Cooking Class Schedule May – August 2011 New! Fennel by Le Creuset Le Creuset’s Newest Green! Details on Page 2 Add Color to Your Kitchen! Just in Time for Spring introduces Fennel – a New Green! Le Creuset is introducing Fennel in all its lines ~ Enamel on Cast Iron Cookware Enamel on Steel Stock Pots Ceramic Bakeware Kitchen Tools and, of course… Round and Oval French Ovens! Le Creuset French Ovens: Are renowned world-wide for their excellent cooking properties. Distribute and retain heat evenly so your recipes cook perfectly – on stovetop or in the oven. Make an appealing and practical presentation on your table with their pleasing shapes and beautiful colors. Come in a range of sizes to accommodate any cooking needs. Clean up easily by hand and are dishwasher safe. Set the standard for durability and quality of craftsmanship; made in France since 1925. Fennel adds a breath of fresh air to your kitchen! Come in and see it… at Cooks’Wares – for your finer kitchen! The Cameron Stovetop or Grill Top Smoker Bring food smoking indoors for perfect flavor infusion Healthy Cooking – no added salts, fats, oils Smokes and cooks food at same time Food cooks in its own juices – to stay extremely moist Use on any heat source – gas, electric, flat top or induction, sterno, grill or campfire Instruction/Cookbook and sample wood chips included Stainless Steel with fold away handles Dishwasher Safe $59.99 Register On Line – www.CooksWaresOnLine.com P3 All About Shrimp Chef Vik Silberberg Make Mom Happy with Tues May 3 Tues May 10 Harper’s Point Settlers’ Walk 6:30-9 pm 6:30-9 pm $55 $55 a Cooks’Wares Gift Certificate! Cooks’Wares is always pleased to see Executive Chef Vik You’ll like giving Mom a free pass to shopping for the Silberberg. A graduate of Le Pot Au Feu culinary school and Lenôtre Culinary Institute in France, Chef Vik has worked in kitchen tools she desires at Cooks’Wares – with a gift France, England, Israel and the United States. Chef Vik has certificate! And, she will appreciate it. worked under world renowned Master chefs such as George Our customers tell us over and over how much they Blanc and Regis Marcon to name a few. He has served as Executive Chef in such U.S. establishments as the Fireside Room enjoy receiving Cooks’Wares Gift Certificates, and in Sky Valley, GA; Maria Therese, The Sherman House, Relais & using them to buy that certain item they need to make Chateaux Hotel, and Ruby Skye, all in San Francisco. He came their cooking easier. to Cincinnati to assume the positions of Executive Chef and GM of the Celestial Restaurant, later adding the role of Executive Chef of Cooks’Wares Gift Certificates The Rookwood Pottery Bistro. In the last few years Chef Vik has are valid for Cooking Classes or Merchandise, and been working as Elegant Fare Catering Executive Chef. they never expire! Everyone loves shrimp! Chef Vik knows more ways to prepare and enjoy it than you would imagine! Come learn the techniques and explore the flavors of his recipes; they will wow family and Cool Sophisticated Dining friends alike. From simple to sophisticated, French to Asian, and Christopher Weist lots of ideas for variations, Chef Vik tells you all about it! Mon May 9 Harper’s Point 6:30-9 pm $45 Classic French Style – sautéed with wine, notes Mon May 16 Settlers’ Walk 6:30-9 pm $45 of lemon, and herbs Asian Style – infused with ginger, cilantro, sweet Christopher Weist, a graduate of The Culinary chili paste Institute of America, has taught adult-education Mediterranean Style – with Serrano peppers, cooking classes at UCLA. He has worked coast- thyme, and cherry tomatoes to-coast with several nationally known chefs and New Orleans Style Gumbo – served over rice, or orzo TV celebrities. This Cincinnati native has appeared locally on the Fox Morning News, and is a member of the Advisory Board for Diamond Sweet and Savory Pastries Oaks. He is currently Catering Chef for McHale’s Karen Harmon Catering in Kentucky. Chris’s cooking style encourages students Wed May 4 Harper’s Point 6:30-9 pm $40 to experiment with ingredients and to have fun! Wed May 11 Settlers’ Walk 6:30-9 pm $40 The time has come for cool, delicious, yet satisfying dinners. Chef Karen Harmon is the chef/owner of Karen’s Culinary Creations Chris will create four main course salads sure to please in Dayton, Ohio. She is a graduate of Sinclair Community College, everyone‘s palate. Dessert will be a delicious fruit salad that takes with degrees in both Culinary Arts and Hospitality Management, advantage of the fresh produce coming available at local markets. and has participated successfully in several culinary competitions Come and get ready for summer time meals. sanctioned by the ACF (American Culinary Federation). She has Classic Grilled Caesar with Shrimp and Chicken worked in restaurants, but now she owns her own business and Spicy Salad Greens with Seared Skirt Steak, Grilled Halloumi, bakes and sells her cheesecakes and her granola to local gourmet Sun Dried Cherry Vinaigrette and Toasted Pine Nuts. markets, including Dorothy Lane Market in the Dayton area. She Five Spiced Wok Seared Steelhead over Baby Spinach with is delighted to join us at Cooks’Wares to share her expertise and Yuzu Vinaigrette and Wild Mushrooms enthusiasm. Creole Shrimp and Roasted Corn Salad with Heirloom Cherry Back by popular demand and just in time for spring and summer Tomatoes and Lettuce Hearts entertaining, Chef Karen is here to show you how to use Pâté à Summer Fruit Salad Tower with a Candied Ginger Pastry Choux (Éclair Paste) and Pie Crust to create both sweet and Cream and Crispy Phyllo savory dishes. These pastry recipes will become a part of your culinary repertoire as you learn how easy they are to make and the variety of ways you can use them for desserts, entrees, and appetizers. Basic variations are listed here—Chef Karen will build Did you know… on these basics in the class. For centuries a staple in the diet of the Pastry Cream captivating Mediterranean island nation of Pie Dough Cyprus, Halloumi has now gone beyond these Pâté à Choux (Cream Puff Pastry) for: borders to be loved worldwide. Combining Profiteroles filled with Pastry Cream the texture of mozzarella with the briny Profiteroles filled with Egg Salad moisture of feta, Halloumi is easily one of the Flaky Pie Crust for: world’s most versatile cheeses. Instead of melting when cooked, Chocolate Cream Pie Halloumi browns beautifully, especially when grilled. This lively, Chicken Pot Pie 100% pure sheep’s milk cheese can also be served fresh in a salad or sandwich. Chef Christopher Weist discovered Halloumi grilled at Terry Turf Club. P4 Such a Variety! Farm Fresh Dinner, Authentic Indian Cuisine, Mother & Daughter Tea A Late Spring Farm Dinner Mother and Daughter Tea Dan Berger With Beth Klosterboer Tues May 17 Harper’s Point 6:30-9 pm $45 Sat May 14 Settlers’ Walk 11 am-2 pm Lifelong cook Dan Berger is the owner and chef of Maple Grove $70 adult and child – see note below* Farm Catering, in Lebanon. Dan produces a variety of foods on Sat May 21 Harper’s Point 11 am-2 pm his farm, but maple syrup is his favorite. Dan is a sophisticated $70 adult and child – see note below* farm boy with a passion for fresh ingredients. His love of cooking Beth Klosterboer, owner of Candy Garden, began her chocolate has enhanced his journey through professional ranks, and his making career at age 13 by selling her creations to her classmates catering wins rave reviews. He is one of our most popular chefs, and teachers. With a Business degree from Bowling Green, she and he loves to share his knowledge of cooking in his own unique has successfully combined her love of chocolate with her way. entrepreneurial talent. Beth has owned two candy stores and Now is the time to enjoy produce available at your local market. currently focuses on corporate sales. She has continued her Dan‘s menu tonight will highlight early spring produce such as studies in chocolate with renowned pastry chefs Ewald Notter and asparagus. This menu creates a wonderful meal that is sure to Jean-Pierre Wybauw. She started chocolate classes while please both the palate and the eye, with its variety of flavors, operating Candy Garden in Centerville. The many who attend her textures and colors. classes agree when she ranks teaching as one of her most Deep Fried Farm Bluegill with Lemon Juice, chopped Parsley rewarding activities. and kosher salt A special cooking class designed for mothers and daughters, or Toasted Basmati Rice with sautéed Garlic, and slivered grandmothers and granddaughters. Beth will demonstrate a Asparagus delicious menu – perfect for a ladies luncheon. Several of the Hoisin Sugar Snap Peas with Leeks and Sweet Onion ands-on creativity‖ by the participants. recipes will involve ―h Spinach, Radicchio and Micro Greens Salad with toasted Come, share this class together. What a great Mother‘s Day Gift Walnuts, Feta and Balsamic Vinaigrette for that special mom in your family! Fresh Strawberry Crepes with Maple Whipped Cream Chicken Salad in Cucumber Cups Tea Sandwiches Cook Indian Food Like a Pro Blueberry Scones served with Lemon Curd Pradip Ramachandran Teacup Cakes which students will decorate Served with Tea Fri May 20 Harper’s Point 6:30-9 pm $55 Sat May 21 Settlers’ Walk 11 a-1:30 p $55 *Please note: one additional child may attend at a cost of $25. Due to space limitations, each adult may be accompanied by no A native of India, Pradip Ramachandran developed a passion for more than two children. Please call the store to make your cooking at a very early age, which prompted him to embark on a reservations when bringing two children. Thank you. career in the hospitality industry. He graduated with honors from the Institute of Hotel Management and Catering Technology in India and also holds advanced diplomas in Specialized Hotel Easy Iced Tea Management and Teacher’s training. In the hospitality industry Posted by The Minister of Fire & Water – Pradip held various positions including Manager Operations, and Resident Manager in various deluxe hotels including the Republic of Tea prestigious Taj Group of Hotels and Oberoi Hotels in India. As a Ingredients consultant, he was instrumental in setting up a chain of ethnic food 3 cups fresh, filtered water restaurants in India. Pradip was also an Instructor/Lecturer at the 8 tsp of full-leaf tea or 8 tea bags of your Institute of Hotel Management, Kovalam, India. He is currently a favorite Republic of Tea variety visiting chef at prestigious cooking schools including the Dispatch Cooking School, Jungle Jim’s Market, Cooks’Wares, Kitchen Art Ice, for serving and Sur la Table in Ohio, Kentucky and Indiana. Preparation Embark on a culinary and cultural exploration through the land of Bring fresh, filtered water to a rolling boil in a kettle. If you’re exotic spices with Pradip, a native of India. In this cooking demo making white or green tea, stop short of boiling to avoid session, Pradip will start with an easy to make appetizer, then “cooking” the delicate leaves. prepare a superb chicken curry served with fragrant basmati rice. Choose your favorite Republic of Tea variety and measure 8 This will be followed by two international favorites, complemented by a ― cooling‖ Mint Raita. Do join us for an informative and flavorful teaspoons of full-leaf tea into an infuser, or 8 tea bags, and journey. place into a heat-resistant pitcher. Pour the water over the tea Corn Pakora – spicy golden corn fritters served with a savory leaves or tea bags. sauce Cover and steep to taste, generally from 2 to 5 minutes Kadai Chicken – chicken curry with fresh tomatoes, onions, depending on the variety you have chosen. Remove infuser or ginger, garlic, herbs and spices tea bags. Let tea cool to room temperature. Basmati Rice Pour your cooled tea over ice into stylish glasses. Palak Paneer – cubes of farmer‘s cheese cooked with baby spinach, spices and cream Sweeten to taste. Garnish as desired. Sip and savor. Sukha Gobi Sabzi – cauliflower florets lightly sautéed with cilantro and hot chili peppers Mint Raita Register By Phone – Settlers’ Walk 937-748-4540 P5 Mediterranean Feast Chef Vik Silberberg The meat and poultry served in many Cooks’Wares Harper’s Point classes are purchased at Holzman Meats. Tues May 24 Harper’s Point 6:30-9 pm $50 Tues June 7 Settlers’ Walk 6:30-9 pm $50 Cooks’Wares is always pleased to see Executive Chef Vik Silberberg. A graduate of Le Pot Au Feu culinary school and Lenôtre Culinary Institute in France, Chef Vik has worked in France, England, Israel and the United States. Chef Vik has worked under world renowned Master chefs such as George Blanc and Regis Marcon to name a few. He has served as Executive Chef in such U.S. establishments as the Fireside Room in Sky Valley, GA; Maria Therese, The Sherman House, Relais & Chateaux Hotel and Ruby Skye, all in San Francisco. He came to We encourage you to join us in supporting our Cincinnati to assume the positions of Executive Chef and GM of many fine locally owned merchants. the Celestial Restaurant, later adding the role of Executive Chef of The Rookwood Pottery Bistro. In the last few years Chef Vik has been working as Elegant Fare Catering Executive Chef. How to Make a Steak! Learn to prepare an array of Middle Eastern dishes packed with Christopher Weist flavor. Enjoy dishes that are not only tasty but healthful as well. It Mon June 6 Harper’s Point 6:30-9 pm $50 is perfect food for entertaining. You can prepare most of the Mon June 13 Settlers’ Walk 6:30-9 pm $50 recipes in advance without compromising the food‘s quality, so Christopher Weist, a graduate of The Culinary Institute of that you can relax while entertaining your guests. America, has taught adult-education cooking classes at UCLA. He Tahini has worked coast-to-coast with several nationally known chefs and Hummus TV celebrities. This Cincinnati native has appeared locally on the Baba Ganoush Fox Morning News, and is a member of the Advisory Board for Israeli Salad Diamond Oaks. He is currently Catering Chef for McHale’s Moroccan Spiced Pearl Couscous Catering in Kentucky. Chris’s cooking style encourages students Moroccan Spiced Roasted Butternut Squash to experiment with ingredients and to have fun! Spicy Carrot & Currant Salad Learn about six steak cuts and a variety of tasty ways to prepare Lamb or Beef Kabobs them! First, Chef Chris will compare three prime cuts: Filet , New York Strip and Ribeye. Then he will compare three more great steaks: Flank, Flat Iron and Skirt. Preparation techniques for the Cooks’Wares Coffee & Tea Clubs steaks include: quick tenderizing, proper cooking, and cutting. Cooks’Wares Coffee Club and Tea Clubs are excellent ways to Different methods of adding extra, enhancing flavors before cooking include: a coarse rub (Montreal), a steak dust enjoy our fine Boston Stoker coffees and Republic of Tea teas for th (steakhouse rub) and a wet marinade (garlic, oil and herb). less! Just make 11 purchases at regular price, and the 12 is on Recipes for two sauces, Steak Sauce and Chimichurri, will also be th us. (Free 12 must be same size & price range as the 11 shared. purchases.) Compare Three Prime Cuts of Beef: Filet, New York Strip and We keep the cards; just let us know you’re in Cooks’Wares Ribeye with Montreal Coarse Rub Coffee Club or Cooks’Wares Tea Club and we’ll do the rest. Steak Dust Rub Enjoy great coffee and tea, and save money too! Garlic, Oil and Herb Marinade Then Compare: Flank Steak, Flat Iron Steak &Skirt Steak with Steak Sauce Cool Summer Meals Chimichurri Sauce Marilyn Harris Arugula and Beef Steak Tomato with fresh Mozzarella and Thurs June 2 Harper’s Point 6:30-9 pm $60 Basil Vinaigrette Citrus Rum Panna Cotta with Summer Berries Marilyn Harris, CCP, has written 3 of our all time best-selling cookbooks: Cooking with Marilyn, Marilyn Harris Cooking School and Live from Marilyn’s Kitchen. Her radio show on WKRC Father’s Day is June 19 550 AM and column ―Co oking with Marilyn‖ for The Cincinnati Enquirer, sparkle with freshness. Her knowledge is legendary throughout our area, and the enthusiasm she shares brings something special to each class. Some of Marilyn‘s favorite cool summer meals are centered around a hearty, but still fresh and light salad that needs nothing more than some crusty bread and a good glass of wine. These WÜSTHOF CLASSIC 4 PC STEAK KNIFE SET easy recipes are perfect for a warm day‘s supper because much of The Wüsthof steak knife blade is not only a must for the preparation can be done ahead and much of the cooking is cutting the favorite steak, but also for chops, ribs, and done outside on the grill. roasts. Wüsthof steak knives are available at Chicken Salad Deluxe Cooks’Wares in a variety of styles and sets; as shown: Grilled Pork Tenderloin Salad with Mango and Avocado List Price $300.00 At Cooks’Wares $169.99 Margarita Salmon Salad with Fresh Salsa Dressing Price valid through June 15. Shrimp and Endive Salad with Creamy Cognac Dressing P6 Register On-Line – www.CooksWaresOnLine.com Ice Cream and Sorbet Make Ahead, Satisfying Salads Karen Harmon with Whole Grain Goodness Wed June 8 Harper’s Point 6:30-9 pm $35 Terri Schmitt Wed June 15 Settlers’ Walk 6:30-9 pm $35 Thurs June 16 Harper’s Point 6:30-9 pm $35 Karen Harmon is the chef/owner of Karen’s Culinary Creations Thurs June 30 Settlers’ Walk 6:30-9 pm $35 in Dayton, Ohio. She is a graduate of Sinclair Community College, Terri Schmitt, Personal Chef, Owner and Chief Palate Pleaser of with degrees in both Culinary Arts and Hospitality Management, The Very Zest, provides personal chef services, cooking and has participated successfully in several culinary competitions demonstrations, and beautiful food for small parties. Her teaching sanctioned by the ACF (American Culinary Federation). She has style is approachable and fun; her nutritious food is presented worked in restaurants, but now she owns her own business and beautifully and flavored deliciously. The culinary arts are a second bakes and sells her cheesecakes and her granola to local gourmet career for Terri—she worked for 16 years as a graphic designer, markets, including Dorothy Lane Market in the Dayton area. She and in 2009 she earned a Personal Chef Certificate from the is delighted to join us at Cooks’Wares to share her expertise and Midwest Culinary Institute at Cincinnati State. Her business—The enthusiasm. Very Zest—operates out of a licensed commercial kitchen at Knox Nothing tastes better, nor is more fun to create in the summer than Presbyterian Church in Hyde Park, and she is ServSafe certified ice cream and sorbet. Come, enjoy a supper of salad and bread, and a member of the American Personal and Private Chef and learn to make four deliciously different cool, refreshing Association. desserts for all your get-togethers this summer. This class is all about creating salads that are truly satisfying, fun Vanilla Bean Ice Cream and easy to prepare. In this class you will learn the recipe for a Honey Pistachio Ice Cream basic vinaigrette dressing and leave with ideas for a multitude of Decadent Chocolate Ice Cream delicious flavor combinations. These salad recipes are savory and Caramel Sauce hearty, and packed with whole grains, exciting flavors, and Hot Fudge Sauce textures. These are easy to package for lunch at work or at school, Sundae Toppings and Ideas and they make great picnic side dishes as is, or entrée salads with Apple Cider Sorbet: for the light side the quick addition of chicken, tofu, or shrimp! Quinoa, Spinach and Cherry Salad with Cinnamon Vinaigrette Bulgur and Arugula Salad with Lime and Parsley CUISINART Wild Rice and Pepita Salad with Chili and Apple Cider FROZEN YOGURT, Vinaigrette ICE CREAM and SORBET MAKER Cooks’Wares Private Classes New Patent Pending mixing Cook up great Fun, Teamwork, and Funds – all in our kitchen! paddle makes frozen treats in Cooks’Wares’ Private Classes have been used by area families, companies and organizations for social, teambuilding , and fund- 20 Minutes or Less! raising purposes. We offer an informative and fun way to bring Makes up to 1½ Quarts your group together, with demonstration, competition, or hands-on format classes your guests will love! Double-Insulated Freezer Bowl – No Need for Ice! Families and friends have found private classes to be a low-stress, Easy lock Lid with Large Spout makes adding different way to celebrate a special birthday, host a shower, or ingredients simple and mess-free! congratulate the graduate. Whether you’re considering a unique team building event for your Limited 3 Year Warranty organization or a stress-free fund raising event, we can make your Hurry! $49.99 until April 30, then $59.99! event fun and memorable for all involved! The team that cooks together, grows together. A focus of our Private Class Program is Corporate Team Building. Everyone Strawberry Fields – learns more about each other so naturally in our kitchen. A private The Savory Side of Strawberries! event provides a fine thank you celebration for a job well done, Rhonda Clark too. Tues June 14 Harper’s Point 6:30-9 pm $40 If you need a fresh idea for a scout troop outing, or even a class Rhonda Clark has loved food - eating, cooking and serving it - field trip, this is it! Kids love hands on cooking events. We can set since she was a small girl. After her first career in theater, Rhonda up a program that will be age appropriate for your group and that returned to her love of all things edible and graduated from a promises to be loads of fun. culinary arts program. She honed her skills working in several Regardless of the format, all of our private event guests receive Manhattan restaurants and then returned to Cincinnati where she Fabulous food (of course!) established Flash in The Pan, her personal chef service. Her Copies of all the recipes prepared business continues to grow, but she still finds time to share her A valuable discount for our retail store purchases for all those passion for food with you. gadgets and kitchen tools you just can’t cook without! Strawberry season is here! Learn to make wonderful dishes with Anderson Consulting Empire Foods Givauden readily available strawberries. Fresh, light and tasty dishes await Kindervelt of CCHMC Merrill Lynch United Grinding you at this class. Bristol Myers Squibb Lexis Nexis Mezzetta Foods Strawberry Basil Lemonade Procter & Gamble Glaxo Smith Kline Spring Salad with Strawberries, Pancetta, Farmer’s Cheese Whatever the reason for getting your group together, contact us for and Fig Vinaigrette more information on our program. We’d love to work with you! Roasted Pork Tenderloin with Strawberry Salsa and Maple- Cooks’Wares Orange Glazed Carrots Harper’s Point (513) 489-6400 Settlers’ Walk (937) 748-4540 Chilled Strawberry Soup with Lemon Shortbread www.CooksWaresOnLine.com Register By Phone – Settlers’ Walk 937-748-4540 P7 All About Salmon Cooks’Wares Summer Camps for Kids! Chef Vik Silberberg Alysia Fuchs New Instructor! Tue June 21 Harper’s Point 6:30-9 pm $50 Kids Class –Boys and Girls ages 6-8 Tue June 28 Settlers’ Walk 6:30-9 pm $50 Mon Jun 27 – Thu Jun 30 Harper’s Point 11 a – 1 p $125 Mon Jun 20 – Thu Jun 23 Settlers’ Walk 11 a – 1 p $125 Cooks’Wares is always pleased to see Executive Chef Vik Silberberg. A graduate of Le Pot Au Feu culinary school and See page 11 for ‘Tween Camps in July! Lenôtre Culinary Institute in France, Chef Vik has worked in Alysia Fuchs has made working with children her career for the France, England, Israel and the United States. Chef Vik has past 9 years. When she combined that with her love for cooking, worked under world renowned Master chefs such as George she found her ideal profession. Teaching children how to make Blanc and Regis Marcon to name a few. He has served as food that is good for them but also tastes good, has become not Executive Chef in such U.S. establishments as the Fireside Room only a hobby, but a true passion. Alysia is dedicated to helping in Sky Valley, GA; Maria Therese, The Sherman House, Relais & people, and especially children, learn how to enrich their lives with Chateaux Hotel and Ruby Skye, all in San Francisco. He came to healthful and wholesome foods. Cincinnati to assume the positions of Executive Chef and GM of This four day, hands-on class will introduce your child to many the Celestial Restaurant, later adding the role of Executive Chef of cooking skills and techniques, as well as tasty and nutritious foods The Rookwood Pottery Bistro. In the last few years Chef Vik has they can create and enjoy. been working as Elegant Fare Catering Executive Chef. Class #1: That’s A Wrap! It‘s called the King of fish! The flesh ranges in color from pink to We‘re going wrap crazy! You‘ll learn three different wraps that you red to orange; some varieties are even richer in important omega 3 can make for lunch, dinner, and even dessert! fatty acids than others. Chef Vik honors salmon and the high Veggie-full Wraps esteem we accord it with an amazing repertoire of recipes ! It is a Gobble-Gobble Turkey Wraps delicious fish with so many possibilities, all with great nutritional Gone Bananas! Nutella and Banana wraps with properties. You‘ll love serving salmon in ways you haven‘t tried at Whipped Cream home before! Fruit Slushies Citrus Cured Salmon, Citrus “Nage” Class #2: Food Art! Salmon Ceviche We‘ll bring out the artist in you, as we make our edible and Salmon Tartar- two ways beautiful creations. Kids in this class will learn that food can be Salmon Roulade, Orange-Basil Buerre Blanc, with a seasonal yummy and fun! side Edible Sailboats Fruit Flowers The fish and seafood served in many Cooks’Wares classes are provided by Oceanwide Seafood. Owl Sandwiches Hot Dog Cookies Class #3: Pizza Party! Everybody loves a pizza! Here we‘ll learn how to make three different kinds that are sure to please anyone! Cheesy- Bread Pizza Pizza Mummies 475 Victory Drive Springboro 937-610-5740 10 am – 5:30 pm Tues – Sat Dessert Pizza We encourage you to join us in supporting our Class #4: Picnic Party! Ready, Set, Picnic! many fine locally owned merchants. We‘ll be making a colorful array of picnic foods that will be sure to make your kids ready for plenty of picnic excursions! Dressed up! Bow-tie Pasta Salad Summer Evening with Paul Silly Sandwiches Paul Dagenbach Fresh fruit with “Fluffy Cloud” Dip Mon June 27 Harper’s Point 6:30-9 pm $50 Cincinnati native Executive Chef Paul Dagenbach, a graduate of the Cincinnati An Invitation to Culinary Arts Academy, began at La Rosa’s at age 15. After spending time at the award winning Join our First Class Volunteer Team! Palace restaurant, Paul moved to Lexington If you are a passionate cook who enjoys providing customer where he further developed his skills. Returning service and working as part of a team, consider becoming a to Cincinnati, Paul served as Executive Chef for Culinary Assistant with our Cooking School. Members are Sturkey’s and Encore Bistro. responsible for setting up before classes, serving beverages Paul is currently working with The Tavern Group at deSha’s where he continues to delight diners with his fabulous food. and food, and clearing and washing dishes. Those with the needed skills may be asked to assist with prep prior to Enjoy a delightful evening with Chef Paul Dagenbach. Classes with Paul always result in great menu ideas to use with your own class. The average work shift is 4 to 5 hours. family and friends, as well as a wonderful evening of learning and Benefits include a 15% discount coupon valid on most tasting delicious food. items in the store within one week of the class, a Mediterranean Chop Salad complimentary class after assisting in 5 classes within 120 Ancho Shrimp with Tomato Salsa and Cilantro Cream days, and the opportunity to learn some tips and techniques Beef Tenderloin Stuffed with White Cheddar, Tomatoes and from professional chefs and instructors. Bacon Ice Cream Sandwiches We have a great team of volunteers! If you would like to join them as part of Cooks’Wares Culinary Crew, pick up an application in either store. Qualified applicants will be contacted as opportunities open. P8 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY May 1 2 HP ALL ABOUT 3 HP SWEET AND 4 5 6 7 SHRIMP SAVORY! Vik Silberberg Karen Harmon 6:30 – 9 pm $55 6:30 – 9 pm $40 8 9 10 11 12 13 14 HP COOL SW ALL ABOUT SW SWEET AND HP PRIVATE CLASS SW MOTHER & SOPHISTICATED SHRIMP SAVORY! DAUGHTER TEA DINING Vik Silberberg Karen Harmon Beth Klosterboer Christopher Weist 6:30 – 9 pm $55 6:30 – 9 pm $40 11 am – 2 pm 6:30 – 9 pm $45 $70/adult and child 15 16 17 18 19 20 HP MOTHER & 21 SW COOL, HP LATE SPRING HP COOK INDIAN DAUGHTER TEA SOPHISTICATED FARM DINNER FOOD LIKE A PRO! Beth Klosterboer DINING! Dan Berger Pradip Ramachandran 11 a – 2 p $70/pair Christopher Weist 6:30 – 9 pm $45 6:30 – 9 pm $55 SW COOK INDIAN 6:30 – 9 pm $45 FOOD LIKE A PRO! Pradip Ramachandran 11 a –1:30 p $55 22 23 24 25 27 28 HP MEDITERRANEAN FEAST Vik Silberberg 6:30 – 9 pm $50 29 30 31 June 1 HP COOL SUMMER 2 3 4 MEALS Memorial Marilyn Harris Day 6:30 – 9 pm $60 5 6 7 8 9 10 11 HP HOW TO MAKE SW MEDITERRANEAN HP ICE CREAM A STEAK! FEAST AND SORBET Christopher Weist Vik Silberberg Karen Harmon 6:30 – 9 pm $50 6:30 – 9 pm $50 6:30 – 9 pm $35 12 13 14 15 16 17 18 SW HOW TO MAKE Flag Day SW ICE SREAM HP MAKE AHEAD, A STEAK! AND SORBET SATISFYING HP SAVORY SIDE Christopher Weist Karen Harmon WHOLE GRAIN OF STRAWBERRIES 6:30 – 9 pm $50 6:30 – 9 pm $35 SALADS Rhonda Clark Terri Schmitt 6:00 – 9 pm $40 6:30 – 9 pm $35 19 20 21 22 23 24 25 HP FAMILY AFFAIR HP WORLD HP ALL ABOUT COOKING WITH CHAMPIONSHIP SALMON YOUR CHILD WINNING BBQ! Vik Silberberg Yen Hsieh 6:30–9 p The Hog Heaven Team 6:30 – 9 pm $50 $70/Adult and Child 6:00 – 9 pm $65 4 DAY KIDS CAMP AT SETTLERS’ WALK! Alysia Fuchs Ages 6 – 8 $125 Monday June 20 – Thursday June 23 11 am – 1 pm 26 HP SUMMER 27 SW ALL ABOUT 28 29 SW MAKE AHEAD, 30 July 1 2 EVENING with PAUL SALMON SATISFYING WHOLE Vik Silberberg GRAIN SALADS Paul Dagenbach 6:30 – 9 pm $50 Terri Schmitt 6:30 – 9 pm $50 6:30 – 9 pm $35 4 DAY KIDS CAMP AT HARPER’S POINT! Alysia Fuchs Ages 6 – 8 $125 Monday June 27 – Thursday June 30 11 am – 1 pm Harper’s Point 513 489 6400 www.CooksWaresOnLine.com Settlers’ Walk 937 748 4540 P9 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY July 3 4 5 6 7 8 9 Independence Day 10 11 12 13 14 15 16 SW STICK HP FEEL THE SW FEEL THE HP WORLD COOKERY 101 - CARIBBEAN BREEZE CARIBBEAN BREEZE CHAMPIONSHIP KABOBS, SKEWERS, Susan Neff Susan Neff WINNING BBQ! SW SUMMERTIME BROCHETTES 6:30 – 9 pm $50 The Hog Heaven Team in the GARDEN 6:30 – 9 pm $50 Christopher Weist 6:00 – 9 pm $65 Beth Klosterboer 6:30 – 9 pm $45 11 a-1 p $35 4 DAY TWEENS CAMP AT HARPER’S POINT! Kids Class - ages 6-9 Alysia Fuchs Ages 9 – 12 $135 Monday July 11 – Thursday July 14 11 am – 1 pm 17 18 19 20 21 22 23 HP STICK HP A SEASONAL HP VIBRANT COOKERY 101 - KENTUCKY-FRESH SUMMER KABOBS, SKEWERS, MEAL VEGETABLES HP SUMMERTIME BROCHETTES Maggie Green Marilyn Harris in the GARDEN Christopher Weist 6:30 – 9 pm $50 6:30 – 9 pm $60 Beth Klosterboer 6:30 – 9 pm $45 11 a-1 p $35 SW TAPAS and SPANISH WINES Kids Class - ages 6-9 David and Liz Cook 6:30 - 9 pm $65 24 25 26 27 28 29 30 HP TAPAS and HP IT’S ASIAN HP COOKING FOR SPANISH WINES NIGHT! YOURSELF 101 David and Liz Cook Karen Harmon How to Shop, Plan, 6:30 - 9 pm $65 6:30 – 9 pm $40 Survive, Enjoy! Yen Hsieh 5:30 – 9 pm $50 4 DAY TWEENS CAMP AT SETTLERS’ WALK! Alysia Fuchs Ages 9 – 12 $135 Monday July 25 – Thursday July 28 11 am – 1 pm 31 Aug 1 HP LAZY HAZY 2 SW IT’S ASIAN 3 HP SUMMER-FRESH 4 5 6 DAYS PICNIC NIGHT! VEGETARIAN FAVORITES Karen Harmon ENTRÉES Rhonda Clark 6:30 – 9 pm $40 Terri Schmitt 6:30 – 9 pm $40 6:30 – 9 pm $40 7 8 9 10 11 12 13 HP A MOROCCAN SW A MOROCCAN HP THREE MENU MENU COMPLETE DINNERS Susan Neff Susan Neff for ANY NIGHT 6:30 – 9 pm $50 6:30 – 9 pm $50 Courtney Rathweg 6:30 – 9 pm $40 14 15 16 17 18 19 20 HP PAELLA & TAPAS SW SUMMER-FRESH Hector Esteve VEGETARIAN 6:30 – 9 pm $45 ENTRÉES Terri Schmitt SW THREE 6:30 – 9 pm $40 COMPLETE DINNERS for ANY NIGHT Courtney Rathweg 6:30 – 9 pm $40 21 22 23 24 25 26 27 HP MIDSUMMER’S HP FROM THE NIGHT FARM PICNIC BAYOU TO YOU – A Dan Berger CAJUN OCCASION 6:30 – 9 pm $45 Bill Schroeder SW PAELLA & TAPAS 6:30 – 9 pm $50 Hector Esteve 6:30 – 9 pm $45 28 29 30 31 Harper’s Point 513 489 6400 www.CooksWaresOnLine.com Settlers’ Walk 937 748 4540 P10 Register By Phone – Harper’s Point 513-489-6400 A Family Affair: Cooking with Your Child Yen Hsieh Perfect for Shower, Wedding, Wed June 22 Harper’s Point 6:30-9 pm $70/parent and child– see note below* Birthday, Thank You, Teacher, Adult (Mom or Dad) with Child (10 -14) Partial Hands-On or just because… Cooks’Wares is pleased to welcome Yen Hsieh to our cooking school. Yen is a food professional, with a PhD in Food Science and a long career as a research fellow with Procter and Gamble, A Cooks’Wares as well as her own culinary and formulation consulting company, FlavorDrive. She is an expert in many cuisines, one of them Gift Certificate! being Asian. She has taught cooking classes locally at Culinary Gift certificates for cooking classes or merchandise are Sol and at community colleges in Michigan. Cooking will be fun if you do it as a family. Children are really welcome gifts for anyone interested in food and cooking. eager to learn and want to get involved with meal preparations. This is a great place to start! Most meals can be prepared ahead and some can even be frozen and used for another meal. This is World Championship Winning BBQ a semi- hands on class in which the instructor will demonstrate and the participants will then try it hands on. Yen is a marvelous George Cook, Ira Parks, and John Augustin teacher, and you will leave with information and confidence – just Thurs June 23 Harper’s Point 6 - 9 pm $65 ask Yen‘s three adult children! . Thurs July 14 Harper’s Point 6 - 9 pm $65 Italian Flat Bread with Prosciutto Ham, Tomato, Three Cheeses, topped with Baby Spinach. Best Spaghetti and Meat Ball or Meat Loaf EVER! Baked Chicken Fingers with Sweet and Sour Apricot Sauce Spinach and Mushroom Fried Rice Chocolate Sparkle Cookies ( Gluten free) *Please note: one additional child may attend at a cost of $25. Due to space limitations, each adult may be accompanied by no more than two children. Please call the store to make your reservations when bringing two children. Thank you. Father’s Day is June 19 Dubbed by Cincinnati Magazine, “BBQ Maven” George Cook, “Queen of Cluck” Ira Parks and “Slim” John Augustin are not the typical culinary instructors. George’s degree is in mechanical engineering; he works at GE Aviation. John’s degree is in marketing and he has been part of the computer software business for financial institutions for over 40 years but is now retired. Ira’s degree is in administrative management and she has been in corporate insurance for over 25 years . George, John, and Ira are, however, the head chefs for the Cincinnati based BBQ team “Hog Heaven”, which qualified for 10 appearances and has won 4 trophies (Ribs twice, Hot Wings, and Sauce) at the World Championship BBQ Cooking Competition in Memphis, Tennessee. The team’s chicken finished in the top 10 in the Memphis in May World BBQ Championship and the beef brisket finished in the top 6% at the Kansas City BBQ Society Grand Royal Contest. The team’s trophy winning BBQ sauce is sold locally as ― Bubba Brothers Gourmet Barbeque Sauce.‖ This promises to be an unusual and memorable class! Be prepared to taste and learn how to make championship caliber ribs, pulled pork, chicken, salmon, beef brisket, John‘s famous baked beans, MAVERICK and more. Part of the instruction will be grill side at BATTERY OPERATED Hog Heaven‘s competition cooker where you‘ll CORDLESS GRILL LIGHT meet the team‘s heart and soul, Bubba, and learn how a grill/smoker works. George and John will talk about getting into Features 4 brilliant LED bulbs which last 50,000 hours competition, BBQ cooking tips and how to buy or build your own Clips to shelf up to 1” thick equipment. George, John, and Ira‘s first goal in any competition is Uses 3 AA Batteries - included! for their team to have fun. Come and be part of the team tonight. Bend the gooseneck to any desired angle This class has sold out all 14 times it has been offered. Sign Stainless Steel housing and mounting clip, so it is useable up early! rain or shine, on land or aboard the boat! BBQ Pork Ribs Beef Brisket Smoked Sausage Baked Beans Energy efficient for double the battery life of other lights. Pulled Pork BBQ Chicken $54.99 Tilapia Mushrooms Register On Line – www.CooksWaresOnLine.com P11 Summer Camp for ‘Tweens Feel the Caribbean Breezes! Alysia Fuchs New Instructor! A Bahamian Dinner ‘Tweens Class – Boys & Girls ages 9 - 12 With Chef Susan Neff Tues July 12 Harper’s Point 6:30-9 pm $50 Mon July 11–Thu July 14 Harper’s Point 11 am–1 pm $135 Wed July 13 Settlers’ Walk 6:30-9 pm $50 Mon July 25–Thu July 28 Settlers’ Walk 11 am–1 pm $135 Susan Neff has been living and working in the Bahamas for the See page 7 for Kids Camps in June! past twelve years where Bahamian foods are a large part of her Alysia Fuchs has made working with children her career for the daily menus. Susan went to the Bahamas to become Executive past 9 years. When she combined that, with her love for cooking, Chef of Poseidon Restaurant at the Coral Sands Hotel on Harbour she found her ideal profession. Teaching children how to make Island from 1998 until 2003. Since that time Susan has added a food that is good for them, but also tastes good, has become not rental suite to her home, named Yellow Heron, where she teaches only a hobby, a true passion. Alysia is dedicated to helping cooking and is writing a Harbour Island related cookbook. people, and especially children, learn how to enrich their lives with Learn to prepare a dinner as is it done in the Bahamas. Nassau healthy and wholesome foods. Grouper is the quintessential Bahamian baked fish. Often Class #1: Picnic Party! It‘s that picnic time of year! Join us as prepared in a fresh tomato, pepper, and onion sauce, marinated a we make a selection of yummy foods that you can take with you short time in fresh citrus juice and seasonings, and baked just long on any of your picnic adventures! enough to be cooked through, it is island food at its finest! And Eat your veggies! Pasta Salad Susan will show you just how to do it! Susan loves her island Pita Pocket-full sandwiches living, so bring any questions you may have about the Bahamas, Chocolate chip Brown Rice Crispy Bars the native foods and culture, and her life there. Fruit Lollipops Fresh Yellow-fin Tuna Tartare on Crostini w/ Mango slice Class #2: Breakfast Bonanza! Good morning sunshine! We Baked Grouper, Nassau Style w/ fresh Thyme will be making an array of breakfast goodies that will be sure to Coconut Tarts with Lime Chantilly Cream have you waking up with a smile on your face! Strawberry, Banana, and Peanut Butter Smoothies Maple Granola The fine meats served in many Cooks’Wares Settlers’ Walk classes are Berry Blast Parfaits purchased at Greg’s Prime Meats. Pancake Banana Split Class #3: Pizza Party! Pizza, Pizza, Pizza! We will be making pizza three different ways… Including a sweet pizza surprise =) Mamma Mia! Italian Pizza Fiesta Time! Mexican Pizza Sweet Tooth! Dessert Pizza Class #4: Snack Attack! Got the Munchies? We‘ve got the cure! We‘ll show you four different snacks that you can make anytime you need a little something to snack on! Fruit Disks Guacamole and Pita Chips Marshmallow Trail Mix Cheesy Popcorn Ice Cream Sandwiches Class for Boys and Girls ages 6-9 Summertime in the Garden Stick Cookery 101 with Beth Klosterboer Kabobs and Skewers and Brochettes Sat July 16 Settlers’ Walk 11 am – 1 pm $35 Christopher Weist Sat July 23 Harper’s Point 11 am – 1 pm $35 Mon July 11 Settlers’ Walk 6:30-9 pm $45 Beth Klosterboer, owner of Candy Garden, began her chocolate Mon July 18 Harper’s Point 6:30-9 pm $45 making career at age 13 by selling her creations to her classmates Christopher Weist, a graduate of The Culinary Institute of and teachers. With a Business degree from Bowling Green, she America, has taught adult-education cooking classes at UCLA. He has successfully combined love of chocolate with entrepreneurial has worked coast-to-coast with several nationally known chefs and talent. Beth has owned two candy stores and currently focuses on TV celebrities. This Cincinnati native has appeared locally on the corporate sales. She has continued her studies in chocolate with Fox Morning News, and is a member of the Advisory Board for renowned pastry chefs Ewald Notter and Jean-Pierre Wybauw. Diamond Oaks. He is currently Catering Chef for McHale’s She started chocolate classes while operating Candy Garden in Catering in Kentucky. Chris’s cooking style encourages students Centerville. The many who attend her classes agree when she to experiment with ingredients and to have fun! ranks teaching as one of her most rewarding activities. Learn all about ―Sti cookery (kabob/skewers/sticks/brochettes) ck‖ Looking for fun, creative ways to express yourself in the kitchen? with Chef Chris. Chris will show you how to prepare those This class is perfect for you. With instruction and guidance you wonderful and tasty skewered foods that are fun to grill or cook will create three tasty and beautiful dishes to enjoy at class. Once inside depending on the weather or your mood. you have learned how, you will be able to create the tasty treats for friends too. Mediterranean Kabobs with Cucumber Yogurt Dip, Vegetable Brochettes with a Honey Mustard Baste Melon Flowers Asian Chicken Skewers with Plum BBQ Glaze Bumble Bee Crescent Dogs Adobe Pork Sticks with a Black Bean Salsa Peanut Butter Fudge Caterpillars Classic Grilled Pineapple Skewers with Mint Syrup P12 Check our web site or Facebook page for updates on classes! A Seasonal Kentucky Fresh Meal The fruit and vegetables served in many Maggie Green Cooks’Wares Harper’s Point classes are purchased at Pipkin’s. Tues July 19 Harper’s Point 6:30-9 pm $50 Kentucky native Maggie Green is the author of The Kentucky Fresh Cookbook. Green owns The Green Apron Company, a consulting firm specializing in culinary nutrition and cookbook development. As a cookbook editor Maggie edited several well- known trade cookbooks including James Beard Award-winning cookbook, BakeWise by Shirley Corriher, The Ultrametabolism We encourage you to join us in supporting Cookbook by Dr. Mark Hyman, and the 75th our many fine locally owned merchants. Anniversary Edition of the Joy of Cooking. As a Registered Dietitian, Maggie is on the Medical Advisory Board for Humana’s Active Outlook Program and writes food and nutrition content for their award winning magazines. Vibrant Summer Vegetables Maggie is a graduate of the University of Kentucky with a degree Marilyn Harris in food and nutrition and is licensed as a dietitian in Kentucky and Ohio. Thurs July 21 Harper’s Point 6:30-9 pm $60 Maggie is also graduate of the Culinary Marilyn Harris, CCP, has written 3 of our all time best-selling Arts Management program at Sullivan cookbooks: Cooking with Marilyn, Marilyn Harris Cooking University’s National Center for School and Live from Marilyn’s Kitchen. Her radio show on Hospitality Studies in Louisville. o WKRC 550 AM and column ―Coking with Marilyn‖ for The Maggie loves the beautiful Bluegrass Cincinnati Enquirer, sparkle with freshness. Her knowledge is state. She grew up in Lexington, and legendary throughout our area, and the enthusiasm she shares now lives in Northern Kentucky with brings something special to each class. her husband, the best male cook she It‘s finally the season of abundant local fresh vegetables that knows, and their three children. inspire such tasty diversity in our kitchens. From plump eggplant, Kentucky seasonal-cooking expert Maggie Green believes in the crisp peppers, succulent tomatoes, and more, Marilyn will create a power of fresh homemade meals and year-round seasonal variety of dishes featuring the best of the summer garden. cooking. Join Maggie, author of The Kentucky Fresh Cookbook, Southwestern Chile Pepper-Tomato Soup for an evening of fresh, summertime food utilizing favorite regional Eggplant Stuffed Red Bell Peppers ingredients such as grits and blackberries, with some Homemade Pappardelle with Summer Vegetable Sauce contemporary twists on regional favorite dishes. Italian Green Bean and Potato Salad Fresh Herbed Lemonade Sautéed Corn with Tomatoes and Cilantro Beer Cheese Hummus with Fresh Celery Sticks Shrimp and Creamy Grits Sunflower Slaw Fresh Blackberry Cake with Soft Caramel Icing Tapas and Spanish Wine Tasting With Chef David Cook Tues July 19 Settlers’ Walk 6:30-9 pm $65 Tues July 26 Harper’s Point 6:30-9 pm $65 David Cook is Chef/Owner of DāVeed’s It’s Asian Night at 934, in Mt. Adams. Combining his Karen Harmon culinary inventiveness and innovative concepts with wife Liz’s restaurant Wed July 27 Harper’s Point 6:30-9 pm $40 management experience, he has created Wed Aug 3 Settlers’ Walk 6:30-9 pm $40 a highly acclaimed restaurant. Perennially Karen Harmon the chef/owner of Karen’s Culinary Creations in ranked among the top ten restaurants by Dayton, Ohio. She is a graduate of Sinclair Community College, Cincinnati Magazine, DāVeed’s reflects with degrees in both Culinary Arts and Hospitality Management, the culinary and creative talents of Chef David. and has participated successfully in several culinary competitions Come, join David and Liz Cook, as they share a great selection of sanctioned by the ACF (American Culinary Federation). She has Tapas paired with wines. Whether you prepare these recipes for a worked in restaurants, but now she owns her own business and quiet evening for a few on the patio or for a special dinner for a bakes and sells her cheesecakes and her granola to local gourmet large gathering, you simply can‘t go wrong. markets, including Dorothy Lane Market in the Dayton area. She is delighted to join us at Cooks’Wares to share her expertise and Smoked Salmon Toast with Egg Salad and White Anchovies – enthusiasm. paired with Godello White Roasted Medjool Dates with Cabarales Blue Cheese – paired Looking for a change of pace and taste as the summer goes with Torrentes White along? Karen will prepare a delightful dinner from appetizer to Piquillio Pepper stuffed with Shrimp, Smoked Paprika Aioli – dessert with an Asian Flair. Come and enjoy! paired with Granacha Crab Rangoon with Dipping Sauce Lamb Chop topped with Idiazabel Cheese w/ Chorizo, Asian Chicken with Vegetables over Basmati Rice Cipollini, Roasted Mushroom – paired with Tempranillo Chinese Fried Doughnuts Chef’s Choice Dessert – Membrillo & Manchego Register By Phone – Settlers’ Walk 937-748-4540 P13 Cooking for Yourself 101 – How to Shop, Summer-Fresh Vegetarian Recipes with Plan, Survive, Enjoy! Tofu, Tempeh and Lentils Terri Schmitt Yen Hseih Thurs Aug 4 Harper’s Point 6:30-9 pm $40 Thurs July 28 Harper’s Point 5:30-9 pm $50 Thurs Aug 18 Settlers’ Walk 6:30-9 pm $40 Cooks’Wares is pleased to welcome Yen Hsieh to our cooking Terri Schmitt, Personal Chef, Owner and Chief Palate Pleaser of school. Yen is a food professional, with a PhD in Food Science The Very Zest, provides personal chef services, cooking and a long career as a research fellow with Procter and Gamble, demonstrations, and beautiful food for small parties. Her teaching as well as her own culinary and formulation consulting company, style is approachable and fun; her nutritious food is presented FlavorDrive. She is an expert in many cuisines, one of them beautifully and flavored deliciously. The culinary arts are a second being Asian. She has taught cooking classes locally at Culinary career for Terri—she worked for 16 years as a graphic designer, Sol and at community colleges in Michigan. and in 2009 she earned a Personal Chef Certificate from the This class is designed for novice, first time cooks such as college Midwest Culinary Institute at Cincinnati State. Her business—The students, young professionals or newly marriage couples, who Very Zest—operates out of a licensed commercial kitchen at Knox want to learn the basics of cooking for yourself. Learn how to Presbyterian Church in Hyde Park, and she is ServSafe certified shop in a supermarket, how to build a pantry and how to prepare and a member of the American Personal and Private Chef simple meals that can last more than one meal. Association. We welcome Terri to our fine roster of instructors! Part I 5:30 – 6:30 Start with a how to shop tour of In this class you will learn simple ways of preparing delicious the Kroger by Cooks’Wares Harper’s Point vegetarian main dishes using plant-based proteins like soy, lentils Part II 6:30 – 9 Learn to cook delicious, healthy and beans. You'll leave with tips and recipes that will add variety, meals in under 30 minutes without a fuss fun and flavor to your menus and make it easy to prepare Fusilli Pasta with Sausage, Cherry Tomatoes and Baby delicious, vegetarian meals once or twice a week. These recipes Spinach. are packed with fresh vegetables and exciting flavors; they are so Pan Seared Chicken Breast with Rosemary Dijon satisfying that you will enjoy them, without even missing the meat! Chicken and Vegetable Stir Fry with White or Brown Rice Sesame Noodle Salad with Tofu, Shiitakes, Apple & Ginger Tomato, Bacon, Cheese, and Onion Quesadillas with Spicy Ginger Spiced Tempeh Stir Fry with local Zucchini, Eggplant Avocado Salsa and Peppers Warm and Chewy Oatmeal Cookies with Dried Cherries and Lentil Loaf with Walnuts, Brown Rice and Mediterranean Dark Chocolate. Tomato and Caper Sauce A Moroccan Menu With Chef Susan Neff Tue Aug 9 Harper’s Point 6:30-9 pm $50 Wed Aug 10 Settlers’ Walk 6:30-9 pm $50 Susan Neff has been living and working in the Bahamas for the past twelve years where Bahamian foods are a large part of her day to day menus. Susan went to the Bahamas to become Lazy Hazy Days Picnic Favorites Executive Chef of Poseidon Restaurant at the Coral Sands Hotel Rhonda Clark on Harbour Island from 1998 until 2003. Since that time Susan added a rental suite to her home, named Yellow Huron, where she Tues Aug 2 Harper’s Point 6:30-9 pm $40 teaches cooking and is writing a Harbour Island related cookbook. Rhonda Clark has loved food - eating, cooking and serving it - Here is a Moroccan menu you won‘t want to miss! Red Lentil since she was a small girl. After her first career in Theater, Soup is a traditional North African semi-spicy vegetarian soup Rhonda returned to her love of all things edible and graduated brimming with exotic flavors and colors. The entrée, Moroccan from a culinary arts program. She honed her skills working in Game Hens with Preserved Meyer Lemons and Olives with Dried several Manhattan restaurants and then returned to Cincinnati Apricot Couscous, is Susan‘s version of the more usual Chicken where she established Flash in The Pan, her personal chef with Preserved Lemons. Students will also learn how to prepare service. Her business continues to grow but she still finds time to your own preserved lemons. Peasant Pancakes with Crystallized share her passion for food with you. Ginger Crumb topping and Cream are bananas drenched in Ready for an ‗ end of the summer‘ picnic? Rhonda will teach you Apricot Liqueur which adds a wonderful flavor to these African to prepare a delicious, hearty picnic that everyone will enjoy on dessert-sized pancakes. these lazy, hazy days . Your all- time favorites, with a southern Red Lentil Soup with Moroccan Bread twist, will be prepared. Cornish Game Hens with Preserved Meyer Lemons and Olives Barbequed Pulled Pork Sandwiches Dried Apricot Couscous with Preserved Lemon Sweet Potato Cornbread Warm Peasant Pancakes w/ Crystallized Ginger Crumb Alabama Baked Beans Topping and Cream Crunchy Cole Slaw Ginger Key Lime Bites P14 Register By Phone – Harper’s Point 513-489-6400 Three Complete Dinners for Any Night A Midsummer's Night's Farm Picnic with the 30 Minute Mom Dan Berger Courtney Rathweg Tues Aug 23 Harper’s Point 6:30-9 pm $45 Thurs Aug 11 Harper’s Point 6:30-9 pm $40 Lifelong cook Dan Berger is the owner and chef of Maple Grove Tues Aug 16 Settlers’ Walk 6:30-9 pm $40 Farm Catering, in Lebanon. Dan produces a variety of foods on "Cooking should be fun, not work", is the motto that Courtney his farm, but maple syrup is his favorite. Dan is a sophisticated Rathweg goes by. This mother of three beautiful girls loves to farm boy with a passion for fresh ingredients. His love of cooking create meals that are quick and easy, and that the whole family has enhanced his journey through professional ranks, and his will enjoy. By using ingredients that are easily stored in your catering wins rave reviews. He is one of our most popular chefs, pantry, along with fresh bright flavors, you can make a meal that and he loves to share his knowledge of cooking in his own unique you are proud to serve to your family, or even guests. Working as way. the Cooking Assistant at the Settlers Walk location has made her Come taste what can be created using late summer produce from hunger for culinary adventure even stronger. Courtney's classes local markets. Dan has put together another colorful dinner using are a mix of cooking and comic relief, and no student will leave seasonal vegetables just when they are at their peak of flavor. A hungry. delightful evening is assured as Dan demonstrates his creations. Courtney has selected these tasty dishes as they are easy and Tomato, Basil and Watermelon Salad fast to prepare from start to finish. Become a smarter, faster cook Ginger/Cilantro Sweet Potato Salad without sacrificing what we value most – great taste! Tarragon and Sesame Steamed Green Beans Salmon with Roasted Garlic Couscous with Roasted Broccoli Maple Grilled Salmon on Lemon Zest Angel Hair Pasta Grilled Garlic Rib Eye – Sautéed Mushrooms and Onions with Mini Blueberry Hotcakes with Maple Syrup and Chambord Blue Cheese Baked Potatoes Butter Penne alla Carbonara with Lemon Arugula Salad and Garlic Crescent Rolls Paella and Tapas Hector Esteve Tues Aug 16 Harper’s Point 6:30-9 pm $45 Tues Aug 23 Settlers’ Walk 6:30-9 pm $45 Growing up in Puerto Rico, Hector Esteve learned to be a paella maker from his grandfather. A graduate of the University of Cincinnati in Biology, Hector worked in research for 25 years. But From the Bayou to You: a Cajun Occasion when he started his business, Paella at Your Place, as a part time Bill Schroeder venture, its huge success soon had him stirring up flavor full time. He caters several parties every weekend, and has enlisted his wife Thurs Aug 25 Harper’s Point 6:30-9 pm $50 and a friend to meet the demand Bill Schroeder, owner and chef of the late, lamented Wild Bill’s Vegetarians, take note! Hector is returning to share a tapas and in Lebanon, Ohio for six years, boasts a fresh from scratch paella menu for everyone to enjoy! The tapas may be presented approach to food preparation. Bill uses local produce when as appetizers, or served as side dishes with some of your favorite othing is pre-made‖ philosophy of available to create his ―n grilled items – the caramelized onions pair beautifully with different cooking. Bill loves to share his secrets of preparing and seasoning cheeses! Then, take advantage of the abundance of fresh Ohio’s best Cajun cuisine. produce now available with Hector‘s delicious vegetarian paella. Bill can show you just how to cook up some of that spicy Cajun Mushrooms in Sherry Wine orn goodness for your friends and family. Even if you weren‘t ―b on Tostadas with Goat Cheese and Dried Tomatoes the bayou‖ you can share some of those flavorful dishes with those Tostadas with Caramelized Onions you love! Bacalao with Red Peppers Shrimp Rémoulade Parfait Vegetarian Paella Gator on a Stick with Bleu Cheese-Pecan Slaw Grilled Heirloom Tomato Salad Bronzed Tilapia with Fresh Tomato-Okra Sauce Fruit Napoleon with Spiced Pecans Cooks’Wares Knife Sharpening Service Cooks‘Wares can professionally sharpen your knives on our professional machine. Sharp knives are safer and easier to work with. A well-balanced, sharp knife does the work for you as you guide it through your meat, fish, vegetables, fruit, etc. Properly cared for, fine knives will serve you for many years. Drop them off and let Cooks‘Wares sharpen them for you. Regular blades only, no scissors or cleavers. Just $2.50/blade. What Classes would YOU like? Let us Know! P15 CULINARY CLASS Make Your Living Easy REGISTRATION POLICY with these in your kitchen! Registration for this schedule opens OXO Friday, April 1st at 9 am. MANDOLINE We make every effort to present classes as described, but we do reserve the right to cancel or modify classes for Summer and menus. Salads! Discount Straight, Crinkle Cut, and Waffle Cut Slices All class registrants receive a 10% discount on merchandise purchases on the day of the class! Soft, easy-to-turn dial to select thickness Class discounts do not apply to kitchen electrics, or Hardened Stainless Steel Slicing Blades during a storewide sale, or with coupons stating ―No Blades remove easily for cleaning, stored on other discounts‖. board for safety and convenience Registration Policies Handle, legs, feet and guard all specially 1. You may register by telephone, on-line, in person, or by designed for safety, comfort, and stability mail. Remember, payment must be made at the time of Compact for storage registration. $69.99 2. On-Line Registration at www.CooksWaresOnLine.com— is fast, easy, safe, convenient, and secure. We will not CUISINART FOOD PROCESSOR share your information. You may use your VISA, MasterCard, or Discover, and easy step-by-step 3 FOOD PROCESSORS IN 1! instructions will be on your screen. 14 Cup Large Bowl, 11 Cup Medium Bowl, and 4½ 3. You may register by telephone or in person at the store Cups Small Bowl with Pour Spouts and during regular store hours. Measurement Markings! 4. As always, all registrations are on a first-come, first- served basis. No preference is made for registering on-line, or for registering through the store, whether in person or by telephone. 5. Anyone holding a Gift Certificate or Store Credit who would like to use it to pay for all or any portion of their classes must register for the classes by contacting the store. Again, no preference can be made for registering through the store. Cooks’Wares staff will need to access the web site to complete the transaction. The only difference is the ability to use the Gift Certificate or Store Credit as payment. 6. Cooks’Wares does not store credit card information in our database. You provide that information as you register. 7. Please mark your calendar as soon as you register for a class. Cooks’Wares is not responsible for missed classes. However, we do make every effort to telephone you a day or two prior to your upcoming class with a reminder. S/S Adjustable Slicing Disc Cancellation Policies S/S Reversible Shredding Disc 1. To cancel a Class Reservation, you must contact the S/S Large and Small Chopping/Mixing Blades store. Cancellation cannot be done through our web site. with Blade-lock System 2. For a refund, cancellation of a registration must be made five or more days prior to the class date. No Dough Blade exceptions can be made. If you find you are unable to All Removable Parts are Dishwasher Safe attend a class, we encourage you to send someone in your TouchPad Controls – on/off/dough/pulse place. 1,000 Watt Peak Power Motor 3. Classes with insufficient enrollment are cancelled prior Retractable Cord to the class date; registered students are notified by Accessory Storage Case with Lock telephone and receive a full refund. 20 Year Motor Warranty; 3 Year Limited 4. If we cancel a class due to inclement weather or other Warranty unforeseen circumstances, you will be notified as soon as the decision is made and full refund will be issued. List Price $545.00 However, if we hold a class, there will be no refunds due to $299.99 the weather. PRESORTED STANDARD U.S. POSTAGE PAID The Shops at Harper’s Point CINCINNATI, OHIO 11344 Montgomery Road PERMIT NO. 9508 Cincinnati, Ohio 45249 513-489-6400 DATED MATERIAL – Postmaster: Please Deliver by April 1, 2011 www.CooksWaresOnLine.com The Shops at Harper’s Point Find us on Facebook The Marketplace at Settlers’ Walk 11344 Montgomery Road Store Hours: 756 North Main Street Cincinnati, Ohio 45249 Monday – Friday 10 am – 8 pm Springboro OH 45066 513-489-6400 Saturday 10 am – 6 pm 937-748-4540 behind De Sha‘s Restaurant Sunday 12 noon – 5 pm near Dorothy Lane Market WHY WE LOVE POLISH POTTERY The Quality, The Wide Variety of Pieces, The Fine Craftsmanship Every piece of Polish Pottery is Unique, Beautiful and Functional Oven Safe ~ you can bake in it Durable ~ you can use it every day Beautiful ~ enjoy it on display or on your table Dishwasher Safe ~ now you like it even more! Prices start at less than $20! Cooks’Wares is proud to carry a wide selection of Polish Pottery. Now you know why!