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Cooking Class Schedule

 

All
Through The House Cooking Classes List for Spring
2019
(April-May)

PLEASE–NO E-MAIL OR TEXT RESERVATIONS.

PLEASE CALL 608.877.6237  TO REGISTER.  PLEASE  DO NOT CALL THE STORE!

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: March 19 2019,   3:50 pm )

Intro to New Orleans Style

Date: Wednesday, March 20

Instructor:  Lily Kilfoy

Fee:  $55.00

Availability:  sold out!  (interested? please add your name to our waiting list!)

Another of Lily’s favorite cooking styles is that of NOLA, or New Orleans, Louisiana.It’s distinctive style of its Cajun
population, a rustic type of cooking using locally available ingredients; and Creole, a blend of French, Spanish,

African and other influential regional cultures; blend together on menus, creating characteristic flavors of the

area.  Tonight, Lily will demonstrate these influences with her menu that melds the two:start with an appetizer

of Crostini with Lemon-Herb Cream Cheese, sautéed Bell Peppers and Andouille Sausage.  Learn to make Lily’s

entrée of Creole Shrimp with Tomato- Bacon Cream Sauce, accompanied by Louisiana Style Rice Pilaf and Brown

Butter Roasted Cauliflower with Smoky BreadcrumbsA dessert of yummy Banana and Pecan Blondies will be

offered….if you have room!.

Farmhouse Italian

Date:Thursday, March 21

Instructor:  Betsy Piper

Fee:  $55.00

Availability:  sold out!!  (interested? please add your name to our waiting list!)

Relaxed, rustic Italian food, perfect for a lazy weekend get together!  Join Betsy to learn to prepare this warming
menu, great for this time of year when the weather can go spring or winter!  Start with a tray of Antipasto,
followed with an appetizer of Spaghetti con salsa di noci-spaghetti tossed with a walnut sauce.   An entrée of
a

traditional Sicilian Spiedini,  rolled beef, skewered and grilled; accompanied by Roasted Parmigiano-Reggiano

Potatoes; and Cannellini beans with Tuscan Kale.  Save room for a slice of a special Italian dessert, a Ricotta

-Semolina Cheesecake with Marsala.

Delving into Middle Eastern Soul

Date:  Thursday, April 4

Instructor:  Betsy Piper

Fee:  $55.00

Availability: 8

BY REQUEST! 

The flavors and components of Middle Eastern cuisine have made it, according to many sources,

one of the fastest growing ethnic cuisines in the United States.  This is the home of hummus, a

growingly popular and healthful side dish originally from this region.  In fact, as an appetizer, Betsy

plansHummus Masabacha with Kawarma – Israeli style hummus with a spiced beef topping.  

Flavors are an important component to the Middle Eastern food-styles, so Betsy has designated

an entrée of  Za’atar Roasted Chicken with rice;  accompanied by Grated Zucchini with Garlic

in Olive Oil.  A Lemon and Parsley Salad with Pomegranate Molasses topped with Walnuts  Try

some traditional treats of  Ma’amoul, date stuffed semolina cookies.

Risotto 101

Date:  Wednesday, April 10

Instructor:  Tom Wolowik

Fee:  $55.00

Availability: 10

The warmth and richness of risotto makes it desirable as a side dish or a meal all in itself!  This is

not a last minute throw together dish…quite the contrary, you must give it time and some love

to make it come together the way you want!  Tonight learn what makes risotto special and how

to prepare a basic dish; then Tom will show you ways to change it up as you like!  In this class, you’ll

learn (and taste)  Risotto Master Recipe; Mushroom Risotto; Seafood Risotto; and even enjoy a

dish of Braised Beef over Mushroom Risotto.  You should leave this class confident to make risotto

your signature dish!

Enjoying the Korean Table

Date:  Thursday, April 11

Instructor:  Betsy Piper

Fee:  $55.00

Availability: 10

Korea continues to pop into our conversations in 2019, so why not explore the cuisine of

Korea?  Korean foods can be spicy, butaren’t necessarily.  Not a culture of appetizers, the

Koreans enjoy a table full of banchan, or bowls of tasty vegetable sides, along with their meaty

main dishes and of course rice.  And Koreans enjoy their sweet desserts-sugar syrups and little

cakes take front and center.  Tonight, Betsy’s menu won’t disappoint in getting you in the

mood to further explore Korean food!    A true staple of the Korean diet, Betsy shows you

how to prepare a Quick Kimchi; and banchan-style dishes of Fennel with Gochujang dressing

and Kale with Sesame and Soy Sauce.  A hugely popular Korean dish the world over, Betsy

will show you how to prepare an easy Bibimbap, literally translated as  ‘various ingredients mixed

with rice.  And for your sweet finale, Betsy will prepare for you a refreshing Green Tea Granita. 

Betsy will introduce you to a rice wine called Soju in her planned Soju Sangria, made with pear,

mango and plum.

Southern Style with Lily

Date:  Wednesday, April 17

Instructor:  Lily Kilfoy

Fee:  $55.00

Availability:  8

Nothing so soul warming than southern cooking!  Satisfying and flavorful, fresh food at its finest. 
Tonight Lily indulges her southern soul with a menu she enjoyed putting together for you. 

A great everyday menu made even more special with the addition of an appetizer and dessert! 

Tonight, enjoy a staple of southern life incorporated into one of Lily’s signature appetizers,

Pimento Cheese and Bacon Stuffed Mushrooms.  Lily takes a traditional entrée plate and turns

it into her own with Oven Fried Panko and Honey Mustard Coated Chicken Breasts, served

with Twice Baked Sweet Potatoes and Roasted Asparagus with Hollandaise Sauce.  And

for a sweet finale, try Lily’s Southern Peanut Sundae with Hot Butterscotch Sauce. 

Feasting in Florence

Date:  Thursday, April 18

Instructor:  Betsy Piper

Fee:  $55.00

Availability:  8

Florence and its surrounding Tuscan region are famous for their four main 

ingredients in cooking that keep everything simple and flavorful-fresh and crusty

bread; simple roasted meats; olive oils; and wines used both for cooking and

enjoying!  Tonight enjoy the simplicity that is Florentine cuisine with Betsy's

guidance.  Start with a must of Tagliere misto, a traditional mixed cheese and

charcuterie board served with fresh crostini bread.  The main dish, Arista alla

Fiorentina, is emblematic of Tuscan cookery, often spit-roasted.  Betsy's 15th

century recipe uses pork loin with simple ingredients of garlic and rosemary. 

Accompanying will be Polenta con funghi arrostiti (polenta with roasted mushrooms)

and Zucchini saporite (savory zucchini).  And in keeping with simple pleasures,

enjoy a classic dessert of Modena, La Bonissima.  Dating back to the 1400s, this

tart chock full of walnuts and honey is named in honor of a noblewoman who sold all

her jewelry help the poor.

Seasoning Blends of the World;  Spice blends (part 1)

Date:  Wednesday, April 24

Instructor:  Jill McLeod

Fee:  $55.00

Availability: 10

Ok, so you know how to cook.  Great!  But do you know how to season?  That’s trickier. 

Knowing what flavors are in spice blends and how they influence a dish’s taste is huge and

complicated.  Let Jill educate you on some of the delicious spice blends you may have seen in

spice shops or recipes, but weren’t sure how to use them in everyday cooking.  Jill will teach

you about these blends; and then, using them, you will taste them in her prepared dishes.  In

this class, for example, try India’s Garam Masala in Roasted Aloo Gobi, a vegetarian dish of

potatoes, cauliflower and spices.  From the Middle East, explore Baharat in Couscous. ***

And try a Chinese dressing/marinade for pork or poultry using Chinese Five Spice blend. 

A blend widely used in Ethiopia, Berbere, will be tasted in a dip with toasted pitas.  And from

Tunisia, Dry Harrisa is featured in a dish of Glazed and Roasted Carrots with Harrisa.   There

is a lot to learn in this class-please plan on staying until 9:00.  And don’t miss out on Jill’s “part 2″

Herb-based blends class, Wednesday, May 8.

Floribbean Cuisine

Date:  Thursday, April 25

Instructor:  Betsy Piper

Fee:  $55.00

Availability:  8

Never heard of ‘Floribbean?’  A melding of ‘Florida’ and ‘Caribbean’ cuisines, it is heavily influenced

by Florida’s southern traditions and its’ immigrants from the nearby islands, like Cuba, Barbados,

Bahamas, Jamaica, Puerto Rico and their accompanying Latin culture.  At its core, Floribbean cuisine

is a healthier style, focusing on fish, seafood and poultry.  Along with lots of tropical native fruits and

vegetables, dishes are blended with a wide variety of spices and seasonings, creating unique

and complex flavors.  Join Betsy tonight to explore the flavors of Floribbean cuisine.  Her planned

menu starts with an appetizer of Shrimp with Avocado Salsa.  An entrée of Roasted Cuban-style

Pork Loin with Sauce will be accompanied by Black Bean, Jicama and Corn Relish; a favorite side

of Caribbean isles, Rice and Peas; and a Hearts of Palm Salad.  A Florida signature dessert, Key

Lime Pie with Whipped Cream, will be your finale

Springtime Brunch

Date:  Tuesday, April 30

Instructor:  Susie Feest

Fee:  $48.00

Availability: 10

PARTIAL HANDS ON!! 

Spring is the perfect season to have the group for brunch!  Easter and Mother’s Day are just

the tip of the iceberg for brunch festivities.  Ready for some new ideas to have a brunch party? 

Why not host an Omelet Party?  Let Susie be your guide tonight with this fun idea for

brunch-make your own Omelet Bar.   Using eggs and a variety of fixins’ you’ll learn a fun way

for the whole family to have what they want with low mess!  Putting everything together in

freezer bags, the eggs cook up in boiling water and slide out, ready to eat!  Add to the Omelet

Party a Make Ahead Blueberry Coffee Cake and Savory Cheddar-Chive Scones.  Finally, you

cannot have a class with Susie without some chocolate, so enjoy Chocolate Dipped Strawberries

for a finale!

Cinco de Mayo

Date:  Wednesday, May 1

Instructor:  Lily Kilfoy

Fee:  $55.00

Availability: 10

In Mexico, Cinco de Mayo commemorates the Mexican army’s victory over the French in 1862 with military parades. 

In the US, Cinco de Mayo celebrates the Mexican-American culture with parties, foods and drinks!  

Join Lily tonightfor a menu epitomizing the Mexican table! Start with Mojo de Ajo Shrimp for a starter. 

An entrée of Pork Carnitas with all the fixin’s star for the meal, with fixins to include Mexican Rice.

****more info to come

Kentucky Derby

Date:  Thursday, May 2

Instructor:  Betsy Piper

Fee:  $55.00

Availability:  6

Get ready for the horse race of the season-the Derby is Saturday, May 2-with a menu perfect  to replicate for your

own Derby Day party this weekend!  Louisville is well known for its passion for all things bourbon, and Betsy’s menu

takes liberties with the libation, including it where ever possible!  For example, start with an appetizer of Bourbon

Shrimp!  Add a traditional southern favorite, Pimento Cheese Spread.  Sit down to enjoy an entrée of Bourbon

Marinated Pork Tenderloin; accompanied by southern classics, Cheese Grits and Herbed Corn.  Finally, for a

sweet treat, have a slice of Salted Bourbon Chocolate Pie.

Seasoning Blends of the World:  Herb based blends (part 2)

Date:  Wednesday, May 8

Instructor:  Jill McLeod

Fee:  $55.00

Availability: 10

Cooking is more than being able to prepare a dish or pan fry a steak-it is creating!  There is an artistry to cooking

that is aided by a knowledge of herbs and spices that enhance a dish.  Tonight, join Jill to get an education on

herb based seasoning blends you may have come across in your recipes or shops, but never knew how to use them

in your cooking.  Jill will teach you about the ingredients, flavors and how to use them by demonstrating a dish using

them.  First up, France’s Fines Herbes blend, which Jill will use in an Omelette.  One of America’s go-to blends,

Poultry Stuffing Seasoning, will be tasted in Jill’s Potato, Bacon and Cabbage Bake.  A flavorful Za’atar

seasoning from the Middle East, will be tasted in a *****  An herbal blend from Egypt, Dukkah, will be used

in a Dressed Feta and Olive Oil spread for bread.  And a signature peppery Piri Piri mixture from Portugal will be

introduced to us in Jill’s special Wings.  There is a lot to learn in this class-please plan on staying until 9:00. 

In case you missed it, Jill’s Spice based Part 1 class is Wednesday, April 24.

Honey Feast!

Date:  Thursday, May 9

Instructor:  Betsy Piper

Fee:  $55.00

Availability:  just 3 seats left!

BACK BY REQUEST! 

Join your fellow honey enthusiasts and apiary aficionados for a specialdinner, with honey in the starring role! 
Betsy was asked to develop a menu that would feature the sweet nectar.  Start with an appetizer of Honey
Brushed Pear and Herb Cheese Crostini
.  A Roasted Honey Boneless Pork Loin with Honey Cranberry Relish
stars as the entrée, accompanied by Steamed Vegetables with Honey Topping and Honeyed Cornbread.  Add a

salad of mixed greens with Honey Mustard Vinaigrette. And for dessert, try a Walnut and Honey Pie.  It’s a

honey of a class!

Let’s go to Hawaii!

Date:  Wednesday, May 15

Instructor:  Tom Wolowik

Fee:  $55.00

Availability: 10

Hawaiian culture eminates from the vastly different backgrounds of the inhabitants.  Native

Hawaiians fished and raised taro for poi; settlers came from Europe, America and Asia, bringing

food traditions.  Even missionaries and whalers brought cuisine that became ‘Hawaiian’ traditions. 

Fish, meats, and tropical fruits and vegetables dominate the local fare. Tonight, Tom will present

a luau with memorable and traditional Hawaiian dishes to give you a taste of the island.  Try one

of Hawaii’s stars of the luau, Pork Roast under Banana Leaves.  Tom will show you some of the

luau sides, Lomi-lomi Salmon-a fresh salmon and tomato salad; Poké-a popular dish starting with

raw fish, onions and sesame oil; and plenty of rice and soy sauce.

The Hygge Life-Scandinavian Comfort Food

Date:  Thursday, May 16

Instructor:  Betsy Piper

Fee:  $55.00

Availability: 10

In recognition of this weekend’s Syttende Mai celebration, Betsy helps us understand the Hygge Life. 
A Scandinavian concept, ‘hygge‘ is a feeling of coziness and comfort in simple acts to lift a person’s
spirits.  It can be as simple as lighting candles.  Hygge is often found during the long winters

Scandinavians experience-their ways of coping, lifting spirits and finding comfort.  While there is no

‘hygge food,’ easy, nourishing and home-cooked comfort foods seem to fill the bill.  Tonight,

Betsy will provide hygge with a spread of classic Scandinavian foods for a comforting meal! 

A spread of Open-Faced Sandwiches featuring sardines, herring, eggs and shrimp; and a

cheese board with assorted Scandinavian cheeses will get you started.  An entrée of Creamy

Potato and Salmon Bake will fill you up and comfort you; accompanied by a Nordic

Quinoa Salad with Red Cabbage, Apple and Walnut and homemade Crispbread.  And don’t

miss out on Betsy’s summertime take on a Scandinavian favorite, Peaches and Cream

Ebelskivers, sure to create your own hygge!

 

 

 

 

 

 





 


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