March 2011 Cooking Classes Please join us for the following classes in the GFS Cooking Classroom. To register for any upcoming class, just stop by the Good Food Store Customer Service Desk or call 541-3663. Food & Film: Moonstruck, with Abe Risho Tuesday, March 1, 6:30 pm, $35 This class sold out so quickly in January that Abe agreed to come back and demonstrate his five- course menu of Italian classics one more time. You’ll enjoy some terrific “ciao” and celebrate a film that was awarded three Oscars in 1987. • Egg in a Basket • Minestone • Steak & Spaghetti • Chard Ravioli with Fried Sage • Cannoli 4-10-30: Fish ‘n’ Slaw Thursday, March 3, 6:00 pm, $10 In the British Isles, Fish ‘n’ Chips is quintessential pub grub. But GFS Cooking School Coordinator Emily Seitz thinks giving this classic a healthy twist is an option worth exploring. So tonight she replaces the fried with the fresh – out go the potatoes, in comes an easy kale and ginger salad. As with all of our 4-10-30 classes, you’ll take home the recipe and many of the recipe’s ingredients. First Friday Cheese Tasting: Irish Cheeses Friday, March 4, 5:00 pm, $5 A well-aged cheese flavored with a bit of Irish stout? Now that’s what we call the Luck of the Irish. Come try five different Irish cheeses handpicked by GFS Cheese Buyer Jennie Gregory and a pair of appetizers created by GFS Deli Manager Rebecca Canfield-Perkowski in which a couple of the cheeses are featured. You’ll take home a goodie bag, recipes and a few suggested beer and wine pairings. Roll Up Your Sleeves: “Hands On” Corsican Tuesday, March 8, 6:30 pm, $35 Tonight we will take a culinary tour of an island famous for its honey, clementines, chestnut flour and crisp white wine. You’ll be led through a host of “hands on” preparations by an instructor with a spe- cial connection to Mediterranean cuisine. Harriet Eichenholz divides her time between her Missoula catering company, Fine Cooking Catering, and a home in the Greek Isles where she finds inspiration for the kind of dishes she’ll share with tonight’s guests. • Antipasti Plate: Cured Meats, Roasted Olives & Cheese • Tomates Farcies (Stuffed Tomatoes) • Soupe Corse ( Ham & Vegetable Soup) • Storzapreti (Herbed Dumplings) • Mouton aux Olives (Lamb with Olives) • Fiadone (Corsican-Style Cheesecake) Flavors of the World: Mardi Gras Thursday, March 10, 6:30 pm, $35 Red Bird chef Matt Parris treats this evening’s guests to Fat Tuesday, New Orleans style. From Acadian Roux the color of fine chocolate to mudbug-stuffed French pastry, Matt will introduce you to true Cajun flavor. We’ll supply the party beads and treat you to a flavor-packed evening with one of the Good Food Store’s most popular instructors. • Cajun Spice Blend • Andouille & Sweet Potato Soup • Crawfish Beignets • Shrimp Etoufee • Bayou Jambalaya • Bananas Foster Flavors of the World: Dumplings of the Far East Tuesday, March 15, 6:30 pm, $25 No matter what they’re made from – flour, potatoes, bread or matzoh – it seems dumplings are part of every culture’s cuisine. Tonight’s focus is on the many varieties found in Asia, both savory and sweet. Theo Smith, co-owner and chef of IZA, will demonstrate rolling and folding tricks, plus how-tos for steaming, pan-searing and deep-frying. This little Dim Sum party is sure to inspire you to schedule one for friends and family at home. • Japanese Gyozas – Chicken & Scallions with Ponzu Sauce • Chinese Har Gau – Steamed Shrimp & Ginger Dumplings with Chile Soy Sauce • Chinese Char Siu Bao – BBQ Pork Dumplings with Plum Sauce • Indian Samosas – Peas & Potato with Yogurt Cilantro Sauce • Apple Potstickers with Vanilla Crème Anglaise Please see back for more March cooking classes. Kids in the Kitchen: St. Patty’s Day Feast Thursday, March 17, 5:30 pm, $20 We’re throwing a St. Patrick’s Day party that’s a little tamer than the famous Butte version. And this one is for kids between the ages of 7 and 11. Emily Seitz, GFS Cooking School Coordinator, will have students up to their elbows in potatoes for an Irish Stew, in flour for Soda Bread, and in honey for a special Dublin butter. At the end of the evening they’ll gather around the table to share their tasty creations and perhaps swap a tale or two about recent encounters with leprechauns. Flavors of the World: Everyday Moroccan Tuesday, March 22, 6:30 pm, $25 While living in Juneau, Ginny Mahar helped fight off the long winter nights by adding the spicy flavors of warmer climates to the evening meal. Tonight, with the cuisine of Morocco as her focus, she’ll show you how to add her trick to your menu planning at home. Ginny’s Moroccan recipes may be exotic, but that doesn’t mean they’re not easy. Come spend an evening with the author of The Sunday Dinner Revival, Ginny’s new cooking blog, and learn how to beat back the end of winter with a delicious five-course Moroccan feast. • Roasted Chicken Tagine with Oil Cured Olives and Preserved Lemons • Couscous with Pine Nuts & Apricots • Roasted Cauliflower with Chermoula • Moroccan Carrot Salad with Coriander Vinaigrette • Medjool Dates Stuffed with Cinnamon Cream Cheese Food for Your Health: A Gluten & Sugar-Free Spring Feast Thursday, March 24, 6:30 pm, $25 Yes, spring has finally arrived. And we’re celebrating the longer, warmer days with an evening of deliciously satisfying gluten-free and sugar-free dishes. Join Miriam Katz, author of Cookin’ Up Good Vibrations, Gluten-Free & Dairy-Free Dishes in Harmony with the Seasons, as she demonstrates how you can prepare healthy, seasonal meals even when you face dietary restrictions. Miriam works as a holistic nutritionist in Whitefish and has taught cooking classes for over 30 years, with a focus on guiding individuals with food allergies and sensitivities. • Vegetarian Nori Rolls with Citrus Horseradish Dipping Sauce • Fresh Herbed Pizza with Shrimp • Crunchy Napa Spring Salad • Dandelion & Watercress Salad with Ginger Dressing • Lavender Lemon Sorbet Confidence in the Kitchen: Seafood & Sauces Tuesday, March 29, 6:30 pm, $35 The celebrated Alaskan salmon runs are still a couple of months away, but early spring brings fresh halibut to the GFS Meat & Seafood Department. And tonight it’s one of the fish that Red Bird chef Dominick Martin will demonstrate how to prepare like a pro. It’s true, seafood has a reputation for being a challenge in your home kitchen. But Dominick will share his secrets for processing, prepping and cooking your fish and shellfish, plus walk you through a selection of recipes that your family and dinner guests will love. • Seafood Shepherd’s Pie • Stuffed Shrimp with Pesto • Scallops with Chermula • Seafood Chowder • Pan-Seared Halibut • Halibut en Papillote Confidence in the Kitchen: Brunch with Blossom Thursday, March 31, 6:30 pm, $25 No matter what the season, Blossom’s Bed and Breakfast is always blooming with guests. Most of us have not had the opportunity to experience the breakfast that travelers to Missoula enjoy at this popular Rattlesnake B&B, but here’s your chance. Blossom Savage, owner and chef of her namesake business (and former longtime Health & Beauty Aids buyer at GFS) returns to share some of her guest’s favorite recipes, including her famous gluten-free granola. Visitors to her B&B often bring challenging health and dietary restrictions and Blossom is skilled at altering an entrée to meet their needs. She’ll share a number of such recipe adaptations in this evening’s class. • Blossom’s B&B Granola • Green Chile Tofu Tortilla Scramble • Country Onion Pie • Baked Spinach Feta Pudding • Blossom’s Fruity Breakfast Bake Good Food Store Cooking Classroom Information General Class Information. Most classes in the GFS Classroom are demonstration style and last one-and-a-half to two hours, unless otherwise noted. Printed recipes are provided. Participants often tell us they wish they’d skipped dinner before attending class because you will be served a tasting of prepared recipes. Doors open 10 minutes prior to class. Seating is on a first-come, first-served basis. Instructors may need to alter menus due to seasonal availability of ingredients. GFS cannot accommodate guests bringing children under age 10 to class. Children over the age of 10 are welcome to attend class at the full price of admission. For “Kids in the Kitchen” classes, appropriate age for attendees is specified in class description. Registration. You may sign up for classes at the GFS Customer Service Desk (406-541-3663). Payment is due at time of registration. Cash, check or credit cards are accepted. Class size is limited. GFS reserves the right to cancel any class due to insufficient enrollment. If a class is cancelled, registered guests will be contacted by phone and given the option of transferring the fee to an alternate class or receiving a refund. Cancellation. All cancellations must go through the GFS Customer Service Desk, either in person or you may call us at 406-541-FOOD (3663). Cancellations made at least 48 hours prior to the class will be eligible for a full refund. Cancellations made less than 48 hours in advance are not refundable unless the class is sold out AND we are able to fill your spot with someone on the waiting list. You may choose to send someone in your place if you are unable to attend. Sold Out Classes. To be added to the waiting list of a sold out class, either visit or call the GFS Customer Service Desk at 406- 541-FOOD (3663). If spaces become available, those on the waiting list will be contacted by phone. Make sure we have a daytime phone number that aids us in reaching you. Calls will be made in the order of waiting list sign-up, but fill-in registrations will be accepted on a first-response, first-served basis.