The Seasoned Chef

The September-December class schedule will be added to the web site

the week of August 2nd

Please note: Workshops are hands-on classes

KNIFE SHARPENING SERVICE

Have your knives professionally sharpened for $3 each during selected classes (designated by **) by The Rolling Stone. You are welcome to bring knives whether or not you are enrolled in the class. Come early to shop for knives and kitchen wares in their "store" on wheels. Students receive a 10% discount on any in-stock knife. (Please wrap knives in a kitchen towel or use an edge guard for safety.)

Whether you are a beginner or a “seasoned chef,” this series of workshops will develop and enhance your culinary skills. From knife skills through classic sauces, the range of techniques covered will teach you the art and science of cooking as you develop efficiency, confidence and competence in the kitchen. Join us for one class or for the entire series. Expand your skills, enjoy great recipes and have fun!

APRIL 2010

For your safety in the kitchen, please wear closed-toe, rubber soled, low heeled shoes

FRESH AND FLAVORFUL VEGETARIAN WORKSHOP
Andrew Lubatty

Tuesday, April 6** This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $62

If you are looking for creative ideas for vegetarian meals, this class will introduce you to a variety of meat alternatives—tofu, tempeh, seitan—as well as ideas for meatless meals. Executive Chef Andrew Lubatty (The Avenue Grill) will show you cooking techniques to easily turn these ingredients into delicious, healthy dishes: Vegetable-Tofu Pot Stickers with Soy-Ginger Dip; French Onion Soup with Tortellini and Gruyere Cheese; Seitan Sausage Sliders with Provolone and Marinara Sauce; Baked Portobello Mushroom Lasagna Rolls; Tempeh Ratatouille with Spring Vegetables and Quinoa.

**Knife sharpening available

TASTES OF THAILAND WORKSHOP
Mary Nguyen

Wednesday, April 7       This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $65

Hot and spicy, tart and tangy, rich with exotic herbs and spices, Thai cuisine explodes with multiple flavors and textures in each bite. Mary enjoys sharing the secrets of Tahi cuisine with eager students and will teach you to easily create a variety of exotic and flavorful dishes: Thai Spring Rolls; Green Papaya and Green Mango Salad; Thoum Ka Soup (Coconut Milk Soup with Shrimp); Pad Thai with Tofu; Green Curry with Chicken and Jasmine Rice; Sweet Sticky Rice with Mango.

COOKING WITH FRESH HERBS WORKSHOP
Shellie Kark

Thursday, April 8 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $65

Confused about how to use fresh herbs when you cook? Chef Shellie introduces you to the fragrant, flavorful world of culinary herbs to infuse your meals with delectable flavors. Learn to identify herbs by sight, taste and aroma as you discover how to use each to complement and enhance foods: Chickpea and Rosemary Hummus with Grilled Flatbread; Asparagus and Fennel Salad with Basil Vinaigrette; Herb-Crusted Scallops with Parsley Salad; Cilantro-Pumpkin Seed Pesto with Orzo; Rosemary Crisps with Lavender-Scented Fresh Fruit.

SPRING PIE AND TART WORKSHOP
Amy Hoyt

Saturday, April 10 This class is full. Please add me to the waiting list
10:00 am to 1:00 pm
Fee: $62

Pie is the classic All-American dessert: a tender flaky crust brimming with sweet filling. With Amy’s expert instruction, making Perfect Pie Crust every time is as easy as, well, pie. Learn to make a variety of pies and tarts—sweet and savory—to develop your baking skills. Her tried and true recipes and no-fail techniques will inspire you to treat family and friends to mouth-watering pies. Pies: Fresh Strawberry with Basil; Blueberry-Lemon with Lattice Crust; Lemon Meringue; Chocolate Silk; Tarts: Rustic Apple-Walnut with Caramel Sauce; Tomato Fontina.

BREAKFAST BONANZA WORKSHOP
Chris Meier

Tuesday, April 13 This class has been cancelled and replaced with The Cutting Edge Workshop
6:30 pm to 9:30 pm
Fee: $65

We know we should start the day with a good breakfast, bur time is short and this important meal is too often skipped. Chef Chris gives you some great ideas for morning meals—quick and easy dishes for rushed weekdays and leisurely recipes for weekend brunch. Power start your day with: Southwestern Breakfast Scramble; Fruit and Yogurt Parfait with Homemade Granola; Green Chile Breakfast Burrito; Prosciutto, Egg and Fontina Biscuit Sandwich; Candied Pepper Bacon; Whole Wheat and Oatmeal Pancakes with Banana Praline Syrup.

FLAVORS OF MOROCCO WORKSHOP
Elizabeth Perreault

Wednesday, April 14 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $65

Preparing a Moroccan meal perfumes the air with scents of exotic spices, herbs such as mint and marjoram, and the hearty fragrances of onions and garlic. Elizabeth’s menu of traditional Moroccan dishes will transport you to the Middle East as you prepare and enjoy this sumptuous meal: Harira (Moroccan Ramadan Soup); Grilled Red Pepper and Olive Salad; Moroccan Carrot Salad with Harissa; Kefta (meatballs in a flavorful tomato sauce); Chicken Tagine with Apricots and Cinnamon; Almond-Walnut Macaroons; Preserved Lemons.

BASIC SKILLS EVERY COOK SHOULD KNOW WORKSHOPS
Dan Witherspoon

Thursday, April 15 and 22 This class is full. Please add me to the waiting list
6:00 pm to 9:30 pm
Fee: $135

Are you just getting by in the kitchen? If your cooking skills need polishing, this 2-day class is for you. Beginners as well as experienced cooks will develop confidence and proficiency in the kitchen. Work with a professional chef as you build a foundation of basic culinary techniques: knife skills; mise en place; sautéing, roasting, grilling; sauces, vinaigrettes; pastry techniques and more. Enjoy the satisfaction of preparing restaurant quality food at home—for a fraction of the price!

Workshop 1—April 15
Field Greens with Champagne Vinaigrette; Triangle Tip Roast with Roasted Mushroom and Shallot Ragout; Sautéed Filet of Salmon with Aioli; Rice Pilaf; Broccoli with Shallots and Mustard Seed; Rustic Apple Crostada with Caramel Sauce.

Workshop 2—April 22
Southwestern Black Bean Soup; Classic Caesar Salad; Pasta with Roasted Tomato Sauce; Perfect Herb-Roasted Chicken with Marsala-Sun Dried Tomato Sauce; Asparagus with Hollandaise Sauce; Wine Poached Pears with Homemade Cinnamon Ice Cream.

Please note: This class is also offered on January 23 and 30, February 8 and 10, February 17 and 24, and March 9 and 16

FISH AND SEAFOOD WORKSHOP
Dan Witherspoon

Saturday, April 17      This class is full. Please add me to the waiting list
10:00 am to 1:00 pm
Fee: $75

Love seafood, but don’t know how to select, season or cook it? Chef Dan’s comprehensive workshop will make you an expert as you learn techniques for purchasing and properly preparing healthy, delicious seafood. No more dried-out, overcooked fishy fish—just the freshest and the best: Pine Nut-Crusted Salmon with Browned Butter; Oven-Roasted Cod with Miso Glaze; Sautéed Tilapia with Citrus-Mustard Sauce and Roasted Pecans; Grilled Mahi Mahi with Tamarind Vinaigrette; Jamaican Jerk Shrimp with Minted Barbados Flambé.

Please note: This class is also offered on Wednesday, January 13, Tuesday, February 16 and Wednesday, March 3

THE WELL-DRESSED PLATE WORKSHOP
Andrew Lubatty

Tuesday, April 20 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $68

Your delicious food should look as beautiful as it tastes. Work side-by-side with Chef Andrew as he demonstrates techniques for creating those beautiful garnishes you envy in elegant restaurants. Learn to artistically carve fruits and vegetables into appealing shapes and garnishes. Create eidble works of art such as tomato roses, carrot flowers, fruit and vegetable crowns and more. Learn Andrew's professional secrets for plating food attractively, arranging stunning party platters and creating stylish buffet tables for eye-catching presentations. Learn how ingredients, cooking techniques and arrangement styles can enhance the eye appeal of a dish. (Note: no cooking in this class; please eat before you come.)

THE CUTTING EDGE WORKSHOP
Dan Witherspoon

Wednesday, April 21** This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $70

Competence as well as confidence in the kitchen begin with knowing the proper way to use a knife. Meal preparation will be faster, easier—and more enjoyable—when you learn to slice, dice, chop, mince, julienne and chiffonade like a professional. Experienced as well as beginning cooks will develop a solid foundation of knife techniques in this hands-on class. Practice your new skills, prepare some delicious dishes with your perfectly chopped ingredients and go home with the “chef’s touch”: Gazpacho; Tuscan Chicken with Sautéed Peppers and Onions; Basil-Italian Parsley Pesto; Sweet Potato Oven Fries.

Please note: This class is also offered on February 1 and March 27

**Knife sharpening available

SMOKIN! WORKSHOP
Dan Witherspoon

Saturday, April 24 This class is full. Please add me to the waiting list
10:00 am to 1:00 pm
Fee: $68

If you like grilling, you will love smoking. Chef Dan teaches you helpful tips for turning out juicy, flavorful meats, seafood and veggies using an outdoor smoker. Learn about the equipment, types of wood chips for peak flavor and techniques to help you turn out Smokin! good food every time: Smoked Salmon with Lemon-Caper Crème Fraiche on Capellini Cakes; Smoked and Grilled Pork Chops with Orange-Ginger Glaze; Smoked Tri-Tip Salad with Smoked Tomato Vinaigrette; Smoked Summer Vegetable Salsa with Chips; Smoked Bratwurst, Onion-Pepper-Dijon Relish.

ITALIAN CUISINE WORKSHOPS
Dan Witherspoon

Monday, April 26 and Tuesday, April 27 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $140

Both novice and seasoned chef will benefit from this broad introduction to Italian cuisine. Explore traditional ingredients, recipes and techniques, and master the fundamentals as Chef Dan Witherspoon teaches you classic dishes.

Workshop 1—April 26
Crostini with Tomato-Kalamata Olive Tapenade; Caprese Salad with Balsamic Drizzle; Potato Gnocchi with Bolognese Sauce; Stuffed Zucchini; Risotto Milanese; Tiramisu.

Workshop 2—April 27
Handmade Porcini Mushroom Ravioli with Browned Butter and Sage; Handmade Fettuccine Alfredo; Chicken Cacciatore; Creamy Polenta; Focaccia with Caramelized Onions; Sautéed Spinach with Pine Nuts; Toasted Almond Biscotti.

TAPAS WORKSHOP
Shellie Kark

Wednesday, April 28 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $65

Take a journey to the lively tapas bars of Spain and sample a variety of mouth-watering traditional and comtemporary small plates. Perfect for a casual evening with friends, these tasty tidbits evoke the flavors and culinary customs of the Iberian Peninsula: Garlicky Steamed Mussels with Almonds and Tomato; Albondigas in Smoked Paprika Sauce with Saffron; Grilled Jamon-Wrapped Shrimp with Romesco Sauce; Wild Mushrooms on Toast with Housemade Allioli; Hot Chocolate with Meringue Stars and Star Anise Ice Cream.

MAY 2010

For your safety in the kitchen, please wear closed-toe, rubber soled, low heeled shoes

COOKING LIGHT AND HEALTHY WORKSHOP
Cheryl Rojic

Saturday, May 1
10:00 am to 1:00 pm
Fee: $65

If you doubt that "healthy" and "great taste" go together, then join Cheryl as she shows you how to make meals that are low in fat, sodium and calories, high in fiber and taste so good you'll never know what's missing. Lean protein, lots of fresh veggies and sensational seasonings team up to create gourmet meals without guilt. You will learn techniques for cooking with less fat and replacing salt with herbs, spices and other seasonings without sacrificing flavor. Healthy cooking is in—fat and calories are out! Edamame-Fresh Herb Dip with Low-Fat Toasted Pita Chips; Mint and Cucumber Salad with Tahini Vinaigrette; Green Bean and Fingerling Potato Salad with Miso Dressing; Asian Pork Tenderloin with Spicy Slaw; Lime Cake with Sweet Lime Drizzle.

This class is also offered on Tuesday, July 27

JULIA CHILD'S FAVORITES WORKSHOP
Shellie Kark

Monday, May 3 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $68

Chef Shellie introduces us to a selection of Julia Child's favorite recipes incorporating many techniques of classic French cuisine including: braising, poaching, sauces, paté au choux and piping pastry cream. Master the art of French cooking as you make: Cream of Cucumber Soup with Quenelles of Shrimp Mousseline; Warm Duck Salad with Sweet and Sour Dressing; Coq au Vin; Potatoes Duchess; Grand Puff au Chocolat.

BON APPETIT!

THE CUTTING EDGE WORKSHOP
Dan Witherspoon

Tuesday, May 4** This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $70

Competence as well as confidence in the kitchen begin with knowing the proper way to use a knife. Meal preparation will be faster, easier—and more enjoyable—when you learn to slice, dice, chop, mince, julienne and chiffonade like a professional. Experienced as well as beginning cooks will develop a solid foundation of knife techniques in this hands-on class. Practice your new skills, prepare some delicious dishes with your perfectly chopped ingredients and go home with the “chef’s touch”: Gazpacho Salad; Tuscan Chicken with Sautéed Peppers and Onions; Basil-Italian Parsley Pesto; Oven Roasted Root Vegetables.

**Knife sharpening available

Please note: This class is also offered on Saturday, May 15; Thursday, June 3; Thursday, July 15; and Saturday, August 7

TASTES OF THAILAND WORKSHOP
Mary Nguyen

Wednesday, May 5      This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $68

Hot and spicy, tart and tangy, rich with exotic herbs and spices, Thai cuisine explodes with multiple flavors and textures in each bite. Mary enjoys sharing the secrets of Tahi cuisine with eager students and will teach you to easily create a variety of exotic and flavorful dishes: Thai Spring Rolls; Green Papaya and Green Mango Salad; Thoum Ka Soup (Coconut Milk Soup with Shrimp); Pad Thai with Tofu; Green Curry with Chicken and Jasmine Rice; Sweet Sticky Rice with Mango.

COOKING WITH FRESH HERBS WORKSHOP
Shellie Kark

Thursday, May 6 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $65

Confused about how to use fresh herbs when you cook? Chef Shellie introduces you to the fragrant, flavorful world of culinary herbs to infuse your meals with delectable flavors. Learn to identify herbs by sight, taste and aroma as you discover how to use each to complement and enhance foods: Chickpea and Rosemary Hummus with Grilled Flatbread; Asparagus and Fennel Salad with Basil Vinaigrette; Herb-Crusted Scallops with Parsley Salad; Cilantro-Pumpkin Seed Pesto with Orzo; Rosemary Crisps with Lavender-Scented Fresh Fruit.

BREAD BAKING WORKSHOP
Amy Hoyt

Saturday, May 8 This class is full. Please add me to the waiting list
10:00 am to 1:30 pm
Fee: $60

Nothing is as rewarding as homemade bread fresh from the oven—but nothing seems as daunting as creating a perfect loaf. Amy teaches you fundamental bread-making skills as you make a variety of flavorful breads and rolls. You will discover the secrets of working with yeast, learn shaping techniques and discuss helpful equipment as you make: Whole Wheat-Basil Bread with Walnuts; Focaccia; Sweet Potato-Cornmeal Rolls; Artichoke-Pesto Rolls; Apricot-Oatmeal Braid; Cream Cheese Frosted Cinnamon Rolls.

ROLLIN’ SUSHI WORKSHOP
Andrew Lubatty

Monday, May 10     This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $70

Once an exotic specialty, sushi has evolved into a menu staple so delicious we want to recreate it to enjoy at home. Learn to make sushi from an expert, Executive Chef Andrew Lubatty (of the Avenue Grill) who will show you the equipment, techniques and ingredients necessary for you to become a sushi pro. Have fun as you “wrap and roll”: Maki Sushi (California Rolls and Philly Rolls); Nigiri Sushi; Temaki Sushi (Spicy Tuna Hand Roll). You will also learn to prepare Sushi Rice, Wasabi and Soy-Fresh Ginger Dipping Sauce.

The class fee includes your sushi mat.

This class is also offered on Tuesday, May 25

MASTERING SAUCES WORKSHOP
Dan Witherspoon

Tuesday, May 11 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $70

Making perfect sauces is the foundation of fine cuisine. Master the techniques for making the five “mother” sauces and become a “saucier” as you make, sample and enjoy: Pesto Mayonnaise; Balsamic and Olive Oil Vinaigrette (Salad Greens); Veloute/Marsala Porcini Sauce (Pan-Seared Chicken); Bechamel/Mornay (Creamy Macaroni and Cheese); Hollandaise (Asparagus); Brown Sauce/Cabernet Herb Jus (Tri-Tip Roast); Vanilla Crème Anglaise (Fresh Berries).

This class is also offered on Saturday, July 10

CHEESE-MAKING WORKSHOP
Rich McGaughey

Wednesday, May 12 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $65

What a treat to be able to create your own homemade cheese from scratch! Rich McGaughey, who has been making cheese at home for 25 years, will introduce you to the simple ingredients and techniques used to produce delectable fresh mozzarella and ricotta cheese in your own kitchen with little more than milk, vinegar, rennet, a starter, a thermometer and a large pot! Learn the ancient art of cheese-making as you make and sample: Fresh Mozzarella and Fresh Ricotta. Rich will also treat us to samples of his own homemade hard cheeses.

BASIC SKILLS EVERY COOK SHOULD KNOW WORKSHOPS
Dan Witherspoon

Thursday, May 13 and 20 This class is full. Please add me to the waiting list
6:00 pm to 9:30 pm
Fee: $135

Are you just getting by in the kitchen? If your cooking skills need polishing, this 2-day class is for you. Beginners as well as experienced cooks will develop confidence and proficiency in the kitchen. Work with a professional chef as you build a foundation of basic culinary techniques: knife skills; mise en place; sautéing, roasting, grilling; sauces, vinaigrettes; pastry techniques and more. Enjoy the satisfaction of preparing restaurant quality food at home—for a fraction of the price!

Workshop 1—May 13
Field Greens with Champagne Vinaigrette; Triangle Tip Roast with Roasted Mushroom and Shallot Ragout; Sautéed Filet of Salmon with Aioli; Rice Pilaf; Broccoli with Shallots and Mustard Seed; Rustic Apple Crostada with Caramel Sauce.

Workshop 2—May 20
Southwestern Black Bean Soup; Classic Caesar Salad; Pasta with Roasted Tomato Sauce; Perfect Herb-Roasted Chicken with Marsala-Sun Dried Tomato Sauce; Asparagus with Hollandaise Sauce; Wine Poached Pears with Homemade Cinnamon Ice Cream.

This class is also offered on June 12 and 19; July 7 and 14; and August 3 and 10

THE CUTTING EDGE WORKSHOP
Dan Witherspoon

Saturday, May 15 This class is full. Please add me to the waiting list
10:00 am to 1:00 pm
Fee: $70

Competence as well as confidence in the kitchen begin with knowing the proper way to use a knife. Meal preparation will be faster, easier—and more enjoyable—when you learn to slice, dice, chop, mince, julienne and chiffonade like a professional. Experienced as well as beginning cooks will develop a solid foundation of knife techniques in this hands-on class. Practice your new skills, prepare some delicious dishes with your perfectly chopped ingredients and go home with the “chef’s touch”: Gazpacho Salad; Tuscan Chicken with Sautéed Peppers and Onions; Basil-Italian Parsley Pesto; Oven Roasted Root Vegetables.

Please note: This class is also offered on Tuesday, May 4; Thursday, June 3; Thursday, July 15; and Saturday, August 7

GREAT GRILLING!! (Demonstration class)
Cade Nagy

Tuesday, May 18** This class is full. Please add me to the waiting list
6:30 pm to 9:00 pm
Fee: $70

Ribs sizzling on the grill alongside juicy burgers and succulent chicken—the perfect summer meal! Easy, convenient and tasty, grilling is the salvation for the savvy cook on those wilting hot summer days. This catering pro will share tricks of the trade to help beginning as well as experienced grillers. Learn tips and secrets for grilling perfectly cooked food every time. Hot off the grill: Falling-Off-the-Bone Pork Ribs with Dry Rub and Kansas City BBQ Sauce; Brined Chicken; Grilled Salmon with Dill-Caper Sauce; Portobello Burger with Roasted Garlic Aioli; Dijon-Rosemary Crusted Lamb Chops with Blueberry Demi-Glace.

**Knife sharpening available

This class is also offered on Monday, June 7

MILE HIGH BAKING WORKSHOP
Amy Hoyt

Wednesday, May 19
6:30 pm to 9:30 pm
Fee: $60

If your cakes flop and your muffins resemble rocks, discover how to prevent baking disasters at our mile-high elevation. We’ll discuss how altitude influences various ingredients and learn to adjust recipes to compensate. Each team of students will prepare and demonstrate their recipe to the class—with Amy’s guidance and instruction—so everyone will learn to master “mile high” baking! Angel Food Cake; Lemon Sour Cream Pound Cake; Million $$ Chocolate Chip Cookies; Blueberry Streusel Muffins; Espresso Fudge Brownies; Irish Soda Bread.

Bring your failed recipes to class and Amy will help diagnose why they don’t work.

This class is also offered on Tuesday, June 15

FISH AND SEAFOOD WORKSHOP
Dan Witherspoon

Saturday, May 22     This class is full. Please add me to the waiting list
10:00 am to 1:00 pm
Fee: $75

This class is also offered on Wednesday, June 9; Wednesday, June 23; Monday, July 12; and Wed, August 4

SOUFFLÉS AND CRÊPES WORKSHOP
Shellie Kark

Monday, May 24 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $65

Have you ever marveled at light as air soufflés presented elegantly in fine restaurants? Or have you wondered how to make delicate crêpes with sweet and savory fillings. Chef Shellie will demystify preparation of these classic French dishes, giving you the confidence to make them at home. Impress family and friends when you master: Classic Cheese Soufflé; Cheddar Cheese, Corn Soufflé and Green Chile Souffle; Chocolate Soufflé; Tarragon Crêpes with Creamed Spinach; Brown Sugar Crêpes with Sweetened Ricotta and Fruit; Crêpes Suzette with Orange Curd Filling (complete with flambé action!).

ROLLIN’ SUSHI WORKSHOP
Andrew Lubatty

Tuesday, May 25 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $70

Once an exotic specialty, sushi has evolved into a menu staple so delicious we want to recreate it to enjoy at home. Learn to make sushi from an expert, Executive Chef Andrew Lubatty (of the Avenue Grill) who will show you the equipment, techniques and ingredients necessary for you to become a sushi pro. Have fun as you “wrap and roll”: Maki Sushi (California Rolls and Philly Rolls); Nigiri Sushi; Temaki Sushi (Spicy Tuna Hand Roll). You will also learn to prepare Sushi Rice, Wasabi and Soy-Fresh Ginger Dipping Sauce.

The class fee includes your sushi mat.

This class is also offered on Monday, May 10

A CHINESE FEAST WORKSHOP
Mary Nguyen

Wednessday, May 26      This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $65

Executive Chef Mary Nguyen takes you on a far-East culinary tour as she introduces you to classic Chinese dishes. Explore traditional ingredients, seasonings and cooking techniques, including tips for successful stir-frying, as you learn to prepare a variety of Asian favorites. Mary's clear instructions will inspire confidence in your skills as you prepare: Egg Drop Soup; Pot Stickers with Spicy Dipping Sauce; Chicken Lo Mein; Stir-Fried Chinese Vegetables; Five Treasure Fried Rice; Almond Cookies.

JUNE 2010

For your safety in the kitchen, please wear closed-toe, rubber soled, low heeled shoes

MODERN VIETNAMESE CUISINE WORKSHOP
Mary Nguyen

Tuesday, June 1 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $68

Mary Nguyen is the owner and Executive Chef of the exciting Parallel 17 Restaurant at 17th and Franklin. Her menu explores the culinary traditions of Vietnamese cuisine enlivened with her own contemporary twist. Work with exotic ingredients, seasonings and new cooking methods as Mary teaches you to make these favorite dishes: Beef Pho; Spring Rolls; Shrimp Summer Rolls with Peanut Dipping Sauce; Chicken Curry with Jasmine Rice; Grilled Lemon Grass Pork over Vermicelli Noodles with Traditional Herbs.

QUICK SAUTES AND PAN SAUCES WORKSHOP
Shellie Kark

Wednesday, June 2 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $70

The sauté technique is one of the easiest and most practical to learn. Done correctly, sautéed foods are prepared quickly with a minimum of fat, leaving a flavorful “fond” in the pan as a basis for a quick pan sauce. Infuse flavor and excitement into your meals as Shellie teaches you this versatile culinary technique: Veal Piccata; Pork Chops with Marsala Tomato Sauce; Chicken with Rosemary Pan Sauce; Sesame-Crusted Salmon with Miso Broth and Scallions; Sautéed Apples with Port- Balsamic Glaze.

Special offer from Chef Shellie for Seasoned Chef students: Purchase her KitchenCue Sauté DVD for only $20 (retail price $29.95). When you register, please note in the comments box that you would like a DVD. $20 will be added to your registration fee and the DVD will be waiting for you at class.

This class is also offered on Thursday, August 5

THE CUTTING EDGE WORKSHOP
Dan Witherspoon

Thursday, June 3** This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $70

Competence as well as confidence in the kitchen begin with knowing the proper way to use a knife. Meal preparation will be faster, easier—and more enjoyable—when you learn to slice, dice, chop, mince, julienne and chiffonade like a professional. Experienced as well as beginning cooks will develop a solid foundation of knife techniques in this hands-on class. Practice your new skills, prepare some delicious dishes with your perfectly chopped ingredients and go home with the “chef’s touch”: Gazpacho Salad; Tuscan Chicken with Sautéed Peppers and Onions; Basil-Italian Parsley Pesto; Oven Roasted Root Vegetables.

**Knife sharpening available

Please note: This class is also offered on Tuesday, May 4; Saturday, May 15; Thursday, July 15; and Saturday, August 7

BRUNCH FOR A BUNCH WORKSHOP
Diane Brown

Saturday, June 5 This class is full. Please add me to the waiting list
10:00 am to 1:00 pm
Fee: $65

Brunch is a lovely way to celebrate many special occasions—with a memorable meal. Chef Diane will show you how to prepare these appetizing dishes ahead of time so you can enjoy time with your guests…rather than in the kitchen! Add freshly brewed coffee and perhaps a glass of champagne for easy and delicious entertaining: Wild Mushroom, Asparagus and Goat Cheese Frittata; Low Country Breakfast Shrimp with Creamy Grits and Buttermilk Biscuits; Blintzes with Very Berry Compote; Fresh Fruit Trifle with Homemade Granola, Fresh Lemon Curd and Yogurt; Cinnamon-Spiced Blueberry Breakfast Cake.

GREAT GRILLING!! (Demonstration class)
Cade Nagy

Monday, June 7
6:30 pm to 9:00 pm
Fee: $70

This class is also offered on Tuesday, May 18

FRESH AND FLAVORFUL VEGETARIAN WORKSHOP
Andrew Lubatty

Tuesday, June 8 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $65

If you are looking for creative ideas for vegetarian meals, this class will introduce you to a variety of meat alternatives—tofu, tempeh, seitan—as well as ideas for meatless meals. Executive Chef Andrew Lubatty (The Avenue Grill) will show you cooking techniques to easily turn these ingredients into delicious, healthy dishes: Salad with Tofu Ranch Dressing and Garlicky Whole Wheat Croutons; Seitan Stuffed Mushrooms with Red Pepper Aioli; BBQ Tempeh Sliders with Bell Pepper Slaw; Spinach, Mushroom and Gruyere Quiche; Ginger Tofu and Asian Vegetable Stir-Fry over Quinoa; Mango-Soy Ice Cream

FISH AND SEAFOOD WORKSHOP
Dan Witherspoon

Wednesday, June 9     This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $75

This class is also offered on Saturday, May 22; Wednesday, June 23; Monday, July 12; and Wed, August 4

BASIC SKILLS EVERY COOK SHOULD KNOW WORKSHOPS
Dan Witherspoon

Saturday, June 12 and 19**
10:00 am to 1:30 pm
Fee: $135

Are you just getting by in the kitchen? If your cooking skills need polishing, this 2-day class is for you. Beginners as well as experienced cooks will develop confidence and proficiency in the kitchen. Work with a professional chef as you build a foundation of basic culinary techniques: knife skills; mise en place; sautéing, roasting, grilling; sauces, vinaigrettes; pastry techniques and more. Enjoy the satisfaction of preparing restaurant quality food at home—for a fraction of the price!

Workshop 1—June 12
Field Greens with Champagne Vinaigrette; Triangle Tip Roast with Roasted Mushroom and Shallot Ragout; Sautéed Filet of Salmon with Aioli; Rice Pilaf; Broccoli with Shallots and Mustard Seed; Rustic Apple Crostada with Caramel Sauce.

Workshop 2—June 19
Southwestern Black Bean Soup; Classic Caesar Salad; Pasta with Roasted Tomato Sauce; Perfect Herb-Roasted Chicken with Marsala-Sun Dried Tomato Sauce; Asparagus with Hollandaise Sauce; Wine Poached Pears with Homemade Cinnamon Ice Cream.

**June 19: Knife shapening available

This class is also offered on May 13 and 20; July 7 and 14; and August 3 and 10

MILE HIGH BAKING WORKSHOP
Amy Hoyt

Tuesday, June 15
6:30 pm to 9:30 pm
Fee: $60

Bring your failed recipes to class and Amy will help diagnose why they don’t work.

This class is also offered on Wednesday, May 19

BIG SUMMER SALADS WORKSHOP
Andrew Lubatty

Thursday, June 17 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $68

Welcome the season with a flavorful array of salads perfectly suited to sizzling summer days. Andrew’s creative touch, emphasizing fresh, seasonal ingredients and ease of preparation, elevates simple salads into gourmet main dishes: Shrimp Cobb Salad with Red Wine Vinaigrette; Chicken and Artichoke Salad with Honey-Dijon Dressing; Chinese Chopped Salad with Sesame Vinaigrette (make this one easily with rotisserie chicken!); Pepper-Roasted Beef Caesar with Focaccia Croutons; Duck Breast Lo Mein Salad with Thai Peanut Noodles and Asian Vegetables.

HOME-STYLE MEXICAN COOKING WORKSHOP
Charlotte Saenz

Monday, June 21 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $65

Learn authentic Mexican cooking from the American Southwest. Work with Charlotte to discover how easy it is to recreate the delicious food you enjoy in Mexican restaurants. Using cherished family recipes, Charlotte teaches you traditional techniques for creating favorite dishes. Everyone from the beginner to the seasoned chef will enjoy and learn from this culinary experience: Roasted Green Chiles; Handmade Flour Tortillas; Pico de Gallo; Guacamole with Homemade Tortilla Chips; Refried Bean Burritos Smothered with Green Chile; Enchiladas; Sopapillas; Mexican Wedding Cake Cookies.

FISH AND SEAFOOD WORKSHOP
Dan Witherspoon

Wednesday, June 23    This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $75

This class is also offered on Saturday, May 22; Wednesday, June 9; Monday, July 12; and Wed, August 4

SPIRITED SUMMER DESSERTS WORKSHOP
Diane Brown

Saturday, June 26
10:00 am to 1:00 pm
Fee: $65

Celebrate the spirit of summer with Chef Diane’s spirited desserts featuring a variety of flavorful “spirits”, from bubbly Prosecco to elegant sherry. Learn to incorporate liquors, liqueurs—and even beer—into rich and decadently delicious desserts: Sgroppino (Prosecco); Decadent Chocolate Cheesecake (Rum); Flaming Raspberry Crepes (Framboise and Cassis); English Trifle (Cream Sherry); “Beery” Chocolate Ganache Cake.

MEDITERRANEAN MAGIC WORKSHOP
Shellie Kark

Monday, June 28 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $65

Explore the lusty, sun-drenched foods of the Mediterranean regions as Chef Shellie introduces you to the aromas, textures and flavors of this bountiful cuisine. In addition to being fresh and delicious, the foods of this region are healthier because of the focus on fresh produce, grains and olive oil. Please your palate and your heart when you prepare: Feta-Pepper Spread with Flatbread; Spanish Garlicky Steamed Mussels with Almonds and Tomato; Roasted Leg of Lamb a la Garrigue (Provence); Italian Caponata; Greek Baklava.

SAVORY SUMMER APPETIZERS WORKSHOP
Andrew Lubatty

Tuesday, June 29 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $68

Love to entertain, but no time to prepare? Chef Andrew shows you how to put together gourmet appetizers with a minimum of work. These easy, seasonal recipes lend themselves to relaxed entertaining so you can sip a cool beverage and enjoy your own party when you serve: Steamed Mussels with White Wine Pesto and Parmesan Crostini; Thai Spring Rolls; Pancetta-Wrapped Shrimp with Star Anise BBQ Sauce; Smoked Salmon Pinwheels with Mascarpone; Asian BBQ Pork Tenderloin Skewers with Hot Mustard and Vegetable Salad; Stir-Fried Shiitake Mushrooms on Baked Won Ton Chips with Wasabi Crème Fraiche.

COOKING WITH FRESH HERBS WORKSHOP
Shellie Kark

Wednesday, June 30 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $65

Confused about how to use fresh herbs when you cook? Chef Shellie introduces you to the fragrant, flavorful world of culinary herbs to infuse your meals with delectable flavors. Learn to identify herbs by sight, taste and aroma as you discover how to use each to complement and enhance foods: Chickpea and Rosemary Hummus with Grilled Flatbread; Asparagus and Fennel Salad with Basil Vinaigrette; Herb-Crusted Scallops with Parsley Salad; Cilantro-Pumpkin Seed Pesto with Orzo; Rosemary Crisps with Lavender-Scented Fresh Fruit.

JULY 2010

For your safety in the kitchen, please wear closed-toe, rubber soled, low heeled shoes

BEAT-THE-HEAT SUMMER MEALS WORKSHOP
Andrew Lubatty

Tuesday, July 6 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $65

Summer is the time to turn off the stove and escape from the kitchen! Chef Andrew’s creative recipes minimize preparation giving you more time to enjoy summer activities. Lots of fresh veggies and lean proteins combine to provide satisfying meals for too-hot-to-cook summer days. And, yes, there is a little chocolate too: Gazpacho; Crunchy Asian Chicken Salad; Rustic Panzanella Salad; Southwestern Chicken Wraps; Tuna Niçoise Sandwich; Chocolate-Peanut Butter Bars.

BASIC SKILLS EVERY COOK SHOULD KNOW WORKSHOPS
Dan Witherspoon

Wednesday, July 7 and 14 This class is full. Please add me to the waiting list
6:00 pm to 9:30 pm
Fee: $135

Are you just getting by in the kitchen? If your cooking skills need polishing, this 2-day class is for you. Beginners as well as experienced cooks will develop confidence and proficiency in the kitchen. Work with a professional chef as you build a foundation of basic culinary techniques: knife skills; mise en place; sautéing, roasting, grilling; sauces, vinaigrettes; pastry techniques and more. Enjoy the satisfaction of preparing restaurant quality food at home—for a fraction of the price!

Workshop 1—July 7
Field Greens with Champagne Vinaigrette; Triangle Tip Roast with Roasted Mushroom and Shallot Ragout; Sautéed Filet of Salmon with Aioli; Rice Pilaf; Broccoli with Shallots and Mustard Seed; Rustic Apple Crostada with Caramel Sauce.

Workshop 2—July 14
Southwestern Black Bean Soup; Classic Caesar Salad; Pasta with Roasted Tomato Sauce; Perfect Herb-Roasted Chicken with Marsala-Sun Dried Tomato Sauce; Asparagus with Hollandaise Sauce; Wine Poached Pears with Homemade Cinnamon Ice Cream.

This class is also offered on May 13 and 20; June 12 and 19; and August 3 and 10

LA CUCINA DE TUSCANY WORKSHOP
Shellie Kark

Thursday, July 8 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $68

From rural farmhouses to trendy trattorias, the cuisine of Tuscany reflects the abundance of the surrounding countryside. Chef Shellie crafts a menu of classic dishes from the Tuscan pantry to challenge and inspire your culinary skills: Acquacotta; Panzanella; Prosciutto and Sage Stuffed Pork Tenderloin; Braised Tuscan Beans; Zabaglione with Fresh Fruit and Almond Biscotti.

This class is also offered on July 29

MASTERING SAUCES WORKSHOP
Dan Witherspoon

Saturday, July 10 This class is full. Please add me to the waiting list
10:00 am to 1:00 pm
Fee: $70

Making perfect sauces is the foundation of fine cuisine. Master the techniques for making the five “mother” sauces and become a “saucier” as you make, sample and enjoy: Pesto Mayonnaise; Balsamic and Olive Oil Vinaigrette (Salad Greens); Veloute/Marsala Porcini Sauce (Pan-Seared Chicken); Bechamel/Mornay (Creamy Macaroni and Cheese); Hollandaise (Asparagus); Brown Sauce/Cabernet Herb Jus (Tri-Tip Roast); Vanilla Crème Anglaise (Fresh Berries).

This class is also offered on Tuesday, May 11

FISH AND SEAFOOD WORKSHOP
Dan Witherspoon

Monday, July 12**    This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $75

**Knife sharpening available

This class is also offered on Saturday, May 22; Wednesday, June 9; Wednesday, June 23; and Wed, August 4

MORE FISH AND SEAFOOD WORKSHOP
Dan Witherspoon

Tuesday, July 13      This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $75

For all those who love seafood, Chef Dan has assembled another delectable assortment of recipes to advance your cooking skills with fish and shellfish. Learn the techniques for working with delicate scallops, hearty mussels and a variety of other fish: Pan-Seared Scallops with Citrus Beurre Blanc; Steamed Mussels in Coconut-Red Curry Broth; Teriyaki-Glazed Grilled Brochette; Snapper Fillet Stuffed with Herbed Bread Crumbs; Poached Salmon Salad with Dill-Caper Vinaigrette.

THE CUTTING EDGE WORKSHOP
Dan Witherspoon

Thursday, July 15 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $70

Competence as well as confidence in the kitchen begin with knowing the proper way to use a knife. Meal preparation will be faster, easier—and more enjoyable—when you learn to slice, dice, chop, mince, julienne and chiffonade like a professional. Experienced as well as beginning cooks will develop a solid foundation of knife techniques in this hands-on class. Practice your new skills, prepare some delicious dishes with your perfectly chopped ingredients and go home with the “chef’s touch”: Gazpacho Salad; Tuscan Chicken with Sautéed Peppers and Onions; Basil-Italian Parsley Pesto; Oven Roasted Root Vegetables.

Please note: This class is also offered on Tuesday, May 4; Saturday, May 15; Thursday, June 3; and Saturday, August 7

SMOKIN! WORKSHOP
Dan Witherspoon

Saturday, July 17 This class is full. Please add me to the waiting list
10:00 am to 1:00 pm
Fee: $70

This class is also offered on Saturday, August 21

BBQ SIDES WORKSHOP
Andrew Lubatty

Monday, July 19
6:30 pm to 9:30 pm
Fee: $65

Fire up the BBQ and invite family and friends to celebrate summer with Chef Andrew’s classic (with a few twists) BBQ sides. Spark summer appetites with this tasty assortment of dishes to complement everything from the grill. These easy-to-prepare sides will round out summer menus with style: Three Pepper Slaw with Creamy Dressing; Chipotle-Spiced BBQ Pinto Beans with Shredded Pork; Mexican Corn on the Cob with Lime, Queso Blanco and Chiles; Southwestern Green Chile Corn Bread; New Potato and Garden Vegetable Salad with Dill-Sour Cream Dressing; Homemade Chocolate Tortillas with Ice Cream and Homemade Hot Fudge Sauce.

Back to top Back to calendar Register for this class

CARIBBEAN SUNSET WORKSHOP
Dan Witherspoon

Wednesday, July 21** This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $65

Tantalize your taste buds with this exotic potpourri of dishes from the Caribbean isles. Chef Dan transports you to a tropical paradise with his enticing menu: Crab-Coconut Dip with Spicy Lime Pita Chips; Greens and Peppers with Curry Dressing; Jamaican Jerk Chicken with Fresh Mint-Pineapple Chutney; Ginger-Coconut Rice; Rum-Glazed Grilled Bananas.

**Knife sharpening available

COUPLES GRILLING WORKSHOP
Dan Witherspoon

Thursday, July 22    This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
or
Saturday, July 24       This class is full. Please add me to the waiting list
10:00 am to 1:00 pm
Fee: $68 per person

Cooking as a twosome is always an adventure, so grab a partner and join us for some grilling fun! Spice up your summer as you challenge your culinary skills with this delectable outdoor menu: Salad-on-a-Stick with Fresh Basil Oil and Balsamic Drizzle; Grilled Roma Tomato Crostini; Grilled Salmon with Grilled Fruit Salsa; Red Potato and Fresh Corn Salad with Sherry Vinaigrette; Summer Fruit Crisp with Homemade Buttermilk Ice Cream.

COOKING LIGHT AND HEALTHY WORKSHOP
Cheryl Rojic

Tuesday, July 27     This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $65

If you doubt that "healthy" and "great taste" go together, then join Cheryl as she shows you how to make meals that are low in fat, sodium and calories, high in fiber and taste so good you'll never know what's missing. Lean protein, lots of fresh veggies and sensational seasonings team up to create gourmet meals without guilt. You will learn techniques for cooking with less fat and replacing salt with herbs, spices and other seasonings without sacrificing flavor. Healthy cooking is in—fat and calories are out! Edamame-Fresh Herb Dip with Low-Fat Toasted Pita Chips; Mint and Cucumber Salad with Tahini Vinaigrette; Green Bean and Fingerling Potato Salad with Miso Dressing; Asian Pork Tenderloin with Spicy Slaw; Lime Cake with Sweet Lime Drizzle.

This class is also offered on Saturday, May 1

LA CUCINA DE TUSCANY WORKSHOP
Shellie Kark

Thursday, July 29th This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $68

From rural farmhouses to trendy trattorias, the cuisine of Tuscany reflects the abundance of the surrounding countryside. Chef Shellie crafts a menu of classic dishes from the Tuscan pantry to challenge and inspire your culinary skills: Acquacotta; Panzanella; Prosciutto and Sage Stuffed Pork Tenderloin; Braised Tuscan Beans; Zabaglione with Fresh Fruit and Almond Biscotti.

SUMMER PIE AND TART WORKSHOP
Amy Hoyt

Saturday, July 31 This class is full. Please add me to the waiting list
10:00 am to 1:00 pm
Fee: $65

AUGUST 2010

For your safety in the kitchen, please wear closed-toe, rubber soled, low heeled shoes

SIZZLING SUMMER SAUCES WORKSHOP
Andrew Lubatty

Monday, August 2 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $70

Nothing transforms a dish from ordinary to sublime like a delicious sauce. Add a spark to your summer meals with some sassy sauces and salsas. Chef Andrew takes the mystery out of creating delectable sauces with perfectly balanced flavors to enhance your meals: Cherry Steak Sauce with Seared Sirloin Skewers; Roasted Red Pepper-Harissa Sauce with Sautéed Shrimp; Saffron-Tomato Sauce with Pan-Seared Chicken; Pork Sate Medallions with Thai Peanut Sauce; Sun-Dried Tomato Pesto with Pasta and Summer Vegetables; Summer Berries with Blueberry-Orange Sauce.

BASIC SKILLS EVERY COOK SHOULD KNOW WORKSHOPS
Dan Witherspoon

Tuesday, August 3 and 10 This class is full. Please add me to the waiting list
6:00 pm to 9:30 pm
Fee: $135

Are you just getting by in the kitchen? If your cooking skills need polishing, this 2-day class is for you. Beginners as well as experienced cooks will develop confidence and proficiency in the kitchen. Work with a professional chef as you build a foundation of basic culinary techniques: knife skills; mise en place; sautéing, roasting, grilling; sauces, vinaigrettes; pastry techniques and more. Enjoy the satisfaction of preparing restaurant quality food at home—for a fraction of the price!

Workshop 1—August 3
Field Greens with Champagne Vinaigrette; Triangle Tip Roast with Roasted Mushroom and Shallot Ragout; Sautéed Filet of Salmon with Aioli; Rice Pilaf; Broccoli with Shallots and Mustard Seed; Rustic Apple Crostada with Caramel Sauce.

Workshop 2—August 10
Southwestern Black Bean Soup; Classic Caesar Salad; Pasta with Roasted Tomato Sauce; Perfect Herb-Roasted Chicken with Marsala-Sun Dried Tomato Sauce; Asparagus with Hollandaise Sauce; Wine Poached Pears with Homemade Cinnamon Ice Cream.

This class is also offered on May 13 and 20; June 12 and 19; and July 7 and 14

FISH AND SEAFOOD WORKSHOP
Dan Witherspoon

Wednesday, August 4    This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $75

This class is also offered on Saturday, May 22; Wednesday, June 9; Wednesday, June 23; and Monday, July 12

QUICK SAUTES AND PAN SAUCES WORKSHOP
Shellie Kark

Thursday, August 5** This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $70

The sauté technique is one of the easiest and most practical to learn. Done correctly, sautéed foods are prepared quickly with a minimum of fat, leaving a flavorful “fond” in the pan as a basis for a quick pan sauce. Infuse flavor and excitement into your meals as Shellie teaches you this versatile culinary technique: Veal Piccata; Pork Chops with Marsala Tomato Sauce; Chicken with Rosemary Pan Sauce; Sesame-Crusted Salmon with Miso Broth and Scallions; Sautéed Apples with Port- Balsamic Glaze.

**Knife sharpening available

This class is also offered on Wednesday, June 2

THE CUTTING EDGE WORKSHOP
Dan Witherspoon

Saturday, August 7
10:00 am to 1:00 pm
Fee: $70

Competence as well as confidence in the kitchen begin with knowing the proper way to use a knife. Meal preparation will be faster, easier—and more enjoyable—when you learn to slice, dice, chop, mince, julienne and chiffonade like a professional. Experienced as well as beginning cooks will develop a solid foundation of knife techniques in this hands-on class. Practice your new skills, prepare some delicious dishes with your perfectly chopped ingredients and go home with the “chef’s touch”: Gazpacho Salad; Tuscan Chicken with Sautéed Peppers and Onions; Basil-Italian Parsley Pesto; Oven Roasted Root Vegetables.

Please note: This class is also offered on Tuesday, May 4; Saturday, May 15; Thursday, June 3; and Thursday, July 15

TAKE-HOME TAMALES WORKSHOP
Charlotte Saenz

Monday, August 9
6:30 pm to 9:30 pm
Fee: $65

Tamales: so delicious, but they seem so complicated! Charlotte simplifies tamale preparation as we work together to make four different tamales, both savory and sweet. Sample some in class, then take a delicious selection with you to finish cooking and enjoy at home: Green Chile-Chicken; Corn and Black Bean with Green Chile Salsa; Red Chile Pork; Tamales de Chocolate.

Please bring a container to take your tamales home

FLAVORS OF MOROCCO WORKSHOP
Elizabeth Perreault

Wednesday, August 11 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $65

SUMMER IN A JAR WORKSHOP
Amy Hoyt

Saturday, August 14 This class is full. Please add me to the waiting list
10:00 am to 1:00 pm
Fee: $65

Capture the essence of summer in these mouth-watering sauces and relishes to use throughout the year or give as welcome holiday gifts. Learn to safely preserve in a variety of ways, including canning techniques. Amy’s expert instruction takes the mystery out of preserving as you capture summer’s bounty in a jar: Spiced Blueberry Butter; Rocky Ford Cantaloupe Marmalade; Lemon Curd (with Cream Scones); Dilly Green Beans; Cilantro Pesto.

SUMMER HARVEST VEGETABLES WORKSHOP
Andrew Lubatty

Thursday, August 19 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $68

Is your garden overflowing with fresh produce? If not, you can find an abundance at farmer’s markets and grocery stores. Now is the time to capture fresh produce at it’s peak of ripeness. Andrew’s great recipes incorporate all those fresh veggies you know you should eat, but somehow never get around to preparing. Learn chef-inspired, summer-easy dishes and bring healthy, garden-fresh meals to your table! Zucchini “Carpaccio” with Arugula and Pear Tomatoes; Toasted Israeli Couscous Salad with Grilled Vegetables; Backyard Herb Garden Chicken Breast with Creamy Caper Vinaigrette and Quick “Pickled” Vegetables; Summer Vegetable Soft Tacos with Easy Tomatillo Salsa; Grilled Shrimp with Marinated Tomatoes, Mozzarella and Minted Pesto; Eggplant Caponata with Freshly Baked Herb Crackers.

SMOKIN! WORKSHOP
Dan Witherspoon

Saturday, August 21**
10:00 am to 1:00 pm
Fee: $70

**Knife sharpening available

This class is also offered on Saturday, July 17

POWER BREAKFAST WORKSHOP
Cheryl Rojic

Monday. August 23
6:30 pm to 9:30 pm
Fee: $65

Fuel your body’s engine with these hearty, healthy breakfast dishes and power your way through a busy day! Skipping breakfast is no longer an option when you can enjoy tasty, make-ahead, nutrient-dense recipes that provide you with energy to spare: Whole Grain Apple and Sweet Potato Waffles with Homemade Chicken Breakfast Sausage; Green Chile and Ham Omelet Roll with Vegetable Hash; Cream Cheese and Honey Date Muffins; Nutty Energy Bars; Flaxseed and Whole Wheat Pancakes with Mixed Berry-Maple Syrup.

TAPAS OF THE SOUTHWEST WORKSHOP
Dan Witherspoon

Tuesday, August 24 This class is full. Please add me to the waiting list
Fee: $68

Capture the essence of the Southwest with this entertaining menu of “small plates”. Lively flavors, seasonal ingredients and striking presentations make this a menu for many occasions: Southwestern Crab Salad on Griddled Corn Cakes; Gazpacho “Shooters” with Chile-Rubbed Grilled Shrimp; Cilantro-Pecan Pesto on Goat Cheese Toasts; Roasted Poblano and Artichoke Quesadillas with Queso Fresco; Phyllo Baskets with Strawberry Margarita Mousse.

JUST PEACHY WORKSHOP
Amy Hoyt

Wednesday, August 25 This class is full. Please add me to the waiting list
6:30 pm to 9:30 pm
Fee: $65

Juicy, golden peaches are one of Colorado’s culinary gifts. Delicious eaten out-of-hand, they are equally tasty in a variety of summer-fresh dishes: Peach Salsa with Homemade Chips; Grilled Chicken with Peach Chutney; Mixed Greens with Jicama, Toasted Pecans and Peach Vinaigrette; Caramelized Peach Melba; Individual Peach Tarts; Peach Ice Cream.