COOKING WITH FRIENDS

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Check out what NH Homes Magazine has to say about
Chez Boucher Cooking School



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Gather your friends, family, or business acquaintances for a very special evening at Chez Boucher Cooking School. As host, you determine the theme of the party, and together we will plan your menu and create the recipes to be prepared and served to your guests. Your group will enjoy hands on instruction and learn cooking methods and techniques in our state-of-the-art kitchen. After you’ve prepared your meal, you are invited to sit down to dinner to enjoy, critique and savor your creations.

For updated classes, menus or to book a class through our reservation site
Click Here

PRICING:
8 people minimum

Lunch: (9a-1p or 10a-2p)
3-course meal: $45.00 p/p + 18% service charge
4-course meal: $60.00 p/p + 18% service charge

Dinner:
4-course meal: $75.00 p/p + 18% service charge
5-course meal: $90.00 p/p + 18% service charge

Additional:
Wine & Beer available for purchase
Class & lunch or dinner runs approximately 4 hours
$250.00 deposit to reserve date

Once you have chosen a date and number of courses, we can start the menu planning. Please choose your menu selections from the following lunch & dinner menus.

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STARTERS:

  1. Artisanal Cheese Board
  2. Assorted Table Spreads
  3. Assorted Bruschetta
  4. Assorted Provencal Tarts
SOUPS:
  1. Oven Roasted Vegetable
  2. Wild Mushroom Bisque
  3. Carrot & Ginger Bisque
  4. Baby Clam Chowder
  5. Corn Crab Chowder

SALADS:

  1. Salade Framboise
  2. Heirloom Tomato & Basil
  3. Mediterranean Salad
  4. Baby Spinach with Sweet & Sour Poppy Seed Dressing
  5. French Country Salad with Champagne Vinaigrette
  6. The Classic Caesar Salad
  7. Three Melon & Fresh Herb
  8. Watermelon, Frisee & Crumbled Goat or Feta

ENTREES:

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  1. Marinated London Broil with red wine & rosemary demi-glace
  2. Roast Pork Tenderloin Moutarde with braised leeks
  3. Chicken Cordon Bleu with rosemary ham & smoked Gouda cheese
  4. Chicken Ballotine with vegetable stuffing
  5. Princess Chicken with prosciutto ham, fresh asparagus & boursin cheese
  6. Pan Roasted Citrus Salmon with wilted cucumbers & yellow peppers

OPTIONAL SIDES:

Starches:

  1. Russet Potato Fans
  2. Basmati Rice Pilaf or Wild rice Pilaf
  3. Lemon, Spinach & Feta Orzo
  4. Risotto A la Parmigiano

Vegetables:

  1. Steamed or grilled asparagus
  2. Tomato Provencal
  3. seasonal Vegetable Medley
  4. Broccolini with Lemon Butter
  5. Carrots with Raspberry Vinegar
  6. Oven Roasted Root Vegetables
  7. Stir-fried Julienne Vegetables

DESSERTS:

  1. Chocolate Cinnamon Raisin Bread Pudding
  2. Poached Pear & Custard Tart with Apricot Glaze
  3. Phyllo Baked Pear with Chocolate Ganache Filling
  4. Lavender Pound Cake with Fresh Berries
  5. Warm Ginger Bread Cake with Fresh Strawberries
  6. Flourless Chocolate Torte with Fresh Raspberries
  7. Mascarpone, Blueberry & Lemon Curd Parfait

DINNER MENU OPTIONS:  Pick 4 or 5 courses from the following selection

STARTERS:

1.  Antipasto Platter:

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Marinated Mushrooms, Artichoke Hearts & Olives
Tomato, Mozzarella  Basil Brushetta
Assorted Grilled Vegetables
Italian Cured Meats
Italian Artisanal Cheeses
Stuffed Campari Tomatoes with Mozarella Cheese
Pickled Onions & Garlic
2.  Table Spreads served with Olive Oil Crostini - Choose 3:59fe1731-97c8-4afa-a41e-75f4722d0d9c.jpg
Roasted Shallot, Fig & Black Olive
Black Olive Tapenade
Sun Dried Tomatoes with Feta Cheese
Mediterranean Chickpea Hummus with Toasted Pita
Goat Cheese Rolled in Fine Herbs with Extra Virgin Olive Oil and Balsamic
Artichoke, Lemon & Caper
Roasted Garlic White Bean & Rosemary Puree
House-made Boursin Cheese
3.  Bruschetta, choice of:00cbb9f4-5302-4c7c-8840-5fe46e989a19.jpg
Fresh Tomato, Basil & Mozzarella
Sauteed Wild Mushroom
Tri-colored Pepper & Feta Cheese
Goat Cheese & Dark Cherry Confit
4. Cajun Crab & Artichoke Souffle - Accompanied by a Roasted Red Bell Pepper Coulis

5. Provencal tarts, choice of:
Roasted Shallot, Fig & Black Olive
Prosciutto, Caramelized Onion & Gorgonzola
Fresh Tomato, Basil & Mozzarella
Shrimp & Broccoli Alfredo
Sun Dried Tomato & Feta Cheese
PLATED APPETIZERS:
  1. Espresso-crusted Pork Tenderloin with Dark Cherry Confit
  2. Pan Fried Crab or Lobster Cakes with Roasted Red Pepper Aioli
  3. Pan Seared Jumbo Diver Scallops over a Fresh Basil Polenta Crouton topped with a Roasted Red Bell Pepper Coulis and Sweet Corn Relish
  4. Pan Seared Jumbo Diver Scallops topped with cauliflower, cranberry and caper chutney
  5. Roast Tenderloin of Beef with Horseradish Creme Fraiche
  6. Stuffed Shrimp wrapped in Prosciutto wit Hazelnut Pesto
  7. Vegetarian Thai Spring Rolls with Sweet Pepper Soy Sauce
  8. Cilantro Chicken Bites with Sweet Red Pepper Glaze
SOUPS: 
  1. Thai Chicken, Coconut & Sweet Basil Soup
  2. Chilled Seafood Gazpacho with Native Maine Shrimp & Crab Meat
  3. New England Fish, Baby Clam or Seafood Chowder
  4. Sweet Corn & Crab Bisque with Fresh Basil
  5. Ale House Crab & Cheddar Bisque
  6. Oven Roasted Vegetable Soup
Vegetarian Soups:
  1. Wild Mushroom Cappuccino Bisque with Cocoa Cream
  2. Sweet Potato, Pumpkin or Butternut Squash Bisque with Cinnamon Apple Chips and Creme Fraiche
  3. Cream of Carrot & Ginger Bisque with Maple Syrup
  4. Chestnut Bisque with Shiitake Mushrooms  Gingered Cream
  5. Cold Peach with Toasted Pistachios and Fresh Mint
  6. Roasted Red Bell Pepper bisque with Pesto Creme Fraiche
  7. Apple Parsnip Bisque
SALADS:
  1. Classic Caesar - crisp romaine lettuce tossed in a homemade Caesar dressing garnished with roasted grape tomatoes, pickled onions, cucumbers & a Boursin cheese croustade
  2. Green Goddess - crisp romaine lettuce tossed in a creamy spinach  chive vinaigrette and garnished with grape tomatoes, olives and pumpernickel croutons
  3. Framboise - mixed greens tossed in a red wine vinaigrette, garnished with toasted pecans, fresh raspberries and gorgonzola cheese
  4. French Country - Mixed baby greens tossed in a champagne vinaigrette, garnished with pickled onions, radishes, orange segments and Boursin cheese spread.
  5. Fresh Baby Spinach - with strawberries, orange segments, pickled onions tossed in a sweet & sour poppy seed dressing.
  6. Wilted Baby Spinach - with dried cranberries, pickled onions, toasted pecans and gorgonzola cheese tossed in a warm Dijon bacon vinaigrette.
  7. Heirloom Tomato Salad - served over baby greens in a Parmesan cheese crisp and garnished with fresh basil and orange balsamic syrup
  8. Marinated Shrimp & Avocado - serves over Boston Bibb lettuce with chipotle dressing and ruby red grapefruit
  9. Mediterranean Tomato & Feta Cheese - mixed baby greens tossed in a red wine vinaigrette, garnished with oven roasted tomatoes, Sicilian olives & herb baked feta cheese
  10. Beet & Arugula Salad - Sliced golden and red beets with fresh baby arugula tossed in a lemon sherry, caraway & Fennel seed vinaigrette topped with crumbled feta cheese & an orange balsamic drizzle
  11. BLT Salad:  With grilled romaine lettuce, apple-smoked bacon, roasted grape tomaotes, gorgonzola cheese & red wine vinaigrette
  12. Three Melon & Fresh Herb
  13. Watermelon, Frisee & Crumbled Goat or Feta
ENTREES:
Beef:
  1. Grilled Flat Iron Steak with red wine demi glace
  2. Oven Roasted Chateau Briand, with choice of sauce:
    • Bearnaise
    • Horseradish Creme Fraiche
    • Red Wine Demi Glace
    • Rosemary Au Jus
  3. Grilled Petit Filet Mignon, with choice of sauce
  • Au Poivre
  • Diane
  • Marchanged/Vin
  • Red Wine Rosemary Cream

Pork:

  1. Espresso Rubbed Pork Tenderloin - with dark cherry confit, Kahlua cream or Dijon mustard cream
  2. Apple cider brined double thick pork chops with peach chutney
  3. Oven Roasted Pork Tenderloin Roulade - with sun dried tomato pesto and a horseradish creme fraiche
  4. Roast Pork Florentine - with a spinach & cheese stuffing and Pinot Noir demi-glace
  5. Oven Roasted Stuffed Pork Loin - with cranberry-apricot bread stuffing & fresh sage and apple cider gravy

Poultry:

  1. Chicken Cordon Bleu - stuffed with smoked Gouda and rosemary ham, breaded and baked topped with a sherry cream
  2. Mediterranean Chicken Organata - with capers, tomatoes and olives served over a lemon, spinach & feta orzo with roasted tomato coulis
  3. Princess Chicken - rolled with fresh asparagus, prosciutto ham  Boursin cheese
  4. Chicken Ballotine - rolled with a  fresh vegetable filling, served over a Dijon cream
  5. Baked Stuffed Chicken Breast with cranberry apricot stuffing & apple sage pan gravy

Seafood:

  1. Pan Roasted Salmon - served with a cranberry mustard glaze
  2. Macadamia Nut Encrusted Mahi Mahi - served over grilled pineapple, with wilted spinach, and a mango rum glaze
  3. Baked Stuffed File of Sole with baby shrimp & vegetable stuffing finished with a lemon cream
  4. Seafood Lasagna with crab, shrimp, white fish & mozzarella cheese in a Sherry Newburg Sauce
  5. Pan seared sea scallops over wild mushroom risotto and fresh baby spinach

OPTIONAL SIDES:

Starches:

  1. Mashed Potatoes
  2. Baked Stuffed Potatoes
  3. Duchesse Potatoes
  4. Potatoes Anna
  5. Potato Au Gratin
  6. Russet Potato Fans
  7. Potato, Goat Cheese & Chive Custard
  8. Oven-roasted Rosemary Potatoes
  9. Pan-fried Wild Rice Cakes
  10. Rice Pilaf or Wild Rice Pilaf
  11. Lemon, Spinach & Feta Orzo
  12. Penne Pasta

Vegetables

  1. Green Bean Bundles
  2. Grilled or Steamed Asparagus
  3. Steamed Broccoli
  4. Wilted Spinach
  5. Oven-roasted Root Vegetables
  6. Tomato Provencal
  7. Seasonal Vegetable Medley
  8. Stir-fry Vegetable Medley

DESSERTS:

  1. Chocolate Bread Pudding with Rum Raisin Sauce
  2. Chocolate Mousse Cake with Raspberry Coulis
  3. Chocolate Mousse L 'Orange with fresh mint
  4. Creme Caramel with fresh seasonal berries
  5. Flourless Chocolate Torte with raspberry coulis
  6. Ginger Ice Cream with grilled pineapple, mango and kiwi, served with chipotle pepper peanut brittle
  7. Warm Gingerbread Cake with vanilla ice cream and fresh strawberries
  8. Mascarpone, Blueberry & Lemon Curd Parfait
  9. Poached Pear Custard Tart with apricot glaze
  10. Icky Sticky Rum Raisin Pudding with coconut rum glaze
  11. Phyllo Baked Pear with a Chocolate Ganache filling
  12. Lavender Pound Cake with Pink Grapefruit Rosemary Granita

The Victoria Inn in Hampton, NH is also available as an option for your Cooking with Friends event.

430 High Street
Hampton, NH 03842
603-929-1437
www.thevictoriainn.com