Join Donna Nordin, one of the PBS channel's "Great Chefs of the West" and famed restaurateur, as she brings Southwestern cuisine with a French twist to Carson City.
During these cooking classes, you'll learn how to bring flavorful, imaginative, contemporary pizzazz to your own kitchen. Donna has a passion for turning food into a memorable experience, and skillfully brings out the distinctive flavors of the Southwest and French cuisine, resulting in a taste you won't soon forget.
Each class includes instruction and preparation for a four-course meal. Watch this Le Cordon Bleu of Paris-trained chef and one of the Discovery channel's "Great Chefs of America" work her magic, have the opportunity to ask questions and, best of all, enjoy a scrumptious meal prepared right before your eyes by one of the best chefs in America.
And, as selecting the right beverage can be tricky, Donna will share her insights for serving the perfect alcoholic and nonalcoholic drinks to complement each meal.
Gather around some of the tables at Molly's in a comfortable, social atmosphere while we learn how to make the perfect meal. You'll receive a printed copy of all recipes and pick up tips for organizing your menu, shopping and time in the kitchen.
The classes are Jan. 13 and 14. On Jan. 13 at 6 p.m., a French cuisine class will be taught. On Jan. 14 at 11a.m., Southwest cuisine will be taught; and at 5:30 p.m., it's French cuisine. Classes are $125 each, or $300 for all three. All meals are four courses.
On the Net
For more about Donna's culinary background, please visit
Here's one of Donna's recipes:
Chicken breasts with Roasted Garlic-Goat Cheese Sauce
"I first ate roasted garlic in Italy, and my life has never been the same since. A roasted head of garlic can be combined with a multitude of things, each tasting better than the last. It goes wonderfully with cheese, and not only goat cheese, but also with brie and other varieties. The sauce is just as good with pasta as with the chicken breasts."
1 whole head garlic
1 T. olive oil
3 cups cream
2 T. butter
4 ounces goat cheese
Salt and white pepper, to taste
6 whole boned chicken breasts, with or without skin, to your preference.
Brush the whole garlic head with olive oil, wrap it in foil, and bake for 2 hours in a 200-degree oven. Meanwhile, bring cream to a shimmer and reduce by half.
Let the roasted garlic cool enough to handle. Melt the butter in a skillet.
Cut off the top of the garlic and squeeze the soft cloves out into the skillet. Cook slowly, stirring, until the garlic combines with the butter into a smooth paste.
Add the reduced cream and goat cheese and shimmer until smooth. Season with salt and white pepper.
Grill, bake, or sauté the chicken breasts until they just spring back when pressed with a fingertip. Serve with garlic sauce. Serves 6.
n Molly Gingell owns Molly's Gourmet Catering, takeout and cooking school at 220 W. John St. in Carson City.