The Chef's Gallery Cooking School
May 2008 through August 2008
Class Descriptions

Listed in Chronological Order

May - June - July - August

Also available are our monthly calendars, our chef/instructors bios, and registration how-to info. If you have any questions about our classes, please don't hesitate to contact us.

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May

Elegant Alfresco

Kathleen Schubert

One of Stillwater’s favorite caterers, Kathleen will demonstrate how to create a beautiful alfresco party. Sit back and enjoy a delicious sampling of her favorite summertime party fare. Appetizers, salads, entrées, and desserts will be covered. Wine will be served.
Thursday, May 1, 6pm-9pm

$60 D

Chocolate Desserts to Die For

Suzanne Schilling

Bring your sweet tooth to this over-the-top chocoholics’ class! Suzanne prepares Chocolate Ganache and Bailey’s Irish Cream Tart, Bittersweet Hot Soufflé with a Hazelnut Anglaise and Chocolate Fudge Sauce, Double Decadent Chocolate Fondue with Mini Madeline Cakes and Pecan Tuile for dipping, and Triple Chocolate Truffle Cake topped with Basic Chocolate Ganache Truffles. Each student will receive a sample of Suzanne’s chocolate mocha sauce.
Saturday, May 3, noon-3pm

$50 P

Grilling: Ribs, Rubs and Revelry

Manfred Krug

Our most popular ribs class arrives just in time to start the grilling season! Manfred helps you prepare four different styles: Puerto Rican-style Pork Ribs with Sweet and Sour Sauce, Barbecued Pork Ribs with Peanut Chipotle Sauce, Lone Star Spare Ribs with Beer Mop, and Kentucky Bourbon-glazed Ribs. Also included will be seasonal side dishes to accompany the meal. Beer or wine served.
Monday, May 5, 6pm-9pm

$65 P

Grilling with the Girls: Chicken and Ribs

Marge Porter

Join us for two classic favorites from the backyard grill as we explore rubs, marinades, sauces and smokes that can be applied to either chicken or ribs. In this hands-on class, we will grill Chicken Breasts with Green Olive Gremolata, All-American Barbecued Babybacks, Tuscan Herb-rubbed Country Ribs, Chicken Thighs with Thai Peanut Sauce, and Southwestern Ribs!
Tuesday, May 6, 6pm-9pm

$60 P

Primavera

John Michael Lerma

The seasons in Italy inspire its residents to create mouth-watering platters of food that beautifully incorporate what’s available. There is no season more anticipated then spring (primavera). Join TV personality John Michael Lerma in preparing this celebration menu of the Italian spring: Pea and Shallot Bruschetta, Mushroom and Asparagus Bruschetta, Zuppa di Verdure (Italian vegetable soup), Risotto Primavera, Prosciutto Lamb Burgers, Grilled Spring Vegetables with Basil Vinaigrette, and Cornmeal Cake with Berries. Italian wine will be enjoyed with the meal.
Wednesday, May 7, 6pm-9pm

$60 P

Flavors: Seasoning Secrets of Great Tasting Food

Jeff Woodward

Learn the secrets for preparing flavorful, satisfying meals. Properly balanced and flavored meals help reduce a person’s desire for sweets. You will learn to use texture, color, and flavor (sour, bitter, sweet, pungent, and salty) in their proper order to make simple but satisfying food. We will also discuss the use of fresh or dried herbs and spices. Spring Rolls with Asparagus and Ginger, Lemon-Thyme Soup, Chicken Salad with Thai Flavors, and Shrimp with Smoky Tabasco Sauce are on the menu tonight.
Thursday, May 8, 6pm-8:30pm

$60 D

Exotic White Wines

Derek Bangs

Tonight Derek will take us on a tour off the beaten path sampling white wines from France, Spain, Italia, and Argentina. Discussion of oak vs. no oak, and different techniques will be part of the evening. Light snacks served.
Friday, May 9, 7pm-9pm

$55 P

Mothers Day Brunch

Terry John Zila

Take mom to an entertaining cooking class today! Terry’s energetic style and delicious food will be a wonderful gift. For a Mother’s Day brunch, Terry prepares Belgian Waffles with Strawberries, Easy Brunch Souffle with Potato and Chorizo, Spinach and Onion Omelet, Cayenne Maple Bacon, Oven-roasted Prosciutto, Bittersweet Chocolate Mousse, and Roasted Apple Bread Pudding with Vanilla Ice Cream and Caramel Sauce.
Sunday, May 11, 12:30pm-3:30pm

$60 D

From the Ocean to the Grill

Manfred Krug

Grilling is one of America’s favorite cooking pastimes and seafood is one of the healthiest foods, so tonight Manfred combines them in a perfect class! Sweet and Sour Grilled Salmon with Glazed Pineapple and Mint, Grilled Swordfish with Clams and Black Bean Sauce, Shrimp and Vegetable Kebab with Dipping Sauce, and Grilled Tuna Steaks with Cantaloupe Salsa should make for a busy night at the grill. Wine or beer will be served with the meal.
Monday, May 12, 6pm-9pm

$65 P

Grilling with the Girls: Little Plates from the Grill

Marge Porter

Little dishes, appetizers, antipasto, and snacks are the menu items dominating the hip restaurant scene these days. Bring the fun to your patio after learning to grill and sampling this menu: Spicy Korean Beef in Lettuce Wraps, Portobello and Mozzarella Bites, Bacon Jalapeno Poppers, Yakitori Chicken Skewers, Avocado Cream and Toasted Cumin Crostini, Pineapple Fries with Raspberry Ketchup, Sizzling Mojito Shrimp with Mango Salsa, and Grilled Feta and Olive Salad Pitas.
Tuesday, May 13, 6pm-9pm

$60 P

Foods you Love Made Light

John Michael Lerma

One of the biggest mistakes in dieting is deprivation. Refusing the foods you love only causes relapse and discouragement. For eating habits you can live with, join John Michael at The Chef’s Gallery as he teaches you the small, sensible cooking adjustments that lead to huge improvements to your life. This summer menu could hardly be farther from deprivation: Cowboy Beans, Zesty Barbecue Sauce, Rainbow Cole Slaw, Red Potato Salad, Roasted Corn-on-the-Cob with Cilantro Butter, Barbecue Beef Sandwiches, Kaiser Rolls, Sandies, and Iced Tea.
Wednesday, May 14, 6pm-9pm

$60 P

Delicious Whole Grain Summer Foods

Robin Asbell

Nobody wants to eat tasteless food just to keep the doctor away, so let Robin show you how to make whole grain dishes that sing with flavor. Enjoy her Indonesian Red Rice Salad with Boiled Eggs, Soba Rolls with Hazelnuts and Black Sesame Sauce, Quick Summer Veggie and Wild Rice Soup, Crunchy Rice Cake Crusted Halibut with Dill Sauce, and Macadamia Fruit Crisp for dessert. Nobody will call this health food like it’s a dirty word!
Thursday, May 15, 6pm-9pm

$50 D

Cakes to Celebrate Spring

Jenny Elliott

Join Jenny in creating these lighter cakes for all your summer occasions: Lemon Truffle Cake, Angel Food, Lazy Dazy Cake, Humming Bird Cake, and Devil’s Food with Truffle Frosting. Learn the basic techniques along with the special tricks to creating an old-fashioned cake your grandmother would be proud of! Coffee and tea to accompany tasting.
Saturday, May 17, 10am-1pm

$50 P

Thrillers, Spillers and Fillers

Terry John Zila

The title of this class refers to the trident of container gardening – what your plants should achieve in your container. Join Terry, master gardener and passionate foodie, and learn how you can design your own perfect pots using this principal. Then enjoy sampling delicious treats that can be prepared with the resulting bounty: Linguine with Basil Pesto, Toasted Pine Nuts and Diced Tomatoes, and Strawberry Rhubarb Tartlets.
Sunday, May 18, 12:30pm-3:30pm

$50 D

Memorial Day Grilling

Manfred Krug

Manfred has put together a great menu for the upcoming holiday weekend. Grilled Pineapple with Maytag Blue Cheese over Field Greens with Balsamic Reduction, Brazilian Mixed Grill (beef flank steak, pork loin, and chicken) with Molho Apimentado (hot sauce), Grilled Vegetable Saffron Rice Salad, and Grilled Banana with Rum-Molasses Glaze over Vanilla Ice Cream should be real crowd pleasers. A cold beer will be offered with our meal.
Monday, May 19, 6pm-9pm

$65 P

Grilling with the Girls: More Italian Flavors from the Grill

Marge Porter

On the grill tonight will be Flame-kissed Caponata, Grilled Panzanella (bread salad), Seared Rosemary-scented Flank Steak on Arugula, Chicken Breasts Grilled with Fontina, Prosciutto and Candied Tomato Pesto, Grilled Asparagus with Lemon and Shaved Parmesan. We’ll enjoy a refreshing Granita for dessert.
Tuesday, May 20, 6pm-9pm

$55 P

The Bayport Cookery Morel Fest

Jim Kyndberg

Since the savory morel mushroom only appears from April to June, you cannot wait too long to enjoy it at its peak! The chef/owner of Bayport Cookery has made it one of his classic yearly events, and tonight you’ll see why it is so popular. Four courses, each incorporating the earthy fungi, and paired beautifully with his favorite wines … this promises to be a memorable evening!
Wednesday, May 21, 6pm-9pm

$70 D

Date changed! This class has been moved to May 29th!

Summer Backyard Parties

Theo Petron

Finally … summer! Unless you are a diehard griller, your BBQ has been tucked away next to the Lawn-Boy. It’s time to get it out and try out some proven party fare. Theo will prepare Grilled Pizzas, Coal-fired Fajitas, Tacos, and Grilled Bananas Foster. Enjoy a cold beer with the samples.
Thursday, May 29, 6pm-9pm

$50 D

Barbecuing with Summit Beer

Joe Pantalion

Join Joe as he demonstrates a step-by-step BBQ party that will wow every guest, starting with Bacon Wrapped BBQ Shrimp, and fabulous St. Louis-style Spare Ribs slathered in Joe’s very own “Madd Joe’s Bonafide BBQ Sauce.” Then he will prepare Marinated Baby Red Potato Salad, and Grilled Plums with a Caramelized Bourbon Sauce. Demonstration will include preparation tips that will free you up to chat with your guests. All menu items will be paired with one of the great varieties of Summit Beer.
Friday, May 23, 6pm-9pm

$65 D

Cooking at Home with the CIA

Charlie Means

Let the representative of the CIA cooking line show just how amazing these products are. The CIA Masters Collection includes everything from gadgets to bakeware to stovetop. Charlie will prepare several items for you to sample and send you home with an 8" sauté pan, a $69.99 value.
Saturday, May 24, 11am-1pm

$45 D

Flower Power

Martina Priadka

They say April showers bring May flowers, and this evening everything is floral. Enjoy sampling wines from the Flowers Vineyards, one of the most respected on the Sonoma coastline. Best known for their Chardonnay and Pinot Noir, Martina will concentrate on these as we educate ourselves on this great American region. This evening’s food samples will feature flower flavors and accents.
Saturday, May 24, 7pm-9pm

$60 P

Best Burgers from the Grill

Manfred Krug

When you think outdoor grilling, the common burger always comes to mind! Well tonight, uncommon is the theme. Manfred has four great burgers with unique condiments planned for tonight: Grilled Burgers with Harissa (a spicy North African condiment made with roasted peppers, cumin, garlic, and olive oil), Turkey Burgers with Guacamole and Chipotle Pico de Gallo, Grilled Blue Cheese-stuffed Burger with Mushrooms and Onions, and Classic California Burgers with Red Pepper Apricot Relish. A classic Cole Slaw will round out the menu. Beer will be served with the meal.
Monday, May 26, 6pm-9pm

$60 P

An Evening with the Lowell Inn

Eric Schultz

Sit back and enjoy this lovely spring-themed four course menu from the chef at Stillwater’s famous Lowell Inn: a very seasonal Asparagus Soup with Saffron Creme Fraiche, White Wine and Butter Poached Halibut with Morel-Mashed New Potatoes, Braised Lamb Blade Steak with White Bean-Tomato Ragu and Spring Greens, and a light and lovely Rhubarb Creme Brûlée. A glass of wine will be served.
Tuesday, May 27, 6pm-9pm

$60 D

Great Food for One or Two

Jenny Elliott

Jenny will introduce you to her "Express Kitchen" with menus and easy-to-fix foods that satisfy your body’s hunger for good healthful foods, including foods to prepare ahead and freeze for microwave efficiency, quick meals in one pot, and those "bites of something sweet" that we all crave.
Wednesday, May 28, 6pm-9pm

$45 P

June

Ribs, Rubs & Revelry!

Manfred Krug

It’s time for our annual ribs class! Manfred brings back our most popular barbecue class to start the season right. On the menu will be Puerto Rican-style Pork Ribs with Sweet and Sour Sauce, Barbecued Pork Ribs with Peanut Chipotle Sauce, Lone Star Spare Ribs with Beer Mop, and Kentucky Bourbon-glazed Ribs. Also included will be a few of Manfred’s seasonal side dishes, and beer or wine while we enjoy our meal.
Monday, June 2, 6pm-9pm

$65 P

Whole Grain Breads

Jenny Elliott

Explore the delicious taste of whole grain breads. By adding sprouted, cracked and rolled grains to yeast dough, you will form delicious flat breads and crackers from a variety of slow-rise and soured doughs. Using whole grains makes your bread truly the "staff of life." You will leave with many recipes and a sour-dough starter for at-home baking. We’ll practice hands-on kneading techniques to improve the quality of the breads you bake.
Wednesday, June 4, 6pm-9pm

$50 P

Dim Sum Favorites

Robin Asbell

We may not have the rolling carts, but we can still make the freshest, tastiest little bites of dim sum. Join Robin to create classic favorites and some new versions, while learning the venerable traditions of tea and treats. We’ll make steamed, baked, and fried goodies, as well as fresh hand-made wrappers to fill with accompanying sauces and dips. Crab Rangoon, Potstickers with Pork, Steamed Salmon and Asian Pesto in Rice Paper Wrappers, Steamed Shrimp and Garlic Chive Dumplings, and Custard Tarts are on the menu tonight. Yum!
Thursday, June 5, 6pm-9pm

$65 P

Last Spring Hurrah with Bret’s Table

Bret Bannon

You may have seen a variation of these recipes in the spring issue of Midwest Home, however, Bret can never leave well enough alone – even when he’s the one writing the recipe! He’s already added new twists to this seasonal menu of Baby Pea Shooters with Pepper Vodka; Caramelized Onion and Asparagus Crostata; Seared Scallops with Crab Remoulade on Wilted Baby Greens; and Vanilla Panna Cotta with Strawberry Rhubarb Compote. Join him today in preparing this simple yet elegant dinner, quick enough for a weeknight, or impressive enough for a Saturday night party.
Saturday, June 7, 12pm-3pm

$60 P

Easy Weekday Grilling Meals

Rachael Rydbeck

Nothing is easier after a long day at work than firing up the grill and enjoying a cool drink while dinner cooks. With minimal prep and a little planning-ahead, you can enjoy savory meals that won’t dirty your kitchen or take all night to cook. Rachael will explain how to select good cuts of meat, how different marinades will tenderize the meat, various techniques for charcoal or gas grills, and most importantly, how to tell when your meat is done to perfection. Rachael has three quick meals planned for tonight: Grilled Meat Lover’s Pizza and Grilled Chicken Caesar Salad; Grilled Steak and Veggie Burritos with Grilled Corn Meal; and Grilled Halibut en Papillote with Herbed Butter and Vegetables, and White Asparagus with Pesto Sauce.
Tuesday, June 10, 6pm-9pm

$65 D

The Italian Grill

John Michael Lerma

Through the ages, great Italian cooking started with fire. Author, chef, and Food Network personality John Michael Lerma continues this wonderful Italian tradition of fine cuisine prepared over an open fire – or grill, in this case. With John Michael’s help, you will prepare this wonderful menu of Figs and Smoked Mozzarella in Prosciutto; Asparagus Spears Wrapped in Pancetta; Grilled Tuscan Chicken; Grilled Eggplant Bundles stuffed with Ricotta; Grilled Veal Bundles with Fontina, Sage, and Prosciutto; Fennel Wedges in Tarragon-laced Balsamic Vinaigrette; Honeyed Bruschetta with Gorgonzola; and Amaretto-stuffed Peaches with Vin Santo Glaze.
Wednesday, June 11, 6pm-9pm

$65 P

Father’s Day

Terry John Zila

If your dad is a meat and potato lover, this will be the perfect gift for him! Terry prepares a hearty and delicious menu today that is sure to please all carnivores: Cajun Ribeyes and Garlic Mashed Potatoes, New York Strip with Hash Browns, Pan-roasted Filet Mignon with Creamed Spinach, and for dessert, a classic Homemade Apple Pie with Vanilla Ice Cream.
Saturday, June 14, 4:30pm-7:30pm

$65 D

Grilling with the Girls: Pizza Pizzazz

Marge Porter

Recreate wood-fired gourmet pizza at home using your grill. Distinguished by a crisp crust and light smoky flavor, this is what all the great restaurants serve. Join Marge in preparing these delightful examples: Arugula Salad and Grilled Chicken Pizza, Fresh Mozzarella, Tomato and Basil Pizza, Caramelized Onion and Olive Pizza, and Smoked Salmon and Dill with Chive Cream Cheese Pizza. Wine will be served.
Monday, June 16, 6pm-9pm

$60 P

Young Chefs Summer School: Italian Cuisine

John Michael Lerma

School’s out for the summer, and it’s a great time for your budding young chef to learn cooking skills and recipes from Italy. Author, chef, and Food Network personality John Michael Lerma hosts culinary vacations to Tuscany many times each year and his enthusiasm is sure to inspire all! Each day we will prepare and then eat our meal. Tuesday: Suppli di Riso (rice croquettes), Lasagne di Venezia (Venetian lasagne), and Torta di Cioccolata e Banana (chocolate and banana cake). Wednesday: Schiacciata al Rosmarino (flat bread with rosemary), Penne Fredde alla Mozzarella (cold penne salad with mozzarella), and Ribollita (twice-cooked soup). Thursday: Perfect Pizza Crust, Tuscan Tomato Sauce, Pizza Margherita, Bacon Cheeseburger Pizza (OK, not Italian, but it’s the last day), Pesto Pizza, Basil Pesto, Tuna and Onion Pizza, and Fresh Sweet Berry Pizza. Suggested age: 8-15 years.
Tues, Wed, Thurs, June 17, 18 & 19, 10:30am-1:30pm

$180 P

Gluten-free Living

Jeff Woodward

Many people have difficulties digesting the gluten found in wheat, oats, and rye. Common symptoms include fatigue, digestive issues, headaches and ADD/ADHD. But you can thrive on a non-gluten diet, and Jeff will explain how. While he lectures, he will prepare these delicious examples: Saffron Millet Stew, Shrimp and Penne Salad, French Toast, Corn Muffins, and Dark Chocolate Cookies – all gluten-free. He will also cover testing for gluten sensitivity.
Wednesday, June 18, 6pm-8:30pm

$60 D

Tapas from the Grill

Suzanne Schilling

Learn to create delicious grilled small dishes, Mexican-style. Suzanne will help you prepare this fun menu that combines the flavors of Mexican cooking with the ease of outdoor grilling: Gorditas (masa boats) topped with Chile Sauce, Black Beans and Queso Fresco; Fresh Clams in Banana Leaves with Vera Cruz Salsa; Soft Tacos made from a mixed grill of Chipotle and Beer Marinated Flank Steak, Spiced Rubbed Chicken and Seared Spiced Yellowfin Tuna; and for dessert, Grilled Bananas with Rum Ice Cream.
Thursday, June 19, 6pm-9pm

$65 P

Portuguese Wine Tasting

Martina Priadka

Portugal’s most famous wine is Port, but in the last two decades their table wines have improved dramatically. The reds are juicy, rustic and bold, and the whites, most prominently Vinho Verde, are refreshing, fun and perfect for summer sipping. Join us for an evening of Portuguese wines and find out why they are the best European value going. Chef Josh Hill of Red Stag Supper Club will prepare treats inspired by the flavors of Portugal.
Friday, June 20, 7pm-9pm

$55 P

Blondies and Brownies Galore!

Jenny Elliott

Are Blondies more fun? Do you prefer brownies gooey or firm? With walnuts or pistachios? Brown sugar or organic white? Served warm with ice cream or packed cold in the lunch box? You can decide for yourself after we have baked six or more varieties of these favorite bars. The recipe that started with a "failed chocolate cake" has become one of America’s most loved treats.
Saturday, June 21, 11am-2pm

$50 P

Lovehandles Chocolate: Covered Fruit and Sweets

Kristin Moffitt

Dress up your fresh fruit for a special occasion. Imagine how impressive a tray of bite-sized, chocolate-dipped fruit and sweets will look at your next gathering – and how amazing they will taste! Kristin will start with how to temper chocolate and then go on to the secrets of dipping a variety of goodies, such as strawberries, apricots, marshmallows, pretzels, and cookies. Plan on going home with a box of chocolate-covered treats to share.
Saturday, June 21, 3:30pm-5:30pm

$50 P

Fabulous Grilling

Manfred Krug

Join Manfred in the creation of this exciting barbecue menu of Cumin-crusted Chicken Breast with Chipotle Barbecue Sauce; Mustard Grilled Flank Steak with Smoky Jalapeno-Honey Sauce; Grilled Eggplant, Mozzarella and Tomato Towers with Basil Corn Relish; Smoky Corn and Tomato Salad with Cilantro Vinaigrette; Hobo Packs of Vegetables; Grilled Potato Fries with Shiitake Parsley Butter Sauce; and Grilled Peaches with Ice Cream and Strawberries.
Monday, June 23, 6pm-9pm

$65 P

A Celebration of Vidalia Onions

John Michael Lerma

Author and chef John Michael Lerma is nationally-known for cooking and baking with sweet Vidalia onions. He has won numerous awards and was featured on Food Network’s All American Pie Championship with his Vidalia Onion Pie. Join him this evening and peel several pounds of these sweet delicacies to create Vidalia Onion Dip, Vidalia Onion Relish, Vidalia Onion-Dill Bread, Vidalia Onion Beer-Cheese Soup, Onion Rings, Spicy Meatballs in Vidalia Onion Sweet-Sour Sauce, and his famous Vidalia Pie.
Tuesday, June 24, 6pm-9pm

$60 P

Grilling with the Girls: Chicken and Ribs

Marge Porter

Join us in preparing America’s two favorites from the backyard grill. We will create rubs, marinades, sauces and smokes that can be applied to either chicken or ribs. In this hands-on class, learn to grill Chicken Breasts with Green Olive Gremolata, All-American Barbecued Babybacks, Tuscan Herb-rubbed Country Ribs, Chicken Thighs with Thai Peanut Sauce, and Southwestern Ribs. We’ll throw a few potatoes on the grill to "balance" this meaty menu!
Wednesday, June 25, 6pm-9pm

$60 P

Beginning Cake Baking

Suzanne Schilling

One of life’s pleasures is a beautiful and delicious homemade cake. If you haven’t baked one recently, then it is about time – and we have some great ideas for you to try! Devil’s Food Chocolate with Chocolate Bailey’s Ganache Filling and Frosting, Lady Baltimore White Cake with Lime Curd Filling and Frosting, New York-style Cheesecake with Blueberry Chambord Compote Topping, and Chocolate Chip Pound Cake with a Butter Cream Glaze will all be prepared and sampled.
Thursday, June 26, 6pm-9pm

$55 P

First Impressions: Summer Appetizers

Terry John Zila

It is said that you never get a second chance to make a good first impression, and that applies to entertaining as well. There will be no worries tonight as Terry demonstrates an amazing variety of delicious bites. Sit back and sip wine while enjoying Chilled Cucumber Shots, Lamb Lollipops, Gingered Beef Satay, Lobster Sliders, Spicy Shrimp and Guacamole Canapés, and finishing with Summer Berry Brûlé Bites.
Friday, June 27, 6pm-9pm

$60 D

Italian Summer Desserts

Rachael Perron

Impress your friends and neighbors with these elegant but easy variations on some of Italy’s most celebrated sweet treats. Rachael shares her culinary experiences of working in Tuscany while assisting you in the preparation of these delicious desserts: Zabaglione con Frutti di Bosco, Tiramisu, Espresso Granitas with Hazelnut Cream, and Rosemary Cookies with Sweetened Mascarpone. We will enjoy coffee or dessert wine with our samples.
Saturday, June 28, 1pm-4pm

$50 P

Ribs and Slaw

Manfred Krug

You can never have too many rib recipes in your repertoire, so this evening Manfred helps create four more tasty styles. Tex-Mex Sweet and Spicy Ribs, Chinese Barbecued Ribs, Carolina Slow-smoked Ribs with Beer Mop, and Midwestern Sweet Barbecue Ribs are sure to become new favorites. Along with Charleston Slaw, Chinese Cabbage Salad, and Latin-flavored Slaw with Avocados, these are just great dishes for a backyard summer party.
Monday, June 30, 6pm-9pm

You can take a common piece of meat or fish and make it extraordinary with the right sauce. Manfred will show you how this evening with this tasty menu: Grilled Shrimp and Red Onion Skewers with Sour Salad and Cashew Dipping Sauce; Grilled Chili Chicken Wings with Peanut-Ginger Sauce and Cucumber Spears; Grilled Pork and Apple Skewers with Orange Balsamic Glaze; Grilled Flank Steak with Spicy Tomato Relish; and Grilled Halibut with Curried Corn Sauce. Enjoy a beer or wine with the meal.
Monday, July 28, 6pm-9pm

$65 P

Simple Dishes in Ten Minutes

Marge Porter

When it’s too hot to cook, these fresh and simple summer meals are not only quick and healthy, but truly satisfying. Experience hands-on the ease of preparation of these dishes: cool and quick Gazpacho, Fresh Zucchini and Herbs with Pasta, Grilled Lemon Shrimp over Couscous, Thai Beef Salad, Grilled Portabellas and Eggs, and Sautéed Italian Sausage with Garlic, Rosemary and White Beans. We will enjoy wine with the meal.
Tuesday, July 29, 6pm-9pm

$60 P

Garden County Pie Series

John Michael Lerma

Author, chef and Food Network personality John Michael Lerma has won numerous awards for his creative pie baking, including First Place Professional Division 2007 at the National Pie Championship in Florida, and a Bronze Medal on the Food Network Challenge. He’s also had a Food Network Special featuring his famous Vidalia Onion Pie. Join him for this four-week course that will make you a pie baking champion. Learn the secrets of fantastic pie crusts, the science of fillings that don’t fail, and perfect savory pies that become complete meals. WEEK 1 – Pastry and Crust It’s all in the crust, so learn the secrets to making perfect crust to frame your pie fillings. This week we prepare The Perfect Pie Crust, All-Butter Pie Pastry, Extra-Flaky Pie Crust, Lard Pie Crust, Oil Pastry, Meringue Pie Crust, Graham Cracker Crust, and Amaretti Crumb Crust. We’ll have a few surprise fillings so we can sample our crust creations.
Wednesday, July 30, 6pm-9pm

$50 P

For additional classes in our pie series, see Wednesday, August 6: Fruit Pies Wednesday, August 13: Cream and Custard Pies Wednesday, August 20: Savory Pies

Beautiful Sushi

Robin Asbell

There are sushi rolls, and then there are spectacular sushi rolls. Learn to make the showpiece rolls that will turn heads and impress your friends. Starting with the all-important preparation of the sushi rice, you will then create your masterpieces using rice, nori, various seafood and garnishes, and learn a little bit of history. Caterpillar Rolls with Eel Sauce, Rainbow Rolls wrapped in Colorful Fish, Vegetables and Roe, Double Roll with Egg Yolk, Cress and Tuna, Teriyaki Salmon Triangle Roll, and Phyllo-wrapped Lime-Tuna Sushi Roll will all be created and enjoyed.
Thursday, July 31, 6pm-9pm

$65 P

August

Homemade Ice Creams

Suzanne Schilling

Nothing tastes better than freshly-made ice creams and sorbets. Not only are they fun to make, but you are rewarded with the delicious results! Suzanne will make Double Chocolate Ice Cream with Caramelized Pistachios, Blood Orange Sorbet, and Strawberry Granita.
Friday, August 1, 1pm-2:30pm

$25 D

Summertime Steaks and Sides

Manfred Krug

Banish barbecue boredom! Join Manfred this evening in the preparation of Cumin-crusted Grilled Sirloin Steak with Grilled Avocados and Chipotle-coated Onions, Beef Rib Eye with Blue Cheese and Balsamic Vinegar, and Thai Style Skirt Steak with complimenting sauces. For side dishes, you will prepare Mango and Black Bean Salsa, Smoky Corn and Tomato Salad with Cilantro Vinaigrette, and Grilled Sweet Potatoes with Sweet and Sour Bacon Dressing. Enjoy beer or wine with our meal.
Monday, August 4, 6pm-9pm

$65 P

Preserving the Harvest

Jenny Elliott

All too often, food isn’t properly stored and looses is flavor, color, moisture and nutritive value. What a shame to lose the wonderful opportunities the season has to offer. Join Jenny as she shares how to create frozen and canned "summer-in-a-jar" using produce from our local farmers. She will also cover the use of drying as a method of preservation, how to blanch properly for the greatest preservation of flavor, and using “hot bath” canning as well as cold storage methods.
Tuesday, August 5, 6pm-9pm

$45 P

Garden County Pie Series

John Michael Lerma

WEEK 2 – Fruit Pies Join John Michael in creating these tasty seasonal fruit and berry pies: Grandma Anderson’s Rhubarb-Strawberry Pie, Triple Crown Cherry Pie, All-Strawberry Pie, Razzle Dazzle Berry Pie, Mile-High Peach Pie, Blueberry-Pineapple-Pina Colada Pie, Grandma Thelma’s Best Apple Pie. Best of all, we will sample them all!
Wednesday, August 6, 6pm-9pm

$60 P

For additional classes in our pie series, see Wednesday, July 30: Pastry and Crusts Wednesday, August 13: Cream and Custard Pies Wednesday, August 20: Savory Pies

Jamaican Party

Robin Asbell

A trip to Negril opened Robin’s eyes to the amazing flavors of Jamaican cookery. In the tropics, where it’s always 90 degrees, culinary dishes incorporate lots of fruits, fish, and bold flavors. Join Robin in the preparation of some of her favorites: Jamaican Patties with Vegetable and Meat Fillings, Coco Bread, Jerked Chicken with Jerk Sauce, Red Snapper with Papaya, and two flavorful side dishes of Rice and Peas, and Curried Greens. We’ll enjoy our samples with the classic Jamaican beer, Red Stripe.
Thursday, August 7, 6pm-9pm

$65 P

Summer Evening at the French Bistro

Terry John Zila

The best French food nourishes the soul as well as the spirit. So pull up a chair, pour some wine, and we will share stories as we enjoy Terry’s bistro menu. He will start us off with a Fresh Tomato Soup, then a simple Bibb Lettuce Salad with Champaign Vinaigrette, followed by Summer Vegetable Gratin and classic Roast Chicken with Shallot Haricot Verts. A sweet and light Profiterole with Caramel Ice Cream and Chocolate Sauce should leave us all happy and satisfied.
Friday, August 8, 6pm-9pm

$60 D

Hot Summer Nights

John Michael Lerma

On those hot summer nights when you don’t want to turn on the stove or oven, John Michael Lerma has some great ideas for you. Learn to prepare these dishes that require no heat: Cherry Mojitos, Olive and Sun-Dried Tomato Spread, Assorted Pita Chips, Panzanella (Tuscan tomato and bread salad), Cucumber-Avocado Soup with Tomato Salsa, Venetian Shrimp Cocktail, Cold Ham Sandwich Pizza, Cobb Salad Wraps, and a tangy Lemon-Lime Cheesecake. This is one way to stay in the kitchen if you can’t stand the heat!
Saturday, August 9, 11am-2pm

$60 P

The Queen of Fats: Omega-3 and Health

Jeff Woodward

We’ve been hearing about Omega-3 fatty acids in recent years. A growing body of scientific research indicates that these healthy fats help prevent a wide range of medical problems, including cardiovascular disease, depression, asthma, and rheumatoid arthritis. Learn how Omega-3 fats were removed from the American diet and what we can do to replace them. Jeff will prepare these Omega-3-rich dishes: Creamy Free-range Chicken Soup with Chard, Salmon with Greens and Asparagus, Watercress, Apple and Walnut Salad, and Walnut Macaroons.
Monday, August 11, 6pm-8:30pm

$65 D

Pasta Maker 101

Marge Porter

Making homemade pasta is a rewarding and delicious experience. Whether you own a pasta machine or are just curious, come and learn the techniques of rolling, seasoning, and coloring your own dough on a hand-crank pasta machine. Once you taste the difference in freshly-made pasta, it’s hard to settle for less. You will make Spinach Fettuccine, Linguine, Wild Mushroom Ravioli, and Three Cheese Tortellini, along with a variety of simple sauces to compliment. A great hands-on class for first timers.
Tuesday, August 12, 6pm-9pm

$55 P

Garden County Pie Series

John Michael Lerma

WEEK 3 – Cream and Custard Pies Join John Michael Lerma and create luscious cream and custard pies that are unforgettable. John Michael won a Food Network Medal in 2007 for his Coconut Cream Dream Pie, which he will teach you to create tonight. In addition, we’ll prepare and sample Key Lime Delight Pie, Hana Hou! Daiquiri Pie, Red River Valley Vanilla Cream Pie, Watermelon Chiffon Pie, Black Bottom Pie, and Chocolate-Toffee-Banana Pie.
Wednesday, August 13, 6pm-9pm

$60 P

For additional classes in our pie series, see Wednesday, July 30: Pastry and Crusts Wednesday, August 6: Fruit Pies Wednesday, August 20: Savory Pies

Summer Dining: High Style / Bold Color

Terry John Zila

This evening’s menu features a stylish, colorful meal incorporating the best of the season: Grilled Pork Tenderloin with Fuchsia Apple and Jicama, Summer Vegetable Phyllo Tart, Paella Salad, Salad of Smoked Salmon, Red Onion and Arugula, and a light and tart Lemon Soufflé with Lemon Curd and Crème Fraîche Ice Cream with Fresh Berries.
Thursday, August 14, 6pm-9pm

$60 D

Lunch and Learn: Pesto

Jennifer Holloway

Pesto, Italian for "pounded," is an uncooked sauce made with fresh basil, garlic, pinenuts, and parmesan cheese. This classic sauce that originated in Genoa, Italy, is used in a variety of dishes, but is a natural with pasta. Jennifer will prepare her version, and highlight it in Penne with Roasted Red Grapes and Chicken Salad. Now is the perfect time to make and freeze it to preserve the taste of summer.
Friday, August 15, 1pm-2:30pm

$25 D

Summer Sweets

Kristin Moffitt

Sit back and sip coffee or tea and enjoy a morning filled with dessert. Kristin will prepare four of her favorites that are sure to become yours, too. Vanilla Affogato, Italian for "drowned," is a delicious coffee-based dessert served with Chocolate Hazelnut Biscotti. Cinnamon Pear Crepes should inspire you to dig out that old crepe pan, while Summer Pudding with Raspberries and Blueberries proves bread pudding is not just a cold season dish. Banana Chocolate Chip Upside Down Cake highlights two favorites: fruit and chocolate.
Saturday, August 16, 10am-12pm

$45 D

Inspirational Salsas

Suzanne Schilling

There is more to salsas than the ubiquitous jar with a bag of corn chips! Join Suzanne for an afternoon spent creating delicious dishes that will give you a whole new perspective on salsa. Pico de Gallo with Fried Plantain Chips; Summer Black Beans on a Bed of Spinach and Peach Salsa; Corn Salsa Soup with Avocado; Three Berry Salsa with Scallops on the Shell; and Grilled Pork Ribs with Charred Tomato Mint Salsa.
Saturday, August 16, 1:30pm-4:30pm

$60 P

Jamaican-style Barbecue

Manfred Krug

$65 P

Jamming with Rachael

Rachael Perron

It’s summer and that means two things: an abundance of fresh fruit, and the State Fair. Both mean it’s time to jam – make jam, that is. Join blue-ribbon award winner Rachael Perron as she demonstrates basic jam-making techniques suitable for beginners, while sharing unique recipes that illustrate why she’s the best. We’ll make Minnesota Strawberry Jam, Peach Jam, Sweet and Spicy Pineapple Pepper Preserves, and Caramelized Onion Jam. Rachael will discuss and demonstrate techniques for home-preserving as well as freezing for longer-term preservation of summer’s bounty.
Tuesday, August 19, 6pm-9pm

$45 P

Garden County Pie Series

John Michael Lerma

WEEK 4 – Savory Pies Some of John Michael’s favorite pies are filled with vegetables, meat, or a combination of both. You will learn the basics of preparing pies that can be served as the entrée or an appetizer, which will give you a great excuse to visit your local farmers’ market. Join him in preparing Vidalia Onion Pie, Saint Paul Farmer’s Market Vegetable Pie, Easter Pie, Belmont Road Chicken Pie, My Oh My Mushroom Pie, Spinach Pie, and Cherry Tomato Pie.
Wednesday, August 20, 6pm-9pm

$60 P

For additional classes in our pie series, see Wednesday, July 30: Pastry and Crusts Wednesday, August 6: Fruit Pies Wednesday, August 13: Cream and Custard Pies

Everyday Gourmet

Jennifer Holloway

We’ve taken our perfect one-day basics class, sure to boost your culinary confidence, and given it a seasonal edge. Jennifer will begin with a discussion of basic equipment, techniques, and pantry staples. You will then move on to the preparation of several menus using fresh available ingredients. This will include several entrees with a variety of salads, vegetable gratins, quick stir-fries, and desserts. Whether you’re a seasoned cook or a beginner, this class offers something for everyone.
Saturday, August 23, 11am-2pm

$85 P

Perfect BBQ

Shelagh Connolly and Jason Tennant

The chefs from Tria Restaurant in North Oaks join us for an evening of upscale barbecuing. Enjoy sampling their version of the season’s favorite pastime with smoky foods and delicious wines. On the menu will be Grilled Pizzas, Maple BBQ Pork Ribs, Creamy Coleslaw, and Easy Fruit Sorbet served with perfect Arnie Palmers on the side. Wine will be served.
Monday, August 25, 6pm-9pm

$55 D

Cobbler and Buckles and Grunts, Oh My!

Jenny Elliott

Ripe fruit just begs to be made into quick, tasty and healthful desserts. We will make and taste a wide variety, and learn where they got those funny names. Incorporating whole grain flours and whole grains into the toppings lifts their nutritional value. What could be better than a "healthy" dessert?
Tuesday, August 26, 6pm-9pm

$45 P

Hands-on Party Tapas

Rachael Rydbeck

Rachael will discuss how to plan and prepare ahead for a dinner party, demonstrate chopping techniques, assembly and storage, and how to make excellent dipping sauces for any occasion. You will make each of the items with two or three other people, so come with friends if you wish. We will sip wine as we prepare Stuffed Tomatoes, Spicy Beef Empanaditas with Cumin Aioli, Grilled Chicken Skewers, Mini Chili Corn Muffins with Pancetta, Avocado and Cilantro, and Blueberry Tartlets with Lemon Curd.
Thursday, August 28, 6pm-9pm