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September & October Cooking Classes!!

PLEASE–NO E-MAIL OR TEXT RESERVATIONS. 

All reservations must be made by phone or in person.  Payment is expected at the time of registration.  Checks are accepted as well as MasterCard, Visa, Discover and American Express.

If you are registering with a gift card, please have it handy when calling in.  We will need numbers off the back of the card to complete the registration

All classes start at 6:30 pm unless otherwise indicated.

All classes are demonstration format unless otherwise indicated with “HANDS ON!!”   Some classes will offer a “hands-on opportunity”–the description will note this added feature. 

(Last update 9/18/2017    6:35 pm)

 

Advanced Seafood

Date:  Tuesday, September 12   6:30 pm 

Instructor:  Tom Wolowik

Fee:  50.00

Availability:  Sold Out!!!

Take your seafood preparation to the next level!  Let our fish and seafood expert, Tom, teach you to prepare restaurant style seafood dishes in your own kitchen!  These dishes aren’t hard for the home cook—just a little fussier!  Watch as Tom demonstrates Stuffed Sole with Julienned Seasonal Vegetables.  How about your soon-to-be-favorite, Lobster Macaroni and Cheese?  A delicious and traditional French dish, Coquille St. Jacques, a mélange of scallops in cream over garlic mashed potatoes.  And a final dish of Shrimp Beurre Blanc with Herbed Farro.  You are going to love adding these dishes to your repertoire!

Enjoying the Churrascaria!

Date:  Thursday, September 14   6:30 pm

Instructor:  Betsy Piper

Fee:  $50.00

Availability:  cancelled

Repeated by request! If you have ever been to Samba in Madison or Fogo de Chao in Chicago, then you have experienced the churrascaria, steakhouse of the Brazilian gaucho.  In fact, Fogo de Chao translates to “meats over fire” which is the traditional way of eating on the plains of Brazil and South America, where they eat more meat per capita than anywhere else in the world.  Tonight Betsy will show you how to replicate the flavors of South America.  Start with an appetizer tray of cheeses, olives, marinated vegetables and more, served with French bread and traditional Pao de Queijo, a warm cheese bread roll. The main event—mixed grill!  Learn to prepare a meat eater’s paradise of Marinated and Seasoned Flank Steak, Pork Loin and Chicken.  Add white rice, chimichurri sauce and a fresh salad with mango vinaigrette and you’ll fill up fast!  As a finale, Betsy will teach you to prepare a light and refreshing Coconut Sorbet

Veggie Delight!

Date:  Tuesday, September 19  6:30 pm  

Instructor:  Paul Tseng

Fee:  45.00

Availability:  cancelled

Celebrate the harvest with a delicious vegetarian menu!  Paul will teach you to enjoy the bounty of vegetables in different ways.  Join us tonight and, even if you aren’t a vegetarian, you’ll enjoy some new ideas for tasty dishes or maybe a meatless Monday!  Paul’s menu for the class includes:  Earthy Frittata with Sesame Soba; Vegetable Pancakes with Ginger Balsamic Vinaigrette; and Vegan Avocado and Chocolate Ice Cream.  Intrigued?  Register now!

The Monet Garden

Date:  Thursday, September 21  6:30 pm  

Instructor:  Betsy Piper

Availability:  only 2 seats still left!

Claude Monet lived in his home in Giverny, in Normandy, France for 43 years.  During that time, he fashioned the house the way he wanted it, including designing beautiful garden landscaping that became part of his artistic legacy.  And apparently Monet was also something of a gourmand, keeping culinary journals and an almost 2 acre kitchen garden.  Fine food was part of his lifestyle.  Which brings us to tonight’s class, a tribute to the gourmet side of Monet.  Betsy will take you to Giverny, to enjoy a menu suggested by cookbooks of Monet’s home.  Start with Potage Dubarry, a creamy cauliflower soup; an entrée of Bifteck marchand de vin, steak with a wine glaze, accompanied by Pommes de terre Dauphinoise, made with potatoes and cream, and Petit pois a la Francaise, peas with lettuce and onions.  Make room for a salad of lamb’s lettuce and beets, Salade de mache aux betteraves.  Finish your meal with Petit souffles au chocolat, individual chocolate souffles.  Profitez de votre repas!

End of Summer Greek Isles

Date:  Wednesday, September 27  6:30 pm  

Instructor:  Lily Kilfoy

Fee:  50.00

Availability:  only 2 seats still left!

Even in the cooler fall months, the Greek isles are spectacular—as is Greek food.  Full of all the goodies the Mediterranean has to offer, Greek cuisine is mostly a healthy blend of sunshine raised veggies and fruits, healthy oils, and bright and unique flavors.  Enjoy tonight as Lily shows you how to achieve a Greek menu right here in southern Wisconsin.  Check out this menu:  Start with an appetizer of Marinated Mixed Olives with Herbs and Feta Cheese served with Toasted Pita Chips.  Next, try an entrée of Roasted Chicken Thighs with Garlic, Lemon and Oregano, accompanied by Roasted New Potatoes and Greek Style Braised Green Beans with Tomatoes.  And for your sweet tooth, finish your meal with Sautéed Plums with Honey and Almonds.   Απολαύστε το γεύμα σας! (Enjoy your meal!)

Barbados Beach Party

Date:  Thursday, September 28  6:30 pm  

Instructor:  Betsy Piper

Fee:  50.00

Availability:  4 seats available

The sun and surf is forever on the Caribbean island of Barbados!  And the cuisine is typical of the Caribbean culture, with some specialties all their own.  Join Betsy tonight to explore the island’s cuisine.  It is influenced by its’ African, Indian, Irish, British and Creole settlers, as well as the abundance of fish and seafood.  Tonight savor one of Barbados’ favorite dishes as an appetizer, the famous Bajan Macaroni Pie.  All families have their own way of making “pie”—which once you try it, you may want to make your own twist too!  Add Coconut Sweet Bread, which is better with the addition of more fresh grated coconut–and could be used for dessert!  Your Bajan entrée is Barbados’ version of Chicken Curry, served with traditional Caribbean dish, Seasoned Rice with Pigeon Peas.  Complete your meal with a Passion Fruit Sorbet.  Prepare this meal at home on the dreary days of late fall and winter to bring Barbados’ sun inside!

Great Garlic!!

Date:  Monday, October 2  6:30 pm  

Instructor:  Andy Watson

Fee:  45.00

Availability:   Sold Out!!

Many of us foodies can’t resist garlic!  It smells and tastes amazing when cooking.  It has high nutritional value, and is low in calories.  It has been found to be good for your health—and researchers are finding positive health/garlic relationships all the time.  All from a little white bulb with power packed cloves!  Tonight Andy will share with you some of his favorite ways to get more garlic into life.  Try his appetizer Crostini with Roasted Garlic, Goat Cheese and Apple Chutney.  Sample his cold weather warmer, Roasted Garlic Soup with Olive Oil Croutons.  Savor Andy’s Garlic Cheddar Biscuits.  And get ready to add a dish to your own repertoire, Andy’s Linguine with Arugula, Garlic and Parmesan.

Roll out the Barrel—German Octoberfest!

Date:  Thursday, October 5   6:30 pm

Instructor:  Betsy Piper

Fee:  $50.00

Availability:  7 seats available

Since the 1810 marriage of King Ludwig to Princess Therese, Germany has been celebrating “Octoberfest.”   Running for 16 days, and celebrating the harvest, Octoberfest offers many traditional German foods, and of course beer!  Tonight join Betsy for a taste of what the Germans are enjoying, as she shows you how to prepare your own Octoberfest at home!  You can’t get more traditional than Brezen (Bavarian pretzels) with Beer Cheese Spread and mustard.  A variety of wursts—sausages—and beer marinated meats are the favorite entrees—Betsy has chosen Currywurst with Curry Ketchup, Beer Marinated Bratwurst, and Beer Marinated Chicken.  Add a Red Cabbage Salad with Bavarian Smoked Cheese and a German yeast roll called Brotchen to complete your meal.  A sweet finale of German Dark Chocolate Fudge Brownies with Black Cherry Preserves finishes the experience. Genießen Sie Ihre Mahlzeit! (Enjoy your meal!)

Dinnertime at the Bistro

Date:  Wednesday, October 11  6:30 pm  

Instructor:  Lily Kilfoy

Fee:  50.00

Availability:   sold out!!

The best “comfort food” seems to have French origins.  Simple, flavorful, often with a delicious sauce.  Tonight, Lily will take you to the bistro for a rustic dinner that is also a little uptown!  Start off with her fancy appetizer of Crostini with Gruyere and Caramelized Onions.  Learn to prepare a beautiful Herb Roasted Pork Loin, accompanied by Honey Dijon Sauce.  Adding to your plate, Lily will teach you her famous Whipped Potatoes; and a twist on a classic, Thyme Roasted Carrots.  Finally, a fancy dessert of Beignets with Chocolate Ganache.  Lots of learning and delicious eating!  Bien manger !

Eastern Mediterranean Meze 2.0

Date:  Thursday, October 12  6:30 pm  

Instructor:  Betsy Piper

Fee:  50.00

Availability:  only 1 seat left!

If you enjoyed the summer version of this class, or if you couldn’t get in, you will want to sign up for this class.  Mediterranean cuisine is a heart-healthy approach to eating; chock full of fresh foods, herbs and spices.  And these are zesty but not hot spices, so you can sit back and savor!  Learn about the flavors of this area by sampling the foods.  Tonight, Betsy will teach you to prepare some appetizers of Sautéed Shrimp with Orange and Sumac Butter; and Chili and Za’atar Chicken Wings.   Enjoy learning to cook Seven Spice Ground Beef and Zucchinis with Garlic Yogurt Sauce.  Add some Roasted Potatoes and Rosemary with an Orange Blossom Aioli.  A refreshing Watermelon and Tomato Salad with Feta Cheese, Almond and Za’atar Crumble follows.  And for your sweet tooth, finish your meal with Chocolate and Pistachio Mousse.  Keyfini çıkarın!

More Winter Squash!

Date:  Monday, October 16  6:30 pm  

Instructor:  Andy Watson

Fee:  45.00

Availability:  only 1 seat left!

It’s time for Andy’s annual winter squash class, and why not?  There are as many dishes to be made with winter squash as there are varieties of winter squash!  Winter squashes are planted in summer, harvested in the fall and can be used and stored throughout the winter.  The dense, sweet flesh of winter squash gives us hearty, but healthy dishes, as they are full of vitamins and antioxidants!  Tonight Andy will share his knowledge of winter squash with us, and show us how to easily cook and enjoy winter squash.  Try his planned menu, including:  Roasted Red Onions and Delicate Squash; Roasted Winter Squash and Mushroom Risotto; and Warm Spiced Butternut Squash Soup. 

Feast at the Hassler Roma

Date:  Thursday, October 19  6:30 pm  

Instructor:  Betsy Piper

Fee:  50.00

Availability:  only 2 seats left!

A luxury hotel in Rome at the top of the Spanish Steps, the five restaurants and bars of the Hassler have earned top ratings.  One restaurant’s panoramic views of the Eternal City and it’s reinterpretation of regional dishes complements another’s traditional Italian fare.  Add luxury amenities amid the historical venues like the Trevi Fountain and Piazza di Spagna, the Hassler Roma gives you your dream Roman vacation.  Tonight, Betsy presents a classic Roman menu as you would find at the Hassler, for you to learn and replicate at home!  Start with an appetizer of Spaghetti cacio e pepe—spaghetti with black pepper and pecorino cheese.  An entrée consisting of Porcini-rubbed steaks; Fresh Rosemary Smashed Potatoes; and a Mixed Green Salad with Mushrooms, Shaved Parmesan Cheese and Fresh Lemon Vinaigrette.  Delight in a sweet treat of Panna Cotta alla Menta con Salsa di ciocclato—Fresh mint panna cotta with chocolate sauce. Godetevi il vostro pasto!  (Enjoy your meal!)

New Orleans Sampler

Date:  Wednesday, October 25  6:30 pm  

Instructor:  Lily Kilfoy

Fee:  50.00

Availability:   only 1 seat left!

New Orleans is famous for its food and restaurants.  There are two native styles of New Orleans cuisine that are heavily influenced by the settlers of Louisiana, Creole and Cajun. Creole dishes tend to be more elaborate and refined, with more sauces and exotic ingredients.  Cajun cooking tends to be more straightforward, using local ingredients and spices.  Both styles are well seasoned!  Join Lily tonight to learn the differences!  Start with a Cajun-influenced appetizer, Loaded Hushpuppies with Roumalade Sauce.  Lily will teach you to prepare her entrée, Cajun Smothered Chicken, accompanied by two side dishes:  Andouille Sausage and Cabbage Jambalaya and Summer Squash Gratin.  A great fall dessert with New Orleans roots, Louisiana Pear Cake with Spiced Whipped Cream finishes this southern meal!

Flavors of Napa Valley

Date:  Thursday, October 26  6:30 pm  

Instructor:  Betsy Piper

Fee:  50.00

Availability:  sold out!

People visiting the Napa Valley region of California undoubtedly are there for the wine, wineries and vineyards, not to discount the rich scenery!  Most of the recognizable wine labels are represented here, and tourists get to experience all elements of wine making.  But don’t think that the food takes a back seat in the Napa Valley.  Checking with Trip Advisor, there were 52 Italian restaurants alone!  Tonight, Betsy will share her take on California Cuisine, the home of the local cooking trend.  Enjoy an appetizer course of Pasta with Fresh Avocado and Lemon Shrimp Poached in White Wine.  Using more wine, Betsy will show you how to prepare Tenderloin Steak with Red Wine Butter Sauce.  Add a hearty side of Mashed Potatoes with Goat Cheese and Fresh Thyme.  After a palate cleansing salad, learn to prepare Warm Chocolate Brownie Cups with Whipped Cream.

 

 

 

 





 


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