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Cooking Class Schedule

All Through The House Cooking Classes List for Fall 2018 (September, October, November)

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 may offer a “hands-on opportunity”–the description will note this added feature. 

(Last update:   9/25/2018     9:25 pm)

 New!              

Whole Food, Plant-Based Lifestyle goes Italian!

Date:  Tuesday, September 11

Instructor:  Carola Breckbill

Fee:  $48.00

Availability: sold out!  (if you are interested in this class, be sure to leave your name on our wait list!}

Join Carola tonight to take your whole food, plant based lifestyle to the next level!  Carola will show you how to transform your classic Italian dishes into more healthful versions.  Common Italian dishes like Bolognese Sauce Pasta dishes, Pasta Salad, Parmesan cheese, Bruschetta and Tiramisu will get a plant-based make over, making them lower in fat, lower in  calories, higher in fiber and more nutrient dense than the originals!  Carola will introduce you to farro, an ancient grain that makes an excellent pasta stand-in; and try her dairy-free “Parmesan!”  Featured dishes will include:  Bruschetta with Lemon Artichoke Cannellini Hummus; Lentil Bolognese; Italian Pastaless Zucchini Noodle Salad; Tiramisu (you will be surprised!)  All Carola’s dishes are heart-healthy and diabetes-friendly.  Note:  InstaPot will be used with some dishes.

Classic French Bistro

Date:  Thursday, September 13

Instructor:  Betsy Piper

Fee:  $55.00

Availability:  sold out!!

Imagine a warm early fall evening in Paris, sitting at your table outside, with your French wine, people-watching and poring over your bistro’s menu. Bistros can be fancy or plain, but started out as simple kitchens for tenants to purchase a meal.  A typical bistro would feature French home-style cooking, and slow cooked fare like cassoulet and stews in a modest setting.  Tonight, Betsy will help you imagine that place, with a menu that would be indicative of a classic French bistro and easy to prepare in you own home.  Start your menu with an appetizer of Roasted Tomato Bisque.  A hearty Pork Loin Roast, marinated in Burgundy wine and mustard; accompanied by individual Herb Potato Gratin with Gruyere is your main dish.  Naturally, a fresh greens sajad with walnuts, dried cherries and bleu cheese follows.  For dessert, what could be more French than Cream-filled Profiteroles?  Prendre Plaisir!

PORK-TASTIC!!

Date:  Wednesday, September 19

Instructor:  Lily Kilfoy

Fee:  $55.00

Availability:  canceled

Pork lovers, UNITE!!  This class reprises one from 2015 that we loved!  Pork is such a versatile meat, found in virtually all cuisines around the world.  This class unites pork products with the flavor influences of New Orleans! How can you go wrong?  Review  Lily’s New Orleans menu:  learn to make an appetizer of Andouille Sausage-stuffed Hush Puppies with Remoulade Sauce. Cook up an entrée of Smothered Pork Chops; add sides of Dirty Rice and Cabbage with Tomatoes and Bacon.  Finally, enjoy a light finish of Apples Flambe.

Flavors of Puerto Rico

Date:  Thursday, September 20

Instructor:  Betsy Piper

Fee:  $55.00  

Availability:   canceled

Let’s travel to Borikén—the original Taíno name for Puerto Rico—to experience “la cocina criolla!”  Puerto Rico is called by many the “gastronomic capital of the Caribbean” and tonight Betsy will show you her spin on the island’s flavors. Puerto Rican cuisine is heavily influenced by the native Taíno peoples of the Caribbean; followed by the Spaniards and Africans.  Native foods like roots and tubers, yuca, varieties of peppers and beans, and tropical fruits have long been cultivated; the Spanish brought many meats and cooking techniques, like slow cooking, and creating stews and rice dishes. Tonight, Betsy will teach you to prepare some of the traditional flavors of Puerto Rico with her inspired menu.  Start with an appetizer of: Camarones en cerveza–shrimp and chorizo in beer.   Learn to prepare Bistec Encebollado—Puerto Rican steak and onions, served with rice.  For dessert, enjoy trying Betsy’s Helado de ron de chocolate—chocolate rum ice cream.  ¡Disfrutar!

A Tribute to Jacques Pepin

Date:  Thursday, September 27

            ALSO Tuesday, October 2

Instructor:  Betsy Piper

Fee:  $55.00

Availability:  sold out!  (9/27)    sold out!! (10/2)

Jacques Pepin, probably best known from his television show with another culinary icon, Julia Child, is visiting Madison October 5 & 6 for fund raising events with some of Madison’s own culinary icons.  Instead of paying $100-$800 for tickets to that event, Betsy has put together a Jacques Pepin tribute class to teach you to prepare some recipes inspired by the legendary Chef!  Start with a harvest-oriented appetizer of Pumpkin Gratin.  A favorite entrée of Roasted Split Chicken with Mustard Crust, served alongside Riced Mashed Potatoes and Artichoke Hearts and Peas;  followed by a palate cleansing salad of Mixed greens with champagne tarragon vinaigrette.  A simple slice of Almond and Plum Cake with Whipped Cream completes this memorable meal.  Hats off to Chef Pepin!  Hats off to Chef Piper!  Choose either September 27 OR October 2 please.  

All-American Classics

Date:  Wednesday, October 3

Instructor:  Lily Kilfoy

Fee:  $55.00

Availability:  1-2 seats now available!

Fall is upon us, with the last of the local harvests, and bundles of winter squashesGetting ready for the ‘big event’?  Why not relax with a meal of American Classics before the overwhelming family gathering.  Let Lily show you how to prepare these traditional dishes easily for the dinner when the family arrives—dare we say that these recipes rival Grandma’s?  Look at this menu:  Iceberg Wedge Salad with French Dressing, Bacon, Tomatoes, Blue Cheese and Croutons; Fried Chicken Cutlets with Country Gravy; Lily’s Famous Whipped Potatoes; and Roasted Winter Squash with Maple-Pecan Butter; and finish with an old fashioned Chocolate Ganache Sundae.  Let everyone around the table talk about home-cookin’!

Prost!  It’s German Oktoberfest!

Date:  Thursday , October 11

Instructor:  Betsy Piper

Fee:  $55.00

Availability:   6

In Munich, the Oktoberfest runs for 16 days, up to and including the first Sunday of October. It is a time of celebration for all of Bavaria, going on since 1810 when King Ludwig was married to Princess Therese and the celebrations have been added to ever since!  Traditional foods and lots of beer are central to the celebration.  Tonight, learn how to prepare some of Betsy’s favorite  German-inspired dishes for your own Oktoberfest!  Start with Brezen (Bavarian Pretzels) with Beer Cheese Spread and Mustard;. Learn to make German Herbed Pork Tenderloin, served with a side of Roasted Potatoes with Green Apples.  And try Betsy’s take on traditional Black Forest cake—German Dark Chocolate Fudge Brownie with Black Cherry preserves!   Genießen Sie!

Anytime Entertaining:  Three Themes with Tom

Date:  Tuesday, October 16

Instructor:  Tom Wolowik

Fee:  $55.00

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

Bring your entertaining indoors now that October has arrived, and try something new with your guests.  This class with Tom will teach you the basics of three themed tables.  Treat your football gang to a dinner of Korean Pork and Beef Barbecue accompanied by Pickled Vegetables.  Or maybe you’d like to have the neighbors in for your indoor version of an old-fashioned Northwoods Seafood Boil. Or you are hosting card club, offering a grown up Flatbread Pizza Party, featuring a Goat Cheese and Pear version as well as one with Smoked Salmon and Heirloom Tomatoes.  Have three gatherings this fall!

Making an Awesome Pie!

Date:  Wednesday, October 17

        NEW!  Wednesday, October 24

Instructor:  Susie Feest

Fee:  $48.00

Availability:  sold out!  (if you are interested in this class, be sure to leave your name on our wait list!}

PARTIAL HANDS ON!  Let’s welcome Susie back to our kitchen!  We’ve missed her fun and yummy classes, and tonight’s is no exception!  There are so many things that can be done with pie crust dough, once you’ve mastered it and open your imagination!  First up, follow along as Susie guides you in preparing the dough.  Next, take some of that dough for Brie Bites—mini handpies of Brie, fig and walnut filling.  An entrée of Rustic Italian Savory Galette wraps pie dough around prosciutto, ham, Fontina cheese, herbs and a white sauce.  Enjoy tasting it, along with a fresh salad.  Finally, get your hands in the dough by making your own Lattice-top Fruit Pie to take home and share. Yum! and welcome back!

Island of Maui

Date:  Thursday, October 18

Instructor:  Betsy Piper

Fee:  $55.00

Availability:   only 2 seats left!

Vacations often involve trying new foods, and travelling to our 50th state is no exception.  Hawaii is a diverse state, with food styles from many different immigrant groups through their history.  Polynesia, Asia, Europe, even New England all played a part in Hawaii’s foodways.  Lomilomi salmon and Kalua pig are two traditional dishes found at most luaus.  Tonight, Betsy will teach you her interpretation of the flavors of Hawaii.  With all the pineapples grown in Hawaii, it’s not surprising they would be well represented in any menu!  Betsy starts you off with an appetizer spread of Spicy Cream Cheese with Pineapple Preserves and Hawaiian Sweet Bread.  Betsy’s take on the Kahua pig, Pulled Pork with BBQ Sauce, accompanied by rice and a side of Waikapu Zucchini.  And for a sweet finale, learn to prepare Pineapple Cheese Baklava.

Making an Awesome Pie!

NEW!  Wednesday, October 24

Instructor:  Susie Feest

Fee:  $48.00

Availability:  hurry!  1-2 seats available!

PARTIAL HANDS ON!  Let’s welcome Susie back to our kitchen!  We’ve missed her fun and yummy classes, and tonight’s is no exception!  There are so many things that can be done with pie crust dough, once you’ve mastered it and open your imagination!  First up, follow along as Susie guides you in preparing the dough.  Next, take some of that dough for Brie Bites—mini handpies of Brie, fig and walnut filling.  An entrée of Rustic Italian Savory Galette wraps pie dough around prosciutto, ham, Fontina cheese, herbs and a white sauce.  Enjoy tasting it, along with a fresh salad.  Finally, get your hands in the dough by making your own Lattice-top Fruit Pie to take home and share. Yum! and welcome back!

“La Dolce Vita” Dinner Party

Date:  Thursday, October 25

Instructor:  Betsy Piper

Fee:  $55.00

Availability:   6

Enjoy entertaining friends this fall with some fresh recipes from Betsy with an always popular Italian theme.  Casual entertaining is just that—casual.  Low stress preparation.  Make ahead dishes.  Enjoying your guests with some good wine.  Tonight, Betsy will show you how to achieve that “effortless attitude” and enjoy a delicious meal!  Put out a spread of Italian-themed antipasti to whet your guests’ appetites:  Candied Prosciutto, Marinated Olives, and Avocado White Bean Dip.  Prepare a hearty entrée of Chicken Thighs with peppers and capers, served with pasta.  Cleanse your guests’ palates with a Shaved Fennel Salad with a Citrus Dressing.  To complete this menu, watch as Betsy prepares a Rustic Peach and Almond Crostata.  Godere!

Fun with Puff Pastry, version #who’s counting?

Date:  Thursday, November 1

Instructor:  Betsy Piper

Fee:  $55.00

Availability:   only 1-2 seats left!

Our resident puff pastry expert returns with one of her signature classes.  Every year when we offer this class, we wonder what Betsy will come up with—and every class offers some new twist different from the last class!  Learn not to be intimidated by puff pastry, and all different ways to use and form it for special, impressive-looking treats.  (Recipes to follow)

Hors d’Oeuvres, French-style

Date:  Wednesday, November 7

Instructor:  Lily Kilfoy

Fee:  $55.00

Availability:   4 seats available!

At holiday time, we are all looking for a new appetizer or interesting hors d’oeuvre to take to that party—or entertain friends at your place.  You don’t want to serve them the same thing you usually put out…even though “everyone loves your ____(fill in the blank).  Join Lily tonight and learn to prepare some new bites for the family, neighborhood, or work group.  Check out Lily’s planned menu:  Creamy Blue Cheese Tartlets; Smoked Salmon Beignets with Tarragon Sauce; Caramelized Onion Crostini with Beef and Gruyere; Mushrooms Stuffed with Artichoke, Ham and Brie; and to satisfy the sweet tooth, Nutella and Raspberry Tartlets.  Better make enough!

Posh Nosh Sweet & Savory Bites: Happy Holidays 2018!

Date:  Thursday, November 8

            ALSO Thursday, November 15

Instructor:  Betsy Piper

Fee:  $55.00

Availability:  sold out!!

Betsy’s back with her annual holiday entertaining class.  Get ready for those holiday get-togethers and open houses with Betsy’s take on the holiday buffet!  What a spread—and all are low stress!  Variety of meats, cheeses and vegetables served in one bite and mini desserts to please the sweet tooth!  Look at this planned line-up: Fresh-made Cheese Wafers; Antipasto skewers with balsamic glaze pipettes;  Pimento Cheese stuffed eggs; Beef Roll Bites with Bacon; Skewered Shrimp with Dipping Sauces’ Carmelized Onion Filo cups with Porcini Creme fraiche; Skewered fruits with chocolate and caramel sauces; and even more!  Let’s celebrate!  Choose either November 8 or 15

Knife Skills 101 with Tom

Date:  Monday, November12

Instructor:  Tom Wolowik

Fee:  $tbd

Availability:   8

HANDS ON!!  The most precious—and protected—tools in a professional kitchen are cook’s sharp knives.  Chefs and cooks use knives unguardedly, sharpening up the edges periodically through their shifts to get a freshly clean and sharp edge for their many jobs in the kitchen.  Tonight, bring in your knives from home for some hands-on cooking fun and education. First, drop your most-used knives off ahead of the class for a complimentary sharpening for the class.  Tom will teach you how to use a steel to maintain your edge.  Next, learn and practice some new knife skills and techniques as the class preps and prepares a soup, a salad and a main course.  You’ll enjoy the 3 course meal you helped prepare, take home newly sharpened knives and freshly honed skills!

Whole Food, Plant Based Thanksgiving Side Dishes

Date:  Tuesday, November 13

Instructor:  Carola Breckbill

Fee:  $48.00

Availability:   7

Join Carola to learn how to put together a completely plant based Thanksgiving feast!  Celebrate the harvest with a smorgasbord of colorful vegetables, grains, roots, nuts and fruits transformed into a gratifying traditional meal.  Relish plant based recipes that are oil-free, low fat, minimally processed and loaded with nutrients and fiber!  Savor these recipes guilt free—and food-coma safe:  Cauliflower “Pot Roast”;  Wild Rice Butternut Stuffing; Potato-Celery-Root Mash; Mushroom Gravy; Date-sweetened Cranberry Relish; Lentil Loaf with Thyme and Walnuts; and for dessert, Raw Chocolate Pumpkin Pie!

NEW!!   Harvest Indian Meal

Date:  Wednesday, November 14

Instructor:  Neeta Saluja

Fee:  $48.00

Availability:  10

 WELCOME BACK NEETA!  After a bit of a hiatus, we are thrilled to have Neeta back in our kitchen!  Come welcome Neeta back by joining her for a delicious class.  In this plant-friendly and gluten free menu, Neeta will demonstrate:  Perfect for this time of year, Roasted Sweet Potato and Bean Salad—sweet potatoes with cooked beans, peppers and onions, flavored with a fresh ginger, cilantro, green chilies and chaat masala  dressing.  Alongside, try Neeta’s Chick Pea Flour Crepes, served warm with a Seasoned Spinach, Mushroom and Onion Filling and a side of Cilantro and Peanut Chutney. A great and fresh way to start your holiday season!

Posh Nosh Sweet & Savory Bites: Happy Holidays 2018!

Date:  Thursday, November 15

Instructor:  Betsy Piper

Fee:  $55.00

Availability:    7

Betsy’s back with her annual holiday entertaining class.  Get ready for those holiday get-togethers and open houses with Betsy’s take on the holiday buffet!  What a spread—and all are low stress!  Variety of meats, cheeses and vegetables served in one bite and mini desserts to please the sweet tooth!  Look at this planned line-up: Fresh-made Cheese Wafers; Antipasto skewers with balsamic glaze pipettes;  Pimento Cheese stuffed eggs; Beef Roll Bites with Bacon; Skewered Shrimp with Dipping Sauces; Carmelized Onion Filo cups with Porcini Creme fraiche; Skewered fruits with chocolate and caramel sauces; and even more!  Let’s celebrate!

 

 

 

 

 

 





 


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