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The Food of France: Brittany   7pm Classic French recipes from a city by the sea. Monday, 02/06/12 Instructor: David Kiser $45 The cuisine of Brittany is well suited to the home cook because the quality of the seafood and vegetables is best showcased when prepared simply. It is a region dominated by the sea which when you can’t see it, you can smell the salt air. It’s should be no surprise that a specialty of Brittany is bouillabaisse, a mixed fish stew with a light and fragrent broth. Poultry, raised in the nearby city of Rennes is also a prominent ingredient. Savory Baked Crepes Stuffed with Roasted Vegetables and Aged Cheese; Bouillabaisse (Seafood Stew with Potatoes, Vegetables and Herbs); Roasted Chicken with a Cider Cream Pan Sauce; Rustic French Apple Tarts with Chantilly Cream.          to Shopping Basket

Stocks, Soups and Vinaigrettes (Hands-on)   6:30pm Culinary Skills: Hands-on, Part 2 Tuesday, 02/07/12 Instructor: Denis Chiappa $65 In the second part of our series of hands-on classes on culinary techniques for home cooks, we cover stocks and soups. While not difficult to prepare theyt do require proper technique to achieve full flavor and richness. This class starts with basic stocks and then teaches you how to turn them into rich vegetable and meat soups. We will also cover how to make a classic vinaigrette and how to turn it in to countless variations. Chicken Stock, Vegetable Stock, Shrimp Stock; Velvety Chicken and Corn Chowder; Italian Vegetable Soup; Mixed Greens with Pomegranate Vinaigrette.          to Shopping Basket

Mardi Gras Food and Wine   7pm Pairing wines with robust Cajun and Creole Flavors Wednesday, 02/08/12 Instructor: Mike Conti $55 Get ready for Mardi Gras with a wine and food class dedicated to Louisiana and the Cajun and Creole cooking in the area. The styles are often lumped together because they are both so closely tied to the region, but they are distinctly different. Cajun is a rustic cuisine, Creole a more refined blend of French, Spanish and Caribbean influences - both are delicious. Our wine expert will focus on wines that complement the vibrant mix of flavors in these traditional recipes. Andouille and Sweet Potato Tarts; Creole Catfish Stew; Jerked Chicken and Smoked Sausage Gumbo; Sauteed Chicken with Spicy Crab Sauce; Cornbread Stuffing with Shrimp.          to Shopping Basket

Romantic Dinner for Two   7pm Spend a little time cooking with your mate. Thursday, 02/09/12 Instructor: Denis Chiappa $130 Instead of spending this Valentine's Day in a crowded restaurant, why not enjoy an evening together cooking a romantic meal. One of our most popular sessions of the year, this couples cooking class features a menu with recipes that you and your significant other can enjoy making together. You'll work side by side in this great hands-on class. Price is per couple. Sauteed Crab Cakes with Horseradish Sauce; Apple, Fennel and Walnut Salad with Aged Cheese; Chicken Francaise with Lemon Caper Sauce; Pear Crisp with Vanilla Brown Butter.          to Shopping Basket

Soups and Sauces Made Easy   7pm Tips and techniques for richer and more flavorful soups and sauces. Monday, 02/13/12 Instructor: David Kiser $45 Flavorful soups and tasty finishing sauces are an important part of a cook’s repertoire. Once you master the fundamentals you can easily turn them into endless variations. This class starts with basic stocks and then teaches you how to turn them into rich vegetable and meat soups. We then shift our focus to making several classic sauces that are a perfect with pork, chicken or beef. Spiced Beef Pho with Sesame Chile Oil; Beer and Cheddar Soup; Beet and Tomato Soup with Toasted Cumin; Sauteed Fish with a Citrus Buerre Blanc; Seared Pork with a Herbed Demi-Glace.          to Shopping Basket

Romantic Dinner For Two   7pm Spend a little time cooking with your mate. Tuesday, 02/14/12 Instructor: Denis Chiappa $130 Instead of spending this Valentine's Day in a crowded restaurant, why not enjoy an evening together cooking a romantic meal. One of our most popular sessions of the year, this couples cooking class features a menu with recipes that you and your significant other can enjoy making together. You'll work side by side in this great hands-on class. Price is per couple. Sauteed Crab Cakes with Horseradish Sauce; Apple, Fennel and Walnut Salad with Aged Cheese; Chicken Francaise with Lemon Caper Sauce; Pear Crisp with Vanilla Brown Butter.          to Shopping Basket

Romantic Dinner For Two   6:30pm Spend a little time cooking with your mate. Wednesday, 02/15/12 Instructor: Denis Chiappa $130 Instead of spending this Valentine's Day in a crowded restaurant, why not enjoy an evening together cooking a romantic meal. One of our most popular sessions of the year, this couples cooking class features a menu with recipes that you and your significant other can enjoy making together. You'll work side by side in this great hands-on class. Price is per couple. Sauteed Crab Cakes with Horseradish Sauce; Apple, Fennel and Walnut Salad with Aged Cheese; Chicken Francaise with Lemon Caper Sauce; Pear Crisp with Vanilla Brown Butter.          to Shopping Basket

Fish in a Flash   7pm Fish and seafood dishes that are sure to please. Thursday, 02/16/12 Instructor: David Kiser $45 Learn quick and creative fish and seafood recipes using five different kinds of finfish and shellfish, each used in a recipe that will have dinner on the table in a flash. We'll grill, saute, stir-fry and bake shrimp, salmon, snapper, tilapia and flounder and along the way give you tips on what to look for when buying your fish. Seared Salmon with Lemon, Caper and Butter Sauce; Pancetta and Fresh Bread Crumb Crusted Flounder with a Horseradish Cream Sauce; Stir Fried Shrimp with Carrots and Snow Peas in a Ginger and Garlic Sauce; Provecal Tilapia baked with Tomatoes, Olives and Garlic; Snapper with Angel Hair and Citrus Cream Sauce.          to Shopping Basket

Romantic Dinner for Two   6:30pm Spend a little time cooking with your mate. Friday, 02/17/12 Instructor: Denis Chiappa $130 Instead of spending this Valentine's Day in a crowded restaurant, why not enjoy an evening together cooking a romantic meal. One of our most popular sessions of the year, this couples cooking class features a menu with recipes that you and your significant other can enjoy making together. You'll work side by side in this great hands-on class. Price is per couple. Sauteed Crab Cakes with Horseradish Sauce; Apple, Fennel and Walnut Salad with Aged Cheese; Chicken Francaise with Lemon Caper Sauce; Pear Crisp with Vanilla Brown Butter.          to Shopping Basket

Romantic Dinner for Two   6:30pm Spend a little time cooking with your mate. Saturday, 02/18/12 Instructor: Denis Chiappa $130 Instead of spending this Valentine's Day in a crowded restaurant, why not enjoy an evening together cooking a romantic meal. One of our most popular sessions of the year, this couples cooking class features a menu with recipes that you and your significant other can enjoy making together. You'll work side by side in this great hands-on class. Price is per couple. Sauteed Crab Cakes with Horseradish Sauce; Apple, Fennel and Walnut Salad with Aged Cheese; Chicken Francaise with Lemon Caper Sauce; Pear Crisp with Vanilla Brown Butter.          to Shopping Basket

Essentials of Baking   7pm Fundamental techniques for cakes, pies, cookies and sauces. Monday, 02/20/12 $45 Because baking is more precise and less flexible, some cooks tend to shy away from making dessert. We'll show there’s no need to be intimidated by demonstrating the basic building blocks of baking including pies, cakes, and cookies. In addition, we’ll touch on working with chocolate and prepare some classic dessert sauces. Yellow Butter Cake with Chocolate Buttercream; French Apple Pie with Cinnamon Whipped Cream; German Chocolate Cake with Caramel Frosting; Applesauce Oatmeal Cookies with Icing; Black and White Cookies.          to Shopping Basket

Braising, Steaming and Poaching (Hands-on)   6:30pm Culinary Skills: Hands-on, Part 3 Tuesday, 02/21/12 Instructor: Denis Chiappa $65 In part three of our culinary series we work with three similar techniques that are used in different recipes and to cook different ingredients. First, we'll show you the proper way to use braising to make tough cuts of meat tender. We'll then poach fish to perfection and serve it with nice sauce. Last but not least, we'll steam fish for a healthy main course. Braised Beef with Red Wine, Demi-glace and Rosemary; Poached Salmon with Horseradish Cream Sauce; Steamed Fish with Ginger and Shallot Dressing.          to Shopping Basket

Fish and Seafood Cookery   7pm Techniques of Cooking - Part 3 Monday, 02/27/12 Instructor: David Kiser $45 In the third part of our series you'll learn how to choose, clean, and prepare both finfish and shellfish. We'll discuss which types of seafood work best with each of the different cooking methods (grilling, poaching, frying, etc.) and make some classic sauces to accompany each dish. As always, David will demonstrate how using good quality ingredients and applying proper technique makes all the difference. Salmon with White Wine Sauce over Orzo and Fennel; Crispy Fish with an Herb Remoulade; Penne with Spicy Braised Swordfish; Pecan Crusted Catfish with Hominy Stew; Steamed Snapper with Mushrooms.          to Shopping Basket

The Essentials of Thai Cuisine   7pm De-mystifying Thai cookery. Wednesday, 02/29/12 Instructor: Denis Chiappa $45 Delve into the world of Thai food, one of the world's most highly regarded cuisines. It is mysterious to many in the west because the ingredients are unfamiliar. You'll learn the fundamentals of Thai food from the ingredients that make up the exquisite contrast in taste and texture to the preparation and cooking techniques used in some of our favorite Thai recipes. Deep Fried Shrimp in Egg Roll Wrapper with Thai Dipping Sauce; Chicken, Noodles, Vegetable in Red Curry Coconut Broth; Shrimp Fried Rice with Egg; Stir-fried Beef with Onions, Bell Peppers and Hot Chili Paste; Red Snapper with Hot and Spicy Chili Sauce.          to Shopping Basket

Sauteing and Pan Sauces (Hands-on)   6:30pm Culinary Skills: Hands-on, Part 4 Tuesday, 03/06/12 Instructor: Denis Chiappa $65 Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing. Sauteing is a classic technique of cooking tender cuts of meat and poultry quickly and at high heat to intensify the flavor. We'll then show you how to use that same pan to build flavorul sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time. Sauteed Fish with Tomatoes, Olives and Capers; Sauteed Pork with a Dijon and Cream Sauce; Sauteed Chicken with Shallots, Mushrooms and Brown Stock.          to Shopping Basket

The Tasting Room - Argentina   7pm Pairing the great wines with the rich foods of Argentina. Wednesday, 03/07/12 Instructor: Mike Conti $55 Grilling goes beyond a passion and more to a way of life in Argentina. From small gatherings to all day celebrations, open fire grilling is a popular way to cook everything from vegetatables to meat, from appetizers to dessert. They incorporate bold flavors that pair well with smoky, charred flavors the grill yields. Come learn more about authentic foods and how to pair with some of the great wines the country has to offer. Grilled Flatbreads with Chorizo, Blue Cheese and Spinach; Beef Empanadas with Spicy Rojo Sauce; Grilled Tenderloin of Pork with Fruit Sauce; Tomato, Mozzarella and Ham Tarta; Fruit Filled Shortbread Tart with Dulce De Leche.          to Shopping Basket

Pan to Plate Sauces   7pm The secret to rich, delicious sauces. Thursday, 03/08/12 $45 The great chefs all know that the secret is in the sauce. Many sauces take hours of preparation, but there are also sauces used by master chefs that require only a few minutes to achieve full flavor and that go directly from pan to plate. You'll learn to create fish, chicken, beef and pork dishes with a variety of complementary pan sauces that are velvety in texture and rich in flavor. Sauteed Fish with Crab in a Citrus Buerre Blanc; Roasted Beef with Tomato Infused Bernaise Sauce; Pan-seared Chicken with Mushroom, Tomato and Demi-glace Sauce; Pork Chops with Sauce Poivrade (Brown Sauce with Bacon and Peppercorns) in a Baked Pasta with a Lobster Mornay Sauce.          to Shopping Basket

Grilling, Roasting, Searing Meats   7pm Techniques of Cooking - Part 4 Monday, 03/12/12 Instructor: David Kiser $45 This comprehensive class covers all types of meat. To start, we’ll discuss the different cuts of poultry, when to use each and how to prepare them for cooking. From there we go to the different cuts of beef, which cut works best for the different cooking methods and how to properly use marinades and rubs. Lastly, show you how to cook pork to moist and tender perfection. Pot Roasted Chicken with Yukon Gold Potatoes and Herbed Jus; BBQ Pork Burritos with Roasted Tomatillo and Chile Sauce; Pan Seared Chicken with Tarragon Cream Sauce; Pepper Crusted Roasted Beef with Mushroom and Armagnac Sauce.          to Shopping Basket

Celebrating Ireland   7pm Enjoying Irish fare for St. Patrick's Day Wednesday, 03/14/12 $45 There's no question that St. Patrick's Day brings out the Irish in all of us and an important part of the Irish Tradition involves sharing a meal together. It's a time when people can enjoy each other's company while eating and imbibing on a rich ale or hearty stout. This class, an annual tradition and one close to our hearts, features updated versions of traditional foods and serve them with a true Irish stout. Deep Fried Camembert with Apple and Chili Chutney; Goat Cheese and Roasted Beet Tarts with Parmesan and Walnut Crust; Shrimp Ravioli with Buttered Spinach and Lobster Bisque; Crispy Slow Cooked Pork with Pomme Puree and Truffled Jus.          to Shopping Basket

Artisanal Foods   7pm Foods made fresh for maximum flavor. Monday, 03/19/12 Instructor: Denis Chiappa $45 In years past, artisan food was nothing more than crusty bread and stinky cheese. These days, they are foods created by people who are fully commited to the process, from developing the recipes, choosing the best ingredients, crafting the product and verifying the quality. They are also foodies, who know how and when to best use the delicious results. Come and discover some of the great new products available in the markets today. Aged Cheese and Cured Meat Sampler with Mixed Green Salad and Truffle Vinaigrette; Handmade Pasta with Artichokes and Sun-dried Tomato Sauce; Mixed Grill (Homemade Seafood and Pork Sausages with Sauces); Chocolate Filled Cakes with Ganache Glaze.          to Shopping Basket

Grilling, Rubs and Marinades (Hands-on)   6:30pm Culinary Skills: Hands-on, Part 5 Tuesday, 03/20/12 Instructor: Denis Chiappa $65 The last part of our culinary skills series focuses on the essential techniques for grilling meat chicken and fish. We’ll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor, and basic smoking techniques. From there you'lll grill pork, chicken and fish for main course dishes and vegetables for a side dish. Asian Marinated Chicken with Spicy Fruit Relish; Spice Rubbed Pork Skewers with Grill Sauce; Grilled Shrimp with Roasted Tomato Chutney.          to Shopping Basket

French Classics: Pates and Terrines   7pm Gourmet peasant food at it's best. Thursday, 03/22/12 Instructor: Denis Chiappa $45 While it is often said that a terrine is just a meatloaf with a French accent, there's much more to this classic dish. It's comfort food, a perfect presentation for Sunday suppers, weeknight meals or to start a dinner party. We'll look at the many variations, from meat to vegetable, some wrapped in pastry and others enriched with nuts and olives. Lastly, we'll show how to serve them and the traditional accompaniments. Roasted Vegetable Terrine with Fresh Basil; Country Style Pate with Dijon and Cornichons; Duck and Chicken Pate Wrapped in Puff Pastry; Venison Terrine with Red Currant Sauce; Homemade Scapple with Vermont Maple Syrup.          to Shopping Basket

Undiscovered Italian Fine Wines   7pm Exploring less well known but equally delicious varietals from around the boot. Friday, 03/23/12 Instructor: Mike Conti $55 As anyone who has traveling Italy can attest, there are a huge number of great varietals available that are less well known here in the states. The good news is that they are now finding their way to the shelves of our local wine stores. Our wine expert, Mike Conti, will showcase these wines and talk about the grapes and regions from which they come. Best of all, you'll get to taste and enjoy the wines before you head to the market. This wine class is taught by Mike Contil, a wine expert who enjoys wine and pairing it with food. In addition to tasting the selected wines, particiants with gain a better understanding of each regions wine producers and significant varietals - all in a relaxed environment that allows for questions and feedback. Supper is served throughout the evening.          to Shopping Basket

Decadent Desserts   7pm Techniques of Cooking - Part 5 Monday, 03/26/12 Instructor: David Kiser $45 This class is for home cooks who want to make good everyday desserts. By focusing on the essential building blocks of many dessert recipes we'll make you proficient in pastry even if you think of yourself as a savory cook. First, you'll learn how to make pastry dough and a variety of different cakes. We’ll then go on to the classic fillings and finishing touches - chantilly cream, pastry cream, and fruit coulis. Last by certainly not least, we’ll cover the basics of working with chocolate. Fruit Tart with Almond Cream; Citrus Sponge Cake with Strawberries and Cream; Flourless Chocolate Espresso Cake with Raspberry Sauce; Vanilla Cheesecake with Chocolate Crumb Crust; and more.          to Shopping Basket

Knife Skills (Hands-on)   6:30pm Culinary Skills - Part 1 Tuesday, 03/27/12 Instructor: Denis Chiappa $45 In part one of our techniques of cooking series we focus on how to properly use and care for your knives. Our goal is to make you more efficient at chopping and slicing garlic, onions, celery, carrots, tomatoes and herbs. Practice makes perfect - so you'll get to practice these techniques under the supervision of the instructor. Knives are provided for the class.          to Shopping Basket

Kitchen Comforts   7pm Foods that are nourishing and fun to make. Thursday, 03/29/12 Instructor: David Kiser $45 Most cultures have rich, nourishing dishes that are slow-cooked and this country is no different. These recipes are a delicious mix of flavors and ingredients that enhanced by the longer cooking times. The final dish is a combination of tender meats and caramelized vegetables that often can be eaten with just a spoon. Plus, as they cook the aromas that fill the kitchen bring back fond memories that satisfy the soul. Smoky Shrimp over Herb and Cheddar Grits; Spaghetti and Tender Meatballs with Rich Ragu; Catfish Po'Boys with Pickle Remoulade; Braised Brisket with Caramelize Onion Gravy; Veal Goulash with Paprika and Caraway over Buttered Spaetzle.          to Shopping Basket

Seasonal Hors d'Oeuvres and Appetizers   7pm Inspired recipes for Spring entertaining. Monday, 04/02/12 Instructor: David Kiser $45 Why not ease into Spring with straight-forward hors d'oeuvres and appetizer recipes that are just right for company. We'll incorporate tastes of the season in preparations that are simple but have all the flavors and textures needed to be interesting to a group. We'll also give tips on planning and organizing your party so it's easier on you. BBQ Beef Brisket Sandwiches on Toasted Jalapeno Cornbread; Caribbean Style Jerked Chicken Empanadas with Mango Dipping Sauce; Braised Pork Bellies on Toast Points with Korean Sauce; Spicy Crab, Roasted Pepper and Fontina Phyllo Rolls; Red Curry and Coconut Shrimp Spring Rolls.          to Shopping Basket

Rustic Italian - Sunday Supper   7pm Simple ingredients, perfectly balanced in comforting dishes. Wednesday, 04/04/12 $45 American have long had a love affair with Italian food. Even as our cooking becomes more global we still return to classic Italian dishes when we want a great meal. The ingredients and techniques may be uncomplicated but these recipes are nourishing and full of flavor. Learn how to choose quality ingredients and cook them to perfection. Stuffed Foccacia with Spinach, Swiss Chard and Ricotta Filling; Homemade Gnocchi with Gorgonzola and Peas; Seafood Stew with Tomatoes, Farro and Chickpeas; Braciole (Brasied Beef Rolls with Rich Tomato Sauce); Cappuccino Cake with Shaved Chocolate.          to Shopping Basket

Stocks, Soups and Vinaigrettes (Hands-on)   6:30pm Culinary Skills: Hands-on, Part 2 Tuesday, 04/10/12 $65 In the second part of our series of hands-on classes on culinary techniques for home cooks, we cover stocks and soups. While not difficult to prepare theyt do require proper technique to achieve full flavor and richness. This class starts with basic stocks and then teaches you how to turn them into rich vegetable and meat soups. We will also cover how to make a classic vinaigrette and how to turn it in to countless variations. Chicken Stock, Vegetable Stock, Shrimp Stock; Velvety Chicken and Corn Chowder; Italian Vegetable Soup; Mixed Greens with Pomegranate Vinaigrette.          to Shopping Basket

Great Roasts   7pm Tantalizing flavors from a hot oven. Thursday, 04/12/12 Instructor: Denis Chiappa $45 Roasting is one of the simplest ways to concentrate the flavors of meat. When done right, it richens and deepens its flavor while caramelizing the outside into a nice crust. Pork, beef, chicken and salmon are all terrific roasted and when done can be finished with a simple sauce, jus or relish. In addition to enjoying great recipes, you'll learn which cuts to use, how to prepare them and to know when they are done. Roasted Center Cut Pork with Fennel and Garlic; Crispy Roasted Chicken with Porcini Jus; Horseradish and Herb Crusted Roast Beef; Slow Roasted Salmon with Tamarind and Ginger. Roasted Beet and Carrots with Goat Cheese Dressing.          to Shopping Basket

Fine Wines of France   7pm Red and white wines from Burgundy, Bordeaux and the Loire Valley Friday, 04/13/12 Instructor: Mike Conti $55 This class is designed to help participants de-mystify the world of French wines. It features a selection of premium red and white wines from some of the different growing regions including Burgundy and Bordeaux. The class will be conducted by our wine expert, Mike Conti, and the wines will be accompanied by a meal that celebrates the French cooking. Come and enjoy some of the great wines France has to offer. About our wine tastings: Our wine classes are taught by wine experts who also have a passion for pairing it with food. In addition to tasting the selected wines, particiants with gain a better understanding of each regions wine producers and significant varietals - all in a relaxed environment that allows for questions and feedback. Light fare is served throughout the evening.          to Shopping Basket

Simply Salmon   7pm Great recipes for a tasty and versatile fish. Monday, 04/16/12 Instructor: David Kiser $45 No matter how it's prepared, nothing can quite compare to the taste of fresh salmon. Whether it's grilled, baked, poached, or pan-seared, salmon is packed with flavor and nutritional value. We'll use a different cuts of salmon to create fabulous dishes that the whole family will enjoy. Grilled Salmon with Spicy Pineapple Salsa; Slow Cooked Salmon with Creamy Leeks; Seared Salmon over Chorizo, Lentils and Tomatoes; Penne with Smoked Salmon and Tender Greens; Yogurt and Spice Marinated Tandoori Salmon.          to Shopping Basket

Great Beer and Flavorful Foods   7pm How to pair American microbrews with different foods. Wednesday, 04/18/12 Instructor: Denis Chiappa $45 For many foodies, pairing wine with food is second nature but doing the same with beer is barely a second thought. This is starting to change because people who understand food and enjoy beer now realize that the right combination can make both taste better. We'll discuss the wide range of microbrew styles in the markets today and pair four of them with traditional American fare. Cod and Crab Cakes with Roasted Red Pepper Coulis; Loaded Chicago Style Deep Dish Pizza; Bacon and Cheddar Burgers on Brioche Buns; Shrimp and Andouille Etouffee over Yellow Rice; Caramel Apple Tarts.          to Shopping Basket

Braising, Steaming and Poaching (Hands-on)   6:30pm Culinary Skills: Hands-on, Part 3 Tuesday, 04/24/12 Instructor: Denis Chiappa $65 In part three of our culinary series we work with three similar techniques that are used in different recipes and to cook different ingredients. First, we'll show you the proper way to use braising to make tough cuts of meat tender. We'll then poach fish to perfection and serve it with nice sauce. Last but not least, we'll steam fish for a healthy main course. Braised Beef with Red Wine, Demi-glace and Rosemary; Poached Salmon with Horseradish Cream Sauce; Steamed Fish with Ginger and Shallot Dressing.          to Shopping Basket

The Tasting Room - Argentina   7pm Pairing the great wines with the rich foods of Argentina. Wednesday, 04/25/12 Instructor: Mike Conti $55 Grilling goes beyond a passion and more to a way of life in Argentina. From small gatherings to all day celebrations, open fire grilling is a popular way to cook everything from vegetatables to meat, from appetizers to dessert. They incorporate bold flavors that pair well with smoky, charred flavors the grill yields. Come learn more about authentic foods and how to pair with some of the great wines the country has to offer. Grilled Flatbreads with Chorizo, Blue Cheese and Spinach; Beef Empanadas with Spicy Rojo Sauce; Grilled Tenderloin of Pork with Fruit Sauce; Tomato, Mozzarella and Ham Tarta; Fruit Filled Shortbread Tart with Dulce De Leche.          to Shopping Basket

India - A World of Flavor   7pm A introduction to the rich and diverse food of India. Thursday, 04/26/12 $45 There is something so very satisfying about Indian Cuisine when it’s fresh and home-cooked. Perhaps it is that unique blending of spices and seasonings, the wonderful aroma of onions, garlic, and ginger frying, or the poultry, meat, lentils and rice dishes that intrigue the senses. While it may seem exotic, you'll learn how to make great Indian dishes at home. Spiced Meat Samosas (Stuffed Pastries) with Tomato Chutney; Papri Chat with Potatoes, Chickpeas and Sweet Tamarind Sauce; Dhal Fritters with Green Coconut Chutney; Lamb Korma with Alu Ghobi; Homemade Garlic Naan.          to Shopping Basket

Flatbreads and Pizzas   7pm A step-by-step guide to flatbreads and pizzas. Monday, 04/30/12 Instructor: Denis Chiappa $45 Join us for a comprehensive course on making great flatbreads and pizzas at home. You’ll learn how to make different doughs, a versatile pizza sauce and how to prepare a wide variety of toppings. From there we move on the pizza variations like thin crust and stuffed as well as crispy flatbreads. Last, we’ll go over how to get the most out of your home oven. This class is for pizza lovers who want to discover the joy of making pizza at home. Piadina Romagnola (Italian Flatbread Sandwich with Arugula, Prosciutto and Taleggio); Khimi Chapati (East African Spiced Beef and Egg Stuffed Flatbread; Flatbread Pizza with Lamb and Tomatoes; Soppressata, Tomato and Olive Pizza; Stuffed Pizza with Ricotta, Broccoli Rabe and Caramelized Onions.          to Shopping Basket

Sauteing and Pan Sauces (Hands-on)   6:30pm Culinary Skills: Hands-on, Part 4 Tuesday, 05/08/12 Instructor: Denis Chiappa $65 Part four of our culinary series focuses on one of the most important techniques in the cook's repertoire, sauteing. Sauteing is a classic technique of cooking tender cuts of meat and poultry quickly and at high heat to intensify the flavor. We'll then show you how to use that same pan to build flavorul sauces by adding aromatic ingredients, wine and stock. You'll be cooking like a chef in no time. Sauteed Fish with Tomatoes, Olives and Capers; Sauteed Pork with a Dijon and Cream Sauce; Sauteed Chicken with Shallots, Mushrooms and Brown Stock.          to Shopping Basket

Grilling, Rubs and Marinades (Hands-on)   6:30pm Culinary Skills: Hands-on, Part 5 Tuesday, 05/22/12 Instructor: Denis Chiappa $65 The last part of our culinary skills series focuses on the essential techniques for grilling meat chicken and fish. We’ll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor, and basic smoking techniques. From there you'lll grill pork, chicken and fish for main course dishes and vegetables for a side dish. Asian Marinated Chicken with Spicy Fruit Relish; Spice Rubbed Pork Skewers with Grill Sauce; Grilled Shrimp with Roasted Tomato Chutney.          to Shopping Basket