"She changed the way America eats."
- New York Newsday

"One of the most important reasons I love to cook is because it allows me to continue to learn. Everyday is a new beginning, a new opportunity to satisfy my insatiable curiosity …and my appetite, at the same time. As I learn something, I love to share it…either in books or cooking classes. And without fail, again I learn something through them as well. It’s what makes cooking a constantly fresh experience…there’s no end to the learning and sharing process.…and you get to make everyone happy at the same time.”
      - Julee Rosso

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Workshops

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SAMPLE CLASS

Lakeshore Drive Home of
Julee and Bill Miller

Champagne Cocktails and Tasting
Wickwood Spiced Olive Mélange
Toasted Cheesecrisps
Warm Shrimp and Scallion Crostini

Red Wine Braised Farm Lamb Shanks with Herbs and Picholine Olives
Roasted Garlic, Buffalo Mozzarella and Polenta Terrine with Heirloom Tomato Balsamic Sauce
Roasted Vegetable Caponata

Mixed Salad Greens with Caramelized Pecans and Aged Sherry Vinaigrette
Rosemary and Glazed Garlic Foccacia

Local Artisan Cheeses

Warm Very Berry Shortcake with Vanilla Cream
Vanilla and Chocolate Sables

After Dinner Brandies, Cognacs and Homemade Chocolates

Evening Dessert Class

Individual Molten Chocolate Cakes with Coffee Cream

Balsamic Glazed Pecans and Roasted Figs

The Secret of The Simplest Most Superb Vanilla Raspberry Tart

Very Berry Shortcake

Blueberry Apple Kuchen with Crème Anglaise Rapide

Smooth as Silk Chocolate Peanut Truffles

Vanilla and Chocolate Sables

Day I

7:30am Beach Workout/Walk (optional)
8:30am Breakfast at Wickwood
10:00am Morning Class and Lunch at Lakeshore Cottage

Food/Wine Topics: Mis en Place; Roasting Vegetables; Soffritto;
Fresh Herbs; Cooking with Wine; Poaching Fish;
Pinot Grigio, Mersault, and Chablis

Raclette Cheese Tart
Champagne Poached Wild Salmon
Skate with Brown Butter & Capers
Spring Vegetable Rissotto
Garden Greens with Aged Balsamic Vinaigrette
Lemon Raspberry Pudding Cake

2:00pm Optional Class: Farm Visit/Talk Nancy Baker, Herb Grower
4:30pm Private Winery Tour and Wine
and Cheese Tasting
6:30pm Evening Dessert Class and Dinner
at Lakeshore Cottage

Day II

7:00am Dune Walk or
Farmer’s Market Tour
8:30 Breakfast at Wickwood
10:00 Morning Class and Lunch at Lakeshore Cottage

Food Topics: Cooking with Cheeses; Hot Peppers; Growing
Greens; Sea Salts; Olive Oils; Balsamic Vinegars; Polenta

Cheese Crisps and Frico
Peppernotta Bruchetta
Roasted Vegetable Terrine
With Pesto Sauce
Caponata
Arugula with Oil Roasted Tomatoe

Crottin, l’Exploratuer, Bannon, Tete de Moine, Vacherin Mont d’Or

Beaujolais, Mersault, Shiraz

Almond Polenta Cake with
Mango Gelato

Liquore di Limone

2:00pm Optional Class: Celebration Cakes with Porcelan Artist, Liz Stanley, “ Crafting Wild Flowers, Fondant and Keepsake Cakes”

6:00pm Verticle Wine and Cheese Tasting at Wickwood

7:30pm Dinner at The Blue Moon

Day III

7:00am Beachwalk
8:30am Breakfast at Wickwood
9:30am-1:00pm Farewell Class at Wickwood

Food Topics: Foie Gras; Chocolate Tasting; Truffles

Glazed Foie Gras on Crostini
Silky Scrambled Eggs with Truffles
Roasted Chicken with Lemon and Sage
Scalloped Cream Potatoes with Green Olives
Oven Roasted Asparagus & Butter Braised Asparagus
Pecan Bread Pudding with Coffee Brandy Sauce

Presents and Goodbyes