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» Winter 2010 Cooking Classes
Learn to prepare tasty dishes perfect for family suppers, holiday dining, special parties, and casual gatherings. Join the fun as we create and share our favorite recipes for every occasion. We also offer our facilities for private cooking classes. And don't forget that Cooking School Gift Certificates make great gifts for the holiday season.
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» Winter 2010 Session
As our classroom is sometimes chilly; please bring a sweater or jacket. Seating at the school is on a first come basis. If you need to save as seat, please come early. Students must be 16 years of age and older unless otherwise noted. Hands-on class size is limited so register early. Please wear closed toe shoes at hands-on classes.
Students will receive a discount coupon during class. The 10% discount is valid for seven days on entire purchase of items located in the Gourmet Galeria. (Discount not valid in other departments.) Questions or Reservations: Phone 513-674-6059 9am to 3pm Monday through Friday.
Cancellation Policy
Students may cancel registrations up to 7 days prior to the day of class. After that deadline, no refunds or credit will be issued. You may send a substitute. For registering three or more people for a class, a 14 day notice is required for canceling out of a class. This is the amount of time needed to find replacements for the class. After this deadline, no refunds or credits will be issued. When a refund is issued, students who pay in cash or check will receive a refund check. Those paying by credit card will be issued a credit towards their account.
The Cooking School reserves the right to cancel a class should it be necessary due to weather, other emergencies or insufficient enrollment; and to substitute teachers and food items as required.
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» January 2010 Classes
Hands-On Tapas
Hands-On Class With Leigh Barnhart Ochs
Thursday, January 7
6:00pm - 9:00pm
$65 per person
These little tempting morsels of food are found on almost every bar counter in Spain. Tapas are a popular and informal way of eating and the tapas experience accompanies friendship and conversation. We will serve Spanish wines when we sit down and enjoy our delicious tapas.
MENU
» Bacon Wrapped Stuffed Dates
» Shrimp and Chorizo with Sherry and Paprika
» Garlic Herb Chicken
» Palmiers with Ham and Cheese
» Warm Almond Crusted Manchego
» Cheese with Hot Garlic Vinaigrette
» Chocolate Bread Parfait
Sauce It Up – Pan Sauces
With Gayle Payton Walls
Wednesday, January 13
6:00pm - 8:30pm
$50 per person
Learn the secret that professional chefs rely on to get flavorful meals to the table effortlessly and timely. These simple techniques will take your meals to the next level.
MENU
» Bronzed Salmon with Wine Caper Butter Sauce
» Pan-Roasted Chicken Breast with Orange Rosemary Sauce
» Pork Tenderloin with Herbed Mustard Pan Sauce
» Lemon Scented Rice Pilaf with Spinach
» Vanilla Poached Pears with Chocolate Pear Sauce
Couples Night Out...Casual Dinner Party
Hands-On With Jacob Perry
Friday, January 15
6:00pm - 9:00pm
$125 per couple
The holidays may be over, but let’s party! Grab your partner or friend and join Jacob to prepare and enjoy this impressive party fare.
MENU
» Deviled Crab Cakes on Mixed Greens with Ginger Citrus Vinaigrette
» Pork Tenderloin with Pomegranate and Orange Glaze
» Herbed Mashed Potatoes
» Glazed Carrots with Grapes and Walnuts
» Chocolate Orange Mousse
Weight Watchers – Chinese Classics Under 7 Points
With Leigh Barnhart Ochs
Saturday, January 16
11:00am - 1:30pm
$50 per person
Quick, easy and just in time for New Years Resolutions, these delicious recipes are perfect for those counting points or anyone looking for light, healthy recipes for the New Year.
MENU
» Wonton Soup (3 points)
» Cold Sesame Noodles (4 points)
» Shrimp Fried Rice (6 points)
» Chicken with Black Bean Sauce (5 points)
» Sweet-and-Sour Pork (6 points)
» Mango and Green Tea Sorbet (2 points)
Cut-Out Cookie Decorating for Valentine’s Day and Spring
Hands-On Class With Richard Prince
TWO DATES
Monday, January 18
6:00pm - 8:30pm
$65 per person
Tuesday, January 19
6:00pm - 8:30pm
$65 per person
We’ll start with delicious butter cookie dough and tips for cutting and baking. Learn how to dip professional looking cookies in a shiny fondant icing that you can put together in minutes. Our designs will range from Valentine’s Day and Easter to baby showers and weddings. Create marbled Easter eggs and a wedding cake cookie decorated with edible pearls. The focus is on creative and easy techniques to take your cookies to the next level. The supplies necessary for this class will be provided.
Note: A light snack will be served during the class.
Eat, Pray, Love
Book Club Class With Rhonda Clark
Thursday, January 21
6:00pm - 8:30pm
$50 per person
This novel, written by Elizabeth Gilbert, takes the reader on a journey around the world. We will travel with the author through Italy, India and Bali. After a group discussion of the book, Rhonda will demonstrate the menu the book has inspired.
Note: Please read the book prior to class.
MENU
» Mushroom Arancini
» Polenta with Vegetables Primavera
» Tandoori Chicken
» Pancong, Coconut Cake
French Food and Wine
With Randall Price and Dave Schmerr
Saturday, January 23
12noon - 3:00pm
$65 per person
Randall and Dave take you on a journey to France with this expertly paired Food and Wine menu. Treat yourself to a luscious French meal! Dave’s selection of wines is paired perfectly with Randall’s menu. Bon appétit!
MENU
» Mushroom Timbales, warm mushroom mousse with sautéed mushrooms
» Poisson ‘en Gigot’, white fish fillets wrapped in bacon and roasted with white wine, cream and leeks
» Canard a l’Apicius, breast of duck with a spicy marinade served with pumpkin tagine
» Cheese Course
» Chocolate Caramel Pecan Torte
WINE
» Pouilly Fume, Sauvignon Blanc from the Loire, dry yet creamy
» Bourgogne Blanc, Chardonnay at its best, toasty oak and great minerality
» Haut Medoc, the classic area of Bordeaux, deep, rich, red Bordeaux
» Côtes du Rhône, spicy, big red from southern France…delicious
Cooking on a Budget…Game Grub
With Ellen Mueller and Christy Feldhaus
Sunday, January 24
1:00pm - 3:00pm
$40 per person
Sports and food go together, but sometimes a bowl of chips or pretzels just won’t cut it. Ellen and Christy will help you win the game with their menu.
MENU
» Buffalo Chicken Dip, served hot and spicy
» Baked Sliders, baked for a mess free snack
» Hot Ham Curlers, great when watching any sport
» Dill Sour Cream Dip, easy make-ahead
» Thai Chicken Wings with Lime and Red Curry
» Cherry Pineapple Cake, quick and great for feeding a crowd
» Peanut Butter Shells with Chocolate Almond Cream
Basic French Pastry – Pâte à Choux - French Cream Puff Pastry
Celebrity Chef Hands-On Class With Randall Price
Monday, January 25
6:00pm - 9:00pm
$65 per person
Considered a master of French pastry, Randall will teach students the technique for basic pâte à choux (cream puff pastry). From the base recipe, students will learn to make three distinct French pastries.
MENU
» Gougères, cheese puffs
» Glacage au Chocolat, chocolate glaze
» Profiteroles, ice cream stuffed puffs
» Eclairs au Chocolat with Crème Pâtissière
A New Orleans Jazzy Brunch with the Cincinnati Chamber Orchestra
With Carol Tabone and Members of the Cincinnati Chamber Orchestra
Thursday, January 28
6:00pm - 8:30pm
$55 per person
If music be the food of love...play on - William Shakespeare
In this unique class, you’ll experience the ultimate celebration of music and food. The atmosphere will be electric and the live jazz music, cool and hot, making it even more festive! And Carol’s cooking comes together with glorious dishes that capture the simple elegance of this jazzy affair with members of the Cincinnati Chamber Orchestra.
MENU
» Crab and Wild Mushroom Cheesecake, a wonderful savory cheesecake that combines earthy flavors and textures
» Shrimp, Chicken and Andouille Gumbo, great for make-ahead entertaining that tastes even better the second day
» Eggplant Roulades with Garlic Flavored Goat Cheese and Tomatoes
» Crispy Cinnamon Banana Fritters
» Pecan Roulade with a Praline Mousse
Teenager Cooking Survival Class
(This class is for students 13-18 years of age)
Semi Hands-On Class With Betty Rodriquez-Hakes
Saturday, January 30
11:00am - 2:00pm
$40 per person
We know how important it is for teenagers to learn the basics before they’re off on their own. This course will teach them some easy but key meals they can make themselves. They will also learn, knife and cutting board safety skills, basic kitchen safety tips and keys to makingperfect pasta.
MENU
» Homemade Macaroni and Cheese
» Large Homemade Italian Meatballs
» Quick and Easy Homemade Tomato Sauce with Spaghetti
» Quick and Easy Mini-Brownies
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» February 2010 Classes
A New England Feast...Foliage, Food and Fun
With Carol Tabone and Laura Rinsky
Monday, February 1
6:00pm - 8:30pm
$50 per person
Join Carol and Laura as they take you on a journey through New England. This flavorful class is based on their recent culinary trip to Maine, New Hampshire, Vermont and Rhode Island. Join us for lobster, soups and loaves!
MENU
» Beef Napoleon with Herbed Goat Cheese and Chive Purée
» Lobster Cakes with Lemon Grass and an Orange Miso Dipping Sauce
» Roasted Salmon with Champagne Beurre Blanc Sauce
» Individual Squash Soufflés
» Miniature Flaky Biscuits
» Caramel Covered Apple Galette and Vanilla Ice Cream
Dinner Everyday
With Gayle Payton Walls
Wednesday, February 3
6:00pm - 8:30pm
$50 per person
Bypass the fast food joints and choose to put delicious homemade food on your table at the end of the day. These delicious and satisfying meals come together in a snap. Fast food that you can feel good about!
MENU
» Beef and Broccoli Stir-Fry
» Chicken with Poblano Sauce
» Sweet n’ Spicy Rubbed Salmon
» Toasted Almond Orzo
» Molten Chocolate Cakes
Carol, Dave and Julia
Wine and Food Class With Carol Tabone and Dave Schmerr
Friday, February 5
6:00pm - 9:00pm
$65 per person
Carol loved the film, “Julie and Julia,” and recalls her beginning days in the kitchen with her first cookbook, “Mastering the Art of French Cooking,” as her guide. If you have seen the film you know you come away hungry and inspired. This menu recreates recipes by Julia Child, the woman who changed the way Americans cook and eat! Dave’s selection of French wines is perfectly matched to this menu.
MENU
» The Ultimate French Onion Soup with Gratinéed Cheese
» Boeuf Bourguignonne, beef braised in red wine garnished with small mushrooms and white onions
» Buttered Noodles
» Green Salad with Sauce Vinaigrette and a Warm Goat’s Cheese Round
» Tart Tatin with Chantilly Cream, a famous French upside-down apple tart
WINE
» Brouilly, a cru Beaujolais, light, fruity…a quaffing wine
» Bourgogne Rouge, pinot noir, medium bodied, rich and earthy
» Côtes de Beaune, the Queen of Burgundy, smooth and mellow
» Côtes de Nuits, the King of Burgundy’s wine growing area…bold and robust
Glorious Chocolate Ganache from Breakfast ’til Bedtime!
With Lisa Cooper Holmes
Monday, February 8
6:00pm - 8:30pm
$50 per person
All of our creations on this menu feature and inspire Ganache*!* Dreamy concoctions of Chocolate and Cream. Students receive a special gift of chocolate goodies from Haute Chocolate to take home.
Note: A light snack will be provided during class.
MENU
» Chocolate and Bread Breakfast Soufflé with Berries, start your day with this easy, crazy chocolate concoction
» Haute Chocolate Lisa’s Truffle Terrine, a no mistake’ take on the many platforms of chocolate ganache
» Chocolate Shortbread Cookies and Chocolate Ganache Buttercreams, we’ll create and taste Double Chocolate, Raspberry and Mocha flavored centers for this fantastic shortbread cookie
» Terrific Truffles! get yourself into a little truffle, with our basic truffle ganache. We will show you how to perfect and expand your personal chocolate truffle repertoire in your own kitchen...Dark Chocolate, Black Raspberry Chip, and Blue Cheese Truffle are on our menu for this class
» Ganache Topped Brownies! We’ll show you how to double your decadence with our award winning Lisa’s Brownie recipe and fanastic “Flow” Ganache
English Pub Night
Beer and Food Class With Penny Behnes and Jim Hennessey
Thursday, February 11
6:00pm - 8:30pm
$55 per person
What better way to warm you up on a cold February evening than with English countryside food and brews. Join Penny and Jim for this exciting trip to an English Pub! Jim’s beer selection is the perfect match for Penny’s menu.
MENU
» Cheddar and Apple Soup
» Poor Man’s Riches, appetizer of leek nests with a red wine vinegar dressing
» Bangers and Mash with Red Wine and Onion Gravy
» Shepherds Pie with Sautéed Curly Kale
» Bread and Butter Pudding with Whisky Sauce
BEER
» Samuel Smith Old Brewery Pale
» Cotleigh Barn Owl
» Charles Wells Bombardier
» Belhaven Stout
Couples Night Out…Valentine’s Dinner
With Jacob Perry
Friday, February 12
6:00pm - 8:30pm
$100 per couple
Celebrate Valentine’s Day with these delicious easy to prepare recipes. A great menu for entertaining at home with ease and style. Bring your Valentine or your friend for a fun evening.
MENU
» Shrimp wrapped in Spice Phyllo with a Tomato Chutney
» Baby Spinach with Pine Nuts, Goat Cheese and Warm Pancetta Vinaigrette
» Beef Tenderloin
» Crushed Red Potatoes with Parsley and Thyme
» Sautéed Broccoli Rabe
» Warm Molten Chocolate Cake
Hi Pizza Man!
Kids In The Kitchen, Ages 4-7
Hand's On Book Club Class With Leigh Barnhart Ochs
Saturday, February 13
11:00am - 12:30pm
$25 per person
This class gives young budding chefs the opportunity to experience cooking and fun in the kitchen. They will measure and mix ingredients, use kitchen tools, and learn about food safety. We will read “Hi Pizza Man!” - written by Virginia Walter - in class while our pizzas bake. Class size is limited - so register early!
MENU
» Sparkly Juice Sodas
» Biscuit Pizza
» Peanut Butter Banana Bites
Pasta Pronto!
With Leigh Barnhart Ochs
Monday, February 15
6:00pm - 8:30pm
$50 per person
Delicious, inexpensive, nutritious, quick and easy to cook – pasta is very satisfying and incredibly versatile. Here we offer four big flavor recipes that are easy to put together to enliven your pasta routine, plus bread that is perfect with any pasta dish and a decadent gelato.
MENU
» Tortellini with Mushrooms, Prosciutto and Sherry
» Penne with Shrimp, Tomato and Feta Sauce
» Italian Sausage Ragu
» Cajun Chicken Pasta
» Parmesan Herb Baguette
» Deep Chocolate Gelato
A Big Soup Buffet Party
With Carol Tabone and Janet Hontanosas
TWO DATES
Wednesday, February 17
11:00am - 1:30pm
$50 per person
Thursday, February 18
6:00pm - 8:30pm
$50 per person
A big soup party is a good excuse to call up your friends, break bread and share some heart-warming soups for an evening. Janet and Carol set a casual table that with makeahead dishes, all you really need are to set out bowls, a big soup spoon and bread plates. Don’t forget the wine!!
MENU
» Eggplant and Sausage Soup with Pecorino Cheese
» Chicken Tortilla Soup with Mexican Toppings
» Winter Squash Soup with Gruyère Croutons
» Grissini, crunchy Italian breadsticks perfect with soup
Burnet Ridge Winery – A Winemaker’s Dinner
Wine and Food Class With Chip Emmerich, Dave Schmerr and Leigh Barnhart Ochs
Saturday, February 20
1:00pm - 3:00pm
$65 per person
Meet Cincinnati winemaker, Chip Emmerich, as he discusses Burnet Ridge wines chosen to perfectly complement our menu. Chip, Dave and Leigh will guide you through these simple and delicious culinary creations and excellent wines.
MENU
» Chip’s Famous Shrimp Cocktail
» Salad of Arugula, Spring Greens, Grapes and Avocado with Creamy Herb Vinaigrette
» Pork Tenderloin Stuffed with Figs and Goat Cheese – Balsamic Wine Reduction
» Yukon Gold Gratin
» Roast Baby Carrots
» Chocolate Raspberry Cakes with Chambord Sauce
WINE
» Dry Pinot Noir, a fun Rosé
» Sauvignon Blanc, fresh and citrusy flavors
» Zinfandel, forward, intense and jammy
» Purple Trillium, Burnet Ridge’s most popular wine, a pauillac style Bordeaux blend
Cooking On A Budget...Meatball Madness
With Ellen Mueller and Christy Feldhaus
Sunday, February 21
1:00pm - 3:00pm
$40 per person
Meatballs are fun, easy and convenient. Join Ellen and Christy in this family friendly, easy on the budget class.
MENU
» Saucy Meatballs, a great hors d’oeuvre
» Italian Meatball Sandwich Casserole
» Meatball Stroganoff
» Dessert - Faux Spaghetti and Meatballs
Spring into Marzipan, Hands On
Hands-On Class With Richard Prince
Monday, February 22
6:00pm - 8:30pm
$65 per person
This class is for beginners as well as those with some experience in the classic art of marzipan modeling. Learn to make your own marzipan and basic modeling techniques. Create rabbits, ducks, chicks and more. We’ll make a chocolate nest filled with speckled marzipan eggs. Richard has studied classic European techniques and will demonstrate the possibilities of this wonderful medium. The supplies necessary for this class will be provided. Note: A light snack will be served during the class.
Great One Pot Meals for Frosty Days
With Janet Hontanosas and Bonnie Walsh
TWO DATES
Wednesday, February 24
11:00am - 1:30pm
$50 per person
Thursday, February 25
6:00pm - 8:30pm
$50 per person
Everyone loves a warm, comforting meal on a cold winter day. Invite friends and family over to savor one of these hearty meals or snuggle up in a blanket by the fire and enjoy it by yourself.
MENU
» Braised Chicken with White Wine, Bacon, Onion and Mushrooms
» Baked Pasta with Tomatoes, Fontina Cheese and Sausage
» Seafood Potpie, a seafood delight
» Goulash Soup, a warm hearty soup
A Raw Food Sampler
With Penny Catanzaro
Saturday, February 27
11:00am - 1:30pm
$50 per person
This class is an exciting introduction into the deliciously nutritious world of raw food. You will learn how to make a variety of raw food dishes that will delight your palate and nourish your body and soul.
MENU
» Overview of how and why to grow Sprouts
» Green and Fruity Smoothie
» Sunflower Seed Pate
» Explanation of how to make Flax Crackers
» Rainbow of Vegetables Spring Rolls
» Spicy Sweet and Sour Sauce
» Apple Pie
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» March 2010 Classes
Paul’s Winter Dinner Party
With Paul Dagenbach
Monday, March 1
6:00pm - 8:30pm
$60 per person
Paul graduated from the Greater Cincinnati Culinary Arts Academy. He was a chef at the Palace in Cincinnati, Sturkey’s Restaurant and Encore Bistro & Bar Restaurant. Paul’s fine cuisine can be sampled at DeSha’s which is part of the Tavern Restaurant Group. He is best known for his innovative cuisine. Paul’s classes continue to be sell-outs every season and with good reasonthey’re outstanding! So gather friends and family and entertain in style with Paul’s special menu.
MENU
» Chicken Corn Chowder
» Mushroom Salad with Blue Cheese Bacon Vinaigrette
» Seared Sea Scallops over Fried Green Tomatoes with Red Pepper Aïoli
» Beef Tenderloin with Roasted Tomatoes and a Shallot Red Wine Sauce over Smoked Gouda Grits
» Paul’s Surprise Dessert
Celebrate Cuban Cooking at Home
With Betty Rodriquez-Hakes
Wednesday, March 3
6:00pm - 8:30pm
$50 per person
No need to fly to Miami, Florida to get a great Cuban meal. You can make these Cuban favorites at home with everything we have here at Jungle Jim’s.
MENU
» Black Beans and Rice, Frijoles Negros con Arroz Blanco
» Chicken Fricassee, Fricasse de Pollo
» Cuban Style Breaded Steak with a twist of Lime, Bistec Empanizado
» Abuela’s Individual Flan
Hearth Baked Pizza, Hands On
Hands-On Class With John Bostick
Thursday, March 4
6:00pm - 9:00pm
$65 per person
Join John Bostick and learn how to make your own Italian hearthbaked pizza. You'll make your own "sure fire" tomato sauceand fresh dough. You will bake on pizza stones using an Italian-style peel to transport your pizza.
MENU
» Pizza Margherita, the original tomato and cheese pizza
» Pizza ai Quattro Formaggi, pizza with four cheeses
» Pizza con Frutti di Mare, seafood pizza
» Pizza Quattro Stagione, “Four Seasons” pizza
Classic Steakhouse Dishes with American Wines
Wine and Food Class With Carol Tabone and Dave Schmerr
Friday, March 5
6:00pm - 9:00pm
$65 per person
What could be more satisfying and comforting than juicy steaks and decadent side dishes from our much loved American Steakhouses. Enjoy the pleasures of good food, good wine and good company, as Carol and Dave teach this impressive class.
MENU
» Scallops Wrapped in Bacon
» Lettuce Wedge with Blue Cheese Dressing and Candied Pecans
» Thick, juicy Steaks with Béarnaise Sauce
» Twice-Baked Potatoes
» Creamed Spinach
» Sautéed Mushrooms with Shallots
» New York Cheesecake
WINE
» Viognier, dry, yet fruity white that is extremely smooth
» Napa Cabernet, the King of California, dark, deep and rich
» Washington State Cabernet,Washington’s finest red, like Napa but more robust
» Syrah, California’s bold, spicy red…dark, inky and flavorful
Paella Party!
With Hector Esteve
Monday, March 8
6:00pm - 8:00pm
$45 per person
Paella is a fun, easy way to entertain. Learn techniques for creating this typical Spanish meal traditionally cooked in a “paellera” – a round flat pan with two handles – which is then brought to the table. When hosting a paella party, Hector says, the one ingredient you must add is a group of hungry friends. Come and join the party!
MENU
» Tortilla de papas, potato and onion omelette
» Paella Valenciana, a wonderful combination of chicken, chorizo and seafood
» Green Salad
» Flan, the famous Spanish baked custard coated with caramel
Hands On Baklava Workshop
Hands-On Class With Ellen Mueller
Tuesday, March 9
6:00pm - 8:30pm
$60 per person
Learn the secrets behind making perfect baklava. Popular in Greece, this sweet dessert consists of many layers of buttered phyllo pastry, spices and chopped nuts. A spiced lemon syrup is poured over the warm pastry after it’s baked. Each student will make their own pan of baklava and take it home. The special size pan is yours to keep! Class size is limited to 10 - register early. Note: A light snack will be served during the class.
Men In The Kitchen
Hands-On Class With Leigh Barnhart Ochs
Thursday, March 11
6:00pm - 9:00pm
$65 per person
This class is designed to meet the needs of men who want more confidence in the kitchen. Leigh’s recipes and techniques are easy to follow and not intimidating when it comes time to try the dishes by yourself. Develop skills to cook for friends and family with no stress…and have fun too!
MENU
» Spinach Artichoke Dip
» Steak Chili with Tequila and Black Beans
» Cornbread with Pepper Jack Cheese
» Chocolate Truffle Brownie Pie
Couples Night Out...Step into Spring
With Jacob Perry
Friday, March 12
6:00pm - 8:30pm
$100 per couple
With Spring around the corner, Jacob will tempt your palate with these new favorites. Try his innovative recipes that you’re sure to enjoy again and again.
MENU
» Spinach Soup with a Madeira Cream
» Roast Chicken with Mushroom Pancetta Stuffing
» Gratin of Yams
» Asparagus with Lemon Zest and Toasted Pecans
» Citrus and Honey Cheese Cake with Nut Crust
Snacks - Kids In The Kitchen, Ages 8-12
Hands-On Class With Leigh Barnhart Ochs
Saturday, March 13
11:00am - 12:45pm
$30 per person
These days, more kids than ever are discovering an interest in food and cooking. Growing gourmets will have the opportunity to cook and have fun in the kitchen. They will be introduced to cooking vocabulary and techniques, tools and utensils and the basics of kitchen safety. Class size is limited - so register early!
MENU
» Dunkin Dill Dip with Tomato Lollipops and Veggies
» Pepperoni Pizza Rolls
» Nacho Chicken Fingers
The Joy of Passover and Easter
With Carol Tabone and Laura Rinsky
TWO DATES
Monday, March 15
6:00pm - 8:30pm
$50 per person
Tuesday, March 16
11:00am - 1:30pm
$50 per person
Laura and Carol team up to present traditional holiday dishes that are terrific anytime of the year. These recipes are inspired by their Jewish and Italian grandmothers and are strongly evocative of good, safe and happy times!
MENU
» Stracciatella Soup, a chicken soup with egg and parmesan cheese
» Pizza Gaina, rich, ham and cheesy quiche-like pie made by Carol’s family
» Glazed Chicken Breast stuffed with Matzo and Mushrooms
» Crispy Potato Kugel, Laura’ s favorite noodle dish
» Asparagus Gratin
» Flourless Chocolate Cake with an Orange Chocolate Ganache
Three to Get Deadly
Book Club Class With Rhonda Clark
Thursday, March 18
6:00pm - 8:30pm
$50 per person
The second book in our Book Club Series. We will discuss this third novel in the Stephanie Plum series, written by Janet Evanovich, before Rhonda prepares a menu inspired by the book.
Note: Please read the book prior to class.
MENU
» Mini Mediterranean Pizza
» Maple Mustard Pork Tenderloin
» Oven Baked Herb Potatoes
» Butterscotch Pudding
Dinner in Tuscany
Celebrity Chef Class With Gina Stipo
Tuesday, March 23
6:00pm - 8:30pm
$65 per person
Enjoy the simple, delicious foods of Tuscany and learn how adaptable they can be to the home kitchen.
MENU
» Antipasto - Timbale di Pecorino con Pere Arroste, pecorino flan with roasted pears
» Primo – Zuppa di Funghi, mushroom soup
» Secondo – Pollo Arrosto con Carciofi e Limone, roasted chicken with artichokes and lemons
» Dolce – Crostata di Fragole, strawberry crostata
Hands-On Pasta with Gina
Hands-On Class With Gina Stipo
Wednesday, March 24
6:00pm - 9:00pm
$65 per person
Gina will lead the class through the techniques of making pasta. Her warm, relaxed approach to pasta will emphasize its authenticity and ease. Note: Gina’s cookbook, “Ecco la Cucina,” will be available at class at a 10% discount. She will be happy to autograph your copy.
MENU
» Tortellini in Brodo, tortellini in broth
» Tagliatelle con Asparagi, tagliatelle with asparagus sauce
» Ravioli con Ricotta and Erbe, stuffed pasta with ricotta and herb filling
» Salvia and Burro, sage and butter sauce
Hands-On Pasta with Gina
Hands-On Class With Gina Stipo
Wednesday, March 24
6:00pm - 9:00pm
$65 per person
Gina will lead the class through the techniques of making pasta. Her warm, relaxed approach to pasta will emphasize its authenticity and ease. Note: Gina’s cookbook, “Ecco la Cucina,” will be available at class at a 10% discount. She will be happy to autograph your copy.
MENU
» Tortellini in Brodo, tortellini in broth
» Tagliatelle con Asparagi, tagliatelle with asparagus sauce
» Ravioli con Ricotta and Erbe, stuffed pasta with ricotta and herb filling
» Salvia and Burro, sage and butter sauce
Take A Dip!
Hands-On Class With Lisa Cooper Holmes
Thursday, March 25
6:00pm - 9:00pm
$65 per person
Everything you need to know and not know about dipping and takin’ the plunge into your favorite Chocolate with Lisa at Haute Chocolate. So roll up your sleeves, come grab an apron and let Lisa show you how to dip into chocolate. Students receive a special gift of chocolate goodies from Haute Chocolate to take home. Note: A light snack will be provided during class.
MENU
» Fantastic Fruit Frolic, you’ll dip into strawberries, raspberries. cherries, apricots and apples
» Batched, Baked and Bathed, serious ‘swims’ inchocolate, Brownies, Buckeyes and Bodacious Caramels
» Cookies and Crunchies, Collodial: Oreos, Chocolate Chip Cookies, Pretzels and Potato Chips, enrobed and rescued in your favorite chocolate
» Chocolate Barks, Flats and Haute Flashes! Lisa will show you how to include your favorite cereals, nutmeats and confections “inclusives,” in white and dark chocolates, for your personal proclivities or gift giving pleasure
» Just say “Cheese” Yep! Nothin’ better to enjoy with your wine. Lisa will show you how to dip what will become some of your favorite Cheese/Chocolate Combos
How to Host a Wine and Cheese Tasting Party
With Christy Feldhaus and Dave Schmerr
Monday, March 29
6:00pm - 8:30pm
$50 per person
With a few simple touches your cheese board can be more than just “cheese and crackers.” Join Jungle Jim’s wine expert, Dave Schmerr, and Christy for this tutorial about wine and cheese. We will taste wines with cheese as we discuss cheese choices, garnishes and a guide on cheese condiments.
MENU
» Cipollini Onions, Port and Stilton Cheese on Toasts
» Honey Tomato Bruschetta with Ricotta
» Homemade Red Wine Salami
» Buttery Basil Cookies
Make-Ahead Spring Brunch
With Gayle Payton Walls
Wednesday, March 31
6:00pm - 8:30pm
$50 per person
A memorable brunch doesn’t mean you have to get up with the roosters! Follow these make-ahead strategies and wake up with your family and guests instead.
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» Ham and Leek Breakfast Strata
» French Toast Bake
» Strawberries Romanoff
» Lemon Poppy Seed Muffins
» Gran Mimosas
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» April 2010 Classes
Say Cheese! Dishes inspired by the Cheeseboard
With Penny Behnes
Wednesday, April 7
6:00pm - 8:30pm
$50 per person
Have a spare hunk of cheese left from that cheese and wine party? Need some inspiration for what to do with it? Join Penny in using this favorite ingredient with a gourmet twist.
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» Roasted Red Peppers stuffed with Goat’s Cheese
» Broccoli and Gorgonzola Soup
» Pork with Camembert
» Chicken Pasta with Stilton
» Ricotta Cake with Roasted Raspberries and Figs
Spring Bounty Dinner
With Bonnie Walsh and Janet Hontanosas
TWO DATES
Wednesday, April 7
11:00am - 1:30pm
$50 per person
Thursday, April 8
6:00pm - 8:30pm
$50 per person
Spring inspires us to enjoy lighter foods. Freshness and intensity of flavors are signs of the season. Throw your windows open and enjoy this sunny menu.
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» Tomato and Fennel Soup
» Grilled Scallops with Bell Pepper Sauce and Spinach
» Couscous with Mediterranean Vegetables
» Chicken Breasts with Mediterranean
» Stuffing, spinach, goat cheese, sundried tomatoes and an olive tapenade
» Roasted Asparagus with Lemon and Olive Oil
» Chocolate Caramel Nut Tart
Knife Skills
Hands-On Class With Carol Tabone and Ed Bartush
Monday, April 12
6:00pm - 9:00pm
$75 per person
Hone your knife skills with Carol and Ed. Ed is the Regional Sales Manager of Wusthof Trident Cutlery Co. He and Carol will teach you techniques for holding, sharpening and using a standard chef’s knife. You will learn all of the classic cuts like julienne and dice. You’ll also learn how to bone a chicken breast and chop an onion like an expert! Afterwards the following dishes will be prepared:
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» French Onion Soup with Gruyère Croutons
» Marinated Cucumber Dill Salad
» Chicken Moutarde, sautéed chicken breast with a mustard cream sauce
» Mashed Potatoes
» Sauté of Julienne Vegetables
This class is a confidence builder. Let us help you correct your mistakes and send you home a happy chopper! Note: Please bring the following to class: one 8 or 10-inch chef’s knife, a paring knife and a cutting board. (Remember to wrap your knives safely for transporting in your car and through the store.) Students will take home a 3-1/2 inch Wusthof Classic paring knife – valued at $65.
Easy Entertaining at Home
With Gayle Payton Walls
Wednesday, April 14
6:00pm - 8:30pm
$50 per person
Enjoy a relaxing evening entertaining in your own home. This largely make-ahead meal is sure to impress, while allowing you the time to enjoy your family and friends.
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» Chilled Garlic Roasted Shrimp with Spicy Cocktail Sauce
» Chicken Pinwheels with Prosciutto and Gruyère
» Brown and Wild Rice Pilaf with Toasted Pecans
» Roasted Asparagus with Lemon Zest
» Ramekins of Chocolate Croissant Bread Pudding
Couples Night Out…Grill ’til your Heart is Content
Hands-On Class With Jacob Perry
Friday, April 16
6:00pm - 9:00pm
$125 per couple
Jacob will fire up the grill and couples will prepare this entire meal over the flames as he shares tips and techniques for enhancing your grill skill.
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» Caesar Salad
» Pork Tenderloin a Smoky Paprika Sour Cream
» Grilled Zucchini with Pine Nuts
» Grilled Plums with Honey and Vanilla Ice Cream
Kentucky Derby Party
With Leigh Barnhart Ochs
Saturday, April 17
11:00am - 1:30pm
$50 per person
And They’re Off! Those three words ignite what’s been termed the most exciting two minutes in sports. This year the 135th Kentucky Derby will be held on Saturday, May 1, 2010. Capture the flavor of the day with these easy, make ahead party recipes.
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» Churchill Downs Antipasto Stuffed Baguette
» Grandstand Shrimp Salsa with Avocado
» Millionaire’s Row BBQ Country Style Oven Ribs
» Run For The Roses Slaw
» Triple Crown Cheddar Cornbread
» Trifecta Tiny Derby Pie Tartlets
Crowd Pleasers
With David Warda
Monday, April 19
6:00pm - 8:30pm
$50 per person
“Crowd Pleasers,” David’s new book, gives you 175 comforting recipes for any event from brunch buffets to Sunday suppers. Join him as he shares recipes, techniques and memories gathered from over 40 years of catering and classes. Note: David’s cookbook “Crowd Pleasers,” will be available at class at a 10% discount. He will be happy to autograph your copy.
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» Oven Roasted Winter Salsa
» Lentil Kale Soup
» Cuban Pork Roast, citrus marinated roast
» Cabbage Salad, dairy-free, tart and crisp
» Sofrito Rice with Capers and Olives
» Key Lime Pie
Celebrate 15 Years with Favorite Desserts
With Carol Tabone and Janet Hontanosas
TWO DATES
Wednesday, April 21
11:00am - 1:30pm
$50 per person
Thursday, April 22
6:00pm - 8:30pm
$50 per person
Carol and Janet celebrate 15 years at the Cooking School with a selection of their favorite desserts. These outstanding recipes are ones that are requested over and over again! Join them for these memorable dishes that will bring requests for second helping...please! Note: A light snack will be served during the class.
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» Blueberry Crostata with a Cornmeal Crust and Lattice Top, a no-roll crust
» Miniature Apricot Almond Shortbread
» Chocolate Raspberry Bars, great for a hors d’oeuvre party!
» White Chocolate Celebration Cake with Strawberries and Marzipan
The All-American Sandwich
With Christy Feldhaus
Saturday, April 24
11:00am - 1:30pm
$50 per person
America is a nation of sandwich lovers, and different areas are famous for a particular type of sandwich. Cruise across America and discover why the sandwich continues to be one of America’s favorite foods.
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» East Coast - Broiled Philly Cheese Steak Sandwich
» South - Muffaletta, the famous, hearty New Orleans sandwich with meats and olive salad
» Southwest - Navajo Fry Bread, filled with traditional beef, beans and cheese
» West Coast – SBLT, inspired by the Pike Street Market, a classic BLT with salmon
Sushi Made Easy!
Hands-On Class With Matt Jamie
Sunday, April 25
1:00pm - 3:00pm
$60 per person
Matt, owner of Bluegrass Soy Sauce Company, located in Louisville, KY, the only small batch soy sauce brewery in the U.S. teaches you how to make your own delicious sushi rolls. Learn the proper way to select and cut fish, cook and season rice, prepare vegetables and other fillings. In this hands-on class you will learn to make California Rolls, Tuna/Salmon Rolls, Hand Rolls and Nigiri. Registration is limited! Students will take home a sushi mat!
Couples Cook at Home
Hands-On Class With Betty Rodriquez-Hakes
Tuesday, April 27
6:00pm - 9:00pm
$125 per couple
Looking for that perfect meal to make for your next dinner party or family gathering? Look no further, with this tried and tested winner! Bring a date or friend and add these must-know recipes to your repertoire.
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» Roasted Asparagus Wrapped with Prosciutto
» Pecan Crusted Pork Chops
» Carrot Wild Rice
» Individual Orange Butter Cakes with Crème Anglaise
Cooking Fish at Home
With John Bostick
Thursday, April 29
6:00pm - 8:30pm
$55 per person
John will guide you with his techniques and innovative recipes that allow anyone to cook fish with confidence. This class makes fish simple, fun and delicious for the home cook.
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» Burgundian Salmon with Vegetables in a Rich Red Wine Stock
» Pan-Seared Scallops with a Mushroom Israeli Couscous
» Broiled Halibut with Coconut Red Curry and Potatoes
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» Private Classes
Tired of the same old ideas for meetings, team-building, reunions and parties? Need a new place for get-togethers with co-workers, family and friends? Schedule a Private Cooking Class designed just for you and your group! Our cooking classes are always fun and informative, and you can select from two different formats: demonstration or hands-on. Menu options are endless.
Demonstration classes are great if you have a group of 40 or less who want to eat a great meal and learn how it is prepared, but want us to do the cooking. You and your guests can sit back, enjoy the show and eat some great food. Or maybe your group is a bit more adventurous. If so, schedule a hands-on class for up to 24 people. You and your guests will roll up your sleeves and learn to make Grilled Pizza, Tapas (Spanish hors d'oeuvres), Wraps (Ravioli, Crepes, Shao-Mai, etc.). Work with Phyllo, learn the basics in a Knife Skills class or make grilled pizza. Select one from many great classes for a fun-filled event!
Call 513-674-6059 for more information and reservations or email us.
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