The Chef's Gallery

3SEPTEMBER – DECEMBER COOKING CLASSESD - Demonstration P - ParticipationEach cooking class at The Chef’s Gallery is either a demonstration by the chef (indicated with a “D”), or involves participation of the students workingalongside the chef (indicated with a “P”). Accordingly, please note every class description is marked with a D or P to the right of the class price.Vegan Cupcakes and CookiesRobin AsbellDid you know a vegan cupcake won the television show “Cupcake Wars?”Vegan cookbooks are hot, and we in the Midwest are just catching up tothe plant-based revolution! Cholesterol-free, light and delicious dessertsare easy to make, and you will serve them to raves from everyone. JoinRobin in this hands-on class that takes you through all the steps to creatinghealthy and delicious treats. Tonight you will make Double ChocolateCookies, Pistachio Thumbprints with Apricot Jam, Vegan Oreos, GermanChocolate-covered Cherry Cupcakes, Avocado Cupcakes with AvocadoLime Frosting, and Classic White Cupcakes with Fruit Filling and FluffyButtercream. Enjoy tea or coffee with your samples.Thursday, September 8, 6-9pm$55 POld School ItalianTerry John ZilaIf you have ever read through an old school Italian recipe book, you willhave quickly noticed that it’s not so much about fantastic recipes as itis about necessity. The Italians know what it takes to make somethingout of nothing, incorporating what they had to work with and what wasavailable to them at the time. Terry will demonstrate this in the creationof these wonderful dishes for you to enjoy: Minestrone with Garlic Toast;Shrimp Scampi with Linguine with Pesto; Chicken Cannelloni; Spaghettiwith Veal and Beef Meatballs in Homemade Marinara, and Tiramisu, afavorite Italian dessert. A glass of wine will be served.Friday, September 9, 6-9pm$60 DA Culinary Tour of the AmericasSuzanne SchillingToday we explore the cuisines of the Americas for an educational andtasteful class. There are many similarities to the cuisine, as well asdistinct differences, which you will discover in the cooking process. Takeyour taste buds on a delicious journey as we start right here at homewith the preparation of Chippewa Wild Rice and Corn Fritters with aFresh Ginger Dipping Sauce. For the flavors of Cuba, you will prepareSavory Lentil Soup with Spanish Chorizo. Next stop is Guatemala for atraditional Potato and Fresh Green Bean Salad with a Tomatillo PumpkinSeed Dressing. You will savor Mexican flavors in Mayan Steamed RedSnapper with Pickled Onions and Tortillas. Then we come back homefor a dessert of Cherokee Wild Grape Dumplings with Honey Ice Cream.Saturday, September 10, 11am-2pm$60 PSizzling SeafoodManfred KrugTonight, seafood is the star of the grill! America’s favorite cooking methodcombined with the health benefits of a variety of seafood makes this awinning combination. Join Chef Manfred tonight for a flavorful evening offun as together you will prepare Grilled Margarita-marinated Halibut withGrilled Pineapple and Mango Salsa, Grilled Tuna Niçoise Salad, LouisianaShrimp Kabobs with a Fresh Herb Cream Sauce, and Sesame GingeredGrilled Trout. Beer or wine will be served with our seafood buffet.Monday, September 12, 6-9pm$65 PJoin us for our12th ANNIVERSARY CELEBRATIONSeptember 10th and 11thand enjoy 12% off all regularly-priced purchases.We’ll have in-store specials, cake andpunch, and chances to win great door prizes!Come help us celebrate!10% of all sales on Sunday will be donated to Valley Outreach.

5Hand Pies, Sweet to SavorySuzanne SchillingPick up and go is the name of the game in food trends, and that includespies. These single-serving pastries, sweet or savory, fried or baked,are increasingly popping up at food carts, cafés, farmers’ markets anddelis. Though there’s a strong tradition of fried pies around the world, abaked pie is the easiest type for a home cook. Once you have the pastrymade and the method down, you can improvise with whatever seasonalor leftover goodies you can get your hands on. Join Suzanne in preparingand sampling Tomato-Kalamata-Feta Hand Pie, Chicken and WildMushroom Empanadas with Fresh Salsa, Fried Sweet and Spicy PeachPie, Puff Pastry Blueberry Vanilla Cream Cheese Pies, and a traditionalChocolate Whoopie Pie.Monday, September 19, 12:30-3:30pm$55 PA Modern Approach to Sauces and DressingsRachael PerronYou don’t have to be a chef to know that sauces make the differencebetween a good meal and an incredible one. Tonight we will explore bothclassic and modified techniques a modern culinary enthusiast can useto enhance basic recipes. Covered will be Béchamel, cheese, cream,marinara, Velouté, and raw sauces, along with simple recipes for warmand cold sauces that are particularly great with meats and fish. We’llalso break down fundamental formulas for both creamy and vinaigrettedressings for salads. We’ll taste the demonstrated recipes with pasta,crostini and roasted and grilled meats, as appropriate. To be preparedare Details Signature Spicy Marinara, Basic Cheese Sauce, Quick SourCherry Sauce, Buttermilk Parmesan Dressing, “Cheaters” Aioli, andDetails Basil Pesto.Monday, September 19, 6-9pm$55 DSen Yai Sen Lek: Big Noodle Little NoodleJoe Hatch-SurisookIf you are looking for an authentic Thai class then you have found it! Joe,co-owner of Northeast Minneapolis’ popular Sen Yai Sen Lek restaurant,will share his years of experience in authentic preparations of traditionalThai dishes. Since the best way to really learn a new skill is hands-on,you will join him in the preparation of Miang Kam (Thai lettuce wraps withginger, dried shrimp, Thai chilies, toasted coconut, lime, onion, peanuts),Som Tum (green papaya with Thai chilies, garlic, long bean, peanuts,dried shrimp, lime) served with sticky rice, Moo Tod Gratiem (blackpepper, cilantro, garlic marinated pork), Khao Soi (curried Chiang Mainoodles with stewed beef and pickled mustard greens), and Gluay BuadChee (stewed bananas in coconut milk with sweet sticky rice) for dessert.Wednesday, September 21, 6-9pm$60 PA Hot Night in HavanaMichele LicataCuban cuisine is a fusion of cuisines – sharing spices and techniqueswith Spanish and African cooking, with some Caribbean influence inspice and flavor. The result is a unique, interesting and flavorful blend ofthe different cultural influences. Spend the evening in Havana noshingon fabulous traditional Cuban specialties when you join Michele in thepreparation of Quick Chicken and Olive Empanadas; Baked PlantainChips with Pico de Gallo; Spicy Shrimp and Bell Pepper Stew over CubanstyleRed Beans and Rice. We’ll finish with a cooling Coconut Custardwith a Mango Relish. Wine will be served with our buffet.Friday, September 23, 6-9pm$60 PThe Spice of LifeMarge PorterThe pungent, vibrant, fiery, fragrant even exotic flavors that spices bringto a dish have been treasured for centuries, yet adding spice to a dishcan be daunting for some cooks. This class, featuring spices availablefrom Stillwater’s own Trade Winds Spice Company, will explore a varietyof spices used in cooking today, from pepper (the most common) tosaffron (the most expensive). While Marge prepares a variety of recipesfor the class to sample, she will discuss the use of spices, a bit of theirhistory, pairing them with appropriate foods, storage, and health benefits.Enjoy sampling Pita Bread with Dukkah (spice and nut blend) DippingOil, Roasted Chili-crusted Chicken with Mashed Potatoes, VegetableCurry with Saffron Rice, Moroccan-spiced Chickpea Chili, Marinated BeefSteak with Peppercorn Sauce, and Zucchini Spice Cake. Each studentwill receive a discount coupon for purchases made at Trade Winds SpiceCompany, located at 423 South Main Street.Tuesday, September 20, 6-9pm$50 D

9Soups from the HearthAntigoni SanderIt truly is one of life’s simple pleasures to create a wonderful big pot ofhomemade soup for your loved ones. Join with master soup makerAntigoni and learn the techniques to making these classic favorites:Creamy Tomato Basil Soup, Beet and Cabbage Borscht, Cream ofMushroom Soup, Vegetable Barley Soup, and Split Pea with Ham. Youwill also prepare Savory Butternut Squash Muffins, and Deep Fried FlatBread to enjoy with your soups.Thursday, October 13, 6-9pm$50 PFall Market TourMarge PorterTake a day and shop the world without leaving the Twin Cities. This tourincludes the area’s best markets as frequented by casual foodies andprofessional chefs alike – a perfect opportunity to stock your pantry withunique food items. The fun begins at The Chef’s Gallery with coffee andmuffins, and a 10% discount on in-store items. We then board the busand proceed to Bill’s Imported Foods, Ingebretsen’s, Penzey’s, GoldenFig, United Noodle, El Burrito Mercado, Solo Vino, and Cossetta’s, witha stop for lunch on your own at Midtown Global Market. The tour returnsto Stillwater by 4pm. (Please note this class fills quickly as it is limited to16 people.)Friday, October 14, 9am-4pm$70 TourA Wine Tour of FranceRay ZemkeJoin us this evening as we take your palate on a tour of France. Frombubbly to Bordeaux, you will taste and learn the nuances of some of thegreat wines of France. Ray Zemke, from The Cellars Wines & Spirits,is known for getting highly sought after wines that are in very limitedallocation, so bring your questions and expect an enjoyable evening!Light snacks will be served with the wine tasting.Friday, October 14, 7-9pm$55 PThe Best Of BeefTerry John ZilaWe do love our beef in this country! But if you are in a culinary rut as tobeef preparations, this class will be a tasteful inspiration. First, Terry willshow you how to stretch prime cuts with a Tenderloin Barley Soup. Then,using a more economical cut, he’ll make Balsamic Braised Beef ShortRibs with Garlic Mashed Potatoes. Incorporating smaller pieces of meat,he’ll prepare Korean Beef BBQ in Lettuce Wraps with Steamed Rice. He’llalso discuss how to properly handle choice cuts with Sautéed Rib-Eyewith Béarnaise and Butter and Herb Roasted Parsnips. Enjoy a glass ofwine with the meal.Saturday, October 15, 6-9pm$65 DThe Benefits of SeafoodJeff WoodwardWhether you are making soups, stews, main dishes or salads, seafoodcan be a versatile and healthy addition to the dish – an ideal protein food,rich in Omega-3 fats, heart healthy, helps with weight reduction, andlowers blood pressure to name only a few of the benefits. Incorporatingmore fish into your diet is part of a healthy lifestyle. An instructor inmany areas of health, Jeff will cover the benefits of seafood whiledemonstrating techniques for preparing oily fish, flaky fish, lean fish, firmfish and shellfish. As he discusses, he will prepare Fish Tacos, Shrimp inThai Coconut Sauce, Thyme-crusted Salmon, and Brown Butter Scallopswith Salad for you to sample.Monday, October 17, 6-8:30pm$65 DCouples Cook GermanManfred KrugIf you have a taste for hearty dishes with an Oktoberfest flair, this isthe perfect class for you. Join Manfred and together prepare a feast ofclassic German food. On the menu will be Bavarian Lentil Soup, BavarianWurst Salad, Baked Roquefort Cheese with Apples, Jaguer Schnitzel andWeiner Schnitzel, Roast Pork with Prune and Apple Stuffing, and a BlackForest Cake. German beer will be enjoyed with our buffet.Tuesday, October 18, 6-9pm$65 PLodge Cast Iron: Cooking with a ClassicRobin Asbell and Mark KellyCast iron is the original non-stick. Before there were chemical coatings,we relied on iron and oil. Cast iron puts healthy iron into your food,and is the preferred pan for anything requiring an even, high heat forsearing, crusts, and more. Robin, joined by Lodge representative Mark,will demonstrate the versatility in the preparation of Seared Steak inHerbed Butter, Browned and Braised Salmon in Tomato-Caper Sauce,Veggie Chili, Jalapeno Cornbread in a Skillet, and Cast Iron Deep DishCauliflower-Feta Pizza. They will demonstrate a wok, pizza pan, classicskillet, and the Dutch oven that made this cookware famous. A specialdiscount on Lodge cookware will be available for students this evening.Thursday, October 20, 6-9pm$50 D

10Date Night, Sinatra StyleWilliam LendwaySwing to the classic grooves of Ol’ Blue-Eyes while enjoying a night ofcooking and romance with your sweetie. We’ll prepare some of TheChairman of the Board’s favorite dishes while he sings his songs of love,heartache, and the good life in America. On the menu will be ClamsPosillipo (clams in a light tomato sauce), Fusilli with Filetto di Pomodoro,Veal Milanese, and a Banana Split (Frankie’s favorite food from the 1940s)with homemade ice cream, fresh fruit sauces and hand-whipped cream!It’s New York, New York in Minnesota! A glass of wine will be served.Saturday, October 22, 6-9pm$65 PSteak House, French Style!Terry John ZilaThis evening Terry takes all-American favorites and puts a deliciousFrench twist to them. Sit back and enjoy the show as he preparesCelery Root Soup with Crème Fraîche, Romaine Salad with Pears, GoatCheese and Candied Walnuts with a Champagne Vinaigrette, Steak auPoivre (steak with peppercorn sauce), Pommes Anna (potato cake), andProfiteroles with Caramel Ice Cream and Chocolate Sauce for dessert.Enjoy a glass of wine with the meal.Friday, October 21, 6-9pm$60 DSaturday & Sunday, October 22 & 23 • 11am - 4pmOur favorite vendor reps will join us in-store to demonstrateand answer every question about kitchen tools and tabletop.CookwareCutleryToolsSpicesGrindersBakewareCutting boardsCookbooksJoin us for ourVENDOR FAIRRamekinsFood storageSpice racksGourmet foodsCoffee makersTea accessoriesBarwareWine glassesGrill toolsDinnerwareRugsTable linensCrystalFlatwareServewareCandles• Watch free cooking demonstrations• Sample prepared dishes in a selection of cookware• Sample craft beers from local breweries and meet the brewers• Register to win great door prizesClassic Italian Dishes to Master from Emilia RomagnaSuzanne SchillingEmilia Romagna is the heartland of Northern Italy and the home ofproscuitto, Parmigiano Reggiano, and Modena balsamic vinegar. Thesewonderful flavors will weave their way through the dishes you will createwith Suzanne’s guidance this evening, including Fried Polenta Crostinitopped with Proscuitto and Porcini Mushrooms braised in Marsala Wine;Penne Pasta with Grilled and Baked Vegetables; Roasted Game Hen withBalsamic Glaze; Crisp Potato Cake with Ham, Parmigiano Reggiano andNutmeg Béchamel, and for dessert, Almond Chocolate Cake. We’ll enjoya regional wine with our meal.Monday, October 24, 6-9pm$65 PTen Essential TechniquesMarge PorterProfessional chefs agree that mastering the ten culinary techniquesfeatured in this class will guarantee recipe success. Learn the propertechnique for dicing and mincing onions, caramelizing onions, segmentingcitrus fruits, making a vinaigrette, browning or searing meat, preparing apan sauce, rolling pastry dough, melting chocolate and tempering eggmixtures, and proper folding techniques. Class members will work insmall groups and practice as we prepare a menu that includes all of thetechniques: Caramelized Onion Tart, Spinach and Orange Salad withToasted Pine Nuts, Chicken with Wild Mushroom and White Wine Sauce,and Molten Chocolate Cakes.Tuesday, October 25, 5-9pm$70 PSoup Clinic 101Rachael PerronTonight’s class is appropriately called a clinic, as soup is well-known for itsmedicinal properties. Starting with the basics of making flavorful soups,even without a recipe, Rachael will give you the skills and confidence tocreate steaming bowls of goodness using the flavors that please yourpersonal palate. On the menu will be Chickpea Soup, Corn and PotatoChowder, Italian Cannellini Bean and Spinach Soup, and Spicy RoastedChicken Soup with Tomatoes, Black Beans and Corn. You will leave withnew skills upon which to build and experiment.Wednesday, October 26, 6-9pm$50 P

11Cooking Couples: AsianMichele LicataCouples that cook together … well, eat better! We have to eat anywayso why not make it a romantic adventure in the kitchen? This eveningwe make it an Asian adventure. Michele will guide you in the preparationof one of her favorite cuisines, starting with a crispy and light VegetableTempura. Then we make a delicious Moo Shu Pork and Chicken Wrapmade with vegetables and wrapped in Curry-scented Pancakes, toppedwith Warm Plum Sauce. We finish with homemade Coconut Ice Creamwith Cashew Crunch. Wine will be served with our meal.Thursday, October 27, 6-9pm$60 PSavory Mini Cupcakes – The New Hors d’OeuvreSuzanne SchillingThe cupcake craze has now taken a savory twist that works well as horsd’oeuvres for your holiday party. We’ll make Italian Prosciutto, Parmesanand Tomato Cupcake with Mozzarella, Cream Cheese and ProsciuttoFrosting, garnished with Oven-reduced Tomatoes and Fresh Basil; SavoryCupcakes filled with Goat Cheese, Figs and Grilled Onion; CouscousinfusedCupcakes topped with Grilled Shrimp and Tomato Chutney; andMeatloaf Cupcakes topped with Chili Sauce and Duchess Potatoes.Friday, October 28, 12:30-3:30pm$55 PLadies Night Out: Bubbles and BitesAnne Tousignant, Jamie Young, and Kathleen SchubertGet dolled up and treat yourself to a night out before the holidays! Threeof our favorite ladies have put together a relaxing, fun evening of sippingbubbly wines from around the world while you sample small plates ofdelicious appetizers. Anne and Jamie, from Bellboy Wine Co., andKathleen, a popular local caterer, have planned a party that celebratesbeing fabulous ladies who love to eat and drink! You will nosh onMushroom Pomonnettes; Individual Caviar Elegante; Seafood Steamedin White Wine Sauce and Goat Cheese Mousse in Parmesan Cups; andChocolate Truffle Cookies as we sip the night away!Friday, October 28, 6-9pm$55 PKids in the KitchenSuzanne SchillingCooking together is a great way to spend quality time with your childrenwhile they learn an essential life skill. We also know that children will bemore likely to try new foods when they have been part of the preparation.This class has been tailored to teach basic skills that will be a great startingpoint to foster their talents in the kitchen. Dishes will be prepared by eachchild/adult group, and will include Chicken Parmesan with Fettuccine,Thanksgiving Salad (lettuce, apples, celery, dried cranberries), andCaramel Nut Turtles for dessert. Class fee includes one adult and onechild, ages 8 and older.Saturday, October 29, 11am-1:30pm$70 PHoliday Tarts and PiesSuzanne SchillingSpread holiday cheer with beautiful and delicious baked treats. JoinSuzanne in our kitchen today to whip up some old favorites with newideas, any one which you would be proud to have grace your table. Youwill prepare Yogurt Blackberry Tart, Mocha Cream Pie with a ChocolateAlmond Crust, Alsatian Apple Tart with a Crisp Topping, Baked LemonTart, and Old Fashioned Pumpkin Pie with Gingered Whipped Cream.We’ll sample them all with coffee or tea.Tuesday, November 1, 11am-2pm$55 PComforting CurriesJoe Hatch-Surisookcurry, n.—any dish that consists of either meat, fish, poultry, legumes,vegetables, or fruits, simmered in or covered with a sauce, gravy, or otherliquid that is redolent with any number of freshly ground and very fragrantspices and/or herbs.As the weather is getting cooler our thoughts turn to comforting foods,and a delicious curry dish certainly fits the bill! Join the chef/owner ofMinneapolis’ Sen Yai Sen Lek restaurant and enjoy sampling a varietyof dishes this evening. Savoring the many combinations of spices thatcreate the unique flavors of a curry, enjoy Tod Mun (curried fish cakeswith long bean and kaffir lime leaves) served with Cucumber Salad;Gaeng Kari (yellow curry with chicken, potatoes, carrots, and coconutmilk), Pad Prik Khing (stir fry of Prik Khing curry paste with pork and longbeans), and Gaeng Keow Wan (green curry with beef, Thai eggplant, andThai basil) served with steamed Jasmine Rice. Wine will be served.Tuesday, November 1, 6-9pm$55 D

12Healing Chronic InfectionJeff WoodwardAdvances in functional medicine point to chronic infection as a sourceof many health problems, particularly those that are difficult to diagnose.Learn about the biochemical intervention and tests that may be helpfulin reducing your symptoms. Since a non-gluten/non-dairy diet often isrecommended by physicians, Jeff will focus on that this evening. Whilehe lectures you will enjoy these healthy and delicious examples he willprepare: Carrot and Ginger Soup; Multi-colored Coleslaw with PoachedChicken; Salmon with Sun-dried Tomatoes, Basil and Roasted Carrots;and a Non-Dairy Vanilla Custard. Notes and recipes will be included.Wednesday, November 2, 6-8:30pm$60 DVegan Holiday FeastRobin AsbellChef Robin is here to show you how to whip up yummy, plant-basedcuisine for a healthy change that everyone will love. With a bit ofinspiration and great recipes, you’ll be making vegan versions of familiarfavorites in no time. Join her in the preparation of a Salad with SpicedPumpkinseeds and Vinaigrette; Homemade “Tofurkey” with Wild Rice andWalnut Stuffing and Mushroom Gravy; Maple-roasted Brussels Sprouts;Crispy Roasted Kale; and two desserts of Vegan Pumpkin Pie, and SweetPotato Shortcakes with Warm Cranberry Filling.Thursday, November 3, 6-9pm$55 PThe Perfect Holiday Cocktail PartySuzanne SchillingChoosing the right menu is critical to a smooth running holiday party.With Suzanne’s 30 years of experience in the food business, she willteach you how to select menus that allow you to attend and enjoy yourown party. Together you will prepare these favorite, fool-proof horsd’oeuvres: Double Roasted Pepper Shooters topped with a Rouille;Chicken Pecan Sates with Savory Port Dipping Sauce; Stacked SmokedSalmon Crepes with Vodka and Capers; Pissaladerie (puff pastry pizza)with Caramelized Red Onions, Kalamata Olives, Tomatoes and Basil; andItalian Fresh Fennel Salsa with Plantain Chips. We’ll enjoy a BlackberryHerb Champagne Cocktail with our party buffet.Friday, November 4, 6-9pm$55 PBeginning TrufflesMarge PorterLearn how easy it is to make beautiful, delicious truffles – the perfect giftor complement to your holiday cookie platter. Marge will demonstratemaking and flavoring the silky centers then together we will roll, dip, anddecorate several varieties. White Chocolate Pistachio Truffle, GrandMarnier Truffle, and Chipotle Spice Truffle will be featured, along with afew surprise flavors. Treat yourself to a rich bite of smooth chocolate,then take home a box to share with family and friends.Saturday, November 5, 10am-12:30pm$55 PAwesome Autumn CupcakesMatt and Donna NowickiJoin Matt and his mom, Donna, and learn to decorate beautiful cupcakeswith an autumn theme. Spend an afternoon with your child decoratingthese made-ahead cakes of Apple Cinnamon Cupcakes with CinnamonButtercream (topped with “red apples” that you will make), Red VelvetCupcakes (topped with a buttercream turkey), Pumpkin Spice with WhiteAlmond Sour Cream, and French Vanilla Cupcakes (topped with cherriesand buttercream that resemble mini cherry pies). Class fee includes oneadult and one child, ages 11 and older.Saturday, November 5, 2-4pm$70 PA Wing and A PrayerManfred KrugThe chicken wing may be the smallest part of the bird, but it lends itself to agiant number of flavors and presentations. Join Manfred this evening andtogether you will prepare this tasty assortment of party food all createdwith chicken wings. On the menu tonight will be traditional Buffalo StyleHot Wings, New Aged Grilled Wings with Blue Cheese, Glazed TeriyakistyleWings, Jerk Caribbean Wings, and Grilled Chili Wings with PeanutGinger Sauce. You will also prepare complementing side dishes ofAsian Slaw, Warm Potato Salad, and Chunky Blue Cheese Dressing withVegetables. Beer will be served.Monday, November 7, 6-9pm$65 P

13Sensational Sides for Any OccasionMarge PorterWhether you’re planning ahead for holiday gatherings or just looking toperk up your everyday menus, Marge’s inspired selection of dishes willbe a welcomed addition to any table. Sit back and let the chef show youhow to prepare these perfectly delicious and unique side dishes of Potatoand Rutabaga Bleu Cheese Gratin; Whole Wheat Couscous with GoldenRaisins and Pistachios; Savory Mushroom Bread Pudding; ButternutSquash Salad; Garlicky Braised Greens with Sun-dried Tomatoes; andGoat Cheese and Roasted Onions Stuffed with Prosciutto and Parmesan.Tuesday, November 8, 6-9pm$50 DSushi MakiJohn Sugimu-aSushi, the original Japanese fast food, doesn’t have to be enjoyed onlyat your local sushi bar. Join us this evening and become your own sushimaster in this fun, hands-on class. You will learn about the history ofsushi, language and etiquette, as well as how to select your ingredients.Chef John will guide you in the preparation of a beautiful variety of sushirolls, including traditional, specialty, and crunchy rolls. Also covered willbe how to make traditional sushi rice, how to cut fresh fish and prepareit properly for the dishes we will be making, as well as displaying andserving with garnishes and sauces. The perfect class for sushi lovers!Wednesday, November 9, 6-9pm$60 PHoliday Specials from Wüstof(Prices good through December 31, 2011.)Free Knife Sharpening with Wüsthof-TridentGet those all-important knives sharp for the holidays! Bring in up to threeof your knives and let our Wüsthof representative put that edge back on.He will also be available to answer questions and give tips along with thisfree service.Thursday, November 10, 4-7pmFREEThanksgiving in the CityTerry John ZilaThis evening, Terry gives the traditional meal a fresh makeover. If youare ready to try deviating a bit from the turkey day norm, you will love thismenu. Whether you add one or all of these dishes to your Thanksgivingfare, they will be a hit for sure. Enjoy sampling Date, Bacon and CreamCheese Spread on Croustades; Butternut Squash-Green Apple Soup withCandied Walnuts; Brussels Sprouts with Bacon and Shallots; CreamyPaprika Cauliflower and Wild Mushrooms; Sautéed Duck Breasts withCherry Port Wine Sauce, and Pumpkin Tart with Spicy Caramel Sauce.Friday, November 11, 6-9pm$65 DHoliday Cookies with Bret’s TableBret BannonIt’s time to start thinking ahead to holiday cookies! Bret’s pulling out allthe stops (and the pastry tips) once again in this hands-on class. We willmake over-the-top cookie varieties, which you can then replicate as partof your dessert tray this holiday season. With a European theme, thesecookies will look and taste amazing. Together we’ll make Gaufrettes(French waffle cookies), Pebbernodder (Danish spice cookies), VanillaPretzel Cookies, Viennese Chocolate Sables, Swiss Chocolate RingCookies, and Lemon-Lavender Scottish Shortbread. Enjoy sampling yourcookie selections with coffee or tea.Saturday, November 12, 10am-1pm$55 PMoose or Mousse? Cooking for DudesWilliam LendwayDudes, grab a buddy (or bring the wife) and take a journey beyond yourtraditional spot by the BBQ. We will work on our cutting skills, learn thefiner points of handling oysters (truly important nourishment for a man’sstamina), figure out what to do with the back half of the duck we shot,and make some seriously spicy Cajun food. Then we will top it off with adessert that will keep things hot and melt in your mouth – like your ladywill melt in your arms when you show her your mad cooking skills! Oh,and we’re going to drink some beer, too. On the agenda are Oysters threeways (Rockefeller, Casino, and ‘au naturel’), Cassoulet with Duck Confit,Chicken Jambalaya with Creole Sauce, and Chocolate Chipotle Mousse.Saturday, November 12, 5-8pm$65 Pfollow us on facebook.

14Great American PiesTerry John ZilaJoin Terry this afternoon for a celebration of this all-American dessert,and get practical tips for baking the best pies. From the best ingredientsto techniques to supply sources, you will leave inspired and confident totackle any pie recipe. While demonstrating and sharing his tips, Terrywill make and bake these four classics for sampling: Criss-Cross CherryPie, Classic Lemon Meringue, Sour Cream Pecan Pie, and All-AmericanApple Pie.Sunday, November 13, 1-4pm$45 DSilence of the LambsManfred KrugBack by popular demand! If you love lamb, you’ll be pleased to knowthat lamb is also good for you – low in fat, and full of protein, vitamins andminerals. Manfred will lead you in the preparation of a delicious varietyof dishes that all incorporate different cuts of meat. Tonight we’ll makeBraised Shanks with Herbed Mashed Potatoes, Rack of Lamb with FreshPepper and Mint Jelly, Pakistani Lamb Patties with Garlic Sauce, andCurried Lamb Stew with Apples. We’ll enjoy a glass of wine with our meal.Monday, November 14, 6-9pm$65 PThe Best Pan for the Job: All CladMarge Porter and Brent SmithChoosing the right cooking vessel can be daunting even for the mostexperienced cook. Join Chef Marge as she creates a variety of menuitems which showcase the properties of All-Clad pans. All-Clad has longbeen an industry leader in fine cookware, being the first manufacturer tobond various metals, capturing all of their most important properties ineach piece. Marge will braise, fry, sauté, steam, and brown a selectionof meats and vegetables to demonstrate the cooking properties of thesepans. Brent Smith will offer technical support and answer questionsabout which pans are right for your kitchen. Included in this class price isan All-Clad 12” fry pan with lid, valued at $190.Tuesday, November 15, 6:30-8:30pm$75 DKnife Skills with Wüsthof TridentClark StoneAs the knife is one of the essential pieces of equipment in every kitchen,we have dedicated a whole class to the topic. Learning to properly useyour kitchen cutlery will only add to the enjoyment of cooking. Clark willcover a variety of areas as well as give you some valuable hands-on time.He’ll begin with sharpening tips, on a steel and pull-through sharpeners,then will discuss carving, and demonstrate on a whole turkey. He’ll coverchopping, dicing and mincing as well. Bring along any questions youmay have. Class participants will receive a 3½ inch forged paring knife,a $40 value.Wednesday, November 16, 6:30-8:30pm$45 P/DAppetizing AppetizersRachael PerronNo cheese and crackers here! If you’re looking for memorable, trulydelectable and flavorful party nosh, look no further than the DetailsCocktail Party Menu. Chef Rachael Perron, from Details Private ChefServices, will share several of her favorite recipes and entertaining tips toensure your next event is perfect. Sip Sparkling Cranberry PomegranatePunch while Rachael prepares tasty bites of Parmesan Gougeres;Bacon-wrapped Parmesan-stuffed Dates; Red Pepper and Goat CheeseBruschetta; and Sweet Potato Latkes with Chive Sour Cream.Thursday, November 17, 6-9pm$50 DPerfect Holiday WinesRay ZemkeAs we approach the holiday season, we’re also in wine season, a timewhen few hands will be without a bottle – for gifts, for parties, for specialdinners. We’re not just buying for ourselves, which is difficult enough,we’re buying for friends and family and colleagues. And then there’sthe pairing of the wine with the abundance of food! Holiday fare shouldbe memorable and so should the wines. In this wine tasting class, RayZemke, from The Cellars Wines & Spirits, will help you select uniquewines to pair with your holiday fare, as well as for gift giving. Bring yourmenu and he will even help you select the perfect wines. Light snacks willbe served with our wine samples.Friday, November 18, 7-9pm$50 DCake Decorating IIDonna NowickiAfter completing our Cake Decorating Level 1 course, offered onSeptember 24th, you’re ready to take your skills to a higher level. Youwill learn techniques for making beautiful flowers, graceful borders andimpressive icings. Donna will also cover a variety of fillings and flavors/types of buttercream icing.Students should complete Cake Decorating I, or have previous basic cakedecorating experience in order to participate in this more advanced class.Saturday, November 19, 1-4pm$60 PLadies’ Night OutMichele LicataBefore the holidays take up all of your time, why not grab a girlfriend ortwo and plan a fun evening making great party food and drinking wine?Michele has selected a tapas-themed menu for you to prepare and enjoyof Caramelized Onion Tartlets, Piquillo Peppers Stuffed with ShrimpSalad, Croquettes with Serrano Ham and Manchego Cheese, SweetPotato Aioli, and her favorite Fig and Black Olive Tapanade served withCrostini. Enjoy a special class discount this evening and get a head starton your holiday shopping.Saturday, November 19, 6-9pm$60 P

A Few of Our Favorite ThingsStaff favorites for holiday gift-giving.15Spa Water at Home$27ColorFruit infusion pitcher fromProdyne – add lemons, berries,cucumber or herbs andallow to steep overnight.is the story fromself filteringhydration$11From Bobblewater,a BPA-free bottle madefrom recycled plastic.(Replacement filters available.)KYOCERA Y PEELER$9.95Ceramic Y Peelerwith eye-corer comesin black, blue, green,yellow, orange and red.PIZZA PEEL$33 - $40Great for sliding pizza and breadin and out of the oven.100% recycled material,locally-made.Wellness mats$119 - $290Anti-fatigue mats reducehip, back and foot fatiguewhen standing - and theyfeel great underfoot.Guaranteed 7 years.KYOCERA MANDOLINE$24.95Ceramic wide julienne slicerwith hand-guard.Perfect slices every time!GURGLE POT$22 - $42The Gurgle Pot beverage pitcherprovides a delightful “gurgling”sound as trapped air is releasedfrom the tail after pouring.Available in 12 colors.

16“After eating chocolate you feel godlike, as thoughyou can conquer enemies, lead armies, entice lovers.”Emily LuchettiBeginning TrufflesMarge PorterLearn how easy it is to make beautiful, delicious truffles – the perfect giftor complement to your holiday cookie platter. Marge will demonstratemaking and flavoring the silky centers then together we will roll, dip, anddecorate several varieties. White Chocolate Pistachio Truffle, GrandMarnier Truffle, and Chipotle Spice Truffle will be featured, along with afew surprise flavors. Treat yourself to a rich bite of smooth chocolate,then take home a box to share with family and friends.Monday, November 21, 6-8:30pm$55 PMake It Sweet – Fancy CandiesTerry ZilaBecause many of us bake all year long, making quick breads, cookies andfruitcakes for the holidays is familiar territory. But candy-making? That’sa different story. At what other time of year do you find yourself whippingup things like fudge, marshmallows and toffee? If it’s been a year ormore since you last found yourself standing in front of the stove watchinga pot of sugar bubble and boil, come join Terry for a fun refresher course.Together you will whip up batches of Butter Toffee, Golden Caramels,Peanut Brittle, White Chocolate Raspberry Swirl Truffle, and BourbonBittersweet Chocolate Truffles. Enjoy a Roast Chicken and Mixed GreensSalad for lunch along with our candy creations.Friday, November 25, 11am-2pm$55 PThe Best of the Season: Jack Riebel’s Birthday Party!Jack RiebelMost of us would love to go out and have someone else do the cookingfor us on our birthday, but Chef Jack isn’t like the rest of us! Sit back andenjoy watching him prepare a five course seasonal menu that he will pairwith sparkling wines. Taste new flavors in enticing dishes with his partymenu that will show off autumn ingredients at their best, including wildmushrooms, hearty root vegetables, and sugar pie pumpkins. Stillwater’sFresh Fields Bakery will be providing a decadent birthday cake for ourcelebration.Saturday, November 26, 6-9pm$60 DGreek Holiday Dinner PartySuzanne SchillingIf you are looking for an interesting party theme, Greek cuisine offerssimple yet flavorful choices. Suzanne has been making Greek dishesfor many years and is delighted to share her skills with you. Cookalongside her in the creation of this perfect party menu, which includesDried Fig Souvlakia (dried figs filled with feta and wrapped in prosciutto),Avgolemono Soup (egg and lemon), Greek Salad, Garlic and SundriedTomato Crusted Rack of Lamb with a Red Wine Sauce, Zucchini andPotato Bake, and a sweet ending with Honey and Pine Nut Tart. Wine willbe served with our buffet.Monday, November 28, 6-9pm$65 PGingerbread House 101Rachel WilleNothing makes a more impressive centerpiece during the holidays than ahomemade gingerbread house. Today Chef Rachel will share her scratchrecipes for constructing your own, just in time for the holidays. You canput the basic frame structure together and watch the kids have a balldecorating with their favorite candies. A great way to get your childreninvolved, the construction of your gingerbread house will closely follow thebuilding concepts of a real house – proper planning is essential! Receivetips and tricks on how to personalize your creation for your family or togive as a gift. Each participant will receive the pieces needed and a baseto assemble a gingerbread house, lots of royal icing, and plenty of candyand decorating materials. You will take home your masterpiece, recipesthat can also be used for gingerbread cookies, and a set of constructiontemplates. Class fee includes one adult and one child, ages 8 and older.Tuesday, November 29, 5-8pm$75 PFestive PhylloAntigoni SanderPhyllo dough is so versatile and easy to always have on hand in thefreezer. Many of us love the light, flaky foods made with it, but wouldnever try to make them because it seems intimidating. Antigoni will takethat fear away this evening as she guides you in the creation of a variety ofdelicious savory and sweet bites. Together you will make Rosemary andGorgonzola Phyllo Triangles, Kalamata Olive Triangles, Chicken, Arugulaand Greek Cheese Triangles, Margarita-style Phyllo Pizza, Spankopita,Phyllo Cups filled with Artichoke Hearts and Feta Cheese, and the classicdessert of Baklava. We will enjoy a glass of wine with our samples.Wednesday, November 30, 6-9pm$60 P

17CUSTOM GIFTBASKETSWe offer corporate and personal custom gift basketservices. With our unique products we can createa variety of themed baskets ready for gift giving.Perfect for every recipient on your list.Call (651) 351-1144 for more information.wendybphotos.com

18How to Plan a Sushi Party at HomeJohn Sugimu-aFor many sushi fans, any occasion is a good excuse to head for thenearest sushi bar! Sushi can get expensive, however. That’s why homepreparation of the tasty morsels has grown in popularity. You’ll not onlyenjoy the money savings, but it’s also a wonderful way to share yourenthusiasm for Japanese cuisine with your loved ones. If you’re new tohosting a sushi party, John will begin with demonstrating several simplebut satisfying recipes that you then create and eat together. Simplicityand elegance are the hallmarks of a classic sushi party and John will goover the essentials to create the ambiance you desire as well.Thursday, December 1, 6-9pm$60 PChristmas Cake PopsDonna NowickiWhat’s cuter than a mini cupcake? Why a cake pop! Learn to createthese little balls of cake and frosting molded into fun and tasty shapesfor any occasion. We’ll create beautiful and unique cake pops to give forgifts or to use as a centerpiece for you holiday table. In this class youwill also make a Christmas tree centerpiece made of cake truffles. Eachstudent will receive a little cupcake pop mold to take home, along withyour decorated Christmas cake truffle tree.Friday, December 2, 11am-2pm$55 PBaking with Your Kids – Holiday CookiesSuzanne SchillingRemember your first experiences in the kitchen? Maybe you helped yourmother measure sugar for a cake, or stirred that big wooden spoon untilyour arms ached. Or maybe you just licked the beaters! The warmth,the aromas, and the teamwork all fused into lasting, loving memories.Now you can re-create those happy moments with your own children,grandchildren, or nieces and nephews. Baking with children is a wonderfulway to teach, share, and connect and make new holiday memories ortraditions. All of today’s recipes will be prepared by each child/adult pair.You’ll make Chocolate Butterscotch Fudge, Chocolate Cherry Snowballs(a maraschino cherry surrounded by a chocolate cookie and rolled incoconut), and Stained Glass Trees (sugar cookies with a hard candycenter). You will take home anything you don’t eat in class! Class priceincludes on adult and one child, ages 8 and older.Saturday, December 3, 12-3pm$70 P“Cookies are made of butter and love.”Norwegian ProverbCandy From Your KitchenBret BannonWhip up some delectable candy from your kitchen just in time for holidaygift giving. With a bottle of bubbly and any one of these homemade treatsattractively presented, you will always have a much appreciated andpersonal gift. Join Bret in the kitchen and together stir up this assortmentof unique candies: Maple Cream Squares, Goat’s Butter SaltedCaramels, Chocolate Almond Buttercrunch Toffee, Almond Pralines,Triple Nut Nougat, and Chocolate Peanut Butter Squares. We will samplewith coffee, tea or Prosecco.Sunday, December 4, 1-4pm$60 PChristmas for 12Manfred KrugWith a solid menu and advice from a great chef, planning that Christmasdinner does not have to make you crazy. Let the chef take you on atrial run for this special meal with his menu of Classic French OnionSoup with Cheese Croutons; Coffee-rubbed Whole Beef Tenderloin withAncho Mushroom Sauce; Potato, Sweet Onion and Sage Gratin; RoastedBrussels Sprouts with Walnuts; and Gran Marnier Souffle for dessert. Allthe recipes and information you need will be included. A glass of wine willbe served with the samples.Monday, December 5, 6-9pm$65 DDeck the Halls … with Lots of CupcakesSuzanne SchillingThe season would not be complete without a colorful assortment ofcupcakes. Whether a special hostess gift or an attractive party dessert,everyone will appreciate your thoughtfulness with these home-madecupcakes. Together we’ll make Gingerbread Cupcakes with CaramelizedMango French Buttercream; Pumpkin Cupcakes with a Cream CheeseFilling frosted with Cinnamon Swiss Meringue and topped with SpunSugar; Cranberry and Pear Cupcakes topped with Dulce de LechePecan Cream Cheese Frosting and garnished with a Candied Pear Slice;and Chocolate Peppermint frosted with Peppermint Italian Meringueand garnished with Chocolate-dipped Peppermints. We will enjoy ourcreations with coffee or tea.Tuesday, December 6, 12:30-3:30pm$55 PCooking with Le CreusetDeb Apuli and Manfred KrugEvery day can be a culinary adventure with Le Creuset cookware. Eachcast iron piece is formed in its own sand mold as it has been since1925, and finished by more than 30 craftsmen. This evening, Deb willpair her extensive product knowledge with Manfred’s culinary skills todemonstrate the beauty and versatility of one of our favorite piecesof cookware. Manfred will demonstrate a variety of techniques in thepreparation of Cowboy Cooked Steaks with Spicy Hashbrowns, andIsland-style Chicken Breasts with Citrus Cilantro Basmati Rice. Classparticipants will receive a Le Creuset forged hard-anodized non-stick 8”fry pan, a $50 value.Tuesday, December 6, 6-8:30pm$60 D

19Creole Holiday MenuMarge PorterThe holiday season is a great time to use creative seasonings, and Creolecooking has plenty of that! Marge returned to The Big Easy recentlyand was inspired to create this menu, which would be perfect for holidayentertaining or anytime you gather special friends and family around thetable. Sit back and learn the steps to creating her delicious menu ofCrab and Tomato Creole Soup; Fried Wild Mushroom Salad on AssortedGreens; Pan-seared Crusted Sirloin Steak with Cayenne Butter; MaqueChoux; and Bread Pudding with Bourbon Sauce.Wednesday, December 7, 6-9pm$60 DLocal Cheese PartyRobin Asbell and Lisa PramannJoin Chef Robin Asbell along with Lisa Pramann, cheesemonger fromWhole Foods, for a sampling of the locally-produced cheese carried atWhole Foods. They stock at least 20 local cheeses year-round, andtonight you will get to taste many of them, learn about the benefits of buyinglocal, and other fascinating fromage facts. An artfully-selected tasting ofcheeses will be served at the beginning of the class, with background ontheir production and characteristics. Then a cooking demo showcasingdelicious dishes perfect for entertaining will complete your night of localcheese fun. You will sample Natural Valley Goat Cheddar and WalnutWine Cookies; Not-Your-Mother’s Cheese Ball with Indian Spices andTomato-Apricot Chutney; Roasted Parsnip and Prairie Rose Strudels;Lavash Pizzas with Black River Gorgonzola; and Fresh Pears with Honeyand Chèvre Puff Pastries. A glass of wine will be served.Thursday, December 8, 6-9pm$55 DStoneware Square Dish Set3-quart covered deep dish baker and 9” square dishBoth pieces for $90Beautiful Holiday CookiesSuzanne SchillingJoin Suzanne for a fun afternoon of baking in the kitchen creatingwonderful, unique cookies. Let us do the cleanup while you makeCoconut Macaroons with Salted Caramel, Dulce de Leche ChocolateSandwich Cookies, Bizcochitos (cinnamon and anise flavored buttercookie), Pecan Tassies (mascarpone dough with a crunchy pecan andbrown sugar filling), Mini Lemon Madelines, and Italian Pignoli Cookies(almond paste dough studded with pine nuts). Coffee or tea will beprovided as we sample. Any cookies left will be for you to take home.Friday, December 9, 12:30-3:30pm$60 PA Christmas Cookie JarTerry John ZilaTake a break from the shopping frenzy and enjoy creating beautiful classiccookies. Baking can be relaxing as well as tasty, so let us do the cleanup as you enjoy the sweets. Terry has selected some of his favoritesto prepare with you, including Molasses Ginger Crinkles, Rolled SugarCookies, Dried Cranberry and Almond Rugelach, and Lemon CardamomPretzels. While the cookies are baking you will enjoy a lunch of RoastChicken and Mixed Greens Salad.Saturday, December 10, 12-3pm$60 PHoliday Cupcakes with KidsMatt and Donna NowickiEnjoy a pleasant afternoon with your child as Matt and his mom, Donna,teach you how to make festive holiday cupcakes that are perfect forgift-giving. You will decorate Orange Spice Chai Cupcakes with VanillaSpice Buttercream (embellished with buttercream pine wreaths andpoinsettias), and Dark Chocolate Cupcakes with White Chocolate CandyCane Buttercream (topped with marshmallow fondant snowmen). Classprice includes one adult and one child, ages 11 and older.Sunday, December 11, 2-5pm$60 PSugar and Spice and Everything NiceRachael PerronGet the advanced “dish” on Chef Perron’s newest two-volume cookbookletset, “Sugars” and “Spices.” First we’ll indulge in sweet treats perfectfor entertaining, gift-giving, or as an everyday indulgence. Then we’llfigure out what to do with those lesser-used bottles in your spice cabinet,exploring surprisingly delicious recipes using turmeric, cloves, saffron,cardamom, ginger and more. Rachael will discuss the proper storage ofspices, and how to grind your own at home. From her “Sugar” book, she’llmake Sea Salt Vanilla Caramels, Chocolate Pecan Cheesecake Tart,Mini-Molten Chocolate Lava Cakes, Banana Cream Pie with SweetenedWhipped Cream, and Chocolate Zucchini Cake.Monday, December 12, 6-9pm$55 DAvailable October 1st.Color choices: Cherry, White, Fennel and Cobalt.

20Easy Little DessertsMarge PorterMini desserts are all the rage – they are a perfect way to end a meal with abite or two of something sweet without feeling guilty. Marge has selectedparty-friendly sweets that will make you the hit of any gathering, andwon’t take you days to prepare. We will work in groups to prepare MiniPeppermint and Chocolate Chip Cheesecakes, Sweet Potato StreuselTarts, Peanut Butter Fudge Cups, Pear and Cranberry Tartlets, andChocolate Caramel Cream Tarts. There will be plenty to sample duringclass, and to take a small assortment home.Tuesday, December 13, 6-9pm$60 PPerfect VegetablesJeff WoodwardWe hope you are eating lots of vegetables this holiday season! Andto make sure Jeff will share cooking techniques for the variety of freshvegetables available now. Covered will be selection, storage and the allimportantproper techniques for optimal flavor. You will sample CreamyCurried Cauliflower Soup (non-dairy); Spicy Beet, Basil, Pink Cabbageand Feta Salad; Glazed Carrots with Fresh Pecans; Kale with FriedGinger; and Roasted Vegetables with Sauté of Red Peppers.Wednesday, December 14, 6-8:30pm$50 DLove That Lefse!Jenny ElliottMake Grandma especially proud by learning to prepare Lefse, the timehonoredtraditional flat bread. Potatoes, butter and flour are combinedand rolled thin to be baked on a special griddle. Then comes the bestpart: eating it! Whether spreading on butter and sugar, peanut butter,or savory ham and eggs, beef or even lutefisk, you will be sure to leavefull and happy!Thursday, December 15, 6-9pm$50 PDIY Holiday EntertainingMichele LicataDo you love to entertain but cannot afford the caterer? Well, let the caterercome to you with some of her signature specialty recipes. Join Michelein the preparation of her most requested dishes, sure to become yourfavorites, too! Included will be her famous Crab Cakes with PreservedLemon and Chili-Lime Aioli; Goat Cheese Gratin (tangy, creamy goatcheese with home-made tomato herb sauce dotted with Kalamata olivesand roasted garlic cloves and served with crostini); Roasted Red Pepper-Pomegranate Pate and Caramelized Onion Focaccia (flatbread with loadsof balsamic caramelized onions, topped with Gruyere and studded withdried cranberries); and Meatballs in Spicy Peanut Curry Sauce. We willsip wine as we sample our party buffet.Friday, December 16, 6-9pm$60 PNew Year’s Appetizer PartyTerry John ZilaIt’s the last party of the holiday season, so let’s make it a memorable one!Terry has put together a New Year’s party menu that is sure to get youfired up and finish the year tastefully. Join him in the kitchen to preparethese delicious bites of Pork Pot Stickers; Guacamole Sautéed ShrimpBites; Rosemary Flatbread with Soft Herbed Cheese; Parmesan ChickenTenders with Roasted Garlic Marinara; Cod and Pea Fritters with RoastedOnion Sour Cream; Mini Bacon and Spinach Quiches; and a fun CaramelCorn with Roasted Peanuts.Wednesday, December 28, 6-9pm$65 P‘Twas the Night Before New Year’s Eve …Terry John ZilaTerry has created an amazing menu that is a perfect way to treat yourselfafter the busy Christmas season. Tonight’s offerings will leave youfeeling pampered and satisfied in classic Terry-style. Enjoy samplingRoasted Vegetable and Herbed Cheese Napoleons; Creamy Onion Soup;Grilled Swordfish Croustades with Roasted Red Pepper Tapenade; DiverScallop with Browned Sage Butter on Roasted Garlic and Parsnip MashedPotatoes; and individual Orange-scented Crunch Cakes with Eggnog IceCream for dessert. Wine will be served.Friday, December 30, 6-9pm$70 DThe Chef’s GalleryGift CertificateAlways the right size and color, andavailable in any denomination, ourgift certificates may be redeemed formerchandise or cooking classes.

21POLICIES AND PROCEDURESFood Tastings and Wine During the Class: All classes includefood samples and recipe packets, unless indicated. Because we are arecreational school and not a restaurant with a set menu, the amountof food available to eat varies from class to class and we cannotguarantee meal-size portions. Eating before coming to class is at yourdiscretion. Some classes may include wine (legal age applies); seeindividual class description. We ask that you do not bring your ownwine to class. Menu items are subject to change due to availability ofingredients. Please note that seating is on a first-come basis. We donot reserve seats. We suggest early arrival for best seating.Student Discounts: Class students receive a ten percent discounton regularly-priced merchandise the day of class.Registration Information: Payment is required at the time ofregistration. We cannot hold a place in class without payment. You mayregister by phone or fax with Visa/Mastercard or American Express,by mail with a personal check, or in person. Be advised that a classmay be filled if registering by mail.Cancellation Policy: If you are unable to attend a class, you mustnotify us 72 hours in advance to receive a full refund. After that time, norefund will be given. No exceptions. If you cannot attend a scheduledclass, you may send someone in your place. In such case, pleasecall ahead to notify us. Classes may be cancelled, and rescheduled ifpossible, due to inclement weather or illness of instructor. You will begiven the option of the rescheduled class, credit for another class, ora full refund. Class may also be cancelled due to lack of enrollment.In this case you will be notified in advance and given a full refund.Knife of the MonthSEPTEMBER: COLORED KITCHEN SHEARSSale Price: $14.99OCTOBER: 7” NAKIRI CLASSICSale Price: $89.99NOVEMBER: 10” SUPER SLICER“Classic” Sale Price: $99.99“Gourmet” Sale Price: $59.99DECEMBER: 8” EXTRA WIDE COOKS CLASSICSale Price: $129.99Before you walk down the aisle, visit The Chef’s Gallery and let ushelp you create your own unique and personal style for the kitchenand tabletop. We make the process of choosing your registry fun. Asour way of saying thank you, we offer a complimentary cooking classfor two. After the big day, we’ll return 10% of what was spent in yourname to you in the form of a gift certificate.Call (651) 351-1144 to set up your appointment.

22Guest Chefs and InstructorsRobin Asbell is a free-lance culinary professional and cooking instructor around theTwin Cities. Her many experiences in the restaurant and the natural foods industry includedeveloping hundreds of recipes as the former head chef of the Wedge Deli. She is the authorof “The New Whole Grains Cookbook” and “The New Vegetarian Cookbook” (Chronicle Books).Bret Bannon is a longtime chef and teacher in the Twin Cities, whose recipes have beenpublished in Midwest Home and Cooking Pleasures Magazine. He has appeared on KARE 11’sShowcase Minnesota, and has held positions at the Park Avenue Café in New York, The Local,and Un Deux Trois in the Twin Cities.JENNY ELLIOTT is a baker and owner of On Fire! Ovens baking and catering service. She is anadvocate of the Slow Food Movement and uses as many local organic and sustainably grownfoods as possible. Her interest extends to nutrition and the promotion of personal health at allstages of life.Jill Jacoby believes that preserving is truly a culinary skill and a missing link in sustainability.Her first garden of patio tomatoes yielded four pints of stewed tomatoes. Over the pasttwo summers, she produced and sold over 400 jars of jams and jellies of 28 varieties. Jillcoordinates canning bees and teaches classes, and capitalizes on summer garden harvestingacross Minnesota.Manfred Krug began his culinary career over 23 years ago. He is currently a chef instructorat St. Paul Technical College, teaching restaurant operations, meat fabrication, and breakfastcookery. He is a graduate of the prestigious Culinary Institute of America in Hyde Park, NY.William Lendway was sous chef at North Oaks Golf Club and Town & Country Club. He iscurrently finishing his master’s degree in human nutrition at the University of Minnesota as heresearches whole grain use by local chefs.Michele Licata is an accomplished chef, teacher and consultant with over 15 yearsexperience in catering and food preparation. She has made regular appearances on HGTV, andis a featured commentator on WCCO-AM and FM107 Radio.DONNA NOWICKI completed her first cake decorating class over 25 years ago and hasconsistently baked specialty cakes throughout the years. She has done cake decoratingtraining through Wilton, completing beginner, intermediate and advanced levels.MATT NOWICKI has been cooking and baking since he was a young child. In adulthood, hewent on to complete cake decorating training through Wilton in levels Beginner, Intermediate,and Advanced. Known for his charismatic teaching style and humor, students in Matt’s classesare sure to walk away with a smile on their faces in addition to newly-acquired culinary skills.Rachael Perron is an award-winning chef, author, artist and the owner of Details PrivateChef Services, LLC. Chef Perron perfected her specialty for modern, regional home-kitchenclassics at a restaurant and B&B outside Florence, Italy. She is the author of four cookbooksand the popular foodie blog, “The Refrigerator Diaries,” and has appeared on local television,and in local and national print media. Rachael lives in White Bear Lake with her husband, Jerry,and their two school-age children.Marge Porter has more than twenty years experience in the culinary industry and a lifetime ofexperience in the eating industry. Her style focuses on teaching basic techniques incorporatedinto class themes that enable and inspire the home cook to readily pursue a culinary passion.Her education includes the New England Culinary Institute, the Culinary Institute of America,and Warren Wilson College. Her experience includes restaurants, catering, vegetable and herbhorticulture, specialty food purchasing for distribution, teaching and demonstrating.Deland Richter grew up in the great north woods of Luck, Wisconsin, where tapping treeseach spring and producing maple syrup was one of his biggest memory highlights. Theoperation has grown considerably since those days. Deland’s and his brother, David, nowoperate Richter’s Sugar Bush. He also formed Old Heritage Foods to market and distributetheir wonderful syrup throughout the United States. Deland believes that the more people learnabout the healthy benefits of maple syrup and how it’s loaded with antioxidants and mineralsnot found in other sweeteners, the more demand there is for this pure and natural product. OldHeritage is committed to bringing you the highest quality maple syrup available.Jack Riebel is the Executive Chef of The Dakota Jazz Club in Minneapolis. Formerly theExecutive Chef at La Belle Vie and Sous Chef at Goodfellows in Minneapolis, he has cooked atAspen’s top new chefs’ dinner in 1992, for Mikail Gorbachev at the Governor’s mansion, andfund raisers at the James Beard House in New York. He always brings his passion and senseof fun to every class.Antigoni Sander is co-owner of Kafe 421 in Minneapolis. She works side-by-side with herbusiness partner – her mom – where together they bring old-school hospitality to the TwinCities. Raised with a strong appreciation for her Greek heritage, Antigoni’s journey withcooking began with foods that were so familiar to her as a child. She brings these favoritechildhood recipes plus her own twists on Greek classics to the menu at her restaurant and toviewers of Twin Cities Live.Erik Sather is head chef at the highly-acclaimed Bar La Grassa in Minneapolis. He graduatedfrom Le Cordon Bleu in 2002, having completed an internship in California. He returned to theTwin Cities and worked at Bobino, The Nicollet Island Inn, The Corner Table, The Craftsman, andhelped open La Belle Vie and Solera.Suzanne Schilling was the executive chef and owner of Suzanne’s Cuisine for 30 years.She has taught both hands-on and demo classes for All-Clad at Bloomingdales, adult educationclasses and numerous community organizations, as well as worked in recipe development forthe Jack Daniels Distilleries. She has also cooked in Mexico with Diana Kennedy and SusannaTrilling.John Sugimu-a was involved in the Japanese food industry in Los Angeles, where Japanesefood first found its roots outside of its homeland. He is a Master Journey Sushi Chef, trained bytwo giants from the food industry: Mutual Trading Company, the premiere Japanese foodservicesupplier, and the Katsu-Ya Restaurant Group, Sushi industry trendsetters. All are united in avision to promote the true spirit of traditional Sushi, to educate in the proper techniques, and toshare the integrity of the Sushi business.Joe Hatch-Surisook initiated his culinary experience in his family’s kitchens in Bangkok,and later in Chicago. He learned traditional techniques and careful balancing of flavors byobserving and participating in the preparation of family meals. Locally, he worked at the muchbelovedChet’s Taverna and Nicollet Island Inn, before he and his wife, Holly, opened Sen Yai,Sen Lek (Big Noodle Little Noodle), their critically-acclaimed Thai rice and noodles restaurantin Northeast Minneapolis. Joe’s goal at Sen Yai Sen Lek is to offer authentic preparations oftraditional Thai dishes. By specializing in single dish noodle and rice entrées reminiscent ofBangkok’s street food, he offers guests a full range of Thai cuisine of simplified choices whilestill offering favorites. Community involvement, family ownership and an emphasis on localgrowers and producers round out the restaurant’s guiding principles, all influenced by Joe’spersonal life philosophy.Rachel Wille is a celebrated cake designer at Fresh Fields Bakery and Café. She is agraduate of Johnson Wales University in Colorado, and has an innate eye for detail. To Rachel,cake decorating is not a hobby or a job – it’s who she is. Fresh Fields was voted Bride’s Choiceby Wedding Wire in 2009.Jeff Woodward is one of the premier natural foods cooking teachers in the United States.For 26 years, he has presented his unique approach to creating joy and vitality through highqualityfood, and has lectured at conventions, corporations, and health care clinics around theU.S. and Canada.Ray Zemke enjoys getting people to expand their wine horizons. He left a successful careerin marketing to follow his lifelong passion for wine, particularly food and wine pairing. As thewine buyer for The Cellars, he travels extensively searching out the hard-to-find wines. He leadsthe wine education team for The Cellars, writing all the seminars and conducting the weeklyseminars at The Cellars’ Woodbury location. Expect the unexpected when Ray pops a bottle!Terry John Zila has fifteen years in the restaurant industry in a wide variety of cookingstyles, which he uses to create fail-proof recipes geared to the home cook. He operatesJohnJeanJuan, a wedding cake and special occasion dessert business, and is also a MasterGardener, a member of the IACP (International Association of Culinary Professionals), and aregular food and entertaining contributor to KSTP-AM 1500 Talk Radio.

Create a Cookware Setwendybphotos.comThe Chef ’s Gallery “Custom Cookware” program allows you to choosejust the pieces you use, at a price that will make you smile.Select any 5 pieces of cookware from any manufacturer and receive20% offSpend $300 in cookware and receive a FREE cooking class.(Offer good on regularly-priced cookware only.)

24VIKING PROFESSIONALCOFFEE MACHINEUsing commercial technology, this exceptionalcoffee maker brews up to 12 cupsof flawless coffee. The exclusiveSure-Temp Brewing Systemprecisely heats water to the perfecttemperature range, then pumpsit directly into the brew basketfor optimum flavor. The doublewalledcarafe keeps coffee at theperfect drinking temperature withoutoverheating or scorching. A hot waterbypass also allows brewing perfect teawithout a hint of coffee flavor orresidue.VIKING PROFESSIONALStand mixerThe Viking Professional Stand Mixer delivers heavy dutyperformance without the heavy weight workout. All metalconstruction, a range of settings handles everything fromthe thickest dough to the lightest meringue.Choose from red, black or grey.5qt. regular retail: $444.95Promo price:$369.957qt. regular retail: $549.95Promo price:$474.95$299.99viking professionalhand blenderwith Bonus ChopperAlfi Thermal CarafeGuaranteed to keepbeverages hot orcold for 12 hours.Double wall vacuumhard glass liner.Available inseven colors.Professional quality stainless, 2-speed pulse control, steel blade,ergonomic handle with no-slip grip, and 5-foot power cord.$119.95Prices good through December 31, 2011.Reg. price:$125.00Sale:$99.00

SEPTEMBERSUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY251 2 34 5 6 7 8 9 1011 12 13 14 15 16 1718 19Hand Pies20 21 22 23 24Preserving the SeasonJill Jacoby2-5pm25 26 27 28 29 Pizza Party 30Great AmericanCupcakesTerry John Zila1-4pmSizzling SeafoodManfred Krug6-9pmSuzanne Schilling12:30-3:30pmSauces and DressingsRachael Perron6-9pmMaple Syrup MenuManfred Krug andDeland Richter6-9pmFrench Dishesto MasterSuzanne Schilling6-9pmThe Spice of LifeMarge Porter6-9pmPasta Maker 101 – Rolledand CutMarge Porter6-9pmWomen, Weightand HormonesJeff Woodward6-8:30pmBig Noodle Little NoodleJoe Hatch-Surisook6-9pmLovely Loaves of BreadJenny Elliott6-9pmOCTOBERVegan Cupcakesand CookiesRobin Asbell6-9pmIntroduction to SushiJohn Sugimu-a6-9pmRobin Asbell11am-2pmOld School ItalianTerry John Zila6-9pmA Hot Night in HavanaMichele Licata6-9pmHerbed DessertsDonna Nowicki11am-2pmWine, Women and Song!Porter, Tousignant, Young6-8:30pmA Culinary Tourof the AmericasSuzanne Schilling11am-2pmChocolate for BreakfastTerry John Zila11am-2pmOktoberfest FavoritesWilliam Lendway6-9pmCake Decorating I –Beginner LevelDonna Nowicki1-4pmSUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY1The Art of the TartBret Bannon11:30am-2:30pm2 3 4 5 6 7 89 10 11 12 13 14Fall Market Tour1516 17 18 19 20 21 2223 24 25 26 27 Savory 28 Mini Cupcakes – 2930 31The Beauty of BraisingManfred Krug6-9pmThe Benefits of SeafoodJeff Woodward6-8:30pmClassic Italian DishesSuzanne Schilling6-9pmPasta Maker 102 –Rolled and StuffedMarge Porter6-9pmCouples Cook GermanManfred Krug6-9pmTen EssentialTechniquesMarge Porter5-9pmThe Flavors of BolognaErik Sather6-9pmBlack Forest CakeDonna Nowicki1-4pmSoup Clinic 101Rachael Perron6-9pmHands-on Dim SumRobin Asbell11am-2pmSoups from the HearthAntigoni Sander6-9pmLodge Cast Iron:Cooking with a ClassicRobin Asbell / Mark Kelly6-9pmCooking Couples: AsianMichele Licata6-9pmMmmmmm … Donuts!Jenny Elliott10am-1pmMarge Porter9am-4pmWine Tour of FranceRay Zemke7-9pmSteak House,French Style!Terry John Zila6-9pmSuzanne Schilling12:30-3:30pmBubbles and BitesTousignant, Young, Schubert6-9pmSushi Boot CampJohn Sugimu-a11am-3pmSavoring the SeasonJack Riebel6-9pmThe Best Of BeefTerry John Zila6-9pmDate Night, Sinatra StyleWilliam Lendway6-9pmKids in the KitchenSuzanne Schilling11am-1pm

26NOVEMBERSUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY1 2 3 4 56 7 8 9 10 11 1213 14 15 16 17 18 19Great American PiesTerry John Zila1-4pmA Wing and A PrayerManfred Krug6-9pmSilence of the LambsManfred Krug6-9pm20 21 22 23 24 25 26Beginning TrufflesMarge Porter6-8:30pmHoliday Tarts and PiesSuzanne Schilling11am-2pmComforting CurriesJoe Hatch-Surisook6-9pmSensational SidesMarge Porter6-9pmBest Pan for the Job:All CladPorter and Smith6:30-8:30pm27 28 29 30Healing ChronicInfectionJeff Woodward6-8:30pmSushi MakiJohn Sugimu-a6-9pmKnife Skillswith Wüsthof TridentClark Stone6:30-8:30pmVegan Holiday FeastRobin Asbell6-9pmFree Knife Sharpeningwith Wusthof-Trident4-7pmAppetizing AppetizersRachael Perron6-9pmTHANKSGIVING DAYHoliday Cocktail PartySuzanne Schilling6-9pmThanksgiving in the CityTerry John Zila6-9pmPerfect Holiday WinesRay Zemke7-9pmMake It Sweet –Fancy CandiesTerry Zila11am-2pmBeginning TrufflesMarge Porter10am-12:30pmAutumn CupcakesMatt / Donna Nowicki2-4pmHoliday CookiesBret Bannon10am-1pmCooking for DudesWilliam Lendway5-8pmCake Decorating IIDonna Nowicki1-4pmLadies’ Night OutMichele Licata6-9pmThe Best of the SeasonJack Riebel6-9pmGreek Dinner PartySuzanne Schilling6-9pmGingerbread House 101Rachel Wille5-8pmFestive PhylloAntigoni Sander6-9pmDECEMBERSUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY1 2 34 5 6Cupcakes7 8 9 10Candy FromYour KitchenBret Bannon1-4pm11 12 13 14 15 16 17Holiday Cupcakeswith KidsMatt / Donna Nowicki2-5pmChristmas for 12Manfred Krug6-9pmSugar and Spice andEverything NiceRachael Perron6-9pmSuzanne Schilling12:30-3:30pmCooking with Le CreusetApuli and Krug6-8:30pmEasy Little DessertsMarge Porter6-9pmCreole Holiday MenuMarge Porter6-9pmPerfect VegetablesJeff Woodward6-8:30pmHow to Plan a SushiParty at HomeJohn Sugimu-a6-9pmLocal Cheese PartyAsbell / Pramann6-9pmLove That Lefse!Jenny Elliott6-9pmChristmas Cake PopsDonna Nowicki11am-2pmBeautiful HolidayCookiesSuzanne Schilling12:30-3:30pmDIY Holiday EntertainingMichele Licata6-9pm18 19 20 21 22 23 24Baking with Your Kids –Holiday CookiesSuzanne Schilling12-3pmChristmas Cookie JarTerry John Zila12-3pm25 26 27 28 29 30 31CHRISTMAS DAYHappy Holidays!New Year’sAppetizer PartyTerry John Zila6-9pm‘Twas the Night BeforeNew Year’s Eve …Terry John Zila6-9pmNEW YEAR’S EVE

The Chef’s Gallery proudly carries these and other fine tabletop products for your holiday table.27i r r e s i s t i b l y i t a l i a nOld St. Nick Collection

28The Chef ’s GalleryA Hardware Store For Cooks324 South Main StreetStillwater, Minnesota 55082(651) 351-1144 • www.thechefsgallery.comPRSRT STDU.S. POSTAGEPAIDMINNEAPOLIS, MNPERMIT NO 28507Store Hours:Monday through Saturday 10 - 8Sunday 11 - 6DELICIOUSLY FUN !CORP ORATE TEAM BUILDI NG EVE NTS AT The Chef ’ s GalleryNothing pulls a team together better than fun in the kitchen with a fabulous meal as a pay off!The Chef ’s Gallery’s corporate culinary events are a perfect way to bring down the departmental walls while buildingimportant boundaries between co-workers. Your group will work together to chop, sauté, stir, braise and blend all ofthe components that come together to create a restaurant-quality meal, with direction from a professional chef.For complete details, contact Steph Jameson at (651) 351-1144, ext 20.