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Class Schedule

Summer 2017 Cooking Class Offerings!!

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 5/25/17   9:00 pm)

New! 

June Cooking Classes!

Summer Salads

Date:  Monday, June 5  6:30 pm  

Instructor:  Andy Watson

Fee:  45.00

Availability:   only 2 seats left!

Nothing beats a big salad in the summer.  You eat a salad and you feel so—healthy!  Even the simplest salads bring on this feeling.  So go ahead and indulge.  Tonight Andy will show you some new salads from his recipe box, starting with a Summer Panzanella, an Italian salad full of all kinds of greens, veggies and bread!  How about a good-for-you Kale and Quinoa Salad with Spicy Sesame Dressing?  Or a Vegetable Ribbons Salad with Goat Cheese and Hazelnuts.  And not to leave the pasta out, Strawberry Balsamic Pasta Salad.  These will keep you going all summer!

Savory “Cakes”

Date:  Tuesday, June 6    6:30 pm 

Instructor:  Tom Wolowik

Fee:  50.00

Availability:  7 seats available

This class is about side dishes that could be entrees—or entrees that could be sides!  These are not cakes, as in a flour based cake, and there is no sugar involved.  These cakes are savory—with meats, cheeses, veggies and more.  Once you have mastered the “cake” you’ll be surprised how versatile they can be!  Let Tom show you the basics that will allow you to start creating your own ideas to make savory “cakes” for your group!  Tonight, try Tom’s recipes for Corn Cakes with Whipped Garlic Aioli; Shrimp Cakes with Sauce; Risotto Cakes with Compound Butter; and Sweet Pea Cakes with Lemon Mint Crema.  You’ll be hooked on the savory ‘cake’ after you take this class!

Flavors of Asia

Date:  Wednesday, June 7   6:30 pm

Instructor:  Lily Kilfoy

Fee:  $50.00

Availability:  5 seats available

Do you love Asian foods?  Lily does too, and she has put together a fresh and summery menu using the flavors of Asian foods.  Start out with an appetizer of Hoisin Pork and Vegetable Lettuce Wraps—great used as an appetizer or could stand alone as a casual meal!  For her entrée, Lily will show you how to prepare an Orange and Coriander Marinated Pork Loin Roast with Soy-Ginger Sauce.  Add some tasty sides of Scallion-Sesame Scented Rice and Sweet & Spicy Roasted Carrots and Broccoli.  And for something a little different, prepare some Carmelized Banana and Nutella Wontons for your gang, an easy carefree dessert.  Perfect for a summer weeknight!

Buckets of Basil!

Date:  Monday, June 12  6:30 pm  

Instructor:  Andy Watson

Fee:  45.00

Availability:  7 seats available

ost of us recognize basil plants, and possibly more importantly, have at least a little pot with a little basil plant sitting in a sunny window or just outside the kitchen door for easy plucking.  Basil could used nightly, and any leftover sprigs make a fantastic kitchen bouquet!  Tonight, Andy shows you some unique basil dishes for your little plant.  First of all, if you have a basil plant, you should know how to make Basil Pesto, often a key to many other dishes.  Next up, try a Summer Salad with Basil Vinaigrette.  How about an entree of Thai Basil Chicken, with a side of Zucchini with Basil, Mint and Honey.  A menu full of basil, or split up these dishes for a touch of basil in each meal! Yum!

 Hot Stuff!!

Date:  Tuesday, June 13    6:30 pm 

Instructor:  Tom Wolowik

Fee:  50.00

Availability: 4 seats are left!

This class is for those who like some food with their heat!  You know who you are!!  Join Tom tonight for “foods with fire” and the camaraderie of those who like all different types of heat.  Start the evening with a Hot Sauce Tasting—try some of Tom;s favorites, maybe find some new ones that you didn’t know about!  Then Tom will show you how to prepare some hotties—an amazing Caribbean Jerk Chicken recipe; a sizzling Buffalo Shrimp dish; and a killer Korean Spicy Sticky Ribs entry.  And finally, let’s not forget a dessert that uses fire—how about some fired up Crème Brulee to cool you down?  Bring a friend!

Flatbread Pizzas

Date:  Wednesday, June 14  6:30 pm  

Instructor:  Shawn McManus

Fee:  50.00

Availability:  now 2 seats are left!

Chef Shawn is back with another fun class to learn something new!  Join us tonight to learn some quick and easy ways to artisan pizzas.  Shawn will instruct you on how to make a savory Honey Flatbread dough to use as a base.  And while you could add whatever your heart desires, pay attention to Shawn’s ideas for these themed pizza toppings:  Create a Thai Pizza; a Mexican Pizza; and  a Mint Pesto Pizza.  Take Shawn’s cue and get started with some fresh flatbread pizzas!

Summer Rolls and Wraps, and Dipping Sauces too!

Date:  Monday, June 19  6:30 pm  

Instructor:  Andy Watson

Fee:  45.00

Availability:   only 2 seats left!

In the summer, a lot of people like their eating quick and hassle free, but still healthy.  Must get outdoors while we can, is our Wisconsin attitude!  So why not plan some of your meals around some good-for-you tasty rolls and/or wraps.  Easy to grab and go, kid-friendly and as healthful as you want them to be.  Tonight, Andy will share some of his ideas with you for some fresh and flavorful wraps.  Start with a favorite, Cucumber and Avocado with Mustard Soy Sauce.  Grab your favorite fresh veggies for a Hummus Vegetable Wrap.  For a meatier entry, try a Grilled Pineapple Teriyaki Chicken Wrap.  And how about one with a nod to Thai, Fresh Summer Vegetable Rolls with Easy Peanut Sauce.

Thai-style Tapas

Date:  Tuesday, June 20  6:30 pm  

Instructor:  Paul Tseng

Fee:  45.00

Availability:   only 2 seats left!

Thai cuisine seems to be everyone’s favorite Asian cuisine. It must be the ginger, the lemongrass, the different flavors—or the combination of all these elements.  Join Paul tonight as he shows you how to prepare some solid Thai dishes that can be used either for appetizers or as a whole meal.  Start with a refreshing  summery beverage of Cucumber –Basil Lemonade with Lemongrass.  Learn a couple of Paul’s favorite “small plates”:  Shrimp Cakes, made with fresh shrimp; and the best Chicken Satay you’ll find.

 Visiting the Amalfi Coast

Date:  Thursday, June 22  6:30 pm  

Instructor:  Betsy Piper

Fee:  50.00

Availability:  only 1 seat  left!

Imagine yourself facing the beauty of Italy’s Amalfi coast.  The winding highway, the unbelievable vistas, the sparkle of the sun on the ocean. The cuisine of the Amalfi coast includes delicious seafood and fish, citrus fruits and fresh vegetables. Tonight Betsy will explore some of these dishes with you, to inspire you to try your hand at more dishes from the Italian coast.  Betsy’s summertime Italian menu starts with a typical Antipasto Misto Fantasia, a mixed platter to start your meal; as well as Insalata di Caprese con verdure saltate e timo fresco, a Caprese salad with sautéed fresh veggies and fresh thyme.  Enjoy an entrée of Capellini al gamberetti e limone, a dish of fresh shrimp and lemons over pasta.  Arancia e cipolla con olive, a salad of oranges, onions and olives follows.  And learn to make your own light dessert, typical of the area, Limoncello Sorbetto!

Summer Pasta Dishes

Date:  Monday, June 26  6:30 pm  

Instructor:  Andy Watson

Fee:  45.00

Availability:   sold out!!  (If you are interested in this sold out class, please leave your name on our wait list.  If an opening becomes available, or if enough people are interested in a second class, we’d be happy to call you!)

Summertime pastas are pretty carefree.  Perfect for lunch or dinner on a shaded but still sunny deck, you can get a dose of carb along with the fresh summer produce.  Lighten up the plate from your comfort food pastas all winter with Andy’s proposed menu, to include: Red Pepper Pesto Pasta Salad;   a favorite with a twist, Spaghetti with Tomatoes and Walnut Pesto; an easy and simple main dish or side, Pasta with Mint and Parmesan; and an Italian favorite, Penne Puttanesca!

Turning out Great Pies!

Date:  Tuesday, June 27  6:30 pm  

Instructor:  Paul Tseng

Fee:  45.00

Availability:   3  seats are left!

Are you pie-challenged?  Is your crust a flop?  Do you produce a wimpy fluted edge (like me)?  But still, you love pie?  The fix is here!  You owe it to yourself to see our Pie Doctor, Chef Paul!  Paul will share his secrets for great pies.  Start with a Pate Brisee (a basic pie pastry) that never fails, to rolling out the dough,  to his techniques for a flaky crust and pretty edge.  Then Paul will prepare a Summer Berry Pie (or a Rhubarb and Berry Pie) and answer all your pie-making questions.  BONUS:  Paul will show you his special creation—a savory freeform pizza pie using this delicious pastry dough!  Get ready to bake the pies for every gathering!

Enjoying the Churrascaria!

Date:  Thursday, June 29  6:30 pm  

Instructor:  Betsy Piper

Fee:  50.00

Availability:   6 seats available

If you have ever been to Samba in Madison or Fogo de Chao in Chicago, then you have experienced the churrascaria, steakhouse of the Brazilian gaucho.  In fact, Fogo de Chao translates to “meats over fire” which is the traditional way of eating on the plains of Brazil and South America, where they eat more meat per capita than anywhere else in the world.  Tonight Betsy will show you how to replicate the flavors of South America.  Start with an appetizer tray of cheeses, olives, marinated vegetables and more, served with French bread and a traditional Pao de Queijo, a warm cheese bread roll. The main event—mixed grill!  Learn to prepare a meat eater’s paradise of Marinated and Seasoned Flank Steak, Pork Loin and Chicken.  Add white rice, chimichurra sauce and a fresh salad with mango vinaigrette and you’ll fill up fast!  As a finale, Betsy will teach you  to prepare a light and refreshing Coconut Sorbet

 July Cooking Classes

 

Croissants—from Scratch!

Date:  Tuesday, July 11  6:30 pm

Instructor:  Susie Feest

Fee:  $45.00

Availability:  6 seats available

Who doesn’t love a buttery, flaky, melt-in-your-mouth croissant?  Whether they are filled, used for a sandwich or just plain, the French sure got this pastry right!  But home made?  Really?  Let Susie take the mystery out of making—and baking—fresh croissants.  Tonight, Susie will teach and demonstrate the process of making beautiful croissants, from preparing the dough, to the technique of folding and ‘turning’ the dough.  All will be able to prepare their own croissant creations using Susie’s pre-prepared dough; and, along with a fresh summer salad, will get to enjoy a light meal featuring these sweet and savory treats.  Join us!  You’ll be inspired!

Let’s Hula—Hawaiian Luau!

Date:  Thursday, July 13  6:30 pm  

Instructor:  Betsy Piper

Fee:  50.00

Availability:   sold out!  (If you are interested in this sold out class, please leave your name on our wait list.  If an opening becomes available, or if enough people are interested in a second class, we’d be happy to call you!)

Celebrate summer with an authentic Hawaiian luau, and get inspired to put together your own luau for your friends and family!  Join Betsy to learn how to put everything together!  Tonight, Betsy will prepare for you a menu starting with Macadamia Nut Hummus accompanied by a traditional and home made Hawaiian sweetbread.  Learn to prepare Pulled Pork with Hawaiian Barbecue Sauce.   Sides of Jasmine rice and a tropical salad with Pineapple Vinaigrette will join the party.  And learn to prepare Haupia, a traditional Hawaiian coconut milk pudding.

Lovin’ That Broccoli and Cauliflower!

Date:  Monday, July 17  6:30 pm  

Instructor:  Andy Watson

Fee:  45.00

Availability:   5 seats available

Love those veggies!  Great for you, full of vitamin C and dietary fiber, broccoli and cauliflower are also low in fat and in carb—a good addition to any diet plan!  Enjoy them many ways, but if you are getting burned out on your own repertoire of dishes, join Andy tonight to learn some more ways to enjoy these fresh-from-the-farm veggies.  On his slate tonight:  Spicy Whole Roasted Cauliflower;  a fresh appetizer of Cauliflower Veggie Dip; Roasted Broccoli with Garlic and Chile; a refreshing Broccoli and Chickpea Salad; and a great side of Lemony Braised Broccoli.

Rub Me Tender!

Date:  Thursday, July 20  6:30 pm  

Instructor:  Betsy Piper

Fee:  50.00

Availability:   sold out!!  (If you are interested in this sold out class, please leave your name on our wait list.  If an opening becomes available, or if enough people are interested in a second class, we’d be happy to call you!)

Let’s head on down to Memphis to try out their take on BBQ!  While up north BBQ is the taste of summer, Memphis enjoys many different types of BBQ every day!  Tonight, Betsy will lead us to Memphis, and while we will not be enjoying Graceland and Sun Records, we will try some goodies from the restaurants of the city.  Start with an appetizer of Memphis Sausage and Cheese Platter.  Betsy will talk about how to prepare the Low and Slow Memphis Pit BBQ Ribs, some Memphis style Cole Slaw; Corn on the Cob, seasoned with chili powder and lime juice; and Seasoned Fries.  And what southern menu would be complete in the summer without Southern Belle Peach Cobbler?  Have a glass of sweet tea!

Quick, Home-made Pickles!

Date:  Monday, July 24  6:30 pm  

Instructor:  Andy Watson

Fee:  45.00

Availability:   9 seats available

How did Grandma do it?  As soon as the cucumbers came in, pickles were getting ready.  Today, restaurants, chefs, food bloggers—and cooking classes!—are all featuring ways to pickle just about anything—and right in time to accompany dinner!  Tonight, Andy lets us in on the secrets of quick pickle–and other pickled items—to get you motivated to try your hand!  Enjoy trying Andy’s line up including:  Mississippi Chow Chow; Mixed Vegetable Pickles; Bread and Butter Mixed Hot Peppers; Quick Pickled Spring Onions; and Fresh Pickle Relish.  You’ll want some more vinegar!

 Summer Tapas

Date:  Tuesday, July 25  6:30 pm  

Instructor:  Shawn McManus

Fee:  50.00

Availability:   6 seats available!

Let Chef Shawn help you pull together a menu of summertime appetizers, or ‘small plates’ for your easy going entertaining.  Shawn’s group of ‘tapas’ can be prepared easily any time of the year, really, but the carefree ease of preparation are especially welcome in the summer!  Try your hand at Arancini, an Italian rice ball appetizer with a variety of regional fillings, most often cheese;  Muhammara, a flavorful Middle Eastern red pepper and walnut spread, served with pita;  Gyro Meatballs with San Marzano Tomato Sauce and Tzatziki Sauce, a taste of Greece!  Chef Shawn will demonstrate how to prepare a “proper” Cheese Platter, with cheeses, crackers and some surprises.  Get ready for some great entertaining!

 Lily’s Mexican Feast

Date:  Wednesday, July 26  6:30 pm  

Instructor:  Lily Kilfoy

Fee:  50.00

Availability:   sold out!  (If you are interested in this sold out class, please leave your name on our wait list.  If an opening becomes available, or if enough people are interested in a second class, we’d be happy to call you!)

A class schedule wouldn’t be complete without a Mexican feast from Lily!  Lily loves Mexican and it shows when she creates a menu for our classes!  Tonight enjoy some true Mexican delights!  Start by learning about street food as Lily prepares Mexican Street Corn, slathered in a delicious Crema and full of fresh flavors.  Her entrée for your menu is Tacos with Beef Braised in Roasted Tomato Salsa, served with Queso Fresca, fresh veggies and warm corn and flour tortillas.  Lily shows you how to prepare her take on classic Mexican sides of Refried Beans and Spanish Rice.  And for a light summery treat, prepare Lily’s Peach and Watermelon Salsa with Cinnamon Sugar Tortilla Crisps.   A terrific carefree summer—or anytime!—menu!

A Classic Julia Child Menu

Date:  Thursday, July 27  6:30 pm  

Instructor:  Betsy Piper

Fee:  50.00

Availability:   5  seats available

Tonight, Betsy takes some of the culinary queen’s classic dishes.  In honor of Julia’s birthday (she would have been 97 on August 15), Betsy annually puts together a Julia Child menu of memorable dishes that have made their way into many home cook’s hearts!  Tonight, join Betsy as she shows you how to prepare some classics.  Start with an appetizer of Petites caisses au fromage—cheese and artichoke appetizer in puff pastry shells.   A classic in American restaurants, Steak Diane, a flavorfully seasoned dish, often flambéed, will be accompanied by Creamy Mashed Potatoes and Carottes a lame braisees au beurre—carrot slivers braised in butter.  A Salade d’endives avec betteraves, endive and beet salad, follows.  Julia’s famous and favorite Chocolate Mousse completes Julia’s birthday celebration!

Unique Summer Pizzas!

Date:  Monday, July 31  6:30 pm  

Instructor:  Andy Watson

Fee:  45.00

Availability:   only 1 seat left!

Get revved for some farm-fresh pizzas!!  Andy proves again that he loves pizza, and these pizzas are more summery than his class in April.  He also promises to share a couple of different crust versions for you to try.  Choose one style you like, and stick with it; or try them all at home!  Either way, look at this pizza line-up waiting for you:  Sun Dried Tomato Pesto with Fresh Mozzarella and Walnuts;  Summer Veggie Pizza with Three Cheese Blend; and a sweet treat, Nectarine Pizza with Basil and Reduced Balsamic Vinegar. 

Summertime Seafood!

Date:  Tuesday August 1  6:30 pm  

Instructor:  Tom Wolowik

Fee:  50.00

Availability:  9 seats available

Tom is always up for seafood and fish, and why not?  Fish and seafood are generally  low in fat, high in protein, relatively low in calories and dense in vitamins and minerals.  Baked, grilled, broiled or chilled, fish and seafood make great entrees for the summer.  Take these creative dishes Tom will show you how to prepare in tonight’s class.  Start with a Chilled Sesame Seafood Medley, using a variety of seafood options.  A great entrée, Grilled Shrimp and Andouille Sausage Skewers over Green Rice demonstrates one for your next outdoor (or indoor) entertaining!  Try a Scallop Salad with Cider Mustard Vinaigrette for your next “you bring a salad” gathering.  And for something different to try, check out Tom’s Home Made Salmon Sausages.  Can’t wait!

The Chef’s Table:  an Educational Dinner

Date:  Wednesday, August 2  6:30 pm  

Instructor:  Shawn McManus

Fee:  55.00

Availability:  10

      Details to come!

 Middle Eastern Meze

Date:  Thursday, August 3  6:30 pm  

Instructor:  Betsy Piper

Fee:  50.00

Availability:  only 3 seats are left!

Try some new flavors with Betsy’s class on Middle Eastern specialties.  A healthful style of cooking, with fresh veggies and meats, Middle Eastern natives love to spice up their food to add interest for their palate.  And not ‘spicy’ meaning ‘hot’, but spicy meaning flavorful!  Try some of the dishes with Betsys guidan  and you’ll be sold.  Start with a trio of appetizers:  Carrot, Orange Za’tar Hummus; Aleppo-style Cumin Baba Ganoush; and Sumac and Pistachio Dukkah Shrimp with Tahini.  Try the traditional entree of Chicken Schwarma, a flavorful sandwich of marinated chicken with spices, served with tahini sauce in a pita. A salad of Haloumi cheese and Walnut Salad with Nigella Seed Vinaigrette.  And for a sweet treat, learn to prepare a Rose and Pistachio Ice Cream.

 

 

 

 





 


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