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Cooking Class Schedule – July-October 2016 COOKING CLASSES BY DATE Fundamentals of Pasta JULY These are not your noodles from a box! This class will show you just how fun and easy it is to make fresh pasta at home. You’ll make your own all-purpose Knife Sharpening Clinic PASTA DOUGH by hand, then knead it and sheet it, to make the perfect noo - The right knife can make all the difference in food preparation, but any knife dle. Using this skill, our first dish will be classic FETTUCCINI with a simple is only as good as its edge. A dull edge is inefficient, difficult to use and dan - TOMATO BASIL PASTA SAUCE. We will then build the ultimate classic gerous. In this seminar, you’ll learn how to keep your knives sharp, and in top LASAGNA with sausage and pancetta meat sauce, seasoned ricotta, and layers condition. We will begin with a basic introduction to the various types of knife of melty cheese. While the lasagna bakes, you’ll learn to make SPINACH RI - edges, and a demonstration of the proper sharpening techniques that can cre - COTTA RAVIOLI WITH BASIL PESTO—a crowd pleasing, stuffed pasta, This ate the perfect cutting edge for your knife. We’ll explore whetstones and hon - class will give you the confidence and skills to create a beautiful meal of fresh ing steels, and discuss the virtues of each of these sharpening tools. With a pasta any time. whetstone, you have more control, which allows you to shape an edge with Tom Hemerka | Participation | $79 a single bevel and a thinner angle—a sharper edge with improved perform - #160714A – Thursday, July 14 | 6:00 p.m. – 9:30 p.m. ance. With a honing steel, you can maintain that perfect knife edge for months without the need for re-sharpening. We will show you how. Party BBQ: Tapas and Paella Bring your knives with you, as well as a stone and steel if you have them. If Let Kitchen Window’s team lead you in a culinary tour of Spain with a festive you don’t own a stone or steel, you can work with ours during class. tapas and paella party! To get you into a Mediterranean mood we will start Daniel Darvell | Seminar | $39 with four TAPAS—small plates that are a great way to sample a variety of tra - #160709B – Saturday, July 9 | 12:00 p.m. – 1:30 p.m. ditional Spanish bar snacks: MANCHEGO CROQUETTES; GAMBAS AL ROMESCO—shrimp in roasted pepper and almond sauce; CHORIZO Party BBQ: Cuban Pig Roast STUFFED DATES—popular Spanish dates stuffed with chorizo and goat Visit Uptown and take a trip to the Caribbean with this Cuban inspired class. cheese, and wrapped in serrano ham; and CATALAN FLAT BREAD—a classic Kitchen Window’s Grillmasters have put their spin on traditional Cuban fare. that we’ll top with seasonal veggies. Our main course of CHICKEN AND The feature in this class is a CUBAN-STYLE GRILLED SUCKING PIG, a more CHORIZO PAELLA will transform humble Bomba rice into a gourmet meal manageable version of a pig roast for the backyard griller. In addition to the as it soaks up the spices and gets topped with RED PEPPER, LEEKS, SUGAR MOJO SMOKED PORK you will get a chance to work with our instructors to SNAP PEAS, ARTICHOKES AND MARCONA ALMONDS. For dessert, we’ll make some amazing small plates from the grills. Starting things off will be make SPICED ORANGES WITH SHERRY AND CREAM. In keeping with our PLANKED PLANTAIN NACHOS. Rounding out the menu will be GRILLED theme, SANGRIA—that wonderful combination of wine and fruit that’s the PICADILLO EMPANADAS, GROUPER ESCABECHE, COCONUT CHICKEN perfect summer drink—will be served all evening. AND BISTEC DE PALOMILLA. This class will prepare you with all the knowl - Sangria sold separately during class. edge you need to throw your own backyard Cuban party. Tom Hemerka | Party-Style Participation | $89 Daniel Darvell and Doug Huemoeller | Party-Style Participation | $89 #160715A – Friday, July 15 | 6:00 p.m. – 9:30 p.m. #160709C – Saturday, July 9 | 6:00 p.m. – 9:30 p.m. Summer Fruit Desserts Knife Skills Whether it’s for brunch, dessert or just because—there’s no better way to Good knife skills can change the way you cook (and keep you out of the emer - spoil your friends and family than with a luscious, sweet and wholesome gency room). With them, cooking will become faster, easier and more enjoy - dessert made with fresh summer fruits. Join us for this hands-on class devoted able; in some cases, the right cut can even improve the flavor of your food. In to fresh fruit summer desserts. We will share ideas for preparing fruits and this hands-on class led by our expert instructors, you’ll learn the basics of cut - working with pastry, along with general baking techniques. First on the menu lery; how to stand and hold the knife for maximum performance; and the fun - is RASPBERRY RHUBARB SHORTCAKE—a delicious, light summer favorite damental principles of slicing, mincing, dicing and julienne. You’ll improve sure to please any sweet tooth. Next on the menu will be POACHED your food preparation skills in all areas, beginning with the basic vegetables PINEAPPLE WITH COCONUT MERINGUE—an incredible blend of sweet that make up the foundation of many standard recipes—onions, celery, carrots and creamy (think: piña colada). We will then explore the classic flavor com - and potatoes. We will show you techniques for cutting fruits like oranges, ap - bination of CHOCOLATE TURNOVERS WITH FRESH STRAWBERRY SAUCE. ples, mangoes, melons and pineapple. You will learn basic carving, as well as We will then craft CRÊPES FILLED WITH RICOTTA AND MIXED BERRIES— a few tips for tackling more challenging produce like avocados, tomatoes, an elegant dish that is guaranteed to impress. Finally, we will take the party peppers and herbs. We will use some of the food we prepare in class to make outside for GRILLED STUFFED PEACHES—a treat that you’ll want to make PANZANELLA SALAD, ROASTED ROSEMARY POTATOES AND ONIONS, again and again. ITALIAN ROAST BEEF, and POUND CAKE with PINEAPPLE MANGO SALSA. Tom Hemerka | Participation | $79 Daniel Darvell | Participation | $79 #160716A – Saturday, July 16 | 11:00 a.m. – 2:30 p.m. #160712A – Tuesday, July 12 | 6:00 p.m. – 9:30 p.m. Grillmaster Series: Big Green Egg & Kamado Joe Basics Meet the Chef: Oceanaire Seafood Room Few grills have the die-hard fans that kamado style grills have, but rest as - With its roots in Minnesota, the Oceanaire Seafood Room has a reputation for sured—they have earned it. So what is it that sets this outstanding outdoor providing the freshest seafood flown in daily from around the world. Tonight cooker apart? Its versatility and performance! Combining the capabilities of you’ll meet Oceanair’s Lawrence Kirkland and discover why The Oceanaire an oven, smoker, and grill, there’s little they can’t do. Of course, the wealth of has been voted one of the best seafood restaurants in the country. Featuring possibilities can seem overwhelming to the uninitiated, so our resident Grill - a creative menu that changes daily to accommodate the highest-quality masters are here to teach you what you need to know to get started. In this seafood, Oceanaire is a foodie’s dream. In this exciting demonstration class, hands-on class, you’ll learn about how to start your grill and select charcoal, you’ll learn Chef Lawrence’s favorite techniques and recipes, and enjoy a fan - and then you’ll set your grill and start cooking! You’ll make ORANGE WHISKEY tastic four course meal. Tonight’s menu is GRILLED WATERMELON GAZPA - GLAZED CHICKEN WITH HONEY ORANGE AND BROCCOLI SLAW while CHO WITH CAJUN SHRIMP SALAD; BRAISED PORK BUTT SOPES WITH learning all about coal-fired roasting. You’ll master working with quick meats OAXACA CHEESE; GRILLED MAHI MAHI WITH JERKED SWEET POTATOES by making a classic FLATIRON STEAK WITH CHIMICHURRI SAUCE. You’ll AND GRILLED PINEAPPLE SALSA; MEYER LEMON MERINGUE. also make FINGERLING POTATO SALAD WITH SUN-DRIED TOMATO VINAI - Lawrence Kirkland | Demonstration | $89 GRETTE, proving that you can grill nearly any dish with great results. Finally, #160713A – Wednesday, July 13 | 6:00 p.m. – 9:30 p.m. you’ll stoke the grill to impressively high temperatures to make COAL-FIRED PIZZA with a traditional quick-cook crust, and top it with homemade Sicilian sausage, hot soppressata salami, red onion and oregano. Come on out for a night of great fun, great food, and a hands-on look at one of our favorite grills! Daniel Darvell and Doug Huemoeller | Participation | $89 #160718A – Monday, July 18 | 6:00 p.m. – 9:30 p.m.

2 For complete class descriptions visit www.kitchenwindow.com Grillmaster Series: Ultimate Burgers Grillmaster Series: Fish Creating a flavorful burger sometimes takes more than just pouring Worces - Whether it’s a hearty fish steak, or the flaky local catch of the day, fish is won - tershire sauce on some ground meat and firing up the grill. Come discover the derful on the grill. No matter what type of grill you have, this hands-on class techniques and secrets for creating and grilling unique burgers in this hands- will show you the way to fabulous fish off the grill every time. You’ll learn how on class. In our first round, we will create three burgers: an ITALIAN to shuck oysters for BLACK PEPPERCORN SMOKED OYSTERS. We’ll follow BURGER—fresh ground chuck and Genoa Salami, topped with a sundried that with SUGAR CANE SHRIMP with FRUIT SALSA, and STUFFED CALA - tomato aioli, parmesan crisp, fried prosciutto and fresh arugula, served on a MARI—whole calamari filled with a savory stuffing and grilled to perfection. ciabatta roll; a MEDITERRANEAN BURGER—ground beef, lamb and pine nuts You’ll cook two kinds of fish: GRILLED ARCTIC CHAR with VERMOUTH topped with feta tzatziki sauce, and tomatoes; and a GERMAN BEER-BASTED COMPOUND BUTTER, and HAZELNUT CRUSTED ATLANTIC COD grilled BRATWURST BURGER—ground pork, topped with sauerkraut, onion mus - on a MAPLE-PLANK—both accompanied with WOK GRILLED GREEN BEANS tard, on a pretzel bun and served with a summer melon salad. Round two fea - Daniel Darvell and Doug Huemoeller | Participation | $99 ture three more burgers: a JAPANESE TUNA BURGER—diced Ahi tuna topped with wasabi mayo, serrano peppers and Asian slaw in a yuzu sesame dressing; #160726B – Tuesday, July 26 | 6:00 p.m. – 9:30 p.m. a SPANISH BURGER—fresh chuck ground with Spanish chorizo, topped with Mahón cheese, a fried egg, avocado, and harissa mayo; and a KOREAN BUL - BBQ Tour: Kansas City GOGI BURGER—bulgogi seasoned ground beef, topped with jack cheese, Join our Grillmasters as we kick off our cross-country BBQ Tour in the buckle kimchi, and gochujang sauce, and served with a jicama slaw. of the barbecue belt—Kansas City, MO. This hands-on class is filled with ex - Daniel Darvell and Doug Huemoeller | Participation | $89 pert barbecue techniques and a delicious KC BBQ menu. Whether its pork, #160722A – Friday, July 22 | 6:00 p.m. – 9:30 p.m. beef or chicken, the barbecue plate in Kansas City is drenched in sauce and loaded with sides—and our menu is no different. We’ll start with a Kansas Party BBQ: Brewhouse City style classic: MASTERPIECE RIB TIPS. Later we’ll follow that up with BBQ Beer and grilling—is there any better combination? Find your bottle opener CHICKEN served with a THICK AND TANGY TOMATO BBQ SAUCE—done and brace yourself for a fantastic grilling menu paired with local craft beers KC style, of course. We’ll sample two of the best barbecue sides around— from Excelsior Brewing Company. Staff from Excelsior will be on hand to talk both straight off the grill—SOUR PICKLE GRILLED POTATO SALAD, and about the beers and discuss the pairings. We’ll get the party started with GRILLED MAC ‘N CHEESE. We will finish things off with a rich and moist CEDAR PLANK NACHOS—a fun smoky spin on traditional bar food that will OZARK PUDDING with SMOKED CARAMEL SAUCE—apple-pecan cake that add some excitement to any event. Kitchen Window’s Grillmasters will then is just drenched in a delicious smoked sea salt-caramel. prove that there’s really no limit to what you can cook on the grill when they Daniel Darvell and Doug Huemoeller | Participation | $89 help you prepare RISOTTO FRITTERS WITH SMOKED TOMATO SAUCE. After #160727A – Wednesday, July 27 | 6:00 p.m. – 9:30 p.m. that, SZECHUAN STYLE SHORT RIBS WITH SESAME SLAW—an Asian twist on an American barbecue classic. Next, to satisfy even the most seasoned Seafood of Spain: Book Tour grillers, you’ll be making Vietnamese ORANGE CHICKEN BANH MI. Finally, Join us for a special demonstration class with guest instructor and author Yos - since no grill party would be complete without burgers, we’ll prepare BEEF mar Martinez as we take a tour of the Seafood of Spain. Featuring recipes TENDERLOIN AND STUFFED JALAPEÑO SLIDERS. Luckily, we’ll have those from her new cookbook Tastes of the Camino, Yosmar will delight your senses paired with craft beers from Excelsior Brewing Company to mellow things out. with seafood dishes discovered along the Camino de Santiago de Compostela, Beer will be sold separately. an ancient pilgrimage route in Northern Spain. Yosmar attended Le Cordon Daniel Darvell and Doug Huemoeller | Party-Style Participation | $89 Bleu in Paris and believes everyone has the gift to create a memorable meal - #160723A – Saturday, July 23 | 6:00 p.m. – 9:30 p.m. all that is needed is a bit of guidance, good ingredients, and an openness to new culinary experiences. Outdoor Cooking and Grilling Seminar Class Menu: Join our grillmasters to learn the fundamentals of successful outdoor grilling • Chipirones a la Plancha (Grilled Calamari) and smoking. Our experts will help you sort through the hype to better under - • Trout Navarra Style stand the grill you have, or to choose the perfect grill for your backyard—as • Galician Tuna Pie this understanding is the key to achieving great grilling results. You'll get a quick • Cod Ajoarirriero Style (Salt Cod Stewed with Peppers and Onions) lesson in the basic anatomy and features of gas, pellet and charcoal grills. We’ll • Natillas (Creamy Sweet Custard with Cinnamon and Maria Cookie) discuss how a grill’s design, construction and technology affect food. We will *Taste of the Camino cookbook will be available for purchase and signing dur - also take a look at smokers and discuss how to effectively use smoke in your ing class $24.99*. For more information about Yosmar and Taste of the Camino cooking, including which types of wood to use. Finally, we’ll discuss basic visit www.whiskandspatula.com grilling techniques for all types of grills and how they change based on the grill Yosmar Martinez | Demonstration | $89 you have. As an added bonus, we'll sample food in a side by side comparison #160727B | Wednesday, July 27 | 6:00pm – 9:30pm from a variety of grills, including slow cooked BABY BACK RIBS; HERB SALT CRUSTED CHICKEN cooked 2 ways; juicy quick-cooked PORK LOIN CHOPS; CHICKEN BREASTS; and NEW YORK STRIP STEAKS. We’ll have enough sam - Grillmaster Series: Summer Harvest ples to send even the biggest eaters into a protein coma. It’s summer time, and that can only mean two things: you’ve got your grill fired Daniel Darvell and Doug Huemoeller | Seminar/Samples | $49 up; and delicious, fresh vegetables are everywhere! In this delicious, hands- #160724A – Sunday, July 24 | 12:00 p.m. – 3:00 p.m. on class, you’ll learn tips and techniques for coaxing the most flavor from the summer harvest, and then you’ll prepare a variety of outstanding dishes that Thai Curries showcase the best the season has to offer. Under the guidance of our Grill - masters, you’ll start the evening by making STEAMED AND GRILLED ARTI - Awaken your senses and celebrate the flavors of Thailand with a fresh and CHOKES WITH LEMON AIOLI. Next, you’ll prepare GRILLED GREEN BEANS bright menu from Chef Joe Hatch-Surisook. One of our most popular instruc - WITH CHARRED RED PEPPER AND ONION DIP. You will then try your hand tors, Joe is chef and owner of Sen Yai Sen Lek, a traditional Thai restaurant in at an open-fire spin on a summer classic by making CHARRED ROMAINE Northeast Minneapolis. In this class, you’ll learn some of his best recipes, tips SALAD WITH SMOKED TOMATO VINAIGRETTE. If you’re looking for and techniques as he walks you through the preparation of an authentic Thai heartier fare, we will then turn our attention to two classic sides—OAXACAN menu. You’ll make four popular Thai curry recipes beginning with TOD GRILLED CORN, and HOT AND SPICY GRILLED SWEET POTATOES. Last but MUN—curried fish cakes with red curry, tilapia, and kaffir lime leaves that not least, we will move on to the seriously tasty PORTABELLA SLIDERS— are served with a CUCUMBER SALAD. Next will be GAENG KEOW WAN— grilled portabella caps stuffed with PISTACHIO PESTO and ONION JAM. Join green curry with beef, Thai eggplant and Thai basil. We will follow that up us for this wonderful opportunity to expand your grilling repertoire! with GAENG KAREE—yellow curry with chicken, potatoes and carrots. Chef Daniel Darvell and Doug Huemoeller | Participation | $89 Joe will finish the evening with a lesson on PAD PRIK KHING—stir-fried, cur - #160729A – Friday, July 29 | 6:00 p.m. – 9:30 p.m. ried pork with long beans and Kaffir lime leaves. All dishes will be served with jasmine rice. Joe Hatch-Surisook | Participation | $79 #160726A – Tuesday, July 26 | 6:00 p.m. – 9:30 p.m.

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 3 AUGUST Grillmaster Series: Burgers, Chicken and Chops Whether you’re an avid griller or just starting out, you cannot overlook the Thai Street Food importance of mastering these staples of the grill. In this class you’ll learn the Take a stroll down the streets of Bangkok with a class dedicated to the vibrant, secrets of juicy burgers, succulent chicken and perfect pork. You’ll start off spicy flavors of Thailand. Join Chef Joe Hatch-Surisook for a menu of fresh and with two ultimate burgers—a CLASSIC STEAK-HOUSE BURGER, and our quick Thai street foods that are flavorful and bright. Chef and owner of Sen Yai Grillmaster’s take on a Minnesota original—BACON AND CHEDDAR- Sen Lek, a traditional Thai restaurant in Northeast Minneapolis, Joe will be on STUFFED BURGER. Our Grillmasters will walk you through achieving great hand to share tips, techniques and recipes, and with his help, you’ll make a flavor on any grill, as well as how to determine perfect doneness and anticipate variety of appetizers and small plates. You’ll start off with PO PIA TOD—crispy the correct resting time (for the food, not the cook). With these tips under our spring rolls served alongside a sweet chili dipping sauce. Next, Joe will walk belt, we’ll move on to conquering the mixed grill with HERBED CHICKEN you through the process of making satay, a Thai street food similar to kebab, BREAST and BUTTERMILK PORK CHOPS, both served with a GRILLED with his GAI SATAY—a skewer of marinated chicken with peanut sauce and PINEAPPLE VINAIGRETTE SALAD. You’ll learn how to adjust cooking times cucumber salad. We will follow that up with a house favorite, MIANG KAM— and techniques on your grill to get a juicy result every time. Finally, you’ll incredibly flavorful Thai lettuce wraps with lime, toasted coconut, ginger, shal - learn how to slow smoke, grill and sauce BBQ CHICKEN where the skin is lots, peanuts, dried shrimp, and Thai chilies. Finally, you’ll enjoy SOM crisp, not burnt, and the meat doesn’t stick to your grill. TUM—a popular green papaya salad. Join us, and award-winning Chef Daniel Darvell and Doug Huemoeller | Participation | $89 Hatch-Surisook, for a chance to experience (and master) some of the finest #160817A – Wednesday, August 17 | 6:00 p.m. – 9:30 p.m. Thai cuisine in the city! Joe Hatch-Surisook | Participation | $79 #160802A – Tuesday, August 2 | 6:00 p.m. – 9:30 p.m. BBQ Tour: North Carolina This stop on our BBQ Tour is all about the low and slow barbecue of North Grillmaster Series: Ribs and Sauce Carolina. In this class, you’ll make and sample an authentic barbecue menu— If you love ribs as much as we do, this class is for you! Our Grillmasters will North Carolina-style—with our grillmasters. You’ll get expert barbecue tips, cover everything from the different types of ribs, how and where to purchase techniques, and recipes. Our North Carolina BBQ menu begins with PI - them, the best quality ribs for cooking on the grill, and how to master the MENTO CHEESE DIP with GRILLED CIABATTA. Next you’ll make pork two art of slow-cooking both beef and pork for maximum flavor. We’ll cook pork ways: VINEGAR-MOPPED CHOPPED CAROLINA PORK with TANGY VINE - baby back ribs and spare ribs, beef short ribs and beef back ribs. We will GAR SAUCE, and PULLED CAROLINA PORK served with “CAROLINA explore the use of dry rubs, and you’ll also work in teams, learning how to GOLD” MUSTARD SAUCE. For sides, you’ll make HUSHPUPPIES, and CAR - build and develop the ultimate barbecue sauce. The menu starts with an ap - OLINA SLAW. Last but not least, no meal is complete without dessert so you’ll petizer of grilled KOREAN-STYLE SHORT RIBS. Then it’s on to pork as we make (and devour) GRILLED BANANA PUDDING. compare SMOKED PORK LOIN BACK RIBS with GRILLMASTER’S DRY Daniel Darvell and Doug Huemoeller | Participation | $89 RUB, to GRILLED ST. LOUIS STYLE PORK RIBS with KC SWEET RUB. We’ll #160818A – Thursday, August 18 | 6:00 p.m. – 9:30 p.m. enjoy these ribs with a side of CIDER SLAW and our homemade CHAMPI - ONSHIP BBQ SAUCE. Next we’ll compare SMOKED DRY-RUBBED BEEF Napa Valley Wine Dinner BACK RIBS with TEXAS RIB RUB, to GRILLED ESPRESSO-RUBBED BEEF Home to some of the most beautiful weather and agricultural land in the coun - SHORT RIBS. We’ll serve these up with a side of SWEET POTATO AND try, Napa Valley is regarded as one of the very finest wine-producing regions PECAN-MAPLE MASH. in the world, even rivaling the historic wine-growing areas of France and Italy. Daniel Darvell and Doug Huemoeller | Participation | $89 This participation class, taught jointly by popular Kitchen Window instructor #160803A – Wednesday, August 3 | 6:00 p.m. – 9:30 p.m. Jonathan Gans and local wine expert Michael Bouchard, will introduce you to some of the exquisite wines of Napa, California, and teach you how to International Grill: Greece make four dishes that pair perfectly alongside them. You’ll start with LIME- Nestled in the heart of the Mediterranean, Greece is home to a culinary tradi - GRILLED PRAWNS WITH AVOCADO RELISH. We will then move to an tion almost 3000 years old—one that has always celebrated wood-fired cook - HEIRLOOM TOMATO AND GOAT CHEESE TART WITH A SHERRY VINEGAR ing. In this hands-on, party style class, you’ll depart on a culinary odyssey and GASTRIQUE. Things will get a little heartier in the third course when we make travel the “wine-dark sea” of the Mediterranean with one of its oldest cultures. HERB-CRUSTED PETITE TENDERLOIN WITH ROASTED CAULIFLOWER We’ll start off the evening with SMOKED LAMB NACHOS grilled on a PUREE that is served with a BLACKBERRY CABERNET SAUCE. We will end WOOD-PLANK. Then it’s on to making OREGANO AND LEMON MARI - the evening with a sweet and rich DUO OF CHOCOLATE MOUSSE NATED LAMB CHOPS—a simple presentation of classic Greek flavors. We’ll NAPOLEONS—with white and dark chocolates, topped with a PISTACHIO also be grilling-up the traditional, decadent, and beloved OLIVE WOOD TUILE AND RASPBERRY-BALSAMIC COMPOTE. SMOKED GREEK GYRO with TZATZIKI—spicy, grilled lamb perfectly bal - Accompanying wine flight sold separately at class; approximately $40 for anced with a cooling cucumber-yogurt sauce. On the lighter side, you’ll enjoy four wines. Greece’s rich seafood tradition when you prepare CITRUS-MARINATED Michael Bouchard and Ryan Lund | Participation | $89 SEAFOOD SKEWERS with shrimp, scallops and octopus served over a COUS - #160819A – Friday, August 19 | 6:00 p.m. – 10:00 p.m. COUS SALAD with tomato, feta and cucumber. Ryan Lund | Participation | $89 Party BBQ: Summer Cookout #160804A – Thursday, August 4 | 6:00 p.m. – 9:30 p.m. Join us for a summer evening in Uptown with good friends and good food. You’ll convene on the patio with our Grillmasters and work together to create BBQ Tour: Memphis a menu of grilled small plates and appetizers that are full of summer flavor, On this leg of the Kitchen Window BBQ Tour, we visit the home of Grace - including: GRILLED GRAPE MASCARPONE CROSTINI—the ideal pairing of land—Memphis, Tennessee. With secret recipes and champion pitmasters creamy, sweet and crunchy; CRAB-STUFFED GRILLED AVOCADOS—seafood around every corner, Memphis takes barbecue very seriously. In this class, and avocado are a match made in heaven; SMOKED SWEET POTATO we’ll honor that devotion with an authentic Memphis-style barbecue menu STACKS—thinly sliced sweet potatoes arranged into a smoky, cheesy delight; that you’ll prepare with the help of our Grillmasters. In addition to hands-on GRILLED TOMATO OLIVE OIL TARTS—an ode to summer, these tarts are col - experience, you’ll get expert grilling tips and techniques, as well as a menu orful, simple and incredible; CARIBBEAN SUGAR CANE CHICKEN—tropi - that will have your neighbors lined up in your backyard. We’ll begin with BBQ cally marinated and grilled; GRILLED LIMONCELLO SHRIMP—a ELVIS SLIDERS that are sure to get you in the Memphis state of mind. Next, crowd-pleaser that is simple, elegant and delicious. We will also be mixing it’s the trademark of Memphis BBQ—ribs. We’ll make MEMPHIS RUB BABY up some fun drinks to pair with our small plates. This class will prepare you BACK RIBS, as well as CHAMPIONSHIP MEMPHIS SPARERIBS. On the side, for your next backyard gathering, or just a great solo evening on the patio. we’ve got more than enough to weigh down your plate with COUNTRY FRIED Beverages sold separately. CORN—grilled corn, stripped from the cob and fried with bacon and onion; Ryan Lund | Participation | $89 as well as RC BBQ BAKED BEANS. Finally, it’s PECAN PIE for dessert (if you #160820A – Saturday, August 20 | 6:00 p.m. – 9:30 p.m. have room). Daniel Darvell and Doug Huemoeller | Participation | $89 #160816A – Tuesday, August 16 | 6:00 p.m. – 9:30 p.m.

4 For complete class descriptions visit www.kitchenwindow.com Grillmaster Series: Pizza, American Classics Outdoor Cooking and Grilling Seminar Learn to turn your grill into a backyard pizzeria! If you love classic American Join our grillmasters to learn the fundamentals of successful outdoor grilling style pizzas, see how easy it can be to create great pie, enhancing it by adding and smoking. Our experts will help you sort through the hype to better un - just a little smoke. In this class, you’ll get your hands on three different derstand the grill you have, or to choose the perfect grill for your backyard— doughs, then cook and taste Kitchen Window’s twist on traditional American as this understanding is the key to achieving great grilling results. You'll get a pizzas. Our Grillmasters will walk you through the techniques for cooking quick lesson in the basic anatomy and features of gas, pellet and charcoal pizzas on the grill with crisp – but not charred – crusts, married with perfectly grills. We’ll discuss how a grill’s design, construction and technology affect cooked toppings. We’ll begin by making a thin cracker-crust with MARI - food. We will also take a look at smokers and discuss how to effectively use NATED TOMATOES, BASIL AND FRESH MOZZARELLA. Then we’ll move smoke in your cooking, including which types of wood to use. Finally, we’ll onto a TRADITIONAL-CRUST PIZZA with BBQ CHICKEN AND SMOKED discuss basic grilling techniques for all types of grills and how they change GOUDA. Our pizza tour would not be complete without a CHICAGO-STYLE based on the grill you have. As an added bonus, we'll sample food in a side DEEP DISH PIZZA with COARSE ITALIAN SAUSAGE AND PEPPERONI. We by side comparison from a variety of grills, including slow cooked BABY BACK will then finish the evening with BLACKBERRY-BASIL PIZZA. RIBS; HERB SALT CRUSTED CHICKEN cooked 2 ways; juicy quick-cooked Daniel Darvell and Doug Huemoeller | Participation | $79 PORK LOIN CHOPS; CHICKEN BREASTS; and NEW YORK STRIP STEAKS. #160823A – Tuesday, August 23 | 6:00 p.m. – 9:30 p.m. We’ll have enough samples to send even the biggest eaters into a protein coma. Grillmaster Series: Chophouse Steak Daniel Darvell and Doug Huemoeller | Seminar/Samples | $49 Just about every griller dreams of the perfect steak, which begs the question: #160828A – Sunday, August 28 | 12:00 p.m. – 3:00 p.m. what is the “perfect steak?” Fortunately, our Grillmasters are here to help you cut through the gristle and find your perfect steak! As you taste your way Grillmaster Series: Big Green Egg & Kamado Joe Cooking through different grades of beef (choice, select, and prime), different finishing There's a reason kamado style grills are so popular and have been dubbed the techniques (grass-fed, dry-aged), and the four primary cuts of steak, you’ll gain “ultimate cooking experience.” Functioning as a charcoal grill, an oven, and an understanding of the unique flavor of each different type and figure out a smoker— this outdoor ceramic cooker is unrivaled in versatility and per - which steak is just right for you. You’ll also prepare an impressive spread of formance. Plus it can reach up to 750 degrees in a short period of time, making classics to accompany your steak including CHOPHOUSE SALAD—butter it perfect for pizzas and flatbreads. Whether you’re contemplating a purchase, lettuce, candied pecans, red onion and blue cheese dressing; GRILLED AS - you already own an one, or you just want to experience some great food, PARAGUS, ZUCCHINI AND SCALLIONS WITH HERB VINAIGRETTE; and come check this class out. We’ll begin with SMOKED PORKETTA SAMMIES CEDAR-PLANKED MASCARPONE LEEK POTATOES. We will also fashion two with GRILLED ONIONS AND PEPPERS that feature Italian dry-rubbed, slow- delicious compound butters to dress the steak—LOBSTER BUTTER and WILD smoked pork shoulder. Next on the menu is ROASTED LEMON AND TAR - MUSHROOM BUTTER. Finally, you’ll end the night with a light dessert of RAGON CHICKEN SALAD—vertical-roasted chicken served on a bed of butter STRAWBERRIES WITH AGED BALSAMIC. lettuce with apple, walnuts, red onion and goat cheese in a citron vinaigrette. Daniel Darvell and Doug Huemoeller | Participation | $99 We will then boost our temperatures to searing for BISTECCA ALLA #160824A – Wednesday, August 24 | 6:00 p.m. – 10:00 p.m.. FIORENTINA—a 4 pound Tuscan garlic and herb rubbed T-bone steak served with SMOKED SMASHED POTATOES. Finally, we’ll finish our evening with a Grillmaster Series: Chophouse Steak PIZZA BAR, using our Eggs & Joes as wood-burning pizza ovens. Just about every griller dreams of the perfect steak, which begs the question: Daniel Darvell and Doug Huemoeller | Demonstration | $89 what is the “perfect steak?” Fortunately, our Grillmasters are here to help you #160830A – Tuesday, August 30 | 6:00 p.m. – 9:30 p.m. cut through the gristle and find your perfect steak! As you taste your way through different grades of beef (choice, select, and prime), different finishing techniques (grass-fed, dry-aged), and the four primary cuts of steak, you’ll gain SEPTEMBER an understanding of the unique flavor of each different type and figure out Fundamentals of Pizza: Thick to Thin which steak is just right for you. You’ll also prepare an impressive spread of For dinner, breakfast or a midnight snack—pizza really is the perfect food. classics to accompany your steak including CHOPHOUSE SALAD—butter While many of us rely on the convenience of take-out or delivery to get our lettuce, candied pecans, red onion and blue cheese dressing; GRILLED AS - fix, there is nothing quite like an artisan-style pizza made at home. Join us for PARAGUS, ZUCCHINI AND SCALLIONS WITH HERB VINAIGRETTE; and a hands-on class that will teach you the fundamentals of delicious home- CEDAR-PLANKED MASCARPONE LEEK POTATOES. We will also fashion two baked pizza. We will start with a tutorial on the foundation for every good delicious compound butters to dress the steak—LOBSTER BUTTER and WILD pizza—the crust. We will then move on to make a classic SAUSAGE AND MUSHROOM BUTTER. Finally, you’ll end the night with a light dessert of PEPPERONI CHICAGO DEEP-DISH PIZZA with a corn-meal based crust. As STRAWBERRIES WITH AGED BALSAMIC. our deep dish bakes, we’ll set our sights on our tender but chewy American Daniel Darvell and Doug Huemoeller | Participation | $99 style crust topped with FRESH MOZZARELLA, WHOLE LEAF BASIL AND #160825A – Thursday, August 25 | 6:00 p.m. – 10:00 p.m. PROSCIUTTO DI PARMA. Last, we will finish off with an authentic Neapoli - tan-style crust to form a CRISPY FLATBREAD PIZZA with a WHITE-GARLIC Party BBQ: Lobster Boil SAUCE, GRILLED CHICKEN, GOAT CHEESE AND ARUGULA. One of the most popular summer events in Uptown—the Kitchen Window Ryan Lund | Participation | $79 Annual Lobster Boil—puts a gourmet spin on the traditional backyard party. #160907A – Wednesday, September 7 | 6:00 p.m. – 9:30 p.m. Join us on our patio for a hands-on experience designed to set you up with all the secrets you need to know to throw your own first-class lobster boil. You’ll Knife Skills enjoy an appetizer of SKILLET CORNBREAD TOPPED WITH LOBSTER Good knife skills can change the way you cook (and keep you out of the emer - SALAD, as we share tips and techniques to take the mystery out of cooking gency room). With them, cooking will become faster, easier and more enjoy - lobster. Next, you’ll have the chance to prepare an amazing menu featuring able; in some cases, the right cut can even improve the flavor of your food. In GRILLED MUSSELS WITH WHITE WINE AND FIRE ROASTED TOMATO, this hands-on class led by our expert instructors, you’ll learn the basics of cut - SURFBOARD SHRIMP WITH SMOKED COCKTAIL SAUCE, LOADED NEW lery; how to stand and hold the knife for maximum performance; and the fun - ENGLAND STYLE POTATO CHOWDER, and CORN FRITTERS WITH BUT - damental principles of slicing, mincing, dicing and julienne. You’ll improve TERMILK CHIVE SAUCE. Class ends with the much anticipated BOILED LOB - your food preparation skills in all areas, beginning with the basic vegetables STER WITH GARLIC BUTTER—so remember to save room! If you’re looking that make up the foundation of many standard recipes—onions, celery, carrots for ideas for your next outdoor party—or if you’re just looking for a fun summer and potatoes. We will show you techniques for cutting fruits like oranges, ap - event—this is the class for you! ples, mangoes, melons and pineapple. You will learn basic carving, as well as Ryan Lund | Participation | $99 a few tips for tackling more challenging produce like avocados, tomatoes, #160827A – Saturday, August 27 | 6:00 p.m. – 9:30 p.m. peppers and herbs. We will use some of the food we prepare in class to make PANZANELLA SALAD, ROASTED ROSEMARY POTATOES AND ONIONS, ITALIAN ROAST BEEF, and POUND CAKE with PINEAPPLE MANGO SALSA. Daniel Darvell | Participation | $79 #160907B – Wednesday, September 7 | 6:00 p.m. – 9:30 p.m.

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 5 Grillmaster Series: Pizza, Modern Artisan Grillmaster Series: Big Green Egg & Kamado Joe Classics This class will teach you to be a true backyard artisan when it comes to pizza Few grills have the die-hard fans that kamado style grills have, but rest as - making. Kitchen Window’s Grillmasters will show you how to make and work sured—they have earned it. So what is it that sets this outstanding outdoor with two doughs specifically designed for live-fire grilling, and you’ll learn to cooker apart? Its versatility and performance! Combining the capabilities of adapt to the changing environment inside your grill so that every pizza that an oven, smoker, and grill, there’s little they can’t do. Of course, the wealth of comes out will impress even the most discerning crowd. You’ll begin by mak - possibilities can seem overwhelming to the uninitiated, so our resident Grill - ing Neapolitan style dough, using traditional Italian flour. We will then use masters are here to teach you what you need to know to get started. In this this dough as the base for three different pizzas: BURRATA WITH HEIRLOOM hands-on class, you’ll learn about how to start your grill and select charcoal, TOMATO AND BASIL INFUSED OLIVE OIL; APPLE, STILTON AND PRO - and then you’ll set your grill and start cooking! You’ll make SMOKED BEEF SCIUTTO; and SHRIMP AND ROASTED CORN with a WHITE GARLIC TENDERLOIN WITH WARM FINGERLING POTATO SALAD. Chicken with a SAUCE. Then we’ll move on to our Wood-Fired dough that is hearty enough summer twist is next on the menu with LEMONADE CHICKEN WITH WATER - for wood and charcoal grills, and able to handle more robust toppings. We’ll CRESS, BACON & RED ONION. Finally, you’ll finish with a fresh GRILLED be turning that dough into our KOREAN PIZZA—with thin sliced pork belly, BBQ SALMON WITH CHARRED CORN & AVOCADO SALAD. You’ll leave daikon kimchi, and jack cheese in a Gochujang-tomato sauce, as well as our class with the confidence to grill these dishes and more on the Egg! Daniel THAI-PEANUT PIZZA—with grilled chicken, julienned carrot, scallion, Darvell & Doug Huemoeller | Participation | $89 peanuts and mozzarella. #160913A – Tuesday, September 13 | 6:00 p.m. – 9:30 p.m. Daniel Darvell and Doug Huemoeller | Participation | $79 #160908A – Thursday, September 8 | 6:00 p.m. – 9:30 p.m. Sushi Basics - The Secrets of Sushi Traditional sushi is healthy, fun and easy to make at home once you know the Chinese: Dim Sum techniques. Join us to learn the secrets of the sushi roll with Master Sushi Chef Dim sum, a Chinese tradition that dates back over 1000 years, was once sim - Pepe Yang. As the class begins, Pepe will discuss the history and etiquette of ply snacks served with tea for travelers. Today it has grown in popularity to sushi as he prepares a special roll for you to enjoy. Next, you’ll learn how to become the main focus of an elaborate brunch. In restaurants, carts loaded use a sashimi knife to properly cut SALMON AND TUNA SASHIMI for NIGIRI. with steamers are pushed around from table to table where diners can choose You will learn the secrets of SUSHI RICE, and taste a sampling of soy sauces items they would like to eat—dumplings, steamed buns, rolled noodles, meat - and ponzu. With these essentials under your belt, you’ll try your hand at making balls, ribs, and pastries are most common. Join us as we create our own dim sushi rolls. You’ll start with the popular CALIFORNIA ROLL and SPICY TUNA sum experience that you can share with your family and friends. We’ll make ROLL, before exercising your creativity with a variety of MAKI ROLLS using SHRIMP AND CHICKEN SHU MAI—open top dumplings of ground shrimp, your favorite ingredients from our selection, including cucumber, avocado, and chicken, scallions; CHAR SAI BAO—steamed bbq pork buns; CHEONG crabmeat. During class, you’ll also learn where to shop for the freshest sushi in - FAN—rolled rice noodle filled with shrimp and scallion; NGAO YUK KAU— gredients and what equipment you’ll need to make rolling sushi easy and fun. steamed beef meatballs, PORK WONTON—crisp fried pork and mushroom Daniel Darvell & Doug Huemoeller| Participation | $89 filled wonton; and PORK POT STICKERS—dumplings steamed in chicken #160914A – Wednesday, September 14 | 6:00 p.m. – 9:30 p.m. broth. Ryan Lund | Participation | $79 Fundamentals of Bacon #160909A– Friday, September 9 | 6:00 p.m. – 9:30 p.m. If everything tastes better with bacon, why not learn to make your own? In this hands-on class we will show you two different recipes for curing and smoking Doughnut Shop bacon—HICKORY SMOKED SAVORY BACON and CHERRY SMOKED The only thing that can improve a bakery-fresh donut is if the “bakery” is your MAPLE BACON. Don’t worry though, if curing your own bacon at home is own kitchen. So, join us in our kitchen for a hands-on class that covers all the not your thing, we will offer-up a selection of premium bacon available from basics. You will learn to make both baked and raised donuts, and you’ll head some of our favorite producers to highlight in our evening’s recipes where home ready to wow everyone at breakfast (or keep them all to yourself). We bacon is the star. Round one starts with making GLAZED BROWN SUGAR will begin by preparing our raised doughnut dough to ultimately create a clas - CANDIED BACON and SWEET AND SALTY CANDIED BACON NUTS—two sic VANILLA GLAZED RAISED DOUGHNUT. Then we will make two cake fantastic bites that are perfect for snacking, on salads, or as an ice cream top - doughnut bases to create a VANILLA CAKE DOUGHNUT WITH CANDIED ping. We will then move-on to make ROASTED BEET SALAD WITH BACON ORANGE TOSSED IN LAVENDER SUGAR and CHOCOLATE CAKE DOUGH - VINAIGRETTE and SZECHUAN BACON SLIDERS. In our final round, you’ll NUT WITH COCONUT. Finally, we’ll prepare an international “doughnut” be making a BACON JAM topped FLAT IRON STEAK and a FRESH GROUND favorite—CHURROS WITH SPICED CHOCOLATE DIPPING SAUCE. BACON BURGER WITH CARAMELIZED ONION AND SMOKED GOUDA. Tom Hemerka | Participation | $79 Daniel Darvell and Doug Huemoeller | Participation | $79 #160910A – Saturday, September 10 | 10:00 a.m. – 2:00 p.m. #160915A – Thursday, September 15 | 6:00 p.m. – 9:30 p.m.

Outdoor Cooking and Grilling Seminar Fundamentals of Modern Sauces Join our grillmasters to learn the fundamentals of successful outdoor grilling Take your dinners to the next level with the addition of the perfect sauce. In and smoking. Our experts will help you sort through the hype to better under - this hands-on class, you’ll learn the secrets of creating a great sauce with the stand the grill you have, or to choose the perfect grill for your backyard—as perfect balance of flavor and texture. We will walk you through the preparation this understanding is the key to achieving great grilling results. You'll get a quick of a variety of sauces that can be made in 5-30 minutes. We will help you to lesson in the basic anatomy and features of gas, pellet and charcoal grills. We’ll develop a “chef’s eye” and build a sauce using ingredients that you already discuss how a grill’s design, construction and technology affect food. We will have on hand. You’ll learn how to pair your dishes with the right sauce, get also take a look at smokers and discuss how to effectively use smoke in your hands-on practice at making a good sauce, and leave with over 25 recipes for cooking, including which types of wood to use. Finally, we’ll discuss basic sauces that can be made to finish off any dinner—from family meals to elegant grilling techniques for all types of grills and how they change based on the grill dinner parties. As we work our way through class, you’ll make and sample you have. As an added bonus, we'll sample food in a side by side comparison over a dozen different sauces that are perfect for salads, meats and sides—in - from a variety of grills, including slow cooked BABY BACK RIBS; HERB SALT cluding vinaigrettes, pan sauces, pestos, emulsions and purées. You definitely CRUSTED CHICKEN cooked 2 ways; juicy quick-cooked PORK LOIN CHOPS; won’t go away hungry! CHICKEN BREASTS; and NEW YORK STRIP STEAKS. We’ll have enough sam - Ryan Lund | Participation | $79 ples to send even the biggest eaters into a protein coma. #160916A – Friday, September 16 | 6:00 p.m. – 10:00 p.m. Daniel Darvell and Doug Huemoeller | Seminar/Samples | $49 #160910B – Saturday, September 10 | 12:00 p.m. – 3:00 p.m.

6 For complete class descriptions visit www.kitchenwindow.com BBQ Tour: Texas class we will work with different types of noodles to create four great dishes Welcome to the heart of Texas—in the heart of Uptown. This stop on our Amer - guaranteed to warm you up on these cold winter nights. The first item on the ican BBQ tour takes us to the land of big oil, big cattle and big barbecue. Join menu is PAD KEE MAO—Thai drunken noodles with pork, Thai chilies and our Grillmasters to learn expert techniques for the low and slow smoking of Thai basil. Next up is KHAO SOI—curried Chiang Mai noodles with stewed Texas BBQ. They’ll share their tips as they walk you through the preparation beef. Our third noodle dish is PAD THAI GOONG—tasty Thai fried noodles of a down-home Texas BBQ menu that’s sure to have you licking your fingers. with shrimp, peanuts and fresh bean sprouts. We will finish the class with PAD You’ll make brisket two ways: TEXAS MARKET BRISKET SANDWICH WITH SEE EW—a broad, flat noodle stir fry with dark soy sauce, Chinese broccoli BURNT ENDS, and THREE-CHILI DRY-RUBBED BRISKET that’s slab cut and and chicken. This class is sure to fill up fast, so sign up now! served on a roll. No Texas brisket is complete without a side of beans, so you’ll Joe Hatch-Surisook | Participation | $79 make COWBOY BEANS along with DIRTY RICE. Finally, unbuckle your belt #160920A – Tuesday, September 20 | 6:00 p.m. – 9:30 p.m. for a good, old-fashioned COUNTRY BLACKBERRY COBBLER! Daniel Darvell and Doug Huemoeller | Participation | $89 Grillmasters Series: Sausage Making 2 #160916B – Friday, September 16 | 6:00 p.m. – 9:30 p.m. Join the Kitchen Window Grillmasters to learn the ins and outs of do-it-yourself sausage making. We’ll prepare two emulsified sausages and two coarse Cooking Basics – Secrets of a Chef ground sausages. You’ll learn everything you need to know to get started— Give us two hours, and we’ll introduce you to the fundamental cooking tech - from fat content to fresh casings—and try your hand at making and filling a niques that will make your time in the kitchen easier, more efficient and more variety of sausages. Then it’s off to the grill for a quick lesson on grilling enjoyable. Led by an expert member of the Kitchen Window staff, this seminar sausages without an inferno. You’ll make CHORIZO VERDE SAUSAGE with will give you the skills and the confidence to become a better cook. You’ll learn sliced avocado, pickled onion, queso fresco and crema in a torrilla. You’ll how to choose the right equipment for a particular project, as well as how to will also make a KOREAN SYLE BEEF BULGOGI SAUSAGE served with fried use that equipment to achieve the best results. We’ll show you the importance onions on a lettuce cup. We will move on to the CAJUN WHITE SAUSAGE of choosing the right ingredients and how to use them. We’ll demonstrate var - served with beans and rice. Finally you prepare a GERMAN KNOCKWURST ious culinary techniques—including frying, searing, sautéing, caramelizing, served with a braised red cabbage. deglazing and braising—and discuss when to use (and when not to use) each Daniel Darvell and Doug Huemoeller | Participation | $79 technique. Throughout the seminar, we’ll prepare samples for you to share so #160920B – Tuesday, September 20 | 6:00 p.m. – 9:30 p.m. that you may taste for yourselves the difference a few basic skills can make. Samples to include PEPPERCORN CRUSTED PAN SEARED STEAK, succulent Harvest Couples Dinner ITALIAN BRAISED SHORT RIBS, and MUSHROOM HERB RISOTTO. As the weather starts to cool and the harvest comes rolling in, we all want to Staff | Seminar/Samples | $39 gather with someone special and share a good meal around a warm fire. In #160917A – Saturday, September 17 | 11:00 a.m. – 1:00 p.m. this party-style participation class you will work to create five small plates cel - ebrating the harvest that can easily be recreated at home. APRICOT Cooking Under Pressure SRIRACHA GLAZED QUAIL WITH SMASHED YUKON POTATOES AND Pressure cooking is the perfect solution for today’s cooks who are looking to HERB BUTTER; BUTTERNUT SQUASH, CARAMELIZED ONION, APPLE - feed their families healthy meals using less time and energy. With a pressure WOOD SMOKED BACON AND TOASTED WALNUT FLATBREAD; BROWN cooker, you can cook with less water and at a higher temperature, so that your SUGAR BOURBON GLAZED SALMON WITH APPLE JICAMA SLAW; food retains many of the nutrients that are lost in simmering or boiling. And, in ROASTED CORN CAKE WITH MARINATED HEIRLOOM TOMATOES AND spite of your grandmother’s horror stories about dangerous, exploding pressure CHARRED SCALLION CREAM; SMOKED BEEF, ROASTED MUSHROOM cookers—today’s pressure cookers boast safety features that make using them AND GRUYERE GRILLED TART. simple and worry-free. Join Kitchen Window’s expert instructor for a fun and Ryan Lund| Participation | $180/couple informative seminar on the proper use of a pressure cooker. You’ll learn about #160923A – Friday, September 23 | 6:00 p.m. – 10:00 p.m. the technical features of pressure cookers, get tips for making your pressure cooker easier to use, and sample some tasty recipes. On the menu is CAS - SOULET—a rich and creamy French bean soup with garlic sausage; savory Knife Clinic BUTTERNUT SQUASH RISOTTO; and creamy NEW YORK STYLE CHEESE - Once you learn how to properly use your knives, you will not only improve CAKE. You will also learn how to modify some of your favorite “traditional” how you cook, but cooking will become easier and more enjoyable. The key recipes for your pressure cooker. If you own a pressure cooker, or are interested to good knife skills is an understanding of the basic knife grip and cutting tech - in adding this method of cooking to your repertoire, this is the seminar for you. niques. When used properly, your knife will perform much more efficiently. Staff | Seminar | $39 Once mastered, the knife skills you’ll pick up in this seminar will help you re - #160917B – Saturday, September 17 | 2:00 p.m. – 4:00 p.m. duce your prep-time in the kitchen and improve your confidence while slicing and dicing. Choosing the correct knife for the job is also fundamentally im - Fundamentals of Quick Weeknight Meals portant. Each kind of knife plays an important, specific role in the kitchen. In We’ve all been there… standing in the grocery store trying to figure out what this seminar, we'll discuss the best uses and practical applications for many to throw in the cart to get a healthy, quick dinner on the table. Join us to get kinds of Western and Asian knives—from parers to slicers, chef's knives to the secrets for healthy, tasty meals that fit into a busy schedule. You’ll learn santokus, and bread knives to cleavers. We will review basic cutting tech - how spending a little prep time in the kitchen on the weekend enables you to niques; how to choose a knife; differences in types, styles and shapes of knives; create a wonderful 30 minute meal any night of the week--CHICKEN AND and basic safety, storage and knife care. PORK. First we will prepare a ONE-POT CHICKEN where we will make a dish Daniel Darvell | Seminar | $39 of juicy WHOLE CHICKEN, PASTA AND SEASONAL VEGETABLES to be #160924A – Saturday, September 24 | 10:00 a.m. – 11:30 a.m. served with a warm OLIVE OIL VINAIGRETTE. For our second meal, we will take some of the whole chicken to create CHICKEN TACOS that are packed Espresso Essentials with big bold flavors and served alongside MEXICAN RICE AND FRESH PICO Get the most from your home espresso machine with this fun and informative DE GALLO. We will then walk you through two of our pork entrees, created seminar led by an expert member of the Kitchen Window staff. Whether you from one large pork loin, starting with 2-RACK PORK ROAST served with want to optimize the use of your current espresso machine, or are in the ROASTED POTATOES AND CARROTS—you only need to turn the oven on process of deciding on a purchase—this seminar will give you the information once for this dish that will have an entire meal on your table in less than thirty you need to make the most of your coffee experience at home. We’ll discuss minutes. Next, you’ll slice the remaining pork loin to create PAN-SEARED what’s behind the perfect espresso, latte or cappuccino. You’ll learn how to BONELESS PORK MEDALLIONS with WHITE WINE AND DIJON SAUCE select the best beans, how to grind them for maximum flavor and aroma, and served over ITALIAN COUSCOUS AND MIXED SEASONAL VEGETABLES. how to turn them into the perfect espresso shot. Then we’ll walk you through Ryan Lund| Participation | $79 the care and maintenance of your espresso machine to ensure its maximum #160919A – Monday, September 19 | 6:00 p.m. – 9:30 p.m. performance for years to come. Using a wide range of espresso machines, we will work on the proper technique for pulling espresso shots to get great crema Thai Noodles every time. We will also cover the best methods for steaming, frothing, and Explore the world of Thai noodles with one of our most popular instructors, foaming milk. We’ll talk about some of our favorite coffee drink recipes Joe Hatch-Surisook, the chef and owner of Sen Yai Sen Lek—a traditional Thai Staff | Seminar | $39 restaurant in Northeast Minneapolis. In this class, you will pick up some of #160924B – Saturday, September 24 | 10:00 a.m. – 11:30 a.m. Joe’s best tips and techniques for his favorite Thai noodles. Throughout this

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 7 8 For complete class descriptions visit www.kitchenwindow.com Knife Sharpening Clinic OCTOBER The right knife can make all the difference in food preparation, but any knife is only as good as its edge. A dull edge is inefficient, difficult to use and dan - Gloria Ferrer Autumn Wine Dinner gerous. In this seminar, you’ll learn how to keep your knives sharp, and in top Autumn is the time where the days are cooler and the harvests are at their condition. We will begin with a basic introduction to the various types of knife peak. Join us as we celebrate the bounty of the season and embrace the natural edges, and a demonstration of the proper sharpening techniques that can cre - cravings for those heartier flavors. Tonight’s participation class, taught jointly ate the perfect cutting edge for your knife. We’ll explore whetstones and hon - by Kitchen Window instructor Ryan Lund and local wine expert Michael ing steels, and discuss the virtues of each of these sharpening tools. With a Bouchard, will introduce you to some of the exquisite wines of Gloria Ferrer, whetstone, you have more control, which allows you to shape an edge with and show you four dishes that pair perfectly alongside them. You’ll start off a single bevel and a thinner angle—a sharper edge with improved perform - with GILLED RAPINI AND BURRATA CROSTINI WITH AGED BALSAMIC ance. With a honing steel, you can maintain that perfect knife edge for months AND FLAKED SALT. Then you’ll move on to making BUTTERCUP SQUASH without the need for re-sharpening. We will show you how. RAVIOLI WITH CRISPY SMOKED BACON AND MAPLE-SAGE BUTTER. After Bring your knives with you, as well as a stone and steel if you have them. If that Chef Ryan will guide you through making HONEY GLAZED DUCK you don’t own a stone or steel, you can work with ours during class. BREAST WITH SWEET CORN AND CIPOLLINI SUCCOTASH over BUTTER - Daniel Darvell | Seminar | $39 MILK POTATOES. We will finish our evening on a sweet note, making BOUR - #160924C – Saturday, September 24 | 12:00 p.m. – 1:30 p.m. BON AND CINNAMON POACHED PEARS WITH PECAN BRITTLE, AND A SWEET SOUR CREAM BISCUIT. Fundamentals of Chicken Accompanying wine flight sold separately at class; From the dinner table to the lunch box, chicken is a staple of the American approximately $35 for four wines. diet. And, why not? You can dress it up; you can dress it down—serve it to Michael Bouchard and Ryan Lund | Participation | $89 your kids on a rushed weeknight, or to your mother-in-law on a leisurely Sun - #161001A – Saturday, October 1 | 6:00 p.m. – 10:00 p.m. day afternoon. In this hands-on class, you’ll learn how to perfect the art of chicken dinners with expert tips, techniques and recipes. We will start with a Cooking Fundamentals tutorial on selecting your chicken at the market—you’ll learn about the types Take a guided tour of the fundamentals of cooking with this very popular series and grades of chickens, as well as when to choose a whole chicken, versus of classes. In each class you will work through key components as you build selecting breasts or thighs. Next, we’ll discuss how to properly butcher a your evening’s meal. All classes will focus on building your prep skills, culi - whole chicken into its parts while you practice this very important skill. Finally, nary knowledge, and ability to season and taste. Each week will build on the we will walk you through how to cook chicken to achieve moist and flavorful previous week’s lessons. New cooks will develop a great base from which to results every time. The class will work on five delicious recipes that highlight explore the world of cooking; experienced cooks will gain a better under - this versatile bird: ITALIAN-BAKED CHICKEN WINGS—an herby, upscale take standing of how, why and when various techniques work. No matter what on a sports-bar classic; WINE-BRAISED CHICKEN—a fresher, simpler spin on your current level of expertise, at the end of this series you will have a better coq au vin; OVEN “FRIED” CHICKEN—a healthier version of a family-friendly understanding of what it takes to create great tasting food. comfort food; PAN-SEARED CHICKEN MARSALA; GRILLED HERBED Session 1 : Knife Skills, Basic Soups and Stocks, Flavor Balancing, Vinaigrettes CHICKEN—a dish that’s perfect for any occasion. and Salads 1 Ryan Lund| Participation | $79 Session 2: Searing and Pan Sauces, Roasting, Broiling, and Salads 2 #160926A – Monday, September 26 | 6:00 p.m. – 9:30 p.m. Session 3: Stewing, Blanching, Steaming, Sautéing, Poaching and Sauces 3, Session 4: Braising, Pressure Cooking, Stir-frying and Deep-frying, Menu Building - Fish Fundamentals Daniel Darvell | Participation | $360 Finally a class dedicated to seafood lovers! With this class, you’ll broaden your #161003A – Monday, October 3, 10,17, 24 | 6:00 p.m. – 9:30 p.m. culinary repertoire with new ideas and techniques for cooking a variety of fish and seafood dishes. You’ll learn what to look for when buying fish and other Grillmaster Series: Game Grill seafood, so that your finished dish is always fresh and delicious. You’ll also Here in Minnesota, the leaves are changing, the weather is getting cooler, and learn, first-hand, which cooking techniques are best suited to which proteins. hunting season is upon us! Join our Grillmasters as they share their secrets We will practice pan-searing with SCALLOPS WITH ORANGE VINAIGRETTE. (and some amazing recipes) to making the most of your favorite fall game. You will then sauté SHRIMP WITH FRESH TOMATO LINGUINI. We will turn We’ve put together an exciting menu of seasonal autumn dishes for the grill inexpensive mussels into a luxurious gourmet treat with MUSSELS IN SAF - starting with VENISON MEATBALLS that are served with BOURBON-ONION FRON BUTTER. Practice classic poaching with OLIVE-OIL POACHED JAM. We will follow that up with GRILLED PHEASANT over POLENTA AND SALMON WITH FLEUR DE SEL. Last but not least, we’ll do Minnesota proud SMOKED TOMATO CHUTNEY. After that, you’ll learn to make SMOKED with the ULTIMATE WALLEYE FRY served with HOMEMADE LEMON AIOLI. DUCK TACOS—a mouthwatering dish that shows just how versatile game Ryan Lund| Participation | $89 meats can be. Next, you’ll enjoy CROSSBOW QUAIL WITH SWEET SOY #160928A – Wednesday, September 28 | 6:00 p.m. – 9:30 p.m. GLAZE—a fusion dish pairing the wild flavor of quail with a sweet-and-salty Asian-inspired finish. We’ll finish the evening off with MESQUITE-GRILLED Party BBQ: Oktoberfest VENISON STEAKS served with SMOKED PECAN BUTTER. The weather is cool, but the grills are heating things up at this fun fall festival! Daniel Darvell and Doug Huemoeller | Demonstration | $89 After all, who knows more about keeping warm with hearty food and rich beer #161004A – Tuesday, October 4 | 6:00 p.m. – 9:30 p.m. than Germany? We’re rolling out the barrels (of both traditional and modern Oktoberfest beers), and you’ll be preparing a traditional German festival menu Fundamentals of Quick Weeknight Meals so you can satisfy your stomach, fill your glass, and raise your spirits. Join us for We’ve all been there… standing in the grocery store trying to figure out what an evening of good food, good friends and good beer at the Oktoberfest Party to throw in the cart to get a healthy, quick dinner on the table. Join us to get BBQ. In this hands-on grilling experience led by our Grillmasters, you’ll make the secrets for healthy, tasty meals that fit into a busy schedule. You’ll learn how hearty, delicious German fare while enjoying traditional and modern OKTO - spending a little prep time in the kitchen on the weekend enables you to create BERFEST BEERS. Our appetizer feast includes: KNOCKWURST SLIDERS with a wonderful 30 minute meal any night of the week using BRAISED RED CABBAGE; GRILLED PORK MEDALLIONS with FRESH SPÄTZLE CHICKEN AND PORK. First we will prepare PAN SEARED STUFFED and SPICED APPLE served on WEISSBROT; SMOKED HOT GERMAN POTATO CHICKEN BREASTS served with ITALIAN COUSCOUS. We will then transform SALAD BITES; GRILLED BLACK FOREST HAM AND ASPARAGUS WRAPS; and the rest of that chicken into our second meal: CREAMY ITALIAN CHICKEN GRILLED PRETZELS stuffed with HICKORY SMOKED BEEF. This year, you don’t BAKED PENNE with HOMEMADE TOMATO SAUCE. For our third meal, we’ll have to go all the way to Munich for the world’s greatest beer and food festi - create a flavorful CHIMICHURRI PORK TENDERLOIN served with GREEN val—you just have to come to the Kitchen Window Oktoberfest Party BBQ. RICE. For our fourth and final meal we will take some of our pork from the Special selection of Oktoberfest Beer, sold separately at class. third and create a CHILEAN CHILI—made with black and navy beans, a com - Ryan Lund| Participation | $89 bination of spices and the season’s freshest tomatoes. You will be the dinnertime #160930A – Friday, September 30 | 6:00 p.m. – 9:30 p.m. hero after creating these quick and easy weeknight meals for your family! Ryan Lund| Participation | $79 #161005A – Wednesday, October 5 | 6:00 p.m. – 9:30 p.m.

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 9 Fundamentals of Pasta Mexican Small Plates and Street Food These are not your noodles from a box! This class will show you just how fun Come celebrate the spice and sizzle of Mexican cuisine with this hands-on and easy it is to make fresh pasta at home. You’ll make your own all-purpose class that is dedicated to the small plates and street foods of Mexico City. We PASTA DOUGH by hand, then knead it and sheet it, to make the perfect noo - will start with QUESO FUNDIDO CON CHORIZO—a gooey melted cheese dle. Using this skill, our first dish will be classic FETTUCCINI with a simple with chorizo sausage served with flour tortillas. As the perfect accompaniment, TOMATO BASIL PASTA SAUCE. We will then build the ultimate classic we will also make SALSA MEXICANA—a delicious and zesty fresh tomato LASAGNA with sausage and pancetta meat sauce, seasoned ricotta, and layers salsa. Next on the evening’s menu are GORDAS CON SALSA DE TOMATILLO of melty cheese. While the lasagna bakes, you’ll learn to make SPINACH RI - AND CHILE D’ARBOL SALSA—thick skillet-cooked flat tamales made with COTTA RAVIOLI WITH BASIL PESTO—a crowd pleasing, stuffed pasta, This Mexico’s staple of masa filled with green and red salsas then topped off with class will give you the confidence and skills to create a beautiful meal of fresh a Mexican cream and cheese. Then, we’ll work on TOSTADAS CON PAPAS Y pasta any time. CHORIZO—toasted corn tortillas topped with authentic refried beans, pota - Ryan Lund| Participation | $79 toes and chorizo sausage. We’ll also make MOLLETES CON SALSA MEXI - #161006A – Thursday, October 6 | 6:00 p.m. – 9:30 p.m. CANA—savory loaves of bread called bolillos sliced lengthwise and topped with spicy refried beans, melted cheese and a zesty tomato salsa; perfect for Party BBQ: Orchard Grill a weeknight meal. And finally, it’s an icy, refreshing NIEVE DE MANGO— Come celebrate the bounty of the apple harvest by joining us on our patio, as homemade mango sherbet. You won’t want to miss this amazing late summer we lead you through the preparation of an amazing menu using the finest ap - menu! ples local orchards have to offer. The menu for this hands-on class includes: Ryan Lund| Participation | $79 APPLE LATKES with SMOKED PORK SHOULDER and CHIVE CRÈME #161013A – Thursday, October 13 | 6:00 p.m. – 9:30 p.m. FRAÎCHE; APPLE AND PROSCIUTTO FLATBREAD—grilled and topped with CARAMELIZED ONION and FONTINA; STUFFED APPLES with CHICKEN, Madeleines, Macarons and Macaroons GINGER, WHITE CHEDDAR and SCALLION; CIDER-BRINED PORK SLIDER If you ask us, there’s really no such thing as a bad cookie. But, we must admit with APPLE ROSEMARY SLAW; and Himalayan salt slab seared BACON that some cookies are better than others. There are the kinds of cookies that WRAPPED SCALLOP with APPLE RELISH. We’ll round out our ode to the you throw in a cookie jar to be eaten mindlessly with a glass of milk, and then apple with a beautiful SMOKED BOURBON CARAMEL APPLE. there are the kinds of cookies that you’ll be baking in this class—small, elegant A special selection of Hard Cider, sold separately at class. creations that sit prettily on a plate to be admired and savored along side tea Ryan Lund| Participation | $89 or espresso. We’ll begin with the MADELEINE—a tiny, light and delicate #161007A – Friday, October 7 | 6:00 p.m. – 9:30 p.m. sponge cake baked in a classic, iconic shell shape. Next, we’ll work on settling a cookie debate: “macarons” or “macaroons”? We’ll make each of these cook - Fundamentals of Filled Pastas ies and discover the differences between them starting with CLASSIC FRENCH This hands on class is sure to make you a rock star for your next date night or MACARONS—tender domes of meringue sandwiched around a cream, or but - dinner party. Don’t worry if this is your first stab at handmade pasta, we will ter, based filling in different flavors. We will then concentrate on different col - guide you through the process of making, kneading and resting pasta dough, ors and flavored centers to make an array of macarons. Next we’ll move on to and point out tips for success along the way. Once we get our dough ready, COCONUT AND ALMOND MACAROONS—denser and chewier than mac - you will dig in by rolling and filling a CRAB STUFFED CANNELLONI WITH arons, these cookies are coconut-rich, almond-laced and delicious. ROASTED CORN RICOTTA that we will serve with a light lobster broth. Next Tom Hemerka | Participation | $79 up, you’ll learn the secrets of making the impressive EGG YOLK STUFFED #161015A – Saturday, October 15 | 10:00 a.m. – 2:00 p.m. RAVIOLI—a fine dining icon that will be dressed up CARBONARA STYLE WITH SMOKED BACON LARDON, PARMESAN AND BUTTER TOASTED Fundamentals of Breakfast BREAD CRUMBS. Finally, you’ll try your hand at making a variation on ravioli Don’t start your morning with cold cereal! Take time to smell the coffee and called AGNOLOTTI, which gets stuffed with BUTTERCUP SQUASH and sev - enjoy a delicious hearty breakfast. This hands-on class will begin with a diner- ered with BROWN BUTTER AND ROASTED MUSHROOM. style, all-American breakfast—EGGS, HASH BROWNS AND SAUSAGE. We’ll Ryan Lund | Participation | $79 discuss the best cooking techniques for these breakfast staples, then learn how #1611011A – Tuesday, October 11 | 6:00 p.m. – 9:30 p.m. to cook eggs perfectly to order—over-easy, medium, or basted. We will follow that up with another diner classic—FARMER'S OMELET filled with ham, Grillmaster Series: Fall Feast cheese and onion. For those who prefer something a little sweeter, we will Cooler weather signals a change of season but also a change in the foods that make BELGIAN STYLE WAFFLES filled with CHOCOLATE AND PECANS. we crave. Join Kitchen Window’s Grillmasters as we celebrate those rich, We’ll follow that up by heating the griddle to make BLUEBERRY VANILLA smoky flavors of autumn, and show you how to adapt your grilling menu to BUTTERMILK PANCAKES. For the day’s finale, we’ll make EGGS BENEDICT compliment the season. We’ll make a variety of stick-to-your-ribs dishes that with GRILLED HAM, POACHED EGGS and HOLLANDAISE SAUCE—a win - are fast and easy, and great for tailgating, bonfires, or even just after a long ner that is sure to impress no matter what time of the day it is served. day of yard work. First up is a warm and tasty ROASTED CORN AND SHITAKE Ryan Lund | Participation | $79 GRILLED PENNE PASTA that is perfect for a weeknight meal. Next, we’ll make #161016A – Sunday, October 16 | 10:00 a.m. – 2:00 p.m. a hearty GRILLMASTERS SMOKED 3-MEAT CHILE WITH ROASTED CHICKEN, PULLED PORK, AND SHORT RIBS that’s just as good on game day Italy: Classic Gnocchi as it is on a chilly Saturday afternoon. Finally, we’ll make a classic BELGIAN When properly made, these Italian dumplings are soft, delicate, and incom - BEER AND BEEF STEW with GRILLED FOCACCIA—a rich and satisfying dish parably satisfying, and have a humble flavor that takes to almost any sauce or for any occasion. serving style you may choose. In this hands-on class, you’ll work to create a Daniel Darvell and Doug Huemoeller | Participation | $89 traditional gnocchi, as well as a handful of sauces and preparations that you #161012A – Wednesday, October 12 | 6:00 p.m. – 9:30 p.m. can use for any occasion. We’ll start with a traditional POTATO GNOCCHI recipe where you’ll learn the basic techniques for selecting and preparing your potatoes, mixing your dough, rolling and shaping, and several techniques for cooking. After that, we’ll move on to our sauces, beginning with our PILLOW GNOCCHI WITH CASHEW-BASIL PESTO—the aroma of fresh basil and a coupling of bright flavors make this dish a great start to any meal. Next we’ll make a FRIED GNOCCHI WITH BROWN BUTTER, SAGE AND PARME - SAN—impressive enough for an elegant dinner party and comforting enough for a cold Sunday afternoon. We will follow that up with PAN-FRIED GNOC - CHI tossed with SWEET CORN, PANCETTA AND SHRIMP. Finally we’ll make a hearty GNOCCHI WITH A SMOKED BEEF SHORT RIB RAGU. Ryan Lund | Participation | $79 #161018A – Tuesday, October 18 | 6:00 p.m. – 9:30 p.m.

10 For complete class descriptions visit www.kitchenwindow.com Grillmaster Series: Big Green Egg & Kamado Joe Cooking Grillmasters Series: Sausage Making There's a reason kamado style grills are so popular and have been dubbed Sure, you can head to the grocery store and pick up a pack of brats for your the “ultimate cooking experience.” Functioning as a charcoal grill, an oven, cookout, but think how much more fun it would be to know that you’re and a smoker— this outdoor ceramic cooker is unrivaled in versatility and grilling-up sausages you made yourself… And, did we mention how easy performance. Plus it can reach up to 750 degrees in a short period of time, it is? Join the Kitchen Window Grillmasters to learn the ins and outs of do- making it perfect for pizzas and flatbreads. Whether you’re contemplating it-yourself sausage making. You’ll learn everything you need to know to get a purchase, you already own an one, or you just want to experience some started—from fat content to fresh casings—and try your hand at making and great food, come check this class out. We’ll begin with SMOKED PORKETTA filling a variety of sausages. You’ll make HOT-SMOKED SHEBOYGAN SAMMIES with GRILLED ONIONS AND PEPPERS that feature Italian dry- BRATWURST and serve it with white onion, brown mustard and sliced dill rubbed, slow-smoked pork shoulder. Next on the menu is ROASTED pickles on a buttered hard roll. You’ll also learn to make a classic SPICY LEMON AND TARRAGON CHICKEN SALAD—vertical-roasted chicken ITALIAN SAUSAGE and we’ll serve it with smoked peppers and onions. We served on a bed of butter lettuce with apple, walnuts, red onion and goat will then move-on to CHICKEN AND APPLE SAUSAGES serve with a celery cheese in a citron vinaigrette. We will then boost our temperatures to searing root slaw. Finally, you’ll make a MEDITERRANEAN LAMB SAUSAGE served for BISTECCA ALLA FIORENTINA—a 4 pound Tuscan garlic and herb in a pita with tabbouleh and Greek yogurt. After we show you how easy rubbed T-bone steak served with SMOKED SMASHED POTATOES. Finally, and fun sausage making can be—you may never go store-bought again! we’ll finish our evening with a PIZZA BAR, using our Eggs & Joes as wood- Daniel Darvell and Doug Huemoeller | Participation | $79 burning pizza ovens. #161027A – Thursday, October 27 | 6:00 p.m. – 9:30 p.m. Daniel Darvell and Doug Huemoeller | Demonstration | $89 #161019A – Wednesday, October 19 | 6:00 p.m. – 9:30 p.m. Bent Paddle Beer Dinner This participation class will introduce you to some of the fantastic beers of Fundamentals of Stuffed Pizza the Bent Paddle Brewery, and show you how to make four dishes that pair Few things are more satisfying, more versatile, or more family-friendly than perfectly alongside them. Tonight’s class will be taught jointly by popular homemade pizza. In this hands-on class, you’ll take pizza-making to the Kitchen Window instructor Ryan Lund and a representative from Bent Paddle next level with an evening dedicated to stuffed pizza. In our first round we Brewery. You’ll start with MINI LOBSTER ROLL WITH TARRAGON CHIVE will make a classic double crust CHICKEN, SPINACH AND TOMATO DRESSING. Then you will make GRILLED MARLIN WITH SWEET CORN STUFFED PIZZA. You will then learn the techniques and work on stuffed RELISH. For our feature course you’ll enjoy “CHICKEN FRIED” STEAK WITH hand-held pizza variations starting with ITALIAN SAUSAGE AND PEPPER - CHEESE GRITS WITH WILD MUSHROOM GRAVY. We will finish the ONI STUFFED CALZONE—like pizza turnovers, calzones are satisfying and evening on a sweet note with MALTED CREAM PUFFS, served in a COFFEE fun to eat. Next is the ITALIAN SALAMI, ARTICHOKE AND SUNDRIED CARAMEL WITH SMOKED SEA SALT. TOMATO STROMBOLI—filled, rolled, and sliced, these make great party Accompanying beer flight sold separately at class; food for the young and the old. approximately $20 for five tastings. Ryan Lund| Participation | $79 Ryan Lund| Participation | $89 #161020A – Thursday, October 20 | 6:00 p.m. – 9:30 p.m. #161028A – Friday, October 28 | 6:00 p.m. – 10:00 p.m.

Knife Skills Mediterranean Small Plates Good knife skills can change the way you cook (and keep you out of the As an appetizer, snack, or creatively combined for dinner, these Mediter - emergency room). With them, cooking will become faster, easier and more ranean small plates are the perfect way to share a taste of the Mediterranean enjoyable; in some cases, the right cut can even improve the flavor of your with family and friends. In tonight’s party style class we will create five food. In this hands-on class led by our expert instructors, you’ll learn the amazing small plates: KREATOPIA-PASTRY POCKET STUFFED WITH basics of cutlery; how to stand and hold the knife for maximum perform - SMOKED CHICKEN, OREGANO, FETA AND SKORDALIA, TOPPED WITH ance; and the fundamental principles of slicing, mincing, dicing and juli - A LEMON YOGURT SAUCE. GRIDDLED HALOUMI-PAN SEARED GOAT enne. You’ll improve your food preparation skills in all areas, beginning with CHEESE TOPPED WITH FENNEL, HONEY, ROASTED GRAPES AND PISTA - the basic vegetables that make up the foundation of many standard CHIOS. SOUVLAKI-GRILLED LAMB MARINATED WITH GARLIC, LEMON recipes—onions, celery, carrots and potatoes. We will show you techniques AND OREGANO, WRAPPED IN A WARM PITA WITH SLOW ROASTED for cutting fruits like oranges, apples, mangoes, melons and pineapple. You TOMATOES AND TZATZIKI SAUCE. DOLMATHES-A GREEK CLASSIC, will learn basic carving, as well as a few tips for tackling more challenging GRAPE LEAVES STUFFED WITH GROUND CHICKEN, RICE, PINE NUTS produce like avocados, tomatoes, peppers and herbs. We will use some of AND CURRANTS, SERVED WITH A LEMON AND DILL DIPPING SAUCE. the food we prepare in class to make PANZANELLA SALAD, ROASTED SHRIMP SAGANAKI-GRILLED SHRIMP FINISHED WITH A SAUCE OF ROSEMARY POTATOES AND ONIONS, ITALIAN ROAST BEEF, and TOMATO, KALAMATA OLIVE, GARLIC AND FETA, WITH GRILLED POUND CAKE with PINEAPPLE MANGO SALSA. BREAD. Bring your appetite and join us for a night of great food and fun. Daniel Darvell | Participation | $79 Ryan Lund| Participation | $89 #161025A – Tuesday, October 25 | 6:00 p.m. – 9:30 p.m. #161029A – Saturday, October 29 | 6:00 p.m. – 9:30 p.m.

Thai Curries Autumn Pies and Tarts Awaken your senses and celebrate the flavors of Thailand with a fresh and Join us for this hands-on class dedicated to the warmth and comfort of sweet bright menu from Chef Joe Hatch-Surisook. One of our most popular in - autumn pies and tarts. We will make five sweet pies and tarts that you can structors, Joe is chef and owner of Sen Yai Sen Lek, a traditional Thai restau - recreate at home all season long, beginning with our SPICED APPLE AND rant in Northeast Minneapolis. In this class, you’ll learn some of his best DRIED FRUIT PIE—an orchard classic that makes a lovely dessert, and an recipes, tips and techniques as he walks you through the preparation of an even lovelier breakfast. Next, we'll craft a BOURBON PUMPKIN PIE WITH authentic Thai menu. You’ll make four popular Thai curry recipes beginning PEPITA AND GINGER TOPPING—an amazing combination of bold flavors with TOD MUN—curried fish cakes with red curry, tilapia, and kaffir lime that will be the star of your Thanksgiving table. We will then make a SWEET leaves that are served with a CUCUMBER SALAD. Next will be GAENG POTATO TART WITH CRANBERRY AND POMEGRANATE SAUCE—a beau - KEOW WAN—green curry with beef, Thai eggplant and Thai basil. We will tiful dish that is guaranteed to impress throughout the holiday season. We follow that up with GAENG KAREE—yellow curry with chicken, potatoes will follow that up learning to make our pint-sized BRANDIED SOUR and carrots. Chef Joe will finish the evening with a lesson on PAD PRIK CHERRY AND PEAR TARTLETS—mouth-watering treats with the perfect KHING—stir-fried, curried pork with long beans and Kaffir lime leaves. All blend of tart and sweet. dishes will be served with jasmine rice. Tom Hemerka | Participation | $79 Joe Hatch-Surisook | Participation | $79 #161030A – Sunday, October 30 | 11:00 a.m. – 3:00 p.m. #161026A – Wednesday, October 26 | 6:00 p.m. – 9:30 p.m.

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 11 JULY Sunday Monday Tuesday Wednesday Thursday Friday Saturday 12

3 INDEPENDENCE 456789#160706A #160707A #160708A #160709A DAY Grillmaster Series: International Grill: Party BBQ: Knife Clinic - Pizza, Modern Jamaica - Lobster Boil - 10am Artisan - 6pm 6pm 6pm #160709B Knife Sharpening Clinic - 12pm

#160709C Party BBQ: Cuban Pig Roast - 6pm

#160712A #160713A #160714A #160715A #160716A 10 11 Knife Skills - 12 Meet the Chef: 13 Fundamentals 14 Party BBQ: 15 Summer Fruit 16 6pm Oceanaire Seafood of Pasta - Tapas and Paella - Desserts - Room - 6pm 6pm 11am 6pm

17 #160718A 18 19 20 21 #160722A 22 #160723A 23 Grillmaster Series: Grillmaster Series: Party BBQ: Big Green Egg & Ultimate Burgers - Brewhouse - Kamado Joe Basics - 6pm 6pm 6pm

#160724A 24 25 #160726A 26 #160727A 27 28 #160729A 29 30 Outdoor Cooking Thai Curries - BBQ Tour: Grillmaster Series: and Grilling Seminar - 6pm Kansas City - Summer Harvest - 12pm 6pm 6pm #160726B Grillmaster Series: #160727B Fish - Seafood of Spain: 6pm Book Tour - 31 6pm

Visit Kitchen Window During Art Fair Look for our Paella food booth out on Hennepin. Then take a break from the heat and TThhee PPeerrffeecctt GGiifftt!! check out our in-store demos anUd gpett osowmen g rAeart td eFalsa aitr our Art Fair Sidewalk Sale! Gift cards for cooking classes UPTOWN ART FAIR or merchandise are ideal for anyone interested in food AUGUST 5-7 Stop By and cooking! FRIDAY, AUGUST 5: 12pm-8pm Our Paella SATURDAY, AUGUST 6 : 10am-8pm Booth SUNDAY, AUGUST 7: 10am-5pm Gift Cards are available in store or online at Kitchen Window’s Uptown Art Fair Culinary Arts Competition www.kitchenwindow.com Visit our Culinary Stage and watch the Twin Cities’ hottest chefs and most creative artists battle for culinary supremacy and dazzeling culinary art.

12 For complete class descriptions visit www.kitchenwindow.com AUGUST Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1 #160702A 23456#160703A #160704A UPTOWN UPTOWN Thai Street Food - Grillmaster Series: International Grill: ART FAIR ART FAIR 6pm Ribs and Sauce - Greece - 6pm 6pm

UPTOWN 78910 11 12 13 ART FAIR

#160716A #160717A #160718A #160719A #160720A 14 15 BBQ Tour: 16 Grillmaster Series: 17 BBQ Tour: 18 Napa Valley 19 Party BBQ: 20 Memphis - Burgers, Chicken North Carolina- Wine Dinner - Summer Cookout - 6pm and Chops - 6pm 6pm 6pm 6pm

21 22 #160723A 23 #160724A 24 #160725A 25 26 #160727A 27 Grillmaster Series: Grillmaster Series: Grillmaster Series: Party BBQ: Pizza, American Chophouse Steak - Chophouse Steak - Lobster Boil - Classics - 6pm 6pm 6pm 6pm

#160728A #160730A Outdoor Cooking 28 29 Grillmaster Series: 30 31 and Grilling Seminar - Big Green Egg & 12pm Kamado Joe Cooking - 6pm

Join our Email List & Receive • Our Bi-monthly E-Newsletter • Cooking Tips, Recipes and Exclusive Coupons • Notice of Cooking Class Catalog Releases • Notice of Free Seminar Registration • Information on Sales and Events

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To register call 612.824.4417 or visit us online at www.kitchenwindow.com 13 SEPTEMBER Sunday Monday Tuesday Wednesday Thursday Friday Saturday 123

4 LABOR DAY 56789#160907A #160908A #160909A #160910A 10 Fundamentals of Grillmaster Series: Chinese: Doughnut Shop - Pizza: Thick to Thin - Pizza, Modern Dim Sum - 10am 6pm Artisan - 6pm 6pm #160910B #160907B Outdoor Cooking and Knife Skills - Grilling Seminar - 6pm 12pm

#160913A #160914A #160915A #160916A #160917A 11 12 Grillmaster Series: 13 Sushi Basics - 14 Fundamentals 15 Fundamentals 16 Cooking Basics - 17 Big Green Egg & The Secret of Sushi - of Bacon - of Modern Sauces - Secrets of a Chef - Kamado Joe Basics - 6pm 6pm 6pm 11am 6pm #160916B #160917B BBQ Tour: Cooking Under Texas - Pressure - 6pm 2pm

18 #160919A 19 #160920A 20 21 ZWILLING 22 #160923A 23 #160924A 24 Fundamentals of Thai Noodles - HENKEL EVENT Harvest Knife Clinic - Quick Weeknight 6pm Couples Dinner - 10am Meals - 6pm 6pm #160920B #160924B Grillmasters Series Espresso Essentials - Sausage Making 2 - 10am 6pm #160924C Knife Sharpening Clinic - 12pm

25 #160926A 26 27 #160928A 28 29 #160930A 30 Fundamentals Fish Party BBQ: of Chicken - Fundamentals - Oktoberfest - 6pm 6pm 6pm

Share Your Passion - Come Work With Us!

Do you have a passion for food, cooking and Knife Sharpening entertaining? We are looking for retail sales associates to join our amazing team in our award- Lost Your Edge? winning store. We offer a competitive wage, a generous discount, interactive staff meetings focused We sharpen your knives while you wait. on food and products and in-depth training opportunities all in a fun and rewarding environment No appointment necessary. where you are able to share your passion for food with customers and co-workers alike. PRECISION KNIFE SHARPENING: If you are interested, please complete an application $5.50 per blade for European and Asian Knives Application available at http://bit.ly/KWemploy

14 For complete class descriptions visit www.kitchenwindow.com OCTOBER Sunday Monday Tuesday Wednesday Thursday Friday Saturday #160901A 1 Gloria Ferrer Autumn Dinner - 6pm

2345678#161003A #161004A #161005A #161006A #161007A Cooking Grillmaster Series: Fundamentals of Fundamentals Party BBQ: Fundamentals Game Grill - Quick Weeknight of Pasta - Orchard Grill - Part 1 of 4 - 6pm Meals - 6pm 6pm 6pm 6pm

#161003A #161011A #161012A #161013A #161015A 9 Cooking 10 Fundamentals 11 Grillmaster Series: 12 Mexican 13 14 Madeleines, 15 Fundamentals of Filled Pastas - Fall Feast - Small Plates Macarons and Part 2 of 4 - 6pm 6pm and Street Food - Macaroons - 6pm 6pm 10am

#161016A 16 #161003A 17 #161018A 18 #161019A 19 #161020A 20 21 KNIFE FEST 22 Fundamentals of Cooking Italy: Grillmaster Series: Fundamentals of Breakfast - Fundamentals Classic Gnocchi - Big Green Egg & Stuffed Pizza - 10am Part 3 of 4 - 6pm Kamado Joe Cooking - 6pm 6pm 6pm

KNIFE FEST #161003A #161025A #161026A #161027A #161028A #161029A 23 Cooking 24 Knife Skills - 25 Thai Curries - 26 Grillmasters Series: 27 Bent Paddle 28 Mediterranean 29 Fundamentals 6pm 6pm Sausage Making - Beer Dinner - Small Plates - Part 4 of 4 - 6pm 6pm 6pm 6pm

#161030A 30 HALLOWEEN 31 Autumn Pies and Tarts - 11am

Kitchen Window Event Highlights • FREE Knife Sharpening FREE standard blades (limit 3, additional $1.00 each), $3.00 per knife specialty blades. Knife Fest • FREE Knife Fest Seminars OcOtcotboebre 2r0 2 &2 &21 2 -3- 1 100:0 a0m a m– 4 – p4m :00 • Exclusive Trunk Show Buys • Exclusive In-Store Specials Cutlery & Knife Accessories 20-70% OFF • Professional Knife Fitting For More InformatiDoirnt yJ oGirnill OSaulre E- mSaaviel L$i2s5t 0o ro nW aa tlicghh tFloy ru sDeedt aGirlese onn E gogu rB uWnedbless ite & Facebook Page 2 To register call 612.824.4417 or visit us online at www.kitchenwindow.com 15 Kitchen Window ® Calhoun Square 3001 Hennepin Avenue. Minneapolis, MN 55408 Phone: 612-824-4417 • Toll Free: 888-824-4417 www.kitchenwindow.com

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