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, 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 (Waitlist)
- 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 (Waitlist)
- 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 (Waitlist)
- 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
Taste of France - Monday, November 3rd
- Oeuf Chimay (hard boiled egg with mushroom puree and a cheese sauce)
- Filet of Fish Dugler (fillet of fish poached in white wine with tomatoes and parsley
- Duchesse potatoes
- Buttered French Beans
- Pears and Almond Tart with Amaretto cream
Gourmet Evening - Thursday, November 20th
- Lentil Cappuccino
- Salmon and scallop mousseline on wilter lettuce, lime cream sauce
- Slow poached breast of chicken stuffed with spinach and pistachio dressed on a spinach sauce
- Saffron pilaf with fava beans
- Stuffed tomatoes Petite pot de creme and lemon tart
Traditional English Christmas - Monday, December 22nd
- Shrimp and Smoked Salmon
- Traditional Roast Trkey with all the trimmings
- Glazed Brussel sprouts with balsamic
- Buttered carrots
- Sea salt roast potatoes
- Classic Old English Sherry Trifle
Christmas Gourmet - Thursday, December 11th
- Melon with Prosciutto Ham
- Butter poached shrimp in a lime beurre blanc sauce
- Individual Beef Wellington
- Buttered herb zucchini
- Roasted cherry tomatoes
- Creamed potatoes with chives
- A trio of miniature desserts