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Classes Cooking at Leslie’s Tavern in Rockingham
Savoring the Secrets of Chef John Marston
By Chuck and Sue Bingaman
For 24 years area "foodees" have enjoyed Chef John Marston’s award-winning cuisine served in Leslie’s Tavern on Rt. 5 in Rockingham VT. Now through May they can join small classes right in Marston’s kitchen for hands-on instruction in making memorable meals from the simple to the complex.
Why start classes now? Marston said before class last Wednesday evening, that “I started life as a teacher, and I’ve always enjoyed teaching. I realized that I could show people how, with some planning, they could organize their pantry so they can easily put together delicious and healthy meals with modest efforts. And we could have some fun sharing cooking techniques!”
“Plus,” he added, “cooking classes are a great way to connect with people who are really interested in food and cooking, and I rarely get a chance to talk with them while working in the kitchen! Offering the first few courses has really been a great motivational tool for me! It’s been inspiring and energizing to think through the whole teaching plan and to get people’s reactions!”
What kind of cooking does Marston do and teach? “Well, I have a sort of classic French/Swiss foundation, but I've established my own style over the years, something that might be called ‘Contemporary American.’ I’ve kind of made up my main dishes by studying classic recipes, from marriages of great ingredients, many of which are found locally, with an emphasis on seasonality, and, of course, what our customers have shown us they want and like.”
“For instance,” Marston added, “I’ve got a great source for fresh sea scallops. I found that Brussels sprouts and cauliflower go well with them and that they can be tied together with sage brown butter.”
Each cooking class, while it has a theme, involves the creation—and the eating—of a full meal with appetizers, usually more than one entrée to be sampled, and a dessert. “And one thing I’ve already learned,” laughed Marston last week, “is that I planned for a LOT of food. By the time we got to the third course in the first few classes, the students were full!”
Speaking of being fully fed, readers should know that Marston’s wife Leslie, who ordinarily runs the front of the restaurant, is also in charge of creating and making the desserts, both for the dining room and for the classes. “I like to try everything” she says, “but I especially like to play with chocolate!” Leslie is a key member of the cooking class team as well, keeping the students’ wine glasses full, leading dessert preparation and contributing her tips and techniques throughout.
Leslie’s is offering eleven classes this winter and spring, some on Wednesday evenings and some on Saturday mornings, and most are offered multiple times. Each is a session is a standalone class.
Classes and their themes and dates through May are as follows:
Seafood Cookery: Appetizer, entrees, sauces and a dessert to finish. Wednesdays, February 3, March 3, April 28 and May 26.
French Bistro Inspired Dinner. Wednesdays, March 10 and May 5.
Sauces, Compounded Butters and Other Cool Condiments. Wednesdays, January 20 and April 14. Not offered March 3.
A Meatless Luncheon. Saturday, January 23, March 20 and May 15.
Flatbread Pizza, Phyllo Dough and Puff Pastry. Wednesday and January 27.
Southwestern for Fun. Wednesdays, February 10 and March 24.
Some Like It Hot. Saturdays, February 20 and April 17
Steak Many Ways. Wednesday, February 24
An Italian Luncheon. Saturdays, February 27 and May 1.
Men’s Night (Skip Lunch, Fellas!) Wednesday, April 7
See the web site at www.lesliestavern.com for more details of each session.
Each class includes the preparation of a salad or appetizers, entrée(s) and dessert and a meal together. Saturday morning classes are $35 apiece and Wednesday evening classes are $55. Classes are limited to eight participants. No cooking skills or experience are required to participate.
For more information or to register, call Leslie’s Tavern at 802-463-4929 or stop during business hours at Thyme to Cook, the kitchen shop next door to the Tavern on Rt. 5.
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