Cooking Classes
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Business Hours:
| Monday: | 10:00 AM - 6:00 PM |
| Tuesday: | 10:00 AM - 6:00 PM |
| Wednesday: | 10:00 AM - 6:00 PM |
| Thursday: | 10:00 AM - 6:00 PM |
| Friday: | 10:00 AM - 6:00 PM |
| Saturday: | 10:00 AM - 6:00 PM |
| Sunday: | 11:00 AM - 5:00 PM |
| 2011 Holiday Hours start Friday, November 25th! Mon - Sat - 10am - 8pm Sunday 10am - 6pm | |
The Gray Goose Cookery
The Gray Goose Cookery is a one of a kind, independent, regional kitchen store. This Holiday Season, you'll find everything you need for the perfect gift to make cooking easier, and more fun. Keep your kitchen well stocked with over 4,000 square feet of the finest professional quality cookware, cutlery, bake ware, kitchen appliances, gadgets and gourmet foods. Choose from brands such as Wusthof, Kershaw, All Clad, Viking, Kitchen Aid, Cuisinart, Lodge, Le Creuset, Krups and more!
At the Gray Goose Cookery, our friendly professional staff will make your shopping experience memorable. We cater to all levels of cooking skill - from beginner to professional chef.
Come and taste samples of the sauces, jellies and dips we sell. We carry all the best brands, like Stonewall Kitchen, Robert Rothschild Farms, Gourmet Village, Lollipop Tree, Cherchie's, Paula Dean - even our own private label!
Improve your cooking skills with a small, hands on, cooking class. These are held in our huge kitchen - some classes even include a wine tasting! You can even set up a private class for you and your friends or office mates! A cooking class is a great gift, the perfect team building exercise for the office, or the perfect birthday party!
Brides and Grooms- to- be appreciate the variety at the Gray Goose Cookery, and our knowledgeable consultants will help set up the perfect bridal registry! Every Bride or Groom is sure to find the perfect gift suggestion at the Goose!
Be sure to follow us on Facebook - keep up to date with news of what's going on at the store, special on line only deals, cooking tips, recipe's and more!Categories:
Shopping
Categories
Shopping
Business Type:
Housewares
Sales Type: Retail
Online Shopping: No
Membership Required: No
Sales Type: Retail
Online Shopping: No
Membership Required: No
27 Coogan Blvd, Olde Mistick Village, Building 19A
Mystic CT 06355
(860) 536-5306
Directions:
I-95 to exit 90, follow signs to Olde Mistick Village.
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Cooking Classes
Come to the Gray Goose Cookery!
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Check out our Winter Catalog
Gray Goose Cookery - Winter Catalog 2011
- Gray Goose
Shop Online for Cookware
Brands include: Viking, Le Creuset, All Clad, Emile Henry, Mauviel, Cuisinart, Kitchenaid, Krups, Koenig, Wusthof, Shun, Heinkel, Oxo Good Grips, Henry Rothschild Farms, Stonewall Kitchen, Gourmet Village.
- Gray Goose
5 months ago
2 months ago
Shelly Cramer - aka "Miss Shelly" is our southern belle. You will usually find her at a register, charming all of our customers! However, lately, she has found her calling in the kitchen, dolling out samples and selling tons of sauces - must be all that Southern hospitality! The Soda Stream machine is probably her favorite product in the store - she even permanently "borrowed" her son's! Shelly is always thinking about the rest of the staff - bringing it trail mix every day during this crazy Christmas retail season!
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Sweet Potato Hash, with Poached Egg and Spicy Hollandaise
3 months ago
I made this on Sunday as a Brunch item for my kids and
In-Laws. It is from a recipe from Better
Homes and Gardens – and is a TOTAL keeper!
It was super simple to make, and really tasty! For more great recipes, check out my food blog : Everydayeasygourmet.blogspot.com
Ingredients:
8 slices thick cut bacon
3 medium sweet potatoes, cubed into ½ inch pieces, skin on.
1 medium onion, chopped
4 tbs maple syrup
2 tbs apple cider vinegar
6 eggs
1 cup milk
1 pkg Hollandaise sauce
4 tbs butter
1 tbs chipotle petter in adobo sauce, minced
1) In
a 12 inch skillet, cook bacon until crisp, drain on paper towel, and
chop/crumble. Drain all but 3 tsp of
drippings from skillet. While you are
cooking the bacon, boil cubed sweet potatoes until tender, about 5 minutes or
so.
2) In
skillet, cook onion until tender in bacon drippings. Add sweet potatoes, and cook until potatoes
begin to crisp and brown, stirring constantly.
Transfer potato, onion mixture to bowl, add bacon crumbles, salt and
pepper to taste, maple syrup, and keep warm.
3) In
a small sauce pan, make Hollandaise as instructed – whisk with one cup milk,
and 4 tbs butter, bring to a boil.
Reduce heat, whisking constantly, until sauce thickens. Add chipotle pepper, and turn heat to very
low, just enough to keep it warm.
4) Fill
a 12 inch skillet ½ full with water, add vinegar, and bring to a boil. Break eggs into a coffee cup one at a time,
and gently slide them into the boiling water.
Gently loosen from the bottom with a slotted spoon, and cook till yolk
is set, but not hard, about 3 minutes.
Remove from water with slotted spoon, serve over hash and top with
Hollandaise sauce.
We served this with pumpkin/cream cheese stuffed French
Toast, and a fresh fruit/ granola yogurt parfait. It was a great brunch!
Dan’s Creamy Roasted Chicken with Sundried Tomatoes, Green Olives, and Goat Cheese!
4 months ago
We had ½ of a leftover roasted chicken in the refrigerator
from the night before, so I decided to whip something up with whatever I could
find in the fridge….. and this is what I came up with. All measurements are approximate, since I
didn’t really write anything down as I made it…..
Ingredients:
3 cups leftover cooked chicken rough chopped. (or about 2 skinless
breasts which can be baked or sautéed)
½ cup sun dried tomatoes in oil – rough chopped, drained.
¼ cup diced green olives (kalamata olives would work fine as
well, but I added the green for color)
3 TBS olive oil
3 cloves garlic, minced
1 shallot, minced
pinch red pepper flakes (optional, but essential…lol)
1 tsp Thyme
1 tsp Basil
1 cup chicken broth
1/3 – 1/2 cup half and half
¼ cup white wine
1 cup crumbled goat cheese, divided
In a medium sauté pan, heat olive oil on med-high heat till
shimmering. Add garlic and shallots,
cook till just starting to brown. Add
tomatoes, olives and chicken. Stir
continuously, until chicken is warmed up.
Add chicken broth, wine, thyme, basil and red pepper flakes. Simmer until the broth reduces – about 4 or 5
minutes. Add cream, and 2/3 of the goat
cheese, and simmer gently until sauce begins to thicken – again, about 4 or 5
minutes.
Serve over linguine, and top with remaining cheese, a small
green salad, and a nice Chardonnay…….
Bon Appetit!
5 months ago
Jodi Higgins - shown here with a few of her absolute favorite items - a Jet Sponge, and ISlice, some awesome plastic spreaders and of course, the infamous Stem Gem! Jodi LOVES to shop with our customers - and, in fact, IS one of our best customers!! I think she owns one of almost everything we have! ( probably about 5 Jet Sponges....) so you know she will know the answer to any questions you have!
She started at the Goose last Christmas as a part time Christmas Elf, and is now one of our best people on the floor! when Jodi is working, everyone is smiling!
Jodi is a great cook, and one of these days, I will be able to get her to teach a cooking class or two - she has been threatening to teach a WOK class - and we are all hoping she will! Even better - a class showing how she makes her cake balls.... boy are THEY good!
Stop in and say hello - be be forewarned - you probably will be leaving with a Jet Sponge and a Stem Gem!
5 months ago
Josh Harris - Josh is a recent addition to our staff this summer. He's a multi talented young man who likes to cook, garden, paint, - and a musician to boot! He is very outgoing, and you usually will find him on the floor chatting with customers. Josh is our Le Creuset expert - he knows the product inside and out, and is great at explaining the benefits and uses of all the different types of pans and French Ovens. Occasionally you will find Josh in the kitchen whipping up samples on weekends as well. If he isn't at the Cookery, he sometimes is at our sister store, Gray Goose, Too! as well. Stop by and say hello!
5 months ago
Ashley Clark is our inventory manager. She has been at the store for ten years, and has an incredible knowledge of what we stock (literally thousands of items) and about the products we sell. If customers - or staff - have questions, usually they go to Ashley!
She is our resident Viking Cookware expert - she uses them at home, and loves them! Ashley is a great cook, and always has suggestions for customers who are looking at sauces or marinades.
The Friendly Staff at the Goose!
5 months ago
Amanda in the kitchen!
Amanda Rios - Amanda is our resident culinary arts student. A sophomore at Johnson and Wales University, she is often found in our kitchen, making tasty samples, or teaching a cooking class. She has been with the Goose for a number of years, and is VERY knowledgeable about everything in the store. Amanda is always smiling, and is a total sweet heart! If you have any questions about menu suggestions or great recipe's - she is a great resource!
What's Cooking at the Goose!
5 months ago
The potato chip maker, on the weekly specials page, is awesome. We have been making chips on it all week, and people LOVE them! What a great way to make fat free chips! This would be perfect - and save money - for dorm room munchies!!
Anyway, that's it for today - I will play around with this some more this week!
Thanks for stopping by the new website!
dan
| All-Clad Commemorative 10" Stainless Fry Pan |
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$89.99
This is All-Clad's limited issue commemorative fry pan. The 10" size is a great utilitarian pan, and this is an awesome deal, at just $89.99! We only have a couple of these, so they are sure to go fast!
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| Gift Bags! |
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$0
Special themed gift bags for the holidays! Just like pre-stuffed stockings!
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| Viking 4 Piece Cookware Set |
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$0
3.5 qt sauce pan with lid, plus 3.5 qt Saute pan with lid for only $299! Save over $100. Only three left!
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Join us for our cooking classes, you will have fun and learn a few new kitchen tricks!
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~COOKING CLASS SCHEDULE February 2012 ~ |
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Sun |
Mon |
Tue |
Wed |
Thu |
Fri |
Sat |
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1
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2 Syrah Includes FREE Glass
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3
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4 Basics of Food and Wine – Soups – cream, broth, cold. Chardonnay and Semillon 1-3pm #3 in a series of 4 classes |
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5 Brunch Class Corn Pancakes w/scallions and goat cheese, spicy chorizo pepper jack grits, Italian baked eggs(in Tomato) Bruleed Grapefruit. Mimosa’s 11 – 1pm $35 PP |
6
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7 Knife Skills 101 Learn the basics and practice your technique with a simple appetizer. 5-6pm $15 P |
8 Soups of the World Thai Chicken Soup with Lime Vegetable Soup Provencal Peanut Soup Wine tasting 4pm – 6pm |
9: Wine Appreciation Class Rose Includes FREE Glass
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10
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11 VALENTINES DAY ROMANCE! Fried Oyster Salad, Italian Wedding Soup, Beef Wellington Tart, Choc Fondue, Raspberry laced Champaign 1-3pm $45 PP |
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12 VALENTINES DAY ROMANCE! BRUNCH Dark Choc Brioche French Toast, w/Rasp Sauce, cheese, red pepper and egg souflee Champagne 11 – 1pm $35 pp |
13
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14
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15 Lunch Class: Southern Comfort Food: Shrimp Grits Hush Puppies 11:30 – 1:30 $15 PP |
16 Wine Appreciation Class Pinot Grigio Includes FREE Glass |
17
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18 Basics of Food and Wine Part 4 Braising, Grilling Cabernet Sauvignon. 1-3pm |
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19 Brunch Class Fire roasted Veg and goat cheese Fritata, cold stone fruit and yogurt soup, honey and cheese crostini Mimosa’s 11 – 1pm $35 PP |
20
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21 Knife Skills 101 Learn the basics and practice your technique with a simple appetizer. 5-6pm $15 PP |
22
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23 Wine Appreciation Class Merlot Includes FREE Glass
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24
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25 OMV CHOWDER FEST! |
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26 Brunch Class Eggs in a hash brown nest, sausage gravy over cheddar herb biscuits, sherry strudels Mimosa’s 11 – 1pm $35 PP
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27
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28 Under the Tuscan Sun! Tuscan Chard and Cannellini Soup, Chicken Piccata, Zuccini Provencal, Wine tasting. 4pm – 6pm $40 PP |
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Notes: Classes are limited to 12 participants. Classes must be paid in advance, but can be used anytime if the class is missed. Less than 24 hours notice of cancellation will be charged the class fee. Menu’s and class dates are subject to change. Gift Certificates are available! |
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Cooking Class Calendar ~ January 2012 ~ |
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Sun |
Mon |
Tue |
Wed |
Thu |
Fri |
Sat |
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1
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2
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3
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4
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5
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6
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7 Travel the World! African Peanut Soup, Mediterranean Sautéed Shrimp and Fennel , Lemon Panna Cotta with Pomegranate Includes Wine Tasti ng. 1pm-3pm $45 PP |
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8 Brunch Class California Eggs Benedict Chai Spiced Cinnamon Buns Maple Glazed Bacon. Includes Mimosa’s! 11am – 1pm $35 PP
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9
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10 Knife Skills 101 Learn the basics, and practice your technique with a simple appetizer! 5-6pm, $15PP
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11
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12 Wine Appreciation Class Pinot Noir Pancetta Crisps with Goat Cheese and Pear 5-6pm, $20 PP Includes FREE Glass
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13
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14 The Basics of Cooking and Wine, Part 1 Cookware, knives, cutting boards. Dicing, slicing and sautéing . Series of 4 classes $150 for the series. |
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15
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16
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17 Lunch Class Lobster Mac and Cheese, Wedge Salad with home made Bleu Cheese dressing 11:30 – 1:30 $20 PP |
18
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19 Wine Appreciation Class Zinfandel Asst Cheeses and Chocolate 5-6pm, $20 PP Includes FREE Glass
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20
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21 Healthy Eating Sauce less Garden Lasagna Micro Green Salad with Fig and Feta and Home made vinaigrette Rasberry Souflee Includes Wine Tasting. 1pm-3pm $40PP |
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22 Brunch Class Strawberry Crepes, Potato and Egg Pizza with Bacon and Caramelized Onions, Rasberry Honey Mustard glazed Ham. 11am-1pm $35PP |
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24 Knife Skills 101 Learn the basics, and practice your technique with a simple appetizer! 5-6pm, $15PP |
25
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26 Wine Appreciation Class Gewürztraminer Thai spring rolls Chicken Sate 5-6pm, $20 PP Includes FREE Glass
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27
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28 The Basics of Cooking and Wine Part 2 Simple sauces, risotto and pasta Series of 4 classes $150 for the series. |
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30
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31 Lunch Class Lobster Mac and Cheese, Wedge Salad with home made Bleu Cheese dressing 11:30 – 1:30 $20 PP |
Notes: Classes are limited to 12 participants. Classes must be paid in advance, but can be used any time if the class is missed. Menu’s and class dates are subject to change. Gift Certificates available – the perfect Gift! |
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