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Out of stockUncategorizedBrunch in a Cup
Read moreSaturday, September 30
Time: 10:00a – 11:00a
Cost: $30/person
Chef: April Boeke with Culinary Innovations by April
In addition to being easy to eat, transport and reheat, food in a cup is just plain FUN! Chef April will share three fabulous brunch recipes that are great for weekday mornings as well upcoming holiday brunch celebrations.
Menu: Apple pie French toast in a cup, hash brown sausage cups, and everything-but-bagel apple breakfast biscuit
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Out of stockUncategorizedSchymik’s Irish Surprises
Read moreTuesday, October 10
Time: 5:30p
Cost: $65/person
Chef: Scott Schymik with Schymik’s Kitchen, Sauced!, and the future Hartigan’s Irish Pub
Scott will surprise us with some flavors from his newest endeavor – Hartigan’s Irish Pub! Come get a taste of Irish and English pub favorites and the latest updates on this soon-to-open pub coming to 203 Main Street! Limited cash bar available.
Menu: to be determined
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Out of stockUncategorizedFall Focaccia Art
Read moreSaturday, October 14
Time: 9:30a – 11:00a
Cost: $40/person
Chef: April Boeke with Culinary Innovations by April
Garden art focaccia bread is a trend that’s here to stay! Focaccia bread is delicious, but with Chef April’s lead, you will take this bread to the next level with amazing eye appeal and deliciousness as you add vegetables to turn your dough into your canvas! Today’s class will focus on fall art such as colorful trees and pumpkins! Create your own Vincent Van Dough!
Menu: You will take home your own Focaccia bread art that you make in this hands on class
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Out of stockUncategorizedFalling for Soups
Read moreMonday, October 16
Time: 5:30p
Cost: $50/person
Chef: Jim Johnson
Every fall we look forward to wearing lush warm sweaters, comfortable fleece, and soft flannels to keep us warm on the outside. This soup class focuses on dishes that keep us warm on the inside. Jim has built a menu around vintage classics, with an added twist to showcase his versatility beyond grilling! Learn techniques in building depth of flavor and texture into these classics-sure- to-become-staples in your fall repertoire. Limited cash bar available.
Menu: butternut squash soup, warm smoked turkey gouda sandwich, Jim’s surprises, apple bread pudding, and pumpkin bread pudding
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Out of stockUncategorizedBaskets and Appetizers
Read moreTuesday, October 17
Time: 5:30p
Cost: $65/person
Chef/Teachers: April Boeke and Yoshika Sone, Anita Doty, Sakie Hara, Yuko Nishiyama and Misato Kushihashi*
Do you ever see something that someone has and then you’re amazed to find out they made it?!? Well, we saw a beautiful basket that Yoshika had in our store and found out she makes them! She and her friends are amazingly talented, so we asked them to share their talents and teach us all how to make these baskets! The lightweight and durable basket you will make is made of paper tape and is approximately 23cm x 13cm x 5.5cm. Chef April will teach us a few simple appetizers that will be perfect for nibbling while you are creating your basket and delicious to make for upcoming holiday gatherings.
Class is limited to twelve students, so sign up early!*Please note, the instructors are still learning English and are very excited to teach you this skill!
Menu: 7-layer taco dip, chicken salad stuffed phyllo, pepper jelly dip, Bundt bites, and a basket that you will make and take home
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Out of stockUncategorized“Fall” in Love With Pies
Read moreThursday, October 19
Time: 5:30p
Cost: $50/person
Chef: Cathy Frederick of Cathy’s Designer Cookies
It’s time to fall in love with pies! Learn to make the perfect pie crust – no fail, easy breezy, perfect every time! Chef Cathy will use this crust to make a lattice topped pie, and teach you how to blind bake, and make tart crusts. Just when you think you are full of fall pies, she will add pumpkin pie bites! You will leave full of fall pie, and loaded with new recipe ideas for your fall gatherings!!
Menu: salted caramel apple pie, and pumpkin pie bites with gingersnap crust
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Out of stockUncategorizedLunch and Learn – Winning Combination
Read moreFriday, October 20
Time: Noon to 1:00p
Cost: $30/person
Chef: Aimee Blume
Chef Aimee’s easy tomato basil bisque is 1000x better than any canned/carton variety with its multi-dimensional flavor and layers of YUM! Add a delicious grilled cheese and it’s a winning combination.
Menu: tomato-basil bisque with grilled cheddar/provolone cheese on sourdough
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UncategorizedCajun Chicken on the Beach
Read moreSaturday, October 21
Time: Noon to 1:00p
Cost: $30/person
Chef: Aimee Blume
We are taking our very popular Mexican Chicken on the Beach class on a world tour!! Today we are stopping in New Orleans. Learn how changing just a few ingredients can take your taste buds to The Big Easy!
Menu: green salad, dirty rice with Cajun chicken and pimento cheese sauceh
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Out of stockUncategorizedFall Macarons
Read moreMonday, October 23
Time: 5:30p
Cost: $45/person
Chef: Julia Inzhirov with Julie’s Just Desserts
The confection known as macaron entices the eye before it melts away in your mouth. This special French sandwich cookie is a culinary world favorite, and now you can learn professional tips and tricks for creating your own bakery-quality macarons at home just in time for Halloween and Thanksgiving! *Anyone under 13 years old must be accompanied by an adult*
Menu: pumpkin spice macarons and caramel apple macarons
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Out of stockUncategorizedSourdough Secrets and More!
Read moreWednesday, November 15
Time: 5:30p
Cost: $60/person
Chef: Robin Mallery, George Relyea and Ange Humphrey
Robin Mallery teams up with the dynamic duo of George Relyea and Ange Humphrey to bring you this celebration of fresh made sourdough bread. George, who has become an expert and prolific bread chef, will demonstrate the start to finish art and science of bread making as his masterpieces will be highlighted in each course. Robin will prepare the soup, and local TV personality Ange Humphrey will demonstrate the salad and dessert courses. Bonus: you will go home with your own jar of sourdough starter in addition to a full and satisfied belly! Limited cash bar available.
Menu: bruschetta using sourdough baguettes, panzanella salad with sourdough croutons, freshly made soup, and sourdough bread pudding
