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Cooking Classes at Now We're Coo


									Cooking Classes at Now We're Cooking
September - December, 2010                                                                                                                                                       Register Today 322-0700

September 8 — Canning Basics Workshop with Lynn James, Penn State Extension 6-8 PM — $10
Does the vision of a metal canner with strange looking gauges scare you away from pressure canning? This is the workshop to overcome the fear of using a pressure canner. Or, perhaps you are an experienced canner, but are
looking for updates and new recipes. We'll learn how a pressure canner works as we walk through each step involved in safely canning green beans, tomatoes, and peaches. We'll also review when you need to can under pressure,
and how to safely can without pressure using a boiling water bath, and how to freeze correctly. Safe, tested recipes and procedures will be shared for preserving, including green beans, tomatoes, and peaches. No actual food will
be used in this class. The last half hour we will cover how to prepare and judge canned goods for winning county fairs. Bring your canners for testing of the dial gauge and safety inspection. For registration and payment please
contact the Cooperative Extension directly at 570-988-3950.
September 9 — End of Summer Bounty with Linda Murray 6-9 PM — $45
Create a meal with the plentiful vegetables of late summer. Recipes include: Honeydew And Cantaloupe Soup, Tomato, Cucumber and Avocado Salad, Stuffed Peppers with Feta Cheese Sauce, Indian Green Beans and Red
Peppers, and Mocha Walnut Torte.
September 13 — Take Me Out to the Ballgame with Brouse and Benfer 6-9 PM — $50
The boys of summer may be winding down, but our "boys" are just getting started! Scott and Mike put their unique twist and spin on ballpark fare. The menu is a sure home run. Featured will be: Shrimp Tacos from Petco Park,
BBQ Stuffed Potato from Minute Maid Park, Cha-Cha Bowl (Black Bean, Rice, Jerk Chicken and Pineapple Salsa) from AT & T Park, The Hammer (Southern Fried Chicken Cutlet with Fried Onion Straws, Bacon, Pepperjack
Cheese and Maple Mayonnaise between waffles) from Turner Field and The Smash Sandwich (Grilled Roast Beef between Texas toast with Cheese, French fries, Coleslaw and Tomato) from P & C Park.
September 16 — Salsas and Chutneys with Richard "Hosch" Hoschar 6-8:30 PM — $50
Salsas and chutneys are great to entertain with, tailgate with and to perk up any meal! Join Chef Hosch as he will show you fresh, new salsas and chutneys guaranteed to liven up any gathering. His menu will include: Tomato Salsa
with Peppadew and fresh cilantro served with nachos, Tomato Salsa with Sour and Bing Cherries wrapped in a flour tortilla with Grilled Chicken, Mango Chutney served with pan seared Scallops, Peach and Apricot Chutney served
on Pork Loin medallions and Apple and Walnut Chutney served on Vanilla Ice Cream.
September 20 — Sushi* with Roger Fink 6-9 PM — $55
No one does sushi like Roger. Come and learn how to make all of your favorite rolls, try new ones and the trick to making delicious sushi rice. This class, always a favorite sold out in the winter when it was last offered.
September 23 — Fall Feast* with David Hirsch 6-8:30 PM — $70
David Hirsch of the famed Moosewood Collective in Ithaca, NY is back. David travels around the country teaching his healthy and very delicious style of cooking. David's fall menu will include: Salad Greens with Pear & Thyme Vinaigrette,
Polenta Domes with Garlicky Kale, Tofu, Leek and Almond Stuffed Portabellas, Maple Glazed Root Vegetables, Dark Chocolate Bark with Dried Fruit and Nuts.
September 29 — Pears Well Lunch and Learn with Tina & Robin 12-1 PM — $20**
Pears are an integral part of fall and winter cooking. Come check out new and exciting ways to incorporate them into your dining. Menu will be: Pear Soup with Blue Cheese Bruschetta, Ginger Pear Muffins, Salad with Grilled Asian
Pears, Goat Cheese and Candied Pecans and Pear Apple Crisp.
**Take all 3 classes for $50

October 4 — A Taste of the South with Joe Labelle 6-8:30 PM — $50
We are thrilled to welcome a new chef- Joe Labelle, executive chef of The Ross Club. Joe has spent years in the south as a chef and brings his love of authentic southern food to Now We're Cooking. So y'all kick back, take a tour of
the south and enjoy some real southern comfort! Featured will be: Crawfish-Andouille Gumbo (Louisiana), Fresh Greens & Black-eyed Pea Salad with Crispy Buttermilk Fried Chicken and Sweet Corn(Mississippi / Alabama),Classic
Shrimp and Grits- lightly blackened shrimp set atop garlic-cheddar grits and topped with a creamy bacon and tomato pan sauce(South Carolina), and Balsamic Grilled Fresh Peach with Bourbon Spiked Whipped Cream and
honey-peanut crumble(Georgia).
October 7 — International Autumn Feast with Linda Murray 6-9 pm — $45
Travel around the world this fall with this festive meal: Mexican Squash, Tomato and Chipotle Soup, Spanish Roasted Beets with Anise Vinaigrette, Caribbean Roti (a winter squash filling lavishly seasoned with lime, coconut, onions,
corn, and peppers wrapped inside tortillas), Coconut Rice, Walnut and Pear Sour Cream Cake.
October 11 — Good For What 'Ales' You! with Brouse and Benfer 6-9 PM — $50
Oktoberfest is upon us. Scott and Mike get everyone in the spirit with a menu that has beer in all of the menu items. The menu will include: Spicy Brown Ale Brined Wings with Warm Potato Salad with Beer Dressing, Brie and Puff Pastry with
Vegetables and Ale, Beer Battered Apple Fritters and Stout Brownies with Porter Mocha Freeze.
October 18 — Homemade Pasta and Sauce Pairings with Roger Fink 6-9 PM — $50
Roger will teach you how to make a wide variety of pastas. Thick, thin, stuffed and shaped all paired with delectable appropriate sauces. Roger's pasta classes are always very popular, come and see why.
October 20 — Apples! with Richard "Hosch" Hoschar 6-8:30 — $50
Hosch kicks fall into overdrive with a fantastic fall menu featuring the extremely versatile and delicious apple. This class is also gluten-free!! His menu will include: Apples, Cheese and Smoked Salmon Appetizer, Boston Bibb Lettuce
with Apples, Peppadew and Caramelized Pecans, Pan Seared Pork Tenderloin with Warm Apple Chutney, Butternut Squash and Apple Brulee and Apple Ice Cream with Apple Rum Sauce.
October 25 — Cupcakes with Becky Johnson Yeagle 6-8:30 PM — $50
Cupcakes are hot, hot, hot! Becky will teach you ways to fill, decorate and embellish cupcakes that you never would have imagined possible. Great for entertaining or any special occasion. Hands-on, limited enrollment. Materials
list will be provided.
October 26 — Celebrate with Hors D'ouevres with Alison Kaminski 6-8:30 PM — $45
The holidays are coming. Lower your stress level and wow your guests with some easy and delicious hors d'ouevres. Alison will show you how to make: Cheddar Brioche Sliders with Black Cherry Chutney, Asparagus, Crème Fraiche
and Dill Crostini, Sweet Potato Cakes with Herbed Sour Cream Dip, Mini Beef Wellingtons and Mini Fruit Tarts with Lemon Curd.
October 27 — 'Please' Porridge Hot Lunch and Learn with Tina & Robin 12-1 PM — $20**
Cold weather is coming and nothing warms you up and sooths the soul quite like a steaming bowl of hot cereal! Featured will be: Arborio Porridge with Pears and Apples, Breakfast Polenta with Berry Compote, Warm Cinnamon
Quinoa and Overnight Oatmeal with toppings.
**Take all 3 classes for $50
October 30 — 3D Fondant and Gumpaste Angel* with Kim Morrison 9 AM-12 PM — $70
Cake master Kim Morrison is back with a fantastic new class. Kim will teach you how to make an entirely edible 3D angel made from fondant and gumpaste that you will take home to place on your own cake, or stand alone as a
centerpiece. Something new and exciting to make your cakes a real stand-out. Hands-on, limited enrollment. Materials list will be provided.
October 30 — Modern Extension and Bridgework Piping* with Kim Morrison 1-4 PM — $55
Kim follows her morning session with an advanced class dedicated to advanced piping techniques. One of the most beautiful and classic decorating techniques, made faster and easier, but still perfect for the most formal occasions.
Gumpaste bridges are placed on the sides of the cake, and then delicate "curtains" of piped strings connect the cake and the bridge. Also included are finishing techniques, and the method and recipe for making royal icing. This
class is not for the beginner. Hands-on, limited enrollment. Materials list will be provided.

November 2 — Fall Bounty and Wine Pairing* with Tina, Robin & Eagle Rock Winery 6-9 PM — $55
You asked for it, and here it is! Tina and Robin team with Anna Falat, owner of local Eagle Rock Winery to pair a wonderful fall menu with the appropriate wines. Featured will be: Prosciutto Gruyere Pinwheels with Sauvignon Blanc,
Savory Pumpkin Soup with Anna's Apple, Greens with Roast Squash, Dried Cranberries and Vinaigrette with Blush, Cranberry Apple Stuffed Pork Loin with Millionaire's Heritage, and Pumpkin Rum Bundt Cake with The Kiss. Anna
will have additional wine for purchase thru Eagle Rock the night of class and will be on hand to talk about the wines served.
November 3 — Gingerbread Houses with Tina & Robin 6-8:30 PM — $25
An annual favorite at Now We're Cooking! Robin and Tina demonstrate how to start a family holiday tradition. You will leave with the necessary recipes, a pattern you can use, hints and tips for success, and creative ideas for decorating.
November 8 — An Island Thanksgiving with Brouse and Benfer 6-9 PM — $50
Bored with the same old turkey? Never again! Scott and Mike will show you how to have a fantastic Thanksgiving dinner with a unique island flare. Featured will be: Caribbean Jerk infused Turkey Breast, Rice and Bean Dressing,
Habanera Gingersnap Gravy, Mango Relish, Jicama Salad and Tropical Key Lime Crème Brulee.
November 11 — International Filled Pastries with Linda Murray 6-9 PM — $45
Sample filled pastries from around the world. Recipes include: Latin American Empanadas (pastries filled with mixed vegetables and cheese), Eastern European Vegetable Pierogies (vegetables and cheese inside rich pastry dough),
Chinese Mu Shu vegetables (mildly spicy mixed veggies and marinated tofu inside a flour tortilla) and Greek Cheese-spinach Borekas (phyllo pastry stuffed with an extravagant cheese filling). Finish off with a pumpkin raisin pudding
with nut topping.
November 15 — Soups and Sandwiches with Roger Fink 6-9 PM — $50
Stressed already for the holidays? Thinking of all the things you have to do, including entertaining and no time to do it? Think of wonderful, casual dining. Perfect for stress-free entertaining as well as great comfort food for your family.
Just right when you don't have enough hours in the day. Roger's menu will include: Fig, Blue Cheese and Prosciutto Panini, 4 Cheese Panini, Asiago Cheese and Tomato Bisque, Pasta Fagioli, and Hearty Beef Stew in a Bread Bowl.
November 22 — Chocolate Candy with Suzann Major 6-8:30 PM — $50
Is there really anything better than sumptuous, decadent homemade chocolate candy? Sue Major, professor of Culinary Arts at Penn College, will teach you how to create a box of homemade assorted chocolates, perfect for
entertaining or gift giving. Hands-on class, limited enrollment.

December 1 — Easy Entertaining Lunch and Learn with Tina & Robin 12-1 PM — $20**
Everyone needs easy, stress free go-to recipes in their repertoire. Tina and Robin share some great recipes that will leave you time to have fun at your own party. Menu will include: Stuffed Mini Potatoes, Cranberry Meatballs,
Gouda and Feta Pizzettes and Sweet Pumpkin Dip.
**Take all 3 classes for $50
December 7 — Fondue Fun with J. Scott McNeill 6-8:30 PM — $50
What's old is new again! Fondue is a fantastic way to entertain that never goes out of style. Whether you are having a party, or a fun-filled family night dinner, come and check out J. Scott's great recipes for meat, cheese and dessert
fondues that will not only get everyone participating in the cooking, but having a blast doing it.

 * Denotes classes not eligible for a Free Class

                                                                        Featured Chefs and Class Instructors
Scott Brouse, The Glass Onion – Scott spent four years in the Navy, in Key West, where he learned how to cook. He has cooked at the Sheraton, was the chef for 7 years at Front Street
Station, and at the Inn at New Berlin. Scott has been featured twice nationally on PBS with Gail Grew and Country Inn Cooking. He is the co-owner of The Glass Onion.
Mike Benfer, Inn at New Berlin – Mike has cooked in various local restaurants since high school. He spent four years as the chef at the Hotel Pillow, four years as the chef at Wayne’s
Fairview Inn and is currently the chef at Gabriel’s at the Inn at New Berlin.
Anna Falat, Eagle Rock Winery - Eagle Rock Winery is a small, premier, family owned and operated winery. They have won both international and national awards. They produce a wide
selection of wines, wine accessories and gift items. They are located in Laporte and Williamsport, Pennsylvania. For additional information please check out their website at
Roger Fink –Roger is the Food and Beverage Manager of The James and Events by The James at The Holiday Inn in downtown Williamsport. He previously was the chef/owner of Pazzo
and Executive Chef at The Williamsport Country Club. Roger is also on the advisory board of the Pennsylvania College of Technology Culinary Arts Department.
Richard Hoschar – Chef "Hosch" graduated from the Culinary Institute of America in 1977. His experience includes owning his own restaurant, being the head chef at a country club, and
starting up new large kitchens in hospitals and hotels. His current position is executive chef of the Susquehanna Health System. He has been teaching classes on healthy cooking for the
past 20 years, and co-authored a recipe book which sold over 60,000 copies in the Nashville, TN area.
Alison Kaminski – Alison with the help of her husband owns and operates their business called "Simply Mediterranean" here in town where she sells her products at 2 local farmers
markets, Williamsport on Saturdays, and Eagles Mere on Wednesday. She also takes orders through out the winter months. Alison has taught at Now We're Cooking, as well as several
other cooking classes at local co-ops. Alison has created and developed the recipes that are on her menu. Her desire is to educate people about the importance of healthy eating; using
moderation, and being choosy about the foods you eat, to maintain a healthy lifestyle. Substituting whole grains such as spelt and quinoa as an alternative for white and enriched flours,
but not substituting taste.
Joe Labelle – Joe is the Executive Chef at The Ross Club in Williamsport. A graduate of Penn College Culinary Arts he has worked as a chef at The Mansion on Forsythe Park in
Savannah and as a Corporate Sous-Chef of The Dolce Group in Atlanta based out of Los Angeles California.
J. Scott McNeill – Scott has long experience in Williamsport restaurants and clubs. He managed the 21 Club, now Franco’s, for 7 years, the Ross Club for 5 1/2 years, and was the chef of
the Peter Herdic House for 16 years. Scott is the owner of Crystal Palette Catering. He teaches Social Studies and Introduction to Cooking for the WASD, and has authored 2
Suzann Major – Sue has been an instructor at The Pennsylvania College of Technology for the past 26 years. She is the owner/operator of Grammy Sue's Cakes and Cookies and is a
devoted chocoholic! She has studied chocolate and sugar under Ewald Notter and Albert Kumin.
Kim Morrison – Nationally recognized, Kim has been decorating cakes for the past 23 years, and specializes in gum paste flowers and buttercream-frosted cakes, done in the style of
rolled fondant. She has been in business for the past 20 years and has won many awards for her cake designs. Her philosophy is: Cakes should taste even better that they look!
* Winner, Grand Prize at the National Wedding Cake Competition 2003 and 2004 * Featured on The Food Network, "Here Comes the Cake," 2004
Linda Murray, Spring Garden Foods – After leaving the corporate world twelve years ago, Linda has focused her energies on creating healthful, nutritious meals. She is an accomplished
vegetarian cook who has prepared meals for groups, events and individuals. Currently she offers a take-out service in Mansfield, PA.
Becky (Johnson) Yeagle – Becky's love of baking was fostered by her mother, Barb Johnson. T     ogether they started Barb and Becky's Confections over 10 years ago. Becky
continues to carry on the tradition of making and decorating beautiful cakes for all occasions.

                                                   ASK ABOUT OUR PRIVATE CLASSES AND PARTIES!
                      Please Note: Now We're Cooking reserves the right to change any menu or instructor, or to cancel any class at its discretion.

                                                                                                            How To Enroll
   To enroll and pay for a class, please call us at 322-0700 or stop in at 457 River Avenue in Williamsport. We accept cash, check, Mastercard, Visa or a Now We’re Cooking gift certificate.
                                                                                       Class Cancellation/No Show Policy
   At Now We’re Cooking, we know that life happens. If you cannot attend class, call us at 570.322.0700 MORE THAN 2 BUSINESS DAYS before the class and we will give you credit towards a
   future class. If you cancel after this time or miss a class, no refunds or credit will be given but you can have the class handout which includes the recipes. If you are unable to attend class, you
   may send someone in your place. Refunds will only be given if Now We’re Cooking cancels the class. We truly appreciate your patronage and look forward to serving you for years to come.

                                                    For additional information log onto our website -

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