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Cooking Class Schedule

 New!              

All Through The House Cooking Classes List for June-August 2018

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 5/25/2018   12:15 pm)

New!  Summer Classes for

June, July and August!

Whole Food, Plant Based Diet for Healthy Weight Loss!

Date:  Tuesday, June 5  6:30 pm 

Instructor:  Carola Breckbill

Fee:  48.00

Availability:  3 seats are left!

REPEATING BY REQUEST!!  With spring and summer upon us, it is time to get ready for the availability of fresh, local veggies again.  And what is first up?  Greens!  Tonight, Carola will teach you all you want to know about salads. Eating for healthy weight loss and maintenance can be accomplished with a whole food, plant based lifestyle.  By incorporating vegetables, fruits, tubers, whole grains, legumes along with some nuts and seeds, you will never find yourself hungry!  As a bonus, low fat plant-based eating can help not only with weight maintenance, but assist with some chronic health issues like heart disease and diabetes.  So as much as we enjoy salads, how can we make them continuously interesting?  Let Carola show you!  Carola wants you to enjoy salads that are entirely plant based, low fat, oil-free, nutrition packed, fiber filled, simple to make and gorgeous to look at–and are amazingly delicious!  Tonight, Carola will demonstrate:  Fabulous Black Rice Salad; Black Bean Gazpacho Salad Bowl; and Ecuadorian Red Quinoa Salad.  She will give you a blue print for how to create your own Salad-as-a Meal bowl, complete with two oil-free dressings!  She will also discuss how to achieve maximum weight loss and vibrant health without calorie counting or portion control.  And to finish the class, enjoy Carola’s own delicious (and guilt-free!) Fruit Tartlets!

Bella Italia

Date:  Thursday, June 7  6:30 pm 

Instructor:  Betsy Piper

Fee:  55.00

Availability:  6

Who doesn’t love an Italian meal?  Tonight, imagine looking over

the vineyards from your Tuscan villa surrounded by rolling

countryside, watching a perfect summer sunset.  How can you go

wrong with this casual menu?  Start your relaxing evening off with

an Antipasto platter, accompanied by an Herbed Ricotta Spread.  For your entrée, enjoy the easy-going pan fried Steaks

with Artichoke Hearts, Tomatoes and Olives, served with fresh Gnocchi.  A fresh Green Salad adds a summery flavor with a Fig Vinaigrette.  And an Italian staple dessert, Torta di malle alla crema di mascarpone—apple tart with mascarpone cheese—tops off this summery dinner menu!

Ukranian Buffet

Date:  Tuesday,  June 12 6:30 pm 

Instructor:  Betsy Piper

Fee:  55.00

Availability:  10

Based on the success of the winter version of Ukranian 
cuisine, Betsy has lightened up the usually heavy menus of 
Ukraine with a lighter summer one.  Start with Varenyky—
(pierogis} little half moons of dough with any of a variety
 of fillings; and a Litniy borshch—(Summer Borscht), 
served chilled with a garnish of cucumber and dill.  Next
 up , a classic entree of Ukrainian Kuryache paprykash—
(Chicken Paprikash), served with pasta. Add a ‘Hutsul’ 
salad--a light salad of cucumber, red onion and tomato 
with sour cream dressing, served on chilled fresh greens. 
 And for dessert, enjoy a dish of Sweet Crepes filled with
 vanilla cream and blueberries.

The Swedish Table

Date:  Thursday,  June 21 6:30 pm 

Instructor:  Betsy Piper

Fee:  55.00

Availability:  10

The smorgasborg originated in Sweden, with a table laden 
full of snacks.  What to choose!  Tonight you needn’t ask
that question, as Betsy demonstrates the entire table for 
you!  Try Toast med Grön Räka Cream--toast with green 
shrimp cream—mashed peas with shrimp on pumpernickel 
toasts; Found on every Swedish table, a jar of inlagd sill-
-pickled herring!  How about a Pizza med lax och dill--
pizza with salmon and dill?  A classic dish, Svenska 
köttbullarSwedish meatballs, served with boiled potatoes 
and lingonberries.  Even dessert at the smorgasbord! 
Enjoy a serving of Toscakaka—Almond Caramel Cake.
Summer Salads for Dinner

Date:  Wednesday,  June 27 6:30 pm 

Instructor:  Lily Kilfoy

Fee:  55.00

Availability:  only 2 seats left

In the heat of summer, the less use of oven or stove adding more heat to an already warm living space, the better!  So everyone needs to arm themselves with recipes with little or no cooking.  Here come the salads!  Farm-fresh greens and/or veggies with lightly cooked protein and a tie-it-all-together dressing—make it for dinner with enough left over for lunch the next day!  Join Lily tonight as she takes you through three delicious summer salads and their dressings:  start with a Steakhouse Salad—pan seared sirloin, roasted baby potatoes, cherry tomatoes, leaf lettuce, finished with Creamy Blue Cheese Dressing.  How about Lily’s Garlic Shrimp Salad—roasted red peppers, baby spinach, cucumbers, tomatoes, and feta cheese with a Lemon Vinaigrette and pita crisps.  And a final entry, Chinese Style Chicken Salad—snow peas, tangerines, toasted almonds, and Napa cabbage completed with a Sesame Dressing and wonton crisps.  Now you are set for the upcoming hot weather!

The French House:  100 year Anniversaire

Date:  Thursday, July 12  6:30 pm 

Instructor:  Betsy Piper

Fee:  55.00

Availability:  sold out!! (if interested in this class, please leave your information with us on our wait list!)

Betsy was a big part of the French House’s appeal, to
students and guests alike. After all, she provided their 
delicious sustenance for about a third of the French 
House’s existence on UW’s campus! So tonight, Betsy 
remembers her tenure by celebrating with some of her 
French House favorites. Start the meal with an appetizer
of Fond d'artichauts farcis au fromage--cheese-stuffed 
artichoke bottoms. Her entrée for this celebratory meal 
will be Filet de bœuf avec de la poussière de champignon 
de porc, garnie de beurre aux fines herbes--tenderloin 
with porcini mushroom dust, topped with herb butter; and 
served alongside, Pommes de terre rôties-- roasted 
potatoes, and Haricots Vert--green beans. A palate 
cleansing classic Salade verte mélangée avec une 
vinaigrette au champagne-- mixed green salad with a 
champagne vinaigrette. And the grand finale, Tarte aux 
pommes avec creme brûlée --apple tart with creme brûlée. 
Joyeaux Anniversaire!
 Taste of Tuscany

Date:  Wednesday, July 18  6:30 pm 

Instructor: Lily Kilfoy

Fee:  55.00

Availability:  6

Let’s go to Italy!  At least let’s have a Tuscan-style dinner!  Join Lily tonight as she shares a special Italian menu with you.  Start with Nonna’s Arugula Salad with cherry tomatoes, cannellini beans, cucumber, toasted almonds, prosciutto ham, parmesan cheese, and Balsamic Vinaigrette.  Her classic entrée of Chicken Scallopine with Lemon Sauce will be accompanied by sides of Roasted New Potatoes with garlic, olive oil, and parsley; and Baby Zucchini stuffed with tomato, basil, garlic, bread crumbs and parmesan cheese.  Learn to prepare a Ricotta Cheesecake with orange- macerated strawberries for dessert!

Santa Barbara:  America’s Riviera

Date:  Thursday, July 19  6:30 pm 

Instructor:  Betsy Piper

Fee:  55.00

Availability:  10

Situated on the Pacific coastline with the Santa Ynez Mountains as a picturesque backdrop, Santa Barbara is described as the Riviera of America for it’s extensive shoreline and Mediterranean-style climate.  Another perfect spot for watching a sunset with a glass of wine, tonight we’ll image being there as Betsy demonstrates some of some Santa Barbara classic dishes.  Start with some appetizers:  a Layered Santa Barbara Guacamole; and being on the shore, enjoy Shrimp with Lime Mayo.  Betsy’s entrée is a Poached Chicken Breast with Artichoke Hearts, served with rice; and accompanied by Zucchini Fans with Herb Butter.  Savor a light dessert of Apricot Yogurt Mousse with Raspberry Sauce.

Scallop Starter

Date:  Monday, July 23 6:30 pm

          Also Monday, July 30  6:30 p.m.

Instructor:  Tom Wolowik

Fee:  55.00

Availability:  3 seats left!  

BY REQUEST!!  Tonight, learn all you ever wanted to know about scallops! Tom will educate us on knowing how to choose the right type scallop for the dish you wish to prepare; how to select and what to look for; and how to store.  And of most interest, four different cooking methods to prepare delicious scallops!  Tom will demonstrate (and serve!) Ceviche; Scallop Chowder; Bacon Bourbon Scallops; and Pan Seared Scallops with Triple Citrus Aioli.

Whole Food, Plant Based Breakfasts

Date:  Tuesday,  July 24 6:30 pm 

Instructor:  Carola Breckbill

Fee:  48.00

Availability:  8

BY REQUEST!!  Carola is back to teach a variety of ways to enjoy breakfast using the whole food plant based lifestyle.

Paella Party!

Date:  Thursday,  July 26 6:30 pm 

Instructor:  Betsy Piper

Fee:  55.00

Availability:  10

It’s summertime, and so, the perfect time for a Paella Party!  While paella is made all over Spain, its true home is Valencia, where the dish originated in the mid 19th century.  There are many styles of paella, but all use rice and a combination of different meats and/or seafood, beans and any variety of vegetables and spices.  The large pan designed for paella, is often used outdoors over open flame, making it a perfect summertime dish!  Join Betsy tonight to try Paella Mixta, a kind of free-form style, using chicken, shrimp, chorizo, rice and smoked paprika.  While it cooks, taste a variety of Tapas, small plates of foods, also made famous in southern Spain; and a refreshing cold Gazpacho, as well as a glass of Sangria!  And savor a slice of Gato, a flourless almond cake, served to you with freshly whipped cream.

Scallop Starter

Date:  Monday, July 30 6:30 pm 

Instructor:  Tom Wolowik

Fee:  55.00

Availability:  6

BY REQUEST!!  Tonight, learn all you ever wanted to know about scallops! Tom will educate us on knowing how to choose the right type scallop for the dish you wish to prepare; how to select and what to look for; and how to store.  And of most interest, four different cooking methods to prepare delicious scallops!  Tom will demonstrate (and serve!) Ceviche; Scallop Chowder; Bacon Bourbon Scallops; and Pan Seared Scallops with Triple Citrus Aioli.

A Summer Dinner in Greece

Date:  Wednesday,  August 1 6:30 pm 

Instructor:  Lily Kilfoy

Fee:  55.00

Availability:  4 seats available

Join Lily tonight as we imagine ourselves watching the sunset over the Ionian Sea.  Summertime is perfect for Greek food!  The healthful Mediterranean style works well anytime, but for some reason I associate the flavors of Greece with the warmth of summer.  Tonight Lily will demonstrate a Greek-style meal that will inspire you to add more Greek food to your repertoire!  Start with a light appetizer of Mixed olives, roasted red pepper, feta cheese, thyme and rosemary marinated in olive oil and served with toasted pita bread.  Lily’s main dish incorporates many of the classic Greek flavors:  Pan-seared Lamb and Beef Meatballs with Cucumber Tzatziki Sauce. Accompanying this will be sides of Lemon-herb Rice Pilaf, and Green Beans Braised with Fresh Tomatoes and Dill.  And finally, enjoy a light, summery dessert of Plums sautéed with butter, brown sugar, honey, cinnamon, and almonds. Served with vanilla frozen yogurt.

Julia Child’s Birthday Soiree

Date:  Thursday,  August 2 6:30 pm 

Instructor:  Betsy Piper

Fee:  55.00

Availability:  4 seats left

Julia Child, the doyenne of America’s fascination with French cooking, was born August 15, 1912, so almost every year Betsy plans her last class in August to be a tribute to Julia Child with some of her favorite dishes.  First up, an appetizer of Mushroom Tartlettes.  For an entrée, Julia’s Classic Roasted Chicken with Lemon and Rosemary, served with rice and Haricots Vert and Artichokes.  And what tribute to Julia Child would be complete without her world famous Chocolate Mousse?  As Julia herself would say, “Bon Appetit”

 





 


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