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Class Schedule

 New!!

All Through The House Cooking Classes  

March, April and May 2017

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 4/13/17    10:25 pm)

Cooking with Mushrooms

Date:  Monday, April 17  6:30 pm  

Instructor:  Andy Watson

Fee:  45.00

Availability:  sold out!!  (if you are interested in this class, please your name with us on our waiting list for possible 2nd class!)

There are many types of mushrooms, from the everyday button to the beefy Portobello. And there are many ways to prepare them.  If you love mushrooms, you want them on everything.  Let Andy teach you something you didn’t know about mushrooms, and show you how to select, clean, store and cook with them.  Andy’s planned dishes use them in different ways—enjoy a Warm Kale and Caramelized Mushroom Salad; Wild Mushroom Risotto; and Crispy Baked Pasta with Mushrooms and Parmesan Cream Sauce.

**NEW ADDITION!!

 Whole Foods Plant Based Meal Planning

Date:  Tuesday, April 18  6:30 pm  

Instructor:  Carola Breckbill

Fee:  45.00

Availability:  sold out!  (if you are interested in this class, please your name with us on our waiting list for possible 2nd class!)

Repeating by demand!! Looking to start 2017 with a change to a healthier eating plan?  Consider the Whole Foods Plant Based plan!  Join Carola to explore a healthful and nutritious eating plan.  Carola will teach you the basics and health benefits of this plan, which focuses 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, let Carola show you how to enjoy a different plan that could guide you to better health.

An Indian Afternoon Tea

Date:  Wednesday, April 19  6:30 pm  

Instructor:  Neeta Saluja

Fee:  45.00

Availability:   4 seats now available

In India, as in Great Britain, afternoon tea is a part of life.  Late afternoon is time for a relaxing snack and a cup of tea.  Whether you choose to add this tradition into your lifestyle, or wish to try the dishes for lunch or dinner, you’ll enjoy Neeta’s teatime recipes!  Neeta will teach you Lentil and Spinach Fritters:  crispy fried fritters made of a batter made with moong lentils and fresh spinach; Potato Puffs:  how can you go wrong with seasoned potatoes rolled in puff pastry and baked in the oven till crispy?  And a Cilantro and Onion Chutney, a terrific accompaniment made fresh cilantro, onion and hot chilies.  And of course you must have tea, so enjoy Neeta’s Indian Chai, a treat made with tea, milk and sugar…

The German Table

Date:  Thursday, April 20    6:30 pm  

Instructor:  Betsy Piper

Fee:  50.00

Availability:   2 seats now available!  (if you are interested in this class, please your name with us on our waiting list for possible 2nd class!)

There is heartiness to German food styles.  Not really known for light dishes, when you want a meal that ‘sticks to your ribs’ German food fits the bill.  Betsy has put together a menu tonight that totally fits that description.  Start with Blumenkohlcreme suppe, a creamy and fresh tasting cauliflower cream soup.  Next, enjoy a heritage style entrée of Sauerbraten, a marinated and braised beef; accompanied by Gekochte kartoffelklosse, hearty cooked potato dumplings and Cider Braised Red Cabbage.  For dessert, try a slice of Berlin Napfkuchen, a chocolate ring cake.

Early Spring Salads

Date:  Monday, April 24  6:30 pm  

Instructor:  Andy Watson

Fee:  45.00

Availability:   sold out!!  (if you are interested in this class, please your name with us on our waiting list for possible 2nd class!)

Greens are always the first fresh-off-the-farm veggies, and a great way to lighten up your menus and “feel the spring!”  You know that when you eat fresh greens, you know the season has changed!  Come with us tonight to “feel the spring” as Andy shows you some fresh ways to use your fresh greens in spring salads.  Watch as Andy demonstrates Spring Greens with Quick Pickled Vegetables; Arugula Salad with Garlic Croutons, Parmesan and Lemon; Bean Salad with Lemon and Herbs; and Roasted Beet Salad with Goat Cheese and Walnuts.

New!  An Inspired Italian Dinner

Date:  Wednesday, April 26  6:30 pm  

Instructor:  Lily Kilfoy

Fee:  45.00

Availability:   sold out! (if you are interested in this class, please your name with us on our waiting list for possible 2nd class!)

Lily is back with a vengeance!  She has been moved to create a hearty dinner menu that is inspired by the foothills of northern Italy.  Try Lily’s meal-in-itself appetizer of Creamy Hot Spinach and Artichoke Dip with Sausage and Roasted Red Pepper, served with toasted Focaccia Bread. Okay, now save room for her entrée!  What about Italian Roasted Pork Loin with Crimini Mushrooms & Pan Reduction Sauce.  She will show you how to prepare a northern specialty, Parmesan-Rosemary Polenta, and a side of Roasted Broccoli with Toasted Walnuts.  And for a special spring dessert with a taste of Italy, enjoy Lily’s refreshing Lemon Berry Trifle.  Felice di mangiare!

Charleston Classics

Date:  Thursday, April 27    6:30 pm  

Instructor:  Betsy Piper

Fee:  50.00

Availability:   3  seats left!

The Southern region of the United States has its own cuisine character, and regional specialties besides.  Travel with Betsy to Charleston for some delicious dishes you can try tonight right here in Stoughton!  Try not to fill up too much on appetizers of Butter Bean Hummus and Pimento Cheese with Pecans served with Cornbread Muffins.  Having first appeared in a Philadelphia cookbook in 1857, try the 1950s Southern classic, Country Captain, chicken and curry stew with rice.  After a green salad, have a slice of Old Fashioned Southern Chocolate Cake.

Cooking with Spring Veggies!

Date:  Monday, May 1  6:30 pm  

Instructor:  Andy Watson

Fee:  45.00

Availability:  sold out!  (if you are interested in this class, please your name with us on our waiting list for possible 2nd class!)

Early spring veggies make us want to crunch away.  Carrots, asparagus, spring peas, radishes and more are ready early in the season, and they are sweet and fresh to cook with.  Andy has some ideas on how to use these early veggies that aren’t just salads.  Get ready for some wake up dishes:  Linguine with Asparagus and Pine Nuts; Roasted Spring Vegetables; Spicy Peanut, Carrot and Snap Pea Wraps; and Thai Green Curry with Spring Vegetables.

NEW!!  Sampling Wisconsin’s Bounty!

Date:  Tuesday, May 2  6:30 pm  

Instructor:  Tom Wolowik

Fee:  50.00

Availability:  sold out! (if you are interested in this class, please your name with us on our waiting list for possible 2nd class!)

Wisconsin is well known as a fisherman’s paradise, with lakes and waterways abounding with fish of many varieties. The passionate fisherman is happy to take his catch to the fire and fry it up.  Tom, the passionate fisherman CHEF takes us to more creative ways to enjoy Wisconsin’s fish this summer.  Tom’s featured lessons will be Broiled Trout with Compound Butter;  Pecan Coated Catfish with Carolina Slaw and Hotsauce; Perch in Parchment; and Blue Gill Cakes with Citrus Aioli.  Delish!

Asian Pot stickers and Dumplings

Date:  Wednesday, May 3  6:30 pm  

Instructor:  Paul Tseng

Fee:  45.00

Availability:   sold out!!  (if you are interested in this class, please your name with us on our waiting list for possible 2nd class!)

Dumplings are found the world over, in every shape; boiled, sautéed, steamed, baked or fried; and with every regional filling imaginable.  Tonight, Paul will share with us Jiao-zi, aka dumplings, the comfort food of China!  They can be boiled, steamed or fried and they become potstickers.  Paul will demonstrate simple and easy ways to create dumplings and potstickers,  Paul will also show you the dipping sauces.  This is a vegetarian friendly class.

Enjoying Tuscan Specialties

Date:  Thursday, May 4    6:30 pm  

Instructor:  Betsy Piper

Fee:  50.00

Availability:   2 seats now available!  (if you are interested in this class, please your name with us on our waiting list for possible 2nd class!)

The Tuscan region of Italy lies in the northwest part of the country, with hills and coastlines and vistas that paintings and poetry are created from.  The area boasts cities like Pisa and Florence…and delicious food and wine.  In fact, agriculture is so important to the area, there is even a whole section of tourism called agritourism where guests experience the farm life and enjoy the bounties as their vacation.  Tonight Betsy will share with you this menu from Tuscany:  Start with a traditional appetizer of Pinzimonio, raw veggies with an olive oil dip.  Try an entrée of Pappardelle al ragu di cinghiale—pappardelle with boar ragu (yes, boar meat!); and a Torta di cioccolato con noci—a chocolate torte with walnuts.

Cooking with Herbs

Date:  Monday, May 8  6:30 pm  

Instructor:  Andy Watson

Fee:  45.00

Availability:   sold out!!  (if you are interested in this class, please your name with us on our waiting list for possible 2nd class!)

Grow your own herb garden and you’ll have flavor in your cooking!  Tonight Andy will educate you on popular herbs–and some not as prevalent–and how to use them.  Learn to make Grilled Fingerling Potatoes with Fresh Dill; Chimichurri Sauce with Grilled Toasts; Five Minute Magic Green Sauce; and Cheese Ravioli with Lemon Basil Butter Sauce.

Mother’s Day Brunch with Susie!

Date:  Wednesday, May 10  6:30 pm  

Instructor:  Susie Feest

Fee:  45.00

Availability:   sold out! (if you are interested in this class, please your name with us on our waiting list for possible 2nd class!)

PARTIAL HANDS ON!  Susie returns with a class that will inspire you to entertain Mom and the whole family with a tasty weekend brunch!  With Susie’s classes, you always get a dose of fun, and tonight is no exception!  Take Eggs in a Bag—Susie’s way of getting the whole family involved in making their own omelets, their way!  Add some Savory Scones and Coffeecake Muffins and you’ve got a brunch—just add some fruit and bacon, right?

A Celebration of UW’s French House!

Date:  Thursday, May 11    6:30 pm  

Instructor:  Betsy Piper

Fee:  50.00

Availability:    sold out!!  (if you are interested in this class, please your name with us on our waiting list for possible 2nd class!)

After working at the French House for 32 years, Betsy has an affinity for all things “French House.”  So of course when they announced their 100 year anniversary on the UW campus, Betsy was inspired to create a celebratory menu.  Tonight, join us to honor The French House with a delicious array of French foods!  Start with Tartelette pomme et parmesan—a savory tart filled with apples, sautéed and tossed with parmesan cheese and toasted pine nuts.  Follow with Filet de boeuf aux oignons et au gorgonzola—steaks with caramelized onions and gorgonzola cheese.  Add to your plate Pommes de terre et betteraves roties—roasted potatoes and beets.  Finish your meal with Gateau au chocolat, a yummy chocolate cake.

Wonderful Spinach!

Date:  Monday, May 15  6:30 pm  

Instructor:  Andy Watson

Fee:  45.00

Availability:   7

Why is it when I think of spinach, I think of spinach salad with hot bacon dressing and Popeye pouring a can of spinach into his mouth?  There are a bazillion ways to enjoy spinach, and Andy only has two hours to explore them!  Join Andy tonight for some yummy and fresh ways to add some more fresh spinach into your life.  His planned menu tonight includes: Creamed Spinach with Spiced Breadcrumbs; Spinach Salad with Dates and Crispy Onions; Minty Spinach Dip; and Spinach and Feta Tart with Sautéed Lemons.

NEW!!  Get Ready for Summer with Neeta!

Date:  Wednesday, May 17  6:30 pm  

Instructor:  Neeta Saluja

Fee:  45.00

Availability:   10

Spring moves into summer pretty quickly in Wisconsin—we are just waiting for the farm production to catch up with our attitudes!  Meanwhile, we want to eat fresh tasting, lightened up foods, and Neeta’s menu tonight reflects the freshness we need right now.  Learn to prepare:  Lemon Rice:  a simple but delectable rice side dish made with fresh lemon and delicately seasoned with mustard seeds.  Add the fresh flavor of Mint Chicken;  chicken marinated in ginger, garlic and dry mint flakes, cooked on the grill or in the oven. And top everything off with a refreshing Cabbage and Tomato Salad, light and airy and seasoned with fresh curry leaves and mustard, a great addition to the meal.

Enjoying a Modern Norwegian Dinner

Date:  Thursday, May 18    6:30 pm  

Instructor:  Betsy Piper

Fee:  50.00

Availability:    4 seats available!

In honor of the Syttende Mai Festival here in Stoughton, Betsy likes to share with us examples of how the Norwegian food styles have changed over the years.  From traditional foods served at Syttende Mai to the ones you would find in Norway today, a lot has changed.  Fish has always been a large part of the Norwegian food plans.  With such easy access, fish is a very sustainable food source.  Betsy’s Norwegian appetizer tonight is Salmon Cocktail with Dill and Mint.  Dairy and cheese are big parts of the Norwegian culture, so of course Betsy will explain how to prepare a delicious  Jarlsberg Onion Pie with Fresh Thyme.  For an entrée, if you like the traditional Norwegian meatballs, you’ll want to try the modern version, Kjottkake med brunsaus–meatballs with a coffee flavored sauce, served with potatoes; and accompanied by Norwegian Cabbage Salad.  Finally, you’ll be served a sweet treat to complete your trip, Suksessterte, which means “success tart”—almond meringue with custard filling.

 





 


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