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New!              

All Through The House Cooking Classes January and February 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 1/13/2018    10:20 am)

 

Hearty Vegetarian Soups
Date: Monday, January 15 6:30 pm
Instructor: Andy Watson
Fee: 48.00
Availability: sold out!
Warm up with everyone’s favorite winter dish, a hearty bowl of soup. And here’s a way to start your family’s weekly “meatless Monday” by using some of Andy’s rich and flavorful vegetarian options. Tonight learn to prepare and enjoy Andy’s planned group of soups: Cinnamon Spiced Sweet Potato Puree with Maple Croutons; Butternut Squash with Coconut; English Onion Soup with Sage and Cheddar.
Winter Fondue Party!
Date: Thursday, January 18 6:30 pm
Instructor: Betsy Piper
Fee: 55.00
Availability: canceled
Fondue is often a special meal with family and/or friends, especially found at the holidays. The group gathers at a communal table, with all the fondues and fixings, and conversation ensues! Enjoying some delicious foods and wines with good chat is a great winter mixer. Learn tonight what you need to know about putting together your own fondue party now that we are in the throes of winter! Betsy will teach you how to prepare a delicious Beer Cheese Fondue, complete with bread, sausages and potatoes; and a Fondue Bourguignon, with beef and 3 dipping sauces. A palate cleansing green salad with Swiss dressing follows. And what fondue meal would be complete without a sweet treat of Chocolate Fondue with fresh fruit? Köstlich!
Cooking with Wine
Date: Monday, January 22 6:30 pm
Instructor: Andy Watson
Fee: 48.00
Availability: 3
Wine can be used several ways in cooking—as a marinade; cooking down in the dish; or added to finish a recipe. The alcohol burns off in cooking, imparting the rich and delicious flavor of the wine paired to the dish. And in meat dishes, the acidity helps to tenderize the meat. You can use wines in every platter from hors d’ouerves to even desserts! Andy will teach you how you can cook using wines tonight, beginning with an appetizer/starter of Drunken Cheesy Bread; a first course (or light dinner) of Pasta all’Amatriciana; and a hearty entrée of Roasted Chicken Thighs with Lemon and Oregano.
Puff Pastry
Date: Thursday, January 25 6:30 pm
Instructor: Betsy Piper
Fee: 55.00
Availability: 5
Always a favorite class, Betsy always has some new way to enjoy puff pastry to share with you. Take the apprehension out of working with puff pastry with Betsy’s guidance. She’ll show you all different types of techniques and uses, including wrapped, stuffed, rolled and layered sweet and savory dishes. Some on the menu: savory mini quiches, bay scallops in pastry shells with saffron mayonnaise, savory palmiers, mini fruit tartelettes, and more! Come to learn, taste and create your own ideas!
Southeast Asian Cuisine
Date: Tuesday, January 30 6:30 pm
Instructor: Lily Kilfoy
Fee: 55.00
Availability: sold out (please leave your name on our waiting list!)
Combine the organized cuisine of China with the flavorful herbs and spices of India and you will understand the cuisine of Southeast Asia. Countries like Viet Nam, Cambodia and Laos, along with Thailand, Malaysia and Indonesia share some similarities in food culture. The cuisine, like the countries themselves, is so diverse they can be sweet, sour, spicy, salty and bitter all at once! Tonight, Lily will demonstrate her menu of Southeast Asian flavors to give you a taste of the region. Start with an appetizer of Hoisin Pork and Vegetable Lettuce Wraps. The main dish is a complexly flavored Orange and Coriander Spiced Pork Loin with a Soy-Ginger Sauce; accompanied by Scallion and Sesame Scented Rice and Sweet and Spicy Roasted Carrots and Broccoli. As a treat, enjoy Lily’s Nutella Wontons for a dessert.
Sushi 101
Date: Wednesday, January 31 6:30 pm
Instructor: Tom Wolowik
Fee: 55.00
Availability: sold out! (please add your name to our waiting list!)
HANDS ON! Join Tom to learn the basics of sushi rolling. Learn what you need to get started, how to prepare the sushi rice; and some good basic rolls to get your creative juices rolling. Tom will address fish in sushi and how to put together different styles of rolls. All students will be provided mats to roll their own sushi. Because students can choose to add fish or not, this is a vegetarian-friendly class.
Dumplings East and West
Date: Monday, February 5 6:30 pm
Instructor: Paul Tseng
Fee: 48.00
Availability: sold out (please leave your name with us on our waiting list!)
PARTIAL HANDS ON! Dumplings of some style exist in just about every cuisine around the world. Little savory bite-size filled (or not) pastry bits that are boiled, baked, fried; simply or intricately shaped. Dumplings are a labor of love. It takes a family or group of friends to put together a batch of dumplings, along with some time. Tonight, Paul will take you to the far East to try your hand at some typical Chinese Dumplings; and then, like Marco Polo, on to Italy to learn to prepare Raviolis and a sauce to accompany them. You’ll be inspired to seek out dumplings in other cuisines as you try them!
Mexican Fiesta!
Date: Wednesday, February 7 6:30 pm
Instructor: Lily Kilfoy
Fee: 55.00
Availability: 1 seat left!
One of Lily’s favorite cuisine styles is Mexican. What you learn quickly about Mexican food is that it is not just about tacos. The flavors of authentic Mexican foods are very regional and complex. The foods of Mexico are still using their regional components they have consistently used over the ages. Europeans introduced domesticated meats and dairy in the 1600s, which added another layer of flavors. Tonight Lily will demonstrate some cooking styles and elements to showcase the flavors of Mexico with her delicious menu of favorites. Learn to prepare an appetizer of Hot Queso and Chorizo Dip with Tortilla Chips. Lily’s entrée tonight is Braised Pork in Green Salsa, accompanied by Mexican Slaw, Chipotle Crema and Warm Flour Tortillas. Add traditional side of Spanish Rice and Slow Cooked Pinto Beans. Enjoy a finale of Tres Leches Cupcakes to complete your culinary trip to Mexico.
Healthful Cooking using the Instant Pot
Date: Monday, February 12 6:30 pm
Instructor: Carola Breckbill
Fee: 48.00
Availability: sold out! (please add your name to our waiting list!)
Did you receive an Instant Pot for Christmas and you are looking for ways to use it? Looking for a healthy eating plan for 2018? Look no further! Join Carola to learn some delicious healthy stews using the Instant Pot for care free cooking! Carola will help you to understand and explore a healthful eating plan based on vegetables, grains, fruits and legumes. Carola’s recipes will show you how delicious and satisfying these foods can be while still controlling calories and fats. A perfect heart healthy choice that aids in weight control, tonight Carola will show you how to prepare some good warming stews. Her menu for this class: Start with appetizers of Raw Veggies, Toasted Pita Chips with Sweet Chile Dip; Instant Pot Vegan Irish Stew; Instant Pot Golden Sweet Potato Yellow Pea Soup over Brown Rice; and even a dessert of Instant Pot Spiced Red Wine Poached Pears with a Vegan Chocolate Sauce. With dishes like these, you’ll wonder how you are going to lose weight!
Polish Buffet
Date: Thursday, February 15 6:30 pm
Instructor: Betsy Piper
Fee: $55.00
Availability: sold out! (olease add your name to our waiting list!)
The influence of Polish cuisine is highly felt in the Midwest. The waves of Polish immigration brought more Poles to the U.S. than any other place outside of Poland, with Chicago and Milwaukee being favorite destinations So tonight, Betsy will help you explore the Polish cuisine with a whole meal of favorite dishes. Starting with Wiosenna przyprawa z sera smietankowego (spring cream cheese spread) and Polska kielbasa grzana w winie (Polish sausage simmered in wine). An entrée of Kurczak z paprykarz (Chicken with paprika) accompanied by Knedelki z kartofli (new potato dumplings) and Marchewka polonezawa (baby carrots Polonaise). And for dessert, Sernik, a Polish style cheesecake. Zjadać!
All About Onions
Date: Monday, February 19 6:30 pm
Instructor: Andy Watson
Fee: 48.00
Availability: 6
Onions are a culinary staple in almost every culture. They are available fresh or frozen, canned or pickled. They are used sliced, ringed, minced, chopped and in granulated and powdered forms. And such a versatile vegetable. Not only are they used to enhance more complex dishes, but by themselves can be boiled, braised, grilled, fried, roasted, sautéed, stuffed or even eaten raw! So tonight you can pick Andy’s brain as he demonstrates some culinary uses of onions. First, a soup course—Carmelized Onion Soup with Garlic and Thyme. For the salad course, try Andy’s Beet and Fennel Salad with Red Onions. And for Andy’s entrée, a southwestern favorite, Carmelized Onion and Sharp Cheddar Quesadillas.
Sauces Workshop
Date: Wednesday, February 21 6:30 pm
Instructor: Tom Wolowik
Fee: $55.00
Availability: 9
Ever want to recreate a sauce for your meat, pasta, veggies–whatever! Tonight, let Tom teach you the building blocks for creating sauces. Tom has his tools to make quick and easy, yet velvety sauces that can be the base for your own creativity and variation. Learn a Garlic Cream Sauce, which will be demonstrated with freshly cooked shrimp. Tom’s Mushroom Sauce, which starts with a roux, will be tasted with pork medallions. Enjoy learning to prepare a Hunter Sauce, a white wine reduction sauce thickened with vegetable puree, well matched with sous vide chicken thighs. And finally, you need to know a good tomato sauce, so Tom brings you the Bistro 101 Killer Marinara Sauce, paired with home made noodles. You will walk away with a new appreciation of the sauces you enjoy at your favorite restaurants!

Evening in Venice at Harry’s Bar
Date: Thursday, February 22 6:30 pm
Instructor: Betsy Piper
Fee: $55.00
Availability: sold out! (please add your name to our waiting list!)y a restaurant. Opened in 1931, it was a celebrity favorite. Notable patrons were Ernest Hemingway, Charlie Chaplin, Alfred Hitchcock to the names of today like Kim Kardashian and George Clooney. Famous for their dry martinis, Harry’s is also the home of the Bellini cocktail and the Carpaccio appetizer. Tonight, imagine yourself in Venice for Betsy’s take on the classic Italian menu of Harry’s Bar. Start off with a light first course of Tagliolini con scampi e zucchini (shrimp and zucchini with pasta). A hearty classic Italian entrée of Pollo al cacciatora (“Hunter’s chicken” with onions and herbs) served with an easy Polenta. Enjoy a dessert of Harry’s Bar’s time honored Torta di Zabaglione (sponge cake filled with zabaglione and decorated with meringues) completes your meal honoring the infamous locale.





 


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