ALIX GARDNER’S COOKERY

71 Waterloo Road, Dublin 4

Tel. 01 288 1553   Fax. 01 288 9282 E-mail alix@irishluxury.com

PRACTICAL COOKERY CLASSES AND EVENING COURSES IN DUBLIN

INTERMEDIATE 1  &  AROUND THE WORLD CUISINE     

Alix Gardner set up the first practical cookery school in Ireland over 20 years ago and has taught more than 2,500 students how to cook. She herself trained at The Cordon Bleu & Leith’s in London but has since then cooked and studied food from Canton to California. Many famous chefs have demonstrated in her school including Paul & Jeannie Rankin, Lloyd Grossman & Sophie Grigson.  She has been a member of Eurotoque, the European association of chefs committed to quality and natural ingredients since its foundation in Ireland in 1989.  She has written on food extensively for Irish and International magazines and has had regular columns in Social & Personal, IT, and Image Magazines.  Television work includes The Country Houses of Ireland with Bibi Baskin and Super Cook with Mary Lowe.

Described by the Sunday Tribune as "A good range of carefully structured courses", the lessons are designed to be enjoyable as well as informative and take place in the informal atmosphere of Alix’s family kitchen; we offer, in the words of Marilyn Bright in The Irish Independent "Inspiration, encouragement & know how".

The format of the classes is a course of 10 practical evening classes on a Monday or Tuesday night from 6.30 - 9.00.

The small classes are taught in the informal atmosphere of a large family kitchen which has been specially built to provide 4 double workstations, allowing for a maximum of 8 students per course.

 The  courses cost €600.00  which includes the food. You cook for two, take the food home, eat and enjoy it.

The courses often get booked up 2 months in advance, so no bookings are confirmed without a €75.00 deposit.  The balance of the fees are due 12 days before the course starts.  Payment by credit card is subject to a €12.00 booking fee.  Please give your address and telephone number with your booking deposit.

Students missing a lesson can send someone else along to replace them.

Bookings will be confirmed when deposits have been received. It might be wise to check availability by telephone first. If we are away from the phone please leave a message as to which course you want to join. On enrolment please give your address and telephone number. You will need to bring apron, tea towels & dishes in which to take the food home. Please use the garden entrance which leads directly into the kitchen. Bank holidays are made up at the end of the course or on an evening convenient for the whole class.  After the final lesson certificates are presented and we generally have a small celebration.

	Jan 12th Mon.	Recipes from Around the World
	Jan 13th Tues	More Recipes from Around the World
	March 22nd Mon.	Recipes from Around the World
	March 23rd Tues	More Recipes from Around the World
	Sept 20th Mon	Intermediate 1
	Sept 21st  Tues	Recipes from Around the World

Around the World & Intermediate I are both to the same level of skill. Intermediate I has slightly more emphasis on cooking methods, e.g.: the use of gelatin, yeast, etc. Around the World has more emphasis on modern trends and cooking ingredients, coconut milk, exotic fruit & vegetables, etc. On both courses the menus will change from year to year and season to season.

Intermediate I	Recipes from Around the World	More Recipes from Around the World
Pate Maison,   Pork Sauté Normande	Roasted Red Peppers Piedmont,	Crab Cakes with Chilli Jam & Aioli,
Vichyssoise Soup,   Chicken Caccattori	Brushetta with Avocado and Goat’s cheese,	Sticky Toffee Pudding with Pecan Sauce,
Sole with prawns & mushrooms	Caesar Salad, focaccia,	Wild Duck with Bigarade Sauce,
Chocolate Mousse Basque	Lamb and Cumin Casserole	Satay Ayam,
Humus,    Lemon Soufflé	Couscous with Apricots and Pinenuts,	Blackberry Fool with Vanilla Forked Biscuits,
Mussels in Garlic, Mushrooms in Garlic	Red Thai Chicken Curry	Rogan Josh,
Chocolate profiteroles	Thai sweet and sour Vegetables,	Aromatic Pilau Rice, Raita,
Beef Bourginion, Pavlova	Chinese Beef with Tangerine Peel,	Roasted Pumpkin Soup with Melting Cheese,
Smoked Salmon Quiche, Hazelnut Roulade	Chicken Korma, Pecan Pie,	Apple Strudel,
Rum Baba or Pizza, Roast Vegetables	Duck Teriyaki, ........	Paella............
Coronation Chicken, Mixed leaf salad, Garlic Bread
Salmon in Filo Pastry, Grand Manier Ice Cream

 

We also cater for dinners, parties, buffets, receptions, lunches & weddings in the Dublin, Meath, Wicklow & Kildare area - click here for more information

Call Alix on 01 288 1553 to discuss your menu

Dinner Parties	Canapés
Buffets	More Menus

Our Clients

Special demonstrations can be arranged for visiting groups. Groups of 12 to 20 can be accommodated. On arrival (generally at about 11.00) the group are given coffee and biscuits. A demonstration of traditional Irish favourites follows, including potato cakes, brown bread, the salmon of knowledge and Armagh apple pie, is followed by elegant lunch, based on the dishes demonstrated, in the Georgian dining room. The group will normally depart at around 2.30.

Bridgestone Guides	The Culinary Net	Georgina Campbell's Guide
foodndrink.co.uk	The Dubliner chronicles contemporary culture, style, entertainment, media and dining	http://www.irishoccasions.com
	The Food & Wine Net - Food & Wine, reviews, competitions, links, recipes and more.	Durrus Cheese

Best of Dublin 2002 _The Dubliner

compiled by Brendan O'Connor, Helen Lucy Burke Jessica Majekodunmi, Deirdre McQuillan and Tara McGinn

BEST COOKERY COURSE
Alix Gardner has been saving marriages for 20 years. This is where to go when 'can't cook, won't cook' becomes an act of aggression rather than an endearing failing. Marian Finucane, Lara Jorgensen and many local madams have done the 10 week course. With a maximum of eight people per class, you get to take home the two dishes you create. Choose from Intermediate 1 (Mondays, 6.30-9pm. Sample dishes: sole with prawns and mushrooms, beef Bourguinion, chocolate mousse Basque) and Around the World (Tuesdays, 6.30-9pm. Sample dishes: roasted red peppers Piedmont, lamb and cumin casserole, Thai sweet and sour vegetables). If - after all that - you still can't boil an egg, don't despair. Alix caters too.