Kitchen Windo · SEPTEMBER Grillmasters Series: Chophouse Steak If you’re fed up with spending...

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

Cooking Class Schedule September-December 2013

SEPTEMBERGrillmasters Series: Chophouse SteakIf you’re fed up with spending money on great steaks only to have them endup overcooked and flavorless, this class is for you. You’ll learn to how shopfor, sample and compare classic cuts of steak. However, selection is only halfthe battle – the secret to a fabulous steak lies in the contrast between thecharred exterior and the warm, juicy center. Find out how to achieve this per-fect combination with both charcoal and gas grills. During class, you’ll getthe chance to cook on both so you can see how the two heat sources differ,and so you’ll know how to handle whatever type of grill you have at home.The menu is a chophouse classic: We start with KITCHEN WINDOW’S SIG-NATURE CHOPHOUSE SALAD. We’ll sample STEAK FOUR WAYS, servedwith STONE-GROUND DIJON COMPOUND BUTTER, BLUE CHEESECOMPOUND BUTTER, TARRAGON & SHALLOT SABAYON and GREENPEPPERCORN COGNAC CREAM. We’ll serve the steak with CEDARPLANKED MASCARPONE MASHED POTATOES and SPRING GRILLED VEG-ETABLES with HERB VINAIGRETTE. For dessert, we’ll enjoy STRAWBERRIESwith AGED BALSAMIC. Learn the secrets to a perfectly grilled steak – youmay be surprised at how a few basic techniques can ensure that your steakcomes out perfectly every time.Daniel Darvell & Doug Huemoeller | Participation | $75#130905A – Thursday, September 5 | 6:00 p.m. – 9:30 p.m.

Conquering the Restaurant Wine ListWhite, red, rose, sparkling, sweet, dry…even for committed foodies, the winelist can be a tripping point. How are we supposed to keep track of all thosedifferent wines, let alone figure out how to pair them with the rest of our meal?Moreover, even if we do master that, with all the wines out there, how are weto choose wines for dinner parties at home? Wine selection can be daunting,but fortunately, Chef Royal Dahlstrom and wine expert Jennifer Chou are hereto explain it all. Chef Royal will be dishing up an extraordinary menu, andJennifer will be offering pairings and knowledge that will make your morecomfortable as you stare down the wine list at your next outing. To open themeal, you’ll enjoy PASTRAMI SEARED TUNA LOIN WITH GRILLED HARVESTVEGETABLES & TOMATO VINAIGRETTE paired with LORINON RIOJA. Forour soup course, SWEET CORN CHOWDER WITH SMOKED SHRIMP ANDTOASTED HAZELNUT paired with BONGIOVANNI ARNEIS. The entrée isPAN-SEARED DUCK BREAST WITH LOCAL BUTTERCUP SQUASH ANDCIDER REDUCTION alongside FARRAH SYRAH LODI. Finally, you’ll end theevening on a sweet note: CARAMEL APPLE CAKE WITH CINNAMONWHIPPED CREAM accompanied by HENRI PERRUSSET MACON-VILLAGES.Royal Dahlstrom & Jennifer Chou | Demonstration | $70#130905B – Thursday, September 5 | 6:00 p.m. – 9:30 p.m.

Party Barbecue: Tapas and PaellaLet Kitchen Window’s Executive Chef Daniel Darvell lead you in a culinarytour of Spain with a festive tapas and paella party. To get you into a Mediter-ranean mood we will start with four TAPAS – small plates that are a great wayto sample a variety of traditional Spanish bar snacks: MANCHEGO CRO-QUETTES; GAMBAS AL ROMESCO – shrimp in roasted pepper and almondsauce; CHORIZO STUFFED DATES – popular Spanish dates stuffed withchorizo and goat cheese wrapped in serrano ham; and a classic CATALANFLAT BREAD topped with a seasonal veggies. Our main course of CHICKEN& CHORIZO PAELLA transforms humble Bomba rice into a gourmet meal asit soaks up the spices and gets topped with RED PEPPER, LEEKS, SUGAR SNAPPEAS, ARTICHOKES AND MARCONA ALMONDS. For dessert, we’ll makeTARTA DE SANTIAGO – a traditional Galician Almond tart. And of course theSANGRIA – that wonderful combination of wine and fruit that’s the perfectsummer drink. Chef Daniel will share Kitchen Window’s special Sangria recipealong with tips for making it at home.Sangria sold separately during class.Daniel Darvell & Doug Huemoeller | Participation | $75#130906A – Friday, September 6 | 6:00 p.m. – 9:30 p.m.

Gluten-Free Lunchbox“Gluten-free.” We hear it all the time these days, don’t we? Whether it’s you,a friend, or a family member, you probably know someone who eats a gluten-free diet, so having a few good gluten-free recipes up your sleeve is always agood idea. Of course, having gluten-free children is even more difficult, andit can certainly feel like a challenge to send them off to school with a lunchthat will let them eat like their friends. Enter: Jessica Bartl. Chef Jessica ishere to help you navigate the world of gluten-free eating. In this third install-ment in our gluten-free series, she’ll teach you everything you need to knowto ensure that you (and the whole family) make the transition to gluten-freeeating painlessly. With Jessica’s help, you’ll learn to make gluten-free versionsof a variety of familiar lunch goodies. You’ll start out by making a loaf ofGLUTEN-FREE SANDWICH BREAD. For those of us who have to pack ourbreakfast, too, we’ll learn to make BREAKFAST MUFFINS as well as HOME-MADE GRANOLA BARS. Finally, you’ll learn to make outstanding GLUTEN-FREE BROWNIES and GLUTEN-FREE COOKIES that the whole family willlove! Chef Jessica will change the way you think about gluten-free cooking…not to mention that her recipes are so good, you’ll probably find yourself mak-ing them all the time – whether you and your family are gluten-free or not!Jessica Bartl | Participation | $65#130907A – Saturday, September 7 | 10:00 a.m. – 1:30 p.m.

Preserving September – from tomatoes to apples!From the first asparagus to the year’s last apples, the harvest time is any cook’sfavorite time of year. Food lovers everywhere celebrate the summer and earlyfall as a time of great bounty, of seasonal favorites, of the very finest that naturehas to offer. Unfortunately, the “salad days” can’t last forever, and that’s whybeloved Kitchen Window instructor (and healthy living expert) Anna Dvorakis here to show you how to preserve some of that great, local, Minnesotabounty for the colder months ahead, and enjoy produce at the peak of fresh-ness and flavor throughout the winter. You’ll learn everything you need toknow to get started with a variety of preserving methods, starting with a PER-FECT ITALIAN TOMATO SAUCE, because winter tomatoes just aren’t thesame. Next, you’ll learn about pickling as you put together an ANTIPASTOPLATTER that includes pickled peppers, grilled onions, grilled zucchini andeggplant. Third, you’ll learn about putting up summer herbs when they’re attheir best with BASIL PESTO and PARSLEY-GARLIC-LEMON PISTOU. Finally,you’ll make a fall favorite, APPLESAUCE, that you can enjoy throughout thewinter. Join Anna for this class and you’ll leave ready to keep a cozy, tastyhome no matter how long winter lasts!Each class participant will receive a sampling of preserved goods to take homeand enjoy; a $20 value.Anna Dvorak | Participation | $55#130907B – Saturday, September 7 | 11:00 a.m. – 2:30 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#130908A – Sunday, September 8 | 10:00 a.m. – 12:00 p.m.

For complete class descriptions visit www.kitchenwindow.com2

COOKING CLASSES BY DATE

Decorating 101: The BasicsSo you’ve mastered baking…or you want to. You can whip up a deliciousseven-layer cake with your eyes clothes…or you’re just trying to get the hangof basic cookie baking. No matter where you are on the path to baking ex-cellence, there’s one thing for sure: knowing how to decorate your masterpieceis the key to looking like the expert you are (or want to be) and the secret todrawing “oohs” and “ahhs” from your family and friends as you reveal yourshow-stopping sweets. Of course, a little help never hurt anyone, and that’swhy we’re introducing pastry chef and expert decorator Raven Seybolt! In thefirst of two technique-focused courses in cake, cupcake and cookie decorat-ing, Chef Raven will introduce you to BASIC ICING TECHQNIQUES, usingBUTTERCREAM FROSTING and WHIPPED CREAM. You’ll learn how to workwith different consistencies of icing, as well as various tools, to create the re-sults you want. Next, you’ll learn about SIMPLE PIPING, including filling andholding the bag in the proper position to ensure consistent results. After that,you’ll learn techniques for SMOOTH FINISHES AND SIMPLE DESIGNS thatrequire specialty tools like scrapers and combs. You’ll also learn about makingBASIC BORDERS as well as techniques for SIMPLE DÉCOR, including bal-loons, shells, and flowers that will put the finishing touch on your pastries.Raven Seybolt | Participation | $55#130908B – Sunday, September 8 | 10:00 a.m. – 12:00 p.m.

Decorating 202: Creative DecoratingSo you’ve mastered baking…or you want to. You can whip up a deliciousseven-layer cake with your eyes clothes…or you’re just trying to get the hangof basic cookie baking. No matter where you are on the path to baking ex-cellence, there’s one thing for sure: knowing how to decorate your masterpieceis the key to looking like the expert you are (or want to be) and the secret todrawing “oohs” and “ahhs” from your family and friends as you reveal yourshow-stopping sweets. Of course, a little help never hurt anyone, and that’swhy we’re introducing pastry chef and expert decorator Raven Seybolt! In thesecond of two technique-focused courses in cake, cupcake and cookie deco-rating, Chef Raven will show you how to expand on the skills you practicedin “Decorating 101.” You’ll start off by learning FINER DETAILS, FLOWERS,AND BORDERS, a good opportunity to let your creativity and artistic sideshine. Next, you’ll learn how to TORTE, a technique for splitting and filling acake. After that, you’ll move on to CRUMB COATING, a pre-frosting tech-nique that ensures a smooth-as-glass final appearance. You’ll also learn COM-PLEX PIPING TECHNIQUES, such as basket weaves and textured borders.Finally, you’ll learn to use FUDGE AS ICING to create a variety of finishes, in-cluding fudge drizzle and a molten (melted) appearance.Raven Seybolt | Participation | $55#130908C – Sunday, September 8 | 2:00 p.m. – 4:00 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#130908D – Sunday, September 8 | 2:00 p.m. – 4:00 p.m.

Knife SkillsGood knife skills can change the way you cook (and keep you out of the emergencyroom). Cooking will become faster, easier and more enjoyable. In fact, in somecases, the right cut can improve the flavor of your food. In this hands-on class ledby our expert instructors, you’ll learn the basics of cutlery; how to stand and holdthe knife for maximum performance; and the fundamental principles of slicing,mincing, dicing and julienne. You’ll improve your food preparation skills in allareas, beginning with the basic vegetables that make up the foundation of manystandard recipes – onions, celery, carrots and potatoes. You’ll learn techniques forcutting fruits like oranges, apples, mangoes, melons and pineapple. And you’lltackle more challenging produce like avocados, tomatoes, peppers and herbs pluslearn basic carving. You’ll use some of the food we prepare in class to makeROASTED ROSEMARY POTATOES and ONIONS, TOMATO BREAD SALAD,ITALIAN ROAST BEEF, and POUND CAKE with PINEAPPLE MANGO SALSA.Brian Storey | Participation | $70#130909A – Monday, September 9 | 6:00 p.m. – 9:30 p.m.

Coastal French Dinner PartyElegant and unfussy, French cuisine is the ultimate in entertaining fare. For dinnerparties, family suppers, birthday dinners—whatever the occasion—the menu inthis class is sophisticated, timeless and delicious. Join us in the cooking school aswe welcome Frédéric Bermond, French native, world-class chef and delightfulcooking instructor. Born in Marseilles, France, Frédéric grew up in the food in-dustry, in an apartment right above his family’s bakery. His love of food stayedwith him as an adult and was honed by a professional culinary education. Frédérichas worked in some of the best kitchens in the Twin Cities, including InterlachenCountry Club, Sofitel Minneapolis and The Woman’s Club. Tonight, he’ll share hisexpertise and his heritage with us, as he prepares an unforgettable five-coursemenu of authentic cuisine from around the French coast. We’ll begin the eveningwith LOBSTER SPANAKOPITA – small lobster-stuffed pastries served with saffronaioli and topped with fresh tomatoes and micro thyme. For our salad course, it’sSALADE AU CHEVRE CHAUD – warm, toasted goat cheese served on crostiniand accompanied with a simple lettuce blend, dressed with Dijon red wine vinai-grette and garnished with tomato confit. We’ll break with a palate-cleansing in-termezzo: ROASTED APRICOT WITH KEY LIME GRANITA. Next we’ll enjoy anentrée of DOVER SOLE MEUNIERE – baked Dover sole topped with a brown but-ter sauce and accompanied with tournéed, buttered potatoes and RATATOUILLE– Provencal stewed vegetables. And finally, we’ll indulge in dessert: NOUGATINECHOCOLATE MOUSSE – rich and fudgy chocolate mousse topped with pista-chio-laden nougatine crunch and garnished with raspberry-mint coulis.Frederic Bermond | Demonstration | $70#130909B – Monday, September 9 | 6:00 p.m. – 9:30 p.m.

Wok this Way: Thai Stir-FryAwaken your senses with a fresh and bright Thai stir fry menu from Chef JoeHatch-Surisook. One of our most popular instructors, Joe is chef and ownerof Sen Yai Sen Lek, a traditional Thai restaurant in Northeast Minneapolis.Tonight, he’ll share some of his best recipes as he walks you through the prepa-ration of four authentic Thai stir fry dishes. As you practice the recipes, you'lllearn Joe's techniques for working with a wok to create a stir fry with the per-fect blend of flavors and textures, giving you the confidence to recreate thesedishes at home. We'll start with PAD PAK KANAA - Chinese broccoli stir frywith oyster sauce. Next up is PAD MED MAMUANG - stir fry of roastedcashews, chicken and water chestnuts. We'll make PAD FAK TONG - stir fryof kabocha or buttercup squash with pork and egg. And for our last dish, it'sPANANG CURRY STIR FRY - a mild combination of spices cooked with beefand Thai basil. We'll serve each stir fry with steamed jasmine rice. Joe Hatch-Surisook | Participation | $70#130910A – Tuesday, September 10 | 6:00 p.m. – 9:30 p.m.

Green Egg – Latin Grill By now, you may know that our grillmasters love to cook on the Big Green Egg. Andit’s no wonder – the Green Egg is the most versatile outdoor ceramic cooker around.Since it can be used as a charcoal grill, an oven, a smoker, or even a pizza oven, youcan create full menus with delicious fire-grilled flavor. In this class, you’ll find out foryourselves what the Green Egg can do. Kitchen Window Grillmasters Daniel andDoug will walk you through the preparation of a complete Southwest-style menu, be-ginning with SMOKED QUESO FUNDIDO – a delicious dip of melted cheese. Nexton the menu, we will create the PERFECTLY ROASTED CHICKEN that you’ll use tomake CREAMY RED SMOKED CHICKEN ENCHILADAS. Then we’ll master the artof the PORK SHOULDER to create SMOKED TAMALES WITH CHILI ROJO PORK.You’ll fire up the grill to searing for GRILLED FLANK STEAK FAJITAS WITH FLOURTORTILLAS. And for dessert, we’ll indulge in PINEAPPLE-ANCHO SKILLET CAKE.Daniel Darvell & Doug Huemoeller | Participation | $70#130911A – Wednesday, September 11 | 6:00 p.m. – 9:30 p.m.

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 3

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 learn howto cut and layer fresh pasta. Then while the lasagne bakes, you’ll make FET-TUCCINI WITH BASIL PESTO. You’ll also learn how to make filled pasta in-cluding SPINACH RICOTTA RAVIOLI WITH TRADITIONAL TOMATO SAUCEand CHEESE TORTELLINI WITH ALFREDO SAUCE. This class will give youthe confidence and skills to create a beautiful meal of fresh pasta any time.If you own a pasta machine, we encourage you to bring it to work with in class.Becky Caterine | Participation | $70#130911B – Wednesday, September 11 | 6:00 p.m. – 9:30 p.m.

BBQ Tour: Texas Welcome to the heart of Texas – in the heart of Uptown. This stop on our Amer-ican BBQ tour takes us to the land of big oil, big cattle and big barbecue. Joinour grillmasters Daniel and Doug to learn expert techniques for the low andslow smoking of Texas BBQ. They’ll share their tips as they walk you throughthe preparation of a down-home Texas BBQ menu that’s sure to have you lick-ing your fingers. You’ll make brisket two ways: TEXAS MARKET BRISKETSANDWICH WITH BURNT ENDS and THREE-CHILI DRY-RUBBED BRISKETthat’s slab cut and served on a roll. No Texas brisket is complete without aside of beans – you’ll make COWBOY BEANS along with DIRTY RICE andLONGHORN-INJECTED BAKED POTATOES – injected with butter as theycook and slathered in sour cream and cheddar. Finally, you’ll unbuckle yourbelt for a good, old-fashioned COUNTRY BLACKBERRY COBBLER.Daniel Darvell & Doug Huemoeller | Participation | $70#130913A – Friday, September 13 | 6:00 p.m. – 9:30 p.m.

Gluten-Free Pasta Dinner“Gluten-free.” We hear it all the time these days, don’t we? Whether it’s you,a friend, or a family member, you probably know someone who eats a gluten-free diet, so having a few good gluten-free recipes up your sleeve is always agood idea. Of course, some dishes are more difficult to make gluten-free thanothers, and it can be tricky to convert your old favorites to gluten-free versions.Enter: Jessica Bartl. Chef Jessica is here to help you navigate the world ofgluten-free eating. In this series of gluten-free classes, she’ll teach you every-thing you need to know to make sure that you can feed the gluten-free massesand keep them coming back for more! The first installment tackles the pastadinner. With Jessica’s help, you’ll make SPINACH GNOCCHI WITH HEIR-LOOM TOMATO SAUCE, a gluten-free version of a perennial Italian favorite.Next, you’ll tackle gluten-free bread as you make Jessica’s ROSEMARY REDONION FOCACCIA and GLUTEN-FREE BREAD STICKS. For dessert, we’lllearn how to make DOUBLE CHOCOLATE CAKE. Chef Jessica will changethe way you think about gluten-free cooking…not to mention that her recipesare so good, you’ll probably find yourself making them all the time – whetheryou or your guests are gluten-free or not!Jessica Bartl | Participation | $65#130913B – Friday, September 13 | 6:00 p.m. – 9:30 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#130914A – Saturday, September 14 | 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 with sta-ple ingredients that can truly make your recipes shine, like salts, spices, oils,vinegars, stock, flour and sugar. You’ll learn how many salts you really need;how you should store your spices; how long your spices will last on the shelf;what type of oil I should use for what item and explore some of the differentflavor profiles of olive oil. Next, we’ll move on to discuss a broad scope ofother specialty ingredients to avoid meal road blocks and assist you to be cre-ative 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’re juststarting to develop your pantry, or you’re an experience flavor junkie, this sem-inar has something for everyone. Brian Storey | Seminar | $30#130914B – Saturday, September 14 | 10:00 a.m. – 12:00 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#130915A – Sunday, September 15 | 9:00 a.m. – 11:00 a.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’ll learnhow to choose the right equipment for a particular project, as well as how to usethat equipment to achieve the best results. We’ll show you the importance ofchoosing the right ingredients and how to use them. We’ll demonstrate variousculinary techniques – including frying, searing, sautéing, caramelizing, deglazingand braising – and discuss when to use (and when not to use) each technique.Throughout the seminar, we’ll prepare samples for you to share so that you maytaste for yourselves the difference a few basic skills can make. Samples include:PEPPERCORN STEAK AND EGGS; succulent SHORT RIBS; SEARED SCALLOPS;and savory SAUTEED VEGETABLES and creamy RISOTTO. You’ll also learn a fewprofessional secrets that will help you take your cooking to the next level.Becky Caterine | Seminar/Samples | $30#130915B – Sunday, September 15 | 10:00 a.m. – 12:00 p.m.

Outdoor Cooking & Grilling Seminar Join our grillmasters to learn the fundamentals of successful outdoor grillingand smoking. Our experts will help you sort through the hype to better under-stand the grill you have or to choose the perfect grill for your outdoor kitchen.Understanding your grill is the key to achieving a great grilling menu. You'llget a lesson in the basic anatomy and features of gas and charcoal grills, andwe'll also take a peek at smokers. We’ll discuss how a grill’s design, construc-tion and technology affect food. We'll talk about traditional and infrared burn-ers, insulation, rotisseries and more. Our grill guys will also break downsmokers and discuss how to effectively use smoke in your cooking, includingwhich types of wood to use. Finally, so that you may compare the techniquesand features covered in the seminar, we'll sample food from a variety of grills,including CEDAR-PLANKED BRIE; slow cooked 4-HOUR BABY BACK RIBS;HERB SALT CRUSTED CHICKEN cooked on the rotisserie; juicy quick-cookedPORK LOIN CHOPS; CHICKEN BREASTS and NEW YORK STRIP STEAKS.We’ll have enough samples to send even the biggest eaters into a protein coma.Doug Huemoeller & Daniel Darvell | Seminar/Samples | $30#130915C – Sunday, September 15 | 12:00 p.m. – 3:00 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 and in-formative seminar on the proper use of a pressure cooker. You’ll learn about thetechnical features of pressure cookers, get tips for making your pressure cookereasier to use, and sample some tasty recipes. On the menu is hearty and healthyBEAN SOUP; savory RISOTTO; and creamy NEW YORK STYLE CHEESECAKE.You’ll also learn how to modify some of your favorite “traditional” recipes foryour pressure cooker. If you own a pressure cooker, or are interested in addingthis method of cooking to your repertoire, this is the seminar for you.Becky Caterine | Seminar | $30#130915D – Sunday, September 15 | 2:00 p.m. – 4:00 p.m.

Madeleines, Macarons & Macaroons If you ask us, there’s really no bad cookie, but we do admit: some cookies arebetter than others. There are the kinds of cookies that you throw in a cookiejar, to be eaten mindlessly with a glass of milk, and then there are the kindsof cookies that you’ll be baking in this class. Small, elegant creations that sitprettily on a plate, to be admired and savored along side tea or espresso.Kitchen Window Instructor Brian Storey will share his incredible recipes aswell as professional tips for three classic cookies. We’ll begin with theMADELEINE – a tiny, light and delicate sponge cake baked in a classic, iconicshell shape. Next, we’ll work on settling a cookie debate: “macarons” or “mac-aroons”? We’ll make each of these cookies and discover the differences be-tween them. We’ll start with CLASSIC FRENCH MACARONS – tender domesof meringue sandwiched around a cream- or butter-based filling in differentflavors. We will concentrate on different colors and flavored centers to makean array of macarons. Next we’ll move on to COCONUT & ALMOND MAC-ARONS – denser and chewier than macarons, these cookies are coconut-rich,almond-laced and delicious. Brian Storey | Participation | $65#130916A – Monday, September 16 | 6:00 p.m. – 9:30 p.m.

Eating like a Caveman! - The Paleo DietThe paleo diet (sometimes called “ancestral nutrition” or “caveman diet”) hasmade tremendous gains in popularity over the last few years. The premise issimple: eat like your ancestors to increase energy, support your immune sys-tem, and enjoy better health and quality of life. Of course, the paleo diet hasmore to offer than just good health. This high nutrition, low sugar way of eat-ing is also delicious! With a focus on obtaining the highest-quality, most earth-friendly ingredients, the paleo diet is also known for rich, flavorful dishesfeaturing lean meats, healthy fats, and lots of vegetables. You’ll want to joinus, and Chef Jeff Woodward, for a succulent, sensible paleo meal that startswith THAI CHICKEN WITH CABBAGE AND RED CHILI FLAKES – a little spicyand a little savory. Next, Chef Jeff will show us how to prepare a light, re-freshing dinner of CRISPY SALMON WITH GREENS AND SUN-DRIED TOMA-TOES. Third, you’ll learn to make MULTI-COLORED SALAD WITHHARD-BOILED EGG AND SHRIMP, a protein-packed salad that’s almost asmuch fun to look at as to eat! Finally, you’ll satisfy your inner caveman (andhis inner gourmand) with a FLAT IRON STEAK WITH CHILI RUB. Menu isdairy, grain, and gluten free.Jeff Woodward | Demonstration | $65#130916B – Monday, September 16 | 6:00 p.m. – 9:00 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#130917A – Tuesday, September 17 | 6:00 p.m. – 9:30 p.m.

Chicken FundamentalsFrom the dinner table to the lunch box, chicken is a staple of the Americandiet. And why not? You can dress it up, dress it down, serve it to your kids ona rushed weeknight, or to your mother-in-law on a leisurely Sunday afternoon.In this hands-on class, you’ll learn how to perfect the art of chicken dinnerswith expert tips, techniques and recipes from Kitchen Window Executive ChefBrian Storey. We’ll start with a tutorial on selecting your chicken at the market.You’ll learn about the types and grades of chickens, as well as when to choosea whole chicken and when to select breasts or thighs. Next, we’ll discuss howto properly butcher a whole chicken into its parts, and you’ll get the chanceto practice this very important skill. You’ll also learn professional methods forcarving a whole chicken or turkey. And finally, Brian will walk you throughhow to cook chicken to achieve moist and flavorful results every time. Theclass will work on five delicious recipes that highlight this versatile bird. We’llstart with ITALIAN-BAKED CHICKEN WINGS – an herby, upscale take on asports-bar classic. We’ll make a beautiful WINE-BRAISED CHICKEN – afresher, simpler spin on coq au vin. Next is OVEN “FRIED” CHICKEN – ahealthier version of a family-friendly comfort food. Our next recipe is sure toimpress at your next dinner party: PAN-SEARED CHICKEN MARSALA. Andfinally, it’s GRILLED HERBED CHICKEN – a dish that’s perfect for any occa-sion. Brian Storey | Participation | $70#130917B – Tuesday, September 17 | 6:00 p.m. – 9:30 p.m.

International Grill: Indian CuisineGrilling, as Kitchen Window fans (not to mention Chefs Dan and Doug) aresure to know, is about more than just steaks and burgers; it’s a way of life.With that in mind, we’ve developed a series of special grilling classes designedto show you how to make the most of your grill. We’ll be showing you howto take your love of many different international cuisines out on to the patio,and prepare authentic dishes from around the world right in your own back-yard! The final stop on our grilling world tour is India! From the Punjabi cook-ing of the north (the type most popular in America) to the southern regions ofKerala and Tamil Nadu, India has a rich and varied culinary history. Fortu-nately for us, it’s all delicious! In this hands-on class, you’ll start off makingLASSI, a seasoned yogurt drink that will help you keep cool around the grill.Next, our chefs will show you KASHMIRI LAMB KEBABS, a dish reflecting thetraditions of Kashmir region in northern India. Next up is a familiar north In-dian specialty, CHICKEN TIKKA, marinated in yogurt and spices. After that,we’ll explore South Indian cooking with SPICED COCONUT GREEN BEANS.Finally, we’ll show you how to make two Indian sides: MASALA GRILLED PO-TATOES and NAAN, an Indian flatbread traditionally cooked in a wood-firedclay oven. Join us for this exciting class, and broaden your grilling horizons!Doug Huemoeller & Daniel Darvell | Participation | $70#130918A – Wednesday, September 18 | 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 every time.On the menu: CRISPY FLATBREAD PIZZA, cooked in a Kalamazoo Old WorldPizza Oven for an authentic Neapolitan-style crust; HAND-TOSSED PIZZAwith a tender, chewy crust, topped with FRESH MOZZARELLA, WHOLE LEAFBASIL & PROSCIUTTO DI PARMA; and CHICAGO DEEP-DISH PIZZA whichyou will customize with your favorite toppings.Royal Dahlstrom | Participation | $65#130918B – Wednesday, September 18 | 6:00 p.m. – 9:30 p.m.


Mastering the Pressure Cooker and Slow Cooker Between work, family, and the million little errands we have to run each day,it can seem almost impossible to find time to cook healthy, satisfying mealseach day. How often do we find ourselves calling for takeout (again!) simplybecause we can’t find the time or energy to cook a real meal? This is wherepressure cookers and slow cookers can really save the day! These alternativesto traditional pots-and-pans cooking are the best way to save yourself timewithout sacrificing flavor. The pressure cooker can cook beans, soups, stews,meats, and vegetables in a fraction of the time of traditional methods, and theslow cooker does the cooking for you while you’re gone. Chef Jeff Woodward,a healthy cooking expert, teacher, and author, joins us for an evening to offertips and tricks to getting the very best results from your pressure and/or slowcooker. You’ll start off by preparing CHICKEN AND MASHED POTATOESWITH LOW-FAT GRAVY in the pressure cooker. Next, you’ll make ARTI-CHOKES WITH LEMON BUTTER, proving that pressure cooking isn’t just forcomfort foods! Then, you’ll use your clow cooker to make two different stews,SLOW COOKER GRASS-FED BEEF BURGUNDY STEW and a hearty, healthyCREAMY TURKEY AND WILD RICE STEW. Finally, you’ll enjoy NAVY BEANAND YAM SOUP WITH ROASTED CHILIES, a spicy-sweet soup that will tinglethe tongue and satisfy the stomach. Menu is gluten and dairy free.Jeff Woodward | Participation | $65#130923A – Monday, September 23 | 6:00 p.m. – 9:30 p.m.

Fundamentals of Quick Weeknight MealsWe’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 minimize work in the kitchen (as well as dirty dishes) bypracticing techniques introduced by Chef Brian to create wonderful 30minute meals any night of the week. This hands-on class will start with thepreparation of two basic proteins that can be transformed into four amazingdinners – SALMON & PORK. First we will prepare a ROASTED PORK LOINserved with DOMINO POTATOES & SKILLET ZUCCHINI - tender, crisp po-tatoes and veggies easily prepared in a cast-iron skillet. For meal two, we’llprepare SMOKED PORK CHOPS served with ORZO PROVENCAL, a riceshaped pasta tossed with olives, fresh tomatoes and Dijon vinaigrette. Thenwe will turn our attention to our second protein of salmon, starting withPOACHED SALMON served with a fresh tasting DILL RICE and everyone’sfavorite SWEET POTATO FRIES. Lastly, PAN-SEARED SALMON topped withFIRE-ROASTED TOMATO & CORN SALSA with a side of SPRING GREENStossed in a quick vinaigrette. Yum!Brian Storey Participation | $70#130923B – Monday, September 23 | 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 withMaster Sushi Chef Pepe Yang of Sushi Tango. As the class begins, Pepe willdiscuss the history and etiquette of sushi as he prepares a special roll for youto enjoy. Next, you’ll learn how to use a sashimi knife to properly cutSALMON AND TUNA SASHIMI for NIGIRI. You’ll make SUSHI RICE and tastea sampling of soy sauces and ponzu. With these essentials under your belt,you’ll try your hand at making sushi rolls. You’ll start with the popular CALI-FORNIA ROLL and SPICY TUNA ROLL before exercising your creativity witha variety of MAKI ROLLS using your favorite ingredients from our selection,including CUCUMBER, AVOCADO, CRABMEAT and UNAGI (BARBECUEDEEL). During class, you’ll also learn where to shop for the freshest sushi ingre-dients and what equipment you’ll need to make rolling sushi easy and fun.Pierre “Pepe” Yang | Participation | $75#130924A – Tuesday, September 24 | 6:00 p.m. – 9:00 p.m.

Grillmasters Series: Green Egg CookingThere's a reason the Big Green Egg calls itself the “world’s best smoker andgrill”. This outdoor ceramic cooker is unrivaled in versatility and perform-ance – it's a charcoal grill, an oven and a smoker. Plus it can reach up to750 degrees in a short period of time, which makes it perfect for pizzas andflatbreads. Whether you’re contemplating a purchase, you already own anEgg, or you just want to experience some great food, check out this class.We’ll begin with SMOKED PORKETTA SAMIS with GRILLED ONIONSAND PEPPERS, featuring Italian dry-rubbed, slow-smoked pork shoulder.Next is ROASTED LEMON & TARRAGON CHICKEN SALAD – vertical-roasted chicken served on a bed of butter lettuce with apple, walnuts, redonion and goat cheese with citron vinaigrette. We’ll boost our temp to sear-

ing for BISTECCA ALLA FIORENTINA – a 4 pound Tuscan garlic herbrubbed T-bone steak served with SMOKED SMASHED POTATOES. Finally,we’ll finish our eggstravaganza with a PIZZA BAR, using our Egg as a wood-burning pizza oven.Daniel Darvell & Doug Huemoeller | Demonstration | $75#130925A – Wednesday, September 25 | 6:00 p.m. – 9:30 p.m.

Grillmasters Series: Game GrillHere in Minnesota, the leaves are starting to change, the weather is gettingcooler, and the days shorter. Yes, it’s everyone’s favorite season – not fall, hunt-ing season! Whether you’re a seasoned hunter, an enthusiastic novice, or sim-ply a non-hunter who enjoys wild game, this class will teach you how to bestprepare and enjoy the offerings of the hunt. Join our resident grillmasters,Doug and Dan, for a sportsman’s feast that starts with GRILLED PHEASANTWITH POLENTA AND SMOKED TOMATO CHUTNEY. Next, you’ll makeSMOKED DUCK TACOS, a mouthwatering dish that will leave you thinkingup new ways to use game in your old recipes. Third, you’ll make CROSSBOWQUAIL WITH SWEET SOY GLAZE, pairing the intense, wild flavor of quailwith a sweet-and-salty Asian-inspired finish. Finally, you’ll prepare venison,the mainstay of the hunting season, in two different ways: VENISON MEAT-BALLS WITH BOURBON ONION JAM and then MESQUITE-GRILLED VENI-SON STEAKS WITH SMOKED PECAN BUTTER. Hunting season has neverbeen this delicious!Daniel Darvell & Doug Huemoeller | Participation | $70#130926A – Thursday, September 26 | 6:00 p.m. – 9:30 p.m.

A Fresh Taste of IndiaAs any chef can tell you, food is at its easiest and best when you use good,fresh ingredients. That’s why we all crowd down to the farmer’s market, espe-cially in late summer and fall, to gather up the best produce our communityhas to offer. Of course, so often, our enthusiasm outweighs our planning andwe find ourselves wondering what to do with all of our farmer’s market finds.How about a vegetarian menu from Chef Anu Seshadri ? That ought to do thetrick! Chef Anu has put together a meal that will help you showcase the sea-son’s best produce and teach you about the cuisine of India. You’ll start offthe evening with a refreshing cocktail SPIKED AAMRAS, a tropical version ofthe familiar peach bellini, this time featuring mango. Next, you’ll makeMASAL KABOBS WITH MINT-CORIANDER CHUTNEY, spiced and skeweredvegetables topped with a wonderfully flavorful herb sauce. For your entrée,Chef Anu will be demonstrating SUBZI DAAL, a traditional stew of lentils andvegetables served over JEERA PULAO, a dish of cumin-scented rice. On theside, you’ll enjoy TOASTED NAAN, a wood-fired flatbread, and MANALIPEACH RAITA, a fruit and yogurt accompaniment that helps take the edge offthe spicier dishes. Finally, you’ll end the evening with FRUIT COMPOTE INCARDAMOM-CLOVE SYRUP served with RABRI, a saffron-flavored creampudding! Join us and Chef Anu for an unforgettable evening that will sendyou home with a better understanding of Indian cuisine and plenty of ideasabout how to use the autumn harvest!Anu Seshadri | Demonstration | $70#130927A – Friday, September 27 | 6:00 p.m. – 9:00 p.m.

Party BBQ: OctoberfestJoin us for an evening of good food, good friends and good beer at the Octo-berfest Party BBQ. In this hands-on grilling experience led by our grillmasters,you’ll make hearty, delicious German fare while enjoying traditional and mod-ern OCTOBERFEST BEERS. You’ll start with a demonstration to create warmand soft GERMAN PRETZELS before firing up the grills and participating inmaking OCTOBERFEST KNOCKWURST – a garlicky beef and pork sausageserved with SOUR RED CABBAGE. Next on the menu is a traditional PORKROULADEN – thinly cut pork filled with smoked bacon, onion and mush-rooms. We’ll serve up the pork with a side of stick-to-your-ribs ROASTED PO-TATOES with HORSERADISH CREAM. And we’ll finish the night with a goodold-fashioned APPLE STRUDEL. This year, you don’t have to go all the way toMunich for the world’s greatest beer and food festival – you just have to cometo the Kitchen Window Octoberfest Party BBQ.Beers are sold separately at class.Daniel Darvell & Doug Huemoeller | Participation | $70#130927B – Friday, September 27 | 6:00 p.m. – 9:30 p.m.


Perfect Fall VegetablesOh, the autumn! With so many great vegetables coming in, it can be toughto know what to do with them all, and of course, different vegetables needdifferent preparations. While many people may have a great grasp of differentflavor combinations and basic techniques, there’s one nagging question thatcan be difficult for some to answer. That question is “why?” As in, “whyroast?” or “why bake?” In this vegetarian class, Chef Jeff Woodward will beoffering up great tips and tricks for preparing different fall veggies, and he’llbe addressing the “why?” of it all as he goes. Along with a sumptuous autumnmeal, Chef Jeff will be teaching you which vegetables are best suited to eachpreparation, arming you with the information you need to succeed with anyvegetables you might bring home. You’ll start things off with a CABERNETTOMATO AND ONION SOUP to warm you through and through. Next,you’ll learn to make SPICY BEET, BASIL, AND PINK CABBAGE SALAD – gar-nished with feta cheese, it’s a real delight! Third, you’ll prepare a spicy, savoryside of CHIFFONADE BRUSSELS SPROUTS WITH JALAPENO FLAKES. Afterthat, Chef Jeff will demonstrate KALE WITH FRIED GINGER before movingon to ROASTED POTATOES, YAMS, AND BEETS WITH AIOLI DRESSING. Inaddition to being vegetarian, the entire menu is gluten and dairy free.Jeff Woodward | Demonstration | $65#130928A – Saturday, September 28 | 6:00 p.m. – 9:00 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#130928B – Saturday, September 28 | 6:00 p.m. – 10:00 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.Brian Storey | Seminar | $30#130929A – Sunday, September 29 | 10:00 a.m. – 11:00 a.m.

Gum Paste & FondantDo you find yourself watching baking shows into the wee hours of the morn-ing? Have you ever been stopped in your tracks by the beauty of a perfectlysmooth, bakery-fresh cake with a silky frosting shell? If so, this is the class foryou! We are happy to welcome back expert pastry chef and cake decoratorJessica Bartl for a class that is all about creating flawless, “impossibly” smoothdecorated cakes using gum paste and fondant. With step-by-step instructionsfor creating a variety of professional decorations, you’ll go from “difficult” to“dazzling” in no time. You’ll learn techniques for creating flowers, borders,accents, and broderie anglaise, as well as how to wrap a FONDANT cake.You’ll also cover techniques for working with royal icing, brush embroidery,inlay designs and much more! Chef Jessica will also show you how the insand outs of working with GUM PASTE, from basic dos and don’ts to moreelaborate embellishments such as DRAPES AND BOWS. Whew! With a littletime and practice, and these tips from Chef Jessica, you’ll leave class withmore decorating ideas than you can shake an offset spatula at!Jessica Bartl | Participation | $55#130929B – Sunday, September 29 | 11:00 a.m. – 2:00 p.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.Brian Storey| Seminar | $30#130929C – Sunday, September 29 | 12:00 p.m. – 1:00 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 fundamentalprinciples 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, and POUNDCAKE with PINEAPPLE MANGO SALSA.Brian Storey | Participation | $70#130929D – Sunday, September 29 | 3:00 p.m. – 6:30 p.m.

Spicy SweetFrom India’s masala chai tea to Southern barbecue to Mexico’s cinnamon-laced hot chocolate, cultures the world over have discovered the simple pleas-ure of mixing spicy and sweet! In addition to being delicious, spiced sweetshave a certain je ne sais quoi...a sort of grown-up sophistication. So whatcould be more enjoyable than something that satisfies your sweet tooth andyour inner foodie? Join Kitchen instructor (and self-described “lover of allthings sugar and chocolate”) Lymarie Jimenez for an exciting class that’s allabout adding spices and seasonings to your favorite sweets! You’ll start offwith a personal-sized take on a classic flavor combination with APPLE CIN-NAMON CUPCAKES, at home anywhere from the breakfast table to thedessert plate. Next, you’ll travel across the Pacific as you make a delightfullyaromatic INDONESIAN SPICE CAKE. Third, you’ll create a CHOCOLATEAND ANCHO CHILI CRÈME BRULÉE, a dessert featuring a Central Americanflavor combination and a little heat, not just spice. But don’t worry, you won’tbe left panting for water, as the cream perfectly balances the heat. Finally,you’ll make Chef Lymarie’s version of a holiday favorite, SPICED PECANS.Easily mastered, they’ll be a hit at your holiday gatherings this year…just putout one dish of these pecans, and watch the crowd gather!Lymarie Jimenez | Participation | $65#130930A – Monday, September 30 | 6:00 p.m. – 9:30 p.m.

Fish FundamentalsFinally a class dedicated to seafood lovers! Executive Chef Brian Storey 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. Finally, we’ll do Minnesota proudwith the ULTIMATE WALLEYE FRY served with HOMEMADE LEMON AIOLI.Brian Storey | Participation | $80#130930B – Monday, September 30 | 6:00 p.m. – 9:30 p.m.


OCTOBERClassic Sweet and Savory French Tarts For dessert, brunch, or even a quick weeknight dinner, nothing beats a simple,elegant and delicious tart. Join the Kitchen Window Cooking School for ahands-on class dedicated to classic French tarts. You’ll learn the techniquesand develop the skills for creating flawless PATE BRISEE – the tart’s crust. We’lldiscuss the importance of ingredient temperature, as well as using the properequipment for turning out a tender and buttery crust that can stand up to avariety of fillings. Then , we’ll move onto the fillings themselves. We’ll makea lovely savory NICOISE ONION TART that you’d be proud to serve at yournest dinner party. Next we’ll try our hand at two sweet dessert tarts: TARTEAUX POIRES ET CHOCOLAT – chocolate and pear tart; and TARTES AUXFRAMBOISES – a tart of fresh raspberries and cream. You’ll leave with theskills, recipes and inspiration to explore the world of French tarts.Brian Storey | Participation | $65#131002A – Wednesday, October 2 | 6:00 p.m. – 9:30 p.m.

Desserts for All DietsGluten-free, dairy-free, low-sugar…the nutritional world these days is full ofall kinds of different diets hoping to maximize health. Of course, the bakersand pastry chefs among us want to show their love with sweets, but unfortu-nately, none of these special diets make it any easier. How is a baker to workhis or her craft while still accounting for friends and family on a diet? Ormaybe you’re trying to make a move toward healthier eating but struggling togive up dessert altogether… Chef Jeff Woodward to the rescue! In this inform-ative class, Chef Jeff will take the fear out of baking for special diets and discusstechniques for making desserts that taste as good as the old version, but con-tain smaller amounts of sweetener, and are mostly gluten and dairy free! You’llstart out with Jeff’s version of CHEWY DARK CHOCOLATE BROWNIES, justas rich and gooey as you could want. Next, you’ll make a CHOCOLATE CO-CONUT CUSTARD, the ultimate in rich, creamy decadence. Third, you’llmake ALMOND MACAROONS, and then move on to Chef Jeff’s KEY LIMEPIE. How can you make such fabulous desserts and still satisfy all the spe-cial-diet eaters in your life? You’ll just have to come by and find out!Jeff Woodward | Demonstration | $65#131004A – Friday, October 4 | 6:00 p.m. – 9:00 p.m.

Gluten-Free Breakfast“Gluten-free.” We hear it all the time these days, don’t we? Whether it’s you,a friend, or a family member, you probably know someone who eats a gluten-free diet, so having a few good gluten-free recipes up your sleeve is always agood idea. Enter: Jessica Bartl. Chef Jessica is here to help you navigate theworld of gluten-free eating. In this second installment in our gluten-free series,she’ll tackle gluten-free breakfast ideas. After all, breakfast can be a particu-larly challenging meal for gluten-free eaters…what would breakfast look likewithout classics like pancakes or muffins? Luckily, you’ll never need to findout, since, with Jessica’s help, you’ll prepare gluten-free versions of a varietyof breakfast baked goods. First up: SCONES TWO WAYS – BLUEBERRY andHAM AND CHEESE. Next, Jessica will show us how to make BUCKWHEATPANCAKES WITH YOGURT, FRUIT AND DRIZZLED HONEY – how’s that fordelicious? If that weren’t enough, you’ll also make GLUTEN-FREE BISCUITSand APPLE-CARDAMOM MUFFINS. Chef Jessica will change the way youthink about gluten-free cooking…not to mention that her recipes are so good,you’ll probably find yourself making them all the time – whether you and yourguests are gluten-free or not!Jessica Bartl | Participation | $65#131005A – Saturday, October 5 | 10:00 a.m. – 1:30 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 BUTTERCREAM

FROSTING 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#131006A – Sunday, October 6 | 10:00 a.m. – 12:00 p.m.

Decorating 101: The BasicsSo you’ve mastered baking…or you want to. You can whip up a deliciousseven-layer cake with your eyes clothes…or you’re just trying to get the hangof basic cookie baking. No matter where you are on the path to baking ex-cellence, there’s one thing for sure: knowing how to decorate your masterpieceis the key to looking like the expert you are (or want to be) and the secret todrawing “oohs” and “ahhs” from your family and friends as you reveal yourshow-stopping sweets. Of course, a little help never hurt anyone, and that’swhy we’re introducing pastry chef and expert decorator Raven Seybolt! In thefirst of two technique-focused courses in cake, cupcake and cookie decorat-ing, Chef Raven will introduce you to BASIC ICING TECHQNIQUES, usingBUTTERCREAM FROSTING and WHIPPED CREAM. You’ll learn how to workwith different consistencies of icing, as well as various tools, to create the re-sults you want. Next, you’ll learn about SIMPLE PIPING, including filling andholding the bag in the proper position to ensure consistent results. After that,you’ll learn techniques for SMOOTH FINISHES AND SIMPLE DESIGNS thatrequire specialty tools like scrapers and combs. You’ll also learn about makingBASIC BORDERS as well as techniques for SIMPLE DÉCOR, including bal-loons, shells, and flowers that will put the finishing touch on your pastries.Raven Seybolt | Participation | $55#131006B – Sunday, October 6 | 10:00 a.m. – 12:00 p.m.

Decorating 202: Creative DecoratingSo you’ve mastered baking…or you want to. You can whip up a deliciousseven-layer cake with your eyes clothes…or you’re just trying to get the hangof basic cookie baking. No matter where you are on the path to baking ex-cellence, there’s one thing for sure: knowing how to decorate your masterpieceis the key to looking like the expert you are (or want to be) and the secret todrawing “oohs” and “ahhs” from your family and friends as you reveal yourshow-stopping sweets. Of course, a little help never hurt anyone, and that’swhy we’re introducing pastry chef and expert decorator Raven Seybolt! In thesecond of two technique-focused courses in cake, cupcake and cookie deco-rating, Chef Raven will show you how to expand on the skills you practicedin “Decorating 101.” You’ll start off by learning FINER DETAILS, FLOWERS,AND BORDERS, a good opportunity to let your creativity and artistic sideshine. Next, you’ll learn how to TORTE, a technique for splitting and filling acake. After that, you’ll move on to CRUMB COATING, a pre-frosting tech-nique that ensures a smooth-as-glass final appearance. You’ll also learn COM-PLEX PIPING TECHNIQUES, such as basket weaves and textured borders.Finally, you’ll learn to use FUDGE AS ICING to create a variety of finishes, in-cluding fudge drizzle and a molten (melted) appearance.Raven Seybolt | Participation | $55#131006C – Sunday, October 6 | 2:00 p.m. – 4:00 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#131006D – Sunday, October 6 | 2:00 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#131007A – Mondays, October 7, 14, 21 & 28 | 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 fundamentalprinciples 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, and POUNDCAKE with PINEAPPLE MANGO SALSA.Brian Storey | Participation | $70#131008A – Tuesday, October 8 | 6:00 p.m. – 9:30 p.m.

Healthy Fall Weeknight MealsThe end of summer (and beginning of fall) marks a time of transition. Theweather changes, the earth gives up one last explosion of color, one last tasteof the harvest, before settling in to rest and rejuvenate. And kids go back toschool. For parents, of course, that means that schedules get much more com-plicated. Between work, school, extracurricular activities, and everything else,how on earth are we supposed to find time to cook meals that will nourishour families and keep them going strong during the busiest time of year?Swing by Kitchen Window, of course, and join Anna Dvorak for an eveningof healthy meals that fit into a busy schedule. Anna will show you how tomake the delicious, healthy, and filling AVOCADO CAESAR SALAD, as wellas NEW MEXICAN CHILI WITH SQUASH, PINTO BEANS AND RED PEPPERS– both great ways to start a meal, or enjoy them together as a nutritious andfilling lunch. Next, you’ll make QUINOA PILAF WITH GREEN ONIONS ANDLIME, a flexible dish that can be served hot for dinner, or served cold, makingit a natural for lunchboxes. Anna will also show you another great vegetableentrée, SOUTHWESTERN ROASTED VEGETABLE, BLACK BEAN, ANDBROWN RICE CASSEROLE before moving on to dessert, COCOA-CINNA-MON AND VANILLA MACAROONS.Anna Dvorak | Demonstration | $65#131009A – Wednesday, October 9 | 6:00 p.m. – 9:00 p.m.

Pots de Crème, Crème Brulee & Chocolate Soufflé Some of the most beautiful and elegant desserts start with a humble egg. Awell-done custard or soufflé is both delicious and impressive – the perfect fin-ish to a dinner party or an intimate evening for two. Join Kitchen Window forthis class dedicated to the art of egg-based desserts. We’ll begin this hands-onclass with an introduction to the skills you need to create a silky, smooth CUS-TARD as well as a perfectly light and airy SOUFFLE. Next , we’ll turn our cus-tard into two classic French desserts: POTS DE CREME – a baked and chilled“pot of cream” that’s as tasty as it is decadent; and CRÈME BRULEE – a richcustard topped with a burnt sugar crust. You’ll learn and practice tips and tech-niques for creating the crust of the brûlée with an even caramelization and acrisp texture. Finally, we’ll create a chocolate soufflé – a lovely, traditionaldessert that uses beaten egg whites to rise while baking.Brian Storey | Participation | $65 #131012A – Saturday, October 12 | 10:00 a.m. – 2:00 p.m.

Modern Cake DecoratingCake baking is, of course, an ever-popular skills to master. But all bakingaside, cake decorating is a rich, creative craft all by itself. Like any art, cakedecorating has almost infinite room for innovation, invention, and expression,and once you’ve mastered the basics, you may find yourself looking for thenext step, but not sure how to take your skills to the next level. Or maybeyou have a beautiful, inspired idea for your next decorating project, and youwant a little guidance about the best way to get there. Either way, expert cakedecorator Chef Jessica Bartl can help solve your decorating dilemma! In thisclass, she’ll be demonstrating more advanced techniques for the cake deco-rator who has a firm grasp of the basics. You’ll learn a variety of specialtyskills such as 2-dimensional handwork and the use of appliqué designs in cakedecorating. Chef Jessica will also demonstrate some of her favorite themes,from elegant poppies to a carnival theme for kid’s parties, that will help kick-start your creative process. You’ll work with fondant, gumpaste, and 50/50mix to achieve the perfect results for each type of design. Interested in takingyour study of decorating further? Jessica will also have book recommendationsfor that student who wants a little homework.Jessica Bartl | Participation | $55#131012B – Saturday, October 12 | 11:00 a.m. – 2:00 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#131013A – Sunday, October 13 | 10:00 a.m. – 12:00 p.m.

Outdoor Cooking & Grilling Seminar Join our grillmasters to learn the fundamentals of successful outdoor grillingand smoking. Our experts will help you sort through the hype to better under-stand the grill you have or to choose the perfect grill for your outdoor kitchen.Understanding your grill is the key to achieving a great grilling menu. You'llget a lesson in the basic anatomy and features of gas and charcoal grills, andwe'll also take a peek at smokers. We’ll discuss how a grill’s design, construc-tion and technology affect food. We'll talk about traditional and infrared burn-ers, insulation, rotisseries and more. Our grill guys will also break downsmokers and discuss how to effectively use smoke in your cooking, includingwhich types of wood to use. Finally, so that you may compare the techniquesand features covered in the seminar, we'll sample food from a variety of grills,including CEDAR-PLANKED BRIE; slow cooked 4-HOUR BABY BACK RIBS;HERB SALT CRUSTED CHICKEN cooked on the rotisserie; juicy quick-cookedPORK LOIN CHOPS; CHICKEN BREASTS and NEW YORK STRIP STEAKS.We’ll have enough samples to send even the biggest eaters into a protein coma.Doug Huemoeller & Daniel Darvell | Seminar/Samples | $30#131013B – Sunday, October 13 | 12:00 p.m. – 3:00 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’ll learnhow to choose the right equipment for a particular project, as well as how to usethat equipment to achieve the best results. We’ll show you the importance ofchoosing the right ingredients and how to use them. We’ll demonstrate variousculinary techniques – including frying, searing, sautéing, caramelizing, deglazingand braising – and discuss when to use (and when not to use) each technique.Throughout the seminar, we’ll prepare samples for you to share so that you maytaste for yourselves the difference a few basic skills can make. Samples include:PEPPERCORN STEAK AND EGGS; succulent SHORT RIBS; SEARED SCALLOPS;and savory SAUTEED VEGETABLES and creamy RISOTTO. You’ll also learn a fewprofessional secrets that will help you take your cooking to the next level.Becky Caterine | Seminar/Samples | $30#131013C – Sunday, October 13 | 2:00 p.m. – 4:00 p.m.


Celebrated Chefs: AT Solera900 Hennepin Ave Minneapolis, MN 55403It’s an exciting time to be a Minnesota foodie. Minneapolis is rapidly becom-ing one of the major food destinations in the country, with growing ranks oftalented and decorated chefs trained in every discipline and cuisine imagi-nable. No matter what your interest, you can find an expert on it here in theCities…but getting those experts to teach you firsthand? That’s not going tohappen, right? Wrong! In Kitchen Window’s “Celebrated Chef” series, youget just that! You’ll meet at the restaurant, where you’ll spend an eveningwith the executive chef learning their tips, tricks, and favorite recipes. Thistime, join us, and Chef Jorge Guzman, at Solera for an exciting Spanish menuthat starts with GOAT-CHEESE-STUFFED PIQUILLO PEPPERS, topped withBRANDIED RAISINS AND MICRO SORREL, these might just be the beststuffed peppers out there! Next, enjoy OCTOPUS CONFIT WITH GAZPA-CHO SALSA, a lovely, refreshing taste of Andalucian fare. For the thirdcourse, Chef Guzman will demonstrate a dish that celebrates Spain’s multi-cultural history: MOORISH CHICKEN AND NUT PIE. You’ll then move onto another course showcasing Spain’s penchant for seafood as Chef Guzmanprepares SALT-BAKED COD WITH TOMATO VINAIGRETTE. Finally, fordessert, you’ll enjoy CHOCOLATE TRUFFLES accompanied by coffee fromlocal craft-roaster Dogwood.Jorge Guzman | Demonstration | $70#131014A – Monday, October 14 | 6:00 p.m. – 9:00 p.m.

Wines of Steel – Exploring the Unoaked“Winery” You may a chilled, dimly lit space filled with stacked wooden barrels- each holding 800 gallons or so - giving the wine inside time to mellow, de-velop complexity and draw flavor from the oak wood itself. Increasingly nowwine is aged in giant stainless-steel tanks and the desired "oakiness" is not im-parted by the container, but by chips, chunks or even whole planks of wine-barrel wood suspended inside the tank. Explore a new world of wines withChef Royal Dahlstrom and wine expert Jennifer Chou to explain the differ-ences and the good & bad of stainless steel wines. The menu kicks off withWILD RICE FRITTERS WITH LOCAL GOAT CHEESE AND CRANBERRYSYRUP – creamy and sweet, they’re sure to whet your appetite for the nextcourse, BLUE CRAB SALAD WITH CRISPY APPLE CHIPS AND GRILLED FEN-NEL. Smoky and sweet, this dish captures everything we love about autumn…right down to the wood fire. Third, you’ll learn to make RED WINE BRAISEDVEAL CHEEKS WITH CAULIFLOWER AND LACINATO KALE RISOTTO, a real“mouthful” of an entrée with a rich and complex flavor. Finally, you’ll makea sweet and warmly-spiced dessert of PUMPKIN CRÈME BRULÉE WITH GIN-GER BLACK PEPPER COOKIES. And let’s not forget the wine pairings! Jenniferhas carefully selected a list of perfectly matched wines to accompany dinnerthat includes BOXHEAD CHARDONNAY (Australia), VEILER ROSE (France),ZESTOS GARNACHA (Spain), LES TRAVERSES DE FONTANES (Cabernet fromFrance), and RAW POWER SHIRAZ (Australia). After this class, you’ll haveyour next dinner party planned from plate to pour!Royal Dahlstrom & Jennifer Chou | Demonstration | $70#131016A – Wednesday, October 16 | 6:00 p.m. – 9:30 p.m.

Autumn Hawaiian DinnerAmerican cuisine is known for its “melting pot” style, blending many differentworld cuisines in new and unexpected ways, and perhaps nowhere is thismore evident than Hawaii. With its fascinating fusion of many different cul-tural influences, from Portuguese to Polynesian, Hawaiian food is hard to sum-marize or neatly categorize. Of course, the best way to gain a betterunderstanding of any cuisine is to try it. Join us, and Parma 8200 chef AdriaDavidson, for a night of authentic Hawaiian dishes that will help bring a touchof the tropics to our chilly state. First, Chef Adria will show you how to pre-pare AHI TUNA POKE, a traditional Hawaiian salad course featuring sashimituna; great for sushi lovers! Next, Chef Adria will demonstrate QUINCE CHARSIU CHICKEN, a sweet and spicy dish of marinated, roasted chicken. You’lllaso learn to make COCONUT RICE to accompany the chicken. And sinceno introduction to Hawaiian food would be complete without a pig roast, ChefAdria will be showing us how to make it at home with OVEN ROASTEDKALUA PIG. Finally, you’ll end the evening with one final kiss of tropicalsplendor: LILIKOI MALASADA WITH HAWAIIAN VANILLA BEAN ICECREAM, a Pacific rim confection of fried dough that will leave you dreamingof sand and surf.Adria Davidson | Demonstration | $70#131016B – Wednesday, October 16 | 6:00 p.m. – 9:00 p.m.

Party BBQ: Fall FeastKeep the party going with fun, quick meals prepared on the grill. Join KitchenWindow Grillmasters Daniel and Doug this party BBQ – tailgate style. In thishands-on grilling party, you’ll learn the tips and techniques for adapting yourfavorite tailgate recipes for the grill. We’ll make a variety of stick-to-your-ribsdishes that are fast, easy and great for tailgating – or for any event. First up isa warm and tasty ROASTED CORN & SHITAKE GRILLED PENNE PASTA, per-fect for a weeknight meal. Next, we’ll make a hearty GRILLMASTERSSMOKED 3-MEAT CHILE WITH ROASTED CHICKEN, PULLED PORK, &SHORT RIBS that’s just as good on game day as it is on a chilly Saturday af-ternoon. And finally, we’ll make a classic BELGIAN BEER AND BEEF STEW –a rich and satisfying dish for any occasion. We’ll also serve GRILLED FOCAC-CIA, featuring a twist to go with each meal.Daniel Darvell & Doug Huemoeller | Participation | $70#131017A – Thursday, October 17 | 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 grillmastersDoug and Daniel for a crash course on basic sausage making that will armyou with recipes and techniques for fresh, flavorful homemade sausages.You’ll learn how to grind your own meat, how to season it to perfection; andthen you’ll master the toughest part: stuffing the filling into casings to makethe finished product. We’ll make HOT-SMOKED SHEBOYGANBRATWURST and serve it with white onion, brown mustard and sliced dillpickles on a butter hard roll. We’ll make SPICY ITALIAN SAUSAGE and serveit with penne, peppers, onions and pomodoro marinara. Next is CHICKENAND APPLE SAUSAGE, serve with a celery root slaw on a challah roll. We’llalso make MEDITERRANEAN LAMB SAUSAGE served in a pita with tabouliand Greek yogurt.Daniel Darvell & Doug Huemoeller | Participation | $70#131022A – Tuesday, October 22 | 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#131022B – Tuesday, October 22 | 6:00 p.m. – 9:30 p.m.

Grillmasters Series: Green Egg CookingThere's a reason the Big Green Egg calls itself the “world’s best smoker andgrill”. This outdoor ceramic cooker is unrivaled in versatility and perform-ance – it's a charcoal grill, an oven and a smoker. Plus it can reach up to750 degrees in a short period of time, which makes it perfect for pizzas andflatbreads. Whether you’re contemplating a purchase, you already own anEgg, or you just want to experience some great food, check out this class.We’ll begin with SMOKED PORKETTA SAMIS with GRILLED ONIONSAND PEPPERS, featuring Italian dry-rubbed, slow-smoked pork shoulder.Next is ROASTED LEMON & TARRAGON CHICKEN SALAD – vertical-roasted chicken served on a bed of butter lettuce with apple, walnuts, redonion and goat cheese with citron vinaigrette. We’ll boost our temp to sear-ing for BISTECCA ALLA FIORENTINA – a 4 pound Tuscan garlic herbrubbed T-bone steak served with SMOKED SMASHED POTATOES. Finally,we’ll finish our eggstravaganza with a PIZZA BAR, using our Egg as a wood-burning pizza oven.Daniel Darvell & Doug Huemoeller | Demonstration | $75#131023A – Wednesday, October 23 | 6:00 p.m. – 9:30 p.m.


Beyond the Fundamentals of Pizza: Stuffed PizzasFew 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 thishands-on class, you’ll take pizza-making to the next level with an eveningdedicated to stuffed pizza. With Chef Royal Dahlstrom as your guide, we’llwork in stations and cover a range of hand-held pizza variations, learningtechniques and playing with toppings along the way. We’ll have a DOUGHSTATION – we’ll learn tips for creating pizza doughs with the right taste andtexture. There will be a CALZONE STATION – like pizza turnovers, calzonesare hand-held, satisfying and fun to eat. We’ll fill ours with a variety of classicpizza toppings, including cheese, pepperoni, sausage, peppers, roasted mush-rooms and olives. Next is the STROMBOLI STATION – a filled, rolled andsliced, stromboli make great party food—for the young and the old. We’llmake our stromboli with CALZONEgrilled chicken, spinach, artichokes, ham,roasted peppers and sun-dried tomatoes. And finally, we’ll have the DESSERTCALZONE STATION – a sweet “pizza” filled with apples and ginger or choco-late and raspberry. Royal Dahlstrom | Participation | $70#131023B – Wednesday, October 23 | 6:00 p.m. – 9:30 p.m.

Party BBQ: Orchard GrillCelebrate the bounty of the apple harvest; join Kitchen Window GrillmastersDaniel and Doug on our patio, as they lead you through the preparation of anamazing menu using the finest apples local orchards have to offer. This hands-on class will start with an appetizer of CARAMELIZED ONION, APPLE &FONTINA served on COAL-FIRED FLAT BREAD. Next, you’ll make a healthyand delicious GRILLED BEET & APPLE SALAD WITH BACON APPLE VINAI-GRETTE. Our entree will be a hearty and satisfying APPLEWOOD-SMOKED& CIDER-BRINED PORK LOIN WITH APPLE ROSEMARY CHUTNEY, servedalong with two classic and homey side dishes: APPLE-STUFFED ACORNSQUASH and GRILLED APPLE-CASHEW STUFFING. We’ll round out our odeto the apple with a beautiful, traditional TARTE TATIN – an upside-down appletart that’s baked right on the grill.Daniel Darvell & Doug Huemoeller | Participation | $70#131024A – Thursday, October 24 | 6:00 p.m. – 9:30 p.m.

Italian Bar SnacksOne of the best kept secrets of Italian culture and cuisine is the aperitivo,sometimes translated as “happy hour,” though the Italian version is quite dif-ferent to happy hour in America. At an Italian aperitivo, people enjoy a pre-dinner drink alongside a buffet of delicious appetizers and small plates, eitherat restaurants or at people’s homes. The Italian aperitivo is an opportunity tosocialize, snack and whet your appetite before dinner, or, if the snacks are re-ally good, to replace dinner altogether. We’re excited to bring you a class fo-cusing on the art of snacking, Italian-style, that will teach you an assortmentof delicious stuzzichini (snacks) and prepare you to host your very own aper-itivo! You’ll join instructor Becky Caterine in making an assortment of snacksstarting with MARINATED OLIVES – easy, delicious, and quintessentially Ital-ian. Next, you’ll make BORLENGO. Similar to bruschetta, borlengo consistsof crispy, fried bread topped with herbs, oil, parmesan, and ground pork. Afterthat, you’ll make ITALIAN PANINI, small sandwiches filled with salami, ap-ples, and chestnut purée. You’ll also learn to prepare CRISPY SUNCHOKESWITH CIPPOLINI CONFIT MAYO. And, to add a little sweetness to thespread, Becky will help you make a CHOCOLATE SALAMI – dessert disguisedas a sausage! Enjoy a special taste of Italy at home…but just a taste. It issnack time, after all!Becky Caterine | Participation | $65#131024B – Thursday, October 24 | 6:00 p.m. – 9:30 p.m.

Get Fit the Primal Diet WayIf you’ve taken any of our classes on the paleo diet, you know just how tastyancestral eating can be. So, how to take a great paleo meal to the next level?Add cheese, of course! If you’ve enjoyed paleo eating but want to expandyour horizons, or have been curious about ancestral eating but want a less re-stricting plan, primal eating may be for you! Join Jeff Woodward once againas he explores different versions of the paleo nutritional model. This class fo-cuses on the Primal diet, which is much like the paleo diet, but with the ad-dition of high quality dairy products such as raw milk cheeses, and is anutritional model used by many seeking optimum health, from top athleteslooking to get the most out of their training to busy parents trying to keephealthy eating simple. Chef Jeff will be showing the best of the primal eatingstyle, starting with a sweet and tangy YAM AND TOMATO SOUP WITHCRÈME FRAICHE. Next, he’ll whip up a SHRIMP SALAD WITH ROASTEDASPARAGUS, POTATO, AND FETA CHEESE, full of protein and packed with

flavor! Third, you’ll learn to make PAN-SEARED SALMON WITH SHALLOTAND PEPPERCORN SAUCE, an elegant entrèe that proves that caveman cui-sine can be as refined as any other. Finally, Jeff will demonstrate CHICKENAND FALL VEGETABLE STEW WITH COCONUT ADOBE BROTH, a rich, fla-vorful soup to keep you healthy throughout the colder seasons.Jeff Woodward | Demonstration | $65#131025A – Friday, October 25 | 6:00 p.m. – 9:00 p.m.

Easy, Exotic IndianThe warmth, spice and bold flavors of South Indian cuisine are perfect for thewarm nights of Spring and Summer. But for many of us, Indian food comesfrom a restaurant down the street—too intimidating for the kitchen. Well,here’s a secret about Indian cooking: with the right ingredients and a few tech-niques, you can create incredible, authentic Indian meals at home. Truly! Letus prove it to you in this class hosted by Anu Seshadri. A native of India andfood scientist by profession, Anu is a renowned caterer and culinary instructorhere in the Twin Cities. She loves to share and demystify recipes from hermotherland, and that’s just what she’ll do tonight. On the menu: we’ll startwith SAMOSAS – fried pastries filled with vegetables, meats and spices andserved with an assortment of tongue-tingling CHUTNEYS. Anu will serve thesamosas alongside a cool, refreshing MANGO LASSI – a sweet and coolblended yogurt drink. Next up is CHICKEN TIKKA MASALA – roasted chickenpieces bathed in a spicy, creamy sauce over a bed of aromatic basmati rice.Anu will also prepare ELAICHI PULAO – basmati rice pilaf spiced with blackcardamom and served with a REFRESHING RAITA – a cool yogurt sauceblended with grated cucumber. And finally, we’ll end our evening on a sweetnote with KESAR KULFI – a little like ice cream, but a lot better, this dessert isdense, creamy and cold, flavored beautifully with saffron. Anu Seshadri | Demonstration | $65#131025B – Friday, October 25 | 6:00 p.m. – 9:00 p.m.

Gluten-Free Raised Doughs“Gluten-free.” We hear it all the time these days, don’t we? Whether it’s you,a friend, or a family member, you probably know someone who eats a gluten-free diet, so having a few good gluten-free recipes up your sleeve is always agood idea. Of course, some dishes are more difficult to make gluten-free thanothers, and it can be tricky to convert your old favorites to gluten-free versions,especially if you like artisan and specialty breads. Enter: Jessica Bartl. ChefJessica is here to help you navigate the world of gluten-free eating. In the finalinstallment of our gluten-free series, she’ll teach you the tips and techniquesyou’ll need to succeed with a variety of sweet and savory yeast-risen specialtybreads. You’ll start off the class making a breakfast treat: COFFEE CAKE. Ifyou thought going gluten-free would mean you had to give up baking or nar-row your selection, think again! We’ll actually expand your baking repertoirewith HOMEMADE PRETZELS. After that, you’ll tackle PITA POCKETS and fillthem with CHICKEN SALAD WITH FRESH, HOMEMADE MAYONNAISE. Fi-nally, you’ll make SMALL DINNER ROLLS that can be used to complementany menu you like. Chef Jessica will change the way you think about gluten-free cooking…not to mention that her recipes are so good, you’ll probablyfind yourself making them all the time – whether you or your guests are gluten-free or not!Jessica Bartl | Participation | $65#131026A – Saturday, October 26 | 10:00 a.m. – 1:30 p.m.

Halloween Cake PopsHalloween is fast approaching, and regardless of whether we’re planning totake the little ones out trick-or-treating or to be out celebrating ourselves, we’veall got sweets on the brain. Just think how much fun it would be to have beau-tifully decorated, Halloween-themed cake pops at your party or to send asdessert in a child’s lunch! That’s why we’ve invited Lymarie Jimenez, bakerand decorator extraordinaire, to show us how to decorate these tiny cakes.She’ll explain the ins and outs of decorating cake pops and take the fear outof decorating them, no matter how spooky the decoration itself might be! Youwill have the opportunity to work with a variety of cake flavors, includingchocolate, vanilla, red velvet, and carrot, and Lymarie will be offering lots ofdecoration ideas as well as teaching technique, so the possibilities are endless!You’ll learn all you need to put those cake pops in their costumes in less timethan it takes to dance the Monster Mash!This class is open to anyone ages 8 & up.Lymarie Jimenez | Participation | $55#131026B – Saturday, October 26 | 11:00 a.m. – 2:30 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 | $65#131027A – Sunday, October 27 | 9:00 a.m. – 1:00 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 knifeskills you’ll pick up in this seminar will help you reduce your prep-time inthe kitchen and improve your confidence while slicing and dicing. This hour-long primer will give you a fundamental understanding of the most importanttools in your kitchen and prepare you to further develop your skills at home.Choosing the correct knife for the job is fundamentally important. Each kindof knife plays an important, specific role in the kitchen. In this seminar, we'lldiscuss the best uses and practical applications for many kinds of Westernand Asian knives – from parers to slicers, chef's knives to santokus, and breadknives to cleavers. We will review basic cutting techniques; how to choose aknife; differences in types, styles and shapes of knives; and basic safety, stor-age and knife care.Brian Storey | Seminar | $30#131027B – Sunday, October 27 | 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.Brian Storey | Seminar | $30#131027C – Sunday, October 27 | 12:00 p.m. – 1:00 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 fundamentalprinciples 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, and POUNDCAKE with PINEAPPLE MANGO SALSA.Brian Storey | Participation | $70#131027D – Sunday, October 27 | 3:00 p.m. – 6:30 p.m.

Fall Homemade Stuffed PastasYou liked pasta once. Loved it, even. But now…the thrill is gone. Mac andcheese no longer excites you. Spaghetti with meatballs is so yesterday. Butyou still remember the good times, the shiver that ran down your spine at thevery mention of the word “carbonara,” the satisfying ache of longing at thethought of fettucine in a rich cream sauce…but it’s just not the same anymore.Take heart! There is hope for the future, and it’s just a pasta machine away.The secret to reigniting your love for pasta is to make your own! Crafted withlove, infused with new and interesting flavors, homemade pasta will remindyou why you fell in love in the first place. Soon enough, you’ll enter thekitchen full of eager anticipation once again. And what better way to say “wel-come back, pasta!” than with the loving embrace of stuffed pasta shells? It allstarts with BUTTERCUP SQUASH RAVIOLI, served with a luscious TOASTEDPECAN ARUGULA-SAGE BROWN BUTTER BROTH. Next, you’ll kindle thebudding romance with SWEET POTATO CAPPELLACCI IN TOASTED PISTA-CHIO CREAM SAUCE. Third, you’ll enjoy HERB MANICOTTI WITH BRAISEDVEAL, MUSTARD GREENS, AND WILD MUSHROOMS. And finally, you’llend the evening’s affair with TORTELLINI IN BOLOGNESE SAUCE ANDSHAVED PARMESAN…yes, it’s an old standby, but somehow, this time, it’sdifferent. This time, it feels like it could last.Royal Dahlstrom | Participation | $70#131029A – Tuesday, October 29 | 6:00 p.m. – 9:30 p.m.

Masquerade Couples PartyThe days of going door-to-door asking strangers to drop sweet treats into yourplastic pumpkin pail are now behind you. But just because you’ve grown updoesn’t mean you do not enjoy this spooky and festive time of year! Join usfor an evening dedicated to façade of Halloween as we throw our very ownMasquerade Party. In this class, you and your date are invited to an exclusivecouples-only event, where you’ll cook together, while hiding behind your ownmask, enjoying an unforgettable and haunting evening. With Chef Brian Storeyas your guide, to get you and your date into the Masquerade mood, we willenjoy an array of delicious small plates: HIMILAYAN SALT SLAB SEAREDSCALLOPS WITH SEA ASPARAGUS SALAD – perfectly seared scallops with abright and tangy salad; CROXETTI PASTA WITH SWEET & SPICY ACORNSQUASH – flat medallion pastas stamped by hand with a maple syrup andchili-inspired roasted acorn squash sauce; POACHED TUNA WITH CAN-NELLINI WHITE BEAN & BLACK TRUFFLE BRUSCHETTA – tuna poached ina herb-garlic infused oil over grilled baguette slices topped with mound ofcreamy white beans and rich truffles; and BRAISED PORK AREPITAS – crispylittle arepas with caramelized onions and quickly pickled tomato salsa. Nextyou’ll create a gorgeous PICKLED BEET & BLOOD ORANGE SALAD WITHSPICED WALNUTS, FIGS AND PROSCIUTTO WITH A MUDDLED STRAW-BERRY VINAIGRETTE – a masking dish packed with succulent fall flavors. Fordessert, we’ll make a luscious and seductive ROASTED BRAEBURN APPLETARTLETS WITH DRIED FRUIT COMPOTE, TOASTED MERINGUE & DULCEDE LECHE CARAMEL SAUCE. And of course, a Masquerade Party isn’t com-plete without HOT SPICED WINE – a wonderful combination of wine, fruitand spices perfect for a chilling October night.Hot Spiced Wine sold separately in class.Brian Storey | Participation | $140 per couple#131030A – Wednesday, October 30 | 6:00 p.m. – 9:30 p.m.


NOVEMBERFundamentals 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 learn howto cut and layer fresh pasta. Then while the lasagne bakes, you’ll make FET-TUCCINI WITH BASIL PESTO. You’ll also learn how to make filled pasta in-cluding SPINACH RICOTTA RAVIOLI WITH TRADITIONAL TOMATO SAUCEand CHEESE TORTELLINI WITH ALFREDO SAUCE. This class will give youthe confidence and skills to create a beautiful meal of fresh pasta any time.If you own a pasta machine, we encourage you to bring it to work with in class.Becky Caterine | Participation | $70#131101A – Friday, November 1 | 6:00 p.m. – 9:30 p.m.

Tarts, Tartlets and Tart Tatin (trying saying that 3 times fast!)Here’s an interesting bit of tart trivia: Tart shells were first introduced as dinnerplates in the 11th century. Over a thousand years later, we’re still using tartshells for all kinds of delicious fillings. In this class, we’ll take you step-by-step through the process of mixing, baking, filling and topping these scrump-tious butter crusts. First, you’ll learn and practice no-fail recipes andtechniques for SHORT DOUGH CRUST and CHEF’S PIE DOUGH. Next, we’llmove on to practice three mouth-watering fillings: LEMON CURD, PASTRYCREAM and CHOCOLATE GANACHE. Then we’ll move on to baked fillingssuch as FRANGIPANE ALMOND TART with CHERRIES and LINZER TART withRASPBERRIES. Lastly, we’ll enjoy a French classic of CARMELIZED APPLETART TATIN. Many of these versatile recipes can be made as individual tartletsfor your buffet table or as impressive pie-sized desserts.Brian Storey | Participation | $65#131102A – Saturday, November 2 | 11:00 a.m. – 2:30 p.m.

Gluten-Free Pies, Tarts, and Bars“Gluten-free.” We hear it all the time these days, don’t we? Whether it’s you,a friend, or a family member, you probably know someone who eats a gluten-free diet, so having a few good gluten-free recipes up your sleeve is always agood idea. Of course, some dishes are more difficult to make gluten-free thanothers, and it can be tricky to convert your old favorites to gluten-free versions.Enter: Jessica Bartl. Chef Jessica is here to help you navigate the world ofgluten-free eating. In this installment of our gluten-free series, she’ll teach youeverything you need to know about making gluten-free baked goods. You’llenter the holiday season ready to charm all the gluten-free eaters at your nextget-together. First, you’ll make PUMPKIN PIE, and, in the process, you’ll coveran all-purpose GLUTEN-FREE PIE DOUGH that you can use in your otherrecipes. Next, you’ll make MINI CHERRY PIES – they are as cute as they aredelicious. After that is a fall favorite – APPLE CRISP WITH STREUSEL. And fi-nally, you’ll make a holiday crowd-pleasure: PEAR CRANBERRY GALETTESS.Chef Jessica will change the way you think about gluten-free baking…not tomention that her recipes are so good, you’ll probably find yourself making themall the time – whether you and your guests are gluten-free or not!Jessica Bartl | Participation | $65#131102B – Saturday, November 2 | 10:00 a.m. – 1:30 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#131103A – Sunday, November 3 | 10:00 a.m. – 12:00 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#131103B – Sunday, November 3 | 10:00 a.m. – 12:00 p.m.

Cake Decorating BasicsWhether you’re celebrating a special occasion or you just want to add a de-signer touch to a dessert for the family, this seminar will introduce you to theworld of cake, cookie, and cupcake decorating. Join a talented Kitchen Win-dow staff instructors and expert cake decorator for tips and techniques thatwill inspire you to create a cake you’ll be proud to share with family andfriends. Our instructor will demonstrate how to "torte" a cake (how to split andfill it) and how to properly apply the base layer of icing that is crucial to allsuccessful cake decorating. You’ll learn mixing techniques to achieve the per-fect icing consistency, as well as how to fill and hold a piping bag using thecorrect position, direction, angle and pressure. With different piping tips, youcan create very different looks, from whimsical to elegant. We will show youhow to make dots and beads, roses, ribbons, stars, drop flowers, shells,rosettes, rope, ruffles, cornelli lace patterns, basket weaves, garlands and print-ing. We’ll also discuss how to successfully work with fondant for a classic andseamless look.Raven Seybolt | Seminar | $30#131103C – Sunday, November 3 | 2:00 p.m. – 4:00 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#131103D – Sunday, November 3 | 2:00 p.m. – 4:00 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 fundamentalprinciples 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, and POUNDCAKE with PINEAPPLE MANGO SALSA.Brian Storey | Participation | $70#131104A – Monday, November 4 | 6:00 p.m. – 9:30 p.m.

International SoupsSoups, from rich and hearty to light and refreshing, are a great way to startany meal, but this time of year, as the days shorten and the weather getschilly, they take on a particular, comforting significance. Whether to takethe chill out of our bones or to make us feel better when we’re sick, culturesthe world over have recognized the power that a hot bowl of soup has tobolster our physical well-being and our sense of family. It’s no surprise, then,that each culture has its own distinct style and tradition when it comes tosoups, but one thing they all have in common, from the luscious, aromatictagine stews of north Africa to the simple beauty of Vietnamese pho, is thepower to warm and comfort us from the inside out. In this class, you’ll joinChef Royal Dahlstrom for an exciting world tour showcasing unique, deli-cious soups from a variety of cultures. You’ll start out by preparing a CUBANBLACK BEAN SOUP WITH CILANTRO CREAM, a filling, heavily seasoneddish that exemplifies Cuba’s multicultural history. Next, enjoy creating aMOROCCAN LAMB STEW WITH CHICK PEAS, a satisfying, aromatic dishtypical of North African cuisine. Third, you’ll make CHICKEN POSOLE, anancient corn soup from pre-Columbian Mexico. Finally, you’ll end theevening with VIETNAMESE BEEF AND NOODLE SOUP, a simple Asian dishconsisting of meat, noodles, broth, and a few seasonings that demonstratesthat sometimes, simple is best.Royal Dahlstrom | Participation | $65#131106A – Wednesday, November 6 | 6:00 p.m. – 9:30 p.m.

Chicken FundamentalsFrom the dinner table to the lunch box, chicken is a staple of the Americandiet. And why not? You can dress it up, dress it down, serve it to your kids ona rushed weeknight, or to your mother-in-law on a leisurely Sunday after-noon. In this hands-on class, you’ll learn how to perfect the art of chickendinners with expert tips, techniques and recipes from Kitchen Window Exec-utive Chef Brian Storey. We’ll start with a tutorial on selecting your chickenat the market. You’ll learn about the types and grades of chickens, as well aswhen to choose a whole chicken and when to select breasts or thighs. Next,we’ll discuss how to properly butcher a whole chicken into its parts, andyou’ll get the chance to practice this very important skill. You’ll also learnprofessional methods for carving a whole chicken or turkey. And finally, Brianwill walk you through how to cook chicken to achieve moist and flavorfulresults every time. The class will work on five delicious recipes that highlightthis versatile bird. We’ll start with ITALIAN-BAKED CHICKEN WINGS – anherby, upscale take on a sports-bar classic. We’ll make a beautiful WINE-BRAISED CHICKEN – a fresher, simpler spin on coq au vin. Next is OVEN“FRIED” CHICKEN – a healthier version of a family-friendly comfort food.Our next recipe is sure to impress at your next dinner party: PAN-SEAREDCHICKEN MARSALA. And finally, it’s GRILLED HERBED CHICKEN – a dishthat’s perfect for any occasion. Brian Storey | Participation | $70#131106B – Wednesday, November 6 | 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’ll

use 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 JERK SHRIMP.We’ll make authentic MEMPHIS MOPPED PORK SHOULDER SAMIS withMUSTARD BUTTER and an impressive HICKORY AND BOURBON-MARI-NATED BEEF TENDERLOIN.Daniel Darvell & Doug Huemoeller | Demonstration | $70#131107A – Thursday, November 7 | 6:00 p.m. – 9:30 p.m.

Classic Fondue & Raclette PartyCome discover why fondue remains such a popular entertaining option duringthe holidays. Chef Brian Storey will guide us through the “Fon-dos and Fon-don’ts” you need to host a fabulous fondue party. We’ll begin with CLASSICCHEESE FONDUE made with two Switzerland’s finest cheeses: EMMENTALER& GRUYERE, perfect for dunking chunks of FRENCH BREAD. Next we’llenjoy LAND & SEA FONDUE IN OIL where we’ll indulge with beef tender-loin, shrimp and scallops cooked and then dipped in five wonderful sauces.The awesome line-up of sauces includes BEARNAISE, CLASSIC COCKTAIL,WHIPPED CREAM HORSERADISH, TERIYAKI, and the best GREEN GOD-DESS. Before moving to dessert, Brian will introduce you to RACLETTE, an-other traditional Swiss method for cooking together at the dining room tablewhere we’ll enjoy the classic RACLETTE CHEESE, GRILLED VEGETABLES,SAUSAGES, and CORNICHONS. Finally, our CLASSIC MILK CHOCOLATEFONDUE will be a perfect finish to our night as we enjoy it with pound cakeand fresh fruit. Don’t forget to reserve your spot around the fondue pots, asthis class fills up quickly!Brian Storey | Participation | $70#131108A – Friday, November 8 | 6:00 p.m. – 10:00 p.m.

Diwali: The Festival of LightFor cultures around the world, the longest, darkest nights of the year aremarked by celebration. We come together with loved ones to feel a sense ofcommunity, to honor cultural traditions, to reflect on our lives and ourselves…and to prepare some of the best meals we’ll have all year! In India, Hindufamilies celebrate Diwali, or Deepavali, to symbolize the triumph of light overdarkness and good over evil. Of course, coming right on the heels of the har-vest, the Diwali festival is marked by a sense of plenty, and, like many fall andwinter holidays around the world, is a time for great food and drink. Join ChefAnu Seshadri as she walks you through the preparation of a Diwali feast, start-ing with SWEET LASSI, a celebratory mocktail. Next, you’ll make PANEERTIKKA KABOBS, skewers of marinated Indian cheese and vegetables grilledand served with an assortment of spicy chutneys. Next is SHAHI CHICKEN,bite-sized pieces of chicken cooked to perfection in an aromatic cream sauce.You’ll also enjoy NAVARATAN PULAO, a Basmati rice pilaf cooked in a suc-culent blend of spices, as well as SPICED NAAN, a seasoned version of thetraditional Indian coal-fired flatbread. On the side, Chef Anu will serve a LAY-ERED SALAD WITH CAROM VINAIGRETTE. Finally, for dessert, you’ll enjoyBADAM HALWA, a pudding made with almonds and saffron! Anu Seshadri | Demonstration | $70#131108B – Friday, November 8 | 6:00 p.m. – 9:00 p.m.

Shop Like a Chef – Great Ciao TourThis North Minneapolis warehouse is a mecca for chefs throughout the TwinCities and around the country. Great Ciao is a favorite because of its selectionof the highest quality, most unique foods around. The warehouse is typicallyopen only to professionals, but as a guest of Kitchen Window, you get insideraccess to this exclusive market. You’ll get a behind-the-scenes tour from ScottPikovsky, owner of Great Ciao, and Chef Royal Dahlstrom. You’ll receive greatinformation and tips on how to use some of the ingredients you’ll find. You’llbe treated to tastings of artisanal olive oils, vinegars, cheeses, chocolates,pasta, grains and other specialty ingredients. Plus lunch will be provided atGreat Ciao using some of their most unique ingredients to make an unforget-table meal. And through special arrangement with Kitchen Window, you’ll beable to purchase the foods you fall in love with during the tour. Once you getthe lay of the land from the staff of Great Ciao, you’ll get to shop to your heart’scontent. We’ll meet at Kitchen Window Cooking School before heading to themarket, and after the tour, return here for a delitiable dessert prepared by ChefRoyal with some of his favorite Great Ciao finds.Royal Dahlstrom | Tour | $75#131109A – Saturday, November 9 | 9:00 a.m. – 2:00 p.m.


More Secrets of the Sushi RollSushi is one of those cuisines that can seem pretty daunting to the newcomer.Restaurants’ high prices and beautiful presentations can make it seem out ofreach for many home cooks. And yet, it’s really not as difficult as it seems.With good base knowledge, a few simple techniques, and some practice, any-one can make great sushi at home. The key lies in getting the rice just right,and that’s why each sushi class starts off by telling you everything you need toknow to make great, authentic GOHAN (sushi rice) at home. Next, you’lllearn about AWASEZU, the sushi rice seasoning. After that, you’ll learn aboutkey sushi-making sauces such as PONZU (citrus soy sauce) and NIKIRI (spe-cial soy sauce), as well as OTSU MAYONE-ZU, a delicious spicy mayonnaisecondiment. After you’ve covered the basics of working with these ingredients,you’ll prepare some delicious sushi rolls, starting with SASHIMI HAMACHIWITH PONZU AND KURISUPI TAMANEGI, a combination of raw yellowtailtuna with citrus soy sauce and crispy onions. Next up is NIGIRI SAKE HANNASUN BURI, consisting of seared, cured salmon on hand-formed rice with spe-cial soy sauce and micro greens. Finally, you’ll make OTSU MAGURO FU-TOMAKI, a spicy Ahi tuna recipe with leaf lettuce, avocado, pickled burdockroot, and radish sprouts. Make no mistake: after our sushi class, you’ll knoweverything you need to know about making the freshest from-scratch sushi ex-cept how to catch the fish!John Sugimura | Participation | $75#131109B – Saturday, November 9 | 6:00 p.m. – 9:30 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 samples foryou 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#131110A – Sunday, November 10 | 10:00 a.m. – 12:00 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 retainsmany of the nutrients that are lost in simmering or boiling. And while youmay have heard your grandmother’s horror stories about dangerous, explod-ing pressure cookers, today’s pressure cookers boast safety features that makeusing them simple and worry-free. Join Kitchen Window’s expert instructorfor a fun and informative seminar on the proper use of a pressure cooker.You’ll learn about the technical features of pressure cookers, get tips for mak-ing your pressure cooker easier to use, and sample some tasty recipes. Onthe menu is hearty and healthy BEAN SOUP; savory RISOTTO; and creamyNEW YORK STYLE CHEESECAKE. You’ll also learn how to modify some ofyour favorite “traditional” recipes for your pressure cooker. If you own a pres-sure cooker, or are interested in adding this method of cooking to your reper-toire, this is the seminar for you.Becky Caterine | Seminar | $30#131110B – Sunday, November 10 | 2:00 p.m. – 4:00 p.m.

A Visit to FranceFor hundreds of years, France has been synonymous with serious cooking.From wine and cheese to charcuterie and pastry, French cuisine pays specialcare and attention to anything and everything culinary…that’s why French cui-sine has been so beloved among foodies, not to mention that mastering Frenchcooking is the hallmark of accomplishment for generations of chefs. That’salso why Kitchen Window is proud to present Frederic Bermond, a Minnesotachef who hails from Marseille on the south coast of France, to teach you aboutthe cuisine of his homeland! Chef Frederic will be presenting a rich, elegantfive-course meal that really shows off everything we love about French cuisine!For the first course, he’ll prepare an appetizer of BEEF TENDERLOIN TIP WITHCAULIFLOWER PUREE TOPPED WITH BEARNAISE. Following the appetizeris a salad course you won’t want to miss – PESTO SALMON ROULADE

SALAD, with Napa cabbage, daikon and carrot in pineapple dressing. Next,you’ll clear your palate with an intermezzo of MELON AND LAVENDER GAZ-PACHO, a refreshing chilled soup topped with lemon zest. Next up is themain course, CHICKEN BLANQUETTE, a classic of French country cooking,served with TOASTED RICE PILAF, and all topped with sautéed mushroomsand caramelized onions. Of course, no French dinner would be completewithout a decadent dessert, and this one is no exception! You’ll finish theevening with a TARTE AU PIGNON, or pine-nut tart, served with berries anda Grand Marnier-infused whipped cream! C’est magnifique!Frederic Bermond | Demonstration | $70#131111A – Monday, November 11 | 6:00 p.m. – 9:00 p.m.

Sweet, Spicy & Sour Thai SoupsMinnesota winters are harsh, and you may find yourself searching for ways tokeep warm. And as all your energy goes into staying warm, you may findyourself relying on the same old dishes to get you through. No longer! Deli-cious homemade soups are the perfect way to warm you up, body and soul.Not to mention that cooking always warms up the house, and of course, it’salways fun to try something new. That’s why we’re pleased to have guest in-structor Joe Hatch-Surisook of Sen Yai Sen Lek on hand to show you how tokeep cozy with a taste of the tropics in this diverse menu of soups from Thai-land! First, you’ll prepare TOM YUM, a spicy, sour soup with shrimp, lemon-grass, kaffir lime, and galangal (Thai ginger). Next, you’ll make KHAO TOM,a jasmine rice soup with tilapia, cilantro, and fried garlic oil. After that, you’llmake TOM KHA GAI, a savory powerhouse with chicken, coconut milk,galangal, lemongrass and lime. It’ll keep you warm and cure what ails youthe way that only chicken soup can! Finally, you’ll end the evening withGEOW NAAM MOO DAENG, a pork wonton soup with egg noodles, beansprouts, and Thai barbecued pork. There’s no better (or tastier) way to unwindand keep Old Man Winter at bay!Joe Hatch-Surisook | Participation | $70#131112A – Tuesday, November 12 | 6:00 p.m. – 9:30 p.m.

Tuscan-Inspired Autumn Dinner PartyPicture yourself in the countryside, surrounded by rolling green hills, the set-ting sun painting the sky as red as the wine in your glass. As the night falls,the smell of olive trees drifts in from the grove nearby and mingles with thescent of fresh, crusty bread baking in the oven…yes, nothing says “great food”quite like Italy. The sumptuous, hearty dishes for which Italy is known arethe perfect complement to an evening with friends, an exquisite way to warmboth hearth and heart. That’s why you’ll want to join us as we welcome in-structor Anna Dvorak to kitchen to teach us all how to add a little dolce vitainto our day-to-day. She’ll start us off with CRISP GREEN SALAD WITHROASTED SQUASH AND PUMPKIN SEED DRESSING, a toast to the classicflavors of fall. Next up is the zuppa, or soup course, TUSCAN LENTIL SOUPWITH HERBS, a hearty classic that’s sure to satisfy. After that, Anna will in-troduce us to a traditional Italian grain with her WARM FARRO SALAD WITHFALL VEGETABLES AND THYME. For the fourth course, we’ll savor Anna’sluscious GLUTEN-FREE TUSCAN CREPES WITH LEEKS, KALE, AND MUSH-ROOM BESCIAMELLA. Finally, a little dessert to end the evening: POLENTACAKES WITH PEARS, ALMONDS, AND LOCAL HONEY. After this class,you’ll know everything you need to invite your friends for all the romance ofan Italian festa!Anna Dvorak | Demonstration | $65#131112B – Tuesday, November 12 | 6:00 p.m. – 9:00 p.m.

Meet the Chef: OceanaireThe Oceanaire Seafood Room boasts the finest seafood flown in fresh everyday. With an emphasis on simplicity, seasonal preparation and regionally in-spired dishes, Oceanaire offers one of the best dining experiences in the TwinCities. Tonight, it’s all about seafood and holiday entertaining as Chef Jake Ut-tich brings an inspiring menu to the cooking school. The feast begins withROASTED PEAR SOUP with blue crab cream cheese and pumpernickel. Nextwe’ll enjoy SAUTEED JUMBO SHRIMP FLATBREAD topped with cauliflowerand roasted tomatoes. For our third course an eye-appealing combination ofPISTACHIO & FOIE GRAS CRUSTED SCALLOPS WITH PORT WINEPOACHED APPLE JAM. Then our main course will be HERB ROASTED BEEFTIP & SCALLOPS WITH SWEET POTATO MASHERS. And to toast the holidayseason, we’ll cap off the menu with a CLASSIC PECAN PIE. Jake Uttich | Demonstration | $80#131113A – Wednesday, November 13 | 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 incomparablysatisfying, with a humble flavor that takes to almost any sauce you bathe them in.But there are a few tricks, professional techniques, that make the difference be-tween plump and pillowy gnocchi or tough and gluey blobs. In this hands-onclass, we’ll share those tips with you (hint: timing is one of them). You’ll work withChef Royal Dahlstrom to create traditional gnocchi, as well as a handful of saucesthat you can use for any occasion. We’ll start with POTATO GNOCCHI – you’lllearn the recipe as well as the techniques for mixing, kneading and boiling. Nextwe’ll start on our sauces with TOMATO SAUCE WITH PORCINI MUSHROOMS& ARUGULA – with its bright, earthy and peppery flavors, this sauce makes awelcome addition to your winter table. TALEGGIO CREAM SAUCE WITH BALS-MAIC TOMATOES & ASPARAGUS is next – impressive enough for an elegnat din-ner party and comforting enough for a cold sunday afternoon. We’ll try anothergnocchi recipe 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 served withCARAMELIZED APPLES, PECANS & VANILLA ICE CREAM.Royal Dahlstrom | Participation | $65#131113B – Wednesday, November 13 | 6:00 p.m. – 9:30 p.m.

Grillmasters 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, wewill 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-GRILLED BACONMASHED POTATOES. Finally, we'll finish our winter celebration with FIRE-BAKED APPLES served with CINNAMON ICE CREAM.Daniel Darvell & Doug Huemoeller | Participation | $70#131114A – Thursday, November 14 | 6:00 p.m. – 9:30 p.m.

Pâte à ChouxOnce you’ve mastered pâte à choux, a simple mixture of butter, water, flour andeggs, you have at your disposal the base for an endless variety of sweet and savorytidbits, from cheese puffs to éclairs. This hands-on class will arm you with the un-derstanding and ability to make excellent appetizers and desserts that are impres-sive, yet easy to make. The class starts with a lesson on pâte à choux – there arecertain rules to ensure success. Then we’ll use the dough to make perfect cocktailparty food, starting with GOUGERES, light and fluffy cheese puffs made withGruyère cheese. The dough can also be used for SAVORY FILLED CREAM PUFFSthat we’ll stuff with two fillings, SAUTEED MUSHROOMS and SHRIMP. Thenwe’ll explore the versatility of this dough as we turn to the sweet side of thingswith PROFITEROLES filled with ice cream and topped with chocolate syrup. We’llalso make ECLAIRS, filled with pastry cream and topped with chocolate ganache.Finally, we’ll master CREAM PUFFS, traditional bite-sized pastries that can beturned into a variety of delicious appetizers, desserts and even a main course. Brian Storey | Participation | $65#131118A – Monday, November 18| 6:00 p.m. – 9:30 p.m.

Party Barbecue: Thanksgiving on the GrillYou cook chicken on the grill… why not turkey? Heck, why not your wholeThanksgiving dinner? Daniel and Doug will guide you through this unique hol-iday menu as you get hands-on experience preparing three different Thanksgivingdinners. And just like the holiday at your house, no one leaves hungry! The classwill work together to cook three variations of grilled turkey: VERTICAL-GRILLED& SMOKED TURKEY, ROTISSERIE TURKEY and BRICKED & GRILLED TURKEY.Each bird will be prepared using a different BRINE, so that we can explore howbrining works to create moist and flavorful meat. We'll make three delicious stuff-ings: flavorful DRIED-CHERRY & WALNUT; Minnesota-style WILD RICE &SAUSAGE; and perfectly southern APPLE-BACON CORN BREAD. For sides, we’llcook PLANKED SWEET POTATOES with PECANS, BROWN BUTTER & SAGE;and GRILLED CORN PUDDING. Thanksgiving is never complete without gravy– we’ll make GRILLMASTER’S GRAVY (in three variations of course). And finally,if you can make room, GRILLED PUMPKIN PIE is for dessert.Daniel Darvell & Doug Huemoeller | Participation | $80#131120A – Wednesday, November 20 | 6:00 p.m. – 9:30 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.Brian Storey | Seminar | $30#131124A – Sunday, November 24 | 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.Brian Storey | Seminar | $30#131124B – Sunday, November 24 | 12:00 p.m. – 1:00 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 fundamentalprinciples 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, and POUNDCAKE with PINEAPPLE MANGO SALSA.Brian Storey | Participation | $70#131124C – Sunday, November 24 | 3:00 p.m. – 6:30 p.m.

Grillmasters Series: Winter 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 & Doug Huemoeller | Participation | $70#131125A – Monday, November 25 | 6:00 p.m. – 9:30 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 TEMPURA– shrimp and assorted vegetables deep fried in a light batter. We'll learn howto use our tempura to make HAND ROLLS and SUSHI CONES, as well as howto make tempura crumbs for finishing CRUNCHY ROLLS. Next we'll work onSASHIMI, and we'll make a RAINBOW ROLL – a roll with salmon, yellowtailand tuna sashimi on the outside. Next, we'll try our hand at the CATERPILLAR– a whimsical roll made with eel, avocado, cucumber and roe. And finally,Pepe will teach how to make a couple of traditional dipping sauces to accom-pany our creations. With this class, you'll be well on your way to becoming asushi master in your own right.Pierre “Pepe” Yang | Participation | $75#131126A – Tuesday, November 26 | 6:00 p.m. – 9:30 p.m.

DECEMBERMadeleines, Macarons & Macaroons If you ask us, there’s really no bad cookie, but we do admit: some cookies arebetter than others. There are the kinds of cookies that you throw in a cookie jar,to be eaten mindlessly with a glass of milk, and then there are the kinds of cook-ies that you’ll be baking in this class. Small, elegant creations that sit prettily ona plate, to be admired and savored along side tea or espresso. Kitchen WindowInstructor Brian Storey will share his incredible recipes as well as professionaltips for three classic cookies. We’ll begin with the MADELEINE – a tiny, lightand delicate sponge cake baked in a classic, iconic shell shape. Next, we’llwork on settling a cookie debate: “macarons” or “macaroons”? We’ll make eachof these cookies and discover the differences between them. We’ll start withCLASSIC FRENCH MACARONS – tender domes of meringue sandwichedaround a cream- or butter-based filling in different flavors. We will concentrateon different colors and flavored centers to make an array of macarons. Nextwe’ll move on to COCONUT & ALMOND MACARONS – denser and chewierthan macarons, these cookies are coconut-rich, almond-laced and delicious.Brian Storey | Participation | $65#131201A – Sunday, December 1 | 10:00 a.m. – 2:00 p.m.

A Winter Feast: Small Plates StyleOh, the winter months can be cozy, sure, and that has its own appeal. Butsometimes, we want a little adventure – a little daring – in our lives. We knowhow easy it is to get that restless feeling, so if you’ve been suffering through thewinter blues, Chef Royal Dahlstrom is here with the cure! You’ll start off thisclass of epic proportions with PORK AND SAGE POT STICKERS featuring asweet-tart CRANBERRY ORANGE CHUTNEY WITH SWEET SOY. Next, you’lltempt fate (or at least your taste buds!) as you try your hand at Chef Royal’sTURKEY AND BACON MEATBALLS WITH PORCINI MUSHROOMS ANDFENNEL CREAM SAUCE. After that, you’ll partake in another celebration ofthe richness of holiday eating as you prepare CRISPY DUCK CONFIT SPRINGROLLS WITH TEA SWEET-AND-SOUR SAUCE...Not enough decadence foryou? That’s all right, because the fourth course is CRISPY ALMOND-CRUSTEDBRIE WITH TOMATO AND GOLDEN RAISIN JAM, also known as “unbridledgoodness so delicious your taste buds don’t stand a chance.” Fortunately, youcan comfort those taste buds in their hour of defeat with TIRAMISU, an Italiandessert featuring ladyfingers, espresso, and bittersweet chocolate. Treat yourselfwith this class and put a little excitement in your winter routine!Royal Dahlstrom | Participation | $65#131202A – Monday, December 2 | 6:00 p.m. – 9:30 p.m.

Meet the Chef: Chino LatinoChino Latino specializes in street food from the hot zones - the tropical beltthat covers the Caribbean, the Americas, Polynesia as well as Southeast Asia,India and Africa. The energy and atmosphere of the restaurant draws crowdslooking for good times, interesting food and fun drinks. And what unites thefood is the power of their flavors, the emphasis on freshness and the use of in-gredients and cooking styles common to the hot zones. With this class, you’llget to experience all of different flavors yourself with Chino Latino’s ExecutiveChef Tyge Nelson. Up first is YUKHOE - seared beef bitter greens salad toppedwith a honey-soy sauce vinaigrette and pine nuts. Next up is DWAEJI BUL-GOGI - BBQ pork belly with rice, green chili and ssamjang. For the thirdcourse is a house favorite DDEOKBOKKI - spicy rice cakes made with

gochucheng and topped with a fried egg. And for dessert, we’ll indulge in aTOASTED PINE NUT ICE CREAM WITH STEWED RED DATES. Yum!Tyge Nelson | Demonstration | $70#131203A – Tuesday, December 3 | 6:00 p.m. – 9:30 p.m.

Holiday Cocktail PartyWith the start of December, there’s no denying that winter has arrived. Thatmeans that when we’re not out playing in the snow, we all like to keep as cozyas we can, to surround ourselves with warmth and love. Now is the time ofyear when we gather together with family and friends, when we start to planfor our holiday gatherings, and when many of us do our most elaborate cook-ing, but holiday parties don’t have to be difficult! Popular Kitchen Windowinstructor Anna Dvorak has put together a great menu of seasonal dishes thatwill help take the stress out of some of those winter get-togethers. You’ll startoff with some new ideas for a COCKTAIL BAR, and show you how to makeGINGER SIMPLE SYRUP and QUICK HERB BITTERS, two mixers that willspike your creativity when the cocktail hour approaches (we’ll sample withsparkling water). After that, the dinner can begin! You’ll make POLENTACROSTINI WITH FALL PESTO AND BALSAMIC SQUASH, a beautiful appe-tizer that will leave your guests wanting more. Next, Anna will show us howto make risotto into a finger food with her MUSHROOM RISOTTOARANCINI. Following that, she’ll demonstrate two healthier, tastier alterna-tives to packaged chips and dip: BLACK BEAN HUMMUS WITH CILANTROAND VEGETABLE “CHIPS” and HOMEMADE GLUTEN-FREE CRACKERSWITH ROASTED ONION SPREAD. Finally, a little sweetness to round outyour party: COCOA SPICE CAKE BITES WITH CRYSTALLIZED GINGER. Joinus for this class, and you might just have to add some new dishes to the list ofholiday traditions!Anna Dvorak | Demonstration | $65#131204A – Wednesday, December 4 | 6:00 p.m. – 9:00 p.m.

Holiday Gift Giving – Boozing Gifts!Everyone loves receiving delicious, homemade gifts. If they’ve got a little adultkick to them, so much the better, right? We agree! Fortunately for you (andyour gift recipients), instructor Anna Dvorak is here with an assortment ofboozy delights that lend themselves to gift giving. In this class, we’ll be mak-ing a variety of infusions, bitters, and liqueurs and showcasing them in a menuof that will please even the most discriminating palates. And what’s more,we’ll be teaching you principles that you can use to create your own concoc-tions with any flavor you might desire! We’ll get started with by using HOME-MADE VANILLA EXTRACT to bake and sample VANILL A BEANSHORTBREAD. Next, we’ll learn about bitters with ORANGE BITTERS as wellas CRANBERRY SPICE BITTERS, and we’ll learn to use them by sampling aBITTERS AND CHAMPAGNE COCKTAIL. Next, we’ll explore the world ofliqueurs with a trio of tasty, sweet, mixers: PEAR LIQUEUR, ORANGE ANDCOFFEE BEAN LIQUEUR, and FIG LIQUEUR. Then, we’ll talk about differentways to use liqueurs as we sample VANILLA PANNA COTTA WITH PEARLIQUEUR, IRISH COFFEE WITH ORANGE AND COFFEE BEAN LIQUEUR,and make DRIED FIG TRUFFLES WITH FIG LIQUEUR. After that, we’ll talkcordial – APPLE-GINGER CORDIAL to be precise – before making an APPLECORDIAL SAKETINI. Finally, we’ll wind the class down by learning aboutout Minnesota heritage with TRADITIONAL NORWEGIAN AKVAVIT. If itsounds a little overwhelming, don’t worry, you get to take home samples ofall the holiday gifts, as well as the recipes we used them in!Each class participant will receive samplings of gifts to take home and enjoy;a $20 value.Anna Dvorak | Participation | $60#131206A – Friday, December 6 | 6:00 p.m. – 9:00 p.m.

Lefse and Beyond – Celebrating Minnesota’s Scandinavian RootsThis class revels in traditional Scandinavian holiday recipes. We start, ofcourse, with LEFSE – the flatbread traditionally served at holiday celebrations.While the ingredients for lefse are simple, it does require the right equipmentand some practice. In this hands-on class, you’ll learn the entire process, startto finish. You’ll learn how to wield the tools used for making lefse, includinglong wooden turning sticks, special rolling pins and griddles. We’ll talk abouthow to eat and serve lefse, from simply adding butter and sugar to enjoying itwith the traditional LINGONBERRY jam. Then it’s on to a smorgasbord of hol-iday cookies. On the baking menu: KRUMKAKE – a delicate Norwegian wafercone that tastes as delicious plain as it does filled with whipped cream andberries; PEPPARKAKOR – a traditional Swedish gingersnap recipe; and SAND-BAKKEL – butter cookie filled and dressed for the holidays.Doug Huemoeller and Brian Storey | Participation | $65#131207A – Saturday, December 7 | 10:00 a.m. – 1:30 p.m.


Meet the Chef: Lucia’sDuring the holidays we experience, and host, many dinner parties and wesearch for new dinner inspirations around every corner. Enter: Chef Ryan Lundfrom Lucia’s. Lucia’s Restaurant is known for creating nourishing, deliciousfood from beautifully simple ingredients because they work with local farmersand suppliers. Ryan will share his culinary expertise with us, as he preparesa menu that combines gourmet winter flavors perfect for a dinner party. Ourmenu will start with CRAB STUFFED BABY RED POTATOES; a lovely littlestarter that is beautiful to see at any table spread. Next up is SPINACH & RI-COTTA GNUDI WITH ROASTED MUSHROOM SAUCE; pillowy ricotta madegnocchi in a rich cream sauce. Our main entrée will be PAN ROASTEDSALMON WITH WINTER GREEN PANZANELLA SALAD; perfectly searedsalmon with a Tuscan bread salad made with large cubes of Lucia’s own artisanbread plus winter vegetables tossed with a lemon vinaigrette. And finally, we’llend the evening with a sweet treat: LEMON & BERRY CHEESECAKE.Ryan Lund | Demonstration | $70#131209A – Monday, December 9 | 6:00 p.m. – 9:30 p.m.

Celebrated Chefs: SoleraHave you noticed what a foodie city Minneapolis has become? Yes, it seemslike great restaurants are popping up all over town, and there’s never been abetter time to be a food lover in the Twin Cities. We want to share our excite-ment with you by taking you out to one of the area’s best restaurants! We’vepartnered with local chef Jorge Guzman to bring you an exciting eveningwhere you’ll get to learn about his cooking on his turf! You’ll meet up withyour fellow foodies at Solera, where Chef Guzman will present you with anoutstanding and lovingly-crafted menu. You’ll start out by enjoying BAKEDGOAT CHEESE WITH FENNEL POLLEN, HONEY, AND SEA SALT. Afteryou’ve given your stomach a chance to warm up, you’ll move on to PRAWNSCRIOLLO, a dish of Spanish creole-style prawns. After that, you’ll move onto FREGOLA CREMADO, a pasta dish featuring CANA DE CABRA, FARM-POACHED EGG, AND TRUFFLE. Next, the entrée: ROAST PORK LOIN WITHSAFFRON COUSCOUS WITH FIG AND DATE SAUCE. Savory, sweet, andaromatic – your senses won’t know what hit you! Finally, you’ll wind theevening down with a simple, elegant dessert – TRUFFLES served with coffee.Join us, and Chef Guzman, down at Solera and see what all the fuss is about.You’ll be glad you did!Jorge Guzman | Demonstration | $70#131209B – Monday, December 9 | 6:00 p.m. – 9:30 p.m.

Entertaining Made EasyThis time of year, there’s a lot of occasions to have friends and family over fora dinner party. Unfortunately, playing host means you have to spend hoursgetting ready, only to miss the party tending to things in the kitchen, right?Wrong! In this class from instructor Annette Colon, you’ll learn everythingyou need to throw a successful (and most importantly, tasty) dinner party thatwill please your guests as well as offer you a chance to actually visit withthem. Annette’s four-course menu starts with a WINTER SQUASH ANDPARSNIP SOUP that will get the whole affair off on the right foot but leaveyour guests wanting more. Luckily, salad isn’t far behind! And when it’sSPINACH SALAD WITH SALT-ROASTED DATES, BLUE CHEESE, POME-GRANATE AND FRESH APPLE CIDER, it’s sure to get them talking. The maincourse, CHICKEN “COQ AU VIN” WITH MUSTARD CRÈME FRAICHE, putsa bright new spin on an old favorite. And finally, YOGURT CAKE WITH SAT-SUMA AND CRANBERRY SAUCE will bring the meal (but not the party!) toan end! Delicious doesn’t have to be difficult, and entertaining can be easy– join chef Annette and see for yourself. Annette Colon | Demonstration | $70#131211A – Wednesday, December 11 | 6:00 p.m. – 9:30 p.m.

Gluten-Free Holiday Treats“Gluten-free.” We hear it all the time these days, don’t we? Whether it’s you, afriend, or a family member, you probably know someone who eats a gluten-freediet, so having a few good gluten-free recipes up your sleeve is always a good idea.Enter: Jessica Bartl. Chef Jessica is here to help you navigate the world of gluten-free eating. In this special baking class, you’ll learn to make a variety of sweets thatwill please the gluten-free gourmand in your life. First, you’ll make a RASPBERRY-JAM-FILLED YULE LOG and make it pretty with CHOCOLATE FROSTING ANDMARZIPAN DECORATIONS. Next, you’ll master a traditional (and traditionallygluten-free) favorite: MERINGUE COOKIES. Crunchy, crispy, and oh so sweet,everyone loves a good meringue. Third, you’ll make SPRITZ COOKIES in a multi-tude of festive shapes and top them with edible decorations including nuts, sprinkles,and candied fruits. Finally, you’ll make a gluten-free version of the CHOCOLATECRINKLE, and bring a smile to the face of all your gluten-free loved ones who havefond memories of this classic “my mom used to make those!” cookie. We look for-ward to seeing you at this fun class that reminds us all that “gluten-free” doesn’thave to mean “taste-free” or “baking-free.” With Chef Jessica’s help, you’ll soon bebaking gluten-free desserts just as delicious as your old standbys.Jessica Bartl | Participation | $65#131214A – Saturday, December 14 | 10:00 a.m. – 1:30 p.m.

Sweets for the SeasonIsn’t it nice to fill the house with the smell of fresh-baked cookies? You betcha!Doesn’t it just warm your heart to share something delicious with your friends,family, or coworkers? Of course! After all, here in Minnesota, we know thatit’s nice to be nice. And of course, it’s the perfect time of year to share yourtastiest treats with everyone, since holiday parties are everywhere. Join in-structor Brian Storey for a menu of exciting sweets that will have you bakingand sharing all season long. You’ll start with CARROT CAKE COOKIES – de-licious on their own, but just wait until you try them made into a sandwichwith frosting and nuts in the middle! Next, you’ll make PALMIERS, heart-shaped or round, these are a cookie version of the ever-popular cronut (crois-sant-donut!). Next, you’ll make DOUBLE CHOCOLATE TRUFFLE BITESbecause no sweets plate is complete without truffles. Finally, you’ll makeCHOCOLATE PRETZELS: a little sweet, a little salty, a lot delicious! You’llleave this class armed with so much baking confidence and know-how thatyou may even find yourself giving sweets as gifts this holiday season!Brian Storey | Participation | $65#131214B – Saturday, December 14 | 11:00 a.m. – 2:30 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-selling event.Kids and their grown-ups will have a blast making holiday treats, decoratingcookies, and picking up a few baking tips and tricks along the way. Jolly oldSt. Nick is, of course, the main attraction, but the food is fun too – as we waitfor Santa to arrive, we’ll decorate cookies and make other favorite holidaygoodies. We’ll bake and decorate traditional SUGAR COOKIE CUTOUTS andGINGERBREAD PEOPLE – with plenty of sprinkles. We’ll also make SAND-WICH-COOKIE REINDEER, CORN FLAKES WREATHS, CHOCOLATE-DIPPEDHOLIDAY PRETZELS and MARSHMALLOW SNOWMEN. Each child will gohome with an assortment of treats to share 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. Adults accompany childrenat no charge. Class fee covers one child and one adult. Please note that thereare TWO sessions being offered.Bethany Patera & Santa Claus | Participation | $50#131215A – Sunday, December 15 | 9:00 a.m. – 11:00 a.m.#131215C – Sunday, December 15 | 12:00 p.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 | $75#131215B – Sunday, December 15 | 10:00 a.m. – 2:00 p.m.


Holiday Wine DinnerWhat could possibly improve on a holiday party with family, friends, and de-licious food? Carefully selected wine pairings, of course! Kitchen Window ispleased to welcome back instructors chef Ben McCallum and wine expert Jen-nifer Chou for a guided tour through an ambitious menu paired with a varietyof exciting wines that are sure to add flair and elegance to your next get-to-gether. Chef Ben is really bringing his “A” game with this menu, starting withWILD MUSHROOM DUXELLE WITH GRILLED FOCCACIA AND SCALLION-INFUSED OLIVE OIL, an earthy, aromatic treat for the senses. Next, Ben willhit that sweet-and-savory sweet spot when he prepares BUTTERNUT SQUASHBISQUE WITH MAPLE CREAM AND HICKORY BACON. Third, you’ll indulgein the pinnacle of holiday decadence with PAN-SEARED DUCK BREASTWITH BALSAMIC ONION MARMALADE. After that, you’ll enjoy Chef Ben’ssmoky, sweet, CHARRED SWEET CORN RISOTTO. And finally, to wind themeal down, Ben will prepare HONEY PECAN TOFFEE WITH SEMI-SWEETCHOCOLATE GLAZE. Food, drink, and fellowship are really all you need,and if you bring the fellowship, Ben and Jennifer will handle the rest. All youneed to do is relax and enjoy a great meal with great people!Ben McCallum & Jennifer Chou | Demonstration | $70#131218A – Wednesday, December 18 | 6:00 p.m. – 9:00 p.m.

Holiday Fondue & Raclette PartyTake a break from the holiday shopping, and join Chef Brian Storey for a trulyfabulous fondue party. Discover why fondue remains such a popular enter-taining option during the holiday season as Brian guides us through the “Fon-dos and Fon-don’ts” you need to host a delicious fondue party. We’ll begindipping in BRIE FONDUE WITH CRAB & CHAMPAGNE with a beautiful as-sortment of bread chunks. Next we’ll spice up the fondue pot as we preparea broth-based THAI-FLAVORED SHELLFISH FONDUE which is truly decadentwith OYSTERS, SHIRMP and SCALLOPS. Then we will dip our seafood selec-tion into five wonderful sauces: SPICY ORANGE-GINGER SAUCE, ZESTYASIAN-STYLE COCKTAIL SAUCE, PONZU DIPPING SAUCE, ASIAN HERBSACUE, and the favored GREEN GODDESS. And just as you began to thinkthe party will wind-down, we will bring out the Raclette to keep our partygoing. On the traditional Raclette, we will enjoy RACLETTE CHEESE grilledto perfection along with SAUSAGES, CORNICHONS and BOILED POTATOES.No fondue party is complete without dessert, and Brain will not disappointyou as he leads us in preparing a heavenly MALTED PEPPERMINT CHOCO-LATE FONDUE with pound cake and fresh fruit. Don’t forget to reserve yourspot around the fondue pots, as this class fills up quickly!Brian Storey | Participation | $70#131219A – Thursday, December 19 | 6:00 p.m. – 10:00 p.m.

Indian Goan ChristmasThe Indian state of Goa lies on the west coast of India, and is famous for itsbeautiful beaches, its places of worship, and the remarkable diversity ofwildlife it contains. You might be surprised to find out, though, that Goa ishome to a large number of Catholics (due to its history as a Portuguese colony),and, as a result, is home to a fascinating holiday tradition that blends Westerntraditions of Christmas with local style, food, and drink. Join Chef Anu Se-shadri in our teaching kitchen and she’ll teach you all about the Goan takeon Christmas! You’ll start the evening with a Goan cocktail called PALAMIGOwhich features a nut-flavored liqueur from the Goa region. Next, you’ll learnabout the ever-popular CHICKEN VINDALOO, a signature Goan dish (and In-dian restaurant staple) that reflects the Portuguese influence on local cuisine.After that, you’ll enjoy MUSHROOM XACUTI, a spicy curry served over rice.As an alternative to plain rice, you’ll learn to make SANNAS, a type of sweet-and-salty rice cake that will help you handle the heat of Goan-style curries.You’ll also learn to make JEERA RICE, a cumin-scented side that can also beserved as an accompaniment to curries. Finally, you’ll end the evening withBEBINCA, a celebratory pudding dessert commonly served on Goan holidays.Stop by for a whole new perspective on what Christmas dinner can look like!Anu Seshadri | Demonstration | $70#131220A – Friday, December 20 | 6:00 p.m. – 9:00 p.m.

Magical Gingerbread HousesNot your ordinary gingerbread houses, the creations you build in this classare fit for gingerbread royalty. Works of art. Prime cookie-based real estate.With handmade sugar paste, molded marzipan, edible paint and much, muchmore, you and your family will create landscapes, facades, porches, windows,trees – anything and everything a gingerbread family could desire. We’ll pro-vide the gingerbread building blocks, and Kitchen Window Instructor MarkWohlers will guide you through the rest. Mark will provide tips, encourage-ment and the tools you need to create a masterpiece. You’ll learn how to makeDECORATIVE HALF-TIMBERING WITH LICORICE WHIPS, SHREDDED

WHEAT ROOFING, MARSHMELLOW HEDGES, SUGAR BONFIRES, andROYAL ICING ICICLES. A huge assortment of colorful candies and other propswill be on hand – let your imagination be your guide. Mark will also talk aboutPRESERVATION TECHNIQUES that allow your house to stand up through theseason. You’ll leave class with a finished house that’s sure to be the centerpieceof your holiday celebrations, as well as recipes for baking your own home-made gingerbread and royal icing, plus a template for constructing morehouses in the future. This class has become an annual tradition for many fam-ilies, 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#131221A – Saturday, December 21 | 9:00 a.m. – 12:00 p.m.#131221B – Saturday, December 21 | 1:00 p.m. – 4:00 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 successful dough, how to fashion that dough intothree types of crust, and how to finish each crust for a perfect pizza every time.On the menu: CRISPY FLATBREAD PIZZA, cooked in a Kalamazoo Old WorldPizza Oven for an authentic Neapolitan-style crust; HAND-TOSSED PIZZAwith a tender, chewy crust, topped with FRESH MOZZARELLA, WHOLE LEAFBASIL & PROSCIUTTO DI PARMA; and CHICAGO DEEP-DISH PIZZA whichyou will customize with your favorite toppings.Royal Dahlstrom | Participation | $65#131227A – Friday, 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 withMaster Sushi Chef Pepe Yang of Sushi Tango. As the class begins, Pepe willdiscuss the history and etiquette of sushi as he prepares a special roll for youto enjoy. Next, you’ll learn how to use a sashimi knife to properly cutSALMON AND TUNA SASHIMI for NIGIRI. You’ll make SUSHI RICE and tastea sampling of soy sauces and ponzu. With these essentials under your belt,you’ll try your hand at making sushi rolls. You’ll start with the popular CALI-FORNIA ROLL and SPICY TUNA ROLL before exercising your creativity witha variety of MAKI ROLLS using your favorite ingredients from our selection,including CUCUMBER, AVOCADO, CRABMEAT and UNAGI (BARBECUEDEEL). During class, you’ll also learn where to shop for the freshest sushi ingre-dients and what equipment you’ll need to make rolling sushi easy and fun.Pierre “Pepe” Yang | Participation | $75#131228A – Saturday, December 28 | 6:00 p.m. – 9:00 p.m.

New Year’s Eve Couples DinnerGet your New Year’s celebration off to an early (and scrumptious) start withthis end-of-year couples dinner! Here at Kitchen Window, we think it’s justas important to send the old year off as it is to ring in the new one, so we’veput together this extravagant celebration of the past year, but made sure thatyou’ll finish in plenty of time for you to make it home or to your next partybefore the ball drops. You and your New Year’s date will cook up romanceand a meal as you create dinner together, under the guidance of instructorBrian Storey, starting with GRILLED GRAPE CROSTINI, where soft, warm,sweet fruit plays against crispy, crunchy bread. Next, as you mix and mingle,you’ll prepare LOBSTER CROQUETTES, a luscious, rich, and truly celebratoryversion of a party classic. Continuing our mission to send the year off in style,you and your date will roll, stamp, and cook the pasta for CROXETTI CONSUGO DI AGNELLO, before topping it with a rich lamb ragu sauce. On thelighter side, we’ll be making LIMONCELLO SHRIMP: everyone’s favoriteseafood sautéed in a tangy, sweet sauce. But we won’t stop there, becausewe’re celebrating, remember? That’s why you’ll enjoy a COLD-SMOKED PE-TITE FILET as a final stop in this meal of appetizers before moving on to ourdestination: dessert. You and your date will have the opportunity to create aPERSONALIZED TIRAMISU and say a bittersweet goodbye to the old year.Who could ask for more?Brian Storey | Event-Style Participation | $160#131231A – Tuesday, December 31 | 6:00 p.m. – 10:00 p.m.



SEPTEMBER

Warehouse Sale

#130929AKnife Clinic - 10am

#130929BGum Paste & Fondant - 11am

#130929CKnife SharpeningClinic - 12pm

#130929DKnife Skills - 3pm

#130930ASpicy Sweet - 6pm

#130930BFish Fundamentals - 6pm

1 2 3 4 5 6 7Labor Day #130905AGrillmasters Series:Chophouse Steak - 6pm

#130905BConquering theRestaurant Wine List - 6pm

#130906AParty Barbecue: Tapas and Paella - 6pm

#130907AGluten Free Lunchbox - 10am

#130907BPreserving September- from Tomatoes to Apples - 11am

29 30

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

#130908ABread Basics - 10am

#130908BDecorating 101: The Basics - 10am

#130908CDecorating 202: Creative Decorating - 2pm

#130908DBaking Basics - 2pm

#130909AKnife Skills - 6pm

#130909BCoastal French Dinner Party - 6pm

#130910AWok this Way: Thai Stir-Fry - 6pm

#130911AGreen Egg - Latin Grill - 6pm

#130911BFundamentalsof Fresh Pasta - 6pm

#130913ABBQ Tour: Texas - 6pm

#130913BGluten-Free Pasta Dinner - 6pm

#130914ACake Basics - 10am

#130914BPantry Basics - Chef Secrets to Enhance Flavor - 10am

8 9 10 11 12 13 14

Baking Essentials #130923AMastering the Pressure Cooker and Slow Cooker - 6pm

#130923BFundamentals ofQuick WeeknightMeals - 6pm

#130924AThe Sectrets of theSushi Roll - 6pm

#130925AGrillmasters Series:Green Egg Cooking - 6pm

#130926AGrillmasters Series:Game Grill - 6pm

Warehouse Sale

#130927AA Fresh Taste of India - 6pm

#130927BParty BBQ: Octoberfest - 6pm

Warehouse Sale

#130928APerfect Fall Vegetables - 6pm

#130928BFundamentals of Modern Sauces - 6pm

22 23 24 25 26 27 28

#130915AEspresso Essentials - 9am

#130915BCooking Basics - Secret of a Chef - 10am

#130915COutdoor Cooking &Grilling Seminar - 12pm

#130915DCooking Under Pressure - 2pm

#130916AMadelaines, Macarons & Macaroons - 6pm

#130916BEating Like aCaveman! - The Paleo Diet - 6pm

#130917AGrillmasters Series:Sausage Making - 6pm

#130917BChicken Fundamentals - 6pm

#130918AInternational Grill: Indian Cuisine - 6pm

#130918BFundamentals ofPizza: From Thin to Thick - 6pm

Baking Essentials15 16 17 18 19 20 21

WARE HOUSEKitchen WindowKitchen Window

We’re cleaning out

our warehouse! Stop by for some

HUGE deals this weekend!

Baking Essentials EventSeptember 21 & 22 10am – 4pm

Baking Essentials Event

20-50% OFFBAKEWARE, BAKING TOOLS & BAKING COOKBOOKS

20-50% OFFBAKEWARE, BAKING TOOLS & BAKING COOKBOOKS*

Watch Your Email for Seminar Registration

Info

FREE In-Store Clinics & Baking Seminars

SEPTEMBER 27-29


OCTOBER

#131006ACake Basics - 10am

#131006BDecorating 101The Basics - 10am

#131006CDecorating 202Creative Decorating - 2pm

#131006DCandy and ChocolateBasics - 2pm

#131007ACooking Fundamentals - Part 1 of 46pm


#131009AHealthy Fall Weeknight Meals - 6pm

#131012APots de Creme, Creme Brulee &Chocolate Souffle - 10am

#131012BModern Cake Decorating - 11am

#131027AGetting Started with Bread Making - 9am

#131027BKnife Clinic - 10am

#131027CKnife SharpeningClinic - 12pm

#131027DKnife Skills - 3pm


#131029AFall HomemadeStuffed Pastas - 6pm

#131030AMasquerade Couples Party - 6pm

Halloween

Knife Fest #131007ACooking Fundamentals - Part 3 of 46pm

#131022AGrillmasters Series:Sausage Making - 6pm

#131022BSpicy Thai Noodles - 6pm

#131023AGrillmasters Series:Green Egg Cooking - 6pm

#131023BBeyond the Fundamentals of Pizza: Stuffed Pizza - 6pm

#131024AParty BBQ: Orchard Grill - 6pm

#131024BItalian Bar Snacks - 6pm

#131025AGet Fit the Primal Diet Way - 6pm

#131025BEasy, Exotic Indian - 6pm

#131026AGluten-Free Raised Doughs - 10am

#131026BHalloween Cake Pops - 11am


#131013BOutdoor Cooking &Grilling Seminar - 12pm

#131013CCooking Basics - Secrets of a Chef - 2pm

Columbus Day


#131014ACelebrated Chefs: At Solera - 6pm

#131016AWines of Steel - Exploring the Unoaked - 6pm

#131016BAutumn Hawaiian Dinner - 6pm

#131017AParty BBQ: Fall Feast - 6pm

Knife Fest

1 2 3 4 5#131002AClassic Sweet and Savory French Tarts - 6pm

#131004ADesserts for All Diets - 6pm

#131005AGluten Free Breakfast - 10am

20 21 22 23 24 25 26

27 28 29 30 31

13 14 15 16 17 18 19

6 7 8 9 10 11 12


Kitchen Window

Knife FestOctober 20 & 21 -- 10:00 am – 4:00

Knife FestOctober 19 & 20 10 am – 4 pm

Event Highlights• FREE Knife Sharpening FREE standard blades (limit 3, additional $1.00 each),

$3.00 per knife specialty blades.

• FREE Knife Skills Seminars• FREE Kids Food Play• Knife Fest Giveaways• Exclusive In-Store Specials• Professional Knife FittingCutlery & Knife Accessories 10-65% OFFCutlery & Knife Accessories 10-65% OFF

For More Information Join Our Email List or Watch For Details on our Website & Facebook Page

To register call 612.824.4417 or visit us online at www.kitchenwindow.com22

Highly Caffeinated Sale

#131124AKnife Clinic - 10am

#131124BKnife SharpeningClinic - 12pm

#131124CKnife Skills - 3pm

#131125AGrillmasters Series:Winter Grilling 2 -Comfort Foods - 6pm

#131126ASushi: Master Class - 6pm

Thanksgiving Thanksgiving 3-Day Sale

Thanksgiving 3-Day Sale

1 2#131101AFundamentals of Fresh Pasta - 6pm

#131102ATarts, Tartlets andTart Tatin - 11am

#131102BGluten-Free Pies, Tarts and Bars - 10am

24 25 26 27 28 29 30


#131118APate a Choux - 6pm

#131120AParty Barbecue:Thanksgiving on the Grill - 6pm



Coffee Festival

17 18 19 20 21 22 23


#131103BCake Basics - 10am

#131103CCake Decorating Basics - 2pm

#131103DBread Basics - 2pm


#131106AInternational Soups - 6pm

#131106BChicken Fundamentals - 6pm

#131107AGrillmasters Series:Smokehouse - 6pm

#131108AClassic Fondue andRaclette Party - 6pm

#131108BDiwali: The Festival of Light - 6pm

#131109AShop Like a Chef -Great Ciao Tour - 9am

#131109BMore Secrets of theSushi Roll - 6pm

#131110ACooking Basics - Secrets of a Chef - 10am

#131110BCooking Under Pressure - 2pm

Veteran’s Day

#131111AA Visit to France - 6pm

#131112ASweet, Spicy & Sour Thai Soups - 6pm

#131112BTuscan Inspired Autumn Dinner Party - 6pm

#131113AMeet the Chef:Oceanaire - 6pm

#131113BNothin’ But Gnocchi - 6pm

#131114AGrillmasters Series:Winter Grilling - 6pm

Thanksgiving Cooking Event

3 4 5 6 7 8 9

10 11 12 13 14 15 16

NOVEMBER

Kitchen WindowCoffee FestivalNovember 23 10:00 am – 3:00 pm

Kitchen Window and Calhoun Square join forces with House of Charity. Help raise enough money to feed over 10,000 people!

Over 30 stations devoted to coffee and brewed beverages• Sample coffee, tea and brewed

beverages from around the world

• Experience coffees made with different brewing techniques

• Sample foods inspired by coffee

• Receive a specially designedCoffee Festival mug.

• A portion of the proceeds benefitHouse of Charity.

$10.00 Admission:HIGHLY CAFFEINATED SALE - November 22-24HIGHLY CAFFEINATED SALE - November 22-24


#131209AMeet the Chef: Lucia’s - 6pm

#131209BCelebrated Chefs: Solera - 6pm

#131211AEntertaining MadeEasy - 6pm

#131214AGluten Free Holiday Treats - 10am

#131214BSweets for the Season - 11am

New Year’s Eve

#131231ANew Year’s Eve Couples Dinner - 6pm

Christmas Eve Christmas Day #131227AFundamentals ofPizza: From Thin toThick - 6pm

#131228AThe Secrets of theSushi Roll - 6pm

#131215ACookies with Santa - 9am

#131215BTruffles - 10am

#131215CCookies with Santa - 12pm

#131218AHoliday Wine Dinner - 6pm

#131219AHoliday Fondue & Raclette Party - 6pm

#131220AIndian Goan Christmas - 6pm

#131221AMagical Gingerbread Houses - 9am

#131221BMagical Gingerbread Houses - 1pm

1 2 3 4 5 6 7Thanksgiving 3-Day Sale

#131201AMadeleines, Macarons& Macaroons - 10am

#131202AA Winter Feast: Small Plates Style - 6pm

#131203AMeet the Chef: Chino Latino - 6pm

#131204AHoliday Cocktail Party - 6pm

#131206AHoliday Gift Giving -Boozing Gifts - 6pm

#131207ALefse and Beyond -Celebrating Minnesota’s Scandinavian Roots - 10am

22 23 24 25 26 27 28

29 30 31

15 16 17 18 19 20 21

8 9 10 11 12 13 14


DECEMBER

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.com

ThanksgivingCooking Event

Free In-Store Clinics & Thanksgiving Cooking Seminars

Saturday November 16th

Free In-Store Clinics & Thanksgiving Cooking Seminars

Let us help you prepare for your holiday feast!

Kitchen Window®

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

www.kitchenwindow.com

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]

To register call 612.824.4417 or visit us online at www.kitchenwindow.com24

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