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Cooking Class Schedule

All Through The House Cooking Classes List for January and

February 2020

Thanks for a great season, and we sure hope that your holidays were full of fun, family and great food!

***If you are looking for a private class, get in touch with us at admin@shopthehouse.com or call the store at 608.877.9403.

PLEASE CALL ME AT 608.877.6237 TO REGISTER.   PLEASE DO NOT CALL THE STORE.  THANK YOU!

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.  NOTE:  CAREFUL–some lunch classes are on this schedule too!

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:  January 25 2020,   3:00 pm )

The Coziness of Risotto

Date:  Tuesday, January 14   6:30 pm  

Instructor:  Tom Wolowik

Fee:  55.00

Availability:  just 2 seats left!

The warmth and richness of risotto makes it desirable as a side dish or a meal all in itself!  This is not a last minute throw together
dish…quite the contrary, you must give it time and some love to make it come together the way you want!  Tonight learn
what makes risotto special and how to prepare a basic dish; then Tom will show you ways to change it up as you like!  In
this class, you’ll learn (and taste)  Risotto Master Recipe; Mushroom Risotto; Seafood Risotto; and even enjoy a dish of Braised Beef over Mushroom Risotto.  You should leave this class confident to make risotto your signature dish!

Lunch with Scones

Date:  Tuesday, January 21   11:30 am 

Instructor:  Susie Feest

Fee:  48.00

Availability:   just 1-2 seats left!

HANDS ON OPPORTUNITY!!  Join Susie for a fun lunchtime class and learn to make melt-in-your-mouth scones. Learn the basics of making scones, and Susie will show you how to change up the dough to create sweet scones or savory
ones.  Volunteers may like an opportunity to get their hands in the dough too!  To
further enjoy tasting the scones, Susie will prepare a White Bean Chicken Chili to go with them.  Bring a friend and take the extras home!

Classic Paris Bistro

Date:  Thursday, January 23   6:30 pm 

Instructor:  Betsy Piper

Fee:  55.00

Availability:   sold out!  (if you are interested in this class, be sure to leave your name on our waiting list.  If we have enough interest we can pursue a second class!)

A relaxed venue for dining, many classically French dishes find their way on to the bistro menu.    Betsy will show you how to
prepare a traditional bistro menu that, with some practice, can be easily replicated and enjoyed at home too! 
First up, a popular starter of Moules aux poivrons–mussels with bell peppers, herbs and white wine.  For your entrée, Betsy has selected Entrecote marchand de vin-steaks in a typically French red wine reduction sauce. 
Added to the plate is Gratin de pommes de terre au reblochen-baked potatoes with reblochen cheese; and Petites pois a la Francaise-peas
with scallions and lettuce.  And after a simple palate cleansing Salade Verte,
Betsy will demonstrate that epitome of French treats, Macaron with Raspberry Filling.

Instant Pot 2

Date:  Wednesday, January 29 6:30 pm  

Instructor:  Lily Kilfoy

Fee:  55.00

Availability:  sold out!  (if
you are interested in this class, be sure to leave your name on our
waiting list.  If we have enough interest we can pursue a second class!)

HANDS ON!!  BY REQUEST!!  Instant Pots were the white-hot Christmas gift the last two years.  It is a
convenient and a time-saving way of preparing meals.  But whether yours is brand new, or has been
sitting in the kitchen gathering dust, you need to know what to do with it!  Lily will show you how to get

more out of and maximize your use Instant Pot.  As with the fall class, we’ll be asking for several volunteers

to bring their Instant Pot in to use during class. This hands-on class will have you preparing recipes with your

pot to share with the others in the class.  Lily’s planned class features these classic dishes:  Swedish Meatballs;

Steamed Spaghetti Squash; Creamy Mac ‘n Cheese with Toasted Bread Crumbs;  Chicken Tikka Masala;

Vegetable Rice Biryani;  and for dessert, bake a Double Chocolate Bundt Cake in your Instant Pot.

The Peloponnesos Table

Date:  Thursday, January 30   6:30 pm  

Instructor:  Betsy Piper

Fee:  55.00

Availability:   canceled

What is the Peloponnesos?  Many call it the ‘true Greece.’  First to be liberated from the
Turks, the mainland peninsula of Greece was home to it’s first capital, rugged mountains and the best beaches.  In
cuisine, the Peloponnese is known for its’ honey, dairy products, cured meats and olives.  Tonight, enjoy the menu Betsy
has created to feature dishes in the Peloponnese style.  Start with a healthful appetizer of a Vegetarian Platter (Meze), starring
cucumber, tomato, potatoes, hard boiled eggs, yogurt with sautéed carrots and mint, feta cheese spread, green olives and pepperoncini.  A hearty but simple entrée of Hoirino me mapa (Pork and cabbage stew) will warm you up on cold winter days. 
Try a Warm Fried Spinach Salad with Orange and Garlic.  A refreshing salad with a sun dried tomato vinaigrette follows.  For a sweet finish, sample Melomakarona, a Greek shortbread cookie made with honey, walnuts and olive oil.

Perfect Truffles for Your Sweetie!

Date:  Tuesday, February 4   11:30 am 

Instructor:  Susie Feest

Fee:  48.00

Availability:   9

HANDS ON!!  Try your hand at making decadent chocolate treats for someone special-and yourself!-with this classic ‘Susie, The Queen of
Chocolate’s’ class.  You will learn how to make a ganache, how to flavor the ganache with a variety of flavorings and
techniques, and even how to dip the truffles. Put together a box to take home-and enjoy a couple in the process.  And Susie has a few surprises up her sleeve for you too!   Bring an apron-this could get messy!  (This class repeats on February 11 at 6:30 pm)

Fresh Winter Soups

Date:  Wednesday, February 5 6:30 pm  

Instructor:  Jill McLeod

Fee:  55.00

Availability:   6

Soups are so popular in the winter, but come February you are looking for some new entries to your soup repertoire. 
Had enough of corn chowder and vegetable noodle?  Join Jill tonight to learn to prepare some
off-the-beaten-path soups that you will want to add to your rotation.  Tonight Jill will demonstrate three
soups:  Mushroom Barley, a hearty soup chock full of mushrooms; Greek Lemon Feta Chicken Soup, with
the flavors of summer on a Greek island; and a Chorizo Butterbean, a stew-like entry with a little spiciness
from the chorizo.  You’ll be glad you selected this class.

 

An Evening at The Blackberry Farm

Date:  Thursday, February 6  6:30 pm  

Instructor:  Betsy Piper

Fee:  55.00

Availability:   sold out!!  (if you are interested in this class, be sure to leave your name on our
waiting list.  If we have enough interest we can pursue a second class!)

Luxury comes to the farm at The Blackberry Farm.  Located on 4200 acres near the Great Smokey Mountains in Tennessee, this luxurious resort known for its’ Southern hospitality, is also a working farm, raising its’ own animals, creating signature cheeses. gardens for crops and preserved products and baked goods to serve at its James Beard award winning farm-to-table
restaurant on the property.  Tonight, Betsy will take you there, with a menu plucked from their own kitchens, where
they also hold cooking demos during your stay! Start with a classic Southern appetizer, Pimento Cheese Bites, made with aged sharp cheddar and pimento peppers.   An entrée of Smothered Pork Tenderloin with Onion Jam and Mustard follows, accompanied by Potato
Salad with Arugula and Walnut Pesto
.  What southern-style meal would be complete without Cornbread with Apple Onion Jam?  And The Blackberry Farm’s famous Apple Butter Stack Cupcakes complete your trip to Tennessee.

Read more about The Blackberry Farm at www.blackberryfarm.com. 

Whole Food, Plant Based Living:  Appetizers

Date: Saturday,  February 8   11:30 am  

Instructor:  Carola Breckbill

Fee:  48.00

Availability:   just  4 seats left

BY REQUEST!!  Carola steps up to the challenge from the class requests!  Join Carola, our WFPB expert,
for a Saturday lunch of plant-based appetizers that would be perfect for any gathering, or even a light meal! 
Surprisingly hearty, and very heart-healthy, these appetizers are low fat and oil-free, yet fresh and

healthful for anyone in your group!  Enjoy trying Carola’s grazing table:  Crostini with Oven Roasted

Pears, Balsamico and Cashew Cream; Vegan Nacho Cheese Sauce with Roasted Cauliflower;  Baked Vegan

Samosas with Mango Chutney; Bruschetta with Hummus, Roasted Tomato, Basil and Balsamico; and

for a sweet treat, try Black Bean Truffles with Hazelnuts!

Perfect Truffles for Your Sweetie!

Date:  Tuesday, February 11   6:30 pm

Instructor:  Susie Fees

Fee: 48.00

Availability:  10

HANDS ON!!  Try your hand at making decadent chocolate treats for someone special-and yourself!-with this classic ‘Susie, The Queen of
Chocolate’s’ class.  You will learn how to make a ganache, how to flavor the ganache with a variety of flavorings and techniques,
and even how to dip the truffles.  Put together a box to take home-and enjoy a couple in the process.  And Susie has a few surprises up her sleeve for you too!  Bring an apron-this could get messy!  (This class repeats on February 4 at 11:30 am)

Hand Pies Around the World

NEW DATE!! 

Date:  Wednesday, February 12  6:30 pm

  Instructor: Lily Kilfoy

Fee: 55.00

Availability:   5 seats left!  

HANDS ON!  Cultures across the planet have created sweet and savory hand pies out of

many different doughs native to their homelands.  These portable meals and snacks are

favorites, with their different fillings and crispy outer ‘package’ and are easy to get the

hang of!  Join Lily tonight as she shows you how to prepare some different styles of hand pies in this

HANDS ON class.  Planned dishes are Pasties from the UP-and England, where

they originated as a meat pie for miners;  Jamaican Meat Patties,=a savory, often spicy,

and flaky lunch;  Empanadas, the Latin American version, can be found in many incarnations

from corn dough to a more bready version, baked or fried; and Italian Turnovers-also known

as Stromboli and/or Calzones depending on the ingredients.  Let this class inspire you

to use your imagination to create your own signature hand pies!

Valentine’s Day in Rome

Date:  Thursday, February 13  6:30 pm  

Instructor:  Betsy Piper

Fee:  55.00

Availability:   just 3-4 seats left!

It’s Valentine’s Day, and a romantic dinner is in order!  Where else but Italy?  Tonight Betsy will demonstrate a wonderful
and rich meal for couples.  Imagine yourself in Rome, at a fine restaurant overlooking the Colosseum.  Betsy’s appetizers of Cuori di Pane, heart-shaped breads of pizza dough, topped with dried  tomatoes, scallions, rosemary and olive oil; and Cocktail di mare, a seafood appetizer of scallops combined with vodka, garlic, red pepper flakes, lemon juice and olive oil.  An entrée of Pappardelle per San Valentino-also known as ‘Pasta for Saint Valentino’-pasta with steamed shrimp, garlic, veggie broth and herbs.  Accompanying is Insulate di corona-or crown salad-made with spinach, pears, gorgonzola cheese and a balsamic vinegar and honey vinaigrette.  And who can resist chocolate on Valentine’s Day?  Enjoy Il sogno con cioccolata-a chocolate dream dessert made with chocolate custard and savoiardi (lady
fingers).  Happy Valentine’s Day!

Fun with Pie Dough!

Date:  Tuesday, February 18  11:30 am 

Instructor:  Susie Feest

Fee:  48.00

Availability:  just 3 seats available!

PARTIAL HANDS ON!!  In this class, join Susie to learn her perfect pie dough, and try your hand

at some fun baking with dough.  Using her pie dough, Susie will demonstrate preparation of a

classic French Quiche Lorraine; some tasty Brie Bites treats; and get your hands in the dough to

make your own galette-a rustic, freeform pastry filled with goodies.  Susie will provide a variety of

meats, veggies and cheese for you to put together and bake up for your lunch, while she puts

together a sweet version to try!  Add a light green salad to complete your meal.  Grab a friend,

and have fun playing in the dough at this class while you learn something new with Susie!

‘La Bouche Creole’

Date:  Thursday, February 20   6:30 pm

Instructor:  Betsy Piper

Fee:  $55.00

Availability:    just 3-4 seats left!

In celebration of Mardi Gras’ Fat Tuesday on February 25, Betsy makes an homage to
New Orleans-based novel, ‘La Bouche Creole.’  A memoir by Leon E. Soniat, Jr. of recollections of cooking with his mother and grandmother, the novel is interspersed with recipes full of “basic French cooking and gusty
Spanish’ flavors.”  Tonight, enjoy Betsy’s New Orleans-style menu, starting with Spicy Stuffed Mushrooms, followed by a rich Cream of Artichoke Soup.  A New Orleans’ classic, Chicken, Andouille, and Shrimp Jambalaya, served over Louisiana rice follows, accompanied by Spicy Corn Bread.  After a fresh salad, a slice of traditional King Cake finalizes the meal.  Who will bring the cake next year?

Winter Honey Feast

Date:  Thursday, February 27  6:30 pm

Instructor:  Betsy Piper

Fee:  $55.00

Availability:    just 3 seats left!

In her seasonal tribute to honey, Betsy creates a winter time menu to demonstrate the
versatility of honey.  Start with a tropically inspired appetizer, Scallops with Honey-Lime Marinade.  Move
to your legendary entrée of Honey and Soy Marinated St. Louis-style Ribs, served with white rice to catch all
the juices!  A side of Honey-Citrus Glazed Carrots adds colors to the plate.  A green salad with a Burnt Honey Vinaigrette
cleanses the palate.  And a finale of Peanut Butter and Honey Caramel Tart completes this homage to this sweet nectar.

Café Krakow

NEW DATE!

Date:  Thursday, March 5 6:30 pm

Instructor:  Betsy Piper

Fee:  55.00

Availability:   8

The Poles boast that the two basic ingredients in their cooking are bread and sausages! 

But there is much more flavor to Polish cooking than just that.  Vegetables like cabbage-

and sauerkraut!-and beets, cucumbers, sour cream and mushrooms star in many dishes. 

Tonight, Betsy will demonstrate some of the hearty stars of winter comfort food, Polish-style. 

Start with a tradition of Pierogi, stuffed with mashed potatoes, cheddar cheese, and served

with sour cream.  An entrée of Bigos- a classic hunter-style stew made with chopped sausage,

mushrooms, onion and white cabbage, and served with potatoes.  A popular bread-and a

symbol of Krakow, Obwarzanek krakowski, is kind of Poland’s version of bagels, braided and boiled

before being baked. For a sweet finish, try Krowki, translating to ‘Little cow.’  Krowki are a milk

toffee candy, semi soft and creamy like fudge.






 


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