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					SPRING 2011 - MARCH, APRIL, MAY, JUNE




                                        COOKING CLASSES & EVENTS AT
                                         THE KINGS COOKING STUDIO




                                                     YOU CAN REGISTER
                                                    FOR CLASSES ONLINE:
                                                     Visit us on the web at
                                                    www.kingswebsite.com
                                                     for class registration,
                                                      cooking studio class
                                                    offerings, special events
                                                            & recipes
                       Kings Super Market Headquarters
                       700 Lanidex Plaza
                       Parsippany, NJ 07054
                                                                     Pantry Providers
                       973-463-6500
                                                                  We stock our pantry with the finest products.
        cooking studio — SHORT HILLS                                The cooking studio thanks the following
      778 Morris Tpk. • Short Hills, NJ 07078                        companies for providing these items:
                  973-258-4009                                                 BAZZINI nuts are great for cooking and great
                                                                               for snacking. We use them for both at the
           Cherry Huntoon - Manager                                            cooking studio!
                                                                               BLACK PEARL salmon is used in cooking studio
                                                                               recipes to ensure quality and flavorful results.
 THREE EASY WAYS TO REGISTER:                                                  CABOT For consistent, quality results with our
                                                                               recipes, the cooking studio relies on Cabot
 ON LINE                                                                       cheeses and butter .
 Log on to www.kingswebsite.com                                                COLAVITA For authentic Italian flavor in salads
                                                                               and frying, use Colavita vinegars and 100%
 BY PHONE                                                                                                                              .
                                                                               Italian, extra virgin olive oil. It’s the brand we prefer
 You may register by phone by calling the cooking studio in                    DE CECCO pasta and pasta sauces are
 Short Hills 973-258-4009, or call our                                         the cooking studio’s choice for quality
                                                                               results and excellent flavor.
 Home Office 973-463-6500, 9 a.m.–5 p.m.,
 Monday through Friday. Pay by Visa, MasterCard,                               EARTHBOUND FARM supplies the cooking studio
                                                                               with delicious organic salad greens, fresh
 American Express or Discover.                                                 vegetables and raisins.
                                                                               FIJI WATER It’s always clear and pure, and we
 IN PERSON                                                                     serve it during all of our classes.
 Pay by check, cash, gift certificate, Visa, MasterCard,                       GHIRARDELLI premium quality products give all of
 American Express or Discover. Register at the cooking                         the cooking studio’s chocolate recipes a rich,
                                                                               chocolately flavor.
 studio when you shop at Kings in Short Hills.
                                                                               GOLD CIRCLE FARMS provides us with the farm
 WELCOME TO THE COOKING STUDIO                                                 fresh eggs we use in recipes at the cooking studio.
                                                                               GREEN MOUNTAIN COFFEE gets its rich
 Seating in our classes is on a first-come, first served basis.                flavor from its roasting process, and it’s the brand
 When you arrive, please take a minute to check in with a                      we serve exclusively in the cooking studio.
 member of the cooking studio staff. Classes are designated                    HARRISIONS AND CROSFIELD TEA provide the
 Demonstration or Participation. In Demonstration classes,                     finest teas available. We are happy to offer their
                                                                               delicious varieties to our students.
 students observe as the instructor prepares the recipes. In
                                                                                                                   ,
                                                                               KING ARTHUR FLOUR—King Arthur America’s
 Participation classes, which have lower enrollments, students                 oldest flour company, produces top quality flours
 prepare the dishes under the direction of the instructor/chef.                for all of your baking needs. The cooking studio is
                                                                               happy to use King Arthur flours in our classes.
 An apron and all the equipment you’ll need are provided for
                                                                               KITCHEN BASICS—When there’s no time to
 your use during class. Sample portions of all the recipes                     prepare stocks from scratch, we rely on
 prepared will be served in Demonstration and Participation                    Kitchen Basics for home made flavor .
 classes. Please note that you must be 18 years or older to                    PUROAST LOW ACID COFFEE with less that half the
 register for an adult class.                                                  acid of regular coffee, is the answer for coffee lovers
                                                                               who’ve had to eliminate or cut back on their favorite
                                                                               drink because of heartburn or indigestion. .
     Please take a moment to read our                                          SAIL brand is the cooking studio’s choice for top
                                                                               quality shrimp.
          cooking studio policies:                                             SAN PELLEGRINO is the sparkling mineral water
                                                                               always on hand at the cooking studio.
 • Students may cancel registrations up to 7 days prior
 to a class, after that deadline, no refunds or credits                        THE SILVER PALATE has a passion for flavorful
                                                                               food. They use premium quality ingredients in
 will be issued. For series classes, the first class date is                   their delicious pasta sauces, salad dressings,
 used to determine the deadline for all of the classes in                      grilling and cooking sauces, ice cream toppings
                                                                               and other fine products. We are happy to use
 the series.                                                                   Silver Palate products in the cooking studios.
 • The cooking studio reserves the right to cancel a program.
                                                                               SPLENDA is the cooking studio’s first choice for
 In the event of a cooking studio cancellation,                                sugar substitute for cooking, baking and beverages.
 students will be notified by telephone or e-mail.                                                                              .
                                                                               It tastes like sugar because it is made from sugar
 • When a refund is issued, students who paid by cash or                       THE SPICE HUNTER brand of seasonings ensures
 check will receive a refund check. Those paying by credit                     everything at the cooking studio turns out with
                                                                               top notch flavor.
 card will be issued a credit towards their account.
 • No children please in our adult classes! As a courtesy to                   SUB ZERO/WOLF provides the professional-
 fellow students and for safety reasons, please do not                         quality appliances in our Short Hills cooking studio.
 bring children with you to class. (See our “Young Chefs”                      SUN CRYSTALS Sun Crystals is the only sweetener
 section for classes designed especially for children.)                        made from stevia and pure cane sugar – and
                                                                               nothing else. We are happy to use this low
 • To register for an adult class, you must be at least                        calorie, all natural sweetener in the cooking studio.
 18 years of age.                                                              WELSH FARMS dairy products are what
 • Alcoholic beverages are NOT permitted in our                                the cooking studio relies on for quality
 cooking studio classes.                                                       results in all of our cooking and baking.


                                      REGISTER ONLINE: www.kingswebsite.com
                       OR CALL TO REGISTER 973-463-6500 M-F 9 AM-5 PM SEE PAGE 2 FOR DETAILS
PAGE 2                                                                                                                 SPRING 2011
                                   The Skinny Carbs Diet
                                   Menu Highlights: Sweet Corn & Coconut Soup • Cumin Chicken Fajitas • Black Bean and
                                   Orzo Salad with Lime & Cilantro • Roasted Yams and Parsnips • Three Banana Yogurt
                                   David Feder, RD, cut his teeth as a noted chef in Texas in the 1970s & 80s. A registered
                                   dietician, David has been Food & Nutrition Director for First for Women Magazine and is the
                                   magazine’s nutrition columnist. He was managing Editor for Food Processing/Wellness Foods
                                   magazines and also worked for Better Homes and Gardens. David sits on several editorial
                                   panels and his work has appeared in magazines, newspapers, books and television. His
                                   most recent book is The Skinny Carbs Diet (Rodale, 2010). (Registration fee includes a copy
                                   of “The Skinny Carbs Diet.”)
                                   Instructor: David Feder
                                  $55 per person                                                                                 Demonstration
                                  500 Short Hills, Fri 3/25/11 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11:00 am – 2:00 pm



                                  Fun with Veggies – Easy Vegetarian Meals for Kids
                                  Ages 5-7 with Adult
                                  Menu Highlights: Parmesan Cheese Sticks • Creamy Green Soup (Zucchini and Potato) •
                                  Meatless Lasagna with Smokey Mozzarella • Almond Cookie Dessert Cups with Ice Cream
                                  Melissa lives in Brooklyn with her husband and their son, Jamie. She has illustrated several
                                  children’s books, including Good Night Engines, B is for Bulldozer and Toolbox Twins. A
                                  home cook who loves to develop recipes, Melissa won the 2010 Cooking Light Ultimate
                                  Reader Recipe Contest. Soup Day is the first book that she both wrote and illustrated.
                                  (Registration fee includes a copy of “Soup Day”)
                                  Instructor: Melissa Iwai
                                  $50 per pair                                                                          Participation
                                  950 Short Hills, Sat 3/19/11..................................................11:00 am – 1:00 pm




                SPECIAL GUESTS                                                                                   SEASONAL
                  The Complete Baking Cookbook                                         Spring Dinner with Chef Steven
               Menu Highlights: Moist Lemon Glazed Cake • Lemon Mist                   Menu Highlights: Homemade Artichoke Raviolis with Spring Mushrooms •
               Sandwich Cookies with Cream Cheese Filling • Lemon Curd                 Baby Greens with Goat Cheese Croutons and Lemon Vinaigrette • Potato
               Flaky Tarts • Lemon Curd Ice Cream • Lemon Macadamia                    Crusted Lamb Loins with Roasted Beets • Roasted Onion Cous Cous • Home-
               Bars with Fresh Raspberries                                             made Buttermilk & Herb Cloverleaf Buns • Berry Crisp served with Fresh Saf-
               George Geary makes another visit to the cooking studio and              fron Whipped Cream
               will feature delicious recipes from his book, "The Complete             This hands-on session will give you the confidence to prepare Chef Steven's wonderful
               Baking Cookbook - 350 Recipes from Cookies and Cakes to                 spring menu, whatever the occasion. Learn to prepare a potato crust for a rack of
               Muffins and Pies". You will love his ode to lemons from his             lamb and gain practical experience with homemade techniques.
               moist lemon glazed cake to his lemon macadamia bars with                Instructor: Steven Capodicasa
               fresh raspberries. His book will be available for purchase.             $65 per person                                                            Participation
               Instructor: George Geary                                                501 Short Hills, Sat 3/19/11 . . . . . . . . . . . . . . . . . . . . .6:30 - 9:30 pm
$65 per person                                                       Demonstration
401 Short Hills, Wed 3/23/11 . . . . . . . . . . . . . . . . . . . .6:30 - 9:30pm      Spring Feast
                                                                                       Menu Highlights: Skewered Sea Scallops with Lemon-Fennel Vinaigrette •
                     Truffles, Truffles, Truffles                                      Frisee and Radicchio Salad with Bacon and Pinenuts • Seared Lamb Chops
                     Co-Sponsor: Urbani Truffles, USA                                  with Tapenade Butter • Couscous with Citrus and Almonds • Grilled Vegeta-
                     Menu Highlights: Bruschetta with Truffles Thrills •               bles Provencal • Chocolate Peanut Butter Tart
                     Frittata with Black Truffles • Salad with Truffles Carpaccio      Beth's menu is perfect for the Spring season. Join her and master the cook-
                     and Truffles Oil • Pasta with Truffles Thrills                    ing techniques you'll need to prepare these dishes filled with fresh, bright fla-
                     Vittorio and Rosita come back to the studio for another           vors that hold the promise that Spring is in the air.
class featuring Urbani Truffles. This is your chance to satisfy your longing for       Instructor: Beth Rutland
those elusive, expensive fungi. Come to the studio and watch the experts pre-          $50 per person                                                     Participation
pare delicious recipes featuring truffles, truffles and more truffles.                 502 Short Hills, Wed 4/6/11 . . . . . . . . . . . . . . . .11:00 am - 2:00 pm
Instructors: Rosita Costa, Vittorio Giordano
$50 per person                                                         Demonstration   Do Ahead Easter Celebration
402 Short Hills, Thur 3/9/11 . . . . . . . . . . . . . . . . . . . . .6:30 - 9:30pm    Menu Highlights: Smoked Salmon and Herbed Cream Cheese Tartlets •
                                                                                       Mixed Salad Greens with Strawberries and Almond Crusted Goat Cheese •
                                                                                       Baked Ham with Pineapple and Red Pepper Chutney • Asparagus with Citrus
                                                                                       Sauce • Potato Gratin with Garlic and Herbs • Double Chocolate and Almond
                                                                                       Cake with Whipped Cream
                                                                                       Yes, it is possible to enjoy entertaining family and friends this Easter holiday. Let
                                                                                       Diana assist you as your create this make-ahead stress-free complete holiday meal.
                                                                                       Instructor: Diana Albanese
                                                                                       $55 per person                                                          Participation
                                                                                       503 Short Hills, Fri 4/8/11 . . . . . . . . . . . . . . . . . .11:00 am - 2:00 pm

                                             REGISTER ONLINE: www.kingswebsite.com
                              OR CALL TO REGISTER 973-463-6500 M-F 9 AM-5 PM SEE PAGE 2 FOR DETAILS
PAGE 3                                                                                                                                                    SPRING 2011
Passover Seder                                                                            Here Come the Strawberries
Menu Highlights: Dried Cherry and Pear Charoset • Matzah Balls with Short Cut             Menu Highlights: Strawberry Cream Cheese Crumble Tart with Cookie
Chicken Soup • Salmon Latkes with Cucumber Horseradish Sauce • Pistachio                  Dough Crust, "Cheesecake" Filling, Fresh Berries and Crisp Crumb Topping •
Crusted Chicken • Potato Kugel with Onions and Mushrooms • "Milano" Cookie •              Best and Easiest Strawberry and Orange Marmalade • Pierre Herme's Straw-
Chocolate Almond Torte with Marble Glaze                                                  berry Salad with Mint and Spices • Elegant Strawberry Charlotte with a Shiny
Marla offers new twists on the familiar flavors that friends and family enjoy at          Strawberry Mirror Glaze • Strawberry Brioche Pudding with Kirsch-Scented
the Seder table. You'll sample each delicious dish as she demonstrates the                Strawberry Sauce • Caramelized Strawberries
easy and useful techniques needed to create this holiday meal at home.                    Take advantage of the new crop of sweet juicy strawberries in some of Nick's favorite
Instructor: Marla Mendelsohn                                                              strawberry dishes. From easy to elaborate, these recipes will have you buying straw-
$60 per person                                                      Demonstration         berries by the case…..
504 Short Hills, Fri 4/15/11 . . . . . . . . . . . . . . . . .11:00 am - 2:00 pm          Instructor: Nick Malgieri
                                                                                          $65 per person                                                        Demonstration
Rick's Easter Luncheon Menu                                                               510 Short Hills, Wed 6/15/11 . . . . . . . . . . . . . . . . . . . .6:30 - 9:30 pm
Menu Highlights: Crab Cakes on Spring Greens with Meyer Lemon Vinai-
grette • Baked Ham with Ginger-Peach Glaze • Smashed Potatoes with Peas
and Chives • Asparagus Gremolata • Perfect Angel Biscuits • From-Scratch
Chocolate Babka
                                                                                                                  HOT TOPICS
Surprise your guests with this exciting Easter menu bursting with an array of fla-
vors. Rick demonstrates all the professional tips you'll need to prepare this             Steak 4 Ways
scrumptious menu in your own kitchen. It's an elegant collection of recipes your          Menu Highlights: Black Pepper Coated Steaks with Red Wine Thyme Pan
friends and family will love.                                                             Sauce • Grilled Skirt Steak with Arugula and Creamy Garlic Dressing • Beer
Instructor: Rick Rodgers                                                                  Braised Sirloin Tips with Mushroom Sauce • Asian Grilled Flank Steak • Roasted
$60 per person                                                    Demonstration           Garlic and Buttermilk Mashed Potatoes • Bananas Foster with Vanilla Ice Cream
505 Short Hills, Sat 4/16/11 . . . . . . . . . . . . . . . .11:00 am - 2:00 pm            Diana shares these 4 delicious steak menus you'll definitely want to add to
                                                                                          your repertoire. She will demonstrate the sauces and fixin's to go with them
Perfectly Elegant Picnic                                                                  for great entertaining.
Menu Highlights: Individual Portobello Mushroom Quiches • Cold Poached                    Instructor: Diana Albanese
Salmon with Dill Sauce • Green Beans in Pignoli Vinaigrette • Quick Yeast Rolls •         $55 per person                                                      Demonstration
White Chocolate Chunk Oatmeal-Raisin Cookies                                              511 Short Hills, Fri 3/11/11 . . . . . . . . . . . . . . . . .11:00 am - 2:00 pm
What can be more fun than to plan an elegant picnic. Join Suzanne and pre-
pare this sophisticated, surprisingly easy to prepare menu.                                                      Coffee and Cake & Puroast
Instructor: Suzanne Lowery                                                                                        Co Sponsor: Puroast Coffee
$50 per person                                                          Participation                             Menu Highlights: Lemon Meringue Cupcakes •
506 Short Hills, Tue 5/10/11 . . . . . . . . . . . . . . . . . . . .6:30 - 9:30 pm                                Sachertorte • Hazelnut Gateau with Frangelico Butter-
                                                                                                          cream • Daiquiri Chiffon Cake
Springtime Seafood                                                                                        Rick Rodgers brings his latest cookbook, "Coffee and Cake" to
                                                                                                          the cooking studio. This time he pairs with Puroast Coffee, who
Menu Highlights: Crab Cakes with Mango, Cucumber Gazpacho &                                               is the sponsor for this wonderful trip to a European coffeehouse.
Pomegranate Drizzle • Crispy Fish Fillet on a Bed of Fennel with Fingerling                              You will enjoy every delicious recipe from Rick's book and will
Potatoes & Grapefruit Vinaigrette • Shrimp with Littleneck Clams in Saffron                              agree that Puroast coffee is the perfect accompaniment. And
Broth with Green Chili Sauce • Scallop & Artichoke Salad with Roasted Garlic                             every registration includes a copy of "Coffee and Cake"!
& Grainy Mustard Vinaigrette • Orange Poppy Seed Cake with Papaya &                       Instructor: Rick Rodgers
Key Lime Zabaglione                                                                       $55 per person                                                        Demonstration
Diana will get you "hooked" on this fabulous collection of seafood recipes. Her           420 Short Hills, Wed 3/16/11 . . . . . . . . . . . . . . . . . . . .6:30 - 9:30 pm
cooking techniques and easy to follow instructions make little work of these
special seafood dishes.                                                                   April in Paris
Instructor: Diana Albanese                                                                Menu Highlights: Roasted Shrimp with Remoulade Sauce • Blue Cheese and
$55 per person                                                   Demonstration            Herb Gougeres (Savory cheese eclairs) • Oven Roasted Herbed Tomatoes on
507 Short Hills, Wed 5/11/11 . . . . . . . . . . . . . . .11:00 am - 2:00 pm              Watercress with a Dijon Sherry Vinaigrette • Steak Oscar (Beef topped with
                                                                                          crab and asparagus blanketed with a pernod hollandaise) • Garlic Mashed Po-
Couples: Cook a Spring Menu                                                               tatoes topped with Baked Potato Chips and Herbs • French Baguette with Three
Menu Highlights: Toasted Bread with Aged Provolone and Arugula Salad • Smokey             Cheeses • Mini Pavlovas filled with Chocolate Ganache, Berries and Citrus
Ricotta Fritters • Roasted Striped Bass with Fennel and Tomatoes with Oil Cured Olives    Whipped Cream
• Orecchiette with Cauliflower, Anchovies and Fried Croutons • Sauteed Asparagus          Treat your tastebuds to a culinary adventure. Join Deb and Kathleen for a
with Roasted Peppers and Pignoli Nuts • Strawberry and Rhubarb Crumble                    demonstration and sampling of a romantic Parisian dinner, complete with deca-
Chef Steven has created a lovely spring menu filled with fresh flavors. Join him          dent mini Pavlovas dessert.
for guided practice on how to prepare these great recipes you can incorporate             Instructor: Deb Barrett, Kathleen Hulsy
into your menus now and throughout the year.                                              $60 per person                                                       Demonstration
Instructor: Steven Capodicasa                                                             512 Short Hills, Fri 4/1/11 . . . . . . . . . . . . . . . . . .11:00 am - 2:00 pm
$160 per pair                                                            Participation
508 Short Hills, Fri 5/13/11 . . . . . . . . . . . . . . . . . . . .7:00 - 10:00 pm       More Chicken Around the World
                                                                                          Menu Highlights: Chicken Saltimboca • Pesto Stuffed Chicken in White Wine
Light Spring Menu                                                                         Sauce • Chicken and Vegetable Chili • Quick Paella with Chicken Thighs,
Menu Highlights: Chipotle Black Bean Dip with Multigrain Pita Chips •                     Sausage and Shrimp • Chicken Paprikash
Mesclun Greens with Roasted Beets, Spicy Walnuts & Crumbled Chevre • Pan                  Join Suzanne for this hands-on workshop. You will start the spring season
Seared Pork Tenderloin with Cider Pan Sauce • Roasted Asparagus • Paprika                 with a wealth of new chicken recipes that offer exotic and global flavors, from
Potatoes • Lemon Walnut Bars                                                              Italy to India.
Spring signals the return of a lighter approach to mealtime, and Maral will share         Instructor: Suzanne Lowery
great ideas you can incorporate into menus now and throughout the year.                   $50 per person                                                         Participation
Instructor: Maral Apelian-Banks                                                           513 Short Hills, Thur 4/21/11 . . . . . . . . . . . . . . . . . . .6:30 - 9:30 pm
$55 per person                                                            Participation
509 Short Hills, Fri 5/20/11 . . . . . . . . . . . . . . . . . . . . .6:30 - 9:30 pm




                                               REGISTER ONLINE: www.kingswebsite.com
                                OR CALL TO REGISTER 973-463-6500 M-F 9 AM-5 PM SEE PAGE 2 FOR DETAILS
PAGE 4                                                                                                                                                            2010
                                                                                                                                                           SPRING 2011
A Do Ahead Dinner for Entertaining                                                                         Secrets of a Home Cook
Menu Highlights: Wild Mushroom Soup with Parsley Dumplings • Roasted                   Join Amy as she demonstrates how to prepare great home cooking using old
Golden Beet & Orange Salad with Mint • Mashed Parsnips with Pancetta •                 time family secrets. Each class features 4 recipes from her latest cookbook
Chicken Confit with Fennel, Peas & Parmigiano • Spring Carrot Salad with               “Secrets of a Home Cook” comprising an entire meal.
Lemon & Herbs • Individual Key Lime Trifles with Pecans
Filled with the glorious flavors of spring, Holly's make-ahead menu is perfect
for your next dinner party. Her demonstration includes an interesting technique
                                                                                              April - Do Ahead Best Friend's Birthday Party
                                                                                       Menu Highlights: Oven-Roasted Tomato, Mozzarella and Basil Bruschetta •
for making chicken. You will love the fabulous, individual desserts. See how
                                                                                       Carrot Ginger Soup • Greek Orzo Pasta Salad with Shrimp • Lemon Squares
it's done, from start to finish and sample an intriguing array of flavors.
                                                                                       Instructor: Amy Currie
Instructor: Holly Guber
                                                                                       $35 per person                                                   Demonstration
$50 per person                                                       Demonstration
                                                                                       518 Short Hills, Thur 4/14/11 . . . . . . . . . . . . . . .11:00 am - 1:00 pm
514 Short Hills, Thur 4/28/11 . . . . . . . . . . . . . . . . . . .6:30 - 9:30 pm

                Tea and Cookies                                                                          May - Last Minute Dinner Party
                                                                                       Menu Highlights: Stuffed Artichoke Bread • Green Bean Salad with Lemon
                Menu Highlights: Dulce de Leche Hearts (Alfajores) • Pas-
                                                                                       Vinaigrette • Poached Salmon with Watercress Dill Sauce • Mocha Meringue Ice
                sion Fruit Squares • The Best Black-and-Whites • Green Tea
                                                                                       Cream Pie
                Custard Tartlets • Chai Snickerdoodles
                                                                                       Instructor: Amy Currie
                Tired of making the same, old cookies year after year? Join
                                                                                       $35 per person                                                    Demonstration
                Rick as he introduces you to his new book "Tea and Cookies:
                                                                                       519 Short Hills, Tue 5/17/11 . . . . . . . . . . . . . . . .11:00 am - 1:00 pm
                Enjoy the Perfect Cup of Tea - with Dozens of Delectable
                Recipes for TeatimeTreats". Discover great recipes from Rick's
                personal collection of cookie recipes. Registration fee includes                         June - Indoor/Outdoor Cookout
                a copy of “Tea and Cookies”                                            Menu Highlights: Arugula Salad with Parmesan Shavings and Roasted Plums
Instructor: Rick Rodgers                                                               • Summer Potato Salad • Grilled Corn, Scallop and Bacon Burgers • Fresh
$55 per person                                                         Demonstration   Raspberry Cake
515 Short Hills, Tue 5/3/11 . . . . . . . . . . . . . . . . . . . . .6:30 - 9:30 pm    Instructor: Amy Currie
                                                                                       $35 per person                                                   Demonstration
Brunch Menu for Spring                                                                 520 Short Hills, Thur 6/16/11 . . . . . . . . . . . . . . .11:00 am - 1:00 pm
Menu Highlights: Fruit Salad with Lemon Yogurt Sauce • Ham and Cheese
Breakfast Strata • Spicy Brown Sugar Bacon • Potato Pancakes with Smoked               Citrus Sensations
Salmon and Crème Fraiche • Orzo Salad with Feta, Tomato and Cucumber •                 Menu Highlights: Sliced Pear, Pomegranate and Pecan Salad with Citrus
Mixed Berry Muffins with Streusel Topping                                              Dressing • Green Beans with Lemon Gremolata • Lemon-Caper Chicken • Cit-
Beth has developed a fun and easy Spring time brunch menu. Learn to pre-               rus Whipped Sweet Potatoes • Peach-Orange Sorbet with Lemon Shortbread
pare these recipes that are filled with a variety of flavors to please anyone on       What a better way to welcome spring than to treat your tastebuds with the
your guest list.                                                                       fresh, bright flavor of citrus? Suzanne will guide you as you prepare delicious
Instructor: Beth Rutland                                                               new ways to incorporate these sunny fruits into your spring menu.
$45 per person                                                       Participation     Instructor: Suzanne Lowery
516 Short Hills, Tues 5/10/11 . . . . . . . . . . . . . . .11:00 am - 2:00 pm          $50 per person                                                            Participation
                                                                                       521 Short Hills, Thur 6/2/11 . . . . . . . . . . . . . . . . . . . . .6:30 - 9:30 pm
Seafood Feast
Menu Highlights: Fish Tacos with Assorted Toppings • Crispy Crab Cakes
with Red Pepper Aioli • Herb Crusted Halibut with Red Pepper Coulis • Shrimp
Salad with Fresh Herbs • Italian Shellfish Stew • Classic Key Lime Pie
                                                                                                              LIVING WELL
Brush up on your seafood cooking techniques with these delicious recipes.
Beth's menu is filled with tantalizing flavors in this one-session workshop.           Healthy Cooking
Instructor: Beth Rutland                                                               Menu Highlights: Tuscan White Bean Bruschetta • Fennel and Watercress
$50 per person                                                       Participation     Salad • Wild Rice Salad with Scallions and Herbs • Oven Roasted Cod on
517 Short Hills, Tue 6/7/11 . . . . . . . . . . . . . . . . .11:00 am - 2:00 pm        Tomato and Garlic Crostini • Sauteed Mixed Vegetables • Mixed Berry Crisp
                                                                                       Discover how easy it is to incorporate recipes with more healthy ingredients
Comfort Food 101 -                                                                     into your diet. Join Beth and create dishes packed with exciting flavors that
                                                                                       will help you get started on the road to a delicious and nutritious approach to
Fast and Easy Dishes for Every Day                                                     meal planning.
                          March-Ladies Lunch                                           Instructor: Beth Rutland
Menu Highlights: Parmesan Puffs • Ham and Asparagus Quiche • Mixed                     $45 per person                                                      Participation
Greens with Candied Walnuts, Sliced Pear and a Citrus Vinaigrette • Texas              522 Short Hills, Thur 4/28/11 . . . . . . . . . . . . . . .11:00 am - 2:00 pm
Sheet Cake
There goes winter and here comes spring. It is the perfect time to plan a very         Party Portobello Dinner
special luncheon for your women's club or your neighbors. They will be im-             Menu Highlights: Crispy Portobello Steaks • Roast Asparagus with Baked
pressed with this light, spring menu from the Parmesan Puff appetizers to the          Garlic and Baby Tomatoes • Maple Sweet Potatoes • Savory Beet & Walnut
amazing Texas Sheet Cake that takes only 30 minutes from start to finish.              Salad • Raspberry Parfaits
Instructor: Amy Currie                                                                 Looking for a hearty and delicious vegetarian-friendly menu to serve at a din-
$35 per person                                                  Demonstration          ner party? Look no further than this class. Although the ingredients are sim-
416 Short Hills, Wed 3/16/11 . . . . . . . . . . . . . . .11:00 am - 1:00 pm           ple, the final dishes are superbly balanced in flavor.
                                                                                       Instructor: Laura Theodore
                                                                                       $45 per person                                                       Demonstration
                                                                                       425 Short Hills, Thur 3/10/11 . . . . . . . . . . . . . . . . . . .6:30 - 9:30 pm




                                             REGISTER ONLINE: www.kingswebsite.com
                              OR CALL TO REGISTER 973-463-6500 M-F 9 AM-5 PM SEE PAGE 2 FOR DETAILS
PAGE 5                                                                                                                                                    SPRING 2011
                                                                                          Carole's Weekend Coffee Cake Workshop
                    HERE & THERE                                                          Repeat Two-Day Workshop
                                                                                          Menu Highlights: Day One: Babka Dough • Layered Croissant Dough •
                                                                                          Brioche Dough • Simple Sweet Dough • Carole's Streusel-topped Babka • Flaky
                                                                                          Croissants • Sticky Bun Cake • Day Two: Pain au Chocolat • Classic Brioche •
Italian Feast                                                                             Chocolate Duet Brioche • Crumb Buns • Cheese Kuchen • Swedish Tea Ring •
Menu Highlights: Mussels Marinara • Herb Focaccia • Fennel and Orange
                                                                                          Woven Apricot Almond Strip
Salad • Sauteed Spinach with Pinenuts • Tuscan Chicken with Lemon and
                                                                                          By popular demand, award winning cookbook author Carole Walter, will once
Rosemary • Classic Tiramisu
                                                                                          again offer her intensive hands-on, two-day coffee cake workshop. Join her as
Beth helps you prepare these satisfying homestyle Italian classics. Your hands-
                                                                                          she guides you through her favorite recipes such as her treasured Streusel
on session includes authentic Italian techniques, Mangia!
                                                                                          Topped Babka and other favorites recipes from GREAT COFFEE CAKES, STICKY
Instructor: Beth Rutland
                                                                                          BUNS, MUFFINS AND MORE. Carole will share secrets for her foolproof method
$50 per person                                                      Participation
                                                                                          of working with yeast, making a variety of sweet-yeasted refrigerated doughs,
432 Short Hills, Thur 3/3/11 . . . . . . . . . . . . . . . .11:00 am - 2:00 pm
                                                                                          as well as a layered dough for buttery, flaky croissants. Working in teams, you
                                                                                          will make a batch of sweet-yeasted dough on Saturday. Sunday you will learn
                    Heritage Italian Cooking                                              how to roll, fill and shape the dough to create an assortment of delectable
                   Part Six-Veneto Co-Sponsor: Filippo Berio
                                                                                          treats. Students will also learn techniques for making creamy cheese and dried
Menu Highlights: Antipasto: Sogliole in Saor (Fried sole marinated in a tart
                                                                                          fruit fillings as well as melt-in-your-mouth buttery streusel crumb and glazes.
dressing) • Minestre: Risotto di Asparagi (Asparagus risotto) • Bigoli in Salsa
                                                                                          Each day students will take home a sampling of the mouth watering treats
(Whole-wheat spaghetti in an onion sauce) • Piatti: Gamberetti con Polenta
                                                                                          that they made in class. On Sunday students will enjoy a light meal while they
(Marinated shrimp with soft polenta) • Anatra in Salsa (Venetian braised duck)
                                                                                          sample the fruits of their labor.
• Verdura: Insalata di Radicchio (Radicchio salad with warm dressing) • Dolci:
                                                                                          Instructor: Carole Walter
Il Vero Tiramisu di Treviso (Real tiramisu) • Zaleti (Venetian cornmeal cookies)
                                                                                          $265 per person                                                              Participation
The Veneto region offers geographical contrasts that run from the seafood filled
                                                                                          441 Short Hills, Sat 3/26/11 . . . . . . . . . . . . . . . . . . . . .2:00 - 6:00 pm
waters of the warm Adriatic Sea to the heights of the Dolomite Alps dotted
                                                                                                               Sun 3/27/11 . . . . . . . . . . . . . . . . . . . . .2:00 - 7:00pm
with cheese-producing dairies. The fertile Po River Valley covers more than half
of the Veneto. Rice and corn grown there become the region's famous risotto
and polenta and a great variety of vegetables supplement those grains to bal-             Gluten Free Breads and Coffee Cakes
ance and lighten the famous cooking of the Veneto.                                        Menu Highlights: Grilled Cheese Sandwiches-2 Variations (one using rustic
Instructor: Nick Malgieri                                                                 flat bread to make a panini and one using sandwich bread for traditional
$50 per person                                                        Demonstration       sandwich) • Coffee Cakes-2 Variations (Crumb Cake and European Style Yeast
433 Short Hills, Wed 4/13/11 . . . . . . . . . . . . . . . . . . . .6:30 - 9:30 pm        Coffee Cake)
                                                                                          Annalise demonstrates how to prepare popular favorites, all gluten-free. Join
Vegetarian Cuisine from India                                                             her and discover the inventive ingredients and techniques you'll need to recre-
Menu Highlights: Spinach and Cashew Baras (fresh fritters) • Lassi (yogurt-               ate these dishes at home.
based beverage) • Mattar Paneer (peas with cheese cubes in a tomato                       Instructor: Annalise Roberts
based sauce) • Alu dom (potato curry) • Lemon Rice (South Indian pulao) •                 $50 per person                                                    Demonstration
Sambar (dal with vegetables) • Coconut Chutney • Carrot Halwa (sweet cream                525 Short Hills, Thur 4/7/11 . . . . . . . . . . . . . . . .11:00 am - 1:30 pm
of wheat pudding)
Indian cuisine has had a remarkable influence on cuisines across the world.               Festive Flourless Desserts for the Holidays
Many dishes are related by similar use of spices, fruits and vegetables. Join             Menu Highlights: Lemon Chiffon Cake with Marinated Tropical Fruits •
Sondra and learn to prepare this menu that is ideal for the season.                       Flourless Chocolate Roulade with Whipped Apricot Souffle • Pavlova
Instructor: Sondra Sen                                                                    Meringue Torte with Strawberries in Raspberry Coulis • Shaved Chocolate
$50 per person                                                         Participation      Walnut Orange Meringues
523 Short Hills, Thur 4/14/11 . . . . . . . . . . . . . . . . . . .6:30 - 9:30 pm         What better way to celebrate the holidays of Passover and Easter than with
                                                                                          these sweet endings from Carole Walter! Students will join Carole, an award
Couples Love Portuguese Food                                                              winning cookbook author, as she shares some of her favorite flourless desserts.
Menu Highlights: Portuguese Stew with Seafood, Chorizo and Tomatoes •                     In this hands-on class, students will learn to work with meringue batters to cre-
Steamed Clams with Sausage • Steak with Onions and Tomatoes • Pork                        ate a festive Pavlova meringue torte and crispy orange scented meringue cook-
Scaloppine with Roasted Red Peppers • Chickpea Salad with Tomatoes and                    ies. Carole will teach techniques for filling and rolling a perfect roulade,
Roasted Garlic • Chocolate Torte with Crème Anglaise                                      preparing a light and airy chiffon cake, simple cake decorating as well as work-
Take this opportunity to expand your knowledge and repertoire of Portuguese               ing with seasonal fruits.
cooking. As Diana guides you in the preparation of this complete dinner menu,             Instructor: Carole Walter
you and your partner will discover techniques, ingredients and seasonings that            $85 per person                                                         Participation
give vivid flavor to this special menu.                                                   526 Short Hills, Thur 4/7/11 . . . . . . . . . . . . . . . . . . .6:00 - 10:00 pm
Instructor: Diana Albanese
$130 per pair                                                             Participation   Spring Desserts
524 Short Hills, Fri 4/29/11 . . . . . . . . . . . . . . . . . . . . .6:30 - 9:30 pm      Menu Highlights: Candied Meyer Lemon Tart with Coconut Walnut Crust •
                                                                                          Black and White Chocolate Mousse Cake with Fresh Raspberries • Strawberry
                                                                                          Rhubarb Cream Pie • Orange Poppyseed Butter Cake with Orange Glaze

          BAKING & DESSERTS                                                               Deb incorporates the lively tastes of fruit to make these desserts sparkle with
                                                                                          springtime flavor. As Deb demonstrates a wide variety of interesting tech-
                                                                                          niques, you'll sample a glistening lemon tart, white chocolate mousse and
                                                                                          much more.
Spring Baking with Citrus                                                                 Instructor: Deb Barrett
Menu Highlights: Iced Lemon Poundcake • Orange Spice Yeast Rolls • Blue-                  $50 per person                                                      Demonstration
                                                                                          527 Short Hills, Fri 4/29/11 . . . . . . . . . . . . . . . . .11:00 am - 2:00 pm
berry-Lemon Bread Pudding with Lemon Cream • Gingered Grapefruit Jelly
Roll • Brandied Orange Crepe Suzette with Grand Marnier Sauce
What better way to welcome spring than to treat your tastebuds to the fresh,
                                                                                          Gluten Free Spring Baking
                                                                                          Menu Highlights: Rye Bread (to make toast) • Apple-Cinnamon Muffins •
bright flavor of citrus? Suzanne will guide you as you learn delicious new ways
                                                                                          Hot Cross Buns • Scones • Lemon Poppy Seed Tea Loaves
to baking with these sunny fruits.
                                                                                          Join Annalise and sample an all-new, all gluten-free menu of baked goods.
Instructor: Suzanne Lowery
                                                                                          She will prepare recipes you can easily make at home for yourself, friends or
$55 per person                                                          Participation
                                                                                          family who are on a gluten free diet.
440 Short Hills, Thurs 3/31/11 . . . . . . . . . . . . . . . . . . .6:30 - 9:30 pm
                                                                                          Instructor: Annalise Roberts
                                                                                          $50 per person                                                   Demonstration
                 The cooking studio                                                       528 Short Hills, Wed 5/4/11 . . . . . . . . . . . . . . . .11:00 am - 1:30 pm
           is available for private events:
              Corporate Team Building
                Off-Premise Meetings
            Private/Semi-Private Classes
                                              REGISTER ONLINE: www.kingswebsite.com
                               OR CALL TO REGISTER 973-463-6500 M-F 9 AM-5 PM SEE PAGE 2 FOR DETAILS
PAGE 6                                                                                                                                                         SPRING 2011
Mastery of European Cakes
(Repeat Class) Three-part series
Menu Highlights: Part One: Strawberry Gateau • Filbert Gateau • Golden                                           THIS & THAT
Genoise • Nut Genoise • Praline Buttercream • Ganache Glaze • Part Two:
Magyar Torte • Dacquoise • Meringue Nut Batter • Mocha Buttercream • Soft                  Sponge Painted Fondant Cake
Ganache • Part Three: Chocolate Raspberry Gateau • Sachertorte •                           Menu Highlights: New Chocolate Fondant • Home Made Rolled Fondant •
Chocolate Genoise • Raspberry Buttercream • Shiny Chocolate Glaze                          Caramel Fondant • Royal Icing • Maple Syrup Cake • Marshmallow Coconut
In Carole Walter's class, part of the Mastery of Baking diploma series, you will acquire   Filling • Banana Filling • Burnt Sugar Frosting
the skills you need to become a baker in the European tradition. You'll prepare several    In this 3-hour hands-on class, students will cover a small cake (provided by
classic genoise variations. Learn the techniques to successfully create meringue           Kings) with fondant. They will learn how to apply color to the fondant with a
layers that are light as air and receive instructions and recipes for enough classic
                            ,                                                              sponging technique. The cake will be finished off with a pretty fondant lotus
fillings, icings and glazes to create a treasury of European cake classics, including             .
                                                                                           flower (Note: Not all featured recipes will be made in class.)
simple cake decorating ideas. (This series awards credits toward the Mastery of            Instructor: Antoinette Hartman
Baking diploma)                                                                            $60 per person                                                           Participation
Instructor: Carole Walter                                                                  444 Short Hills, Wed 3/2/11 . . . . . . . . . . . . . . . . . . . . .6:30 - 9:30 pm
$275 per person, per series                                               Participation
529 Short Hills, Thur 5/5, 5/12 & 5/19/11 . . . . . . . .6:00-10:00 pm
                                                                                           Sugarpaste Dogwoods with Pretty Branches
                                                                                           Menu Highlights: Gumpaste Recipe from Sri Lanka • Gumpaste Nick Lodge
                                                                                           • Carrie's Incredible Fondant • Quick Currant/Raisin Cake • Tangy Whipped
Perfect Cupcakes                                                                           Cream • Creamy Pistachio Cake • Lemon Cream Frosting • Air Dried
Menu Highlights: Lemony Vanilla Cupcakes with Raspberry Buttercream •                      Buttercream
Devil's Food Cupcakes with Fluffy Egg-White Icing • Brownie Cupcakes with                  What better sign of spring than lovely Sugarpaste Dogwoods with their Pretty
Rich Ganache Frosting • Gingerbread Cupcakes with Butterscotch Frosting •                  Branches. In this 3 hour hands-on class students will also add decorative dog-
Apple Walnut Cupcakes with Cream Cheese Frosting • Almond Pound Cake                       wood leaves to their stunning cake (provided by Kings). We will take a bit of
Cupcakes with Lemon Vanilla Bean Frosting                                                  artistic liberty since dogwood leaves don't normally appear when the flowers are
                                                                                           blooming. (Note: Not all featured recipes will be made in class.)
Nick has adapted his favorite cake recipes to make some absolutely perfect cup-
                                                                                           Instructor: Antoinette Hartman
cakes that are always moist, flavorful and easy to prepare. They're perfect for            $55 per person                                                          Participation
summer baking too-- they're quick to mix and bake in a few minutes. Each recipe            536 Short Hills, Wed 4/27/11 . . . . . . . . . . . . . . . . . . . .6:30 - 9:30 pm
comes with suggestions for the best frostings for finishing them; recipes for the
best cupcake frostings are also included along with some impressive decorations            Cake Decorating 201
made from chocolate, marzipan and caramel.                                                 (Repeat class)
Instructor: Nick Malgieri                                                                  Menu Highlights: Winbeckler's Air Dried Buttercream • Royal Icing • White
$65 per person                                                        Demonstration        Chocolate Buttercream • Caramel Filling/Frosting • Snow White Buttercream
532 Short Hills, Wed 5/11/11 . . . . . . . . . . . . . . . . . . . .6:30 - 9:30 pm         • White Chocolate Mousse
                                                                                           Using cakes provided by the cooking studio, students take their decorating
Summer Dessert Workshop                                                                    skills to a new level. The class is filled with interesting techniques. Transform
Menu Highlights: Blueberry-Rhubarb Fool with Fresh Ginger • Chocolate                      simple borders into elegant overlays. Hone your skills with a piping bag,
Cream Pie • Raspberry Almond Tart • Mixed Stone Fruit Cobbler • Lemon                      creating basketweave designs, rosebuds, lily of the valley, stems and leaves.
Pudding Cake                                                                               Toni guides you through each step as she shares special hints and quick
                                                                                           methods for effective cake decorating, including the use of templates. Impress
Maral's assortment of summer desserts are ideal for everyday and entertaining.             your family and friends with the cake that you take home. (Not all recipes
Join her for this one session practice that will make them a favorite part of your         featured in the menu highlights will be made in class.) There are no prereq-
repertoire for the season.                                                                 uisites for this class.
Instructor: Maral Apelian-Banks                                                            Instructor: Antoinette Hartman
$55 per person                                                             Participation   $55 per person                                                           Participation
533 Short Hills, Fri 6/3/11 . . . . . . . . . . . . . . . . . . . . . .6:30 - 9:30 pm      537 Short Hills, Wed 6/8/11 . . . . . . . . . . . . . . . . . . . . .6:30 - 9:30 pm

                  Retro-Desserts Revisited
                 Menu Highlights: Amaretto-Pineapple Upside Down Cup-
                 cakes • Apple Walnut Crumb Cake • Banana Pudding • Sweet
                 Potato Marshmallow Pie • Classic Chocolate Chunk Cookies
                 Delightfully nostalgic and still reminiscent of the good old days
                 when these "desserts" were just for kids, nowadays they are
                 simple and sweet indulgences that are trendy, sophisticated
                 and all grown-up. Let’s revisit those favorite treats that would
instantly remind us of grandma's kitchen and add a little pizzazz to transform
them into "Renewed-Retro Creations".
Instructor: Nicole Friday
$45 per person                                                     Demonstration
534 Short Hills, Tue 5/24/11 . . . . . . . . . . . . . . . .11:00 am - 2:00 pm

The Best of Carole: Baking with
Berries and Cherries
Menu Highlights: Hall of Fame Viennese Raspberry Streusel Tart • Sweet
Tart Pastry • Bing Cherry Coffeecake with Crumb Topping • Shortcakes
with Strawberry Blueberry Cream Filling • Warm Fudge Sauce • Sweet Cream
Biscuits
In this hands-on techniques class, award winning cookbook author, Carole
Walter will teach an exciting array of mouthwatering desserts highlighting the
season's bounty. Students will learn how to make a unique raspberry streusel tart
adapted from her studies in Vienna, a simple bing cherry coffeecake, perfect for
summer entertaining, and a special strawberry-blueberry whipped cream filling
for melt-in-your mouth biscuits topped with warm chocolate sauce. Some of the
many techniques covered include: cream butter cake, handling summer berries,
sweet tart pastry, pastry cream, crunchy streusel topping, making and shaping
tender sweet cream biscuits.
Instructor: Carole Walter
$85 per person                                                         Participation
535 Short Hills, Thur 6/9/11 . . . . . . . . . . . . . . . . . . .6:00 - 10:00 pm




                                              REGISTER ONLINE: www.kingswebsite.com
                               OR CALL TO REGISTER 973-463-6500 M-F 9 AM-5 PM SEE PAGE 2 FOR DETAILS
PAGE 7                                                                                                                                                       SPRING 2011
                                                                                        Soup & Bread Workshop
                DIPLOMA SERIES                                                          (Repeat Class)
                                                                                        Menu Highlights: Soups - Browned Poultry Stock • Roasted Vegetable Stock
                                                                                        • Master Bean Soup with three variations (Black bean, old-fashioned bean
                                                                                        bacon, bean with escarole, tomatoes and pecorino cheese) • Master Cream
Intensive Principles of Cooking I                                                       Soup with three variations (Multi-mushroom, watercress, spinach) • Master
A Diploma Course-five class series                                                      Chowder Soup with three variations (Cod, corn & shrimp, clam) Breads -
Menu Highlights: Part One: Stock, Soups and Salad Techniques: Brown                     Master Corn Bread with three variations (Whole kernel, adirondack with whole
Stock • Chicken Stock • Vegetable Stock • Vegetable Soup • Chicken Soup •               wheat flour, jalapeno-cheddar) • Master Whole Wheat Bread with three vari-
Four Onion Soup • Garden Salad with Sauce Vinaigrette • Salad of Bitter                 ations (Wheatberry-sunflower, fruited nut, multi-grain) • Master Focaccia with
Greens with Lemon Vinaigrette • Tomato-Poppy Seed Dressing • Romaine                    three variations (Herb, onion-garlic, two-tomato)
Salad with Caesar Dressing • Apple, Blue Cheese & Walnut Salad • Fruit Salad            This one-day intensive workshop, designed and taught by the Principles of
• Herbed Butter • Shortbread • Brownie Techniques • Chocolate Glaze • Choco-            Cooking instructors, is a must for soup and bread lovers. You'll practice the
late Sauce with Vanilla Ice Cream • Part Two: Broiling, Grilling & Egg Cook-            master soup stocks along with variations and bake a variety of breads to
ery: Broiled Brochettes de Fruits de Mer • Grilled Pesto Chicken • Grilled Pork         accompany these pleasing soups.
Tenderloin with Papaya Salsa • Broiled Salmon with Tomato-Orange Salsa •                Instructors: Diane Albanese, Deb Barrett, Beth Rutland, Arlene Sarappo
Citrus Grilled Tuna with Fruit Salsa • Thai Style Chicken with Peanut Sauce •           $75 per person                                                           Participation
Broiled Vegetable Platter • Basic Rice • Lemon Orzo Salad • Omelets • Classic           549 Short Hills, Sun, 3/13/11 . . . . . . . . . . . . . . . . . . . .2:00 - 6:00 pm
Mayonnaise • Grilled Pineapple • Part Three: Braising, Stewing and Poaching             550 Short Hills, Wed, 3/30/11 . . . . . . . . . . . . . . .10:00 am - 2:00 pm
Techniques: Roti de Porc Poele • Braised Short Ribs with Vegetables • Mediter-
ranean Fish Stew with Aioli • Braised Brisket of Beef • Curried Chicken Salad •
Parsley Noodles with Poppy Seeds • Minted Sugar Snap Peas • Mashed Idaho
Potatoes • Herbed New Potatoes • Buttermilk Biscuits • Shortcakes • Poached
Pears in Red Wine • Peaches & Cherries in Port • Part Four: Sauteing and
Frying Techniques: Shallow Fried Fish Fillet with Tartar Sauce • Chicken
                                                                                                             YOUNG CHEFS
Moutard • Chicken Marsala • Chicken with Madeira & Mushrooms • Chicken
with Artichokes & Sun dried Tomatoes • Veal Francese • Veal Cutlets Milanese            Good Cooks
• Zucchini Saute/Courgettes Rape • Old Fashioned Potato Pancakes • Aspara-              The Good Cooks classes for the three to five age group offers lots of fun for chil-
gus with Sauteed Mushrooms • Sauteed Apples • Bananas Foster • Part Five:               dren as they begin to learn about food, kitchen skills and kitchen safety. Each
Roasting & Sauce Techniques: Roast Chicken au jus • Roasted Beef au jus •               class has a theme that children will enjoy. Please take a look at our classes below.
Oven Roasted Potatoes • Roasted Garlic • Rack of Lamb Persille • Tomatoes
Persille • Roasted Vegetables • Pommes Anna • Chicken Veloute • Sauce                                          March-Pot O'Gold Goodies
Supreme l'Estragon • Bechamel Sauce • Baked Macaroni & Cheese with Mor-                 Ages 3-5 with adult
nay Sauce • Yorkshire Pudding • Apple Bread Pudding • Carrot Cake with                  Menu Highlights: Shamrock Pancakes • Clover Pudding Cups • Lucky Lep-
Cream Cheese Frosting • Gingerberry Crisp                                               rechaun Ice Cream Cakes • St. Pat's Punch
Cooks of all skill levels will reap great benefits from this five-week cooking          Instructor: Bonnie Laspina
course. (There are no prerequisite courses to be eligible to register for Part I.)      $45 per pair                                                            Participation
You'll learn key techniques and receive guidance with each recipe from our              902 Short Hills, Sat 3/12/11 . . . . . . . . . . . . . . . . . . .10:00 - 11:30 am
skilled staff of instructors. At the end of your fifth cooking studio session, you'll
receive a written exam to take home. Simply mail us your completed exam,                                       April - Are You Kidding Me?
and you'll be awarded an Intensive Principles of Cooking I Diploma.                     Ages 3-5 with adult
Instructors: Diana Albanese, Deb Barrett, Kathleen Sanderson, Arlene Sarappo            Menu Highlights: Fakin N Eggs • Surprise Cupcakes (Mini Meatloaf) • Faux
$350 per person, per series                                             Participation
538 Short Hills, Tues                                                                   French Fries • Banana Smoothie
3/22, 3/29, 4/5, 4/12 & 4/26 . . . . . . . . . . . . . . . .10:00 am - 2:00 pm          Instructor: Bonnie Laspina
543 Short Hills, Tues                                                                   $45 per pair                                                           Participation
3/22, 3/29, 4/5, 4/12 & 4/26 . . . . . . . . . . . . . . . . . . .6:30 - 10:30 pm       951 Short Hills, Sun 4/3/11 . . . . . . . . . . . . . . . . . . . .12:30 - 2:00 pm
                                                                                                                May - My Awesome Mom!

                       TECHNIQUES                                                       Ages 3-5 with adult
                                                                                        Menu Highlights: Pastel Petit Fours • Jam Roll-Ups • Mom's Slipper Cookies
                                                                                        • Orange Fruit Baskets • Tea Cup Lemonade
                                                                                        Instructor: Bonnie Laspina
Knife Skills                                                                            $45 per pair                                                             Participation
(Repeat class)                                                                          952 Short Hills, Sat 4/30/11 . . . . . . . . . . . . . . . . . . . . .2:00 - 3:30 pm
One of the most important skills in the kitchen is the ability to handle a knife.
In this workshop, you'll learn the correct way to hold a knife for slicing, dicing                                June - Best Dad Ever!
and chopping. Discover the importance of proper storage and how to keep                 Ages 3-5 with adult
your knives sharp and ready for any task.                                               Menu Highlights: Cheesy Quesadillas • Bacon Sticks • Lawn Mower Cup-
Instructor: Steven Capodicasa                                                           cakes • Dad's Day Punch
$50 per person                                                          Participation   Instructor: Bonnie Laspina
548 Short Hills, Mon 4/11/11 . . . . . . . . . . . . . . . . . . .7:00 - 10:00 pm       $45 per pair                                                       Participation
                                                                                        953 Short Hills, Sat 6/11/11 . . . . . . . . . . . . . . .11:00 am - 12:30 pm


          SPECIAL TECHNIQUES                                                            Spring Training
                                                                                        Ages 3-5 with adult
                                                                                        Menu Highlights: Potato Knishes • Crunchy Chicken Sliders • Homerun
                                                                                        Hamburger Cupcakes • Slugger Punch
Kitchen Basics                                                                          Join Bonnie as she shows you how to make quick and easy recipes for your
(Repeat two-part series)                                                                favorite athletes. You will prepare this lunch with pizzazz, including homerun
Menu Highlights: Class One: Creamy Carrot Soup • Classic French Onion
Soup • Quick Chicken Soup • Hands on Omelettes • Scrambled and Fried Eggs               cupcakes and slugger punch.
• Mixed Green Salad with Vinaigrette and Variations • Simple Corn Bread •               Instructor: Bonnie Laspina
Chocolate Chip Cookies • Class Two: Roasted Chicken au Jus, Root Vegeta-                $45 per pair                                                          Participation
bles, and Potatoes • Grilled Asian Salmon and Herbed Chicken Breasts with               954 Short Hills, Sun 5/15/11 . . . . . . . . . . . . . . . . . . .12:30 - 2:00 pm
Various Marinades and Grilled Asparagus • Quick Tomato Sauce with a Pan
Fried Breaded Chicken Breast • Herbed Garlic Bread • Creamy Hot Fudge Sauce             Princess Party
Gain more confidence in your cooking and develop a solid foundation of skills           Ages 3-5 with adult
with this full participation class. Class One will concentrate on basic knife skills,   Menu Highlights: Magic Princess Wands • Sugar Cone Fairy Hats • Dreamy
working with produce, soup making and egg cookery and an introduction to                Dipped Strawberries • Cotton Candy Cupcakes • Royal Sparkling Punch
baking. This class will feature information on cooking equipment, the well              Bonnie has planned a Princess Party that is certain to be a hit of the season.
stocked pantry and much, much more. Class Two will concentrate on grilling,             You will learn to make magical recipes that will excite any young chef.
sauteing and roasting. This class will feature these three important techniques         Instructor: Bonnie Laspina
while providing you with hands-on experience.                                           $45 per pair                                                          Participation
Instructor: Kathleen Sanderson
                                                                                        955 Short Hills, Sun 5/15/11 . . . . . . . . . . . . . . . . . .10:00 - 11:30 am
$120 per person                                                        Participation
458 Short Hills, Mon, 3/7, 3/14 . . . . . . . . . . . . . . . . . .6:30 - 10:00pm



                                             REGISTER ONLINE: www.kingswebsite.com
                              OR CALL TO REGISTER 973-463-6500 M-F 9 AM-5 PM SEE PAGE 2 FOR DETAILS
PAGE 8                                                                                                                                                    SPRING 2011
Fun with Veggies -                                                                        New Ideas for Lunch
Easy Vegetarian Meals for Kids                                                            Ages 7-9 with adult
Ages 5-7 with adult                                                                       Menu Highlights: Creamy Tomato Soup with Grilled Cheese Croutons •
Menu Highlights: Parmesan Cheese Sticks • Creamy Green Soup                               Burger Potato Bites • Ham and Cheese Hot Pockets • Chocolate Chip Oreo
(Zucchini/Potato) • Meatless lasagna with Smoky Mozzarella • Almond Cookie                Chunk Cookies
Dessert Cups with Ice Cream                                                               Join Maureen at the cooking studio for this innovative class offering new ideas
Join our special guest Melissa Iwai, who has authored numerous award win-                 for lunch. You and an adult will have great fun preparing this fabulous menu.
ning books for children. A home cook who loves to develop recipes, Melissa                Wait 'til you taste the zesty burger potato bites - yummm!
won the 2010 Cooking Light Ultimate Reader Recipe Contest. She is coming                  Instructor: Maureen Rosin
to the cooking studio to have fun with veggies. Bring an adult cooking partner            $45 per pair                                                              Participation
and make these fun and easy recipes. Registration fee includes a copy of “Soup Day”       961 Short Hills, Sun 4/10/11 . . . . . . . . . . . . . . . . . . . . . .1:00-3:00pm
Instructor: Melissa Iwai
$50 per pair                                                           Participation      A Spring Picnic
950 Short Hills, Sat 3/19/11 . . . . . . . . . . . . . . . .11:00 am - 1:00 pm            Ages 7-9 with adult
                                                                                          Menu Highlights: Old-Fashioned Tuna Salad • Sloppy Joes • Strawberry
The Big Cheese                                                                            Shortcakes with Homemade Orange-Scented Biscuits • Lemonade
Ages 5-7 with adult                                                                       Hooray, it's finally spring and the time is right to plan a fun spring picnic menu.
Menu Highlights: Cheesy Bread Sticks • Ham and Cheese Paninis • Creamy                    Joyce will walk you and your adult cooking partner through every step. You
Mac and Cheese • Carrot Cupcakes with Cream Cheese Frosting                               will love the fresh strawberry shortcakes with home made orange scented bis-
This menu is perfect to recognize National Grilled Cheese Sandwich Day on                 cuits.
April 12th. Did you know that the grilled cheese sandwich even had it's own               Instructor: Joyce Delpopolo
day? Bring an adult helper and learn to make paninis - the Italian grilled                $45 per pair                                                              Participation
cheese - and other tasty treats.                                                          962 Short Hills, Sat 5/14/11 . . . . . . . . . . . . . . . . . . . . .2:00 - 4:00 pm
Instructor: Jean Colrick
$45 per pair                                                             Participation    Soup, Salads and a Sweet
957 Short Hills, Sat 4/2/11 . . . . . . . . . . . . . . . . . . . .10:00 am - Noon        Ages 10-12 with adult
                                                                                          Menu Highlights: Tortilla Soup • Tomato Soup • Caesar Salad • Mandarin Or-
Celebrate Passover with Grandma/Grandpa                                                   ange Grilled Chicken Salad • Chocolate Chunk Oatmeal Ice Cream Sandwiches
Ages 5-7 with adult (Repeat Class)                                                        Come to the cooking studio for some fun and prepare Suzanne's tasty soups,
Menu Highlights: Chicken Soup with Matzah Balls • Charoset • Rice Krispie                 sandwiches & sweets, they will warm you from head to toe. Finish your lunch
Treats • Chocolate Ice Cream Roll • Matzah Place Cards                                    with the best sandwich yet - an ice cream sandwich for dessert.
You and a grandparent will love making and sharing treats for Passover. Marla             Instructor: Suzanne Lowery
helps you learn about the holiday and its traditions as you prepare some of its           $50 per pair                                                               Participation
tasty foods.                                                                              912 Short Hills, Sat 3/5/11 . . . . . . . . . . . . . . . . . . . . . .2:00 - 4:00 pm
Instructor: Marla Mendelsohn
$50 per pair                                                             Participation    Sharing Passover with the Family
958 Short Hills, Sat 4/9/11 . . . . . . . . . . . . . . . . . . . .10:00 am - Noon        Ages 10-12 with adult
                                                                                          Menu Highlights: Chicken Soup with Matzah Balls • Charoset • Chocolate
A Special Meal for Mom                                                                    Almond Torte with Chocolate Glaze • "Milano" Cookie • Personalized Lollipops
Ages 5-7 with adult                                                                       Sharing delicious treats at the cooking studio with a favorite adult is a great way
Menu Highlights: Orange Fruit Cups • Blueberry Pancakes • Brown Sugar                     to learn about Passover. Marla guides you through each recipe.
Bacon • Orange Sherbert Punch                                                             Instructor: Marla Mendelsohn
Come to the cooking studio with your mom or another adult helper and learn                $50 per pair                                                               Participation
to make a very special meal for Mom. You'll want to go home and make this                 963 Short Hills, Sat 4/9/11 . . . . . . . . . . . . . . . . . . . . . .1:00 - 3:00 pm
menu for Mother's Day.
Instructor: Jean Colrick                                                                  Celebrate Easter
$45 per pair                                                             Participation    Ages 10-12 with adult
959 Short Hills, Sat 5/7/11 . . . . . . . . . . . . . . . . . . . .10:00 am - Noon        Menu Highlights: Dutch Baby with Orange Sugar • Pull Apart Maple Pecan
                                                                                          Sticky Buns • Ladybug and Spider Springtime Salad with Homemade Lemon
Dad's the Man                                                                             Chive Vinaigrette • Strawberry Sour Cream Cupcakes
Ages 5-7 with adult                                                                       Things will be hopping at the cooking studio this Easter season. Join Maureen
Menu Highlights: Orange You My Honey? (Orange and Honey Flavored                          as you create these great recipes that are perfect for any holiday table.
Wings) • Oven Fries • Cheeseburger Sliders • Big Daddy Chocolate Chip Cookies             Instructor: Maureen Rosin
Just in time to celebrate Father's Day, this hearty menu is sure to please any            $50 per pair                                                          Participation
Dad. From the yummy orange and honey flavored wings to the giant                          964 Short Hills, Sun 4/10/11 . . . . . . . . . . . . . . . . . .10:00 am - Noon
chocolate chip cookies, this menu will tempt his taste buds.
Instructor: Jean Colrick                                                                  Homemade Ravioli Dinner
$45 per pair                                                              Participation   Ages 10-12 with adult
960 Short Hills, Sat 6/11/11 . . . . . . . . . . . . . . . . . . . . .2:00 - 4:00 pm      Menu Highlights: Awesome Garlic Bread • Fresh Tomato Basil Sauce • Won
                                                                                          Ton Ravioli • Butterfinger Blondies
St. Patrick's Day Celebration                                                             Maureen shares her recipes along with tips and tricks that will make this class
Ages 7-9 with adult                                                                       an inspiration to you and an adult. Sample these luscious dishes that will take
Menu Highlights: Shepherd's Pie • Irish Soda Bread • Shamrock Cake Balls                  your breath away.
• Shamrock Shakes                                                                         Instructor: Maureen Rosin
St Patricks Day traditions include Irish recipes, green food, and leprechaun's            $50 per pair                                                        Participation
bringing luck. Join Maureen with your favorite adult and make this luck of the            965 Short Hills, Sat 5/21/11 . . . . . . . . . . . . . . . .11:00 am - 1:00 pm
Irish dinner.
Instructor: Maureen Rosin
$50 per pair                                                             Participation
909 Short Hills, Sat 3/5/11 . . . . . . . . . . . . . . . . . . . .10:00 am - Noon




  no fuss, no mess! Plan your
 child’s next birthday party at
       the cooking studio
                                              REGISTER ONLINE: www.kingswebsite.com
                               OR CALL TO REGISTER 973-463-6500 M-F 9 AM-5 PM SEE PAGE 2 FOR DETAILS
PAGE 9                                                                                                                                                        SPRING 2011
                                                                                           Cook with Dad for Father's Day
     TECHNIQUES FOR TEENS                                                                  Teen with adult
                                                                                           Menu Highlights: Crostini 3 Ways: Ricotta and Honey, White Bean and Ar-
                                                                                           tichoke, Sausage and Peppers • Marinated Grilled Skirt Steak with Caramelized
Friday Night Food Fights                                                                   Onions and Mushrooms • Homemade Chips and Guacamole • Homemade
Teen, four-class series                                                                    Biscuits • Whoopie Pie
Menu Highlights: Class One: Pea and Ricotta Crostini • Triple Mustard                      This class is something you won't want your dad to miss! It's a special dinner
Roasted Chicken • Roasted Root Vegetables • Mashed Potatoes • Salad with                   that you will prepare and enjoy together at the cookingstudio. Wait until he
Homemade Vinaigrette • Double Chocolate Pudding with Whipped Cream •                       tastes the Sausage and Peppers and homemade Guacamole…..It will be the
FIRECRACKER CHALLENGE • Class Two: Minestrone Soup • Homemade Pasta                        perfect Father’s Day gift.!
with Cacio e Pepe • Ravioli with Tomato Sauce • Chicken Francese • Zucchini                Instructor: Marla Mendelsohn
with Herbs • Angel Food Cake with Lemon • FIRECRACKER CHALLENGE •                          $75 per pair                                                            Participation
Class Three: Homemade Tortilla Chips with Pico de Gallo and Guacamole •                    969 Short Hills, Sun 6/5/11 . . . . . . . . . . . . . . . . . . . . .3:00 - 6:00 pm
Chicken and Beef Fajitas with Onions and Peppers • Mexican Rice • Individual
Apple Pie and Pie Pastry • FIRECRACKER CHALLENGE • Class Four: Create
a meal to share with one invited guest
This all new 4-class series is sure to be a hit with teens everywhere. Teens will
prepare a delicious meal, under Marla’s direction, for the first three sessions.
They will learn techniques and short cuts as they gain confidence with their culi-
nary skills. Each week will include a firecracker challenge where the teens will
create a dish, using a secret ingredient. Everything leads up to Week 4, where
the students will invite one guest to enjoy a menu that the teens have devel-
oped and prepared for them.
Instructor: Marla Mendelsohn
$180 per person, per series                                         Participation
916 Short Hills, Fri, March 4, 11, 18 & 25 . . . . . . . . . . .6:30 - 9:30 pm

Classic Italian for Teens
Teen with adult
Menu Highlights: Antipasto Salad • Spaghetti with Meatballs & Homemade
Tomato Sauce • Lasagna Rolls • Chicken Cacciatore • Garlic Bread • Simple Tiramisu
If you love Italian food, you won't want to miss this Italian feast. Maral helps you
and your partner prepare the best meatballs and cacciatore you've ever tasted.
Instructor: Maral Apelian-Banks
$75 per pair                                                              Participation
920 Short Hills, Sun 3/20/11 . . . . . . . . . . . . . . . . . . . . . .3:00-6:00pm

Pasta Workshop for Teens
Teen with adult
Menu Highlights: Lasagna with Tiny Meatballs • Ravioli with Tomato and
Basil Sauce • Fettuccine with Alfredo Sauce • Pappardelle with Tomato &
Sausage Sauce • Chocolate Crepes with Ice Cream
Amaze your friends and family with the expert Pasta making skills you will
learn in this class. This all-new Italian style menu is a lot of fun to prepare and
even more fun to eat. Bellissimo!
Instructor: Diana Albanese
$75 per pair                                                               Participation
966 Short Hills, Sat 4/2/11 . . . . . . . . . . . . . . . . . . . . . .2:00 - 5:00 pm

Breakfast in Bed for Mom
Teen with adult
Menu Highlights: Minted Fruit Salad • Blueberry-Cottage Cheese Pancakes
with Orange Syrup • Homemade Turkey Sausage • Cherry Scones with Lemon
Cream • Classic Apple Turnovers
Suzanne helps you create this unforgettable breakfast for mom. After you prac-
tice in class you will be ready to treat your mom to the best present ever.
Instructor: Suzanne Lowery
$75 per pair                                                         Participation
967 Short Hills, Sun 5/1/11 . . . . . . . . . . . . . . . . .11:00 am - 2:00 pm

May Dinner Party
Teen with adult
Menu Highlights: Buttery Bread Sticks • Chicken with Tomatoes, Scallions
and Shiitake Mushrooms • Garlic Mashed Potatoes Drizzled with Garlic Infused
Olive Oil • Green Beans with Nut Butter • Spring Salad with Fennel, Onion and
Blackberries with Raspberry Vinaigrette • Luscious Lemon Tart
Bring an adult partner to the cooking studio and prepare this elegant and
sophisticated dinner menu. The flavors are amazing and you will be surprised
at how easy it is to complete this special meal.
Instructor: Maureen Rosin
$75 per pair                                                              Participation
968 Short Hills, Sat 5/21/11 . . . . . . . . . . . . . . . . . . . . .2:30 - 5:30 pm




                                               REGISTER ONLINE: www.kingswebsite.com
                                OR CALL TO REGISTER 973-463-6500 M-F 9 AM-5 PM SEE PAGE 2 FOR DETAILS
PAGE 10                                                                                                                                                   SPRING 2011

				
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