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Dining at the Blaue Gans (Blue Goose) Date: Thursday, February 2 Instructor: Betsy Piper Fee:
$45.00 Seats available:
1 Betsy transports us to New York City to visit
Chef Kurt Gutenbrunner's Viennese Blaue Gans Restaurant. This menu is all about comfort food. Betsy will teach
you to prepare some of the Blaue Gans specialties of Austria. To start your experience, enjoy Liptauer cheese
spread with breads and veggies; an entree of Jagerschnitzel, a thin breaded pork loin cutlet with mushrooms and fresh
herb spaetzle; a delicious salad of Bibb lettuce with pumpkinseeds and radishes; and an all time Austrian favorite dessert,
Apple strudel made with filo dough. Vegetarian
Fat Tuesday! Date: Sunday, February
12 12:30 pm Instructor:
Marlene Widra Fee: $40.00 Seats available: canceled Get ready for Mardi Gras with Marlene's healthful vegetarian spins on Cajun favorites! Marlene takes some of
the traditional dishes and makes them more healthy using organic and vegetarian options. Try this menu out! Loaded
Jambalaya is chock full of veggies and flavorful vegetarian sausage. Hoppin' John made with brown rice; a colorful Southern
Slaw; and sweet and spicy Cajun Baked Sweet Potatoes. For a sweet ending, sample some of Marlene's favorite dark chocolates! Winter Soups Date: Monday, February 13; also Monday February 20 Instructor: Andy Watson Fee: $40.00 Seats
available: Feb 13: sold out; Feb 20: sold out Our soup master,
Andy, is back to teach us some new soups to warm us up. Soups are easy to prepare, and add a crusty bread and a salad
and they become an easy meal. Andy's planned soups are Soups of Two Celeries (celery and celery root); Chicken and Corn
Chowder; and Kale and White Bean Soup with Sausage. Liberte! Fraternite! Bistronomy! Date: Thursday, February 16 NEW! 2nd class Thursday March 8 Instructor: Betsy Piper Fee: $45.00 Seats
available: sold out; 3/8 class: 1 seat available Classic French
bistro cuisine is all about simplicity of preparation and flavors that stand on their own. Betsy brings these classics
back and shows you how to prepare traditional French food. This bistro menu includes: Classic French Onion Soup
with cheese; Grilled steak with black peppercorns; Herbed Fried Potatoes; Salade Frisee (salad with bacon
and shallot vinaigrette) and a dessert of Apricot Clafoutis. Viva la France! Gluten Free Cooking Date:
Sunday, February 19 12:30 pm Instructor:
Lydia Critchley Fee: $40.00 Seats available: canceled HANDS ON! Many people these days find themselves interested in gluten free cooking for health
reasons, or just better health! Lydian will talk about living a gluten free lifestyle, with tips like making safe baking
powder and measuring and cooking with safe grains and flours. With Lydia's guidance, you will learn how to
prepare gluten free dishes like Potato Leek Soup; Nutty Quinoa Salad; Gluten Free Eggplant Capanata; and Flourless Cookies.
Join us to share your tips too! Bread
Bowl Chili Date:
Thursday, February 23 Instructor:
Susie Feest Fee: $40.00 Seats available: sold out Make your favorite soup, chowder or chili even more special by serving it up in a bread bowl! Don't you love
those bread bowls in the restaurants where you can eat the soup and tear off a piece of the bowl to dip? Susie will
show you how to make them, and a delicious chili with all the fixins! Make it a meal with a fresh salad! This
class is partially hands on. Healthy
Middle Eastern Inspired Cuisine Date:
Sunday, February 26 12:30pm Instructor:
Marlene Widra Fee: $40.00 Seats available: sold out Marlene returns with more healthful recipes to share, this time with a nod to the Middle East. Middle
Eastern foods are full of flavor, and Marlene's menu won't disappoint. To warm you up, enjoy an intriguing Butternut
Squash and Chickpea Stew; add a dish of Turkish Spinach Rice with Yogurt Sauce; a side of Melt in Your Mouth Grilled
Eggplant; and finish with a sweet of Stuffed Dates. You will be stuffed! Let's Have Pot Pies! Date: Monday, February 27 Instructor: Susie Feest Fee:
$40.00 Seats available: sold out Who doesn't love a comforting pot pie? Susie will show you the ins and outs of making pot pies, from making
the pie crust to the chicken and vegetable filling. And making some extra pie crust dough allows for some other experimenting--let's
make some other stuff with pie dough! Susie has some sweet pies and treats in mind to finish off your meal.
If you want to perfect your pie dough making techniques, this is your class! This class will be partially hands
on!
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Dining at the Plaza Mayor Date: Thursday, March 1 Instructor:
Betsy Piper Fee: $45.00 Seats available: sold out The Plaza Mayor is one of the most popular tourist attractions in Madrid, Spain. Home to the famed 1616 bronze
equestrian statue of King Philip lll, the rectangular space has seen markets, bull fights, soccer matches, coronations and
executions in its history. Today it is home to residences, shops and restaurants. Betsy takes us to the Plaza
Mayor with a menu inspired by Madrid's favorite foods. Her planned menu will include: Assorted tapas and Ques
de cabra con tomate (Baked goat cheese in tomato sauce); an entree of Salmon a la Riberena (salmon with Serrano ham
and cider sauce); Spanish rice; a mixed salad and a tradtional dessert. Cooking with Root Vegetables Date:
Monday March 5 Instructor: Andy Watson Fee: $40.00 Seats available: 1 Root vegetables are full of
great flavor and often overlooked in the produce aisle. Oh sure, everyone buys carrots. But what about parsnips?
And beets? Andy will teach us ways to enjoy root vegetables and dishes to enjoy them in. His planned dishes include:
Roasted Root Vegetable Gratin; Root Vegetable Curry; and Roasted Beet Salad with Hazelnuts and Honey Nut Vinaigrette.
Indian Sambhar Date: Wednesday, March 7 Instructor: Neeta Saluja Fee:
$40.00 Seats available: 1 Sambhar is a spicy lentil and vegetable stew popular in southern India. Different regions
have their own versions of Sambhar, but all start with lentils. Neeta's version is simmered with chilies,
cumin, coriander and fresh coconut. Served with the Sambhar will be Oothappam, a savory pancake made of cream of wheat,
yogurt, fresh herbs and onions. Neeta also will prepare Chana daal Chutney, another traditional side for the pancakes
made with yellow lentils, spices, and yogurt. Vegetarian
Brunch Date: Sunday, March 11
12:30pm Instructor: Marlene
Widra Fee: $40.00 Seats available: 6 Enjoy
a healthy and delicious brunch with Marlene's guidance. Learn and try to change up your favorite brunch items to reflect
a healthful lifestyle. Try Marlene's Eggless Tofu Scramble with Veggies; Blueberry Whole Grain Pancakes; Fresh
Fruit Salad. Marlene will bring her juicer for you to Make Your Own Juice. Try out some vegetarian sausage products
you have always been curious about. You'll want to add some of these elements into your own menus. No Knead Breads Date: Monday, March 12; NEW 2nd class Wednesday March 14 Instructor: Andy Watson Fee: $40.00 Seats
available: sold out; 3/14 class: 1 seat available Another
of Andy's passions is bread making, and tonight he shares one of his favorite bread making techniques with you. Yes,
that's right, no knead-no kidding!-artisan breads. Andy will demonstrate his recipe and show you breads to
make, even a pecan cinnamon roll! Cocinar
con Amor Date: Thursday, March
15 Instructor: Betsy Piper Fee: $45.00 Seats available: sold out Celebrating the cuisine of
South America, Betsy has selected dishes that represent traditional foods of the countries of our neighbors to the south.
The coastal waters offer up fish and seafood; the tropics produce delicious fruits--start the menu with Sesame Shrimp
Marini with Tropical Fruit. The plains are home to some of the best beef in the world: enjoy an entree of Lomo
Saltado, a Peruvian style stir-fry with marinated tenderloin. The mountains are home to the cacao bean: a dessert
of Spicy Chocolate Mousse is included. **New
class 1/20/12! Spring
Fling! Date: Sunday, March 18
12:30pm Instructor: Laurie Conrad Fee: $40.00 Seats available: 2 Laurie returns with a touch of spring! Laurie's classes
are always creative and fun, and this class promises to be the same. Welcome the season with Laurie's take on fresh
dishes that remind us that it is time to lighten up. Planned menu starts with Green Goddess Dip with Crudites;
follow with a Sicilian Frittata and Roasted Baby Brussel Sprouts with Pancetta and Pears; and a finale of Blackberry
Elderflower Liqueur Galette. **New class 1/18/12! Chicken Break Down!
Date: Monday, March 19 Instructor: Andy Watson Fee: $40.00 Seats
available: sold out Save money! Got your attention? Whole chickens are less
expensive than the parts, and it is easy to break it down, when Andy shows you how! Once broken down, Andy will
show you three different recipes to use the parts for three different meals. Andy's planned recipes include: Spinach
and Mushroom Stuffed Chicken Breasts; Brick Smashed Lemon and Thyme Chicken; and Curried Chicken Salad on Pita
Bread.
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Dining at the Hotel Hassler Roma Date: Thursday, April 12 Instructor: Betsy Piper Fee:
$45.00 Seats available: sold out Tonight Betsy takes you to one of the finest hotels in all of Rome, the Hotel Hassler and it's restaurant
Imago. Set at the top of the Spanish Steps, near the Via Veneto and Villa Borghese park, the Hotel Hassler is luxury
at it's finest. The Imago restaurant atop the hotel offers panoramic views of Rome and is known for it's creative Italian
cooking. Betsy lets you imagine you are there as you learn to prepare her inspired Italian menu: Parmesan Creme
Brulee; Bistecca with porcini mushrooms and balsamic glaze; and a dessert of Frozen Tiramisu. New
class 1/25/12! Pastas
outside of Italy Date: Monday, April 16 Instructor: Andy Watson Fee:
$40.00 Seats available: sold out 'Pasta'
is used the world over, just not always made like what we think of as pasta. Tonight Andy shows you three 'pastas' from
other parts of the world that lend that special flavor to their foods and are used as frequently as pasta is in
Italy. Planned dishes include: Israeli Couscous and Chicken Pasta Salad; Baked Cod with Herbed Couscous
and Lemon-Caper Pan Sauce; and Udon Noodles with Snow Peas, Shiitake Mushrooms and a Sesame Ginger Sauce. Healthy
Asian Inspired Cooking Date:
Thursday, April 19 Instructor: Marlene
Widra Fee: $40.00 Seats available: sold out Marlene
is back with another vegetarian friendly class, this time inspired by Asian foods. There is a lot to choose
from in Asian foods for vegetarians. Today, Marlene will demonstrate an easy menu of light spring dishes:
Tofu Peanut Lettuce Wraps with Sweet Dipping Sauce; Guilt Free Fried Brown Rice; Vegetable Subgum Soup; and sample
some Green Tea Ice Cream for a sweet ending. Salad Greens 101 Date: Monday, April 23 Instructor: Andy Watson Fee:
$40.00 Seats available: sold out For the Love of Cupcakes! Date: Wednesday, April 25 Instructor: Susie Feest Fee:
$45.00 Seats available: 1 The best of all worlds--a little cake with a little frosting, the perfect dessert to satisfy your sweet tooth,
even for a dieter! Susie will show us a basic cupcake and then away we go...decorating! Maybe we should call
this class cake decorating 101, with Susie showing you some decorating techniques to make your cupcakes as cool as the
ones in those fancy bakeries! As part of your fee, you will be provided decorating equipment to take home. This
class is partially hands on. Perbacco! (Wow!) Date: Thursday, April 26 Instructor: Betsy Piper Fee:
$45.00 Seats available: sold out This time Betsy takes you to the Italian countryside with a more rustic Italian menu. Imagine a villa in Tuscany
with fresh foods, freshly prepared. Betsy's planned menu: Antipasto salad; Pollo alla cacciatora (Chicken with
wild mushrooms, peppers and tomatoes); Easy Parmesan Polenta; Insalata mista con noci e miele (mixed greens with
walnuts, honey and parmesan cheese); and a sweet finish of Stracciatella-fior di latee gelato (bittersweet chocolate
ice cream). Herbs, Herbs and More
Herbs Date: Monday, April 30 Instructor: Andy Watson Fee: $40.00 Seats
available: sold out Always wanted to know how to use herbs? This is your
class! Andy will teach you what you need to know about cooking with herbs--how to select and use herbs, the differences
between hard and soft herbs and some easy recipes to try out using fresh herbs. Andy's planned dishes include Chimichurri
Sauce; Linguini with Winter Squash, Sage and Brown Butter; and Whole Roasted Chicken with Herbs de Provence. Make Ahead Brunch Date: Thursday, May 3 Instructor:
Susie Feest Fee: $40.00 Seats available: sold out In this
repeat of her popular class last spring, Susie will teach you how to prepare an excellent brunch menu ahead so
your cooking will be at a minimum the day of the event. Imagine--you will be able to enjoy your guests! This class is partially hands-on!
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Note that instructors may change menu items due to
availability of ingredients.
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