You can sign up by e-mail and will receive a conformation. We need a 6 person minimum to host the class and you may pay by credit card, or mail a check. Classes are non-refundable.

Dim Sum Sundays are the 4th, 11th, and 18th…Love our Dim Sum? Then be sure to head on in…Come January, Dim Sum is over and a new Sunday menu begins.

Hoping to see you at Pronto… Enjoy the holiday season… Cheers…

Elyse

Many of you have found us at the Lenox Farmers Market on Friday, where beautiful Fiona is selling many things off our menu so you can just take home dinner. Yummy samples too!

We managed to have a few classes this summer but the cafe did take over some of our cooking classes times. So we are retooling for fall and will begin classes again in mid September. Bread baking will back as well…one Friday/Saturday a month thru December.

In October we will launch our after school program for children. They will be one afternoon a week for 6 weeks. We will have two age groups – 5 to 9 year olds and 10 to 14.  These are very hands on classes, learning correct cooking techniques and learning about the value of good, healthy eating.

So for now please come enjoy the cafe and if you sign up on our e mail list you will get an e mail update with the details. Thank you for your continued support…we all appreicate it!

To make the ice cream, in a medium, heavy saucepan, heat the cream, milk, and 1/2 cup of sugar over medium heat, stirring occasionally, until almost simmering. In a medium bowl, whisk together the egg yolks, the remaining 1/2 cup sugar, and the salt. Slowly pour the hot liquid into the eggs, whisking as you pour. Return mixture to the pan and cook over medium-low heat, stirring constantly with a wooden spoon, until it reaches 175F and lightly coats the back of the spoon. Cool over an ice bath. Refrigerate for at least 4 hours or overnight.

2 oz  (4 tablespoons) unsalted butter;  12 oz bittersweet or semisweet chocolate, coarsely chopped;   1/3 cup flour;  1/4 tsp baking powder; 1/4 tsp salt; 3 large eggs;  3/4 cup sugar; 2 tsp vanilla extract

Preheat oven to 350F. Line 3 – 1/2 sheet pans with parchment. Melt butter and chocolate together in a double boiler. Let cool to room temperature.

Sift together the flour and baking powder. Add salt. With an electric mixer on med high to high speed, whip the eggs, sugar, and vanilla together until thick. By hand, stir in the cooled chocolate mixture. Stir in the flour mixture and let the batter rest while you get a glass of wine. About 5 minutes.

Using an ice cream scoop 2 inches in diameter for each cookie, scoop the batter onto the prepared pans at least 2 inches apart. There should be at least 10 cookies, often more. Bake for about 10 minutes or until the tops crack. They will look set and no longer shiny on top. Let cool and then remove them from the pans with a spatula.

1- 1/2 cup soy sauce;  1 cup sake;  1 cup sugar;  1- 1/4 cup maple syrup;  6 TB chopped ginger Mix it up, marinate 1 hour to over night. Do not reuse.

2 lbs Asparagus, peel tough outer scales if needed, trimmed to even lengths

1. Bring 4 to 5 quarts of salted water to a rapid boil. Gently drop in asparagus and blanch for 6 to 8 minutes, or until thick ends are tender. Remove and plunge into ice water bath to stop the cooking. When cool, drain and cover with a cloth and keep at room temperature.

6 Hard-boiled eggs – 1 tbls finely chopped onion – 3 tablespoons butter, softened - 1 tsp curry powder – 1/4 cup heavy cream – salt and pepper

1. In a small skillet or saucepan saute onion in 1 tbls of butter over moderate heat until tender but not browned. Add the curry powder, cook for 10 seconds, and stir in the cream. Bring just to a boil, remove from heat, and let cool.

2. Halve the eggs lengthwise and remove the yolks. In a bowl combine the yolks with the curry mixture, add remaining butter, salt and pepper to taste and blend thoroughly. Divide the mixture among the whites. Garnish the halves with smokey paprika or finely chopped chives.

1. Preheat the oven to 350F. Generously butter your baking dish – 3 quart

2. In a bowl combine rhubarb, rasins, Liquor, sugar, cornstarch, and citrus rind.
Pour into prepared dish

3. Coarsely chop the cookies, add rolled oats, brown sugar, cinnamon and nuts.
Work the butter in thoroughly with your fingers. Add the egg and stir just bind.
Sprinkle the topping evenly over the fruit mixture. Bake for 30 to 45 minutes, or until the rhubarb is bubbling.

1. Set to boil 3 to 4 quarts of water. Cut out the core of the cauliflower, and cut or break into florets. Blanch for 5 minutes , until tender, not mushy . Drain. Parboil whole potatoes until knife pierces easily. Drain, briefly cool. Cut into 1/4-inch dice while still warm.

2. Peel and core apples, cut into 1/4 inch dice. Add to salad bowl with cauliflower and potatoes.  Trim radishes, quarter them in wedges, and drop in bowl along with diced red onion and toasted walnuts.

3. Sprinkle the salt over the salad pieces and toss. Drizzle the oil and vinegar over the salad and toss. Sprinkle on chopped parsley, toss once more, and serve. Can set for awhile well.

Grated zest of 3 lemons   1/4 cup of chopped mint, plus sprigs for garnish  1 tbl sugar salt and pepper

12 to 18 lamb ribs chops

1 cup yogurt   1 tbl cumin seeds, toasted and finely ground in a spice grinder

1. Combine two-thirds of the lemon zest, save the rest for garnish, the chopped mint, sugar, and 1 teaspoon each salt and pepper in a food processor and process until the mixture has the texture of coarse sand.

2. Rub each chop well on both sides with a little of the mint mixture. Place on a platter, cover, and set aside at room temperature.

3. Combine yogurt and cumin in a small bowl, blending well. Season with salt and pepper. Transfer to a serving bowl and set aside.

4. Light the grill. When good and hot, grill the chops, turning once, until medium-rare, about 2 minutes each side. Pile chops on a serving platter and garnish with the reserved lemon zest and mint sprigs. Set out the cumin yogurt next to the platter, and serve immediately.

Serves 6 to 8