March

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

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

May

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

June

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

July

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

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

August

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

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