Gather your friends, family or business acquaintances for a very special evening at Chez Boucher Cooking School.

Your guests will be divided into teams of two and each team will prepare a course for dinner. Ron and the host of the party will determine the theme of the party, along with the menu and recipes to be prepared and served. After all of the cooking is accomplished, we will all sit down to dinner banquet style to enjoy, critique and savor our presentations and preparations.

*Exclusive to Gourmet Club Members: These parties can also be done in your home.

Pricing is determined on an individual basis, pending theme and menu selection.

These parties are typically done on Friday or Saturday evenings but we can accomodate your schedule. Call us today at 603-926-2202 to start planning your Cooking With Friends party.

STARTERS:
1. Antipasto -- Pick 5
-- A. Aged Provolone
-- B. Aged Swiss
-- C. Smoked Gruyere
-- D. Assorted Cured Meats
-- E. Grilled Marinated Fennel
-- F. Pickled Cauliflower
-- G. Pickled Fennel
-- H. Marinated Mushrooms
-- I. Roasted Bell Peppers
-- J. Stuffed Tomatoes with Mozzarella & Basil
2. Assorted crostini -- Pick 3
-- A. Artichokes with Lemon & Capers
-- B. Olive Tapenade
-- C. Proscuitto, Caramelized Onion & Gorgonzola or Goat Cheese
-- D. Sun dried Tomato and Goat Cheese
-- E. White Bean Puree
3. Bruchetta
-- A. Fresh Tomato & Basil Bruchetta
-- B. Wild Mushroom Sauté
4. Cajun or Traditional Crab and Artichoke Soufflé - Accompanied by a Roasted Red Bell Pepper Coulis
5. Middle Eastern Shredded Chicken & Walnuts - Served on Bibb lettuce with Warm Pita Bread
6. Provencal Tart
-- A. Olives & Feta
-- B. Proscuitto, Caramelized Onion & Gorgonzola
-- C. Tomato, Basil & Fresh Mozzarella
-- D. Shrimp Scampi
-- E. Sun Dried Tomato & Artichoke Heart
7. Brie Cheese Fondue with chicken, proscuitto and sage roll-ups, French bread, apples, grapes and pears

APPETIZERS:
1. Artichoke Fond d'Cussy
2. Pan Fried Crab or Lobster Cakes with Roasted Red Pepper Aioli
3. Pan Seared Jumbo Diver Scallops over a Fresh Basil Polenta Crouton topped with a Roasted Red Bell Pepper Couli or Pesto Sauce and Sweet Corn Relish
4. Pan Seared Jumbo Diver Scallops topped with cauliflower, cranberry, and caper chutney
5. Smoked Mussels Gratine
6. Stuffed Shrimp wrapped in Proscuitto with Hazelnut Pesto
7. Vegetarian Thai Spring Rolls with Sweet Pepper Soy Sauce
8. Wild Mushroom and Lobster Ragout in a French Crepe Purse

SOUPS:
1. Chilled Seafood Gazpacho with Native Maine Shrimp & Crab Meat
2. Clam or Seafood Chowder
3. Cold Peach with Toasted Pistachios and Fresh Mint
4. Cream of Carrot & Ginger Bisque with Maple Syrup
5. Cream of Celery with Proscuitto, Gorgonzola & Pumpernickel Croutons
6. Curried Zucchini with Smoked Gouda Puffs
7. Oyster Stew with Julienne Vegetables
8. Roasted Red Bell Pepper Bisque with Pesto Crème Fraiche
9. Shrimp or Lobster Bisque
10. Sweet Potato Bisque with Cinnamon Apple Chips and Crème Fraiche
Vegetarian Soups:
11. Oven Roasted Vegetable Soup served in a Acorn Squash Bowl
12. Japanese Miso Soup
13. Creole Tomato with Grilled Garlic Croutons and Shaved Cheese
14. Wild Mushroom Cappuccino Bisque with Black Olive Croustards

SALADS:
1. Classic Caesar -- crisp romaine lettuce tossed in a homemade Caesar dressing & topped with a garlic tuile
2. Green Goddess -- crisp romaine lettuce tossed in a creamy lemon anchovy vinaigrette and garnished with grape tomatoes, olives and pumpernickel croutons
3. Framboise -- mixed greens tossed in a red wine vinaigrette, garnished with toasted pecans, fresh raspberries and gorgonzola cheese
4. Fresh Arugula -- tossed in a champagne vinaigrette & fin herbs garnished with ripe honeydew melon
5. Fresh Baby Spinach -- with strawberries, pickled onions, and toasted walnuts tossed in an orange balsamic vinaigrette
6. Wilted Baby Spinach -- with dried cranberries, pickles onions, spiced pecans, and gorgonzola cheese tossed in a warm poppy seed vinaigrette
7. Heirloom Tomato Salad -- served over baby greens in a parmesan cheese basket and garnished with fresh basil, Asiago cheese and balsamic syrup
8. Marinated Shrimp & Avocado -- served over Boston Bibb lettuce with chipotle dressing and ruby red grapefruit
9. Mediterranean Goat Cheese and Green -- mixed greens with sundried tomatoes, fresh basil and red wine vinaigrette topped with fried seasoned goat cheese
10. Oven Roasted Beet -- roasted golden and red beets over Boston Bibb with sweet corn, pickled onions and goat cheese tossed in a coriander vinaigrette

ENTREES:
Beef:
1. Grilled Flank Steak Chimichurri -- served with Spanish black bean rice and chili glazed carrots
2. Roasted Chateau Briand - served w/ seasonal vegetables and your choice of sauce & potato
Sauces
-- A. Béarnaise
-- B. Horseradish Crème Fraiche
-- C. Red Wine Demi Glace
-- D. Rosemary Au Jus
3. Pan Seared Tenderloin - served w/ seasonal vegetables and your choice of sauce & potato
Sauces
-- A. Au Poivre
-- B. Diane
-- C. Marchand d'Vin
-- D. Red Wine Rosemary Cream
Potato
-- A. Tourne Potatoes
-- B. Duchess Potatoes
-- C. Potatoes Anna
-- D. Potato au gratin
-- E. Roasted Potatoes with Cippolini Onions and Baby Carrots

Lamb:
1. Dijon, Herb & Panko Crusted Rack of Lamb
2. Grilled Marinated Boneless Lamb Loin -- served over dueling sauces, roasted garlic mint demi-glace and rosemary red wine cream, and a potato, goat cheese and chive custard
3 .Hazelnut or Herb Crusted Rack of Lamb -- with a roasted garlic mint demi-glace and a potato, goat cheese and chive custard

Pork:
1. Crown Roast of Pork -- with a dried cranberry and apricot stuffing, over a juniper berry and peppercorn cream
2. Espresso Rubbed Pork Tenderloin -- with a porcini mushroom demi-glace
3. Oven Roasted Pork Tenderloin -- with sun dried tomato pesto and a horseradish crust
4. Roast Pork Florentine -- with a Pinot Noir demi-glace
5. Stuffed Pork Loin -- dry rubbed with sage and stuffed with sliced garlic and fresh rosemary

Poultry:
1. Chicken Cordon Blue -- stuffed with smoked gouda and rosemary ham, breaded and baked topped with a sherry cream
2. Mediterranean Chicken Oreganato -- with sautéed shrimp, lemon, caper berries, tomatoes, olives and crumbled feta cheese topped with a lemon panna cotta cream
3. Princess Chicken -- wrapped in proscuitto ham

Seafood:
1. Crispy Chilean Sea bass -- with a ginger, coriander & cinnamon rub over a fresh cilantro jus accompanied by wild pice cakes and stir fried sesame green beans
2. Blackened or Grilled Tuan -- over a red wine cream
3. Pan Roasted Halibut -- over lobster Americaine sauce
4. Pan Roasted Salmon -- served with a seasonal citrus buerre blanc
5. Toasted Almond Salmon -- pan seared in almond flour and served with a Hoisin glaze
6. Pan Seared Escolar & Jumbo Shrimp -- served with sauce crevette and Yukon gold and parsnip mash
7. Crispy Diver Sea Scallops -- fried in a panko crust topped with an orange brandy glaze
8. Macadamia Nut Encrusted Grouper -- server with a mango rum glaze, wilted spinach, and boiled tourned potatoes

DESSERTS:
1. Chocolate Bread Pudding with Rum Raisin Sauce
2. Chocolate Mousse Cake with Raspberry Coulis
3. Chocolate Mousse L'Orange with fresh mint
4. Crème Caramel with fresh fruit
5. Flourless Chocolate Torte with raspberry coulis
6. Ginger Ice Cream with grilled pineapple, mango and kiwi, served with chipotle pepper peanut brittle
7. Warm Gingerbread Cake with banana ice cream and fresh blueberries
8. Lemon Coconut Tart with fresh whipped cream
9. Poached Pear Tart with apricot glaze
10. Icky Sticky Rum Raisin Pudding with banana rum glaze
11. Mini Molten Lava Chocolate Cakes over a raspberry coulis