Cooking Class Schedule

Basic Knife Skills¹

— Hands on class limited to 10 people
Wednesday, November 11, 6:00 - 8:00pm

Bring your knives, cutting board, and apron and a couple of dish towels and we will show you the basic techniques of how to slice, dice, julienne, and chiffonade a variety of vegetables, fruits and herbs. We’ll also teach you how to make some quick and easy garnishes for that finishing touch, and how to keep a sharp edge on your knife.

• Melting Pot Minestrone Soup with Great Harvest Bread^V
• Seasonal Fresh Fruit Platter^{GF, V}

Cost: $35 per person

Easy & Elegant Appetizers²

Wednesday, November 18, 6:00 - 8:00pm

Learn how to make little bites of intense flavor for every occasion from a holiday gathering, a reunion with friends, an evening of romance, or to tempt your dinner guests before the main course is served. We have selected a variety of flavors from different international cuisines but with ingredients that are found in our local markets. We will teach you do-ahead tips for for making the recipes ahead of time and how to garnish and present the tasty morsels with flair, so you can focus on having fun with your friends.

• Vietnamese Rice Paper Rolls w/Sweet & Spicy Dipping Sauce^GF
• Mini Meat Ball Skewers^GF
• Roasted Rainbow Pepper Poppers^{GF, V}
• Assorted Crostini^V
• Honey Scallion Potato Bites^{GF, V}
• Dark Chocolate, Pistachio & Cranberry Biscotti^V

Cost: $25 per person

Slow Food²

Wednesday, December 9, 6:00 - 8:00pm

Savor the flavors of slowly cooked food. Browning, braising and roasting in flavorful aromatics and liquid makes common, inexpensive cuts of meat tender, saucy and delicious! The actual time to get the ingredients going is rather short, but the cooking time is longer as the food requires time to develop a deep, rich taste. Many of these dishes can be made in a slow-cooker or prepared the day before. They also freeze well.

• Herb-Roasted Pork Loin with Vegetables & Pears^GF
• Braised Lamb Shanks^GF
• Roasted Winter Potato Salad with Kale^{GF, V}
• Quinoa & Veggie-Stuffed Bell Peppers^{GF, V}
• Simmered Green Curry Chicken with Jasmine Rice^GF
• Balsamic Berries with Cookie Crumbles^V

Cost: $25 per person

Gone Fishin' with Lizzie & Kathy²

Wednesday, December 16, 6:00 - 8:00pm

Research suggests that people who eat more fish and foods high in omega-3 fatty acids may be able to combat many diseases from heart attacks and strokes, to depression, joint pain, and inflammation. You'll get hooked on seafood with these fast, fresh and fabulous recipes!

• Tuscan Shrimp Salad with Arugula & Beans^GF
• Seared Sea Scallops on a Bed of Braised Red Cabbage^GF
• Asian-Flavored Fish in Parchment Bundles^GF
• Our Favorite Fish Cakes with Horseradish Tartar Sauce
• Caramelized Orange Slices with Crystallized Ginger^V

Cost: $25 per person

Basic Knife Skills²

— Hands on class limited to 10 people
Wednesday, January 6, 6:00 - 8:00pm

Bring your knives, cutting board, and apron and a couple of dish towels and we will show you the basic techniques of how to slice, dice, julienne, and chiffonade a variety of vegetables, fruits and herbs. We’ll also teach you how to make some quick and easy garnishes for that finishing touch, and how to keep a sharp edge on your knife.

• Melting Pot Minestrone Soup with Great Harvest Bread^V
• Seasonal Fresh Fruit Platter^{GF, V}

Cost: $35 per person

Cooking for Two²

Wednesday, January 20, 6:00 - 8:00pm

If you are tired of opening a can of soup, or zapping a frozen microwave meal for dinner, you will love to learn about these fast and simply delicious home-cooked meals. With lovely recipes designed to make enough for 1 or 2 meals, you won't have to worry about mountains of leftovers, but if you have more mouths to feed, they can always be doubled or tripled for friends and family.

• Spice-Rubbed Chicken BreastsGF with Pineapple Rice^{GF, V}
• Pasta with Baby Vegetables & Goat Cheese^V
• Our Best Bean Burgers^V
• Roasted Sesame-Soy Glazed Salmon w/Root Veggies^GF
• Pork Chops with Sautéed Sweet Potatoes & Apples^GF
• Honey Roasted Pears^{GF, V}

Cost: $25 per person

Splendid Soups²

Wednesday, February 3, 6:00 - 8:00pm

Here are some great reasons to make and eat soups: they're warm and comforting, they're easy to make and only use one pot (so very little clean-up), they're filling without a lot of fat or calories, they're a good source of vitamins and fiber, they're a great way to sneak more veggies into your diet, and they freeze well for future enjoyment!

• Thai-Style Chicken-Rice Soup with Vegetables^GF
• Farm Fresh Veggie Soup^{GF, V}
• Woodsy & Wild Mushroom Soup^{GF, V}
• Simple Southwest Black Bean Soup^{GF, V}
• Silky Shrimp Bisque^GF
• Light & Lemony Poppy Seed Cake^V

Cost: $25 per person

Gluten Free & Loving It!³

Wednesday, February 24, 6:00 - 8:00pm

Gluten is a sticky protein found primarily in wheat, rye and barley (and occasionally oats due to where they are processed). Gluten is hard to digest and can wreak havoc on our bodies, causing symptoms that can range from mild (fatigue, brain fog, cramping, bloating, irritable bowel, malabsorption of nutrients, and sinus congestion) to severe (eczema, psoriasis, depression, autoimmune diseases, infertility and osteoporosis). We will discuss gluten sensitivity testing and how to eliminate or reduce the amount of gluten you eat and to help you feel better.

• Spaghetti Squash Alla Norma^{GF, V}
• Spinach & Cheese-Stuffed Portabello Mushrooms^{GF, V}
• Cuban-Style Chicken Beans & Rice^GF
• Mint-Seasoned Lamb Chops with Chutney^GF
• Tapioca & Fruit Parfaits^{GF, V}
• Chewy Coconut Meringues^{GF, V}

Cost: $25 per person

Vegetarian Cuisine³

Fresh organic vegetables, wholesome whole grains, sweet fruits and lovely legumes will be the featured ingredients when Susan Bellinson presents the best that the season has to offer with exciting and delicious meatless recipes from Whole Foods.

Cost: $25 per person

From the Farm to the Table³

Large scale, industrial food production and distribution have a serious impact on our health and the environment in which we live. Through our purchasing decisions, our meals can not only taste better but be more nutritious, have lower disease risk, improve public and environmental health, and contribute to social and economic well being. Chef Alan will create a beautiful, seasonal menu incorporating locally grown and produced ingredients that will change the way we think about where and how our food gets from the farm to our plates.

Cost: $25 per person

Salads for Spring, Summer or Anytime³

Wednesday, April 21, 6:00 - 8:00pm

As the days grow longer and get warmer, there's no better way to beat the heat and get in shape for swimsuit season than with these simple and scrumptious salads.

• Mixed Greens w/Butternut Squash & Toasted Hazelnuts^{GF, V}
• Wild Rice Salad with Chopped Vegetables & Herbs^{GF, V}
• Sweet & Sour Chinese Slaw with Chicken^GF
• Greek-Style Grain & Legumes Salad^{GF, V}
• Six Swift & Scrumptious Salad Dressings^{GF, V}
• Nutty Fruity Drop Cookies^V
• Watermelon-Ginger Agua Fresca^{GF, V}

Cost: $25 per person

Mother's Day Brunch³

Wednesday, May 5, 6:00 - 8:00pm

Let mom rest while you make a healthy and delicious brunch for her. The younger kids can help with the measuring and the mixing, while the older kids can manage some of the chopping and slicing. Everyone can celebrate with mom and enjoy an impressive but easy-to-make meal.

• Steel-Cut Oat & Dried Fruit Muesli^V
• Flavorful & Fluffy Frittata^GF
• Berry Ginger Crepes^V
• Banana-Walnut Muffins^V
• Mixed Fruit Salad with Star Anise Syrup^{GF, V}
• Bilinis^{GF, V}

Cost: $25 per person

In the Herb Garden³

Wednesday, May 19, 6:00 - 8:00pm

Add flavor to your favorite foods while lowering the fat, sugar and sodium with wonderful herbs from your own garden! Peter will share his tips for growing culinary herbs in containers or your garden. He will bring a variety of herbs and vegetables from his farm to get you started.

• Green Goddess Dressing with Fresh Spring Vegetables^GF
• Rotisserie Chicken Pita Sandwiches Tsatsiki
• Herbed Pork Medallions
• Spicy Rice Noodles with Shrimp^GF
• Peach & Basil Crumble^V

Cost: $25 per person