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WILLIAMS-SONOMA COOKING CLASSES

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WILLIAMS-SONOMA COOKING CLASSES Powered By Docstoc
					WILLIAMS-SONOMA COOKING CLASSES
Join one of our cooking classes and learn the latest techniques for preparing a selection of
innovative recipes. Classes are from 6:00 to 8:00 pm.


EASY ITALIAN FOR EVERY OCCASION
Wednesday, May 2              6:00 – 8:00 PM
Anna-Maria Volpi
MENU: Classic but easy Marinara tomato sauce, savory Italian pie filled with
asparagus, fresh salad of Belgian endive, apple and oranges, and a delicious dessert of
pan cooked peaches with pistachios.

A TRIBUTE TO MOM
Thursday, May 3               6:00 – 8:00 PM
Amanda Cushman
MENU: Coriander crusted tuna with cilantro lemon vinaigrette, roasted beet salad with
chevre, orzo with shallots and thyme, and chocolate cakes with raspberry coulis.

A SPECIAL SUNDAY FOR “MOTHER”
Monday, May 7                 6:00 – 8:00 PM
Linda Steidel
MENU: Spicy crab salad with avocado, creamy shrimp and scallops in pastry shell,
roasted broccoli with crispy parmesan cheese and lemon soufflé cake with whipped
cream and fresh mint.

CELEBRATE MOTHERS WITH FRESH ITALIAN FOOD
Wednesday, May 9              6:00 – 8:00 PM
Anna-Maria Volpi
MENU: Crepes in Sorrento Style with mozzarella cheese and basil, ginger flavored
chicken with basil, asparagus bunches with prosciutto, and baked Grandmother’s cake
with pine nuts.

PIZZA AT HOME “3 WAYS”
Monday, May 14                 6:00 – 8:00 PM
Linda Steidel
MENU: Fried ricotta with little tomato salad, roman pizza with mushrooms and
pancetta, grilled pizza with prosciutto, arugula and truffle oil, spinach and ricotta calzone,
and oranges in balsamic and anise caramel almond crunch cookies.

SIMPLE COOKING FROM THE ITALIAN COUNTRYSIDE
Wednesday, May 16          6:00 – 8:00 PM
Anna-Maria Volpi
MENU: Pasta dressed with ricotta cheese and asparagus, pan cooked pork fillet with
mushrooms and herbs, potatoes puree with fresh Italian parsley and spectacular baked tart
with fresh fruit.
A MEXICAN FIESTA
Thursday, May 17              6:00 – 8:00 PM
Amanda Cushman
MENU: Best ever guacamole, chicken enchiladas with tomatillo sauce, refried beans
with feta, ceviche, and flan.

CLASSIC AMERICAN COOKING – MY HOUSE TO YOURS
Monday, May 21               6:00 – 8:00 PM
Linda Steidel
MENU: Bibb lettuce with Meyer lemon-garlic dressing and mini pearls, barbeque baby
back ribs, my best ever mac and cheese, baked beans with molasses and bacon, and
carrot-cocount cupcakes with cream cheese frosting.

EASY ITALIAN RECIPES
Wednesday, May 23               6:00 – 8:00 PM
Anna-Maria Volpi
MENU: Antipasto Tartines topped with basil pesto, pasta with fresh tomato and basil,
chicken scaloppini with Lemoncello liquor sauce, tender green peas pan cooked with
white onion, biscotti all’uvetta, and simple butter cookies filled with raisin and flavored
vanilla.

BREAD: FROM APPETIZER TO DESSERT
Wednesday, May 30              6:00 – 8:00 PM
Anna-Maria Volpi
MENU: Bread canapés with sage flavored pate, Tuscan basil flavored tomato soup,
crostini topped with prosciutto and mozzarella cheese, and chocolate bread cake with
dark raisin.

GARLIC LOVERS
Thursday, May 31             6:00 – 8:00 PM
Amanda Cushman
MENU: Garlic sesame ribs, roasted corn and red pepper salad, spinach with garlic
ginger dressing and chocolate cakes with raspberry sauce.

DINNER AT THE VILLA: COUNTRY ITALIAN
Monday, June 4                 6:00 – 8:00 PM
Linda Steidel
MENU: Mixed salad with caper vinaigrette, grilled chicken with garlic-herb dressing
and grilled lemons, grilled eggplant parmigiano, and mascarpone tart with blackberries.

A LIGHT ITALIAN DINNER FOR SUMMER
Wednesday, June 6           6:00 – 8:00 PM
Anna-Maria Volpi
MENU: Spaghetti dressed with green zucchini squash and zucchini flowers, veal
parmigiana with tomato and mozzarella cheese, green beans with tomatoes and prosciutto
ham and clafourtis of summer berries.
DAD’S SPECIAL DAY
Thursday, June 7             6:00 – 8:00 PM
Amanda Cushman
MENU: Skewered shrimp with soy ginger sauce, best ever grilled steak, potatoes Anna,
Caesar salad and strawberry shortcake with chantilly cream.

A SALUTE TO DAD!
Monday, June 11              6:00 – 8:00 PM
Linda Steidel
MENU: Spinach salad with bacon, black pepper and honey, Cajun-seared tenderloin of
beef with oven roasted tomatoes and blue cheese, iron skillet red potato pie, and warm
doughnuts a la mode with bananas, spiced caramel, and ice cream.

CLASSY ITALIAN DINNER FOR FATHER’S DAY
Wednesday, June 13              6:00 – 8:00 PM
Anna-Maria Volpi
MENU: Classic cannelloni filled with mixed meat and topped with white sauce, chicken
breast braciole rolls filled with prosciutto and fresh mint, fresh green salad with Italian
vinaigrette, and crunchy pistachio and raspberry biscotti.

QUICK AND EASY ASIAN DINNER
Thursday, June 14        6:00 – 8:00 PM
Amanda Cushman
MENU: Sesame crusted salmon, stir fry bok choy with shitakes, jasmine rice, and
almond cookies.

DINNER FOR EIGHT AT EIGHT
Monday, June 18                6:00 – 8:00 PM
Linda Steidel
MENU: Watermelon gazpacho with chile and feta cheese, poached halibut with spicy
citrus salsa and spinach, jasmine rice with garlic ginger, and cilantro, and banana and
mango spring rolls with coconut-chocolate ganache.

A FRESH SUMMER MENU
Wednesday, June 20            6:00 – 8:00 PM
Anna-Maria Volpi
MENU: Pasta dressed with mixed seasonal vegetables sauce, fresh green salad with
hard-boiled eggs and Italian vinaigrette, seasonal vegetables and bell peppers with Italian
dressing and delicious soft mini-tarts with Lemoncello.

LET THE FLAMES BEGIN: 4th OF JULY GRILLING
Monday, June 25              6:00 – 8:00 PM
Linda Steidel
MENU: Greek salad with grilled shrimp and calamari, chicken and sausage with
chimichurri sauce and roasted peppers, braised new potatoes with garlic and bay, and
chocolate brownie s’mores.
AMERICAN-ITALIAN CLASSICS
Wednesday, June 27           6:00 – 8:00 PM
Anna-Maria Volpi
MENU: Spaghetti with meatballs in a thick rich tomato sauce, braciole meat rolls filled
with mixed vegetables, sweet and tender green peas pan sautéed with prosciutto, and
dessert of oranges with almonds marinated in Marsala wine.

READY TO GRILL
Thursday, June 28            6:00 – 8:00 PM
Amanda Cushman
MENU: Grilled turkey burgers with caramelized onions, portobellos over tabouli, corn
and red pepper salad, and lemon almond macaroons.

HEALTHY FISH AND SHELLFISH
Thursday, July 5                6:00 – 8:00 PM
Amanda Cushman
MENU: Tuna burgers with wasabi mayonnaise, seared salmon with orange balsamic
vinaigrette, sautéed tilapia with asparagus and cherry tomatoes, and chocolate biscotti.

THE BEST OF 2007
Monday, July 9                 6:00 – 8:00 PM
Linda Steidel
MENU: Coleslaw with pecans and spicy chili dressing with mint, grilled porkchops with
black olive tapenade and roasted vine tomatoes, roasted summer vegetables, and double-
crusted cherry pie with ice cream.

LIGHT AND FRESH ITALIAN STYLE
Wednesday, July 11           6:00 – 8:00 PM
Anna-Maria Volpi
MENU: Penne pasta dressed with shrimps and fresh herbs pesto, whitefish balls pan
cooked with tomato sauce, green zucchini filled with herbs in a red onion cream, and
strawberry sorbet with cooked fruit and cherries.

MAIN DISH SALADS
Thursday, July 12             6:00 – 8:00 PM
Amanda Cushman
MENU: Thai shrimp salad with Asian dressing, New York nicoise salad, Asian chicken
salad, and strawberries with balsamic glaze.

MATCHMAKING: WINE AND FOOD
Monday, July 16             6:00 – 8:00 PM
Linda Steidel
MENU: Green bean salad with brioche croutons and tarragon aioli, lamb chops with
Moroccan barbecue sauce, herbed potato soufflé with truffle oil, and bananas foster Tarte
Tatin with ice cream.
FRESH ITALIAN SALADS FOR A SUMMER DAY
Wednesday, July 18             6:00 – 8:00 PM
Anna Maria Volpi
MENU: Salad with oranges in the Sicilian style salad with fennel and lettuce, southern
style salad of celery and olives, Italian style potato salad, Tuscan bean salad with sage,
salad of grilled mixed vegetables, and fresh seasonal fruit salad.

SUMMER IN TUSCANY
Monday, July 23              6:00 – 8:00 PM
Linda Steidel
MENU: Insalata Toscano, salmon cannelloni with lemon cream sauce, steamed
asparagus with fresh bay and olive oil, and Tiramisu with Vin Santo.

LIGHT ITALIAN MENU FROM SOUTHERN ITALY
Wednesday, July 25            6:00 – 8:00 PM
Anna Maria Volpi
MENU: Small pennette pasta dressed with delicious salmon fish creamy sauce, sword
fish pan cooked with fresh garlic and parsley dressing, rustic green salad with garlic
bread croutons, and vanilla ice cream with cinnamon flavored fruit.

SUMMER ENTERTAINING
Thursday, July 26            6:00 – 8:00 PM
Amanda Cushman
MENU: Arugula salad with Parmesan crisps, seared tuna with ginger soy sauce, orzo
with roasted shallots, and Amaretto cake.

MEXICO: A FIESTA
Monday, July 30              6:00 – 8:00 PM
Linda Steidel
MENU: Spicy cornbread salad, pan-fried halibut with poblano-corn relish, Mexican
corn cakes, black beans with Cotija cheese, and macaroon shortcake with roasted
pineapples and whipping cream.
                          “LUNCH & LEARN” CLASSES

              Learn how to make great recipes during the lunch hour.
                       Classes are from 12:00 to 1:00 pm.



MEMORIAL DAY GRILL
Friday, May 25              12:00-1:00 PM
Linda Steidel
MENU: Melon salad with arugula and goat cheese, grilled skirt steak with gorgonzola
sandwiches, and raspberry and banana s’mores.

SUMMER “LITE”
Friday, June 22               12:00-1:00 PM
Linda Steidel
MENU: Arugula salad with grapes, pistachios and mustard vinaigrette, halibut in
papillote with toasted couscous, and marinated strawberries with Angel Food Cake.

MOROCCO FOR A DAY
Friday, July 20             12:00-1:00 PM
Linda Steidel
MENU: Mixed greens with feta vinaigrette and grilled flatbread, Chicken Tagine with
lemons and olives, couscous with chile and scallions, and jam-filled crepes.

                                  REGISTRATION

                   Class Registration Begins Wednesday, April 25!

For classes call (310) 546-1900 or please visit our store. Cooking classes cost $55.00
per person. “Lunch & Learn” classes cost $25.00 per person. Pre payment is
required to reserve class space. Class spaces are sold on a first come first serve
basis. We realize that cancellations sometimes occur. If your cancellation Is made
48 hours prior to the class, we will happily give you a full refund or apply the fee to
another class. Otherwise, the payment is non-refundable and non-transferable.
The menus are subject to change due to availability of ingredients and/or at the
chef’s discretion.

				
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