Docstoc

Cooking Class Schedule January – April 2011

Document Sample
Cooking Class Schedule January – April 2011 Powered By Docstoc
					 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!

				
DOCUMENT INFO
Shared By:
Categories:
Stats:
views:35
posted:4/20/2011
language:English
pages:17