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Cooking Class Schedule

All Through The House Cooking Classes List for Summer 2019 (June-July-August)

PLEASE–NO E-MAIL OR TEXT RESERVATIONS.

PLEASE CALL 608.877.9403 or 608.877.6237 TO REGISTER.

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 may offer a “hands-on opportunity”–the description will indicate.

(Last update: July 17 2019, 12:30 pm )

Summer Dinner Party in Paris

Date:  Wednesday, July 10

Instructor:   Lily Kilfoy

Fee:  $55.00

Availability:   just 3 seats left!

A casual summer dinner gathering on the balcony calls for an easy going menu-nothing overly

stressful, with a lightness that summer brings.Lily’s summer ‘pique-nique’ table has an ease of

preparation and the fresh flavors of summer!Join Lily to learn to prepare:  Watermelon Radish

Crostini with Creamy Herb Butter-a fresh tasting appetizer of crisp heirloom radishes and

delicate pea sprouts on garlicky-herb buttered crostini.Lily will show you an easy-yet dramatic!-way

to cook fish to perfection, Salmon en Papillote.  Accompanying the entrée will be French Potato Salad,

with new potatoes, bacon lardons, and fresh herbs, dressed with Dijon mustard and sherry vinegar;

and Simple Green Beans, sautéed with butter and shallots.  And what better summer dessert than

a low stress but beautiful Summer Berry Compote with Chantilly Cream, flavored with citrus and vanilla

Jacques Pepin:Ocean Cruise

Date:Thursday, July 11

Also, Thursday, July 18

Instructor:  Betsy Piper

Fee:  $55.00

Availability:  canceled

World famous chef, Jacques Pepin, also serves in the position of Executive Culinary Director for

Oceania Cruise Lines.  You can cruise for 10 to 12 days with Chef Pepin as host, and enjoy his

hands-on cooking classes in the Culinary Center; as well as Chef-inspired special menus in Jacques,

his signature restaurant, modeled after Parisian bistros, starting at $4549.00

OR-you can come to All Through The House and see how  Chef Pepin has inspired Betsy! Tonight,
Betsy will prepare some of Chef’s special dishes!  Start with an appetizer of Souffle au fromage de

chevre Monte Carlo, a goat cheese souffle with tomato sauce.  Chef’s signature dish on board, Poulet

Fermier Roti aux herbes, roasted chicken encrusted with his special blend of herbs and spices; served

with Classic Mashed Potatoes.  And what could be a more French finish than Crème Brulee a la lavande

(lavender crème Brulee)?

Whole Food Plant Based Mealtime Salads

Date:  Tuesday, July 16

Instructor:  Carola Breckbill

Fee:  $48.00

Availability:   1 seat now available!!  (if interested, please leave your name with us for our waiting list)

Whether you are vegan, vegetarian or plant-based curious, this might be just the class for

you!  Join Carola for a class which speaks to the health benefits of whole-food, plant-based

eating.  Carola has been cooking with the plant-based mindset for going on nine years, and

wants to share some of her favorite mealtime salads with you.  Chock-full of good nutrition,

these filling salads make plenty and are an easy summer–or anytime!-weeknight dinner! 

Carola’s menu is full of goodies!  Plant-Based Nicoise Salad-a plant-based version of the classic

French Nicoise Salad, using chickpeas instead of tuna!  Thai Mango Quinoa Salad with
Peanuts-a sweet salad with crunch and spices.  Panzanella Salad, an Italian favorite with

homemade whole wheat croutons, tomatoes, cucumbers, peppers, onions, basil and capers.

Cold Roasted Vegetables with Chimichurri Sauce-the veggie flavors are accented by the

beloved South American condiment, definitely could stand alone as a meal!  And to add

something a little sweet, Morelian Gazpacho, a common Mexican fruit salad full of watermelon,

mango, pineapple, jicama and cooling spices like pepper!

Delicious, Delectable Street Food from India

Date:  Wednesday, July 17

Instructor:  Neeta Saluja

Fee:  $48.00

Availability:  just 1-2 seats left

Street food in India is considered by some to be the  truly hidden gem of Indian cuisine. 

Considering the variety, regional specialties and small portion size (great for trying more items!),

street food is available, in larger cities, from snacks to teatime to mealtime!  Tonight, Neeta

will teach you to prepare some of her favorites to share.  Start with Potato Patties with Spicy

Green-Pea Sauce-a substantial snack served fresh and hot, these are made with potatoes and served

with a spicy green pea sauce, yogurt and sweet and sour tamarind chutney.  Bhel-Puri, a popular

Mumbai specialty, which has been described as ‘a flavor party in your mouth,’ a snack that is at

once sweet, salty, spicy, crunchy and fresh!  This dish consists of roasted puffed rice, crunchy wafers,

fresh onions, cucumbers and tomatoes, topped with fine chickpea noodles and served with a spicy

green chutney.  And for a refreshing sweet, don’t miss the Mango Lassi-a cool mango and yogurt

dessert drink, perfect for a hot summer day!

Jacques Pepin:Ocean Cruise

Date:Thursday, July 18

Instructor:  Betsy Piper

Fee:  $55.00

Availability:  canceled

World famous chef, Jacques Pepin, also serves in the position of Executive Culinary Director for

Oceania Cruise Lines. You can cruise for 10 to 12 days with Chef Pepin as host, and enjoy his
hands-on

cooking classes in the Culinary Center; as well as Chef-inspired special menus in Jacques,
his signature

restaurant, modeled after Parisian bistros, starting at $4549.00

OR-you can come to All Through The

House and see how Chef Pepin has inspired Betsy! Tonight,
Betsy will prepare some of Chef’s special

dishes! Start with an appetizer of Souffle au fromage de
chevre Monte Carlo, a goat cheese souffle

with tomato sauce. Chef’s signature dish on board, Poulet
Fermier Roti aux herbes, roasted chicken

encrusted with his special blend of herbs and spices; served
with Classic Mashed Potatoes. And what

could be a more French finish than Crème Brulee a la lavande
(lavender crème Brulee)?

Make-Your-Own-Pizza Party!

Date:  Tuesday, July 23

Instructor:  Susie Feest

Fee:  $48.00

Availability:  just 3 seats left!!

HANDS ON!!   Pizza is always a welcome meal.It’s so fast and easy! The perfect DIY Friday
night dinner with the family; with a little planning and practice, you can become
the pizza pro who turns out a pie better than any takeout or delivery joint in
your area.   And you can make it healthier when you control the ingredients,
offering fresh veggies and sauces.  But the key to any great pizza starts with a
great dough, which tonight Susie will demonstrate just how to prepare that
base.   Add any number of toppings that Susie will provide and we’ll pop it into
the oven or grill them on the stovetop.  Susie will also demonstrate an easy to
make, crowd pleasing Dessert Pizza, full of all the goodies like caramel,
chocolate and nuts.  This will be a fun class!

Cha Cha in Latin America

Date:Thursday, July 25

Instructor:  Betsy Piper

Fee:   $55.00

Availability:   just 2-3 seats left!

Argentinians love a good gathering accompanied by a meal!  Social events seem to revolve
around food.  The asado is a good example, as everyone has access to an Argentinian
outdoor barbecue!   After all, beef consumption here is the highest of any nation. 
So summer in Argentina is about grilling-not unlike us in Wisconsin!  Join Betsy tonight with some flavors
synonymous with Argentina and South America.  Starting with an appetizer assortment of meats

and cheeses, Betsy adds a Latin spin to a Mediterranean classic, Black Bean Hummus; as well as

featuring a Brazilian favorite, Pop de Queijo-cheese bread.  Following a refreshing salad of shrimp,

corn, jicama, herbs and avocado dressing, an entrée fresh from the asado, Grilled Steak with Mango

Chimicurri Sauce will be served with rice.  The perfect sweet finale features the treasured Argentinian

treat, Molten Dulce de Leche Cakes.

Summer Garnishing

Date:Tuesday, July 30

Instructor:  Nishitha Ilanderage

Fee:  $48.00

Availability:   8 seats available

HANDS ON!!   Simple garnishes to stunning food-centric centerpieces all serve to take
your home entertaining to the heights!  We’ve all seen these vegetable garnishes and been

wowed.  Now our new friend, food artist and chef, Nishitha Ilanderage, will show you why
he teaches this art to up and coming chefs!  Learn the basics in fruit and vegetable carving

techniques to enhance your food plating and create decorative serving vessels.  Nishitha will

show you how to make garnishes with just your own paring knives, peeler and chef knives, as well as discuss
what additional tools you may want to take your food art to the next
level.  In tonight’s class,

you wilearn how to make fruit and vegetable flowers, fruit bowls and some fun animals! 

Come and join the fun!

Low Country Boil

Date:Thursday, August 1

Instructor:  Betsy Piper

Fee:  $55.00

Availability:   just 3 seats left!

Low country often refers to the  coastal area of South Carolina that has a geography, culture,

architecture and cuisine all its’ own.  With tourism as its’ main industry, the historic heritage

and natural environment are very important to the residents.  And the Low Country cuisine is

all it’s own too. With a base of traditional Southern-style cooking, Low Country adds native and

diverse seafood, as well as African elements for a unique Low Country flavor.  Tonight, Betsy explores

the Low Country with a party not unlike our own fish boils in Wisconsin.  Starting with an appetizer

of southern favorite, Pimento Cheese Spread on soft bread, Betsy  then fires up the pots for the

Boil-Shrimp, new potatoes, corn on the cob, sausages and sweet onions.  Low country sides of

Southern Coleslaw and Cornbread Muffins accompany the boil.  And for dessert, enjoy a regional

favorite, Boozy Peach Cobbler with Chantilly Cream.  Enjoy a glass of the famous southern Sweet

Tea with your meal.

Fresh from the Local Market:  Vegetarian, India-style

Date:  Tuesday, August 6

Instructor:  Neeta Saluja

Fee:  $48.00

Availability:  sold out!!

Using the farmer’s market for your freshest produce  and other cooking ingredients is the

icing on the cake living in this area.  So much to choose from, and a fun creative process

when you unload your bounty at home–deciding how and what to cook first.  Tonight

Neeta takes those fresh veggies and gives them an Indian spin!  Start with her Cauliflower

with Red Potatoes:  crunchy white cauliflower and creamy new potatoes cooked with fresh

ginger, cumin seeds, turmeric and chili powder makes a hearty and wholesome dish.  Yellow

Lentils with Summer Squash accompanies, seasoned with ghee, fresh onion, chilies and spices

will create a special flavor and aroma.  Rice with Red and Green Peppers, Corn and Tomatoes

makes a colorful and flavorful side dish, prepared with a seasoning blend of cumin seeds,

onions and chili powder.  Add this lineup to your Meatless Mondays!

Thai Take Out at Home!

Date:  Wednesday, August 7

Instructor: Lily Kilfoy

Fee:  $55.00

Availability:   sold out!!

The cuisine of Thailand is, above all when compared with other country’s cuisines, an attempt

at harmony of ingredients.  Color, aroma, and texture are all balanced in these lightly prepared

fragrant dishes, sometimes with a spicy edge.  Tonight Lily will show you her take on Thai

favorites that you can start replicating at home.  Start with an authentic and flavorful Chicken

Satay that is easy to prepare either on the grill or the oven;  accompanied by Thai Peanut Sauce

and a refreshing Cucumber Salad.  According to an on-line poll of the World’s Best Foods by

CNN Travel, Pad Thai came in 5th -so having a good recipe in your repertoire is a must.  Lily

will share her take on Pad Thai, a stir fried rice noodle dish served all over Thailand.  Finally,

Lily will treat you to a classic and delicious dessert, Mango Sticky Rice Pudding.

Julia Child’s Birthday Celebration

Date:  Thursday, August 8

Instructor:  Betsy Piper

Fee:   $55.00

Availability:   just 1 seat left

As is our tradition-as  it should be-we honor Julia Child, the doyenne of modern cooking, in

Betsy’s summer class closest to her birthday, August 15.  Julia Child opened up the secrets of

French cooking to the American audience with her books and television how-to shows.  Tonight,

Betsy digs out her Julia collections to cook up some of her favorites in tribute.  Starting with a

classic, Moule Mariner-mussels with white wine, served with crusty French bread.  A flavorful

entrée of Noisettes de porc a la crème de Camembert- pork tenderloin with herbs, Dijon mustard

and camembert cheese-will be served with sides of Mashed Potatoes with Garlic and Carrots 

Braised in Butter.  A classic Caesar Salad (popularized in the US from Mexico by Julia) follows. 

And for an unforgettable finish, enjoy Julia Child’s famous rich and creamy Chocolate Mousse. 

No gifts, please!

 

 

 

 

 



































 


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