
DATE: Thursday, April 10, 1997              TAG: 9704080158

SECTION: NORFOLK COMPASS         PAGE: 02   EDITION: FINAL 

COLUMN: ON THE TOWN 

SOURCE: Sam Martinette 

                                            LENGTH:   92 lines

BOUILLABAISSE OFFERS INSTRUCTION FROM SOME OF OUR BEST FOOD PROS

Denise Strickland's Bouillabaisse, on Colley Avenue in Ghent, may well be the cook's best friend. It is stocked full of pastry and grill pans, bread-making machines, ceramic dinnerware, and brand name items such as All-Clad Cookware, Calphalon Nonstick Bakeware, KitchenAid blenders and mixers, Henckel Cutlery and more.

Amateur and professional cooks alike browse over the latest gadgetry or the time-proven favorites.

Now Strickland has gone one step further. She's offering the chefs themselves in a series of classes featuring some of the best and the brightest culinary talents in Tidewater, including Bobby Huber of Norfolk's Bobbywood, Amy Brandt of the Lucky Star in Virginia Beach, Peter Coe of Taste Unlimited and food writer and cook Betty Douglas.

``We started the classes last May, to offer something that none of the other shops were offering,'' Strickland said. ``We had the space to do it, and certainly had the local talent. And it has worked well for the restaurants whose chefs have appeared by increasing their exposure.''

The classes are usually held from 7 to 9 p.m. on Tuesday and Thursday evenings, with an occasional Saturday morning offering. Average cost is $30 per session. The exception is the ``Dining at Chardo's'' series, with Richard Chinappi, who creates and serves a meal right in the Bouillabaisse kitchen reminiscent of the fare at his Outer Banks eatery. On that evening, you get the instructions and the meal for $40.

The roughly 800-square foot classroom is a former office, converted to a full-kitchen, complete with a 10-foot prep counter with an overhead mirror, a grill, double ovens, a microwave, dishwasher and disposal.

``I can do anything in here but wash my clothes,'' Strickland quipped.

``When Rich Chinappi of Chardo's cooks, we set up dinner tables to handle 12 to 14 people, and he cooks four to five courses, served with all the flourish you'd expect from the fine dining,'' she explained.

``He'll cook one course and set it tableside and move on to the next course. At the end of the evening, he'll give out the recipes.''

Sounds like a painless way to learn. Strickland said the vegetarian cooking classes taught by Angela Phillips draw well, as do all seafood classes.

``We've done a food processor class, one on Easter breads, entertaining during the holidays, even a beginner's class - one that's real simple - so that even a novice with very few cooking skills can learn to produce a meal. We try to develop classes that reach out to all levels.''

One thing Strickland seeks in the instructors she showcases at Bouillabaisse is enthusiasm.

``When we started the classes we looked around to see not only who was a wonderful chef, but who could also teach. Some chefs can do it, and some aren't so good at explaining. Most chefs are on fire about food and want to share it. It's that enthusiasm we want.

``We're food groupies,'' she admitted. ``We love it. We love to think about and talk about food, and we love to eat it. And we love to share it. The bonus is that after the class we get to eat whatever the instructor has fixed.''

Tonight's offering at Bouillabaisse is a ``Festive Spring Dinner,'' taught by instructor Sue Pederson, who has studied cooking with Chinese cook Karen Lee and with TV and publishing icon Martha Stewart. Pederson's plan calls for using seasonal fruits and vegetables to create the likes of asparagus tarts, Salmon ravioli with a basil cream sauce, chicken with prosciutto and porcini mushrooms, potato and red pepper au gratin, and cheese blintzes with a fruit sauce.

Upcoming classes include: ``Easy Entree Salads'' with Chef Amy Brandt on Tuesday; ``A Taste of Italy'' with Peter Coe, Thursday, April 17; ``Seafood of the Pacific Rim'' with Chef Bobby Huber, Tuesday, April 22; a ``Beginner's Menu,'' with Sue Pederson, Thursday, April 24; and ``Cooking From Your Herb Garden,'' with Sue Pederson, Tuesday, April 29.

Classes are limited to about 20 people, Strickland explained. ``If we put 30 in, we're elbow to elbow,'' she said.

The May-June schedule should be out soon, so if you are interested in expanding your culinary skills, or simply getting on the mailing list, call Bouillabaisse, 1611-A Colley Avenue, 627-7774. ILLUSTRATION: Photo by SAM MARTINETTE

Bobby Huber, chef/owner of Bobbywood, will teach a class on

``Seafood of the Pacific Rim'' on Tuesday, April 22, at

Bouillabaisse.

Graphic

COOKING CLASSES

Upcoming classes include:

``Easy Entree Salads'' with Chef Amy Brandt on Tuesday

``A Taste of Italy'' with Peter Coe, Thursday, April 17

``Seafood of the Pacific Rim'' with Chef Bobby Huber, Tuesday,

April 22

``A Beginner's Menu,'' with Sue Pederson, Thursday, April 24

``Cooking From Your Herb Garden,'' with Sue Pederson, Tuesday,