Kitchen Windo€¦ · Kitchen Window ® for the passionate cook . . . and those who aspire to be...

Kitchen WindowKitchen Window®

for the passionate cook . . . and those who aspire to be

Cooking Class Schedule – Dec. 2012 - Feb. 2013

DECEMBERAT SoleraFor authentic Spanish cuisine, you could go to Madrid... or join us in down-town Minneapolis at one of the city’s hottest spots. Right in the heart of thetheater district, Solera specializes in tapas and paella, all made from fresh, lo-cally-sourced ingredients and served in a casual but elegant atmosphere. Joinus at this local gem and go behind the scenes with Executive Chef Jorge Guz-man. Chef Jorge will share his kitchen with you as he prepares four incrediblecourses straight from Solera’s menu. You’ll watch a master a work, pick up afew expert tips and eat an amazing meal. For our first course, it’s TRADI-TIONAL TORTILLA ESPANOLA – a Spanish omelet made from farm fresh eggs,Yukon potatoes and CIPOLLINI onions. Our second course will be COLIFLORFRITO – fried cauliflower served with calabrian peppers and preserved lemon.For the third course, we’ll have RABBIT AL SALMOREJO – marinated rabbitsimmered in asavory paprika sauce and served with confit potatoes. And forour final course, Chef Jorge will prepare MEAT & SHELLFISH PAELLA – a tra-ditional, aromatic and beautiful combination of flavors. Jorge Guzman | Demonstration | $70#121203A – Monday, December 3 | 6:00 p.m. – 9:00 p.m.

Holiday Party CupcakesSome foods are just destined for entertaining, ordained to be displayed on aplatter, a stand, a pedestal. The cupcake is one of these. Just big enough to satisfya sweet tooth and housed in it’s own personal serving-sized wrapper, the cup-cake makes a great addition to any party table. In this hands-on class, you’lljoin pastry chef and cooking instructor Stephanie Johnson to learn and practicethe recipes and techniques for a handful of holiday-inspired cupcakes, somedressed up and some dressed down (all of them cute). We’ll start with a cupcakeversion of a traditional French BUCHE DE NOEL – chocolate cake finished withvanilla butter cream and brandied cherries. Next we’ll work on CHOCOLATEPEPPERMINT CUPCAKES – chocolate cakes decorated with peppermint creamicing and peppermint candy. We’ll also make GINGERBREAD CUPCAKES –homey spiced cake made with stout and iced with orange-mascarpone icing.STICKY TOFFEE CUPCAKES are next – gingerbread cakes finished with stickytoffee glaze. Stephanie will walk us through ALMOND BRITTLE CUPCAKES –white cake topped with almonds and caramel buttercream. And last but notleast, we’ll end the evening with EGGNOG CUPCAKES – white cake dousedwith rum and brandy syrup and frosted with meringue icing. Yum.Stephanie Johnson | Participation | $65#121205A – Wednesday, December 5 | 6:00 p.m. – 9:30 p.m.

Healthy Small Plates and Appetizers We love entertaining! Cocktail hour, holiday dinner, Sunday brunch... youname the occasion, we’ll throw it a party. And we’re always looking for greatnew foods to add to our entertaining menus. Join us tonight for our latest find:healthy and delicious small plates from Anna Dvorak. Anna is an expert incooking for health, with countless classes in vegetarian and gluten-free cook-ing. Tonight, she'll create an incredible vegetarian menu filled with fresh, heartyand vital flavors that will liven up any party. We’ll start with WILD MUSH-ROOM PATE WITH APPLE-SAGE CHUTNEY – an earthy, sweet and fresh ap-petizer that adds easy elegance to a buffet or table. Next, Anna will prepareROASTED VEGETABLE ANTIPASTI WITH ROSEMARY – a lovely and surpris-ingly simple way to feed your guests color, flavor and nutrition. Next it’s TURK-ISH CAULIFLOWER “MEATBALLS” WITH YOGURT SAUCE – light, satisfyingand full of Middle Eastern flavor. Anna will make POLENTA CROSTINI WITHCANNELLINI BEANS, PESTO & ROASTED RED PEPPERS – gorgeous bites thatare perfect for a holiday table. And finally, we’ll sample a little something sweetwith GLUTEN-FREE CHOCOLATE SPICE CAKE BITES WITH LEMON-GINGERGLAZE – homey and warm treats that the whole family will love. Anna Dvorak | Demonstration | $65#121206A – Thursday, December 6 | 6:00 p.m. – 9:00 p.m.

Homemade Holiday Gift GivingHand-made holiday gifts are traditional, thoughtful and downright neighborly.Some of us are old hands at creating cookie tins and candy jars; and some ofus have never quite gotten the hang of it. Whether you're an expert gift-makeror an expert gift-buyer who's always dreamed of becoming known for yourhome-made fudge, this class will give you new ideas for creating unforgettabletreats that you can give to family, coworkers and friends. We'll be joined by

Jamie Greenland Gorey and Jill Schwalbe Means, cookbook authors and cook-ing instructors. They’ll walk us through the preparation of a handful of classicedible gifts that you can practice during class and recreate at home. We’ll startwith SCONES WITH LEMON CURD – you’ll learn how to package these intoan elegant gift. Next we’ll make CHOCOLATE SAUCE – in a simple jar witha beautiful ribbon, this makes a sweet and thoughtful gift for anyone on yourlist. GINGER COOKIES are next – a gift you can make with the kids, packagethese in bags, attach a recipe card and you have an instant and impressiveteacher gift or stocking stuffer. Last but not least, we’ll make CHOCOLATEBREAD PUDDING – surprisingly easy and packaged in an Italian paper loafpan, this gift is beautiful, impressive and delicious. Guests will take home asample gift package of each of the recipes, ready to enjoy.Jamie Gorey & Jill Means | Participation | $65#121208B – Saturday, December 8 | 10:00 a.m. – 2:00 p.m.

Holiday Heat – South American Party Appetizers Put some fire into your holiday party menus with the spice of South Americancuisine. Join Olga Hincapie for a hands-on class celebrating small plates fromSouth America. Born in Argentina, Olga is an experienced cooking instructor,and we are very happy to have her here tonight. Olga will share authenticrecipes, tips for traditional cooking methods and an amazing menu of sizzlingSouth American small plates and appetizers that is guaranteed to spice up anyoccasion. The evening will begin with AREPAS RELLENAS CON CARNE – sa-vory and rich corn cakes filled with seasoned beef. Next, Olga will prepareEMPANADAS ARGENTINAS – stuffed and fried pastries served withCHIMICHURRI (fresh herb sauce) and PICO DE GALLO (fresh tomato salsa).Olga will also treat us to an ANTIPASTO PLATTER – a selection that includestuna, cucumber, red bell pepper, onion, ketchup, pickled cauliflower and babypickles. We’ll have TOSTONES DE PLATANO VERDE – crispy fried green plan-tains accompanied by an incredible garlic-shrimp sauce. And for a sweet fin-ish, Olga will prepare PASTELITOS DE GUAYABA CON QUESO FRESCO –small pastries with guava and fresh cheese. Olga Hincapie | Demonstration | $65#121208C – Saturday, December 8 | 11:00 a.m. – 2:00 p.m.

Buone Feste – Fresh Italian Holiday AppetizersThere’s just something about Italian food – good Italian food – that makeseverything festive. It’s romantic, colorful, aromatic and, of course, delicious.In this hands-on class, we’ll explore what Italian cuisine can do for your hol-iday party. With Kitchen Window Cooking Instructor Becky Caterine as yourguide, we’ll work on a menu of small plates and appetizers that are fresh, ex-citing, impressive and surprisingly easy to make. We’ll begin the evening withRICOTTA FRITTA WITH TOMATO AGRODOLCE – fresh ricotta, breaded, friedand served with sweet and sour tomatoes. Next it’s SHRIMP & CITRUS SPIE-DINI – an incredible combination of fresh shrimp and bright citrus, skeweredand served with ARUGULA & WALNUT PESTO – a wonderful, peppery alter-native to traditional basil pesto. We’ll also make BRUSCHETTA WITHPORCINI & PEACHES – a simple appetizer that’s dressed (and flavored) to im-press. Becky will walk us through POLENTA SQUARES WITH SAUSAGE &PEPPERS – cut and baked squares of polenta topped with a classic Italian com-bination. And finally, we’ll end on a sweet note with COCOA NIB TARTLETWITH MARMALADE – a sumptuous dark chocolate tartlet with a cocoa-nibcrunch and a sweet marmalade finish. Becky Caterine | Participation | $65#121208D – Saturday, December 8 | 6:00 p.m. – 9:30 p.m.

Lefse and Beyond – Celebrating Minnesota’s Scandinavian RootsThis class revels in traditional Scandinavian holiday recipes. We start, of course,with LEFSE – the flatbread traditionally served at holiday celebrations. While theingredients for lefse are simple, it does require the right equipment and somepractice. In this hands-on class, you’ll learn the entire process, start to finish.You’ll learn how to wield the tools used for making lefse, including long woodenturning sticks, special rolling pins and griddles. We’ll talk about how to eat andserve lefse, from simply adding butter and sugar to enjoying it with the traditionalLINGONBERRY jam. Then it’s on to a smorgasbord of holiday cookies. On thebaking menu: KRUMKAKE – a delicate Norwegian wafer cone that tastes as de-licious plain as it does filled with whipped cream and berries; ROSETTES – acrispy Christmas classic; and CHOKLADBOLLAR – Swedish chocolate bombs. Doug Huemoeller and Brian Storey | Participation | $65#121209A – Sunday, December 9 | 10:00 a.m. – 2:30 p.m.

For complete class descriptions visit www.kitchenwindow.com1

COOKING CLASSES BY DATE

Last-Minute Holiday Gift BasketsNo matter how hard we try, it just doesn’t seem possible to avoid a last-minute-gift shopping trip. Every year, the holidays come at the same time, andevery year we plan to get all the gifts wrapped and ready by the weekend afterThanksgiving. And yet. Here we are, the holiday season in full swing and wedon’t have a gift for... Well, Kitchen Window is here for you. Join us for anevening dedicated to last-minute gift baskets that you put together out of in-expensive, home-made goodies. With a Kitchen Window Instructor as yourguide, you’ll learn and practice a few recipes that can be put together into athoughtful gift basket for anyone left on your list. We’ll make two themed bas-kets to inspire you, and you’ll take home a sampling of the treats to get youstarted. We’ll start with a FRENCH HOLIDAY BASKET stocked with SANGRIAJELLY poured into miniature wine glasses; PORT WINE CHEESE BALLS rolledin SPICY HERB OR NUTS; and LIQUEUR-FULLED CHOCOLATE TRUFFLES.Then we’ll make a MEXICAN HOLIDAY BASKET stocked with MEXICANWEDDING CAKE COOKIES; MARGARITA JELLY; and HOLIDAY-SHAPEDFRESHLY MAKE TORTILLA CHIPS with a MANGO SALSA. The jellies will bemade prior to the class, and the other goodies will be made by you!Raven Seybolt | Participation | $65#121209B – Sunday, December 9 | 10:00 a.m. – 1:00 p.m.

All About Chocolate Oh chocolate. Dark, aromatic, complex and even mysterious – chocolateis something to celebrate. To honor. In this class, we’ll do just that. Join usas we welcome Andrea Pesses, founder of Groveland Confections. We’llbegin the class with a CHOCOLATE & WINE TASTING – you’ll try two darkchocolates, two milk chocolates and two white chocolates and pair eachof these with a wine selection. As we sample our wine and chocolate, An-drea will lead you through the history and culture of chocolate. You’ll learnhow it’s grown, harvested and made in different parts of the world, as wellas its surprising health benefits. Next Andrea will show you the proper tech-niques for CHOCOLATE TEMPERING and talk about how to make flawlessganache and truffles, just in time for the holidays. To round out the class,Andrea will prepare a couple of chocolate desserts that you can recreate athome for your family and friends. She’ll make DARK CHOCOLATE FLOUR-LESS CHOCOLATE CAKE – a silky, smooth, elegant and indulgent; andMILK CHOCOLATE PUDDING – homey, classic and comforting, this is atreat that the whole family will love. And finally, Andrea will share samplesof her HAND-MADE CHOCOLATES & CONFECTIONS. A wine flight to accompany dinner will be sold separately, approx. $15 per flight.Andrea Pesses | Demonstration | $60#121209C – Sunday, December 9 | 2:00 p.m. – 5:00 p.m.

Healthful Party TreatsIt may be the cold, or the short days, or all those extra calories burned at themall, but there’s something about the holidays that has our tummies grumblingfor treats. Sweet ones, salty ones, spicy ones... holiday treats can turn a gray,hectic and slushy day around. In this class, we’ll celebrate holiday treats thevegan way with a menu of tasty, addictive and 100% vegan goodies that areguaranteed to delight. We’ll welcome AmyLeo Barankovich, vegan culinaryinstructor, vegan coach, personal chef and restaurant consultant. AmyLeoteaches how to move toward a plant-based diet without sacrificing creative,delicious and nutritious food. For this class, she will share her expertise andpassion with you as she prepares a handful of sweet and not-so-sweet goodiesperfect for the family, the office or your glove compartment (we don’t judge).We’ll start with the sweets: WHITE CHOCOLATE MACADAMIA NUT COOK-IES – a cookie-jar favorite that’s surprisingly light and full of sweet, wholesomeflavor; FIG-PUMPKIN BREAD WITH MAPLE CREAM CHEESE SPREAD – won-derfully rich and wholesome, perfect with your afternoon tea; and last but notleast NUTTY OLD FASHIONED CANDIED POPCORN – a throwback snacklivened up with a sprinkling of craisins and pistachios. We’ll explore the othertastes next with a couple of salty and savory snacks: CHEDDA-CHEESE DE-LIGHTS – an incredible blend of crunchy texture, nutty flavor, and hint of chili;and GARLICKY, CRACKED-PEPPER CHEESY POPCORN MIX – coated in gar-lic-infused oil and rolled in rice-parmesan cheese and fresh ground black pep-per, this one explodes with flavor. And finally we’ll end the evening with adish everyone will love: POACHED PEARS IN REDUCED RASPBERRY SAUCEWITH RAW COCONUT CRÈME FRAICHE – a refreshing and dazzling dessert.AmyLeo Barankovich | Demonstration | $65#121211A – Tuesday, December 11 | 6:00 p.m. – 9:00 p.m.

Warm It Up: Authentic Thai Appetizers Its time to awaken your senses and shake off the winter chill with a vibrant,fresh and exciting menu of authentic small plates and appetizers from North-eastern Thailand. For this hands-on class, we’ll welcome back Joe Hatch-

Surisook, one of our most popular instructors and chef-owner of Sen Yai SenLek. He’ll guide you through the preparation of a handful of great recipes per-fect for parties, brunches or any occasion. We’ll start one of the most popularappetizers at Sen Yai Sen Lek: PO PIA TOD – crispy spring rolls made withpork, cabbage, carrots, mung bean noodles and wood ear mushrooms. We’llserve these up with a SWEET CHILI SAUCE for dipping. Next it’s GAI SATAY– skewers of marinated and grilled chicken served with CURRIED PEANUTSAUCE and COLD CUCUMBER SALAD. Joe will share the secrets of MIANGKAM – Thai lettuce wraps made with ginger, dried shrimp, toasted coconut,Thai chilies and lime, and served with SHRIMP SAUCE for an unbelievablecombination of flavors. We’ll also make NEUA DAT DEOW – sweet dried beefcarefully seasoned with coriander seeds, marinated in whiskey, soy and palmsugar and finished with a bright and fresh CILANTRO LIME SAUCE. Fantastic.Joe Hatch-Surisook | Participation | $70#121212A – Wednesday, December 12 | 6:00 p.m. – 9:30 p.m.

Fabulous Chocolate DessertsCalling all chocolate lovers! This is the class you’ve been waiting for. Join oneof Kitchen Window’s favorite instructors, Terry John Zila for this hands-onclass dedicated to gorgeous chocolate desserts. Terry will give you his tips forworking with chocolate while he guides you through the preparation of treatsthat are great for special occasions, for entertaining, or for just indulging yourchocolate cravings. First on the dessert plate will be a CHOCOLATE MIRRORTART with CHOCOLATE GRAHAM CRACKER CRUST – a beautiful tart that’salso surprisingly easy to make. Next, we’ll make a batch of CHOCOLATE &SPICED PECANS MERINGUES – melt-in-your-mouth treats that you’re sure tolove. Next up is a lovely CHOCOLATE WAFER & WHITE CHOCOLATE PAS-TRY CREAM NAPOLEON. And we’ll finish our evening with a comforting,but decadent, BITTERSWEET CHOCOLATE and TOFFEE CHIP CROISSANTBREAD PUDDING served with CHOCOLATE CUSTARD ICE CREAM. Terry John Zila | Participation | $70#121215A – Saturday, December 15 | 10:00 a.m. – 2:00 p.m.

Holiday Sizzle: Asian-Inspired Party AppsGet in the swing of the party season with an evening of great food from oneof the Cities’ best chefs. Join is as we welcome Donald Gonzalez, ExecutiveChef at Forepaugh’s Restaurant in St. Paul. Chef Donald will share his expert-ise with us as he prepares an incredible menu of small plates and appetizersfull of Asian flavors. As he prepares your food, you’ll learn Chef Donald’srecipes and techniques, so that you can recreate the dishes at home. Use themto rev up your New Year’s party or to liven up a cold winter weeknight – what-ever the occasion, these recipes are sure to please. We’ll start the eveningwith THE BEST THAI HOT WINGS EVER – spicy wings glazed in a hot andsour mango sauce and finished with fragrant herbs. Next up, it’s SPICE MAR-KET MALAYSIAN CHICKEN SAMOSAS – fried pastries filled with perfectlyspiced chicken and served with a tangy tamarind dipping sauce. Chef Donaldwill also make VIETNAMESE MUSHROOM SPRING ROLLS – earthy and rich,these addictive spring rolls will be served with home made NAM PRIK – spicychili paste. We’ll sample AHI TUNA PUSH-UPS – Ahi tuna made with yuzu,avocado, chilies and fried black soy beans served in a trendy new way. Andlast but not least, it’s SWEET & SOUR LEMON PRAWNS – an unbelievablecombination of prawns, sun-dried pineapple, candied lemon and Thai basil. Donald Gonzalez | Demonstration | $65#121215B – Saturday, December 15 | 10:00 a.m. – 1:00 p.m.

Cookies with SantaMagic is in the air when Santa makes his annual visit to the Kitchen WindowCooking School! Treat your favorite child to this very special, best-sellingevent. Kids and their grown-ups will have a blast making holiday treats, dec-orating cookies, and picking up a few baking tips and tricks along the way.Jolly old St. Nick is, of course, the main attraction, but the food is fun too – aswe wait for Santa to arrive, we’ll decorate cookies and make other favoriteholiday goodies. We’ll bake and decorate traditional SUGAR COOKIECUTOUTS and GINGERBREAD PEOPLE – with plenty of sprinkles. We’ll alsomake REINDEER CAKE POPS, SANTA HAT BROWNIES, and MARSHMAL-LOW SNOWMEN. Each child will go home with an assortment of treats toshare with family and friends. Ages 3 and up. All children must be accompanied by an adult throughout theclass. Adults are welcome to assist the children. Please note that there areTWO sessions being offered. Adults accompany children at no charge. Classfee covers one child and one adult. Becky Caterine & Santa Claus | Participation | $50#121216A – Sunday, December 16 | 9:00 a.m. – 11:00 a.m.#121216D – Sunday, December 16 | 12:00 p.m. – 2:00 p.m.

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 2

Sugar, Spice & Everything Nice: Sweetshop TourHere in the Twin Cities, we’re no stranger to the bakery case. And thank good-ness for that. What would a late weekend morning be without the warm-from-the-oven, cinnamon-scented, currant-studded and caramel-coated goodiesfrom the corner sweetshop? Or a night out with that special someone withoutthat indulgent dessert-for-two that only a skilled pastry chef can design. Joinus in celebration of the pastry, the dessert, the bread and yes, even the humblemuffin, as we tour and sample the best sweetshops in the Twin Cities. We’llmeet here in the cooking school for a light lunch before we board a bus andhead out for an afternoon on the town. We’ll visit some of the Cities’ bestknown pastry shops and bakeries, as well as a few hidden gems that are sureto become your new favorites. Along the way, we’ll meet the best pastry chefsand bakers in the area. They’ll share their recipes and few baking tips. And,of course, we’ll be treated to samples, samples and more samples. We can’tthink of a better way to spend a chilly winter morning. Can you?Alexia Franco-Pettersen | Tour | $70#121216B – Sunday, December 16 | 10:00 a.m. – 3:00 p.m.

Holiday Cookies – First BatchCookies! Stocking stuffers, tin fillers, afterschool treats, work-day indulgences,winter pick-me-ups – during holiday season, cookies are everywhere. And thankgoodness for that. In this hands-on class, we’ll celebrate the holiday cookie withfour recipes that pay homage to the classics, while also exploring new and ex-citing flavor combinations. With Kitchen Window Instructor Brian Storey asyour guide, you'll learn and practice the recipes for four holiday goodies thatyou can recreate at home for your family and friends. We’ll start with EGGNOG-FROSTED NUTMEG SUGAR COOKIES – the classic sugar cookie takes on atimeless holiday beverage in a homey, indulgent treat. Next, we’ll make REDVELVET COOKIES WITH PEPPERMINT CREAM CHEESE FILLING – an old-fash-ioned cake-turned sandwich cookie is freshened up with a cool and smoothholiday mintiness. We’ll work on CHOCOLATE THUMBPRINTS FILLED WITHRASPBERRY GANACHE – a cookie-tin staple updated with a modern and deli-cious flavor combination. And finally, we’ll make ORANGE GLAZED ROSE-MARY-CRANBERRY CUTOUTS – shaped and sophisticated cookies with brightcolors and flavors guaranteed to liven up the holidays. And if you want more(you know you do), check out the second batch holiday cookie class too!Brian Storey | Participation | $65#121216C – Sunday, December 16 | 11:00 a.m. – 3:00 p.m.

Holiday Dinner PartyCooler weather, holidays, kids out of the house – this is the season of the din-ner party... Our favorite season! Let us share our enthusiasm with you in thisclass led by Chef Ben McCallum from Three Sons Signature Cuisine. Ben willcook for you; share his recipes and cooking techniques; and give you experttips for throwing an unforgettable dinner party of your own. He’ll create anincredible menu that you can recreate at home, starting with ROASTED BUT-TERNUT SQUASH BISQUE WITH MAPLE CREAM – silky, smooth and sweet,this soup is sure to please your family and friends. Next, Ben will make SPICE-RUBBED TURKEY BREAST WITH SAGE CREAM SAUCE – a fresh and eleganttake on the classic holiday bird. Ben will serve the turkey with two gracefullyupdated sides: ROASTED YAMS WITH GINGER & MOLASSES – sweet andearthy with a surprising bright and spicy note; and CARAMELIZED BRUSSELSSPROUTS WITH HICKORY BACON – so mouthwateringly good, these justmight upstage the turkey. Finally, we’ll end the evening on a sweet note witha homey and luscious WARM BREAD PUDDING WITH BOURBON SAUCE.Ben McCallum | Demonstration | $65#121217A – Monday, December 17 | 6:00 p.m. – 9:00 p.m.

Holiday Small Plates & Hors d'oeuvresIf you’re looking for an excuse to throw a party, here it is: a fresh and excitingmenu of small plates and appetizers that picks up flavors from all around theglobe. In this hands-on class, you’ll join cooking instructor, caterer and chefRoyal Dahlstrom, who will walk you through the preparation of a party menuthat is guaranteed to impress. You’ll start with AREPAS WITH SMOKED PORKSHOULDER & BLACK BEANS – South American fried corn cakes are filledwith melt-in-your-mouth combination of smoky, salty and a little sweet. Next,we’ll work on a stunning small plate: GRILLED LAMB CHOPS WITH LEMON,SUN-DRIED TOMATO JAM & AGED BALSAMIC – an incredible combinationof intense flavor and elegant presentation. We’ll work on SMOKED GARLICSHRIMP WITH CHORIZO & LEMON-PARSLEY PESTO – a classic tapas com-bination finished with bright and citrusy notes. We’ll explore Asian flavorswith GINGER & SAGE PORK POT STICKERS – a finger food that’s at homeon a dinner table or a brunch buffet. We’ll serve the pot stickers with two dip-ping sauces, sweet and spicy: SWEET SOY DIPPING SAUCE and CRAN-BERRY-CHILI RELISH. And last but not least, we’ll take a classic Midwestern

party dip and class it up with BLUE CHEESE & ARTICHOKE CASSEROLE – arich and cheesy dip served on top of grilled baguette. Served alone or together,any one of these dishes will renovate your party recipe file. Royal Dahlstrom | Participation | $70#121219A – Wednesday, December 19 | 6:00 p.m. – 9:30 p.m.

Holiday Cocktail Party 101A cocktail party is a great way to entertain during the holiday season. Startwith a few appetizers, add a few libations, and suddenly you're hosting ahappy crowd. It's easy! Okay, it's not easy, but with a little preparation andthe tips, techniques and recipes from this class, you can throw a cocktail partythat's stress-free, fun and filled with delicious food. Kitchen Window InstructorTerry John Zila is a pro at entertaining. He'll lead this hands-on class and giveyou all the confidence and skills you need to recreate our recipes at home.You'll make six appetizers and small bites, starting with SAUTEED GARLICJUMBO SHRIMP ON FRIED TORTILLAS WITH JALAPENO GUACAMOLE –you will not believe this amazing combination of flavors. Next up areCARAMELIZED ONION & PROSCIUTTO STUFFED MUSHROOMS – an up-dated classic that is sure to be a hit. We'll make SWEDISH MEATBALL SLID-ERS WITH LINGONBERRY SAUCE – these are a fun twist on a retro horsd'oeuvre. Our next bite will be CURRIED GOLDEN RAISIN DEVILED EGGS– they're picnic fare all glamoured up, and they're delicious. An elegant butsurprisingly simple dish is next: OPEN FACED FILET MIGNON SANDWICHESWITH HERBED SOFT CHEESE & WATERCRESS. And finally, we'll work on asweet little something to finish off the party: MINI BANANA FRITTERS, servedwith a duet of BOURBON CARAMEL & CHAMBORD RASPBERRY SAUCES. Terry John Zila | Participation | $70#121221A – Friday, December 21 | 6:00 p.m. – 9:30 p.m.

Magical Gingerbread HousesNot your ordinary gingerbread houses, the creations you build in this class arefit for gingerbread royalty. Works of art. Prime cookie-based real estate. Withhandmade sugar paste, molded marzipan, edible paint and much, much more,you and your family will create landscapes, facades, porches, windows, trees –anything and everything a gingerbread family could desire. We’ll provide thegingerbread building blocks, and Kitchen Window Instructor Mark Wohlers willguide you through the rest. Mark will provide tips, encouragement and the toolsyou need to create a masterpiece. You’ll learn how to make SUGAR BONFIRES,MARIZPAN SANTA & SLEIGH, and ROYAL ICING ICICLES. A huge assortmentof colorful candies and other props will be on hand – let your imagination beyour guide. Mark will also talk about PRESERVATION TECHNIQUES that allowyour house to stand up through the season. You’ll leave class with a finishedhouse that’s sure to be the centerpiece of your holiday celebrations, as well asrecipes for baking your own homemade gingerbread and royal icing, plus atemplate for constructing more houses in the future. This class has become anannual tradition for many families, and it sells out quickly. Sign up quick!This class is open to adults and kids who are accompanied by their favoriteadult. The cost of the gingerbread kit is included in the fee for the class.Mark Wohlers | Participation | $65#121222A – Saturday, December 22 | 9:00 a.m. – 12:00 p.m.#121222C – Saturday, December 22 | 1:00 p.m. – 4:00 p.m.

TrufflesHomemade truffles are a delicious and elegant treat, and not just for the holi-days. If you’ve thought about making your own truffles but have been too in-timidated; or if you've made the attempt without much success; or if you simplylove chocolate – this class is must. A favorite Kitchen Window instructor willtake the mystery out of the process with expert tips and techniques for creatingprofessional-quality truffles. You’ll learn how to temper chocolate for perfectlysmooth GANACHE – the base for any good truffle. Next, you'll add layers offlavor with SEA SALT, MOCHA, LAVENDER and GRAND MARNIER. You'llfinish your truffles by dipping them in WHITE, DARK or MILK CHOCOLATE.You'll leave this class armed with a collection of delicious recipes, as well asthe confidence to explore other flavor combinations at home. Handmade truf-fles made great hostess gifts during the holidays, and they’re also a nice addi-tion to your dessert tray. A light dinner will be served at the beginning of class.Brian Storey | Participation | $65#121222B – Saturday, December 22 | 10:00 a.m. – 2:00 p.m.


Holiday FudgeNext to fruitcake, fudge is probably the thing that comes to mind when youthink about old-fashioned holiday treats. Luckily for us, “old-fashioned” is nota bad thing. Nostalgic, sweet, creamy, indulgent – fudge has all the qualitieswe’re looking for this time of year. (Plus it tastes a lot better than fruitcake). Inthis hands-on class, you’ll work with cooking instructor Raven Seybolt to cre-ate exciting fudge flavors that will liven up your holiday season. We’ll startby making a SIMPLE FUDGE – a base that can be developed into countlessflavors of fudge. Next, Raven will inspire and encourage you to come up withyour own fudge recipe ideas as she walks you through four amazing treats.We’ll start with OREO FUDGE – vanilla fudge with Oreo crumbs and a choco-late-covered bottom. Next it’s CARAMEL APPLE FUDGE – butterscotch fudgehighlighted with apple pieces. We’ll also make TROPICAL FUDGE – mangofudge with dried pineapple. And last but not least, WHITE CHOCOLATECHERRY SWIRL FUDGE – white chocolate fudge and cherry fudge swirledtogether into a beautiful and festive treat.Raven Seybolt | Participation | $65#121223A – Sunday, December 23 | 10:00 a.m. – 2:00 p.m.

Holiday Cookies – Second BatchMore cookies! Hot from the oven and sugar-scented, wholesome, home-bakedcookies may just be the best thing about this time of the year. Whether you’regiving them as gifts or hoarding them in the top drawer of your desk at work,you cannot properly pass the holiday season without a cookie or two. So joinus in this hands-on class with Kitchen Window Instructor Brian Storey. You'lllearn and practice the recipes for four holiday cookies that are guaranteed tofind a permanent place in your recipe file. We’ll start with CHOCOLATEHAZELNUT CARAMEL THUMBPRINTS – a grandmotherly classic getsdressed up with an elegant an indulgent flavor combination. Next, we’ll workon CHAI-SPICED COOKIES – a fresh and delicious take on an old-fashionedspice cookie, these are wonderful afternoon treats. We’ll make SALTEDCARAMEL SHORTBREADS – rich, buttery and satisfying, these cookies willmake great additions to this year’s cookie tin. And finally, a little somethingfor the kiddos (or that kiddo inside of you): CANDY CANE COOKIE STICKS –shaped, colorful and simply delicious. For even more incredible holiday cook-ies, don’t miss the first batch cookie class. Brian Storey | Participation | $65#121223B – Sunday, December 23 | 10:00 a.m. – 2:00 p.m.

Fundamentals of Pizza: From Thin to ThickFor dinner, breakfast or a midnight snack – pizza is the perfect food. And whilemany of us rely on the convenience of take-out or delivery, there’s nothingquite like an artisan-style pizza made by hand. And you’d be surprised at howeasy pizza is to make. Join Chef Royal Dahlstrom for a hands-on class thatwill teach you the fundamentals of delicious home-baked pizza. You’ll beginwith the foundation for every good pizza – the crust. Royal will walk youthrough the techniques for a successful dough, how to fashion that dough intothree types of crust, and how to finish each crust for a perfect pizza everytime. On the menu: CRISPY FLATBREAD PIZZA, cooked in a Kalamazoo OldWorld Pizza Oven for an authentic Neapolitan-style crust; HAND-TOSSEDPIZZA with a tender, chewy crust, topped with FRESH MOZZARELLA,WHOLE LEAF BASIL & PROSCIUTTO DI PARMA; and CHICAGO DEEP-DISHPIZZA which you will customize with your favorite toppings.Royal Dahlstrom | Participation | $65#121227A – Thursday, December 27 | 6:00 p.m. – 9:30 p.m.

The Secrets of the Sushi Roll Sushi has never been more popular – you can even find it prepackaged in gro-cery stores. Traditional sushi is healthy, fun and easy to make at home, onceyou know the techniques. Join us to learn the secrets of the sushi roll with Mas-ter Sushi Chef Pepe Yang of Sushi Tango. As the class begins, Pepe will discussthe history and etiquette of sushi as he prepares a special roll for you to enjoy.Next, you’ll learn how to use a sashimi knife to properly cut SALMON ANDTUNA SASHIMI for NIGIRI. You’ll make SUSHI RICE and taste a sampling ofsoy sauces and ponzu. With these essentials under your belt, you’ll try yourhand at making sushi rolls. You’ll start with the popular CALIFORNIA ROLLand SPICY TUNA ROLL before exercising your creativity with a variety of MAKIROLLS using your favorite ingredients from our selection, including CUCUM-BER, AVOCADO, CRABMEAT and UNAGI (BARBECUED EEL). During class,you’ll also learn where to shop for the freshest sushi ingredients and whatequipment you’ll need to make rolling sushi easy and fun.Pierre “Pepe” Yang | Participation | $75#121229A – Saturday, December 29 | 6:00 p.m. – 9:00 p.m.

New Year’s Eve Couples DinnerCelebrate New Year’s Eve with an evening of cooking camaraderie and fabu-lous food at Kitchen Window’s Cooking School. With Chef Brian Storey asyour guide, fun is on the menu as you and your date start the evening withsome scrumptious appetizers at four hands-on stations. Our appetizers includeJUMBO TIGER PRAWNS WITH ROASTED CORN GUACAMOLE, SMOKEDCHICKEN & GREEN PAPAYA LETTUCE BITES, SEARED SCALLOPS WITHORANGE VINAIGRETTE SALAD and CRISPY SWEET POTATO STUFFEDRAVIOLI. Then we will transform the Kitchen Window Cooking School froman appetizer reception to charming tables-for-two where you can relax andenjoy the chef prepared main entrée, FILET OSCAR – smoked beef tenderloinand decadent lobster topped with asparagus spears and béarnaise sauce.We’ll finish off the night with BUILD-YOUR-OWN CREPES stuffed with a va-riety of FRESH FRUITS & MOJITO SYRUP. This event is the perfect way tostart your New Year’s Eve, and we’ll finish dinner in time for you to be homeor at your next party in plenty of time for that midnight kiss.Brian Storey | Participation | $180#121231A – Monday, December 31 | 6:00 p.m. – 10:00 p.m.

JANUARYGrillmasters Series: Winter GrillingDon’t let the cold weather keep you away from grilling. Winter is a great timeto infuse some of your favorite meals with the rich flavors of the grill. Thishands-on class will encourage you to brave the elements to prepare a greatgrilled meal even in the dead of winter. Grillmasters Daniel and Doug willshare their secrets and insights for making your next winter grilling adventurefun and flavorful, as well as great recipes for a fabulous winter meal. The starof this menu is a grilled version of that down-home favorite: HERB-ROASTEDCHICKEN POT PIE. This simple yet technical dish will give you many of theskills you need to become an expert winter griller. To round out the menu,we will begin our evening with OAK-PLANKED GOAT CHEESE- & PESTO-STUFFED CIABATTA. We’ll also enjoy ROOT BEER-GLAZED SHORT RIB BR-USCHETTA, a remarkable combination that’s perfect Minnesota winter fare.To accompany our featured dish, we will prepare HICKORY-GRILLEDBACON MASHED POTATOES. Finally, we'll finish our winter celebrationwith FIRE-BAKED APPLES served with CINNAMON ICE CREAM.Daniel Darvell & Doug Huemoeller | Participation | $70#130102A – Wednesday, January 2 | 6:00 p.m. – 9:30 p.m.

Nothin’ but Gnocchi They say timing is everything – in comedy, in love, and especially in gnocchi.When properly made, these Italian dumplings are soft, delicate, and incom-parably satisfying, with a humble flavor that takes to almost any sauce youbathe them in. But there are a few tricks, professional techniques, that makethe difference between plump and pillowy gnocchi or tough and gluey blobs.In this hands-on class, we’ll share those tips with you (hint: timing is one ofthem). You’ll work with Chef Royal Dahlstrom to create traditional gnocchi,as well as a handful of sauces that you can use for any occasion. We’ll startwith POTATO GNOCCHI – you’ll learn the recipe as well as the techniquesfor mixing, kneading and boiling. Next we’ll start on our sauces withTOMATO SAUCE WITH PORCINI MUSHROOMS & ARUGULA – with itsbright, earthy and peppery flavors, this sauce makes a welcome addition toyour winter table. TALEGGIO CREAM SAUCE WITH BALSMAIC TOMATOES& ASPARAGUS is next – impressive enough for an elegnat dinner party andcomforting enough for a cold sunday afternoon. We’ll try another gnocchirecipe next – RICOTTA GNOCCHI, and we’ll serve these up with SWISSCHARD, GUANCIALE & ROASTED GARLIC – a rustic and intensely flavoredsauce. And finally, we’ll end on a sweet note with SWEET GNOCCHI servedwith CARAMELIZED APPLES, PECANS & VANILLA ICE CREAM.Royal Dahlstrom | Participation | $65#130103A – Thursday, January 3 | 6:00 p.m. – 9:30 p.m.

Bread BasicsIf your homemade bread just isn’t rising to the occasion, this seminar will help.Bread baking involves a series of chemical reactions; and each step in theprocess is important to achieving a great loaf. Join a favorite Kitchen Windowinstructor to learn the secrets of bread baking – from the choice of ingredientsto the baking time. We’ll begin with a discussion about yeast – active dry, in-stant, compressed/fresh – how they are different and which type is right foryou. You’ll learn the right way to measure ingredients; how to choose the rightequipment; and how important temperature really is. Proper kneading is fun-damental to bread baking: if not done properly, the final product will notachieve its full potential. Our instructor will show you how to knead both byhand and with a mixer. You’ll learn how to shape dough into a loaf, a baguette,


rounds, rolls and braids; as well as how to achieve the optimal crumb andcrust for the perfect overall texture. You’ll learn how to tell when your breadis done as well as how to cool and store it properly. Along the way, we’ll bemaking and baking bread to demonstrate professional tips, tricks and tech-niques. After this seminar, and a little practice at home, you’ll be turning outartisan quality bread in no time.Stephanie Johnson | Seminar | $30#130105A – Saturday, January 5 | 10:00 a.m. – 12:00 p.m.

Pantry Basics Seminar – Chef Secrets to Enhance FlavorDiscover the best-kept secret of the world’s greatest chefs – the well-stockedpantry. Let our Kitchen Window staff instructors guide you through the worldof gourmet foods, and unlock the secrets to a great pantry. We’ll start withstaple ingredients that can truly make your recipes shine, like salts, spices,oils, vinegars, stock, flour and sugar. You’ll learn how many salts you reallyneed; how you should store your spices; how long your spices will last on theshelf; what type of oil I should use for what item and explore some of the dif-ferent flavor profiles of olive oil. Next, we’ll move on to discuss a broad scopeof other specialty ingredients to avoid meal road blocks and assist you to becreative in the kitchen, such as extracts, canned essentials, condiments, rice,grains and pasta. Along the way, we’ll sample dozens of gourmet ingredientswhile we discuss how to use them and where to get them. Whether you’rejust starting to develop your pantry, or you’re an experience flavor junkie, thisseminar has something for everyone. Daniel Darvell | Seminar | $30#130105B – Saturday, January 5 | 10:00 a.m. – 12:00 p.m.

Baking BasicsLearn the science and chemistry behind the art of baking from a favoriteKitchen Window Instructor. In this fun and informative seminar, you’ll get theanswers you need to become a better home baker: What makes a batter tough?What happens if you over-mix the batter? Why is ingredient temperature soimportant? Does it matter in which order you add the ingredients? Learn howto choose the right tools and equipment for different baking projects; as wellas how to choose the right ingredients – from the various types of flours andsugars, to the differences between baking powder and baking soda. Our in-structor will show you the proper way to measure ingredients and how to im-prove your baking with mise en place – having your tools and ingredients laidout and ready to use. You’ll discover the three characteristics that will makeor break your baking: the bake, the brown and the release. You’ll learn howthese qualities are affected by your oven and your baking pan. Finally, you’llfind out the right way to determine doneness, as well as how to cool and storeyour baked goods. Along the way, we will demonstrate techniques for mixingand baking SCONES, MUFFINS and COOKIES for you to sample.Stephanie Johnson | Seminar | $30#130105C – Saturday, January 5 | 2:00 p.m. – 4:00 p.m.

Fundamentals of Modern SaucesTake your dinners to the next level with the perfect sauce. In this hands-onclass, you’ll learn the secrets to creating a great sauce, with the perfect balanceof flavor and texture. One of our favorite Kitchen Window instructors, BrianStorey, will walk you through the preparation of a variety of sauces that canbe made in 5-30 minutes. You’ll learn how to develop a “chef’s eye” and builda sauce using ingredients that you already have on hand. You’ll learn how topair your dinners with the right sauce, get hands-on practice at making a goodsauce, and leave with 30 ideas for sauces that can be made to finish off anydinner – from family meals to elegant dinner parties. Brian will of course sharehis tips and tricks, and we will sample the sauces we make along with a varietyof foods for the night’s dinner. Brian Storey | Participation | $70#130105D – Saturday, January 5 | 6:00 p.m. – 10:00 p.m.

Fundamentals of Quick Weeknight Meals We’ve all been there – standing in the grocery store trying to figure out whatto throw in the cart to get a healthy, quick dinner on the table. Join Chef BrianStorey to learn secrets for healthy, tasty meals that fit into a busy schedule.You’ll learn how to transform two quick meals into two more meals, so thatyou can create four wonderful 30 minute meals any night of the week. Thishands-on class will start with the preparation of two basic proteins – Chicken& Pork. First we will prepare PAN SEARED STUFFED CHICKEN BREASTSserved with ITALIAN COUSCOUS and then we will transform that chickeninto our second meal: CREAMY ITALIAN CHICKEN BAKED PENNE withHOMEMADE TOMATO SAUCE. For our third meal, we’ll create a flavorfulCHIMICHURRI PORK TENDERLION served with GREEN RICE. For our fourand final meal we will take some of our pork from the third meal and create

a CHILEAN CHILI – made with black & navy beans, a combination of spicesand the season’s freshest tomatoes. You will be the dinner-time hero after cre-ating these easy quick weeknight meals for your family! Register soon as thisclass fills up quickly!Brian Storey | Participation | $70#130107A – Monday, January 7 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Fresh PastaFresh pasta gives a delicate texture and depth of flavor to your pasta dishes –it’s an entirely different experience than boiled noodles from a box. This classwill show you how easy it is to make fresh pasta at home. You’ll make twopasta doughs, an all-purpose BASIC PASTA DOUGH and a flavorful HERBEDPASTA DOUGH. You’ll learn how to mix, knead and roll out the pasta dough,as well as how to form it for a variety of uses. Instructor Becky Caterine willalso share some of her favorite pasta sauces, which you’ll make and enjoywith the pasta from class. The first dish is a classic LASAGNE. You’ll learnhow to cut and layer fresh pasta. Then while the lasagne bakes, you’ll makeFETTUCCINI WITH BASIL PESTO. You’ll also learn how to make filled pastaincluding SPINACH RICOTTA RAVIOLI WITH TRADITIONAL TOMATOSAUCE and CHEESE TORTELLINI WITH ALFREDO SAUCE. This class willgive you the confidence and skills to create a beautiful meal of fresh pastaany time.If you own a pasta machine, we encourage you to bring it to work with in class.Becky Caterine | Participation | $70#130109A – Wednesday, January 9 | 6:00 p.m. – 9:30 p.m.

Heathful Living – Making Veggies Sexy!For most of us, vegetables have earned a bad rap. Thanks to childhoods filledwith overcooked, mushy side dishes and bland, boring celery sticks, some ofus have grown to resent vegetables, to hate them, and to avoid them foreverand ever. Well, we have some good news: Gone are the days of hiding yourgreen beans under the meatloaf and feeding your carrots to your dog! Whenprepared correctly, vegetables are delicious. And, of course, they are healthytoo—no other food group offers the range of vitamins and minerals that youcan find in vegetables. Not to mention the flavors and colors. In this class,we’ll explore and celebrate the world of vegetables with a handful of incred-ible vegetable-based dishes. We’ll welcome back AmyLeo Barankovich,vegan culinary instructor, vegan coach, personal chef and restaurant consult-ant. AmyLeo teaches how to move toward a plant-based diet without sacri-ficing creative, delicious and nutritious food. We’ll start with DAZZLINGDIJON BEET SALAD – served warm or cold, this dish is beautiful, earthy andmellow boosted with a hit of cilantro and toasted pecans. Next is SPINACHGOMA-AE – a traditional Japanese dish made with wilted spinach, Sake andtoasted sesame seeds. We’ll also sample SWEET POTATO SHEPHERD’S PIE– corn, rutabaga and a variety of other chopped vegetables baked under asmooth and hearty sweet potato mash make an incredibly filling and nutritiousone-dish meal. AmyLeo will also make SMOKY BLACK-PEPPERED SEAREDGREEN BEANS – simple and quick to make with a wonderful combination offlavors. And finally, we’ll see how vegetables stand up to the dessert tray withSUGAR-SNAP PUDDING – a luscious, smooth pudding made from brandy-soaked peas with just a hint of nutmeg. AmyLeo Barankovich | Demonstration | $55#130110A – Thursday, January 10 | 6:00 p.m. – 9:00 p.m.

Sweet & Savory CrepesInexpensive and versatile, crepes are one of our favorite foods. But for manyof us, making crepes at home is just too intimidating. Well, have no fear—crepes are really very easy to make. With a little practice, and a few profes-sional tips and tricks, you’ll be an expert crepe-maker in no time. In thishands-on class, you’ll join Kitchen Window Instructor Brian Storey for a in-troduction into the world of crepes. You’ll learn and practice the recipes fora handful of crepes with sweet and savory fillings, and of course, you’ll samplealong the way. We’ll start with BAKED WILD RICE STUFFED CREPE CONEWITH GRAND MARNIER BEURRE BLANC – an incredible combination offlavors in a stunning presentation. Next up is ANJOU PEAR, GORGONZOLA& HAZELNUT SALAD IN A CREPE BASKET – flavors ad textures abound inthis beautiful dish. We’ll also make CRESPELLE WITH PROSCIUTTO ANDPARMESAN – a crepe “lasagna” filled with salty and savory goodness and fin-ished with a béchamel sauce. And finally, we’ll end on a sweet note withCHOCOLATE SOUFFLE CREPES WITH RASPBERRY COULIS – a classic flavorpairing that will make an incredible dessert for any occasion. Brian Storey | Participation | $65#130110B – Thursday, January 10 | 6:00 p.m. – 9:30 p.m.


Small Plates for the New YearLet’s be honest, most of us are just looking for any excuse to shake things upa bit. Well, here it is: it’s a new year! Cold, dreary and dark as it might be,January is all about new beginnings – new wardrobes, new gym memberships,and of course new foods. In this hands-on class, we’ll explore the perfect wayto try new foods – small plates filled with big flavors. Whether you use themfor a cocktail party or to just liven up a weeknight dinner, these small platerecipes will revamp your culinary routine. You’ll join Kitchen Window In-structor Royal Dahlstrom, who will walk you through the recipes and sharehis tips and tricks along the way. We’ll start with HOT-SMOKED SHRIMPWITH LEMON-PARSLEY-PINON PESTO – succulent shrimp livened up withbright and fresh flavors. Next is JAMON SERRANO WITH GRILLED QUINCE& WILD FLOWER HONEY – thinly sliced ham with smoky-sweet accompa-niments. We’ll work on CASHEW-CRUSTED BRIE WITH GRILLEDBAGUETTE & ROASTED MUSHROOMS – sophisticated and surprisingly easyto put together. Next we’ll liven up a classic appetizer with BRUSCHETTAWITH OVEN-DRIED TOMATOES, GREEN OLIVES & BASIL – an incrediblecombination of sweet, salty and bright flavors. We’ll make AREPAS WITHHAAS AVOCADO, LIME & CILANTRO – soft and earthy corn cakes filled withcreamy, citrusy goodness. And finally, a little something sweet: VANILLABEAN CREPES FILLED WITH CHOCOLATE-ALMOND MOUSSE & ROASTEDSTRAWBERRIES – yum.Royal Dahlstrom | Participation | $65#130111A – Friday, January 11 | 6:00 p.m. – 9:30 p.m.

Napa Valley Wine Dinner PartyYou’re invited to a very special dinner party hosted by one of the Cities’ bestchefs. You’ll enjoy an evening of great food and wine hosted by Donald Gon-zalez, Executive Chef at Forepaugh’s Restaurant in St. Paul. Chef Donald willshare his recipes and professional techniques with us as he prepares a six-course Napa Valley Wine Dinner. We’ll also be joined by Jennifer Chou, wineconsultant and creator of Angel Share Wine Partners. As Chef Donald preparesour meal, Jennifer will demystify the wine pairing process and introduce us toa SELECTION OF NAPA VALLEY WINES paired with each course. We’ll beginthe evening with a simple, classic first course: SALAMI CORNET & CHEESEPLATE – a selection of meats and cheeses to whet your appetite. For our sec-ond course, it’s DUCK WITH MANDARIN ORANGE – succulent, elegant andglazed with a bit of sweetness, this is an impressive dish for any occasion.Donald will also serve BITTERSWEET CHOCOLATE-INFUSED PISTACHIOGENOISE – a beautiful pairing of flavors to complement the duck. The thirdcourse is next: WILD MUSHROOM AGNOLOTTI IN PARMESAN BROTHWITH TOMATO RAISINS & ASPARAGUS – a light soup of mushroom-stuffedpasta, sweet, dried tomatoes and asparagus. Next is the intermezzo: BLACKCURRANT SORBET – a classic, fresh and beautiful palate cleanser. For ourfifth course, it’s CELERY SEED-DUSTED HALIBUT along side HOT & SOURBRAISED BEEF. Chef Donald will serve the surf and turf with CELERY ROOTPUREE and LICORICE-SCENTED HERB SALAD – you won’t believe the freshand exciting flavors in these dishes. And to end this amazing evening, we’llbe treated to a final course of PINEAPPLE PHYLLO CRISP WITH JAMESON-CARAMEL-GINGER ICE CREAM & COCONUT CRUMBLE. You do not wantto miss this dinner party.A wine flight to accompany dinner will be sold separately, approx. $35 per flight.Donald Gonzalez & Jennifer Chou | Demonstration | $70#130111B – Friday, January 11 | 6:00 p.m. – 9:30 p.m.

Macaroons & More – an Introduction to French PastryWhen it comes to pastry, no one is more masterful than the French. Rich withhistory, lore (and butter), French pastries are complex, beautiful creations. Andwhile a dedicated few study for decades to master the art of French pastry, mostof us just don’t have that kind of time. Instead, join us for this class – a hands-on introduction to French pastry with Kitchen Window Instructor Brian Storeyas your guide. Brian will share his incredible recipes as well as professional tipsfor a handful of classic pastries. You’ll practice these recipes, sample delicioustreats and walk away with a fundamental understanding of professional Frenchpastry technique. We’ll start with a couple of cookies: MACAROONS – tenderdomes of meringue sandwiched around a cream- or butter-based filling in dif-ferent flavors; and TUILES – thin, crispy and deliciously buttery. Next we’ll makea treat that’s just as happy on a breakfast tray as it is alongside your afternoonlatte: MADELEINES – a tiny, light and delicate sponge cake in a classic shellshape. Brian will walk us through PATE A CHOUX – a classic, versatile doughthat you can turn into a variety of pastries. We’ll use our pate a choux to createMILLE FEUILLE – translated as “a thousand sheets”, this show-stopping dessertis better known as a NAPOLEON, and it is incredible.Brian Storey | Participation | $65#130112A – Saturday, January 12 | 10:00 a.m. – 2:00 p.m.

Sushi: Master ClassFor those of us devoted to sushi (and there a lot of us), comes a class devotedto mastering the art of beautiful, authentic sushi, sashimi and tempura. We'llbe joined by Pierre "Pepe" Yang of Sushi Tango, a master sushi chef and oneof our favorite instructors. Pepe will share his wisdom and walk us throughexpert, intricate sushi preparations that go way beyond the humble Californiaroll. You'll learn Pepe's master techniques, including how to select your in-gredients, how to properly use a sashimi knife and how to embellish yoursushi for presentation. We'll start by making SHRIMP & VEGETABLE TEM-PURA – shrimp and assorted vegetables deep fried in a light batter. We'll learnhow to use our tempura to make HAND ROLLS and SUSHI CONES, as wellas how to make tempura crumbs for finishing CRUNCHY ROLLS. Next we'llwork on SASHIMI, and we'll make a RAINBOW ROLL – a roll with salmon,yellowtail and tuna sashimi on the outside. Next, we'll try our hand at theCATERPILLAR – a whimsical roll made with eel, avocado, cucumber and roe.And finally, Pepe will teach how to make a couple of traditional dippingsauces to accompany our creations. With this class, you'll be well on yourway to becoming a sushi master in your own right.Pierre “Pepe” Yang | Participation | $75#130112B – Saturday, January 12 | 6:00 p.m. – 9:30 p.m.

Espresso EssentialsGet the most from your home espresso machine with this fun and informativeseminar led by an expert member of the Kitchen Window staff. Whether youwant to optimize the use of your current espresso machine, or are in the processof deciding on a purchase, this seminar will give you the information you needto make the most of your coffee experience at home. We’ll begin with a coffeetasting and discuss what’s behind that perfect cup of espresso, latte or cappuc-cino. You’ll learn how to select the best beans, how to grind them for maximumflavor and aroma, and how to turn them into the perfect espresso shot. Our in-structor will demonstrate the right way to use your grinder and brewer, as wellas how to care for and maintain your espresso machine to ensure its maximumperformance for years to come. Using the wide range of espresso machinesavailable at Kitchen Window, our instructor will demonstrate the proper tech-nique for pulling espresso shots to get great crema every time. We will alsocover the best methods for steaming, frothing, foaming and pouring milk. We’lltalk about some of your favorite coffee drink recipes, and even explore how tomake latte art. You’ll have a chance to explore the features of our top sellingmachines to help determine which one best suits your needs.Lauren Lenzen | Seminar | $30#130113A – Sunday, January 13 | 10:00 a.m. – 12:00 p.m.Candy and Chocolate BasicsWorking with sugar and chocolate isn’t as tricky as it looks, once you knowa few secrets. In this seminar, you’ll learn the fundamental techniques forhand-made candies and chocolates from a favorite Kitchen Window instruc-tor. You’ll learn all you need to know to create luscious CHOCOLATE TRUF-FLES, CARAMELS, MOLDED CHOCOLATE CANDIES and LOLLIPOPS. We’lltalk about the importance of choosing high quality ingredients to ensure thebest finished products, and tell you how to look for the best ingredients avail-able. You’ll also learn about the importance of temperature when workingwith candy and chocolate. We will demonstrate how to make lollipops andfabulous homemade caramels and include a lesson on how to safely poursugar. Next it’s on to chocolate – we’ll discuss tempering: the most important(yet often misunderstood) step in working with chocolate. We’ll show youhow to make truffles with ganache centers and how to finish them by dippingthem in tempered chocolate or rolling them in nuts or cocoa powder. You’llalso learn to make filled and molded chocolate candies. Finally, we’ll sharesome ideas for adding unique flavors to your candies to develop your ownsignature creations.Stephanie Johnson | Seminar | $30#130113B – Sunday, January 13 | 10:00 a.m. – 12:00 p.m.


Cooking Basics – Secrets of a ChefGive us two hours, and we’ll introduce you to the fundamental cooking tech-niques that will make your time in the kitchen easier, more efficient and moreenjoyable. Led by an expert member of the Kitchen Window staff, this seminarwill give you the skills and the confidence to become a better cook. You’lllearn how to choose the right equipment for a particular project, as well ashow to use that equipment to achieve the best results. We’ll show you the im-portance of choosing the right ingredients and how to use them. We’ll demon-strate various culinary techniques – including frying, searing, sautéing,caramelizing, deglazing and braising – and discuss when to use (and whennot to use) each technique. Throughout the seminar, we’ll prepare samplesfor you to share so that you may taste for yourselves the difference a few basicskills can make. Samples include: PEPPERCORN STEAK AND EGGS; succu-lent SHORT RIBS; SEARED SCALLOPS; and savory SAUTEED VEGETABLESand creamy RISOTTO. You’ll also learn a few professional secrets that willhelp you take your cooking to the next level.Becky Caterine | Seminar/Samples | $30#130113C – Sunday, January 13 | 2:00 p.m. – 4:00 p.m.

Classic French Dinner PartyElegant and unfussy, classic French cuisine is the ultimate in entertaining fare.For dinner parties, family suppers, birthday dinners—whatever the occasion—the menu in this class is sophisticated, timeless and delicious. Join us in thecooking school as we welcome Frédéric Bermond, French native, world-classchef and delightful cooking instructor. Born in Marseilles, France, Frédéricgrew up in the food industry, in an apartment right above his family’s bakery.His love of food stayed with him as an adult and was honed by a professionalculinary education. Frédéric has worked in some of the best kitchens in theTwin Cities, including Interlachen Country Club, Sofitel Minneapolis and TheWoman’s Club. Tonight, he’ll share his expertise and his heritage with us, ashe prepares an unforgettable five-course menu of authentic and classic Frenchcuisine. We’ll begin with appetizers of DUCK & TRUFFLE PATE ON TOAST– a rich and hearty spread on lightly toasted bread; and SMOKED SALMONBONBON – thinly sliced smoked salmon stuffed with cream cheese, capers,red onion and dill and topped with black sesame seeds. For our salad course,it’s ZESTY SHRIMP SALAD – a delicious combination of shrimp, parmesancrisps and romaine hearts, dressed with white balsamic and topped witholives, grape tomatoes and chives. We’ll enjoy an entrée of BEEF BOUR-GUIGNON – beef braised in red wine and topped with applewood-smokedbacon, domestic mushrooms and caramelized pearl onions. Chef Frédéric willserve this stew over ROSEMARY MASHED POTATOES & ROASTED BABYCARROTS. Next, we’ll cleanse our palates with an intermezzo: BERRY SOR-BET WITH MACARON – a light and fresh sorbet served with a delicatemerengue cookie. And finally, we’ll indulge in dessert: POIRE MELBA –poached pears in mint syrup served with vanilla ice cream and topped withwarm chocolate ganache. Frédéric Bermond | Demonstration | $70#130114A – Monday, January 14 | 6:00 p.m. – 9:00 p.m.

The Secrets of the Sushi Roll Sushi has never been more popular – you can even find it prepackaged in gro-cery stores. Traditional sushi is healthy, fun and easy to make at home, onceyou know the techniques. Join us to learn the secrets of the sushi roll with Mas-ter Sushi Chef Pepe Yang of Sushi Tango. As the class begins, Pepe will discussthe history and etiquette of sushi as he prepares a special roll for you to enjoy.Next, you’ll learn how to use a sashimi knife to properly cut SALMON ANDTUNA SASHIMI for NIGIRI. You’ll make SUSHI RICE and taste a sampling ofsoy sauces and ponzu. With these essentials under your belt, you’ll try yourhand at making sushi rolls. You’ll start with the popular CALIFORNIA ROLLand SPICY TUNA ROLL before exercising your creativity with a variety of MAKIROLLS using your favorite ingredients from our selection, including CUCUM-BER, AVOCADO, CRABMEAT and UNAGI (BARBECUED EEL). During class,you’ll also learn where to shop for the freshest sushi ingredients and whatequipment you’ll need to make rolling sushi easy and fun.Pierre “Pepe” Yang | Participation | $75#130115A – Tuesday, January 15 | 6:00 p.m. – 9:00 p.m.

Beyond the Fundamentals of Pizza: Stuffed pizzaFew things are more satisfying, more versatile or more family-friendly thanhomemade pizza. From the bread, sauce and cheese to the pineapple and an-chovies, pizza is customizable, fun and surprisingly easy to make. In this hands-on class, you’ll take pizza-making to the next level with an evening dedicatedto stuffed pizza. With Chef Royal Dahlstrom as your guide, we’ll work in sta-tions and cover a range of hand-held pizza variations, learning techniques andplaying with toppings along the way. We’ll have a DOUGH STATION – we’ll

learn tips for creating pizza doughs with the right taste and texture. There willbe a CALZONE STATION – like pizza turnovers, calzones are hand-held, sat-isfying and fun to eat. We’ll fill ours with a variety of classic pizza toppings,including cheese, pepperoni, sausage, peppers, roasted mushrooms and olives.Next is the STROMBOLI STATION – a filled, rolled and sliced, stromboli makegreat party food—for the young and the old. We’ll make our stromboli withCALZONEgrilled chicken, spinach, artichokes, ham, roasted peppers and sun-dried tomatoes. And finally, we’ll have the DESSERT CALZONE STATION – asweet “pizza” filled with apples and ginger or chocolate and raspberry. Royal Dahlstrom | Participation | $65#130116A – Wednesday, January 16 | 6:00 p.m. – 9:30 p.m.

Dim SumAn integral part of Chinese cuisine, "dim sum" is an umbrella category forsmall Chinese dishes that can be steamed, fried, boiled, baked or broiled.Usually served in the late morning through the early afternoon, dim sum isgreat for brunch, open houses, or even for a light family meal. One of our fa-vorite Kitchen Window instructors leads this hands-on class that explores theworld of dim sum. We’ll make PORK POT STICKERS steamed in chickenbroth; CHICKEN SHUMAI – dumplings of ground chicken, scallions and veg-etables; and STEAMED RED BEAN BUNS – pillows of soft bread filled with asweet red bean paste. We’ll also make HOISIN BLACK BEAN BITE-SIZEDPORK RIBS – easy and delicious individual nibbles of tangy pork. Then we’lluse the deep-fryer to make CREAM CHEESE AND GARLIC FILLED WON-TONS as well as FRIED SPRING ROLLS. We’ll also whip up a variety of dip-ping sauces for our dim sum, including PLUM DIPPING SAUCE; sweet andspicy SWEET CHILE DIPPING SAUCE; and zesty ORANGE DIPPING SAUCE.Terry John Zila | Participation | $70#130117A – Thursday, January 17 | 6:00 p.m. – 9:30 p.m.

Grillmasters Series: SmokehouseWhether you already own a smoker or are thinking of buying one, this classis for you. Doug and Daniel will cover everything you need to know aboutbasic smoking. You’ll learn the difference between cold smoking, hot smokingand curing and discover how using smoke together with rubs, pastes and mari-nades can create a world of flavors. We’ll use a stovetop smoker, a komodo(Green Egg), a box smoker, a barrel smoker and a water smoker, and comparethe flavor nuances of different smoking woods. You’ll start with CHICKENWINGS WITH BROWN MUSTARD, smoked with apple, oak & hickory. We’lluse alder wood to prepare halibut for ALDER-SMOKED HALIBUT SALADWITH CHERMOULA. Next, we’ll cold-smoke mozzarella and combine it withmarinated tomatoes, basil & smoked black pepper for CAPRESE SALAD. We’lluse traditional Jamaican pimento wood for PIMENTO-SMOKED JERKSHRIMP. We’ll make authentic MEMPHIS MOPPED PORK SHOULDERSAMIS with MUSTARD BUTTER and an impressive HICKORY AND BOUR-BON-MARINATED BEEF TENDERLOIN. And finally, we’ll taste an Asian-in-spired TEA-SMOKED DUCK IN SAVORY GREEN ONION CREPES.Daniel Darvell & Doug Huemoeller | Demonstration | $70#130118A – Friday, January 18 | 6:00 p.m. – 9:30 p.m.Sweet & Savory Tarts for WinterWith the bounty of the autumn harvest behind us, and the promise of Springjust a little too far ahead of us, it’s time to settle in to some good old-fashionedwinter comfort cooking. But let’s not be hasty—there’s no need to rely on pastaand potatoes. Let us expand your winter-food horizons with this dedicated tothe warmth and comfort of sweet and savory tarts. You'll get hands-on expe-rience, led by Kitchen Window Instructor Brian Storey. As a chef and localfarmer, Brian knows a thing or two about creating delicious recipes from sim-ple, whole and nourishing ingredients, and he'll share his expertise with you.Together, the class will make five tarts that you can recreate at home all seasonlong. We’ll start with PATE BRISEE – a fundamental pastry crust that you willuse in each tart you make. Next, we’ll work on BLACK OLIVE, GRUYERE &TOMATO TART – richly satisfying and hearty, this tart is great for any meal ofthe day. We’ll also make a LEEK & PROSCIUTTO TART – simple, rustic anddelicately flavored. Our first sweet tart will be a LEMON CUSTARD & BLUE-BERRY TART – a classic flavor pairing that will brighten even the gloomiestJanuary afternoon. TARTE AUX POIRES ET CHOCOLAT is next – succulentbaked pears drizzled with silky smooth chocolate. And last but not least, it’sTARTE AUX FRAMBOISES – luscious pastry cream and bright raspberries makea beautiful and delicious treat. Brian Storey | Participation | $65#130118B – Friday, January 18 | 6:00 p.m. – 9:30 p.m.


Getting Started with Bread MakingIf you are new to bread making, or if you’re looking for ways to expand yourexpertise, join us for this hands-on class that will teach you tips, tricks andtechniques for turning out bread like a pro. This class will provide you withthe basic knowledge you need to begin baking fresh bread in your homekitchen. We will discuss the importance of ingredients and equipment, andhow the right stuff can transform your kitchen into a bakeshop. With KitchenWindow’s own Stephanie Johnson as your instructor and guide, you’ll mix,knead, form, proof and bake bread to get a feel for the dough and the processit goes through. We'll begin with a recipe for versatile, basic yeasted doughthat’s used to make many different types of bread. Next, we'll learn how toshape and form bread dough. We'll use this same dough to shape into simpleDINNER ROLLS, as well as a RUSTIC ITALIAN LOAF and FRENCH BOULE.With this class, not only will you learn the principles of bread-making, butyou'll gain an understanding of how to apply those principles to create a loaffor any occasion. Stephanie Johnson | Participation | $60#130119A – Saturday, January 19 | 10:00 a.m. – 2:00 p.m.

TrufflesHomemade truffles are a delicious and elegant treat, and not just for the holi-days. If you’ve thought about making your own truffles but have been too in-timidated; or if you've made the attempt without much success; or if you simplylove chocolate – this class is must. A favorite Kitchen Window instructor willtake the mystery out of the process with expert tips and techniques for creatingprofessional-quality truffles. You’ll learn how to temper chocolate for perfectlysmooth GANACHE – the base for any good truffle. Next, you'll add layers offlavor with SEA SALT, MOCHA, LAVENDER and GRAND MARNIER. You'll fin-ish your truffles by dipping them in WHITE, DARK or MILK CHOCOLATE.You'll leave this class armed with a collection of delicious recipes, as well asthe confidence to explore other flavor combinations at home. Handmade truf-fles made great hostess gifts during the holidays, and they’re also a nice additionto your dessert tray. A light dinner will be served at the beginning of class.Brian Storey | Participation | $65#130119B – Saturday, January 19 | 10:00 a.m. – 2:00 p.m.

Cake BasicsIf your idea of a home baked cake comes in a box, then this seminar is foryou. With the help of one of Kitchen Window’s talented staff instructors, you’lllearn everything you need to know to bake a perfect cake from scratch. Wewill start by addressing the importance of properly selecting and measuringyour ingredients and how those ingredients interact to create a cake’s structureand flavor. Find out why it’s important to bake with room-temperature ingre-dients and learn the correct way to mix different types of cake batters. You’lllearn how to choose the best tools and equipment to help you achieve success– from mixers to cake pans. You’ll learn the right way to tell when your cakeis done; the proper way to cool it; and how to assemble the final product. Aswe share our wisdom, we will make and bake three cakes – rich and butteryPOUND CAKE, indulgent CHOCOLATE CAKE and perfectly light SPONGECAKE – and discuss the proper techniques for baking each of these classics toperfection. We will also show you how to make EASY BUTTERCREAMFROSTING and share some quick and simple decorating tips to add that spe-cial finish to your cake. We'll cover basic piping as well as how to use glazes,nuts, sprinkles and more. Stephanie Johnson | Seminar | $30#130120A – Sunday, January 20 | 10:00 a.m. – 12:00 p.m.

Knife ClinicOnce you learn how to properly use your knives, you will not only improvehow you cook, but cooking will become easier and more enjoyable. The keyto good knife skills is an understanding of good gripping and cutting tech-niques. When used properly, your knife will perform much more efficiently –and it can actually become three times sharper. Once mastered, the knife skillsyou’ll pick up in this seminar will help you reduce your prep-time in the kitchenand improve your confidence while slicing and dicing. This hour-long primerwill give you a fundamental understanding of the most important tools in yourkitchen and prepare you to further develop your skills at home. Choosing thecorrect knife for the job is fundamentally important. Each kind of knife playsan important, specific role in the kitchen. In this seminar, we'll discuss the bestuses and practical applications for many kinds of Western and Asian knives –from parers to slicers, chef's knives to santokus, and bread knives to cleavers.We will review basic cutting techniques; how to choose a knife; differences intypes, styles and shapes of knives; and basic safety, storage and knife care.Daniel Darvell | Seminar | $30#130120B – Sunday, January 20 | 10:00 a.m. – 11:00 a.m.

Knife Sharpening Clinic The right knife can make all the difference in food preparation – but any knifeis only as good as its edge. A dull edge is inefficient, difficult to use and dan-gerous. In this seminar, you’ll learn how to keep your knives sharp and in topcondition. We will begin with a basic introduction to the various types of knifeedges and a demonstration of the proper sharpening techniques that can createthe perfect cutting edge for your knife. We’ll explore whetstones and honingsteels, and discuss the virtues of each of these sharpening tools. With a whet-stone, you have more control, which allows you to shape an edge with a sin-gle bevel and a thinner angle – a sharper edge with improved performance.And with a honing steel, you can maintain that perfect knife edge for monthswithout the need for re-sharpening. We’ll show you how. Bring your knives with you, as well as a stone and steel if you have them. Ifyou don’t own a stone or steel, you can work with ours during class.Daniel Darvell | Seminar | $30#130120C – Sunday, January 20 | 12:00 p.m. – 1:00 p.m.

Cake Decorating: Beginning TechniquesWhether you’re celebrating a special occasion or you just want to add a de-signer touch to a dessert for the family, this class will introduce you to theworld of cake decorating. Join us as we welcome professional cake decoratorRaven Seybolt for tips, techniques and lots of hands-on practice that will in-spire you to create a cake you’ll be proud to share with family and friends.With over twenty years of experience decorating cakes, Raven knows whatworks and what doesn’t. In this class, she’ll share her experience and expertisewith you. We’ll start with BASIC ICING TECHNIQUES – using BUTTER-CREAM and WHIPPED CREAM on cake “dummies”, we’ll learn how to workwith different icing consistencies using unique tools to create different results.We’ll explore the ins and outs of SIMPLE PIPING and learn how to properlyfill and hold a piping bag using the correct position, direction, angle and pres-sure. We’ll learn how to create SMOOTH FINISHES and SIMPLE DESIGNSwith specialty tools like scrapers and combs. Using a variety of decoratingtips, we’ll practice making BASIC BORDERS – using just the right amount ofpressure to achieve professional results. And finally, we’ll learn techniquesfor SIMPLE DÉCOR, including balloons, vines, leaves and flowers such asdaisies and wall flowers. With this class under your belt, you’ll be well onyour way to decorating spectacular cakes for any occasion. Raven Seybolt | Participation | $60#130120D – Sunday, January 20 | 1:00 p.m. – 4:00 p.m.

Cooking FundamentalsTake a guided tour of the fundamentals of cooking with this very popular seriesof classes. You’ll build your culinary knowledge, learn to season and taste,connect to your ingredients and experiment with hands-on practice, with ex-perience in a new set of cooking skills each week. New cooks will develop agreat base from which to explore the world of cooking; and experienced cookswill gain a better understanding of how, why and when various techniqueswork. And no matter what your current level of experience, at the end of thisseries, you will have a better understanding to create great food.Session 1: Knife Skills; Basic Soups & Stocks; Pantry Basics Session 2: Grilling, Broiling, Roasting and Pan SaucesSession 3: Stewing, Poaching, Simmering, Blanching, Boiling and SteamingSession 4: Braising, Sautéing, Stir-frying and Deep-frying; Menu BuildingDaniel Darvell & Staff | Participation | $300#130121A – Mondays & Tuesdays, January 21, 22, 28, 29 | 6:00 p.m. – 9:30 p.m.

The Fundamentals of Soups and StocksOne of the secret ingredients to add depth of flavor and richness to your soupsand sauces is homemade stock. Making stock is not difficult, but it takes sometime, and there are a few techniques for success. Chef Royal will show youhow to turn simple ingredients into rich, flavorful stocks, and he’ll share somegreat soup recipes along the way. You’ll learn how to make four stocks thatare indispensable for any home cook: CHICKEN STOCK, VEGETABLE STOCK,BEEF STOCK and FISH STOCK. Royal will also demonstrate a pressure cookerversion of the beef stock to show how you can create a finished stock veryquickly. He’ll use the beef stock to make a BRAISED WINE COUNTRY BEEFSTEW that you’ll enjoy as class gets under way. Once the stove-top stockshave simmered, you’ll make ROASTED CORN CHOWDER using the fishstock; ROASTED BUTTERCUP SQUASH SOUP WITH TOASTED ALMONDBUTTER using the vegetable stock; and with the fish stock: CHICKEN WON-TON SOUP WITH BOK CHOY, SOY AND GINGER.Royal Dahlstrom | Participation | $70#130122A – Tuesday, January 22 | 6:00 p.m. – 9:30 p.m.


Sweet & Savory SoufflesWith its delicate texture and beautiful presentation, a good souffle makes agreat centerpiece for the dinner table. But the souffle is a dish that has stumpedmany a great home cook. In this class, join Instructor Terry John Zila to learntips, tricks and techniques for overcoming the intimidation and creating perfectsouffles every time. With Terry as your guide, you’ll practice making a varietyof sweet as well as savory souffles that are great for any occasion. First on themenu is a CLASSIC CHEESE SOUFFLE, which we’ll enjoy with MIXEDGREENS & CHAMPAGNE VINIAGRETTE. Next you’ll try your hand at an EASYBREAKFAST SOUFFLE, sure to be the star at your next weekend brunch. We’llexplore dessert souffles next, starting with a bright LEMON SOUFFLE withCRÈME ANGLAISE. For your next dinner party, you’ll want to try the next itemon the menu: a GRAND MARNIER SOUFFLE with CHOCOLATE SAUCE. Andfinally, you’ll learn to make timeless recipe & CHOCOLATE SOUFFLE CAKE. Terry John Zila | Participation | $65#130123A – Wednesday, January 23 | 6:00 p.m. – 9:30 p.m.

Spicy Thai NoodlesExplore the world of Thai noodles with one of our most popular instructorsJoe Hatch-Surisook, the chef and owner of Sen Yai Sen Lek, a traditional Thairestaurant in Northeast Minneapolis. In this class, pick up come of Joe’s besttips & techniques for some of his favorite Thai noodles. Throughout this classwe will work with different types of noodles to create four great dishes guar-anteed to warm you up during these cool winter days. The first item on themenu is PAD KEE MAO - Thai drunken noodles with pork, Thai chilies andThai basil. Next up is KHAO SOI - curried Chiang Mai noodles with stewedbeef. Our third noodle dish is PAD THAI GOONG - tasty Thai fried noodleswith shrimp, peanuts and fresh bean sprouts. And finally, we’ll make PADSEE IEW - a broad, flat noodle stir fry with dark soy sauce, Chinese broccoliand chicken. This class is sure to fill up fast, so sign up now! Joe Hatch-Surisook | Participation | $70#130123B – Wednesday, January 23 | 6:00 p.m. – 9:30 p.m.

Immune-Boosting Comfort FoodsThe charm of winter has worn off. The sparkling white snow has turned to soppygray sludge. The holiday season has turned to flu season. Now is the time thatmany of us turn to heaping bowls of creamy, fatty comfort food to get us throughthese short, dark days. But let’s be honest – that mac-n-cheese with extra baconand extra butter isn’t helping anyone. Why not treat yourself to healthful, heartyfoods this winter – still comforting, still sustaining, just... good for you. For thisclass, we welcome back one of our favorite instructors, Anna Dvorak. Anna isan expert in cooking for health, with countless classes in vegetarian and gluten-free cooking. For this class, she'll create an incredible menu of plant-based foodsthat will nourish your body as well as your spirit. We’ll start with SPINACH-AV-OCADO SALAD WITH ORANGE VINAIGRETTE – a stunning combination offlavors and colors. Next is FRENCH ONION SOUP WITH SHIITAKE MUSH-ROOMS & THYME – a vegetarian version of the classic soup boosted with extraflavor and nutrition. Anna will also make WINTER SQUASH & WILD RICECROQUETTES WITH PUMPKIN SEED PESTO – a hearty blend of local flavorsand colors. We’ll sample KALE SAUTE WITH GARLIC & RED PEPPER FLAKES– a so-called superfood, kale is surprisingly versatile and delicious. Anna willprove that with this incredible dish. And finally, we’ll end with a little somethingsweet: ROASTED APPLE-PEAR CRISP WITH GINGER HONEY – classic andhomey, this dessert is sure to warm your body and your soul.Anna Dvorak | Demonstration | $65#130124A – Thursday, January 24 | 6:00 p.m. – 9:00 p.m.

Plan Ahead Cooking: Menu Plans for One or TwoLife is hectic. School, work, dog walking, piano lessons, karate, grocery shop-ping, the gym—for most of us, there’s really very little time for home cooking.But with a little planning, and a few expert tips, home cooking can becomepart of your daily life again. In this class, you’ll learn to strategize in the kitchenso that you can prepare good, wholesome meals for one or two people anynight of the week. We’ll teach you how to STOCK YOUR PANTRY with stapleingredients that will allow you to cook quick, healthy meals that taste amazing.You’ll learn proper FOOD STORAGE techniques, so that you’re not purgingyour cabinets every two weeks. We’ll also discuss FOOD & WINE PRESER-VATION techniques using specialty tools and equipment that will keep foodand wine fresh for weeks. And of course, we’ll demonstrate a handful of menuideas to get you started. Our menus will use ingredients that you can prepareahead. As we cook for you, we’ll talk about how a little prep work in the be-ginning of the week can set you up for a week’s worth of quick fresh meals forone or two people. We’ll start with a couple of dishes that use browned stewbeef as a base: YELLOW CURRY BEEF WITH WHITE RICE – so much moredelicious than take-out and good for you too; and BRACIOLE ALLA PIZ-

ZAIOLA WITH ROASTED POTATOES & VEGETABLES – this is an amazingdish for date night. Next we’ll work with quick-cooking shrimp to create twomore meals: SPAGHETTI CARBONARA WITH GRILLED SHRIMP – satisfyingand so simple to make; and SAUTEED MOROCCAN SHRIMP WITH HERBCOUSCOUS . Last but not least, we’ll finish the evening with an elegant andsuper-quick dessert: POACHED PEAR WITH VANILLA ICE CREAM.Becky Caterine | Demonstration | $65#130128A – Monday, January 28 | 6:00 p.m. – 9:00 p.m.

USA Regional Cooking Series: The NortheastWe hear a lot about food from France, Italy, Morocco, India... and don’t get uswrong, we love all of it. But what about the good old USofA? This country has50-states-worth of different culinary traditions (not to mention the thousandsof counties, cities and even neighborhoods across this great land of ours). Wethink it’s about time to celebrate what this country eats—region by region. Andwe’re starting with the Northeast. Coastal, rich, hearty and warm the cuisine ofNortheastern USA is just the thing to for a cold Minnesota night. In this hands-on-class, you’ll join Kitchen Window Instructor Becky Caterine to prepare anamazing menu of Northeastern classics, starting with VERMONT CHEDDARCHEESE TWISTS – crispy, flaky, cheesy and homey, these starters are the perfectaccompaniment to soups, stews, or even just a cold bottle of beer. Next, we’llwork on NEW ENGLAND CLAM CHOWDER – rich with cream and potatoes,nothing sticks to you like a bowl of this stuff. We’ll also make NEW ENGLANDBOILED DINNER – a one-pot meal made with brisket, cabbage and root veg-etables. MINI LOBSTER ROLLS are next – part sandwich, part lobster salad,these are incredible little bites. Next we’ll make two desserts! First is INDIANPUDDING – a traditional pudding made with cornmeal, molasses and warmspices. And for the sweet finale: BOSTON CREAM PIE – sponge cake andcream filling all topped with chocolate ganache. What could be better? Becky Caterine | Participation | $65#130131A – Thursday, January 31 | 6:00 p.m. – 9:30 p.m.

FEBRUARYWinter Grilling 2 - Comfort FoodsDon’t let the cold winter weather keep you from cooking up a satisfying mealon the grill. Winter is a wonderful time to fire up the grill for hearty, satisfyingcomfort foods. Join Daniel and Doug for a hands-on class that will inspire youto head to the back yard for a great grilled meal even in the dead of winter.Grilling adds dimension and depth of flavor to almost any food, and you’lllearn how easy it can be to adapt some of your favorite cold-weather comfortfoods for the grill. The menu starts with SMOKED WHITE CHICKEN CHILE,perfect for your super bowl party. Then you’ll prepare a great date-night meal:GRILLED LASAGNE with GARLIC CHEESE BREAD. Next up is BEER-BRAISEDSHORT RIBS, a hearty meal that’s just right for a cold weekend afternoon.We’ll also cook up an AGAVE-BRINED FRESH HAM that will change the wayyou think of Sunday supper. And last but certainly not least: SMOKED CHERRYCOBBLER for dessert.Daniel Darvell & Brian Storey | Participation | $70#130201A – Friday, February 1 | 6:00 p.m. – 9:30 p.m.Big Flavors for the Big GameVikings or Packers? You know what, it’s better if we don’t know. Let’s set asideour differences and just throw a party! Super Bowl XLVII is just a couple of daysaway, so let’s start celebrating. Bring your team spirit and your appetite for agameday menu that puts those tiny weenies-on-toothpicks to shame. We’llgather in the Cooking School for a selection of big flavors for the big game,guided by one of our most popular instructors, Terry John Zila. Terry will sharehis recipes and techniques as you cook, so that you can recreate the dishes foryour own Super Bowl party (or any party). We’ll start with ASIAN CHICKEN &JICAMA SLAW WONTON TACOS – a little sweet, a little spicy and a littlecrunchy. Perfect. Next is CARAMELIZED ONION-STUFFED, BACON-WRAPPED JUMBO SHRIMP WITH ROASTED GARLIC AIOLI – an intense andincredible combination of flavors. Then you will whip up HOME-MADE CHIPO-TLE SLOPPY JOES WITH BEEF, PEPPERS & CHORIZO – this kicked-up-a-notchchildhood favorite is sure to please. We’ll also have CURRIED LAMB PITAPOCKETS – succulent and satisfying. And finally, a little something sweet:LEMON CRUNCH CAKE POPS decorated with your favorite team colors. Terry John Zila | Participation | $65#130201B – Friday, February 1 | 6:00 p.m. – 9:30 p.m.


Getting Started with Whole Grain Bread MakingIf you are new to baking with whole grains, or if you’re looking for ways toexpand your bread-baking routine, join us for this hands-on class that willteach you tips, tricks and techniques for turning out whole grain bread like apro. Baking with whole grains requires a different approach than baking withstandard flour. Simply substituting a whole grain for bread flour will not work.This hands-on class will give you a basic understanding of how to work withwhole grain flours to create interesting, delicious and healthful breads. Wewill walk you through the fundamental steps of bread making as we create aWHOLE WHEAT BREAD as well as a MULTI-WHOLE GRAIN BREAD. Withthese two doughs, we will create rolls, loaves and boules. As we work, wewill discuss the importance of ingredients and equipment and focus on experttechniques for mixing, kneading and proofing. And of course, we will samplealong the way. With this class, not only will you learn the principles of bakingwith whole grains, but you'll gain an understanding of how to apply thoseprinciples to create a delicious and healthful loaf for any occasion. Stephanie Johnson | Participation | $60#130202A – Saturday, February 2 | 10:00 a.m. – 2:00 p.m.

Fundamentals of Modern SaucesTake your dinners to the next level with the perfect sauce. In this hands-onclass, you’ll learn the secrets to creating a great sauce, with the perfect balanceof flavor and texture. One of our favorite Kitchen Window instructors, BrianStorey, will walk you through the preparation of a variety of sauces that canbe made in 5-30 minutes. You’ll learn how to develop a “chef’s eye” and builda sauce using ingredients that you already have on hand. You’ll learn how topair your dinners with the right sauce, get hands-on practice at making a goodsauce, and leave with 30 ideas for sauces that can be made to finish off anydinner – from family meals to elegant dinner parties. Brian will of course sharehis tips and tricks, and we will sample the sauces we make along with a varietyof foods for the night’s dinner. Brian Storey | Participation | $70#130202B – Saturday, February 2 | 6:00 p.m. – 10:00 p.m.

Chinese New YearThe Chinese New Year celebration is perhaps the most elaborate, colorful andimportant of all Chinese festivals, and food plays a big part in that celebration.With a communal feast called “surrounding the stove”, food comes to sym-bolize family unity and honors past and present generations as the family sitsdown for a celebratory dinner. We’ll pay tribute to that feast as we prepare inour own version of a Chinese New Year dinner. A favorite Kitchen Windowinstructor leads this hands-on class, sharing tips techniques and recipes fortraditional Chinese dishes. We’ll start with ORANGE BEEF LETTUCE WRAPSand FRIED SPRING ROLLS – two small plates that are sure to get you into thespirit of the occasion. Next, we’ll try our hand at LONGEVITY NOODLES, atraditional dish served on New Years. We’ll create a flavorful, healthy andvegetarian BUDDHA’S DELIGHT, as well as simple but delicious SHRIMPFRIED RICE. For dessert, you guessed it – FORTUNE COOKIES!Terry John Zila | Participation | $70#130202C – Saturday, February 2 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Pizza: From Thin to ThickFor dinner, breakfast or a midnight snack – pizza is the perfect food. And whilemany of us rely on the convenience of take-out or delivery, there’s nothingquite like an artisan-style pizza made by hand. And you’d be surprised at howeasy pizza is to make. Join Chef Royal Dahlstrom for a hands-on class thatwill teach you the fundamentals of delicious home-baked pizza. You’ll beginwith the foundation for every good pizza – the crust. Royal will walk youthrough the techniques for a successful dough, how to fashion that dough intothree types of crust, and how to finish each crust for a perfect pizza everytime. On the menu: CRISPY FLATBREAD PIZZA, cooked in a Kalamazoo OldWorld Pizza Oven for an authentic Neapolitan-style crust; HAND-TOSSEDPIZZA with a tender, chewy crust, topped with FRESH MOZZARELLA,WHOLE LEAF BASIL & PROSCIUTTO DI PARMA; and CHICAGO DEEP-DISHPIZZA which you will customize with your favorite toppings.Royal Dahlstrom | Participation | $65#130204A – Monday, February 4 | 6:00 p.m. – 9:30 p.m.

Knife SkillsGood knife skills can change the way you cook (and keep you out of the emer-gency room). Cooking will become faster, easier and more enjoyable. In fact,in some cases, the right cut can improve the flavor of your food. In this hands-on class led by our expert instructors, you’ll learn the basics of cutlery; howto stand and hold the knife for maximum performance; and the fundamental

principles of slicing, mincing, dicing and julienne. You’ll improve your foodpreparation skills in all areas, beginning with the basic vegetables that makeup the foundation of many standard recipes – onions, celery, carrots and po-tatoes. You’ll learn techniques for cutting fruits like oranges, apples, mangoes,melons and pineapple. And you’ll tackle more challenging produce like avo-cados, tomatoes, peppers and herbs plus learn basic carving. You’ll use someof the food we prepare in class to make ROASTED ROSEMARY POTATOESand ONIONS, TOMATO BREAD SALAD, ITALIAN ROAST BEEF, andPOUND CAKE with PINEAPPLE MANGO SALSA.Daniel Darvell & Staff | Participation | $65#130205A – Tuesday, February 5 | 6:00 p.m. – 9:30 p.m.

The Green Life of Raw FoodMost of us are looking for ways to eat and live better. Whether it’s more ex-ercise, a plant-based diet, meditation, organic-shopping, the list goes on. Inthis class, we’ll explore the benefits of a raw-vegan-food diet. Proponents ofeating raw and vegan use fresh, clean produce, nuts and seeds that are pre-pared without cooking or processing. And we’re not talking carrot sticks andlettuce leaves—modern raw-foodies use sophisticated skills and equipmentto produce delicious meals with complex flavors. Come and find out for your-self. Join AmyLeo Barankovich, vegan culinary instructor, vegan coach, per-sonal chef and restaurant consultant. AmyLeo teaches how to move toward aplant-based diet without sacrificing creative, delicious and nutritious food. Inthis class, she’ll share her knowledge of eating raw with you. We’ll start withKALE “CHIPS” – dehydrated with very little heat and spiked with garlic andchipotle, this snack is crispy, healthy and delicious. Next is CREAMY CARROTSOUP – made from freshly juiced carrots, creamy avocado and hints of gingerand coriander. We’ll sample the soup with BLACK-SESAME SEED CARROTCRACKERS – made from the pulp of the juiced carrots, these surprising snackshave an amazing flavor. AmyLeo will make RAWVIOLI IN MARINARA –thinly sliced beet is filled with pistachio-almond “cheese” and topped with ano-cook cherry-tomato sauce. Next we’ll try MARINATED COLLARD RIB-BONS – greens marinated, tenderized and mellowed in lime and garlic. Andfinally, it’s dessert: CASHEW CREAM TARTLETS – an intensely flavoredcreamed-cashew filling in a crust made from nuts, dates and figs.AmyLeo Barankovich | Demonstration | $55#130205B – Tuesday, February 5 | 6:00 p.m. – 9:00 p.m.

Creative Pasta FlavorsFor those who have mastered the art of homemade pasta from our Fundamen-tals of Fresh Pasta class, here is a class to bring your pasta making to the nextlevel by adding creative flavors to any pasta dish. Join Kitchen Window In-structor Becky Caterine for a class devoted to creative pasta. You’ll make avariety of pastas and sauces from scratch – fresh, exciting recipes that putspaghetti and meatballs to shame. We’ll start with a quattro of PUREED VEG-ETABLE PASTAS – four fresh pasta doughs made with spinach, carrot, tomatoand a surprise seasonal vegetable. We’ll turn these pastas into RICOTTA CAN-NELLONI IN TOMATO-CREAM SAUCE. Next, we’ll create WHITE WINEPASTA, which we’ll serve in a BROWN BUTTER SAUCE WITH SHRIMP. Ournext dish is a hearty, satisfying and comforting WHEAT BLEND PASTA servedin a CARBONARA SAUCE. And for our final dish, we’ll explore a very versa-tile, but often overlooked, use of pasta – soup! We’ll make a SAFFRON PASTAand grate it into chicken broth for a simple, but nourishing PASTA SOUP.Becky Caterine | Participation | $70#130207A – Thursday, February 7 | 6:00 p.m. – 9:30 p.m.

Winter Classics: One-Pot MealsOnce the temperature has dropped (and stayed) below zero, our appetiteschange. That’s a scientific fact. We need warmth, comfort, meat, cheese andcarbs, and we need it all in one bowl. That’s what this class is all about—sat-isfying, hearty, belly-filling, put-a-smile-on-your-face one-pot meals. You’lljoin Terry John Zila to learn and practice the recipes and techniques for wintercomfort meals with classic flavors. We’ll start with COQ AU VIN BLANC –chicken and vegetables braised in white wine, this is the perfect meal for arelaxing evening with friends. Next is BRAISED BEEF WITH HERBEDDUMPLINGS – robust and family-friendly, this one is sure to become a regularwith your family. We’ll make CAULIFLOWER, FARMER CHEESE & FETTUC-CINE GRATIN – full of roasty, creamy flavor, this dish is so much better thanits mac-n-cheese ancestor. And finally, dessert (of course): CHERRY, APRICOT& ALMOND BREAD PUDDING – so so delicious.Terry John Zila | Participation | $65#130208A – Friday, February 8 | 6:00 p.m. – 9:30 p.m.


Valentine’s Day Party for KidsCalling all kids! Come and celebrate the sweetest of all holidays with us in theKitchen Window Cooking School. You and your favorite adult will work on ahandful of delicious, sugary Valentine’s Day treats. With Cooking InstructorBecky Caterine as your guide, you’ll learn new recipes, practice professionalbaking and candy-making techniques and sample lots and lots of goodies.We’ll start with classic HEART SUGAR COOKIES – you’ll make the cookiedough, roll it out, use cookie cutters to cut the hearts and decorate them too.Next we’ll make ROSE CAKE POPS – cake on a stick that looks just like a rose.These make a wonderful gift for someone special in your life. We’ll also makeCHOCOLATE COVERED STRAWBERRIES – really easy and really, reallyyummy. Next, we’ll work on CUPID CUPCAKES – designed to look like theprince of Valentine’s Day himself, these are just as fun to give away as they reto eat. And finally, we’ll practice a little candy-making with MARSHMALLOWLOVE BUGS – the cutest and sweetest Valentine’s Day critters you’ll ever see.Ages 3 and up. Each child must be accompanied by an adult throughout theclass. Adults accompany children at no charge. Class fee covers one child andone adult. Adults are welcome to assist the children during class. Please note that TWO sessions are being offered.Becky Caterine | Participation | $50#130209A – Saturday, February 9 | 9:00 a.m. – 11:00 a.m.#130209B – Saturday, February 9 | 12:00 p.m. – 2:00 p.m.

Handmade Stuffed PastaPasta is a staple in most of our homes. It’s simple, tasty and versatile. And ona cold winter night, the right pasta dish can warm your spirit and fill your bellythe way no other food can. In this hands-on class, you’ll join Chef RoyalDahlstrom and make a menu of rich stuffed pasta dishes that will satisfy onany occasion. If making pasta in class: We’ll start by making our own sheetsof FRESH PASTA – Chef Royal will walk us through the recipe and techniquesfor a basic pasta dough. We’ll kick off our menu with BUTTERNUT SQUASHRAVIOLI – a beautiful dish made with winter squash, grilled fennel, pecansand sage brown butter. Next is WILD MUSHROOM MANICOTTI – earthyand hearty, this rustic but elegant dish is made with pancetta, sherry andthyme. We’ll also make TORTELLINI WITH SMOKED CHICKEN, ROASTEDCORN & MUSTARD GREENS – simple little pastas with a lot of incredibleflavor. And finally, it’s MINI LASAGNA – individual and classic one-dishmeals made with sausage, tomatoes, oregano and mozzarella. Royal Dahlstrom | Participation | $70#130211A – Monday, February 11 | 6:00 p.m. – 9:30 p.m.

Grillmasters Series: Sausage MakingSure, you can head to the grocery store and pick up a pack of brats for yourcookout, but just think how much more fun it would be to know that you’regrilling up sausages you made yourself. Join Kitchen Window grillmasters Dougand Daniel for a crash course on basic sausage making that will arm you withrecipes and techniques for fresh, flavorful homemade sausages. You’ll learnhow to grind your own meat, how to season it to perfection; and then you’llmaster the toughest part: stuffing the filling into casings to make the finishedproduct. We’ll make HOT-SMOKED SHEBOYGAN BRATWURST and serve itwith white onion, brown mustard and sliced dill pickles on a butter hard roll.We’ll make SPICY ITALIAN SAUSAGE and serve it with penne, peppers, onionsand pomodoro marinara. Next is CHICKEN AND APPLE SAUSAGE, serve witha celery root slaw on a challah roll. We’ll also make MEDITERRANEAN LAMBSAUSAGE served in a pita with tabouli and Greek yogurt.Daniel Darvell & Doug Huemoeller | Participation | $70#130211B – Monday, February 11 | 6:00 p.m. – 9:30 p.m.

Mardi Gras Masquerade Couples Party Come one, come all to our Uptown Mardi Gras Masquerade Party. Don yourfeathers and lace and bring your favorite someone to this exclusive couples-only event. With Chef Brian Storey as your guide, you and your date will worktogether to prepare an incredible New Orleans-style menu—a meal fit for theKing of the Carnival. We’ll start with an OYSTERS ROCKEFELLER BAR – rich,seductive and indulgent, this is the perfect opening dish for our Mardi Grascelebration. We’ll build ours from the oyster up. Next up is CORNMEAL-CRUSTED CATFISH PO’BOY BITES – these tiny versions of a Louisiana classicare fun to make and eat. Another small plate follows: BAKED CREPE SALADWITH ARTICHOKES, CRABMEAT, SLICED ENDIVE & CAPERS – a bakedcrepe basket is filled with an amazing flavor combination. We’ll also makeSHRIMP ETOUFEE – shrimp smothered in a thick, spicy and sultry sauce andserved over rice. Another seafood dish is next: CRAWFISH FRITTERS WITHWHOLE GRAIN MUSTARD AIOLI – chopped crawfish tails are seasoned andfried to a Cajun crisp. We’ll dip these into a simple, mustardy dippin’ saucethat packs a wallop. We’ll finish our meal with the darling of the New Orleans

dessert tray: BEIGNETS – melt-in-your-mouth fritters dusted with powderedsugar. In true New Orleans fashion, we’ll enjoy our beignets with coffee andchicory – black or au lait. And finally, what’s a Fat Tuesday celebration with-out a little something tropical: throughout the evening, you are welcome topurchase SANGRIA HURRICANES – fruity and sweet cocktails filled withMardi Gras spirit.Masks will be provided or you are welcome to bring your own. Sangria Hurricanes will be sold seperately.Brian Storey | Participation | $120 per couple#130212A – Tuesday, February 12 | 6:00 p.m. – 9:30 p.m.

Valentine’s Day Couples DinnerCelebrate Valentine’s Day with a romantic dinner for two! With guidancefrom Kitchen Window Chef Brian Storey, our couples will prepare a gourmetdinner together and then each couple will enjoy that meal at an adorable tablefor two. For this evening’s menu, we’ll create a menu that’s full of rich, beau-tiful flavors that are sure to put you and your honey in a loving mood. Thisevent is the perfect way to spend a romantic and absolutely delicious eveningwith the one you love. Our evening will begin with two fantastic starters. Thefirst is a PAN-SEARED POLENTA CAKES WITH CARAMELIZED SHRIMP andBLUE CHEESE AIOLI. The second starter is a JAMAICAN JERK CHICKENFLATBREAD with PICKLED SWEET PEPPERS and GRILLED PINEAPPLE. Thenwe’ll create a CANDIED BEET & BAKED GOAT CHEESE SALAD with aPOMEGRANATE-MOLASSES VINAIGRETTE. The featured entree of theevening will be a Kitchen Window take of a SURF N’ TURF: HERB-CRUSTEDNEW ZEALAND LAMB CHOPS & DIVER SCALLOPS with ROASTED WILDMUSHROOMS. Then you and your date will finish the evening by enjoyinga BUILD-YOUR-OWN-TART BAR, by choosing from a variety of specialty in-gredients, such as chocolate ganache, vanilla pastry cream, lemon curd andseasonally fresh fruits, to make the utmost decadent dessert. Register soon asthis class fills up fast!Brian Storey | Participation | $180 per couple#130213A – Wednesday, February 13 | 6:00 p.m. – 10:00 p.m.

Valentine’s Day Wine Dinner for CouplesWhether it’s your first or fiftieth Valentine’s Day, there’s no better way to spendthe holiday than with an evening of good food, good wine and good company.Lucky for you, those are our specialties. For this event, you and your lovedone will join us for a romantic wine dinner prepared by Chef Ben McCallumof Three Sons Signature Cuisine. As he cooks, Chef Ben will share insider culi-nary and entertaining techniques, as well as tips for pairing wines with hisdishes. A hand-selected WINE FLIGHT will accompany dinner, and we’llbegin the evening with a COMPLIMENTARY CHAMPAGNE TOAST. For ourfirst course, we’ll have SWEET POTATO CHOWDER WITH CRISPY PARME-SAN CLAMS – this lovely soup is warm and elegant, just right for a romanticevening. Next is our entrée: ESPRESSO-CRUSTED BEEF TENDERLOIN WITHRED WINE DEMI GLACE – dark, rich and a little smoky, this is a classic date-night dish. Chef Ben will serve the tenderloin with two amazing sides: creamy,warm FOUR-CHEESE YUKON GOLD POTATO GRATIN and mouthwater-ingly delicious CARAMELIZED BRUSSELS SPROUTS WITH BACON & MO-LASSES. And finally, it’s DOUBLE CHOCOLATE CHEESECAKE WITHCARAMEL-DIPPED STRAWBERRIES – because it’s just not Valentine’s Daywithout an incredibly indulgent dessert. A wine flight to accompany dinner will be sold separately, approx. $30 per flight.Ben McCallum | Demonstration | $70#130213B – Wednesday, February 13 | 6:00 p.m. – 9:30 p.m.

Valentine’s Day Couples DinnerCelebrate Valentine’s Day with a romantic dinner for two! With guidance fromKitchen Window Chef Brian Storey, our couples will prepare a gourmet dinnertogether and then each couple will enjoy that meal at an adorable table fortwo. For this evening’s menu, we’ll create a menu that’s full of rich, beautifulflavors that are sure to put you and your honey in a loving mood. This eventis the perfect way to spend a romantic and absolutely delicious evening withthe one you love. Our evening will begin with two fantastic starters. The firstis a PAN-SEARED POLENTA CAKES WITH CARAMELIZED SHRIMP and BLUECHEESE AIOLI. The second starter is a JAMAICAN JERK CHICKEN FLAT-BREAD with PICKLED SWEET PEPPERS and GRILLED PINEAPPLE. Then we’llcreate a CANDIED BEET & BAKED GOAT CHEESE SALAD with a POME-GRANATE-MOLASSES VINAIGRETTE. The featured entree of the evening willbe a Kitchen Window take of a SURF N’ TURF: HERB-CRUSTED NEWZEALAND LAMB CHOPS & DIVER SCALLOPS with ROASTED WILD MUSH-ROOMS. Then you and your date will finish the evening by enjoying aBUILD-YOUR-OWN-TART BAR, by choosing from a variety of specialty in-gredients, such as chocolate ganache, vanilla pastry cream, lemon curd and


2To register call 612.824.4417 or visit us online at www.kitchenwindow.com 12

seasonally fresh fruits, to make the utmost decadent dessert. Register soon asthis class fills up fast!Brian Storey | Participation | $180 per couple#130214A – Thursday, February 14 | 6:00 p.m. – 10:00 p.m.

Valentine’s Day Wine Dinner for CouplesWhether it’s your first or fiftieth Valentine’s Day, there’s no better way to spendthe holiday than with an evening of good food, good wine and good company.Lucky for you, those are our specialties. For this event, you and your lovedone will join us for a romantic wine dinner prepared by Chef Ben McCallumof Three Sons Signature Cuisine. As he cooks, Chef Ben will share insider culi-nary and entertaining techniques, as well as tips for pairing wines with hisdishes. A hand-selected WINE FLIGHT will accompany dinner, and we’llbegin the evening with a COMPLIMENTARY CHAMPAGNE TOAST. For ourfirst course, we’ll have SWEET POTATO CHOWDER WITH CRISPY PARME-SAN CLAMS – this lovely soup is warm and elegant, just right for a romanticevening. Next is our entrée: ESPRESSO-CRUSTED BEEF TENDERLOIN WITHRED WINE DEMI GLACE – dark, rich and a little smoky, this is a classic date-night dish. Chef Ben will serve the tenderloin with two amazing sides: creamy,warm FOUR-CHEESE YUKON GOLD POTATO GRATIN and mouthwater-ingly delicious CARAMELIZED BRUSSELS SPROUTS WITH BACON & MO-LASSES. And finally, it’s DOUBLE CHOCOLATE CHEESECAKE WITHCARAMEL-DIPPED STRAWBERRIES – because it’s just not Valentine’s Daywithout an incredibly indulgent dessert. A wine flight to accompany dinner will be sold separately, approx. $30 per flight.Ben McCallum | Demonstration | $70#130214B – Thursday, February 14 | 6:00 p.m. – 9:30 p.m.

Valentine’s Day Couples DinnerCelebrate Valentine’s Day with a romantic dinner for two! With guidancefrom Kitchen Window Chef Brian Storey, our couples will prepare a gourmetdinner together and then each couple will enjoy that meal at an adorable tablefor two. For this evening’s menu, we’ll create a menu that’s full of rich, beau-tiful flavors that are sure to put you and your honey in a loving mood. Thisevent is the perfect way to spend a romantic and absolutely delicious eveningwith the one you love. Our evening will begin with two fantastic starters. Thefirst is a PAN-SEARED POLENTA CAKES WITH CARAMELIZED SHRIMP andBLUE CHEESE AIOLI. The second starter is a JAMAICAN JERK CHICKENFLATBREAD with PICKLED SWEET PEPPERS and GRILLED PINEAPPLE. Thenwe’ll create a CANDIED BEET & BAKED GOAT CHEESE SALAD with aPOMEGRANATE-MOLASSES VINAIGRETTE. The featured entree of theevening will be a Kitchen Window take of a SURF N’ TURF: HERB-CRUSTEDNEW ZEALAND LAMB CHOPS & DIVER SCALLOPS with ROASTED WILDMUSHROOMS. Then you and your date will finish the evening by enjoyinga BUILD-YOUR-OWN-TART BAR, by choosing from a variety of specialty in-gredients, such as chocolate ganache, vanilla pastry cream, lemon curd andseasonally fresh fruits, to make the utmost decadent dessert. Register soon asthis class fills up fast!Brian Storey | Participation | $180 per couple#130215A – Friday, February 15 | 6:00 p.m. – 10:00 p.m.

Sweet Valentine TreatsIn this cold, cold wonderland that we call a Minnesota winter, a little sweetgoes a long way. And we’ve got five little sweets for you to make, eat andshare with your valentines. Join Kitchen Window Instructor Becky Caterinefor this class dedicated to handmade gourmet candies. Becky’s devotion tosugar is well known around here, and for this class, she’ll share her passionwith you. We’ll start with rich and creamy FLEUR DE SEL CARAMELS – lus-cious candies with the perfect balance of sweet and salty. Next, we’ll workon ORANGE LIQUOR TRUFFLES – a sophisticated combination of flavors thatsatisfies even the most powerful chocolate cravings. Next, we’ll honor the kidinside of all of us with HEART LOLLIPOPS – we’ll create these in a variety offlavors. RASPBERRY LIQUEUR MARSHMALLOWS are next – these will turna boring old cup of hot chocolate into an unforgettable nightcap. And finally,it’s BRITTLE – a sugary, buttery taste of grandma’s house (but better).Becky Caterine | Participation | $65#130216A – Saturday, February 16 | 10:00 a.m. – 2:00 p.m.

Chocolate & Wine: A Romantic PairOh chocolate. Dark, aromatic, complex, sexy and even mysterious – choco-late is something to celebrate, especially this Valentine’s weekend. In thisclass, we’ll do just that. Join us as we welcome Andrea Pesses, founder ofGroveland Confections. We’ll begin the class with a CHOCOLATE & WINETASTING – you’ll try two dark chocolates, two milk chocolates and two whitechocolates and pair each of these with a wine selection. As we sample ourwine and chocolate, Andrea will lead you through the history and culture ofchocolate. You’ll learn how it’s grown, harvested and made in different partsof the world, as well as its surprising health benefits. Next Andrea will showyou the proper techniques for CHOCOLATE TEMPERING and talk about howto make flawless ganache and truffles, just in time for the holidays. To roundout the class, Andrea will prepare a couple of chocolate desserts that you canrecreate at home for your family and friends. She’ll make DARK CHOCOLATEFLOURLESS CHOCOLATE CAKE – a silky, smooth, elegant and indulgent;and MILK CHOCOLATE PUDDING – homey, classic and comforting, this isa treat that the whole family will love. And finally, Andrea will share samplesof her HAND-MADE CHOCOLATES & CONFECTIONS. Andrea Pesses | Demonstration | $60#130216B – Saturday, February 16 | 11:00 a.m. – 2:00 p.m.

Valentine’s Day Couples DinnerCelebrate Valentine’s Day with a romantic dinner for two! With guidancefrom Kitchen Window Chef Brian Storey, our couples will prepare a gourmetdinner together and then each couple will enjoy that meal at an adorable tablefor two. For this evening’s menu, we’ll create a menu that’s full of rich, beau-tiful flavors that are sure to put you and your honey in a loving mood. Thisevent is the perfect way to spend a romantic and absolutely delicious eveningwith the one you love. Our evening will begin with two fantastic starters. Thefirst is a PAN-SEARED POLENTA CAKES WITH CARAMELIZED SHRIMP andBLUE CHEESE AIOLI. The second starter is a JAMAICAN JERK CHICKENFLATBREAD with PICKLED SWEET PEPPERS and GRILLED PINEAPPLE. Thenwe’ll create a CANDIED BEET & BAKED GOAT CHEESE SALAD with aPOMEGRANATE-MOLASSES VINAIGRETTE. The featured entree of theevening will be a Kitchen Window take of a SURF N’ TURF: HERB-CRUSTEDNEW ZEALAND LAMB CHOPS & DIVER SCALLOPS with ROASTED WILDMUSHROOMS. Then you and your date will finish the evening by enjoyinga BUILD-YOUR-OWN-TART BAR, by choosing from a variety of specialty in-gredients, such as chocolate ganache, vanilla pastry cream, lemon curd andseasonally fresh fruits, to make the utmost decadent dessert. Register soon asthis class fills up fast!Brian Storey | Participation | $180 per couple#130216C – Saturday, February 16 | 6:00 p.m. – 10:00 p.m.

Cooking Basics – Secrets of a chefGive us two hours, and we’ll introduce you to the fundamental cooking tech-niques that will make your time in the kitchen easier, more efficient and moreenjoyable. Led by an expert member of the Kitchen Window staff, this seminarwill give you the skills and the confidence to become a better cook. You’lllearn how to choose the right equipment for a particular project, as well ashow to use that equipment to achieve the best results. We’ll show you the im-portance of choosing the right ingredients and how to use them. We’ll demon-strate various culinary techniques – including frying, searing, sautéing,caramelizing, deglazing and braising – and discuss when to use (and whennot to use) each technique. Throughout the seminar, we’ll prepare samplesfor you to share so that you may taste for yourselves the difference a few basicskills can make. Samples include: PEPPERCORN STEAK AND EGGS; succu-lent SHORT RIBS; SEARED SCALLOPS; and savory SAUTEED VEGETABLESand creamy RISOTTO. You’ll also learn a few professional secrets that willhelp you take your cooking to the next level.Becky Caterine | Seminar/Samples | $30#130217A – Sunday, February 17 | 10:00 a.m. – 12:00 p.m.

Knife ClinicOnce you learn how to properly use your knives, you will not only improvehow you cook, but cooking will become easier and more enjoyable. The keyto good knife skills is an understanding of good gripping and cutting tech-niques. When used properly, your knife will perform much more efficiently –and it can actually become three times sharper. Once mastered, the knife skillsyou’ll pick up in this seminar will help you reduce your prep-time in thekitchen and improve your confidence while slicing and dicing. This hour-longprimer will give you a fundamental understanding of the most important toolsin your kitchen and prepare you to further develop your skills at home. Choos-ing the correct knife for the job is fundamentally important. Each kind of knifeplays an important, specific role in the kitchen. In this seminar, we'll discussthe best uses and practical applications for many kinds of Western and Asianknives – from parers to slicers, chef's knives to santokus, and bread knives tocleavers. We will review basic cutting techniques; how to choose a knife; dif-ferences in types, styles and shapes of knives; and basic safety, storage andknife care.Daniel Darvell | Seminar | $30#130217B – Sunday, February 17 | 10:00 a.m. – 11:00 a.m.

Knife Sharpening Clinic The right knife can make all the difference in food preparation – but any knifeis only as good as its edge. A dull edge is inefficient, difficult to use and dan-gerous. In this seminar, you’ll learn how to keep your knives sharp and in topcondition. We will begin with a basic introduction to the various types of knifeedges and a demonstration of the proper sharpening techniques that can createthe perfect cutting edge for your knife. We’ll explore whetstones and honingsteels, and discuss the virtues of each of these sharpening tools. With a whet-stone, you have more control, which allows you to shape an edge with a singlebevel and a thinner angle – a sharper edge with improved performance. Andwith a honing steel, you can maintain that perfect knife edge for months with-out the need for re-sharpening. We’ll show you how. Bring your knives with you, as well as a stone and steel if you have them. Ifyou don’t own a stone or steel, you can work with ours during class.Daniel Darvell | Seminar | $30#130217C – Sunday, February 17 | 12:00 p.m. – 1:00 p.m.

Cooking Under PressurePressure cooking is the perfect solution for today’s cooks who are looking tofeed their families healthy meals using less time and energy. With a pressurecooker, you can cook with less water at a high heat, so your food retains manyof the nutrients that are lost in simmering or boiling. And while you may haveheard your grandmother’s horror stories about dangerous, exploding pressurecookers, today’s pressure cookers boast safety features that make using themsimple and worry-free. Join Kitchen Window’s expert instructor for a fun andinformative seminar on the proper use of a pressure cooker. You’ll learn aboutthe technical features of pressure cookers, get tips for making your pressurecooker easier to use, and sample some tasty recipes. On the menu is heartyand healthy BEAN SOUP; savory RISOTTO; and creamy NEW YORK STYLECHEESECAKE. You’ll also learn how to modify some of your favorite “tradi-tional” recipes for your pressure cooker. If you own a pressure cooker, or areinterested in adding this method of cooking to your repertoire, this is the sem-inar for you.Becky Caterine | Seminar | $30#130217D – Sunday, February 17 | 2:00 p.m. – 4:00 p.m.

Fundamentals of Quick Weeknight Meals We’ve all been there – standing in the grocery store trying to figure out whatto throw in the cart to get a healthy, quick dinner on the table. Join Chef BrianStorey to learn secrets for healthy, tasty meals that fit into a busy schedule.You’ll learn how to spend a little prep time in the kitchen on the weekend, sothat you can create a wonderful 30 minute meal any night of the week. Thishands-on class will start with the preparation of two basic proteins that canbe transformed into four amazing dinners – SEARED TUNA LOIN andCHICKEN BREASTS. For our first menu, we’ll create a delicious and healthfulSESAME TUNA STEAK with PICKLED TOMATO served alongside CHILLEDSOBE NOODLES. Our second menu is MEDITERREAN SALAD with TUNACONFIT. Next, we’ll move over to our chicken entrees featuring TEQUILACITRUS CHICKEN served with HONEY-ORANGE GLAZED GREEN TOP CAR-ROTS and a simple PEA POD SLAW. And for our final dinner, we’ll makeTANDOORI GRILLED CHICKEN TENDERS served with BAKED YAM FRIESand FRESH CUCUMBER SALAD.Brian Storey | Participation | $70#130218A – Monday, February 18 | 6:00 p.m. – 9:30 p.m.

Fish FundamentalsFinally a class dedicated to seafood lovers! Executive Chef Daniel Darvell hasexpanded his popular Fish Fundamentals class to include delicacies from thedeep. With this class, you’ll broaden your culinary repertoire with new ideasand techniques for cooking a variety of fish and seafood dishes. You’ll learnwhat to look for when buying fish and other seafood, so that your finisheddish is always fresh and delicious. You’ll also learn, first-hand, which cookingtechniques are best suited to different foods. You’ll practice pan searing withSCALLOPS WITH ORANGE VINAIGRETTE. You’ll sauté SHRIMP WITH FRESHTOMATO LINGUINI. Turn inexpensive mussels into a gourmet treat withMUSSELS IN SAFFRON BUTTER. Practice poaching with OLIVE-OILPOACHED SALMON WITH FLEUR DE SEL. And fire up the grill for GRILLEDMARLIN WITH AVOCADO CORN RELISH. Finally, we’ll do Minnesota proudwith the ULTIMATE WALLEYE FRY served with HOMEMADE LEMON AIOLI.Daniel Darvell | Participation | $80#130219A – Tuesday, February 19 | 6:00 p.m. – 9:30 p.m.

Cooking with Superfoods: Winter FlavorsCredited with helping to prevent cancer, heart disease, depression, weightgain and more, “superfoods” are rich with essential nutrients, powerful withphytochemicals, loaded with antioxidants. But here’s the best part: superfoodstaste good! These are not bland, cardboardy, stinky foods. They are colorful,sweet, juicy, earthy and... yes, even chocolaty. In this class, we’ll revel in anincredible menu made from superfoods. We’ll welcome back Anna Dvorak,an expert in cooking and living healthfully. Anna teaches countless classes invegetarian and gluten-free cooking. For this class, she'll create an incredible,seasonal, vegetarian dishes that you can recreate at home to fortify yourselfand your family. We’ll start with KALE & ROASTED CARROT SALAD WITHLEMON-PARSLEY VINAIGRETTE – sweet and warm, this salad is finished witha lovely, bright dressing. Next is QUINOA PILAF WITH PISTACHIOS & POME-GRANATE – mellow and hearty, this is a wonderful side dish. We’ll also haveSHIITAKE-MISO SOUP WITH SAUTEED VEGETABLES & SOBA NOODLES –this rich and earthy soup makes a great one-pot meal. Anna will prepareROASTED SWEET POTATOES WITH MOROCCAN SPICES – an incrediblecombination of flavors. And for a sweet finish, it’s three superfoods in one:DEEP CHOCOLATE TRUFFLES WITH DRIED BLUEBERRIES & ACAI BERRIES– there’s just nothing wrong with this.Anna Dvorak | Demonstration | $65#130220A – Wednesday, February 20 | 6:00 p.m. – 9:00 p.m.

Spice it up: Thai AppetizersIts time to awaken your senses and shake off the winter chill with a vibrant,fresh and exciting menu of authentic small plates and appetizers from North-eastern Thailand. For this hands-on class, we’ll welcome back Joe Hatch-Surisook, one of our most popular instructors and chef-owner of Sen Yai SenLek. He’ll guide you through the preparation of a handful of great recipes per-fect for any occasion. We’ll start with one of the most popular appetizers atSen Yai Sen Lek: PO PIA TOD – crispy spring rolls made with pork, cabbage,carrots, mung bean noodles and wood ear mushrooms. We’ll serve these upwith a SWEET CHILI SAUCE for dipping. Next it’s GAI SATAY – skewers ofmarinated and grilled chicken served with CURRIED PEANUT SAUCE andCOLD CUCUMBER SALAD. Joe will share the secrets of MIANG KAM – Thailettuce wraps made with ginger, dried shrimp, toasted coconut, Thai chiliesand lime, and served with SHRIMP SAUCE for an unbelievable combinationof flavors. We’ll also make NEUA DAT DEOW – sweet dried beef carefullyseasoned with coriander seeds, marinated in whiskey, soy and palm sugar andfinished with a bright and fresh CILANTRO LIME SAUCE. Fantastic.Joe Hatch-Surisook | Participation | $70#130226A – Tuesday, February 26 | 6:00 p.m. – 9:00 p.m.



DECEMBER

#121203AAT Solera - 6pm

#121205AHoliday Party Cupcakes - 6pm

#121206AHealthy Small Platesand Appetizers - 6pm

Hanukkah Begins#121208AAT: La Chaya Bistro - 10am#121208BHomemade HolidayGift Giving - 10am#121208CSouth American PartyAppetizers - 11am#121208DBuone Feste - FreshItalian Holiday Appetizers - 6pm

#121223AHoliday Fudge -10am#121223BHoliday Cookies -Second Batch - 10am

Christmas Eve

New Year’s Eve#121231ANew Year’s Eve Couples Dinner - 6pm

Christmas Day #121227AFundamentals of Pizza: From Thick to Thin - 6pm

#121229AThe Secrets of theSushi Roll - 6pm

Hanukkah Ends#121216ACookies with Santa - 9am#121216BSugar, Spice & Everything Nice:Sweetshop Tour -10am#121216CHoliday Cookies - First Batch - 11am#121216DCookies with Santa - 12pm

#121217AHoliday Dinner Party - 6pm

#121219AHoldiay Small Plates& Hors d’oeuvres - 6pm

#121221AHoliday Cocktail Party 101 - 6pm

#121222AMagical Gingerbread Houses -9am#121222BTruffles - 10am#121222CMagical Gingerbread Houses -1pm

#121209ALefe and Beyond Celebrating MN’sScandinavian Roots - 10am#121209BLast-Minute HolidayGift Baskets - 10am#121209CAll About Chocolate - 2pm

#121211AHealthy Party Treats - 6pm

#121212AWarm It Up: Authentic Thai Appetizers - 6pm

#121215AFabulous Chocolate Desserts - 10am#121215BHoliday Sizzle: Asian-Inspired Party Apps - 10am

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Looking for Holiday Gift Inspiration?

Stop in and pick up a copy of Kitchen Window's Holiday Gift Guide it is filled with fun and creative gift ideas for everyone on your holiday list.

For Holiday EntertainingFor Holiday Entertaining20% OFF Riedel & Spiegelau GlasswareStock up on all open-stock glassware, decanters and accessories

Prices valid through 12/31/12

JANUARY

#130121ACooking Fundamentals - Part 3 of 46pm

#130128APlan Ahead Cooking:Menu Plans for Oneor Two - 6pm


#130131AUSA Regional Cooking Series: The Northeast - 6pm

1 2 3 4 5New Year’s Day #130102AGrillmasters Series:Winter Grilling - 6pm

#130103ANothin’ but Gnocchi - 6pm

#130105ABread Basics - 10am

#130105BPantry Basics Seminar- Chef Secrets to Enhance Flavor - 10am

#130105CBaking Basics - 2pm

#130105DFundamentals of Modern Sauces - 6pm

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#130113AEspresso Essentials - 10am

#130113BCandy and ChocolateBasics - 10am

#130113CCooking Basics - Secrets of a Chef - 2pm

#130114AClassic French Dinner Party - 6pm

#130115AThe Secrets of theSushi Roll - 6pm

#130116ABeyond the Fundamentals ofPizza: Stuffed Pizza - 6pm

#130117ADim Sum - 6pm

#130118AGrillmasters Series:Smokehouse - 6pm

#130118BSweet & Savory Tarts for Winter - 6pm

#130119AGetting Started with Bread Making - 10am

#130119BTruffles - 10am

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#130107AFundamentals ofQuick WeeknightMeals - 6pm

#130109AFundamentals of Fresh Pasta - 6pm

#130110AHealthful Living -Making Veggies Sexy!- 6pm

#130110BSweet & SavoryCrepes - 6pm

#130111ASmall Plates for the New Year - 6pm

#130111BNapa Valley Wine Dinner Party - 6pm

#130112AMacaroons & More -an Introduction toFrench Pastry - 10am

#130112BSushi: Master Class - 6pm

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#130120ACake Basics - 10am

#130120BKnife Clinic - 10am

#130120CKnife SharpeningClinic - 12pm

#130120DCake Decorating: Beginning Techniques- 1pm

Martin Luther King Day



#130122AFundamentals ofSoups and Stock - 6pm

#130123ASweet & Savory Souffles - 6pm

#130123BSpicy Thai Noodles - 6pm

#130124AImmune-BoostingComfort Foods - 6pm

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The Perfect Gift!The Perfect Gift!Gift cards for cooking classes or merchandise are ideal for anyone interested in food

and cooking!

Gift Cards are available instore or online at

www.kitchenwindow.comRev2 Tempering Machine - Available for Rental -Contact Kitchen Window for reservations and availability

Make Your Own Holiday GiftsMake some homemade chocolates thisyear for those on your holiday list. TheRev2 chocolate tempering machine makestempering chocolate easy. The built-in features allow you to spend your time in the fun filled art of creating truffles andchocolates instead of worrying about thetempering process.

Make Your Own Holiday Gifts


FEBRUARY

#130204AFundamentals of Pizza: From Thin to Thick - 6pm

#130205AKnife Skills - 6pm

#130205BThe Green Life of Raw Food - 6pm

#130207ACreative Pasta Flavors - 6pm

#130208AWinter Classics: One-Pot Meals - 6pm

#130209AValentine’s Day Party for Kids - 9am

#130209BValentine’s Day Party for Kids - 12pm

Cooking EssentialsEvent

#130226ASpice it Up: Thai Appetizers - 6pm

Sidewalk Sale#130217ACooking Basics - Secrets of a Chef 10am#130217BKnife Clinic - 10am#130217CKnife SharpeningClinic - 12pm#130217DCooking Under Pressure - 2pm

President’s DaySidewalk Sale

#130218AFundamentals ofQuick WeeknightMeals - 6pm

#130219AFish Fundamentals - 6pm

#130220ACooking with Superfoods: Winter Foods - 6pm

Cooking EssentialsEvent

#130211AHandmade Stuffed Pasta - 6pm

#130211BGrillmasters Series:Sausage Making - 6pm

#130212AMardi Gras Masquerade Couples Party - 6pm

#130213AValentine’s Day Couples Dinner - 6pm

#130213BValentine’s Day Wine Dinner for Couples - 6pm

Valentine’s DaySidewalk Sale


#130214BValentine’s Day Wine Dinner for Couples - 6pm

Sidewalk Sale


Sidewalk Sale

#130216ASweet Valentine Treats - 10am

#130216BChocolate & Wine: A Romantic Pair -11am

#130216CValentine’s Day Couples Dinner - 6pm

1 2#130201AWinter Grilling 2 -Comfort Foods - 6pm

#130201BBig Flavors for the Big Game - 6pm

#130202AGetting Started withWhole Grain BreadMaking - 10am

#130202BFundamentals of Modern Sauces - 6pm

#130209CChinese New Year - 6pm

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Cooking Essentials Event!Cooking Essentials Event!Kitchen Window’s 2nd Annual Cooking Essentials Event

Saturday, Feb. 23rd and Sunday, Feb. 24th10:00 am – 4:00 pm

Improve Your Skills & Outfit YourKitchen For Less!

Watch our website and E-Newsletter for details

Kitchen Window®

Calhoun Square3001 Hennepin Avenue. Minneapolis, MN 55408Phone: 612-824-4417 • Toll Free: 888-824-4417

www.kitchenwindow.com

PRSRT. STD.US Postage

PAIDMinneapolis, MNPermit No. 430

Catalog prices valid through May 31, 2009 unless noted

Kitchen Window’s event planners can work with you to develop a unique event to fit your needs

“Everything was amazing…it was an event planner’s dream.”

Kitchen Window’s Cooking School and Event CenterThe perfect resource for your next special occasion

Kitchen Window’s Cooking School and Event Center

HOST AN EVENTAt Our Place...

• Holiday Events

• Company Parties

• Client Appreciation

• Team Building

• Birthdays

• Anniversaries

• Wedding Showers

• Bachelorette Parties

Customize YourEvent With...

• Wine Pairings

• Gift Baskets

• Personalized Aprons

• Live Music

• Themed Events

• Customized Menus

612.824.4417 ext. [email protected]

Kitchen Windo€¦ · Kitchen Window ® for the passionate cook . . . and those who aspire to be...

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Transcript of Kitchen Windo€¦ · Kitchen Window ® for the passionate cook . . . and those who aspire to be...