P = Participation Class
D = Demonstration Class
Wendy Kromer-Schell:
In 1993, after a ten year run as a Paris-based fashion model, Wendy Kromer moved to New York City and enrolled in the professional Pastry & Baking program at Peter Kump School of Culinary Art (now known as the Institute of Culinary Education). Her love for baking and decorating soon turned into a second career. On completion of her Pastry studies at Peter Kump in 1994, Wendy worked with Colette Peters (Colette’s Cakes) in NYC. In 1995, Wendy entered a decorated sugar piece in the Culinary Art Show in Manhattan. Here she was awarded a First Place/Blue Ribbon for her artwork, and attracted the attention of the editors at Martha Stewart Living. Since 1995, Wendy has worked as a Contributing Editor for Martha Stewart Living. She has produced many of the wedding cakes viewed in Martha Stewart Weddings; as well as many of the decorated cookies, cakes, and other sugar related stories in Martha Stewart Living,Martha Stewart for Macy’s, various catalogs, and the Martha Stewart TV.
In 2007, Wendy co-authored her first book with Martha, titled Martha Stewart’s Wedding Cakes (Clarkson Potter) In which 100+ of her wedding cakes are featured, along with recipes, design inspirations & more. Her work has also been featured in publications & TV programs, such as: Baking with Julia,Colin Cowie Weddings,The Lake House Cookbook,In Style, People, Williams-Sonoma, and Oprah. In 2003, Wendy and her husband Scott Schell moved to Sandusky, OH, and opened Wendy Kromer Confections - a wedding cake design studio. In 2009, Wendy launched her latest venture, City Bake Shop. Both are located, next door to each other,in historic downtown Sandusky. Wendy’s work reaches clients worldwide through her continued work with Martha Stewart Living, speaking & teaching engagements, and www.wendykromer.com.
Tues. January 19: 1 CAKE 4 FINISHES (D)
Join Wendy as she shows you how to finish a cake four different ways. Wendy will discuss and show how to fill and get tiers ready for finishing, and talk about baking/mixing. She will show these 4 finishes: Butter Cream – Simply spread; piping over a crumb coat, Butter Cream - w/ Meringue or Royal Icing Panels, Rolled Fondant – Simply covering a tier; adding a few simple Fondant embellishments like swags, ribbons, imprinting and molding pieces, Chocolate Bands – Plain chocolate bands using chocolate transfers (and Faux Bois Technique as time allows). 6:30pm-9:30pm, $85
Join us early at 5:45 for a book signing and fruit and cheese.
Wed. Jan 20: CAKE DECORATING WORKSHOP (P)
Wendy will share her expertise as you work side by side to create your own masterpiece. From the cake board to the final rose on top, she will address board preparation, construction, filling, and working with fondant as a covering medium. Wendy will also focus on the following techniques: Draping, stylized flowers, eyelet techniques, appliqués, imprinting, and molding pieces (as time allows). Plus, you will enjoy lunch together and have a chance to have your questions answered. 11:00am-4:00pm, $200
INCLUDED: lunch, a demo tier cake, foam board, icing, fillings, fondant, and a cake box.
BRING: Cake Wheel, Exacto Knife, Small and Medium Offset Spatula, Decorating Tips and Bags.
Thurs. January 21: CAKE DECORATING WORKSHOP (P) Repeat of the 1/20 class 11:00am-4:00pm, $200
John Ash:
John first came to national prominence when he was selected by Food & Wine as one of America’s “Hot New Chefs.” He founded his restaurant, Ash & Company, in Northern California’s wine country in 1980 and it continues to be critically acclaimed more than 28 years later. Nationally renowned as a wine and food educator, John served for many years as the Culinary Director for Fetzer and Bonterra Vineyards. is on the faculty of the Professional Wine Studies Program at the CIA Greystone. He is also the chair of a new program there for home cooks called The Sophisticated Palate. He travels widely teaching to both home and professional cooks.
John has a new winery venture called Sauvignon Republic Cellarsspecializing in sauvignon blanc only, produced around the world. Currently there are four including Russian River Valley appellation in Sonoma County, Marlborough from New Zealand, Stellenbosch in South Africa and the latest, a certified organic wine from Potter Valley in Mendocino county which was released in the Summer of 2008. Sancerre in France, Friuli in Italy and Styria in Austria are targeted for future releases.
John has written three books. His latest, John Ash Cooking One-on-One: Private Lessons in Simple, Contemporary Food from a Master Teacher, was published spring 2004 by Clarkson Potter. It won a 2005 James Beard award. He has authored two other books: From the Earth to the Table: John Ash’s Wine Country Cuisine Cooking. The former was awarded the IACP awards for Best American Cookbook and the Julia Child Cookbook of the Year. Chronicle Books released a completely revised and updated version of From the Earth to the Tablein 2007.
John writes periodically for the Los Angeles Times/Tribune Syndicate and is an occasional contributor to publications such as Eating Well Fine Cooking . He was featured for two years on the Food Network and has co-hosted a live food and wine radio talk show, called The Good Food Hour, on KSRO (1350 AM) in Northern California for the past 21 years. John is also a passionate voice on sustainable food issues and has served on the Board of Overseers for the Chef’s Collaborative, a National organization of chefs who support ethical agriculture. He is also on the Board of Advisors of Seafood Watch, an educational initiative for sustainable seafood by the Monterey Bay Aquarium.
In April of 2008 John was voted “Cooking School Teacher of the Year” by the International Association of Culinary Professionals at their annual gathering in New Orleans.
Monday April 26: A MENU FOR SPRING (D)
Join John for a great evening as he takes advantage of all those ingredients that makes Spring such a wonderful time for great food. The menu will include: Curried Wild Mushroom and Tomato Chowder with Parsley Pesto; Risotto with Asparagus, Roasted Garlic and Lemon; Grilled Spiced Spring Lamb Chops with Butter Braised Spinach; and we'll finish with a Flour-less Walnut Cake with First of the Season Strawberries. 6:30pm-9:30pm $170 for both classes/$90 Single Class
Join us early at 5:45 for a book signing and fruit and cheese.
Tuesday April 27: CONTEMPORARY SEAFOOD DISHES (D)
This demonstration will focus on contemporary seafood dishes. Many home cooks are hesitant when it comes to cooking sea foods but actually they are among the easiest things to do. Today in most parts of America we're blessed with having a wide variety of fresh sea foods available all year round. In addition to the recipes, John will talk about the importance of buying sustainability. Grilled Brined Shrimp with Tomatillo and Avocado Salsa; Thai Style Tomato Soup with Mussels; Soy Roasted Salmon with Asian Greens; and Roasted Achiote Seabass with Citrus Salsa. 6:30pm-9:30pm $170 for both classes/$90 Single Class
Join us early at 5:45 for a book signing and fruit and cheese.
Wednesday April 28: A WINE DINNER WITH JOHN ASH AND FARMER LEE JONES
Join John Ash and Farmer Lee Jones, from the Chef's Garden, for an evening of great food and wine at Piatto Novo at the Sheraton Cuyahoga Falls. John's books will be available for purchase and signing.
6:00pm -9:00pm, $125
Please call Piatto Novo (330-920-7530) to make your reservation and payment.
The Menu:
Celery Root and Apple Salad with Smoked Salmon
Wild Mushroom Beggar’s Purses
Alaskan Halibut in a Spicy Coconut Broth
Grilled Beef “Tagliata” with Rosemary, Capers and Lemons
Ginger, Fig and Cranberry Semi-freddo with Blackberry Sauce
Hugh Carpenter:
Hugh Carpenter is a popular Napa Valley chef, cooking teacher, and writer. During the last 34 years, over 100,000 people have attended his classes at cooking schools throughout North America. In addition, he has run his own cooking school, Camp Napa Culinary, in Napa Valley for 17 years, and for 4 years he has operated a cooking school in the Mexican colonial town of San Miguel de Allende. He is the author of 15 cookbooks. In addition to his latest cookbooks, The Great Wings Book, Fast Fish, and Fast Entrees,he is the author of Fast Appetizers, Wok Fast, Great Ribs, Hot Barbecue, Hot Pasta, Hot Chicken, Hot Wok, Hot Vegetables, Quick Cooking with Pacific Flavors, Fusion Food Cookbook, which was nominated for a James Beard Award in 1995, Chopstix, which received the IACP nomination for Best Food Photography of 1990, and Pacific Flavors, which won the IACP award for Best Asian Cookbook and the Who's Who of Cooking Best Food Photography Award in 1988. Articles by Mr. Carpenter have appeared in many newspapers and leading food magazines, and he has been featured in People Magazine. In addition he makes frequent television and radio appearances.
Tuesday May 18: BARBECUING-A CLASS FOR MEN AND FEARLESS WOMEN! (D)
This class shows you everything necessary to become a barbecue expert, including lots of techniques that usually only professional barbecue chefs know. These are all new recipes that are based on Hugh's cookbooks, Hot Barbecue, Great Ribs, and Fast Entrees. Recipes include: How to Barbecue the Perfect Steak topped with Garlic Herb Butter; Barbecued Asian Salmon cooked on Lemon Slices and topped with a Dill, Lemon, Butter Glaze; Grilled Chicken Sate with Peanut Sauce; Jumbo Shrimp with Spicy Lemon Glaze; Grilled Corn and Portabello Mushrooms with Garlic-Basil Rub; and Homemade Chocolate Cookies.
6:30pm-9:30pm $170 for both classes/$90 Single Class
Join us early at 5:45 for a book signing and fruit and cheese.
Wednesday May 19: NEW APPROACHES TO MEXICAN COOKING (D)
Most Mexican restaurant food in this country show little of the immense variety and innovation that typifies Mexican food served at its source. This class captures some of these most exciting elements. During the last ten years, Hugh has spent a part of each year living in the Mexican colonial town of San Miguel de Allende where he runs a cooking school. The recipes use American preparation and cooking techniques with Mexican seasonings, spices, and herbs that are available in every American supermarket. The recipes are: BBQ Shrimp Packed with Serrano-Herb Butter; Chilled Papaya, Cucumber, and Avocado Soup with Crisp Tortillas; Crunchy Jicama Salad with Lime and Crushed Peanuts; Chile Rellenos Stuffed with Corn, Pine Nuts, and Cilantro; Mexican Flan in Caramel Sauce with Strawberries. 6:30pm-9:30pm, $170 for both classes/$90 Single Class
Join us early at 5:45 for a book signing and fruit and cheese.
Peter Reinhart:
Peter is the "Chef on Assignment" at Johnson & Wales University in Charlotte, NC, where he teaches courses on baking and food & culture. His most recent book, Artisan Breads Everyday, was released late October 2009. He is also the author of eight books on bread and the artisan food culture and has developed products for many national food companies. In September 2007, he joined with the Sonoma Restaurant Group to open Pie Townin Charlotte, N.C. This was Charlotte's first artisan pizza restaurant, and it has been receiving rave reviews.
Monday June 21: ARTISAN BREADS EVERYDAY (D)
Peter will demonstrate four doughs, plus many variations, utilizing the new delayed fermentation techniques he developed for his most recent book, Artisan Breads Everyday. These include European-style lean hearth breads, golden challah, chocolate babka, and sweet dough turned into three different products (sticky buns, crumb cake, and fruit-filled thumb-print rolls). While these utilize totally new techniques, this simple method is perfect for bakers of all skill levels; even beginners. Menu: Sticky Buns; Crumb Cake; Fruit-filled Thumb-print Rolls; Challah, Chocolate Babka, and hearth bread variations. 6:30pm-9:30pm, $255 for all 3 classes/$170 for 2 classes/$90 Single Class
Join us early at 5:45 for a book signing and fruit and cheese.
Tuesday June 22: FOCACCIA AND SCIATTIATA FOR ALL OCCASSIONS (D)
Focaccia is the legendary pizza of Northern Italy while sciattiata is the pizza of Tuscany, and Peter Reinhart has been developing all sorts of breakfast, main course, and dessert variations of both, that can be easily baked in home ovens. It all starts with the dough, great dough that is, and then anything is possible. You will learn how to make both classic and whole grain doughs using delayed, cold fermentation, and then turn that dough into amazing creations:
Morning sciattiata with cinnamon,raisins, and anise; lunch time focaccia with potatoes and bacon; dinner focaccia with caramelized sweet and sour onion marmalade, blue cheese, and pecans, as well as summer tomato focaccia with fresh pesto; and dessert sciattiata with local fruit and Grande Marnier glaze. As Peter says, there is something magical about dough with something on it, especially when the dough is memorable. 6:30pm-9:30pm, $255 for all 3 classes/$170 for 2 classes/$90 Single Class
Join us early at 5:45 for a book signing and fruit and cheese.
Wednesday June 23: AMERICAN PIE: MAKING PERFECT PIZZA (D)
Peter Reinhart shares his favorite tips and tricks learned during his numerous "pizza hunts" in search of the perfect pie. In this class he will demonstrate various doughs and toppings and then assemble a number of pizzas for tasting, including shaping techniques as well as showing how to make a home oven bake, almost like a pizzeria oven.
Menu: Classic Neapolitan as well as 100% whole grain dough, 4 variations of focaccia (including his signature balsamic onion marmalade with blue cheese and walnut focaccia),and the following pizzas: Margherita, Andouille sausage and fig with pine nuts; white clam pizza; anchovie "butter"; wild mushroom with truffle oil pizza; and more. You will also learn how to make pesto Genovese, pizza sauce, and multi-purpose herb oil. No one will go home hungry. 6:30pm-9:30pm, $255 for all 3 classes/$170 for 2 classes/$90 Single Class
Join us early at 5:45 for a book signing and fruit and cheese.
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