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All Through The House Cooking Classes List for Summer 2019 (June-July-August)

PLEASE–NO E-MAIL OR TEXT RESERVATIONS.

PLEASE CALL 608.877.6237  OR 608.877.9403 TO REGISTER.

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 indicate.

(Last update: June 14 2019,   1:35 pm )

All About BBQ Sauces

Date:  Tuesday, June 4

Instructor:   Jill McLeod

Fee: $55.00

Availability:  canceled

Love barbecue?  Who doesn’t! 
But so much goes into good barbecue-cooking techniques and barbecue
sauces are the stuff that create discussions between ‘cue fans.  Tonight, join our flavor expert, Jill McLeod,
to discover more about the different sauces that are out there for you to try
on all your barbecues.  Jill will be mixing up regional specialties to try. 
If you love a good ‘cue, this is a class you must try!
  On Jill’s menu:  Kansas City Ketchup-Based BBQ Sauce; North
Carolina Cider Vinegar-Based BBQ Sauce; Baltimore’s Horseradish Cream BBQ
Sauce, South Carolina Mustard-Based BBQ Sauce; and some special Rubs for Slow BBQ
.

Away again in Margaritaville!

Date:  Thursday, June 6

Instructor:   Betsy Piper

Fee: $55.00

Availability:  sold out!

Margaritaville is a state of mind.  It’s always 5 o’clock, 85 degrees, sunny, and a Jimmy Buffet tune is


playing…somewhere. So let’s go!  Betsy will lead the charge to the beach with her culinary itinerary!

First stop-appetizers: Margaritaville Shrimp sautéed in a tequila-lime sauce.  Next stop:an entrée of

Baked Chicken Thighs with Chili-Lime Rub, served with pineapple, green onion and cilantro rice.  Third

stop:  tropical Paradise Island salad with Lime-Honey Vinaigrette.  Last stop:  a delightful light treat of

Key Lime Mousse.  And what trip to Margaritaville would be complete without Margaritas-”that frozen

concoction that helps me hang on”?No need to look for your lost shaker of salt!

Summer Sides

Date:  Tuesday, June 11

Instructor:  Jill McLeod

Fee:  $55.00

Availability:   canceled

Summertime is the perfect time for gatherings with friends and family, and what better
than an outdoor picnic?  While barbecue seems to be the main event (see Jill’s class on June 4!), the variety of side
dishes seem to always be the same old thing.  Change it up this summer with Jill’s help!  Enjoy and be inspired by a variety of new
flavors for old favorites.  A new spin on the cole slaws and potato salads that find their way to the table may be just
the wake up call your taste buds are looking for.  Sample Jill’s planned dishes:  Sweet Potato and Feta Salad; Balsamic
Coleslaw;
  Old Fashioned Pickled Cucumbers; Sauteed Eggplant and Apples
and more! 

Dining with the Swiss Guard

Date:  Thursday, June 13

Instructor:  Betsy Piper

Fee:  $55.00

Availability:  canceled

Did you know that to be a member of the elite Pontifical Swiss Guard, you actually have to be a
Swiss citizen?  The colorfully costumed Swiss Guard are not just ceremonial, but are serious militia, all having served
in the Swiss Army.  These 110 young men must be under 30, single and Catholic in order to serve and protect the Vatican and
the Pope for two years.  In return, they are provided a salary, housing and daily meals provided by the Albertine
sisters, a Polish order.  The guard are fed many Italian specialties as well as Northern European favorites like
sausages and sauerkraut!  Tonight, Betsy takes you there to try some of the dishes the guard enjoy day to day.  Start with a Cheese Torte Italiana, made with eggs, sun dried tomatoes, capers and fontina and gorgonzola cheeses
in an herbed crust.  An entrée of Chicken Arrabiata is served-chicken in a spicy tomato sauce full of onions,
garlic, pepperoncini and rosemary-accompanied by a side of Risotto and Artichoke-a
rich Italian rice staple, chock full of artichoke hearts.  Finish your meal with a slice of Chocolate
Amaretto Cake
! 

Whole Food, Plant Based in Mexico!

Date:Tuesday, June 18

Instructor:  Carola Breckbill

Fee:  $48.00

Availability:  sold out!

Mexican-style cuisine is very popular with everyone these days.  If you are keeping a vegetarian, vegan or

plant based household; or simply want some fresh dishes for Meatless Mondays, you can enjoy Mexican

and Latin flavored dishes without sacrificing taste and flavor!  Carola, who has been practicing the whole

food, plant-based style of living for over 8 years, will discuss the health benefits of this way of eating, including

heart health and weight loss.  Join Carola as she demonstrates how to cook oil-free, colorful and fresh Mexican

style dishes, designed to satisfy both your appetite and your health!  Carola’s whole food, plant-based and

gluten-free friendly menu starts with condiments:  Pico de Gallo, Guacamole and a Mango-Lime Salsa along with

Oil-Free Chips. Try your new favorite appliance for Instant Pot Mexican Rice!  Enjoy Fajitas with Corn Tortilla,

Sweet Potato and Smoky Mushrooms accompanied by Carola’s take on a staple of Latin foods, Mexican Sofrito

with Black Beans.  For a sweet treat, try Carola’s dairy-free version of Tres Leches Cake.  And for a summertime

refreshing beverage, Carola brings us her Tangy Hibiscus Iced Tea.

Make, Bake and Take the Cake!

Date:  Wednesday, June 19

Instructor:  Susie Feest

Fee:  $48.00

Availability:  sold out!

PARTIAL HANDS ON!!  Join pastry chef Susie to learn to prepare one of her favorite, go-to
cakes to bring to your summer events, Chocolate Buttermilk Cake with Chocolate
Italian Meringue Buttercream and Raspberry Filling
!  In this class, you will learn some of Susie’s
tips to preparing a professional quality, show-stopping layer cake, complete
with frosting, filling and decorations.  You’ll even participate by decorating your own small cake to take home,
as Susie will show you how to use piping bags and tips.  This will be a great class to get your feet
wet in cake decorating, especially if you are new to baking, want to learn some
more tips and techniques, want to pick the pastry chef’s brain-or just want to
eat some delicious cake!

Celebrating the Midnight Sun

Date:  Thursday, June 20

Instructor:  Betsy Piper

Fee:  $55.00

Availability:  9

After a long, cold winter, the Scandinavians look for reasons to party and enjoy
their outdoors and nature.  So when the Summer Solstice-the longest day of the year-comes along, it is a reason to
celebrate!  With traditional songs, music, dances and huge bonfires, Scandinavians from most northern countries
break out the food and drink and enjoy the festivities!  This year, with the solstice on June 21, the
Sankthansaften
(Midsummer festival) will go all weekend, so get planning for your own celebration!  In this class, Betsy will
teach you some favorite casual food to build your own bonfire to.  Start with a refreshing Aquavit Spritzer, made
with lingonberry preserves, soda and Aquavit!  Nosh on Marinated Skewers with Jarlsberg cheese and cherry tomatoes and
Pickled Beets.  Enjoy a platter of Lasekabaret-salmon with hardboiled eggs, tomatoes and shrimp, and sauces; along with a Dilled
Potato Salad
.  End your meal with
Fyrstekake, “Prince Cake“ a tart made with almonds and flavored with cardamom.

Exploring Oils and Vinegars

Date:  Tuesday, June 25

Instructor:  Jill McLeod

Fee:  $55.00

Availability:   7 seats available

Going to a gourmet store to select oils and vinegars for salad dressings-or whatever!-can be confusing with all
the offerings that are available.
  What flavors go with salads?  Meats?  What can I cook with?  What is all the hype on vinegars anyway?  Hold up, that’s why we invite Jill to teach a class on these everyday components of cooking! 
Expand your horizons-learn how to select different oils for the right use.  Take part in an Oil
and Vinegar Tasting
.  Learn to Personalize and Prepare Your Own Marinades/Dressings/Dips.   Use
herbs from your own garden to create herb-infused oils and vinegars for personal gifts!
  See how easy it can be
to
Make Fresh Pickled Veggies.  And for a treat, try Jill’s Balsamic Fudge Cookies! 
You will use the information you get from Jill so often, you will wonder why you didn’t take this class before!

Summertime Tapas

Date:  Wednesday, June 26

Instructor:  Lily Kilfoy

Fee:  $55.00

Availability:  sold out!!

In Spain, tapas are a way of life.  Not big on home entertaining, the evening stroll to enjoy small plates and a

glass of wine are part of the culture.  Meet friends, have conversations, have a bite, move on to the next tapeo. 

Kind of like barhopping with food.  Some regions call tapas a meal, some retreat to a meal at home afterwards. 

Tonight, get a taste of Spanish tapas with Chef Lily.  Her planned menu includes:  Pan con Tomate – Grilled Bread

with garlic infused olive oil, heirloom tomatoes and herbs; Patatas con Chorizo y Vegetales–New potatoes

and Spanish style chorizo sautéed with local market veggies; Spinach and Queso Croquetta – Mouthwatering

savory spinach and cheese deep fried croquettes;  Alitas de Pollo – Sweet and spicy chicken wings marinated

with honey, smoked paprika and roasted till crisp and sticky;  and Ensalada de Calabasa-a simple yet delicious

dish of fresh thin shaved zucchini with toasted almonds, lemon and olive oil.  Make an evening of it!

A Sultry Eastern Mediterranean Evening

Date:  Thursday, June 27

Instructor:  Betsy Piper

Fee:  $55.00

Availability: 10

Flavorful dining requires trying some new things!  The diet of the Middle East is
very healthful, but also very flavorful!  Who doesn’t enjoy hummus-and it’s a healthy snack!  Some herbs and spices you may not be familiar with lend a lot of flavor to ingredients you know well!  Betsy will educate you on these healthy foods
with her Middle Eastern menu.  Start a Hummus Platter with Olives and Feta Cheese,
along with Pancar Ezmesi, a Turkish favorite dip of beets, olive oil, yogurt and garlic, and Pide, a Turkish flatbread.  Follow up with an entrée of Honey Spiced Chicken with Orange Sauce, served with basmati rice.  A regional
favorite, Labneh (a yogurt cheese) Cheesecake with Pomegranate Caramel will satisfy your sweet tooth. 
You’ll enjoy trying these new flavors!

Summer Dinner Party in Paris

Date:  Wednesday, July 10

Instructor:   Lily Kilfoy

Fee:  $55.00

Availability:   7 seats available

A casual summer dinner gathering on the balcony calls for an easy going menu-nothing overly

stressful, with a lightness that summer brings.Lily’s summer ‘pique-nique’ table has an ease of

preparation and the fresh flavors of summer!Join Lily to learn to prepare:  Watermelon Radish

Crostini with Creamy Herb Butter-a fresh tasting appetizer of crisp heirloom radishes and

delicate pea sprouts on garlicky-herb buttered crostini.Lily will show you an easy-yet dramatic!-way

to cook fish to perfection, Salmon en Papillote.  Accompanying the entrée will be French Potato Salad,

with new potatoes, bacon lardons, and fresh herbs, dressed with Dijon mustard and sherry vinegar;

and Simple Green Beans, sautéed with butter and shallots.  And what better summer dessert than

a low stress but beautiful Summer Berry Compote with Chantilly Cream, flavored with citrus and vanilla

Jacques Pepin:Ocean Cruise

Date:Thursday, July 11

Also, Thursday, July 18

Instructor:  Betsy Piper

Fee:  $55.00

Availability:  9

World famous chef, Jacques Pepin, also serves in the position of Executive Culinary Director for

Oceania Cruise Lines.  You can cruise for 10 to 12 days with Chef Pepin as host, and enjoy his

hands-on cooking classes in the Culinary Center; as well as Chef-inspired special menus in Jacques,

his signature restaurant, modeled after Parisian bistros, starting at $4549.00

OR-you can come to All Through The House and see how  Chef Pepin has inspired Betsy! Tonight,
Betsy will prepare some of Chef’s special dishes!  Start with an appetizer of Souffle au fromage de

chevre Monte Carlo, a goat cheese souffle with tomato sauce.  Chef’s signature dish on board, Poulet

Fermier Roti aux herbes, roasted chicken encrusted with his special blend of herbs and spices; served

with Classic Mashed Potatoes.  And what could be a more French finish than Crème Brulee a la lavande

(lavender crème Brulee)?

Whole Food Plant Based Mealtime Salads

Date:  Tuesday, July 16

Instructor:  Carola Breckbill

Fee:  $48.00

Availability:   5 seats left!

Whether you are vegan, vegetarian or plant-based curious, this might be just the class for

you!  Join Carola for a class which speaks to the health benefits of whole-food, plant-based

eating.  Carola has been cooking with the plant-based mindset for going on nine years, and

wants to share some of her favorite mealtime salads with you.  Chock-full of good nutrition,

these filling salads make plenty and are an easy weeknight dinner!  Menu to follow.

Delicious, Delectable Street Food from India

Date:  Wednesday, July 17

Instructor:  Neeta Saluja

Fee:  $48.00

Availability:  8

Street food in India is considered by some to be the  truly hidden gem of Indian cuisine. 

Considering the variety, regional specialties and small portion size (great for trying more items!),

street food is available, in larger cities, from snacks to teatime to mealtime!  Tonight, Neeta

will teach you to prepare some of her favorites to share.  Start with Potato Patties with Spicy

Green-Pea Sauce-a substantial snack served fresh and hot, these are made with potatoes and served

with a spicy green pea sauce, yogurt and sweet and sour tamarind chutney.  Bhel-Puri, a popular

Mumbai specialty, which has been described as ‘a flavor party in your mouth,’ a snack that is at

once sweet, salty, spicy, crunchy and fresh!  This dish consists of roasted puffed rice, crunchy wafers,

fresh onions, cucumbers and tomatoes, topped with fine chickpea noodles and served with a spicy

green chutney.  And for a refreshing sweet, don’t miss the Mango Lassi-a cool mango and yogurt

dessert drink, perfect for a hot summer day!

Jacques Pepin:Ocean Cruise

Date:Thursday, July 18

Instructor:  Betsy Piper

Fee:  $55.00

Availability: 10

Repeats July 11 class

Make-Your-Own-Pizza Party!

Date:  Tuesday, July 23

Instructor:  Susie Feest

Fee:  $48.00

Availability: 10

HANDS ON!!   Pizza is always a welcome meal.It’s so fast and easy! The perfect DIY Friday
night dinner with the family; with a little planning and practice, you can become
the pizza pro who turns out a pie better than any takeout or delivery joint in
your area.   And you can make it healthier when you control the ingredients,
offering fresh veggies and sauces.  But the key to any great pizza starts with a
great dough, which tonight Susie will demonstrate just how to prepare that
base.   Add any number of toppings that Susie will provide and we’ll pop it into
the oven or grill them on the stovetop.  Susie will also demonstrate an easy to
make, crowd pleasing Dessert Pizza, full of all the goodies like caramel,
chocolate and nuts.  This will be a fun class!

Cha Cha in Latin America

Date:Thursday, July 25

Instructor:  Betsy Piper

Fee:   $55.00

Availability:   just 1-2 seat left!

Argentinians love a good gathering accompanied by a meal!  Social events seem to revolve
around food.  The asado is a good example, as everyone has access to an Argentinian
outdoor barbecue!   After all, beef consumption here is the highest of any nation. 
So summer in Argentina is about grilling-not unlike us in Wisconsin!  Join Betsy tonight with some flavors
synonymous with Argentina and South America.  Starting with an appetizer assortment of meats

and cheeses, Betsy adds a Latin spin to a Mediterranean classic, Black Bean Hummus; as well as

featuring a Brazilian favorite, Pop de Queijo-cheese bread.  Following a refreshing salad of shrimp,

corn, jicama, herbs and avocado dressing, an entrée fresh from the asado, Grilled Steak with Mango

Chimicurri Sauce will be served with rice.  The perfect sweet finale features the treasured Argentinian

treat, Molten Dulce de Leche Cakes.

Summer Garnishing

Date:Tuesday, July 30

Instructor:  Nishitha Ilanderage

Fee:  $48.00

Availability:  10

HANDS ON!!   Simple garnishes to stunning food-centric centerpieces all serve to take
your home entertaining to the heights!  We’ve all seen these vegetable garnishes and been

wowed.  Now our new friend, food artist and chef, Nishitha Ilanderage, will show you why
he teaches this art to up and coming chefs!  Learn the basics in fruit and vegetable carving

techniques to enhance your food plating and create decorative serving vessels.  Nishitha will

show you how to make garnishes
with just your own paring knives, peeler and chef knives, as well as discuss
what additional tools you may want to take your food art to the next
level.  In tonight’s class,

you wilearn how to make fruit and vegetable flowers, fruit bowls and some fun animals! 

Come and join the fun!

Low Country Boil



Date:Thursday, August 1

Instructor:  Betsy Piper

Fee:  $55.00

Availability:   6 seats available

Low country often refers to the  coastal area of South Carolina that has a geography, culture,

architecture and cuisine all its’ own.  With tourism as its’ main industry, the historic heritage

and natural environment are very important to the residents.  And the Low Country cuisine is

all it’s own too. With a base of traditional Southern-style cooking, Low Country adds native and

diverse seafood, as well as African elements for a unique Low Country flavor.  Tonight, Betsy explores

the Low Country with a party not unlike our own fish boils in Wisconsin.  Starting with an appetizer

of southern favorite, Pimento Cheese Spread on soft bread, Betsy  then fires up the pots for the

Boil-Shrimp, new potatoes, corn on the cob, sausages and sweet onions.  Low country sides of

Southern Coleslaw and Cornbread Muffins accompany the boil.  And for dessert, enjoy a regional

favorite, Boozy Peach Cobbler with Chantilly Cream.  Enjoy a glass of the famous southern Sweet

Tea with your meal.

Fresh from the Local Market:  Vegetarian, India-style

Date:  Tuesday, August 6

Instructor:  Neeta Saluja

Fee:  $48.00

Availability:  7

Using the farmer’s market for your freshest produce  and other cooking ingredients is the

icing on the cake living in this area.  So much to choose from, and a fun creative process

when you unload your bounty at home–deciding how and what to cook first.  Tonight

Neeta takes those fresh veggies and gives them an Indian spin!  Start with her Cauliflower

with Red Potatoes:  crunchy white cauliflower and creamy new potatoes cooked with fresh

ginger, cumin seeds, turmeric and chili powder makes a hearty and wholesome dish.  Yellow

Lentils with Summer Squash accompanies, seasoned with ghee, fresh onion, chilies and spices

will create a special flavor and aroma.  Rice with Red and Green Peppers, Corn and Tomatoes

makes a colorful and flavorful side dish, prepared with a seasoning blend of cumin seeds,

onions and chili powder.  Add this lineup to your Meatless Mondays!

Thai Take Out at Home!

Date:  Wednesday, August 7

Instructor: Lily Kilfoy

Fee:  $55.00

Availability:   just 3 seats left!

The cuisine of Thailand is, above all when compared with other country’s cuisines, an attempt

at harmony of ingredients.  Color, aroma, and texture are all balanced in these lightly prepared

fragrant dishes, sometimes with a spicy edge.  Tonight Lily will show you her take on Thai

favorites that you can start replicating at home.  Start with an authentic and flavorful Chicken

Satay that is easy to prepare either on the grill or the oven;  accompanied by Thai Peanut Sauce

and a refreshing Cucumber Salad.  According to an on-line poll of the World’s Best Foods by

CNN Travel, Pad Thai came in 5th -so having a good recipe in your repertoire is a must.  Lily

will share her take on Pad Thai, a stir fried rice noodle dish served all over Thailand.  Finally,

Lily will treat you to a classic and delicious dessert, Mango Sticky Rice Pudding.

Julia Child’s Birthday Celebration

Date:  Thursday, August 8

Instructor:  Betsy Piper

Fee:   $55.00

Availability:   6 seats available

As is our tradition-as  it should be-we honor Julia Child, the doyenne of modern cooking, in

Betsy’s summer class closest to her birthday, August 15.  Julia Child opened up the secrets of

French cooking to the American audience with her books and television how-to shows.  Tonight,

Betsy digs out her Julia collections to cook up some of her favorites in tribute.  Starting with a

classic, Moule Mariner-mussels with white wine, served with crusty French bread.  A flavorful

entrée of Noisettes de porc a la crème de Camembert- pork tenderloin with herbs, Dijon mustard

and camembert cheese-will be served with sides of Mashed Potatoes with Garlic and Carrots 

Braised in Butter.  A classic Caesar Salad (popularized in the US from Mexico by Julia) follows. 

And for an unforgettable finish, enjoy Julia Child’s famous rich and creamy Chocolate Mousse. 

No gifts, please!

 

 

 

 

 




















 


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