Apr May Jun Jul
April 2015
Print Friendly Version

BE SURE AND CHECK WEB PAGE ONCE A WEEK FOR SOLD OUT CLASSES AND UPDATES ON NEW HAPPENINGS.
CALL 407-648-0838 AND MAKE RESERVATIONS AS SOON AS YOU SEE A CLASS YOU WANT TO ATTEND.

CLASSES FILL UP QUICKLY AND WE DON’T WANT YOU TO BE DISAPPOINTED.
REMEMBER YOU MUST CANCEL 72 HOURS PRIOR TO A CLASS TO RECEIVE A REFUND OR CLASS CREDIT.
THE EXCEPTION TO THIS RULE IS DATE NIGHT- FOR DATE NIGHT THERE IS A FULL SEVEN DAY CANCELLATION POLICY.

Date Class Description Time Price
2nd
Thu.
LOVE THE PIG
I NEVER MET A PIG I DIDN'T LOVE -- WHAT IS NOT TO LOVE ABOUT RIBS, HAM, PORK, SAUSAGE, PORK ROAST, GROUND PORK, PORK TENDERLOIN -- EVEN LARD, AND BECAUSE EVERYTHING IS BETTER WITH BACON!! THIS IS A TREASURE OF A CLASS AND WE WILL USE EVERY PART.MENU IN ORDER PORK CROSTINI SPINACH SALAD WITH BACON HAM STIRRED RICE ROOT BEER RIBS PORK TENDERLOIN WITH APPLE CREAM SAUCE Pork tenderloin STUFFED WITH APRICOTS AND SPINACH PARTY ROLLS CHOCOLATE BACON CAKE CHOCOLATE CHIP COOKIES BACON ICE CREAM.
6:30 PM
$58
4th
Sat.
EASTER WEEKEND BRUNCH
An amazing morning to share with family, and friends who might be in town to celebrate Easter. MENU IN ORDER Berry Bruschetta Sunshine Toast and Bacon and Tomatoes Ham, Asparagus and cheese Special strata Bacon and Egg Muffins Sticky Buns Blueberry French Toast Yeast rolls Easter Cupcakes Raspberry Peach Clatouti Key Lime Pound Cake with Key Lime Sorbet
10:30 AM
$56
7th
Tue.
AMAZING SPA FOOD
MAKING BEING ON A DIET AND EATING HEALTHY FOOD FUN AND DELICIOUS. FROM GREEK SALADS, CHICKEN AND MUSHROOMS, EVEN DOUBLE BAKED POTATOES.Sarah’s dip with veggies French Bread Pizza Coconut chicken Salad with honey mustard dressing Roasted Tomato Soup Roasted Vegetables Potato, kale and Sausage Frittata Cellaphane noodles Banging Shrimp Turkey chili Buffalo chicken Chicken Marsala Mediterranean scallops Meringues with fruit and sauuce
6:30 PM
$57
8th
Wed.
PRIVATE
PRIVATE TEAM BUILDING FOR JOHN O'DOWD MINTO 16 ATTENDEES
2:00 pm
PRIVATE
9th
Thu.
PRIVATE
CNL Securities 45-50 attending
5:30 pm
Private
10th
Fri.
A NIGHT OF SUSHI
A FABULOUS FRIDAY NIGHT OF SUSHI - BRING YOUR GIRL, GUY, FRIEND OR FAMILY.......10 TYPES OF SUSHI WITH TEMPURA AND A FABULOUS DESSERT. INSIDE OUT SUSHI; CRAB SUSHI; SALMON SUSHI; dRAGON SUSHI; SMOKE SALMON ON PRESSED RICE SUSHI; VEGETARIAN SUSHI; SUMMER ROLLS AND TEMPURA PLUS A FABULOUS SPECIAL DESSERT ONE WEEK CANCELLATION POLICY
6:30 PM
$59
11th
Sat.
kid's Cooking Party
Our last Kid's class before Kid's Camp starts in JUNE. A TOTAL MEAL EXPERIENCE.
9:30 am
$40
12th
Sun.
TECHNIQUES 2
A SERIES OF 4 CLASSES FOR THOSE WHO HAVE TAKEN TECHNIQUES 1.
12:30 PM
$350 FOR SERIES
14th
Tue.
all ABOUT THE INCREDIBLE CHICKEN
INFORMATION ON CHICKEN Chicken is the ultimate meat – over 18 billion pounds of chicken were consumed last year. Chicken is quick, easy and most of all it is economical, taste good and it is good for you. So chicken is the perfect food. It has 31 grams of protein in each 3-1/2 ounce serving; that is half the adult daily need. It is full of vitamins. The ways to cook chicken are virtually limitless. It can be cut up into pieces and stir-fried in five minutes. Skinless, boneless chicken can be sautéed in no more than 10 minutes. Chicken has the capacity to be elegant, simple, homespun, elaborate or quick and easy. When buying chicken, look for intact, unblemished skin, with no bruises. The color of skin may vary from white to yellow, depending on type of chicken and what it was fed. Any blood in package should be bright red, and meat should smell fresh. Before cooking, chicken should be rinsed under cold running water and patted dry. Trim off extra fat. Unlike red meat, chicken should never be served rare or even medium rare. Always cook until meat is opaque and white throughout, with no trace of pink. Internal temperature should be between 175 to 185 degrees. Juices should run clear or golden when the thigh or thickest part of the meat is pricked with a knife. BUT, do not overcook, however, or chicken will lose its wonderful flavor and texture. Properly cooked is tender, moist and bursting with juices. Overcooked is dry and leathery. The general rule of serving chicken is to allow ¾ to 1 pound per person when chicken is served on the bone. Boneless about 5-6 ounces.
6:30 PM
$57
15th
Wed.
AN EVENING OF SUPPERS - POT PIES, CASSEROLES, ONE
A WONDERFUL EVENING FOR FAMILIES - Chicken Cobbler Casserole; Turkey Pot Pie with Cranberry Pecan Crusts; Crunchy Chicken Casserole; Home-style Ground beef casserole; Barbecue Pot Pie with mashed potato crust; Italian style pizza pot pie; Saucy Sausage Manicotti and Cobblers and crusty bread
6:30 PM
$57
16th
Thu.
ITALIAN
One of our most popular classes.MENU IN ORDER CAESAR SALAD WITH CROUTONS ITALIAN MAC AND CHEESE ASIAN PASTA SHRIMP SCAMPI BACON BRIE BRAISED ONION CHICKEN WITH PASTA PASTA NORMAJEAN LASAGNA PASTA BOGONESE RISOTTO SPINACH AND MEAT RAVIOLI PEAR AND MASCARPONE RAVIOLI TIRAMISU OLIVE OIL CAKE PEASANT BREAD 6:30 - $57
6:30 pm
$57
17th
Fri.
A NIGHT OF GOURMET SPANISH FOOD AND WINE
AN AMAZING MEAL FOR THIS SPECIAL EVENING. OUR GOURMET WINE CLASSES ARE ALWAYS A SELL OUT. This is a special class and will require an upcharge on regular gift certificates - if using certificates please include credit information unless specifically for this class. Spanish Food & Wine Pairing Menu Tortilla Espanola (Spanish Omelet) Pimenton Roasted Chickpeas Freixenet Cordon Negro Brut Pulpo a la Gallego (Galacian style octopus) Gambas al ajillo (Garlic Shrimp) Burgans Albarino Rias Baixas Patatas Bravas (Spicy Fried Potatoes) Croquettas de Jamon (Ham Croquettes) Honoro Vera Grenacha Albondigas en salsa (meatballs in sauce) Pinchitos morunos (moorish pork kebabs) Ercavio La Mancha Tinto Roble Churros with chocolate sauce Natilla (spanish custard with cinnamon) Osbourne Perdo Xemenes Sherry ONE WEEK CANCELLATION POLICY
7:30 PM
$180 A COUPLE
18th
Sat.
CREW DINNER FOR WINTER PARK HIGH SCHOOL
OUR HUGE DINNER WE PUT ON AS A FUND RAISER FOR WINTER PARK HIGH SCHOOL CREW TEAM.
6 PM
TICKETS SOLD THROUGH WINTER PARK CREW TEAM
19th
Sun.
2ND CLASS OF TECHNIQUES 2
SEE APRIL 12TH..........
12:30 PM
$350 FOR SERIES
20th
Mon.
PRIVATE
LUFTHANSA - ERIC SORENSEN 20-25 ATTENDING
6 PM
Sold Out
21st
Tue.
SUPERIOR SEAFOOD
A SPENDID NIGHT OF FABULOUS SEAFOOD.......MAHI MAHI, DOPHIN; SNAPPER, GROUPER AND SHELLFISH - LOBSTER, SHRIMP, CRAB AND SCALLOPS.ROASTED GROUPER WITH SESAME ALMOND CRUST; BROILED FISH WITH EXOTIC CINNAMON MARINADE; GRILLED DOLPHIN WITH SOY MUSTARD MARINADE; TUNA ROASTED WITH MUSTARD AND PEPPER;; GREEN PEPPERCORN WITH SALMON WITH SAUCE; HEARTY FISH RAGOUT.....WITH SHRIMP SALAD AND SPECIAL BREAD AND DESSERT.
6:30PM
$58
22nd
Wed.
PRIVATE
Florida Hospital 25 attending - Women Physicians
6 PM
Sold Out
23rd
Thu.
TRAVEL WITH US TO THE MEDITERREAN
A trip to France, Spain, Italy, Greece and Turkey and a celebration of their foods. What a night!!!
6:30 pm
$57
25th
Sat.
PRIVATE
JENN WILSON - 16 ATTENDING
6:30 PM
PRIVATE
25th
Sat.
PRIVATE
JENN WILSON PARTY 16 ATTENDING
6:30 PM
PRIVATE
25th
Sat.
A MORNING OF SAUSAGE MAKING
HAVE YOU EVER WANTED TO LEARN HOW TO MAKE A PERFECT HOME MADE SAUSAGE? These classes are fun and interactive! -We start with a 30 minute tutorial on the art of sausage making.-Hands on experience in making sausage by several of our professional chefs. Garlic Sausage > Irish Bangers and Mash > Sausages, Sausages, Sausages!!! > Smokin' Roasted Veggie Sausage
10:30 AM
$58
26th
Sun.
3RD CLASS OF TECHIQUES 2
SEE APRIL 12TH.
12:30 PM
$350 FOR SERIES
28th
Tue.
MOROCCAN HOSPITALITY
If you like North African food; then you will love a night of Moroccan Hospitality. The food is incredible. You will think you are in Rabat. Eggplant Rabat; Tomato and green pepper salad Fez style; Tagine of pork; Bass with shrimp; Bisteeya; Sweet and Nut Moroccan Couscous; Marrakesh chicken; Lamb kebobs; Meat cigars; Walnut Ghoribvus; Yogurt cake and Moroccan bread,
6:30 PM
$58
30th
Thu.
ENTERTAINING WITH STYLE
People are not entertaining as much anymore. Lack of time is usually the reason. This class is not only about how to prepare food easily but do ahead hints and how to get food to turn out at the right time. ENTERTAINING MENU – for 24 CRAB CAKES WITH MUSTARD SAUCE GREEN ONION AND CORN FRITTERS WITH PINEAPPLE SALSA CHEESE CORN CHOWDER SEAFOOD RAGOUT A FABULOUS SALAD BEEF SHORT RIBS BRAISED IN RED WINE FRIED CHICKEN WITH PAN GRAVY GARLIC MASHED POTATOES AMAZING RICE ROASTED VEGETABLES KEY LIME TARTLETS AND KEY LIME SORBET BLACKBERRY AND PEACH COBBLER FRENCH VANILLA ICE CFEAM
6:30 PM
$58
Trying to find the perfect way to celebrate a birthday, promotion, anniversary, etc. Give a private party at Truffles and Trifles. You must have 16 people and up to 50. We will help you plan the perfect menu and then “Let the Party Begin”


BE SURE AND CHECK WEB PAGE ONCE A WEEK FOR SOLD OUT CLASSES AND UPDATES ON NEW HAPPENINGS.
CALL 407-648-0838 AND MAKE RESERVATIONS AS SOON AS YOU SEE A CLASS YOU WANT TO ATTEND.

CLASSES FILL UP QUICKLY AND WE DON’T WANT YOU TO BE DISAPPOINTED.
REMEMBER YOU MUST CANCEL 72 HOURS PRIOR TO A CLASS TO RECEIVE A REFUND OR CLASS CREDIT.