http://chefshavende.com/videos daily 0.75 2013-12-03 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1383705446383-DQNXH7AHZQBT7R2WKF1P/image-asset.jpeg Videos - Making banana's foster https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1383705446383-DQNXH7AHZQBT7R2WKF1P/image-asset.jpeg Videos - Making banana's foster https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1382017197012-9PH0EH30YJB6JLTVELCV/image-asset.jpeg Videos - Chefs' Haven Pomodoro sauce https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1382015871947-BTRNOX399WVCRCXNGU21/image-asset.jpeg Videos - De-boning a whole chicken http://chefshavende.com/gallery daily 0.75 2019-03-02 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1402751858452-K84P4V76OH3MX96Y7KQ9/IMG_2511.jpg Class Descriptions Gallery - Essentials 1 Class is $65.00/person Essentials I is the first of three class series which will cover Detailed Hands on knife skills to include Garden Vegetable Minestrone Soup and a Asian Salsa. We will also cover pantry maintenance and necessary Chefs tools for an organized home Kitchen. You can register for these classes one at a time or for all three for a series discount. The cost of a individual class is $65.00 or $165.00 for all three. Recipes Included We require a $25.00/person deposit upon registering for class. The remainder of the payment is due on the day of the class.   https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1419086763235-RK6ZHRECEECUV7F86QS9/image-asset.jpeg Class Descriptions Gallery - Alternative Burger Class is $75.00/person Tired of the same old burger? So are we. Let Chef Mark show you a healthy alternative to burgers with a menu that includes: Thai Turkey Burgers with Cilantro Carrot Slaw, Salmon Burgers with Cucumber Sauce, Quinoa and Black Bean Burgers with Prairie Breeze Cheese, Chipolte Mayo and Avocado. Recipes Included! https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1380813766390-F8FJ1LVCU4BZ9G2WJEOB/IMG_2511.jpg Class Descriptions Gallery - Essentials 1 Class is $65.00/person Essentials I is the first of three class series which will cover Detailed Hands on knife skills to include Garden Vegetable Minestrone Soup and a Asian Salsa. We will also cover pantry maintenance and necessary Chefs tools for an organized home Kitchen. You can register for these classes one at a time or for all three for a series discount. The cost of a individual class is $65.00 or $165.00 for all three. Recipes Included We require a $25.00/person deposit upon registering for class. The remainder of the payment is due on the day of the class.   https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1419086985046-HS6AES0H6R8M0J4JCQE0/image-asset.jpeg Class Descriptions Gallery - Asian Made Simple Class is $75.00/person Light, Tasty and Easy with an Asian flair. Hot and sour soup, Korean stir-fry, and a lite low carb dessert. Recipes included. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1378319772134-JG6KXB1SQ0UTYIR97GWL/IMG_2010.jpg Class Descriptions Gallery - Seafood Grilling In this class you will learn the fundamentals of grilling seafood giving you confidence to grill any type of fish. Class includes: Mediterranean Citrus Grilled Squid with Imported olives and capers over withed greens and crusty bread ,Grilled Cedar plank Salmon with soy and Ginger glaze served over Ginger Jasmine rice, and Spanish Style Grilled whole Fish. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1419087125217-Q5LSDJCLBGSC2XW79RZ6/image-asset.jpeg Class Descriptions Gallery - Asian Seafood Delight Class is $80.00/person This deliciously tasty Asian class with bring you a menu that includes, Spicy Sauteed Calamari, Ahi Tuna Salad with Ginger Miso Dressing, Thai Braised Grouper (fish subject to availability) over Jasmine Rice with Julienne Vegetables and Chinese Almond Cookies with Coconut Ice Cream for dessert. Recipes Included! https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1419089123022-9N1RXYC07XMW3VI9KFWZ/image-asset.jpeg Class Descriptions Gallery - Bacon, Bacon, Bacon Class Price is $80.00/person Bacon lovers unite! This is the ideal class for any person who loves bacon. Chef Mark will create a fantastic menu where each dish contains the tastiest of tasty treats...BACON! Menu Includes; Marinated Scallops wrapped in Bacon, Mixed Green Salad with Warm Bacon Dressing, Bacon wrapped Pork Medallions and Maple Bacon Bourbon Ice Cream for dessert. Recipes Included! https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1419089376516-8A3ZS51LDYXYR2RWMTFJ/image-asset.jpeg Class Descriptions Gallery - Everything Bacon Class is $80.00/person With the success of our first Bacon, Bacon, Bacon cooking class comes Everything Bacon! Even more delicious recipes where everything includes the tasty treat of Bacon! Menu includes: Shrimp Lejon, Brussel Sprout Salad with Bacon, Bacon Roasted Chicken with Mashed Cauliflower with Fried Mushrooms, Onions and Bacon, and Chocolate Covered Bacon for Dessert. Recipes Included! https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1419090999278-EEDZO7G4YQGXMEIPHS42/image-asset.jpeg Class Descriptions Gallery - Chicken & Vegetable Flair Class Price is $75.00/person Menu Includes: Cauliflower Soup, Roasted Root Vegetable Salad, Chicken with Roasted Tomatoes and Basil and for dessert Chocolate Mousse. Detailed cooking methods and Recipes included. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1419091482267-X957LVLUQB8JLNLPLKX6/image-asset.jpeg Class Descriptions Gallery - Cooking with Fall Vegetables Class is $75.00/person Fall Vegetable Cooking: Discover new and exciting ways to prepare Fall Vegetables, Roasted delicata squash soup, Roasted Root Vegetable Salad with Spanish Manchego and aged Sherry Vinaigrette , Spaghetti Squash with a Thai Shellfish Sauce, Sweet potato pie. Recipes Included! https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1423591648049-DKQRUVM4V5HRCTVGSAY8/image-asset.jpeg Class Descriptions Gallery - Early French Autumn Dinner Class is $75.00/person Learn to prepare a typical French Autumn Meal. We will be preparing a Roasted Butternut Squash Bisque, Salad of mixed greens with fresh Pears and traditional Roquefort dressing, Steak Au Poivre with Ratatouille and Garlic roasted potatoes and Chocolate Mousse. Recipes Included! http://chefshavende.com/new-blog daily 0.75 2014-07-20 http://chefshavende.com/new-blog/bx8mhda9uxu91j8gt32i52so6magtl monthly 0.5 2014-07-20 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1397782523147-9S5N2BAQH1KCLF2V37I0/IMG_4377.jpg What's Cooking Blog - End of April https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1397782523201-AEZ7EW5K4X06UOO4LJ16/IMG_4378.jpg What's Cooking Blog - End of April https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1397782525777-O25VR190050M7YR02GQQ/IMG_4379.jpg What's Cooking Blog - End of April https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1397782528408-KM6NER39BMC0DUJ1GVZG/IMG_4381.jpg What's Cooking Blog - End of April https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1397782533874-8GUXWBAOY0QWOIYOEXIP/IMG_4382.jpg What's Cooking Blog - End of April https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1397782537544-0YF0VXQTLLV8SKG2I441/IMG_4383.jpg What's Cooking Blog - 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End of April https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1397782687587-7IMUW2AJARCY5CFUA1I4/IMG_4370.jpg What's Cooking Blog - End of April https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1397782698680-Y88GONK4W7BNHYEEPUST/IMG_4375.jpg What's Cooking Blog - End of April http://chefshavende.com/new-blog/chefshaven monthly 0.5 2014-04-15 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1397573160978-JUAJONQGZEJXJJZJI76S/IMG_4277.jpg What's Cooking Blog - This week at Chefs' Haven https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1397573165335-7QAOQ0QBGVLDVJX8IL50/IMG_4279.jpg What's Cooking Blog - This week at Chefs' Haven - Frutti Di Mare https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1397573166081-L01IXR35OYQTGW06B3XL/IMG_4281.jpg What's Cooking Blog - This week at Chefs' Haven https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1397573174259-E6YTYI77YGYQB6GSYP8K/IMG_4282.jpg What's Cooking Blog - This week at Chefs' Haven https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1397573195856-AIV5ZDJNMYAOGMUT5AG8/IMG_4292.jpg What's Cooking Blog - This week at Chefs' Haven https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1397573181042-5FGYB47VY5O7QK5GRLHM/IMG_4285.jpg What's Cooking Blog - This week at Chefs' Haven - Panzanella Salad https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1397573302008-VCPQNZFRZ184B3W8PAXB/IMG_4297.jpg What's Cooking Blog - This week at Chefs' Haven https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1397573188156-E1MFKK9C095OROT1CQYJ/IMG_4289.jpg What's Cooking Blog - This week at Chefs' Haven - Rosemary Garlic Pork Tenderloin with Wild Mushroom Risotto and Roasted Fennel https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1397573312181-DCIO3T0EOTFWMSPI4SS5/IMG_4304.jpg What's Cooking Blog - This week at Chefs' Haven https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1397573310641-0GIOFK3GP3PG0WI956JW/IMG_4309.jpg What's Cooking Blog - This week at Chefs' Haven https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1397573327670-WIOP5JCXESK90WAQT3SK/IMG_4315.jpg What's Cooking Blog - This week at Chefs' Haven https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1397573330462-15SYNEOC2Y78AFHFZWSK/IMG_4316.jpg What's Cooking Blog - This week at Chefs' Haven https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1397573305762-5V6E24K9IQ3WL3FVDMYW/IMG_4299.jpg What's Cooking Blog - This week at Chefs' Haven - Korean Pajeon https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1397573305875-WTYGEAHJNY00YNOPGX0K/IMG_4300.jpg What's Cooking Blog - This week at Chefs' Haven - Hot and Sour Soup https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1397573323144-JSB92WQYYH288ENYBYXI/IMG_4314.jpg What's Cooking Blog - This week at Chefs' Haven - Spicy Tangerine Beef and Vegetables over Sticky Rice http://chefshavende.com/new-blog/the-week-in-review monthly 0.5 2014-04-05 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396707815005-P5HUJGD6JGZRQZKI7LBV/IMG_4192.jpg What's Cooking Blog - The Week in Review https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396707823036-BJFIQM8FPQZVY58LP9GC/IMG_4196.jpg What's Cooking Blog - The Week in Review https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396707819287-MTJF1K8ORIF2D6TWR6TY/IMG_4197.jpg What's Cooking Blog - The Week in Review - Spicy Sausage and Kale Soup https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396707835687-ZUUMH3IF6EGL57T5Q5ID/IMG_4203.jpg What's Cooking Blog - The Week in Review - Panzanella Salad https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396707841778-PFX1OO6JUYGJYV2C89LO/IMG_4204.jpg What's Cooking Blog - The Week in Review https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396707845699-PLNJGPTOAQ1HQ5XPYJQT/IMG_4205.jpg What's Cooking Blog - The Week in Review - Steak with Sauteed Spinach and Vidalia Onion https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396707853234-MAHOB37USSF34HIOE8SM/IMG_4207.jpg What's Cooking Blog - The Week in Review - Panna Cotta with Blackberries https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396708786384-7QQHBW8AVT6C3ALREP91/IMG_4210.jpg What's Cooking Blog - The Week in Review https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396708791123-A9YANXH4VIGYQZM9PFR3/IMG_4213.jpg What's Cooking Blog - The Week in Review https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396708792354-P555VS69TJWYTXAK7BXU/IMG_4215.jpg What's Cooking Blog - The Week in Review https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396708803379-BR74EQCLSTLJT7OEA4ZU/IMG_4223.jpg What's Cooking Blog - The Week in Review - Seared Scallops with Yuzu-Wasabi Vinaigrette https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396708808941-AD5EL0PXROE6W7J6H76R/IMG_4226.jpg What's Cooking Blog - The Week in Review - Thai Coconut Shrimp Soup https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396708814365-0BWV7ENDD7HQBUOCZCZ6/IMG_4228.jpg What's Cooking Blog - The Week in Review https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396708815619-Y9IGMH1T6B4ZTB1KL5ZK/IMG_4229.jpg What's Cooking Blog - The Week in Review https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396708821276-AD30V91HIY961JPWEHA3/IMG_4232.jpg What's Cooking Blog - The Week in Review https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396708827693-9YNKGIUGC812Q9TDXMOS/IMG_4235.jpg What's Cooking Blog - The Week in Review - Striped Bass with Butternut Squash Sauce, Maitake Mushrooms and Truffle Jus https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396708835061-Z18FAXCNHFGS29IZY8KU/IMG_4238.jpg What's Cooking Blog - The Week in Review http://chefshavende.com/new-blog/private-cooking-event monthly 0.5 2014-04-01 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396367013427-3MEP9PEVP4QLHRTT20BP/IMG_4170.jpg What's Cooking Blog - Private Cooking Event https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396367013811-59DMRGUZD1OMNFR566RG/IMG_4173.jpg What's Cooking Blog - Private Cooking Event https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396367017063-INW6C88VQLWIO1BC4CKB/IMG_4174.jpg What's Cooking Blog - Private Cooking Event https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396367017762-QREQBCAJC9WJBQ6ND0C8/IMG_4175.jpg What's Cooking Blog - Private Cooking Event https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396367021222-7NKU5XV7C0DSOLEV3NU5/IMG_4176.jpg What's Cooking Blog - Private Cooking Event https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396367021692-7W6Q29UIW0Z7X27XRTSX/IMG_4177.jpg What's Cooking Blog - Private Cooking Event https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396367024178-4Y20SILT632IFPCJ3EN3/IMG_4178.jpg What's Cooking Blog - Private Cooking Event https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396367034436-K528WEMEOAZ0BZ0F5I70/IMG_4180.jpg What's Cooking Blog - Private Cooking Event https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396367037349-S0JCFJGJNOLIDIMRUECY/IMG_4182.jpg What's Cooking Blog - Private Cooking Event https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396367040226-3SNR3GGWRWFQCGLLMFQP/IMG_4184.jpg What's Cooking Blog - Private Cooking Event http://chefshavende.com/new-blog/trivia-night monthly 0.5 2014-03-29 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396102153307-TLF7QBT144PSBK8CVB7X/IMG_4164.jpg What's Cooking Blog - Trivia Night https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396102153177-0UQU6QWLI5PXQ1HBFPTC/IMG_4165.jpg What's Cooking Blog - Trivia Night https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396102157943-4ZKYQ9CQU13CWHMW79Z6/IMG_4166.jpg What's Cooking Blog - Trivia Night https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1396102155821-YM1RS9J0NUB6T0744B86/IMG_4169.jpg What's Cooking Blog - Trivia Night http://chefshavende.com/new-blog/touring-korea monthly 0.5 2014-03-27 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395884065642-5X7TWXOPCBFXMM761NH2/IMG_4150.jpg What's Cooking Blog - Touring Korea https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395884066390-7R5UVX1PHPJF81S7FM5E/IMG_4151.jpg What's Cooking Blog - Touring Korea https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395884070635-X3NJY74V2QSXFWWL0PQ3/IMG_4152.jpg What's Cooking Blog - Touring Korea https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395884072647-7MS00GUU9VKIFONUKT7Y/IMG_4154.jpg What's Cooking Blog - Touring Korea https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395917584663-SCOBUB3G3IYIZ4DQBBEF/IMG_4157.jpg What's Cooking Blog - Touring Korea https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395884091605-HBYH5EEE5WZ3VOFIHXDM/IMG_4158.jpg What's Cooking Blog - Touring Korea https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395884080857-K9WJGP3WTIEY100F26SV/IMG_4159.jpg What's Cooking Blog - Touring Korea https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395884084748-XC0HP1DHIX7VKTRI6VKF/IMG_4160.jpg What's Cooking Blog - Touring Korea https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395884088601-1L1USMST6KGHHR1ZZ24G/IMG_4161.jpg What's Cooking Blog - Touring Korea https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395884093053-52KB9IT7D4A3MG2CCQGB/IMG_4162.jpg What's Cooking Blog - Touring Korea http://chefshavende.com/new-blog/french-bistro-cooking monthly 0.5 2014-03-26 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395842206173-KG1HFSXGML5FZIOZUP9Y/IMG_4126.jpg What's Cooking Blog - French Bistro Cooking https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395842205823-CWW95FED2TZY8KBVD2GG/IMG_4129.jpg What's Cooking Blog - French Bistro Cooking https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395842211106-QZJARFSQJI22ZCV17LL9/IMG_4130.jpg What's Cooking Blog - French Bistro Cooking https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395842209218-ZF3NMLGNFKXJDHHQN521/IMG_4132.jpg What's Cooking Blog - 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French Bistro Cooking https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395842232593-FHFRO01EJK6L2IX8OB0F/IMG_4141.jpg What's Cooking Blog - French Bistro Cooking https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395842236668-MMESFBOXULJQBRFNX48K/IMG_4143.jpg What's Cooking Blog - French Bistro Cooking https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395842236783-FU4X277ANSVTT0BV1ICV/IMG_4144.jpg What's Cooking Blog - French Bistro Cooking https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395842239028-CZ46H2RPITSF2MR15QH3/IMG_4145.jpg What's Cooking Blog - French Bistro Cooking http://chefshavende.com/new-blog/french-bistro-cooking-class monthly 0.5 2014-03-25 http://chefshavende.com/new-blog/exciting-things-from-chefs-haven monthly 0.5 2014-03-25 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395768040530-2RQ26IY39H55E48XMTDW/IMG_4125.jpg What's Cooking Blog - Exciting Things from Chefs' Haven https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395768056216-26P67RAIOWUF11VOJ9IS/IMG_1857.jpg What's Cooking Blog - 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Exciting Things from Chefs' Haven https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395768179992-GTK1RYUYWF9F6YHIPED3/Cheese%3ABread.jpg What's Cooking Blog - Exciting Things from Chefs' Haven https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395768237378-TIXRL1ZAKQ4D1XXY7NN0/photo-3.jpg What's Cooking Blog - Exciting Things from Chefs' Haven https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395768289123-WRH31I7ZFFY6BCICOML5/raincoast.jpg What's Cooking Blog - Exciting Things from Chefs' Haven https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395768325116-GL0H07LQG3LU4HGNATKY/34.jpg What's Cooking Blog - Exciting Things from Chefs' Haven http://chefshavende.com/new-blog/birthday-private-class monthly 0.5 2014-03-22 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395500041350-FYXVUH3TEE4X74IJPBID/IMG_4102.jpg What's Cooking Blog - Birthday Private Class https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395500041069-K6OKWHBATU517RL8GZ50/IMG_4103.jpg What's Cooking Blog - Birthday Private Class https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395500049018-7ZZNZAF7B3LUF4DDG70C/IMG_4106.jpg What's Cooking Blog - Birthday Private Class https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395500057289-2OZQKNE2RCZ3SHJ130OZ/IMG_4109.jpg What's Cooking Blog - Birthday Private Class https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395500062656-E4XR3K5HW2S7KKOHGAY3/IMG_4110.jpg What's Cooking Blog - Birthday Private Class https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395500074102-A5FDFNGACHBGXL9IG1SK/IMG_4114.jpg What's Cooking Blog - Birthday Private Class https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395500076659-RGDEFU0RWMB337F8TEF8/IMG_4116.jpg What's Cooking Blog - Birthday Private Class http://chefshavende.com/new-blog/vaj8wqxbwhh2r7zh3lht22b2d9x4gs monthly 0.5 2014-03-22 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1395492910107-TTHLZSH3MB1BAXU8ICNE/image-asset.jpeg What's Cooking Blog - coming soon..... http://chefshavende.com/new-blog/tag/cooking+class monthly 0.5 http://chefshavende.com/new-blog/tag/Hockessin+Bookshelf monthly 0.5 http://chefshavende.com/new-blog/tag/korean monthly 0.5 http://chefshavende.com/chocolates daily 0.75 2020-01-27 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1379515926839-JMMDQQ6DU0AX36J6HV8C/SDC11649.jpg Chocolates - Molly Dooker Truffle https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1379515926839-JMMDQQ6DU0AX36J6HV8C/SDC11649.jpg Chocolates - Molly Dooker Truffle https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1379516005979-7NB2HSHNPXWTK9WINP0L/SDC11667.jpg Chocolates https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1379516054922-IDWB8L23RTVP9PP2UGOJ/SDC11660.jpg Chocolates https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1379516372692-D14QARJ3CKFMU83B5TD4/SDC11646.jpg Chocolates https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1379516387632-D6A1PISM05GLKX0Q0NE7/SDC11644.jpg Chocolates - Hop Wallop Truffles https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1379516080017-ECWBGZ0DWCTNUHV1NTGT/SDC11656.jpg Chocolates - Dark Chocolate Champagen Truffles https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1379516362776-H8GD4UOHPEPIQLORSGG6/SDC11648.jpg Chocolates - Milk Chocolate Caramel with Sea Salt https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1379515905427-WK0AIS2C4QV73X25CKKZ/SDC11657.jpg Chocolates - Milk Chocolate Champagne Truffle https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1403489059274-WOYJFC036B1K9ZMG8WR1/SDC11731.jpg Chocolates http://chefshavende.com/cheese daily 0.75 2014-10-09 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1412816040515-1J22UJ95L6M3IBIPGL2W/Bayley+Hazen.jpg Cheese - Bayley Hazen Blue Bayley Hazen Blue is a natural rinded blue cheese. It is made with whole raw milk every other day, primarily with morning milk, which is lower in fat. The paste of a Bayley Hazen is drier than most blues and the penicillium roqueforti takes a back seat to an array of flavors that hint at nuts and grasses and in the odd batch, licorice. Though drier and crumblier than most blues, its texture reminds one of chocolate and butter. It is aged between 4 and 6 months. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1402843804580-GX5K6YVUU03ZKHW2LGW3/IMG_2444.jpg Cheese - Cabrales Blue Cabrales Blue is a Spanish semi-hard, fatty blue cheese. The cheese is a mixture of raw cows, goats and sheep's milk aged for between two and four months in natural formed limestone caves. Chilly and humid conditions in the caves facilitate the growth of bluish-green penicillium mould on this highly prized cheese. Unlike other blue cheeses injected with penicillium, Cabrales cures from the outside of the cheese to the inward. A finished Cabrales can be characterized by its strong, penetrating aroma and sharp, acidic, slightly salty taste. It pairs well with red wine, fresh figs, salami, sweet sherry and dry sausages. The cheese is treasured as a base for sauces, for melting over grilled or roasted meats and goes well along with baguette slices, crackers, or fruit. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1412816245243-WQQEI6RZTPD7IU93LYIT/IMG_1700.jpg Cheese - English Huntsman Two wonderful cheeses matched together in Huntsman; Double Gloucester and Blue Stilton. Three layers of a rich creamy flavor of the Double Gloucester hold two layers of a strong, richly veined Blue Stilton, resulting in a delicious and beautiful cheese - you will love this combination as it offers a little bit of both worlds. The two traditional cheeses are married together in a modern version of cheesemaking. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1378924370350-Y62DPH790ABNWQABK4II/prairie+Breeze.jpg Cheese - Prairie Breeze Cheese developed by small Amish Farms in Iowa. In the category of Mature Cheddar but made produced similar to an Aged Gouda. Nutty, buttery with a soft finish and crunch from the natural Enzymes from the aging process. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1379429198226-LYI0WTTGEG9D5U2D8GCL/Harlech.jpg Cheese - Harlech Beneath the bright orange wax lies a mature creamy cheddar speckled with fresh horseradish and parsley. It's very tangy and zesty with a nice edge of heat that really tingles on your tongue. Harlech takes it name from the Welsh warriors of the Middle ages and is one of the deliciously different flavoured cheeses coming out of Wales. It's an intriguing mouthful with a wonderful mellow cheddary smoothness. Pairing- The horseradish in Harlech makes it the perfect partner for beef. Try it melted on a steak or in a cold roast beef sandwich with good fresh white bread. Wine Pairing- Harlech certainly needs a strong red partner like our Beronia Crianza Rioja or our Riseccoli Chianti and some plain crackers. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1379429398140-ES88TQ8WPFMCZHZ4H2DG/IMG_1959.jpg Cheese - Mozzarella Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi-soft cheese. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1412815869415-8I67UHLM43W5GTN3AGWG/SDC11813.jpg Cheese - Manchego Manchego is a delicious hard cheese made of sheep's milk. Manchego cheese is only made in the La Mancha Region of Spain, it’s the only place in the world where real Manchego can be made. The milk used in Manchego cheese has to come from Manchega Sheep, an ancient breed which is used to thriving up on the high plains of La Mancha. Once made, the cheese has to be aged in natural caves for at least two months. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1380044274651-ZJN8RVQJ5YEA3WR4XNSP/IMG_2499.jpg Cheese - Buttermilk Blue This delicately-laced Blue Cheese is created from raw milk for the creamiest taste and texture. Tangy yet mellow. Bold yet restrained. Perfect for cooking, crumbling or eating out of hand. Cellar-aged for at least 2 months. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1412816475556-ROC2SVDWNFQ5T7YVPN49/SDC11945.jpg Cheese - Le Délice de Bourgogne Le Délice de Bourgogne, also known as Delice cheese, is a French cow's milk cheese from the Burgundy region of France. The cheese is rich and creamy due to the cheese making process where cream is added twice to the milk during the making of the cheese. This cheese also has a strong pungent aroma due to its ripening process. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1380044306321-TDEKZNJTLOCZC87XA628/IMG_2497.jpg Cheese - Aged Parmesan Aged Parmesan is aged longer than other hard grating-cheese, and is known for its complex flavor and granular texture. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1412816560129-3R2CQAX4OZ2K0LM138SV/IMG_2498.jpg Cheese - Red Dragon Red Dragon is an English Cheddar with Whole Grain Mustard and Ale https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1381419140079-DKRMFCXKGIW5N3YNW0HN/IMG_2620.jpg Cheese - Cashel Blue Characterful but not strong. It is pleasant, firm and creamy edged with an established blue character which is offset by a mouth-watering tanginess. By 3 months of maturation Cashel Blue will have broken down to a richer, fuller and rounder flavour developing greater creaminess as it matures up to 6 months. Cashel Blue has a white paste when young turning increasingly towards a buttery yellow as it matures. Throughout this paste there is a blueing often referred to as having marble-like pattern. The rind, which with time can develop a film of surface mould is untreated and is therefore edible. It is intrinsic to the cheese and contributes to the breaking down of the paste, adding further flavour and complexity. The rind can taste saltier than the inner paste.   https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1381419152971-NL7F5JP81S1BIRZHLPLY/IMG_2621.jpg Cheese - Creamy Gorgonzola Creamy Gorgonzola is a veined Italian Blue Cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining. Gorgonzola may be eaten in many ways. It may be melted into a risotto in the final stage of cooking, or served alongside polenta.   https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1412816371673-0EFCBD3CRPOMZX2A1OYL/IMG_2619.jpg Cheese - Bleu d'Auvergne Bleu d'Auvergne is produced in the "Massif Central" between Puy-de-Dôme and Cantal. The area is characterized by volcanic and granitic soil, which is rich in oligo-elements. Although sheep are mostly raised there, producers use cow's milk for Bleu d'Auvergne, which gives it a creamier taste than Roquefort, made with ewe's milk. The smell of Bleu d'Auvergne is strong. The taste is spicy with flavors of grasses and wild flowers. Bleu d'Auvergne is best served at room temperature. Bleu d'Auvergne is perfect in salad dressings. It goes very well with nuts and raw mushrooms. Bleu d'Auvergne is a good choice as an aperitif, when added to buttered canapés served as cocktail snacks. You may also try a small piece of Bleu d'Auvergne on a slice of apple! https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1381419689988-7XGJ752YK7T1EKWIROQ1/IMG_2622.jpg Cheese - Port Salut Port Salut is a semi-soft pasteurized cow's milk cheese from Pays de la Loire, France with a distinctive orange crust and mild flavor. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1381419702807-22HNBLTBL8WQ9JG8WSWT/IMG_2623.jpg Cheese - Aged Gouda Aged Gouda is a Dutch cheese made from pasteurized cow's milk. A well aged Gouda complements wines that are deeply flavored such as a rich Merlot or Shiraz. Gouda cheese may be grated, sliced, cubed or melted. It may be used as a table cheese or dessert cheese. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1381420219984-M7H31SB5IXALF8TVHOXN/provolone.jpg Cheese - Medium Provolone Medium Provolone is made with whole cow's milk and aged at least 60 days. Never smoked and never bleached, it is an excellent melting cheese and slices without crumbling or sticking to the slicer.   http://chefshavende.com/breads daily 0.75 2020-01-12 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1379439411769-X4F3KY06IT8B8223533O/SDC11942.jpg Breads https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1379439411769-X4F3KY06IT8B8223533O/SDC11942.jpg Breads https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1379439693278-9SNCMQPXV1XQLIXD8NJG/SDC11572.jpg Breads https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1381247886179-ON4JQHTZYCWELR7FNK9X/Multigrain.jpg Breads https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1414542458703-VE2PURBG5EFK1AI1E3L9/2014-08-20+16.18.04.jpg Breads https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1414542324254-PAXQB3PMZZZSVOH8A7N2/2014-10-04+12.36.34.jpg Breads 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https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1419086763235-RK6ZHRECEECUV7F86QS9/image-asset.jpeg Cooking Classes - Alternative Burger Class is $75.00/person Tired of the same old burger? So are we. Let Chef Mark show you a healthy alternative to burgers with a menu that includes: Thai Turkey Burgers with Cilantro Carrot Slaw, Salmon Burgers with Cucumber Sauce, Quinoa and Black Bean Burgers with Prairie Breeze Cheese, Chipolte Mayo and Avocado. Recipes Included! https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1419086985046-HS6AES0H6R8M0J4JCQE0/image-asset.jpeg Cooking Classes - Asian Made Simple Class is $75.00/person Light, Tasty and Easy with an Asian flair. Hot and sour soup, Korean stir-fry, and a lite low carb dessert. Recipes included. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1419087125217-Q5LSDJCLBGSC2XW79RZ6/image-asset.jpeg Cooking Classes - Asian Seafood Delight Class is $80.00/person This deliciously tasty Asian class with bring you a menu that includes, Spicy Sauteed Calamari, Ahi Tuna Salad with Ginger Miso Dressing, Thai Braised Grouper (fish subject to availability) over Jasmine Rice with Julienne Vegetables and Chinese Almond Cookies with Coconut Ice Cream for dessert. Recipes Included! https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1419089123022-9N1RXYC07XMW3VI9KFWZ/image-asset.jpeg Cooking Classes - Bacon, Bacon, Bacon Class Price is $80.00/person Bacon lovers unite! This is the ideal class for any person who loves bacon. Chef Mark will create a fantastic menu where each dish contains the tastiest of tasty treats...BACON! Menu Includes; Marinated Scallops wrapped in Bacon, Mixed Green Salad with Warm Bacon Dressing, Bacon wrapped Pork Medallions and Maple Bacon Bourbon Ice Cream for dessert. Recipes Included! https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1419089376516-8A3ZS51LDYXYR2RWMTFJ/image-asset.jpeg Cooking Classes - Everything Bacon Class is $80.00/person With the success of our first Bacon, Bacon, Bacon cooking class comes Everything Bacon! Even more delicious recipes where everything includes the tasty treat of Bacon! Menu includes: Shrimp Lejon, Brussel Sprout Salad with Bacon, Bacon Roasted Chicken with Mashed Cauliflower with Fried Mushrooms, Onions and Bacon, and Chocolate Covered Bacon for Dessert. Recipes Included! https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1419090999278-EEDZO7G4YQGXMEIPHS42/image-asset.jpeg Cooking Classes - Chicken & Vegetable Flair Class Price is $75.00/person Menu Includes: Cauliflower Soup, Roasted Root Vegetable Salad, Chicken with Roasted Tomatoes and Basil and for dessert Chocolate Mousse. Detailed cooking methods and Recipes included. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1419091482267-X957LVLUQB8JLNLPLKX6/image-asset.jpeg Cooking Classes - Cooking with Fall Vegetables Class is $75.00/person Fall Vegetable Cooking: Discover new and exciting ways to prepare Fall Vegetables, Roasted delicata squash soup, Roasted Root Vegetable Salad with Spanish Manchego and aged Sherry Vinaigrette , Spaghetti Squash with a Thai Shellfish Sauce, Sweet potato pie. Recipes Included! https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1423591648049-DKQRUVM4V5HRCTVGSAY8/image-asset.jpeg Cooking Classes - Early French Autumn Dinner Class is $75.00/person Learn to prepare a typical French Autumn Meal. We will be preparing a Roasted Butternut Squash Bisque, Salad of mixed greens with fresh Pears and traditional Roquefort dressing, Steak Au Poivre with Ratatouille and Garlic roasted potatoes and Chocolate Mousse. Recipes Included! http://chefshavende.com/info daily 0.75 2020-02-22 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1432343983688-9VWJ2S6EO808RGVQW2WB/image-asset.jpeg Chef Mark Chef Mark Eastman, Owner and Operator of Chefs' Haven http://chefshavende.com/info-1 daily 0.75 2012-12-11 https://images.squarespace-cdn.com/content/v1/4fdf4e8324ac3e3273c23a5b/1340053009158-ORY06Z38PARGBIS9V96R/spread8.jpeg About http://chefshavende.com/class-videos daily 0.75 2013-10-17 http://chefshavende.com/class-gallery daily 0.75 2013-11-13 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1382027515693-90VCZX5OVG1G17NJQARY/IMG_2687.jpg Class Picture Gallery https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1382027514971-T29VV52FG4SKZ4YLHY1H/IMG_2688.jpg Class Picture Gallery https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1382027518297-ZOFW8TP168IXSX0CUH4O/IMG_2689.jpg Class Picture Gallery 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http://chefshavende.com/pics daily 0.75 2021-11-09 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1419086763235-RK6ZHRECEECUV7F86QS9/image-asset.jpeg Picture Gallery - Alternative Burger Class is $75.00/person Tired of the same old burger? So are we. Let Chef Mark show you a healthy alternative to burgers with a menu that includes: Thai Turkey Burgers with Cilantro Carrot Slaw, Salmon Burgers with Cucumber Sauce, Quinoa and Black Bean Burgers with Prairie Breeze Cheese, Chipolte Mayo and Avocado. Recipes Included! https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1419086985046-HS6AES0H6R8M0J4JCQE0/image-asset.jpeg Picture Gallery - Asian Made Simple Class is $75.00/person Light, Tasty and Easy with an Asian flair. Hot and sour soup, Korean stir-fry, and a lite low carb dessert. Recipes included. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1419087125217-Q5LSDJCLBGSC2XW79RZ6/image-asset.jpeg Picture Gallery - Asian Seafood Delight Class is $80.00/person This deliciously tasty Asian class with bring you a menu that includes, Spicy Sauteed Calamari, Ahi Tuna Salad with Ginger Miso Dressing, Thai Braised Grouper (fish subject to availability) over Jasmine Rice with Julienne Vegetables and Chinese Almond Cookies with Coconut Ice Cream for dessert. Recipes Included! https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1419089123022-9N1RXYC07XMW3VI9KFWZ/image-asset.jpeg Picture Gallery - Bacon, Bacon, Bacon Class Price is $80.00/person Bacon lovers unite! This is the ideal class for any person who loves bacon. Chef Mark will create a fantastic menu where each dish contains the tastiest of tasty treats...BACON! Menu Includes; Marinated Scallops wrapped in Bacon, Mixed Green Salad with Warm Bacon Dressing, Bacon wrapped Pork Medallions and Maple Bacon Bourbon Ice Cream for dessert. Recipes Included! https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1419089376516-8A3ZS51LDYXYR2RWMTFJ/image-asset.jpeg Picture Gallery - Everything Bacon Class is $80.00/person With the success of our first Bacon, Bacon, Bacon cooking class comes Everything Bacon! Even more delicious recipes where everything includes the tasty treat of Bacon! Menu includes: Shrimp Lejon, Brussel Sprout Salad with Bacon, Bacon Roasted Chicken with Mashed Cauliflower with Fried Mushrooms, Onions and Bacon, and Chocolate Covered Bacon for Dessert. Recipes Included! https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1419090999278-EEDZO7G4YQGXMEIPHS42/image-asset.jpeg Picture Gallery - Chicken & Vegetable Flair Class Price is $75.00/person Menu Includes: Cauliflower Soup, Roasted Root Vegetable Salad, Chicken with Roasted Tomatoes and Basil and for dessert Chocolate Mousse. Detailed cooking methods and Recipes included. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1419091482267-X957LVLUQB8JLNLPLKX6/image-asset.jpeg Picture Gallery - Cooking with Fall Vegetables Class is $75.00/person Fall Vegetable Cooking: Discover new and exciting ways to prepare Fall Vegetables, Roasted delicata squash soup, Roasted Root Vegetable Salad with Spanish Manchego and aged Sherry Vinaigrette , Spaghetti Squash with a Thai Shellfish Sauce, Sweet potato pie. Recipes Included! https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1423591648049-DKQRUVM4V5HRCTVGSAY8/image-asset.jpeg Picture Gallery - Early French Autumn Dinner Class is $75.00/person Learn to prepare a typical French Autumn Meal. We will be preparing a Roasted Butternut Squash Bisque, Salad of mixed greens with fresh Pears and traditional Roquefort dressing, Steak Au Poivre with Ratatouille and Garlic roasted potatoes and Chocolate Mousse. Recipes Included! http://chefshavende.com/contact-us daily 0.75 2024-12-11 http://chefshavende.com/knife-sharpening daily 0.75 2024-05-01 http://chefshavende.com/read-me-1 daily 0.75 2024-12-11 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1378923675000-C0C7DP7H1VX8186VTVHJ/IMG_1719.jpg About us https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1378923764653-AI4DQ8KLAEXSZP7TAOA6/IMG_2217.jpg About us https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1378923860672-XTM3IDVGIUDU16X1FOLM/IMG_1935.jpg About us http://chefshavende.com/class-policies daily 0.75 2021-06-01 http://chefshavende.com/subscription daily 0.75 2014-06-04 http://chefshavende.com/knife daily 0.75 2014-10-09 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1412814981069-CGCROV3ADGK5MQJ9QBPX/knives.jpg Knives Tamahagane Knives (Japan)   http://chefshavende.com/new-page-for-gallery1 daily 0.75 2014-06-23 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1403488731753-GNL3XBQ3B96VJ9T0TEMY/cheese+case.png New Page for gallery1 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1403488438624-3C249I2H7G7ITZ85ALJ6/IMG_1739.jpg New Page for gallery1 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1403488487033-GNRPJP0WQ2JLZC3RMUNW/SDC11410.jpg New Page for gallery1 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1403488517666-3B9R54MNC65AWOSBRFT2/fustis.jpg New Page for gallery1 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1403488814362-7X85RJM71N7W5R2CH93H/macaroons.jpg New Page for gallery1 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1403488924845-2DUFHNB8XNX298V8ZI2R/SDC11415.jpg New Page for gallery1 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1403488989662-AUBJX2TEXH85EBD1W51W/candy+1.jpg New Page for gallery1 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1403490382702-KMYQHVZIP4LZYWFLY471/IMG_1711.jpg New Page for gallery1 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1403489225073-O3Y7AN4PP0U9DQPX9U3Y/SDC11629.jpg New Page for gallery1 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1403489292962-USGPAKP41PBKZXOAEDFK/shop+1.jpg New Page for gallery1 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1403522090250-CGTDTXARD2VQ30YXCDA5/5-pack_sliced_serrano.jpg New Page for gallery1 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1403488731753-GNL3XBQ3B96VJ9T0TEMY/cheese+case.png New Page for gallery1 http://chefshavende.com/seasaltarticle daily 0.75 2014-06-24 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1403579641340-0VDEGYFMBRRI8SEQ0EJS/salt+of+the+earth+001.jpg Sea Salt Article http://chefshavende.com/cheesedescriptions daily 0.75 2014-10-09 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1412816040515-1J22UJ95L6M3IBIPGL2W/Bayley+Hazen.jpg Cheese Descriptions - Bayley Hazen Blue Bayley Hazen Blue is a natural rinded blue cheese. It is made with whole raw milk every other day, primarily with morning milk, which is lower in fat. The paste of a Bayley Hazen is drier than most blues and the penicillium roqueforti takes a back seat to an array of flavors that hint at nuts and grasses and in the odd batch, licorice. Though drier and crumblier than most blues, its texture reminds one of chocolate and butter. It is aged between 4 and 6 months. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1412816245243-WQQEI6RZTPD7IU93LYIT/IMG_1700.jpg Cheese Descriptions - English Huntsman Two wonderful cheeses matched together in Huntsman; Double Gloucester and Blue Stilton. Three layers of a rich creamy flavor of the Double Gloucester hold two layers of a strong, richly veined Blue Stilton, resulting in a delicious and beautiful cheese - you will love this combination as it offers a little bit of both worlds. The two traditional cheeses are married together in a modern version of cheesemaking. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1378924370350-Y62DPH790ABNWQABK4II/prairie+Breeze.jpg Cheese Descriptions - Prairie Breeze Cheese developed by small Amish Farms in Iowa. In the category of Mature Cheddar but made produced similar to an Aged Gouda. Nutty, buttery with a soft finish and crunch from the natural Enzymes from the aging process. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1379429198226-LYI0WTTGEG9D5U2D8GCL/Harlech.jpg Cheese Descriptions - Harlech Beneath the bright orange wax lies a mature creamy cheddar speckled with fresh horseradish and parsley. It's very tangy and zesty with a nice edge of heat that really tingles on your tongue. Harlech takes it name from the Welsh warriors of the Middle ages and is one of the deliciously different flavoured cheeses coming out of Wales. It's an intriguing mouthful with a wonderful mellow cheddary smoothness. Pairing- The horseradish in Harlech makes it the perfect partner for beef. Try it melted on a steak or in a cold roast beef sandwich with good fresh white bread. Wine Pairing- Harlech certainly needs a strong red partner like our Beronia Crianza Rioja or our Riseccoli Chianti and some plain crackers. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1379429398140-ES88TQ8WPFMCZHZ4H2DG/IMG_1959.jpg Cheese Descriptions - Mozzarella Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal's diet. It is a semi-soft cheese. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1412815869415-8I67UHLM43W5GTN3AGWG/SDC11813.jpg Cheese Descriptions - Manchego Manchego is a delicious hard cheese made of sheep's milk. Manchego cheese is only made in the La Mancha Region of Spain, it’s the only place in the world where real Manchego can be made. The milk used in Manchego cheese has to come from Manchega Sheep, an ancient breed which is used to thriving up on the high plains of La Mancha. Once made, the cheese has to be aged in natural caves for at least two months. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1380044274651-ZJN8RVQJ5YEA3WR4XNSP/IMG_2499.jpg Cheese Descriptions - Buttermilk Blue This delicately-laced Blue Cheese is created from raw milk for the creamiest taste and texture. Tangy yet mellow. Bold yet restrained. Perfect for cooking, crumbling or eating out of hand. Cellar-aged for at least 2 months. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1412816475556-ROC2SVDWNFQ5T7YVPN49/SDC11945.jpg Cheese Descriptions - Le Délice de Bourgogne Le Délice de Bourgogne, also known as Delice cheese, is a French cow's milk cheese from the Burgundy region of France. The cheese is rich and creamy due to the cheese making process where cream is added twice to the milk during the making of the cheese. This cheese also has a strong pungent aroma due to its ripening process. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1380044306321-TDEKZNJTLOCZC87XA628/IMG_2497.jpg Cheese Descriptions - Aged Parmesan Aged Parmesan is aged longer than other hard grating-cheese, and is known for its complex flavor and granular texture. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1412816560129-3R2CQAX4OZ2K0LM138SV/IMG_2498.jpg Cheese Descriptions - Red Dragon Red Dragon is an English Cheddar with Whole Grain Mustard and Ale https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1381419140079-DKRMFCXKGIW5N3YNW0HN/IMG_2620.jpg Cheese Descriptions - Cashel Blue Characterful but not strong. It is pleasant, firm and creamy edged with an established blue character which is offset by a mouth-watering tanginess. By 3 months of maturation Cashel Blue will have broken down to a richer, fuller and rounder flavour developing greater creaminess as it matures up to 6 months. Cashel Blue has a white paste when young turning increasingly towards a buttery yellow as it matures. Throughout this paste there is a blueing often referred to as having marble-like pattern. The rind, which with time can develop a film of surface mould is untreated and is therefore edible. It is intrinsic to the cheese and contributes to the breaking down of the paste, adding further flavour and complexity. The rind can taste saltier than the inner paste.   https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1381419152971-NL7F5JP81S1BIRZHLPLY/IMG_2621.jpg Cheese Descriptions - Creamy Gorgonzola Creamy Gorgonzola is a veined Italian Blue Cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining. Gorgonzola may be eaten in many ways. It may be melted into a risotto in the final stage of cooking, or served alongside polenta.   https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1412816371673-0EFCBD3CRPOMZX2A1OYL/IMG_2619.jpg Cheese Descriptions - Bleu d'Auvergne Bleu d'Auvergne is produced in the "Massif Central" between Puy-de-Dôme and Cantal. The area is characterized by volcanic and granitic soil, which is rich in oligo-elements. Although sheep are mostly raised there, producers use cow's milk for Bleu d'Auvergne, which gives it a creamier taste than Roquefort, made with ewe's milk. The smell of Bleu d'Auvergne is strong. The taste is spicy with flavors of grasses and wild flowers. Bleu d'Auvergne is best served at room temperature. Bleu d'Auvergne is perfect in salad dressings. It goes very well with nuts and raw mushrooms. Bleu d'Auvergne is a good choice as an aperitif, when added to buttered canapés served as cocktail snacks. You may also try a small piece of Bleu d'Auvergne on a slice of apple! https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1381419689988-7XGJ752YK7T1EKWIROQ1/IMG_2622.jpg Cheese Descriptions - Port Salut Port Salut is a semi-soft pasteurized cow's milk cheese from Pays de la Loire, France with a distinctive orange crust and mild flavor. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1381419702807-22HNBLTBL8WQ9JG8WSWT/IMG_2623.jpg Cheese Descriptions - Aged Gouda Aged Gouda is a Dutch cheese made from pasteurized cow's milk. A well aged Gouda complements wines that are deeply flavored such as a rich Merlot or Shiraz. Gouda cheese may be grated, sliced, cubed or melted. It may be used as a table cheese or dessert cheese. https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1381420219984-M7H31SB5IXALF8TVHOXN/provolone.jpg Cheese Descriptions - Medium Provolone Medium Provolone is made with whole cow's milk and aged at least 60 days. Never smoked and never bleached, it is an excellent melting cheese and slices without crumbling or sticking to the slicer.   http://chefshavende.com/new-page daily 0.75 2020-01-07 http://chefshavende.com/eshop daily 0.75 2014-06-16 http://chefshavende.com/new-page-1 daily 0.75 2018-03-03 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1403234816700-S04N744BUIYKCZEEDDFB/image-asset.jpeg Media Page http://chefshavende.com/class-list daily 0.75 2014-06-17 http://chefshavende.com/our-offerings daily 0.75 2020-01-25 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1579748070212-T0H1WRV8Z43X1A3B9XLV/SDC10204.jpg Our Offerings http://chefshavende.com/artisan-breads-1 daily 0.75 2020-01-22 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1578855512590-XBHR7QCYR55IWNQJS34B/CAM00019-1-3.jpg Artisan Breads -- General Chef Mark’s Tordu. http://chefshavende.com/artisan-breads-available daily 0.75 2022-09-17 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1579715081641-X0RWY7TN3ECF5H1YA7S5/20190612_145750.jpg Artisan Breads Available & Pricing French Baguettes $4.00 each https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1579749643422-LL1TLYD6GY03UMD638CL/image-asset.jpeg Artisan Breads Available & Pricing Country Rye Round $6.50 small/$12.00 large https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1579749762338-YPUKQ23JBUF32I8HKA83/image-asset-2.jpeg Artisan Breads Available & Pricing French Country $6.50 small/$12.00 large https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1579750177253-QBZ3UXYD4JC20RLOVE6M/20181230_100510.jpg Artisan Breads Available & Pricing Sourdough $6.75 each https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1579715271539-2LV5DRS56FBIEQUGFNUJ/CAM00019-1-3.jpg Artisan Breads Available & Pricing Tordu $5.00 each https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/3b9acf49-c780-4a22-ac44-390f65d9ef55/tempImage1aSZXp.jpg Artisan Breads Available & Pricing Focaccia — Special Order — call us at 302.234.2040 to order and for pricing http://chefshavende.com/contact-1 daily 0.75 2025-07-04 http://chefshavende.com/knife-sharpening-2 daily 0.75 2024-05-01 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1579146285268-2TPXG42H4MXS72NO7PFY/global-oriental-chefs-knife.jpg Knife Sharpening http://chefshavende.com/prepared-foods daily 0.75 2021-03-13 http://chefshavende.com/welcome-page daily 0.75 2020-03-09 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1578854004722-SLQZKPW40MV7M1TXQLH6/bd509676-b863-418e-a049-f42378309b28.jpg Welcome Page http://chefshavende.com/new-page-4 daily 0.75 2020-01-16 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/1579021502635-DSJP7ESLHU06E8S6GGI0/IMG_1547.JPG Other Services http://chefshavende.com/classes daily 0.75 2019-11-13 http://chefshavende.com/classes/plant-based-palate-new-class monthly 0.5 2025-10-10 https://images.squarespace-cdn.com/content/v1/521d517de4b04aa483256721/f1c5d73a-bbe7-43d3-8f7a-a7cb9d28ce92/delicious-chocolate-mousse-with-close-up.jpg Classes - 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