Chef Doug Cordier’s cooking is always a unique combination of zesty flavors and simple techniques.

Doug  has been cooking professionally for over 20 years.  Most recently, he appears regularly on Chef Chuck Kaess’s “Who’s In The Kitchen” on Channel 5, as well as instructor of Italian cooking at The Pointe Pedlar, and the Grosse Pointe War Memorial.

Aside from catering, TV and classes, Doug also offers Lobster Parties with partner  Dave Hohlfeldt in “The Lobster Boys” , corporate classes with UBS & Payne Webber , and leads annual trips to a beautiful Tuscan Villa in the middle of the Chianti region of Italy.   

SHORES OF ERIE WINE AND FOOD FEST in Amherstburg, Ontario. 

Watch for new dates for the 2012 wine and food festival

Saturaday September 8, 2012

     http://www.soewinefestival.com/festival/culinary/ 

Doug & Chuck Kaess at SOE Wine/Food Fest

Doug & Chuck Kaess at SOE Wine/Food Fest

 
2:00 pm  Saturday
Speaker: Doug Cordier
Topic: Super Simple Italian Delights.Back for his fifth year at the SOE Festival,  Chef Doug Cordier’s cooking is always a unique combination of  fun, zesty flavors and simple techniques.
Just in time for our September harvest, Doug will show you how to prepare: Shrimp & Cucumber & Mascarpone Cheese Antipasto Dish, plus Italian Zuppa di Magia (Magic Soup) – Doug wants to show the crowd how you can make a fabulous Italian soup in just a couple of minutes….real time before your eyes………he showcases the concept of simple, healthy food.  

Classes at The Grosse Pointe War Memorial 

NEW COOKING CLASSES FOR 2012

 

Classes at The Grosse Pointe War Memori

 

Thursday, March 29, 2012

 

Classic PRIMI dishe

 

The first course after antipasti in any Italian home or

 

restaurant is called the PRIMO (first course) . In this class, students will

 

learn how to prepare four classic primi which will become

 

the building blocks of your Italian cucina.

 

 • Bucatini Carbonarra (special pasta with carbonarra sauce)

 

• Riccotta Gnocchi with Almond Pesto

 

(feather light pillows of cheese with a delicate sauce)

 

• Creamy Shrimp Risott

 

• Tuscan Polenta with Smoked Provolone Cheese

 

 Traditional antipasti platter with imported Italian meats, olives, peppers will be served with crusty bread and salsa verde dipping sause.   Regional wines will also be served.   $48 per person…

 

 PLEASE CONTACT Julia at the Grosse Pointe War Memorial  313-881-7511                       LIMITED SEATING!!!!!