S O - Cooks of Crocus Hill by wuzhenguang


									Q U A R T E R LY N E W S L E T T E R • C L A SS S C H E D U L E • H A P P E N I N G S

                                                                                                                             S O

                                                                                                                             N 12

                                                                                         Still Paul
                                                                                          Edin ater

                                                                                        Minnesota, Limousin Beef, Heirloom Tomatoes, Porktoberfest,
             * COOKS OF CROCUS HILL*

                                                                                        Mustard Seed Farm, Zoë François, Poulet Rouge, Heritage Chic
                                                                                        Eggs, Pig Heaven in a Box, Heritage Turkeys, Rotational Grazin
                                                                                        Stillwater, St. Paul Farmers’ Market, Callister Farms, Dodge N
                                                                                        Center, Local Harvest Pot Stickers, Torpedo Onions, Marine on
                                                                                        Croix, Mabel, Outset Grilling, Fischer Farms, Limousin Ground
                                                                                        Au Bon Canard, Local Organic Potatoes, Fresh Alliums, Rainbo
                                                                                        Trout, Minnesota Land
                                                                                        Keep It Close To Home. Shop Locally
                     COOKS HIgHLIgHtS

                 3 Life in the Kitchenforget Porktoberfest! Celebration - Mini
                     Some of our favorite classes and events happening in the Fall.
                                       - Mini Classes, Thanksgiving
                   Classes and don’t

                     COOKS veRy Own
                4 Classes you just can’t find anywhere else!
                     mOntHLy CaLendaRS
                5 A completeeasy planning. upcoming classes, organized by
                             listing of our

                  month for

                     CROP SHaReS

                 8 synonymous with everything we eat. Take. a peek at
                     Natural, organic, local. Three words that should be

                   what your local growers have been up to

              11 Your time intothe kitchen. Grab a glass ofand enjoying
                      ticket eating better, having fun
                                                            wine and dip
                     into what we have happening in our kitchen.

                                  COOKS                             HIGHLIGHTS
liFe in the kitchen                                                   PorktoberFest
We’ve rounded up our favorite vendors to share all the extras and     Porky. Babe. Miss Piggy. How could you not love our friend
bonus features for your most beloved culinary tools in bite-sized     the pig? Join us as we riff on Oktoberfest Cooks style — with a
classes just in time for all your fall festivities.                   tribute to our delicious, bacony brethern.

WHam, Bam, Pizza, ma’am {No.6}                                        Bring Home tHe Bacon {No.12}

Mike Shannon, Karl Benson, Peter Tignor                               Peter Tignor
 GRD 50 th   SW   Saturday, September 22, 10 am – 11 am, $15
                                                                      GRD     Saturday, October 6, 9 am – 11 am, $400

Crazy about pizza? Just as crazy about grilling? Learn how            Don’t just bring home the bacon — bring home a bone-in
to seamlessly fuse these two culinary delights for a pie              shoulder roast, half boneless loin, loin roast, loin chops, ten-
that’s outta this ... grill! Olive Oil Pizza Dough; Pizza Mar-        derloin, oven-ready belly, split bone-in ham and two shanks,
gherita; Grilled Fennel and Sausage Pizza.                            all cut, wrapped and ready to go. Whew! Join Chef Peter to
                                                                      learn the finer points of pig butchery, and also take home
cHoP, cHoP, Bo-BoP {No.7}                                             brine, three rubs and plenty of knowledge about that mighty
Mike Shannon, Karl Benson, Peter Tignor                               fine swine.
 GRD 50 th   SW   Saturday, September 22, Noon – 1 pm, $15
                                                                        everytHing But tHe Squeal {No.13}
Not a kids’ book but our down and efficient tutorial on
knives and knife skills. Half an hour of instruction and we’ll        Manfred Krug
turn over the chopping block for you to get that hands-on             GRD     Tuesday, October 2, 6 pm – 9 pm, $70
feeling. You’ll make the salsa and we’ll provide the chips.           Maybe we’re a little too obsessed with pork. Nah, not possi-
Fresh Salsa with Chips.                                               ble. This class will reaffirm your faith in the friendly pig. Come
                                                                      celebrate pork four ways with Chef Manny — you won’t be
Hooray for Sauté {No.8}                                               sorry! Caribbean Jerk Ribs; Puerto Rican-Style Butt; Pork Tender-
Mike Shannon, Karl Benson, Peter Tignor                               loin with Red Onion and Sun-Dried Cherry Marmalade; Chops
 GRD 50 th   SW   Saturday, September 22, 2 pm – 3 pm, $15            with Blue Cheese; Bacon Compound Butter.
We’ll demo use and purpose for our most popular lines
                                                                      PorkaPalooza: a Pig and Wine Pairing dinner {No.14}
of cookware. Practical experience and answers to all your
questions. Cider-Braised Chicken Thighs; Seared Flank Steak           Mike Shannon, Leslee Miller
with Caramelized Onions; Crisp Skillet Potatoes.                       SW     Wednesday, October 3, 6 pm – 9 pm, $75
                                                                      50 th   Friday, October 19, 6 pm – 9 pm, $75
                                                                      Sus scrofa domesticus. The humble pig. We’re crazy about ’em!
                                                                      Chef Mike and Sommelier Leslee are here to make all of your
thanksgiving celebration                                              piggy dreams come true as they create a pairing menu that
                                                                      is all things P-O-R-K. From apps to dessert, we’ve got you
Our Thanksgiving classes have something for everyone, whether         covered with this four-letter word. Pig out! Bacon Brats with
you’re a rookie or you just want the latest word on the bird.
                                                                      Whiskey-Scented Honey and Horseradish Mustard; Southern
Join us and hear about the best preparations and presentations.
                                                                      Cobb Salad; Mushroom- and Roquefort-Stuffed Pork Chops;
                                                                      Fennel and Maple-Glazed Ham with Mashed Potatoes; Grilled
tHankSgiving Side diSHeS {No.9}                                       Apple Slices with Bacon Caramel.
Mike Shannon, Karl Benson, Peter Tignor
GRD 50 th    SW   Saturday, November 17, 10 am – 11 am, $15           Perfect Pork diSHeS {No.15}

Round out your Thanksgiving menu with a few of Cooks’                 Kevin Ryan
favorite side dishes. They’re not only great for Turkey Day,          50 th   Sunday, October 14, 1 pm – 4 pm, $65
but also go well with any fall meal. Classic Mashed Potatoes;         We all love pork, but it has its culinary conundrums just like
Sweet Potatoes with Pears; Roasted Brussels Sprouts with              any food. Maybe your chops dry out too fast or your sausage
Aïoli.                                                                stew seems too greasy. Luckily, Cooks’ resident food scientist
                                                                      is here to solve those problems and make your pork simply
Perfect tHankSgiving turkey {No.10}                                   perfect! Italian Sausage and Bean Soup; Tuscan Pork Loin with
Mike Shannon, Karl Benson, Peter Tignor                               Rosemary and Sage; Creamy Parmesan Polenta; Smothered
GRD 50 th    SW   Saturday, November 17, Noon – 1 pm, $15             Pork Chops with Cider and Apples; Caramelized Onion Mashed
It’s easier than you think to prepare a juicy, mouthwatering          Potatoes; Chipotle Grilled Pork Tacos.
turkey, and Karl, Mike and Peter are here to share all the
secrets. They’ll also revive the lost art of giblet gravy. Giblet
Gravy; Turkey Brine; Traditional Roasted Turkey; Quick and
Easy Turkey.

tHankSgiving deSSertS {No.11}
Mike Shannon, Karl Benson, Peter Tignor
GRD 50 th    SW   Saturday, November 17, 2 pm – 3 pm, $15
Looking for some quick and easy desserts to finish off your
Thanksgiving dinner? Karl, Mike and Peter are here to show
you a selection of simple but satisfying options. Fast and
Easy Pumpkin Pie; Pecan Bars; Frozen Grand Marnier Soufflé.
cooks verY oWn
This is the real stuff, the stuff no one else has but that we’d like to share. From an action-packed weekend of How to Boil Water to a lazy
family-style meal at Sunday Suppers, Cooks’ Very Own are the classes that are closest to our hearts.

 HoW to Boil Water {No.1}
Peter Tignor
GRD   Friday, September 7, 6 pm – 9 pm, September 8, 10 am – 1 pm, September 9, 10 am – 1 pm, $265
 SW   Friday, October 12, 6 pm – 9 pm, October 13, 10 am – 1 pm, October 14, 10 am – 1 pm, $265
The scenario: three days, 25-plus recipes. The goal: to make you confident in the kitchen. This intensive, three-day class is one of
the most popular offerings at Cooks for both the beginner and accomplished cook. It delivers both the how and why as well as a
chance to get your hands in the mix. By the end of class, you’ll have walked through more than 25 recipes, from chicken stock to
seafood en papillote. You’ll leave with the confidence to tackle any recipe in your own home. We will even leave you with some
bonus recipes to try on your own!
This class meets three times:
Day One Menu: Chicken Stock; Dressings; Homemade Pasta; Macaroni and Cheese; Pasta Salad with Shrimp and Pesto; Linguine
with Olive Oil, Garlic and Herbs.
Day Two Menu: Pumpkin Bread; Drop Biscuit Scones; Chocolate Chip Cookies; Lemon Tart; Omelets; Frittata; Spring Rolls; Garlic
Mashed Potatoes; Roasted New Potatoes; Lemon Rice Pilaf; Steamed Broccoli; Sautéed Green Beans; Wok Vegetables.
Day Three Menu: Perfect Flank Steak; Roasted Pork; Roast Chicken with Pan Gravy; Sautéed Breasts of Chicken with Shallots,
Marsala and Mushrooms; Seared Salmon; Seafood en Papillote; Wok Vegetables; Key Lime Pie.

 ProfeSSional aPProacH to BaSicS {No.2}
Van Keszler, Manfred Krug
GRD   October 13, 14, 20, 21, 10 am – 1 pm, $365
 SW   November 5, 6, 12, 13, 6 pm – 9 pm, $365
One of our most popular courses ever! Learn the basics of modern techniques from an accomplished Le Cordon Bleu instruc-
tor, then jump in the kitchen to apply them to classic recipes. Gain a wealth of hands-on experience and take home dozens of
repeatable and eminently eatable recipes. This four-part series is ideal for the beginner or intermediate cook who wants to build
a strong foundation for lifelong culinary adventures. This class meets four times:
Day 1: Stocks: Brown Veal/Beef Stock; Chicken Stock; Fish Fumet. Sautéing: Sole Meuniere; Chicken Marsala; Spicy Chicken Breast;
Potatoes Parisienne. Boiling/Steaming: Broccoli; Glazed Carrots; Green Beans. Sauce: Hollandaise; Béarnaise.
Day 2: Brown Sauce (Espagnole); Veloute; Vinaigrette. Soups: Cream of Mushroom; Split Pea with Ham; Shrimp Bisque; French Onion.
Day 3: Braising: Beef Short Ribs; Coq au Vin; Pork Blanquette; Braised Cabbage; French Peas; Ratatouille. Potatoes: Duchess Potatoes.
Day 4: Roasting: Whole Chicken; Fish en Papillote; Stuffed Pork Loin. Sauces: Supreme; Allemande; Beurre Blanc; Vin Blanc; Robert;
Port Wine. Starch: Rice Pilaf.

sundaY suPPers

Remember the simple glory of Sunday supper? Well, Cooks of Crocus Hill is bringing it back! Join us on a Sunday evening for a home-
cooked, multicourse meal. Eat good food, have a laugh and get inspired to cook for your family during the upcoming weeks. Sunday
Suppers have quickly become “must attend” events at Cooks. Join us to find out why!

 Sunday SuPPerS in fall: SePtemBer {No.3}
Mike Shannon
GRD   Sunday, September 9, 5 pm – 7 pm, $25
Marinated Cucumber and Tomato Salad; Grilled Cheesy Flatbreads; Barbecued Chicken Thighs with Grilled Sweet Corn and Cowboy
Beans; Grasshopper Shakes.

 Sunday SuPPerS in fall: octoBer {No.4}
Tracy Peña
GRD   Sunday, October 14, 5 pm – 7 pm, $25
Empanadas (pastry shell turnovers with pork and potato filling); Arroz con Gandules (traditional Puerto Rican yellow rice with pigeon
peas); Guineos en Escabeche (green bananas with marinated onions); Pernil (Puerto Rican roasted pork shoulder); Besitos de Coco
(coconut kisses).

 Sunday SuPPerS: novemBer {No.5}
Mike Shannon
GRD   Sunday, November 18, 5 pm – 7 pm, $25
Sage-Roasted Cornish Hens; Moroccan Dressing; Mashed Potatoes; Green Beans with Caramelized Almonds; Pumpkin Crème Brûlée.

                                         Life Happens in the Kitchen.

                     05      W e d n e s d ay                                                15        s a T u r d ay                                           23      s u n d ay

                     50 th Honeyed neW year: ancient traditionS WitH                         50 th craSH courSe in SuSHi {No.60}    6 pm – 9 pm                 GRD faBulouS cakeS {No.21}        1 pm – 4 pm
                          contemPorary flavorS {No.55} 6 pm – 9 pm                           GRD cooking cluB: mediterranean eatS {No.33}         6 pm – 9 pm
                     SW SHaPe uP WitH WHole foodS {No.84}                                                                                                       24      M o n d ay
                                                                      6 pm – 9 pm            SW Bread making for everyday living {No.19}          1 pm – 4 pm
                                                                                                                                                                50 th red meat ramPage iv {No.101}       6 pm – 9 pm
                     06      T h u r s d ay                                                  16        s u n d ay                                               SW give tHem tHe Bird {No.102}        6 pm – 9 pm
                     SW Purely PumPkin {No.96}       6 pm – 9 pm                             50 th eaSy SWeet BreadS {No.20}    10 am – 1 pm
                                                                                             SW fall ruSH-Hour menuS {No.99}
                                                                                                                                                                25      T u e s d ay
                                                                                                                                    1 pm – 4 pm
                     07      F r i d ay                                                                                                                         SW learn to make oBaaSan’S SuSHi {No.61}               6 pm – 9 pm
                     GRD HoW to Boil Water {No.1} 6 pm – 9 pm                                17        M o n d ay
                     SW dinner cluB: Hearty, HealtHy and Warm                                                                                                   28      F r i d ay
                                                                                             50 th maStering SauceS {No.30}    6 pm – 9 pm
                          {No.32} 6 pm – 9 pm                                                                                                                   50 th SoutH african al freSco: Wine exPloration
                                                                                             SW HandS-on PaSta {No.27}      6 pm – 9 pm
                                                                                                                                                                     dinner {No.45} 6 pm – 9 pm
                     08      s a T u r d ay                                                  18        T u e s d ay                                             GRD tour of italy Wine Pairing dinner {No.44}              6 pm – 9 pm
                                              1 pm – 4 pm
                     50 th Hello, cuPcake {No.18}                                            SW fall grilling {No.100}    6 pm – 9 pm
                     SW SuSHi Boot camP {No.56} 4 pm – 7 pm                                                                                                     29      s a T u r d ay

                                                                                             20        T h u r s d ay                                           50 th more mexican made eaSy {No.62}         1 pm – 4 pm
                     09      s u n d ay                                                                                                                         SW Backyard Barrio {No.63}
                                                                                             SW vineS and reefS iv {No.41}     6 pm – 9 pm                                                         1 pm – 4 pm
                     GRD Sunday SuPPerS in fall: SePtemBer {No.3}             5 pm - 7 pm
                                                                                             21        F r i d ay                                               30      s u n d ay
                     10      M o n d ay
                                                                                             50 th graPeS, grainS and fromage {No.43}6 pm – 9 pm                50 th tHe Paleo diet {No.86}   1 pm – 4 pm
                                                   6 pm – 9 pm
                     50 th la cucina italiana {No.57}                                        GRD ScotcH and Steak: tHe Sequel {No.44} 6 pm – 9 pm               GRD emPanadaS, SamoSaS and tHe gloriouS World of
                     GRD HandS-on PaSta {No.27} 6 pm – 9 pm                                                                                                          HandPieS {No.104} 1 pm – 4 pm
                     SW maStering Salmon {No.103} 6 pm – 9 pm                                22        s a T u r d ay

                                                                                             50 th WHam, Bam, Pizza, ma’am {No.6}     10 am – 11 am
                     12      W e d n e s d ay
                                                                                             50 th cHoP, cHoP, Bo-BoP {No.7}   Noon – 1 pm
                     GRD knife SkillS WitH WüStHof {No.29} 6 pm – 8 pm                       50 th   Hooray for Sauté {No.8} 2 pm – 3 pm
                     SW Savory mini-cuPcakeS: tHe neW HorS d’oeuvre
                                                                                             50 th   SuPPer cluB: HarveSt time {No.34} 6 pm – 9 pm
                          {No.98} 6 pm – 9 pm                                                GRD     WHam, Bam, Pizza, ma’am {No.6} 10 am – 11 am

                                                                                             GRD     cHoP, cHoP, Bo-BoP {No.7} Noon – 1 pm
                             T h u r s d ay
                                                                                             GRD     Hooray for Sauté {No.8} 2 pm – 3 pm
                     50 th life reciPe for luncH: SePtemBer {No.85}          Noon – 1 pm
                                                                                             SW      WHam, Bam, Pizza, ma’am {No.6} 10 am – 11 am
                     SW maStering SauceS {No.30}        6 pm – 9 pm
                                                                                             SW      cHoP, cHoP, Bo-BoP {No.7} Noon – 1 pm
                     14      F r i d ay                                                      SW      Hooray for Sauté {No.8} 2 pm – 3 pm
                     50 th WHat a Pickle: indian cHutneyS, comPoteS and

                          more {No.58} 6 pm – 9 pm
                     SW moroccan adventure {No.59}          6 pm – 9 pm

                                                                                            * COOKS OF CROCUS HILL*
                   01      M o n d ay                                                12           F r i d ay                                                     22      M o n d ay

                   50 th meatleSS monday made eaSy {No.87} 6 pm – 9 pm                                                    6 pm – 9 pm
                                                                                     50 th SuPPer cluB: fall flavorS {No.36}                                     GRD let tHem eat créPeS: Savory and SWeet

                   SW fall dining in SoutH africa’S caPe Wine country                GRD tHe neW ScotcH and Steak {No.48} 6 pm – 9 pm                                 {No.69} 6 pm – 9 pm
                        {No.45} 6 pm – 9 pm                                          SW HoW to Boil Water {No.1}            6 pm – 9 pm                          SW HandS-on Stuffed PaSta {No.28}         6 pm – 9 pm

                   02      T u e s d ay                                              13           s a T u r d ay                                                 23      T u e s d ay

                                                    6 pm – 9 pm
                   50 th tHe art of Primo Piatto {No.63}                             GRD ProfeSSional aPProacH to BaSicS {No.2}                   10 am – 1 pm   50 th Handmade manicotti {No.70}     6 pm – 9 pm
                   GRD everytHing But tHe Squeal {No.13} 6 pm – 9 pm                                                                                             SW exPerience JaPan’S SuSHi culture {No.71}             6 pm – 9 pm
                                                                                     14           s u n d ay
                   03      W e d n e s d ay                                          50 th Perfect Pork diSHeS {No.15}                                           24      W e d n e s d ay
                                                                                                                               1 pm – 4 pm
                   GRD BaSic cake decorating {No.22} 6 pm – 9 pm                     GRD Sunday SuPPerS in fall: octoBer {No.4}                 5 pm – 7 pm      50 th HandS-on tHai aPPetizerS {No.94}      6 pm – 9 pm
                   SW PorkaPalooza: a Pig and Wine Pairing dinner                                                                                                GRD maStering SauceS {No.30}      6 pm – 9 pm
                        {No.14} 6 pm – 9 pm                                          16           T u e s d ay

                                                                                     GRD italian Pizza WorkSHoP {No.66}                                          25      T h u r s d ay
                                                                                                                                    6 pm – 9 pm
                   05      F r i d ay
                                                                                     SW oktoBerfeSt! {No.67}                                                     50 th ’rentS and runtS: SPooky HalloWeen Baking
                                                                                                                      6 pm – 9 pm
                   50 th HandS-on makizuSHi {No.65}   6 pm – 9 pm                                                                                                     {No.83} 6 pm – 9 pm
                   SW dinner cluB: texaS Steak HouSe {No.35}           6 pm – 9 pm   17           W e d n e s d ay                                               GRD an evening WitH tom douglaS {No.17}            6 pm – 9 pm
                                                                                     SW gloBal meatleSS main diSHeS ... WitH cuPcakeS!                           SW tHe cuiSineS of italy: camPania {No.72}            6 pm – 9 pm
                   06      s a T u r d ay
                                                                                               {No.89} 6 pm – 9 pm
                   GRD dinner on tHe Bayou WitH tHe SWamP kingS                      50 th knife SkillS WitH WüStHof {No.29}                                     26      F r i d ay
                                                                                                                                          6 pm – 8 pm
                        {No.106} 6 pm – 9 pm                                                                                                                     GRD international BeSt of Beef {No.109}         6 pm – 9 pm
                   GRD Bring Home tHe Bacon {No.12}     9 am – 11 am                 18           T h u r s d ay                                                 SW a Wing and a Prayer {No.108}       6 pm – 9 pm
                                                                                     50 th nortHland cHeeSe and ale {No.49}               6 pm – 9 pm
                   07      s u n d ay                                                GRD entertain WitH eaSe ii: eaSy fall frencH dinner                         27      s a T u r d ay
                   GRD maStering tHe PreSSure cooker and SloW
                                                                                               Party {No.113} 6 pm – 9 pm                                        50 th Hearty SteWS {No.110}   1 pm – 4 pm
                        cooker {No.31} 1 pm – 4 pm                                                                                                               GRD craSH courSe in SuSHi {No.60}       1 pm – 4 pm
                                                                                     19           F r i d ay
                   08      M o n d ay                                                50 th PorkaPalooza: a Pig and Wine Pairing dinner                           28      s u n d ay
                   50 th HandS-on Stuffed PaSta {No.28}    6 pm – 9 pm                         {No.14} 6 pm – 9 pm                                               50 th SWeet and Savory fall Baking {No.23}       1 pm – 4 pm
                                                                                     GRD cooking cluB: tour of italy {No.37}               6 pm – 9 pm           GRD tHankSgiving in tHe city {No.111}      1 pm – 4 pm
                   09      T u e s d ay
                                                                                                                                                                 SW HealtHful SouPS and SteWS {No.90}            1 pm – 4 pm
                   GRD cHocolate and Wine 101 {No.47} 6 pm – 9 pm                    20           s a T u r d ay
                   SW mexican deSSertS to deligHt your SWeet tootH                                                                                               29
                                                                                     50   th
                                                                                               Hello, cuPcake {No.18} 1 pm – 4 pm                                        M o n d ay
                        {No.79} 11 am – 2 pm                                         GRD inSPirationS from Provence {No.68}                 6 pm – 9 pm          50 th coaStal viSitS cookS: gourmet fiSH
                                                                                                                                                                      {No.95} 6 pm – 9 pm
                   10      W e d n e s d ay                                          21           s u n d ay
                                                                                                                                                                 GRD tHankSgiving PieS {No.80}     6 pm – 9 pm
                   GRD never met a Potato i didn’t like {No.107}       6 pm – 9 pm   50   th
                                                                                               BeSt of artiSan BreadS in five minuteS a day                      SW WHat’S for dinner? {No.112}       6 pm – 9 pm
                                                                                               {No.16} 1 pm – 4 pm
                   11      T h u r s d ay
                                                                                     SW cHocolate 101 {No.97}         1 pm – 4 pm                                30      T u e s d ay
                   50 th life reciPe for luncH: octoBer {No.88}     Noon – 1 pm                                                                                  GRD ‘rentS and runtS: SPooky HalloWeen Baking
                   GRD cooking for tHe BuSy ProfeSSional: autumn
                                                                                                                                                                      {No.83} 6 pm – 9 pm
                        {No.105} 6 pm – 9 pm

                                                                             * COOKS OF CROCUS HILL*
                   01      T h u r s d ay                                                   13      T u e s d ay                                                     19      M o n d ay

                   GRD SWeet vegan treatS {No.91}        6 pm – 9 pm                        50 th BaSic cake decorating {No.22}          6 pm – 9 pm                 50 th Holiday aPPetizerS from around tHe World

                                                                                            GRD HandS-on Stuffed PaSta {No.28} 6 pm – 9 pm                                {No.118} 6 pm – 9 pm
                   02      F r i d ay                                                       SW cater your oWn Perfect cocktail Party                                 GRD BraiSing: one-Pot mealS {No.119}     6 pm – 9 pm
                   50 th SuPPer cluB: italian Holiday feaSt {No.38}           6 pm - 9 pm        {No. 116} 11 am – 2 pm
                   GRD HandS-on makizuSHi {No.64}        6 pm – 9 pm                                                                                                 20      T u e s d ay

                   SW dinner cluB: direct from mexico {No.39}                               14      W e d n e s d ay                                                 GRD gluten-free and flavorful {No.93}         6 pm – 9 pm
                                                                            6 pm – 9 pm
                                                                                            50 th maStering SauceS {No.30}6 pm – 9 pm                                SW maStering SauceS {No.30}     6 pm – 9 pm
                   03      s a T u r d ay                                                   GRD Hello, cuPcake {No.18} 6 pm – 9 pm
                   50 th a deliciouS fieSta {No.73}    6 pm – 9 pm                          SW knife SkillS WitH WüStHof {No.29}
                                                                                                                                                                     24      s a T u r d ay
                                                                                                                                              6 pm – 8 pm
                   50 th diWali Party {No.74}   10 am – 1 pm                                                                                                         50 th craSH courSe in SuSHi {No.60}   1 pm – 4 pm
                                                                                            15      T h u r s d ay
                   GRD fin for your life: Salmon {No.121}            9 am – 11 am
                                                                                                                                                                     27      T u e s d ay
                                                                                            50 th Pairing WitH Pinot! {No.53}     6 pm – 9 pm
                   04      s u n d ay                                                       SW HandS-on gnoccHi {No.117}                                             GRD a menu from madrid {No.76}    6 pm – 9 pm
                                                                                                                                  6 pm – 9 pm
                   GRD fall fun Potluck {No.114}      1 pm – 4 pm
                                                                                            16      F r i d ay                                                       28      W e d n e s d ay

                   05      M o n d ay                                                       GRD cooking cluB: frencH farmHouSe {No.40}                               GRD neW adventureS in tHe korean kitcHen
                                                                                                                                                       6 pm – 9 pm
                   50 th italian Pizza WorkSHoP {No.66}      6 pm – 9 pm                                                                                                  {No.77} 6 pm – 9 pm
                   GRD Steak and caBernet iv: more BlendS from                              17      s a T u r d ay                                                   SW Perfect cHicken {No.120}   6 pm – 9 pm
                        Beyond {No.50} 6 pm – 9 pm                                          50 th tHankSgiving Side diSHeS {No.9}          10 am – 11 am
                                                                                                                                                                     29      T h u r s d ay
                   SW ProfeSSional aPProacH to BaSicS {No.2}                6 pm – 9 pm     50 th Perfect tHankSgiving turkey {No.10}            Noon – 1 pm
                                                                                                                                                                     50 th la cucina d’italia; SoutHern italy unleaSHed
                                                                                            50 th tHankSgiving deSSertS {No.11}          2 pm – 3 pm
                   06      T u e s d ay                                                                                                                                   {No.78} 6 pm – 9 pm
                                                                                            GRD tHankSgiving Side diSHeS {No.9}            10 am – 11 am
                   GRD temPer, temPer: SimPle cHocolate truffleS
                                                                                            GRD Perfect tHankSgiving turkey {No.10}              Noon – 1 pm         30      F r i d ay
                        {No.81} 6 pm – 9 pm
                                                                                            GRD tHankSgiving deSSertS {No.11}            2 pm – 3 pm                 GRD BuBBleS and BiteS {No.54}   6 pm – 8 pm
                                                                                            SW tHankSgiving Side diSHeS {No.9}             10 am – 11 am
                   08      T h u r s d ay
                                                                                            SW Perfect tHankSgiving turkey {No.10}               Noon – 1 pm
                   50 th life reciPe for luncH: novemBer {No.92} Noon – 1 pm
                                                                                            SW tHankSgiving deSSertS {No.11}             2 pm – 3 pm
                   SW fall HarveSt dinner: Wine & Beer Pairing

                        {No.51} 6 pm – 9 pm                                                 18      s u n d ay

                   09      F r i d ay                                                       50 th mediterranean tHankSgiving {No.75}             1 pm – 4 pm
                   GRD tHe original ScotcH and Steak {No.52}
                                                                                            GRD eaSy BreadS {No.20}       10 am – 1 pm
                                                                         6 pm – 9 pm
                                                                                            GRD Sunday SuPPerS: novemBer {No.5}              5 pm – 7 pm
                   10      s a T u r d ay                                                   SW tHe Bar croWd: claSSic Holiday cookieS

                   GRD Baking Boot camP {No.24}       10 am – 1:30 pm                            {No.82} 1 pm – 4 pm
                   GRD manly mealS {No.115}     6 pm – 9 pm
                   SW Bouquet of cuPcakeS {No.25}         1 pm – 4 pm

                                                                                    * COOKS OF CROCUS HILL*
    CROP                                                 SHARES
Do you know your grower? We know ours. Our crop-shares are hand selected to represent the region’s best
fruits, vegetables and meats. We work only with small producers who not only practice sustainable and
humane farming techniques, but also furnish the kind of top-quality goods you just can’t get from larger
commercial operations. For complete crop share descriptions, please visit our website:

HeRItage tURKeyS
from Callister Farms in west Concord, mn
Cooks of Crocus Hill has once again managed to get a hold of a limited quantity of Bourbon Red
heritage turkeys for the holiday season. These exceptional birds get plenty of sunshine, fresh air,
grass and the freedom to run around — they’re the best bird money can buy! These turkeys are
delivered fresh to Cooks within a day of slaughter and are never frozen. Place your order early to
ensure you’re dining on the best Thanksgiving turkey on the market. These sell out quickly!

$8.99 per pound. Available in two size ranges: 8–10 lb. and 12–15 lb. Since we can only provide
weight ranges at this time, your bird will be weighed and priced prior to final payment on the pick-
up day. A $75 deposit required for large birds, $50 deposit required for small birds. Call to order. Pick
up after 3:00 p.m. Tuesday, November 20, at St. Paul, Edina or Stillwater. Customers MUST pick up
their bird that day, due to a lack of refrigeration for the birds at Cooks. Cooks isn’t responsible for
birds not picked up on Tuesday, November 20.

PIg Heaven In a BOX
from Fischer Farms in waseca, mn
If you could shrink-wrap little bits of heaven and put them in a bag, these crop shares are exactly
what you would get. Tim Fischer, one of Minnesota’s top pork farmers, has cherry-picked these two
assortments for your dinner table.

$46 tHICK CUt BaCOn. (6 lbs. Applewood Smoked Bacon) Call to order. Pick up mid-October, any
$98 RIBS and CHOPS. (Four Smoked Chops, 4 Regular Chops, 2 Racks St. Louis Ribs, 2 Racks Baby
Back Ribs. Each item serves four.) Call to order. Pick up October, any location.
$112 PORK SamPLeR. (Two Tenderloins, ¾–1 lb. ea.; 1 Boneless Loin Roast, 3–4 lbs.; 3 lbs. Bacon;
2 Ham Steaks, 1.5 lbs. ea.; and 2 lbs. Ground. Weights are approximate.) Call to order. Pick up early
November, any location.
$365 FISCHeR FaRmS 1/2 HeRItage BReed HOgS.(If you’re ready for the whole — half, that is —
hog, you’ll get around 65 lbs.: 18 One-Inch Bone-In Chops; 2 Bone-In Half Hams; 2 4-lb. Shoulder Roasts;
6–8 lbs. Bacon; 1 lb. slab bacon, 1 rack St. Louis Ribs, 2 Fresh Hocks; 3 lbs. Bacon Brats; 3 lbs. Breakfast
Links; and 2–3 lbs. Ground Pork. All amounts are approximate.) Call to order. Pick up mid-October, any

from Peterson Limousin Farms in Osceola, wI
At their home farm near the St. Croix River, Wayne and Christine, along with their children Andy,
Elizabeth and Ryan, raise antibiotic- and growth hormone-free heritage breed cattle that are custom
harvested for their customers. Limousin beef is already well known for its lean, tasty meat and the
Petersons take it one step further by dry-aging the beef for two weeks, further tenderizing and
concentrating the flavor of the meat. Our grills are ready — are yours?

$58 LImOUSIn gROUnd BeeF (Ten lbs. Lean Ground Limousin Beef.) Call to order. Pick up mid-
September, any location.
1/4 dRy-aged LImOUSIn BeeF (Share includes, approximately: 66 lbs. Ground Beef; 3 Chuck
Roasts, 2–3 lbs. ea.; 2 Arm Roasts, 2–3 lbs. ea.; 1 Brisket, 4–5 lbs.; 7 Boneless Rib-Eye Steaks, 6 lbs.; 3
New York Strip Steaks, 2 lbs.; 2 Tenderloin Steaks; 3 Sirloin Steaks; 1 Skirt Steak; 1 or 2 Flank Steaks; 1
Sirloin Tip Roast; 2–3 lbs.; 1 Sirloin Tip Steak; 1 Liver; 4 Short Rib packages, 1.5 lbs. ea.; Soup Bones; 1
Rump Roast and Stew Meat.)
$4.99 per pound hanging weight, (approximately 180 lbs). Take-home weight is roughly a third
less then hanging weight due to trimming, deboning and dry-aging. Four cubic feet of freezer space
is needed. Prices include all the processing charges. A $300 deposit is required. Call to order. Pick up
early November, Grand Avenue only.

                      * COOKS OF CROCUS HILL*

       CROP                                               SHARES
from Callister Farms in west Concord, mn
This noble French breed is known as the “Freedom Ranger” in the chicken-rearing world. Callister Farms
gives them a strong, healthful upbringing in a clean, comfortable barn, using no antibiotics or growth
stimulants. The birds are good foragers, and they take a while to get up to a good size, which gives them
firmer, more flavorful meat. Get a taste of these plucky little guys while you have the chance.

$4.95 per pound, $40 deposit required. (Three Chickens, 3–4 lbs. each.) Call to order. Pick up mid-
October, any location.

from Bullfrog Fish Farm in menomonie, wI
Herby from Bullfrog Fish Farm wants you to eat his fish. Not a big goal, considering how tasty they are,
but maybe you need some convincing. The poor trout, salmon’s underappreciated cousin, is flexible,
flavorful and easy to work with. This fab fish effortlessly goes from weeknight dinner to soirée — with
sangfroid! We’ve got both fresh and processed versions in this share to break you in gently and convert
you into a trout lover in no time flat.

$58 (Four Pin-Boned and Filleted Fresh Trout, about 6.5 oz. each; 8 oz. Smoked Trout; 4 oz. Trout
Spread; 4 oz. Pickled Trout.) Call to order. Pick up ealy October, any location.

from au Bon Canard in Caledonia, mn
Owners Christian Gasset and Elizabeth Gibson-Gasset of Au Bon Canard in Caledonia, Minnesota, hand-
feed and tend their poultry according to time-honored family tradition. Their small flocks of pasture-
raised ducks are cared for without antibiotics, dietary supplements, appetite stimulants or growth-
promoting hormones. This is a gourmet product that’s as pure and natural as you’ll find.

$48 (Four Duck Legs and 3 lbs. Duck Fat.) Call to order. Pick up late September, any location.
$78 (Four Duck Breasts.) Call to order. Pick up late September, any location.
$75 (One Lobe Foie Gras, approximately 1 lb.) Call to order. Pick up late September, any location.
tHanKSgIvIng FRUIt
Cranberries, apples and Pears from Fruitshare
Here is an assortment of fall’s best fruit, just in time for your thanksgiving table. Local fruit Maestro
Everett is choosing the best Honeycrisp apples, Concorde and Bosc Pears and cranberries to make this
perfect holiday package. Cooks will include recipes for our favorite cranberry sauce and some crowd
pleasing pies and crisps.

$46 (10-lb. case of organic Cranberries, Honeycrisp Apples, Concorde and Bosc Pears.) Call to order.
Pick up mid-November, any location.

from mustard Seed Farm in marine on St. Croix, mn
Mustard Seed is a small family farm in the Saint Croix River Valley. They grow pesticide- and herbicide-
free produce using organic practices, and they are transitioning into full organic certification. These
potatoes are grown from heirloom seed and have the special textures and flavors that cooks love.

$21 (Two lbs. French Fingerlings, 2 lbs. Swedish Peanuts and 2 lbs. La Ratte Fingerlings and 2 lbs. Purple
Majesty.) Call to order. Two delivery dates: Pick up either late September or late October, any location.

                         * COOKS OF CROCUS HILL*

      CROP                                                 SHARES
from Hood River, OR and from washington’s Cascade mountains
The Bartlett pears and Red Bartlett pears are from the Stewart brothers near Hood River, Oregon.
The Bartlett pears are classically pear-shaped with green to yellow-green skin. As they ripen, they
turn from bright green to nearly all yellow. The Red Bartlett pears are similar to their green cousins,
but with red skin. The Concorde and Bosc pears are grown by the Stennes Family in Washington’s
Cascade Mountains. The Concorde pears are well-known for their sweet juiciness, and their tall,
elegant shape. Bosc pears are great for baking, poaching and other methods of cooking pears.

$45 (10-lb. case of assorted Bartlett, Red Bartlett, Concorde and Bosc Pears.) Pick up mid-October,
any location.

We’ve teamed up some of our farmers with local dumpling guru Cathy Winter of Gather Gourmet
to bring you some handmade locavore pot stickers, specially made for Cooks with some of our very
own Cropshares. These pot-stickers will appear just in time to steal the show at your Thanksgiving
table: Fischer Farm’s Carmelized Pork and Butternut Squash; Callister Farm’s Kung Pao Chicken and
Turkey Garlic Chive. Just follow Cathy’s easy instructions to heat and serve; it’s the perfect easy

$46 (Three dozen assorted pot stickers with dipping sauce, freshly frozen.) Pick up November 15th,
any location.

Because we rely on Mother Nature to cooperate with us, we hope we can assume the same from you. Please
be aware that delivery dates and prices are subject to change. Occasionally, Mother Nature damages the crop
such that we are unable to deliver. If that’s the case, we will refund any deposits.

                       * COOKS OF CROCUS HILL*

                         guest cheFs                                eaSy SWeet BreadS {No.20}
                                                                  Carrie Franzen
                                                                                                                                        Bouquet of cuPcakeS {No.25}

          ********************************************                                                                                Jessica Bartl
                                                                  50 th   Sunday, September 16, 10 am - 1 pm, $70                     SW      Saturday, November 10, 1 pm – 4 pm, $70
                                ZO ë FR A N ç OI S                OK, maybe you’ve taken Carrie’s easy breads class,
                                                                                                                                      Anyone can buy a beautiful bouquet of flow-
                                                                  but now you want to add to your repertoire. Or                      ers for a party centerpiece, but creating but-
          BeSt of artiSan BreadS in five minuteS a day {No.16}
                                                                  maybe you want to skip the savory doughs and                        tercream and fondant floral arrangements
          Zoë François
                                                                  get right to the good stuff! Either way, Chef Carrie                on your everyday cupcake will have them
          50 th   Sunday, October 21, 1 pm – 4 pm, $80
                                                                  will help you hone your skills and expand your                      talking about dessert for weeks. Learn how
          Zoë’s top-selling Artisan Bread series began with       knowledge of the wonderful world of warm sweet                      to make roses, pinecones, pine boughs, holly,
          Artisan Bread in Five Minutes a Day, but quickly        bread. Cinnamon Raisin Rolls; Buttery Brioche Buns;                 mistletoe and poinsettias. Italian Meringue
          grew to include healthful breads and pizza too.         Pain au Lait (milk bread).                                          Buttercream; Chocolate and Vanilla Cupcakes;
          Get the best of all three books in this intense                                                                             Fondant.
          class from the quick-bread master herself! Boule,       faBulouS cakeS {No.21}
          Baguettes and Braids; 100% Whole-Grain Dough;           Laura Bjelogrlic                                                      eaSy BreadS {No.26}
          Gluten-Free Bread Dough; Neapolitan-Style Pizza;        GRD     Sunday, September 23, 1 pm – 4 pm, $65                      Carrie Franzen
          Pita.                                                   Chef Laura will show you how to mix, bake and                       GRD     Sunday, November 18, 10 am – 1 pm, $70
                                                                  decorate these fabulous cakes. From the proper                      Ninety-nine out of 100 scientists agree:
                                tOm d Oug l A S                   way to layer a cake, to making whimsical marzipan                   There’s nothing like the smell of fresh bread!
                                                                  carrots, you’ll go home eager to try out these                      Let Carrie help you overcome that irrational
          an evening WitH tom douglaS {No.17}                     creations. Chocolate Dream Cake; Carrot Cake with                   fear of baking with a fun-packed, hands-on
          Tom Douglas                                             Marzipan Carrots; Banana Cake with Milk Chocolate                   lesson in making dough, proofing and creat-
          GRD     Thursday, October 25th, 6 pm – 9 pm, $80        Ganache; Lemon Pudding Cake.                                        ing always-beautiful breads. French Boule;
          We love Tom. He’s a James Beard Award-winning                                                                               Whole-Wheat Bread; Country White Bread.
          chef and restaurateur — the godfather of North-           BaSic cake decorating {No.22}
          west cuisine. He’s an Iron Chef winner, a cookbook      Carrie Franzen
                                                                                                                                                   PAS tA AN d gRAINS
          writer, a radio host and a farmer. Better still, he’s   GRD     Wednesday, October 3, 6 pm – 9 pm, $75
          coming to Cooks to show off his new book, The           50 th   Tuesday, November 13, 6 pm – 9 pm, $75
          Dahlia Bakery Cookbook: Sweetness in Seattle. Join                                                                            HandS-on PaSta {No.27}
                                                                  There’s no reason to spend a lot of money on a

          us for “Sunday Supper” Tom Douglas-style. We’ll         fancy store-bought celebration cake when you can                    Antonio Cecconi
          cook, Tom’ll cook. He’ll chat, we’ll eat and wish       produce the same or even better results in your                     GRD     Monday, September 10, 6 pm – 9 pm, $70
          it was Sunday! Wild Salmon Gravlax; Whole Salt-         own kitchen. Chef Carrie will teach you how to                      SW      Monday, September 17, 6 pm – 9 pm, $70
          baked Salmon; Triple Coconut Cream Pie.                 decorate a cake like a pro: assemble a multilayer                   You haven’t eaten pasta until you’ve eaten
                                                                  cake, frost it with buttercream and decorate it with                the pasta you made yourself. Find out how
                                                                  borders, flowers and designs. Included in the cost                  just a few simple ingredients come together
                       Foundations                                of the class are a pastry bag and a tip and an offset               to create a new world of flavors, textures
          *******************************************             spatula. You’ll never have to buy a cake again!                     and experiences. You’ll spend an enjoyable
                                       BAk I N g                  Vanilla Cake; Sweet Simple Buttercream; Decorator’s                 evening making pasta from scratch and
                                                                  Buttercream; Borders; Roses; Chocolate Writing.                     sampling the amazing results. Homemade
            Hello, cuPcake {No.18}                                                                                                    Fettuccine Alfredo; Lasagna with Two Sauces;
          Carrie Franzen                                            SWeet and Savory fall Baking {No.23}                              Tagliatelle with Mushroom Brandy Sauce;
          50 th   Saturday, September 8, 1 pm – 4 pm, $70         Randi Madden                                                        Baked Cannelloni.
                                                                  50 th   Sunday, October 28, 1 pm – 4 pm, $70
          50 th   Saturday, October 20, 1 pm – 4 pm, $70
                                                                  Bring on the sugar and butter — it’s fall again.                      HandS-on Stuffed PaSta {No.28}
          GRD     Wednesday, November 14, 6 pm – 9 pm, $70
                                                                  Time to break out the loaf pans, cake pans, and                     Antonio Cecconi
          Learn how to make eye-catching cupcake decora-                                                                                      Monday, October 8, 6 pm – 9 pm, $70
                                                                  other gadgets to put the fall harvest to work and                   50 th
          tions in this hands-on class. We’ll start by making
                                                                  create some maply, chocolatey and cheesy mas-                       SW      Monday, October 22, 6 pm – 9 pm, $70
          basic cupcakes, then roll up our sleeves and start
                                                                  terpieces. Pumpkin Cranberry Stuffed French Toast;                  GRD     Tuesday, November 13, 6 pm – 9 pm, $70
          decorating! Let Carrie show you how to dress up
                                                                  Double Chocolate Loaf with Cherry Cream Cheese                      In this exciting, flour-filled class, you will
          these itty-bitty treats for any occasion.
                                                                  Dip; Maple Syrup Scones with Streusel Topping; Stuff-               practice using pasta machines to roll out
          Class price includes an offset spatula to take
                                                                  Your-Own Savory Breakfast Hand Pies; Texas-Sized                    dough to stuff with a variety of fillings.
          home. Vanilla Cupcake; Banana Cupcake; Red Velvet
                                                                  Cheddar Bacon Muffins.                                              Antonio will create sauces to complement
          Cupcake; Buttercream Icing; Decorations.
                                                                                                                                      each type of stuffed pasta. Ravioli with Clas-
                                                                    Baking Boot camP {No.24}                                          sic Meat Sauce; Tortellini with Mushroom and
            Bread making for everyday living {No.19}
                                                                  Carrie Franzen                                                      Brandy Sauce; Sardinian Ravioli with Aromatic
          Lynn Marinaro
                                                                  GRD     Saturday and Sunday, November 10 and 11, 10 am – 1:30 pm,   Tomato Sauce; Cannelloni Ripieni di (filled
          SW      Saturday, September 15, 1 pm – 4 pm, $70
                                                                  $175                                                                with) Prosciutto and Spinach; Walnut Basil
          Why buy bread when you can easily make your
                                                                  Learn the art of French baking from an unapolo-                     Sauce.
          own? Chef Lynn makes bread from scratch fool-
                                                                  getic croissant (and butter) lover in this two-day
          proof! This amazing recipe makes six loaves of
                                                                  class. On day one, you’ll prepare dough and learn
          bread that freeze perfectly so you never run out.
                                                                  the secret to creating those flaky layers. On day
          Easy, practical, delicious! All-Purpose Semi-White
                                                                  two, Carrie will show you how to make the most of
          Bread for Slicing; Sandwiches; Toast; French Toast;
                                                                  your dough with pastries both sweet and savory.
          Grilled Cheese.
                                                                  A bench knife is included in the cost of the class.
                                                                  Skip the spendy airfare — the best of Parisian
                                                                  bakeries is right here at Cooks! Using Danish and
                                                                  Croissant Dough: Pain au Chocolat; Croissant;
                                                                  Parma Braids (fancy ham-and-cheese pastry); Dan-
                                                                  ish Pinwheels; Bear Claws; Cinnamon Twists. Using
                                                                  Puff Pastry Dough: Palmier; Cherry Vol-au-vents;
                                                                  Caramelized Onion Galette; Cinnamon Straws.

                      tec h N I que S                     cooking cluB: mediterranean eatS {No.33}                cooking cluB: frencH farmHouSe {No.40}
                                                        Kevin Wencel                                            Kevin Wencel
  knife SkillS WitH WüStHof {No.29}                     GRD       Saturday, September 15, 6 pm – 9 pm, $75      GRD     Friday, November 16, 6 pm – 9 pm, $75

Clark Stone                                             Spicy Hummus with Crudités; Dolmades Stuffed            Artichoke and Olive Crostini; Haricort Vert Salad
GRD       Wednesday, September 12, 6 pm – 8 pm, $65     with Olive Tapenade, Tomatoes and Rice; Preserved       with Dijon Vinaigrette; Grilled Provençal Cornish
50 th     Wednesday, October 17, 6 pm – 8 pm, $65       Lemon Chicken with Herbed Couscous; Falafel with        Hens; Warm Herbed Potatoes; Wine-Steamed Mus-
 SW       Wednesday, November 14, 6 pm – 8 pm, $65      Pita and Tzatziki Sauce; Greek Shrimp with Tomatoes     sels with Gremolata en Croûte; Chocolate Raspberry
Sharpen your knife skills with Clark Stone, sales       and Feta; Fruit-Filled Phyllo Rolls with Almonds.       Soufflés.
manager for Wüsthof Cutlery. This hands-on class                                                                ********************************************
                                                          SuPPer cluB: HarveSt time {No.34}
will have you learning how to sharpen knives
and carve a bird, plus you’ll chop, dice and mince      Mary Goetz                                                      drinks and eats
your way through a wide variety of vegetables!          50   th
                                                                  Saturday, September 22, 6 pm – 9 pm, $75
Clark will also touch on knife safety, storage and      The Best Fried Chicken; Crunchy Potato Wedges;          vineS and reefS iv {No.41}
maintenance. All class participants will take home      Quinoa Panzanella Salad; Grilled Corn on the Cob        Mike Shannon, Leslee Miller
a paring knife worth $50                                with Zesty Chile-Lime Butter; Mini Tartes Tatins with   SW      Thursday, September 20, 6 pm – 9 pm, $75
                                                        Cinnamon Ice Cream.                                     Let Sommelier Leslee and Chef Mike fire up your
  maStering SauceS {No.30}                                                                                      fall with a food and wine experience that connects
                                                          dinner cluB: texaS Steak HouSe {No.35}
Peter Tignor                                                                                                    the sea to the vineyard in the fourth incarnation of
50   th
          Monday, September 17, 6 pm – 9 pm, $70
                                                        Terry John Zila                                         this fun-filled class. Learn more about how to pair
                                                        SW        Friday, October 5, 6 pm – 9 pm, $75           wine with seafood while you enjoy combinations
 SW       Thursday, September 13, 6 pm – 9 pm, $70
                                                        Rajas Dip and Spicy Guacamole; Home-Fried Tortilla      that are light, easy, fresh and affordable. Smoked
GRD       Wednesday, October 24, 6 pm – 9 pm, $70
                                                        Chips; Chipotle Chicken Tortilla Soup; Grilled Skirt    Trout and Green Apple Spring Rolls; Oysters Rock-
50 th      Wednesday, November 14, 6 pm – 9 pm, $70
                                                        Steak with Tomatillo Serrano Chile Sauce; Buttermilk    efeller; Fluke Amandine; Wok-Fried Marlin Poke with
 SW        Tuesday, November 20, 6 pm – 9 pm, $70       Mashed Potatoes; Jalapeño Creamed Corn; Apple           Asian Slaw; Dark Chocolate-Dipped Ginger Cookies.
Eggs Benedict without hollandaise is just … a Mc-       Pecan Bourbon Bread Pudding with Caramel Sauce.
Muffin. Spaghetti without marinara is just … flour.                                                             ScotcH and Steak: tHe Sequel {No.42}
Peter is here to help you develop the fundamental         SuPPer cluB: fall flavorS {No.36}                     Joe Zahner, John Seal
culinary skill of sauce making. This class includes     Mary Goetz

                                                                                                                GRD     Friday, September 21, 6 pm – 9 pm, $75
some participation.                                     50 th     Friday, October 12, 6 pm – 9 pm, $75          If you’ve been waiting for an excuse to try Scotch
Pasta Sauces (red, white and green); Dressings          Butternut Squash Soup with Apple Chips; Crispy          and Steak again (or for the first time, for that
(vinaigrettes and Caesar); Butter Sauces (hollandaise   Brussels Sprouts with Lemon and Pistachios;             matter), perhaps this mouthwatering menu will be
and compound butters); Pan Sauces (dark gravy           Domino-Style Potatoes; Herb- and Prosciutto-Stuffed     the impetus. As always, Joe will serve various cuts
and quick gravy); Dessert Sauces (caramel and fruit     Pork Chops; Banana Bread Beignets.                      of tender meats with sumptuous sides, and John
                                                                                                                will match them with top-shelf Scotch whiskies.
                                                          cooking cluB: tour of italy {No.37}
maStering tHe PreSSure cooker and SloW cooker
                                                                                                                Tossed Green Salad; Classic Hamburger with Sweet
                                                        Kevin Wencel                                            Potato Fries; Seared Ahi Tuna with Cilantro Pesto
                                                        GRD       Friday, October 19, 6 pm – 9 pm, $75          and Braised Bok Choy; Dry-Aged Prime Rib of Beef
Jeff Woodward                                           Marinated Cucumber Salad; Pasta Puttanesca with         with Mashed Potatoes and Braised Brussels Sprouts;
GRD       Sunday, October 7, 1 pm – 4 pm, $65
                                                        Fresh Pasta; Tuscan Stuffed Pork Loin with Fennel       Fresh Apple Tart.
Pressure cookers prepare beans, grains, soups,          Milk Sauce; Cauliflower Gratin; Grilled Salmon with
stews, meats and vegetables quickly. Slow cookers       Lemon Citronette; Amaretto Panna Cotta.                 graPeS, grainS and fromage {No.43}
simmer ingredients all day so a meal is ready when                                                              Leslee Miller, Michael Agnew, Benjamin
you get home. If you like, bring your slow cooker         SuPPer cluB: italian Holiday feaSt {No.38}            Roberts
or pressure cooker to class to learn the best way       Mary Goetz                                              50 th   Friday, September 21, 6 pm – 9 pm, $75
to use your cookware. Seafood and Risotto Stew;         50 th     Friday, November 2, 6 pm – 9 pm, $75          Learn how to pair three of your favorite treats, all
Spicy Black Bean Soup with Goat Cheese; Mashed          Caramelized Onion and Gorgonzola Crostini with          in one class. Sommelier Leslee Miller and Cicerone
Potatoes with Horseradish and Crunchy Garlic;           Thyme; Lacinato Kale Sauté with Winter Pesto and        Michael Agnew team up with pal Fromager Benja-
Artichokes with Lemon Olive Oil; Grass-Fed Beef and     Wild Rice; Italian-Style Parmesan Dressing with         min Roberts of France 44 for one fantastic festival
Shiitake Stew.                                          Crispy Prosciutto, Lemon and Sage; Roast Cornish        of cheese, vino and brew. An International Selection
********************************************            Game Hen; Pumpkin Biscotti with Cinnamon Ice            of Beers, Wine and Cheeses.
              cooking club                              Cream.
                                                                                                                tour of italy Wine Pairing dinner {No.44}
********************************************              dinner cluB: direct from mexico {No.39}               Mike Shannon, Leslee Miller
At our lively, hands-on Cooking Club classes,           Suzanne Schilling                                       GRD     Friday, September 28, 6 pm – 9 pm, $75
you’ll be split into teams to prepare a portion of a    SW        Friday, November 2, 6 pm – 9 pm, $75          Enjoy a plethora of Italian dishes all the way from
multicourse meal. You get the opportunity to have       Mini Pork Tostadas (salbutes) Topped with Shred-        Northern Italy into Sicily. Chef Mike shows you
a little fun in the kitchen when you make the meal      ded Cabbage, Avocados and a Citrus Serrano Sauce;       how to re-create these native dishes while Som-
and Cooks supplies the wine and beer. These classes     Masa Triangles (teteles) Filled with a Black Bean and   melier Leslee gives you the tour of the region’s
come with one glass of wine or beer per student, so     Chile Paste and Served with a Salsa Verde; Chicken      indigenous grapes to pair to each. Experience Italy
you know, 21 and up, please.                            with a Tomato and Onion Topping and Wrapped in          with these two culinary experts without leaving
                                                        Banana Leaves (pilte de pollo); Smashed Potatoes        the States! Pesto Orzo-Stuffed Endive with Olives;
  dinner cluB: Hearty, HealtHy and Warm {No.32}
                                                        with Corn and a Pasilla Tomato Sauce (maach);           Balsamic Fig and Crispy Prosciutto Salad; Pasta Put-
William Lendway
                                                        Mexican Chocolate Cake with Raspberry and Orange        tanesca; Ligurian-Style Sea Bass; Chocolate Hazelnut
 SW       Friday, September 7, 6 pm – 9 pm, $75
                                                        Sauce and Mexican Chocolate Crema (chocolate            Panna Cotta.
Crostinis with Goat Cheese and Red Wine Apple           budin).
Chutney; Venison Medallions with Lingonberry
Sauce; Assorted Roasted Root Vegetables; Ancient
Grain Risotto with Blue Cheese and Bacon; Choco-
late Chipotle Mousse.

          SoutH african al freSco: Wine exPloration dinner          Steak and caBernet iv: more BlendS from Beyond           ********************************************
          {No.45}                                                   {No.50}                                                            ethnic and re-
          Roy Goslin                                                Mike Shannon, Leslee Miller                                           gional
          50 th   Friday, September 28, 6 pm – 9 pm, $75            GRD     Monday, November 5, 6 pm – 9 pm, $75             ********************************************
          Fall in the winelands of the Western Cape: it’s           We can’t get enough of these two! Sure, Mike and
                                                                                                                             Honeyed neW year: ancient traditionS WitH con-
          a time for regeneration and preparation for the           Leslee are great, but we’re talking about Steak
                                                                                                                             temPorary flavorS {No.55}
          upcoming harvest. It’s all about long, warm days          and Cab! Leslee’s done the leg work and brought
                                                                                                                             Zehorit Heilicher
          and cool, refreshing evenings. Join Roy to experi-        back a whole new batch of beautifully balanced
                                                                                                                             50 th   Wednesday, September 5, 6 pm – 9 pm, $65
          ence the magic of an informal fall dinner paired          Cabernet blends that will make those steaks sizzle
          with luscious South African wines. The Cheats Goat        in anticipation. It’s a party for your palate! Winter    Whether used in sweet treats or savory meats,
          Cheese Soufflé with Grilled Cherry Tomato Salad;          Squash Steaks; Porcini-Crusted Steak Crostini with       honey plays a crucial role in the traditional foods
          Grilled Beef Tenderloin with a Vegetable and Pasta        Shallot Jam; Shrimp Sliders with Avocado Cream;          of the Jewish New Year. Join Zehorit for a taste
          Mold and Sweet Pepper and Onion Relish; Marinated         Lamb “T- Bone” Chops with Rosemary Sauce;                of this delicious, ancient staple as you savor
          Apricot and Yogurt Cobbler.                               Chocolate-Dipped Dates with Blue Cheese.                 this gorgeous spread. Balsamic Roasted Figs with
                                                                                                                             Fresh Basil; Sautéed Garlic Parsley Mushrooms:
          fall dining in SoutH africa’S caPe Wine country           fall HarveSt dinner: Wine & Beer Pairing {No.51}         Honey and Quince Braised Chicken; Roasted Garlic-
          {No.46}                                                   Mike Shannon, Leslee Miller, Michael Agnew               Dilled Mashed Potatoes; Thyme Sugar Snap Peas;
          Roy Goslin                                                 SW     Thursday, November 8, 6 pm – 9 pm, $75
                                                                                                                             Pomegranate; Avocado and Mixed Greens Salad;
           SW     Monday, October 1, 6 pm – 9 pm, $75         With an abundance of late-summer vegetables                    Chocolate Glazed Individual Honey Cakes.
          The harvest is over and the wine has been made      comes time to enjoy the fruits of our labor. Join
                                                                                                                               SuSHi Boot camP {No.56}
          — time to take a breather! The myriad influences    Chef Mike as he creates a menu from a fabulous
                                                                                                                             John Sugimura
          on Cape cuisine come into play using the year’s     array of fall finds, while Sommelier Leslee and
                                                                                                                             SW      Saturday, September 8, 4 pm – 7 pm, $80
          bounty, served alongside the sustainable wines      Cicerone Michael provide perfect wine and beer
          of the Cape Wine Country. Shrimp in Curried         pairings for a harvest feast. Grilled Shrimp Salad             In Japan, sushi chefs train for ten years to stand
          Butternut Cream Sauce; Beet and Mushroom Salad; with Goat Cheese Fritters; Beef Carpaccio Crostini                 behind the bar sculpting sumptuous nigiri and un-
          Roast Rack of Lamb with Braised Fall Vegetables and with Caramelized Onions and Blue Cheese; Sausage-              real rainbow rolls. Thank goodness Chef Sugimura
          Three-Grain Risotto; Poached Pear and Brandied      Stuffed Portobellos; Pork Loin with Mango Chutney;             has the passion and skills to cram all the important
          Grapes with Jasmine Custard.                        Baked Stuffed Apples.                                          stuff into one class! This beginner course provides

                                                                                                                             an in-depth study of the essentials of preparing,
          cHocolate and Wine 101 {No.47}                            tHe original ScotcH and Steak {No.52}                    presenting and serving sashimi, nigirizushi and
          Leslee Miller, Anna Bonavita                              Joe Zahner, John Seal                                    makizushi. Gohan (rice) preparation; Awasezu (sushi
           GRD    Tuesday, October 9, 6 pm – 9 pm, $75              GRD     Friday, November 9, 6 pm – 9 pm, $75
                                                                                                                             rice seasoning); Shari (sushi rice); Dashi (cooking
          Minneapolis chocolate curator Anna Bonavita and           You’ll savor grilled and broiled cuts of meat drip-      stock); Ponzu (citrus sauce); Nikiri (special soy sauce);
          Cooks’ very own sommelier, Leslee Miller, come            ping with succulent marinades with Joe, while            Otsu Mayone-zu (spicy mayonnaise); Sashimi Hama-
          together for an exploration of the history, nature        John offers tastings of several top-shelf Scotch         chi with Ponzu and Kurisupi Tamanegi (raw sliced
          and complexity of pairing wine with chocolate —           whiskies. Not surprisingly, this class always fills up   yellowtail tuna, citrus soy sauce, and crispy onions);
          the “food of gods” Sample an artfully coordinated         quickly — sign up before it’s too late! Steamed          Nigiri Sake Hanna San Buri (seared cured salmon
          selection of fine, award-winning artisan chocolates       Artichokes with Drawn Butter; Bacon-Wrapped              on hand-formed rice); and Otsu Maguro Futomaki
          paired with a selection of equally spectacular            Tenderloin of Beef with Herb Butter and Sautéed          (spicy ahi tuna fat roll).
          wines. Five Chocolates, Each Paired with a Wine.          Mushrooms; Seared New York Strip Steak with Hot
                                                                                                                             la cucina italiana {No.57}
                                                                    Whiskey Sauce; Pommes Galette; Bread Pudding
                                                                                                                             Carmela Hobbins
          tHe neW ScotcH and Steak {No.48}                          with Whiskey Sauce.
                                                                                                                             50 th   Monday, September 10, 6 pm – 9 pm, $65
          Joe Zahner, John Seal
          GRD     Friday, October 12, 6 pm – 9 pm, $75              PaIRIng wItH PInOt! {No.53}                              Any home cook can develop the skills to make a
          If you’ve been waiting for an excuse to join us           Leslee Miller, Mike Shannon                              bold and hearty Italian meal. Join Carmela as she
          once more (or for the first time, for that matter),       50 th   Thursday, November 15, 6 pm – 9 pm, $75
                                                                                                                             walks through a menu that will delight anyone
          please consider this mouthwatering menu your                                                                       fortunate enough to dine at your table. Antipasto
                                                                    André Tchelistcheff, “dean of American winemak-
          invitation to indulge. As always, Joe will serve vari-                                                             Misto (mixed marinated Italian meats and cheeses,
                                                                    ers,” is said to have declared, “God made Cabernet
          ous cuts of tender meats with sumptuous sides,                                                                     olives, artichoke hearts, mushrooms and Italian tuna
                                                                    Sauvignon, whereas the devil made Pinot Noir.” Let
          and John will match them with the finest Scotch                                                                    on crostini); Pasta al Burro e Salvia (pasta in a butter
                                                                    Chef Mike and Sommelier Leslee show you what
          whiskies. Beef Carpaccio; Thai Beef Salad; Beef                                                                    and sage sauce); Pollo Calabrese (marinated chicken
                                                                    makes Pinot one of the most versatile and sinfully
          Stroganoff with Fresh-Made Noodles; Charbroiled                                                                    stuffed with dried plums in a wine sauce); Pomodori
                                                                    delicious varietals in the world. Pan-Seared Duck
          New York Steak with Blue Cheese Sauce and Roasted                                                                  Ripieni (tomatoes stuffed with pesto); Insalata Verde
                                                                    Crostini; Three-Mushroom Risotto; Salmon with Soy-
          Vegetable Medley; Vanilla Ice Cream with Fresh Ber-                                                                Mista (mixed green salad with extra-virgin olive oil
                                                                    Ginger Sauce; Grilled Lamb Chops with Herbs; Tart
          ries and Chocolate Sauce.                                                                                          and balsamic vinaigrette); Raspberry Tiramisù.
                                                                    Cherry Crisp.
                                                                                                                             WHat a Pickle: indian cHutneyS, comPoteS and
          nortHland cHeeSe and ale {No.49}                          BuBBleS and BiteS {No.54}
                                                                                                                             more {No.58}
          Michael Agnew, James Norton, Becca Dilley                 Leslee Miller, Mike Shannon
                                                                                                                             Anu Seshadri
          50 th   Thursday, October 18, 6 pm – 9 pm, $75            GRD     Friday, November 30, 6 pm – 8 pm, $65
                                                                                                                             50 th   Friday, September 14, 6 pm – 9 pm, $65
          Wisconsin is famous for cheese and beer, but              Chef Mike and Sommelier Leslee are back with
                                                                                                                             Late summer months find us all in the farm-
          Minnesota has its share of great cheese and ale           a toast to all things sparkling. They’ve got fresh
                                                                                                                             ers’ market, trying to get the best loot from the
          as well. Certified Cicerone Michael Agnew along           ideas for your seasonal menus and a bucket full of
                                                                                                                             harvest season. But then what do we do with the
          with Becca Dilley and James Norton, authors of            bubbly. You’ll love their innovative combinations
                                                                                                                             abundance? Find out how to make yummy fresh
          T h e Ma S Ter CheeSeMa k e rS oF WiSCo nSin , take you   of simple small plates and palate-poppin’ sparkling
                                                                                                                             chutneys, cooked compotes and relishes using the
          on a tour of the best these states have to offer and      wines. Brie with Truffle-Scented Honey; Smoked
                                                                                                                             best seasonal fruits, then enjoy them with a vari-
          show you how to create pairings of these perfectly        Salmon Canapés; Prosciutto Asparagus Tempura
                                                                                                                             ety of Indian toasted breads. Indian Limeade-Palm
          matched delicacies. A Selection of Cheeses from           with Soy-Ginger Dipping Sauce; Chocolate Bites.
                                                                                                                             Sugar Punch; Cilantro and Mint Chutney; Mango
          Minnesota and Wisconsin Cheesemakers, Paired with
                                                                                                                             Chutney; Tomato Relish; Kachumbar (cucumber,
          Craft Beers from Brewers in Those States.
                                                                                                                             tomato and onion in serrano lemon vinaigrette);
                                                                                                                             Lemon Pickle; Toasted Indian Stuffed Bread.
moroccan adventure {No.59}                                 tHe art of Primo Piatto {No.64}                         let tHem eat créPeS: Savory and SWeet {No.69}
Terry John Zila                                          Antonio Cecconi                                         Suzanne Schilling
SW      Friday, September 14, 6 pm – 9 pm, $65           50 th   Tuesday, October 2, 6 pm – 9 pm, $70            GRD     Monday, October 22, 6 pm – 9 pm, $70

Join Terry as he introduces and demystifies the          Antonio invites you to learn the art of the first       Even though we often think of crêpes as only
tagine, Moroccan spices and sweets in this exotic        course — we’re talking more than simple appetiz-        French, you can find many variations in other
exploration through North African cuisine. Baked         ers here — and taste for yourself why these dishes      cuisines, such as Sweden, Spain and even Turkey.
Lamb Tangine with Quices; Dates and Honey; Spicy         are so highly revered in his homeland. Polenta          Take a journey with Suzanne through the wonder-
Chicken with Apricots; Rosemary and Ginger; Moroc-       with Sautéed Spinach and Pine Nuts; Risotto with        ful world of crêpes, from sweet to savory and back
can Root Vegetable Sauté; M’Hanncha (snake cake);        Wild Mushroom; Gnocchi with Gorgonzola and As-          again. Wild Rice and Scallion Crêpes with Porcini
Moroccan Ghriba Cookies.                                 paragus Sauce; Zuppa all’Aglio e Cipolla (soup with     Mushroom, Pancetta and Rosemary Filling and
                                                         roasted garlic and onions); Scratch Pasta.              Roasted Red Pepper and Balsamic Sauce; Cornmeal
  craSH courSe in SuSHi {No.60}                                                                                  Crêpes with Shrimp and Spanish Chorizo and a
Jonathan Kaye                                              HandS-on makizuSHi {No.65}                            Saffron Tomato Sauce; Lavender Layered Crêpes
50 th   Saturday, September 15, 6 pm – 9 pm, $70         John Sugimura                                           Cake with Lemon and Honey Cream; Dark Chocolate
GRD     Saturday, October 27, 1 pm – 4 pm, $70           50 th   Friday, october 5, 6 pm – 9 pm, $70             Crêpes with Caramelized Bananas and Chocolate
50 th   Saturday, November 24, 1 pm – 4 pm, $70          GRD     Friday, November 2, 6 pm – 9 pm, $70            Sauce.
Voted “Best of the Cities” by MinneSoTa MonThly          Belly up to the bar — the sushi bar, that is! — with
                                                         Chef John to learn how to steam, slice and sushi-         Handmade manicotti {No.70}
magazine! From raw to cooked, traditional to mod-
ern, this fish-tastic class promises to be an adven-     roll your way to delicious homemade makizushi.          Carmela Hobbins
ture for the senses. Let Chef Jonathan introduce         Whether you like it traditional, specialty or           50 th   Tuesday, October 23, 6 pm – 9 pm, $70
you to the basics of sushi, then get your new skills     crunchy, you’ll be a sushi high roller by the time      Learn to make manicotti just like Italian nuns,
rolling with some participation at the end of the        you leave! Gohan (rice) Preparation; Awasezu (sushi     whose white, muff-like sleeves inspired this pasta’s
class. Asparagus, Broccoli and New Caledonian Blue       rice seasoning); Shari (sushi rice); Tiger Roll; Otsu   name. You’ll get practice making a version using
Shrimp Tempura with Maple-Soy Dipping Sauce;             Mayone-zu (spicy mayonnaise); Tempura; Califor-         light crespelle (crêpes), and then put together
Perfect Sushi Rice; Assorted Nigiri and Rolls, includ-   nia Mix; Tekka and Kappa Hosomaki (ahi tuna and         an array of fillings. Ricotta and Mozzarella Cheese
ing Spicy Tuna, Spicy Crab, Caterpillar, Rainbow,        cucumber thin roll); Black Tiger Uramaki (cooked        Manicotti; Cheese, Spinach, Mushroom and Onion
Inside-Out Roll, Temaki-Zushi (cone-shaped hand          shrimp and avocado on top of California roll);          Manicotti; Herbed Meat and Cheese Manicotti;

roll) and Futomaki (large roll); Green Tea Ice Cream     Crunchy Uramaki (tempura flakes and smelt roe on        Tomato Sauce with Basil; Antipasti Platter; Mixed
with Lychee Fruit.                                       top of tempura shrimp, spicy mayo, and cucumber).       Green Salad; Fresh Fruit Compote with Biscotti.

  learn to make oBaaSan’S SuSHi {No.61}                    italian Pizza WorkSHoP {No.66}                          exPerience JaPan’S SuSHi culture {No.71}

John Sugimura                                            Antonio Cecconi                                         John Sugimura
SW      Tuesday, September 25, 6 pm – 9 pm, $70          GRD     Tuesday, October 16, 6 pm – 9 pm, $70           SW      Tuesday, October 23, 6 pm – 9 pm, $70

Experience sushi the way Chef Sugimura’s master          50 th   Monday, November 5, 6 pm – 9 pm, $70            The “real” Japanese culture of sushi may remain
sushi chef obaasan (grandmother) made it in her          Looking for a time-tested, mama-approved way            hidden to us and create an aura of mystery, but all
Kumamoto, Japan, home circa 1925. This class will        to dazzle your friends, family and guests? How          you need to become an insider is the right sensei.
be an intimate look at the nature of the craft:          about cooking up the best pizzas they’ll ever eat?      Join Chef Sugimura for a personal tour of sushi as
clean, spare and all about artful precision. Gohan       Antonio is back to unveil the Italian secrets of        it exists in Japan today. Gohan (rice) Preparation;
(rice) Preparation; Awasezu (sushi rice seasoning);      making fresh pizza dough and a sampling of other        Awasezu (sushi rice seasoning); Shari (sushi rice);
Amazu (cucumber salad seasoning); Shari (sushi           authentic favorites. Pizza Dough; Stuffed Rustic        Dashi (cooking stock); Nikiri (special soy sauce);
rice); Dashi (cooking stock); Otsu Mayone-Zu (spicy      Pizza; Four-Season Pizza; Calzone.                      Ponzu (citrus sauce); Otsu Mayone-Zu (spicy mayon-
mayonnaise); Shiro Miso (soup); Tamago (sweetened                                                                naise); Hamachi Sashimi with Jalapeo (raw sliced
egg custard); Ebi Sunomono (shrimp cucumber                oktoBerfeSt! {No.67}                                  yellowtail tuna and jalapeño); Battera Unagi (broiled
salad); Inarizushi (pouch of fried tofu, sushi rice,     William Lendway                                         pressed freshwater eel); Otsu Maguro Futomaki
vegetables); Negihama Hosomaki (green onion and          SW      Tuesday, October 16, 6 pm – 9 pm, $70           (spicy ahi tuna fat roll).
yellowtail thin roll); Nigirizushi Otsu Maguro on        Oktoberfest is about more than just the beer. It’s
Kurisupi Gohan (spicy ahi tuna on crispy rice).          a celebration of the fall harvest, of a successful
                                                                                                                   tHe cuiSineS of italy: camPania {No.72}
                                                         growing season, of hard work and a life well lived.
  more mexican made eaSy {No.62}                         Join Chef Bill as he prepares traditional Bavarian      Suzanne Schilling
Mary Goetz                                               delicacies that, yes, would go great with a heavy       SW      Thursday, October 25, 6 pm – 9 pm, $70
50 th   Saturday, September 29, 1 pm – 4 pm, $70         stein full of beer. Kohlrouladen (German cabbage        The Campania region of Italy lies south of Rome
Chef Mary trained with several Mexican chefs             rolls in tomato sauce); Holsteiner Schnitzel (fried     on the west coast of the country, along the Tyrrhe-
in Chicago, where regional Mexican cuisine is            pork cutlet topped with egg); Westphalian Braised       nian Sea. It’s famous for Pompeii and the Amalfi
elevated to new heights. She’s back with another         Cabbage; Whipped Potatoes; Black Forest Cherry          coast, but also boasts fantastic San Marzano
great menu to show you how to make these flavor-         Cake.                                                   tomatoes, pristine seafood, pasta, chestnuts, figs,
ful dishes in the comfort of your home. Bust out of                                                              beans, onions, artichokes, lemons and apples. Join
your culinary rut and head down Mexico way for             inSPirationS from Provence {No.68}                    Chef Suzanne to taste them all, prepared perfectly.
some ethnic food with fine-dining flair. Fresh Corn      Bret Bannon                                             Mangiamo! Caramelized Onion; Prosciutto and Fig
Tamales (stuffed with pulled chicken and chiles); Ar-    GRD     Saturday, October 20, 6 pm – 9 pm, $70          Bruschetta; Focaccia Rustica Stuffed with Artichokes
roz Mexicano; Ensalada Mexicana; Mole Verde over         The meat cases of Provence are works of art -           and Pancetta; Neapolitan Seafood Stew with Shrimp;
Pork Tenderloin; Churros con Chocolate.                  here’s your chance to try your hand at this edible      Scallops and Clams with San Marzano Tomatoes;
                                                         artistry! This meal centers on a boneless chicken       Lemon Pasticciotti (rich pastries filled with lemon
 BaCKyaRd BaRRIO {No.63}                                 stuffed with sausage and tied so that in the end it     cream).
Randi Madden, Jen Antila                                 looks like a melon. Join Bret for an evening of sto-
SW      Saturday, September 29, 1 pm – 4 pm, $70         ries and flavors from the South of France. Greens
A Tex-Mex fest in your own backyard? Why not!            Dressed with Dijon Mustard Vinaigrette; Pommes de
Bring some heat to your fall evening as we teach         Terre à la Parisienne (parsleyed sautéed potatoes);
you how to serve up your own spicy south-of-the-         Cuisse Poulet Farci avec Jus (sausage-stuffed chicken
border fare. Homemade Corn Tortilla Chips; Grilled       with pan sauce); Honey-Glazed Carrots with Herbes
Mango Avocado Salsa; Southwestern “Tater” Salad;         de Provence; Chocolate Tarts with Vanilla Pastry
                                                         Cream and Sautéed Pears.
Chicken Poblano Sliders; Toasted Coconut “Blondie”
S’Mores.                                                                                                                                                           14
          a deliciouS fieSta {No.73}                             Kimchi; Korean Grilled Marinated Beef; Spicy Korean      *****************************************
          Kevin Ryan                                             Potato Pancakes; Mandu (stuffed Korean dumplings,                     kids to teens
          50 th   Saturday, November 3, 6 pm – 9 pm, $65         fried and steamed); Korean Sweet Potato Noodles.         *****************************************
          Chef Kevin’s modern take on Mexican fare will                                                                      ’rentS and runtS: SPooky HalloWeen
                                                                 la cucina d’italia; SoutHern italy
          have you running for the border! Come learn how                                                                 Baking {No.83}
                                                                 unleaSHed {No.78}
          easy it is to make the traditional foods of our                                                                 Carrie Franzen
          southern neighbors in your own kitchen. ¡Vamos         Carmela Hobbins
                                                                          Thursday, November 29, 6 pm – 9 pm, $65
                                                                                                                          50 th    Thursday, october 25, 6 pm – 9 pm, $70
          a comer! Toasted Corn and Black Bean Salsa with         50 th
                                                                 The southern Italian cucina is hot and spicy and so      GRD      Tuesday, october 30, 6 pm – 9 pm, $70
          Warm Corn Chips; Creamy Pistachio Poblano Soup;
          Quick and Spicy Chicken Enchiladas; Green Rice with                                                 Want to be the hit of the Halloween parties this
                                                                 is this menu! Perfect for fall entertaining or every
          Toasted Pumpkin Seeds; Refried Beans with Smoky                                                     season? Take a fun-filled baking class with your
                                                                 night dining, your friends and family are going to
          Bacon; Mexican Chocolate Cookies with Cayenne.                                                      child and Chef Carrie. You’ll learn spooky holiday
                                                                 love this Italian gem of a meal. Crostini with Pesto
                                                                                                              decorating techniques guaranteed to gross out
                                                                 Ricotta and Marinated Olives; Fettuccini in Creamy
          diWali Party {No.74}                                                                                your kids! Sign up if you dare! Kids ages 8 to 12 and
                                                                 Alfredo Sauce; Calabrian Stuffed Meat Roll with
          Anu Seshadri                                                                                        a parent or grandparent. Price is per participant.
                                                                 Italian Meats and Cheeses; Asparagus Bundles with
          50 th   Saturday, November 3, 10 am – 1 pm, $65
                                                                                                              Minimum of two seats per purchase. Child must
                                                                 Prosciutto; Arugula Salad; Orange Zeppole (Italian
          Join Chef Anu at Cooks to celebrate Diwali — the                                                    attend with a parent or grandparent. Squiggly
                                                                 fried doughnuts) with Confectioners’ Sugar and Dark
          five-day Indian Festival of Lights — with a mouth-     Rich Chocolate Sauce.                        Worm Sandwiches; Eyeball Fiesta Salad; Mini Cara-
          watering menu packed with culinary fireworks!                                                       mel Apples; Haystack Creatures; Spooky Whoopie
                                                                                                              Pies; Swamp Juice with Floating Eyes; Slime-Filled
          Diwali is the celebration of the victory of good
          over evil, but you don’t have to be a saint to love
                                                                             Just desserts                    Cupcakes.
          this food. Sweet Lassi; Paneer Tikka Kebabs (skewers      mexican deSSertS to deligHt your SWeet tootH
          of marinated Indian cottage cheese with vegetables)    {No.79}
          with Chutneys; Shahi Chicken (succulent, bite-sized    Suzanne Schilling
          pieces of chicken; cooked in an aromatic cream          SW      Tuesday, October 9, 11 am – 2 pm, $70
          sauce); Navratan Pulao (nine-jeweled basmati rice
                                                                 Viva Mexico! But more to the point, viva Mexican
          pilaf in a mélange of spices); Spiced Naan (tradi-
                                                                 desserts! Join Suzanne for a tasty tour of some                  ***************************************
          tional Indian bread) Toasted with Choicest Spices;

                                                                 south-of-the-border creations sure to satisfy your
          Layered Salad with Carom Vinaigrette; Badam
                                                                 sweet tooth. Lime Tart with Drunken Cherries;            SHaPe uP WitH WHole foodS {No.84}
          Halwa (pudding made with almonds and dotted
                                                                 Chocolate Rum Tres Leches Cakes; Churros with a          Robin Asbell
          with hues of saffron).
                                                                 Mexican Chocolate Dipping Sauce; Arborio Rice Pud-       SW       Wednesday, September 5, 6 pm – 9 pm, $65
          mediterranean tHankSgiving {No.75}
                                                                 ding Sweet Tamale with a Raspberry Sauce.                Eating healthfully is all about eating real — not
          Zehorit Heilicher                                                                                               processed — food. If you’ve been feeling sluggish,
                                                                 tHankSgiving PieS {No.80}                                perhaps wanting to take better care of yourself,
          50 th   Sunday, November 18, 1 pm – 4 pm, $65
                                                                 Carrie Franzen                                           now is the time. Chef Robin is here to show you
          Mix it up this year with a Thanksgiving menu with
          Mediterranean motivations. Chef Zehorit will fill
                                                                  GRD     Monday, October 29, 6 pm – 9 pm, $65            how delicious, satisfying, and beautiful natural
                                                                 Can it already be the holidays? Make them less           foods can be. Addictive Green Smoothies; Sweet
          your holiday table with a spread so healthful and
                                                                 stressful by learning Chef Carrie’s tips to make         Breakfast Tabouli with Dried Plums; Salmon and
          delicious, you may decide to add a little Mediter-
                                                                 an awesome pie. Learn how to be the hostess              Wild Rice Cakes with Sweet Potato Aïoli; Mâche;
          ranean to all your American holidays! Roasted Red
                                                                 with the mostest. Get some great new pie ideas           Blood Orange and Pistachio Salad; Moroccan Squash
          Pepper Dip with Crudités; Flat Bread Triangles with
                                                                 and have a wonderful, stress-free Thanksgiv-             Tagine with Whole-Wheat Couscous; Armenian
          White Beans and Sun-Dried Tomatoes; Roasted Car-
                                                                 ing! Pumpkin Caramel Pie; Rum Raisin Apple Slab          Lentil Apricot Stew Over Sesame Brown Rice; Spicy
          rot Soup with Spiced Croutons; Honey Paprika Garlic
                                                                 Pie; Chocolate S’More Pie; Cranberry Mincemeat           Roasted Pear Phyllo Pies.
          Turkey; Apricot, Sage and Sausage Stuffing; Roasted
                                                                 Pielettes; Eggnog Custard Pie; Flaky Pie Dough.
          Seasoned Brussels Sprouts with Toasted Hazelnuts;
                                                                                                                          life reciPe for luncH: SePtemBer {No.85}
          Mashed Sweet Potatoes with Rosemary Honey; Cran-
                                                                    temPer, temPer: SimPle cHocolate truffleS {No.81}     Bonnie Sparrman
          berry and Pear with Mixed Greens Salad; Glazed
                                                                 Carrie Franzen                                            50 th   Thursday, September 13, Noon – 1 pm, $35
          Pumpkin Chocolate Chip Cupcakes; Cranberry Pear
          Streusel Tart.
                                                                  GRD     Tuesday, November 6, 6 pm – 9 pm, $70           Are you trying to eat more healthfully but need a
                                                                 Simple truffles make a great gift — but they’re          little inspiration? Join Chef Bonnie as she whips
          a menu from madrid {No.76}                             equally great to indulge in yourself! Learn how to       up a three-course lunch — all in less than an hour.
          Kevin Ryan                                             temper, make fillings and roll out these little nug-     You’ll get plenty of helpful tips for eating well,
          GRD     Tuesday, November 27, 6 pm – 9 pm, $65
                                                                 gets of decadence in this fun-filled, hands-on class.    then tackle the rest of your day on a guilt-free
                                                                 Chocolate Ganache Truffle; Peanut Butter Truffle;        full stomach. Carrot Ginger Soup; Whole-Wheat
          Flamenco dancing, bullfighting, tapas. Every-
                                                                 Caramel Dark Chocolate Truffle with Fleur de Sel;        Bread Sticks with Sesame; Pink Grapefruit-Rosemary
          thing about Spain seems sexier and a little more
                                                                 Irish Creme Truffles.                                    Sorbet.
          dangerous than what we have in the States. Let
          Chef Kevin add a little sexy, dangerous fare to your
                                                                   tHe Bar croWd: claSSic Holiday cookieS {No.82}         tHe Paleo diet {No.86}
          culinary repertoire with this mouthwatering menu
                                                                 Terry John Zila                                          Jeff Woodward
          from Madrid. Meatballs in a Tomato-Garlic Sauce;
                                                                  SW Sunday, November 18, 1 pm – 4 pm, $70                 50 th   Sunday, September 30, 1 pm – 4 pm, $65
          Chickpea and Chorizo Soup; Onion and Potato Span-
          ish Tortilla; Classic Paella with Chicken and Mussels; What’s not to love about a holiday party? A chill        Embrace your inner caveman and join the craze:
          Creamy Flan.                                           in the air, a crackling fire, a cocktail or two and      you could lose weight, reduce joint pain and head-
                                                                 platters full of festive treats to share with friends.   aches, protect your heart and lower blood pressue.
          neW adventureS in tHe korean kitcHen {No.77}           Join Terry John as he prepares some of his holiday       While Jeff covers the details of this dairy- and
          Terry John Zila                                        entertaining favorites. Dark, White and Milk             grain-free plan, he’ll show you how delicious meals
           GRD Wednesday, November 28, 6 pm – 9 pm, $65
                                                                 Chocolate Brownie Cookies; Snickerdoodles; Mexican       crafted around lean meats and healthful veggies
                                                                 Wedding Cookies; Peanut Butter Chocolate Crunch          can be. Creamy Mushroom Soup (dairy free); Cau-
          Bulgogi, Gochujang, Kimchi, Bibimbap! No, we’re
                                                                 Bars; Apricot Almond Cherry Bars.                        liflower and Caper Salad with Shrimp; Pan-Seared
          not scat singing — we’re going on an adventure
          through Korean cuisine. With Chef Terry as our                                                                  Salmon and Vegetables in Roasted Red Chili Sauce;
          guide, we’ll explore Korean interpretations of                                                                  Red Bean and Turkey Chili with Smoked Paprika.
          dishes that take simple meat, rice and vegetables
          from Dullsville to Thrill City! Sparkling Cucumber                                                                                                                  15
meatleSS monday made eaSy {No.87}                       life reciPe for luncH: novemBer {No.92}                                   cHocolate 101 {No.97}
Mary Goetz                                              Bonnie Sparrman                                                        Anna Bonavita
50 th   Monday, October 1, 6 pm – 9 pm, $65             50 th   Thursday, November 8, Noon – 1 pm, $35                           SW      Sunday, October 21, 1 pm – 4 pm, $70

More and more people are embracing the Meat-            Are you trying to eat more healthfully but need a                      Join us to explore the secrets of one of the most
less Monday movement and changing up their              little inspiration? Join Chef Bonnie as she whips                      popular and complex creations on this planet, the
protein once a week. Chef Mary will get you             up a three-course lunch featuring the flavors of                       “food of the gods.” Get the skinny on chocolate
started with some simple, delicious dishes. Ride        fall — all in less than an hour. You’ll get plenty of                  history, then learn how to make chocolate at home
the Meatless Monday wave without having to              helpful tips for eating well, then tackle the rest of                  from cacao beans so you can lead your own choco-
spend your weekend surfing for exotic ingredi-          your day on a guilt-free full stomach. Herbed Baked                    late tasting. Our guided chocolate tasting will span
ents. Crunchy Beet Chips with Homemade Pepper/          Chicken; Roasted Butternut Squash with Rosemary;                       from white to 100 percent chocolate, taking your
Chickpea Dip; Veggie Calzones with Easiest Tomato       Swedish Apple Torte with Vanilla Sauce.                                palate where it’s never been before. Eight Different
Marinara; Quinoa Cakes with Fall Vegetable Ragoût                                                                              Chocolates Made from Nibs.
of Butternut Squash, Sage, Cilantro-Pumpkinseed         gluten-free and flavorful {No.93}
Pesto and Arugula; Coconut Rice with Spicy Tomato-      Robin Asbell                                                              Savory mini cuPcakeS: tHe neW HorS d’oeuvre
Lentil Sauce; Oatmeal-Crusted Chocolate Hazelnut         GRD    Tuesday, November 20, 6 pm – 9 pm, $65                         {No.98}

Brownies.                                               Missing some of your favorite foods since going                        Suzanne Schilling
                                                        gluten-free? Come learn to make some treats so                          SW      Wednesday, September 12, 6 pm – 9 pm, $70
life reciPe for luncH: octoBer {No.88}                  tasty, your flour-adoring family and friends will                                       The cupcake craze has taken a turn for the savory!
Bonnie Sparrman                                         love them too. Gluten-Free Yeasted Glazed Dough-                                        Let Suzanne show you how to work them into your
50 th   Thursday, October 11, Noon - 1 pm, $35          nuts and Cinnamon Sugar Doughnut Holes; Gluten-                                         holiday hors d’oeuvres spread. Italian Prosciutto;
Are you trying to eat more healthfully but need a       Free Decadent Fudgy Brownies; Birthday Layer                                            Parmesan and Tomato Cupcake with Mozzarella;
little inspiration? Join Chef Bonnie as she whips       Cake with Fluffy Butter Frosting and Edible Flowers;                                    Cream Cheese and Prosciutto Frosting, Garnished
up a three-course lunch in less than an hour.           Mexican Macaroni and Cheese with Olives; Sweet                                          with Oven-Reduced Tomatoes and Fresh Basil;
You’ll get plenty of helpful tips for eating well,      Potato Corn Bread with Honey Butter; Chicken and                                        Savory Cupcakes Filled with Goat Cheese, Figs and
then tackle the rest of your day on a guilt-free        Pesto Pizza with Goat Cheese.                                                           Grilled Onion; Couscous-Infused Cupcakes Topped
full stomach. Fish Tacos with Lime Guacamole and                                                                                                with Grilled Shrimp and Tomato Chutney; Meat
Napa Cabbage Slaw; Cumin Roasted Sweet Potatoes,        * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Loaf Cupcakes Topped with Chili Sauce and Duchess
Honey Walnut Cake.                                              local Favorites                                                                 Potatoes.

gloBal meatleSS main diSHeS...WitH cuPcakeS! {No.89}                                                                              fall ruSH-Hour menuS {No.99}
                                                          HandS-on tHai aPPetizerS {No.94}
Robin Asbell                                                                                                                   Suzanne Schilling
                                                        Ann Ahmed
SW      Wednesday, october 17, 6 pm – 9 pm, $65                                                                                 SW      Sunday, September 16, 1 pm – 4 pm, $70
                                                        50 th   Wednesday, October 24, 6 pm – 9 pm, $70
Maybe you are trying out Meatless Mondays, or                                                                 At the end of a long day of work, you’re still sup-
                                                        Thai food is becoming more and more a staple of
perhaps you have a vegetarian coming to dinner.                                                               posed to plan and execute a nice meal for your
                                                        the noshing millions in this country. Get in our
These main-course dishes are so palate-pleasing                                                               family? Yikes! Skip the calorie-laden fast food
                                                        kitchen, put on an apron and learn to impress your
that everyone will be digging in, and not missing                                                             — what you need are a few well-planned menus
                                                        friends, family, guests and habitués with these
a thing. From Moroccan mains to mac and cheese,                                                               in your repertoire. Take home a pantry checklist,
                                                        Thai entertaining favorites that will not disappoint.
you’ll certainly find something you love. Moroccan                                                            plus all the skills necessary to get a wonderful
                                                        Spring Rolls; Shrimp Rolls; Cream Cheese Wontons;
Chickpea B’stilla; Spicy Tofu-Yam Temaki-Zushi Hand                                                           weeknight meal on the table in no time flat! Cap-
                                                        Chicken Saté with Peanut Sauce.
Rolls with Wasabi Mayo; Veggie Mac and Cheese                                                                 rese Chicken with Tomatoes; Fresh Mozzarella and
with Edamame; Triple Mushroom Fettucine with            coaStal viSitS cookS: gourmet fiSH {No.95}
                                                                                                              Balsamic Vinegar; Zucchini Salad with Mint; Garlic
Walnuts; Chocolate-Covered Cherry Cupcakes.                                                                   and Lemon Vinaigrette; Fettuccini; Caramelized
                                                        Jahn Brink
                                                                                                              Pears with Cinnamon Whipped Cream.
                                                        50 th   Monday, October 29, 6 pm – 9 pm, $70
HealtHful SouPS and SteWS {No.90}
Jeff Woodward                                            Join Jahn from Coastal Seafoods as he shares the                      fall grilling {No.100}
                                                        freshest of Coastal’s fish and a variety of prepa-                     Manfred Krug
SW      Sunday, October 28, 1 pm – 4 pm, $65
                                                        ration techniques. Pan-Seared Sea Scallops with
Eating soups and stews is a great way to stay slim,                                                                             SW      Tuesday, September 18, 6 pm – 9 pm, $65
                                                        Roasted Pumpkin Purée and Crisped Chorizo; Brick-
eat well, minimize prep time and stay warm during                                                                                               Just because the leaves start to fall doesn’t mean
                                                        Pressed Striped Bass with White Wine Tomato Coulis,
our chilly weather. Learn how the proper balance                                                                                                grilling season is over. Join Chef Manfred at
                                                        Black Olives, Capers and Oregano; Garlic and Butter
of ingredients in a soup or stew helps regulate                                                                                                 Cooks to learn the best recipes and techniques
                                                        Poached North Atlantic Lobster with Artichoke
blood sugar and aids weight loss. Soup’s on! Saf-                                                                                               to make the final meals on the grill the tastiest
                                                        Barigoule (artichokes stewed in olive oil) and Barley
fron Shrimp and Risotto Soup; Creamy Mushroom                                                                                                   ones! Grilled Garlicky Lamb Skewers with Tomato
                                                        Risotto; Bittersweet Chocolate Marquise (mousse-like
and Chicken Stew (dairy-free); Greek Egg and Lemon                                                                                              Feta Relish; Soy-Glazed Chicken Thighs with Grilled
                                                        chocolate dessert) with Cherry Sauce.
Soup; Slow-Cooked Beef and Root Vegetable Stew;                                                                                                 Pineapple and Macadamia Power Pack; Black Bean
Jalapeño White Kidney Bean Soup with Guacamole          * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Avocado and Tomato Salad with Lime-Mango Dress-
                                                                sPecial interest                                                                ing; Grilled Thin- Cut Pork Chops with Chile-Glazed
SWeet vegan treatS {No.91}
Robin Asbell                                              Purely PumPkin {No.96}                                               red meat ramPage iv {No.101}
GRD     Thursday, November 1, 6 pm – 9 pm, $65          Michele Licata                                                         Kevin Ryan
Eating healthfully never tasted so sweet! Robin          SW     Thursday, September 6, 6 pm – 9 pm, $70                         50 th   Monday, September 24, 6 pm – 9 pm, $70
has a knack for making natural desserts that taste      Who doesn’t love pumpkin in fall? Join Chef        Yeah, we know. It’s important to watch what you
great. Learn to bake without eggs or dairy prod-        Michele in the kitchen as she takes you through    eat. Cut down on this, limit that, blah, blah, blah.
ucts, and savor the enticing flavors of fruits, nuts,   some new twists on the great gourd, suitable for   But if you’re ready for a break, here’s an exception
whole grains and unrefined foods. Apple Pecan           breakfast through dinner, appetizer through des-   to all those rules: juicy, irresistible red meat and
Scones; Pumpkin Chocolate Chip Muffins; Black Bot-      sert! Pumpkin Chutney; Toasted Pepita Dip; Pumpkin lots of it. Chef Kevin presents his how-tos for great
tom Chocolate Mousse Pie; Cashew Blondies; Fresh        Ravioli with Sage and Browned Butter Sauce;        steak, perfect burgers and lamb chops so delicious
Blueberry Cream Tart; Grape Crisp with Peanut           Pumpkin Risotto with Cranberries; Pumpkin Butter   you’ll plotz. It’s just what the doctor ordered (in
Butter Topping.                                         with Honey; Cinnamon and Nutmeg Over Pumpkin moderation, of course). Persian Marinated Beef
                                                        Waffles.                                           Kebabs; Spice-Rubbed Pork Roast with Caramelized
                                                                                                           Onions; Guinness Beef Stew; Pork Carnitas; Veal
                                                                                                           Parmesan with Quick Marinara.                                                         16
           give tHem tHe Bird {No.102}                            never met a Potato i didn’t like {No.107}              WHat’S for dinner? {No.112}
          Manfred Krug                                            Terry John Zila                                        Manfred Krug
           SW   Monday, September 24, 6 pm – 9 pm, $70            GRD    Wednesday, October 10, 6 pm – 9 pm, $65          SW   Monday, October 29, 6 pm – 9 pm, $65
          Yeah, your family may say they’re sick of it, but       Does anyone really not love potatoes? We’ve got        Tired of trying to come up with new ideas for din-
          you know they want it: more chicken! We’ve got          something for everyone to make all of your side        ner every night? Sometimes even Pinterest can’t
          great new chicken recipes that take the humble          dish dreams come true! Spuds really do make the        pull you out of the weeknight dinner doldrums.
          fowl from ordinary to extraordinary. Let Manfred        meal. Perfect Hash Browns; Oven-Roasted Rosemary       But Chef Manny can! He’ll help you create some
          be your guide to a whole new world of palatable         Wedges with Lemon Caper Mayonnaise; Gnocchi            tasty new dishes easy enough to actually show up
          poultry. Grilled Chicken Bulgogi with Scallion Salad;   with Roasted Tomatoes and Garlic with Blue Cheese      on your dining room table (instead of just your
          Couscous with Lamb and Chicken Stew; Pan-Smoked         Sauce; New Potato Gratin with White Cheddar and        pinboards). Salmon Wellington with Béarnaise
          Chicken Breast with Apricot Ancho Barbecue Sauce;       Bacon; Sweet Potato Pecan Pie; Gingered Sweet          Sauce; Turkey Meat Loaf with Corn Relish; Garlic
          Chicken Curry with Hoe Cakes.                           Potato Soufflé; Pan-Roasted Pork Loin.                 Ginger Roasted Chicken; Crème Brûlée.

          maStering Salmon {No.103}                                 a Wing and a Prayer {No.108}                         entertain WitH eaSe ii: eaSy fall frencH dinner
          Jeff Woodward                                           Manfred Krug                                           Party {No.113}
           SW   Monday, September 10, 6 pm – 9 pm, $65            SW     Friday, October 26, 6 pm – 9 pm, $70            Mary Goetz
          Dishes made from salmon give us a healthy dose          The chicken wing may be the smallest part of the       GRD   Thursday, October 18, 6 pm – 9 pm, $65
          of omega-3 fats (the anti-inflammatory fat) as well     bird, but it lends itself to an incredible number of   Love to cook for others but don’t keep saffron and
          as great flavor with little prep time. Learn the best   flavors and presentations. Join Chef Manfred at        fennel pollen in your spice drawer? This is the class
          techniques to bake, grill, poach and sear the king      Cooks to prepare a tasty assortment of party food      for you. Let Chef Mary show you how to make a
          of healthful seafood. Niçoise Salad with Poached        all created with the humble chicken wing. Buffalo-     company-worthy feast, with each dish fewer than
          Salmon and Basil Mayonnasie; Spicy Red Cabbage;         Style Hot Wings; New Age Grilled Wings; Glazed         eight ingredients. With little to no prep, you can
          Spinach and Salmon Salad; Pan-Seared Salmon with        Teriyaki-Style Wings; Jerk Caribbean Wings; Asian      actually spend time with your guests! Modernized
          an Herb Crust; Roasted Salmon in a Rich Tomato          Slaw; Fudgy Brownie.                                   Vichyssoise (warm); Frisée Salad with Bacon Lardons;
          Balsamic Sauce.                                                                                                Grapefruit Supremes and Chèvre; Creamy Butternut
                                                                  international BeSt of Beef {No.109}                    Squash Purée with Crispy Shallots; Chicken Roulade
                                                                  Terry John Zila                                        of Mushroom Duxelle and Gruyère Cheese; Mini
           emPanadaS, SamOSaS and tHe gLORI-                      GRD    Friday, October 26, 6 pm – 9 pm, $70            Tartes Tatin.

          OUS wORLd OF HandPIeS {No.104}                          We all know it’s “what’s for dinner,” but have your
          Robin Asbell                                            beef dinners gotten a little boring lately? Not to       fall fun Potluck {No.114}

          GRD   Sunday, September 30, 1 pm – 4 pm, $70            worry, Chef Terry is here with some outta this         Randi Madden, Jen Antila
          Little pastries, stuffed with tasty fillings, are a     world dishes from around the globe that will get       GRD   Sunday, November 4, 1 pm – 4 pm, $70
          global tradition. Whether for tapas, appetizers,        you out of your rut and into some tender, succu-       Back to school, back to work — nothing brings
          or dessert, these little beauties are lots of fun to    lent beef! Tenderloin Barley Soup; Balsamic Braised    groups back together like a fun-packed potluck!
          make and serve. They are also a great make-ahead        Beef Short Ribs with Garlic Mashed Potatoes; Korean    We’ll get in the kitchen together to make some
          party food, that can be chilled or frozen until time    Beef Barbecue in Lettuce Wraps with Steamed Rice;      crowd-pleasing potluck dishes with some serious
          to serve. Come and make a delicious variety of          Sautéed Rib Eye with Béarnaise; Butter and Herb        potential to surprise. Roasted Cauliflower Soup with
          hand-pies of the world. Chicken; Corn and Poblano       Roasted Parsnips.                                      Nut Pesto; Crunchy Slaw Featuring Fun-Filled Fall
          Empanaditas in Saffron Chile Crust with Cilantro                                                               Veggies; Wild Rice Citrus Pilaf; Succotash with Avo-
          Cream; Jamaican Veggie Patties; Indian Red Lentil    Hearty SteWS {No.110}                                     cado and Farmer Cheese; Nectarine and Hazelnut
          and Sweet Potato Samosas with Tomato Chutney;        Paulette Mitchell                                         Galette.
          Greek Fish Pies in Puff Pastry; White Bean and Pecan 50 Saturday, October 27, 1 pm – 4 pm, $65

          Pesto Calzones; Banana Cajeta Caramel Empanadi-      Paulette, author of A Beautiful Bowl of Soup, shares      manly mealS {No.115}

          tas in Phyllo.                                       some of her favorite quick and do-ahead recipes           Kevin Ryan
                                                               for hearty stews that celebrate the bounty of the         GRD   Saturday, November 10, 6 pm – 9 pm, $65
          cooking for tHe BuSy ProfeSSional: autumn {No.105}   season. Impress your guests with internationally          Throw away all the pizza boxes covering the poker
          Carrie Franzen                                       inspired flavors and surprising presentations that        table and make room for the real dishes, guys,
           GRD Thursday, October 11, 6 pm – 9 pm, $65          are lots of fun and easy for you too! Sun-Dried           ’cause Chef Kevin is bringing gourmet food to the
          You may be on the go, but that doesn’t have to       Tomato and Goat Cheese Bruschetta; Pumpkin                man cave! Learn how to make robust, anything-
          mean a life of takeout and frozen pizza. Watch as    Stew; Indian Cumin-Scented Coconut Milk Stew              but-froufrou refreshments that will please your
          Carrie presents sensational recipes that take 40     with Basmati Rice; Moroccan Red Lentil-Bean Stew;         pals’ palates and make you master of the man-
          minutes or less from start to finish. She’ll cover   Mediterranean Seafood Stew.                               meal. Let’s eat! Skyscraper Buttermilk Pancakes with
          cooking tips and substitution techniques, so that                                                              Warm Cinnamon Maple Butter; Bacon Cheese-
          no matter what you’re working with, you can          tHankSgiving in tHe city {No.111}                         burgers with Crunchy Onions; Super Nachos with
          pull together a satisfying meal lickety-split. Pork  Terry John Zila                                           All-Fresh Toppings; Penne with Spinach, Peppers and
          Tenderloin with Pomegranate Sauce; Black Bean         GRD Sunday, October 28, 1 pm – 4 pm, $65                 Sausage; New York Spaghetti and Meatballs.
          Soup with Sausage; Maple-Walnut Stuffed Chicken      Trade in that tired old turkey for a brand-new
          Breasts; Pasta with Sage Butternut Sauce; Baked      bird with toothsome metropolitan tendencies.                cater your oWn Perfect cocktail Party {No.116}

          Salmon Stuffed with Mascarpone Cheese and Spin-      Chef Terry will wow you with a Thanksgiving               Suzanne Schilling
          ach; Apple Cranberry Crisp.                          feast so fab you’ll never buy another can of jellied       SW   Tuesday, November 13, 11 am – 2 pm, $70
                                                               cranberry goo again! Bacon-Wrapped Goat Cheese            Join Suzanne to learn menu planning, party time-
          dinner on tHe Bayou WitH tHe SWamP kingS {No.106}    and Almond-Stuffed Dates; Popovers Filled with Pear,      lines and business resources that will free up your
          Kevin Ryan                                           Walnut and Goat Cheese Salad and a Champagne              time. Then we’ll prepare some tried-and-true reci-
           GRD Saturday, October 6, 6 pm – 9 pm, $70           Vinaigrette; Butternut Soup with Candied Spiced           pes sure to wow your guests. Ancho Chile; Tomato
          Dress in style, go hog wild, me oh my oh. Son of     Pecans and Sautéed Apples; Sautéed Duck Breasts           and Wild Mushroom Soup Shooters with Avocado
          a gun, we’ll have big fun on the bayou! Join Chef    with Wild Rice Cranberry Stuffing; Creamy Paprika         Crema; Ham Pithiviers (ham- and cheese-filled puff
          Kevin and the band for a night of tasty Cajun        and Roasted Cauliflower Gratin; Ginger Pumpkin            pastry layers); Smoked Salmon Crisps Topped with
          fare with a rockin’ live bayou boogie and blues      Ice Cream with Warm Cranberry Orange Caramel              Crème Fraîche; Lemon Zest and Chives; Phyllo Cups
          soundtrack. Shrimp and Andouille Sausage Gumbo; Sauce.                                                         Filled with Anaheim Pesto and Goat Cheese, Topped
          Red Beans and Rice; Creole Chicken and Sausage;                                                                with Pine Nuts; Polenta Crostini with Balsamic Cara-
          Blackened Red Snapper with Rémoulade Sauce;                                                                    melized Fennel, Pancetta and Gorgonzola Cheese.
          Praline Bread Pudding.                                                                                                                                         17
  HandS-on gnoccHi {No.117}                            *******************************************
Robin Asbell                                                 be the butcher
 SW     Thursday, November 15, 6 pm – 9 pm, $70        *******************************************
Want to win friends and influence people? Well,        Butchery Classes. They’re the hottest thing since,
you can always try making them some gnocchi            y’know, sliced bread. And they’re a Cooks exclusive.
— one of the most lovable foods known to man.          We’ll source the meat. You bring a knife (or bor-
You’ll learn what gnocchi is (and isn’t) and how to    row one of ours) and a cooler. Peter will take you
make, shape, cook and, of course, eat this mouth-      through the process. You’ll do the work, learn the
watering mixture to your heart’s content. Classic      ropes, package it all up and bring it home. Think
Potato Gnocchi with Porcini-Prosciutto Ragoût;         about the stories you’ll tell your friends. (Two week
Pumpkin Gnocchi with Creamy Mascarpone Sauce;          advance notice required for cancellation.)
Spinach “Gnudi” with Gorgonzola in Creamy Leek
Sauce; Goat Cheese Gnocchi in Lemony Broc-             Bring Home tHe Bacon {See No.12}

coli Raab Sauce; Chocolate Ricotta Gnocchi in          Peter Tignor
Strawberry-Limoncello Sauce.                           GRD   Saturday, October 6, 9 am – 11 am, $400
                                                       Don’t just bring home the bacon — bring home
Holiday aPPetizerS from around tHe World {No.118}      a bone-in shoulder roast, half boneless loin,
Paulette Mitchell                                      loin roast, loin chops, tenderloin, oven-ready
50 th   Monday, November 19, 6 pm – 9 pm, $65          belly, split bone-in ham and two shanks, all cut,
Put down that same tired old spinach dip — it’s        wrapped and ready to go. Whew! Join Chef Peter
time for an appetizer intervention! Paulette           to learn the finer points of pig butchery, and also
will introduce you to a feast of nifty new hors        take home brine, three rubs and plenty of knowl-
d’oeuvres with flavors from around the world. As       edge about that mighty fine swine..
an added bonus, most can be made in advance,
so the host can enjoy the party too. Caesar Cros-      fin for your life: Salmon {No.121}

tini; Chutney-Hot Chile Tortilla Canapés; Five-Spice   Peter Tignor
Chicken; Garlic Shrimp with Sherry; Moroccan           GRD   Saturday, November 3, 9 am – 11 am, $300
Carrot Spread; Roasted Vegetable Antipasto with        Every good fishmonger and sushi chef knows
Lemon; Spiced Mixed Nuts.                              that fewer cuts are better. If you want to stop
                                                       hacking away at your fish and learn how to honor
BraiSing: one-Pot mealS {No.119}                       that beautiful catch, join us at Cooks for our fully
Manfred Krug                                           loaded fish course. Break down two whole salm-
GRD     Monday, November 19, 6 pm – 9 pm, $65          on, and cure a side of gravlax. You’ll take home
Nothing makes the house smell better than the          bone-in salmon steaks, salmon fillets, a bacon-
rich aromas of a wonderful braised dish. Chef          kale salmon roulade, chilled salmon spread, plus
Manny can help you get that smell! He’ll help you      one side of cured salmon to finish at home.
prepare some sensational simmering pots sure to
warm up your family on a chilly Minnesota day.
Irish Lamb Stew with Garlic Mashed Potatoes; Pork
in Green Curry Over Basmati Rice; Beef Burgundy
Over Wild Rice; Fall Apple Crisp with Craisins.

Perfect cHicken {No.120}
Jeff Woodward
SW      Wednesday, November 28, 6 pm – 9 pm, $65
Tender, sweet chicken is so simple to prepare
when you know the proper techniques. Never
have tough, dry chicken again. Whether baked,
fried, grilled, poached, sautéed or roasted, find
out why chicken isn’t the other white meat — it’s
the REAL white meat! Chicken Soup with Thai
Vegetables and Spices; Apple-Smoked Chicken and
Red Cabbage Salad with Chipotle Dressing; Chicken
Piccata; Butterflied Roasted Chicken Stuffed with
Sun-Dried Tomatoes and Lemon; Curried Chicken
Salad with Dried Cherries and Almonds.


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