Quick Weeknight Dinners
Jennifer Holloway
Weekday dinners should be quick and easy, giving you more time
for all the things in your life. Jennifer will prepare these
delicious examples that, with the addition of a salad or a
side, make complete meals. Sample Stir-Fried Shrimp with
Spinach and Peanut Noodles, Pork Chops with Sweet Onions,
Vermouth and Capers, Frittata with Spinach, Potatoes and Leeks,
and Fried Rice with Shrimp.
Monday, March 2, 6pm-9pm
$55 D
A Tuscan Gathering
John Michael Lerma
John Michael takes groups of hungry travelers on a culinary
vacation of a lifetime to the eastern edge of Tuscany. Tonight
he'll share stories and recipes that he orchestrates in the
hills outside of Cortona, Italy, at a 300-year-old villa called
Il Rifugio. Join him in the kitchen to prepare Vegetable Salad
with Lemon-Tomato Vinaigrette, Goat Cheese Crostini, Tuscan
Grilled Vegetables, Saltimbocca, Gorgonzola Polenta, Venetian
Lasagna (with meat ragu and homemade fresh pasta), and
Tiramisu. Wine will be served with our buffet.
Wednesday, March 4, 6pm-9pm
$60 P
Wine 201: Understanding Regional Differences and Winemaking
Techniques
Derek Bangs
This is a wine class for those with limited or intermediate
level of wine knowledge. Tonight Derek will focus on reading
and understanding wine labels and the differences between
Bordeaux, Burgundy, Chianti, and the other main wine regions of
the world. We will taste, discuss, and compare the wines of
France, Germany, Italy, Spain, and the New World in order to
understand the grape varieties that grow well in certain
climates. This class will give you confidence in purchasing
wines with unfamiliar names, grapes, or regions. Light snacks
served.
Friday, March 6, 7pm-9pm
$55 P
Cake Baking II
Suzanne Schilling
So you've mastered basic cakes; now it's time to challenge
yourself a little! Susanne will guide you in the creation of
four amazing desserts: Gateau d'Helene (Genoise layers infused
with rum and orange syrup, topped with coconut crème frosting),
Chocolate Sin Cake (flourless chocolate cake topped with
chocolate truffles, caramel and toasted pecans), Almond
Crostada (almond, Amaretto, and rum filling nestled in between
layers of buttery puff pastry and served with caramel ice
cream), and Mexican Chocolate Cheesecake.
Saturday, March 7, 1pm-4pm
$55 P
Basic Skills and Techniques
Manfred Krug
This is our most comprehensive series, covering a broad range
of techniques. Manfred will begin each evening's class with
lecture time, and then we will progress to preparation and
cooking. Each week will focus on a different food category to
prepare in a variety of dishes. Week I: Fish - shrimp, walleye,
halibut, and salmon Week II: Vegetables, Stocks and Starches
Week III: Soups - French Onion, Chowder, Vegetable, Split Pea,
and Carrot. Week IV: Entrees - Roast Chicken with Pan Gravy,
Pork Loin, Flank Steak, Short Ribs, and Chicken Stir-Fry.
Mondays, March 9, 16, 23, 30, 6pm-9pm
$250 P
Spa Cooking
Michele Licata
Learn the basics of healthy and delicious cooking just in time
to get you geared up for spring! Sit back and let Michele
prepare a lovely menu for you while learning great ways to make
your cooking more spa-healthy. Shrimp with Arugula and
Couscous, Sesame Chicken Salad on Fresh Spinach, Asparagus with
Lemon-Herb Sauce, and Banana Chocolate Dream Pie will be
prepared tonight.
Tuesday, March 10, 6pm-9pm
$50 D
The Secrets of Salmon
Jeff Woodward
Dishes made from salmon not only give us a healthy dose of
Omega-3 fats (the anti-inflammatory fat), but also have great
flavor and ease of preparation. Jeff will demonstrate a variety
of ways to prepare and benefit from the rich flavors of
cold-water salmon as he prepares Creamy Salmon and Yam Stew,
Spicy Red Cabbage and Salmon Salad, Salmon with an Herb Crust,
and Salmon with Roasted Chiles. Jeff will share his vast
knowledge of all things health related.
Wednesday, March 11, 6pm-8:30pm
$65 D
Pasta Dinners for the Family
Rachael Perron
Pasta is the most-requested main dish at Chef Perron's clients'
dinner parties - it's fast, satisfying, and there are endless
possibilities. Rachael will demonstrate Farfalle with Fontina,
Mascarpone and Smoked Ham, a spicy Rigatoni Arribiatta (a.k.a.
Anna's Mad Pasta), Ziti with Spinach and Tomato-Gorgonzola
Sauce, and Classic Macaroni and Cheese. She'll share basic
sauce-making and recipe-writing techniques, and encourage
creation of a signature pasta dish of your own.
Thursday, March 12, 6pm-9pm
$55 D
Spicy Spanish Tapas and Vino
Leslee Miller and Tyge Nelson
Spice up your Minnesota winter and join us for a feisty little
fiesta with two very passionate Spanish food and wine fanatics.
Tyge Nelson, Executive Chef for Solera, and Sommelier Leslee
Miller throw down for an evening of tantalizing Spanish tapas
and wines. Sip wines and munch foods from every corner of the
country while learning more about Spain's unique and exciting
culture.
Friday, March 13, 6pm-9pm
$70 D
Ten Must-Know Culinary Techniques
Marge Porter
Professional chefs agree that mastering the ten culinary
techniques that are featured in this class will guarantee
recipe success. Learn the proper technique for dicing onions,
breading of meat or fish, browning or searing meat, making and
using a roux, preparing a pan sauce, rolling a pie crust,
tempering, folding ingredients, segmenting citrus fruits, and
making vinaigrette. Class members will practice as we prepare a
menu that includes all of the techniques: Beef Pot-Pie, Chicken
Scallopini with a Marsala Pan Sauce, Spinach Salad with Bacon
Vinaigrette, and Oranges with Grand Marnier Zabaglione.
Saturday, March 14, 10am-2pm
$60 P
Italian Pizza Party
John Michael Lerma
The list is endless of pizzas that have been inspired by the
magical culinary paradise known as Italy. John Michael Lerma,
who lives part-time in Italy, will share recipes for one of the
world's favorite foods that he's brought back with him. Join
him in preparing Roman Pizza, Mushroom and Three Cheese Pizza,
Caramelized Onion and Gorgonzola Pizza, Shrimp Calzones, Garden
Pesto Pizza, and even a dessert of Chocolate Pizza. Wine will
be sipped with our samples.
Wednesday, March 18, 6pm-9pm
$60 P
Cookbook Club
Marge Porter
Move over Oprah! Here's a book club for those who read
cookbooks like novels or just love books about cooking. We'll
get together once a month to review, discuss and sample
selected recipes out of the latest cookbook craze or an old
favorite. Whether you've experienced the book of the month or
are just curious about them, it's a good way to spend a few
hours and meet some fellow cookbook addicts. Cookbook choice
will be announced in advance, and class participants will make
suggestions for the following month's book choice. We will
prepare two to three recipes from the chosen cookbook. Class
participants will receive 20% off the selected cookbook with
paid registration.
Fridays, March 20 and April 17, 12pm-1:30pm
$25 each P
Southern Italian Wines
Derek Bangs
An expert in Italian Wines, Derek will lead you on a
wine-tasting journey through the great regions of Southern
Italy. These regions not only offer some of the finest values
in wine today, but are producing what may be some of the best
wines in the world. These wines are just beginning to see
international recognition and will be increasing in price and
quality in the coming years. Discover them for yourself before
everyone else! We'll sample wines of Campania, Basilicata,
Puglia, and Sicilia. Light snacks served.
Friday, March 20, 7pm-9pm
$55 P
Mexican Fiesta Brunch
Suzanne Schilling
Break out of the ordinary with this Latin American-inspired
brunch menu: Corn Griddle Cakes layered with Shrimp and topped
with a Chipotle Cream; Oaxacan Stacked Omelets layered with
Mild Chile-braised Onions, Mushrooms, Cojita Cheese, Cilantro
and topped with Avocado Tomatillo Sauce; Smothered Tortillas
with Chorizo and Red Sauce; Wild Mushroom Empanadas with
Pumpkin Seed Sauce; Chicken Almendrado with Mexican Cinnamon
Rice, and Sopaipillas with Ancho Ice Cream. Enjoy a Michelada
(Mexican Bloody Mary) with brunch.
Saturday, March 21, 11am-2pm
$60 P
The Monsters of the Wine World
Martina Priadka
Bold and delicious, these wines are not for the weak of heart,
nor are they for the worshipers of subtleties. This evening
Martina takes us on a journey that will keep your palate alive
with wonder as you taste wines from Australia, New Zealand,
South Africa, and more. Light snacks served.
Saturday, March 21, 7pm-9pm
$60 P
Spring in Provence
Bret Bannon
With recipes inspired by the "French Farmhouse Cookbook" by
Susan Herrmann Loomis, this class is all about spring in
Provence, where the markets are bursting with produce of tiny
vegetables and tender greens. Join Bret of Bret's Table as we
cook a beautiful meal and share a glass of wine. On the menu
will be Soupe aux Herbes Sauvages (wild greens soup), Salade de
Cresson et de Betteraves aux Noix (watercress, beet and walnut
salad), Tarte á l'Oseille et au Gruyeère (gruyeère and sorrel
tart), Blanquette d'Agneau (lamb stew with spring vegetables),
and Tian au Lait (farmhouse crèeme caramel) for the finish.
Wednesday, March 25, 6pm-9pm
$65 P
My Big Fat Greek ... Friday Night Dinner!
Kristin Klemetsrud
Greece ... where all words and flavors of the Mediterranean
originate! Santorini Spritzers will kick off our night served
with Feta and Pinenut Crisps. Then Kristin will wow you with a
Greek-inspired menu of Peasant Salad with Olive-Rosemary
Vinaigrette and Grilled Haloumi Cheese, Souvlaki Brochettes,
Ouzo Creamed Spinach, Roasted Red Pepper and Scallion Rice
Pilaf, and a Lemon-Pepper Bundt Cake with Candied Ginger and
Crème Anglaise for dessert.
Friday, March 27, 6pm-9pm
$65 D
Pasta Maker 102
Marge Porter
In this class we will create a delicious new variety of pastas,
all made with a hand-crank pasta maker. Join Marge in the
preparation of Herb-rolled Ricotta and Spinach Cannelloni,
chilled Spicy Whole Wheat Noodles, Meat-filled Tortellini
Bolognese Style, and a popular restaurant favorite, Roasted
Butternut Squash Ravioli.
Saturday, March 28, 10am-1pm
$55 P
Count Your Chickens
Jennifer Holloway
Boneless chicken breasts are the staple of home freezers, yet
whenever they go on sale we load up and then make the same old
dishes with them. Jennifer will prepare several of her favorite
ways to go from boring to bitchin'! Sample Stuffed Chicken
Breasts with variations, Sichuan-style Stir-fried Chicken with
Peanuts, and Thai Chicken Apple Salad with Sweet and Sour
Dressing.
Tuesday, March 31, 6pm-9pm
$55 D
April in Paris
John Michael Lerma
John Michael teaches you how to prepare the perfect Parisian
menu. We'll start with a Champagne Punch, then prepare an
assortment of savory bites: Tartines aux Feèves (smashed beans
and mozzarella served on toasted baguette), Rouleaux de
Poivrons (rolled peppers with cheese), Saucisson en Croute
(sausage bites wrapped in puff pastry), Sucettes de Volaille
(chicken wing drummettes), Tartelettes aux Ceèpes et au Cheèvre
(mushroom and goat cheese tartlets), and Miniature Roquefort
Napoleons.
Wednesday, April 1, 6pm-9pm
$65 P
Perfect Easter Spring Desserts
Suzanne Schilling
Try some new desserts this Easter with these unique sweets:
Blueberry Bread Pudding with an Orange Anglaise; Tres Leche
Roulade with Fresh Strawberry Filling topped with a Vanilla
Crème Chantilly; refreshing Lemon Tart with Fresh Blackberries
and Peppered Blackberry Coulis; and Apricot, Almond and Puff
Pastry Tart with Melba Sauce.
Thursday, April 2, 6pm-9pm
$60 P
Spring in Roma
John Occhiato
Join the talented chef of D'Amico Cucina and savor these four
dishes with a Roman influence: Herb Roasted Asparagus, Sunny
Side-up Egg with Parmesan Zabaglione, Ravioli filled with
homemade Ricotta, Pistachios, Peas and Mint, a melt-in-your
mouth Tomato Braised Lamb Shoulder with Artichoke and Olive.
We'll finish with a Ricotta Cheesecake with Candied Grapefruit
and Mint. Wine will be served.
Friday, April 3, 6pm-9pm
$75 D
Everyday Gourmet
Jennifer Holloway
Our perfect one-day basics class for beginners or enthusiasts.
Jennifer begins with a lecture on basic equipment, culinary
techniques and the all-important pantry staples. Then you will
move on to the preparation of several complete menus that
include soups, salad, entrées, side dishes, and desserts.
Whether you're a seasoned cook or beginner this class will
offer something for everyone.
Saturday, April 4, 10:30am-2pm
$85 P
Easter Brunch
Terry John Zila
When the holiday weekend rolls around, don't spend hours
waiting for a table at a restaurant. Plan a brunch of your own
instead! Terry has done all the work for you, so just sit back
and enjoy Belgian Waffles with Strawberries and Maple Syrup,
Easy Brunch Soufflé with Chorizo and Potato, a Spinach and
Bacon Omelet, Cayenne Maple Bacon, and two desserts of
Bittersweet Chocolate Mousse and Apple Bread Pudding with
Caramel Sauce.
Sunday, April 5, 12pm-3pm
$65 D
Hormonal Health
Jeff Woodward
Hormone levels determine vitality, positive attitude, skin
quality, sexual desire, muscle tone, fertility and well-being.
Health symptoms such as fatigue, blood pressure, and weight are
greatly influenced by our hormones. Jeff will discuss the
connection between food, dietary supplements, attitude, age and
hormonal status, as well as testing methods for hormones. We'll
enjoy White Bean Soup with Cilantro Pesto, Salmon with Rosemary
and Capers, Asparagus, Bell Pepper and Carrot Vegetable Medley,
and Pear and Goat Feta Salad as we explore the best ways to
stay healthy.
Monday, April 6, 6pm-8:30pm
$70 D
Healthy Breads
Jenny Elliott
Try adding sprouts and vegetables to your dough to enhance
taste and nutrition, as well as create a new look. Whole grain
and sprouted breads and rolls will expand your repertoire,
while adding vitamins to your diet. Join Jenny in the creation
of quick breads and yeasted versions. She'll discuss ways to
sprout seeds and grains for maximum nutrition.
Tuesday, April 7, 6pm-9pm
$50 P
Festive Taco Party
Jennifer Holloway
Just in time for Cinco de Mayo! Jennifer helps you create the
flavors of Mexican food in a casual taco bar with three tasty
styles of tacos - Carnitas, Chicken and Steak - and a variety
of salsas, guacamole, and fixings. We will sip on Mexican beer
as we snack.
Thursday, April 9, 6pm-9pm
$55 P
Steak House Style
Terry John Zila
A class for carnivores! A steak house style menu is created
this evening with Iceberg Lettuce Wedge Salad with Homemade
Ranch Dressing, then New York Strip with Bearnaise and Hash
Browns, Ribeye Steak with Potato and Sweet Onion Flan, and
Filet Mignon with Port Wine Reduction and Classic Garlic Mashed
Potatoes, and two desserts of Triple Chocolate Brownie Sundaes
with Vanilla Ice Cream and Caramel Sauce, and Key Lime Pie.
Friday, April 10, 6pm-9pm
$75 D
What Do I Do With This?
Manfred Krug
Many of us are looking for economical yet flavorful cuts of
meat to incorporate into our meals. Manfred has designed this
class to fill that need. Starting with an overview of cuts of
meats, shopping and preparation tips, we will then get to work
on making these delicious and budget-friendly dishes: Cubano
Pork Sandwiches, Traditional Goulash, Braised Lamb Shanks, and
Korean Bulgogi.
Monday, April 13, 6pm-9pm
$55 P
Elegant and Easy Spring Party Menu
Marge Porter
Marge has created a lovely spring menu that incorporates the
best seasonal and light ingredients: Salad of Arugula, Spinach
and Grapefruit, succulent Rosemary Garlic Lamb Chops served
with Saffron Couscous and Fresh Peas and Chives, Asparagus
Roasted with Truffle Oil, and a Marbled Chocolate and
Strawberry Galette. Wine will be served.
Tuesday, April 14, 6pm-9pm
$60 D
Italian Primavera
John Michael Lerma
The seasons in Italy inspire its residents to create
mouthwatering platters of food that celebrate what's available.
Join John Michael Lerma while he assists in preparing his
celebration of the Italian spring with Pea and Shallot
Bruschetta, Mushroom and Asparagus Bruschetta, Zuppa di Verdure
(Italian vegetable soup), Risotto Primavara, Prosciutto Lamb
Burgers, Grilled Spring Vegetables with Basil Vinaigrette, and
Cornmeal Cake with Berries. Enjoy a glass of wine with our
buffet.
Wednesday, April 15, 6pm-9pm
$60 P
April in Strasbourg
Kristin Klemetsrud
Join Kristin as she transports you to Alsace Lorraine, home of
quiche, choucroute, and plum tart. We'll sample the
underappreciated wines of Alsace (Reisling and Gewurtstraminer,
maybe a Sylvaner), and dine on regional specialties of this
French cuisine with a German accent. She'll share details of
her travel business "Taste Beyond Paris," where she and her
husband host gastro tours of France.
Thursday, April 16, 6pm-9pm
$60 D
Cookbook Club
Marge Porter
Move over Oprah! Here's a book club for those who read
cookbooks like novels or just love books about cooking. We'll
get together to review, discuss and sample selected recipes out
of the latest cookbook craze or an old favorite. Whether you've
experienced the book of the month or are just curious about
them, it's a good way to spend a few hours and meet some fellow
cookbook addicts. We'll announce the cookbook choice in advane
and will prepare two to three recipes from it. Class
participants will receive 20% off the selected cookbook with
paid registration.
Friday, April 17, 12pm-1:30pm
$25 P
How to Cater a Summer Party
Suzanne Schilling
Most of our parties have several age groups that we have to
cater to, and that's the theme of today's hands-on class. For
the adult appetites: Molasses-Black Pepper Marinated Flank
Steak with Horseradish Cream; Roasted Red Pepper and Goat
Cheese-stuffed Chicken with a Roasted Tomato Sauce; Roasted
Sweet Potato Salad with a Chipotle Mayonnaise Dressing; Corn,
Green Pepper, and Tomato Salad with Fresh Basil Citrus
Dressing; and Old Fashioned Cornbread. For the kids: Stadium
Burgers, and Taco Parfait, and Roasted Pineapple and Coconut
Shortcakes.
Saturday, April 18, 1pm-4pm
$65 P
Herb Primer
Marge Porter
Fresh herbs add flavor and flair to any dish. We will identify
a variety of herbs by appearance, aroma and flavor, and touch
on their many uses and culinary appeal. We'll combine, infuse,
and preserve fresh herb flavors with Cilantro-Pistachio Pesto,
Lemon-Tarragon Pasta, Chilled Asparagus with Fines Herbes
Mustard Vinaigrette, Grilled Chicken Breasts Drizzled with
Huiles des Herbes de Provence, Rosemary-Sage Roasted Pork
Tenderloin, Minted Carrot Salad, and Lavender Shortbread
Cookies.
Tuesday, April 21, 6pm-9pm
$60 D
Pasta Toss
Jennifer Holloway
As busy families search for meals that are healthy and
economical, pasta - a virtually fat-free and salt-free food -
is easy to toss together with favorite ingredients. Tonight we
sample Pasta with Chicken Broccoli and Sun-Dried Tomatoes, a
Salmon, Vodka and Lemon Pasta, Cajun Fettuccine, and Noodles
with Shrimp and Coconut Curry.
Wednesday, April 22, 6pm-9pm
$55 D
Dim Sum Hit Parade
Robin Asbell
Join Robin in making these tasty treats: Crispy Shrimp Balls in
Shredded Wontons, Potstickers with Pork, Sticky Rice and
Curried Chicken wrapped in Banana Leaves, Steamed Shrimp and
Garlic-Chive Dumplings (in handmade clear dough), and Steamed
Barbecued Pork Buns.
Thursday, April 23, 6pm-9pm
$65 P
Rice Five Ways
Rachael Perron
Chef Perron's creative rice combinations will make them popular
side dishes in your house. We'll make Herbed Basmati Rice,
Citrus-scented Rice with Toasted Coconut, Pineapple Jasmine
Rice, Basmati Rice with Garlic, Turmeric and Cinnamon, and Wild
Rice Pilaf with Apricots, Cherries and Scallions. Rachael will
also discuss different types of rice and the appropriate uses
for each.
Friday, April 24, 12pm-1:30pm
$40 P
Twin Cities Market Tour
Marge Porter
Take a day and taste the world without leaving the Twin Cities.
This tour is a perfect opportunity to stock your pantry while
visiting some of the area's best markets, including 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 at Midtown Global Market. (Limited to 17
people.)
Friday, April 24, 9am-4pm
$70
Let Them Eat Cupcakes!
Kristin Klemetsrud
Delectably fun and deliciously hard to resist ... the little
cake is a perfect portion of something sweet. Kristin will show
you multiple variations from one simple batter, then the fun
part will be filling, frosting, decorating and eating!
Raspberry Bavarian Cream, Red Velvet with Malted Cream Cheese
Frosting, Triple Citrus Rosebud, Hazelnut Kiss, and Salted
Caramel with Bittersweet Chocolate Ganache will all be created
and enjoyed with coffee.
Saturday, April 25, 1pm-4pm
$50 P
Buddha's Birthday Feast
Martina Priadka and Jack Riebel
Join us this evening for a journey exploring the wonderful
pairing of Asian-inspired dishes and the wines that compliment
them. Chef Jack Riebel will create a variety of inspired dishes
while Martina selects the wines that will light up the Asian
flavors. A delightful trip through festive Asian streets
brought to you through tasty Asian treats.
Saturday, April 25, 6pm-9pm
$65 D
Silence of the Lambs
Manfred Krug
If you love lamb, you'll be pleased to know that it is good for
you - it's full of protein, low in fat, and contains lots of
vitamins and minerals. Manfred will lead you in the preparation
of these delicious lamb dishes: Braised Shanks with Herbed
Mashed Potatoes, Rack of Lamb with Fresh Pepper and Mint Jelly,
Pakastani Lamb Patties with Garlic Sauce, and Curried Lamb Stew
with Apples. A glass of wine will be served.
Monday, April 27, 6pm-9pm
$65 P
Savory Filled Breads
Jenny Elliott
We all love great breads, and adding a filling can turn a loaf
into a handy meal. Jenny will help you prepare Calzones,
Armenian "Boereg," Russian Mennonite "Bubbat," Stromboli,
Cornish Pasty, Pizza Roll, and "Pigs-in-a-Poke."
Tuesday, April 28, 6pm-9pm
$55 P
Pizza Party
Jennifer Holloway
Jennifer will lead you in the preparation of unique and
delicious pizza pies that are sure to please your family. We
will make Artichoke, Feta and Canadian Bacon Pizza, Pizza with
Caramelized Onion, Walnuts and Gorgonzola, and Tomato, Roasted
Garlic and Goat Cheese Pizza, then enjoy them with a glass of
wine.
Wednesday April 29, 6pm-9pm
$55 P
Chicken Change-up
Rachael Perron
Chef Rachael has some fresh ideas for fast, easy and delicious
chicken meals. Tonight she'll prepare scrumptious and fast
traditional dishes of Chicken Marsala, and Chicken Picatta,
along with the oft-requested client favorites of Jerk Chicken
with Pineapple Salsa, and Rosemary Chicken with Sour Orange
Sauce.
Thursday, April 30, 6pm-9pm
$55 D
Short and Sweet: Strawberry White Chocolate Mousse Cake
Jennifer Holloway
Join us for our popular midday cooking class, where all you
have to do is sit back and let a pro show you how it’s
done. A light delicious sponge cake is layered between creamy
white mousse and fresh strawberries, then assembled and drizzled with topping. Jennifer
will create a cake that not only looks spectacular but is
really quite easy to make. She once made seven for a party!
Great for Mother’s Day, showers, graduations, or any
special event.
Friday, May 1, 1pm-2:30pm $25 D
Summer Everyday Gourmet
Jennifer
Holloway
We’ve taken our perfect one-day basics class, sure to
boost your culinary confidence, and given it a taste of spring.
Jennifer will begin with a discussion of basic kitchen
equipment, what to choose, and how to get the most of the
pieces you have. She will also demonstrate fundamental
professional techniques and discuss essential pantry staples.
Next we will don aprons and practice these skills as we work
together in the preparation of Herbed Zucchini Soup, Salmon
with Sweet and Spicy Rub, Teriyaki Pork Tenderloin, Noodles
with Lime Peanut Sauce, and two light and delicious desserts of
Souffléed Lemon Custard, and Strawberry Rhubarb Crisp with
Almonds. Whether you’re a seasoned cook or a beginner,
this class offers something for everyone.
Saturday, May 2, 10am-1:30pm $85 P
Ribs, Rubs and Revelry
Manfred Krug
Our most popular ribs class starts the season off! Manfred
helps you prepare four different styles of juicy, meaty ribs:
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. Included
will be seasonal side dishes of Corn Tomatillo Salsa, Grilled
Potato Salad, Asian Slaw, and warm Corn Bread. Beer or wine
served.
Monday, May 4, 6pm-9pm $65 P
Summer Sides
Jennifer
Holloway
So you’ve got the meat and fish portion of the meal
down, but you’re stuck in a rut with those side dishes?
Jennifer has some great ideas that are tried-and-true crowd
pleasers. She will prepare six light and tasty dishes this
evening: Spicy and Citrusy Couscous Salad; Mexican-style Slaw
with Jicama, Cilantro and Lime; Watermelon Feta Salad with
Fresh Herbs; Skillet “Baked” Beans; Crouton Salad
with Tomatoes, Artichokes and Bell Pepper; and Black Bean and
Rice Salad with Orange Jalapeno Vinaigrette. All work well as
side dishes, and are perfect with grilled foods or as part of a
buffet.
Tuesday, May 5, 6pm-9pm $50 D
Grill Out, Provençal-style
John Michael
Lerma
Instead of hamburgers and potato salad at your next grill
out, why not offer your guests simple but tasteful delights
from the French region of Provence? Author and chef John
Michael Lerma orchestrates an unforgettable evening around the
grill. We start with a frosty beverage of Champagne with Frozen
Fruit and Berries, then will create tasty bites of Saucisson en
Croute (spiced sausage wrapped in puffed pastry). Pâtes aux
Herbes (herb pasta) will compliment our Poti de Porc a la
Toulonnaise (roast pork with olives and anchovy), and
Champignons au Gril (grilled marinated mushrooms) for an
impressive entrée. Then we will finish with fresh and easy
Peaches au Muscat de Beaumes-de-Venise (peaches in Muscat).
Wine will be served, provided by Yellowtail.
Wednesday, May 6, 6pm-9pm $60 P
Cook Once, Eat Twice
Suzanne
Schilling
No one likes to waste food, but eating the same dish over
and over until the leftovers are gone is boring! In this class,
Suzanne will have you transforming those leftovers into new and
exciting dishes. With just a bit of creativity you will prepare
all these dishes with ingredients from previous meals: Chicken
and Sausage Gumbo with Green Beans and Brown Rice; Thai Pork
Salad with Julienne Carrots and Broccoli in a Creamy Peanut
Thai Dressing; and Beef and Potato Salad in a Mayo, Sour Cream,
Dijon and Horseradish Dressing served on a bed of greens. Since
pasta is always a popular staple, we prepare Chicken Linguine
with Almond Cilantro Alfredo; and Chicken, Spinach, and Wild
Mushroom Lasagna. For dessert, we’ll make a creamy Squash
Flan.
Thursday, May 7, 6pm-9pm $60 P
Short and Sweet: Angel Food Cake
Jennifer
Holloway
Angel food cake became popular in the U.S. following the
invention of the hand-crank egg beater in the 19th century.
Because of its white color and airy lightness it is said to be
the “food of the angels.” Many of us have fond
memories of our mothers and grandmothers who made this cake
from scratch. Join Jennifer for a trip down memory lane as she
takes you through the steps to make this heavenly dessert.
Coffee will be served.
Friday, May 8, 1pm-2:30pm $25 D
Mother’s Day Wine and Chocolate Celebration
Kristin Moffitt and
Leslie Miller
Chocolatier Kristin Moffitt and Sommelier Leslee Miller team
up to bring you a phenomenal pairing of chocolate and wine
– one of the world’s most delectable combinations.
We will indulge in a variety of delicious chocolates and wines
from around the world while learning why these two items are
truly a match made in heaven. A great way to say “thank
you” to mom! Kristin and Leslee bring two of their
favorite passions to life in this fun, informative class.
Friday, May 8, 7pm-9pm $50 D
Mother’s Day Brunch
Terry John
Zila
Mothers take care of us in so many ways, so today we honor
moms with a delicious and beautiful brunch. Sit back and enjoy
a relaxing afternoon while learning culinary tips and
techniques as Terry prepares this classic menu for you to
enjoy: Belgian Waffles with Strawberries and Whipped Cream;
Brunch Soufflé with Potato and Chorizo; Spinach and Onion
Frittata on Croustades with Oven Roasted Prosciutto; and
Cayenne Maple Bacon. We then finish with a Roasted Apple Bread
Pudding with Vanilla Ice Cream and Caramel Sauce.
Saturday, May 9, 12pm-3pm $60 D
The Science of Thin
Jeff
Woodward
If you have struggled with being too heavy, or too thin,
this new scientific information will give you fresh insights
into your unique body and how it works. Jeff will cover
research on the obesity gene, the role of body fat in weight
management, leptin receptors, the significance of genetic
factors, and lifestyle. Learn how science and the proper diet
can help you find the right strategy that will work for you.
While lecturing, Jeff will prepare Smooth Pinto Bean Soup,
Cabbage and Golden Raisin Salad, Rainbow Vegetables with
Chicken and Avocado, and Shrimp and Broccoli with Sesame Salt
Dressing.
Monday, May 11, 6pm-8:30pm $60 D
Grilling with the Girls: Grill Basics
Marge
Porter
Build grilling confidence in this hands-on class that starts
with the basics and ends at delicious! This class is designed
for the newbie grill queen, and covers information about
grilling on gas and charcoal grills from A-Z including lighting
the grill, fuel and wood smoke choices, equipment, as well as
flavoring and cooking different cuts of meat, chicken, seafood
and vegetables. Our menu for the night includes: Cumin-rubbed
Pork Tenderloin with Grilled Tomato Relish; Arugula Salad with
Seasonal Grilled Fruit, Fresh Berries and Goat Cheese; Savory
Marinated Beef Steaks with Grilled New Potatoes; New Orleans
Barbecued Shrimp; and a dessert of Grilled Banana Splits with
Nutella Chocolate Sauce. A glass of wine will be served.
Tuesday, May 12, 6pm-9pm $60 P
Berry Bliss
Rachael Perron
Fresh, local berries just epitomize summer. Whether you are
growing your own or shopping at a market or roadside stand,
Rachael will share delicious, new ways to enjoy these gems of
summer. So forget the ubiquitous strawberry shortcake! Today
you will be inspired by Chilled Peach and Blackberry Soup,
Ricotta and Raspberry Canapes, Strawberry Bruschetta, Blueberry
Boy Bait, Mixed Berry-Mint Compote, and a favorite from
Rachael’s culinary adventures in Tuscany, Marmellata di
Peperoncini, a thick and peppery strawberry syrup served with
Parmesan cheese before or in place of dessert.
Wednesday, May 13, 6pm-9pm $55 D
Gluten-free Brunch
Robin Asbell
New to gluten-free eating? Not sure how to substitute the
wheat flour in a favorite recipe? Just because you are living
gluten-free doesn’t mean you can’t have a delicious
brunch. Robin will prepare home-style brunch favorites without
a speck of gluten or wheat. Pecan Sticky Buns, Streusel-topped
Raspberry Muffins, a Pie Crust for Asparagus Quiche, Biscuits
and Turkey Sausage in Milk Gravy, and Smoked Salmon and Spinach
Strata be savored. You may find that your family will never
know the difference!
Thursday, May 14, 6pm-9pm $60 D
Market Tour
Marge
Porter
Take a day and taste the world without leaving the Twin
Cities! This tour is a perfect opportunity to stock your pantry
while visiting some of our best markets. Marge has selected
some of her favorite stops for culinary treasures and
inspiration. We will visit Bill’s Imported Foods,
Ingebretsen’s, Penzey’s Spices, Golden Fig, United
Noodle, El Burrito Mercado, Solo Vino, and Cossetta’s,
with a stop for lunch at Midtown Global Market.
Note: Register early; tour limited to 17 participants.
Friday, May 15, 9am-4pm $70 P
Lunch and Learn: Spring Rolls
Jennifer
Holloway
A light and easy summertime food, the secret to great spring
rolls is in the fresh ingredients. Jennifer will prepare two
delicious styles: Fresh Spring Rolls filled with sliced and
shredded vegetables then rolled with pre-made wrappers and
served with dips; and irresistible crunchy Fried Spring Rolls.
Along with a step by step demonstration, Jennifer will share
her market tips for the best fresh ingredients.
Friday, May 15, 1pm-2:30pm $25 D
Ladies’ Night Out
Michele
Licata
Gather your girlfriends and join us for an evening that
celebrates the goddess in us all! This flavorful getaway will
leave you feeling refreshed and rejuvenated. We will be making
our own facial masks, scrubs and lip balm while learning easy
all-natural beauty solutions using ingredients from your
kitchen. To nourish our palate as well our skin, we will nosh
on Spanish tapas of Red Onion and Orange Salad; Ajillo
Mushrooms with Olive Oil, Garlic and Spanish Sherry; Artichoke
Rice Cakes with Manchego; and savory Garlic Shrimp. Wine will
be served.
Friday, May 15, 6:30pm-9pm $60 P
Grilling Italian-style
John Michael Lerma
John Michael Lerma explores the wonderful tradition of
Italian cuisine prepared over an open fire (or grill, in our
case). Incorporating traditional ingredients and the outdoor
grill he will guide you in the preparation of a delicious and
smoky menu of: Figs and Smoked Mozzarella wrapped in
Prosciutto; Asparagus Spears wrapped in Pancetta; Grilled
Tuscan Chicken; Grilled Eggplant Bundles stuffed with Ricotta;
Grilled Veal Bundles with Fontina, Sage, and Prosciutto; Fennel
Wedges in Tarragon-laced Balsamic Vinaigrette; and Honeyed
Bruschetta with Gorgonzola. A glass of vino will accompany our
buffet.
Saturday, May 16, 1pm-4pm 65 P
Summer Flavors Wine Class
Leslee Miller
With the warmer weather comes barbecues, boating, patio
parties and outdoor living. These events call for wines that
are affordable, easy to drink, and crowd-pleasing. Learn about
some of the best wines for summer with a tasting and discussion
of lesser-known, affordable wines that match perfectly with
summer fare, and are great to sip on a hot day. In tasting each
wine you will learn about winemaking techniques, the
lesser-known grape varietals and regions, and appropriate food
matches. Snacks will be served.
Saturday, May 16, 7pm-9pm $55 P
Memorial Day Grilling Party
Manfred Krug
Manfred has put together a great menu for the official
start-of-summer weekend. After a brief overview of grilling
techniques and guidelines, you will prepare an impressive menu
that is sure to please everyone! Start with a smoky, fresh
salad of Grilled Pineapple with Blue Cheese over Field Greens
with a Balsamic Reduction Vinaigrette, followed by a Brazilian
Mixed Grill (beef flank steak, pork loin, and chicken) with
Molho Apimentado (a hot sauce), accompanied by Grilled
Vegetable Saffron Rice Salad, and a dessert of Grilled Banana
with Rum-Molasses Glaze over Vanilla Ice Cream. A cold beer
will be served.
Monday, May 18, 6pm-9pm $65 P
Grilling with the Girls: Meatless Grilling
Marge
Porter
If you love to grill but are cutting down on or eliminating
meat altogether, this is a class sure to inspire you in a new
direction. Marge will guide you in the creation of delicious
dishes you can grill up, without meat. On the menu will be
Haloumi Cheese and Grilled Lemon Appetizers; Grilled Panzanella
Salad; Barbecued Tempe Sandwiches with Creamy Cole Slaw;
Five-spice Tofu Lettuce Wraps with Spicy Blackberry Dipping
Sauce; Chili-rubbed Portabello Tostada; and for dessert, a
Grilled Pound Cake with Balsamic Basil Strawberries. A glass of
wine will be served.
Tuesday, May 19, 6pm-9pm $60 P
The Abundance of Spring
Bret Bannon
The springtime farmers’ markets have finally arrived
and are full of fresh local produce. It’s time to lighten
up our eating habits and enjoy fresh new flavors. Bret will
share some of his favorite market strategies and locations, as
well as tips on finding the best products. Then you will join
together and create a fabulous spring meal that will celebrate
the local abundance. Tonight we’ll enjoy Stuffed
Artichokes with Tapenade and Chevre, a delicious Morel Mushroom
and Spring Onion Tart, a fresh Penne Pasta with Asparagus and
Watercress-Walnut Pesto, a healthy Seared Salmon with Rhubarb
Chutney, and finish with Fresh Berry Frangipane Tart.
Wednesday, May 20, 6pm-9pm $65 P
Indian Home Cooking
Suvir
Saran
Join the author of “Indian Home Cooking – A
Fresh Introduction to Indian Food, with More Than 150
Recipes” and “American Masala: 125 New Classics
From My Home Kitchen” for this special event. Cook
alongside him as you prepare this sampling of recipes from his
cookbook: Cheese Toasts, a Tamarind Chutney, Dhaansaak (squash,
eggplant and bean stew), Murgh Kaju (coconut chicken with
cashews), Gaajar Kee Sabzi (stir-fried carrots with cumin and
fenugreek), Dahi Waala Bhartaa (chilled smoked eggplant with
yogurt and cilantro), Karahi Mushrooms (stir-fried mushrooms
with onions and tomatoes), and Tahiree (rice pilaf with peas,
potatoes and whole garam masala).
Thursday, May 21, 6pm-9pm $60 P
Indian Cooking: American Masala
Suvir Saran
Tonight’s class features a selection of recipes from
Suvir’s cookbook, “American Masala: 125 New
Classics From My Home Kitchen.” You will enjoy sampling
Mushroom and Taleggio Turnovers, a Cranberry Chutney, Honey
Glazed Pork Roast with Vegetable Confit, Balsamic and Honey
Glazed Onions, Scalloped Corn; and Raquel’s Sticky Toffee
Pudding.
Friday, May 22, 6pm-9pm $60 D
Indian Cooking
Suvir Saran and Zöe
François
For the third day of our special Indian cooking classes,
Suvir is joined by local baking expert Zöe François, co-author
of the best-selling “Artisan Bread in 5 Minutes a
Day.” Together they will pair her wonderful bread
creations with Suvir’s Indian toppings to create Pizza
Dough with Tomato Chutney, Naan served with Fattoush, and
Shrimp Balchao Bruschetta made with Brioche.
Note: Both instructors will be available to sign cookbooks,
which may be purchased at a discounted price on the day of
class.
Saturday, May 23, 6pm-9pm $55 D
Grilling with the Girls: When You’re Hot,
You’re Hot!
Marge Porter
Discover a match made in heaven as we introduce the spicy
chili pepper to the smoky grill, and then taste the fireworks
that result in these sultry and delicious dishes. After an
introduction by Marge and discussion of grilling basics, we
then divide into groups and prepare our summertime menu of
Grilled and Chilled Shrimp with Smoky Cocktail Sauce, Painted
Desert Roasted Chile Salad, Thai Grilled Salmon with Chili Lime
Sauce, Piri-Piri (“pepper-pepper”) Chicken,
Babyback Ribs with Chipotle-Honey Barbecue Sauce, and for
dessert, a Chile-spiked Whiskey Granita. Beer or wine will be
served with the fire.
Tuesday, May 26, 6pm-9pm $65 P
Living the Spicy Life
Dana Dunlap
Massopust
Join Dana and Vienette Olson, our local spice proprietor
from Trade Winds Spice Company in Stillwater, as they instruct
you in creative uses for an assortment of aromatic spices from
around the world. Learn about spice mixes including dry rubs,
numerous salt and pepper blends, dry frying techniques, and
experiment with authentic Caribbean jerk, Tandori-style
seasonings, Indian curry blends, and New Mexico chilies. By
preparing and sampling tempting beef, chicken, and vegetable
dishes, you will come away with a better appreciation for
exotic seasonings, and the confidence to use them with relish
in your own kitchen!
Thursday, May 28, 6pm-9pm $60 P
Artisan Bread in Five Minutes a Day:
Baking Bread All Summer on the Outdoor Grill
Jeff Hertzberg
You’ve seen and heard him on Fox-9 TV News, KARE
11-TV, NPR’s The Splendid Table, and you’ve read
about him in the Minneapolis Star-Tribune, St. Paul Pioneer
Press, and the New York Times. Now see Jeff Hertzberg,
co-author of the best-selling “Artisan Bread in 5 Minutes
a Day” demonstrate his revolutionary technique and take
it outside for summer – to the outdoor grill! Jeff will
be grilling and baking pizza, focaccia, pita, and even loaf
breads, done outside so heat stays out of your kitchen. If you
haven’t experienced the wonder of this revolutionary,
super-fast yeast bread method, today is your chance! Jeff will
demonstrate recipes and provide samples from the book, which
will be available for purchase and signing.
Friday, May 29, 6pm-9pm $55 D
Springtime is for Lovers: Date Night Dinner
William
Lendway
Make a date to create a beautiful dinner and be guided
through the preparation of a seasonal and sensual menu.
We’ll begin with an appetizer of Crostini with Mango
Chutney and Chevre Goat Cheese, then a Spring Greens Salad
topped with Toasted Walnuts, St. Pete’s Bleu Cheese and a
Fresh Berry Rhubarb Vinaigrette. We’ll make an entrée of
Grilled Copper River Salmon and Fresh Berry Coulis with Grilled
Asparagus and Garlic-roasted Fingerling Potatoes, and enjoy a
spicy Chipotle Chocolate Mousse for dessert. A glass of wine
will be served.
Saturday, May 30, 2pm-5pm $65 P
Classic Garden Recipes: Greens and Herbs
Terry John
Zila
Starting a new series that celebrates the variety of our
growing season, Terry will demonstrate the creative ways to use
the fresh produce available to us, and will include shopping
tips and preparation techniques to help in your quest to add
more vegetables to your diet. He will begin with a light and
delicious Lettuce and Pea Soup, and a salad of Mixed Baby
Greens and Pan-roasted Chicken with Basil Ranch Dressing,
followed by a savory Greek Spinach Pie. Our entrée of Copper
River Salmon with Green Herb Sauce is super healthy and easy,
and we finish with two refreshing and unique sorbets, Lemon
Tarragon and Orange Basil.
Sunday, May 31, 1pm-4pm $65 D
Keeping Your Cool in the Kitchen
Jennifer Holloway
If you can’t bear the thought of turning on the stove
some hot days, we have the solution. Jennifer will prepare four
tasty entrées that require little or no heat for those lazy
days of summer. Incorporating fresh, deli or even leftovers,
these dishes are sure to make everyone happy: Beef, Watercress
and Peach Salad; Marinated Mediterranean Shrimp and Feta with
Pita; Chicken and Bacon Roll-Ups; and a salad of Greens, Tuna
and Assorted Veggies with Vinaigrette.
Tuesday, June 2, 6pm-9pm $50 D
Asian Market Foods
Robin
Asbell
Have you ever gone to the market and wondered how to cook
all those exotic vegetables? Robin has designed a class that
will enlighten and inspire you to make them into delicious
Asian dishes, and even incorporate them into your traditional
menus. Join in the preparation of Gai Lan in Oyster Sauce; Thai
Scallops in Green Curry with Pea Eggplants and Thai Basil;
Indonesian Gado Gado Salad with Snake Gourds, Pea Sprouts and
Peanut Sauce; Eggplant Nam Prik Dip with Steamed Assorted
Vegetables; Snake Beans Japanese-style with Mirin and Chiles;
Kabocha Squash and Shrimp Soup; and Rice Noodles in Asian Holy
Basil Pesto with Cashews and Seared Beef.
Thursday, June 4, 6pm-9pm $60 P
Lunch and Learn: Perfect Paella
Jennifer Holloway
Ripe with history, paella is the signature dish of Spain.
Its lasting success is due to the simplicity of its
preparation, and quality and variety of its ingredients. Once
considered poor man’s fare, paella has been elevated to a
heralded dish served in some of the finest restaurants. Today
Jennifer will take the mystery out of this classic dish and
take you through all the steps to preparing a successful
paella. The perfect combination of rice, seafood, meat,
seasonings, and vegetables makes this an impressive theme for a
party or a satisfying family dinner.
Friday, June 5, 1pm-2:30pm $30 D
An Evening with D’Amico Cucina, Tuscan-style
John
Occhiato
Tuscan cuisine, appreciated the world-over for its fine,
natural and flavorful ingredients, is a typical expression of
the Mediterranean diet, and considered to be among the most
wholesome and delicious. Olive oil, fresh vegetables, pasta,
fish, and first choice meats are the building blocks to an
amazing Italian-style meal. We are thrilled to have one of the
best chefs in the area to demonstrate this evening’s
beautiful menu of Papa al Pomodoro (classic Tuscan bread and
tomato soup), “My Grandmother’s Lamb Ravioli”
with Cracked Green Olives and Artichoke, Tagliata of Ribeye,
Pasticcio of Spinach, Salsa Verde, and a creamy Vin Santo Panna
Cotta served with a classic biscotti. John will select wines to
compliment tonight’s menu.
Friday, June 5, 6pm-9pm $70 D
Summer Desserts
Suzanne Schilling
As the temperature rises, our palates crave cold, fruity and
light desserts that keep us cool without feeling stuffed.
Suzanne has put together a delicious assortment of sweets
guaranteed to please. Join in the preparation of Meyer Lemon
Semifreddo with Summer Berries and Italian Polenta Cookies;
Caramelized Blood Orange Tart with a Blackberry Coulis;
Strawberries Romanoff Cornmeal Shortcake Topped with Strawberry
Orange Whipped Cream; Lime Curd Mousse with a Rosemary Walnut
Tuile; and a sundae of Grand Marnier and Brandy Raspberry Sauce
over a Mango Gelato with Fresh Raspberries. Now, don’t
you feel cooler just thinking about them?
Saturday, June 6, 1pm-4pm $60 P
Grilling with the Guys
Manfred Krug
Gentleman, start your grills! Tonight you will prepare a
meaty feast of Jerked Ribs with Banana Guava Catsup served with
a Black Bean and Pineapple Salad with Orange Chipotle
Vinaigrette; Country Style Pork Ribs with Pineapple Chipotle
Barbecue Sauce, Slaw ala Playa, and Grilled Cheese Chipotle
Corn Bread; Grilled Pork Rib with Grilled Mangos and Curry with
a Smoky Corn and Tomato Salad with Cilantro Vinaigrette; and
Red-Eyed Pork Butt Marinated in Coffee Vinegar and Molasses
with a Barbecue Ranch Sauce. Beer or wine will be served with
our meal.
Monday, June 8, 6pm-9pm $65 P
Summer Salads with Potatoes and Beans
Jennifer Holloway
Potatoes and beans have long been known to be economical and
healthy foods, but they don’t need to be plain or boring.
Whether you need a dish to bring to a summer party, inspiration
for your harvest, or just want to update your salad recipes,
this class will leave you with tasty dishes that you are sure
to add to your salad repertoire. Together we will prepare a
unique Chickpea Salad with Spiced Yogurt Dressing, a colorful
White and Green Bean Salad with Tomatoes and Basil, the classic
All-American Potato Salad, and a garden-filled Roasted Potato
Salad with Peppers, Corn and Tomatoes. Jennifer will share
preparation tips as well as ideas for complementing entrées.
Tuesday, June 9, 6pm-8:30pm $50 P
Cooking with Vidalia Sweet Onions
John Michael
Lerma
Author and chef John Michael Lerma is nationally known for
cooking and baking with Vidalia sweet onions. He has won
numerous awards for his recipes and was featured on the Food
Network Special All American Pie Championship with his Vidalia
Onion Pie. Join him this evening and peel several pounds of
these sweet delicacies as we create Vidalia Onion Dip, Vidalia
Onion Relish, Vidalia Onion Dill Bread, Vidalia Onion Beer
Cheese Soup, Vidalia Onion Rings, Spicy Meatballs in Vidalia
Onion Sweet-Sour Sauce, 2-2-2 with Wild Rice, and his famous
Vidalia Onion Pie.
Wednesday, June 10, 6pm-9pm $60 P
A Summer Solstice Feast
Dana Dunlap
Massopust
The longest day of the year heralds the promise of fresh,
locally-grown produce in our kitchens, as well as the switch to
summer wines that refresh and complement our meals. Join Dana
and Bill Abrahamson, our own home-grown wine connoisseur, as
they present their favorite light meals paired with the best
wines of summer. Enjoy out-of-the-ordinary pasta dishes of Cold
Sesame Chicken, and Fresh Brie, Basil and Tomato, and an
Italian summer salad of Panzanella. We’ll also prepare
savory sandwiches including a Grecian Sandwich, with oven-cured
tomatoes, and the famous Pan Bagnat (“bathed”
sandwich) of Nice.
Thursday, June 11, 6pm-9pm $60 P
Lunch and Learn: Pesto
Jennifer Holloway
Aromatic, adaptable and abundant: these are the qualities of
one of our favorite herbs. Now is the peak season to take full
advantage, and Jennifer will show us how to capture that fresh
summer taste. She prepares a classic Pesto and shares ideas for
many other uses. We’ll then enjoy her pesto in Chicken
Penne with Roasted Red Grapes.
Friday, June 12, 1pm-2:30pm $25 D
Regional Spain: Valencia
Terry John
Zila
History and geography have intertwined to create one of the
most varied cuisines in the world. Valencia was known as the
“Garden of Spain” because of its orange and olive
groves, rice fields, and vineyards. We’ll sip sherry
while Terry’s recreates a traditional regional menu,
starting with a cooling Gazpacho con Uvas (chilled white
gazpacho with almonds and grapes). He’ll prepare one of
the region’s best-known dishes, Paella Salad, then use a
spicy sausage in Albondigas (spiced meatballs with tomatoes),
an entrée of Relleno de Mermelada de Cebolla (onion-stuffed
pork tenderloin), and Torta de Almendras (almond torte with
summer fruit) for dessert.
Friday, June 12, 6pm-9pm $65 D
The Great Cholesterol Debate:
Lower Your Risk Without Drugs
Jeff Woodward
Millions of Americans have been told they need
cholesterol-lowering medication to reduce their risk of heart
disease. New evidence and research is bringing concerns about
cholesterol’s role into question. While the debate rages
on, millions are taking statin medication without awareness of
the potential side effects and health risks. Many people are
confused about the proper diet for a healthy heart: is meat in
or out; should you be a vegetarian; what about grains; is wine
helpful? Jeff prepares a healthy menu of Navy Bean and Avocado
Stew, Salmon with Wasabi Sauce, Roasted Carrots and Green
Peppers with Cumin, and Cauliflower and Caper Salad, and
discusses what food and supplement approaches may protect your
heart and lower your risk without drugs.
Monday, June 15, 6pm-8:30pm $65 D
Young Chef Summer Series: Italian Cuisine
John Michael Lerma
Do you have an aspiring young chef in the family? We have
designed a summer program to enrich your child’s culinary
interests! We invite your child to join chef and author John
Michael Lerma in the kitchen as we learn to create authentic
Italian recipes. Each class will begin with a discussion of the
menu as well as culinary techniques and safety. Then we will
divide into groups and prepare delicious food together.
Tuesday: Suppli di Riso (rice croquettes), Venetian Lasagne,
Torta di Cioccolata E Banana (chocolate and banana cake).
Wednesday: Schiacciata al Rosmarino (focaccia with
rosemary), Penne Freede all Mozzarealla (cold penne salad with
mozzarella), Ribollita (twice-boiled vegetable soup).
Thursday: Pizza Margherita, Bacon Cheeseburger Pizza, Pesto
Pizza, Tuna and Onion Pizza.
Suggested age: 11-16 years.
June 16, 17, 18, 11am-2pm $175 P
Grilling with the Girls: Firing Up for Two Meals
Marge Porter
Why fire up the grill for just a few chicken breasts or a
couple of steaks when you can grill two meals at the same time?
We start by grilling a bit more of one dish, intent on
transforming the extras into a second delicious, time- and
money-saving dish. Groups of four will participate in cooking
both the original dish and the second dish for all to sample.
On the menu will be Grilled Lemon Chicken with Roasted Corn
Salad and Grilled Chicken Penne Salad with Arugula and Basil;
Hoisin Barbecued Pork Tenderloin with Jasmine Rice and
Barbecued Pork and Spicy Slaw Sandwiches; Grilled Marinated
Vegetables with Feta over Couscous and Sausage Ratatouille; and
Seared Salmon with Lemon Dill Sauce and Salmon Salad on Fresh
Greens.
Tuesday, June 16, 6pm-9pm $65 P
Everyday Mexican
Suzanne Schilling
If you enjoy Mexican cooking but are tired of the same old
dishes, this class will introduce you to easy meals that have
all of the flavors but not all of the work. You’ll
prepare Sopa de Pimientos Morrones (cold red pepper soup),
Pollo con Salsa de Papaya Y Chipotle (chicken with papaya and
chipotle sauce), Cochinita Pibil (barbecued pork) with Salsa
Borracha (“drunken sauce”), Arroz Verde (Mexican
green rice) topped with Frijoles Estilo Mexicana (Mexican-style
black beans), Calabacitas con Elotes (squash with corn), Flour
Tortillas, and Mangos con Salsa Fresa Y Frambuesa (mangos with
strawberry and raspberry sauce). We will savor our meal with a
Mexican beer.
Wednesday, June 17, 6pm-9pm $65 P
Greek Cuisine
John Michael Lerma
The preparation of Greek food is a philosophy that involves
knowing what makes a perfect feast is not just the food but
also the good company. Food is prepared with the tastes of the
guests in mind, the wine is carefully chosen, and much of the
conversation at the dinner table centers on the food. Greek
cuisine has a long tradition and its flavours change with the
season and geography. Strong distinctive tastes of herbs like
oregano, thyme, rosemary, parsley, coriander, dill, fennel and
sage, and spices such as cinnamon, nutmeg, pepper, vanilla and
mastic are all crucial. Explore this classic Mediterranean
cuisine as you prepare a menu of Tzatsiki with Courgettes and
Aubergines, Dolmades, Prawns with Tomatoes and Feta, Chicken
with Figs and Mint, Moussaka, Spanakopita (spinach filo pie),
and a delicious Baklava that will be prepared ahead of time for
dessert. Wine will be served, provided by Yellowtail.
Thursday, June 18, 6pm-9pm $65 P
Twin Cities’ Market Tour for Kids and their
Adults
It’s The Chef’s Gallery’s first ever
Market Tour for kids and the adults who love them! Take a day
and show the kids what the Twin Cities has to offer in a world
of taste. We’ll travel by mini-bus to visit far east Asia
via United Noodles, Latin America via El Burrito Mercado, Italy
via Cossetta’s, and a little of every continent at
Midtown Global Market, where you will have lunch on your own.
Along the way, there will be samples, games, prizes and a
scavenger hunt to challenge the kids to find unique food items
at each venue.
Please note: This tour is appropriate for children 10 years
and older. All children must be accompanied by an adult. There
are no seatbelts on the bus.
Friday, June 19, 10am-3pm $70
Dinner Pour Deux
Michele Licata
Who says the kitchen can’t be romantic? We all know
food can be very sexy, so bring your favorite date and have fun
preparing an elegant menu that’s perfect for two. We
start with tasty bites of Fresh Crab Salad in Endive Spears,
followed by Roasted Red Pepper Soup, and a salad of Mixed Baby
Greens with Macadamia Nuts and Goat Cheese. An entrée of
Chicken Wellington with Champagne Sauce and Wild Rice will
arouse the senses. For a spectacular climax, we will prepare a
beautiful Chocolate Butter Cream Torte with Cream Sauce and
Berries. A glass of wine will be served with our meal. Vive
l’amore!
Friday, June 19, 6pm-9pm $65 P
Young Chef Summer Series: Asian Cuisine
John Michael Lerma
Do you have an aspiring young chef in the family? We have
designed a summer program to enrich your child’s culinary
interests! We invite your child to join chef and author John
Michael Lerma in the kitchen as we learn to create authentic
Asian recipes. Each class will begin with a discussion of the
menu as well as culinary techniques and safety. Then we will
divide into groups and prepare delicious food together.
Tuesday: Crispy Fried Shrimp, Lemon Sauce, Stir-fried Beef
with Asparagus, Mixed Vegetables.
Wednesday: Pot Stickers, Chicken and Spinach Soup, Sweet and
Sour Chicken.
Thursday: Egg Rolls, Plum Sweet and Sour Sauce, Chicken
Asparagus, Stir-fried Rice.
Suggested age: 11-16 years.
June 23, 24, 25, 11am-2pm $175 P
Classic Garden Recipes: Peas, Beans,
and Summer Squash
Terry John Zila
Our series continues celebrating the variety of seasonal
produce as Terry show creative ways to use the fresh vegetables
that are abundant at this time of year. Enjoy Grilled Roasted
Vegetable Sandwiches on Homemade Zucchini Bread; Pan-roasted
Lamb Loin with Summer Squash Phyllo Tartlets; Pea Fritters with
Garlic Aioli; Fresh Green Beans with Pearl Onions, Prosciutto
and Mint; and a delicious Zucchini Carrot Cake with Cream
Cheese Frosting. Shopping tips and preparation techniques will
be included.
Tuesday, June 23, 6pm-9pm $60 D
How to Host a Dinner Party
Rachel
Perron
Hosting a dinner party can be an exciting, yet somewhat
scary proposition. What if guests don’t like the food?
What makes a good host? Will the food be ready on time? Chef
Rachael has created a menu for hosting a fabulous evening
without spending all your time in the kitchen. Starting our
party will be Bruschetta with Olive Oil-marinated Tomatoes,
Capers and Kalamata Olives with Feta, Cracked Black Pepper and
Balsamic Drizzle on Garlic-rubbed Crostini, followed by a
delicious Italian Cobb Salad with Marinated Artichokes, Toasted
Pinoli, Gorgonzola, Genoa Salami and Sun-dried Tomato
Vinaigrette. You will be sure to impress your guests with
Parmesan-crusted Salmon with Dijon Aioli and Herbed Basmati
Rice, then finish with a delicious make-ahead dessert of Lemon
Sorbetto with Macerated Seasonal Berries and Fresh Mint.
Wednesday, June 24, 6pm-9pm $60 P
Grilling Fundamentals
Dana Dunlap
Massopust
Ever since the original kettle-style grill was introduced in
1951, Americans have been crazy for cookouts. But throwing
basic hot dogs and hamburgers on the grill no longer appeals to
all of us. Casual summer chefs and flame fanatics are looking
for fresh ideas to inspire the summer grilling season. Dana
starts the evening with a discussion on the merits of cooking
with gas or charcoal grills, and the use of various smoky
hardwood fires. Then we will put on our aprons and join her in
preparing an array of savory marinades for healthful,
effortless dishes that will include Chili-Lime Game Hens, a
Mixed Vegetable Grill, and fresh fish and scallop dishes. Dana
will also include a grilled dessert for the evening. This class
promises to have you looking at your grill in a whole new way!
Wine will be served.
Thursday, June 25, 6pm-9pm $60 P
An Evening with Andy Kass:
Wines that Complement the Grill
Andy Kass
One of the area’s well-known wine experts joins us
this evening for a special wine tasting event. For hundreds of
years people have been trying to pair the perfect combinations
of wine with various foods – it’s an art, of sorts.
The perfect combination of flavors in a wine can enhance the
flavors in your food and make your overall experience that much
better. Warm temperatures, combined with smoky, spicy, and
salty foods, call for a different way of thinking about wine.
Join Andy for a freewheeling discussion and sampling of six
wines that are perfect to serve with summer’s grilled
foods and will challenge your taste buds. Light snacks will be
served.
Friday, June 26, 7pm-9pm $60 P
Summer Garden Brunch
Suzanne Schilling
A sunny day, a lush garden, special friends, and a sumptuous
brunch menu are the perfect combination for a summer
get-together. Suzanne has created a unique and delicious menu
of brunch dishes, without an egg in sight! She will work with
you to prepare a Chilled Watermelon Soup; Grilled Polenta
Rounds topped with a Summer Crab Salad and Spring Greens;
Grilled Tenderloin with a Cherry Balsamic Glaze and Cherry
Chutney; Grilled Potato Salad with Summer Squash and a Lemon
Marjoram Vinaigrette; fresh Scones; and Grilled Tropical Fruit
Splits with Rum Sauce, Macadamia Brittle and Vanilla Caramel
Swirl Ice Cream.
Saturday, June 27, 11am-2pm $65 P
Summer Berry Desserts
Bret Bannon
Summer without fruit is like a kiss without a moustache! One
must savor them both when the occasion presents itself! In the
case of fresh summer fruit, the moment is now. Whether straight
from the garden or market, these little gems provide color,
taste and nutrition to everything they touch. Bret has selected
a few of his fruit-filled favorites for you to create with him:
Raspberry Mascarpone Napoleons, Three Berry Galette, Poppyseed
Torte with a Blueberry Compote, and Individual Fruit and
Custard Tartlets. We will enjoy our desserts with a lovely
glass of Prosecco.
Monday, June 29, 6pm-9pm $60 P
Sensational Seafood Grilling
Manfred Krug
This evening, seafood is the star of our popular grilling
series, as we combine one of America’s favorite cooking
methods with fresh and healthy seafood. Manfred will start with
a discussion on selection and purchase of the best product, as
well as various methods of preparation and grilling techniques.
Then you will create tonight’s delicious menu of Sweet
and Sour Grilled Salmon with Glazed Pineapple and Mint, a
Grilled Swordfish with Clams and Black Bean Sauce, a simple
Shrimp and Vegetable Kebab with Dipping Sauce, and a refreshing
Grilled Tuna Steak with Cantaloupe Salsa. Wine or beer will be
served.
Tuesday, June 30, 6pm-9pm $65 P
Burger Bootcamp
Manfred Krug
When thoughts turn to outdoor grilling, the common burger
always comes to mind. But tonight, uncommon is the theme!
Manfred has four great burgers with unique condiments for you
to prepare: Grilled Burgers with Harissa (a spicy North African
condiment made with roasted peppers, cumin, garlic, and olive
oil), Turkey Burgers with Guacamole and Chipotle Pico de Gallo,
Grilled Blue Cheese-stuffed Burger with Mushrooms and Onions, a
classic California Burger with Red Pepper Apricot Relish, and a
delicious Cole Slaw to round out the menu. A cold beer will be
served.
Monday, July 6, 6pm-9pm $65 P
Southwestern Grill
Suzanne Schilling
Southwestern cooking includes flavors of New Mexico, Texas,
and southern California, with the chili in all its forms and
heat levels being the star of the cuisine. Whether it’s a
New Mexican, Hatch, or Chimayo, the chili is an ingredient that
can make or break your dish. Suzanne will familiarize you with
the nuances of this cuisine, perfect for summer grilling. Join
in the preparation of Tomatillo Wild Mushroom Pizza, Queso
Grilled Tomatoes with a Lime Jalapeno Dressing, Grilled Variety
Squash and Couscous, Spice-rubbed Pork Tenderloin Adovada with
a Red Sauce, Chipotle-rubbed Red Snapper with a Fresh Peach
Salsa, Blue Corn Sticks, and Grilled Pears with a Raspberry
Sauce and Ice Cream. Mexican beer will be served.
Tuesday, July 7, 6pm-9pm $60 P
Fast and Fabulous
Marge Porter
No time to cook? Using a few fresh ingredients and items
from a well-stocked pantry, delicious dishes can be ready in no
time at all. So let’s set the timer and watch Marge
demonstrate in the preparation of Chilled Cucumber Soup, White
Bean and Tuna Salad, Grilled Chicken Breast on Crisp Greens
with Cilantro-Ginger Pesto Sauce, Pasta with Fresh Tomato
Sauce, Quick Pepper Pasta, Crab Egg Foo Yung Omelet, and a
Prosciutto and Fresh Basil Panini.
Wednesday, July 8, 6pm-9pm $60 D
An Evening with Kevin Cullen
Kevin Cullen
“Trouble” is back in town! We are delighted to
have Chef Cullen share his culinary genius with us once again
for this limited two-night engagement. Join us for this special
evening of savoring creative food and wine from one of our
favorite chefs, whose stunning dishes wowed Minneapolis for
many years. He will prepare a delicious, seasonally-inspired,
multi-course menu that will be a treat for all your senses!
This promises to be an inspiring (albeit a little bit naughty)
evening, as only Kevin does it. Wine will be served. (These
classes sell out extremely quickly. Menu will change for each
of Chef Cullen’s two classes.)
Thursday, July 9, 6pm-9pm $95 D
An Evening with Kevin Cullen
Kevin Cullen
“Trouble” is back in town! We are delighted to
have Chef Cullen share his culinary genius with us once again
for this limited two-night engagement. Join us for this special
evening of savoring creative food and wine from one of our
favorite chefs, whose stunning dishes wowed Minneapolis for
many years. He will prepare a delicious, seasonally-inspired,
multi-course menu that will be a treat for all your senses!
This promises to be an inspiring (albeit a little bit naughty)
evening, as only Kevin does it. Wine will be served. (These
classes sell out extremely quickly. Menu will change for each
of Chef Cullen’s two classes.)
Friday, July 10, 6pm-9pm $95 D
Date Night: Sushi
William Lendway
A fun and informative way to spend the evening with that
special someone, join us for cooking and eating while we learn.
Not to be confused with sashimi, or raw fish, sushi is an
artistic form of serving rice. William will cover a brief
history of sushi in Japan, how it is tied into the history of
rice, as well as knife skills for making sushi, and chopstick
use for the enjoying of it. Then the fun starts when you get to
create two of the traditional forms of sushi found in the
United States – Maki-Sushi and Nigiri-Sushi – with
fresh, raw tuna and salmon and cooked shrimp, as well as
vegetarian varieties. We will also be making Kimbob, the Korean
homologue to sushi. Enjoy Sake with the buffet.
Saturday, July 11, 5pm-8pm $65 P
The Great Salad Class
Jeff Woodward
Salads are a great way to combine grains, fruits,
vegetables, meat or seafood, and even leftovers in one dish.
The perfect summer meal, salads are quick, cool, healthy, and
easy to make ahead or whip up last minute. Our regular healthy
cooking expert will inspire you to think out of the box (or
cookbook) and prepare beautiful and healthy salads using the
best ingredients. While sharing many healthy eating tips, Jeff
will prepare these fresh and flavorful salads for sampling:
Greek Feta Salad; Grilled Chicken Salad with Corn and Avocado;
Carrot, Beet, Apple and Thyme Salad; and Niçoise Salad with
Shrimp. He will also include many other recipes for you to try
at home.
Monday, July 13, 6pm-8:30pm $60 D
All-American Barbecue
John Michael Lerma
John Michael leads culinary vacations to beautiful Tuscany,
Italy, and one year, his Italian friends asked him to prepare
an authentic American barbecue for them. Now it’s become
an annual ritual, presenting challenges only found in Italy.
Lucky for us, we won’t have any trouble finding the fresh
ingredients needed for our classic summer fare. So, with a bit
of American pride we’ll join John Michael in creating:
Deviled Eggs, Cole Slaw, Hobo Potatoes, Barbecued Ribs and
Chicken, Roasted Corn-on-the-Cob, and the all-American Apple
Pie. Wine will be served, provided by Yellowtail.
Tuesday, July 14, 6pm-9pm $60 P
Living at the Lake
Rachael
Perron
Spending all day on the lake leaves little time for menu
planning, shopping, or meal preparation. And it’s easy to
get tired of burgers, brats and tortilla chips! Chef Rachael
has some inspiring ideas for eating well all summer long,
without having to work at it. Join her in preparing one of her
favorite menus, sure to please the lake crowd. We’ll
enjoy sipping Citrus Ginger Sparklers while we prepare
K.C.-style BBQ Chicken, Blue Cheese Coleslaw, and Basmati Rice
and Red Pepper Salad. Every lake party needs a cool, fun
dessert, and Chocolate-Ginger Ice Cream Sandwiches will fit
perfectly!
Wednesday, July 15, 6pm-9pm $55 P
A Moveable Feast
Dana Dunlap
Massopust
Dana likes nothing better than glorious picnic foods that
may take a little prep time in the kitchen, but are well worth
the effort when you can relax and enjoy them anywhere! BLT
Wraps with Tahini Sauce, a beautiful Greek Rice Salad, Bow-tie
Pasta with Fresh Peas and Homemade Pesto, Thai Barbecued
Chicken, and her favorite Walnut and Orange Cake are examples
of the variety of great foods that travel well. We’ll
enjoy sampling the refreshing rosé and white wines of summer as
we sample our summer fare.
Thursday, July 16, 6pm-9pm $60 P
Ciao Bella: A Rustic Italian Dinner on the Patio
Michele Licata
Artichokes, saffron and lemon flavor this beautiful Italian
menu that is perfect for a warm evening on the patio. Michele
will guide you in the preparation of two Bruschetti – one
with Rustic Green Olive Tapenade and the other with Fresh,
Homemade Ricotta with Lemon, Black Pepper and Mint. Then
we’ll prepare a refreshing Artichoke Salad with Saffron
Vinaigrette, Sizzling Steaks with Lemon, Rosemary and Arugula,
and a perfect Lemon Layer Cake, light and tender with tangy
lemon curd and lemony butter frosting. All you need is an ice
cold Limóncello, and Michele shares her recipe for that,
too.
Friday, July 17, 6pm-9pm $65 P
Classic Garden Recipes: Tomatoes
Terry John Zila
The glorious but fleeting produce season brings us juicy
local tomatoes. As well as being a wonderful cook, Terry is
also a master gardener, so who better to discuss growing
tomatoes and demonstrate creative ways to utilize them in every
way? We will sample: Cherry Tomato and Garlic Bread Soup,
Savory Tomato Custard, Tomato Focaccia with Mozzarella and
Bacon, Grilled Beef with Stuffed Tomatoes, Fried Green Tomatoes
with Creamy Polenta, and even a desert-style Tomato Sorbet.
Saturday, July 18, 11am-2pm $60 D
Sweet Summer Pies
John Michael Lerma
Cookbook author John Michael Lerma literally wrote the book
on pies in his latest cookbook “Garden County Pie –
Sweet and Savory Delights from the Table of John Michael
Lerma.” He has also been featured in four Food Network
Challenges and specials on pie. You won’t want to miss
this delicious class, which begins with a demonstration on
making that perfect crust. Then you will join in to fill them
with summer flavors. Captain Tony’s Watermelon Pie,
Frozen Orange Pie, Mango Custard Pie, Blackberries and Cream
Pie, and even sweet Avocado Pie, will be made and sampled. He
will be available to sign his cookbook, which will be available
for purchase at a discount for class participants.
Saturday, July 18, 4pm-7pm $60 P
Ribs, Rubs and Revelry
Manfred Krug
With many more backyard meals to go this season, we repeat
our most popular grilling class. Manfred helps you prepare four
different styles of juicy, meaty ribs: 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. Included will be seasonal side
dishes of Corn Tomatillo Salsa, Grilled Potato Salad, Asian
Slaw, and warm Corn Bread. Beer or wine served.
Monday, July 20, 6pm-9pm $65 P
Fresh Summer Pastas
Jennifer Holloway
Jennifer proves tonight that by boiling up a pot of pasta (a
pantry staple), then adding fresh, seasonal ingredients, you
can create a savory, economical dinner in no time. You’re
sure to agree when you taste Orzo and Grilled Veggie Salad with
Feta, Olives and Oregano; Farfalle with Chicken, Summer
Vegetables and Sun-dried Tomato Vinaigrette; Rigatoni with
Squash, Spicy Sausage and Goat Cheese; and Herbed Farfalle and
Grilled Chicken. She will provide many more ideas that will
help you at dinner time.
Tuesday, July 21, 6pm-9pm $50 D
Hands-on Sushi
Robin Asbell
Learn the seasonal approach used in Japanese cuisine, while
making delicious rolls in a variety of different shapes. This
class will give you the basics on cooking and seasoning rice,
working with nori, slicing fish, and proper rolling techniques.
Then we will apply this knowledge in the creation of Spicy
Salmon Rolls, Broiled Scallop Hand Rolls, “Clam
Shell” Sushi (an omelette wrapped around the rice and
ginger), Inside-out Tofu Jicama Rolls wrapped in Sliced Mango,
and Assorted Fresh Fish-of-the-Day Onigiri. We’ll enjoy
our beautiful buffet with a glass of Sake.
Thursday, July 23, 6pm-9pm $65 P
Going Green: Money-saving Canning
and Preserving
John Michael Lerma
Author and chef John Michael Lerma grew up on a farm in
North Dakota where he learned to can and preserve foods that
his family grew on their own land. He will share safety
techniques, menu ideas, and recipes that will help you stretch
your food dollar. Freezing, water bath canning, blanching, and
home food vacuum techniques will be covered in class. We will
also make Homemade Apple Butter, Vidalia Onion Relish, Sweet
Cucumber Relish, Canned Roma Tomatoes, and Raspberry Jam to be
sampled in a variety of ways.
Tuesday, July 28, 6pm-9pm $55 P
Help! I’ve Got Herbs!
Marge Porter
So, you went a little crazy at the plant sale this year and
now your herbs are growing out of control? Now what to do?
Marge will demonstrate a variety of ways to combine, infuse,
and preserve fresh herb flavors acquired over years of
experimentation. And you get to enjoy the results by sampling
Stacked Tomato and Herbed Goat Cheese Salad, Chipotle Corn
Chowder with Cilantro Oil, Shallot and Dill Buttered Wild
Salmon Fillets on Lemon Orzo, Rosemary and Sage Roasted Pork
Tenderloin with Roasted New Potatoes, Minted Carrot Slaw, and
Basil Honey Walnut Ice Cream. Enjoy a glass of wine or herbal
iced tea.
Wednesday, July 29, 6pm-9pm $60 D
An Evening in Barcelona
Terry John Zila
Catalonia prides itself on being different from the rest of
Spain in a variety of ways. Its cuisine has its own distinctive
flavors, with Roman, Greek, French, Moorish, and even the New
World influences. Barcelona, the region’s capital and
Spain’s second largest city, is at the heart of Catalan
cooking and continues to attract influences from near and far,
something that is reflected in its long-standing culinary
traditions. Enjoy Terry’s interpretation of this
delightful region’s cuisine with Castilian Garlic Soup,
Ensalada Catalana, Eggplant Gratis, Halibut with Serrano Ham
and Black Olives, Fideua, Baked Noodles with Mushrooms and
Chorizo, and Crème Catala.
Friday, July 31, 6pm-9pm $60 D
Fresh from the Stillwater Farmers’ Market
Marge Porter
Using local ingredients fresh from the farm is the growing
trend for chefs everywhere. At this time of year, Minnesota is
at the height of the season for farm-fresh produce and
ingredients. Today’s class will meet at the Stillwater
Farmers’ Market on the corner of Third and Pine Street
(just up the hill from the store) where Marge will guide you on
a tour and show you how to create a menu as you shop. Then
we’ll return by foot (or your own transportation) to The
Chef’s Gallery and pull it all together for a wonderful
summer lunch. Class includes a reusable market bag.
Note: In case of rain or an issue with the market, we will
bypass the market and meet at The Chef’s Gallery.
Saturday, August 1, 9am-1pm $60 P
Jamaican-style Barbecue
Manfred Krug
This evening we take a trip to the Islands, thongs optional!
Jamaican cuisine is influenced by Spain, Africa, East India and
China – a wealth of flavors, and a perfect cuisine for
summer grilling. Join Chef Krug tonight and whip up this
Caribbean-themed grilling party: Minty Pineapple Mojitos;
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 served
with Island Beans and Rice; and Rum Chocolate Pudding. Red
Stripe beer will be served.
Monday, August 3, 6pm-9pm $65 P
A Summer Day in France
Terry John Zila
If you are dreaming of the flavors and smells of France,
this will be the perfect class for you! Terry creates a
delightfully-themed menu designed to take you there through
your sense of taste. Start the day with Brioche French Toast
with Apricots and Cherries, then a light lunch of Potage de
Tomate a l’Estragon (tomato and tarragon soup), and Salad
Niçoise. Then we dine with a glass of wine paired with Sole
Normandy, and Terrine de Fruits (layered fresh fruit terrine)
with Raspberry Sauce. Vive la France!
Tuesday, August 4, 6pm-9pm $60 D
Artisan Bread in Five Minutes a Day:
Baking Bread All Summer On the Outdoor Grill
Jeff Hertzberg
You’ve seen and heard him on Fox-9 TV News, KARE
11-TV, NPR’s The Splendid Table, and you’ve read
about him in the Minneapolis Star-Tribune, St. Paul Pioneer
Press, and the New York Times. Now see Jeff Hertzberg,
co-author of the best-selling “Artisan Bread in 5 Minutes
a Day” demonstrate his revolutionary technique and take
it outside for summer – to the outdoor grill! Jeff will
be grilling and baking pizza, focaccia, pita, and even loaf
breads, done outside so heat stays out of your kitchen. If you
haven’t experienced the wonder of this revolutionary,
super-fast yeast bread method, today is your chance! Jeff will
demonstrate recipes and provide samples from the book, which
will be available for purchase and signing.
Thursday, August 6, 6pm-9pm $55 D
Hidden Gems: Spanish and Portuguese Wines
Leslee Miller
One could sample a new Spanish wine every night of the year
and still not experience all the variety the country produces.
Portugal has finally entered the international scene, and with
a bevy of wines from producers both young and old. We will
taste wines from, and learn the history of, both
countries’ major wine regions, while snacking on meats,
cheeses, olives, and almonds from the Iberian Peninsula.
Appropriate food matching will be discussed.
Friday, August 7, 7pm-9pm $55 P
Kids Cook Fresh from the Market
Marge Porter
Kids, grab your adult and meet Marge at the Stillwater
Farmers’ Market! We will take a short tour of available
farm-fresh, local ingredients and talk about what it is and
where it comes from. After we purchase what is needed to
complete the menu we’ll return to The Chef’s
Gallery by foot (or your own transportation) to cook up a fun
and delicious lunch. The menu will include Chilled Tomato
Gazpacho, French Baguette Pizzas, Surprise Salad, and a cool
Watermelon Granita for dessert. Class includes a reusable
market bag.
Please note: This class is appropriate for children 10 and
older. All children must be accompanied by an adult. In case of
rain or other issue with the market, we will bypass the market
and meet at The Chef’s Gallery.
Saturday, August 8, 9am-1pm $60 P
Direct from Mexico: New Skills and Techniques
Suzanne Schilling
Suzanne has recently returned from a cooking week in
Michoacán, Mexico, with Diana Kennedy, the “Julia Child
of Mexican Cooking.” We are thrilled she is back in the
kitchen ready to share what she has learned! After we have been
regaled with stories of her experiences, we will help her to
create a meal using her new, authentic recipes. Included will
be Mexican soups, tamales, masa specialties, homemade chorizo
and sauces. If you love Mexican cuisine, this is the perfect
class to learn new skills and techniques.
Monday, August 10, 6pm-9pm $60 D
Late Summer Italian
John Michael
Lerma
John Michael Lerma leads culinary vacations to Tuscany,
Italy, during the late summer, a bountiful time at the open-air
markets. Tonight he shares some of the fantastic recipes that
he has enjoyed over the years. You will prepare with him: Wild
Mushroom and Herb Crostini, Tomato-Basil Bruschetta with
Mozzarella, Insalata Verdura with Lemon-Tomato Vinaigrette,
Lasagna di Il Rifugio, Meat and Mushroom Ragu, Pasta
all’Uovo (homemade pasta), Parmigiana di Melanazne
(eggplant parmesan), and a sweet Crostata di Marmellata (jam
tart). Wine will be served, provided by Yellowtail.
Tuesday, August 11, 6pm-9pm $65 P
Classic Garden Recipes: Sweet Corn
Terry John Zila
With the abundance of fresh, delicious sweet corn at the
markets and stands at this time of year, we need to think
beyond corn-on-the-cob! Terry has developed a multitude of
great dishes that incorporate this tasty staple. Enjoy sampling
Corn and Roasted Bell Pepper Soup, Corn Flake-crusted Cod with
Roasted Corn Tomatillo Sauce, Pan-roasted Pork Loin with
Griddled Creamed Corn Cakes, Sautéed Shrimp with Curried Corn
Sauce, and Orange Cornmeal Cookie Napoleons with Summer Berries
and Mascarpone. You will leave full of great ideas.
Wednesday, August 12, 6pm-9pm $65 D
Grilling the Sea
Dana Dunlap
Massopust
We all know that we should eat more fish and seafood. What
better way than to prepare it than over a smoky grill? Learn
about the types of fish that are best suited for the grill,
along with basic grilling methods, all on the outdoor grills at
The Chef’s Gallery. We will prepare Grilled Seafood
Kabobs with Fresh Dill Mayonnaise accompanied by a refreshing
Citrus and Cilantro Salad, and Prosciutto-wrapped Sea Scallops,
with various compound butters to accompany many fish dishes.
We’ll also discover the perfect wines to pair with fish
and seafood with our own Stillwater wine connoisseur, Bill
Abrahamson.
Thursday, August 13, 6pm-9pm $65 P
Lunch and Learn: Ratatouille
Jennifer
Holloway
Originating in the south of France, ratatouille is often
served as a side dish, or can be a meal on its own when
accompanied by rice or bread. Tomatoes are a key ingredient,
with garlic, onions, zucchini, eggplant, bell peppers, marjoram
and basil, or bay leaf and thyme. Whether you simply sauté all
of the vegetables together, or use a layering approach that
bakes in the oven, ratatouille is a versatile dish that
utilizes seasonal produce. Jennifer shares her version, with
ideas for a variety of uses.
Friday, August 14, 1pm-2:30pm $25 D
Extreme Makeover – Farmers’ Market Edition
Rachael Perron
Learn to transform your farmers’ market finds into
incredible fresh salads of all varieties – greens, fruit,
mixed vegetable, and pasta. As she demonstrates proper
vegetable prep and storage techniques, Chef Perron will lead a
discussion in what makes a great salad and how to balance
flavors and textures perfectly in your own original recipes,
ensuring you get the most out of your purchase. Enjoy sampling
a variety of fresh vinaigrettes and creamy dressings, herbed
artisan croutons, as well as four fresh salads: Grilled Onion
Salad with Goat Cheese; Korean Cucumber Salad; Summer Fruit
Salad with Creamy Citrus-Honey Vinaigrette and Fresh Mint; and
Thai Pasta Salad with Spicy Chili-Peanut Dressing.
Saturday, August 15, 12pm-3pm $55 D
Perfect Vegetables for Late Summer
Jeff Woodward
Whether you are vegetarian or just interested in adding more
fresh vegetables to your diet, this class will teach you how to
make fabulous dishes with the produce of August and September.
Jeff will demonstrate how to make fresh Tomato, Basil and
Shrimp Soup; Corn and Avocado Relish; Carrots with Orange
Glaze; Brussels Sprouts with Tamari and Walnuts; and Lemon Mayo
Potato Salad. Learn the best techniques for preparing perfect
vegetables, and for proper texture and taste – methods
Jeff has perfected over 25 years of study and practice.
Monday, August 17, 6pm-9pm $55 D
Farm Stand Favorites
Jennifer Holloway
A trip to your favorite farm stand, farmers’ market,
or even your own backyard can yield a counter full of homegrown
goodness. But what to do with it all? Having been in that
situation many times, Jennifer has developed a strategy she
will share as she prepares five delicious recipes: Pasta with
Fresh Tomato Sauce, Summer Corn Chowder, Roasted Beet Salad,
Charred Eggplant Salad, and Roasted Tomatoes with Shrimp and
Feta. She will give composting tips in case you still have
produce left!
Tuesday, August 18, 6pm-9pm $55 D
Summer Dim Sum
Robin Asbell
Dim sum (literally meaning “touch the heart”) is
the name for a Chinese cuisine which involves a wide range of
light dishes served alongside Chinese tea. It is usually served
in the mornings until noon-time at Chinese restaurants and at
specialty dim sum eateries where typical dishes are available
throughout the day. Dishes come in small portions and may
include meat, seafood, and vegetables, as well as desserts and
fruit. Summer calls for light foods, making dim sum a perfect
choice. Join Robin in the preparation of these bite-sized
tidbits: Steamed Barbecued Pork Buns, Steamed Shrimp and Garlic
Chive Dumplings in Clear Dough, Crispy Shredded Wonton Shrimp
Balls, Chicken Potstickers, and Steamed Spongecake Diamonds. We
will enjoy our creations in the dim sum tradition, with a
never-ending pot of hot tea, or iced tea.
Thursday, August 20, 6pm-9pm $65 P
Everything on a Stick
John Michael Lerma
It’s Minnesota State Fair time and everything is back
on a stick! Chef John Michael Lerma is all about the State
Fair, having won scores of ribbons for his baking, canning, and
candies. Each year he demonstrates many of his award-winning
recipes on a day at the fair named after him! Today we will
turn the kitchen into a midway booth with creations of Easy
Corn Dogs with Cranberry Salsa, Savoy Hand Pies, Deep-fried
Pickle Chips, Deep-fried Vegies (zucchini, onion rings, sweet
pepper rings, mushrooms), Puff Daddies (sausage on a stick
surrounded by puff pastry), Scotch Eggs, Baked Chocolate
Sandwiches, and Old Fashioned Strawberry and Chocolate
Malts.
Saturday, August 22, 11am-2pm $60 P
Chinese Lite for a Summer Night
Terry John Zila
With its low-calorie and low-fat dishes, it’s little
wonder that Chinese cuisine is so popular the world over.
Chinese cooking aims at satisfying the tongue as well as the
eyes, nose, and the imagination. Cooking in China is likened to
an art: color, aroma and fragrance all assume pride of place in
the cuisine. Aesthetic presentation is an important aspect to
Chinese food. Learn to create this style yourself as you join
Terry in the preparation of Mango, Jicama and Cucumber Salad,
Crispy Tofu with Scallions, Lemon Chicken, Pan-fried Noodles
with Ginger Beef, and Green Tea Ice Cream.
Saturday, August 22, 5pm-8pm $60 P
Almost No Heat
Bret Bannon
In the sweltering heat of August, who wants to be standing
over a hot grill or faced with 12,000 BTUs at the cook-top?
Join Bret in cooking with next to no heat and utilizing the
abundance of summer fruits and vegetables in recipes that
won’t leave you wanting to stand in front of the icebox!
Melon Carpaccio with Slivered Prosciutto; Pear and Avocado
Spring Rolls with Yogurt Dipping Sauce; Tomato and Fresh
Mozzarella Salad with Preserved Lemons; Seared Tuna with
Couscous; Tabbouleh and Pepper Sauce; Basil Pesto and Sun-dried
Tomato Pasta; Peach and Tomato Gazpacho; Melons with Basil
Sorbet; and Raw Summer Fruit Tartlets will all be prepared and
sampled.
Monday, August 24, 6pm-9pm $60 P
Pasta Maker 101
Marge Porter
This is our most popular hands-on class for first-timers who
want to learn successful techniques for making homemade pasta
on a hand-crank pasta machine. Marge will show you how easy it
is to make, color, roll, stuff, and cut fresh pasta for
delicious and impressive dishes. Everyone will have a chance to
make Green Spinach Fettuccine, Linguine, Wild Mushroom Ravioli,
and Three Cheese Tortellini. We’ll also prepare several
simple sauces, and enjoy a glass of wine with our pasta
buffet.
Tuesday, August 25, 6pm-9pm $55 P
The Quick Fix
Michele Licata
This class was designed for those days when we have no time
or brain power to create a healthy meal for our family. Michele
demonstrates fast and easy recipes to add to your weekday
repertoire that will please everyone and not stress the cook!
Incorporating basic ingredients with a bit of imagination, she
will create memorable dishes for your family to savor. Sit back
and enjoy sampling Asian Coconut Milk Shrimp; Spinach Salad
with Stir-fried Pork and Warm Ginger Vinaigrette; succulent
Chicken Breasts stuffed with Olives and Goat Cheese; and a much
faster and easier version of an otherwise fussy favorite, a
streamlined Manicotti. She saves the best for last with the
best Key Lime Bars.
Wednesday, August 26, 6pm-9pm $60 D
American Regional: Cajun Creole
Manfred Krug
In broad terms, Creole cooking is city cooking, based on
French traditions, but with influences from Spain, Africa,
Germany, Italy and the West Indies, but more refined and
subtle. Cajun cooking is peasant food, developed in the south
Louisiana swamps, pungent and more highly spiced. Join Manfred
in preparing and exploring the differences and similarities of
these two popular styles of cooking. On the menu will be
Crawfish Cakes with Roasted Tomato and Corn Salsa, Arugula
Salad with Peppered Goat Cheese and Roasted Walnuts, Fried
Oysters, Grilled Honey-cured Pork Chops with Creole Mustard
Reduction, and for dessert, Hoppin’ John Molasses Cake
with Sweet Potato Ice Cream.
Monday, August 31, 6pm-9pm $65 P