Day One:
•De-programming "stove top" concepts
•AGA Basics: Soups, Stocks, Breads and Specialties
First of all, you have to unlearn some of what you know about stove top cooking. The AGA cooks best when you use the ovens. We'll begin the day with eggs: poached, boiled, baked and fried. Next, pasta cooked in the AGA's three ovens and finished in the AGA wok.

Along the way, you'll learn the preliminaries to making super "stocks" for soup -- tasty french onion, navy bean bisque and roasted garlic. We'll also bake some delicious breads: French baguettes, loaf breads and cranberry nut bread -- even AGA pizza.

Day Two:
•Graduate to the harder stuff:
•Cakes, Pies and Pastries
Day two begins with crepes on the griddle. Then we learn to prepare two different kinds of quiche and a cassolet. Next we'll show you how to bake a perfect pie, Italian biscotti, super satisfying pound cake, lemon butter cookies and lemon tartlets.

We'll finish the day with a simply wonderful chocolate cake -- nothing is better for a cook's ego than to hit a home run with great sweet things, and your family will love this stuff.

Day Three
•Putting it all together:
•Preparing and serving a six course meal
Today we're ready to put what we've learned together. We'll prepare and serve a six course meal. I've picked one of my favorites. Here goes:

• First Course
  Onion Soup with Rutabaga (from Mary Berry's AGA Cookbook) from Day One's stock
• Second Course
  Tossed Green Salad with Balsamic Vinaigrette Dressing
• Third Course
  Roast AGA Prime Rib of Beef and Roast AGA Chicken
• Fourth Course
  Roasted AGA vegetables: corn off the cob, southern green beans and roasted garlic mashed potatoes
• Fifth Course
  French refrigerator rolls (from first day's class)
• Sixth Course
  Lemon tartlets and Chocolate soufflé

Not to be overlooked is the custom 48-page cookbook designed by us exclusively for the school. The three day class is the only way to get one!

Cost: $435 per person, per day (effective 1/1/06) Courses are usually held first Wednesday - Friday of each month but the schedule can be rearranged to suit. Reservations and $435 per person deposit are required thirty days in advance. AMEX, VISA and MasterCard are accepted. Call today to make your reservation! 828.252.8029. Class size: maximum 2 persons

If there is anything in particular you'd like to do during class, or anything you do not want to cook, let us know. We tailor our classes to your needs.

Questions on getting here, or about Asheville? Look here.

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