The Chef's Gallery Cooking School
Class Descriptions

Listed by Month

April - 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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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.


April


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

The Stillwater Chefs Challenge event has been cancelled.
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

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


May


A Cinco de Mayo Celebration
Suzanne Schilling
Cinco de Mayo is an important milestone in Mexican history, and revelers in the U.S. are happy to help celebrate the occasion with special menus and festive cocktails. Though some mistakenly call Cinco de Mayo Mexican Independence Day, it actually commemorates the May 5, 1862, Battle of Puebla, in which a formidable French army was trounced by a small Mexican contingent. The anniversary still holds symbolic significance among Mexican communities. Join us in celebrating our neighbor’s special day as we prepare Poblano Nogada (pork and beef stuffed poblanos with walnut sauce); Puebla Chicken and Potato Stew; Chipotle, Jicama and Melon Salad with Papaya, Cantaloupe, Oranges, Lime and Cilantro; Vegetable Chilequiles (tortillas) with Zucchini, Chayote, Corn, Green Beans and Tomatillo Salsa; and finish with a wonderful Capirotada (Mexican bread pudding).
Tuesday, May 1, 6-9pm $60 P

Worth Your Salt
Jeff Woodward
Salt is essential not only to life, but to good health. It’s always been that way. The body’s salt/water ratio is critical to metabolism. Salt maintains the electrolyte balance inside and outside of cells. Traditional sea salt, used in small amounts and at the right time, enhances flavors, gives definition to a dish, and provides a necessary mineral. Artisan sea salt is alkalizing and healing for the body – unlike the harmful effects of commercial table and kosher salts. Taste and compare a variety of sea salts that can take the flavor of your dishes to a new level. Jeff will make Creamy Potato and Shrimp Soup with red salt crystals; French Fries with fleur de sel; Green Bean, Fresh Thyme and Pecan Salad with flaked sea salt; Pan-Seared Salmon and Sun-dried Tomatoes with Celtic grey salt; and Eggs with hickory smoked sea salt.
Thursday, May 3, 6-8:30pm $60 D

Morel Fest
Jim Kyndberg
One of the many things that we look forward to in the spring is the elusive morel mushroom. Whether you are fortunate enough to have a secret location to hunt for them or purchase from a co-op, you will be inspired by Chef Jim’s menu this evening. Having created memorable dinners for years at his Bayport Cookery, he knows many ways to highlight the nutty, earthy flavor of morels. Join us this evening to experience this special event where Jim will prepare a five course menu with each course highlighting the morel mushroom. Ray Zemke, of The Cellars Wines, will join him to complement each course with wine.
Saturday, May 5, 6-9pm $85 D

Grilling: Ribs, Rubs and Revelry
Manfred Krug
No one ever tires of smoky, succulent ribs! bTonight, Manfred will guide you in the preparation of 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 four flavorful side dishes of Orange and Roasted Beet Salad; Green Apple and Celery Root Salad with Bacon Buttermilk Dressing; Grilled Spicy New Potato Salad; and Chick Pea Salad with Cumin and Mint.
Monday, May 7, 6-9pm $70 P

Salmon Season
Marge Porter
Wild Alaskan Copper River Salmon is at the peak of the season. Rich buttery salmon is a rock star when it comes to nutrition, and now is the perfect time to enjoy it. Salmon is one of the best sources of heart-healthy Omega-3 fats, and its high fat content keeps it moist even when slightly overcooked, so it’s a perfect option for the intense heat of the grill. Explore the versatility and health benefits of wild salmon as you gain new recipes that help you to make the most of the season. Marge will share tips and techniques as she prepares Smoked Salmon and Asparagus Frittata, Salmon Corn Chowder with Bacon and Dill Croutons, Simple Salmon Pasta, Chipotle Salmon Sliders with Avocado Relish, and
Plank-roasted Salmon with Lemon Beurre Blanc.
Tuesday, May 8, 6-9pm $65 D

Sushi Trends – Introduction to Sushi
John Sugimura
Many believe sushi is simply raw fish, but raw fish is actually sashimi, not sushi. This incorrect belief of what sushi is has left many unwilling to try sushi. Still others have no clue what sushi is or why it is so expensive and considered a delicacy. Sushi actually is characterized by a slightly sweet, sticky rice, made with a sweet vinegar and rice combination, usually lined with seaweed or kelp (called nori), and then the ingredients are placed in the center and the rice and seaweed are wrapped into a cylindrical roll. Once rolled, it can be cut into the familiar circles served in restaurants and stores. 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 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 many basic Japanese sauces and stocks.
Thursday, May 10, 6-9pm $65 P

Twin Cities Market Tour
Marge Porter
Take a day and shop the world without ever leaving the Twin Cities. Our popular tour that Marge has conducted for many years includes the best markets as frequented by casual foodies and professional chefs alike. This is an informative shopping experience as well as a perfect opportunity to stock your pantry with unique ingredients. The fun begins at 9am at the store with coffee and muffins and a 15 percent discount on in-store items. We then board a bus and proceed to Bill’s Imported Foods, Ingebretsen’s, Penzey’s, Golden Fig, United Noodle, El Burrito Mercado, Solo Vino, and Cossetta’s, with a stop for lunch on your own at Midtown Global Market. The tour returns to Stillwater by 4:00 pm. (This tour is limited to 16 people.)
Friday, May 11, 9am-4pm $70 Tour

French Spring Market Basket
Kristin Klemetsrud
Wrap a flowing scarf around your head, grab a handled basket and think fresh, local products. Inspired by spring and what turns up at the market – asparagus, lamb, rhubarb – Kristin, known for her delicious and seasonal dishes at Savories Bistro, will create a lovely spring-time feast with whatever graces the market that day. Inspired spring-time dishes that we may enjoy (depending on availability) include Asparagus Salad Lyonnaise with Arugula, Bacon and Egg; Lamb with Artichoke and Lemon with Radish and Sweet Pea Gremolata; Spring Potatoes with Celery and Chives; and a Rhubarb Almond Tart for dessert.
Friday, May 11, 6-9pm $60 D

Mother’s Day Brunch
Suzanne Schilling
Why not treat a special someone in your life to an elegant brunch today? Rather than a busy, crowded restaurant you will enjoy our intimate classroom setting where Suzanne has created a very special menu that is guaranteed to impress the most discerning mother. Sit back and sip a glass of sparkling wine while she prepares Strawberry Stuffed Croissant French Toast with Maple Syrup; Spinach Salad with Oranges, Caramelized Walnuts, Feta Cheese, and Poppyseed Raspberry Dressing; Shrimp Scampi with Pancetta and Asparagus with Polenta; and a light Lemon Mousse with Fresh Berries for dessert.
Saturday, May 12, 11:30am-2:30pm $60 D

Spectacular Summer Cupcakes
Suzanne Schilling
“Yummy and summery” is the theme of today’s class. Join Suzanne in the kitchen and learn to create an impressive variety of little cakes. Add a splash of color and taste to your day with Peaches n’ Cream Cupcakes (with Amaretto peach filling topped with mascarpone buttercream and garnished with a peach slice); Strawberry Kiwi Daiquiri Cupcakes (with kiwi curd filling, strawberry rum Swiss meringue frosting and a strawberry rum shooter garnish); Triple Berry Graham Cracker Crust Cheesecake Cupcake (with sour cream glaze, mixed berry compote and fresh whipped cream); and Chocolate White Chocolate Chip Cupcakes (with fresh mint Italian meringue buttercream and a mint chocolate garnish). We’ll enjoy our creations with coffee.
Tuesday, May 15, 6-9pm $60 P

Summer Pizza Party
Robin Asbell
Learn the secrets to making an overnight dough and a quick dough, how to use a pizza stone, or the grill to add that smoky flavor. Join Robin in the creation of delicious crispy-thin, thick, and deep-dish pizzas, as well as hot and cold combos – hot crusts topped with cool ingredients for a perfect summer riff on the Italian classic. Together we will make Deep Dish Chicago-style Spinach, Ham and Mushroom Pizza; Cracker Crust Pizza Aglio with Roasted Garlic and Goat Cheese; Classic Margherita Pizza; Smoked Salmon, Lemon and Asparagus Pizza; Salad Pizza with Mixed Greens, Prosciutto and Gorgonzola; and a dessert of Fruit Focaccia.
Wednesday, May 16, 11am-2pm $60 P

Mexican Date Night
William Lendway
This class was so popular that we just had to repeat it! 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 enjoy 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. With the availability of Mexican ingredients, it’s a matter of understanding basic techniques to making delicious Mexican meals for yourself.
Friday May 18, 6-9pm $65 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 method as well as provide samples of traditional and unique pizzas, flatbreads, dips, and desserts. There will also be an indoor simulation of how to make pizza and flatbread all summer long outside on the grill.
Saturday, May 19, noon-3pm $55 P

A Moveable Feast: Quick and Easy Picnic Dishes
Suzanne Schilling
Grab a blanket, dust off that old wicker basket and make memories with a special alfresco meal. Suzanne will guide you in the preparation of this unique and very portable menu: Grilled Flank with Mixed Greens Salad, White Beans and Shiitake Mushrooms; Open-faced Steak Sandwich with Caramelized Onions, Marsala Mushrooms and Blue Cheese; Green Bean, Kalamata, Oven-reduced Tomato and Potato Salad with Lemon-Dijon Dressing; Zucchini and Yellow Squash Ribbons with Radishes, Oregano and Basil; and a Rustic Raspberry Shortbread Turnover for dessert. We will enjoy an Italian Wine Lemonade Cocktail with our meal. Class will also include information on menu planning, packing and food safety.
Sunday, May 20, 1-4pm $60 P

Jamaican-style Barbecue
Manfred Krug
This evening we take a trip to the Islands – sarongs optional! Jamaican cuisine is influenced by Spain, Africa, East India and China with a wealth of flavors from which to draw. It’s also a perfect cuisine for outdoor grilling. Join Chef Krug tonight and whip up this Caribbean-themed grilling menu: Grilled Jerk Shrimp with Lemon Crema and Mango Salsa; Sticky Chicken Wings with Habanero Orange Sauce; Grilled Pork, Pineapple and Jalapeno Skewers with Guava Lime Sauce; Island Beans and Rice; and Rum Chocolate Pudding for dessert.
Monday, May 21, 6-9pm $65 P

Grilling with the Girls: Gourmet Pizza
Marge Porter
Create gourmet pizza at home on your patio grill reminiscent of the woodfired pizza available in popular restaurants. Distinguished by a crisp crust and light smoky flavor, these pizzas are sure to be hit with your family and friends. Together you will learn to make two kinds of dough, then break into groups to cover them with fresh summer ingredients. On the menu will be Grilled Vegetable, Herb Pesto and Two Cheese Pizza topped with Salad Greens; Fresh Mozzarella, Tomato and Basil Pizza; Caramelized Onion and Garlic Pizza with Kalamata Olives and Goat Cheese; Sweet and Hot Pepper Pizza with Italian Sausage; and Spicy Barbecued Chicken and Bacon Pizza with Red Onions and Cilantro.
Tuesday, May 22, 6-9pm $60 P

Tickle Your Ribs
Terry John Zila
Just in time for a Memorial Day weekend, delicious, moist, fall-off-the-bone ribs is the theme of tonight’s class. From classic barbecued ribs to Asian-inspired ribs, these recipes are sure to dazzle at your next barbecue. Purchasing, preparing, baking and grilling will all be discussed while Terry prepares Classic BBQ Pork Ribs with Seven Bean Salad; Honey Ginger Ribs with Gingered Jicama and Red Bell Pepper Slaw; and Balsamic Braised Beef Ribs with Sauteed Garlic Spinach with Matchstick Carrots.
Thursday May 24, 6-9pm $65 D

Donut Disturb
Kristin Klemetsrud
Join Kristin in our kitchen and learn to make homemade doughnuts, fritters and beignets. No matter what you call them, they are delicious little nuggets that can be both sweet and savory and enjoyed any time of day. We’ll start with the basics with Old-fashioned Cake Donuts and Raised Donuts, and continue with savory variations of Shrimp Fritters with a Roasted Red Pepper Tartar Sauce, and Maple Bacon Beignets. Coffee or tea will be served.
Saturday, May 26, 11am-2pm $60 P

Chocolicious
Laura Mell-Bbjelogrlic
Discover a whole world of elegant and decadent chocolate desserts. The smooth texture and the rich flavor makes this confection worthy of endless praise. Today Laura will make: Chocolate Pecan Turtles, Chocolate Dream Cake, Chocolate Amaretto Cheesecake, and Warm Chocolate Fondant. You will learn professional tips and techniques to enhance your dessert repertoire. Coffee will be served.
Wednesday, May 30, 1-4pm $60 D

Fabulous Fish
Terry John Zila
The fats in fish, especially fatty fish like salmon, tuna, and mackerel, are thought to help prevent heart disease, and may aid in preventing diseases like Alzheimer’s and strokes. But it seems that many people are unsure of cooking fish at home. Buying, storing, and cooking fish isn’t difficult; it just requires a little knowledge. Join Terry for this delicious evening full of information, techniques and tasting. We’ll sample and enjoy four very different dishes of 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 Sea Bass.
Thursday, May 31, 6-9pm $70 D


June


Date Night: Chinese Cuisine
Terry John Zila
Preparing traditional Chinese dishes at home can be quality time spent making budget-friendly meals, while learning an appreciation of the cuisine. Grab a date and join Terry tonight as he takes you through the steps of preparing a Chinese menu that will make you think twice before ordering take-out again. Enjoy traditional Hot and Sour Soup, Shrimp Fried Rice, Pork Egg Rolls, Bok Choy Lo Mein, and Spicy Ginger Beef.
Friday, June 1, 6-9pm $60 P

A Spanish Summer Brunch
Suzanne Schilling
Summer weekends are the perfect time for leisurely brunches, enjoying great food and good company. Suzanne has selected one of her favorite cuisines and turned it into a morning to remember. Join her in creating Tortilla Espanola (a layered Spanish omelet of sliced potatoes, caramelized onions, green olives, Manchego and eggs) served with a Sofrito (Spanish tomato sauce), Gambas al Ajillo (garlic shrimp with paprika and sherry), Calabacin con Vinegreta de Tomate (grilled zucchini with tomato vinaigrette), and Watermelon, Manchego and Serrano Ham Salad with a Sweet Sherry Dressing. For a sweet finish, you will prepare a Spanish Trifle (creamy egg custard, liqueur-soaked lady fingers, and slices of fresh fruit drizzled with orange glaze).
Saturday, June 2, 11:30am-2:30pm $60 P

Date Night: Fresh Pasta
Marge Porter
Give a man a bowl of pasta and you feed him for a day; teach a man how to make pasta and you feed him for a lifetime. Ladies, here’s a date night with benefits! Second only to enjoying a bowl of steaming pasta is the pleasure of making your own. Grab your date and join us for a hands-on evening of making fresh pasta along with delicious light sauces. Using a hand-crank pasta maker we will roll and cut fresh pasta dough to create Linguine with Fresh Tomato and Herbs, Fettuccine with Sweet Corn and Gorgonzola, Stir-fried Egg Noodles with Chicken and Vegetables, and Linguine with White Clam Sauce.
Saturday, June 2, 4:30-7:30pm $65 P

Grilling: Just the Facts Ma’am
Manfred Krug
Tonight we will learn to prepare an entire meal on the backyard grill with delicious results. Manfred will teach the fundamentals of meat preparation, grilling (direct and indirect), flavored wood chips, timing, heat choice, and the best techniques and methods for gas or charcoal grills. Then together you will prepare a menu of Grilled Garlic and Herb-crusted Smoke-roasted Whole Chickens, Peppered Portobello Mushroom Steaks with Parmesan Dressing, Grilled Fresh Mozzarella and Bread Skewers with Tomatoes, Red Onion and Pesto Vinaigrette (a fun take on the Caprese salad), and Grilled Pineapple and Banana Sundaes with Coconut Ice Cream.
Monday, June 4, 6-9pm $65 P

Grilling Latin-style
Suzanne Schilling
If you are tired of the same old marinades and barbecue sauces, we have the recipes that grill masters need to spice things up and expand their repertoire. Join Suzanne in the kitchen and cook up South American Grilled Flat Bread topped with Grilled Chile Rubbed Pork, Mushroom and Avocado Sauce; Grilled Whole Snapper with Vera Cruz Salsa; Rum BBQ Black Beans with Chorizo, Bacon and Chiles; Sour Orange, Red Cabbage and Jicama Slaw; and for dessert, a refreshing Grilled Pineapple with Island Spices and Coconut Ice Cream.
Wednesday, June 6, 6-9pm $65 P

Asian Taste Adventure
Terry John Zila
Asian cuisines have a common flavorful thread that binds them all together – from the deep, earthy flavors of a Chinese stir-fry to the bright, fresh flavors of a Thai curry, you can guarantee an awakening of your senses. And with the added bonus that from a health perspective, using a blend of herbs and spices means not having to rely on high-fat ingredients for a big flavor impact. Whether you love salty, sweet or sour, Terry’s healthy Asian-inspired menu is sure to please this evening. Sit back and enjoy learning while sampling Japanese Teriyaki Salmon with Udon Noodles and Spinach; Vietnamese Rice Noodle Salad with Lemongrass Pork; Hong Kong Ginger Beef and Noodle Stir-fry; Thai Fried Noodles with Shrimp and Chicken; and a cool Green Tea Ice Cream for dessert.
Friday June 8, 6-9pm $60 D

Curry Voyage of India
Anu Seshadri
India is as diverse in its cuisine as its terrain. Divided into 28 regional states, each boasts of a signature cuisine. Today we take a “curry voyage” through India and experience culinary diversity as we travel north, east, west and south with our taste buds. Anu will guide in the preparation of Moghlai Chicken Korma (tender chicken cubes in a rich korma sauce served with Elaichi Pulao, from the City of the Moghul king Akbar); Bengal Masala Jheengari (plump shrimp curry served with fragrant Basmati rice from Bengal, the land of tigers); Panchamel Daal (five jeweled lentil curry from the desert land of Rajasthan); Jeera Pulao and Saambaar (a medley of vegetables and lentils in a tamarind, coconut, sauce from the southern Deccan plains of India) served with steamy Jasmine Rice and Lentil and Potato Wafers.
Saturday, June 9, 11am-2pm $60 P

The Paleo Diet
Jeff Woodward
Learn how to thrive on the traditional diet of our ancestors. This diet has been recommended by forward-looking physicians to reduce joint pain and headaches, protect your heart, lower blood pressure as well as lose excess weight. The diet really works but most people need guidance to get started with this dairy and grain free, primarily vegetable and lean protein approach to healing. While Jeff covers the details of this plan, he’ll show how delicious it can be with dishes of Carrot and Ginger Soup; Napa Cabbage and Chicken Salad with Sesame Dressing; Pan-seared Salmon with Arugula, Greens and Roasted Carrots; and Turkey Burgers with Sweet Red Peppers and Avocado.
Monday, June 11, 6-8:30pm $65 D

Baking 101
Laura Mell-Bbjelogrlic
Learn the secrets to baking success with a basic understanding of what to do and how to do it. This class is designed to teach everything from what supplies you need to reading recipes. Laura will share professional secrets while creating classic desserts of Caramel Pecan Rolls, Perfect Apple Pie, Rich Chocolate Cake with Fudgey Frosting, and Vanilla Cheesecake with Fruit Compote. Coffe or tea will be served.
Tuesday, June 12, 1-4pm $60 D

Cooking with Your Kids: Afternoon Tea
Suzanne Schilling
Alice in Wonderland would not have been complete without its famous tea party! Tea time is for socializing over a good old ‘cuppa’ tea accompanied with cakes, muffins, biscuits, pastries and sandwiches. Why not invite a budding young cook today and together learn to create a tea party menu of Summer Tomato, Basil and Cheese Puff Pastry Canapés, Broiled Cheese, Avocado and Ham Sandwiches, Citrus Shortbread Cookies, Chocolate-dipped Strawberries, and Watermelon Sherbet Smoothies. Bring a fancy hat and enjoy your creations with tea and conversation. Boys and girls ages 8 and older are welcome.
Thursday, June 14, 1-3pm $45 P

Knife Skills with Wüsthof-Trident
Clark Stone
As the knife is one of the essential pieces of equipment in every kitchen, we have dedicated a whole class to the topic. Learning to properly use your kitchen cutlery will add to the enjoyment and efficiency of cooking. Though one of the most important tools in the kitchen, few of us feel skilled in knife handling. Our Wüsthof representative, Clark Stone, is here to help with his vast knowledge of knives – sharpening, care, storage, choosing the appropriate knife for the job, as well as to give you some valuable hands-on time. From sharpening tips to a carving demonstrations, chopping, dicing and mincing will also be covered. Bring along any questions you may have. Class participants will receive a 3½ inch forged paring knife, a $40 value.
Thursday, June 14, 6:30-8:30pm $55 P/D

An Evening in Tuscany
Mark Leslie
Tuscany is famous in print and film as a land of hearty people and food set against the backdrop of rustic beauty. This evening, you will discover the dishes that gather Tuscans around the family table night after night. Join Mark in the kitchen for an up-close taste as he guides you in preparing these classic “working man” recipes: Borlotti Bean and Onion Bruschette, Handmade Farfalle (butterfly-shaped pasta) with Prosciutto and Snap Peas, Fennel Pork Chops, Verdure Miste al Forno (roasted mixed vegetables), and a dessert of La Torta di Nonna.
Friday, June 15, 6-9pm $65 P

Free Knife Sharpening with Wüsthof-Trident
Clark Stone
Get those all-important knives sharp for the summer. Bring in up to three of your knives and let our Wüsthof representative put that edge back on. He will be answer questions and provide tips with this free service.
Saturday, June 16, 10am-1pm FREE

Brunch Italian-style
Kristin Klemetsrud
Treat yourself to a tasteful learning experience today with an Italian-themed brunch. Sit back, close your eyes and you can dream you’re on the Amalfi Coast while Kristin prepares delicious food. We’ll begin class with a toast to the Italian bubbly Prosecco and leisurely make our way through an inspired mid-day meal of Chilled Melon Soup Shooters with Prosciutto Crisps and Homemade Ricotta Breakfast Crostini; Fennel, Sausage and Roasted Tomato Crespelle with Pecorino Crema; and a sweet finish with Limoncello Polenta Cake with Berries.
Saturday, June 16, noon-3pm $55 D

Handmade Pasta
Mark Leslie
Learn to produce the backbone of the Italian culture: pasta fatta a mano (handmade pasta). Nothing compares to the taste and texture of fresh pasta, so let Mark demystify the entire process by using a hand-crank pasta machine to show you how to prepare three pastas with sauces. Today we’ll make Pappardelle with Nonna’s Simple Sauce, Spinach Fettuccine with Cream, and Mascarpone, and Ricotta and Swiss Chard Ravioli in a Butter and Cheese Sauce.
Monday, June 18, 11am-2pm $60 P

Macho Man: In Heaven There Is No Beer!
Manfred Krug
The mouth of a perfectly-contented man is filled with beer, according to an ancient Egyptian hieroglyphic inscription. In fact, Egyptian and Sumerian physicians considered cooking with beer a healthy practice! Because it is such a satisfying, cooling beverage, many people forget that it is also a great seasoning agent. As a marinade for meat, fish or seafood, it tenderizes; in roasting, baking or broiling, beer is used to baste the foods; as an ingredient in sauces and gravies, it imparts a rich, dark color and flavor. The alcohol evaporates in cooking, leaving only the delicate flavors. Join Manfred this evening for a celebration of the magic combination of grain, water and yeast, and together prepare a menu of Beer Soup, Beer Boiled Shrimp, Beer Can Chicken, Beer Battered Fish, Pork Butt with Beer Mop, Beer Potato Salad, Beer Bread, and a Chocolate Guinness Cake. We will be joined by Brad Glynn, co-owner of the local Lift Bridge Brewery.
Monday, June 18, 6-9pm $70 P

Sushi Maki
John Sugimua
Sushi, the original Japanese fast food, doesn’t have to be enjoyed just at your local sushi bar. Join us this evening and become your own sushi master in this informative, hands-on class. You will learn about the history of sushi, language and etiquette, as well as how to select your ingredients. Chef John will guide you in the preparation of a beautiful variety of sushi rolls, including traditional, specialty, and crunchy rolls. Also covered will be how to make traditional sushi rice, how to cut fresh fish and prepare it properly for the dishes we will be making, as well as displaying and serving with garnishes and sauces. This is the perfect class for sushi lovers!
Tuesday, June 19, 6-9pm $65 P

Favorite Mediterranean Dishes
Antigoni Sander McCloud
Enjoy the seasonal bounty like they do in the Mediterranean. Antigoni has designed a menu that includes ingredients easily found locally and at farmer’s markets. We will fill the kitchen with tantalizing aromas as we prepare Mediterranean Stuffed Vegetables filled with Beef, Rice, Tomatoes, Peppers, Eggplant and Zucchini; Roasted Eggplant and Feta Cheese wrapped into Phyllo Twists; Roasted Cod in Dill-scented Tomato Sauce; Spinach and Garlic Rice Pilaf; Zucchini Pizza; Carrot and Fennel Salad; and Greek Yogurt with Stewed Fruits for dessert.
Wednesday, June 20, 6-9pm $65 P

Empanadas
Robin Asbell
The word “empanada” derives from the Spanish word empanar, which means “to coat with bread.” Empanadas are made by wrapping a filling or stuffing in pastry, then either frying or baking the result. Fillings are varied and can range from sweet, dessert-type flavors to savory meats, cheeses and vegetables. Join Robin in our kitchen today and learn to create a sweet and savory variety of empanaditas from around the world. We’ll make Spanish Spinach Egg and Pine Nut Empanaditas; Puerto Rican Crab Empanaditas in Yucca-Achiote Crusts; Mexican Pork and Plantain Empanadita in Masa Crust; Chicken, Corn and Poblano Empanaditas in Saffron Chile Crust with Cilantro Cream; Sweet Potato, Pineapple and Coconut Sweet Empanaditas in Puff Pastry; and Banana Cajeta Caramel Empanaditas in Filo.
Thursday, June 21, 6-9pm $65 P

An Italian Garden Party Menu
Suzanne Schilling
Pull out the candles, uncork lots of wine, cue the music, and get ready to entertain outdoors! Join Suzanne in the creation of this beautiful fresh menu of Tuna and White Bean Canapé; Timbale of Crepes with Pancetta and Summer Vegetables (layered crepes); Grilled Mahi Mahi with a Zucchini Copanata (tomatoes, capers and pine nuts); Grilled Tomatoes; Grilled Asparagus with Black Pepper Zabaglione; and a refreshing Lemon Semi-Freddo with Berries for dessert.
Friday, June 22, 6-9pm $60 P

Summer Pies and Tarts
Bret Bannon
Serve up a slice of summer! Summer fruit pies and tarts, whether eaten warm out of the oven or from the fridge in the middle of the night, are a favorite dessert, snack, or breakfast that few can refuse. There are so many delicious examples from which to choose, but Bret has chosen four of his favorites to share today. You will learn to make single, double and lattice crusts, then prepare a Fresh Strawberry and Vanilla Pastry Cream Tart, Frangipani Tart with Prosecco Poached Plums, Blueberry/Blackberry Pie, and Classic Cherry Pie with Lattice Crust. For an extra touch, we will add a scoop of ice cream or sorbet with our tasting.
Saturday, June 23, 10am-1pm $55 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.
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.
Monday-Friday, June 25-29, 9am-4pm daily $995 P
(Intense participation required.)

Date Night – Mediterranean-style
William Lendway
The experience of cooking together can be very romantic. Whether you’re an inexperienced cook or an aspiring chef, a culinary date night can make for a delicious outing for you and your partner. Stir up the romance as you join Chef William this evening and together create this delicious Mediterranean-themed menu of Grilled Shrimp Cocktail Shooters, Turkish Rice Salad over Grilled Romaine, North African Lamb and Vegetable Skewers with Berbere Sauce, Rice Pilaf, and a sinful Chocolate Ganache Tart with Caramel Sauce and Smoked Sea Salt for dessert.
Friday, June 29, 6-9pm $65 P


July


Fourth of July Feast
Manfred Krug
Fourth of July menus should be easy so that you can enjoy family, friends, and all of the festivities. And to make it even easier, Chef Manfred will guide you in the preparation of this menu with some traditional and some non-traditional dishes: Grilled Bread Panzanella; Grilled Shrimp Taquitos with Asparagus, Red Cabbage, and Creamy Chipotle Slaw; Grilled Ribeye Steak with Cilantro-Garlic Butter; Grilled Corn with Lime Butter; Calico Beans; and Grilled Bananas and Peaches with Crème Fraiche and Molasses.
Monday, July 2, 6-9pm $65 P

Where There’s Smoke, There’s Fire
William Lendway
The concept is so simple: a hot fire meets a hunk of meat and viola! – a perfectly grilled meal! The reality is usually a bit different: the outside of the meat burns, the inside stays raw, and the smoke is so thick the neighbors are about to call 911. BBQ is a passion of Chef William’s – he spends a lot of time grilling and perfecting the art and will share his discoveries in class this evening. Join him in preparing Arkansas-style Pulled Pork Sandwiches, Maple-glazed Smoked Salmon, Korean Kalbi Ribs (simply the best BBQ ever), Tea-smoked Duck Salad, and Corn-Cob Smoked Chicken. We will add Grilled Vegetables, Creamed Corn, and Sticky Rice to round out the party.
Friday, July 6, 6-9pm $70 P

Healthier Grilling
Jeff Woodward
It’s so easy to over-eat in the summer. We fire up the grill at every opportunity and cook countless steaks, hot dogs and burgers; we prepare mounds of potato and macaroni salad; and we offer big plates of brownies and ice cream for dessert. Yet it is possible to have lower fat cookouts and picnics without compromising on flavor. This will be demonstrated this evening while Jeff prepares Portobello Mushroom and Goat Cheese Appetizer; Grilled Pineapple and Apple Smoked Chicken Salad; Grilled Sea Scallops with Risotto; Hickory Smoked Tofu with Red Peppers and Asparagus; and Grilled Nectarines with Raspberry Sauce. You will learn to be a grillmeister with Jeff’s information on reducing flare-ups, how to get tender, moist chicken, meat and seafood, as well as the pros and cons of different grills and fuel sources.
Monday, July 9, 6-8:30pm $65 D

Cooking with your Kids – Grilling
Suzanne Schilling
With the right skills and supervision you can turn your kids into backyard chefs. Cooking can be enriching for kids – the kitchen is where they learn about measurement, cause and effect, how to follow instructions, as well as a valuable life skill. Join Suzanne in the kitchen and at the grill today and learn to prepare this fun summertime menu of Grilled Piadina (grilled Italian flat bread wrapped around grilled chicken and Swiss cheese); Mixed Berry Salad on Bib Lettuce with a Raspberry Mint Dressing; and Ice Cream Sundaes with Homemade Chocolate Sauce. Class for ages 10 and older.
Tuesday, July 10, 5:30-7:30pm $45 P

Everything I Need to Know About Cooking
I Learned From Pizza
Kristin Klemetsrud
The steps involved in making a homemade pizza from beginning to end are the same techniques that are utilized in many other areas of cooking. It starts with the yeast dough – mixing, rolling and baking; then the making of sauce – chopping, roasting and sautéing. We’ll even try our hand at pulling our own mozzarella. Join in with Kristin and together you will make fresh dough (the foundation of any great pizza), several varieties of sauce (red, white and green), and pull some cheese. Then she turns you loose to create custom pizzas with a variety of seasonal toppers. Each student will take home a ball of pizza dough as well.
Wednesday, July 11, 6-9pm $60 P

Hail Caesar!
Mark Leslie
Mark lived and cooked with Nonna and her family in Viterbo, a medieval city in the northern Roman region of Lazio, Italy. First inhabited by the Etruscans, Viterbo has been heavily influenced by Caesar, and the many vacationing popes that followed. This S.P.Q.R. menu might inspire you to “Veni, Vidi, Vici!” With Mark heading the culinary legion, we’ll prepare together Suppli (Roman-style rice balls), Stracciatella (Roman egg soup), handmade Fettuccine all’Arrabbiata con Panna (pancetta and cream with some “mad dog” heat), Saltimbocca alla Romana (chicken cutlets with sage and prosciutto), and Mascarpone Gelato.
Thursday, July 12, 6-9pm $65 P

Shrimp Boil Party
Bret Bannon
For a new twist to your weekend, look to Louisiana and make a finger-licking good shrimp boil. You don’t need to live near the shore to enjoy this classic combination of boiled corn, potatoes, and shrimp. All you need is an oversized pot and half an hour. The result is a deliciously spicy mound of shrimp, potatoes, and onion. Every summer while growing up, Bret’s family would have an old-fashioned southern fish boil, cooking everything together then pouring it out on the table on newspaper to peel and eat! We will recreate a Shrimp Boil in class this evening along with Bret’s favorite side dishes of Classic Southern Potato Salad, Zippy Coleslaw, and Chocolate, Chocolate Brownies.
Friday, July 13, 6-9pm $70 P

Indian Summers
Anu Seshadri
Cool lassis, frappes, summer salads, wraps, and tikkas are enjoyed all over India to beat the heat of summer. Join Anu tonight to learn to create this typical Indian summer menu: Chaas Lassi dotted with mustard and cumin (an appetizing drink befitting a king, but originally enjoyed by peasants working in the fields as a cool mid-morning energy booster); Spicy Skillet Shrimp Tikka Fry with Yogurt Dip; Indian Chaat (cool potato, chick pea and raw mango salad in tostado cups served with mint cilantro sauce); Warm Tomato Rice Pilaf; Tandoori Chicken Tikkas with Yogurt Sauce; and a Cooled Spiced Chai Frappe for dessert.
Saturday, July 14, 11am-2pm $65 P

A Wing and A Prayer
Manfred Krug
The chicken wing may be the smallest part of the bird, but it lends itself to a giant number of flavors and presentations. Join Manfred this evening and together you will prepare a tasty assortment of party food all created with chicken wings. On the menu tonight will be traditional Buffalo-style Hot Wings, New Aged Grilled Wings with Blue Cheese, Glazed Teriyaki-style Wings, Jerk Caribbean Wings, and Grilled Chile Wings with Peanut Ginger Sauce. You will also prepare complementing side dishes of Asian Slaw, Warm Potato Salad, and Chunky Blue Cheese Dressing with Vegetables.
Monday, July 16, 6-9pm $65 P

Sweet Summer Delights
Laura Mell-Bbjelogrlic
Celebrate summer with beautiful desserts that take advantage of fresh fruits and fabulous flavors. Local pastry chef Laura will take you through the steps to creating show-stopping desserts. She will prepare a classic Berry Shortcake with Vanilla Bean Cream, a rustic Strawberry-Rhubarb Crostada, the very elegant Berry Pavlova, and a rich creamy Champagne Sabayon with Fruit Compote. Enjoy coffee or tea with your sweets.
Tuesday, July 17, 1-4pm $60 D

Ladies Night Out: Grilling from the California
Wine Country
Suzanne Schilling
California’s wine country is not only known for the fruits of the vine, but for an exciting cuisine as well. We will break into small groups and make Flatbread with Fresh Figs, Monterey Jack, Blue Cheese and Red Wine Sauce; Grilled Cherry Tomato Salad with Romaine, Radicchio with Red Wine Vinaigrette; Grilled Chicken Breast with Apricot Glaze and Mustard Chardonnay Vinaigrette; and Grilled California Peaches with Almond-Mint Pesto and Mascarpone Cheese. Matt Stabnow from Revé 324 will be on hand to discuss a selection of wines for the evening.
Wednesday, July 18, 6-9pm $65 P

Summer Berry Celebration
Robin Asbell
From late June and into July, we can enjoy the perfect berry – delicate and ripened to juicy perfection. These tasty treats are easy to eat any time, from breakfast to dessert, and Robin will show you how to best showcase their flavor. Together you will prepare these berry-licious dishes: Fresh Strawberry Bellinis; Zuni Smoked Turkey-Havarti Wraps with Raspberry Chipotle Sauce; Strawberry, Smoked Salmon and Asparagus Salad with Strawberry Vinaigrette; Raspberry Lemonade Squares; and Blueberry Lemon Cake with Raspberry Sauce and Blackberry Ice Cream. With the side benefit that berries are also really good for you, we win all the way around!
Thursday, July 19, 11am-2pm $60 P

The Perfect Crusty Loaf
Lynn Marinaro
Bread has always been a staple of our diet, but making bread scares many a good cook. This artisan bread-making class will take you through the process simply and successfully, so you can bake crusty loaves of bread in your own kitchen. Lynn will walk you through every step so you can see and feel a perfect loaf take shape. Based on the method of Chad Robertson’s Tartine Bakery in San Francisco, Lynn will help you understand good loaf building from starter to oven, guiding you with hands-on experience in what you do, why you do it and the proper techniques for successful loaves. She will also suggest ways to make variations to the basic rustic loaf recipe so you can create artisan loaves of your own. We’ll make Raisin Pecan Bread, Mixed Olive Bread with Herbs, and Rosemary-Polenta Loaf with Truffle Oil. You will create your own loaf to take with you to bake at home.
Saturday, July 21, noon-5pm $65 P

Summer Chicken … Some Are Not
Marge Porter
Chicken is one of the most popular foods to grill, but can be the most troublesome as well. Join Marge tonight and get new ideas for easy, seasonal chicken and turkey entrées. We’ll start class by covering the right way to grill chicken – including how to grease the grill, when to start basting, what utensils to use, and how to test for doneness. Then together we prepare Chicken Yakitori; Rosemary, Garlic and Dijon Chicken and Pasta Salad; Caribbean Chicken Thighs with Sweet Orange Pepper Sauce; Smoky Turkey Breast Cutlets with Herb Pesto Butter on Spicy Greens; Cajun Spiced Turkey Burgers with Smoked Tomato Ketchup; and Grilled Sweet Potato Spears.
Tuesday, July 24, 6-9pm $65 P

Sensational Summer Salads
Robin Asbell
Salads are perfect summer meals – cool, economical, versatile, healthy and satisfying. A healthy diet generally recommends consuming 7 to 12 servings of fruits and vegetables a day, and at this time of year, the range and price of fresh produce available is ideal. Join cookbook author Robin to prepare Salade Niçoise with Fresh Grilled Tuna; Nonya Salad with Eggs and Tamarind Dressing; Szechuan Sesame Noodles with Chicken; Greek-style Shrimp and Wilted Spinach Salad with Feta; Arab Fettoush Salad with Grilled Steak and Pita; and Mexican Pepita-Cilantro Quinoa with Peppers.
Thursday, July 26, 6-9pm $60 P

An Evening with Lift Bridge and Backyard Brews
Brad Glynn and guests
Grilled foods and cold brews are an American tradition, and the dog days of summer are the perfect time to enjoy them with friends or family. Every type of beer has unique flavors that complement different foods. Learn to make the most of your next cookout with great recipes and pairing tips from a co-owner of Lift Bridge Brewery, Brad Glynn, and guest chefs. Treat yourself to a beer tasting with a special menu created for entertaining outdoors with beer – something these guys know all about! Join us for another fun beer-centric class.
Friday, July 27, 6-9pm $65 D

Easy as Pie!
Kristin Klemetsrud
Don’t be shy, it’s only pie! You need not be afraid after Kristin shares recipes for no-fail crust, delicious fillings and even alternatives for gluten-free. She will be joined by Sara Hayden of Rustic Pies of Stillwater, and these two bakers extraordinaire will share the secrets to making Butterscotch Cream Pie, Espresso Chocolate Pecan Pie, Fresh Blueberry Cream Cheese, along with a savory option of Spinach Artichoke and Gruyere Pie. There will be some hands-on time, and you will take home your own “pie pal” to snack on (or share) later.
Saturday, July 28, 1-4pm $50 P/D

Not Your Usual Fish Fry
Manfred Krug
Fish is one of those foods that really benefits from the quick cooking and the smoky flavor of a grill. Easy and fast, you can literally get fish off the grill in a matter of minutes, making it the perfect after work meal. From grill prep to the perfect flip, Manfred will help you master the subtle art of making expert fish on the backyard barbecue. No longer will you lose those tender, flaky fillets through the grill grates! Learn to sear the fish so that you achieve a crispy outside while ensuring that the fish will be cooked all the way through. Join Manfred and together prepare Grilled Shrimp and Pineapple with Adobo de Achiote, Fresh Guacamole and Pico de Gallo; Salmon BLT on Foccacia with Pesto Mayonnaise; Baja-style Fish Tacos with Southwestern Slaw; Sword Fish Grilled with Cilantro and Cashew Chutney; and Couscous with Almonds and Raisins.
Monday, July 30, 6-9pm $65 P


August


A Casa di Nonna
Mark Leslie
Welcome to Nonna’s house! Nothing is more celebrated in Italy than gathering around Nonna’s (grandma’s) table for a home-cooked meal. Many Italians of a certain generation have spent their entire lives in or nearby the village of their birth, making their Sunday dinner similar to their neighbors’. However, the grandmother Mark lived with in Italy has lived her life across Italy, collecting and preparing recipes of some very different and distinct regions. Tonight with Mark you’ll prepare un Giro d’Italia – a tour of Italy – with recipes reflective of Nonna’s life as lived in Palermo, Milan, Venice, and Rome. On the menu is Torta di Pomodori e Cipolle (heirloom tomato and onion tart with pancetta, basil, and mint); Arancini Siciliani (Sicilian-style rice balls); handmade Cannelloni with Mascarpone, Ricotta and Swiss Chard; Polpettone (stuffed meatloaf); and Crostata di Marmellata (jam tart).
Wednesday, August 1, 6-9pm $65 P

Cooking with your Kids – Farmer’s Market
Suzanne Schilling
August is prime fresh produce time in Minnesota. The vegetables are plentiful and the markets are full of the common and not-so-common vegetables. This is a great place for kids to visit and learn about eating local produce. We will meet at the Stillwater Farmer’s Market at 10am, talk with vendors and buy what we need for the day, then head to the store to begin making lunch. Our planned menu will be Chicken Burritos with Red Dipping Sauce; Avocado, Cucumber and Tomato Salad topped with Queso Fresco; and for dessert, a unique Corn Ice Cream with Fresh Raspberries. Menu subject to minor changes based on availability of produce. Class for children ages 8 and older.
Saturday, August 4, 10am-1:30pm $45 P

French Farmer’s Market
Bret Bannon
It wouldn’t be the farmer’s market without beautifully arranged fruits, vegetables and flowers. And if you have been fortunate enough to experience a French market, then you know just how wonderful it can be! Join Bret this evening as he shares his passion for the dishes of France and together prepare a themed menu of Melon à la Menthe et Pastis avec Proscuitto (minted Pastis melon with proscuitto), Clafoutis aux Poireaux (crustless leek quiche), Supréme du Volaille en Croûte de Champignons (shiitake mushroom-crusted chicken breast with tangy balsamic and orange sauce), Purée de Pommes de Terres à l’Ail (garlic mashed potatoes), and a light and creamy dessert of Soufflé aux Framboises avec Crème Anglaise (raspberry soufflé with custard cream).
Monday, August 6, 6-9pm $65 P

Seasonal Condiments to Dress up Your Meals:
Pestos, Salsas, Chutneys and Relish
Marge Porter
A little bit of flavor, a little bit of spice, and dollops of goodness that enhance and enliven the flavors of even your most favorite dishes. This evening you will learn creative ways to use the summer’s freshest bounty, and to preserve that goodness for when the season passes. Together we will prepare simply grilled chicken, fish, beef and potatoes, then sample them with the variety of condiments we make in class in order to taste the delicious difference they can make to a dish. We will prepare Lemon-Caper-Marjoram Pesto Butter; Minted Pistachio and Breadcrumb Pesto; Savory Tomato Chutney; Peach Chutney; Summer Squash Salsa; Tomatillo Salsa; and a Roasted Pepper Relish.
Tuesday, August 7, 6-9pm $60 P

‘wich Craft
Kristin Klemetsrud
Sandwiches are amazing. What’s not to love about our favorite ingredients stuffed between two pieces of bread? Kristin has a creative selection for your tasting pleasure tonight. Starting with a new take on the Croque Madame with Crispy Pork Belly, Grilled Asparagus and Dijon Crème; a healthy Vegetarian Hero with Crunchy Mushroom and Artichoke Risotto Patties topped with Lemon Garlic Aioli, Frisee and Tomato; the Vietnamese-inspired Banh Mi Meatball Hoagie with Tangy Homemade Pickles; and a decadent Braised Shortrib Sandwich with Tomato Jam. She will bring along a couple of her favorite sides for you to sample as well. Leave with new recipes and inspiration to think outside the bun!
Wednesday, August 8, 6-9pm $60 D

The World of Mexican Street Food
Suzanne Schilling
Ethnic street food vendors have become popular in America, offering everything from savory to sweet items. Mexican street food, while diverse in flavors, is fairly easy to prepare and easily eaten on the run. Suzanne will guide you in the creation of these delicious examples: Pambozos Tortas (soft bolillos stuffed with spicy chorizo and potatoes and topped with a rich guajillo sauce), Equistes (grilled corn-on-the-cob topped with butter, mayonnaise, cayenne, cojita cheese and lime juice), Chalupas (fried slow-cooked pork tortillas served with salsa verde and salsa rojo), Chipotle Shrimp Tacos, and Churros (deep-fried pastries).
Thursday, August 9, 6-9pm $60 P

Pure, Simple and Delicious
William Lendway
The best meals are the ones we share with loved ones; you just have to learn how to make that possible by spending less time in the kitchen! With the idea of simple and delicious, Chef William’s minimal-prep, express menu ideas will give you the tools you need to make it seem like you worked all day, but in truth only spent 30 minutes cooking. He has selected examples for you to prepare with him today in Pad Thai; Pressure-Cooked Barbecued Ribs; Grilled Vegetable and Cheese Sandwich; Tabbouleh; homemade Mac and Cheese; Collard Greens and Ham; and Honey Yogurt Glazed Fruit Salad. While we enjoy our meal, he will offer other time saving ideas and suggestions.
Saturday, August 11, 2-5pm $60 P

From the Ocean to the Grill
Manfred Krug
Most types of seafood benefit from the quick cooking and smoky flavor of grilling. Learn to sear fish so that you achieve a crispy outside while ensuring that the fish will be cooked all the way through. Covered will be buying, preparing and storage of seafood as well as the types of fire and smoke for the best results. Then we put it all into practice while we prepare Sweet and Sour Grilled Salmon with Glazed Pineapple and Mint; Grilled Scallops with Corn-Avocado Relish; Shrimp and Vegetable Kebab with Dipping Sauce; and Grilled Tuna Steaks with Cantaloupe Salsa. We’ll enjoy with crusty bread and salad.
Monday, August 13 , 6-9pm $70 P

Farm to Table: Meet the Farmer
Suzanne Schilling
Suzanne will be joined by Shane and Chiara Dowell, owners of The Little Flower Farm in Marine on the St Croix. Their farm is a Community Supported Agriculture (CSA) farm, which provides a weekly delivery of sustainably-grown produce to consumers during the growing season. With a subscription fee, CSA customers not only buy food from a local farm, they also become supporting members of the ecological and human community that supports the farm. With the help of their team of Norwegian Fjord horses, the Dowells farm sustainably, using cover crops, crop rotations, and natural fertilizers. As part of their CSA they offer 18 weeks of chemical-free veggies, free-range eggs, fresh chevre, broilers, lamb, rabbit and pork. Incorporating these beautiful local ingredients, Suzanne will prepare Swiss Chard Tart made with free range chicken eggs, cream, Swiss chard and herbs; Mixed Green Salad with Chevre, Caramelized Pine Nuts, Raspberries and a Blackberry Vinaigrette; Herb-crusted Roasted Broiler Chicken with a Balsamic Glaze and Creamy Polenta; Seasonal Summer Vegetables Sauté; and Honey Mint Frozen Goat’s Milk Yogurt with Melba Sauce.
Wednesday, August 15, 6-9pm $60 D

Omakase Tempura
John Sugimura
Tempura is deep-fried meats and vegetables. If tempura you have tried has been very oily (fried at wrong temperatures so that it soaks up more oil than necessary), or the batter surrounding the morsels has been soggy or crumbly, then join us to learn to make tempura the right way! Chef John will teach you all the steps to produce perfect crispy, light bites of tempura. Learn the correct way to cut vegetables and seafood, wash, dry, and batter-dip to get a thin, almost transparent coating. Together you will prepare, Ebi (shrimp), Jidori (chicken), several fresh seasonal vegetables, Tendon (soy dipping sauce), and Otsu (spicy mayonnaise sauce).
Thursday, August, 16, 6-9pm $60 P

Date Night – Gourmet Burgers and Fries
William Lendway
Ahhh … the simple beauty of a burgers and fries. When done well, it is a classic American meal with limitless variations. Trends may come and go, but this sandwich will always stay! Chef William will open your mind to many variations tonight as we prepare Classic Burgers using grass-fed and corn-fed beef, with toppings like local bacon, fried eggs, and avocados, along with a Korean Glazed Burger, a Juicy Lucy, and homemade Vegetarian Patties, all to be accompanied with Hand Cut Fries, and freshly-made Ketchup. We’ll fire up the Vitamix as well and make delicious malts to go with our meal.
Friday, August 17, 6-9pm $60 P

Perfect Summer Vegetables and Salads
Jeff Woodward
Reap the benefits of summer using the fresh flavors of produce at their peak. Jeff will share the cooking techniques and seasoning methods he has perfected for cooking vegetables in his 25 years of helping people enjoy a flavorful, vegetable-rich, healthy diet. While Jeff talks he will prepare delicious examples of Creamy Corn with Fresh Thyme Soup (dairy-free); Hickory-smoked Chicken or Tofu, Tomato and Avocado Salad; New Potato and Basil Salad Niçoise; Lemon and Garlic-infused Green Beans; and Risotto with Summer Vegetables, Crunchy Garlic and Fresh Herbs.
Monday, August 20, 6-8:30pm $60 D

My Little Greek Wedding
Antigoni Sander McCloud
Most Greek weddings start off with tapas (mezedes in Greek) that are set up on huge tables and served family-style. If you’ve not been lucky enough to attend such an event, why not create your own? Antigoni has selected a menu that covers a variety of flavors, including Cheese Triangles and Spinach Triangles, Shrimp Saganaki (shrimp and feta stewed in tomatoes), Lamb Meatballs Stuffed with Feta Cheese, Zucchini Fritters, Baked Feta Cheese with Fresh Bread, a variety of Greek dips with pita – Tzatziki Sauce (a Greek staple), Eggplant Dip (the Greek version of Baba Ganoush), Skorthalia (potato and garlic spread), and Olive Tapenade. A sweet finish will be Greek Wedding Cookies, and Bakalava.
Wednesday, August 22, 6-9pm $65 P

Light Summer Meals
Robin Asbell
Summer is the perfect time of year to eat more plants. You’ve probably heard about all the glam celebs going vegan, from Ellen Degeneres to Katy Perry, and may have wondered, “Is that something I would like?” Well, this evening you can try some easy, tasty plant-based dishes and see for yourself. Cookbook author, writer and personal chef Robin will prepare a selection of her favorite healthy dishes for you to sample. She’ll prepare Big Garden Salad with Grains, Beans, Nuts and Seeds; Three-Nut Quesadillas with Fresh Mango Salsa; Fast Broccoli Kale Sandwiches with Tahini Sauce; Triple Mushroom Creamy Fettuccine with Walnuts; Spinach “Feta” Pies in Phyllo; and Cashew Meatloaf with Red Pepper Glaze. Keeping it light and healthy, even one day a week, is attainable for all of us and will certainly make a difference.
Thursday, August 23, 6-9pm $60 D

India’s Independence Day
Anu Seshardi
India was ruled by the British for over 300 years. Mahatma Gandhi, who is lovingly called the father of India, was highly instrumental in the freedom movement of India. Anu has selected a menu in celebration of this great man … a complete, hearty vegetarian menu. Start the meal with Daal Soup (lentil soup with a crisp lentil wafer), then she’ll prepare two main entrées of Kadi Pakodi (potato-onion fritters simmered in a silky yogurt curry sauce), and Shak (a stir fry of potatoes, cauliflower and peas in choicest of spices). Accompaniments include an earthy Jeera Pulao (cumin-scented rice pilaf), Puri, the quintessential puffy bread, and Aam Ras (mango nectar spiced with earthy spices). Masala Chai with Indian savories will be served.
Saturday, August 25, 11am-2pm $65 P

Date Night – Summer in Provence
Suzanne Schilling
It’s hard to beat a beautiful summer evening in Minnesota, but tonight we’ll create a French-inspired menu that will take it over the top! Join us in our kitchen and learn to prepare Tapenade, Roasted Red Pepper and Goat Cheese Finger Sandwiches; Cream of Fennel Squash Soup; Pork Tenderloin and Green Olive Sauté; Squash Blossom Rice; Tomato Provençale (tomatoes, fresh thyme, bread crumbs and Parmesan cheese); and a dessert of Apricot Clafouti (fresh apricots nestled in a baked pudding).
Saturday, August 25, 6-9pm $65 P

Grilling: Ribs, Rubs and Revelry
Manfred Krug
No-one ever tires of smoky, succulent ribs! Tonight, Manfred will guide you in the preparation of 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 four flavorful side dishes of Orange and Roasted Beet Salad, Green Apple and Celery Root Salad with Bacon Buttermilk Dressing, Grilled Spicy New Potato Salad, and Chick Pea Salad with Cumin and Mint.
Monday, August 27, 6-9pm $70 P

Pasta Maker 101 – Rolled and Cut
Marge Porter
Using a hand-crank pasta machine, this is a hands-on class for beginners who want to learn successful techniques for making fresh homemade pasta. Class will start with a how-to demonstration on making the dough or paste, coloring and flavoring, rolling and cutting the dough into pasta. Then students working in groups are given prepared dough to create a cut pasta dish along with a simple sauce. We will make four flavors, or colors, of Fettuccine and Linguine, along with simple sauces to complement each.
Tuesday, August 28, 6-9pm $60 P

Cake Decorating Like a Pro
Laura Mell-Bbjelogrlic
Learn how to make cake decorations to delight your friends and family with gorgeous cakes. Whether you are just starting out or an experienced cake artist, this class will provide new ideas from someone who has spent years crafting unique desserts. Laura will teach how to torte, fill, frost and decorate a cake in her demonstrations with Swiss Meringue Buttercream, and create buttercream roses and borders.
Wednesday, August 29, 1-4pm $60 D