COOKING CLASSES
Chef Mike Morphew M.C.F.A.
Chef Mike Morphew worked in the kitchens of Buckingham Palace cooking for the Royal Family. He holds the title “Master Chef” in the Cookery and Food Association and has gained gold medals in the international culinary competitions.
Chef Mike was brought over from England to open culinary schools in both America and the Virgin Islands. His classes offer an array of different menus from around the world where guests can taste new flavors and learn new culinary skills.
Feel free to contact Chef Mike at (512) 740-1662
mikemorphew@hotmail.com
Chef Mike’s Future Classes
Classes are 6-8pm.
Regular classes are $50 per person
Gourmet Evenings are $80 per person
Chef Mike’s cooking classes are demonstration-style. You sit and are served while he cooks and teaches.
If classes are full, you can be added to the waitlist by using our online sign up form.
Cooking Class Policies:
- You must pay upon signing up to hold your spot (7-day window for online/phone sign up). Otherwise, you will be placed on a waitlist until payment is complete.
- All cancellations must be made 72 hours prior to a class for a full refund.
- Limit 2 future class reservations per person, per chef at a time.
- Payments for classes are cash or check only.
Chef Mike also offers private classes at Le Petite. To book, contact Chef Mike directly to plan your date and discuss prcing.
Gourmet Evening - Thursday, March 13th (Waitlist)
($80)
- Baked herb goats cheese parcel on a vanilla olive oil salad
- Delice of cod with parmesan fennel on saffron cream
- Slow poached chicken breast stuffed with spinach and pistachio
- On a spinach cream reduction
- Buttered baby vegetables
- Butter and garlic potatoes
- Trio of miniature desserts
Taste of Germany - Monday, March 24th (Waitlist)
($50)
- Potato, spinach and onion soup with cheese flutes
- Riesling chicken with mushrooms and baby onions
- Buttered spaetzle
- Braised red cabbage with red wine and carraway seeds
- Bavarian chocolate mousse torte with black cherries
A Night in the Royal Kitchens - Monday, April 14th (Waitlist)
($50)
- Cream of lettuce soup with croutons (a royal lunch favorite)
- A Prince Phillip snack (creamed mushrooms)
- Supreme of chicken princess
- Curried pilaf rice
- Broccoli polonaise
- Princess Diana chocolate cake with vanilla cream
Gourmet Evening - Thursday, April 24th (Waitlist)
($80)
- Melon with crystalized ginger and orange coulis
- Poached egg tartlet with crab and Bearnaise sauce
- Blackened salmon served topped with a roasted red pepper and onion jam on a cherry tomato compote
- Cheddar, garlic and butter creamed potatoes
- Buttered french beans
- A trio of miniature desserts
Taste of France - Monday, May 5th (Waitlist)
($50)
- Oeuf dur indienne (hard boiled egg on a bed of rice and a cream curry sauce)
- Supreme of chicken hunter style
- Sable potatoes
- Brown butter roasted asparagus
- Vichy carrots
- Pear and almond tart with amaretto cream
Gourmet Evening - Thursday, May 22nd (Waitlist)
($80)
- Old english potted shrimp
- Delice of salmon on asparagus and a dill butter sauce
- Herb crusted roast pork tenderloin and a claret reduction and glazed apples
- Anna potatoes
- Stuffed zucchini
- Strawberry vacherin and chocolate marquise
Taste of Scandinavia - Monday, June 2nd
($50)
- Swedish split pea soup with smoked bacon
- Baked salmon with dill and lemon sauce
- Sweet and sour red cabbage (in the pressure cooker)
- Hasselback potatoes
- Peach and blueberry cheesecake
Gourmet Evening - Thursday, June 12th (Waitlist)
($80)
- Queen scallops and artichokes in a creamed saffron sauce
- Asparagus and poached egg with hollandaise sauce
- Salmon “en Croute” with a dill butter sauce
- Braised lettuce
- Butter fondant potatoes
- Roasted cherry tomatoes
- Trio of miniature desserts
Taste of Germany - Monday, July 14th
- Rich red Onion Tart salad
- Wienerschnitzel
- Red cabbage with bacon and caraway seeds (in the pressure cooker)
- Potatoes with cream and horseradish
- Buttered asparagus
- German apple Cake with Cinnamon Cream
Gourmet Evening - Thursday, July 24th (Waitlist)
- Old English Potted Shrimp
- Cod Rarebit with a tomato coulis
- Pork Tenderloin Wellington
- French beans wrapped in bacon
- Buttered baby carrots
- Creamed potatoes with scallions
- Lemon Tart and Caramel Crème brûlée
Taste of Spain - Monday, August 11th
- Gazpacho andaluz
- Pollo Al Romesco (chicken breast, tomato, bell pepper, and almond sauce)
- Lima bean and paprika pilaf
- Baked eggplant and zucchini
- Raspberry and orange cheesecake
Gourmet Evening - Thursday, August 28th
- Melon with crystalized ginger and orange glaze
- Mousseline of Salmon and Shrimp with chive beurre blanc
- Filet mignon with a Claret reduction
- Dauphinoise potatoes
- Tartlet of creamed brussels sprouts
- Roasted cherry tomatoes
- Two flavors of Mango and Chocolate
Taste of Italy - Monday, September 8th
- Marinated Mozzarella and tomato salad
- Chicken Marsala with mushrooms
- Baked eggplant with cheese and tomatoes
- Buttered fettuccine with garlic and scallions
- Tiramisu Cheesecake
Gourmet Evening - Thursday, September 25th
- Chicken liver parfait with chilled grapes
- Seared asparagus with poached egg and hollandaise sauce
- Salmon “en croute” with a dill cream sauce
- Butter fondant Potatoes
- Braised lettuce
- Two flavors of raspberry and Chocolate
Taste of Irish Pubs - Monday, October 6th
- Cream of Parsnip and curry soup
- Roasted Pork lion stuffed with sage and leeks on a Guinness reduction
- Colcannon potatoes
- Cabbage with caraway, bacon and butter
- Apple and berry crumble with custard sauce
Gourmet Evening - Thursday, October 23rd
- Philpp wrapped Baked goats cheese salad with vanilla dressing
- Delice of Cod topped with a parsley crust, Chardonnay cream sauce
- Flash roasted New York Strip with a roasted garlic and mushroom jus
- Stuffed zucchini
- Buttered Braised potatoes
- Plate of three miniature desserts