Nutrition for Sexual Vitality
Jeff Woodward
Having a meaningful and satisfying sexual life is one of life's great pleasures. Diet and nutrition play a significant role in our vitality and the hormones that create our interest and ability to be sexual. While being cared for and appreciated are keys to good relationships, our body must be able to perform. In addition to covering the latest scientific information on vitality, Jeff will prepare delicious dishes for you to enjoy: Pinto Bean and Sun-dried Tomato Soup, Salmon with Toasted Chilies, a Broccoli and Red Pepper Medley, and Baked Sweet Potato Fries.
Monday, November 2, 6pm-8:30pm $65 D
Truffles
Marge Porter
Learn how easy it is to make beautiful, delicious truffles – the perfect gift or compliment to your holiday cookie platter. Marge will demonstrate making and flavoring the silky centers then together we will roll, dip, and decorate several varieties. White Chocolate Pistachio, Grand Marnier, and Chipotle Spice are featured along with a few surprise flavors. Treat yourself to a rich bite of smooth chocolate, then take home a box to share with family and friends.
Tuesday, November 3, 6pm-9pm $55 P
Cater Your Own Holiday Party: New Hors d'Oeuvres
Suzanne Schilling
Make holiday entertaining less hectic with Suzanne's festive hors d'oeuvres menu that has lots of make-ahead elements. On the menu will be Ancho Chili, Tomato and Wild Mushroom Soup Shooters with Crema and Toasted Pepitas; Ham and Cheese Pithivier (a layered French puff pastry treat); Shrimp in Spiced Phyllo with Tomato Chutney; Risotto Crostini topped with a Smoked Salmon Mousse; Italian Oven-reduced Tomatoes and Fresh Fennel Salsa with Plantain Chips; and a Blackberry Rosemary Champagne Cocktail to sip as we sample.
Wednesday, November 4, 6pm-9pm $65 P
Cooking with Whole Grains
William Lendway
Incorporating healthier whole grains into our diet does not have to be complicated or tasteless and is really a simple way to improve health. Let Bill demonstrate as he prepares a delicious menu for you to sample. Our first course will be Whole Grain Risotto with Asparagus, Bleu Cheese, Pancetta and Mushrooms. Next is an Autumn Salad with Popped Amaranth, then Buckwheat Porcini Raviolis with Red Wine Sauce, followed by Stewed Pork, Root Vegetables and Farro. We'll finish with Whole Grain Bread Pudding with assorted dried fruits.
Thursday, November 5, 6pm-9pm $60 D
SECOND TRUFFLES CLASS JUST ADDED!
Truffles
Marge Porter
Learn how easy it is to make beautiful, delicious truffles – the perfect gift or compliment to your holiday cookie platter. Marge will demonstrate making and flavoring the silky centers then together we will roll, dip, and decorate several varieties. White Chocolate Pistachio, Grand Marnier, and Chipotle Spice are featured along with a few surprise flavors. Treat yourself to a rich bite of smooth chocolate, then take home a box to share with family and friends.
Friday, November 6, 6pm-9pm
$55 P
CLASS ADDED!
More Ideas for Holiday Gift Baskets
Suzanne Schilling
This year Suzanne brings in even more ideas for holiday gift baskets. Enjoy a cup of coffee or hot cocoa and a piece of Cappuccino Biscotti while Suzanne demonstrates a variety of mixes for culinary-themed baskets. She will prepare a Homemade Meal Kit of Creamy Italian Chicken with Porcini Mushrooms; Special Seasoning Mixes for Gourmet Popcorn, Tacso, and Hot Cocoa; as well as condiments of Homemade Flavored Mustard and Ketchups, Cherry Balsamic Chutney, and Oven Reduced Cherry Tomatoes Tapenade. While we sample these, she will share information for creative assembly, theme development and packaging.
Saturday, November 7, 11am-2pm
$50 D
Thanksgiving in the City
Terry John Zila
This evening Terry gives the traditional menu a whole new edge. He'll prepare: Bacon-wrapped Goat Cheese and Almond-stuffed Dates; Popovers filled with Pear, Walnut and Goat Cheese; Salad with a Champagne Vinaigrette; Butternut Squash Soup with Candied Spiced Pecans and Sautéed Apples; Sautéed Duck Breasts with Wild Rice Cranberry Stuffing; Creamy Paprika Cauliflower with Wild Mushrooms; Russet and Sweet Potato Gratin with Gruyere; and a dessert of Ginger Pumpkin Ice Cream with Warm Cranberry Orange Caramel Sauce.
Saturday, November 7, 5pm-8pm
$65 D
Special Event:
VENDOR FAIR
Sunday, November 8, 12pm-6pm
We invite you to join us for a day of tastes, teaching, and testing all sorts of products as our many vendor reps spend the day demonstrating some of our favorite products. Sample a variety of foods prepared using The Chef's Gallery products, taste olive oils, vinegars and salts, jams, dips and spreads, and enjoy special promotions, discounts and gifts provided by our best suppliers. Our store will be full of product representatives to answer questions and provide demonstrations. Our linen and rug specialists will also be here with all their samples and offering special discounts. Register to win door prizes, and a $500 Chef's Gallery Gift Certificate!
Macho Man XV: Some Like it Hot!
Manfred Krug
There's nothing like a spicy dish to make your face flush and break into a sweat! Manfred will start with a discussion of the many different ways to create heat in your dishes, then guide you in the preparation of a great meal. On the menu will be Spicy Clam Dip with Salsa from Hell, Black Bean Soup with Toasted Cumin and Tri Relishes, Oven-roasted Ribs with Chipotle BBQ and Green Onion Relish, Fry Bread Taquitos with Jerk Chicken, Jicama Slaw, Mango Habenero Sauce, and for dessert, Caramel Apple Short Cakes with Cider Reduction. Beer will be served.
Monday, November 9, 6pm-9pm $65 P
Visions of Chocolate Danced in their Heads
Suzanne Schilling
Chocolate … what dreams are made of! The holidays are a time of excess and indulgence, so what better way to indulge than to create and enjoy magnificent desserts? Suzanne will demonstrate these showy but easy desserts: White Chocolate Trifle with Mascarpone Mousse and Spiced Pears; Macadamia Nut Crunch Chocolate Flourless Cake with a Chocolate Ganache Glaze, White Chocolate Curls and a Bourbon Caramel Sauce; Dark Chocolate Waffles with Caramelized Bananas and a Dark Chocolate Sauce; Black and White Chocolate Cannoli with White and Dark Chocolate Ricotta Grand Marnier Filling. Coffee will accompany these masterpieces. You will receive a small box of Chocolate Caramel Popcorn to take home.
Tuesday, November 10, 6pm-9pm $60 D
SECOND SERIES ADDED FOR THIS POPULAR CLASS!
Living the Legend: Creating the Recipes of Julia Child
Jennifer Holloway
Julia Child is a culinary legend whose remarkable career remains synonymous with great French cooking. However, food wasn't a first or even second career for Child. By her own admission, Julia Child couldn't "boil an egg" when she arrived in Paris. Nevertheless, she ended up in the City of Light's most famous cooking school. A stranger to basic cooking terms, she found Le Cordon Bleu to be a "lesson in language as well as cookery." Her ten-month course included hands-on cooking in the mornings and three-hour demonstration classes in the afternoons. If there is a single great role model for culinary passion, it remains Julia Child. Join Jennifer as we prepare a variety of recipes from Julia Child's classic "Mastering the Art of French Cooking." Each class in this series will be unique with different recipes, and each class will study and apply new principles and techniques. A copy of "Mastering the Art of French Cooking" will be included with a registration for all four classes in this series. (Previous classes in this series: Thursday, October 1 and Thursday, October 29.)
Thursday, November 12, 11am-3pm
$85 P
Thursday, December 10, 11am-3pm
$85 P
"Once you have mastered a technique, you hardly need look at a recipe again." Julia Child
Holiday Pasta Dinners
John Michael Lerma
Along with your traditional holiday recipes, offer something unique with holiday pasta. John Michael will help you prepare one-of-a-kind pasta dishes that will be the highlight of your buffet. We start by preparing an egg pasta, which we will make by machine, and then use it in several of our dishes. Cannelloni Ripieni di Carne (cannelloni stuffed with meat), Spaghetti alla Carbonara (spaghetti with cream and bacon), Lasagna Fungi (lasagna with mushroom ragu), Gnocchi al Gorgonzola (gnocchi with gorgonzola sauce), Fettuccine al Pesto di Nocciole (fettuccine with hazelnut pesto), and Ravioli Ripieni di Magro (ravioli with ricotta and spinach). We'll toast our creations with vino provided by Yellow Tail.
Thursday, November 12, 6pm-9pm $65 P
Elegant Holiday Party Platters
Kathleen Schubert
It's time to start thinking ahead if you're hosting a holiday get-together. One of Stillwater's most popular caterers will take you through the steps for creating an impressive and unique party spread. Well-known for her themed party platters, Kathleen will show you how to have your party ready well ahead of time so you can enjoy the socializing! Spiced Greek Shrimp with Lemon and Feta; Fontina Risotto Cakes with Chive Sauce; Cranberry Crab Ragoons; Pot Stickers; Crostini with Blue Cheese, Hazelnuts and Honey; Lamb Burgers with Cucumber Cilantro Salsa; and Pesto Sundried Tomato Torta will all be prepared and sampled. A glass of wine will be served.
Friday, November 13, 6pm-9pm $65 D
Holiday Cookie Extravaganza and Lunch
with Bret's Table
Bret Bannon
If you're ready to venture beyond the basic spritz and produce cookies fit for a patisserie case, this is the class for you! Let Bret show you how to take the simple ingredients of butter, flour, eggs and sugar (along with a few nuts here and there) and create these delectable treats: Galettes Pralinées (praline-filled wafers), Mexican Orange-Cornmeal Sandies, Austrian Vanilla Crescents, and Paper-thin Almond Saffron Cookies. First we will mix up all the dough, and while it rests, we'll break for lunch at Domacin. When we return the fun starts with shaping, baking and tasting. Everyone will bring home a box of our cookie creations.
Saturday, November 14, 10am-2pm $70 P
Pasta 101
Marge Porter
A hands-on class for first timers who want to learn successful techniques for making home-made pasta on a hand-crank pasta machine. Learn how easy it is to make, color, roll, stuff, and cut fresh pasta for impressive dishes sure to please. We'll make Green Spinach Fettuccine, Linguine, Wild Mushroom Ravioli, and Three-Cheese Tortellini, along with several simple sauces to serve with them. A glass of wine will be served with our meal.
Saturday, November 14, 4pm-7pm $60 P
Delicious Baked Gifts
Terry John Zila
Nothing says love like the gift of beautiful home-made food! Terry will prepare a variety of his favorite savory and sweet baked goods for you to sample this afternoon. Milk Chocolate Cherry Biscotti, Mocha Bittersweet Chocolate Mousse Roll, Parmigiano-Reggiano Dinner Rolls, Almond Apricot Braid, Hazelnut Snail Pastries, and a Quiche Lorraine with Mixed Greens and Champagne Vinaigrette will all be lovely additions to your holiday repertoire.
Sunday, November 15, 1pm-5pm $60 D
Field and Stream
Dana Dunlap Massopust
Living in the Midwest lends itself to a plethora of game and fish that is above average. Whether you are the hunter, or the chef of the hunter, or both, you'll enjoy a great night of new recipes that will delight your fish and game palate! Join Dana and her fellow pheasant extraordinaire, Lee Petersen, as they team up and deliver their techniques for brining, cleaning, and preparing an array of bird, venison, and fish dishes. On the menu will be Tenderloin Appetizers with Dipping Sauces, Ancho-chili, and Caramelized Sugar Breasts all made from pheasant. They will share secret venison recipes from area pros, and a Fish Fry like no other! Wild Rice and Barley Pilaf round out this evening's menu. Bill Abrahamson of Top-Ten Liquors shares his favorite new beers for the tasting as well. Come enjoy with us!
Monday, November 16, 6pm-9pm $70 D
Sake Dinner with Bret's Table
Bret Bannon and Chris Griese
Sake is an amazingly flexible wine, with styles ranging from spicy and light, to crisp and dry, almost crystalline. Some are full-bodied, earthy and loaded with umami that pairs beautifully with a wide range of cuisines from spicy to sweet. Join Chris Griese, from World Class Wines, a self-appointed "Minister of Sake," and Bret, from Bret's Table, for an evening of Sake tasting and food pairing. On the menu will be Spicy Peanuts with Kaffir Lime Leaves, Miso and Cashew Spread with Rice Crackers, Salmon and Vegetables in a Vinegar Marinade, Sweet Simmered Beef and Onion over Rice, and a seasonal Apple Tart with Vanilla Ice Cream and Caramel Sauce.
Tuesday, November 17, 6pm-9pm $70 D
Pizza Party
Marge Porter
When you're tired of turkey and ham leftovers this holiday season, chances are that pizza will be ordered. Why not plan a holiday party where everyone participates in the fun and creativity by making their own pizzas? Easier than you think and more economical than take-out, you may never order pizza delivery again! We will make traditional and whole grain pizza doughs, then add a variety of ingredients to make Thin Crust Jersey-style Tomato Pies, Southwest Chicken (or leftover turkey) and Black Bean Stromboli, Roasted Vegetable and Fontina Pizza, Stuffed Deep Dish Pizza, and Spicy Italian Sausage Calzones. Beer or wine will be served.
Wednesday, November 18, 6pm-9pm $55 P
Free Knife Sharpening with Wusthof-Trident
Todd Myers
Get your knives primed for the holidays! Bring in up to three of your knives and let our Wusthof-Trident representative put that edge back on. Todd will answer questions and give tips along with this free service. (Serrated knives not included.)
Thursday, November 19, 2pm-5pm FREE
Vegetarian Holidays
Robin Asbell
The big eating holidays of Thanksgiving and Christmas can be challenging when you have a vegetarian guest coming to dinner. Come and meet veteran vegetarian chef Robin Asbell and enjoy sampling recipes from "The New Vegetarian Cookbook" (Chronicle Books). These tasty dishes will make the vegetarians, and the meat-eaters, happy. Enjoy Parsnip and Gruyere Strudel Appetizers; Mache, Blood Orange and Pistachio Salad with Blood Orange Vinaigrette; Braised Garlic Squash Tart with Aged Gouda; Tempeh Timbales Stuffed with Roasted Sweet Potatoes with Red Wine Reduction Sauce; Mac and Cheese with Hidden Veggies; and Pumpkin Apple Streusel Cake.
Thursday, November 19, 6pm-9pm $60 D
Living the Legend: Creating the Recipes of Julia Child
Jennifer Holloway
Julia Child is a culinary legend whose remarkable career remains synonymous with great French cooking. However, food wasn't a first or even second career for Child. By her own admission, Julia Child couldn't "boil an egg" when she arrived in Paris. Nevertheless, she ended up in the City of Light's most famous cooking school. A stranger to basic cooking terms, she found Le Cordon Bleu to be a "lesson in language as well as cookery." Her ten-month course included hands-on cooking in the mornings and three-hour demonstration classes in the afternoons. If there is a single great role model for culinary passion, it remains Julia Child. Join Jennifer as we prepare a variety of recipes from Julia Child's classic "Mastering the Art of French Cooking." Each class in this series will be unique with different recipes, and each class will study and apply new principles and techniques. (First two classes in the series were offered September 25 and October 23.)
Friday, November 20, 11am-3pm $85 P
Friday, December 11, 11am-3pm $85 P
Beer Tasting and Tailgating with the Beer Guys
Dan Schwarz, Brad Glynn, and Steve Rinker
The Lift Bridge crew is dedicated to eating and drinking with the utmost regard to pleasure – pure and simple! Learn about the brewing process and beer ingredients while sampling several distinct Lift Bridge beers that you will learn to taste from a culinary standpoint from the characters who brew it! They will prepare some of their favorite tailgating foods: Brad's Famous Bloody Mary Bar, Crosscut Pork Lollipops (made with Crosscut Pale Ale), Bacon-wrapped Jalepeno Poppers, Mini Blucy Burgers (inspired by friends and owners of The Blue Door Pub in St. Paul), and Fall-spiced Vegetable Skewers, made with exclusively local produce.
Friday, November 20, 6pm-9pm $60 D
Best Holiday Cookies and Desserts
Rachael Perron
Whether you're looking for a fun holiday day out or some fresh ideas for seasonal desserts, Chef Perron has collected some of her best-loved recipes for traditional treats. We will prepare Fruit-studded Cinnamon Rugleach, Chocolate Orange Shortbread, Chewy Candied Ginger Cookies, Favorite Molasses Cookies, Chocolate Snowballs, and an old-fashioned Gingerbread with Fresh Whipped Cream. She'll discuss packaging and time-saving techniques to have them ready whenever needed.
Saturday, November 21, 11am-2pm $60 P
Chocolate from Around the World
David Merrill
Ever wonder why some chocolates cost an arm-and-a-leg and others only a fraction? You've heard the term terroir in wine, but it's also important in chocolate. Have you ever tasted big, red fruity raisins, cherry or plum in chocolate without there being any fruit in it? You've come to the right class and this one is always fun and delicious! We'll talk chocolate while tasting some of the finest cocoas and chocolate in the world, as well as some bad ones, too, for comparison. Bring one of your favorite bars to share if you wish to see how it stacks up to the great chocolate David will bring.
Saturday, November 21, 4pm-7pm $50 D
Silence of the Lambs
Manfred Krug
Back by popular demand! If you love lamb, you'll be pleased to know that lamb is also good for you – low in fat, full of protein and vitamins and minerals. Manfred will lead you in the preparation of a delicious variety of dishes that all incorporate different cuts of meat: 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. We will enjoy a glass of wine with our meal.
Monday, November 23, 6pm-9pm $65 P
Thanksgiving 911
John Michael Lerma
Has Thanksgiving been moved to your house? Do you only have three hours to prepare a meal for your guests? Join author, chef, and Food Network personality John Michael Lerma for a marathon cooking night that will show you how to prepare traditional dishes that even your picky little cousin will enjoy! We will start with Strawberry-Onion Salad with Poppy Seed Dressing then add Sausage Bites wrapped in Puff Pastry. As a fun alternative to roasted turkey, we'll have Turkey Burgers with Jack Daniel's BBQ Sauce, and fun side dishes of Cornbread Stuffing, Mrs. Olson's Cheesy Potatoes, Corn and Roma Tomato Pasta Salad, Garlic Butter Buttermilk Biscuits, and then finish with Cornmeal Cake with Warm Berry Sauce. Wine provided by Yellow Tail.
Tuesday, November 24, 6pm-9pm $65 P
Sweets Swap
Marge Porter
Do you like holiday cookies but hate all the baking, shopping and mess? Then this is the class for you! Get a jump on the holidays and walk away with a variety of 8 dozen cookies and sweets to serve throughout the holiday season. Class participants will divide into small groups and each group will make enough for all class members to take home. The best part is we do all of the shopping and clean-up! We will make and bake Cashew Caramel Cookies, Gingerbread Snowflakes, Jam Good Thumbprints (gluten-free), Cranberry Biscotti, Pecan Buttercrunch, Chocolate Haystacks, Pretzel Kisses, and Chocolate Raisin Clusters.
Tuesday, December 1, 5pm-9pm $65 P
Freezing 101
Rachael Perron
Turn your freezer into a money-saving and time-saving machine. Rachael will cover how to effectively and economically fill your icebox with delicious meals, including breakfasts, sides and desserts. Also discussed will be how and why certain foods freeze well, ideal packaging and proper thawing techniques. Rachael will prepare these freezer-friendly dishes for you to enjoy: Spinach and Artichoke Stuffed Shell Pasta, Chicken and Black Bean Enchiladas with Bacon and Jack Cheese, Chicken Meatballs with Creamy Mushroom Sauce, Black Bean Cakes with Pineapple Rice, and Steamed Brown Sugar Spice Cake with Rich Homemade Caramel Sauce. Bring a favorite recipe and we'll discuss options for making it freezer-friendly.
Wednesday, December 2, 6pm-9pm $60 D
Holiday Appetizers for the Faint of Heart
Dana Dunlap Massopust
With all the gift shopping, decorating and parties, who has the time to whip up an impressive appetizer that beats the BBQ wieners and the cheese balls? Join Dana as she shares her stress-free holiday favorites, whether you are the entertainer or the pot-luck contributor. Together we will make a beautiful Vegetable Torta, Bite-size Frittatas, Herb Coeur a la Crème, some easy assorted Spanish Tapas, and hear Dana's trade secrets for last minute party contributions such as Goat Cheese-Tomato Fondue, and Caramelized Onion and Mushroom Tarts. Enjoy a glass of wine with our buffet.
Thursday, December 3, 6pm-9pm $65 P
Creating the Perfect Wine Pairing
Martina Priadka
Legend says that within the art of food and wine pairing awaits the perfect combination of flavor profiles that, when combined, create a taste explosion in your mouth. When pairing food and wine, the goal is synergy and balance. The wine shouldn't overpower the food, nor should the food overpower the wine. Wine drunk by itself tastes different than wine with food, because wine acts on food similar to the way a spice does. A good match will bring out the nuances and enhance the flavors and unique characteristics of both the food and the wine. With the guidance of one who has experienced this first-hand we will taste through a combination of food and wine pairings in search of this elusive sensation.
Friday, December 4, 7pm-9pm $65 D
All I Want for Christmas is Chocolate!
Caroline Houghton
Class starts with a discussion of the basic chocolate types, selection of good quality, uses, and tempering. Then Carolyn has selected three favorite recipes, all of which are easy to make at home yet glamorous enough to show off for the holiday season. Ganache, which can also be used as a frosting, filling, glaze, will be used today for making truffles. Caroline will cover some of the various flavorings and add-ins for truffles so that you can personalize to your liking, and class participants will bring a small box of truffles home. She will also prepare two desserts: Basic Liquor Cake (a great starter recipe for a moist cake that can be varied in many ways), and White Chocolate Fruit Tart, with several variations on the crust and pan.
Saturday, December 5, 10am-1pm $60 D/P
Christmas for 12
Manfred Krug
With a solid menu and advice from a great chef, planning that Christmas dinner does not have to make you crazy. Let the chef take you on a trial run for this special meal with his menu of Roasted Pumpkin Soup; Coffee-rubbed Whole Beef Tenderloin with Ancho Mushroom Sauce; Potato, Sweet Onion and Sage Gratin; Roasted Brussels Sprouts with Walnuts; and Chocolate-Coconut Bread Pudding with Passion Fruit Sauce. All recipes and information you need will be included. A glass of wine will be served with the samples.
Monday, December 7, 6pm-9pm $70 D
Christmas in a Paris Patisserie
Suzanne Schilling
As the snow lightly falls in Paris, you slip into a patisserie to discover the real heart of the city lies in its pastries … fanciful and decadent! Suzanne will prepare an assortment of classic French Christmas pastries: Buche de Noel (chocolate Yule log), Croquembouche (a pâte à choux cream puff tree decorated with spun sugar), Pâte à Choux Swans floating on a Dark Chocolate Pool, and Chestnut-Armagnac Soufflé with a Bittersweet Chocolate Sauce. Coffee will be served with your samples. All proceeds from this class go to benefit Valley Outreach Food Shelf.
Tuesday, December 8, 6pm-9pm $60 D
Soups and Stews to Warm the Body and Soul
Jeff Woodward
The classic comfort soups and stews are also a great way to eat healthy, economically, and are nice to have on-hand in the freezer. Making homemade soup doesn't always have to be a long and arduous affair, and Jeff will demonstrate this in the preparation of four delicious bowls. Greek Lemon Shrimp Stew, Curried Lentil Soup, Creamy Non-Dairy Broccoli Soup, and Saffron Salmon Stew will all be sampled. He will also discuss how to balance the ingredients to encourage weight loss.
Wednesday, December 9, 6pm-8:30pm $60 D
SECOND SERIES JUST ADDED FOR THIS POPULAR CLASS!
Living the Legend: Creating the Recipes of Julia Child
Jennifer Holloway
Julia Child is a culinary legend whose remarkable career remains synonymous with great French cooking. However, food wasn't a first or even second career for Child. By her own admission, Julia Child couldn't "boil an egg" when she arrived in Paris. Nevertheless, she ended up in the City of Light's most famous cooking school. A stranger to basic cooking terms, she found Le Cordon Bleu to be a "lesson in language as well as cookery." Her ten-month course included hands-on cooking in the mornings and three-hour demonstration classes in the afternoons. If there is a single great role model for culinary passion, it remains Julia Child. Join Jennifer as we prepare a variety of recipes from Julia Child's classic "Mastering the Art of French Cooking." Each class in this series will be unique with different recipes, and each class will study and apply new principles and techniques. A copy of "Mastering the Art of French Cooking" will be included with a registration for all four classes in this series. (Previous classes in this series: Thursday, October 1, Thursday, October 29 and Thursday, November 12.)
Thursday, December 10, 11am-3pm
$85 P
"Once you have mastered a technique, you hardly need look at a recipe again." Julia Child
Love That Lefse!
Jenny Elliott
Make Grandma especially proud by learning to prepare Lefse, the time-honored traditional flat bread. Potatoes, butter and flour are combined and rolled thin to be baked on a special griddle. Then comes the best part: eating it! Whether spreading on butter and sugar, peanut butter, or savory ham and eggs, beef or even lutefisk, you will be sure to leave full and happy!
Thursday, December 10, 6pm-9pm $45 P
Living the Legend: Creating the Recipes of Julia Child
Jennifer Holloway
Julia Child is a culinary legend whose remarkable career remains synonymous with great French cooking. However, food wasn't a first or even second career for Child. By her own admission, Julia Child couldn't "boil an egg" when she arrived in Paris. Nevertheless, she ended up in the City of Light's most famous cooking school. A stranger to basic cooking terms, she found Le Cordon Bleu to be a "lesson in language as well as cookery." Her ten-month course included hands-on cooking in the mornings and three-hour demonstration classes in the afternoons. If there is a single great role model for culinary passion, it remains Julia Child. Join Jennifer as we prepare a variety of recipes from Julia Child's classic "Mastering the Art of French Cooking." Each class in this series will be unique with different recipes, and each class will study and apply new principles and techniques. (First three classes in the series were offered September 25, October 23, and November 20.)
Friday, December 11, 11am-3pm $85 P
Garden County Holiday Baking and Lunch
John Michael Lerma
What could be more enjoyable than gathering with author, chef, and Food Network personality John Michael Lerma to complete your holiday baking and having lunch at The Chef's Gallery? You'll prepare candies, cookies, and other holiday treats, and while the dough is resting and the candy is cooling, we'll cook lunch for you! Then we return to the kitchen to finish off our baking duties, pack our goodies away in decorative boxes, and send you home with holiday baking accomplished! We will prepare Something for Everyone Holiday Fudge, Pecan Brittle, Peppermint Bark, Gingerbread Shaker Lemon Bars, Christmas Sugar Cookies, and Chocolate and Jam Thumbprints. Lunch will be Ribollita (twice boiled vegetable soup), and a Vegetable Salad with Lemon-Tomato Vinaigrette.
Saturday, December 12, 11am-2pm $70 P
Christmas in Italia
Terry John Zila
Terry creates a lovely menu that incorporates many of the ingredients and techniques we have come to associate with Italian cuisine. He will start with a lovely Baked Eggs with Fontina and Spinach, then Battered Grilled Mozzarella Sandwiches with Crispy Prosciutto. Our pasta dish will be Linguini with Walnut Sauce served with Chestnut and Prune-stuffed Turkey Breast, and we'll finish with Struffoli (honey-covered fritters), and Blood Orange Sorbet.
Saturday, December 12, 5pm-8pm $65 D
Garden County Holiday Baking and Lunch
John Michael Lerma
What could be more enjoyable than gathering with author, chef, and Food Network personality John Michael Lerma to complete your holiday baking and having lunch at The Chef's Gallery? You'll prepare candies, cookies, and other holiday treats, and while the dough is resting and the candy is cooling, we'll cook lunch for you! Then we return to the kitchen to finish off our baking duties, pack our goodies away in decorative boxes, and send you home with holiday baking accomplished! We will prepare Something for Everyone Holiday Fudge, Pecan Brittle, Peppermint Bark, Gingerbread Shaker Lemon Bars, Christmas Sugar Cookies, and Chocolate and Jam Thumbprints. Lunch will be Ribollita (twice boiled vegetable soup), and a Vegetable Salad with Lemon-Tomato Vinaigrette.
Sunday, December 13, 11am-2pm $70 P
New Year's Chili Party
Manfred Krug
The perfect party theme for the winter months, great chili is all about bringing together the right ingredients to create layers of flavor. Manfred will teach you his techniques in the preparation of four different styles of chili: Lean Turkey Chili with Poblanos, Cow-friendly Chili, a traditional Chili Con Carne, and his favorite, Steak and Potato Chili. Included will be a variety of traditional toppings, the preparation of fresh Corn Bread, and a Mexican "Cervesa" beer to cool it all down!
Monday, December 14, 6pm-9pm $60 P
Little Plates
Marge Porter
Everyone loves little bites of great food loaded with flavor. From tapas to meze to hors d'oeuvres to snacks, here's an assortment that has pleased guests at Marge's house time and again. Sit back and sample Mini Fig and Fontina Calzones, Stuffed Peppedews, Spicy Vegetable Pickles, Creamy Smoked Trout Spread with Olive Bread Crisps, Beef Satay with Hot Mango Dip, Chorizo and Mahon Pastry Puffs, and Roasted Pear and Parmesan Salad. Whether at the start or all evening long, these little plates will add lots of flavor to your next gathering. A glass of wine or beer will be served.
Tuesday, December 15, 6pm-9pm $65 D
Twas the Night Before Christmas …
John Michael Lerma
Inviting friends and family to a holiday gathering this year? We have the menu and the recipes all planned, so join us for a trial run. Celebrate good cheer with these holiday gathering recipes: Planter's Punch, Classic Popover with Cinnamon Sugar Butter and Honey, Crispy Thin Homemade Crackers with Vegetarian Pate, Shrimp Bruschetta, Brie en Croute, Beef Wellington, and a cool and light Peppermint Semifreddo.
Wednesday, December 16, 6pm-9pm $65 P
Appetizers Around the Tree
Ron Bohnert
The talented and entertaining Chef Ron will show you how he likes to throw a party for the holidays. While preparing a delicious variety of little bites, he will share his vast knowledge of all things food related. You will love sampling Parmesan Crisps with Mascarpone, Grilled Pork Medallion with a Cherry Compote Crostini, Proscuitto-wrapped Butternut Squash, Cayenne Bacon-wrapped Shrimp and Grilled Pineapple Skewers with Burnt Caramel Fondue. A glass of wine will be served.
Thursday, December 17, 6pm-9pm $65 D
An Evening with Kevin Cullen
Kevin Cullen
Treat yourself for the holidays! Allow us to pamper you with amazing food and wines. 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. Kevin 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 can do.
Friday, December 18, 6pm-9pm $95 D
Italian Lunch Out
John Michael Lerma
The holiday cards have been sent out, the gifts are under the tree – now it's time to give yourself a treat and let John Michael Lerma cook lunch for you! Enjoy Bruschetta con Funghi e Asparagi (bruschetta with mushrooms and asparagus) as he prepares a fabulous Risotto con Verdure (risotto with vegetables), and one of his favorite desserts, Torta Di Meliga (cornmeal cake). Rest your feet, enjoy lunch, and sip a glass of wine provided by Yellow Tail. John Michael will be available for shopping guidance after class.
Saturday, December 19, 11am-2pm $50 D
An Evening with Kevin Cullen
Kevin Cullen
Treat yourself for the holidays! Allow us to pamper you with amazing food and wines. 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. Kevin 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 can do.
Saturday, December 19, 6pm-9pm $95 D
Artisan Breads in Five Minutes a Day
Jeff Hertzberg
With nearly 100 recipes to put this ingenious technique to use, "Artisan Bread in Five Minutes a Day" will open the eyes of any potential baker who has sworn off homemade bread as simply too much work. Crusty baguettes, mouthwatering pizzas, hearty sandwich loaves, and even buttery pastries can become part of your own personal menu. If you haven't yet experienced the wonder of this revolutionary quick bread method, today is your chance! Jeff will demonstrate recipes and provide samples from his top-selling book, which will be available for purchase and signing, as well as his newest book, "Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables and Gluten-free Ingredients."
Tuesday, December 22, 1pm-4pm $55 D
An Italian New Year's
John Michael Lerma
John Michael Lerma was fortunate to spend one New Year's in Rome. Join him for the preparation of an Italian feast and lots of great stories about being in Italy for the holidays! We will enjoy Vegetable Salad with Lemon-Tomato Vinaigrette, Tuscan Grilled Vegetables with Gorgonzola Polenta, his famous Venetian Lasagna (including meat ragu and homemade fresh pasta), Saltimbocca, and the classic Italian Tiramisu. Vino provided by Yellow Tail.
Monday, December 28, 6pm-9pm $65 P
New Year's Appetizer Party
Terry John Zila
The last party of the holiday season often leaves us looking for fresh new ideas. Terry has put together a New Year's party menu that is sure to get you inspired. Join him in preparing these delicious bites: Zucchini Rollups, Mini Endive and Micro Greens Salad with Champagne Vinaigrette, Parmesan Chicken Tenderloins with Roasted Garlic Marinara, Rosemary Flatbread with Herbed Soft Cheeses, Pork Potstickers, Cod and Pea Fritters with Roasted Onion Sour Cream, Phyllo Asparagus Straws, Mini Lamb Pockets, and a surprising addition of Caramel Corn.
Tuesday, December 29, 6pm-9pm $65 P
Twas the Night Before New Year's Eve …
Terry John Zila
Terry has created an amazing menu that is a perfect way to treat yourself after the busy Christmas season has passed! Tonight's offerings will leave you feeling pampered and satisfied in classic Chef Terry style! Starting with Herbed Goat Cheese and Parmesan Crisps, he then serves a classic Lobster Bisque, Phyllo-wrapped Halibut with White Wine Butter Sauce, Beef Filet with Port Wine Reduction, and Garlic Mashed Potatoes for two outstanding entrées, then finishes with a chocolate-overload of Bailey's Blackout Cake and Kahlua Bittersweet Chocolate Mousse and Amaretto Whipped Cream! Wine will be served.
Wednesday, December 30, 6pm-9pm $70 D
