The Chef's Gallery

17Macho Man: Steaks and SidesManfred KrugFor many people the sound and smell of steaks cooking on the grill is oneof life’s sublime joys. Getting great results is fairly straightforward: choosetop-quality meat, season it boldly, and use a carefully tended red-hot fire.Properly grilling a steak will separate you from the rest of the guys on theblock and may even impress the ladies! Join Manfred as together youprepare Cumin-crusted Grilled Strip Sirloins with Grilled Avocados andChipotle-coated Onions, Rib Eye with Blue Cheese, Balsamic Vinegarand Garlic Spinach, Thai-style Steak with Two Sauces, and tasty sidedishes of Mango Black Bean Salsa, Smoky Corn and Tomato Salad withCilantro Vinaigrette, and Grilled Sweet Potato Salad with Sweet SourBacon Dressing. Cold beer will be served with our meal.Monday, August 1, 6-9pm$70 POne Pasta, Endless “Pastabilities”Terry John ZilaThree million Italians emigrated to the United States in the early 1900s,and with them came pasta – in all shapes and forms. There are over 300recognized shapes of this humble staple, many of which are designedspecifically to complement certain sauces. In this class you will learnto take the basic recipe for pasta dough and create a variety of dishes.Our class starts with the making of a basic homemade dough that we willturn into fresh Tagliatelle and Fettuccine. While your pasta dries, Terryguides you in creating flavorful sauces of Pan-roasted Tomato Sauce,Pesto Sauce, Alfreddo Sauce, Browned Butter Sauce with Sage, andWhite Sauce with Winter Vegetables.Tuesday, August 2, 6-9pm$60 PWholesome in Baby’s TummyMarge PorterIs your baby ready to eat solid foods? Are you wondering which foods arethe best to start with? Join us for class today and learn how simple andaffordable it can be to feed your baby delicious homemade foods that willstart them on a healthy path. This workshop will include tips on whichfoods to start with, sourcing local and organic ingredients, the benefits ofmaking your baby’s food from scratch, and methods of storage. Studentswill get hands-on practice making various foods and leave class with anOXO food freezing tray full of fresh, organic starter foods for your baby.You will also take home recipes and resources to get you and your babyoff to a successful start with solid foods.Wednesday, August 3, 12:30-3:30pm$45 P“All happiness depends on a leisurely breakfast.”John GuntherLiving Gluten-FreeMichele LicataWhat does it mean to be gluten-free? What are the advantages and howdo you get started? If you have thought about going gluten-free or haveto cook for someone who is gluten-free or dairy-free, Michele can answermany of your questions as she lives this way herself. Learn to live glutenfreewhile still preparing dishes that are delicious and nutritious. To createtasty gluten-free snacks and meals, you need to stock your kitchen withimportant ingredients, and know which foods and ingredients to avoid.It’s also helpful to know what you can substitute in favorite recipes thatyou want to adapt to your gluten-free diet. Explore how to create thislifestyle as we prepare a delicious menu of Pizza topped with RoastedVegetables and Sausage, Cashew Cream with Preserved Lemons (astaple in Michele’s kitchen to make dips, swirl in a soup or top fruit crisp),Quinoa Salad with Lime and Fresh Mint, and a scrumptious Brownie tofinish.Thursday, August 4, 6-9pm$50 PLadies’ Night Out: Grilled Salads and DessertsSuzanne SchillingWhat is the perfect menu for a summer outing on a beautiful Augustevening? If you answered, “Salad, dessert and wine,” we have thatwinning combination designed in a fun and delicious hands-on class.Join us for an evening of good food, good company and lots of fun in ourkitchen. Suzanne will guide you in the preparation of Grilled Asparagustopped with Lump Crab and Avocado Salad, Grilled SouthwesternChicken Salad with Black Bean Salsa, Grilled Romaine Stuffed with GoatCheese, Pine Nuts and Olives with a Roasted Tomato Vinaigrette, and twosweet desserts of Grilled Fruit with Lemon Zabaglione, and Grilled OrangeChocolate Truffle Pizza. Wine will be served.Friday, August 5, 6-9pm$65 PIndian Cooking 101Rupa DashIndian cuisine has been around for at least 2500-3000 years! The useof many different herbs and spices make each dish quite unique. Eachdifferent region in India is known for its wide selection of recipes andIndian styles and tastes. Though about one third of the population isstrictly vegetarian there are many different dishes that include chicken,lamb and goat meat. Food is such an important part of Indian cultureand plays a large role in the family life and festival celebrations. JoinRupa today for an exploration of the wonderful flavors and aromas ofIndian spices in the creation of Keema Mattar (ground chicken and peasin a savory sauce), Raajma (dark red kidney beans in curry), Dry SpicedCauliflower and Potatoes, Raita (yogurt salad), and Roti (Indian flatbread). See how easy it is to make a wonderful Indian meal at home anyday of the week.Saturday, August 6, 1-4pm$55 P