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					                                                     Spring/Summer 2012 ISSUE

C O O K I N G          C L A S S E S          2 0 12             IN THIS ISSUE:

                                                             ■	 FINGER LAKES        Page 7
                                                                Wine Tour

                                                             ■	 MOOSEWOOD           Page 8
                                                                Spring Greens

                                                             ■	 THAI MADE EASY      Page 9
                                                                Hugh Carpenter

                                                             ■	 MICRO BEER TOUR    Page 10

                                                             ■	 PIZZA/MOZZARELLA   Page 13
                                                                From Scratch

                                                             ■	 CHEESEMAKING       Page 13

                                                                     Sign up

101 SHADY LANE, CARLISLE, PA 17013 (717) 243-0906 OR 800-391-2665 - WWW.KITCHENSHOPPE.COM
             T Ki che S opp Cookin S h C s E rollmen P icy                                                                                                           Title

                                                                                                                                                                     Food & Wine Classes
                                                                                                                                                                                                 Date              Time       Fee     Class Page

                     Full payment is required at the time of registration. You must provide a credit card number, expiration date and CV#
                          if you wish to register by phone, fax or online. Gift cards may be used over the phone or online for classes.                              Lent Around...               Fri. March 9     6-9pm       $59     332   4

                                              If you cannot attend a class, you may send a substitute in your place.                                                 Paris In Spring              Sun. March 18    1-4pm       $59     348   5
                                                                                                                                                                     Wine & Tapas                 Sun. May 13      1-4pm       $69     418   10
                             No Refunds. No Credit issued. No Transfers. No Exceptions.                                                                              Food/Wine Dinner             Fri. May 18      6-9pm       $69     430   11
                          The Kitchen Shoppe reserves the right to change any menu or instructor, or to cancel any class at its discretion.                          Backyard Grill               Fri. June 15     6-9pm       $59     456   13

                    P iva Grou Cookin
             Students attending class receive a 10% discount at the time of class on their purchases (sale and discounted merchandise not included).

                                                                                                C s e I ons
                                                                                                                                                                     3 Wine Flight Classes

                    C s Gui e
                                                                                                                                                                     Two Can Dine!                Mon. May 14      6-9pm      $69/2    420   11
                                                                                                                                                                     Two Can Dine!                Tues. May 15     6-9pm      $69/2    422   11
                                                                                                               Lunch & Learn
                                                                                                                                                                     Food & Beer Classes
                         Demonstration Classes:                                                                Food & Wine Pairing
                                                                                                                                                                                                                                                       Any of our cooking class formats can be tailored
                         Seating for 20-50 guests, Six Course                                                                                                        St. Patrick’s Day            Sat. March 17    4-7pm       $59     346   5
                                                                                                               Couples Classes                                       American with Roy Pitz       Fri. April 20    6-9pm       $59     388   7         to meet your group or organization’s specific
                         Hands-On Experience:                                                                                                                                                                                                          requirements to make for the perfect event.
                         Seating for 15-32 guests                                                              Wine Trip                                             Lunch & Learn Classes                                                                      Just call for details.

                                                                                                                                                                                                                                                       Ca u -fre :1(800) 391-2665
                                                                                                               Hands-On                                              Classic...                   Wed. March 14    11-12:30pm $25      340   4
                         Demonstration Lunch:
                                                                                                                                                                     Curry In A Hurry             Wed. April 18    11-12:30pm $25      386   7

                                                                                                                                                                                                                                                       T .: (717) 243-0906 F : (717) 258-5162
                         Seating for 30-50 guests, Three Course                                                Food & Beer Pairing                                   Say Cheese                   Wed. May 9       11-12:30pm $25      412   10
                                                                                                                                                                     Rachael Ray                  Wed. May 16      11-12:30pm $39      424   11

                                                                                                                                                                                                                                                       W i u : 101 Shady Lane, Carlisle, PA 17013
                         Room Rental:                                                                          Bring Your Own Beverage                               Kitchen In Tuscany           Fri. May 18      11-12:30pm $39      428   11
                         Call for details.                                                                     for designated classes only

                                                                                                                                                                                                                                                       E-mai :
                                                                                                                                                                     How Corny...                 Wed. June 6      11-12:30pm $25      446   13

                                                                                                                                                                     Couples Cooking Classes-Partial Hands-on!
                                                                                                                                                                     (Some Class Participation Welcome But Not Required)
    Title                     Date              Time     Fee     Class Page             Title                     Date                Time       Fee    Class Page

                                                                                                                                                                                                                                                       Regu            S opp Hour :
    Demonstration Classes                                                               Hands-on! Classes                                                            Hot! Hot! Hot!               Fri. March 16    6-9pm     $120/2    342   5
                                                                                        (Some Class Participation Welcome But Not Required)                          Tuscan Dinner                Fri. March 23    6-9pm     $130/2    354   5
    Trivia Day                 Sun. March 4     1-4pm      $49     324     4                                                                                         Couples in the Kit.          Fri. May 11      6-9pm     $130/2    414   10
                                                                                                                                                                     Couples in the Kit.          Fri. June 1      6-9pm     $130/2    440   12        Monday - Friday: 9:00 A.M. - 5:00 P.M.
    Two For One!               Tues. March 6    6-9pm    $50/2     328     4            Beg. Cake Deco.         Mon. March 5 & 12     5:30-8pm    $39    326   4

                                                                                                                                                                                                                                                       D ivin Dire ions
    Two For One!               Wed. March 7     6-9pm    $50/2     330     4                                                                                                                                                                           Saturday: 9:00 A.M. - 5:00 P.M. Sunday: 12:00 P.M. - 5:00 P.M.
                                                                                        This Room...               Sat. March 10      2-5pm       $59    338   4
    Seafood                    Sat. March 24    1-4pm      $69     356     5            Basic Pres. Cooking        Sat. March 17      10-1pm      $49    344   5     Finger Lake Wine Tour        Sat. Apr. 14     5:30am $129/149     380   7
    Pan Sauté                  Sun. March 25    1-4pm      $59     358     6            Flower Making          Mon. March 19 & 26     5:30-8pm    $39    350   5     Brewery Tour                 Sat. May 12      8am      $89/109    414   10
    Simply Shrimp              Fri. March 30    6-9pm      $59     364     6                                                                                                                                                                           • We’re at 101 Shady Lane, Carlisle, PA.
                                                                                        Pup Treats!                Wed. March 21      6-8pm       $39    352   5
    Simply Fish                Wed. April 4     6-9pm      $69     370     6
                                                                                                                                                                                                                                                       • From 1-81 (Exit 52 toward Carlisle take US Rt. 11 south
    Poultry 101                Fri. April 13    6-9pm      $59     378     7
                                                                                        Easter Candy!              Wed. March 28      6-9pm       $59    360   6
                                                                                                                                                                     Big Hands/Little Hands
                                                                                        Strudel Workshop           Thurs. March 29    6-9pm       $59    362   6     (1 Adult & 1 Child-Ages 4-7 years old)                                             one mile to Shady Lane.
    Pan Sauces For Pasta       Sat. April 14    10-1pm     $59     382     7
                                                                                        Puff Pastry                Sat. March 31      10-2pm      $59    366   6                                                                                       • From 1-76 Pennsylvania Turnpike (Exit 226) take US Rt.
    Five Meals                 Sun. April 15    1-4pm      $49     384     7                                                                                         Mini Me!                     Sat. March 10    9-10:30am $35/2     334   17
                                                                                        Pierogies                  Mon. April 2       6-8pm       $49    368   6                                                                                        11 south for 200 yards Shady Lane on the left.
    Open House                 Sat. April 21    9-5pm    FREE              8                                                                                         Easter Treats                Sat. April 7     9-10:30am $35/2     372   17
                                                                                        From Scratch               Sat. April 7       2-5pm       $59    376   7
                                                                                                                                                                     Mothers Day!                 Sat. May 5       9-10:30am $35/2     404   17        • Drive back Shady Lane - we’re on the left with the big
    Moosewood                  Fri. April 27    6-9pm      $59     394     8
                                                                                        Open House                 Sat. April 21      9-5pm      FREE          8                                                                                        parking lot.                      …Buses Welcome!
    Time For Tea               Sun. April 29    1-4pm      $49     398     9
    Asian Street Food          Fri. May 4       6-9pm      $65     402     9
                                                                                        Intro. To Carving          Sun. April 22 12:30-2:30pm     $49    390   8     Tweens                (Ages 8-12 NO ADULT)

                                                                                                                                                                                                                                                       Ou L cati :
                                                                                        Level 2 Carving            Sun. April 22      3-5pm       $49    392   8
    Thai Made Easy             Sat. May 5       5-8pm      $65     408     9                                                                                         Rachael Ray                  Sat. March 10    11-1pm      $30     336   17
                                                                                        Messermeister Knives       Sat. April 28      10-11:30am $20     396   9
    Fast Pasta Sauces          Sun. May 6       1-4pm      $65     410     9                                                                                         Easter!                      Sat. April 7     11-1pm      $30     374   17
                                                                                        Cupcakes!                  Wed. May 2         6-8pm       $49    400   9     Mothers Day!                 Sat. May 5       11-1pm      $30     406   17
    Fast & Fresh               Sat. May 12      10-1pm     $59     416    10
                                                                                        Perfect Pizza!             Sat. May 19        9-12pm      $59    432   11
    Italian Roots              Wed. May 16      6-9pm      $59     426    10
                                                                                        Bobby Flay Cooking         Sat. May 19        1-4pm       $59    434   12
                                                                                                                                                                     Kids Summertime Classes
    Taste Of The South         Sun. May 20      1-4pm      $59     436    12
                                                                                                                                                                     (Ages 6-15 NO ADULT)
    Memphis In May             Fri. May 25      6-9pm      $59     438    12            Pizza & Mozz.              Fri. June 8     5:30-9:30pm    $79    448   13

    Hors d’/grill              Sat. June 2      12-3pm     $59     442    12            Beg. Cheese Making         Sat. June 9        12-4pm      $79    450   13    Kids Camp!             Mon-Fri. June 11-15    10-12pm    $175     454   16
    Seafood                    Sun. June 3      1-4pm      $59     444    12            Cheese Making Part 2       Sun. June 10       12-4pm      $79    452   13    Perfect Pie                  Tues. July 10    10-11:30am $20      462   16
                                                                                                                                                                     Pasta Please!                Tues. July 17    10-11:30am $20      464   16
    Summer Magic               Sat. June 16     4-7pm      $59     458    14            Dehydrating                Mon. August 13     6-8pm       $39    470   14
                                                                                                                                                                     Good Food Fast!              Tues. July 24    10-11:30am $20      466   16
    Kayaking                   Sat. June 23     11-3pm     $59     460    14            Water Bath Canning         Mon. August 20     6-8pm       $39    472   14
                                                                                                                                                                     Mystery Menu!                Tues. July 31    10-11:30am $20      468   16
    Car Show Cookin’           Fri. August 24   6-9pm      $59     474    14            Pressure Canning           Mon. August 27     6-9pm       $39    478   14    Car Show Kids                Sat. August 25   11-1pm      $29     476   16
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       Spring/Summer 2012 Class Schedule                                                                                          Register Today!                            Check Class availability and Sign up On-line         Spring/Summer 2012 Class Schedule
    M rc
                                                                                                              THIS ROOM IN MY HOUSE...                              HOT! HOT! HOT!                                     PARIS IN THE SPRING                                     PUP APPROVED-YUMMY
                                                                 CUSTOMER LOYALTY                             PARTIAL                                                                                                                                                          DOG TREATS!
                                                                     PROGRAM                                  Amber Clay                                                            PARTIAL
                                                                                                              Saturday, March 10, 2012                              Amber Clay                                        Grayson Bowman & Dennis Dragas                           PARTIAL
                                                            Our Way of Saying “Thank-You”
    TRIVIA DAY                                                                                                2 p.m. - 5 p.m.                                       Friday, March 16, 2012                            Sunday, March 18, 2012                                  Vivian Kline
                                                                  Earn points toward Kitchen Shoppe
    Tammy Miller                                                                                              $
                                                                                                                  59 - Class #338                                   6 p.m. - 9 p.m.                                   1 p.m. - 4 p.m.                                         Wednesday, March 21, 2012
    Sunday, March 4, 2012                                          cooking classes. Simply show your                                                                $
                                                                                                                                                                        120 per couple (2 people) - Class #342         $
                                                                                                                                                                                                                           59 - Class #348                                    6 p.m. - 8 p.m.
    1 p.m. - 4 p.m.                                               card before each purchase and start
                                                                                                              This is a class for ANYONE and EVERYONE!                                                                                                                         $
                                                                                                                                                                                                                                                                                   39 - Class #352
         49 - Class #324                                          earning points. Ask for a “Customer         Every house or apartment comes with                   Tired of the winter comfort foods? Let’s          Enjoy the spring time foods and wine of
                                                                    Loyalty card.” No forms to fill out.      this room called a kitchen....Let’s get you           look toward spring as we spice up the             this great French city and the surrounding              Your favorite pup will love you for learning
    Join us for a fun- lled afternoon of cooking                                                              started the right way with some basic                 cookin’ with your mate!                           countryside. There is nothing quite like it!            to make these tasty treats for him or her.
    and culinary trivia.      Enjoy a laid-back                                                               methods, techniques, tips and recipes to                                                                                                                        Come in and learn how to make 5 healthy,
    Sunday afternoon with friends as we                                                                       make this the best room to be in. We will             ■		Spicy Chicken & Cilantro Wontons                ■		Marinated Olives & Cheese Rounds                    better for your pup, dog treats.
    prepare the foods and ask you trivia ques-                                                                start the class by going over: what to do             ■		Spicy Garlic & Lemon Crusted                    ■		Bouillabaisse
    tions pertaining to food, cooking, and                                                                    at the grocery store, when you get it home,              Shrimp in Lettuce Cups                          ■		Baby Greens with Pears & Creamy                      ■		Peanut Butter Dog Biscuits
    more.... So, put on your thinking cap and               TWO FOR ONE!                                      how to prepare your food and so much                  ■		Roasted Corn Chowder with Colby                    Blue Cheese Dressing                                 ■		Chicken Jerky
    bring your appetite! A prize will be awarded            Amber Clay                                        more. All of the basics will be covered to               Jack Cheese & Cajun Croutons                    ■		Hanger Steak with Onion Jam &                        ■		Pup Cakes
    for the most points earned!                             Tuesday, March 6, 2012                            help you feel comfortable and ready to                ■		Asian Marinated Flank Steak with                   Green Bean Almandine                                 ■		Buster’s Brownies
                                                            6 p.m. - 9 p.m.                                   make freshly prepared meals.                             Wasabi Mashed Potatoes                          ■		Chicken a la Diable with Gratin Dauphinois           ■		Oat & Banana Cookies
     ■		Hot Corn Dip
                                                              50 for 2 people - Class #328                                                                          ■		Skewered Pork with Spicy Asian Mango Sauce      ■		Cherry Quarter Cake with Chocolate Sauce
     ■		Sun-dried Tomato & Italian Sausage                  OR                                                ■		Stocking your kitchen: refrigerator,               ■		“Hot” Chocolate Lava Cakes
        Tarts with Muenster Cheese                          Wednesday, March 7, 2012                             freezer, pantry, tools/equipment                                                                     FLOWER MAKING FOR CAKES
     ■		Crab, Artichoke & Jalapeno Dip                      6 p.m. - 9 p.m.                                   ■		Basic Cooking Techniques                                                                             2 PART SERIES-MONDAY EVENINGS
     ■		Sausage-Stuffed Mushrooms
                                                                50 for 2 people - Class #330                  ■		Simple Recipes                                     BASIC PRESSURE COOKING                                                                                    A TUSCAN DINNER
     ■		White Chicken Chili with Onion Parmesan Bread                                                         ■		Product/food ID and proper storage & preparation   TECHNIQUES                                                               LEVEL 2
     ■		Snicker Bar Snack Cake                              Welcome to the Kitchen Shoppe! If you or             of foods-small hands-on with knife skills                                                            Monday, March 19, 2012 & Monday,                                        PARTIAL
                                                            a friend have NEVER attended one of our                                                                 PARTIAL                                           March 26, 2012                                          Diana Albanese
     BEGINNER CAKE DECORATING                               classes, now is the chance. Join us for           ■		Basic Salad Preparation & Basic Vinaigrette        Tracee Clepper                                    5:30 p.m. - 8 p.m.                                      Friday, March 23, 2012
                                                            food and fun in our state of the art cooking      ■		Ground Burger: learning how to form                Saturday, March 17, 2012                           $
                                                                                                                                                                                                                           39 for 2 nights - Class #350                       6 p.m. - 9 p.m.
                                                            school! Don’t miss your opportunity for              Hamburgers, Meatballs & Meatloaf                   10 a.m. - 1 p.m.                                                                                           $
                                                                                                                                                                                                                                                                                   130 per couple (2 people) - Class #354
    2 part Series-Monday evenings                           a fun and informative cooking class, with         ■		Chicken: trimming, pounding, preparing methods     $
                                                                                                                                                                        49 - Class 344
                                                                                                                                                                                                                      Now that you know how to bake the proper
    Monday, March 5, 2012 & Monday,                         delicious food as well.                           ■		Basic Pie Crust: sweet & savory recipes                                                              cake and make icing, join us for the next               Take an express trip to Florence this time of
    March 12, 2012                                                                                            ■		Pasta and Sauce preparation: proper cooking,       This class will teach the basic techniques        level of cake decorating. Learn to make                 year and enjoy all the amenities, plus save
    5:30 p.m. - 8 p.m.                                      ■		Mini Bacon & Cheese Toasts                        small batch (demo only) homemade pasta             for healthy, tasty, successful, and safe          more detailed     owers and intricately                 on your Euros.
         39 for 2 nights - Class 326
                                  #                         ■		Chicken, Mushroom & Cabbage Salad                 dough, basic sauces made from scratch              cooking using the pressure cooker. Put            designed cakes.
                                                               with Soy-Lemon Dressing                        ■		Utilizing Ingredients for more than one recipe:    your fears to rest and prepare to learn how                                                                ■		Sautéed Scallops with Roasted Peppers & Garlic
    Beginners cake decorating; a two part                   ■		Butternut Squash Soup with Shrimp                 quiche of the day, soup of the day....             to cook stocks, grains, rice, beans, veg-         Night One: Before coming to class, whip                  ■		Risotto with Porcini Mushrooms
    series. On two evenings, you will be guided             ■		Skirt Steak with Southwestern Creamed Corn                                                           etables and more. Then learn how to use           up a recipe of ower icing and come to                    ■		Braised Lemon Chicken with Capers
    through any and all cake questions, fears               ■		Roasted Cauliflower with Goat Cheese & Lemon                                                         the nished foods in recipes.                      class to learn to make new owers to put on               ■		Tuscan Steak with Home Style Fries & Herbs
    and phobias, with these simple and easy                 ■		Frozen Lemon Souffle                           CLASSIC WITH A TWIST                                                                                    your cake that you will nish on night two of             ■		Parmesan Spinach
    basics to make and decorate a great cake.                                                                 Amber Clay                                            ■		Stocks                                         this series. Be ready to tint your icing (or             ■		Almond & Anise Biscotti
                                                                                                              Wednesday, March 14, 2012                             ■		Grains                                         tint ahead). You will be shown how to make
    Night one: **Demonstration on cake made                                                                   11 a.m. - 12:30 p.m.                                  ■		Rice                                           daisies, pansies, ve-petal owers, tiger
    from scratch; **Unmolding cake properly;                                                                  $
                                                                                                                  25 - Class #340                                   ■		Beans                                          lilies, petunias and roses. Don’t forget the
                                                            LENT AROUND THE WORLD                                                                                   ■		Vegetables                                     vines and leaves too!
    **How to make icing; **How to tint icing;                                                                 Our favorites updated with a modern day                                                                                                                         SEAFOOD
                                                                                                              twist!                                                                                                  Night Two: Bring the owers you have made                Diana Albanese
    **Crumb coating a cake                                  Chef Ryan Clay                                                                                          SAINT PATRICK’S DAY CELEBRATION                   during the week. It is time to complete all             Saturday, March 24, 2012
                                                            Friday, March 9, 2012                             ■		Tomato Soup with Cheese & Bacon Toasties           WITH MAGICAL HOMEBREWS                            of your owers and apply more nishing                    1 p.m. - 4 p.m.
    Night two: You will be shown how to                     6 p.m. - 9 p.m.                                   ■		Meatloaf Sandwiches with                           Chef Ryan Clay                                    techniques shown to you during the class.                $
                                                                                                                                                                                                                                                                                   69 - Class #356
    smooth your icing, apply basic borders,
                                                                59 - Class #332                                  Stovetop Mac-n-Cheese                              Saturday, March 17, 2012                          ■		Fondant Rose
    simple owers, and nish with a personal-                                                                   ■		Ultimate Chocolate Chip Cookies                    4 p.m. - 7 p.m.                                   ■		Black-Eyed-Susan                                      Great new ideas for seafood dishes that are
    ized message. Design a beautiful cake to                See how lent is celebrated across the                                                                   $
                                                                                                                                                                        59 - Class #346                               ■		Dogwood                                              “oh so good”!
    show off to friends and family.                         globe!
                                                                                                                      Attend cooking class                          Start your St. Patrick’s Day celebrating off      **Students please note: You may make a cake and          ■		Honey Garlic Shrimp in Portobello
                                                            ■		German-Baked Potatoes with
    **Bring a baked cake for practice-optional                                                                            and receive a                             on the right foot with good home brews and        ice a cake to apply your owers to. This is optional         Cups with Young Salad Greens

                                                               Quark (Goats Milk Cheese)                                                                            good food!                                        and not required.                                        ■		Miso Marinated Salmon with Cucumber Relish
    **Please note: There is homework required after night   ■		French-Goat Cheese Crostini with Shrimp                                                                                                                                                                         ■		Halibut Provencal Style
    one. The Kitchen Shoppe will provide a SMALL list       ■		Spanish-Shrimp Paella                                                                                ■		Homebrewed Drunkin’ Meatballs                  **Please note:    There is going to be homework          ■		Seafood Lasagna
                                                            ■		Mexican-Cheese Enchiladas

    of tools/equipment available for purchase at the                                                                                                                ■		Traditional Irish Potato Soup                  required for this class.   The Kitchen Shoppe will       ■		Herb Stuffed Fish Fillets Poached in Shiitake Broth
    store, during the time of enrollment. AFTER you         ■		Italian-Chicken Cacciatore                                                                           ■		Creamy Cod Cobbler with Cheese Scone Topping   provide a SMALL list of tools/equipment available        ■		Individual Lemon Trifle with Raspberries
     have enrolled in the class, you will receive a 10      ■		American-Baked Trout with Fennel & Lemon                                                             ■		Mustard Glazed Corned Beef Brisket             for purchase at the store, during the time of enroll-
     percent discount to apply toward purchases for the     ■		Traditional Almond-Anise Biscotti                    on non-sale merchandise                         ■		Stuffed Chicken with Bacon & Cabbage           ment. AFTER you have enrolled in the class, you
    class.                                                                                                                                                          ■		Bailey’s Irish Cream & Coffee Sabayon          will receive a 10 percent discount to apply toward
                                                                                                                                                                                                                      purchases for the class.

4                                                                                                                                                                                                                                                                                                                                       5
          Spring/Summer 2012 Class Schedule                                                                                Register Today!                                  Check Class availability and Sign up On-line                 Spring/Summer 2012 Class Schedule
    HOW TO PAN SAUTÉ                                        REPEAT! BACK BY                                                                                       MAKE YOUR OWN-FROM                               WINE TRIP                                       ONE CLASS=FIVE MEALS
    Diana Albanese                                          POPULAR DEMAND!                                                                                       SCRATCH COOKING                                  ALL DAY FINGER LAKES TOUR                       Tammy Miller
    Sunday, March 25, 2012                                  STRUDEL WORKSHOP                                                                                                                                                                                       Sunday, April 15, 2012
    1 p.m. - 4 p.m.                                                                                                                                               PARTIAL                                                                                          1 p.m. - 4 p.m.
        59 - Class #358                                     PARTIAL                                              MAKE & TAKE PIEROGIES                            Amber Clay                                       Dan Hoffman                                     $
                                                                                                                                                                                                                                                                       49 - Class #384
                                                           Arlene Ward                                                                                            Saturday, April 7, 2012                          Saturday, April 14, 2012
    There’s nothing faster than a great sauté              Thursday, March 29, 2012
                                                                                                                 PARTIAL                                          2 p.m. - 5 p.m.                                  5:30 a.m. – 10 p.m.                             We know everyone is busy.... This class will
    prepared at home. Join Diana Albanese                  6 p.m. - 9 p.m.                                       Tracee Clepper                                   $
                                                                                                                                                                      59 - Class #376                              Class #380                                      give you a shopping list of pantry staples
    of La Cucina D’ana for this class and you’ll            $
                                                                59 - Class #362                                  Monday, April 2, 2012                                                                             $
                                                                                                                                                                                                                     139.00 ea. Before March 1st.                  and groceries for these meals so you can
    have dinner on the table in 30 minutes.                                                                      6 p.m. - 8 p.m.                                  Stop opening a bag or a box of those             $
                                                                                                                                                                                                                     149.00 each After March 1st.                  shop for your family with ease. Taste
                                                           Is this a lost art? Hopefully not; let Arlene teach   $
                                                                                                                     49 - Class #368                              unhealthy, no taste processed foods.             $
                                                                                                                                                                                                                     129.00 each Group Rate 4+                     these wonderful week night dinners and be
    ■		Sautéed Chicken Breasts with                        this neat dough to you. Time to keep alive the                                                         Making items from scratch does not have to                                                       prepared to make them for your family in
       Artichokes & Mushrooms                              techniques that were once so important to             Make and take home the holiday’s best            be as hard, intimidating or time-consuming       Escape for the day to the crown jewel of        a ash!
    ■		Pork Tenderloin with Hazelnuts & Balsamic Vinegar   us. Strudel is not that hard to handle, it just       Pierogies made from scratch with a tradi-        as you think!                                    wine regions on the East Coast. We will
    ■		Steak with Red Wine Shallot Sauce                   takes time and a little know how. Once you            tional potato lling, boiled and then sautéed                                                      leisurely go from one winery to another with    ■		Chicken Hot Dish
    ■		Salmon with Asian Sauce                             learn how to make the dough, the rest is easy         in butter. This is a tasty side dish sure to     ■		Basic Dough recipe: for bread or pizza        a stop for lunch and dinner. Whether you        ■		Skillet Pizza Casserole
    ■		Barley Risotto with Roasted Garlic                  sailing. Working in teams, each one will make         please everyone.                                 ■		Pasta Dough recipe: topped with an easy,      have been there countless times or it’s your    ■		Vegetable Pie
    ■		Sautéed Escarole with Tomatoes & Sopressata         a different type of strudel. You will pull and ll,                                                        basic cheese sauce from scratch                rst time, this trip is the perfect get away:   ■		Five-Ingredient Beef Stroganoff
    ■		Little Chocolate Cakes with Whipped Cream           bake and enjoy the labors of the day.                 ■		Pierogi Dough From Scratch                    ■		Pie Dough: various ways to fill the crust     (Bully Hill, Dr. Franks, Hermann J. Weimer,     ■		Seafood Stuffed Peppers
                                                                                                                 ■		Potato Filling                                ■		Ground Burger: meatballs,                     Anthony Road)                                   ■		Spinach, Strawberry & Brie Salad
                                                           **Class size is limited                                                                                   hamburgers, meatloaf....                                                                         with Honey-Almond Vinaigrette
                                                                                                                                                                  ■		Chicken: homemade chicken fingers             Included:
                                                            ■		Apple Strudel                                     ANOTHER, ALL NEW                                 ■		Fresh Vegetables: new ideas on cooking        ■		Full Hot Breakfast
                                                            ■		Cheese Strudel                                    SIMPLY FISH                                         techniques for fresh, not frozen vegetables   ■		Packed Lunch                                 CURRY IN A HURRY!
                                                            ■		Sour Cherry Strudel                               Diane Phillips                                                                                    ■		Transportation                               Amber Clay
                                                                                                                 Wed. April 4, 2012                                                                                ■		Guided Tour                                  Wednesday, April 18, 2012
                                                            SIMPLY SHRIMP                                        6 p.m. - 9 p.m.                                                                                   ■		Bus Driver Gratuity                          11 a.m. - 12:30 p.m.
                                                           Arlene Ward                                                                                                                                             	                                               $
                                                                                                                                                                                                                                                                       25 - Class #386
                                                           Friday, March 30, 2012                                $
                                                                                                                     69 - Class #370                              POULTRY 101
                                                           6 p.m. - 9 p.m.                                                                                        Kathleen Sanderson                                                                               New takes on curry dishes...
                                                                59 - Class #364                                  Join Diane as she takes                          Friday, April 13, 2012
                                                                                                                 us on another tour under the sea, and            6 p.m. - 9 p.m.                                                                                  ■		Red Curry Shrimp Dumplings
                                                           The desire for palatable dishes with style            shows you how seafood at home can be             $
                                                                                                                                                                      59 - Class #378                                                                              ■		Beef & Pineapple Red Curry with
                                                           and avor is still very much in demand.                simple, and stress free.                                                                                                                             Green Vegetable Curry
                                                           The need for less elaborate food is more                                                               ■		Thai Green Curry Coconut with                                                                 ■		Chocolate Chip Angel Food Cake
                                                           compelling as busy households squeeze                 ■		“No filler” Crab Cakes with Remoulade Sauce      Vegetables Cilantro Jasmine Rice
                                                           in a little extra time for entertaining with a        ■		Shrimp & Asparagus Risotto                    ■		Split Roasted Chicken Stuffed with Asiago,
    EASTER CANDY                                           style of my own, not classic, not funky, but             in the Pressure Cooker                           Artichokes & Roasted Red Pepper                                                               FOODS OF THE NEW AMERICAN
                                                           de nitely “right on” for today’s living.              ■		Pesto Glazed Cod on Garlic Mashed Potatoes    ■		Sautéed Chicken Breast with                                                                   KITCHEN WITH ROY PITZ
    PARTIAL                                                                                                      ■		Roasted Swordfish with Artichokes,               Pomegranate Peppercorn Glaze                                                                  BREWING COMPANY
    Amber Clay                                              ■		Spring Green Pea Soup                                Lemon & Parsley                               ■		Grilled Chimichurri Chicken Thighs                                                            Grayson Bowman
    Wednesday, March 28, 2012                               ■		Cavatelli with Shrimp, Sun-dried                  ■		Field Green Salad with Roasted                ■		Orange & Arugula Salad                                                                        & Dennis Dragas
    6 p.m. - 9 p.m.                                            Tomatoes & Shiitake Mushrooms                        Apples, & Honey Dijon Vinaigrette                                                                                                              Fri.
                                                                                                                                                                  ■		Croissant Bread Pudding with Caramel
        59 - Class #360                                     ■		Scallop & Shrimp Napoleon                         ■		Not Your Mama’s Salmon Cakes                                                                                                                   April 20,
                                                            ■		Spring Greens with Candied                           with Lemon Veloute Sauce                                                                                                                       6 - 9 p.m.
    The Easter Bunny has nothing on these                      Fennel & Roasted Pecans                           ■		Baked Lemon Souffle Cakes                                                                                                                      $
    sweet treats! We’ll make some of our good,              ■		Pineapple Nut Meringue Torte                         with Blackberry Sauce                                                                                                                          Class #388
    old, traditional stand-bys along with some
    new candies that will simply melt in your               PUFF PASTRY WORKSHOP                                 **Cookbooks will be available for                PAN SAUCES FOR PASTA                                                                             Come and enjoy this food and beer class
    mouth.                                                                                                        autographing the evening of class; 10           Kathleen Sanderson                                                                               with some of the new blends of food from
                                                            PARTIAL                                               percent student discount applies.                                                                                                                the American kitchen paired with the
                                                                                                                                                                  Saturday, April 14, 2012
    **Students will get a box to take home with a          Arlene Ward                                                                                            10 a.m. - 1 p.m.                                                                                 tastiest beers of Roy Pitz Brewery. What
     sample of each recipe**                               Saturday, March 31, 2012                                                                               $
                                                                                                                                                                      59 - Class #382                                                                              a great combo!
                                                           10 a.m. - 2 p.m.
    ■		Peanut Butter Eggs                                   $
                                                                59 - Class #366                                                                                   ■		Shiitake, Prosciutto & Arugula Sauce                                                          ■		Three Potato Leek Soup with Gruyere
    ■		Coconut Eggs                                                                                                                                               ■		Roasted Tomato Sauce                                                                             Cheese & Homemade Croutons
    ■		Homemade Marshmallow                                The elegance of puff pastry has made this an                                                           ■		Pesto Sauce with Variations                                                                   ■		Butterhead Lettuce Salad with
    ■		Tigers Butter                                       untouchable product for many home cooks.                                                                                                                Considerations:                                    Warm Shrimp Vinaigrette
                                                                                                                                                                  ■		Pasta Carbonara-Updated
    ■		Marbled Bark                                        Prepared by super chefs and pastry shops,                                                                                                               This is an all day event where dinner           ■		Guinness Braised Short Ribs with
                                                                                                                                                                  ■		Seasonal Salad
    ■		Chocolate Caramel Candy                             the mystique of puff pastry frightens the most                                                                                                          and tastings are not included. In                  Grain Mustard Mashed Potatoes
                                                                                                                                                                  ■		Strawberries with Mascarpone
    ■		Stained Glass Marshmallow Candy                     advanced cook. The only way to conquer this                                                                                                             consideration of time restrictions              ■		Orecchiette Risotto with Country
                                                                                                                                                                  ■		Lemon Pistachio Biscotti
    ■		Hard Candy with different flavors and colors        is to do it yourself. In class, you will prepare                                                                                                        and expediency tastings (Approx.                   Ham, Peas & Goat Cheese
    ■		Fudgy Chocolate Truffles                            your own pastry to take home.                                                                                                                           $20) are required to be paid before             ■		Balsamic Marinated Hanger Steak
    ■		Butterscotch Nut Fudge                                                                                                                                                                                      departure.                                         with Sweet & Sour Green Beans
                                                           **Class size is limited                                                                                                                                                                                 ■		Pecan Tart with Maple Cream
6                                                                                                                                                                                                                                                                                                                 7
         Spring/Summer 2012 Class Schedule                                                                                    Register Today!                             Check Class availability and Sign up On-line         Spring/Summer 2012 Class Schedule
                                                          CUSTOMER LOYALTY                          VEGETABLE & FRUIT                                                                                                                                              THAI COOKING MADE EASY
                                                                                                    CARVINGS LEVEL 2 (VFC)                                                                                                                                         Hugh Carpenter
                                                              PROGRAM                                                                                                                                                                                              Saturday, May 5, 2012
                                                      Our Way of Saying “Thank-You”                 PARTIAL                                                                                                                                                        5 p.m. - 8 p.m.
                                                           Earn points toward Kitchen Shoppe        Dr. Robert Weil, M.D.                                                                                   CUPCAKES FOR MOTHER’S                                  $
                                                                                                                                                                                                                                                                       65 - Class #408
                                                            cooking classes. Simply show your       Sunday, April 22, 2012                               KNIFE SKILLS                                       DAY, SPRING & SUMMER
                                                                                                    3 p.m. - 5 p.m.                                                                                                                                                Hugh Carpenter has returned from his 8th
                                                           card before each purchase and start      $
                                                                                                        49 - Class #392                                  PARTIAL                                            PARTIAL                                                visit to Thailand, carrying back wonderful
                                                           earning points. Ask for a “Customer
                                                                                                                                                         Ethan Hamme-Messermeister                         Vivian Kline                                            recipes that he has incorporated in his
                                                             Loyalty card.” No forms to fill out.                                                                                                          Wednesday, May 2, 2012
                                                                                                    **Students must have completed Level 1               Representative                                                                                            cookbooks and when teaching his classes.
                                                                                                     (Introduction To Vegetable & Fruit Carving)         Saturday, April 28 10 a.m. - 11:30 a.m.           6 p.m. - 8 p.m.                                         All the ingredients for the following recipes
                                                                                                     prior to taking the Level 2 class.                  $
                                                                                                                                                             20 - Class #396                                $
                                                                                                                                                                                                                49 - Class #400                                    are readily available and all the recipes are
    KITCHEN SHOPPE OPEN HOUSE!                                                                       Vegetable and fruit carving (VFC) is an                                                                                                                       easy to prepare! The recipes are presented
    Saturday, April 21, 2012
                                                     INTRODUCTION TO VEGETABLE                       important part of home entertainment and            Prepping fruits and vegetables with a chef’s      One batter and one icing, with 6 dif-                   as a menu, but can easily be extracted

    9 a.m. - 5 p.m.
                                                     & FRUIT CARVING LEVEL 1                         food presentation. Caterers frequently use          knife to achieve the right shape and size is      ferent styles for you to learn about. Your              to include them as an international style
                                                                                                     intricate designs to enhance the appear-            essential to creating the proper presenta-        cupcakes will never look better! Come in                dinner.
    FREE!                                            PARTIAL                                         ance of their special dishes. This 2-hour,          tion for your meals. Learn how to chop,           to class and learn to use tips and other
                                                     Dr. Robert Weil, M.D.                           level-2 class will build on the basic cuts          slice and dice like a trained chef and add        add-ons, to make some very creative                     ■		Stir Fried Lamb & Shredded Mint
    We are celebrating 38 years of business                                                                                                                                                                cupcakes for Mother’s Day, Spring and
                                                     Sunday, April 22, 2012                          of level 1 VFC and make more complex                a decorative touch to your meal presenta-                                                                    Wrapped in Lettuce (Larb)
    and would like to say Thank You to everyone                                                                                                                                                            Summer! Yummy!
                                                     12:30 p.m. - 2:30 p.m.                          carvings.                                           tions. You will receive hands-on instruction                                                              ■		Papaya Pine Nut Salad with
    who has made this possible. Join us on           $
                                                         49 - Class #390                                                                                 on how to grip a ne German chef’s knife                                                                      Jicama-Cucumber Crown
    this fun- lled day, as we also honor all of                                                                                                                                                             ■		Vanilla Cupcakes with Decorator Buttercream
                                                                                                    ■		Cucumber Bucket                                   like trained chefs and make all the basic                                                                 ■		Classic Green Curry Shrimp with Three
    our wonderful customers and their support                                                                                                                                                               ■		Ice Cream Cone Cupcake
                                                     Vegetable and Fruit Carving (VFC) is an        ■		Cucumber Leaf                                     preliminary cuts required to prep meals,                                                                     Herbs served on Coconut Rice
    over the years. This day of customer                                                                                                                                                                    ■		Five Petal Flower
                                                     important part of home entertainment and       ■		Apple Blowing Out Candles                         plus a few classic cuts used in ner restau-                                                               ■		Banana Ice Cream with Chocolate Caramel
    appreciation is jam-packed full of....                                                                                                                                                                  ■		Surprise Inside Cupcake
                                                     food presentation.       Caterers frequently   ■		Eggplant Penguin                                  rants. Knives and tools will be provided
                                                     use intricate designs to enhance the           ■		Grapefruit Heart                                  for your hands-on experience.                      ■		Large Rose                                          **Cookbooks will be available for auto-
    ■		Food Demonstrations                                                                                                                                                                                  ■		Birds Nest & Eggs
                                                     appearance of their special dishes. For a      ■		Kiwi Songbird                                                                                                                                                graphing the evening of class; 10 percent
    ■		Prizes & Giveaways!                                                                                                                                                                                  ■		Decorating with Extras
                                                     busy home cook/parent, there is often not      ■		Leek Bouquet                                      **This class does not provide food. Please                                                                 student discount applies.
    ■		Try Me Stations
                                                     enough time to prepare elaborate carvings,     ■		Crying Orange                                      eat BEFORE coming to class.
    ■		Meet & Greet with Instructors                                                                                                                                                                       ASIAN STREET FOOD
                                                     such as owers carved into watermelons          ■		Green Pepper Serving Bowl
    ■		Food Samples & Tastings                                                                                                                                                                             Hugh Carpenter
                                                     that can take 30 minutes to many hours.
                                                     For the majority of chefs, a VFC that takes    **Please note class size is limited!                                                                   Friday, May 4, 2012
    Bring your friends and family, no reservations                                                                                                                                                         6 p.m. - 9 p.m.
                                                     less than 20 minutes to prepare is ideal.      **Please note class time!
    needed! This is a great opportunity if you                                                                                                                                                              $
                                                                                                                                                                                                                65 - Class #402
                                                     For young children, it is an excellent way     **This class does not provide food. Please
    have never been to the Kitchen Shoppe to
                                                     to introduce them to fruits/vegetables,         eat BEFORE coming to class.
    see how we can satisfy the wants and needs                                                                                                                                                              Spain may pride itself on
                                                     as well as encourage them to take an
    of every foodie! Hope to see you here!                                                                                                                                                                 “tapas”, but all across the vast expanse
                                                     interest in these healthy foods. If carved
                                                     attractively, they may even ask to eat the     SPRING GREEN                                                                                            of Asia, street food has been raised to
                                                       nished product! Integral to the art of VFC   WITH                                                                                                    an art form. Walk down any street in
                                                     is the use of very sharp knives (caution       MOOSEWOOD                                                                                               China, Thailand, or Singapore, and you                 FAST PASTA SAUCES FOR
                                                     is advised). Many food preparers don’t         David Hirsch                                                                                            see vendors grilling meat on skewers,                  GREAT ENTREES
                                                     understand the purpose of, or the need         Fri. April 27                                                                                           portable “soup kitchens” serving lemon                 Hugh Carpenter
                                                     to use, a honing steel on a regular basis.     6 p.m. - 9 p.m.                                                                                         grass scented coconut soup, and cooks                  Sunday, May 6, 2012
                                                     This tool is critically important to keeping                                                                                                           pan-frying Pot Stickers on cast iron grills.           1 p.m. - 4 p.m.
                                                     your cutlery operating most ef ciently. Its    $
                                                                                                        59 - Class #394                                                                                     Asian street foods are intensely avored,               $
                                                                                                                                                                                                                                                                       65 - Class #410
                                                     proper use will be demonstrated. We’ll also                                                                                                            quickly cooked, deeply satisfying, and
                                                     discuss why a high quality cutting board is    David is back by great demand! His menus                                                                easy to make. Hugh has been traveling                  This class is based on Hugh’s best-selling
                                                     mandatory.                                     and recipes are so popular he is back with                                                              extensively this year in China and Thailand            cookbook, Hot Pasta. You will receive a list
                                                                                                    more, straight from the cookbook Moose-                                                                 and he returns for a class featuring some of           of great pasta sauces, all of which can be
                                                     ■		Apple Swan                                  wood Restaurant Cooks for Health.                    TIME FOR TEA                                       Asia’s most exciting street foods! Take this           used interchangeably. The class features
                                                     ■		Banana Dachshund                                                                                 Amber Clay & Joan Sunday                           class and then return home to stage your               a selection of easy yet sophisticated pasta.
                                                     ■		Carrot Flower                               ■		Zuppa Verde-a Minestra with Escarole & Tomatoes   Sunday, April 29, 2012                             own street food party!                                 Using a selection of high quality dried
                                                     ■		Cucumber Chain Links                        ■		Italian Tofu Spread with Toasted Almonds,         1 p.m. - 4 p.m.                                                                                           pastas, you will see how easy it is to make
                                                     ■		Cucumber Fan                                   Sun-dried Tomatoes & Basil                        $
                                                                                                                                                             49 - Class #398                                ■		Singapore BBQ Chile Shrimp                          simple variations so that your favorite pasta
                                                     ■		Cucumber Shark                              ■		Baby Greens with Avocado Citrus Dressing                                                             ■		Vietnamese Submarine Sandwiches                     recipes have a new twist.
                                                     ■		Lemon Smiley Face                           ■		Greener Spanakopita-an updated                    ■		Cold Cucumber Soup                              ■		Shanghai Pot Stickers Glazed with Citrus & Ginger
                                                     ■		Lemon V-Cut                                    Greek classic filo pastry                         ■		Savories: Italian Chop Salad In Shells, Mini    ■		Beef Satay on Skewers with Classic                  ■		Fresh Pasta with Wild Mushroom Sauce
                                                     ■		Radish Mouse                                ■		Roasted Baby Artichokes with Lemon,                  Smoked Gouda Cheese Balls, Roasted Asparagus       Peanut Dipping Sauce                                ■		Fusilli Pasta with Mussels, Tomatoes & Basil
                                                     ■		Tomato Rose                                    Fennel & Balsamic Vinegar                            Wrapped In Prosciutto, Curried Chicken Salad    ■		Coconut-Chile-Shooters                              ■		Thai Red Curry Pasta with Shrimp
                                                     ■		Zucchini Carrot Basket with Carrot Sticks   ■		Silken Chocolate Pudding-smooth &                    Cups, Jarlsberg, Onion & Apple Canapes          ■		Wok Seared Vietnamese Lamb with                     ■		Penne Pasta in Green Peppercorn Sauce
                                                                                                       very chocolatey with fresh berries                ■		Scone: Traditional with Clotted                    Mint Wrapped in Lettuce                             ■		Bow Tie Pasta with Grilled Asparagus & Beef
                                                     **Please note class size is limited!                                                                   Cream, Lemon & Jam                              ■		Coconut Ice Cream
                                                     **Please note class time!                      **Cookbooks will be available for                    ■		Sweets: Strawberry Mousse                                                                              **Cookbooks will be available for auto-
                                                     **This class does not provide food. Please      autographing the evening of class; 10                  Dessert Cups, Lemon Tea Cakes with             **Cookbooks will be available for                        graphing the day of class; 10 percent
                                                      eat BEFORE coming to class.                    percent student discount applies.                      Lavender, Butter Pecan Thumbprints              autographing the evening of class; 10                   student discount applies.
                                                                                                                                                                                                            percent student discount applies.
8                                                                                                                                                                                                                                                                                                                    9
      Spring/Summer 2012 Class Schedule                                                                          Register Today!                                 Check Class availability and Sign up On-line              Spring/Summer 2012 Class Schedule
     SAY CHEESE...                                       FAST & FRESH                                       WINE TASTING CLASS WITH                               TWO CAN DINE-WITH 3 WINE FLIGHT!                   MY ITALIAN ROOTS-A                                   A FOOD & WINE CELEBRATION
     Amber Clay                                          Diana Albanese                                     ACCOMPANYING TAPAS                                                                                       CULINARY JOURNEY TO                                  DINNER-A KITCHEN SHOPPE
     Wednesday, May 9, 2012                              Saturday, May 12, 2012                             EXPLORING THE ART OF                                                                                     MAGICAL CUISINE OF ITALY                             FOOD & WINE EVENT
     11 a.m. - 12:30 p.m.                                10 a.m. - 1 p.m.                                   FOOD & WINE PAIRING                                   Chef James Lupia                                   Chef James Lupia
         25 - Class #412
                                                             59 - Class #416                                                                                      Monday, May 14, 2012                               Wednesday, May 16, 2012
                                                                                                                                                                  6 p.m. - 9 p.m.                                    6 p.m. - 9 p.m.                                      Chef James Lupia
     ■		Cheese Stuffed Portobellos                       Watch and enjoy Diana Albanese cook up             Chef James Lupia                                      $
                                                                                                                                                                      69 for 2 people - Class # 420                  $
                                                                                                                                                                                                                         59 - Class #426                                  Friday, May 18, 2012
     ■		Goat Cheese & Mushroom Stuffed Chicken           fast and fresh meals in less than 40 minutes       Sunday, May 13, 2012                                  OR                                                                                                      6 p.m. - 9 p.m.
        Breasts with Shiitake Mushroom Sauce over Rice   with easy to nd ingredients.                       1 p.m. - 4 p.m.                                       Tuesday, May 15, 2012                              Living in Europe has given Chef Lupia the            $
                                                                                                                                                                                                                                                                              69 - Class #430
     ■		Cheesecake Stuffed Peaches
                                                                                                                69 - Class #418                                   6 p.m. - 9 p.m.                                    unique opportunity to study, observe and
                                                         ■		Zucchini & Basil Cheese Melt Bruschetta                                                               $
                                                                                                                                                                      69 for 2 people - Class #422                   experience Italian Cuisine at its source. In         Chef Lupia’s food and wine paring classes
                                                         ■		Tomato & Herb topped Wild Salmon                Wine and food are natural companions.                                                                    this class you’ll come face-to-face with the         are always a delight. Enjoy an evening of
                                                            over Roasted Thin Potatoes                      A carefully chosen wine can increase the              Reserve a place in this class and bring            joy of authentic Italian cuisine in all its style,   great food, uncomplicated recipes, helpful
                                                         ■		Sautéed Chicken with Proscuitto                 appreciation of the food it accompanies.              along a guest for FREE! Chef Lupia has             simplicity and avor – Italy on a plate as            techniques and, of course, a delightful
                                                            & Orange Gremolata                              But are there any rules? What makes one               created a menu to die for that’s packed            you’ve never before experienced it.                  selection of wines paired to accompany
                                                         ■		Pork Tenderloin Milanese with                   wine the perfect accompaniment, while                 with goodness. With easy to make recipes                                                                your meal.
                                                            Tomato & Arugula Salad                          another falls short of the mark? In this              that are a tasteful treat, you and your guest      ■		Oven-Roasted Charred Cherry Tomato Brushetta
                                                         ■		Shrimp with Tomatoes, Spinach & Parmesan Rice   delightful wine tasting class, Chef Lupia             will enjoy a meal t for a Prince without              with Prosciutto, Ricotta, Lemon & Parmesan        ■		Cheese-Topped Three-Onion, Mushroom,
                                                         ■		Double Chocolate Pudding with Whipped Cream     will pair 7 savory tapas, 1 sinfully rich             paying a King’s ransom for the experience.         ■		Sicilian Crab Soup                                   Proscuitto & Italian Sausage Tart
                                                                                                            chocolate dessert, and bring with him all             Sign-up early for a class that’s sure to be a      ■		Pecorino Romano-Topped Baked Pasta                ■		Brandied Shrimp & Sweet Corn &
                                                                                                            the way from Brussels, a limited edition              quick sell-out!                                       e Fagioli al Forno with Cannellini Beans             Sun Dried Tomato Bisque
                                                                                                            selection of artisanal crafted Belgian                                                                      & Pancetta in a Bubbling Roman-Style              ■		Fresh Grape & Arugula Salad with Apricot
                                                                                                            chocolates developed especially for wine-             ■		Vidalia Marinated Portobello Stuffed with          White Wine Béchamel Sauce                            Glazed Grilled Chicken Tossed with
                                                         BEER TRIP                                          lovers. Note that this is a wine-tasting                 Grilled Sweet Onion & Chorizo, Spinach          ■		Red Wine Marinated Stuffed Flank Steak               Chardonnay & Mustard Vinaigrette
                                                         ALL DAY MICRO BREWERY TOUR                         class with a selection of accompanying                   Fresh Basil & Smoked Mozzarella                    Filled with Prosciutto, Fontina & Basil           ■		Beefy Beer Braised Short Ribs with Garlic,
                                                         Saturday, May 12th , 2012                          tasting dishes to highlight each wine.                ■		“Blushing” Portuguese-style Crab Soup              Napped with Cabernet-Shallot Reduction               Ginger, Hoisin & Sesame Snow Peas
                                                         8 a..m. – 6 p.m. Class #414                                                                                 Kissed with Sweet Sherry & Parmesan             ■		Risotto Milanese with Marinated                   ■		Bubbling Garlic-Laced Savoy Cabbage-
                                                           99.00 ea. Before April 1st                       ■		Rustic Tuscan Onion Olive Tart-                    ■		Oven-baked Ziti Ratatouille with Red Wine          Tuscan-Style Vegetables                              Potato Gratin with Porcini & Crispy
                                                           109.00 each After April 1st.                        Paired with Italian Prosecco                          Tomato Sauce & Fresh Italian Sausage            ■		Cognac & Bailey’s Irish Cream Tiramisu               Pancetta Topped with Molten Cheese
                                                           89.00 each Group Rate 4+                         ■		Miniature Crispy Deviled Crab Cakes                ■		Herb Crusted Smoked Pork Tenderloin                                                                  ■		Savannah Chocolate Cake with Hot Fudge Sauce
     COUPLES IN THE ITALIAN KITCHEN-                                                                           with Aioli-Paired with French Gamay                   with Port-soaked Saltanas, Porcini &
                                                         This trip is an absolute blast and if you love     ■		Asparagus & Garlic Frittata Slices-                   Crimini Mushroom-scented Hunter’s
                    PARTIAL                              beer or know someone that does, this is               Paired with South African Pinotage                    Sauce & Brown-Bacon Saffron Rice
     Diana Albanese                                      the trip. Bring your empty growler and your        ■		Grilled North African Chicken Strips-              ■		Market Garden Roasted Vegetables                                                                     PERFECT PIZZA, STROMBOLI &
     Friday, May 11, 2012                                thirst this is a full day of Tastings and Tours.      Paired with German Gewürztrminer                      with Balsamic Glaze                                                                                  CALZONE–TIPS, TECHNIQUES
     6 p.m. - 9 p.m.                                     (Troegs, Victory, Boxcar)                          ■		Talapia with Olives, Pine Nuts & Wine-             ■		Chocolate Macadamia Cheesecake Bars                                                                  & SECRETS FOR SUCCESS
         130 per couple (2 people) - Class #414          Included:                                             Paired with California Chardonnay

                                                         ■		Full Hot Breakfast                              ■		Smoked Pork Loin in Ginger Marinade-
     Couples can cook together and enjoy this            ■		Transportation                                     Paired with Italian Tempranillo                                                                                                                            Chef James Lupia
     very special extravaganza for intimate              ■		Guided Tour                                     ■		Grilled Peppery Steak Brushetta with Roquefort     THE MAGIC OF RACHAEL RAY                                                                                Saturday, May 19, 2012
     occasions. Bring your favorite partner and          ■		Tasting and Cheese Paring/Tour Troegs              Butter-Paired with Australian Cabernet Sauvignon   A LUNCH & LEARN INSPIRED BY                                                                             9 a.m. – 12 p.m.
     join Diana Albanese of La Cucina D’ana for              Brewery with Chris Trogner                     ■		Chocolate Decadence Cake-                          THE CULINARY “DIVA OF DELIGHT”                     FROM MY KITCHEN IN TUSCANY                           $
                                                                                                                                                                                                                                                                              59 - Class #432
     this exciting menu.                                 ■		Tasting/Tour Boxcar Brewing                        Paired with Orange Muscat                          Chef James Lupia                                   Chef James Lupia
                                                         ■		Bus Driver Gratuity                             ■		Neuhaus Belgian Chocolate Wine-Lovers              Wednesday, May 16, 2012                            Friday, May 18, 2012                                 Perfect pizza, savory stromboli and crusty,
     ■		Zuppa di Clams with Garlic Bread                 	                                                     Assortment-Paired with Vintage Port                11 a.m. – 12:30 p.m.                               11 a.m. – 12:30 p.m.                                 cheesy calzone aren’t dif cult to make
     ■		Penne with Vodka Sauce                           Not Included:                                                                                            $
                                                                                                                                                                      39 - Class #424                                $
                                                                                                                                                                                                                         39 - Class #428                                  when you know the tips, tricks and secrets.
     ■		Chicken Saltimbocca                              Lunch on your own Victory Brewing                                                                                                                                                                                Chef Lupia will show you how fun and easy
     ■		Green Beans with Parmesan & Gremolata                                                                                                                     Known for her simple and direct approach           Frequent trips to Florence, the home of the          it can be.
     ■		Caesar Salad with Fresh Homemade Croutons                                                                                                                 to good food that’s not a chore to make,           Italian Renaissance, has given Chef Lupia a          	
     ■		Farmhouse Pear Cake with Whipped Cream                                                                                                                    Rachael Ray proves that quick and easy             chance to become intimate with the food of           ■		Perfect Pizza Dough with Herbal
                                                                                                                                                                  recipes can be just as delightful and deli-        Tuscany and his love for its cuisine continues to        and Semolina Variations
                                                                                                                                                                  cious as expensive, time-consuming and             grow. Join us for a lunch and learn full of Tuscan   ■		Classic Perfect Pizza with Fresh
                                                                                                                                                                  stress- lled ones. This lunch and learn            delights.                                                Mozzarella, Basil & Tomato
                                                                                                                                                                  class features a number of Rachael Ray-                                                                 ■		Perfect Meat lovers Pizza
                                                                                                                                                                  style recipes that you’ll instantly fall in love   ■		Spice-Rubbed Grilled Chicken & Shrimp Toscana     ■		Perfect 4 Cheese Pizza
                                                                                                                                                                  with and return to make again and again.              on Tomato-Basil Bread Pudding with Lemony         ■		Perfect Thai-style Chicken Pizza
                                                                                                                                                                                                                        Garlic-seasoned Sauce alla Panchetta              ■		Perfect BBQ-style Pizza
                                                                                                                                                                  ■		Ham & Asparagus Toasts with Spring-             ■		Loin of Pork Medici with Portobello               ■		Perfect Buffalo Wing & Blue Cheese Calzone
                                                                                                                                                                     Fresh Arugula, Pear, Crumbled                      Mushroom Sauce Fricassee, Asparagus/              ■		Perfect Meat lovers Italian Deli-stuffed Stromboli
                                                                                                                                                                     Gorgonzola & Walnut Salad                          Parmesan Champagne Risotto with Olive
                                                                                                                                                                  ■		Thai Chicken Wrap with Spicy Peanut                & Sun-Dried Tomato Vegetables
                                                                                                                                                                     Sauce Accompanied with Roasted Oven             ■		Amoretto & Orange Florentine-Style Panna Cotta
                                                                                                                                                                     Fries with Sweet Paprika Butter                    with Dolce Orange Sauce & White Chocolate &
                                                                                                                                                                  ■		Lemon Ginger Snap Cups                             Almond Topped Chocolate Raspberry Torta Bars

10                                                                                                                                                                                                                                                                                                                                11
          Spring/Summer 2012 Class Schedule                                                                              Register Today!                                  Check Class availability and Sign up On-line             Spring/Summer 2012 Class Schedule
                                                                                                                          Jun                                                   HOW CORNY...                                       BEGINNERS                                              CHEESE MAKING PART 2
                                                                                                                                                                                Amber Clay                                         CHEESE MAKING:
                                                                                                                                                                                                                                   FRESH CHEESE                                            PARTIAL
                                                                                                                                                                                Wednesday, June 6, 2012
                                       Providing you with all the comforts of home.                                                                                             11 a.m. - 12:30 p.m.                               WORKSHOP                                               Mary Karlin
                                                                                                                                                                                     25 - Class #446                               REPEAT! BACK                                           Sunday, June 10, 2012
                                       • 78 Spacious Guest Suites           • Complimentary High-Speed Internet           COUPLES IN THE KITCHEN                                                                                   BY POPULAR                                             12 p.m. - 4 p.m.
                                                                            • Complimentary Hot Breakfast Buffet
                                       • Full Kitchens                                                                                                                                                                             DEMAND!                                                 $
                                                                                                                                                                                                                                                                                               79 - Class #452
                                       • Stainless Steel Appliances         • Heated Indoor Pool                                            PARTIAL                             ‘Tis the season, new ways with corn as our
                                       • 32-Inch Flat-Screen Televisions    • On-Site Fitness Center                                                                             main ingredient.
                 Carlisle              • Coffeemaker                        • Outdoor Sports Court                        Diana Albanese                                                                                           PARTIAL                                                **Please note class size is limited!
            Just off Exit 226 of the   • Iron with Ironing Board            • Outdoor Patio and BBQ Area                  Friday, June 1, 2012
                                       • Luxury Bedding Package             • Evening Hospitality Reception (Days Vary)                                                         ■		Corn & Ham Chowder
              PA Turnpike (I-76)                                                                                          6 p.m. - 9 p.m.                                                                                          Mary Karlin                                            Ready to take your cheese making to the
                                       • Meeting Room                                                                                                                           ■		Corny Sammies: Crab & Corn Melts
              717-610-9050                                                                                                $
                                                                                                                              130 per couple (2 people) - Class #440                                                               Saturday, June 9, 2012                                 next step? If you’ve made some fresh
                                                                                                                                                                                   with Homemade Potato Wedges
                                                                                                                                                                                ■		Fresh Fruit with Creme Brûlée Ice Cream         12 p.m. - 4 p.m.                                       cheeses and want to explore a bit more,
                                                                                                                          What’s better than cooking with your favorite                                                            $
                                                                                                                                                                                                                                       79 - Class #450                                    this class is for you! Join Chef Instructor
                                                                                                                          love? Join Diana Albanese for a social                                                                                                                          and cookbook author, Mary Karlin, for a
                                                                                                                          evening that will bring out the best in you and                                                         **Please note class size is limited!                    workshop focused on a few of your favorite
                                                                                                                          your partner.                                                                                                                                                   cheeses. Mary will share tips from her book,
                                                                                                                                                                                         Attend cooking class                      De-mystify cheese making! Learn the foun-              Artisan Cheese Making At Home, by Ten
                                                                                                                          ■		Shrimp Stuffed with Crabmeat
                                                                                                                                                                                             and receive a                         dational basics of cheese making and ways              Speed Press, including some shaping, and

                                                                                                                          ■		Hanger Steak with Mushroom Ragu                                                                       to use fresh cheeses from Chef Instructor              curing techniques built on the foundational
                                                                                                                          ■		Basil Mashed Potatoes with Herbed Potato Chips                                                        and cookbook author Mary Karlin. Mary                  basics of cheese making. Students will
           1 Hampton Court, Carlisle, PA 17013                                      ■		Stuffed Peppers with Zucchini                                                                         will share tips from her new book, Artisan             sample made ahead cheeses, then discuss

                                                                                                                             & Parmesan Cheese                                                                                     Cheese Making At Home. Students will                   the styles and avors. Students will work
                                                                                                                          ■		Endive Salad with Arugula, Red                                                                        taste cheeses that have been made ahead                in teams to make all of the cheeses, then
                                                                                                                             Onion, & Warm Tomato Dressing                                                                         and then discuss the styles and avors.                 share what they’ve made to take home.
     COOKING LIKE BOBBY FLAY                                     A TASTE OF THE SOUTH-FOODS                               ■		Belgium Chocolate Crepes with Vanilla                     on non-sale merchandise                     Working in teams, students will make all               Some cheeses will be nished at home.
                                                                 OF THE LOW COUNTRY                                          Bean Ice Cream & Berries                                                                              four cheeses to take home and share with               Previous cheese making experience is rec-
     PARTIAL                                                     Grayson Bowman & Dennis Dragas                                                                                                                                    friends and family.                                    ommended.
     Chef James Lupia                                            Sunday, May 20, 2012                                     HORS D’OEUVRES ON THE GRILL
     Saturday, May 19, 2012                                      1 p.m. - 4 p.m.                                          Diana Albanese                                                                                           ■		Panir-From India: a dense, firm cow’s milk cheese    ■		Feta (goat)
     1 p.m. - 4 p.m.                                              $
                                                                      59 - Class #436                                     Saturday, June 2, 2012                                                                                   ■		Mascarpone-From Italy: the                           ■		Dill Havarti (cow)
                                                                                                                                                                                STRETCHING &
         59 - Class #434                                                                                                  12 p.m. - 3 p.m.                                                                                            unctuous filling in Tiramisu                         ■		Plain Jack (cow)
                                                                                                                                                                                SHAPING PIZZA
                                                                 What better foods to enjoy than the Spring-              $
                                                                                                                              59 - Class 442
                                                                                                                                                                                                                                   ■		Ricotta-From Italy: the creamy,                      ■		Blue Jack (cow)
                                                                                                                                                                                & MOZZARELLA
     Gutsy, avorful, brash and bold, the food                    time foods of Charleston and Savannah.                                                                                                                               mild cow’s milk cheese                               ■		Jalapeno Curds (cow)
     and style of Bobby Flay seizes your taste                   Real deep south home cookin’ at its nest.                Bring out more avors this summer and grill            PARTIAL                                            ■		Chevre-From France: the soft,
     buds and takes no prisoners! How does he                                                                             your hors d’oeuvres for easy entertaining.                                                                  tangy, goats milk cheese                            **This class does not provide food.       Please eat
     do it? What makes the Bobby Flay experi-                     ■		Ham Chowder                                                                                                Mary Karlin                                                                                               BEFORE coming to class.
     ence unique and special. It’s a style Chef                   ■		Savannah Red Rice                                    ■		Grilled Mozzarella & Sun Dried Tomato Skewers                                                        **This class does not provide food.
                                                                                                                                                                                Friday, June 8
     Lupia has always agreed with and often                       ■		Creamy Grits with Shrimp,                            ■		Grilled Steak Au Poivre Bruschetta                                                                    Please eat BEFORE coming to class.                     **Cookbooks will be available for autographing the
                                                                                                                                                                                5:30 - 9:30 p.m.
     takes advantage of when preparing his own                       Scallops, Sausage & Ham                              ■		Grilled Clam Casino Teriyaki Style                                                                                                                           day of class; 10 percent student discount applies.
                                                                                                                                                                                     79 - Class 448

     food. This workshop features a number of                     ■		Grilled Beef Tenderloin with Brandied                ■		Grilled Chicken Wings with Ancho-                                                                    **Cookbooks will be available for
     Flay-style recipes that will take you on a                      Chevre & Sweet Potato Casserole                         Apricot Barbecue Sauce
                                                                                                                                                                                **Please note class size is limited!               autographing the day of class; 10                      FLAVORFUL TREATS FROM
     new and bold path when working in your                       ■		Pan Roasted Wahoo with Bacon & Corn Stew             ■		Grilled Vegetables Salsa in Toasted Corn Cups                                                         percent student discount applies.                      THE BACKYARD GRILL WITH
     own kitchen.                                                 ■		Praline Cheesecake with Caramel Sauce                ■		Grilled Tuna with Bacon & Avocado
                                                                                                                                                                                What a perfect combination! Learn to                                                                      CALIFORNIA WINES
                                                                                                                             & Wasabi Mayonnaise
                                                                                                                                                                                make delicious pizza AND fresh mozzarella
     ■		Flay-style Champagne Cocktail                                                                                                                                           in one class! You’ll stretch, shape and then
     ■		Three-Cheese Chorizo & Green Onion                                                                                NATIONAL SEAFOOD MONTH                                enjoy baked and grilled pizzas topped with                                                                Grayson Bowman & Dennis Dragas
        Tart with Jalapeno Pesto Drizzle                          MEMPHIS IN MAY                                          Chef Ryan Clay                                                                                                                                                  Friday, June 15, 2012
                                                                 Chef Ryan Clay                                                                                                 your own handmade mozzarella.
     ■		Hot Smoked Salmon & Japanese Soba Noodles                                                                         Sunday, June 3, 2012                                                                                                                                            6 p.m. - 9 p.m.
        with Salad of Apples, Dried Cherries, Hazelnuts          Friday, May 25, 2012                                     1 p.m. - 4 p.m.                                                                                                                                                  $
                                                                                                                                                                                                                                                                                               59 - Class #456
                                                                 6 p.m. - 9 p.m.                                                                                                ■		Make basic pizza dough
        & Greens Tossed with Apple Cider Vinaigrette                                                                      $
                                                                                                                              59 - Class 444
                                                                   59 - Class #438                                                                                              ■		Stretch & shape Mozzarella
     ■		Brined Pork Loin with Molasses-Mustard Glaze,                                                                                                                              from ready made curds                                                                                  Come and enjoy the tasty foods you can
        Sour Mash Whisky Sauce & Quick Homemade                                                                           New and delicious ways with seafood! De-mys-                                                                                                                    make right in your own backyard and
                                                                 BBQ Southern foods, just in time for picnic                                                                    ■		Make simple Mozzarella from whole cow’s milk
        Apple Butter Roasted Brussels Sprouts & Baby                                                                      tify any and all worries about proper purchasing,                                                                                                               pair them with great California wines.
                                                                 season and summertime fun! Yummy!                                                                              ■		Stretch & shape pizzas:
        Yukon Gold Potatoes with Crispy Pancetta                                                                          storage and preparation of sh and seafood.                                                                                                                      An unbeatable pair!
                                                                                                                                                                                ■		Make & bake pizza: Topped with Pesto,
     ■		Toasted Couscous with Vegetables &                                                                                                                                         Italian Sausage & Fresh Mozzarella
        Lemon-Balsamic Vinaigrette                                ■		Memphis Style BBQ Ribs                               ■		Sautéed Calamari Salad with                                                                                                                                   ■		Tortilla Chip Encrusted Chicken
                                                                  ■		Pulled Pork on Fresh Rosemary Rolls                                                                        ■		Make & grill pizza: Topped with Brew-braised
     ■		Rum Raisin Cupcakes with Rum                                                                                         Fresh Seasonal Vegetables                                                                                                                                        Over A Herb Romaine Salad
                                                                  ■		Cajun Catfish                                                                                                 Mushrooms, Onion Jam & Fresh Mozzarella
        Raisin Buttercream                                                                                                ■		Pan-Fried Seafood & Rice Cakes                                                                                                                                ■		Cajun Halibut with Praline Sauce & Dirty Rice
                                                                  ■		Shrimp & Tasso Jambalaya                                                                                   ■		Simple Seasonal Greens Salad to accompany
                                                                                                                          ■		Grilled Tuna with Asian Sesame Mayonnaise                                                                                                                     ■		Shrimp Skewers with Cilantro
                                                                  ■		Southern Style Coleslaw                              ■		Lemon Swordfish with Scallop &                                                                                                                                   Pesto Over Cheddar Polenta
                                                                  ■		Sausage Stuffing                                                                                           **Cookbooks will be available for
                                                                                                                             Lump Crab Herbed Rice                                                                                                                                         ■		Florentine Style Strip Steaks
                                                                  ■		Old Fashioned Peach Cobbler with Ice Cream                                                                  autographing the evening of class; 10
                                                                                                                          ■		Maryland Style Vegetables                                                                                                                                        with Grilled Red Potatoes
                                                                                                                                                                                 percent student discount applies.
                                                                                                                          ■		Chocolate Mousse Filled Crepes with Strawberries                                                                                                              ■		Mojo Brined Pork Chops with Apple Salsa
                                                                                                                                                                                                                                                                                           ■		Triple Berry Cobbler
12                                                                                                                                                                                                                                                                                                                                               13
          Spring/Summer 2012 Class Schedule                                                                                            Register Today!                                   Check Class availability and Sign up On-line              Spring/Summer 2012 Class Schedule
                                                                                                        CAR SHOW COOKIN’
     SUMMER MAGIC                                                                                       Amber Clay
     Chef Ryan Clay                                                                                     Friday, August 24, 2012
     Saturday, June 16, 2012                                                                            6 p.m. - 9 p.m.
     4 p.m. - 7 p.m.                                                                                    $
                                                                                                            69 Original Price
         59 - Class #458                                  DEHYDRATING FRUITS,                           $
                                                                                                            59 Car Show Special price - Class #474
                                                          VEGETABLES & MORE!
     Enjoy the summer bounty with these won-                                                            Cruise on in to the Kitchen Shoppe and
     derful, mouthwatering dishes.                        PARTIAL                                       park your wheels for a few hours of fun, and
                                                          Tracee Clepper                                tasty foods.
     ■		Arugula with Fresh Fruit & Mandarin Vinaigrette   Monday, August 13, 2012
     ■		Carrot & Broccoli Soup with Scallops              6 p.m. - 8 p.m.                               ■		“Jacked Up” Crab Cakes with
     ■		Fresh Herb Crusted Half Chicken with              $
                                                              39 - Class #470                              Roasted Garlic Dipping Sauce
        Wild Mushroom Mashed Potatoes &                                                                 ■		V6 Onion Soup with Standard
        Balsamic Braised Summer Vegetables                All ages and skill levels welcome!               Feature Cheesey Croutons
     ■		Italiano Burger with Pancetta, Topped             Learn the skills to dehydrate fruit, veg-     ■		“Tuned Up” Pepper Encrusted Ahi Tuna
        with Fresh Mozzarella & a Side Of                 etables, meats and more... Then use              Salad with Wasabi Vinaigrette
        Spicy Sriracha & Sambal Coleslaw                  the nished foods in a variety of recipes.     ■		V8 Marinated Flank Steak with
     ■		Grand Marnier Macerated Strawberries with         Dehydrating saves time and money, retains        Parmesan “Rimmed” Potato Cups
        Vanilla Bean Whipped Cream over Pound Cake         avor for years and uses less space than      ■		“Tanked Up” Pork Tenderloins (Stuffed with Feta,
                                                          canning!                                         Sun-dried Tomatoes & Mushrooms) Over “Fully
     FOODS FOR KAYAKING &                                                                                  Loaded” Pasta with Seasonal Vegetables
     OTHER OUTDOOR SPORTS                                 **This class does not provide food. Please    ■		Show Stopping, Award Winning “Basic”
     PLUS PADDLING ON THE LETORT                           eat BEFORE coming to class.                     Cheesecake with Super Slick Chocolate Ganache
     Tracee Clepper
     Saturday, June 23, 2012                                                                            MAKE THE MOST OF THE HARVEST
      (Rain date Sunday, June 24, 2012)                                                                 PRESSURE CANNING
     **Must be available for rain date, no refunds
      or transfers will be issued!                                                                      PARTIAL
                                                                                                        Tracee Clepper
     11 a.m. - 3 p.m.                                                                                   Monday, August 27, 2012
         59 - Class #460                                                                                6 p.m. - 9 p.m.
                                                                                                            39 - Class #478
     All ages and skill-levels welcome!
                                                                                                        Preserving the bounty of the vegetable garden
     Every outdoor adventure deserves good                                                              may mean more than just water bath canning.
     food that is portable. Recipes and secrets                                                         Low acid foods require the pressure canning
     of making gourmet foods for those on-                                                              method for safe food preservation. Students
     the-go will be demonstrated and enjoyed.             MAKE THE MOST OF THE HARVEST                  should bring the vegetables to class they wish
     Then all students will go down to the                WATER BATH CANNING                            to pressure can along with pint jars, lids and
     meadow for a 20-minute paddle on the                                                               rings. Students will take home their nished
     beautiful Letort Stream. If you have a               PARTIAL                                       items. We supply the pantry ingredients,
     boat, please bring it with a pick-up vehicle.        Tracee Clepper                                equipment and recipes. Please bring an
     Boats will be supplied to those who do not           Monday, August 20, 2012                       ample amount of food to preserve, such as:
     have one and want to see what kayaking is            6 p.m. - 8 p.m.
     all about. (Limited boats available) Please          $
                                                              39 - Class#472                            ■		Mixed Vegetables: Carrots, Potatoes,
     let us know at the time of registration if you                                                        Celery, Onions & Peppers
     have a boat.                                         Preserve the bounty of your garden’s fruits   ■		Green or Waxed Beans
                                                          and vegetables by canning them as they        ■		Apples for sauce or filling mix
     Breakfast:                                           are picked. Bring your in-season fruits and   ■		Tomatoes, Onions & Peppers for a red sauce
     ■		Made-to-order Baggy Omelet                        vegetables to class and take home com-
     ■		Baked Sausage Sticks with Lyles Golden Syrup      pleted canned items. Each student will        **This class does not provide food. Please
     ■		Texas Toast Rafts with Jelly Cheese Filling       bring the foods they wish to preserve along    eat BEFORE coming to class.
     On The Float:                                        with pint jars, lids and rings to preserve
     ■		Maple Apple Chips                                 their foods. We supply the pantry ingredi-
     ■		Fruit, Ham & Apple Stacks                         ents, equipment and recipes. Please bring
     ■		Banana Coconut Paddles                            an ample amount of food to preserve, such
     ■		Crunchy Dirt Balls                                as:
     After The Float:                                     ■		Cucumbers for pickles
     ■		Vegetable Corn Boat                               ■		Tomatoes-whole or for salsa
     ■		Spiced Potato Boat a la Salad                     ■		Cucumber or Zucchini & Onions
     ■		Flakey Skewered Apple Sausage                         with Peppers for relish
        with Honey Dipping Sauce
     ■		Vanilla Rice Pudding with Raisins                 **This class does not provide food. Please
                                                           eat BEFORE coming to class.
14                                                                                                                                                                                                                                                                       15
          Spring/Summer 2012 Class Schedule                                                                          Register Today!                          Check Class availability and Sign up On-line   Spring/Summer 2012 Class Schedule
     Summe S rie
                                                                                                    GOOD FOOD FAST!
                                                                                                    Amber Clay
                                                                                                    Tuesday, July 24, 2012

         Cr eativ e
                                                                                                    10 a.m. - 11:30 a.m.
                                                                                                        20 - Class #466

                                                                                                    Let’s re-create one of our favorite fast foods,
                                                                                                    but in a healthier way! The ever popular
                                                                                                    Chicken Nuggets (in panko and baked,              Ages 4-7 years old (1 Adult and 1 Child)
                                                                                                    not fried) and French Fries (baked not                                                                                            Ages 8-12 years old No Adult
                                                                                                    fried). This make and create menu will let        MINI ME!

                                                                                                    you customize your meal and whip up a             Amber Clay                                                                      RACHAEL RAY ALL THE WAY!
                                                                                                    dipping sauce of your choice. Yummy!              Saturday, March 10, 2012                                                        Amber Clay
                                                                                                                                                      9 a.m. - 10:30 a.m.                                                             Saturday, March 10, 2012
                                                                                                    MYSTERY MENU!                                     $
                                                                                                                                                          35 per team - Class #334                                                    11 a.m. - 1 p.m.
                                                                                                    Amber Clay                                                                                                                        $
                                                                                                                                                                                                                                          30 - Class #336
                                                                Ages 6-14 years old                 Tuesday, July 31, 2012                            Small versions of big foods! Today we are going to whip up Mini
                                                                                                    10 a.m. - 11:30 a.m.                              Lemon-Filled Vanilla Cakes, Baby Cheesecakes & Bite-Sized                       Today we are going to try to re-create TWO of Rachael Ray’s easy
                                                                                                        20 - Class #468                               Mini Chocolate Chip Cookies.                                                    and tasty recipes! Let’s get a complete meal together with Chicken
     PERFECT PIE                                    PASS THE PASTA PLEASE!                                                                                                                                                            and Dumplings, Fresh Greens Salad (made by Chef Amber), and
     Amber Clay                                     Amber Clay                                      Today’s menu provides a little mystery to our     EASTER TREATS & SWEETS                                                          Super Stuffed Baked Apples with Whipped Cream.
     Tuesday, July 10, 2012                         Tuesday, July 17, 2012                          day. The mystery is not what the nal item         Amber Clay
     10 a.m. - 11:30 a.m.                           10 a.m. - 11:30 a.m.                            will be, but the ingredients you combine          Saturday, April 7, 2012                                                         EASTER MADE EASY!
         20 - Class #462                            $
                                                        20 - Class #464                             to make it. That’s right, make and create         9 a.m. - 10:30 a.m.                                                             Amber Clay
                                                                                                    your own Hamburger (with all the extras           $
                                                                                                                                                          35 per team - Class #372                                                    Saturday, April 7, 2012
     One dough and two llings is the start to       Today you will take Homemade Pasta              to go along), and Twice Baked Potato                                                                                              11 a.m. - 1 p.m.
     some great fun and food! Roll out a basic      Dough and run it through our pasta              of the Day, filled your way. Choose from           Easter is almost here....Time to prepare the last minute Easter delights        $
                                                                                                                                                                                                                                          30 - Class #374
     pie dough and learn how to make a sweet        machines for some delicious fresh pasta.        our wide selection of pantry ingredients for      together
      lling, Quick Key Lime Mousse, for a           Chef Amber will have the perfect marinara       some new and creative ways to take these                                                                                          Now you can help to put a great Easter meal on the table. Chef
     dessert, and a savory Chicken Pot Pie          sauce to pour over Homemade Tradi-              ordinary foods and make them sizzle!              ■		Orange Sticky Rolls with Orange Glaze for breakfast....                      Amber will work on the Easter Ham, while you help to create the
      lling ready in time for lunch or dinner.      tional Italian Meatballs, made by you!                                                            ■		Nonpareils for the Easter basket....                                         side dishes. Mashed Potatoes of the Day, Ranch Style Oven
                                                                                                                                                      ■		6 Extra Large Eggs to color for the Easter Bunny to hide....                 Roasted Vegetables, and don’t forget dessert, Sour Cream
                                                                                                                                                                                                                                      Lemon Pound Cake with Sour Cherries.
                                                                                                                                                      HAPPY MOTHER’S DAY!

                ki d’s
                                                                                                                                                      Amber Clay                                                                      MOTHER’S DAY MADNESS!
                                                                                                                                                      Saturday, May 5, 2012                                                           Amber Clay
                                                                                                                                                      9 a.m. - 10:30 a.m.                                                             Saturday, May 5, 2012
                                                                                                                                                          35 per team - Class #404                                                    11 a.m. - 1 p.m.
                                                                                                                                                                                                                                          30 - Class #406
                                                                                                                                                      The day to honor our favorite MOM! Let’s treat mom to a whole
                                                                                                                                                      day of her favorite things. She will enjoy a delicious breakfast of             Mom deserves only the best when it comes to EVERYTHING,
                                                                                                                                                      Homemade Waffles with Lyle’s Golden Syrup drizzled over the top,                 especially a good breakfast to get her special day started off just
                                                                                                                                                      a small bouquet of Edible Flowers, and a mystery box of Chocolate               right! Let’s treat mom to a breakfast of Baked Cheesy Egg Cups,
                                                                                                                                                      Treats!                                                                         Ham Loaf and Cinnamon Streusel Muffins. Such a delight!

                                                                                                    UNDERAGE DRIVERS
                                                                                                    (6-14 YEARS OLD, NO ADULT)
                                                                                                    Amber Clay
                           Ages 6-14 years old      Monday:                                         Saturday, August, 25, 2012
     Amber Clay                                     ■		Homemade Pasta Dough, used to make:          11 a.m. - 1 p.m.
     Monday, June 11, 2012                             Chicken Piccata Pasta Toss (Rachael Ray)     $
                                                                                                        39 Original Price
     to Friday, June 15, 2012                       Tuesday:                                        $
                                                                                                        29 Car Show Special Price - Class #476
     10 a.m. - 12 p.m. each day                     ■		Homemade Pizza Dough, used to make:
         175 for 5 days - Class #454                    Pizza Pockets (Giada De Laurentiis)         Drive in to the Kitchen Shoppe with your
                                                    Wednesday:                                      young aspiring chef, and let them assemble
     This is the best kids camp yet! A TWO for      ■		Homemade Pie Dough, used to make:            and manufacture some great food!
     one deal! This week we are going to get to         Individual Chicken Pot Pies (The Neelys)
     make a recipe from scratch, BEFORE we          Thursday:                                       ■		“Paint” & Detail Your Own Customized
     put it to use in a recipe used by one of our   ■		Homemade Pastry Day, used to make:              Cut-out Car Cookie
     favorite Food Network Stars! Wow what a           Cookies & Desserts for Iron Chef Friday      ■		“Carberator” Carbonara (fresh, homemade
     great way to get in the best of both cooking   Friday:                                            pasta dough tossed cream sauce
     worlds.                                        ■		IRON CHEF COMPETITION!! Let the                 and contains bacon products)
                                                       games begin….Time to bring all of our days   ■		Hot Rod Hot Dogs
                                                       together for this always exciting event!     ■		White Walled Pizza
16                                                                                                                                                                                                                                                                                                          17
          Spring/Summer 2012 Class Schedule                                                                     Register Today!                               Check Class availability and Sign up On-line            Spring/Summer 2012 Class Schedule
18                                                                                                                                                                    19
     Spring/Summer 2012 Class Schedule   Register Today!   Check Class availability and Sign up On-line   Spring/Summer 2012 Class Schedule
                                                                          PRSRT STD
                                        CHANGE SERVICE REQUESTED         U.S. POSTAGE
                                                                        HARRISBURG, PA
                                                                        PERMIT NO. 418

101 Shady Lane, Carlisle, PA 17013
(717) 243-0906 or 800-391-2665

                                     SPRING/SUMMER          2 012       ISSUE

                                                     IN THIS ISSUE:
                                                  ■	 	 INGER LAKES
                                                     F                     Page 7
                                                     Wine Tour

                                                  ■	 	 OOSEWOOD
                                                     M                     Page 8
                                                     Spring Greens

                                                  ■	 	 HAI MADE EASY
                                                     T                     Page 9
                                                     Hugh Carpenter

                                                  ■	 	 ICRO BEER TOUR
                                                     M                   Page 10

                                                  ■	 	 IZZA/MOZZARELLA
                                                     P                   Page 13
                                                     From Scratch

                                                  ■	 	 HEESEMAKING
                                                     C                   Page 13