12/03/2009 2010 SPRING/SUMMER CLASS SCHEDULE - Enroll in four and receive fifth at no charge!

Classes are offered either Monday evenings at 6:00 P.M. or Saturdays at 10 a.m. Most are $55 each. Some may be higher, depending on theme. When you enroll in and pay for four classes at the same time, you will receive and can register for a fifth $55 class at NO CHARGE. YOU ARE ENROLLED WHEN YOU HAVE PAID. NO REFUNDS will be given. Should you be unable to attend, you may send another person in your place. If low enrollment does not merit holding the class, you will be contacted and offered either a future class option or a refund. Please call Chef Kris at 302.228.6125 to check the enrollment in any class(es) you may wish to take. NOTE: Please be sure to include your home and cell numbers and an email address for contact regarding what to bring along. THANK YOU. Hope to see you nella cucina! :-)

PLEASE NOTE: Class menus and topics are subject to change, according to available ingredients.
Availability: yes

03/13/2010 Just SOUPER...

In this class, we will prepare these soups: Butternut Squash Parsnip Soup with Thyme, Caramelized Onion and Portabella Mushroom Soup and Nordstroms Tomato Basil Soup. Join us for a comforting class. Recipes generously given. ONE space remains as of March 8, 2010.

Saturday morning 10 A.M.
Availability: yes

03/15/2010 Grateful for Gratins

In this class, we will prepare a grilled seafood entree accompanied by a Butternut Squash Gratin with Rosemary Breadcrumbs, and a Sweet Potato and Russet Gratin with Horseradish Dijon Crust. THREE spaces remain as of Feb 25, 2010.

Monday evening 6 P.M.
Availability: yes

03/20/2010 Pacific Rim

What happens when East, West, North and South all converge in the kitchen? Pacific Rim Cooking.It is a convergence of Pacific Island foods, Asian techniques, California freshness and a host of other influences.The fresh main ingredient is the focus of each dish, usually prepared by grilling, wok stir-frying and steaming. Join us as we explore this cuisine! Two spaces remain as of March 9, 2010.

Saturday morning 10 A.M.
Availability: yes

03/22/2010 One Potato, Two Potato...

The health benefits of sweet potatoes are well known. Curried Sweet Potato Latkes, Roasted Sweet Potato Salad and Sweet Potato Burritos will round out this menu. All are delicious and good for you. Recipes generously given.

Monday evening 6 P.M.
Availability: yes

03/27/2010 Touch of Italy

Shrimp Cioppino, Cannelloni with Chicken, Spinach and Almonds and Double Chocolate Biscotti are a la menu for this class. Recipes generously given. SORRU, this class has filled. Call or email to be placed on WAIT LIST. Thank you.

Saturday morning 10 A.M.
Availability: yes

04/03/2010 Spring Brunch

Three spaces remain as of Feb 25, 2010 for this light and easy to do-ahead menu. THREE spaces remain as of MArch 9, 2010.

Saturday morning 10 A.M.
Availability: yes

04/05/2010 No NEED to KNEAD

This class will include a variety of no-knead breads that can be quickly and simply prepared. Some can be pulled from your fridge and baked off at your convenience. Mmmm....who does not love that homey smell of freshly baked breads? Almost No-Knead Bread and Beer Bread are two of the three we will prepare in class. Two spaces remain as of Feb 25, 2010.

Monday evening 6 P.M.
Availability: yes

04/10/2010 Small Plates

Three spaces remain as of March 10, 2010.

Saturday 10 A.M. to noon
Availability: yes

04/12/2010 Vegan / Vegetarian?

Most of us want to include more healthful menus in our daily lives. In this class, we will learn what makes these styles of eating similar and different. We will also discuss how to adapt most recipes to make them vegan and/or vegetarian. Menu: Sweet Potato Gnocchi with Mushrooms and Spinach and Roasted Beets and Greens with Spicy Orange Vinaigrette. . ONE space remains as of March 9, 2010.

Monday evening 6:00 p.m
Availability: yes

04/17/2010 Indian Delights

Shrimp Tikka Masala, Indian Butter Chicken, Cardamom-Scented Roasted Cauliflower and an authentic Rice Pulao are on the menu for this class. Indian cuisine is flavorful and a delightful blend of spices. Join us and enjoy!

Saturday morning 10 A.M. to noon
Availability: yes

04/19/2010 Braising

Braising refers to tucking a few ingredients into a heavy pot with a bit of liquid, covering the pot tightly and letting everything simmer pecefully until tender and intensly flavored. It is quite miraculous since, after loading the pot, it requires so little of the cook. Join us to learn the principles of braising, best foods for braising and prepare a meal using those techniques. THREE spaces remain as of March 9, 2010. Three spaces remain as of March 2, 2010.

Monday evening - 6 P.M.
Availability: yes

05/03/2010 (Salad) Dressing for Success...

Making our own salad dressings is not only quick but healthy. Full flavor, no additives and control of ingredients are the big rewards. Join us as we prepare (and pair with salads) four different dressings in class. You will leave with a great packet of easy-to-do and long-keeping recipes that will make your salads sing. Four spaces remain as of March 9, 2010.

Monday evening 6 P.M.
Availability: yes

05/08/2010 Be Your Own Personal Chef

Fee for this class includes all groceries and packaging. Four different entrees, four servings each will be prepared and ready for home heating. Packaging options are single servings, double servings or family style(4 servings each) Be prepared with 16 inividual servings for your busy life! Fee for this class ($155) includes all groceries and packaging. Four different entrees, four servings each will be prepared and ready for home heating. You prepare and package according to your needs. This class is always popular, and fills quickly. Menu: Spicy Chicken Cutlets, Meatball Lasagna, Best Ever BBQ Beef(for your crockpot)and Baked Salmon with Mascarpone Spinach. This class is always popular, and fills quickly. Please advise of any food allergies when registering. Thank you.

Saturday morning 10 A.M
Availability: yes

05/15/2010 a la Francaise - Bistro Menu

Bistro cooking is earthy, non-fussy and an everyday china-type of eating. This menu is inspired by the neighborhood restaurants of France. We will be preparing Seared Sea Scallops with Garlic, Tomato and Olive Compote, Potato Gratin, Braised Leeks and Seasonal Fruit Shortcakes. The has class filled. Sorry. Please email or call to be place on Wait List. Thanks.

Saturday morning 10 A.M.
Availability: no

05/17/2010 A Look Ahead to Wam Weather!

Our menu will be Shrimp Scampi, Asparagus Salad with Shallots and Red Pepper, Linguini with Lemon Sauce, The Perfect Roast Chicken and a fresh Blueberry Dessert.

Monday evening 6 P.M.
Availability: yes

05/24/2010 The All-American Meal

Join us as we enjoy some typical American dishes. Spicy Crab Soup, Meatloaf al la Grandma, Garlic Mashers, and a Bourbon Ice Cream will round out the menu.

Monday evening 6 P.M.
Availability: yes

05/29/2010 A Visit to Venice

Saturday morning 10 A.M.
Availability: yes

06/07/2010 Cleverly Cuban

This class has filled. Sorry. Please call or email to be place on wait list.

Monday evening 6 P.M.
Availability: yes

06/14/2010 Tapas from Around the World

There is nothing better for friends and family than a selection of small plates. Four Spaces remain as of March 9, 2010.

Monday evening 6 P.M.
Availability: yes

06/21/2010 Get On The Stick!

This menu will include three types of recipes - all will be prepared on skewers. Grilled Lemon Chicken Skewers with Satay Dip, Garlic-Mustard Grilled Beef Skewers and Greek Salad Skewers. This is tasty and easy to prepare finger food for those "mobile" and casual party events.

Monday evening 6 P.M.
Availability: yes

06/28/2010 Favorite Tastes from the South of France

Ratatouille, Endive with Grape Salad, Grilled Pork Tenderloin with Lavender Honey, and a Lemon Tart will round out this menu.

Monday evening 6:00 P.M.
Availability: yes