Cooking Classes at Now We're Cooking
September - December, 2011 Register Today 322-0700
September 8 — End of Summer Bounty with Linda Murray 6-9 PM — $45
Create a meal with the plentiful vegetables of late summer. Recipes include: Honeydew and Cantaloupe Soup; T omato, Cucumber and Avocado Salad;
Yellow and Red Peppers stuffed with Rice Pilaf with Pine Nuts and T omatoes, and topped with a Feta Cheese Sauce; Zucchini-Crusted “Pizza”; Almond
September 12 — Market Basket with Scott Brouse & Mike Benfer 6-9 PM — $50
Back by popular demand-a class favorite! Come and see just how creative Scott and Mike truly are. Tina and Robin purchase and group food as they
imagine a dish; Scott and Mike switch it all around into amazing and delicious recipes no one ever thought of. It is a great time.
September 19 — Sushi* with Roger Fink 6-9 PM — $55
Back by request! No one does sushi like Roger. Come and learn the fascinating history, how to make all of your favorite rolls, try new ones, why it isn’t all
about raw fish and the trick to making delicious sushi rice.
September 26 — An Asian Noodle Tour with Joe Labelle 6-9 PM — $50
Take an Asian tour in our first ever class totally dedicated not only to Asian cuisine, but to food containing different and unique noodles. Chef Joe will
feature: Lemon Garlic Beef with Soba Noodle Salad, Spinach and Mushrooms, Black Bean Crusted T ofu with Eggplant and Peanut Udon, Stir-fry Pork and
Broccoli Lo-Mein and Sweet Coconut Sticky Rice with Mango.
September 28 — Happy Birthday to Us! Lunch and Learn with Tina and Robin 12-1 PM — $20**
We are celebrating our 7th birthday featuring what else-cake!! But not just any cake, Tina and Robin’s favorite, coffee cake. Join us in celebration as we
feature: New York Crumb Cake, Banana Coffee Cake with Chocolate Chip Streusel and Monkey Bread Muffins.
**Take all 3 classes for $50
October 4 — Ready, Set… Soup with Scott Brouse & Mike Benfer 6-9 PM — $50
Do you think homemade soup is time consuming? Need new, easy, delicious and innovative recipes? Scott and Mike guarantee each of these soups can be
made in ½ hour or less! One of their features will be; Grilled Chicken, Sun-dried Tomato, Brie and Basil Soup, with more to come. As a note-this class is
being held on a Tuesday Night.
October 6 — Food For Entertaining * with David Hirsch 6-8:30 PM — $70
David Hirsch, of the famous Moosewood Collective in Ithaca, NY is back. This topic is class requested and David has delivered with a fantastic menu full of
delicious items sure to make your entertaining a breeze. All of these recipes may be done ahead of time so you can actually enjoy your party and friends.
Come and check out why David is such a popular teacher all over the country. Featured will be: Guacamole with Roasted Corn, Curried T ofu, Crostini with
Peperonata and Herbed Cheese Spread, T unisian Filo Turnovers with Sweet and White Potatoes, Viennese Cupcakes with Apricot Preserves and
Semi-Sweet Chocolate, Lime Pecan Bars and Hazelnut Dark Chocolate T ruffles.
October 11 — More Hillside Favorites with David Miele 6-9 PM — $50
David is back! T ake a trip back down memory lane and relive those wonderful meals from The Hillside Restaurant. Come and join Chef David as he prepares
old favorites from a Williamsport landmark. Featured will be: Salmon Crowns, Maple Walnut Salad, Apple Pork Schnitzel and Broccoli Penne Pasta.
October 13 — Autumn Harvest with Linda Murray 6-9 PM — $45
Create a rich meal with the colors of autumn. Recipes include: New England apple, carrot and squash soup; corn and cheese pudding with hot sauce;
butternut squash gratin; pumpkin oat muffins; and apple-cranberry crisp.
October 17 — Homemade Pastas with Roger Fink 6-9 PM — $50
Always extremely popular, not to mention delicious, Roger is presenting a perennial favorite; pairing homemade pastas and sauces. He will make both flat and filled
pastas and pair them with the following delectable sauces: Marinara, Puttanesca, Carbonara and Aglio E Olio.
October 19 — Under Wraps Lunch and Learn with Tina and Robin 12-1 PM — $20**
Wraps are delicious, totable and fun to make. You are limited only by your imagination as to the fillings. Join us for some great options sure to become your new
favorites. Featured will be: Huevos Rancheros Wraps, Chuck Wagon Wraps, Broccoli-Cheese Wraps and Blueberry Dessert Wraps.
**Take all 3 classes for $50
October 20 — Relaxing Along the Champs-Elysees with Richard “Hosch” Hoschar 6-9 PM — $50
Can’t jet off to France for an amazing dining experience? Chef Hosch offers the next best thing. Fantastic French cuisine without leaving home! Join Chef Hosch
as he prepares: Coquille St. Jacques, Pan-seared Beef T enderloin with Béarnaise Sauce, Rice Pilaf, Fall Vegetable Tournee and French Torte. Bon Appétit!
November 4 — Fall Fantasy Wine Pairing with Dr. Frank Vinifera Wine Cellars* Tina, Robin & Mark Veraguth 6-9 PM — $60
A truly amazing evening awaits! Now We’re Cooking is thrilled to pair a fabulous fall menu with unparalleled wines from the Dr. Frank Vinifera Wine Cellar.
Head winemaker, Mark Veraguth will be on hand to discuss the featured wines as well as the vineyard. The menu will be: Savory Goat Cheese Crostini with
Chateau Frank 2005 Brut Sparkling Wine, Curried Pumpkin Apple Soup with Dr. Frank 2008 Chardonnay, Greens with Caramelized Pears and Blue Cheese
with Dr. Frank 2009 Rkatsiteli, Coq au Vin and Garlic Mashed Potatoes with Dr. Frank 2008 Pinot Noir and Gingerbread Whoppie Pies with Dr. Frank 2010
Semi Dry Riesling.
November 5 — Poppies Pretty Poppies* with Kim Morrison 8:30 AM-12:30 PM — $80
Cake artist extraordinaire, Kim Morrison is back! In her morning session Kim is presenting a brand new gumpaste flower. Great for summer and autumn cakes,
this gumpaste flower can be created with or without cutters and veiners. Included are creation of the center and petals, wiring, assembly, coloring, and the
poppy’s unusual buds. Hands-on, materials list provided. Limited enrollment.
November 5 — Quilled Snowflakes* with Kim Morrison 1:30 PM-4:00 PM — $75
In Kim’s afternoon session she is teaching something very special and never before offered at Now We’re Cooking-quilled snowflakes. Quilled Snowflakes:
Delicate, sparkling, and perfect for any winter holiday cake, but amazingly simple to do. Just as in the antique art of paper Quilling, or paper filigree, thin
strips of gumpaste are rolled into different shapes and used to create a snowflake. Hands-on, materials list provided. Limited enrollment.
November 7 — 10 Minute Gourmet with Scott Brouse and Mike Benfer 6-9 PM — $50
Hungry and Tired? T oo much to do and too little time to get it all done? Scott and Mike show you how it is possible to get a fantastic meal on the table with a
minimum of prep. time that will amaze you. Featured will be: Veal Piccata with Pasta, Chicken Cacciatore with Garlic Mashed Potatoes, Pork Stir Fry over Rice
and Apple Cranberry Cobbler.
November 10 — Autumn Feast with Linda Murray 6-9 PM — $45
Prepare a seasonal meal of: light cream of broccoli soup; roasted beet salad with walnuts and goat cheese; pasta with winter squash, walnuts and tahini; savory
cheddar thyme biscotti; moist apple cake with walnut- streusel topping.
November 28 — Fondant Purse Cake with Sue Major 6-8:30 PM — $50
Join Chef Sue as she teaches you how to make a whimsical and delicious fondant purse cake. This is the perfect gift for that special girly-girl in your life.
The technique you learn may be applied to lots of other cakes; you are limited only by your imagination. Hands-on, class size limited. Each participant will
need to bring a baked, single layer 8” cake round in their choice of flavor.
November 29 — Gingerbread Houses with Tina and Robin 6-8:30 PM — $25
An annual favorite at Now We’re Cooking! Robin and Tina demonstrate how to start a family holiday tradition. You will leave with the necessary recipes, a
pattern you can use, hints and tips for success, and creative ideas for decorating.
November 30 — N, S, E & W Lunch and Learn with Tina and Robin 12-1 PM — $20**
Take a tour of the United States without leaving home. The 4 regions of our great country are represented in the following: Tomato Corn Chowder
(North-Massachusetts), Cheesy Grits Casserole (South-Georgia), Bacon Wrapped Shrimp in Red Sauce (East-Maryland) and Pear Cobbler
**Take all 3 classes for $50
December 5 — Feast of the Seven Fishes* with Roger Fink 6-9 PM — $55
Join Roger as he presents his own unique and wonderful twist on the traditional Christmas Eve feast. Attention all of you crab bisque fans-now is your
chance to get his scrumptious recipe! Featured will be: Crab Bisque, Fried Baccala, Antipasti, Crab Stuffed Calamari, Shrimp and Crab Scampi on Pasta
December 6 — Christmas by the Sea* with J. Scott McNeill 6-8:30 PM — $55
During the holiday season you can never have too many fantastic seafood dishes. At least that is J. Scott’s view! Celebrate the season, or anytime for that
matter, with some extraordinary dishes that are both delicious and easy to prepare. Featured will be: Pecan Crusted Sole with Lemon and Golden Sherry
Sauce, Seafood Newbery in Puff Pastry Shells, Shrimp Alfredo and Oyster Stew with Grilled Garlic Bread.
December 8 — Cookie Monster Exchange with Tina and Robin 6-8:30 PM — $50
We all have a little cookie monster in each of us, especially this time of year! You can never have too many cookie recipes so come and join us for some great
new recipes perfect for that cookie exchange, holiday nibbling or just to satisfy the “monster” in you. Featured will be: Rolo Cookies, Chocolate Nutella
Cookies, Peanut Butter and Jelly Pillows, T offee Chocolate Chip Crunch, Swedish Diagonals and Date Pinwheels.
PS Santa will be very pleased, too!
*Denotes not eligible for a free class
Featured Chefs and Class Instructors
Scott Brouse, The Carriage Corner – Scott spent four years in the Navy, in Key West, where he learned how to cook. He has cooked at the Sheraton, was the chef for 7
years at Front Street Station, the Inn at New Berlin and co-owner of The Glass Onion. Scott has been featured twice nationally on PBS with Gail Grew and Country Inn
Cooking. He currently is the executive chef at The Carriage Corner in Mifflinburg, PA.
Mike Benfer, Inn at New Berlin – Mike has cooked in various local restaurants since high school. He spent four years as the chef at the Hotel Pillow, four years as the chef at
Wayne’s Fairview Inn and is currently the chef at Gabriel’s at the Inn at New Berlin.
Roger Fink – Roger is the Food and Beverage Manager of The James and Events by The James at The Holiday Inn in downtown Williamsport. He previously was the
chef/owner of Pazzo and Executive Chef at The Williamsport Country Club. Roger is also on the advisory board of the Pennsylvania College of Technology Culinary Arts
David Hirsch, Moosewood – David Hirsch, a co-owner of Moosewood Restaurant since 1976, has been involved in many aspects of the restaurant business, from waiting on
tables and cooking to creating menus, ordering supplies and produce, managing employees, and planning the expansion of the facility.
David is an informative and entertaining presenter of classes, demonstrations, lectures, and workshops with an emphasis on vegetarian and vegan cooking and cooking with
fresh herbs and edible flowers. He has also enjoyed his work as a consultant on vegetarian cooking and menu planning for commercial food service operations. His television
appearances include discussions and demonstrations of cooking from the garden and freezing techniques for fresh herbs and vegetables on New York Lawn and Garden
(PBS) and Just in Time (CNN).
Richard Hoschar – Chef “Hosch” graduated from the Culinary Institute of America in 1977. His experience includes owning his own restaurant, being the head chef at a
country club, and starting up new large kitchens in hospitals and hotels. His current position is executive chef of the Susquehanna Health System. He has been teaching
classes on healthy cooking for the past 20 years, and co-authored a recipe book which sold over 60,000 copies in the Nashville, TN area. Hosch has recently obtained his
Prochef Certification Level II from the Culinary Institute of America.
Joe Labelle – Joe is the Executive Chef at The Ross Club in Williamsport. A graduate of Penn College Culinary Arts he has worked as a chef at The Mansion on Forsythe
Park in Savannah and as a Corporate Sous-Chef of The Dolce Group in Atlanta based out of Los Angeles California.
Suzann Major – Sue has been an instructor at The Pennsylvania College of Technology for the past 26 years. She is the owner/operator of Grammy Sue’s Cakes and
Cookies and is a devoted chocoholic! She has studied chocolate and sugar under Ewald Notter and Albert Kumin.
J. Scott McNeill – Scott has long experience in Williamsport restaurants and clubs. He managed 21 Club, now Franco’s, for 7 years, the Ross Club for 5 ½ years, and was the
chef of the Peter Herdic House for 16 years. Scott is the owner of Crystal Palette Catering. He teaches Social Studies and Introduction to Cooking for the WASD, and has
authored 2 cookbooks.
David Miele – David was the chef/owner of the popular Williamsport landmark; The Hillside Restaurant for many years. He currently is the chef/owner of Hillside Catering,
Montoursville, PA and the exclusive caterer for the Acacia Club and the Benjamin Ballroom in Williamsport.
Kim Morrison – Nationally recognized, Kim has been decorating cakes for the past 23 years, and specializes in gum paste flowers and buttercream-frosted cakes, done in the
style of rolled fondant. She has been in business for the past 20 years and has won many awards for her cake designs. Her philosophy is: Cakes should taste even better
that they look!
• Winner, Grand Prize at the National Wedding Cake Competition 2003 and 2004
• Featured on The Food Network, “Here Comes the Cake,” 2004
Linda Murray, Spring Garden Foods – After leaving the corporate world twelve years ago, Linda has focused her energies on creating healthful, nutritious meals. She is an
accomplished vegetarian cook who has prepared meals for groups, events and individuals. Currently she offers a take-out service in Mansfield, PA.
Mark Veraguth, Dr. Frank Vinifera Wine Cellar – Mark is the head winemaker for Dr. Frank Vinifera Wine Cellars. He has been at the winery since 1989. A native of California,
Mark a graduate of UC Davis. Mark heads an international team of winemakers, which brings expertise from various terriors and cultures, resulting in Dr. Frank’s being
named “Best in the East” for multiple years. In addition, Mark operates a private grafting business from root stock and cuttings.
Dr. Frank Vinifera Wine Cellar – Dr. Frank Vinifera Wine Cellars has long been associated with the New York wine revolution. Its founder, Dr. Konstantin Frank, helped
pioneer the introduction of the European vitis vinifera grapevines in the eastern United States. Now in its third generation, Dr. Frank Vinifera Wine Cellars continues to be
New York’s most award-winning winery since 1962. In 2010, the winery ended the year with a total of 52 gold medals. 2009 was a particularly exceptional year for Dr. Frank
Wine Cellars with a total of 67 gold medals, more gold medals than the winery has received in any other year. Dr. Frank Vinifera Wine Cellars is proud of its international
winemaking team with each member bringing in their particular expertise. The talented group includes winemakers from California, Australia, France and Germany. The focus
on world class wines continues with each generation of the family, each member living up to the Frank Family tradition of excellence.
ASK ABOUT OUR PRIVATE CLASSES AND PARTIES!
Please Note: Now We're Cooking reserves the right to change any menu or instructor, or to cancel any class at its discretion.
How To Enroll
To enroll and pay for a class, please call us at 322-0700 or stop in at 457 River Avenue in Williamsport. We accept cash, check, Mastercard, Visa or a Now We’re Cooking gift certificate.
Class Cancellation/No Show Policy
At Now We’re Cooking, we know that life happens. If you cannot attend class, call us at 570.322.0700 MORE THAN 2 BUSINESS DAYS before the class and we will give you credit towards a
future class. If you cancel after this time or miss a class, no refunds or credit will be given but you can have the class handout which includes the recipes. If you are unable to attend class, you
may send someone in your place. Refunds will only be given if Now We’re Cooking cancels the class. We truly appreciate your patronage and look forward to serving you for years to come.
For additional information log onto our website - www.nwcook.com