|
|
The Chef's Gallery Cooking School
Class Descriptions
|
|
Great Gifts!
Celebrating an anniversary, wedding,
bridal shower, birthday, or other special day?
We've got just what you need for all your
gift-giving occasions. You can give
personalized gift certificates for specific a
class, or let the recipient choose the
class!
It's that easy.
|
|
D - Demonstration P - Participation
Each cooking class at The Chef's Gallery is either a demonstration by the chef (indicated with a "D"), or involves participation of the students working alongside the chef (indicated with a "P"). Accordingly, please note every class description is marked with
a D or P to the right of the class price.
How to Plan a Sushi Party at Home
John Sugimu-a
For many sushi fans, any occasion is a good excuse to head for the nearest sushi bar! Sushi can get expensive, however. That's why home preparation of the tasty morsels has grown in popularity. You'll not only enjoy the money savings, but it's also a wonderful way to share your enthusiasm for Japanese cuisine with your loved ones. If you're new to hosting a sushi party, John will begin with demonstrating several simple but satisfying recipes that you then create and eat together. Simplicity and elegance are the hallmarks of a classic sushi party and John will go over the essentials to create the ambiance you desire as well.
Thursday, December 1, 6-9pm $60 P
Christmas Cake Pops
Donna Nowicki
What's cuter than a mini cupcake? Why a cake pop! Learn to create these little balls of cake and frosting molded into fun and tasty shapes for any occasion. We'll create beautiful and unique cake pops to give for gifts or to use as a centerpiece for you holiday table. In this class you will also make a Christmas tree centerpiece made of cake truffles. Each student will receive a little cupcake pop mold to take home, along with your decorated Christmas cake truffle tree.
Friday, December 2, 11am-2pm $55 P
Baking with Your Kids – Holiday Cookies
Suzanne Schilling
Remember your first experiences in the kitchen? Maybe you helped your mother measure sugar for a cake, or stirred that big wooden spoon until your arms ached. Or maybe you just licked the beaters! The warmth, the aromas, and the teamwork all fused into lasting, loving memories. Now you can re-create those happy moments with your own children, grandchildren, or nieces and nephews. Baking with children is a wonderful way to teach, share, and connect and make new holiday memories or traditions. All of today's recipes will be prepared by each child/adult pair. You'll make Chocolate Butterscotch Fudge, Chocolate Cherry Snowballs (a maraschino cherry surrounded by a chocolate cookie and rolled in coconut), and Stained Glass Trees (sugar cookies with a hard candy center). You will take home anything you don't eat in class! Class price includes on adult and one child, ages 8 and older.
Saturday, December 3, 12-3pm $70 P
Candy From Your Kitchen
Bret Bannon
Whip up some delectable candy from your kitchen just in time for holiday gift giving. With a bottle of bubbly and any one of these homemade treats attractively presented, you will always have a much appreciated and personal gift. Join Bret in the kitchen and together stir up this assortment of unique candies: Maple Cream Squares, Goat's Butter Salted Caramels, Chocolate Almond Buttercrunch Toffee, Almond Pralines, Triple Nut Nougat, and Chocolate Peanut Butter Squares. We will sample with coffee, tea or Prosecco.
Sunday, December 4, 1-4pm $60 P
Christmas for 12
Manfred Krug
With a solid menu and advice from a great chef, planning that Christmas dinner does not have to make you crazy. Let the chef take you on a trial run for this special meal with his menu of Classic French Onion Soup with Cheese Croutons; Coffee-rubbed Whole Beef Tenderloin with Ancho Mushroom Sauce; Potato, Sweet Onion and Sage Gratin; Roasted Brussels Sprouts with Walnuts; and Gran Marnier Souffle for dessert. All the recipes and information you need will be included. A glass of wine will be served with the samples.
Monday, December 5, 6-9pm $65 D
Deck the Halls … with Lots of Cupcakes
Suzanne Schilling
The season would not be complete without a colorful assortment of cupcakes. Whether a special hostess gift or an attractive party dessert, everyone will appreciate your thoughtfulness with these home-made cupcakes. Together we'll make Gingerbread Cupcakes with Caramelized Mango French Buttercream; Pumpkin Cupcakes with a Cream Cheese Filling frosted with Cinnamon Swiss Meringue and topped with Spun Sugar; Cranberry and Pear Cupcakes topped with Dulce de Leche Pecan Cream Cheese Frosting and garnished with a Candied Pear Slice; and Chocolate Peppermint frosted with Peppermint Italian Meringue and garnished with Chocolate-dipped Peppermints. We will enjoy our creations with coffee or tea.
Tuesday, December 6, 12:30-3:30pm $55 P
Cooking with Le Creuset
Deb Apuli and Manfred Krug
Every day can be a culinary adventure with Le Creuset cookware. Each cast iron piece is formed in its own sand mold as it has been since 1925, and finished by more than 30 craftsmen. This evening, Deb will pair her extensive product knowledge with Manfred's culinary skills to demonstrate the beauty and versatility of one of our favorite pieces of cookware. Manfred will demonstrate a variety of techniques in the preparation of Cowboy Cooked Steaks with Spicy Hashbrowns, and Island-style Chicken Breasts with Citrus Cilantro Basmati Rice. Class participants will receive a Le Creuset forged hard-anodized non-stick 8” fry pan, a $50 value.
Tuesday, December 6, 6-8:30pm $60 D
Creole Holiday Menu
Marge Porter
The holiday season is a great time to use creative seasonings, and Creole cooking has plenty of that! Marge returned to The Big Easy recently and was inspired to create this menu, which would be perfect for holiday entertaining or anytime you gather special friends and family around the table. Sit back and learn the steps to creating her delicious menu of Crab and Tomato Creole Soup; Fried Wild Mushroom Salad on Assorted Greens; Pan-seared Crusted Sirloin Steak with Cayenne Butter; Maque Choux; and Bread Pudding with Bourbon Sauce.
Wednesday, December 7, 6-9pm $60 D
Local Cheese Party
Robin Asbell and Lisa Pramann
Join Chef Robin Asbell along with Lisa Pramann, cheesemonger from Whole Foods, for a sampling of the locally-produced cheese carried at Whole Foods. They stock at least 20 local cheeses year-round, and tonight you will get to taste many of them, learn about the benefits of buying local, and other fascinating fromage facts. An artfully-selected tasting of cheeses will be served at the beginning of the class, with background on their production and characteristics. Then a cooking demo showcasing delicious dishes perfect for entertaining will complete your night of local cheese fun. You will sample Natural Valley Goat Cheddar and Walnut Wine Cookies; Not-Your-Mother's Cheese Ball with Indian Spices and Tomato-Apricot Chutney; Roasted Parsnip and Prairie Rose Strudels; Lavash Pizzas with Black River Gorgonzola; and Fresh Pears with Honey and Chèvre Puff Pastries. A glass of wine will be served.
Thursday, December 8, 6-9pm $55 D
Beautiful Holiday Cookies
Suzanne Schilling
Join Suzanne for a fun afternoon of baking in the kitchen creating wonderful, unique cookies. Let us do the cleanup while you make Coconut Macaroons with Salted Caramel, Dulce de Leche Chocolate Sandwich Cookies, Bizcochitos (cinnamon and anise flavored butter cookie), Pecan Tassies (mascarpone dough with a crunchy pecan and brown sugar filling), Mini Lemon Madelines, and Italian Pignoli Cookies (almond paste dough studded with pine nuts). Coffee or tea will be provided as we sample. Any cookies left will be for you to take home.
Friday, December 9, 12:30-3:30pm $60 P
A Christmas Cookie Jar
Terry John Zila
Take a break from the shopping frenzy and enjoy creating beautiful classic cookies. Baking can be relaxing as well as tasty, so let us do the clean up as you enjoy the sweets. Terry has selected some of his favorites to prepare with you, including Molasses Ginger Crinkles, Rolled Sugar Cookies, Dried Cranberry and Almond Rugelach, and Lemon Cardamom Pretzels. While the cookies are baking you will enjoy a lunch of Roast Chicken and Mixed Greens Salad.
Saturday, December 10, 12-3pm $60 P
Holiday Cupcakes with Kids
Matt and Donna Nowicki
Enjoy a pleasant afternoon with your child as Matt and his mom, Donna, teach you how to make festive holiday cupcakes that are perfect for gift-giving. You will decorate Orange Spice Chai Cupcakes with Vanilla Spice Buttercream (embellished with buttercream pine wreaths and poinsettias), and Dark Chocolate Cupcakes with White Chocolate Candy Cane Buttercream (topped with marshmallow fondant snowmen). Class price includes one adult and one child, ages 11 and older.
Sunday, December 11, 2-5pm $60 P
Sugar and Spice and Everything Nice
Rachael Perron
Get the advanced “dish” on Chef Perron's newest two-volume cookbooklet set, “Sugars” and “Spices.” First we'll indulge in sweet treats perfect for entertaining, gift-giving, or as an everyday indulgence. Then we'll figure out what to do with those lesser-used bottles in your spice cabinet, exploring surprisingly delicious recipes using turmeric, cloves, saffron, cardamom, ginger and more. Rachael will discuss the proper storage of spices, and how to grind your own at home. From her “Sugar” book, she'll make Sea Salt Vanilla Caramels, Chocolate Pecan Cheesecake Tart, Mini-Molten Chocolate Lava Cakes, Banana Cream Pie with Sweetened Whipped Cream, and Chocolate Zucchini Cake.
Monday, December 12, 6-9pm $55 D
Easy Little Desserts
Marge Porter
Mini desserts are all the rage – they are a perfect way to end a meal with a bite or two of something sweet without feeling guilty. Marge has selected party-friendly sweets that will make you the hit of any gathering, and won't take you days to prepare. We will work in groups to prepare Mini Peppermint and Chocolate Chip Cheesecakes, Sweet Potato Streusel Tarts, Peanut Butter Fudge Cups, Pear and Cranberry Tartlets, and Chocolate Caramel Cream Tarts. There will be plenty to sample during class, and to take a small assortment home.
Tuesday, December 13, 6-9pm $60 P
Perfect Vegetables
Jeff Woodward
We hope you are eating lots of vegetables this holiday season! And to make sure Jeff will share cooking techniques for the variety of fresh vegetables available now. Covered will be selection, storage and the all-important proper techniques for optimal flavor. You will sample Creamy Curried Cauliflower Soup (non-dairy); Spicy Beet, Basil, Pink Cabbage and Feta Salad; Glazed Carrots with Fresh Pecans; Kale with Fried Ginger; and Roasted Vegetables with Sauté of Red Peppers.
Wednesday, December 14, 6-8:30pm $50 D
Love That Lefse!
Jenny Elliott
Make Grandma especially proud by learning to prepare Lefse, the time-honored traditional flat bread. Potatoes, butter and flour are combined and rolled thin to be baked on a special griddle. Then comes the best part: eating it! Whether spreading on butter and sugar, peanut butter, or savory ham and eggs, beef or even lutefisk, you will be sure to leave full and happy!
Thursday, December 15, 6-9pm $50 P
DIY Holiday Entertaining
Michele Licata
Do you love to entertain but cannot afford the caterer? Well, let the caterer come to you with some of her signature specialty recipes. Join Michele in the preparation of her most requested dishes, sure to become your favorites, too! Included will be her famous Crab Cakes with Preserved Lemon and Chili-Lime Aioli; Goat Cheese Gratin (tangy, creamy goat cheese with home-made tomato herb sauce dotted with Kalamata olives and roasted garlic cloves and served with crostini); Roasted Red Pepper-Pomegranate Pate and Caramelized Onion Focaccia (flatbread with loads of balsamic caramelized onions, topped with Gruyere and studded with dried cranberries); and Meatballs in Spicy Peanut Curry Sauce. We will sip wine as we sample our party buffet.
Friday, December 16, 6-9pm $60 P
New Year's Appetizer Party
Terry John Zila
It's the last party of the holiday season, so let's make it a memorable one! Terry has put together a New Year's party menu that is sure to get you fired up and finish the year tastefully. Join him in the kitchen to prepare these delicious bites of Pork Pot Stickers; Guacamole Sautéed Shrimp Bites; Rosemary Flatbread with Soft Herbed Cheese; Parmesan Chicken Tenders with Roasted Garlic Marinara; Cod and Pea Fritters with Roasted Onion Sour Cream; Mini Bacon and Spinach Quiches; and a fun Caramel Corn with Roasted Peanuts.
Wednesday, December 28, 6-9pm $65 P
‘Twas the Night Before New Year's Eve …
Terry John Zila
Terry has created an amazing menu that is a perfect way to treat yourself after the busy Christmas season. Tonight's offerings will leave you feeling pampered and satisfied in classic Terry-style. Enjoy sampling Roasted Vegetable and Herbed Cheese Napoleons; Creamy Onion Soup; Grilled Swordfish Croustades with Roasted Red Pepper Tapenade; Diver Scallop with Browned Sage Butter on Roasted Garlic and Parsnip Mashed Potatoes; and individual Orange-scented Crunch Cakes with Eggnog Ice Cream for dessert. Wine will be served.
Friday, December 30, 6-9pm $70 D
Winter Comforts for the Northern Heartland
Beth Dooley
As temperatures plunge and our hungers surge, we turn to those comforting roasts and stews that steam the windows and fill the home with warming comforts. Though our local choices are fewer we still have gorgeous sheep’s milk cheeses, ruby cranberries, earthy sweet squash and the world of root vegetables. With creativity and wit, cookbook author Beth Dooley will turn winter’s fare into a healthy feast. You will enjoy Potato, Prosciutto with Rosemary Pizza; Winter Vegetable Tagine; Heartland Farro Pilaf with Hominy and Dried Cherries; Braised Sweet and Sour Red Cabbage; and Cranberry Tartlets in a Sweet Cornmeal Crust with Apple Jack Whipped Cream. Comfort does not have to be heavy or overly rich. Comfort means making food that tastes good and is good for you, too. Beth’s two cookbooks – “Savoring the Seasons of the Northern Heartland” and “The Northern Heartland Kitchen” – will be available.
Thursday, January 5, 6-9pm $60 D
One Pasta, Endless Pastabilities
Terry John Zila
Three million Italians immigrated to the United States in the early 1900s and with them came pasta, in all shapes and sizes. In this class you will learn to take the basic recipe for pasta dough and create a variety of dishes with the different forms. Tonight’s class starts with the pasta dough preparation that you will turn into fresh Tagliatelle and Fettuccini. While the pasta dries, Terry will guide you in creating classic, flavorful sauces of Pan-roasted Tomato Sauce, Pesto Sauce, Alfreddo Sauce, Browned Butter Sauce with Sage, and a White Sauce with Winter Vegetables. We will enjoy a glass of wine with our meal.
Friday, January 6, 6-9pm $60 P
Hello Cupcake!
Donna Nowicki
If you have not heard of the Hello Cupcake! phenomenon then you have been missing out on a delicious way to express your creativity. These are one-of-a-kind imaginative cupcake designs with easy-to-follow techniques using a simple zipper bag and common candies and snack items. Grab your friends, family or kids (age 10 or older) and join Donna for this popular class based on the Hello Cupcake! cookbook. Donna will show you how to turn delicious red velvet cupcakes and mulled wine cupcakes with fluffy buttercream frostings into adorable fish bowls and five varieties of sweet shaggy puppies! We’ll enjoy refreshing citrus punch as we sample our cupcakes. The Hello Cupcake! cookbook will be available for purchase.
Sunday, January 8, 1-4pm $50 P
Meat Freaks
Manfred Krug
Confirmed carnivores will love this class, whether they like their meat rare, medium or wickedly well done! The course will be focused on all types of meat, from identifying and using different cuts, to techniques, correct temperatures, and take you to facing the final fork test. Turning great meat into great dishes is not difficult once you know how. Tonight is an opportunity to be inspired and to enjoy a little bit of experimentation. Focusing on beef, pork and lamb, and our pantry full of goodies, Manfred will help you to prepare a variety of dishes as well as complementing sides. We’ll enjoy a beer with our meal.
Monday, January 9, 6-9pm $70 P
Ten Culinary Techniques
Marge Porter
Professional chefs agree that mastering the ten culinary techniques featured in this class will guarantee recipe success. Learn the proper technique for dicing and mincing onions, caramelizing onions, segmenting citrus fruits, making a vinaigrette, browning or searing meat, preparing a pan sauce, rolling pastry dough, melting chocolate and tempering egg mixtures, and proper folding techniques. Class members will work in small groups and practice as we prepare a menu that includes all of the techniques learned this evening, including Caramelized Onion Tart, Spinach and Orange Salad with Toasted Pine Nuts, Chicken with Wild Mushroom and White Wine Sauce, and Molten Chocolate Cakes.
Tuesday, January 10, 6-9pm $70 P
Cold Weather Comfort Foods
Terry John Zila
You will be well prepared for cold days ahead with the wonderful recipes from this evening’s class. Sit back and enjoy sampling these hearty classics prepared for you in the comfort of our cooking school: Macaroni and Cheese with Bacon and Tomatoes, Shrimp and Sausage Pot Pies, Savory Pastrami and Pepper Jack Cheese Brioche Bake, Vegan Roasted Cauliflower and Wild Mushroom Gratin, and Ginger Biscuit topped with Baked Cherry and Candied Almonds.
Thursday, January 12, 6-9pm $60 D
A Night in Santorini
Michele Licata
Meals in Santorini are not to be rushed! A breathtaking and romantic Greek island, Santorini is known for distinguished food preparation and ingredients, and remarkable wines. From this island of plenty Michele has selected a menu of traditional Greek dishes to prepare together this evening: Soutzoukakia (spiced meatballs, lightly fried then bathed in a wine-sweetened tomato sauce), Garithes me Feta sto Fourno (dilled shrimp and feta casserole), Vegetarian Moussaka (this version made with chickpeas), Maroulosalata (Romaine salad with a glorious taste), and a dessert of Custard Pie with Filo. We’ll enjoy Greek wine with our buffet.
Friday, January 13, 6-9pm $65 P
Cake Decorating I – Beginner Level
Donna Nowicki
Never bake a boring cake again! Creating beautiful homemade cakes to thrill your family and friends is easier than you think. This cake decorating class is for the absolute beginner. Step-by-step instructions will be covered from baking delicious cakes made from a mix, then turning them into something special with fluffy buttercream frostings and beautiful embellishments. We will learn a variety of flowers, borders and writing techniques. Each student will take home a decorated cake, and a cake decorating kit.
Saturday, January 14, 12-3pm $60 P
New Year’s Resolution Meals
William Lendway
The problem with New Year’s ‘diet’ books is that they are not necessarily written by people who know anything about nutrition or cooking. Well, Chef Bill not only knows food, but he also teaches nutrition and is currently working on his doctorate in nutrition. He will look at the problems with dieting and concentrate on long-term, healthy, delicious cooking using a variety of wholesome foods. While we talk about a sustainable plan for healthy eating, Bill will help you prepare a modest feast of Homemade Pizza, Cream of Broccoli Soup, Cranberry Bulgur Salad, Lasagna, and even Bread Pudding with Creme Anglaise. Bring your questions and favorite binge foods and together we will discuss healthier options.
Saturday, January 14, 5-8pm $60 P
Macho Man Throws a Superbowl Party
Manfred Krug
Whether you entertain in a man cave, on a tailgate, or in an elegant dining room, the menu is of utmost importance. Manfred has selected a fun menu with a variety of flavors sure to please a crowd. On tonight’s menu: Cheesy Burger and Bean Dip; Sweet and Sour Wings; Buffalo Shrimp; Mini Beef Burgers with Roasted Chile Relish and Pickled Onions; Spicy Chicken Chili; Three Bean Bake; and a very fun and tasty Rocky Road Pizza. We will a enjoy beer with our buffet.
Monday, January 16, 6-9pm $65 P
Pasta Maker 101
Marge Porter
This is a hands-on class for beginners who want to learn successful techniques for making fresh homemade pasta using a hand-crank pasta machine. Class starts with a how-to demonstration on making the dough or paste, coloring and flavoring, rolling and cutting into different pasta styles. Then, working in groups, students are given prepared dough to create a fresh pasta dish along with a simple sauce. We will make four flavors and colors of Fettuccine and Linguine along with several simple sauces to complement each. A glass of wine will be served with our buffet.
Tuesday, January 17, 6-9pm $60 P
Satisfying Vegetarian Soups
Robin Asbell
A pot full of steaming soup is not just satisfying, but also a great way to fill up on lots of healthy veggies. You won’t need meat stocks to make great soups once you learn to master plant-based stocks and other methods for making flavorful soups. Join Robin and put these skills to work as together you prepare African Garbanzo, Peanut and Kale Soup; Borscht; Cream of Cremini Mushroom Soup with Sage; Greek Chickpea Stew with Rosemary over Spinach Lemon Rice; Roasted Vegetable Ribollita; Tortilla Soup with Mock Chicken and Chipotles; and Universal Umami Broth. Robin’s three cookbooks will be available for purchase.
Wednesday, January 18, 6-9pm $60 P
Memories of Tuscany
John Michael Lerma
Because Tuscany is rural farm country, many of its most memorable dishes are rustic peasant foods that utilize inexpensive ingredients like beans, bread, olives, and a few vegetables. Modern Tuscan cooking takes the best of the classic dishes and improves upon them with new techniques and ingredients. Author and chef John Michael Lerma, who leads tours to Tuscany, will share the Tuscan season of hearty comfort foods with you. Join him in the kitchen to prepare a traditional menu of Crispy Cauliflower Fritters with Shaved Pecorino Romano; Ribollita (rustic bean and vegetable soup); Chicken Marsala with Parmesan Polenta; and a tasty Semolina and Olive Oil Cake. We’ll sip Italian wine with our meal.
Thursday, January 19, 6-9pm $60 P
Girls’ Night Out: Chocolate Desserts
Suzanne Schilling
The holidays are over and it’s time for something just for you! Grab a girlfriend or two and enjoy an evening celebrating two favorite things: chocolate and wine! You will learn to prepare a decadent variety of desserts that are usually only found in the best bakery dessert cases. We’ll make Cherry-filled Fudgy Chocolate Cake with a Chocolate Ganache Glaze; White Chocolate Soufflé with a Strawberry Center; Chocolate Coconut Macaroon Topped with Chocolate Mascarpone Mousse; Chocolate Crepes filled with Caramelized Bananas and Chocolate Rum Sauce; and Chocolate Quenelles. Wine will be served with our treats.
Friday, January 20, 6-9pm $65 P
Cooking with Kids: Comfort Foods
Suzanne Schilling
Cooking together is a great way to spend quality time with your children while they learn an essential life skill. We know that children will be more likely to try new foods when they have been part of the planning and preparation. This class has been tailored to teach basic skills that are a great starting point to foster their talents in the kitchen. Dishes will be prepared by each child/parent group, and will include Homemade Bacon Chicken Mac and Cheese, Italian Vegetable Salad, and Homemade Oreo Cookies. Class fee includes 1 adult and 1 child (8 or older.)
Saturday, January 21, 11:30am-1:30pm $80 P
Great American Cupcakes
Terry John Zila
One thing we Americans love is beautifully-made cake, and fortunately we have a variety of tasty styles to choose from. A creator of gorgeous wedding cakes, Terry has selected smaller bites of heaven for this hands-on class. Tie on an apron and have fun creating Boston Cream Cup Cakes, Angel Food Lemon Curd Baby Cakes, Rum-soaked Michigan Dried Cherry Cupcakes with Sour Cherry Jam Buttercream, Gingerbread Cup Cakes with Cream Cheese Icing, and Classic Devil’s Food Cup Cake with Coffee Fudge Frosting. Coffee or tea will be served with our samples.
Sunday, January 22, 1-4pm $60 P
Intro to Mexican Cooking
Suzanne Schilling
Mexican cuisine is a favorite from coast to coast. With effortless preparations and fresh, flavorful ingredients, Mexican cooking can be simple to make and delicious to eat! Join Suzanne as she demonstrates achieving the complex flavors of the main ingredients as well as how they are best prepared – from toasting tortillas to roasting tomatoes – and offers a few simple kitchen rules that make for great results. Together you will prepare Pork Tamales with Ancho Sauce, Beef Enchiladas with Homemade Enchilada Sauce, Cheese Chile Rellenos with Salsa Verde, and Double Decker Tostadas with Chorizo and Cilantro Jalapeno Pesto. We’ll enjoy a beer with our buffet.
Monday, January 23, 6-9pm $65 P
Stillwater Chefs Challenge!
The Chef’s Gallery has challenged the chefs from Stillwater to a cookoff and we are hosting the event in our cooking school! This will be a monthly challenge with the winner trying to keep the trophy and the honors each month. The knives, food and comments will fly as each team of contestants prepares three courses. The theme will be selected each month by staff of The Chef’s Gallery and revealed to the contestants one week prior to the competition. Judging will be done by selected local professionals. Mark your calendar and come early as seating is limited! Bragging rights and a fabulous trophy will be the prize. Let’s see who can keep the trophy the longest! Dates for the Challenge are:
Tuesday, January 24, 6-8:30pm
Tuesday, February 28, 6-8:30pm
Wednesday, March 28, 6-8:30pm
Wednesday, April 25, 6-8:30pm
30 Days to Feeling Better
Jeff Woodward
Get the inspiration, plans and guidance you need to make significant health changes over the next month. Jeff will provide a week-by-week plan of proven diet changes with do-able recipes and shopping lists to make the transition as simple as possible. Improve your zest for living and reduce the dietary causes of health symptoms as you incorporate these powerful changes into your life. While Jeff lectures, he will prepare Saffron Tomato and Risotto Soup, Napa Cabbage and Chicken Salad with Sesame Dressing, Pan-seared Scallops with Roasted Winter Squash, and Stir-fried Greens.
Wednesday, January 25, 6-8:30pm $65 D
Understanding the Principals of Sushi
John Sugimura
This course for beginners provides an in-depth study with a sushi master on the essentials of preparing, presenting and serving Sashimi, rolled Sushi, and Nigiri Sushi, as well as the principles on a wide range of Japanese dishes. The course includes lessons on Japanese culinary history and culture, instruction on handling and maintaining knives and utensils, as well as basic Japanese sauces and stocks. If you enjoy sushi, this will be an educational and entertaining experience.
Thursday, January 26, 6-9pm $65 P
Truffle Fest
Jim Kyndberg and Ray Zemke
The noble truffle is king, and other ingredients should bow to it! Never try to overthrow it with other foods with strong flavors and aromas, as the truffle flavor will be lost – a horrible waste! The truffle is a delicate, sublime ingredient, and any enterprise that involves this delicacy should be entered into with the utmost preparation and thought. Much care should be taken as to whether to shave, sliver or slice, and Jim will demonstrate this evening with this inspired four course menu: First Course – Seared Sea Scallop with Butter, Poached Celery Root and Black Truffles; Second Course – Cheese and Charcuterie Plate, with various applications of the truffle; Third Course – Braised Veal Cheek with Chestnut Polenta and Black Truffle Red Wine Reduction; and Dessert Course – Chocolate Profiteroles with Truffle-infused Pastry Cream and Fresh Berries. Ray Zemke of The Cellars Wines & Spirits will take on the challenge of beautifully pairing the menu with wine. This promises to be a truly memorable evening.
Friday, January 27, 6-9pm $75 D
The Flavors of India
Anu Seshadri
If your hunger for tantalizing Samosas or Tikkas or Lassi has not been appeased, join us and learn to make them for yourself! Experience the sophisticated uses of spices and herbs, by learning to make crispy turnovers with a spicy potato filling. Anu will guide you in preparing Samosas, served with tongue tingling Chutneys, Chicken Tikka Masala served over a bed of aromatic basmati rice, Elaichi Pulao accompanied with a refreshing Raita (a medley of grated cucumber in a cool yogurt sauce), and the ice cream of India, Kesar Kulfi, all while sipping a soothing Mango Lassi. Bring your appetite to this enjoyable class.
Saturday, January 28, 11am-2pm $60 P
Soups and Stews to Warm Your Soul
John Michael Lerma
Join us at the cozy hearth of The Chef’s Gallery kitchen with Food Network and Twin Cities Live regular guest, John Michael Lerma, as he shows us how to shake off the chill of winter with his carte du jour. Everyone will join in to learn the skills in preparing these hearty dishes: Shrimp and Andouille Gumbo; Reuben Soup au Gratin; Root Vegetable Bisque with Herbed Croutons; and a tasty Moroccan Stew with Lamb Meatballs. Soul warming wine will be served as well.
Saturday, January 28, 6-9pm $60 P
A Roman Banquet
Bret Bannon
Bret will lead you in the creation of a meal worthy of a Roman Emperor, but more importantly, to delight friends and family! Breaking into groups you will prepare Cacio e Pepe (cheese and pepper pasta), Gnocchi Alla Romana, Carciofi Alla Romana (braised artichoke hearts with mint), Peperonata (stewed sweet peppers), Involtini in Sugo (stuffed beef in tomato sauce), and Zeppole di San Giuseppe (St. Joseph’s Day cream puffs). Hail Caesar! Wine will be served with our buffet.
Monday, January 30, 6-9pm $65 P
Regional Italy: Piedmonte
Mike Dalton
Join Chef Mike Dalton of Bloomington’s Parma 8200, a restaurant that has been billed as “a classic Italian taverna, blending the rustic dishes that traditionalists crave with updated touches that those with a broader or more adventurous palate will appreciate.” This evening’s tasteful theme is food from Piedmont, a region known for white truffles and amazing wines, as well as for being the seat of the slow food movement. Chef Mike will prepare a traditional Italian menu: Antipasti – Vietello Tonnatao (poached veal with tuna sauce); Primi – Risotto con Funghi (mushroom risotto); Secondi – Brasato con Polenta (Italian pot roast with polenta); and Dolce – Bonet (hazelnut, chocolate, and caramel pudding). Selected wines will be served.
Tuesday, January 31, 6-9pm $65 D
Date Night: Desserts for Lovers
Suzanne Schilling
Grab your sweetheart and your sweet tooth for tonight’s class. Suzanne will take you through the steps to creating one of life’s delicious pleasures: sumptuous desserts! Together we prepare Custardy Blueberry Bread Pudding with Orange Crème Anglaise; Hazelnut Soufflé with Dark Chocolate Sauce; Banana Walnut and Chocolate Chip Fritters with White Chocolate Dipping Sauce; and Almond Pithivier (puff pastry cake) with Raspberry Coulis. Any one of these desserts would make a lovely addition to a special event. We’ll enjoy wine with our samples.
Friday, February 3, 6-9pm $60 P
Artisan Pizza and Flatbread in Five Minutes a Day
Jeff Hertzberg
You’ve seen and heard about this revolutionary method on NBC’s The Today Show, Fox-9 News, KARE 11-TV, NPR’s The Splendid Table, and you’ve read about it in the Minneapolis Star-Tribune, St. Paul Pioneer Press, and The New York Times. Jeff Hertzberg, co-author of three successful bread and pizza cookbooks, will demonstrate his revolutionary technique, focusing on his latest release, “Artisan Pizza and Flatbread in Five Minutes a Day,” which will be available for purchase and book-signing. Jeff will demonstrate the versatility of this amazing method and provide samples of traditional and offbeat pizzas, flatbreads, dips, and desserts from around the world.
Saturday, February 4, 12-3pm $55 D
Love is in the Air
Manfred Krug
Imagine amorous sparks flying through the air based on the food you serve. Well, if you believe in magic and historical tales of aphrodisiacs and wanton behavior, this is your lucky day! Learn to make sexy fine dining dishes that you can re-create at home for that special someone just in time for Valentine’s Day. Chef Manfred will guide you in the preparation of an aphrodisiac menu of Oysters on the Half Shell, Chilled Avocado Soup, Spinach Salad with Warm Bacon Dressing, Chicken ala Oscar with Hollandaise and Asparagus, and a sweet finish of Molten Chocolate Cakes with fresh strawberries. Sparkling wine will be served.
Monday, February 6, 6-9pm $65 P
Homemade Crackers for Hearty Soups and Spreads
Marge Porter
We’ll think “outside of the box” in this class and make crackers from scratch to pair with a delicious homemade soup and two spreads. Making your own crackers allows you to control the ingredients for a healthier cracker. We will work in small groups to make the dough and roll out the crackers by hand or with a hand-crank pasta machine. Each group will prepare and bake all of the cracker recipes then sit down to enjoy them with soup and spreads (prepared ahead of time, but recipes will be given). Our cracker assortment will include Cheddar Crackers, Seeded Olive Oil Crackers, Smoky Hot Pepper Crackers, and Onion Crackers. We will enjoy these with a Cauliflower Brie Soup, a Roasted Red Pepper and Eggplant Spread, and a Smoked Salmon and Chive Dip.
Tuesday, February 7, 6-9pm $55 P
Moonstruck: Romantic Italian Cooking
John Michael Lerma
“When the moon hits your eye like a big pizza pie, that’s amore!” Celebrate Valentine’s Day, or any day, with this delicious Italian menu that you can cook together. John Michael has selected this traditional menu that is sure to inspire love. Together we’ll make Caesar Salad, White Bean and Rosemary Bruschetta, Homemade Spaghetti alla Carbonara, Sautéed Broccoli Rabe with Garlic and Olive Oil, Ziti al Forno with Artichokes and Prosciutto, and a very sexy Chocolate Tiramisu. A glass of sparkling wine will be enjoyed with our meal.
Wednesday, February 8, 6-9pm $60 P
Tortilla Madness
Suzanne Schilling
Tortillas are one of the staples of Mexican cuisine. Whether served up fried as tacos, rolled into soft burritos, or layered as enchiladas, they are versatile and inexpensive. Join Suzanne, our Mexican cooking expert, and learn to make both flour and corn tortillas. Then you will use the tortillas to create Chicken Chimichanga with a Red Table Sauce, Tortilla Pie with a Tomatillo Sauce, Tortilla Soup with Chiles and Tomatoes, and Brie and Papaya Quesadillas with Pico de Gallo and Guacamole. We’ll enjoy a beer with our Mexican buffet.
Thursday, February 9, 6-9pm $60 P
Steakhouse: Italian Style
Terry John Zila
Combining the best of two culinary worlds Terry creates a flavorful dinner for you this evening. Sit back and enjoy sampling while learning to prepare Italian-inspired dishes of Bruschetta with Oven-roasted Tomatoes; Bistecca alla Fiorentina (classic grilled porterhouse flavored with olive oil, lemon and garlic); Tuscan Bean Purée with Sage; Sautéed Spinach with Pine Nuts and Raisins; Risotto Milanese; and for dessert, classic Tiramisu. Enjoy a glass of wine with the meal.
Friday, February 10, 6-9pm $65 D
American Pie Boot Camp
John Michael Lerma
“Pie Guy” John Michael Lerma will have you mixing, rolling and embellishing during today’s class. Join him in preparing and baking several tasty varieties of pie from a basic 9-inch pie to a mini pie-for-two. Selected pies from his cookbooks, as well as some of his contest winners, will be made and sampled. We’ll make “My Heart Will Go On” Strawberry Pie, Japanese Green Tea Pie, “You Had Me at Chocolate” Pie, Royal Wedding Blueberry Pie, and “Coke and a Smile” Bottle Pop Pie. A light lunch will be served during class.
Saturday, February 11, 11am-2pm $60 P
Sweets for the Sweetest
Terry John Zila
If you’re looking to create your own homemade Valentine’s candies this year, join Terry for this complete hands-on experience. A well-known baker, candy maker and instructor in the Twin Cities, he will share his secrets for perfect results every time. Learn to make creamy White Chocolate Raspberry Swirl Truffles, Home-made Marshmallows, Silky Golden Caramels, Peanut Brittle, and Bourbon Bittersweet Chocolate Truffles. While our treats are cooling, we’ll enjoy a light lunch of Roasted Chicken Salad on Mixed Greens with Champagne Vinaigrette.
Sunday, February 12, 1-4pm $65 P
Bistro Latino
George Anthony Berrojo
Latin cuisine is in itself a rich brew of indigenous flavors, with Iberian, African, Asian, Caribbean, and North American influences. Traditional bistro cooking emphasizes modest, down-to-earth food, but bold Latin flavors and ingredients can transform these simple dishes. Using the flavors and culinary traditions of South America, Chef Berrojo will create an amazing menu this evening. You will sample Argentinian Beef Empanadas with Chimichurri Sauce; Mexican-style Caesar Salad; an Ecuadorian Shrimp and Corn Chowder; a Dominican-influenced Arroz Con Pollo; and we’ll finish with a traditional Puerto Rican Coconut Flan.
Monday, February 13, 6-9pm $60 D
Dim Sum Delights
Robin Asbell
Dim Sum is the Chinese tradition which involves a variety of light dishes served with Chinese tea – a wonderful dining experience where you can sample everything from crunchy fried tidbits to pillowy-soft steamed dumplings and potstickers. Together with Robin you will roll, fill and fry your way to a tasteful new experience. Learn to prepare Pork and Cabbage Potstickers, Shredded Wonton-covered Shrimp Balls, Chicken and Shiitake Wontons, Salmon and Scallion Potstickers, and Steamed Shrimp and Garlic Chive Dumplings in Crystal Dough. All will be sampled with complementing sauces and tea.
Thursday, February 16, 11am-2pm $55 P
Wine, Women and Song
Marge Porter, Anne Tousignant and Jamie Young
Join us for another fun evening of great wine and food prepared and served by some pretty great women – if we do say so ourselves! Relax and enjoy delicious appetizers prepared by Chef Marge that will be perfectly paired with wines by Bellboy Wine Company’s Anne and Jamie. On the menu will be a Trio of Cheeses with Savory Jam and Crackers; Cheddar and Scallion Savory Mini-Muffins; Chorizo-stuffed Mushrooms; Black Bean and Avocado Crostini; Artichoke, Goat Cheese and Crab Flatbread Pizza; Beef Satay with Spicy Peanut Sauce; and Bittersweet Chocolate Truffle Tart. Trust us, you’ll be singing by the end of this evening!
Friday, February 17, 6-8:30pm $65 D
Cupcakes Galore!
Suzanne Schilling
Working with two master recipes of vanilla and chocolate, Suzanne will show you how to transform them into six unique variations. You will create Martha Stewart’s Salted Caramel-filled Chocolate Cupcake topped with Bittersweet Italian Buttercream; Chocolate Cupcake baked in a Sugar Cone topped with Cherry Swiss Meringue Buttercream, Chocolate Ganache and a Cherry; Rocky Road Cupcake with Dark Chocolate Buttercream, Mini Marshmallows and Pecans Dipped in Melted Chocolate Glaze; Coconut Tres Leche Cupcake with a Dulce De Leche Buttercream; Orange Cupcake with Strawberry Balsamic filling and Fromage Blanc Frosting; and Pistachio Cupcake with French Buttercream and Pistachio Brittle Garnish. Students will take home a sample of each cupcake.
Saturday, February 18, 12-3pm $65 P
International Surf and Turf
Terry John Zila
When you hear “surf and turf,” you may think of the ubiquitous steak and shrimp, but there is so much more that can be done with the combination! Offering the best of sea and land from around the world, Terry prepares a global tasting menu this evening. From Greece you will sample Lamb Chops and Fried Calamari with Garlic Aioli; from China, Stir-Fried Beef and Sweet and Sour Shrimp; and from the United States, classic New York Strip and Crab Cakes. Wine will be served.
Saturday, February 18, 6-9pm $70 D
Mardi Gras Menu
Manfred Krug
Pre-lenten balls and parties were enjoyed by the French of New Orleans as early as the 1700s, and by 1827 the masked balls became legal and the first documented parade took place in the streets! Mardi Gras, which means “Fat Tuesday,” always takes place the day before Ash Wednesday. Whether you’re planning a Mardi Gras celebration or just want to sample some of the nation’s most famous food traditions, Manfred will put on his beads and guide the group in preparing a traditional menu of Louisiana Chicken and Sausage Gumbo; Warm Greens with Tasso Herbed Vinaigrette Dressing; New Orleans Paella (a mix between jambalaya and paella, with lobster, shrimp, clams, chicken, rice and hot peppers); and a rich Pumpkin Walnut Bread Pudding with Bourbon Sauce to finish.
Monday, February 20, 6-9pm $65 P
Italian Comfort Food
Suzanne Schilling
This evening is all about dishes that comfort us, so let the chill stay outside while we stay warm together cooking in the kitchen! Suzanne has selected an Italian-inspired menu of Creamed Potato and Asparagus Soup; Ustica Sauce (pancetta, tomatoes, red wine and fresh basil) with Cavatappi Pasta; Cocoa-crusted Beef Braised in Red Wine; Baked Polenta layered with Lombardy Wild Mushroom Sauce and Fontina Cheese; and Apple Pear Gratin for dessert. Enjoy a glass of wine with the meal you have created.
Tuesday, February 21, 6-9pm $65 P
Hot Night in Rio
Michele Licata
Rio de Janeiro’s cuisine is full of intense flavors, delicious spices and variety due to the fusion of indigenous foods with several Portuguese colonizers’ dishes as well as foods that African slaves brought. Join Michele this evening and create some amazing dishes that just happen to have aphrodisiacal qualities! Our menu features traditional Brazilian dishes of Black-Eyed Pea and Shrimp Fritters (a popular Brazilian street food snack), Bahian Chicken in Coconut Cashew Sauce (a famous Afro-Brazilian dish from the city of Bahia), Brazilian Cheese Bread (similar to pão de queijo, cheese rolls with soft chewy centers), Arroz Brasileiro (Brazilian-style rice), and Vegetarian Ceviche Salad. For a sweet finish, we’ll have Passion Fruit Mousse Cake. Wine will be served.
Thursday, February 23, 6-9pm $65 P
Butter Cream Flowers and Cake Embellishments
Donna Nowicki
Cake decorating is not just buttercream anymore. It is the final packaging everyone sees first and should entice people to imagine the texture and flavor of what lies beneath the icing. Everyone always wants the piece of cake that’s covered with the gorgeous buttercream flowers! Join Donna as she teaches you step-by-step how to make those beautiful finishing touches that take your cakes to a professional level. You will learn a variety of frosting flowers, borders and writing. Each student will have their own cake to fill, frost and decorate.
Saturday, February 25, 12-3pm $60 P
Mexican Date Night
William Lendway
Why not try something different for an evening out and take a cooking class together? While learning the nuances of Mexican cuisine, you will prepare a menu with help from the chef, meet new people, and have a delicious meal as well. William will guide you in the preparation of authentic Mexican dishes of Homemade Tortillas; Chilaquiles; Chicken Quesadilla; Carnitas Sopes; Tacos with Tinga de Pollo and Salsa Verde; and Deep Fried Ice Cream for dessert. It’s a matter of understanding basic techniques and going from there. With the availability of Mexican ingredients all over the country, it’s time to go from just eating Mexican food to making it yourself. Enjoy beer or wine and conversation with the menu you have prepared.
Saturday, February 25, 5-8pm $65 P
Mastering Classical Culinary Techniques –
An Intense Five Day Workshop
Marge Porter
This week-long program is a class designed for the aspiring home chef who wants to really expand a repertoire and work on professional skills. Taking her cue from her training at the CIA, Marge has designed this class to expose students to every aspect of classical culinary technique. Students will learn and practice both culinary fundamentals and advanced skills which will enable each to confidently and efficiently prepare delicious menus. Working with fresh ingredients, we will cover a range of topics including mise en place (organization), ingredients and sources, knife skills, stocks, sauces and vinaigrettes, dry and moist cooking methods, vegetables, grains, seasoning and menu adaptability and variations, shopping like a professional chef, and many other areas. Each student will be provided with a complimentary 8-inch chef’s knife and chef coat for use in class, and to keep. Because of its intense nature, this class is limited to 8 students. Special lodging rates are available at Aurora Staples Inn, if desired. Call (651) 351-1187 for details.
Day One: Stocks, culinary techniques, knife skills, culinary terms, palate development and blind tastings, oils, vinegars, balsamics, specialty salts and spices. We will prepare Classic Chicken Stock, Vegetable Stock, Beef Stock, Chicken and Julienned Vegetable Soup, Shrimp Sauté with Herb Beurre Blanc, Rice Pilaf, Simple Greens with Goat Cheese Croutons and Balsamic Vinaigrette, and Poached Pears with Sauce Anglaise.
Day Two: Knife skills, culinary skills, organic and grass-fed meats, meat cuts and quality, preparation, sources, cooking methods. We will prepare Clarified Butter, Caramelized Three Onion Soup with Cheese Croutons, Salad of Seasonal Roasted Vegetables, Coq au Vin, Garlic Mashed Potatoes and variations, Seasonal Fruit Clafouti, and Chocolate Mousse.
Day Three: Knife skills, culinary skills, pastry, creamed soups and purées, cooking methods, meats, sauces, and reductions. We’ll walk to River Market Co-Op to discuss purchasing of ingredients, whole foods and sources. We will prepare Quick Puff Pastry, Olive Onion Tart, Creamy Cauliflower Soup, Salad of Butter Lettuce with Tarragon Vinaigrette and Candied Walnuts, Roasted Pork Tenderloin with Port Wine Reduction Sauce, Creamy Polenta, Seasonal Vegetable Timbale.
Day Four: Fish and seafood, poaching, knife skills, culinary skills, custards, baking, emulsions, hand-formed pasta, wine appreciation and pairing. We’ll have an afternoon visit from a wine expert. We will prepare Fresh Pea and Green Bean Soup, Classic Caesar Salad, Poached Salmon with Julienne of Vegetables and Compound Citrus Butter, Fresh Herb Pasta, and Strawberries with Lemon Curd and Tuille Cookies.
Day Five: Our final day will offer the opportunity to utilize the skills learned in the prior sessions. Using a bank of fresh ingredients and pantry items, students will create a menu, develop recipes and prepare a five-course menu. Wine will be served with the menu in celebration of a week well done!
Monday-Friday, February 27-March 2, 9am-4pm daily $995 P
(Intense participation required.)
Stillwater Chefs Challenge!
The Chef’s Gallery has challenged the chefs from Stillwater to a cookoff and we are hosting the event in our cooking school! This is the second contest in our monthly challenge with the winner trying to keep the trophy and the honors. The knives, food and comments will fly as each team of contestants prepares three courses. The theme will be selected each month by staff of The Chef’s Gallery and revealed to the contestants one week prior to the competition. Judging will be done by selected local professionals. Mark your calendar and come early as seating is limited! Bragging rights and a fabulous trophy will be the prize. Let’s see who can keep the trophy the longest!! Remaining dates for the Challenge are:
Tuesday, February 28, 6-8:30pm
Wednesday, March 28, 6-8:30pm
Wednesday, April 25, 6-8:30pm
The Best of Beef
Terry John Zila
Nothing beats a perfectly prepared cut of beef! If you are in a culinary rut as to your beef preparations, this class will be a tasteful inspiration for you. First, Terry will show you how to stretch your prime cuts with a Tenderloin Barley Soup. Then, using a more economical cut, he’ll make Balsamic Braised Beef Short Ribs with Garlic Mashed Potatoes. Incorporating smaller pieces of meat, he’ll prepare Korean Beef BBQ in Lettuce Wraps with Steamed Rice. He’ll also discuss how to properly handle choice cuts with Sautéed Rib-Eyes with Béarnaise and Butter and Herb-roasted Parsnips. Enjoy a glass of wine with the meal.
Friday, March 2, 6-9pm $65 D
Cooking with Kids: Asian
Suzanne Schilling
Cooking together is a great way to spend quality time with your children while they learn an essential life skill. We know that children will be more likely to try new foods when they have been part of the planning and preparation. This class has been tailored to teach basic skills that are a great starting point to foster their talents in the kitchen. Dishes will be prepared by each child/parent group, and will include Baked Beef Egg Rolls with Plum Sauce, Sweet and Sour Chicken with White Rice, and Homemade Fortune Cookies. Please write your own fortunes and bring to class to insert into your cookies. Class fee includes one adult and one child, age 8 or older.
Saturday, March 3, 11:30am-1:30pm $80 P
International Chicken Soup: A World of Good
Terry John Zila
How is it that simple chicken, stock and vegetables simmered together can taste so satisfying? Terry will explore this question as he demonstrates how to prepare a delicious variety of everyone’s favorite medicinal comfort food. You will enjoy sampling hot and tasty bowls of Portuguese Kale Soup with Chicken Meatballs, Ginger Chicken Soup with Asian Greens, Tortilla Soup, Classic Chicken Noodle, Chicken Wonton Soup, and our regional favorite, Minnesota Wild Rice Chicken Soup.
Sunday, March 4, 12-3pm $60 D
Hormonal Health for Women
Jeff Woodward
Maintaining female hormonal health is a continual challenge for the modern woman. It is particularly difficult to keep hormones in balance in today’s fast-paced world with the abundance of highly-processed foods and easily-obtained over-the-counter medications. Both wreak havoc on the body. A woman’s hormone levels determine her energy, positive attitude, skin quality, muscle tone, ability to get restful sleep, sensuality and proper weight. If you are pre- or post-menopausal, Jeff has many healthy options to share. Whether it’s your attitude or bad habits you need to lose, come ready to discuss ideas to make the changes you need or find the help to do so. During class Jeff will prepare a delicious meal to sample of White Bean, Tomato and Chicken Stew; 15 Minute Citrus Shrimp Salad; Crispy Salmon with Warm Vegetable Salad; with a bite of Dark Chocolate for dessert.
Monday, March 5, 6-8:30pm $65 D
Rush Hour Meals
Suzanne Schilling
At the end of a long day of work it is often too much effort to plan and execute a nice meal for your family. Instead of expensive pre-made meals or calorie-laden fast food, what you need are a few planned menus in your repertoire. Tonight, with Suzanne’s help, you will prepare Pear Spinach and Feta Salad; Baked Chicken with a Light Rosemary Mustard Cream; Barley with Bell Peppers and Kalamata Olives; Broiled Asparagus with Oranges and Shallots; and a Lemon Blueberry Cookie Parfait to finish. Class will also include suggestions for stocking a quick meal pantry, shopping lists, and time-saving shortcuts.
Wednesday, March 7, 6-9pm $60 P
Elegant Comfort
John Michael Lerma
Entertaining is a wonderful way to give part of yourself to your friends and family, and it can be just as enjoyable for you if you have easy recipes that create elegant menus. Tonight’s selections are fancy enough for a special occasion, yet simple enough for less stress on you. Join John Michael in the kitchen and together prepare Shrimp, Corn and Prosciutto Soufflé, Sautéed Beef Tenderloin with Bacon Blue Cheese Butter, Twice-baked Potatoes, and a whimsical Chocolate Whoopie Pie with Marshmallow Filling to finish. We will enjoy wine with our meal.
Thursday, March 8, 6-9pm $65 P
An Evening with Lift Bridge Brewery and Friends
For the love of food and beer, Stillwater’s local brewers have planned an evening focusing on beer deconstruction. Brewmaster Matt will provide the education on the science of beer making while local guest chefs will incorporate the ingredients into a tasteful sampling menu. As always the beer and fun will flow!
Friday, March 9, 6-9pm $55 D
The Incredible Egg
William Lendway
It is said that all the folds in a chef’s hat represent the number of ways he or she can prepare an egg. Eggs are a crucial ingredient in all sorts of culinary preparations – from baked goods to sauces to appetizers to pasta to desserts. They are also one of the most nutritious and versatile foods in their own right. Chef William will cover nutrition, food science and food safety issues surrounding eggs as well as the many ways to prepare them. Then together you will crack a dozen or two to create a variety of dishes, including Egg Noodles, Deviled Eggs with Truffle Oil and Bacon, Egg Drop Soup, Shirred Eggs, Basted Eggs, Scrambled Eggs, Fried Eggs, Omelets, Frittatas, Mayonnaise, Hollandaise Sauce, and Eggs Benedict.
Saturday, March 10, 11am-2pm $55 P
Traditional Irish Menu
Manfred Krug
“What good food and whiskey won’t cure, there’s no cure for.”
Friendliness, humor, hospitality, fine Irish food and drink – all these combine to create the Irish pub experience. Irish pubs allow people to relax and be themselves, to take pleasure in company and enjoy the art of conversation, revel in music and song, and combine good wholesome food with drinks. Probably the best thing about traditional Irish pub food is that it is simple and hearty. We’ve put together an outstanding menu of Irish favorites and pub fare to prepare together this evening with Leek and Tomato Salad, Drunken Swine (pork tenderloin marinated in Guinness, and oven-roasted to perfection), Bangers and Mash, Cottage Pie, Dark Soda Bread, and Apple Dumplings. We will raise a mug of beer and celebrate the wee bit of Irish in us all!
Monday, March 12, 6-9pm $60 P
The Flavors of Bar La Grassa
Erik Sather
Bar La Grassa is Star Tribune critic Rick Nelson’s 2009 Restaurant of the Year. It’s also received recognition from Bon Appetit, Food & Wine, City Pages, Mpls St Paul, and Metro magazines. We are thrilled to have Bar La Grassa’s head chef Erik Sather in our kitchen this evening preparing a big Italian menu for us. Inspired by the season and availability, he will prepare a Late Winter Salad, Linguini Fini with Braised Root Vegetables, their well-known House-made Sausage, and finish with a warm simple dessert. We’ll enjoy wines selected to complement each dish.
Tuesday, March 13, 6-9pm $65 D
Super Sandwiches
Antigoni Sander McCloud
The versatile sandwich … at its most basic, it is an efficient delivery system for protein, carbs, often vegetables, and requires just two pieces of bread and a pair of hands to enjoy. Join Antigoni as we create and consume a global variety of sandwiches with “Gyros-style” Burritos with Tzatziki Sauce, Fish Tacos, French Dip Sandwich, Rachel Sandwich, Croque Madame, and Roasted Veggie with Feta and Pesto Sandwich.
Wednesday, March 14, 6-9pm $60 P
The Ardeche Region of France
J.D. Fratzke
The mountainous plateaus and whitewater river canyons of The Ardeche in southeastern France have long celebrated a close bond to the land’s seasonal bounty. Wild game, swine and hearty vegetables preserved to last the harsh winters have long been a hallmark of the region’s food culture. In fact, despite a little altitude, a language barrier, and the Atlantic Ocean, the geography and traditional lifestyle of the people of The Ardeche is not very different from that of the midwest. Come spend a March evening with us and celebrate the wine, heart and spirit of a little-known region of France not so different from our own. You will savor Crispy Duck Confit Salad with Apricots, Walnuts and Cider Vinaigrette; Breaded Mozzarella with Fried Basil and Saucisson; Slow-roasted Pork Shoulder a la Pimenton with Raisins, Olives and Braising Greens; and finish with Winter Fruit Galette with Candied Ginger Creme Fraiche. We’ll enjoy a glass of wine with our meal.
Thursday, March 15, 6-9pm $70 D
“Some Like It Hot” Sushi
John Sugimura
Whether you are already into sushi, or the opposite and are squeamish about the mere thought of eating raw fish, joining Sushi Chef John Sugimura for tonight’s class will be an education for you! In tonight’s class, sushi will be prepared in many cooked and spicy forms – Nigiri Sushi that has been hand-shaped and topped with seared albacore tuna and boiled shrimp, Urimaki Sushi that has been filled with a fourth generation spicy tuna recipe, and Battera Marinated Eel, broiled and pressed between layers of rice. Sushi and Japanese cuisine are the vision of individuals who dared to introduce and blend flavors and ingredients from home or discovered in their travels. These influences can be found in the cutting-edge signature dishes of Sushi Chef John Sugimura. A Japanese beer or Sake Citrus Elixir Cocktail will be served with our buffet.
Friday, March 16, 6-9pm $65 P
FREE St. Patrick’s Day Demo
John Michael Lerma
Join local foodie John Michael for a free afternoon demonstration and sampling to celebrate St. Patrick’s Day. He will prepare mini sandwiches using Crock Pot Corned Beef, and an Irish Boiled Dinner for you to sample. Come sit around our counter and enjoy a favorite Irish pastime – good food and conversation!
Saturday, March 17, 1-3pm FREE DEMO
An Evening with Parma 8200
Mike Dalton
Focusing on traditional Italian dishes done right, Parma restaurant in Bloomington has been another success for D’Amico. We are thrilled to have their personable and talented chef with us this evening preparing a four course Italian dinner inspired by the Lazio region. Sit back and enjoy watching the creation of classic Italian dishes made with the attention to detail that makes the food so incredible. Courses include: Antipasti of Bruschetta con Carciofo (grilled bread with artichoke), Primi of Spaghetti Carbonara (spaghetti with bacon and eggs), Secondi of Veal Saltimbocca (veal rolled up with sage and prosciutto), and Dolce of Maritozzi (sweet buns with cream filling). Wine will be served.
Monday, March 19, 6-9pm $65 D
Pasta Maker 102: Rolled and Stuffed
Marge Porter
A bit more challenging than Pasta Maker 101, this class embraces the realm of stuffed fresh pastas including ravioli, tortellini, and cannelloni. After a brief demonstration of dough making, groups will roll the prepared dough using a hand-crank pasta maker. From there, students will form the sheets into meat, cheese, or vegetable filled pastas as well as making the simple sauces to complement each. We then pour a glass of wine and enjoy the fruits of our labors with Three Cheese Ravioli, Butternut Squash Ravioli, Spicy Sausage Tortellini, and Baked Cannelloni.
Tuesday, March 20, 6-9pm $60 P
Meals in Minutes
Suzanne Schilling and Charlie Means
Who has time to cook? You do, if you use your pressure cooker! The combination of speed, health benefits and energy savings make it a perfect tool for creating wonderful meals. Suzanne, joined by our product representative Charlie Means, will demonstrate as she prepares delicious examples for you to sample with Roasted Red Pepper Hummus, Italian Roast with Red Wine and Fresh Herbs, Risotto with Squash and Mushrooms, and Apple Cranberry Bread Pudding. Charlie will share product knowledge as well as many ideas for utilizing your cooker.
Wednesday, March 21, 6-9pm $45 D
Vegetarian Sushi
Robin Asbell
Sushi doesn’t always involve fish. In fact, vegetarians can make delicious and satisfying sushi at home with very little effort or cost. Chef and author Robin Asbell will lead the group in making their own rolls, using traditional white rice, quinoa, and brown rice, as well as fresh vegetables and complementing dipping sauces. Together you will prepare Spring Miso Soup, Inside Out Tofu-Jicama Rolls wrapped in Mango, Spicy Tofu Temaki Sushi Handrolls, Triple Green Rolls, “Clam Shell” Sushi in an Omelette, Soba Noodle Sushi with Hazelnuts, and Yuzu Kanten and Matcha Mousse Parfaits with Fruit. Robin’s three cookbooks will be available in the store for purchase.
Thursday, March 22, 6-9pm $60 P
Umbria: Recipes from the Heartland of Italy
Suzanne Schilling
Umbrian cuisine is very rustic, often called “cucina povera,” or peasant cooking, which simply means traditional dishes created with minimal ingredients and methods of preparation that rely on local products such as grains, vegetables, fresh herbs, and olive oil. Known for its pork products, pancetta, sausages, cheeses and varieties of black truffles, the traditional dishes of Umbria have been handed down through generations and even today maintain the same principles of simplicity. Incorporating many of these traditional ingredients, you will join Suzanne this evening in the preparation of an Italian-inspired feast of Frittata with Asparagus Pecorino and Wild Herbs; Bucatini with Sausage, Pancetta, and Lemon; Chicken Hunter Style with Rosemary, Sage and Green Olives; Roasted Carrots and Fresh Fennel; and for dessert, Rice and Rum Fritters of St. Joseph with Hot Chocolate Dipping Sauce. Wine will be served.
Friday, March 23, 6-9pm $65 P
Spring Fest with Butcher and The Boar
Jack Riebel
The very talented and creative Jack Riebel is back featuring another of his fabulous, seasonally-inspired menus. Having recently opened a new restaurant in Minneapolis, he takes a night out of his kitchen to prepare a lamb-based spring menu for us this evening. On the menu will be Spring Pea Soup with Black Truffle Crème Fraiche; an Asparagus Salad; Lamb Shoulder Confit; Artichokes and Porcini Mushroom with Butcher and Boar Lamb Sausage with Sheep Cheese Dumplings; Preserved Lemons and Olives; and a Pistachio Pot de Crème. Wine will be served.
Saturday, March 24, 6-9pm $70 D
Silence of the Lambs II
Manfred Krug
If you love lamb, you’ll be pleased to know that lamb is good for you! It’s full of protein, low in fat, and contains loads of vitamins and minerals. Tonight we continue our love affair with lamb, and alongside Manfred we will prepare an international variety of flavors with Braised Lamb Shanks on Lentil Ragu, Rack of Lamb Wyoming, Moussake (a Greek eggplant dish), Lamb Curry, and Lamb Meatballs, as well as several complementing sides dishes. A beer or wine will be served.
Monday, March 26, 6-9pm $65 P
Pasta Maker 103: Advanced Flours
Marge Porter
This slightly-advanced hands-on class features fabulous fresh pasta made from a variety of flours, paired with light flavorful sauces. We will make pasta dough using buckwheat, whole wheat, semolina, as well as a gluten-free mix of flours. Then using a hand-crank pasta maker, we’ll roll and cut the dough into Fettucine and Linguine. Then we’ll finish them with flavorful toppings of Broccoli, Red Peppers and Cilantro-Mint Peanut Sauce; Turkey Sausage, Garlicky Greens and Cannellini Beans; Roasted Vegetable Primavera Sauce with Crumbled Feta; and Sautéed Chicken and White Wine Sauce. Prior pasta making class or experience is helpful for this hands-on class.
Tuesday, March 27, 6-9pm $60 P
Stillwater Chefs Challenge!
The Chef’s Gallery has challenged the chefs from Stillwater to a cookoff and we are hosting the event in our cooking school! This is the third contest in our monthly challenge with the winner trying to keep the trophy and the honors. The knives, food and comments will fly as each team of contestants prepares three courses. The theme will be selected anew by staff of The Chef’s Gallery and revealed to the contestants one week prior to tonight’s competition. Judging will be done by selected local professionals. Mark your calendar and come early as seating is limited! Bragging rights and a fabulous trophy will be the prize. Let’s see who can keep the trophy the longest!! Remaining dates for the Challenge are:
Wednesday, March 28, 6-8:30pm
Wednesday, April 25, 6-8:30pm
Mexican One Pot Dishes
Suzanne Schilling
If a recipe can be prepared with the use of just one heating implement, the world could be a happier place! Suzanne has embraced this one pot concept and has given it her favorite cooking theme: Mexican. Join her in the kitchen this evening and create with minimal pans. We’ll make Oaxacan Wild Mushroom Queso Fundido (hot cheese dip) served with tortilla chips; Vera Cruz Seafood Soup with Shrimp, Crab, Sea Bass in a Tomatillo Chile Fish Broth; Mexico City Red Rice with Chicken, Ancho Chiles and Mexican Oregano; Oaxacan Black Bean Soup with Chochoyones Masa Dumplings; and a dessert of Colonia Cuauhtémoc Mexican Chocolate Rice Pudding.
Thursday, March 29, 6-9pm $65 P
The Best of Fish
Terry John Zila
Join Terry for a fun-filled evening celebrating flavorful fish. Enjoy sampling the four very different dishes he has selected, and learn new techniques and flavor combinations while he prepares Almond and Panko Crusted Walleye and Maple Bacon Sliders; Seared Ahi Tuna on Steamed Rice with Sushi Mayonnaise and Jícama Ginger Slaw; Balsamic Glazed Salmon on Wilted Spinach; and Saki Marinated Chilean Sea Bass. We’ll enjoy a glass of wine with our fish samples.
Friday, March 30, 6-9pm $65 D
Easter Cupcake Garden Party
Donna Nowicki
Donna is back with the incredibly popular cupcakes from the Hello Cupcake! cookbook. If you have not heard of the Hello Cupcake! phenomenon, they are one-of-a-kind imaginative cupcake designs with easy-to-follow techniques using a simple zipper bag and common candies and snack items. Grab your friends, family or kids (age 10 or older), and join Donna to decorate pre-baked red velvet cupcakes that you will turn into adorable rabbit hole cupcakes featuring a tiny puffy tail and little rabbit feet sticking out of the “dirt” where the rabbit has dug his way back into the rabbit hole. We’ll also decorate cupcakes with Easter eggs nestled in fluffy grass, as well as make beautiful sunflowers with tiny lady bugs. The Hello Cupcake! cookbook will be available for purchase.
Saturday, March 31, 1-4pm $50 P
Easter Parade Brunch
John Michael Lerma
What better way to celebrate Easter than with a scrumptious brunch
spread shared with family and friends? To help keep your celebration stress-free, we have a brunch menu that answers all kinds of entertaining needs. Tie on an apron and join John Michael in the preparation of Marinated Strawberries and Oranges with Mint, Almonds and Crème Fraîche; Eggs Florentine Frittata with Hollandaise Sauce; Roasted Potatoes with Bacon and Parmesan Cheese; and Lemon and Poppy Seed Coffee Cake with Lemon Glaze. Whether you’re feeding a large crowd or want to spend more quality family time outside of the kitchen, this menu will make your holiday meal a memorable one.
Wednesday, April 4, 6-9pm $55 P
The Basics of Cake Baking
Suzanne Schilling
If all the measuring, sifting, and mixing involved in cake baking seems more like science class than fun, then today’s class will introduce you to the fun side baking and conquer those cake misconceptions. You will learn to make these moist and delicious cakes and their complementing frosting: Devil’s Food Layer Cake with Chocolate Ganache, White Cake with Lime Curd Filling and Lime Chantilly Crème, Aunt Dedi’s Sponge Cake with a Lemon Glaze, and Yellow Layer Cake with a Dark Chocolate Buttercream. We will enjoy our cake slices with Homemade Vanilla Bean Ice Cream and coffee.
Tuesday, April 10, 11:30am-2:30pm $60 P
Wild About Salmon
Marge Porter
The beautiful and flavorful wild Alaskan Copper River salmon will soon be at the peak of season. There are so many wonderful things about salmon that it’s hard to know where to start. It’s firm enough to grill, can be cooked in many different ways, and doesn’t dry out as easily as many other fish. It’s available fresh, frozen, smoked, and canned, can be eaten without fear of excess contaminants or mercury, and has a very high nutrient profile, including the highly-prized Omega-3 fatty acids. Explore the versatility and health benefits of wild salmon as you gain new recipes that help you make the most of the season. Join Marge in the preparation of Salmon Rillettes; Smoked Salmon and Asparagus Frittata; Salmon Corn Chowder with Bacon and Dill Croutons; Sautéed Salmon with Brown Butter and Cucumbers; and Plank Roasted Salmon with Citrus Balsamic Vinaigrette and Warm Spinach Salad. We’ll enjoy a glass of wine with our meal.
Tuesday, April 10, 6-9pm $70 P
Build a Better Brain – A Nutritional Approach to Sharpening Your Mind
Jeff Woodward
Can’t remember names, where you put your keys, phone numbers or places like you used to? These may be signs of a distressed brain – not a normal sign of aging. Learn which foods and fats, specific vitamins and supplements will help boost mental performance, memory and brain health. This class is based on the work of neurologists David Perlmutter, M.D. and Daniel Amen, M.D. While Jeff lectures he will prepare delicious examples of brain food for you to try, including Creamy Fish Chowder (dairy-free), Green Beans with Garlic Vinaigrette and Sesame Seeds, Honey-glazed Alaskan Salmon, and Watercress, Pumpkin Seed and Apple Salad.
Wednesday, April 11, 6-8:30pm $65 D
Bistro Latino, Part II
George Anthony Berrojo
Latin cuisine is in itself a rich brew of indigenous flavors, with Iberian, African, Asian, Caribbean, and North American influences. Traditional bistro cooking emphasizes modest, down-to-earth food, but bold Latin flavors and ingredients can transform these simple dishes. Showcasing the flavors and culinary traditions of South America, Chef Berrojo will create an amazing menu this evening of Chilean-style Short Ribs Braised with a Chipotle Guava Glaze; Mexican Tequila-marinated Seafood Cocktail served over Greens; Cuban Black Bean Soup; Brazilian Tuna Steaks with Hot Papaya Salsa; and a Latin American favorite dessert of Fried Churros with Chocolate Sauce.
Thursday, April 12, 6-9pm $60 D
Grilling and Barbecuing
James Taylor
Yes, there is a difference between grilling and barbecuing and this evening our chef will make it clear for us. Both are thought of as art forms that require skill and practice, and each has its own following of devotees. And whether you’re grilling or barbecuing, it usually means the same thing in the end – good times and good eats! Join Chef James in the kitchen and on the patio as he covers different styles of rubs, sauces, and techniques, as demonstrated on brisket, ham, and ribs. He will also prepare traditional side dishes of salads and beans to round out the menu.
Friday, April 13, 6-9pm $65 D
Great Ciao Warehouse Tour
The Chef’s Gallery has gained access to Great Ciao for a limited number of patrons. This is a rare opportunity to get a behind-the-scenes look at where the Twin Cities chefs go to stock their larders. Great Ciao is renowned for sourcing the finest quality foodstuffs from all over the world. Come see the products, hear where they come from and how they get here, plus meet the folks that bring them to the Twin Cities. Sign up now for this chance to taste fabulous cheeses, artisanally cured meats, olive oils, vinegars, single varietal chocolates, and more! The best part is, you will be able to bring all this wonderful food home! This tour leaves from and returns to The Chef’s Gallery.
Saturday, April 14, 9am-1pm $60 Tour
National Pie Championship
John Michael Lerma
Each year author, chef, and TV “pie guy” John Michael travels to Celebration, Florida, to compete in the National Pie Championships. Over the years, he’s become notorious for breaking the rules of pie baking. Join him in the kitchen and practice more rule-breaking as together you make and sample Support Group Key Lime Pie, Cranberry Pear Pie with Walnut Crumb Topping, Chocolate Pie with German Chocolate Cake Topping, and Lobster Pie with Thickened Butter and Sherry Sauce. While the pies are cooling, a light lunch will be served with class.
Saturday, April 14, 11am-2pm $60 P
Cooking for Absolute Beginners
William Lendway
Does your idea of cooking involve a can opener, a microwave, and takeout menus? Do you watch cooking shows longingly and wonder just how anyone learns to use a knife that well or to confidently read a recipe? Who would possibly be patient enough to teach you the basics to get you on your way? This class was designed especially for you. You will learn knife skills from a man who still has ten fingers and endless patience! Chef William has designed this class around learning the absolute basics, with plenty of time for questions and teaching basic skills. You will deconstruct recipes into ingredients and simple methods. Covered will be cutting, sautéing, grilling, searing, roasting, and braising, and with those techniques, we’ll make Sautéed Chicken Breast with Bearnaise Sauce, Grilled Vegetables, Seared Scallops with Fresh Sprouts and Citrus Vinaigrette, Roasted Potatoes, Southwest Braised Beef, and Purple Thai Rice Pudding with Coconut Milk and Lime. There will be lots of one-on-one instruction to make sure that you leave confident and ready to take on dinner for family or friends!
Saturday, April 14, 5-8:30pm $85 P
Soup and Bread
Terry John Zila
What is soup without warm, savory fresh bread as its accompaniment? Bread may not seem like a busy cook’s food, but there are some wonderful recipes that take hardly any time at all, and add so much to your meals. If you are looking for inspiration for new soup ideas, Terry has a delicious selection of his favorites to share with you today, including Beef Barley Soup, Curried Chicken Soup, Thai Coconut and Shrimp Soup with Rice, and Classic Chicken Noodle. Bread partners will include Cheddar Jalapeño Cornbread, Warm Puffed Flatbread, and classic Popovers.
Sunday, April 15, 12-3pm $55 D
Classic Dishes to Master: Spanish
Suzanne Schilling
Spanish cuisine is rich and varied, much like the country itself. The cuisine of Spain is less well known than that of other Mediterranean countries, but Spanish cooking has the Mediterranean emphasis on fresh local ingredients, strong regional traditions, and high quality artisanal products. Seafood is abundant on the long coasts, hearty stews warm up cold nights on the central plain, rice dishes are popular around Valencia, piquillo peppers flavor food in the Basque region, and small dishes called tapas have become popular around the world. Together with Suzanne you will prepare these wonderful Spanish dishes: Zarzuela (Catalan fish stew with mussels, clams, shrimp and cod with saffron, smoked paprika and almonds in a savory fish stock), Rice Cakes with Black Olives, Piquillo, and Manchego Cheese, Pisto Manchego (zucchini, tomatoes, onion and peppers), Serrano Ham and Field Greens Salad with Cabrales and Hazelnut Vinaigrette, and a warm Tarta de Almendras (almond cake) for dessert. We’ll enjoy a glass of wine with our meal.
Monday, April 16, 6-9pm $65 P
Grilling Fish with the Fish Guys
Manfred Krug
This class is designed to increase your confidence in buying, handling, preparing and cooking various fish and seafood. We have invited The Fish Guys, one of our favorite Minneapolis seafood purveyors, to share their wealth of knowledge and answer questions as Chef Manfred shows you how to transform fish into delicious dishes. On the menu will be Sweet and Sour Grilled Salmon with Glazed Pineapple and Mint; Shrimp and Vegetable Kebab with Dipping Sauce; Grilled Tuna Steaks with Cantaloupe Salsa; Grilled Margarita-marinated Halibut with Mango Salsa; and Mussel’s Mariners Art, a classical preparation of steamed mussels. Enjoy a glass of wine with the tasting.
Tuesday, April 17, 6-9pm $60 D
Flavors of the Mediterranean: Cuisine of the Tyrrhenian, Ionian and the Adriatic Explored with MN Ingredients
JD Fratzke
The deep history touching all corners of the Mediterranean Sea is literally legendary. Since the dawn of human history, people have set upon its waters in search of wealth, fame and the intoxicating flavors of spices from half a planet away. Indeed, an argument can be made that we learned to speak one another’s languages in order to make our food taste better! While the Minnesota ground is straining to wake up from a long winter slumber, come and spend an evening with us and savor the flavors of Mediterranean sunshine prepared with a bevy of locally-grown ingredients. JD will prepare five courses of food with wine while discussing the common threads of cuisine pervading these very different, ancient cultures. On the menu tonight: from Spain, “Wrinkled” Heirloom Potatoes with Mojo Verde; from France, Fennel and Tomato Soup with Scallops; from Italy, Pugliese Braised Rabbit with Orecchiette and Sheep’s Milk Cheese; from Greece, Roasted Lamb with Lemon, Greens and Chickpeas; and from Turkey, a dessert of Aromatic Milk and Almond Pudding.
Wednesday, April 18, 6-9pm $80 D
Simply Greek
Antigoni Sander McCloud
Greek food is simple and elegant, with flavors subtle to robust, textures smooth to crunchy, fresh and timeless, nutritious and healthy. Join Antigoni this evening and enjoy creating these timeless flavors with Cod in Tomato Dill Sauce; Grilled Lamb Chops with Olive, Lemon Juice and Oregano; Greek-style Green Beans stewed in Tomatoes and Onions; Spanakopita Rustic Spinach and Phyllo Pie; Oven-roasted Lemon Potatoes; Sautéed Bitter Greens; Greek Village Salad; Fried Flat Bread with Cheese; and for dessert, Galatoboureko Greek Rice Pudding wrapped in Phyllo Dough.
Thursday, April 19, 6-9pm $65 P
Lift Bridge Brewery: Smokin’ and Drinkin’
Ahh … you can almost smell spring just around the corner! And to celebrate, the boys at Lift Bridge have invited some friends to help them with a fun evening of smoking and grilling meats, ribs, burgers and kabobs, and of course pairing them with their wonderful beers. They will be using bourbon barrel chips from the barrels they are aging their new Commander beer in, with extras to send home with class participants.
Friday, April 20, 6-9pm $60 D
Boot Camp for Sushi Enthusiasts
John Sugimura
Master Journey Sushi Chef John will lead a hands-on Sushi Boot Camp where sushi lovers can explore the art of making sushi in greater detail. This four-hour class will include instruction in the proper cutting of different types of fish, how to work with shrimp, as well as techniques for making more elaborate Maki Rolls, and Torched Sake Nigri (with salmon). Chef Sugimura will also guide the class to create a dish of Sashimi Hamachi with Ponzu and Crispy Onions. This class is great for both sushi novices as well as for more experienced sushi makers.
Saturday, April 21, 11am-3pm $65 P
Springtime Tarts
Bret Bannon
Bret is back with all new recipes for his popular tart class. Whether an elegant dessert or a savory appetizer, a great tart should be in every cook’s repertoire. You will have fun learning to prepare Alsatian Onion Tart with Olive Oil Crust; Vanilla Pastry Cream Tart with Golden Kamut Shortbread Crust; Rhubarb Tart with Orange Glaze; Cherry Frangipane Tart; and Bittersweet Chocolate Tart with Coffee Mascarpone Cream. Enjoy a glass of wine with your tarts.
Monday, April 23, 6-9pm $55 P
Getting Fresh with Herbs
Marge Porter
If your spice cabinet or garden contains only a minimum of herbs, you are missing out on some of the delightful culinary experiences of life. Once you begin to use fresh herbs in your favorite recipes, you’ll never want go back to using just dried herbs again. Herbs are one of nature’s little surprise packages that contain tons of flavor. You will be inspired as you smell, touch and taste your way to herbal confidence this evening. Marge will discuss the many types, uses, and benefits of culinary herbs as well as ways to incorporate them into your home landscape. You will love sampling this variety of savory and sweet dishes including Herbal Lemonade; Chicken Breasts Stuffed with Herbed Goat Cheese and Olives; Arugula, Basil and Almond Pesto Fusilli with Ricotta Salata; Argentinian Grilled Flank Steak with Chimichurri Sauce; and Chocolate Mint Flourless Cake.
Tuesday, April 24, 6-9pm $55 D
Baby Cakes
Suzanne Schilling
They say good things come in small packages, and with mini-desserts that is certainly true! Just because you’re watching your waistline doesn’t necessarily mean you have to give up eating dessert. Thanks to the fad of small sweets, perhaps the old adage will ring true for you: You can have your cake and eat it too (just as long as it’s bite-sized)! Suzanne will take you through the steps to creating your own little bites of heaven with Fresh Rhubarb Upside-Down Baby Cakes with Whipped Cream or Crème Fraiche; Chocolate Truffle Cakes with a Dark and White Chocolate Drizzle; Mini Almond Bundt Cakes with a Brown Butter Powdered Sugar Glaze and Sliced Almonds; Individual Strawberry-Jam Cakes with Orange Glaze; and Mini Orange Chocolate Chunk Cake Infused with Orange Syrup and Topped with a Mocha Glaze. Tea or coffee will be served.
Wednesday, April 25, 11:30am-2:30pm $55 P
Stillwater Chefs Challenge!
Our monthly challenge concludes tonight, with the winner keeping the trophy and the honors. The knives, food and comments will fly as each team of contestants prepares three courses. The theme will be selected by staff of The Chef’s Gallery and revealed to the contestants one week prior to this final competition. Judging will be done by selected local professionals. Come early as seating is limited! Bragging rights and a fabulous trophy will be the prize. Let’s see who wins the final event!
Wednesday, April 25, 6-8:30pm
Pizza Party
Robin Asbell
If your passion is pizza, Robin has designed the perfect class for you! Starting with creation of the base overnight dough, as well as a quick dough, you will create perfect crusts – crispy thin, thick, or deep dish. Then the fun starts as you top them with delicious combinations to create Deep Dish Chicago-style Spinach, Ham and Mushroom Pizza; Cracker Crust Pizza Aglio with Roasted Garlic and Goat Cheese; Classic Margherita Pizza; Spicy Scampi Pizza; Salad Pizza with Mixed Greens Prosciutto and Gorgonzola; and even a yummy Fudgy Brownie Dessert Pizza with Dark Cherry Sauce. Robin will cover how to use a pizza stone, as well as other tips such as grilling pizza outdoors for additional flavor.
Thursday, April 26, 11am-2pm $60 P
Girls’ Night at the Doral Saturina Spa
Michele Licata
If you do not anticipate a spa stay in your near future, then you can practice for one with the girls tonight. Michele has selected a lovely menu to prepare with you, inspired by one of California’s most famous spas, the Doral Saturina. You will feel pampered, healthy and full of delicious food with Grilled Honey-Basil Chicken over Quinoa Pilaf; Breaded Sea Scallops with Mustard and Parsley Sauce; Curried Crab and Papaya Salad; Spa Rolls with Onion and Rosemary; and sweet little Chocolate Madeleines with Raspberry Coulis.
Thursday, April 26, 6-9pm $60 P
An Evening in Paris
Terry John Zila
You are sitting at a sidewalk café along the Champs-Elysées in April … actually it’s at The Chef’s Gallery, but Terry will show you how to prepare the perfect menu and then you can come up with your own fantasy about Paris in April. The evening will start with a fresh Tomato Tarragon Soup, and a Romaine Lettuce and Sautéed Leek Salad with Champagne Vinaigrette. We’ll then enjoy a Roasted Vegetable Gratin, Perfect Roast Chicken with Shallot Haricot Verts, and a sweet finish of Profiteroles with Caramel Ice Cream and Chocolate Sauce. We’ll enjoy a glass of French wine with our meal.
Friday, April 27, 6-9pm $60 D
Pastry Case Favorites: Muffins and Cookies
Terry John Zila
Don’t you just love gazing into a fine pastry case admiring the shapes and colors and smells? Instead of hanging out at your local bakery today why not come and enjoy watching and learning with Terry? A passionate baker and cake designer, he will stir up a delicious variety for you to enjoy, including White Chocolate Red Raspberry Muffins, Lemon Lemon Muffins, Brandy-soaked Craisin Bran Muffins, Milk Chocolate Toffee Chip Thins, and Giant Molasses Cookies. Coffee and tea will be served.
Saturday, April 28, 11am-2pm $45 D
Steaks & Sides
Manfred Krug
For many people the sound and smell of steaks cooking on the grill is one of life’s sublime joys. Getting great results is fairly straightforward: choose top-quality meat, season it boldly, and use a carefully tended red-hot fire. Properly grilling a steak will separate you from the rest of the guys on the block and may even impress the ladies! Join Manfred as together you prepare Cumin-crusted Grilled Strip Sirloins with Grilled Avocados and Chipotle-coated Onions, Rib Eye with Blue Cheese, Balsamic Vinegar and Garlic Spinach, Thai-style Steak with Two Sauces, and tasty side dishes of Mango Black Bean Salsa, Smoky Corn and Tomato Salad with Cilantro Vinaigrette, and Grilled Sweet Potato Salad with Sweet and Sour Bacon Dressing. Enjoy a beer with your meal.
Monday, April 30, 6-9pm $70 P
|
|
