SUMMER- FALL 2012 Cooking Class Schedule - Let's Get Cookin'

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					SUMMER-
  FALL
  2012                                          Let’s                          “Where recipes come to life”



Cooking Class
  Schedule                                      Get Cookin’
                                                                The     The




  IACP         INTERNATIONAL     Les Dames            The
                 ASSOCIATION
Award of         OF CULINARY
                                 D’Escoffier      James Beard
Excellence     PROFESSIONALS   International      FoundaTion


Cooking Class
Coming Attractions!

Culinary Expert & Author
John Ash
Wednesday, September 5th
Thursday, September 6th


Celebrity T.V. Personality
and Author
Cristina Ferrare
Saturday, october 6th


Celebrity “Pop Up”                                              CristinA FerrAre
Restaurant Chef
Ludo Lefevre
Tuesday, october 23rd                          John Ash                                     Ludo LeFevre

Award-Winning Author

                                                                      Hungry
                                                                      Follow us on:
Diane Worthington


                                                                              Thymes
Tuesday, october 16th


Baking Expert                              FACEBOOK   TWITTER                            PINTEREST YOUTUBE
                                                                                 BLOG
Nick Malgieri
Friday, october 26th                      4643 Lakeview Canyon Road • Westlake Village, CA 91361
Saturday, october 27th                                       (818) 991-3940


  Visit our website: www.letsgetcookin.com • Register online for classes!
                        LGC Announcements, Services and Special Promotions
    SUMMER-FALL 2012                                                            OUR CATERING SERVICES
    Welcome to the Summer-Fall edition of our cooking class brochure.           Let’s Get Cookin’ offers catering services for special dinners, holiday parties,
    With summer upon us and autumn not far behind, I like to think              weddings, business events, etc. Our cooking school has a repertoire of
    about all the fresh ingredients available at the local Farmer’s markets     recipes from some of the best teachers in the world and for every type of
    when planning classes. Most of our instructors will be teaching             occasion. Our staff members are experts in beautiful food presentation
    recipes based on what is in season and we urge you, our customers           and have catered parties for celebrities as well as for local businesses
    to support the farmers that come to your neighborhood. Tim McGrath          and individuals. We can provide the best quality food and arrange for
    and I will be doing a class together on Sunday, July 22, beginning at       all related services to help make your event a huge success. Please feel
    the Westlake Village Farmer’s Market and ending up at the school            free to call us when planning your next personal or business party event.
    where students will cook a meal with the ingredients purchased and          Ask for Liz, our catering director. You can also reach her by email at
    no recipes. Hope you can join us.                                           lizzy19439@aol.com.
    With social networking taking over the communication channels, we           CORPORATE TEAM BUILDING, COMPETITIONS, PRIVATE
    are trying to become more and more connected. We are now on
    Pinterest as well as Facebook. I am sending more tweets, especially         GROUP CLASSES AND KITCHEN RENTALS
    about upcoming events and newsworthy links related to food and              Teamwork in the kitchen leads to teamwork on the job. Our school
    food celebrities. Please feel free to follow me and also check out my       welcomes and encourages “team building” workshops that focus on
    blog, Hungry Thymes for the latest commentary from my point of              cooking and preparing a meal. These workshops bring out creativity
    view. We have lots of pictures on Facebook from our classes and I           and enhance the skills of individuals while reinforcing cooperation,
    will try to add more recipes as well as interactive requests, offers,       achievement and morale as a group. We have done these workshops
    etc. You will be rewarded if you participate. Look for information on       with local groups from Amgen, Wellpoint, Intuit, Yahoo, Baxter, Bank of
    pop-up classes (a new concept) on our back page.                            America, Dave Power and Associates, Washington Mutual, The Motion
                                                                                Picture Association, Xerox Corporation, Accenture, Health Net, Verizon,
    See you soon!                                                               Kinko’s and The Williams Company. We have also worked with several
    Phyllis and Staff                                                           private dental offices and real estate firms. Workshops are “hands on”
                                                                                and task oriented. Sessions usually run from 2 1/2 - 3 hours and can
    SAVE ON COOKING CLASSES AND MERCHANDISE                                     be scheduled during the day or in the evening when classroom space is
    Here are several ways for you to take your favorite classes this season     available. Costs range from $85 to $115 per person, depending on the
    and save money too. 1) Sign up for 5 or more cooking classes (each          menu, beverages and amount of time and preparation needed. At the
    at least $75.00) by July 14, and get a free additional $75.00               end of each session, participants will enjoy eating the meal they cooked
    class during the current class session. This offer does not include         together. Please call and talk to Phyllis for more details and to schedule a
    classes that are part of an entire series. Only one free class is allowed   workshop. We have team building information sheets and a list of sample
    per person and this class cannot be credited or transferred beyond          menus available upon request. We can also arrange group competitions
    the current session of classes. To be eligible, you must sign up for        and off site trips to wine country destinations. Private cooking classes
    all six or more classes (including the free one) at the same time.          for other special groups, birthday parties, showers, etc. may be arranged
    2) A few select classes have special “couples and friends pricing” so       at our school or in private homes. Phyllis can do culinary coaching and
    you can bring a partner or friend and save money. Look for them in          consultation one on one or with
    the schedule. 3) Check our website and facebook page and special            small groups in her own newly
    emails for additional online coupons. Students who attend classes           designed kitchen, in your kitchen
    are often introduced to new products that are used by our teachers.         or at the school when available.
    We will discount these selected items as well as other items in the         Finally, our kitchen at the school
    store 10% on the day of class. For students enrolled in a class series,     and at Phyllis’s home is available
    the discount applies during the entire series. Ongoing discounts are        to rent for photo shoots, video-
    offered to professional chefs and caterers. Please note that special        taping, special promotions, etc.
    sale items may be excluded. Watch for our special cookware and
    other promotions in the store and shared in our online emails.              PERSONAL CHEF SERVICES
                                                                                We have started a new referral service where some of our culinary school
    LGC WEBSITE, FACEBOOK, YOU-TUBE, TWITTER, BLOG,                             graduates or students will come to your home and cook a meal or several
    AND PINTEREST                                                               meals for the week based on your own lifestyle and dietary requirements.
    Visit our website at www.letsgetcookin.com. Find out about new              Please contact Phyllis by email or phone for further details.
    classes before you get your next schedule in the mail. You may
    register online for all classes and purchase merchandise and gift           CLASSROOM RULES AND ETIQUETTE
    certificates. We now have a great facebook page on our website with         Please note that our cooking classes generally run three hours in length
    up to date information about classes, recipes of the week,product of        and include sampling the food in small to moderate portions. Wine
    the week, and lots of pictures. There is a You -Tube video about our        and/or alcohol is offered by the school as an extra beyond the
                                                                                menu offered in the class and is always served with food. Under
    professional classes. We are beginning to use Pinterest also to share
                                                                                no circumstances will we allow students to bring in their own wine
    pictures of both merchandise and dishes made in classes. We also            or alcohol to drink during class. In hands-on participation classes,
    notify you of special events and foodie happenings on facebook and          students should wear full-length pants or skirts, tops that cover arms and
    you can follow Phyllis on Twitter for more up to date news. Follow          close-toed low-heeled shoes. This is for protection and safety. Please
    Hungry Thymes, Phyllis’s blog. Our website also has a cookware              keep talking to a minimum so that others may hear the instructor during
    store component which we will be growing soon with a selection of           class. Babies and small children are not allowed in adult classes.
    key products along with recipes and special tips. We do currently
    provide hyperlinks to the websites of our authors and chefs so that         CLASS RESERVATION & CANCELLATION POLICIES. REGISTRATION
    you may ask them specific questions, find out more about them, get          FOR CLASSES MUST BE ACCOMPANIED BY PAYMENT.
    extra recipes, information about their tours, etc. If you would like        You may register for classes in person, or by phone with your Visa,
    to be notified of special events, classes, offers, sales, etc. by           MasterCard or American Express card, or by mail with a check, money order
    email, please send your email address to us at lgcookin@aol.                or credit card information. You may now also register on our website at
    com. We are hoping to go paperless and send this brochure                   www.letsgetcookin.com. Please mark your calendar, as we do not send
    out through email only by this fall.                                        written confirmations or reminders. IF YOU CANNOT ATTEND A CLASS,
                                                                                YOU MUST CANCEL AT LEAST 48 BUSINESS HOURS IN ADVANCE
                                                                                TO RECEIVE STORE CREDIT. YOU MAY SEND SOMEONE TO TAKE
    THE PERFECT GIFT!                                                           YOUR PLACE IF YOU CANNOT ATTEND AND IT IS TOO LATE TO
    We have gift certificates available for both cooking classes and            CANCEL. PARTIES OF 6 OR MORE MUST GIVE 5 BUSINESS DAYS
    merchandise all year around. These are perfect for birthdays, shower        NOTICE SO WE HAVE THE OPPORTUNITY TO FILL THEIR SPOTS. For
    and wedding presents, etc. We can also make up custom theme gift            reservations and further information call (818) 991-3940.
    baskets with gadgets, cookbooks and specialty foods for any personal
    or business gift occasion. Would you like a signed cookbook for a
    friend or relative? We have many signed cookbooks and these make
    great gifts too.

2
                                                    Westlake Culinary Institute
                                                 PROFESSIONAL COOKING SERIES
                                                       Tim McGrath, CCP
                           This course is a 24 session program specifically        or Wednesdays. Classes for the next series will begin on Monday,
                           designed for individuals thinking of a career in        September 10 at 6:00 PM; and Wednesday, September 12, at 9:00 AM.
                           the food industry as a restaurant chef, caterer,        Class sessions will continue in these time slots every week, with the
                           personal chef, or other food related position. It is    exception of holidays such as Thanksgiving, Christmas, and New
                           also recommended for individuals already work-          Year’s Day. Any dates missed by students may be made up in future
                           ing in the field who would like to develop more         sessions as per the attendance agreement. All potential students are
                           practical knowledge and skills. Serious and pas-        encouraged to fill out an application for the program and to make
                           sionate home cooks are also eligible to enroll.         a deposit on the course as soon as possible. Classes fill quickly. We
                                                                                   will offer a free class on Wednesday, August 15 at 6:30 PM entitled
The program is divided into three parts with each offering a combination           “Exploring a Professional Food Career” for all potential students.
of lectures, demonstrations and hands on instruction. Practical consider-          Please sign up ahead. Students enrolled are also required to take a
ations in controlling food costs, coordinating timing and teamwork in the          3 hour prerequisite knife skills class with Tim that is scheduled for
restaurant kitchen, creative menu planning and food presentation will be           Sunday, September 9 at 10:30 AM and again at 2:30 PM. Students
stressed as part of the course. At the end of this series, students will all get   can attend either session. The fee for this class is included in the
together and cook a graduation banquet or participate in a special project         tuition. The next series of classes will begin in March, 2013. There
for the final session.                                                             will be another orientation class in February.
Please note that our classes are limited to 16 students per session and            PREREQUISITE KNIFE SKILLS CLASS
run 5 hours in length each week. Students in the course are eligible to be
involved in our Student Assistant Program where they get the opportunity           PART I       PROFESSIONAL COOKING
to assist teachers and chefs, participate in our Catering operations and in        CLASS 1      COURSE OUTLINE, SAFETY, SANITATION,
Community Service functions in return for credit toward classes outside of                      CULINARY TERMS, SALADS
this series. Our students have been invited to assist with major food func-
tions such as The Academy Awards, Wolfgang Puck’s annual L.A. Food                 CLASS 2      CHICKEN - BUTCHERING, STOCK, BRAISING,
and Wine Festival, Taste of the Nation, the Ultimate Dining Experience,                         ROASTING, GRILLING, ETC.
and a number of other charitable events. Students who complete all three           CLASS 3      BASIC BAKING - BREADS, DOUGHS, FILLINGS, PIES,
sequences, homework assignments and participate in the preparation for
and execution of the banquet or special project will receive a certificate of                   TARTS, SCONES
completion. They will be referred for restaurant and other food related job        CLASS 4
openings if qualified and interested in those positions. In addition, promising       and       MEATS - BROWN STOCK, BUTCHERING,
students may be placed in apprenticeship positions at selected restaurant          CLASS 5      DIFFERENT CUTS & USES
and hotel kitchens so that they will have the opportunity to experience real
work situations before they finish the program.                                    CLASS 6      FISH and SHELLFISH - FILLETING and
                                                                                                COOKING TECHNIQUES
The course instructor is Tim McGrath who has been in the field of
culinary arts for more than 35 years. A graduate of the Culinary Institute of
                                                                                   CLASS 7      SOUPS and BASIC SAUCES
America in 1976, Tim apprenticed at George Blanc in Vonnas and Michel              CLASS 8      VEGETABLES, HERBS, EXOTIC FRUITS and REVIEW
Rostang in Paris. He held positions as executive chef of restaurants in New
York City, Los Angeles and San Francisco. Tim worked as a private chef             PART II      PROFESSIONAL COOKING
for Julie Andrews and Blake Edwards and other celebrities. One of the
weddings he catered was covered live on local television. For the last 19          CLASS 9      PASTA - BASIC FRESH and DRIED PASTAS with
years Tim has owned and operated The Cooks Gathering, his own full                              CLASSIC SAUCES
service catering company. He has catered everything from large corporate           CLASS 10     SHELLFISH - CLEANING, SHELLING and
events to private weddings and dinners. During that time Tim taught cooking                     PROPER COOKING
classes across the country to both home cooks and budding profession-
                                                                                   CLASS   11   PATE A CHOUX and PUFF PASTRY USES
als. He has also written a cookbook, Great Tastes For All Seasons. To
enhance his knowledge of world cuisines, Tim has traveled to Thailand,             CLASS   12   GAME IDENTIFICATION and PREPARATION
Turkey, Mexico, Peru, Argentina, France, England, Italy and Spain.                 CLASS   13   SALADS - CLASSIC and CONTEMPORARY
                                                                                   CLASS   14   EGG COOKERY - TIMBALES, SOUFFLES, MERINGUES
Tim is a member of the International Association of Culinary Professionals.
His passion for teaching and mentoring has drawn him to an organization            CLASS   15   APPETIZERS
called Careers through Culinary Arts Program (C-CAP). This is a national           CLASS   16   WINES - IDENTIFICATION and TASTING
organization that awards scholarships to schools such as the Culinary
Institute of America, Johnson & Wales, Los Angeles Trade Tech, The Art             PART III     PROFESSIONAL COOKING
Institute, Mission College and our own Westlake Culinary Institute. Tim
helps to train both students and teachers involved in over 30 high schools         CLASS 17     ADVANCED PASTA and PIZZAS TO ORDER
in Los Angeles for this yearly culinary scholarship competition.                   CLASS 18     ADVANCED SEAFOOD and LOBSTER PREPARATIONS
                                                                                   CLASS 19     CROISSANTS, BRIOCHE, GENOISE, CAKES
Tim will arrange special tours of wholesale and ethnic markets at no extra
charge, except for meals. Optional dinners at fine dining and ethnic restau-       CLASS 20     ASIAN CUISINE
rants will be offered for students to help develop their palates, experience       CLASS 21     MEXICAN AND SOUTHWESTERN CUISINE
different cuisines, explore visual presentations, and to meet successful           CLASS 22     PATES, SAUSAGES, TERRINES
chefs during the course. Textbooks, personalized chef’s jackets, chef’s
caps, professional knives and knife cases will be available for purchase at        CLASS 23     ADVANCED INTERNATIONAL SAUCES
a discount in the store. Students receive an ongoing 15% discount in the           CLASS 24     BANQUET OR FINAL PROJECT -
store (20% on all knives) and invitations to attend several featured classes                    PREPARATION and GRADUATION!!!
with authors and chefs outside of the course for free.
                                                                                   $4750 For the Complete 24 Session Series, payable with a
Following is an outline of the 24 sessions and what they cover.
                                                                                   deposit and additional installments. Call the school for more
There are two separate groups that meet once a week on Mondays
                                                                                   details.


                                                                                                                                                           3
                                                        Westlake Culinary Institute
      ADVANCED PROFESSIONAL PASTRY COURSE                                                         PROFESSIONAL PASTRY COURSE
                  Mary Bergin                                                                             Mary Bergin
         Ten sessions beginning on Friday, August 3, 6:00 PM                              Ten sessions beginning on Friday, October 19, 6:00 PM

    This course is designed to complement the lessons learned in the first Pro-        Expert baker, Mary Bergin will teach this popular comprehensive pastry
    fessional Pastry Course with Mary Bergin (see description below.) She has          course. Mary was the Executive Pastry Chef at Spago Hollywood from
    been teaching the Professional Pastry Course at WCI for the last 4 years. Each     1987-1992, following in Nancy Silverton’s footsteps. She left to launch
    session in this series will cover a particular subject with lecture, demonstra-    Spago, Las Vegas where she served as Executive Pastry Chef for over 10
    tion, and full participation. Students will work as teams to complete assign-      years. Mary developed and ran her own bakery in Las Vegas, helped to
    ments in class. A certificate will be issued at the end of the 10 sessions.        start a restaurant in Boston and returned to California about 4 years ago.
    Note: Completion of our first Professional Pastry Course or another                She now teaches, does private events, and consults. Mary is the co-author
    similar course is required to take this course.                                    of Spago Desserts and Spago Chocolate. She lives in Santa Rosa,
                                                                                       California.
    SESSION 1 – Friday, August 3, 6:00 PM
                                                                                       This course is for students interested in learning the basic techniques
    Introduction to Advanced Professional Pastry Course
                                                                                       needed to begin a professional pastry career. Each session will cover
    and Strudel: Review of first Professional Pastry Course techniques, etc.
                                                                                       a particular subject with lecture, demonstration, and full participation.
    and overview of advanced. Mary will demonstrate strudel dough, demo apple
                                                                                       Students will work as teams to complete assignments in class. A
    filling, stretching and filling. Students will make pear gorgonzola, potato and
                                                                                       certificate will be issued at the end of the 10 sessions.
    sausage, and sweet cheese strudels.
                                                                                       SESSION 1 – Friday, October 19, 6:00 PM
    SESSION 2 – Saturday, August 4, 9:00 AM                                            CHOUX PASTE AND PASTRY CREAMS: BASIC VANILLA,
    Introduction to Classical Cakes and Ice Creams: Dobosh Torte,                      ALMOND, CHOCOLATE, ORANGE AND ESPRESSO. SWANS,
    Marjolaine, Opera Cake, Sachertorte. Each group will make 1 of the classi-         HORNS, LADY LOCKS, PROFITEROLES, PARIS BREST.
    cal cakes including cake layers and fillings. Students will also prepare vari-
    ous ice creams and semifreddo.                                                     SESSION 2 – Saturday, October 20, 9:00 AM
                                                                                       BASIC PIE AND TART DOUGHS: PATE SUCRE, PATE BRISEE,
    SESSION 3 – Saturday, August 4, 2:00 PM                                            SHORT DOUGH, SWEET ITALIAN DOUGH, FLAKY PIE DOUGH.
    Croissant Dough and Fillings: Plain croissants, maple glazed bacon
    croissants, chocolate filled croissants, almond croissants.                        SESSION 3 – Saturday, October 20, 2:00 PM
                                                                                       PIES AND TARTS: ROLLING OUT, SHAPING AND DECORATING
    SESSION 4 – Sunday, August 5, 9:00 AM                                              DOUGH, FRUIT, BROWN BUTTER, CUSTARD AND CREAM
    Classical Cake Finishing & Decorating: Each group will finish cakes                FILLINGS; CROSTADAS, TURNOVERS, MINI-TARTS; CARAMEL,
    with glazes; students will make a variety of decorations including chocolate       CHOCOLATE, CRÈME ANGLAISE SAUCES.
    leaves, chocolate cigarettes, ruffles, fans, musical notes, sugar work, etc. and
    decorate cakes.                                                                    SESSION 4 – Sunday, October 21, 9:00 AM
                                                                                       MAKING AND WORKING WITH PUFF PASTRY: MAKING
    SESSION 5 – Sunday, August 5, 2:00 PM
                                                                                       DETREMPE, BUTTER BLOCKS AND ROLLING OUT PUFF PASTRY
    Introduction to Candy Making: Each group will make a batch of various
    candy fillings including homemade fondant, marzipan, chocolate creams,
                                                                                       SHAPES; NAPOLEONS, SAVORY PUFF PASTRIES; SCALLOPED
    caramels and jellies. Homework will be for each student to make a candy fill-      ALMOND FILLED; SALMON EN CROUTE; APPLE TARTE TATIN,
    ing that they didn’t work on with their group in class and bring it on Friday,     FRENCH APPLE TART.
    August 17th. Each person will also prepare a cake or pastry and bring it to
    the last class to finish decorating as their final project.                        SESSION 5 – Sunday, October 21, 2:00 PM
                                                                                       SOFT ROLLS, FOCACCIA, PAN BREADS AND BRIOCHE: LEAN
    SESSION 6 – Friday, August 17, 6:00 PM                                             DOUGH BUTTERMILK ROLLS, GARLIC KNOTS, BREAD STICKS;
    Preparing Candy Fillings for Dipping: Mary will demonstrate tempering              FOCACCIA WITH TOPPINGS; PIZZETTES, SOFT BREAD STICKS,
    chocolate, dipping prepared candy, decorating candies.                             PANINI; BRIOCHE STICKY BUNS, SMALL AND BIG TETES,
                                                                                       SAVORY TARTS, CHOCOLATE BRIOCHE AND DEEP DISH PIZZA.
    SESSION 7 – Saturday, August 18, 9:00 AM
    Introduction to Danish Dough and Fillings: Mary will demonstrate                   SESSION 6 – Friday, November 2, 6:00 PM
    Danish dough. All groups will prepare Danish dough and fillings including          CHOCOLATE      CONFECTIONS:     TEMPERING  CHOCOLATE,
    traditional apple and raspberry pinwheels, chocolate and almond Danish,            GANACHE, TRUFFLE CREAM AND CREAM FILLINGS; SHAPING,
    and pastry cream filled Danish.                                                    FILLING AND MOLDING CONFECTIONS; DIPPING & DECORATING
                                                                                       CANDIES AND TRUFFLES.
    SESSION 8 – Saturday, August 18, 2:00 PM
    Danish & Petit Fours: Finish Danish Dough, fill, shape and freeze. Make            SESSION 7 – Saturday, November 3, 9:00 AM
    cake layers and fillings for Petit Fours: lemon biscuit with lemon curd filling,   BASIC CAKES: CHIFFON, BUTTERMILK, DEVIL’S FOOD, SPONGE,
    chocolate biscuit with chocolate truffle filling, toasted almond biscuit with
                                                                                       ANGEL FOOD, GENOISE, LADYFINGERS.
    chocolate pastry cream, vanilla and chocolate jaconde layers with cognac
    pastry cream. Make sugared flowers for decoration.
                                                                                       SESSION 8 – Saturday, November 3, 2:00 PM
                                                                                       MERINGUES, BUTTERCREAMS, FILLINGS AND FROSTINGS:
    SESSION 9 – Sunday, August 19, 9:00 AM
    Danish & Finishing Petit Fours: Finish Danish, prepare glaze for Petit
                                                                                       ITALIAN MERINGUE, SWISS MERINGUE, BASIC BUTTERCREAMS,
    Fours (vanilla, lemon and chocolate); cut Petite Fours and glaze/decorate          LEMON CURD, TIRAMISU FILLING; FROSTINGS, CRÈME BRULEE
    with candied flowers.                                                              FILLING.

    SESSION 10 – Sunday, August 19, 2:00 PM                                            SESSION 9 – Sunday, November 4, 9:00 AM
    Introduction to French Macarons & Certificate Project Completion:                  CAKE FINISHING & DECORATING: BEGINNING TECHNIQUES.
    Each student will make a small batch of decorative French Macarons. Final
    touches will be made to each person’s project and they will be presented           SESSION 10 – Sunday, November 4, 2:00 PM
    for review. Each student who completes the course will receive a certificate       CAKE DECORATING AND FINISHING:
    and we willl have a small party where we will serve Petit Fours and French         ADVANCED TECHNIQUES, WRITING AND USING TRANSFERS.
    Macarons (and perhaps a little champagne)!
    $1495 For The Course                                                               $1495 For The Course


4
               LGC Summer Camps, Parent/Child, Teen/Pre-Teen Classes
            KIDS CULINARY CAMP, Sylvia Rieman                                                LGC PARENT/CHILD WORKSHOPS
            Monday, August 6, Tuesday, August 7,                                                     Sylvia Rieman
           Thursday, August 9, 11:00 AM - 1:00 PM
                                                                             These fun hands-on classes are designed for teams of parents, grand-
Designed for 6-9 year olds, this three day camp includes lunch every         parents or other adults and children to work together around a
day while teaching different skills in a 2 hour hands-on format.             particular theme. Coordination and cooperation are stressed,
                                                                             and everyone has a great time. These classes are recommended for
Breakfast First & Foremost including Waffles, Eggs and                       children ages 6-12.
Breakfast Muffins
Lunches For Home and School including Pasta Salad,                           MADAGASCAR 3: EUROPE’S MOST WANTED
Sandwiches and Brownies                                                      Saturday, July 14, 2:30 PM
Fun With Pizza including making the Dough,                                   Gloria the Hippo, Melman the Giraffe, Alex the Lion and Marty the Zebra
Various Toppings, Salad and Dessert.                                         are all trying to get back to the U.S. but find themselves stuck in Europe.
$165 For the Series                                                          Since they are a ‘wanted’ quartet, they try hiding out and blending in
                                                                             with a circus by creating bizarre acts. Join them on a culinary adventure
                                                                             as they flee through Monte Carlo, Rome and the Swiss Alps.
                TEEN/PRE-TEEN CUISINE NIGHTS                                 ROMAN PENNE ARRABIATA WITH GARLIC, TOMATOES, CHEESE,
                        Sylvia Rieman                                        CHILES AND TINY MEATBALLS; ITALIAN ANTIPASTO SALAD WITH
                                                                             MEATS, VEGETABLES, CHEESES AND A TASTY VINAIGRETTE;
These hands-on classes are designed for 10-16 year olds this summer.         MONTE CARLO TEA BISCUITS SANDWICHED WITH JAM; FAMOUS
We require that students sign up for each entire weekly seires ahead.        SWISS CARROT CAKE; CIRCUS SNOW CONES WITH FLAVORED
If space opens up due to cancellations, we will permit attendance            SYRUPS.
in individual sessions. For complete information and daily menus,            $95 Per Team
please visit our website at www.letsgetcookin.com. Please note that all
summer camps are 11:00AM - 2:00PM, Monday through Friday.
                                                                             HAWAIIAN ISLAND FAVORITES
BACK TO BASICS                                                               Saturday, August 11, 10:30 AM
Monday, July 9, Tuesday, July 10, Wednesday, July 11,                        Hawaii is a melting pot for many cultures that have settled there from
Thursday, July 12, Friday, July 13, 11:00 AM-2:00 PM                         other Pacific Islands and the continent of Asia. Enjoy this menu which
                                                                             combines native flavors with a variety of culinary techniques and tradi-
This week will include Basic Knife Skills, understanding of Terms and        tions.
Measurements and the importance of a balanced diet. Students will
be taught to prepare breakfasts, lunches, dinners, side dishes, snacks       ISLAND CHICKEN WINGS WITH ASIAN DIPPING SAUCE; PANIOLO
and desserts. Participants will be exposed to a variety of ingredients       BBQ RIBS & PORTUGUESE SAUSAGE WITH SWEET AND SPICY
and learn how to prepare basic recipes emphasizing different methods         CITRUS FLAVORED BARBECUE SAUCE; TROPICAL FRUIT SALAD IN
and skills. Each day students will be encouraged to use their imagina-       LETTUCE CUPS WITH MANGO, PAPAYA, JICAMA AND PINEAPPLE;
                                                                             HOMEMADE HAWAIIAN SWEET ROLLS; and for dessert, COCONUT
tion and creativity while teaching them safety and sanitation, culinary      ICE CREAM and MACADAMIA NUT SHORTBREAD COOKIES.
terms, knife skills and organization in the kitchen. Cooperative team-       $95 Per Team
work will also be emphasized.
$350 For The Series
                                                                             LATE SUMMER BAKESHOP FAVORITES
                                                                             Saturday, September 8, 10:30 AM
INTERNATIONAL BAKING                                                         Fresh produce is plentiful and delicious this time of year with the last
Monday, July, 23, Tuesday, July 24, Wednesday, July 25,                      of summer crops and the introduction of autumn’s harvest. Enjoy the
Thursday, July 26, Friday, July 27, 11:00 AM-2:00 PM                         season and bake up a storm!

This camp will include instruction in the choice of the different types      LAST CHANCE FRESH PEACH PIE; HARVEST ZUCCHINI BREAD;
of ingredients such as all-purpose flour, cake flour, etc., and in the       APPLE STOLLEN WITH SLICED CINNAMON SCENTED APPLES
                                                                             BAKED IN A YEAST DOUGH; CINNAMON ROLLS WITH RAISINS,
use of equipment. The students will learn measuring and mixing tech-
                                                                             PEARS AND PECANS; CHOCOLATE ALMOND BISCOTTI.
niques and emphasis will be placed on reading a recipe and following         $95 Per Team
the directions. Students will also be given the opportunity for creativity
with recipes that will lend themselves to variations. Students will bake
Breads from Italy and France, Cookies from Scandinavia, Pastries             A HAPPY HALLOWEEN WORKSHOP
from Austria, Savory recipes from South America and a variety of             Saturday, October 13, 10:30 AM
American Baked goods.                                                        Trick or treat? Why not have both. Create the perfect haunted candy train
$350 For The Series                                                          centerpiece for all the creatures of the night to ride on Halloween.
                                                                             A GHOSTLY GOBLIN HALLOWEEN TRAIN CENTERPIECE WITH
                                                                             CANDY BARS AND MOLDED CANDIES TO CREATE THE GHOSTLY
INTERNATIONAL COOKING: WESTERN CULINARY TRAIL                                GOBLINS; ALL BEEF DEEP FRIED CORN DOGS; SCARECROW
Monday, August 13, Tuesday, August 14, Wednesday, August 15,                 CONFETTI COLE SLAW; HOMEMADE CARAMEL APPLES; SPARKLING
Thursday, August 16, Friday, August 17, 11:00 AM- 2:00 PM                    APPLE CIDER FLOATS WITH A SCOOP OF CINNAMON ICE CREAM.
                                                                             $95 Per Team
This camp will trace the development of Western Cuisine starting
in its birthplace in the Middle East. Recipes will travel from the
Middle East Countries to Greece and then to Italy, France, England                         CHILDREN’S BIRTHDAY PARTIES
and across the Atlantic to the Eastern Seaboard of the United States.        Our children’s birthday parties are extremely popular at Let’s Get
Knife skills, organization in the kitchen, sanitation and safety issues      Cookin’. They are designed for children ages 7 and up, and can be held
will be addressed as part of the classes. Students will gain an appre-       after school, Saturdays, Sundays, and any available time in our schedule.
ciation and understanding of specific ingredients from different coun-       Each birthday child picks three to four of their favorite recipes and par-
tries as they also learn new culinary methods and techniques.                ticipation by all guests is encouraged. These classes can accommodate
$350 For The Series                                                          up to 15 children and run approximately 2 1/2 hours. There is a flat
                                                                             fee of $795 that covers food, paper goods, etc. A deposit of $200 is
                                                                             required to hold a specific date. For more information, call the school.

                                                                                                                                                           5
                            LGC Pre-Teen/Teen Cuisine Nights & Basic Classes
             TEEN /PRE-TEEN CUISINE NIGHTS, Sylvia Rieman                                       BASIC TECHNIQUES FOR CREATIVE COOKING
                                                                                                  Phyllis Vaccarelli, CCP, and JoAnn Hecht
    These hands-on classes are designed for students ages 10-16. Participants
    will learn basic cooking methods and skills that they will have the opportunity   This series of demonstration classes has been designed to teach students
    to practice both in class and at home. The following classes allow students       the techniques needed to become knowledgeable and skillful cooks at
    to explore other cultures and ethnic dishes right in the classroom.               home. Bearing in mind that “basic” is not synonymous with “elemen-
                                                                                      tary,” cooks of all levels can benefit from this 6 part course. Classes
    FIRE & ICE                                                                        will emphasize both classical and contemporary cuisine and will feature
    Friday, September 7, 6:00 PM                                                      menu planning ideas and practical applications as much as possible.
    Opposites attract and often complement each other. This class will con-           In each class techniques and methods will be explained and explicitly
    trast a variety of hot grilled appetizers and ice cold desserts to delight
                                                                                      demonstrated with 5-6 recipes. There will be partial partcipation where
    your palette and enhance your cooking repertoire.
                                                                                      possible. Students are encouraged each week to duplicate the recipes
    BBQ CHICKEN WINGS SEASONED WITH SOY SAUCE, CILANTRO AND                           at home and to bring back questions the following week for discus-
    HONEY; GRILLED TERIYAKI STEAK KEBOBS WITH MUSHROOMS,                              sion. For those contemplating a professional food career in the future,
    PINEAPPLE CHUNKS AND CHERRY TOMATOES; SOUTHERN STYLE                              Basics may be an important first step.
    LOUISIANA GRILLED SHRIMP WITH “DIRTY” RICE; POMEGRANATE
    SORBET; HOMEMADE ICE CREAM SANDWICHES; TEMPURA DEEP-                              This course will be taught by Phyllis Vaccarelli, Director of Let’s Get
    FRIED ICE CREAM.                                                                  Cookin’, and JoAnn Hecht. Phyllis is a Certified Culinary Professional
    $65                                                                               with the International Association of Cooking Professionals and has
                                                                                      had years of experience teaching, developing recipes, and working
                                                                                      with professional chefs, authors, and other instructors. JoAnn is
    THE SPIRIT OF HALLOWEEN                                                           an excellent, well respected cooking teacher and caterer who has
    Friday, October 12, 6:00 PM                                                       co-taught Basics and many other classes in addition to assisting chefs
                                                                                      and cookbook authors at Let’s Get Cookin’.
    The days are getting shorter and soon there will be ghostly happenings
    and the sounds of our favorite goblins and creatures of the night. Be             Classes will be offered on Thursday mornings beginning on October 4,
    prepared for a Halloween party with these scary, but tasty favorites.             at 10:30 AM and in the evenings at 6:30 PM. Students who miss classes
                                                                                      are entitled to make them up in future sessions. Following is a complete
    CREEPY DEVILED EGG EYE BALLS; DRACULA’S BEEF CHILI WITH                           outline of the course with some recipes listed.
    GROUND BEEF AND VEGETABLES; MONSTER CHILI DOGS; HAUNTED
    PUMPKIN PASTA SALAD WITH WAGON WHEEL PASTA, VEGETABLES
                                                                                      Part 1 – POACHING/BLANCHING/STEAMING/ BOILING
    AND A SPECIAL HALLOWEEN DRESSING; ICHABOD CRANE’S
    CARAMEL APPLES DIPPED IN CHOCOLATE AND MACADAMIA                                  Thursday, October 4, 10:30 AM or 6:30 PM
                                                                                      Learn the correct way to Poach Seafood, Chicken and Fruit;
    NUTS; WITCH’S BREW SPARKLING APPLE CIDER.
                                                                                      how to Blanch vegetables and maintain their color, and how to make a
    $65                                                                               perfect Rice dish. Our famous Chinese Chicken Salad always gets rave
                                                                                      reviews as well as our Poached Pears in Raspberry Sauce. Students will
                                                                                      have the opportunity to practice some very basic knife skills.
                    QUICK AND EASY BASIC ENTREES
                  Phyllis Vaccarelli CCP and JoAnn Hecht                              Part 2 – ROASTING/BROILING/BAKING
    You asked for it! For all of you who have taken our Basic Techniques,             Thursday, October 11, 10:30 AM or 6:30 PM
    More Basics, International and American Regional Basics…here is a                 Learn to Stuff and Roast Chicken and Potatoes to perfection,
    series featuring Quick & Easy Basic Entrees with all new recipes. The             the essentials of Broiling, how to make and Bake Pizza Dough and a
    dishes are simple to prepare with healthy ingredients and exciting                classic Creme Brulee.
    flavors. Our methods are time saving and energy efficient utilizing the
    pressure cooker, microwave, stovetop grill, sauté pans and the oven for           Part 3 – SAUTEING/GRILLING/FRYING/STIR-FRYING
    fast results without sacrificing taste. All of these classes will include a       Thursday, October 18, 10:30 AM or 6:30 PM
    combination of demonstration and participation. Classes will be offered           Find out how to create fabulous Omelettes and Crepes, how to
    every Saturday at 10:30 AM for 4 weeks beginning on July 7th.                     use a stove-top Grill, the major principles of Stir-Frying; and how to
                                                                                      Deep Fry so that foods are crisp, not greasy.
    PART 1 – July 7, POULTRY: Grilled Chicken Paillards topped                with
    Tomato, Olive, Arugula and Goat Cheese Salad; Penne Pasta                 with    Part 4 – BRAISING/STEWING/MICROWAVE/
    Pressure Cooked Duck Ragout; Baked Greek Lemon Chicken                    with    PRESSURE COOKING/SOUS VIDE
    Orzo; Green Chile and Turkey Stew; Tropical Chicken Burgers               with    Thursday, October 25, 10:30 AM or 6:30 PM
    Asian Slaw.                                                                       Learn several methods of sealing in flavors and having them blend
                                                                                      either slowly or fast in a pressure cooker, microwave, or Sous Vide
    PART 2 – July 14, FISH: Brazilian Style Shrimp with Basil and                     water bath for delicious results. Osso Buco and Risotto are always
    Coconut Curry Sauce Served over Black Rice; Snapper in Crazy Water,               favorites.
    Quick Mediterranean Fish Stew with Mussels and Clams; Pan Seared
    Halibut with Leeks, Mushrooms and Wine; Citrus Roasted Salmon with                Part 5 – STOCKS AND SOUPS
                                                                                      Thursday, November 1, 10:30 AM or 6:30 PM
    Peppers and Olives.
                                                                                      The basics of Stock Making will be explored in this class, including Fish,
    PART 3 – July 21, VEGETABLES/GRAINS: Quick Eggplant                               Chicken, Vegetable, and Beef. Several of these stocks will be used as
    Parmesan; Quinoa and Corn Risotto with Gigante Beans; Bulgar Salad                bases for Vegetable Minestrone, French Onion Soup and more.
    Stuffed Grilled Portobellos with Tomato Vinaigrette; Millet, Chard and
                                                                                      PART 6 – SAUCES AND VINAIGRETTES
    Butternut Squash Bake; Roasted Root Vegetable Gratin.
                                                                                      Thursday, November 8, 10:30 AM or 6:30 PM
    PART 4 – July 28, MEAT ENTREES: Boneless Pork Chop Saute with                     Learn to prepare the four Mother Sauces from which all classic and
                                                                                      contemporary Sauces are derived. Discover the many Oils and Vinegars
    Orange Cranberry Sauce; Grilled Gaucho Skirt Steak with Chimichurri
                                                                                      available and how they can be combined to make Vinaigrettes. We
    Sauce served with Pita Bread, Tomatoes and Grilled Onions; Pressure
                                                                                      will include classic Caesar Salad, Shrimp Creole and Grand Marnier
    Cooked Moroccan Lamb Tagine with Honey and Apricots over                          Souffles in class.
    Couscous; Shaking Beef Salad, Pan Roasted Tri Tip Steaks With Red
    Wine Sauce Served With Oven Roasted Fries.                                        $475 for the series; Individual classes are $85
    Series $325; Individual Classes $85

6
                                         LGC Basics & Featured Classes
                 BAKING AND PASTRY BASICS                                 A CASUAL DINNER BY THE POOL; Diane O’Brien & Joe Menz
                  Rita Horn and Robin Robins                              Friday, July 6, 6:30 PM

Both Rita Horn and Robin Robins have established themselves as            In California we are lucky to have warm summer evenings
baking and pastry experts on our staff and have taught numerous           where we can dine al fresco, by the pool or outdoors overlook-
classes on breads, cakes, pies, cupcakes, cookies and more! These         ing beautiful mountain scenery. So gather your friends and
                                                                          make this easy to prepare dinner before the summer season is gone.
four classes are designed to give students an understanding of funda-
                                                                          Diane and Joe will share all the techniques and prep ahead tips you
mental baking and pastry making techniques and methods. Because           will need to succeed.
baking involves tactile learning, the classes will include hands-on
participation. A description of each class is listed below. Enrollment    CLASSIC BELLINIS; STACKED HEIRLOOM TOMATOES WITH
will be limited, so sign up soon! Classes will begin on Tuesday, August   BLACK OLIVE TAPENADE & SWEET BASIL DRESSING; SUMMER
28, and will be offered every week at 10:30 AM and 6:30 PM.               FOCCACIA TOPPED WITH GRILLED EGGPLANT, PEPPERS
                                                                          AND GOAT CHEESE; PLANKED GRILLED SALMON WITH JOE’S
PART 1 – August 28, PIES AND TARTS                                        SPECIAL SEASONING; ROASTED CORN & BLACK BEAN SALAD
                                                                          IN ENDIVE CUPS; and for dessert, GRILLED LEMON POUND CAKE
Students will be taught to prepare a traditional Two Crust Fruit Pie,     WITH LIMONCELLO SAUCE.
Cream Pie, Fruit Tart and Savory Appetizer Tart. Proper Dough             Holiday Week Special $65
Mixing, Rolling, Blind Baking, Filling Preparation and Finishing          (Couples and Friends Special: 2 for $130)
Techniques will be demonstrated. Students will practice making their
own dough and will get to take some home.                                 Quick and Easy Basics Series begins
                                                                          Saturday, July 6, 10:30 AM, See page 6 for details.
PART 2 – September 4, CAKES

Students will learn to make 4 different kinds of cakes including          THE ALL AMERICAN GRILL, Tim McGrath
Angel Food, a Two Layer Chocolate Butter Cake with Icing; Filled          Thursday, July 12, 6:30 PM
Roulade Cake; and Decorated Chiffon Cupcakes. Techniques such as
Proper Measuring, Creaming, Folding, Frosting and Finishing will be       We like to think of grilling and barbecuing like an American sport.
covered.                                                                  In different parts of the country the marinades and sauces vary, but
                                                                          the methods used to cook on the grill are often the same. With these
PART 3 – September 11, SMALL PASTRIES                                     regional recipes Tim will show you how to become a grill expert, offer-
                                                                          ing many tips and techniques for success.
This class will introduce techniques of working with packaged Phyllo      SOUTHWESTERN STYLE GRILLED TURKEY BREAST WITH SPICY
Dough, fresh Pâte A Choux and store purchased Puff Pastry. Proper         ORANGE MARINADE AND CILANTRO BUTTER RUBBED UNDER
Handling, Cutting, Filling, Sealing and Baking of each kind of dough      THE SKIN; SMOKEY BBQ CHICKEN AND PORK RIBS WITH TEXAS
will be shown to help make them less intimidating to work with.           BBQ SAUCE; CREOLE SHRIMP WITH TRINITY SAUCE; GRILLED
                                                                          POTATOES WITH ROSEMARY AND GARLIC; CORN ON THE
PART 4 – September 18, BREADS                                             COBB WITH LIME AND SMOKED OLIVE OIL; NORTH CAROLINA
                                                                          PULLED PORK WITH COLESLAW ON A HAWAIIAN BUN; and for
                                                                          dessert, SUMMER STONE FRUIT SKILLET PIE SERVED WARM
Students will learn to make Focaccia, Whole Wheat Bread and Rolls,
                                                                          WITH HOMEMADE VANILLA BEAN ICE CREAM.
Challah, and a Stuffed Onion Poppy Seed Bread Ring. Kneading,
                                                                          $85
Rising, Shaping, Braiding and Forming techniques will all be covered.
$325 for the course; Individual classes are $85                           MARTINIS TOO! JoAnn Hecht & Kevin Barker
                                                                          Friday, July 13, 6:30 PM

                                                                          It’s back to Martinis! This class has been a favorite with Martini
                                                                          and Appetizer fans for several years and features both vodka and
                                                                          gin based drinks with some very flavorful appetizers and a popular
                                                                          dessert. If you haven’t taken this class yet, what are you waiting for?
                                                                          Please sign up soon, as these classes always sell out.
                  SALE! SALE! SALE!                                       SAVORY VEGETARIAN INDIAN SAMOSAS WITH GREEN APPLE
********************************************                              MARTINIS; MINI BEEF WELLINGTONS WITH GORGONZOLA &
                                                                          PANCETTA WRAPPED SHRIMP WITH JAMES BOND’S 007 MARTINIS;
                                                                          MAPLE GLAZED DUCK PIZZAS WITH CLASSIC COSMOPOLITANS;
   LET’S GET COOKIN’ BIG ANNUAL SUMMER                                    CHOCOLATE ESPRESSO BROWNIES WITH “MOCHATINIS.”
              CLEARANCE SALE                                              $85 (Couples and Friends Special: 2 for $150)

        Monday, July 2 – Wednesday, July 11                               FAST AND FABULOUS PASTA SAUCES, Amanda Cushman
                                                                          Tuesday, July 17, 6:30 PM
Now is the time to take advantage of super bargains on everything in
the store. Summer entertaining is here and we have lots of equipment      The best pasta sauces are often those that can be prepared quickly
to help you meet your cooking and serving needs.                          with on hand ingredients. Amanda has created classic and modern
                                                                          sauces that take little time to make, yet are deeply satisfying.
SAVE 25% OR MORE ON COOKWARE, BAKEWARE, GADGETS,
KNIVES, TABLETOP SERVING PIECES, APRONS AND GIFTS!                        PAPPARDELLE WITH RICOTTA SALATA AND OLIVES, PENNE
SAVE 15% ON BOOKS, FOOD AND KITCHEN APPLIANCES!                           WITH TURKEY SAUSAGE, SWISS CHARD AND PINE NUTS,
                                                                          PASTA SHELLS WITH CHICKEN, MUSHROOMS AND CAPERS,
                                                                          FUSILLI WITH PANCETTA AND FRESH TOMATO SAUCE, PASTA
                                                                          WITH CARAMELIZED ONIONS, EGGPLANT AND PEPPERS, and for
                                                                          dessert, BALSAMIC STRAWBERRIES WITH ICE CREAM.
                                                                          $75

                                                                                                                                                    7
                                                         LGC Featured Classes
    WEEKDAY WORKSHOP                                                                             REALLY COOL FROZEN FAVORITES!
    ******************************                                                               JoAnn Hecht
    WARM WEATHER PRESSURE COOKING, Phyllis Vaccarelli                                            Tuesday, July 24, 6:30 PM
    Wednesday, July 18, 10:30 AM
                                                                                                 From fun party style popsicles to a spectacular grand
    SUMMER VEGETABLE SOUP WITH PESTO; VITELLO TONNATO…                                           finale dessert, these ice cream and frozen fruit based
    COLD VEAL ROAST WITH TUNA MAYONNAISE, ROASTED RED                                            recipes are all winners. JoAnn will cover the basics of
    PEPPERS AND CAPERS; LEMON RISOTTO; CREAMY CHEESECAKE                                         making delicious ice cream and sorbet bases and will
    WITH FRESH BERRIES.                                                                          give lots of suggestions for variations.
    $60
                                                                                 ZOKU POPS IN ASSORTED FUN SHAPES AND FLAVORS; BANANA
                                                                                 SPLIT ICE CREAM PIE; BLACKBERRY ICE CREAM SANDWICHES
                                                                                 WITH OATMEAL COOKIES; BAKED ALASKA WITH SPUMONI ICE
    A FRENCH IMPRESSIONIST PICNIC,
                                                                                 CREAM.
    Eyde Reilly and Elizabeth Ozaki
                                                                                 $75
    Thursday, July 19, 6:30 PM

    Many menus have been inspired by art. A book called The French
                                                                                 OUT OF AFRICA, Mike Clarke and Joe Menz
    Impressionist’s Table, Recipes and Gastronomy of 19th
                                                                                 Friday, July 27, 6:30 PM
    Century France came out a few years ago and features several artists
    who immortalized food in their paintings. Manet’s “Le Dejeuner sur           Out of Africa comes a menu of sensuous and exotic dishes. Mike and
    l’Herbe,” Renoir’s “Luncheon of the Boating Party” as well as paint-         Joe will share their experiences with you on this culinary journey
    ings of food by Monet, Toulose-Lautrec, and Cezanne all come to mind         through the North African lands of Tunisia, Algeria and Morocco.
    and have influenced this picnic menu.
                                                                                 TUNISIAN BRIK TURNOVERS STUFFED WITH PARSLEY, PARMESAN
    CHILLED PEA SOUP WITH MINT; CLASSIC QUICHE LORRAINE;                         CHEESE, CAPERS AND TUNA; HARIRA SOUP WITH LAMB, LENTILS,
    SALAD NICOISE WITH GRILLED TUNA, HARICOT VERTS AND                           TOMATOES, CINNAMON, GINGER AND TURMERIC; ORANGE AND
    FINGERLING POTATOES; ROAST CHICKEN WITH LEMON AND                            OLIVE SALAD WITH PRESERVED LEMONS; MOROCCAN CHICKEN
    ARTICHOKES, and for dessert, MADELEINES AND CHOCOLATE                        TAJINE WITH ONION, CHICK PEAS AND SPICES; CLASSIC
    SORBET.                                                                      COUSCOUS; and for dessert, KOESISTERS… A TRADITIONAL
    $85                                                                          AFRICAN DOUGHNUT WITH CHOCOLATE RUM SAUCE. Drinks
                                                                                 will include AZIZA’S KIWI COCKTAIL; NORTH AFRICAN “NUTMEG”
                                                                                 WITH VODKA, CHAMBORD AND ELDERBERRY AND MINT ICED
    MARGARITAS TOO! Denise Hoffman & Elizabeth Ozaki                             TEA WITH FRESH GINGER, CLOVES & CARDAMON.
    Friday, July 20, 6:30 PM                                                     $85 (Couples and Friends Special: 2 for $150)
    For those of you who have graduated from our Margarita
    and Taco Bar class, here is another chance to drink more                     COOKING WITH JOREE
    margaritas! This menu of Mexican style recipes has lots of great fla-        Tuesday, July 31, 6:30 PM
    vors to pair with a variety of modern tequila drinks. Come and join
    the fun as Denise and Elizabeth lead this delicious summer Friday            Joree Tamburro loves to cook elegant, exciting meals for friends with-
    night workshop.                                                              out all the drama and tension. She is the author of Simple Solutions
                                                                                 for Gourmet Dishes, From Appetizers to Desserts and
    GRILLED GAZPACHO WITH TOMATOES, ONIONS AND PEPPERS;                          Cooking with Jorée, Hollywood Style - The Glamour without
    CRAB STUFFED CHILE RELLENOS WITH CHAYOTE RELISH;                             the Fuss. Here is a perfect menu for summer entertaining whether
    GRILLED SKIRT STEAK WITH MOLE NEGRO; RED AND GREEN                           you are cooking for your Hollywood or Westlake Village friends.
    MEXICAN RICE; BLACK BEANS; SPICY CORN BREAD; CINNAMON
    MACAROONS WITH CARAMEL ICE CREAM; SANGRITAS AND                              MEDITERRANEAN FETA DIP; MIXED GREENS, MUSHROOMS
    MEXICAN SUNSET MARGARITAS.                                                   AND FENNEL WITH GORGONZOLA DRESSING; LEMON SCAMPI
    $85 (Couples and Friends Special: 2 for $150)                                CHARDONNAY; BAKED RISOTTO WITH PARMESAN CHEESE;
                                                                                 ZUCCHINI, YELLOW SQUASH, AND TOMATO GRATIN, and for
                                                                                 dessert, FRESH FRUIT TART WITH ALMOND PASTE.
    COOKING FRESH FROM THE FARMER’S MARKET,                                      $75
    Tim McGrath and Phyllis Vaccarelli
    Sunday, July 22, 9:45 AM

    Students will meet in front at the Westlake Farmer’s Market located                             A MID-SUMMER’S NIGHT DREAM MENU,
    in the parking lot of the Village Glen Shopping Center at the corner                            Pascale Beale
    of Village Glen and Agoura Road. Gathering spot will be in front of                             Wednesday, August 1, 6:30 PM
    The Wicked Café. This is just two blocks west of Let’s Get Cookin’.
    Tim and Phyllis will guide students through the market and will focus                           Fresh and flavorful, this summer menu from
    on buying the best seasonal produce to create a multi-course meal.                              Pascale will delight all of your dinner guests. Be
    This time of year the market is full of luscious stone fruits, fresh corn,
                                                                                                    prepared to invite them back for more!
    lovely tomatoes and much, much more. There will be farm raised
    chicken and grass fed meats available as possible proteins. Students
    will have some free time to purchase items for themselves, so bring          GOAT CHEESE CROSTINI APPETIZER; PEACH AND HEIRLOOM
    your own bags to shop. Tim will conduct the class back at Let’s Get          TOMATO SALAD; SEA BASS BAKED IN PARCHMENT WITH
    Cookin’ beginning at 11:15. We will organize all the food with the           TOMATO AND BLACK OLIVE TAPENADE; WILTED GARLIC
    help of our assistants and decide what dishes to make together. The          SPINACH, and for a delicious summer dessert, INDIVIDUAL
    group will divide up into teams, prepare and cook the food, then sit         BLUEBERRY CRUMBLES.
    down all together to eat the meal. We will have some wine and iced           $75
    tea to serve with the food.
    $85 (Couples and Friends Special: 2 for $150)

8
                                                    LGC Featured Classes
THE ART OF ARCHITECTUAL DESSERTS,                                           AWESOME APPETIZERS FROM THE GRILL, Mary Bergin
Robert Wemischner                                                           Wednesday, August 8, 6:30 PM
Thursday, August 2, 6:30 PM
                                                                            Move your cooking outdoors and make wonderful seasonal appetizers
                                                                            for summer entertaining. Mary, who teaches our Professional Pastry
Pastry chef and culinary educator, Robert
                                                                            courses will demonstrate these easy to prepare recipes with lots of use-
Wemischner has always been intrigued by the
                                                                            ful tips for presentation and serving.
flavor potential of ingredients, from turmeric to
tea and from cumin to coffee. He is author of                               GRILLED FRESH FIGS WITH BLUE CHEESE AND POMEGRANATE
four books including Vivid Flavors, Gourmet                                 BALSAMIC GLAZE; GRILLED VEGETABLE SLIDERS WITH
to Go, Cooking with Tea and his latest, The Dessert Architect.              CILANTRO AIOLI; SHRIMP FRA DIABLO WITH SPICY TOMATO
He has taught baking and pastry for more than twenty years at Los           SAUCE; GRILLED CHICKEN SKEWERS WITH MANGO CHUTNEY.
Angeles Trade Tech and has written articles for Food Arts, Angeleno         $75
and Pastry Art and Design. He is a regular contributor to Dessert
Professional Magazine, The National Culinary Review, and also to
the tea website, www.tching.com. This new book focuses on how to            FIFTY SHADES OF GREY SEDUCTIVE DATE NIGHT, Rita Horn
craft sensational multi-component desserts. Robert will demonstrate         Friday, August 10, 6:30 PM
several and students will have the opportunity to create their own in       The Fifty Shades Of Grey Trilogy that has captured the interest
teams. This class should prove inspirational to both professionals and      of so many makes its debut at Let’s Get Cookin’ in the form of
serious home dessert lovers.                                                a couple’s appetizer and cocktail cooking class. The menu will focus
RASPBERRY CHIFFON CAKE WITH LYCHEE SORBET AND                               on a variety of seductive foods & drinks sure to please even Christian
RASPBERRY GELEE; LAPSANG SOUCHONG CHOCOLATE TORTE,                          and Ana. We challenge you to join us and “Sign the Contract”.
WITH TEA GANACHE AND TEA BASED CREAM....MALTED MILK                         “LIP BITING” GRILLED BEEF TENDERLOIN SKEWERS; “BONDAGE”
CHOCOLATE ICE CREAM; PEACH GALETTE WITH NECTARINE                           WRAPPED SHRIMP WITH “VANILLA” BEAN CITRUS BEURRE
SORBET AND CINNAMON CARAMEL SAUCE; BROILED FRESH                            BLANC; “TWITCHY” HEARTS OF “PALM” SALAD CUPS WITH A
FIGS WITH MASCARPONE CREMA, SWEET BASIL SAUCE AND                           CHAMPAGNE VINAIGRETTE; “PLAYROOM” PRETZEL ROPES WITH
PINE NUT BRITTLE.                                                           A HOT CRAB DIPPING SAUCE; and for dessert, SPECIAL TRUFFLE
$85                                                                         POPS. The original cocktails will include: THE CHARLIE TANGO;
                                                                            THE KINKY ANA; THE MERCURIAL MAN; THE FLOGGER.
                                                                            $85 (Couples and Friends Special: 2 for $150)
Advanced Professional Pastry Course begins
Friday, August 3, at 6:00 PM. See page 4 for details.                       A SCANDINAVIAN CRAYFISH PARTY, JoAnn Hecht
                                                                            Tuesday, August 14, 6:30 PM
                                                                            A crayfish party is a traditional outdoor summertime eating
                                                                            and drinking celebration in Scandinavia. The tradition originated in
                    GREAT GRILLING INDOORS
                                                                            Sweden in August since this was the legal season to harvest the local
                    AND OUTDOORS,
                                                                            crayfish. It has since spread to other Nordic countries. Come join the
                    Amanda Cushman                                          fun and learn some new recipes from a different part of the world. Did
                    Tuesday, August 7, 6:30 PM                              you know that the #1 rated restaurant in the world for the third year
                                                                            in a row is Rene Redzepi’s Noma in Copenagen, Denmark?
                     You don’t have to give up the great taste of grilled
                     foods just because you’re an apartment dweller.        SMORREBROD-OPEN FACE SANDWICHES WITH AQUAVIT
                     These global recipes bring the taste of the out-       CURED GRAVLAX; TRADITIONAL SWEDISH MEATBALLS; WHOLE
                     doors inside although they work just as well on any    CRAYFISH STEAMED IN ALE AND DILL; MUSHROOM AND CHEESE
outdoor gas or charcoal burning grill. You will be introduced to key        PIE IN A POTATO CRUST; DANISH POTATO SALAD; SCANDINAVIAN
techniques of grilling as well as the latest indoor grilling equipment.     BEER, and for dessert, CLASSIC LIGNONBERRY CREPES.
                                                                            $85 (Couples and Friends Special: 2 for $150)
GRILLED TUSCAN BREAD WITH ROSEMARY WHITE BEAN PURÉE;
ASIAN SESAME RIBS; GRILLED SALMON WITH SOY-SESAME                           EXPLORING A PROFESSIONAL CULINARY CAREER
SAUCE; TURKEY BURGERS WITH CARAMELIZED ONION RELISH;                        AND THE WESTLAKE CULINARY INSTITUTE COURSE
SKIRT STEAK WITH LATIN GARLIC SAUCE; CORN AND ROASTED                       Chef Tim McGrath and Phyllis Vaccarelli, WCI Director
PEPPER SALAD, and for dessert, LEMON PISTACHIO BISCOTTI.                    Wednesday, August 15, 6:30 PM
$85
                                                                            For those students thinking about a professional food career as well as
                                                                            serious home cooks who want to hone their knowledge and skills, this
                                                                            is the perfect opportunity to obtain information about our Professional
WEEKDAY WORKSHOP                                                            Cooking Course to help you make up your mind. There will be a
                                                                            discussion about career transition and job opportunities available in
******************************
                                                                            the food industry at the present time. Tim will talk about the kind
HOW CORNY CAN YOU GET! Diane O’Brien                                        of training recommended to get entry level positions in restaurants,
Wednesday, August 8, 10:30 AM                                               and what you can expect to be doing as you move up the ladder in
Capture the fresh flavors of fresh corn this summer with these deli-        a restaurant setting. Students who wish to enroll in our 24 session
cious recipes. Diane will demonstrate how to clean the husks and            Professional Cooking Series are highly encouraged to attend this ses-
strip the corn kernels using tools that do not make a mess.                 sion and also to make a deposit to secure a spot prior to this session.
                                                                            Deposits are entirely refundable through this evening. The next set of
SEARED SCALLOP AND CORN SALAD WITH RED PEPPER,                              Professional classes will begin on Monday, September 10, at 6:00 PM
AVOCADO AND BALSAMIC; SUMMER CORN SOUFFLE; CORN                             and on Wednesday, September 12, at 9:00 AM. See page 3 for further
CAKES TOPPED WITH SMOKED SALMON AND JALAPENO                                details about the program and how to make a deposit and fill out your
CRÈME; and for dessert, SWEET CORN CRÈME BRULEE.                            application online. (Note: As of this printing in June, our September
$60                                                                         Wednesday morning class is almost filled.)
                                                                            Free

                                                                                                                                                       9
                                                     LGC Featured Classes
                  ITALIAN PICNIC FOOD, Mary Bergin                           Basic Baking Series begins Tuesday, August 28 at 10:30 AM
                  Thursday, August 16, 6:30 PM                               or 6:30 PM. See page 7 for details.
                  Whether you are hanging out at the Jersey Shore,
                  watching the boats and bikinis go by or listening to an
                                                                             A LAZY SUMMER’S DAY: DEMOS AND SALE
                  Andrea Bocelli concert at the Hollywood Bowl, every-
                                                                             Saturday, August 25, 10:30 AM - 3:00 PM
                  one loves an Italian style picnic. Here is a menu that
                  you can prepare ahead and tote almost anywhere.            Today it’s all about summer drinks, ices, popsicles, easy ice creams
                                                                             and sorbets. We will make farm fresh vegetable juices, special iced
 PROSCIUTTO, PARMESAN AND ARUGULA PIZZETTAS; POLLO                           teas, coffee drinks, carbonated flavored drinks, yogurt and fruit ice
 MATTONNE...TUSCAN STYLE CHICKEN COOKED UNDER A                              pops, sorbet and ice cream. Items demonstrated and sampled will
 BRICK WITH HEIRLOOM TOMATO MARMALATA; FRESH FENNEL                          be sale priced all day including our Vitamix, Hurom Juicer, Capresso
 AND CECI SALAD; ITALIAN SESAME COOKIES.                                     Automatics, Zoku Pop Makers, Cuisinart Ice Cream Makers, Teas and
 $75                                                                         Tea equipment. We will also have drawings for free merchandise
                                                                             throughout the afternoon. Enter our contest for Best Ice Cream recipe
                                                                             and win a free Zoku gift. See info on our facebook page to enter.
 HEALTHY JAPANESE COOKING, Cathy Rogers                                      Free
 Tuesday, August 21, 10:30 AM
 Light and flavorful, these recipes utilize mostly seafood and the best of
 summer produce. Watch Cathy demonstrate her creativity and innova-                             A LATE SUMMER HARVEST MENU,
 tive presentations.                                                                            Robin Malinger Atkin
                                                                                                Thursday, August 30, 6:30 PM
 WRAPPED SCALLOPS WITH AVOCADO AND FIG SALSA; AHI
 TUNA PIZZA WITH A FLAX CRUST AND WASABI SAUCE;                                                  Chef Robin Mallinger Atkin has both a degree
 HAMACHI WITH GINGER, CHILI, CILANTRO AND PLUMS; KOBE                                            in Culinary Arts from the prestigious CIA in
 TRUFFLE SLIDERS; SALMON WITH BROWN RICE, SESAME GLAZE                                           Hyde Park, N.Y. and a B.S. degree in Hospitality
 AND PEACHES.                                                                                    Management. She worked at the two star Melisse
 $85                                                                                             in Santa Monica and spent several years working
                                                                             for renowned Chef Wolfgang Puck at Granita Restaurant in Malibu
                                                                             as Chef de Cuisine until it closed in 2005. Since then she has been
 TAPAS! Tim McGrath                                                          working as a Private Chef and Caterer to many of Hollywood’s elite,
 Wednesday, August 22, 6:30 PM                                               teaching cooking classes and consulting to several restaurants while
 Tim recently traveled to Spain where he sampled authentic Tapas             raising a family with her chef-husband. She has been featured in the
 dishes in different regions. These small dishes work well with each         Malibu Times, Malibu Magazine and Los Angeles Magazine. Robin
 other and make great flavorful appetizers or cocktail party food for        is a big believer in cooking with fresh ingredients grown locally and
 any occasion.                                                               this menu is perfect for late summer entertaining.

 TORTA WITH SPANISH OLIVE OIL PACKED TUNA, ROASTED                           HEIRLOOM TOMATO GAZPACHO WITH CROSTINI; ARUGULA
 EGGPLANT, AND PEPPERS; FRIED CALAMARI RINGS WITH A                          SALAD WITH GRILLED PEACHES, CRISPY PANCETTA, HERB
 SALSA OF PICKLED GARLIC, CAPERS AND PIQUILLO PEPPERS;                       GOAT CHEESE AND HONEY BALSAMIC VINAIGRETTE; GRILLED
 BACALAO WITH ROASTED GARLIC AND CARAMELIZED                                 ORGANIC FREE-RANGE CHICKEN BREAST WITH SWEET WHITE
 ONION SAUCE; GRILLED BREAD WITH TOMATOES, CATALAN                           CREAMED CORN AND “POPPED” CHERRY TOMATOES; and for
 STYLE;TORTILLA ESPAGNOLA WITH DILL CREME FRAICHE AND                        dessert, WARM SUMMER BERRY CRISP WITH VANILLA BEAN
 DICED SMOKED SALMON; BAKED STUFFED PIQUIILO PEPPERS                         GELATO.
 WITH QUESO REQUESON AND A MARCONA ALMOND CRUST;                             $75
 MONTADITOS WITH PORK RILLETTES AND JAMON SERRANO;
 accompanied by SPANISH CIDER AND RED SPANISH WINES.
 $85                                                                         COOKING WITH JOHN ASH
                                                                             Wednesday, September 5 and
                                                                             Thursday, September 6, 6:30 PM
 A FANGTASTIC TRUE BLOOD PARTY,
 Phyllis Vaccarelli and JoAnn Hecht                                          Many refer to Chef John Ash as the “Father of
 Friday, August 24, 6:30 PM                                                  Wine Country Cuisine”. In 1980 he opened his
 It’s season 5 of the series True Blood, set in the small town of Bon        namesake restaurant, John Ash & Company, in
 Temps, Louisiana. Although vampires really don’t eat human food,            Santa Rosa, CA. It was the first restaurant in
 they do know how to party and they do drink…human blood that                Northern California wine country to focus on local,
 is. Of course there are shapeshifters, werewolves, witches, maenads         seasonal ingredients used to create dishes that
 and fairies who all love to feast and drink…well maybe not exactly          complement the wines being made in the region.
 what we might want, and perhaps a little undercooked for our tastes.        John currently travels the world teaching cooking classes to both
 Anyway, the creators of the series have just released the True Blood        home cooks as well as professionals. He is an adjunct instructor at
 Cookbook which has many recipes you might want to try. Meanwhile            the Culinary Institute of America in the Napa Valley where he teaches
 here are some of our own creations with a Cajun twist. Wait ‘til you        wine classes. In 2008, John was voted “Cooking School Teacher of
 sink your teeth into these recipes!                                         the Year” by the International Association of Culinary Professionals.
                                                                             Author of 3 cookbooks, and working on the 4th, he has also hosted
 VAMPIRE KISS MARTINIS; TRUE DEATH COCKTAILS; SHAPE-                         two programs on the Food Network as well as his long running radio
 SHIFTER OYSTERS BON TEMPS; MARYANNE’S CAJUN STYLE                           show in Northern California.
 BOUDIN SAUSAGE BITES; LAFAYETTE’S SEAFOOD GUMBO;
 HOWLIN’ WEREWOLVES RED RICE AND BEANS; FAIRIE LIGHT                         See the description of classes at the top of the next page.
 AMBROSIA SALAD and for dessert, SOOKIE STACKHOUSE
 GRANDMA’S PECAN PIE BARS.
 $85 (Couples and Friends Special: 2 for $150)

10
                                                   LGC Featured Classes
ON THE GRILL! John Ash                                                     A VIP DINNER, Cathy Rogers
Wednesday, September 5, 6:30 PM                                            Thursday, September 13, 10:30 AM
The end of summer is almost here, but here in Southern California          The holiday season will be upon us before you know it. Now is the
we can grill almost anything year around. Here is a menu of favorites      time to build up your repertoire and gear up for those mad days of
that will help you extend your season while you learn new tips for         entertaining. Here is a menu that will impress your most important
effortless grilling.                                                       guests with a symphony of flavors, colors and textures.
GRILLED PIZZA MARGHERITA WITH FRESH TOMATOES AND                           LOBSTER SALAD WITH ROASTED PEPPERS AND QUAIL EGG;
BASIL; GRILLED WILD MUSHROOM, GOAT CHEESE AND CITRUS                       GARLIC POTATO BREAD WITH PEAS, MINT, BURRATA CHEESE
SALAD; GRILLED STEAK TACOS WITH PEACH CHIPOTLE SAUCE;                      AND PROSCIUTTO; ORANGE PANCAKES WITH CARAMELIZED
GRILLED BRINED SHRIMP WITH LIVE FIRE GUACAMOLE; and                        PORK; SHORT RIBS AND PRIME ANGUS ROAST WITH YUKON
for dessert, PINEAPPLE WITH RUM-LIME GLAZE AND GINGER                      MASHED POTATOES; HORSERADISH CREAM, ONION RINGS AND
CUSTARD SAUCE.                                                             RED ONION MARMALADE; and for dessert, PEACH SHORTCAKE
$85                                                                        WITH CHANTILLY CREAM, PEACH ICE CREAM AND PEACHES.
                                                                           $85


AN ASIAN NOODLE ADVENTURE, John Ash                                        “APPLES AND HONEY FOR ROSH HASHANAH,”
Thursday, September 6, 6:30 PM                                             JoAnn Hecht and Eyde Reilly
                                                                           Thursday, September 13, 6:30 PM.
Noodles of all kinds are a staple in Asian cuisines. For this class John
will explore four that are easily made, very flavorful and destined to     A Rosh Hashanah meal should incorporate a new seasonal fruit, fish,
become favorites.                                                          challah, honey, pomegranates and carrots. These are all symbolic of
PHO...THE CLASSIC VIETNAMESE SPICED BEEF AND NOODLE                        health, happiness and prosperity for the new Jewish New Year. Here
SOUP; SPICY PORK WONTONS WITH SESAME SAUCE; THAI                           is a menu that everyone will love.
GRILLED CHICKEN RICE PAPER ROLLS; SICHUAN DAN DAN                          ROUND CHALLAH WITH APPLES; SMOKED WHITEFISH,
NOODLES WITH MINCED PORK AND PICKLED VEGETABLES.                           POMEGRANATE AND APPLE SALAD WITH HORSERADISH
$90                                                                        DRESSING; SAUTEED CHICKEN BREASTS WITH WHITE WINE,
                                                                           TARRAGON, THYME, APPLES AND LEEKS; CARROT TZIMMES
                                                                           WITH HONEY; CREAMY MASHED POTATO PIE WITH SMOKED
                                                                           PAPRIKA CRUST; and for dessert, CROWNED APPLE CAKE.
MIDDAY GOURMET                                                             $85
*************************
MORE COOKING WITH TRADER JOE’S, T.J. TRAMONTO
Friday, September 7, 12:00 PM                                              MODERN MARTINIS AND APPETIZERS,
T.J. returns with more time saving semi-prepared foods and sauces          Phyllis Vaccarelli and Kevin Barker
from Trader Joes to make your life a little easier. Here is a complete     Friday, September 14, 6:30 PM
meal in itself salad, a flavorful chicken breast dish and a seasonal       Just when you thought the Martini craze was over, hip bars, clubs
easy dessert.                                                              and lounges are creating new and exciting drinks. These are not your
HEARTY ANTIPASTO SALAD WITH ITALIAN MEATS, BEANS                           grandfather’s Martinis, but a combination of bold new flavors with
AND VARIETY OF VEGGIES; SAUTEED CHICKEN MEDALLIONS                         exotic twists and garnishes. For all those students who have taken
WITH SUN-DRIED TOMATO AND BASIL CREAM SAUCE; VANILLA                       Martini and Appetizer classes with us over the years, now is your
PINEAPPLE UPSIDE DOWN CAKE ALA MODE.                                       excuse to return for one more round.
$50                                                                        PATE A CHOUX FILLED WITH SMOKED SEAFOOD MOUSSE;
                                                                           CUCUMBER VODKA MARTINI; ARANCINI…DEEP FRIED RICE
                                                                           BALLS STUFFED WITH PROSCIUTTO AND FONTINA CHEESE;
                                                                           EGRONI MARTINI WITH COMPARI, GIN AND AN ORANGE TWIST;
                                                                           AHI TUNA SLIDERS; ASIAN POTSTICKERS; HINNY KICK MARTINI
MORE FAST & FABULOUS CHICKEN BREASTS, Phillis Carey                        WITH HANGAR ONE SPICED PEAR VODKA, LIME, JALAPENO
Wednesday, September 12, 6:30 PM                                           AND GINGER BEER; and for dessert, CHOCOLATE RASPBERRY
Don’t forget to pound those chicken breasts for the perfect texture        MOUSSE CUPS WITH CHOCOLATE CHAMBORD MARTINIS.
and juiciness every time! Here are several great ideas to add to your      $85 (Couples and Friends Special: 2 for $150)
recipe box.
CAJUN CHICKEN SAUSAGE STUFFED CHICKEN BREAST ROLLS                         PUSH-UP-POP DESSERTS, Rita Horn
WITH FRESH HERB CREOLE SAUCE; BAKED PROSCIUTTO                             Saturday, September 15, 10:30 AM
WRAPPED CHICKEN BREASTS WITH CREAMY TOMATO
SAUCE AND FRESH BASIL; QUICK COQ AU VIN WITH BACON,                        The new Cupcake! These plastic single serving molds allow applica-
MUSHROOMS AND BABY ONIONS; OVEN-FRIED BROCCOLI AND                         tions from sweet to savory. This hands on class will focus on the
CHEDDAR CHICKEN BUNDLES; TANDOORI GRILLED CHICKEN                          sweet! All the cakes and fillings will be made from scratch. We will
BREASTS WITH TOMATO CHUTNEY.                                               learn how to fill, assemble and decorate the Push-Up-Pops. The plastic
$85                                                                        molds are washable and reusable and additional molds will be avail-
                                                                           able for sale at the store.

                                                                           PEACH COBBLER PUSH-UP-POPS; RUM AND COKE PUSH-
                                                                           UP-POPS; BOSTON CREAM PIE PUSH-UP-POPS; AMARETTO
                                                                           CHEESECAKE PUSH-UP-POPS.
                                                                           $75


                                                                                                                                                11
                                                      LGC Featured Classes
 MAMA JO-LENA’S SICILIAN RECIPES, Joanne Angilella Fine                       ADVANCED CANNING AND PRESERVING,
 Wednesday, September 19, 6:30 PM                                             JoAnn Hecht and Sharon Swerington
 Joanne Angilella-Fine was born and raised in Buffalo, New                    Thursday, September 27, 6:30 PM
 York. Her parents were Sicilian and as a young child she and
 her brother grew up cooking with their Mom and Grandma in                    Join JoAnn and master canner, Sharon Swerington who will guide
 the kitchen. She has many fond memories of making ravioli, meatballs         you through more advanced techniques of canning such as pressure
 and spaghetti sauce from scratch. Family traditions were treasured           canning. When preserving combinations of food like animal proteins
 and the motto in her household was “NOTHING BRINGS FAMILY                    and plant based ingredients there are more steps needed to insure
 TOGETHER LIKE FOOD”!!! Now she has written a cookbook with sto-              food safety. This class is right at the end of the summer harvest and
 ries and pictures of her family entitled Mama Jo-Lena’s Cookbook,            beginning of the fall harvest season. The recipes chosen take gift giv-
 Memories of Growing Up Italian in New York. In class, Joanne                 ing into consideration for the holiday season.
 will share some of her stories as she prepares the following recipes.
 Books will be available for purchase.                                        HERBED GREEN BEANS; AUTUMN FRUIT SALSA; SPAGHETTI SAUCE
 SICILIAN STUFFED MUSHROOMS; SPINACH AND TURKEY                               WITH MEAT; RED ONION AND PORT MARMALADE; LIMONCELLO;
 SAUSAGE RIGATONI; ANTIPASTO SALAD WITH MARINATED                             ROSEMARY PEAR CONSERVE AND ACCOMPANIMENTS.
 VEGETABLES; CHICKEN PARMIGIANA; and for dessert, MOM’S                       $75
 FAVORITE HOLIDAY CASSATA CAKE. DELICATE WINES WILL BE
 SERVED TO COMPLIMENT THE MEAL!
 $75

                                                                              A SUSHI, SASHIMI AND SAKE PARTY,
 AUTUMN FLAVORS, Pascale Beale                                                Denise Hoffman and Elizabeth Ozaki,
 Thursday, September 20, 6:30 PM                                              Friday, September 28, 6:30 PM
 The fall season is here this weekend. As we rediscover all of the
 seasonal produce now available again after a long hot summer, let us         Sushi and Sashimi are really easy to make, and very popular to serve
 create these delicious recipes with Pascale.                                 at contemporary parties. Denise and Elizabeth will acquaint you with
                                                                              standard terminology and discuss all of the ingredients and tools used
 WARM GOLDEN BEET AND WATERCRESS SALAD; ROASTED                               to make both basic sushi and sashimi. They will also guide you in the
 BLACK COD WITH A NUT CRUST AND AFRICAN YOGURT                                etiquette of presenting and eating sushi and sashimi with chop-sticks.
 SAUCE; CONFIT OF SHALLOTS; COUSCOUS WITH HERBS; and                          Sake, both warm and cold will be introduced and served later as an
 for dessert, CLASSIC APPLE TART.                                             accompaniment. We promise you will have a lot of fun!
 $75
                                                                              EDAMAME; CLASSIC MISO SOUP; CUCUMBER SALAD; STICKY
 KEEP ON FOOD TRUCKIN’ JoAnn Hecht                                            RICE; CALIFORNIA ROLLS; SPICY TUNA ROLLS; SMOKED EEL
 Friday, September 21, 6:30 PM                                                SUSHI; ASSORTED RAINBOW SASHIMI; JAPANESE TEMPURA
                                                                              FRIED VEGETABLES; GREEN TEA ICE CREAM.
 The passion for food trucks is still very much alive and it appears this     $85 (Couples and Friends Special: 2 for $150)
 trend is here to stay. Think of your favorite food and I bet there is a
 food truck out there that will cater to you for a fee. Tonight JoAnn
 will introduce you to food from 5 of the top 10 rated food trucks in the
 country.These recipes are fun to make and even better to eat.

 PULLED PORK SANDWICHES WITH COLESLAW FROM SEATTLE’S
 MAXIMUS/MINIMUS PIG TRUCK; LOBSTER ROLLS AND OLD BAY
 FRIES FROM SAN FRANCISCO’S CHOWDER TRUCK; HUARACHE                                                         CONTEMPORARY SOUPS,
 OF POLLO FROM EL CHARRITO IN STAMFORD, CONNECTICUT;                                                        Cathy Rogers
 DAILY FARMER’S MARKET VEGETARIAN DISH FROM CLOVER                                                          Tuesday, October 2, 10:30 AM
 FOOD LAB IN CAMBRIDGE, MASSACHUSETTS; and for dessert,
 CAMPFIRE S’MORES WITH BELGIUM CHOCOLATE ICE CREAM,                                                         Soup’s on! Explore the possibilities
 TOASTED HOMEMADE MARSHMALLOWS AND HOT FUDGE                                                                of a whole meal in a bowl with these
 FROM SWEET REPUBLIC ICE CREAM IN SCOTTSDALE, ARIZONA.                                                      delicious and nutritious modern day
 $85 (Couples and Friends special: 2 for $150)                                                              soups.

 THE ULTIMATE BENTO BOX, Elizabeth Ozaki                                                             ONION SOUP WITH LAMB BITES
 Saturday, September 22, 10:30 AM                                                                    AND GARLIC GLAZE; VEGETABLE
 BENTO...is a single-portion take-out or home-packed meal,                                           SOUP (THIS SOUP WILL MAKE YOU
 typically consisting of rice, fish or meat and 1 or more pickled or cooked                          LOSE 10 POUNDS IN ONE WEEK);
 vegetables as sides. Popular in Japan for several centuries, Bento boxes                            PEPPERED CRAB SOUP WITH
 have traditionally been made out of specialized laquerware. More recently                           CHILEAN SEA BASS; GINGER SOUP
 stainless steel compartment style boxes have become fashionable. Bento       WITH SALMON, FRIED TOFU AND GREEN ONIONS; CORN SOUP
 boxes have now invaded Western culture, as evidenced by many bento           WITH SCALLOP TEMPURA.
 websites (i.e. Flickr/Bento), and major companies like Rubbermaid offer-     $85
 ing bento friendly ice pack included, compartmented containers. We will
 show you how to put your own upscale Bento Box together with the
 following recipes for an authentic Japanese experience.

 CHICKEN TERIYAKI; TEMPURA SHRIMP AND VEGETABLES;
 SEASONED RICE IN TOFU POCKETS; SUNOMONO; JEWEL BOX
 SUSHI; TONKATSU PORK WITH SPECIAL SAUCE and for dessert
 outside the box, COCONUT BUTTER MOCHI WITH COCONUT ICE
 CREAM.
 $85 (Couples and Friends Special: 2 for $150)

12
                                                  LGC Featured Classes
                              MAGICAL MERINGUES,                                           BIG BOWL OF LOVE PASTA TASTING PARTY,
                              Linda K. Jackson and                                         Cristina Ferrare
                              Jennifer Evans Gardner                                       Saturday, October 6, 10:30 AM
                              Wednesday, October 3, 6:30 PM
                                                                                            Spend the morning at Let’s Get Cookin’ with local
                                                                                            celebrity Cristina Ferrare as she prepares some of
                               Meringues are both magical and mys-
                                                                                            her favorite pasta dishes and more! Cristina began
terious. They can be spooned into pies or piped into any number of
                                                                                            her career as a famous supermodel at the age of 16
beautiful shapes. They can be baked, poached, whipped into silky
                                                                                            and graced the covers of every major fashion maga-
frostings, or folded into cakes to make them fluffier. They can be
                                                                         zine including Vogue and Harper’s Bazaar. In the 1980’s she co-host-
combined with nuts, chocolate and fruit purees. The techniques of
                                                                         ed AM Los Angeles for 5 years, co-hosted numerous times with Regis
making different meringues are deceptively simple and both Linda and
                                                                         Philbin on “Live with Regis and Kathie Lee” and was a substitute
Jennifer will share their secrets with you. They have just authored a
                                                                         co-host on “Good Morning America.” She also did The Home Show
new cookbook on the subject entitled Meringue which we will have
                                                                         and several prime time magazine format series. Cristina is an accom-
available for purchase.
                                                                         plished author, with her New York Times bestseller, Okay, So I Don’t
                                                                         Have a Headache, Cristina Ferrare’s Family Entertainment,
Jennifer Evans Gardner is a food, travel, and wedding writer for The
                                                                         Cristina Ferrare Style and her fourth book, Realistically Ever
LA Times, Zagat, The Huffington Post, and other publications. She
                                                                         After. The success of her books attests to her expertise in the areas
owns Little Feet in the Kitchen - The Cooking School For Adventurous
                                                                         of women’s health, well-being, culinary arts, stylistic design, as well as
Young Chefs and is the author of Barefoot in the Kitchen: The
                                                                         her great zest for life and her humor.
Pregnancy Survival Cookbook and co-author of Bitchin’ in the
Kitchen: The PMS Survival Cookbook. Linda K. Jackson is a                Her fifth book is a cookbook entitled A Big Bowl of Love which was
senior advertising and marketing executive in the food and beverage      published in May, 2011, and inspired a show by the same name on the
industry with a real passion for making desserts.                        Oprah Winfrey Network. In the last year Cristina has been hosting a
                                                                         series of web episodes for “Oprah.com” that includes cooking classes
CLASSIC FRENCH MERINGUES AND VARIATIONS INCLUDING                        with the emphasis on how to prepare delicious meals for families, who
HALLOWEEN GHOSTS AND HANUKKAH LIGHTS; CHOCOLATE                          are struggling with money, time and idea issues. She writes weekly
RASPBERRY MINI PAVLOVAS; MERINGUE TIRAMISU; ETON                         blogs for Harpo.com that includes recipes and answers to questions
MESS…A DELICIOUS ENGLISH DESSERT COMBINATION OF                          from viewers. Cristina has recently joined the “Oprah family” as a
FRESH STRAWBERRIES, WHIPPED CREAM, AND MERINGUE                          regular featuring Oprah’s favorite meals! As Cristina likes to put it,
COOKIES.                                                                 “Serving up a big bowl of love.”
$75
                                                                         PAPPARDELLE WITH BOLOGNESE SAUCE; ANGEL HAIR PASTA
                                                                         WITH OLIVE OIL, LEMON AND TOASTED WALNUTS; LOW-FAT
                                                                         PASTA CARBONARA; MARINARA SAUCE IN LESS THAN 30
                                                                         MINUTES SERVED WITH BEST EVER MEATBALLS; PASTA WITH
Basic Techniques For Creative Cooking begins Thursday,                   GRILLED SHRIMP; LIGHT SALAD OF BUTTER LETTUCE WITH A
October 4, at 10:30 AM or 6:30 PM. See page 6 for detsils.               SHALLOT VINAIGRETTE; CHOCOLATE CHIP COOKIES; WINES.
                                                                         $90


OCTOBERFEST CHILI AND BEER PARTY!                                        “MANGIA BENE” AUTUMN MENU FOR ENTERTAINING, Nina Riggs
Denise Hoffman and Kevin Barker                                          Tuesday, October 9, 6:30 PM
Friday, October 5, 6:30 PM
                                                                         Nina returns with an all new Italian Style menu for entertaining.
Bring your partner or a cooking friend to this lively and entertaining   Savor the flavors of the season while you learn to make a com-
class where you will be cutting up in the kitchen in no time. Learn to   plete meal, including handmade filled raviolis.
prepare several different kinds of chili recipes with accompaniments     PUMPKIN RAVIOLI WITH TOASTED PUMPKIN SEEDS; GRILLED
such as home-baked cornbread, a special salad and delicious brown-       BUTTERFLIED LEG OF LAMB MARINATED WITH FRESH GARDEN
ies. Explore some of the most popular Micro-Breweries and discover       HERBS; ROCKET-KALE SALAD WITH LEMON-PARMESAN
what characteristics make each beer unique. Just be wary of vampires     DRESSING AND TOASTED GRILLED CIABATTA CROUTONS;
that may be practicing tonight for Halloween!                            SWEET BABY POTATOES ROASTED WITH GARLIC AND OLIVE
                                                                         OIL; ITALIAN BUTTER COOKIES WITH WALNUTS.
WHITE BEAN CHICKEN CHILI; ALL BEEF CHILI (NO BEANS); TEXAS               $85
STYLE VEGETARIAN CHILI; HOMEMADE CORNBREAD; SANTA FE
SALAD; BRONCO BROWNIES; ASSORTED BOUTIQUE BEERS.
$85 (Couples and Friends Special: 2 for $150)
                                                                         GREAT GRILLED CHEESE & AUTUMN SOUPS, Phillis Carey
                                                                         Wednesday, October 10, 6:30 PM
                                                                         Nothing says cool weather comfort food like a big pot of aromatic
WEEKDAY WORKSHOP                                                         soup. We’ve taken the theme even further and paired each soup with
*****************************                                            a grilled cheese sandwich—oh yes!!
SMASHING PUMPKINS, Diane O’Brien                                         BACON, CRAB, AVOCADO GRILLED CHEESE SANDWICH WITH
10:30 AM                                                                 PARMESAN CRUST SERVED WITH CREAM OF TOMATO BASIL
                                                                         SOUP; CROQUE MONSIEUR…GRILLED HAM AND GRUYERE
Tis the season to create new and exciting pumpkin based dishes and       SANDWICHES TOPPED WITH BÉCHAMEL SAUCE…SERVED
Diane is ready to share these recipes with you.                          ALONGSIDE FRENCH ONION SOUP WITH BALSAMIC ONIONS
                                                                         AND THYME; GRILLED PORTOBELLO PANINI WITH GREEN OLIVE
PUMPKIN PANZANELLA SALAD; PUMPKIN ENCHILADAS; THAI                       PESTO AND GOAT CHEESE ACCOMPANIED BY WHITE BEAN
PUMPKIN & SEAFOOD CURRY WITH SALMON & SHRIMP;                            SOUP WITH TURKEY ITALIAN SAUSAGE AND SPINACH.
PUMPKIN BREAD PUDDING WITH VANILLA BOURBON SAUCE.                        $85 (Couples and Friends Special: 2 for $150)
$60

                                                                                                                                              13
                                                         LGC Featured Classes
                  A SERIOUSLY SIMPLE PAELLA PARTY,                                FLAVORS OF THE CARIBBEAN, Tim McGrath
                  Diane Rossen Worthington                                        Wednesday, October 24, 6:30 PM
                  Tuesday, October 16, 6:30 PM
                                                                                  Picture yourself on a Caribbean island surrounded by the sounds of
                   Diane Rossen Worthington returns to Let’s Get Cookin’          gentle ocean waves and Reggae music. No pirates here that we know
                   to promote her new cookbook, Seriously Simple                  of, at least not in this century. Discover the tastes of this tropical para-
                   Parties. Author of 19 cookbooks including Seriously            dise with this menu from Tim, perfect for your next theme party.
                   Simple Holidays and the top selling Seriously Simple,
 Diane has also been a food and travel writer, editor, food consultant and        CRAB FRITTERS SERVED WITH BANANA MANGO KETCHUP;
 a James Beard award-winning radio show host. Her new cookbook is                 ROASTED PORK LOIN WITH HOMEMADE JERK RUB SERVED
 full of enticing recipes and useful tips for throwing great parties. There       WITH A GRILLED SWEET PLANTAIN-PINEAPPLE SALSA; SWEET
 are sample theme menus and short cut cooking techniques, advice on
                                                                                  POTATO CORN CAKES; RICE AND SPICED BLACK BEANS (MOROS
 how to set the table and how to stock your pantry for a party. Diane’s
 recipes are always easy to follow and taste amazing!                             Y CRISTIANOS); and for dessert, TRES LECHES CAKE WITH
                                                                                  COCONUT MERINGUE FROSTING AND TOASTED COCONUT.
 PROSCIUTTO AND BURRATA FIGS; SERRANO HAM, SPANISH                                $85
 CHEESES AND BREADSTICKS; WHITE GAZPACHO; SALAD WITH
 ROASTED GRAPES; PAELLA WITH SHELLFISH, CHICKEN AND
 SPANISH SAUSAGE, and for dessert, LIMONCELLO ZABAGLIONE                                          BAKING WITH NICK MALGIERI
 WITH BERRIES.                                                                                    Friday, October 26, 6:30 PM and
 $85                                                                                              Saturday, October 27, 10:30 AM

 A KNIFE SKILLS AND MAINTENANCE WORKSHOP,                                                         Nick Malgieri, former Executive Pastry Chef at
 Chelsea Dressler                                                                                 Windows on the World and 1996 inductee into Who’s
 Wednesday, October 17, 6:30 PM                                                                   Who of Food and Beverage in America, is currently
                                                                                                  director of baking programs at the Institute of Culinary
 With the exception of your hands, knives are the most important tools in                         Education. The author of the new book Bread and 10
 the kitchen. Chelsea Dressler is the daughter of legendary company found-        other cookbooks, including the James Beard winner How to Bake
 er, Bernd Dressler who began distribution of Messermeister knives and            and the IACP/Julia Child Cookbook award-winner Chocolate, Nick’s
 tools here in America. Messermeister is known as one of the finest brands        recipes have been published widely, including in The New York Times,
 of cutlery in the world today. In class students will learn how good forged      The Chicago Tribune, The Washington Post, Food & Wine, Gourmet
 knives are made, the right knife for each task; the 4 basic blades types         and Bon Appetit. He is a contributing editor of Dessert Professional,
 that can accomplish every task in the kitchen; how to properly hold knives;      and a frequent contributor to Saveur. Nick has appeared on national
 professional cutting motions and how to hone and keep knives sharp the
                                                                                  morning shows and local television throughout the United States, as
 easy and safe way. We will provide vegetables for everyone to practice with
                                                                                  well as on the Food Network and with Julia Child and Martha Stewart.
 in class and make a chicken and vegetable salad to eat with fresh bread,
 This class is limited to 16 students so sign up soon. All students who attend    Visit Nick’s website at www.nickmalgieri.com.
 this class will get 20% off any Messermeister knives that are purchased on
 the day of class and we will sharpen up to 3 of your own knives for free.        ENTERTAINING BREADS, Nick Malgieri
 There will be a drawing for a free knife gift in class.                          Friday, October 26, 6:30 PM
 $60                                                                              Learn some delicious and easy to prepare breads as well as dishes to
                                                                                  accompany them or that are made from the bread you bake or buy.
 Professional Pastry Course begins Friday,                                        These breads are easy to make and Nick will share many of his profes-
 October 19, 6:30 PM, See page 4 for details.                                     sional techniques with students in this hands-on class.

 LUDO BITES, Ludo Lefebvre                                                        HAZAR INDIVIDUAL TURKISH BREADS served with TURKISH
 Tuesday, October 23, 6:30 PM                                                     EGGPLANT SALAD AND AUTHENTIC HUMMUS; CLASSIC
                                                                                  LIGURIAN FOCACCIA WITH A VARIETY OF MIX-INS AND TOPPINGS
 Ludo Lefebvre is a culinary prodigy who has worked in
                                                                                  INCLUDING CARAMELIZED ONIONS, SAGE AND DRIED TOMATO,
 some of the world’s most acclaimed restaurants since he
 was fourteen, including many Three Star restaurants in
                                                                                  ROASTED GARLIC AND TOMATO, AND ROASTED PEPPER
 France, L’Orangerie and Bastide in Los Angeles. Five years                       AND OLIVE; EASIEST BRIOCHE LOAF used to make CHEDDAR
 ago he traded the security of a brick and mortar restaurant                      AND TOMATO BREAD PUDDING; SPINACH AND ROQUEFORT
 for the freedom to cook outside the box. The result was                          BREAD PUDDING; CINNAMON RAISIN BREAD PUDDING AND
 LudoBites, a touring pop up restaurant that roves the                            STRAWBERRY BREAD PUDDING; CHEESE “SOUFFLÉ” TOASTS.
 streets of Los Angeles and now other locales playing to different sold-out       $125
 crowds every four months. LudoBites, the cookbook, is the chronicle of
 that journey. Each chapter showcases the story and the wildly inventive food
 of the seven different LudoBites incarnations so far, with recipes that merge    BREAD: THE FINAL FRONTIER, Nick Malgieri
 the techniques he perfected in his years at the finest French restaurants with   Saturday, October 27 10:30 AM
 the simplicity forced upon him by the limits of pop-up kitchens.
                                                                                  Baking bread at home doesn’t have to be difficult or a chore, but it
 In 2010 Ludo and his LudoBites were thrust into the national spotlight when
 Time Magazine called him “The Chef of the Future.” He was designated the         does require a little advance planning. Learn make-ahead techniques,
 “King of Pop Up” by GQ Magazine in its June 2011 edition and declared            great easy bread recipes, and some delicious savory and sweet uses
 the “World’s Best Chef with no restaurant.” Ludo has become a “rock star”        for bread you bake yourself at home or buy at the market.
 in the culinary world. In addition to his own show on the Sundance Channel,
 Ludo Bites America, Ludo has appeared on numerous television shows               EASIEST HOME-BAKED BREAD; FIG AND ALMOND BREAD;
 including both seasons of Bravo’s Top Chef Masters (seasons 1 & 2), Iron         ALBONDIGAS EN SALSA VERDE…MEXICAN MEATBALLS IN
 Chef America, Hell’s Kitchen, Food(ography), Food Networks, “Ready Set           TOMATILLO SAUCE; PANINI WITH PROSCIUTTO AND
 Cook,” The Today Show, Access Hollywood and Extra. We welcome Ludo               GORGONZOLA     DOLCE;  CINNAMON   KNOTS…BUTTERY
 back to Let’s Get Cookin’ and hope you will have the opportunity to watch        BREAKFAST BUNS COVERED WITH CARAMELIZED CINNAMON
 him prepare his amazing cuisine. Stay tuned to our website, facebook page        SUGAR; TOTAL HEAVEN CHOCOLATE ALMOND CAKE.
 and tweets as we will let you know the menu as soon as we have it.               $90
 $95      $110 with the LudoBites cookbook (normally $24.99)

14
This easy reference calendar includes all classes offered this session. Courses held in the morning are
                 shown at the top of the date boxes and evening classes at the bottom.

	 Sunday	                    Monday	           Tuesday	         Wednesday	                Thursday	                    Friday	          Saturday
 JUL                                                            INDEPENDENCE
                                                                                                                                        Quick & Easy
                                                                                                                                           Basics
                                                                     DAY                                               Casual Pool
	 1	                    2	                3	                    4	                       5	                      6	      Dinner        7	
                         Teen Camp          Teen Camp             Teen Camp                Teen Camp               Teen Camp            Quick & Easy
         C-CAP                                                                                                                             Basics
       Fundraising                                                                             All American                                  Parent/Child
	 8	     Dinner         9	      PRO      10	                   11	                     12	          Grill       13	   Martinis Too!   14	    Madagascar
                                                               Weekday Workshop                                                         Quick & Easy
      Pro Wine                                                  Pressure Cooking                                                           Basics
  Class & Appetizer                                                                             French
                                                                                              Impressionist
	15	 Presentation      16	      PRO      17	 Pasta Sauces      18	                     19	       Picnic         20	Margaritas Too! 21	
                         Teen Camp          Teen Camp             Teen Camp                Teen Camp               Teen Camp            Quick & Easy
       Farmer’s                                                                                                                            Basics
      Market Class                                Frozen
	22	                   23	      PRO      24	     Favorites     25	                     26	                      27	   Out of Africa
                                                                                                                                      28	
                                                                                                                                       Advanced PRO
                                                               AUG                                                                        Pastry
                                               Cooking with          Summer Night              Architectural          Advanced PRO          Advanced PRO
	29	                   30	      PRO      31	      Joree         1	      Menu             2	      Desserts        3	      Pastry        4	      Pastry
     Advanced PRO            Kids Camp         Kids Camp       Weekday Workshop               Kids Camp                                 Parent/Child
        Pastry                                                       Corn                                                                Hawaiian
     Advanced PRO                                 Grilling                               L.A. Food & Wine              Fifty Shades
                                                                      Appetizers
	   5	 Pastry           6	      PRO       7	Indoors/Outdoors    8	      Grill            9	Festival Begins      10	       of Grey     11	
                         Teen Camp          Teen Camp             Teen Camp                Teen Camp               Teen Camp           Advanced PRO
                                                                                                                                          Pastry
                                               Scandinavian            Exploring               Italian Picnic         Advanced PRO          Advanced PRO
	12	                   13	      PRO      14	 Crayfish Party    15	    PRO Career       16	          Food        17	      Pastry       18	      Pastry
    Advanced PRO                         Healthy Japanese                                                                             Lazy Summer’s Day
       Pastry                                Cooking                                                                                    Demos & Sale
    Advanced PRO                                                                                                       True Blood
	19	 Pastry            20	      PRO      21	                   22	       Tapas!        23	                      24	       Party       25	
                                               Baking Basics
                                                                                                                                      SEP
                                                                                                Summer
	26	                   27	      PRO      28	 Baking Basics     29	                     30	    Harvest Menu      31	                    1	
                                               Baking Basics                                                    Midday Gourmet          Parent/Child
                         LABOR DAY                                                                                Trader Joes            Bake Shop
                                                                                                  Asian                 Teen
	 2	                    3	                4	 Baking Basics      5	    On the Grill
                                                                                         6	      Noodles        7	 Fire & Ice          8	
New PRO Knife Skills                           Baking Basics                                  VIP Dinner                                Push Up Pop
                                                                     NEW PRO
                                                                                                                                          Desserts
     Ultimate Dining         NEW PRO
        Experience                                                Fast & Fabulous          Apples & Honey               Modern
	   9	 PRO Project     10	               11	Baking Basics      12	Chicken Breasts 13	 Rosh Hashanah 14	                 Martinis      15	
                                            Baking Basics               PRO                                                                  Ultimate
                       ROSH HASHANAH                                                                                                        Bento Box
        PRO Final                                                                                Autumn                 Keep on
                                                                     Mama Jo-Lenas
	16	    Evaluation     17	     PRO       18	Baking Basics      19	 Sicilian Recipes 20	          Flavors        21	Food Truckin’      22	
                             NEW PRO                                    PRO
                                                                                        Advanced Canning               Sushi and
	23	                   24	     PRO       25	                   26	                     27	& Preserving          28	    Sake Party     29	
                                                                                                                Weekday Workshop
                       OCT                 Contemporary
                                              Soups
                                                                        PRO                       Basics
                                                                                                                    Pumpkins
                                                                                                                                       Big Bowl of Love
                                                                                                                                            Pasta
                                                                        Magical                                        Oktoberfest
	30	                    1	     PRO        2	                    3	     Meringues         4	       Basics         5	    Beer & Chili    6	
                                                                                                  Basics                                Parent/Child
                                                                        PRO
                                                                                      Children’s Bureau Event
                                                                                                                                         Halloween
                                                Mangia Bene          Grilled Cheese                                      Teen
	 7	                    8	     PRO        9	    Autumn Menu
                                                               10	       & Soup        11	        Basics        12	    Halloween      13	
                                                                                                  Basics                                    PRO Pastry
                                                                        PRO
                                            Seriously Simple
	14	                   15	     PRO       16	  Paella Party     17	    Knife Skills     18	        Basics        19	    PRO Pastry     20	     PRO Pastry
       PRO Pastry                                                       PRO                       Basics                               Bread: The Final
                                                                                                                                           Frontier
                                                                     Flavors of the                                   Entertaining
	21	   PRO Pastry      22	     PRO       23	     Ludo Bites
                                                               24	     Caribbean       25	        Basics        26	     Breads        27	
                                                                        PRO           NOV         Basics
                                                                                                                                            PRO Pastry
                                                                 HALLOWEEN!
	28	                   29	     PRO       30	                   31	                       1	       Basics         2	    PRO Pastry      3	
                                                                                                                 PRSRT STD
                  “Where recipes come to life”                                                                  u.S. PoSTage
                                                                                                                   pa i d
                                                                                                             Thousand oaks, Ca
                                                                                                               Permit No. 12




        ****LET’S GET COOKIN’ SPECIAL ANNOUNCEMENTS****

           POP-UP CLASSES/EVENTS                                THE LET’S GET COOKIN’ GOURMET CLUB
                                                               Join the club! Our Gourmet Cooking Club at Let’s Get
In today’s hyper-cyber paced world it is often impossible      Cookin’ meets 6-8 times a year to cook a meal at the school,
to react fast enough when opportunities arise to do a          attend special chef hosted restaurant dinners, travel together
special event or class and advertise this in our class         to culinary/wine destinations, explore special market tours and
brochure, published every 4 months.                            food producing venues. We also meet and have theme dinners
                                                               in people’s homes. The club is run by Phyllis and Vince with in-
Let’s Get Cookin’ is happy to announce the introduction        put and help from members. As members, students will receive
of Pop-Up Classes. These are special classes/events            a standing 10% discount on all items in the store as well as spe-
that may be organized by our school or by you, our             cial discounts on some classes and previews of special sales/
customers.                                                     events. It costs only $25.00 a year in dues to join the club.
                                                               Event fees will vary according to what is planned and estimated
                                                               expenses. Meals cooked at the store will include costs for staff-
Classes may be arranged at restaurants with chefs, at          ing, food and wine.
private homes, in Phyllis’s home kitchen or at the             Please email us with
school on days and times when the school is free.              your suggestions for
These classes or events can be tailored to the needs of        future events.
any group.
                                                               Remember, at
Stay tuned to our social media channels if you want            Let’s Get Cookin’
to be informed of our plans. Contact Phyllis at                “We bring recipes
lgcookin@aol.com if you have an idea or request                to life!”
for a class.



                                      LGC CLASS COUPON
                           Good For 25% off Your Next $75 or $85 Class!
      Cannot combine with any other discount such as couples discount. One coupon per customer.
     Must be used at time of sign up, not after the fact. Can only be used for the classes in this catalog.
          PRO classes, Children and Teens Classes, and Basic Series are not eligible for discount.
                                                 Expires August 31, 2012



              4643 Lakeview Canyon Road • Westlake Village, CA 91361 • (818) 991-3940                                      $1.00

				
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