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Professional Cooking Program (P)  Presented By...

Catherine St. John

This fast paced program will continue to cover solid cooking techniques, with improvements to adjust to the changing world of food. This program is perfect for anyone wanting to improve their cooking skills by learning the basic underlying techniques. You'll become a more creative, efficient, and professional cook by learning how to design recipes, enhance menus, and cook more economically.

PROFESSIONAL PROGRAM REQUIREMENTS
Level I, II, and III, Beginning Pastry Workshop, Intensive Bread Clinic, plus a total of 28 individual classes (Cooking Techniques I , II, and III are required), and 4 Visiting Chef classes.

LEVEL I: BASIC: Wed.-Sun., February 10-14 and Tues. - Sat. June 15-19 (9:30 - 4:00) Click here to register.

(Click here to see the daily schedule)

Introduction to stocks; sauces; sautés; dry and moist heat methods; soups; frying; and knife skills using classic French based techniques. We will focus on
recipe development, shopping, menu planning, plate presentations, and organization. $575

LEVEL II: INTERMEDIATE: Wed.-Sun., April 7-11 (9:30 - 4:00)

Click here to register.

(Click here to see the daily schedule)

Level I required. Introduction into World Cuisines: Day One: Italy; Day Two: Mediterranean; Day Three: Asia; Day Four: Latin America; Day Five: Classic
American. Each day will focus on some of the classic dishes from each region and how French Technique has influenced it. This class builds upon the classic
French based technique covered in Level I. We will apply those techniques to other cuisines of the world and discuss the primary flavor components and styles of each region. $575

LEVEL III: ADVANCED: May 12-16 (9:30 - 4:00)

Click here to register.

(Click here to see the daily schedule)

Level I and II required. This week will focus on classic French and other European dishes including: Classic Cassoulet – White Bean Casserole with Duck Confit, Sausages & Pork (students will make duck confit and sausages for this dish) and Traditional Bouillabaisse. You will also get the opportunity to plan menus, do the shopping and write recipes based on the 3 week course of study. $575

BRING (all levels): Chef's jacket, 10" chef's knife, paring, and boning knives. (Note: most items are available in our store). $150 deposit; 4-WEEK CANCELATION NOTICE REQUIRED FOR CREDIT.

CLASS MAXIMUM: 10 students.

Professional Pastry Program (D & P) Presented By...

Christina Körting

Developed by Christina Körting, Pastry Program Director, the Pastry Program consists of an intense study of pastry techniques and principles.

PASTRY DIPLOMA REQUIREMENTS: All 5 pastry participation workshops, 5 demonstration or participation pastry classes, 4 visiting pastry chef classes, and the 5-Day Intensive Bread Clinic.

BEGINNING PASTRY WORKSHOP: February 1-5 (9:30-4:00) Click here to register.

(Click here to see the daily schedule)

No prerequisites. Students will learn basic pastry principles; bread dough, yeast dough, fillings, toppings, quick breads, pies, tarts, cookies, cake mixing, and baking. $575

INTERMEDIATE PASTRY WORKSHOP FRENCH I: Tues.-Fri. February 23-26 (9:30-4:00) Click here to register.

(Click here to see the daily schedule)

Students will learn pastry techniques by preparing babas, Bavarians, puff pastry, Bavarian cream, baked custards, meringue, mousse, sabayon, crepes, génoise, soufflés, and sauces.  $475

CHOCOLATE AND CANDIES WORKSHOP: Tues.-Fri., March 16-19 (9:30-4:00) Click here to register.
No prerequisites. Learn the same techniques professionals use through tempering, molding, modeling, and dipping. Also make chocolate boxes, hollow figures, chocolate decorations, truffles, fillings, tuiles, and candies.

$475

INTERMEDIATE PASTRY WORKSHOP FRENCH II: Tues.-Fri. April 13-16 (9:30-4:00) Click here to register.

(Click here to see the daily schedule)

Learn pâte à choux, biscuit, petit fours of all kinds, éclairs, swans, decorating techniques, and beautiful presentations. $475

ADVANCED PASTRY WORKSHOP CAKES & TORTES: Tues.-Fri. May 25-28 (9:30-4:00) Click here to register.

(Click here to see the daily schedule)

Master classic techniques by making Sacher torte, Dobos torte, dacquoise, chocolate and praline buttercream, almond génoise, Linzertorte, and marzipan.

$475

BRING: Chef's jacket, pastry bags and tips, cake wheel, pastry brushes, serrated knife, offset and regular spatulas, whisk, rolling pin, pastry scraper, and gram scale. (Note: most items are available for purchase in The Cookery).

$150 deposit; 4-WEEK CANCELATION NOTICE REQUIRED FOR CREDIT.

CLASS MAXIMUM: 10 students.

5-DAY INTENSIVE BREAD CLINIC: Mon.-Fri. January 11-15 and June 7-11 (9:00-4:00) Click here to register.

(Click here to see the daily schedule)

No prerequisites. Get hands-on experience and confidence to bake perfect bread every time. Kathy gives step-by-step techniques, essential yeast and chemistry expertise. This is a progressive and complete workshop for all levels of bakers. You will be working with the straight method as well as with pre-ferments. Make French bread, whole wheat bread, pizza, calzones, brioche, focaccia, sweet breads, Italian bread soup, croissants, English muffins, and bread pudding. $575

BRING: Chef’s jacket, flexible bench scraper, gram scale, instant-read thermometer, and a 1-gallon Ziploc bag or bowls. (Note: most items are available for purchase in The Cookery). $150 deposit; 4-WEEK CANCELATION NOTICE REQUIRED FOR CREDIT.

CLASS MAXIMUM: 10 students.

HANDS-ON DAY CLASSES!   Presented By... 

Back to Basics I (P)

This class is designed with the beginning cook in mind. We will teach you just enough to be dangerous. Learn the basic techniques of knife skills, cooking methods, shopping, and stocking your pantry. We will teach you to cook without a recipe, shorten your prep time and boost your confidence.
Mary Jones 10:30am – 1:30pm, $260 Series/$67 Single Class.

Tues. January 19 : KITCHEN BASICS Click here to register.
We will introduce a simple menu that will get you started cooking with confidence while working on knife skills, sautéing, roasting and baking techniques. Menu will include Bruschetta with Matchstick Pepper Strips; Cream of Mushroom Soup; Sautéed Chicken Breast with Lemon Caper Sauce; Rice Pilaf with Pignoli nuts, cranberries and herbs; and finish with Molten Chocolate Cake.

Tues. January 26: PASTA & QUICK SAUCES Click here to register.
With a few well chosen sauces, dinner is no more that a few moments away. Penne with Vodka Cream Sauce; Fettuccini with Shrimp in Basil Cream Sauce; Classic Alfredo and Spinach Ravioli with Butter Tomato Sauce.

Tues. February 9: RICE, GRAINS & BEANS Click here to register.
Inexpensive, readily available, an extra source of protein, not to mention delicious, rice, grains and beans are considered a staple throughout the world. Risotto Primavera; Bulgur and Wild Rice Pilaf; Five-Grain Salad with Raisins, Sprouts and Hazelnuts; Red Beans and Rice with Smoked Sausage and Corn and Black Bean Salad with Tomatoes.

Tues. February 16 : SAUTE & STIR FRY Click here to register.
These are must know cooking techniques, quick and simple. The menu will include Steak with peppered Brandy Cream Sauce; Stir Fry Beef, Broccoli, Onions and Tri-colored Peppers; Seared Greens with Garlic; Thai Pork Chops; and Sautéed Cinnamon Apples over Vanilla Ice Cream.

Back to Basics II (P)
We will be building on the skills you have learned in Basics I (not required for Basics II) to achieve maximum flavor with minimal effort. We will be cooking on high, not following a recipe and creating something great. Mary Jones, 10:30am-1:30pm, $260 Series/$67 Single Class.

Tues. March 2: VEGETABLE KNIFE SKILLS Click here to register.
We will teach you how to buy, sharpen and hold your most essential kitchen tool. You will be chopping, dicing, slicing, and mincing as you prepare: Vegetable Stock; Cream of Celery Soup; Vegetable Paella; Rustic Onion Tart and Glazed Carrots with Cider.

Tues. March 9: PHYLLO, PUFF PASTRY AND PATE A CHOUX

Click here to register.
We will take the scary out of these three pastries. With both sweet and savory fillings, they are very versatile and so easy to work with once you have seen it done. Join us as we make Chicken in Phyllo with Spinach Soufflé and Mozzarella (savory); Baklava (sweet); Éclairs (Sweet), mushroom Duxelle filled cream puffs (savory); Cream of Broccoli Soup with a Puff Pastry Dome (savory); and Cinnamon Sugar Twists (sweet).

Tues. March 23: VEGETABLES AND VEGETARIAN COOKING

Click here to register.
Vegetables are not just for vegetarians. With the trend towards healthy cooking and eating, fresh produce is a great way to supplement your meals with easy to prepare vegetable dishes. The recipes are easily adaptable for those who eat meat and those who don’t. We will prepare Broccoli & Mushroom Gougere (Pate a choux ring with filling); Eggplant and Zucchini Casserole; Pearl Barley with Croutons, Potato Parsnip Amandine; Leek and Goat Cheese Lasagna and Chocolate Mint Truffle Filo Packets…because everyone eats dessert.

Tues. April 20: SUMMER SALADS Click here to register.
With summer right around the corner, get in shape with these versatile salads. Stop at your local Farmer’s Market and pick up fresh produce and turn it into delicious meals for lunch or dinner. Join us in preparing Grilled Portabello Mushroom Salad with Hot Mustard Vinaigrette; Asian Chicken Salad; Shrimp, Broccoli and Avocado Salad; Lemon Pasta Salad with Seared Tuna and White Wine Pear Salad.

Hands-On Day Bread Series (P)

Join Kathy Lehr in this fabulous hands-on bread series. Once a month on a Monday she will take you through all the techniques needed to make these great homemade breads.

Kathy Lehr, 11:00 am-2:30pm, $260 Series/$67 Single Class

Mon. February 8: FLAVORED AND FILLED BREADS Click here to register.
This class will open your mind to an endless array of ways to flavor and fill your doughs.  We will be making a Tapenade Bread where the dough will contain bold flavors and is great with soups or salads.  The second bread is a Vermont Cheddar Bread, filled with flavorful chunks of Vermont Cheddar.  Not only is this wonderful with soups but it makes an incredible morning toast!  The third bread, Chipotle Corn Buns will spice up your evening filled with your favorite pulled pork or Southwest chili!

Mon. March 8: QUICK AND ELEGANT DOUGH DELIGHTS

Click here to register.
We will be working with doughs having yeast and non yeast leavening.  Many tips and tricks will be shared to help you create superior, quick yet elegant, creations.  The Warm Berry Puff can be made year round with whatever the season brings you.  The Russian Blinis with Smoked Salmon is an incredible dish whether served as an appetizer or for brunch.  The final selection, Spinach and Mushroom Crepes with Gruyere Cheese will introduce you to the savory side of the crepe.

Mon. April 12: HIGH FIBER/GREAT FLAVOR Click here to register.
This class will give you an old village bakery feeling.  The English Granary Bread marries malt with a combination of grains to create a hearty and slightly sweet bread.  The Oatmeal Walnut Bread is great with honey and cinnamon or as a sandwich with smoked turkey and mozzarella.  Lastly, the Granola Wheat Bread will be a hearty and healthy treat for children of all ages.  We're sure this will become everyone's favorite snack!

Mon. May 3: CRACKERS AND CRISPS Click here to register.
Crackers and it's likes are a mystery to many.  In this class, you will deal with both leavened and non-leavened approaches to the world of crackers and crisps.  After this class there will be no desire to purchase those store crackers!  Included are Rye crisps, Smoky Chili Crackers, Crispy Seeded Crostini, and Benne Wafers.

Cooking Techniques

Cooking Techniques I – Basic (D)
This series is meant for the beginning cook who needs help getting started in the kitchen. This series will cover the basics of the kitchen pantry, the importance of organization, menu planning, knife skills and the properly equipped kitchen. Understanding a recipe and its techniques is the foundation of good cooking and will open your eyes to a world of culinary possibilities. Each week will focus on a new and important culinary technique and subsequent classes will build on the one before it. Diploma awarded for series.

Catherine St. John, 7:00-9:30pm, $192 Series/$50 Single Class

Tues. January 26: INTRO INTO THE KITCHEN Click here to register.

A Simple Menu for Four: In this class we will discuss the importance of organization, introduce you to knife skills and give you a elegant, but easy menu to impress your family and friends. The main focus of this class is to help with the timing and organization needed to pull off a well timed dinner with out the stress. Tuscan White Beans with Rosemary and Garlic on French Bread; Field Greens with Strawberry Balsamic Vinaigrette, Blue Cheese and Toasted Pecans; Roast Chicken with a Lemon Herb Pan Sauce; Roasted Asparagus; Potatoes Anna and finish with Classic Crème Brulee with Fresh Seasonal Fruit.

Tues. February 2: THE ART OF THE SAUTE Click here to register.

Understanding how Sauteing and the pan sauce works will open up a whole new area of cooking to you. Learning how to saute properly can allow you to go beyond the recipe and experiment with a wide range of ingredients. Sauteed Pork Tenderloin with a Dried Fig and Balsamic Reduction Sauce; Chicken Picatta (lemon & capers) with Sauteed Broccoli with Almonds; Pan Sauteed Salmon with Wasbi Ginger Butter; Baked Rice Pilaf with Sauted Vegetables

Tues. February 16: THE PASTA BOWL Click here to register.

Everybody loves a good steaming bowl of pasta on a cold winter day. These recipes should fit the bill. Learn how to make the most of the dried pasta's you find at your local store. We will talk about how to cook, hold and what sauce is best for different types of pasta.  Linguine with Clam Sauce; Quick Penne Pasta with Tuna, Olives, Olive Oil, Garlic and Parsley; Spaghetti Ala Roma; Baked Pasta with Sausage, Mushrooms and Spinach served with Classic Caesar Salad and Garlic Bread.

Tues. February 25: COMFORTING SOUPS Click here to register.

Soups are not just part of a multi-course meal any more. Add these great soups to your recipe box and you will have filling soups that can make getting dinner ready a breeze. The beauty of soups is that they can be made ahead of time and often taste better when reheated. Chicken and Sausage Gumbo; Seafood Soup with Garlic Croutons; Tuscan Style Minestrone; and Wild Mushroom Soup with Tarragon Cream.

Cooking Techniques II – Intermediate (D)
A good cook can learn how to adjust recipes to fit her/his needs. In this series we will explore in more depth different cooking methods and how they relate to reaching beyond the recipe. This series builds on techniques learned in Techniques I, but it is not a requirement for Techniques II. Diploma awarded for series. Catherine St. John, 7:00-9:30pm, $192 Series/$50 Single Class

Tues. February 23: ROASTING AND BAKING Click here to register.

This is a must know method of cooking every good chef needs to learn. Roasting and baking are a dry heat method of cooking: Roast Loin of Pork with a Dried Fruit Compote; Classic Roast Beef w/ Seasonal Herb Vegetables; Baked Salmon smothered in Onions, Garlic and Tomatoes; Old Fashioned Baked Macaroni and Cheese (the kind with the crust on top).

Tues. March 2: BRAISING AND POACHING Click here to register.

You will learn which foods are best suited to these methods of cooking. These are a moist heat method of cooking. Poached Chicken for Chicken Mango Curry Salad; Poached Shrimp for a Classic Shrimp Cocktail; Braised Beef Short Ribs with Hoisin Glaze; Braised Cod Fish in a Mild Red Curry Sauce served over Sticky Rice; Poached Salmon with Cucumber Dill Sauce.

Tues. March 9: TAKING THE FEAR OUT OF SEAFOOD Click here to register.
If there is one area in which people seems to hesitate to cook at home it is seafood. Times have changed and the seafood that is available in the markets have never been better. Learn easy techniques that will give you confidence to make these dishes at home and no longer go out to eat them. Smoked Salmon Pinwheels; Pan Grilled Tuna w/ Grilled Vegetable Caponata; Pecan Crusted Cod Fingers with Tartar Sauce; Mahi Mahi Tacos with Homemade Salsa; and Shrimp Risotto with Saffron.

Tues. March 16: CHICKEN CHICKEN CHICKEN Click here to register.

We all need a few good chicken recipes under our belts to impress family and friends. You will also be able to review the cooking techniques learned in Techniques II. We will show you how to cut up a whole chicken and make the most out of every part. In these hard economic times this is the cheapest way to buy chicken and is not as hard as it looks. Dry Rubbed Chicken Wings with Homemade Blue Cheese Dressing; Sauteed Breast of Chicken with Balsamic Orange Sauce and Wild Rice; Garlic Herb Chicken Fricasse (using the legs); Asian Glazed Chicken Thighs; and we will introduce you to homemade chicken stock. You will never buy it in the can again.

Cooking Techniques III – Master (D)
This series takes Cooking Techniques I and II one step further. Here, important subjects that may have been just touched upon in previous classes are delved into more deeply. If you have thought about taking the Professional Level classes but have not been able to find time in your schedule, this could be the perfect opportunity to learn some of those more advanced techniques. Diploma awarded for series.

Tom Johnson, 6:30-9:30pm, $212 Series/$55 Single Class

Tues. April 6: STOCKS Click here to register.

Stocks are the foundation of all classic cooking. They are straightforward, complexly flavorful, yet reasonably simple to make. They elevate good cooking to great cooking. There are simple stocks, such as fumets from poached fish which virtually make themselves; treasures awaiting you in the bottom of your sauté pan begging to be turned into a small bit of broth! In this class we will prepare and set basic brown and poultry stocks, pointing out the major do's and don'ts along the way. We will enjoy a classic French Onion Soup laced with Cognac and Port Wine; a simple sauté of Chicken Breast with a Mushroom-Madeira Sauce; a Milanese Risotto with Chicken Stock, Parmesan Cheese, and Saffron; and a Szechwan Chinese Hot Pot of Lamb, Hot Chilies, Garlic, and other amazing ingredients.

Tues. April 13: SAUCES-PART I Click here to register.

The Savory Sauces: Fine cooking is composed of innumerable superb sauces, some very simple, some quite elaborate, all stemming from specific families such as white, brown, tomato, egg, and butter, and their forerunners now today’s very trendy reduction sauces. Learn Tomato Sauce; the White Sauces: Béchamel and Velouté; Basic Brown Sauces: Demi Glace; Hollandaise; Food Processor Béarnaise and Classic Mayonnaise. Each sauce will be accompanied with tastes of appropriate foods.

Tues. May 4: SAUCES-PART II Click here to register.

The Sweet Conclusion (more than just sauces): The second division of sauces is sweet sauces, often dessert sauces, which are based on sugar. This class will begin with a Salad with a Classic Vinaigrette and a casserole of Brined Pork Chops, smothered with Onions, Apples, and Cranberries; it makes its own sweet and savory sauce! We will conclude with Crème Anglaise, Sauce Sabayon, Hot Fudge Sauce and Fruit Sauces. These sauces will be served with a chocolate cake, a luscious soufflé and ice cream for which you will be given the recipes.

Tues. May 11: MODERN MEATS Click here to register.

Turning the spotlight on today’s meats and poultry, how to choose and what to do with them. The whole spectrum is vastly changed from a generation ago; fats have diminished along with traditional flavors; even health issues play a major role. This class will give the cook a wide range of technical options and which cuts are best prepared using them. A classic Roast Chicken; Sautéed Pork Tenderloin with Fresh Raspberries and a Port Wine Demi Glace; two stove top quickies: Veal Stew with White Wine and Fresh Vegetables; Lamb Shoulder Braise with Potatoes, Onions and Herbs de Provence; and we'll finish with Steak Tuscan Style with Olive Oil, Garlic and Fresh Lemon.

NEW! CHEF BEV SHAFFER PRESENTS: COOK FROM THE BOOK (P)

This hands-on, four week series, is a study in great recipes, incredible flavors, tips, techniques, and evenings full of don't-want-to-miss flavors. Join Chef Bev Shaffer for her usual measure of humor and hands-on fun as you cook from her five cookbooks: No Reservations Required; Mustard Seed Market and Cafe Natural Foods Cookbook; Brownies to Die For; Cookies to Die For; and her soon-to-be-released (Spring 2010) CAKES to Die For. Books will be available for purchase and signing by Bev Shaffer. 6:30pm-9:30pm, $260 Series/$67 Single Class

Mon. February 8: WINTER'S BEST Click here to register.
Join Bev for a night of Winter's best comfort foods. Chef Bev will walk you through these favorites from her No Reservation Required cookbook. Zesty Tomato Cheese Fondue; Chinese Pork Salad; Salmon Poached in Ohio Apple Cider; Hearty Turkey Chili with Corn Dumpling Topping; and Walnut Shortbread Tart.

Mon. March 8: MUSTARD SEED'S FINEST (VEGETARIAN)

Click here to register.
Vegetarian cooking is on the rise, so come learn from Chef Bev as she shows you how to prepare some incredible dishes without sacrificing flavor or satisfaction. These recipes come from the Mustard Seed Market & Cafe Natural Foods cookbook. Wheat Berry Salad with Curry Vinaigrette; Tuscan Greens with Balsamic Vinaigrette; Fresh Tomato Soup with Red Wine; Quinoa Spinach Salad; and Pumpkin Gelato.

Mon. April 12: BEV'S COOKBOOK JOURNEY Click here to register.
In this class Chef Bev will take you on a journey through several of her books. Recipes will be highlighted from No Reservations Required, Mustard Seed Market, Brownies to Die for and Cookies to Die For. Italian Rice Salad with Garlic Vinaigrette; Meatless Taco Salad; All The Time in the World Caramel Sauce (with fresh apple slices); one of Bev's signature Fudge Sauces; and Ginger Babies.

Mon. May 10: ALL ABOARD FOR ALL DESSERTS! Click here to register.
They say you should always eat your dessert first. Well, in this class, all you'll get is dessert! (How great is that?) Join Chef Bev as she dazzles your sweet tooth with recipes from Brownies to Die For, Cookies to Die For, and with the soon to be released Cakes to Die For. Madeleines with White Chocolate Glaze; Scoop & Drop Brownies In the Round; White Chocolate Chunk Butterscotch Brownies; Raspberry Mascarpone Filled Brownies; and, as time permits, a cake recipe from her newest cookbook Cakes to Die For!

New! WARMING WINTER DINNERS (P)
Blustery weather often drives one’s thoughts to the sunshine of distant climates. One such is the Mediterranean, an encyclopedia of the great cuisines which rings its shores. In this series, Tom Johnson has selected at random, pairings of memorable, sophisticated yet easy to prepare, comforting foods from France, Italy, Spain, and Greece which will delight your family, your friends, and above all, your senses. Tom Johnson, 6:30pm-9:30pm, $260 Series/$67 Single Class

Thurs. January 28: AN EVENING ON THE MEDITERRANEAN

Click here to register.
A Memorable Roast Chicken will feature a Bordelais style slow-roasted Chicken stuffed with sausage and mushrooms, accompanied by steamed fingerling potatoes and a garlic-scented sauté of escarole and radiccio. The sweet conclusion will be a Green Grape Tart served with scented whipped cream.

Thurs. February 11: ITALY AT YOUR DOOR STEP Click here to register.
A Fish Soup made with herb marinated fresh fish and savory vegetables will be a memorable overture to our preparation of those delightful potato based dumplings called Gnocchi. They will be served with world famous Ragu Bolognese, the rich meat and vegetable sauce which will become your favorite accompaniment to all pasta dishes. For dessert, a refreshing and original Granita of fresh lemon, fresh mint, and roasted red bell pepper, accompanied by special biscotti!

Thurs. March 11: FRENCH COMFORT FOODS Click here to register.
From the South of France pours a cornucopia of treats, including a festive country Terrine of Turkey and roasted Walnuts, followed by a lush Pork Stew with Onions and Sweet Dried Plums, accompanied by an oven-baked Polenta. The sweet conclusion will be a classic French apple tart with a warm custard sauce.

Thurs. March 25: A SUNNY EVENING IN SPAIN Click here to register.
From sunny Spain comes a fragrant and warming Basque Leek and Potato Soup, followed by a very special Paella starring Tuna, Shrimp, Mussels, and artichokes. The paella will be accompanied by a Celery Root and Green Apple salad, and for dessert, a luscious caramel Flan, perhaps the world’s most universally popular dessert from whatever country it comes.

Friday Night Date Night (P)

Looking for a different alternative to going to the movies and a restaurant? Come join us once a month for a couples or friends night of cooking and fun. Each time you will get a new experience with one of our highly trained teachers. You'll have fun and you just might learn something in the process. You may bring beer or wine to enjoy with your meal. 6:30pm-9:30pm, $272 Series/$70 Single Class per person

Fri. February 12: A SPECIAL VALENTINES MENU FOR TWO

Click here to register.
Celebrate Valentines Day with that someone special. Join us as we cook up Sautéed Shrimp Salad with a Honey Lime Dressing; Pork Tenderloin with a Raspberry Port Sauce; Crispy Smashed Potatoes; Roasted Broccoli and Cauliflower; and Floating Meringue Hearts with Raspberry Coulis. Mary Jones

Fri. March 19: FRIDAY NIGHT PIZZA NIGHT Click here to register.
Learn to make your own great pizza at home with a variety of crusts and toppings. Classic Margherita Pizza with Crispy Cracker Crust; Deep Dish Sausage and Mushroom Pizza with Smoked Mozzarella; Balsamic Onion and Gorgonzola Pizza with a Puff Crust; Stromboli Stuffed with Three Cheeses, Salami, and Roasted Red Pepper; Chocolate Pecan “Calzones” with Warm Caramel Dipping Sauce. Jennifer Wolfe Webb

Fri. April 16: SUNDAY BRUNCH ON A FRIDAY NIGHT Click here to register.
With Mother's Day and Father's Day looming around the corner what better way to spend a Friday night than getting some great ideas for a Sunday Brunch. Besides, who doesn't want an excuse to eat breakfast for dinner? Come enjoy a Sunday brunch that you can serve to friends and family. We will start with Baked Grapefruit Alaska, followed by Curried Chicken and Fruit Strudel; Crab and Roasted Red Pepper Strata; and a Minted Melon Melange. All of this accompanied by Sunrise Virgin Mimosas, a little twist on an old classic. Vicki Todd Smith

Fri. May 21: FOUR CONTINENTS OF FONDUE Click here to register.
There is nothing retro about this class! Learn five (5) updated versions of fondue that represent the cultural traditions of four continents. We’ll travel to Asia via the “hot pot”, enjoy two traditional European favorites, taste a North African style as well as venture into South America with queso fundido. As you might have guessed, there are time-honored traditions of what happens to the soul whose morsel of food falls into the pot! This is sure to be a festive class! Anne Haynam

NEW! SUNDAY'S WITH JULIA (P)
Julia Child has long been the icon and face of French cooking in America. With the popularity of the movie Julie & Julia, Classic French cooking is making a big come back. Come spend a Sunday afternoon once a month and help prepare a classic Julia Child menu with 4 of our teachers. It is our own WRSOC/Julia Project. You may bring beer or wine to enjoy with your meal. 1:30pm-4:30pm, $260 Series/$67 Single Class

Sun. February 21.: DINNER WITH JULIA (IN SPIRIT) Click here to register.
An afternoon of cold weather comfort from Julia’s beloved “La Belle France.” Petits Choux Fromage [warm, bite-size cheese puffs]; Roti de Porc Poelé avec Sauce Moutarde á la Normande [pork roast, marinated in herbs, spices, and salt, and served with mustard cream sauce]; Carottes Glacées [glazed carrots]; Clafouti aux Pommes [sliced apples browned in butter, marinated in spices and apple brandy, then baked in custard]. Jennifer Wolfe Webb

Sun. March 21: JULIA'S FINEST Click here to register.
Tom Johnson, your host for this Sunday afternoon believes that technique is the main factor in the efforts of Julia Child and her colleagues, Simone Beck and Louisette Bertholle, to bring French tasting and French cooking out of an American kitchen. The “Julia” version of Navarin of Lamb, is a fragrant masterpiece and just about everything one needs for a smashing dinner, all in one convenient kettle. In short, this Spring Lamb Stew is probably the benchmark by which all others are judged. It will be preceded by a classic Coquilles St. Jacques, a creamy ragout of scallops and mushrooms, gratined in a creamy white wine sauce. In small portions, perfect as a starter. In large portions, one of France’s most beloved main dishes. AND for the chocolate lover, the famous Queen of Sheba chocolate almond cake. Tom Johnson

Sun. April 18: JULIA'S KITCHEN Click here to register.
Spend the afternoon making some of Julia's classic recipes. This menu is sure to awaken your culinary tastes to true French cooking. Salad de Poiurons, Provencale; Boeuf Bourguignon with Homemade Noodles and Buttered Peas and Individual Soufflé au Chocolat with Crème Angalise. Mary Jones

Sun. May 23: JULIA'S PARIS Click here to register.
Poulet au Porto, Pommes de Terre au Beurre Noir, Choux de Bruxelles a la Milanaise, Mousse au Chocolat. Stroll down the streets of Paris with this fabulous menu from Mastering the Art of French Cooking. A whole chicken that is finished with cream, port and cognac accompanied by potatoes with a brown butter and cheese covered brussel sprouts. A simple chocolate mousse will round out this simple yet elegant meal. Vicki Todd Smith

How One Roast Becomes Four Meals (P)

We all know it’s more economical to buy larger cuts of meat, but then what? In this class we’ll feature one roast and then show you how to transition it into four meals. With half the work already done, these meals come together quickly and are easy on the food budget.
Anne Haynam, 6:30pm-9:30pm, $260 Series/$67 Single Class

Mon. May 13: ROAST PORK SHOULDER

Click here to register.
Roast pork is a Sunday favorite and we'll turn the leftovers into some great mid week meals when time is short and everyone is hungry. Tamale Pie with
Smoky Pork Filling; Pulled Pork with Apricot Glaze; Carnitas BBQ Pizza; Highland Pork Chili.

Thurs. April 15: BAKED HAM Click here to register.
It's that time of year when we all will have leftover ham to look forward to. Look no further, we'll give you some great ideas on how to avoid the dreaded Ham Spread! Sweet and Sour Ham Balls; Gnocchi with Ham; Spanish-Style Ham Sandwiches; Ham and Split Pea Soup; Onion, Mushroom and Ham Quiche.

Thurs. February 18: ROAST BEEF Click here to register.
These days it is hard to buy a small roast that will not produce leftovers. Turn it into these crowd pleaser's. Shepherds Pie with Homemade Mashed Potatoes; Roast Beef Hash with Wild Mushroom Sauce; Shredded Beef Enchiladas with Ancho Chile Sauce ; Sliced Roast Beef on Flat Bread with Tuscan Bean Spread and Sundried Tomato Pesto.

Thurs. March 18: ROAST TURKEY Click here to register.
Name the holiday and roasting a turkey is always an option, but it also offers wonderful versatility for any day of the week. Turkey Croquettes with Sweet Pea Bechamel Sauce; Williamsburg Turkey Soup; Tamale Pie with Oaxacan Style Turkey Filling; and Lemony Turkey Ravioli.

Beer & Wine Pairing Series (P)
Small plates and great pairings with wines and beers—savor the flavors of some of our favorite places. Jennifer Wolfe Webb, 6:30pm-9:30pm, $272 Series/$70 Single Class.

Wed. February 17: SPAIN Click here to register.
Explore the zesty flavors of Spain paired with great Spanish wines. Gypsy-Style Spanish Omelet—Cava; Spicy Shrimp with Green Olive Relish—Albarino; Veal and Pepper Turnovers and Smoked Ham Soup with White Beans—Tempranillo; Almond Tart with Honeyed Figs—Oloroso Sherry.

Wed. March 17: IRELAND Click here to register.
Celebrate St. Patrick's Day with us and try out some Irish favorites with classic Irish beers. Irish Brown Bread with Smoked Salmon and Kerrygold Cheeses—Beamish Stout; Colcannon and Homemade Pork Sausages—Smithwick’s Irish Red Ale; Irish Stew—Black and Tan; Irish Whiskey Chocolate Cake—Murphy’s Stout.

Wed. April 14: ITALY Click here to register.
A taste of Italy in the Spring. Focaccia Recco, Prosciutto with Marinated Melon—Prosecco; Spinach Pansotti with Walnut Sauce—Soave Classico; Tuscan Sausage, Chicken, and Sage Skewers—Chianti; Raspberry Crostata—Moscato D’ Asti.

Wed. May 12: USA Click here to register.
Return home to sample some quintessential American favorites with a current selection of prize-winning American craft beers. Savory Chicken Cakes with Mustard Garlic Mayo; Beef, Bacon, and Blue Cheese Sliders; New Orleans-Style Barbecued Shrimp; Five-Cheese Pizza with Roasted Onions and Peppers; Ice Cream and Chocolate Stout Floats with Outrageous Triple Chocolate Chunk Cookies.

NEW! SUNDAY'S IN ITALY (P)
Come explore the aromas and flavors of Italy. After this four class series, you will be able to create the tastes of Italy in your own home. So spend an afternoon in Italy with our very own Mary Ann Napolitano as she shares with you the many authentic Italian recipes that have been handed down from generation to generation. Learn classic Italian recipes, techniques and methods that will be sure to please your family and friends for years to come. Mary Ann Napolitano, 1:30pm-4:30 pm, $260 Series/$67 Single Class

Sun. January 24: CLASSIC ITALIAN Click here to register.
We will begin with a Traditional Wedding Soup, and then move on to our main courses of Rigatoni with homemade Meatballs, and Chicken Cacciatore. Lastly, we will end with a freshly baked, iced Italian Wedding Cookie.

Sunday February 28: VEGETARIAN ITALY Click here to register.
As an appetizer, we will create Bruschetta. Our main course will be a vegetarian Pasta Fagioli (pasta with beans) complimented by a side of sautéed escarole greens. We also create the perfect Italian insalata, comprised of olives, tomatoes, and cheeses. The Cranberry Almond Biscotti we’ll make is a great piece to add to any cup of cappuccino.

Sunday March 14: ITALIAN TRADITIONS Click here to register.
Traditional Eggplant Parmigiana will be paired with a side of Farfelle pasta. To our meal we will add a dish of sausage, peppers and onions and a Caprese Salad. We will finish our day with a Rustic Italian Plum Tart.

Sunday May 2: AUTHENTIC ITALIAN Click here to register.
How could we explore Italy without making Lasagna? Paired to our pan-seared Pork Tenderloin will be Roasted Cauliflower and a Tomato-cucumber salad. To conclude our series, play with the art of making Pizzelles, the traditional Italian waffle cookie.

NEW! EVERYTHING SERIES (P)
For those of you who have enjoyed Jennifer Wolfe Webb's Everything Pumpkin and Everything Strawberry classes you now get four more great classes that will highlight 1 major ingredient in each class. If you have not had one of these “everything” classes, come see what all the buzz is all about.
Jennifer Wolfe Webb, 6:30pm-9:30pm, $260 Series/$67 Single Class

Wed. March 10: EVERYTHING CITRUS Click here to register.
Add the fresh flavors of lemons, limes, oranges, grapefruits, and tangerines to your menu. Citrus Salad with Goat Cheese, Almonds and Orange-Scallion Vinaigrette; Sea Scallops with Lemon Chive Beurre Blanc; Tequila-Lime Chicken with Orange Salsa; Tangerine Tea Cake; Milk-Chocolate-Dipped Lemon Cream Puffs with Lemon Glaze.

Wed. April 7: THE AMAZING EGG Click here to register.
Explore the amazing versatility of one of nature’s perfect foods. Italian Sausage, Red Pepper, and Potato Frittata; Classic Gruyere Cheese Soufflés; Bacon and Goat Cheese Mini-Quiches; Homemade Angel Food Cake with Fresh Strawberry Sauce; Paris-Brest (a French pastry filled with vanilla pastry cream and topped with almonds, whipped cream and a drizzle of caramel).

Wed. May 5: THE WONDERS OF VANILLA Click here to register.
Discover the rich, exotic taste of vanilla. Strawberry, Almond and Spinach Salad with Vanilla-Infused Balsamic Vinaigrette; Vanilla-Brined Roast Pork Loin with Maple-Vanilla Pan Sauce; Vanilla Sugar-Crusted Scones; Vanilla Layer Cake with Raspberry Buttercream Frosting; Classic Créme Brulee; Salted Vanilla Honey Caramels.

Wed. June 9: THE HERB LOVER'S KITCHEN Click here to register.
Learn some new ways to use the great flavors of herbs in your cooking. Herbed Wild Mushroom Paté and Rosemary Pistachio Tapenade with French Bread Toasts; Roasted Ratatouille; Fettucine with Sage Butter, Peas, and Prosciutto; Chicken in Tarragon Cream; Chocolate Peppermint Tart.

NEW! FESTIVE and SIMPLE SUMMER COOKING SERIES (P)
Tom Johnson believes that, great as they are, there IS warm- weather life beyond the burgers, brats, and ribs from the barbeque. In this series, we will explore the joys of seasonal produce and a bit of savvy about putting a delicious plus into your summer lifestyle. Any grilling techniques in this class will be given indoors. Tom Johnson, 6:30pm-9:30 pm, $260 Series/$67 Single Class

Thurs. May 20: AN ALMOST PERFECT PICNIC Click here to register.
Most of us don’t venture far beyond the terrace for today’s smart picnics. In this one, we will center our efforts on Smoked Turkey, now fairly common in better grocery and specialty stores, but because some of us prefer to smoke our own turkey, Tom will give a demonstration of exactly how one sets up a grill to perform this culinary magic. Combined with a special, but very easy sauce, plus seedless grapes and toasted almonds, smoked turkey becomes your most memorable salad. We will accompany this with Cold Fresh Asparagus, “Mimosa” style; Sally Lunn Muffins; and a make-in-the morning Strawberry-Rhubarb crisp served with whipped cream.

Thurs. May 27: MAGIC MEDITERRANEAN COOK-OUT Click here to register.
The late Richard Olney always kept it simple, and nothing could be more perfect than his grilled lamb chops skewered around fresh garlic and rosemary. Tom likes to serve this with a fragrant, made-ahead braised fresh tomato coulis, and a generous slice of grilled fresh eggplant. With this we will enjoy the famous Moroccan cracked-wheat salad Tabouleh, and wedges of the beloved flatbread of Nice called Socca. For a sweet finale, Zucchini-Ginger Cupcakes w/ Cream Cheese Icing accompanied by an icy sorbet of fresh lemon and tea called Granita Bonville.

Thurs. June 3: GULF CURRENTS Click here to register.
Find inspiration in the Deep South and nearby waterways. What could be more summertime in the Gulf than Grilled Brochettes of Marinated Fresh Shrimp, accompanied by a spicy cold Rice and Mango Salad; a Deep South Corn and Bacon Pudding; and slices of James Beard’s world-famous Cuban Bread. The remarkably effortless dessert will be Betty Rosbottom’s award-winning Melon Ball Coupe!

Thurs. June 24: AN UPPER PENINSULA FETE Click here to register.
The Great Lakes offer some of America’s finest regional cooking. The centerpiece for this class will be a baked whole stuffed Lake Superior or Lake Michigan Trout (Lake Erie Walleye as a possible substitution.) accompanied by a sensational German Potato Salad and a Salad of Zucchini and Summer Squash with Arugula, Radichio and Parmesan. Since the Great Lakes are one of America’s great fruit-growing areas, the seasonal dessert will be a Blueberry-Lemon Cake.

NEW! Tues. April 20: ALICE WATERS AND CHEZ PANISSE - BOOK CHAT (D) Click here to register.
This book is a national bestseller about the woman from Berkley, California who has been credited with the beginning of “ California cuisine” and the Slow Food Movement in America. The book tells the story of the romantic, often eccentric, yet brilliant making of this food revolution and the woman who began it. Kathy Lehr will host a discussion of this book along with cooking “Chez Panisse” food for you. We will not only discuss her story, its ups and downs, the movement of returning to fresh foods, but how you can, if you choose, get involved with the Slow Food Movement in our area of the country. You will indulge in the following “la cuisine du marche”: Acchoiade, spring Vegetable Soup; Baked Chicken Thighs with Roasted Garlic Puree; Baked Goat Cheese and Garden Lettuces; and of course, Meyer Lemon Cake. Please note that menu changes may occur do to availability.  Kathy Lehr, 6:30pm-9:30pm, $55

Participation Classes    Presented By...

Sign-up early! Some students learn best by doing. Our Individual hands-on classes have a limited size to give you optimum time with our chef/instructor. Starting times, items to bring, and the costs are listed with each class. Aprons recommended for all classes.

NEW! Sat. January 30: NO KNEAD ATRISAN BREADS Click here to register.
The key to making beautiful breads without kneading and storing the doughs for days will be explained in depth. You can have incredible dough at your convenience to bake when you are ready!  Techniques used in European bakeries for ages has just come to light in our country.  Learn the techniques through making a Master White Wheat Bread, a traditional European Peasant Loaf and a Roasted Garlic and Potato Bread (which makes the most incredible hamburger bun!). Kathy Lehr, 10:00am-1:30pm, $67

Thurs. February 4: ESSENTIAL KNIFE SKILLS Click here to register.
Nothing separates the pros from the rookies like good knife skills. Find out how to buy, sharpen, hold, and use the most important tool in your kitchen arsenal. Learn to chop and dice with the best of them while your instructor cooks up your freshly cut veggies and chicken into Chicken and Vegetable Coconut Curry; Roasted Vegetable Pizza; Braised Chicken Legs and Thighs in Red Wine; and Pasta with Fresh Vegetables and Herbs. BRING: chef’s knife, boning knife and a paring knife. Catherine St. John, 6:30pm-9:30pm, $67

Sat. February 20: CLASSIC FRENCH BREAD WORKSHOP

Click here to register.
This class will give you a formula to create any bread you desire! Follow Kathy through the basic chemistry of what happens when you combine yeast, flour, water, and salt. Once these are mastered, you should be producing beautiful and tasty breads!! We will be working with various mixing and shaping techniques as well as baking methods for the perfect French Bread. You also will learn about various grains and how they react to yeast. There are many tips for the busy, working person and how to eliminate many of your fears and misconceptions. BRING: flexible bench scraper and an instant-read thermometer. Kathy Lehr, 10:00am-1:30pm, $67

Sat. February 27: PASTA WORKSHOP Click here to register.
The very simple art of making pasta is inexpensive and far superior to store bought. Learn how to make fresh pasta by hand and machine. We’ll turn our creations into: Fettuccine with Shrimp in a Basil Cream Sauce and Linguine with a classic Bolognese Sauce. Bring: A sheet pan to take your pasta home. Mary Jones, 10:00am-1:00pm, $67

NEW! Wed. March 3: RETRO DESSERT WORKSHOP (P)

Click here to register.
We all remember these desserts from our childhoods. Now these desserts are making a big come back. Learn how to make Whoopie Pies; Baked Alaska, Grass Hopper Pie and Homemade Marshmallows. BRING: Sheet pan or box to bring home some of these treats. Jill Wolf, 6:30pm-9:30pm, $67

Sat. March 6: SUSHI WORKSHOP (P) Click here to register.
Love sushi but unsure of how to attempt it on your own? Learn the basics of preparing outstanding sushi at home. Impress friends with your knowledge of the history of sushi as well as your skill in creating it. California Roll (inside out roll); Vegetable Roll; Sesame Salmon Roll; Kappa Maki; Shrimp Tempura Roll; and Futo Maki. BRING: Take-home container. Catherine St. John, 1:00pm-4:00pm, $70

NEW! Sun. March 7: SUNDAY BRUNCH Click here to register.
For a Sunday brunch, learn to create these delicacies that will satisfy any guest until supper. We will begin by roasting a turkey breast, complemented with a side of asparagus and honey-glazed carrots. We will also create a Walnut and Cheese filled Ravoli entrée in a brown-butter sauce. Lastly, a bread pudding will warm your guests from their head to their toes! Mary Ann Napolitano, 1:30pm-4:30 pm, $67

NEW! Fri. March 12: DIM SUM PARTY Click here to register.
Dim Sum are the delicious hors d' oeuvres that the Chinese love to eat. In traditional dim sum restaurants, carts of the these delectable treats are maneuvered around tables by elderly ladies who allow you to pick the delicacies you would like to consume. We will be preparing a very traditional menu of Char Sui Pork; Crab Rangoons; Shrimp Toasts; and Vegetarian Pot Stickers. Plus we will talk about the many other options that are part and parcel of the dim sum tradition. Vicki Todd Smith, 6:30pm-9:30pm, $70

Sat. March 13: STUFFED AND SHAPED PASTA WORKSHOP (P)

Click here to register.
Once we cover the basics of pasta making, the options are endless. Use your imagination to sauce, stuff and fill your way to a fantastic meal. Lasagna three ways: traditional, roasted vegetable and anything else you can dream up; Bow-tie Vodka with Tomatoes & Onions; and Spinach Ravioli with Butter Tomato Sauce. BRING: a sheet pan to take your pasta home. Mary Jones,10:00am-1:00pm, $67

Mon. March 15: EMPANADA WORKSHOP (P ) Click here to register.
Journey through South America and discover the many different types of little meat and vegetable pies this cuisine has to offer. You will learn how to make the right kind of dough for each pie. Delicious fried or baked, they freeze well and the fillings are limitless. Spicy Shrimp with Masa Dough Empanadas; Jamaican Curried Vegetable & Cashew Empanadas; Cuban Beef Picadillo Empanadas; Smokey Shredded Pork Filled Empanadas; Oaxacan Mushroom Turnovers. Anne Haynam, 6:30pm-9:30pm, $67

NEW! Sat. March 20: BREADS WITH A TWIST Click here to register.
We will twist and turn our way through 3 fantastic and unique breads.  First, for those of you familiar with Fougasse, we will actually be filling and flipping this with bleu cheese and walnuts to make a basic side bread into a stand alone appetizer, Bleu Cheese and Walnut Fougasse.  Next, we will be combining eggs, meat, and cheeses with dough to form a wonderful Italian Easter Pie which is filling enough to stand as a main course!  For dessert we will be having a traditional Slovakian treat, in which we will be alternating layers of bread and sugar/nut filling.  We will also discuss how this dough can be used as a base for any filling of your choice! Kathy Lehr, 10:00am-1:30pm, $67

Mon. March 22: CREATIVE CREPE WORKSHOP Click here to register.
We will take a twist on the original French design, creating our batters with cocoa and beer. Join us as we create a Gruyere and Goat Cheese Galette, a Beef Stroganoff Crepe, a Mocha Soufflé Crepe, and a Chocolate Torte Crepe. Bon appetite! Bring your seasoned pan or order one from us ahead. Mary Ann Napolitano, 6:30pm-9:30pm, $67

NEW! Thurs. April 8: PEPPERS, PEPPERS AND MORE PEPPERS

Click here to register.
Ever wonder what to do with all the fresh and dried peppers that are appearing in the produce section of the market? Ancho, Serrano, Poblano, Scotch Bonnet, Chipotle, New Mexican, Anaheim, and Guajillo are just a few that we’ll introduce you to through recipes such as: Stuffed Poblanos with Roasted Red Pepper Sauce, Chile Glazed Sweet Potatoes with Cinnamon and Orange; Quick Chicken Mole Poblano; Chipotle Cornbread; and clearly a few condiments! Anne Haynam, 6:30pm-9:30 pm, $67

Sat. April 24: MINI DESSERTS WORKSHOP Click here to register.
Jill Wolf is back with more great mini desserts to jazz up your repertoire. She will even get bacon into the mix. Cool Lime Mini Cakes; Black and Whites; Bacon and peanut butter chocolate truffles; and mini pavlovas filled with fresh berries. Jill Wolf, 1:00pm-4:00 pm, $67

Sat. May 1: MOZZARELLA WORKSHOP Click here to register.
Nothing tastes quite like fresh mozzarella and quite frankly it is quite easy to make. Using fresh Polly-O curd (available locally at from Gallucci’s and Sidari's in Cleveland) we will be creating Prosciutto and Roasted Red Pepper Mozzarella Roulade, Marinated Mozzarella Bites, Mozzarella Stuffed Chicken Breasts, and Mozzarella Bruschetta. Bring: a new pair for cotton-lined rubber gloves and a container to take home your creations! Barbara Snow, 1:00pm-4:00pm, $70

NEW! Sat. May 8: RHUBARB WORKSHOP Click here to register.
It's rhubarb time and many people are intimidated to use it. Come learn how to properly handle this unusual vegetable. You will learn how to make Rhubarb Custard Pie; Rhubarb Sauce; Rhubarb Cake; and Fresh Rhubarb Sorbet. Jill Wolf, 1:00pm-4:00pm, $67

NEW! KIDS & TEENS IN THE KITCHEN Click here to register.
SPRING BREAK MINI CAMP
3-day get-away! Not going anywhere for Spring Break? Think again! Come travel with us across the country by sampling the flavors of America. Mary Ann Napolitano, March 30-April 1, 10:30am-1:30pm, Ages 9-15, $150

Tuesday: Come on ya’ll! We’re headed south of the Mason-Dixon line! We’ll make Southern style Fried chicken; Tender biscuits with a sweet honey glaze; Grilled and seasoned corn on the cob; Baked peaches with vanilla ice cream.

Wednesday: Start spreading the news! We’re headed East to the Tri-State area! We’ll create a Philly Cheese Steak Sandwich; New-York style pizza; Hand-cut French Fries; New York Style Cheese Cake.

Thursday: Grab your cowboy hat and boots…we’re headed West! Here, we’ll explore the Hispanic influence by creating Marinated skirt steak fajitas; Dos queso quesadilla (2 cheese); Rico Rice; Corn salsa; Guacamole; and Cinnamon-sugar churros

Kids in the Kitchen (P)

Sat. February 6: KIDS VALENTINE PARTY Click here to register.
A special class for your special Valentine! In a safe and fun-filled class, children will make Valentine Decorated Cookies; Red Hot Cupcakes; Handmade Chocolate Hearts; and Cupid's Chocolate Oatmeal Kisses. Barbara Snow, Ages 8–11, 11:00am-1:30pm, $45

Sat. March 27: KIDS EASTER TREATS Click here to register.

This is the place to be for the child who wants to “help” with the preparation for your big Easter feast. Students will make and decorate Bunny Cookies; an Easter Mini-Egg Cake; and Chocolate Easter Candies. Bring an apron and a box to take home projects from class. Barbara Snow, Ages 8-11, 11:00am-1:30pm, $45

Sat. April 17: CHILDREN’S ETIQUETTE Click here to register.
Learn the almost lost art of manners in this class including setting a table and table manners whether dining in or out, proper introductions and telephone manners. We will cover the importance of thank-you notes, responding to an invitation and showing your appreciation to a hostess or friend. Lunch will be served including Chicken Noodle Soup, Bread, Sautéed Chicken Breast, pasta and vegetables, teaching the proper way to eat a meal. We will finish with a surprise dessert. Please have children dress business casual including closed toed shoes. Mary Jones, Ages 6 -12 yrs., 10:00am -12:00pm, $45

Sat. May 22: KID'S KNIFE SKILLS AND KITCHEN SAFETY ASIAN STYLE

Click here to register.
One of the biggest lessons we can teach our children is how to be safe in the kitchen. In this class your children will be introduced to kitchen safety and proper knife skills. Each child will learn how to make an Asian inspired feast. We will make Homemade Chinese Chicken Salad with Mardrian Oranges; Chicken Wonton Soup; Pork and Vegetable Fried Rice and finish with a surprise dessert treat. Catherine St. John, Ages 8-12, 10:30am-12:30 pm, $45

Kids’ Chef Camp Click here to register.

Brought back by popular demand this original Kids Camp returns! Tell your child to get ready to travel the world and learn about food, science and math in the fun setting of a real cooking school. Every day will be a new adventure as we create a world full of flavors while developing good kitchen skills focusing on safety, science, math and of course taste! Diploma and “Passport to Good Eating” will be awarded. BRING: an apron and wear closed-toe non-skid shoes. Barbara Snow, June 28-July 2, 10:00am-12:30pm, $250 Series, Ages 8-12

Monday: FRANCE: Crepes with assorted fillings; French Baguette Sandwiches; Chocolate Tart.

Tuesday: SPAIN: Gazpacho; Tapas (Marinated Olives); Shrimp Paella.

Wednesday: ITALY: Brushetta; Cannoli; Fast and Easy Pizzas.

Thursday: MEXICO: Tacos; Quesadillas; Secret Recipe Taco Seasoning; Mexican Bean Dip.

Friday: AMERICA: Hamburgers; Corn-on-the-Cob; Spicy Oven Fries; Homemade Chocolate Sauce.

Kids’ Chef Camp II   Click here to register.

Tell your child to get ready to travel America and learn about all the flavors of America that define different areas of our country. We will also talk about safety, science and math, and taste everything made in class. Diploma and “American Passport to Good Eating” will be awarded. BRING: an apron and wear closed-toe non-skid shoes. Barbara Snow July 26-30, 10:00am-12:30 pm, $250 Series, Ages 8-12

Monday: NEW ENGLAND: Fruit Smoothies; Mini Meatloaves; Boston Riced Potatoes; and Apple Cobbler.

Tuesday: EAST COAST: Carrot-Ginger Soup; Crunch Chicken; Tossed Salad with Vinaigrette; and Chocolate Lava Cake.

Wednesday: SOUTH: Quesadillas; Texas Pretzels; Fresh Salsa; Eggs in a Cup.

Thursday: WEST COAST: Fresh Fruit Soup; Grilled Fresh Vegetables; Chicken in a Bag; and Homemade Granola.

Friday: HEARTLAND: Cinnamon Pork Chops; Twice Baked Potato with Wisconsin Cheese; Homemade Chocolate Sauce with Confetti Cake ( made from scratch).

Teens in the Kitchen (P)

NEW! Sat. April 17: TEEN ETIQUETTE Click here to register.
Learn the almost lost art of manners in this class including setting a table and table manners whether dining in or out, proper introductions and telephone manners. We will cover the importance of thank-you notes, responding to an invitation and showing your appreciation to a hostess or friend. Cell Phone and dating etiquette will also be covered. Lunch will be served including Chicken Noodle Soup; Bread; Sautéed Chicken Breast with lemon sauce; pasta and vegetables; and teaching the proper way to eat a meal. Bring an apron as the kids will be helping with the cooking. We will finish with a surprise dessert. Please have children dress business casual including closed toed shoes. Ages 13 and up. Mary Jones, 1:30pm-4:00 pm, $50

NEW! Sat. May 22: TEEN KNIFE SKILLS ASIAN STYLE

Click here to register.
We will teach proper knife skills while also making an Asian inspired meal. We will look at how to hold a knife and use it properly while making some fun and exciting dishes in the kitchen. We will make Homemade Chinese Chicken Salad with Mardrian Oranges; Chicken Wonton Soup; Pork and Vegetable Fried Rice; Mu Shu Pork with Plum Sauce and finish with a surprise dessert treat. Catherine St. John, Ages 13-17, 2:00pm-4:30 pm, $50

NEW! TEENS CAMP Click here to register.
BAKE, RATTLE & ROLL
This teen class will serve as an introduction to the essentials of baking: measuring, creaming, sifting, and rolling. Make sure you eat a healthy lunch before so you don’t fill up with sweets. Bring to go containers to share your creations! Mary Ann Napolitano, July 12-16, 1:00pm-4:00pm; or Aug.9-13, 1:00pm-4:00pm, Ages 13-18; $275 Series

Monday: CUPCAKES: Carrot cake with cream cheese frosting; Mocha cake with Mocha-cream cheese frosting; and Vanilla frosting with flavored-frosting selected by the teens!

Tuesday.: COOKIES: Traditional Peanut butter cookies; Icebox Sugar cookies; Cranberry Biscotti; and Classic Brownies.

Wednesday: CANDIES: Chocolate covered pretzels and raisins; Semi-sweet almond and cherry bark; Tricky toffee; and Grab-n-go Granola.

Thursday: DOUGH CREATIONS: Dough creations 101; Apple tart; Semi-sweet chocolate ganache tart; and Seasonal fruit tart, Lemon-curd tart.

Friday: SELECTED SWEETS: Seasonal fruit cobbler; Donuts; Raspberry fluff; Apple-raisin Turnover and Cinnamon Scones.

NEW! TEENS CAMP PRO Click here to register.
This class is specifically designed for teens considering a career in the culinary world. Emphasis will be on professional cooking techniques, safety and sanitation, and effective use of time and ingredients. This week-long basic cooking technique class focuses on the use of recipes as guidelines rather than set-in-stone rules, exploring the world of seasoning and spices, and learning to create custom recipes. This is a week of hands-on activities of basic prepping, cooking, tasting, and enjoying all things food, in addition to part of the class being a lecture. Diplomas will be awarded. BRING: Apron, wear closed-toe non-skid shoes. Barbara Snow, 11:00am-3:00pm, July 19-23 or Aug.16-20, Ages 13-18 $300 Series

Monday: MEATS and FISH: Turkey Roast with Fresh Sage; Salmon en Papillote; Perfect Pork Loin; Dry Rub Grilled Chicken Breasts.

Tuesday: PASTRY: Roasted Red Pepper Focaccia; Apple Tarts; Savory Puff Pastry Pockets; Banana Cream Pie.

Wednesday: PASTA: Window Pane Pasta; Ravioli with two fillings; Pesto sauce; Cooked Tomato Sauce; Fresh Tomato Sauce; Fresh Spaghetti.

Thursday: VEGETABLES: Maki Rolls; Caesar Salad; Split Pea Soup; Crudités and Dip.

Friday: CUSTARDS: Quiche; Crème Brulee; Vanilla Custard Ice Cream; Chess Pie.