs include:
Tulip Cookie Pop Bouquets; Gilded Eggs; Butterflies & Dragonflies; Flower Baskets; Bunnies, Chicks & Carrots
SUGAR MOULDING:
Easter egg cases and shaped sugar cubes
Read more on Joycelyn's Blog
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8 |
9 |
Retail Shop & Office Hours:
1.30pm-7.30pm
|
Class: 3.30pm-6.30pm (3hrs)
Le Cordon Bleu-Trained Guest Chef Elsa Van der Nest
Demo + Food Tasting + Cookbook Signing. S$119 nett (Members S$107.10). Prepayment Required.
EVERYDAY FOOD: MINCEMEAT (QUICK MEALS FOR KIDS)
Shepherd's Pie (also known at 'Cottage Pie'): mincemeat & vegetables topped with mashed potatoes then grilled to perfection, an easy one-dish casserole
Traditional Italian Meatballs in Tomato Sauce: an easy and hearty one-dish meal perfect for family Sunday lunches
Spaghetti Bolognese:
mincemeat stewed in a tomato sauce seasoned with fresh herbs
Juicy Burgers with Tomato Chutney: perfectly seasoned mincemeat patties between toasted bread buns with a simple & easy homemade tomato chutney
Served with Illy Coffee & Gryphon Artisan Tea |
3.00pm-6.30pm (3hrs 30mins)
Guest Mixologist Arron Goh
(Operations Manager,
Majestic Bar)
Demo + Hands-On + Cocktails to Taste. Limited Spaces.
S$139 nett* (Members S$125.10) Prepayment Required.
COCKTAIL WORKSHOP
Basic Bartending:
Cocktail Equipment, Glassware,
Spirits and Liqueurs & Garnishes
- Home Bar Must-Haves
- Bartending Tips
Traditional Mixing Techniques:
1) Building
2) Stirring
3) Shaking
4) Blending
Demonstration of
4 International Cocktails:
1) Long Island Ice Tea
2) Dry Martini
3) Singapore Sling
4) Frozen Margarita
Modern Mixing Techniques:
1) Muddling
2) Bashing
3) Layering
4) Fine Strain
Demonstration of
4 Majestic Bar Specialities:
1) Ginger Bread Man
2) Myth of the Orient
3) Valrhona Chocolate Martini
4) Lie Cheat Steal (Mocktail)
- Hands-on Cocktail Mixing by Students
- Cocktail Tasting |
|
15 |
16 |
Retail Shop & Office Hours:
1.30pm-7.30pm
|
3.00pm to 6.30pm
(3hrs 30mins w/ an interval)
Guest Pastry Chef Joycelyn Shu
Demo + Comprehensive Recipe Pack + Illustrated Cupcake & Cookie Decoration Guide + A Box of Freshly Baked Treats to Take Home S$129 nett*
(Member's Price S$116.10).
Prepayment Required. SPRING/EASTER TREATS: CUPCAKES, COOKIES &
SUGAR CASES:
CUPCAKES:
2 Cupcake Recipes +
1 Cupcake Topping (Demo):
1) Madagascar Bourbon Vanilla Bean Cheesecake Cupcakes with Tart Cherry Topping
2) Super Moist Carrot & Orange Cupcakes with Walnuts
3) Valrhona White Chocolate & Cream Cheese Frosting
3 Bonus Recipes
(for you to try at home):
4) Simnel Cupcakes with Marzipan Centres
5) Real Raspberry & Valrhona Chocolate Cupcakes
6) Real Raspberry & Valrhona Chocolate Ganache
Cupcake Decorations include: marzipan carrots, bunnies, chicks, robins' eggs; chocolate nests; grass (using frosting); basketweave (using royal icing); candied carrot curls
DECORATED COOKIES:
Rich Valrhona
Chocolate Cookies
Egg White Powder Royal Icing:
a cookie decorating essential that's an alternative to Meringue Powder Royal Icing and Classic Royal Icing. Learn to distinguish between stiff, soft peak and runny consistencies and the different decorating functions
Essential Guide to Core Decorating Techniques: Outlining, Flooding, Drop-in Flooding, Overpiping, Flocking and Gilding
Royal Icing Piped Flowers:
Using a petal tip or drop flower tip to pipe 3-D royal icing flowers
Cookie Pops:
These treats-on-sticks let you arrange the most artful edible bouquets – the ultimate hostess gift or table centerpiece!
Cookie Designs include:
Tulip Cookie Pop Bouquets; Gilded Eggs; Butterflies & Dragonflies; Flower Baskets; Bunnies, Chicks & Carrots
SUGAR MOULDING:
Easter egg cases and shaped sugar cubes
Read more on Joycelyn's Blog
|
3.00pm to 6.30pm
(3hrs 30mins w/ an interval)
Guest Pastry Chef Joycelyn Shu
Demo + Comprehensive Recipe Pack + Illustrated Cupcake & Cookie Decoration Guide + A Box of Freshly Baked Treats to Take Home S$129 nett*
(Member's Price S$116.10).
Prepayment Required. SPRING/EASTER TREATS: CUPCAKES, COOKIES &
SUGAR CASES:
CUPCAKES:
2 Cupcake Recipes +
1 Cupcake Topping (Demo):
1) Madagascar Bourbon Vanilla Bean Cheesecake Cupcakes with Tart Cherry Topping
2) Super Moist Carrot & Orange Cupcakes with Walnuts
3) Valrhona White Chocolate & Cream Cheese Frosting
3 Bonus Recipes
(for you to try at home):
4) Simnel Cupcakes with Marzipan Centres
5) Real Raspberry & Valrhona Chocolate Cupcakes
6) Real Raspberry & Valrhona Chocolate Ganache
Cupcake Decorations include: marzipan carrots, bunnies, chicks, robins' eggs; chocolate nests; grass (using frosting); basketweave (using royal icing); candied carrot curls
DECORATED COOKIES:
Rich Valrhona
Chocolate Cookies
Egg White Powder Royal Icing:
a cookie decorating essential that's an alternative to Meringue Powder Royal Icing and Classic Royal Icing. Learn to distinguish between stiff, soft peak and runny consistencies and the different decorating functions
Essential Guide to Core Decorating Techniques: Outlining, Flooding, Drop-in Flooding, Overpiping, Flocking and Gilding
Royal Icing Piped Flowers:
Using a petal tip or drop flower tip to pipe 3-D royal icing flowers
Cookie Pops:
These treats-on-sticks let you arrange the most artful edible bouquets – the ultimate hostess gift or table centerpiece!
Cookie Designs include:
Tulip Cookie Pop Bouquets; Gilded Eggs; Butterflies & Dragonflies; Flower Baskets; Bunnies, Chicks & Carrots
SUGAR MOULDING:
Easter egg cases and shaped sugar cubes
Read more on Joycelyn's Blog |
|
22 |
23 |
Retail Shop & Office Hours:
1.30pm-7.30pm
(No class)
|
3.30pm-6.00pm (2hrs 30mins)
Guest Thai Chef Forest Leong
Demo + Food Tasting + Cookbook Signing. S$89 nett*
(Member's Price $80.10). Prepayment Required.
THAI CLASSICS VI
Fish Cake/Pattie
(tod man par)
Seafood Salad
(yum ta lay)
Fish Maw Soup with
Mushroom & Crab Meat
(kar por par nam dang)
Steam Egg Custard in
Whole Pumpkin
(sang kar ya fuk tong)
Served with Iced Gryphon
Artisan Tea.
|
3.30pm-6.00pm (2hrs 30mins)
Guest Thai Chef Forest Leong
Demo + Food Tasting + Cookbook Signing. S$89 nett*
(Member's Price $80.10). Prepayment Required.
THAI CLASSICS VII
Black Olive Fried Rice
with Pine Nut
(kraw pad nam liap)
Red Curry Roasted Duck
with Lychee
(gaeng phed ped yang)
Wing Bean Salad with
Minced Pork
(yum tua pru)
Thai Poach Dumpling
with Coconut Filing
(kanom tom)
Served with Iced Gryphon
Artisan Tea.
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29 |
30 |
3.00pm to 6.30pm (3hrs 30mins)
Guest Pastry Chef Joycelyn Shu
Demo + Hands-On + A Box to Take Home (12 reg-sized in assorted flavours) + Recipe Pack + Illustrated Cupcake Decoration Guide. Limited Spaces.
S$139 nett*
(Member's Price $125.10). Prepayment Required.
CUPCAKE WORKSHOP
LEVEL 1 (Waitlist only, email us to get on the waitlist)
2 Easy-but-Delicious Cupcake Recipes: Madagascar Bourbon Vanilla + Valrhona Dark Chocolate
12 Simple-but-Stunning Variations:
'Raspberry Swirl',
'Nuts about Nutella', Marbled,
and many more!
Swiss Meringue Buttercream: Master Recipe & Variations
(Real Raspberry Buttercream +
Valrhona Chocolate Buttercream)
Basic Buttercream, Basic Icing & Edible Dark Chocolate 'Putty'
Basic Icing: Master Recipe & Variations (Chocolate + Pink + Yellow Icing; Technique: How to Flavour & Tint)
Using Sprinkles, Marzipan & Dark Chocolate Clay Designs: roses; leaves; honeybees; snow pea with tendrils; detailed butterfly cut-outs; embossed surfaces; etc.
Served with Iced Gryphon
Artisan Tea
Read more on Joycelyn's Blog
|
3.00pm to 6.30pm (3hrs 30mins)
Guest Pastry Chef Joycelyn Shu
Demo + Hands-On + A Box to Take Home (12 reg-sized in assorted flavours) + Recipe Pack + Illustrated Cupcake Decoration Guide. Limited Spaces.
S$139 nett*
(Member's Price $125.10). Prepayment Required.
CUPCAKE WORKSHOP
LEVEL 1 (Waitlist only, email us to get on the waitlist)
2 Easy-but-Delicious Cupcake Recipes: Madagascar Bourbon Vanilla + Valrhona Dark Chocolate
12 Simple-but-Stunning Variations: 'Raspberry Swirl',
'Nuts about Nutella', Marbled,
and many more!
Swiss Meringue Buttercream: Master Recipe & Variations
(Real Raspberry Buttercream +
Valrhona Chocolate Buttercream)
Basic Buttercream, Basic Icing & Edible Dark Chocolate 'Putty'
Basic Icing: Master Recipe & Variations (Chocolate + Pink + Yellow Icing; Technique: How to Flavour & Tint)
Using Sprinkles, Marzipan & Dark Chocolate Clay Designs: roses; leaves; honeybees; snow pea with tendrils; detailed butterfly cut-outs; embossed surfaces; etc.
Served with Iced Gryphon
Artisan Tea
Read more on Joycelyn's Blog
|
3.00pm to 6.30pm (3hrs 30mins)
Guest Pastry Chef Joycelyn Shu
Demo + Hands-On + A Box to Take Home (12 reg-sized in assorted flavours) + Recipe Pack + Illustrated Cupcake Decoration Guide. Limited Spaces.
S$139 nett*
(Member's Price $125.10). Prepayment Required.
CUPCAKE WORKSHOP
LEVEL 1 (Waitlist only, email us to get on the waitlist)
2 Easy-but-Delicious Cupcake Recipes: Madagascar Bourbon Vanilla + Valrhona Dark Chocolate
12 Simple-but-Stunning Variations: 'Raspberry Swirl',
'Nuts about Nutella', Marbled,
and many more!
Swiss Meringue Buttercream: Master Recipe & Variations
(Real Raspberry Buttercream +
Valrhona Chocolate Buttercream)
Basic Buttercream, Basic Icing & Edible Dark Chocolate 'Putty'
Basic Icing: Master Recipe & Variations (Chocolate + Pink + Yellow Icing; Technique: How to Flavour & Tint)
Using Sprinkles, Marzipan & Dark Chocolate Clay Designs: roses; leaves; honeybees; snow pea with tendrils; detailed butterfly cut-outs; embossed surfaces; etc.
Served with Iced Gryphon
Artisan Tea
Read more on Joycelyn's Blog
|
 Printer friendly version of the schedule above
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