// Class Schedule Happenings APRIL 2020

cooksofcrocushill.com

Guest Chef BAKE IT FRESH FOR SPRING GLOBAL BREAKFAST BREADS Cynthia Maxwell Cynthia Maxwell

$ $ Cooks has been hosting world-renowned chefs in the Twin Cities for more SW SUNDAY, APRIL 5, 11 AM – 1:30 PM, 80 SW SUNDAY, APRIL 19, 11 AM – 1:30 PM, 80 than 30 years. Luminaries such as Marcus Samuelsson, Thomas Keller PARTICIPATION PARTICIPATION and Sean Brock — not to mention local all-stars like Gavin Kaysen, Paul Berglund and Ann Kim — regularly bring their skills and passion to our Ah, spring! All the fresh air, fresh greens and fresh bakes are right No matter where you're from or where you go, there will always be kitchens. around the culinary corner. In this class, Chef Cynthia will prepare you bread for breakfast. Sweet or savory. Toasted or fresh from the oven. for all that's coming up in spring baking. Move over, tradition, because Bread is a breakfast staple. Join us and participate in baking breakfast PAUL BERGLUND POP-UP DINNER whoopie pies, Swiss rolls and key lime are moving in for fresh-baked breads from around the globe. twists on the classics. Paul Berglund Pretzel Bun Breakfast Sandwiches with Eggs and Sausage; Japanese Milk Bread Cinnamon Rolls; Sesame Honey Bagels with House-made Ricotta SP FRIDAY, APRIL 24, 6:30 PM – 8:30 PM, $100 Bird's Nest Key Lime Cupcakes with White Chocolate Buttercream; Chocolate and Raspberry Cream Swiss Roll; Strawberry Shortcake Cream and Spicy Honey; English Muffin Toasting Bread with Fresh Strawberry Jam. DEMONSTRATION Puffs; Carrot Cake Whoopie Pies with Marshmallow Cream Cheese Filling. SP SATURDAY, APRIL 25, 6:30 PM – 8:30 PM, $100 FANCY FRILLY CAKES DEMONSTRATION SUPER STAR BREAD Aleah Vinick Lorelei McInerny MPLS SUNDAY, APRIL 19, 11 AM – 1:30 PM, $80 $ IN THE KITCHEN WITH PAUL BERGLUND SP SATURDAY, APRIL 11, 10 AM – NOON, 49 PARTICIPATION Paul Berglund Aleah Vinick There are few things more alluring in the culinary world than a MPLS $ SP SATURDAY, APRIL 25, 11 AM – 1:30 PM, $135 SATURDAY, APRIL 11, 10 AM – NOON, 49 beautifully decorated cake. Join us and learn the tips, tricks and PARTICIPATION Lorelei McInerny techniques for successful, and stunning, cake decorating. Soon you'll SP SATURDAY, APRIL 11, 11:30 AM – 1:30 PM, $49 be on your way to creating a custom cake that's photoworthy and delcious. **Check online for more details. Aleah Vinick Mini Mirror Glaze Cakes; Free-form Letter Cake with Berries; Chocolate MPLS SATURDAY, APRIL 11, 11:30 AM – 1:30 PM, $49 Flower Cupcakes. Baking + Confections PARTICIPATION Ready to bake like a superstar? We're not talking about the rich and PARISIAN SWEET PASTRIES From basics to master classes, our Baking + Confections classes focus on famous; we're talking about Cook's Super Star Bread baking class. Suzanne Schilling Choose one of two stellar fillings: savory sun-dried tomato or sweet everything from innovative new techniques to tried-and-true recipes for SW WEDNESDAY, APRIL 22, 6 PM – 8:30 PM, $80 bread baking, candy making and more. cinnamon, bake your own starry loaf in our St. Paul or North Loop kitchen and then take it home to enjoy! PARTICIPATION

SOURDOUGH Sun-Dried Tomato Pesto Star Bread or Cinnamon Star Bread. Paris is home to more patisseries than you can shake a baguette at. Ryan Siess In this hands-on class, you will learn tips and techniques to create pastries in your own patisserie. Your taste buds will think you have SP SATURDAY, APRIL 4, 10 AM – 12:30 PM, $80 MACARON WORKSHOP moved to the Avenue des Champs-Élysées. PARTICIPATION Amy Kovacs Cherry Clafouti; Pithivier (puff pastry cake filled with almonds and rum); MPLS $ It’s the best for soup and the greatest for sandwiches. Yep. We are SATURDAY, APRIL 18, 10 AM – 12:30 PM, 80 Crêpe Layer Cake with Whipped Chocolate Ganache Filling; Hazelnut talking about sourdough bread. Join us as we discover how to create PARTICIPATION Raspberry Financiers (small French nut cake) with Vanilla Bean Custard the tangiest slices in town. Whether it is starting from the old family Ice Cream. bread starter or active yeast, this unique experience will help you Half the fun of visiting France is seeing those shops that feature create your perfect loaf. gorgeous, petite, richly colored treats piled high in pyramids of deliciousness. No need to book a trip, though, when Chef Amy can CROISSANTS 101 Randi Madden Sourdough Pain de Campagne (country-style with rye /whole wheat). teach you to make your own. Learn the difference between French and American versions of these beautiful little pastries. SW SUNDAY, APRIL 26, 11 AM – 1:30 PM, $85

BAGUETTES 101 Passion Fruit; Strawberry Cheesecake; Pistachio; Chocolate Toffee. PARTICIPATION Amy Kovacs In Paris, you can't walk two blocks without coming across a small MPLS SUNDAY, APRIL 5, 11 AM – 1:30 PM, $80 boulangerie pulling fresh-baked croissants out of an oven. Around PARTICIPATION here, not so much. In this hands-on class, Chef Randi will show you how to make light, flaky, buttery croissant dough, roll it out and create A freshly baked loaf is pretty glorious in itself, but a warm, soft, crunchy- beautiful pastries that you don't need a passport to get! crusted baguette is simply magnifique. After getting your hands floury in this North Loop 101 session, you'll have baguette making in the Traditional Croissant; Pain au Chocolat; Sweet Ricotta Pinwheels; Two bag. Savory Croissants.

Traditional French Baguettes.

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REGISTER ONLINE // cooksofcrocushill.com // 651.228.1333 Visit Our Website For A Complete, Up-To-Date Listing Of All Cooking Classes. FOLD IT LIKE A PRETZEL ■ NIGHT OUT IN NORTH LOOP: Eat Well + Be Well Amy Kovacs SPRING IN ITALY Brian Hauke MPLS SUNDAY, APRIL 26, 11 AM – 1:30 PM, $80 Who says that healthful eating has to be ho-hum? Certainly not our chefs MPLS SATURDAY, APRIL 11, 6 PM – 8:30 PM, $90 PARTICIPATION and students. For nutrient-packed meals with plenty of flavor, opt for Eat PARTICIPATION Well + Be Well classes. No matter how you enjoy them, pretzels are the humble companion of many treats and snacks. We think it's time they take the limelight. In Mozzarella Arancini Balls with Spicy Ragoût Sauce; Radicchio Citrus Salad this class, you'll learn the secrets of the perfect pretzel. Join us for a with Honey Vinaigrette and Candied Nuts; Italian Arrabbiata Sauce with SOUPS ON FOR SPRING twisted good experience of pretzel-y goodness. Meatballs and Fresh Pasta; Chocolate Mousse Parfaits with Fresh Whipped Robin Asbell Cream. MPLS $ Soft Pretzel Rolls; Traditional Soft Pretzels; Caramelized Apple and Cheddar TUESDAY, APRIL 7, 6 PM – 8:30 PM, 80 Pretzels; Homemade Pretzel Dogs; Beer Cheese Dipping Sauce; Honey PARTICIPATION Mustard Dipping Sauce. ■ DATE NIGHT IN STILLWATER: BAJA Put a little spring in your step and pop over for a lesson in nutritious Manfred Krug spring soups. Join Chef Robin as she guides you through the benefits SW SATURDAY, APRIL 11, 6 PM – 8:30 PM, $85 of eating a plant-forward diet as a basis for creating soups and sides Date Night to carry you through spring shape-up season and beyond. Discover the PARTICIPATION fresher side of soups in this new class and jump into spring with soup! Baked Coconut Shrimp; Baja Fish Taco with Tortillas, Cumin-Lime Slaw, Date Night. A night out with your best friend, your significant other, Big Green Soup with Roasted Carrot Garnish and Buckwheat Biscuits; Scallion Aïoli and Quick Pickles; Cilantro-Lime Rice; Hot Fruit Compote a fellow foodie or a group of friends who want to celebrate and Buddhist Green Tea Miso Broth and Tofu Vegetable Soup with Black Rice over Mango Sorbet. explore new food experiences. Our hands-on Date Night classes Balls; Chana Masala with Mint Chutney and Saag (spiced spinach); are led by a trained chef who will create an experience that's fun Creamy Asparagus Soup with Crisp Almond Crackers. and engaging, and where everyone learns a few tips and tricks to ■ DATE NIGHT IN STILLWATER: take home. All participants are divided into small groups to prepare URBAN KITCHEN VEGETABLE BUTCHERY a dish. The evening comes to an end with a celebration feast of all SW FRIDAY, APRIL 17, 6 PM – 8:30 PM, $85 Ranelle Kirchner the fruits of combined labor. Delicious! PARTICIPATION SP TUESDAY, APRIL 7, 6 PM – 8:30 PM, $85

■ DATE NIGHT CLASSES ARE PRICED PER GUEST. One glass of Kale, Mint, Feta Salad; Grilled Carrot "Hot Dog" with Tangy Slaw; Brussels PARTICIPATION wine or beer per student is included, so 21 and up only. Sprout Tacos with Spicy Peanut Sauce; White Chocolate Matcha Mousse with Sesame Brittle. We daydream about devouring all types of vegetables for breakfast, lunch and dinner. In this class, we will take inspiration from one of ■ NIGHT OUT IN NORTH LOOP: our favorite veggie cookbooks, The Vegetable Butcher, where we will VIETNAMESE PLEASE ■ GRAND NIGHT OUT: explore techniques, tricks and hints to make the most out of them. Cynthia Maxwell NEWLY TEX-MEX BONUS! Each registration comes with a copy of The Vegetable Butcher Tammy Haas MPLS FRIDAY, APRIL 3, 6 PM – 8:30 PM, $90 cookbook to take home. (Value of $20.00.) Sounds like a fresh deal. $ PARTICIPATION SP FRIDAY, APRIL 17, 6 PM – 8:30 PM, 90 PARTICIPATION THE SPICE ROAD AND BEYOND Pork Meatball Bánh Mì; Shrimp Spring Rolls with Peanut Sauce; Rachel Brumitt Caramelized Tofu Noodle Salad; Chicken Pho. Mexican Street Corn Soup; Confetti Quesadillas; Chicken and Tomatillo $ Salsa Enchiladas; Mexican Tomato Rice; Tres Leches Cake. MPLS THURSDAY, APRIL 9, 6 PM – 8:30 PM, 80 ■ DATE NIGHT IN STILLWATER: PARTICIPATION BIG EATS ITALY! ■ NIGHT OUT IN NORTH LOOP: We have all heard of the Silk Road, but did you know that it was Tammy Haas LA BRASERIA also the Spice Road? Follow ancient trading routes from East Asia Van Keszler SW FRIDAY, APRIL 3, 6 PM – 8:30 PM, $85 to Northern Africa on a delicious five-course journey highlighting the $ PARTICIPATION MPLS FRIDAY, APRIL 17, 6 PM – 8:30 PM, 90 flavorful culinary traditions that evolved from this historic exchange. In this class, students will create spice blends from scratch and use PARTICIPATION Arancini (stuffed rice balls); Panzanella; Fettuccine with Bolognese; them in vegetarian recipes bursting with flavor. Discover the history of Chocolate Hazelnut Tiramisù. Pão de Queijo (Brazilian cheese bread); Mexican Chopped Salad; trade routes, the economic importance of exotic spices, and the health Shredded Chicken Rice Bowl with Smoked Salsa; Latin Black Beans and benefits of cooking with spices. Learn where different spices originated Rice; Coconut Macaroons. ■ DATE NIGHT IN STILLWATER: and how they grow, as well as advice for purchasing, storage and a AMERICAN STEAKHOUSE wide variety of uses. Students will receive portions of four spice blends Manfred Krug ■ NIGHT OUT IN NORTH LOOP: to take home and enjoy. Shake off the winter blah and Spice it UP! SOUTHERN-STYLE SW SATURDAY, APRIL 4, 6 PM – 8:30 PM, $85 Egyptian Dukkah with Olive Oil and Flatbread; Ras al Hanout Spiced Randi Madden Eggplant Dip; Beet and Shallot Salad with Allspice Pomegranate PARTICIPATION Vinaigrette; Garam Masala Lentils and Greens with Yogurt and Turmeric- MPLS SATURDAY, APRIL 18, 6 PM – 8:30 PM, $90 Spiced Basmati; Five-Spice Orange Upside-Down Cake. Iceberg Wedge Salad with Blue Cheese Dressing, Fried Shallots and PARTICIPATION Pickled Red Onion; Crispy Smashed Potatoes; Grilled Steak with Garlic Herb Butter; Banana Bread Pudding with Whiskey Sauce. Fit To Be Tied Chicken Waffles; Bless Your Heart Salad; Kiss My Shrimp and SPANISH VEGETARIAN Grits; Coca-Cola Cake. Robin Asbell ■ DATE NIGHT IN STILLWATER: SP MONDAY, APRIL 13, 6 PM – 8:30 PM, $80 DATE NIGHT IN STILLWATER: LITTLE ITALY ■ PARTICIPATION Sheryl Grover SPRING IS IN THE AIR Sheryl Grover Barcelona — the land of ham and seafood — can be a paradise SW FRIDAY, APRIL 10, 6 PM – 8:30 PM, $85 for vegetarians, in part because the Spanish love of vegetables is SW SATURDAY, APRIL 18, 6 PM – 8:30 PM, $85 PARTICIPATION so strong. But it's also a modern city, where vegetarian options are PARTICIPATION Ricotta and Roasted Grape Crostini; Kale, Mint and Feta Chop Salad; appearing on menus to meet growing interest. Come taste the flavors Lentil and Sausage Bolognese; Fresh Pasta; Lemon Semolina Syrup Cakes. Spinach, Apple, Edamame Salad; Mushroom Risotto with Fried Sage; of sunny Spain! Lemon Caper Chicken Paillards; Honey Cinnamon Poached Pears. Catalan Potato Onion Tortilla; Hazelnut Romesco Sauce and Grilled ■ NIGHT OUT IN NORTH LOOP: Asparagus; Vegetable Paella; Spinach and Egg Empanadas. INDIAN FOR BEGINNERS ■ DATE NIGHT IN STILLWATER: Tammy Haas AMAZIN' ASIAN MEXICAN-INSPIRED PALEO Marty Hegna MPLS FRIDAY, APRIL 10, 6 PM – 8:30 PM, $90 Brian Hauke SW FRIDAY, APRIL 24, 6 PM – 8:30 PM, $85 PARTICIPATION SP TUESDAY, APRIL 14, 6 PM – 8:30 PM, $80 PARTICIPATION Tandoori Shrimp; Curried Chicken with Basmati Rice; Aloo Gobi (potatoes PARTICIPATION and cauliflower); Naan Bread; Rum-Roasted Bananas with Vanilla Ice Asian Green Bean Salad; Pork Pot Stickers; Kimchi Fried Rice; Thai Tea Cream. Cupcakes. Join Chef Brian as he takes you through a few classic Mexican recipes made in Paleo fashion. Think all of the best flavors without all the carbs, but lots of the good stuff that makes Paleo ... Paleo. ■ GRAND NIGHT OUT: ■ DATE NIGHT IN STILLWATER: CARIBBEAN CRAVINGS EFFORTLESS ELEGANCE Shrimp Ceviche with Plantain Chips; Shredded Chicken Tacos with Randi Madden Sheryl Grover Paleo Tortillas; Spiced Cauliflower Rice; Mexican Chocolate Mousse with Coconut Whipped Cream. SP SATURDAY, APRIL 11, 6 PM – 8:30 PM, $90 SW SATURDAY, APRIL 25, 6 PM – 8:30 PM, $85 PARTICIPATION PARTICIPATION

Fried Plantains with Garlic Sauce; Jerk Chicken with Pineapple and Mint Citrus and Avocado Salad; Herbed Pork Tenderloin with Sherry Cream; Salad; White Rice and Black Beans; Coconut Bar Cookies. Yukon Gold Potato Stacks; Warm Chocolate Cake with Raspberries.

REGISTER ONLINE // cooksofcrocushill.com // 651.228.1333 Visit Our Website For A Complete, Up-To-Date Listing Of All Cooking Classes. VEGAN: THE LOW-CARB WAY SUSHI 101 Foundations Rachel Brumitt Jeremy Reinicke MPLS WEDNESDAY, APRIL 22, 6 PM – 8:30 PM, $75 SP SATURDAY, APRIL 18, 6 PM – 8:30 PM, $85 Foundations focus on the absolute essentials of great cooking and great DEMONSTRATION PARTICIPATION food. For those looking to learn the core skills required of all chefs, or to learn the vital points of an essential culinary topic, our Foundation classes Are you interested in a low-carb diet but want to avoid or minimize Most likely, you don't really have the time to study sushi skills in Japan, are the perfect choice. animal foods? Maybe you are vegan and just want to lower carbs, which can often take years of apprenticeship to perfect. Welcome to go sugar-free, grain-free, and generally increase protein and healthy your shortcut. Wow your friends and family with your sushi prowess, fats in your diet. Either way, this class is a perfect fit. Join Chef Rachel thanks to Chef Jeremy's step-by-step instructions through the process. SWEET MOTHER OF SAUCES to learn tips for creating delicious, vegan, nutrient-dense dishes that From sushi vinegar to slammin' soy sauce to expert fish-slicing Lorelei McInerny have been shown to promote heart health, healthy weight, and blood techniques, you'll be on par with the greats in no time. MPLS SATURDAY, APRIL 4, 10 AM – 12:30 PM, $80 sugar control with healthy fats, and plant-based proteins. Everything PARTICIPATION from breakfast to dessert is on the table, without compromising taste. Salmon and Tuna Nigiri; Cucumber Maki Roll; California Roll; Spicy Tuna Roll. Instant Raspberry Chia Pudding with Hemp Seeds; Cream of Broccoli Join Chef Lorelei in this hands-on participation class and master the art of sauce making. You will start by learning about the roots of any Soup; Spicy Tempeh Lettuce Wraps with Cultured Vegan Yogurt Cilantro PERSIAN EXCURSION Sauce; Roasted Eggplant / Roasted Cauliflower / Tomato Stack with good sauce, or just gravy. And you'll end with knowledge of how to Edamame Pesto Salad; Decadent Low-Carb Chocolate Mousse with Suzanne Schilling create sauces on your own at home, along with samples of the good Almond Coconut Butter Freezer Bars. SP SUNDAY, APRIL 19, 4 PM – 6:30 PM, $80 stuff. Go gravy! PARTICIPATION Crudités with Herbed Aïoli; Cheesy Mac and Cheese; Sautéed Chicken with White Wine Beurre Blanc; Crème Anglaise and Berries with Pound Ethnic + Regional For centuries, the Persian Empire was the center for world trade, Cake Croutons. which explains the Persian passion for darned good food! Fascinating combinations of intoxicating flavors and textures will have you craving For those looking to broaden their horizons and expand their culinary rep- more of this rich, Middle Eastern cuisine. If that sounds like your cup of KNIFE SKILLS ertoires, Ethnic + Regional classes focus on cuisines from culinary regions sharbat, join us on the Persian Excursion! Manfred Krug around the country and around the globe. SW WEDNESDAY, APRIL 8, 6 PM – 8 PM, $65 Chilled Persian Yogurt Soup with Walnuts, Cucumbers, Mint and Dill; Saffron Butter Basted Game Hens with Apples and Shallots; Pasta Tahdig (angel PARTICIPATION STIR-FRY IT! hair pasta cooked and then sautéed with tomato and Parmesan cheese Brian Hauke to form a crispy cake-shaped dish); Persian Cream Puffs with Honey. The knife block is the center of your kitchen, but without the know-how

$ needed to use, sharpen, hone, wash and store your knives, you're just SP SUNDAY, APRIL 5, 4 PM – 6:30 PM, 80 the owner of an expensive collection of accidents in the making. In this PARTICIPATION KHANTOK, A GLORIOUS THAI CELEBRATION essential tutorial, our resident blade expert, Chef Manny, will take you Randi Madden through every aspect of knife use and care. If your vision of stir-fry is limp bean sprouts and indistinct flavors, MPLS SUNDAY, APRIL 19, 4 PM – 6:30 PM, $80 served in a mushy heap, then get ready for a revelation. This hands-on Artisan Cheese Board. class will give you the foundation you need to master the versatility of PARTICIPATION stir-fry, so you can create a dynamite Asian dish anytime. With bright, If you're into Thai, then you'll want to register for this class. The khantok THE BRUNCH BUNCH delectable flavors and expert techniques, you can change your vision is a glorious welcome feast. In Chiang Mai, it's a big deal and it is a big Marty Hegna of stir-fry for good. meal! You will learn some fantastic Thai dishes before sitting down to SW SATURDAY, APRIL 11, 10 AM – 12:30 PM, $80 Mongolian Beef; Moo Shu Pork; Vegetable Fried Rice; Kung Pao Chicken; enjoy your very own Chiang Mai khantok. Indonesian Shrimp & Pasta Stir-Fry. PARTICIPATION Hot Pot with Prawns and Rice Vermicelli; Miso-Roasted Chicken; Shiitake Mushroom and Rice Stuffing; Fried Cauliflower Florets with Chili Sauce; Thai Whatever the reason brunch became a thing, we don't care, because HANDS-ON STUFFED PASTA Roti Dessert Crêpes; Bonus Drink: Vietnamese Almond Coffee. brunch is the best meal of the day! In this class, we will take you Antonio Cecconi through everything that makes brunch the top trending meal on everything. Chef Marty will show you nontraditional methods for some SW TUESDAY, APRIL 7, 6 PM – 8:30 PM, $80 HANDS-ON PASTA slightly healthier, possibly even more delicious, eats! PARTICIPATION Antonio Cecconi SP MONDAY, APRIL 20, 6 PM – 8:30 PM, $80 Sweet Potato Hash; Chicken & Waffles; Lemon Ricotta Pancakes; Endive Nothing beats fresh pasta, unless it happens to be fresh, STUFFED Caesar Salad; Eggs Florentine. pasta! Chef Antonio returns to show you how to make and enjoy the PARTICIPATION real deal. In this hands-on, flour-filled class, you will practice using You haven't eaten pasta until you've eaten the pasta you made MASTERING SAUCES pasta machines to roll out dough and stuff with a variety of fillings. yourself. Find out how just a few simple ingredients come together to Manfred Krug Ravioli with Classic Meat Sauce; Tortellini with Mushroom and Brandy create a new world of flavors, textures and experiences. You'll spend SW MONDAY, APRIL 27, 6 PM – 8:30 PM, $80 Sauce; Sardinian Ravioli with Aromatic Tomato Sauce; Cannelloni Ripieni an enjoyable evening making pasta from scratch and sampling the di (filled with) Prosciutto and Spinach with Walnut Basil Sauce. amazing results. PARTICIPATION

Homemade Fettuccine Alfredo; Lasagna with Two Sauces; Tortellini with Some sauces are so fundamental and integral to cooking that they're HOLY GLOBAL MEATBALLS! Mushroom Brandy Sauce; Baked Cannelloni. called "mother sauces" because they form the basis of a whole family Cynthia Maxwell of other sauces. Chef Manfred wows in this hands-on, foundation class SP THURSDAY, APRIL 9, 6 PM – 8:30 PM, $80 FRENCH STEAKHOUSE FANTASTIQUE that lets you show your mother some love. PARTICIPATION Van Keszler Discussion of Mother Sauces and Stocks; Béchamel (cheddar version served on pasta, aka Mac 'n' Cheese); Veloute (served with chicken); MPLS FRIDAY, APRIL 24, 6 PM – 8:30 PM, $75 Weather you travel the world or the world market section of your local Espagnole; Hollandaise; Mayonnaise (served with asparagus); Basic grocer, all ingredients and cultures support the universal meatball. Be DEMONSTRATION Tomato Sauce. it Swedish (get back, Ikea!), Vietnamese, Greek or Lebanese, meatballs Mon Dieu, this is going to be delicious! Relax and join Chef Van for a are a cultural icon for spots around the globe. Join us for a trip around beefy, bacony, creamy, dreamy Francophile evening at the steakhouse. COCK-A-DOODLE DO'S AND DON'TS the world in celebration of the universally loved meatball. We promise you won't be disappointed! Randi Madden Swedish Meatballs with Cauliflower-Potato Mash and Cranberry Sauce; $ Steak au Poivre (steak with peppercorn sauce); Frisée aux Lardons (curly SW SATURDAY, APRIL 25, 10 AM – 12:30 PM, 80 Lamb Merguez Meatball Pitas with Herbed Yogurt Sauce and Pickled endive salad with Roquefort and bacon); Haricots Verts with Shallots Onions; Vietnamese Chicken Meatball Noodle Salad with Nuoc Cham; PARTICIPATION (French green beans); Profiteroles (cream puffs with ice cream and Albondigas (saucy Spanish meatballs). chocolate sauce). Chicken butchery is filled with do's and don'ts. While some of the guidelines might be obvious, others are a mystery. Join us for a MARSEILLES IS CALLING ROMAN HOLIDAY chicken clinic covering anatomy, spatchcocking and deboning, and Cynthia Maxwell Van Keszler tips and tricks beyond basic butchery knifery. Sign up soon and get SP THURSDAY, APRIL 16, 6 PM – 8:30 PM, $80 ready to add "chicken butchery expert" to your LinkedIn. MPLS WEDNESDAY, APRIL 29, 6 PM – 8:30 PM, $80 PARTICIPATION Pan-Seared Chicken with Sautéed Vegetables; Spatchcock Chicken with PARTICIPATION Herbs and Citrus; Israeli Couscous Salad. Picture yourself in Marseilles — the Old Port, La Canebière, the street It’s time to take a break. Throw on your sunglasses and hop on the art. La vie est belle! But we can still enjoy the pleasures with this Vespa because we just booked you a Roman Holiday! We explore the delightful dinner. Join Chef Cynthia as she leads you through this FOUNDATIONS IN FRENCH COOKING fantastic foods of Italy in this fun-filled class. Learn the ins and outs of menu that you can re-create again and again for your family and Suzanne Schilling true Italian flavors and put together the meal of your dreams. friends. SP SUNDAY, APRIL 26, 4 PM – 6:30 PM, $80 Fresh Herbed Ricotta Crostini; Big Italian Salad; House-made Fettuccine Salad Niçoise with Seared Tuna; Bouillabaisse with Rouille (sauce); Croque PARTICIPATION with Green Olive Sauce with Spicy Breadcrumbs; Lemon Semifreddo. à la Ratatouille; Blackberry Clafoutis with Vanilla Bean Crème Anglaise. The culinary world as we know it owes many things to the French, from ASIAN NOODLE SALADS the terminology and lingo, to how best to chop onions. Judging by the Sheryl Grover average French meal, it's a darned good thing too! If one can master French cuisine, then they can generally master all cuisine. It's been SW THURSDAY, APRIL 30, 6 PM – 8:30 PM, $80 said, after learning a few tasty French dishes, you may want to cook PARTICIPATION food à la française forever! Join Chef Suzanne for a fantastique French cooking 101 experience. What is cold and hot at the same time? Asian Noodle Salads! Feast on the salads that don't let you get hungry. In this class, each Asian- Black Olive Tapenade with Figs and Mint; Potato and Leek Soup; Beef inspired salad is crafted to bring out the flavors from the East and Bourguignon; Crêpes with Creamy Caramel. create a stir at the table. Crunchy, chewy and filled to the brim with bright flavors and colors.

Pad Thai; Vietnamese Citrus Noodle Salad with Fresh Herbs; Japanese Sesame Noodle; Asian Zucchini Noodle Salad.

REGISTER ONLINE // cooksofcrocushill.com // 651.228.1333 Visit Our Website For A Complete, Up-To-Date Listing Of All Cooking Classes. Kids + Teens Libations Seasonal

Get the kids off the couch and into the kitchen to learn how to blend, chop Everyone has the power to be a top drink mixologist or create the perfect Make the most of every season with classes that focus on the best bounty and sauté their way to a life of culinary exploration! beer or wine pairing, and our Libation classes give you the know-how to available now. From winter comfort foods to summer grilling, these classes get started. These classes include an alcoholic beverage pairing, so 21 are always in season. and up only, please. KIDS COOK: MACARONS Libby Bolen FRIDAY NIGHT FISH TO FRY NATURAL WINES, NATURAL VINES Marty Hegna SP FRIDAY, APRIL 3, 10 AM – 12:30 PM, $65 Matt Carson SP FRIDAY, APRIL 10, 6 PM – 8:30 PM, $80 PARTICIPATION MPLS $ THURSDAY, APRIL 2, 6 PM – 7:30 PM, 65 PARTICIPATION If your kids love to help on baking day, then why not get them out of DEMONSTRATION your kitchen and into ours for day of making the perfect mini treats: Whether you are giving up meat for now or going pescatarian for macarons! They'll learn how to make these simple, sumptuous tidbits Move over, chemicals, and say hello to nature's options. Natural wines life, this class is singing your song. If frying fish is appealing and from scratch. are flowing into town, and we couldn’t be more excited to learn from intimidating, let Chef Marty be your guide to delicious fish every time. our resident expert, Matt Carson. No chemicals, no technology and You'll get the 411 on how to do your next Friday night fish fry right! Seats are for kids ages 8 to 12 only. Enjoy your free time, parents! next to no intervention; these wines ferment au natural with yeast. Small batch and crafted by nature, these wines are sure to surprise Cornmeal Fried Catfish and Rémoulade; Soft Dinner Rolls and Honey Macarons: Chocolate, Vanilla, Raspberry, and Lavender. and delight your taste buds. Sign up soon and get ready to taste the Butter; Spicy-Sweet Coleslaw; Vanilla Cupcakes with Strawberry Frosting. difference. KIDS COOK: LIGHTS, CAMERA AND COOK! SALAD ... ENTREE?! Aleah Vinick A Wine Flight; Artisan Cheese Board. Tammy Haas SP SUNDAY, APRIL 5, 11 AM – 1:30 PM, $65 SP TUESDAY, APRIL 28, 6 PM – 8:30 PM, $80 PARTICIPATION PARTICIPATION Lights, Camera and Cook! We're inviting all kids ages 8 to 12 to cook Spring is here, meaning it's salad season. But who can survive on with us and enter to win a pair of tickets to MasterChef Junior Live! In salad alone? You can! Sit back and learn all the tips and techniques to this fun-packed class, kids will be given a Mystery Basket and guided create filling salads while nibbling away at the menu. to prepare dishes based on the ingredients. Sound familiar? You got it! This class is based on the popular FoodNetwork show. Chile-Lime Noodle Salad with Sesame-Crusted Chicken; Smoked Trout Salad Niçoise; Maple-Mustard Pork Tenderloin with Apple, Bacon and Blue At the end of this class, we will be raffling off (2) pairs of tickets to the Cheese Salad; Grilled Steak Salad with Heirloom Tomatoes, Roquefort and MasterChef Junior Live! competition on April 18, 2020, hosted at the Artisan Croutons. State Theatre. Seats are for kids ages 8 to 12 only. Enjoy your free time, parents! This class is co-hosted by Hennepin Theatre Trust and MasterChef Junior Live!

Mystery recipe!

KIDS COOK: FAIRY GARDENS Amy Kovacs SP SUNDAY, APRIL 19, 11 AM – 1:30 PM, $65 PARTICIPATION Know a junior fairy, pixie or sprite who wants to inject a little magic into the kitchen? Well, you must know that fully fledged fairies have to make and bake their magic wands before they earn their wings! Two sweet treats to learn, guaranteed to cast a spell on any tongue!

Star Cookie Wands and Fairy Cakes.

Check out our We have the BEST assortments monthly. Crop Share Program! Meats, butters, fruits and more!

Cancellation Policy: No cancellations will be accepted after 7 days prior to the class. 14 days for groups larger than 4.

SP CLASS IN ST. PAUL Like a sporting event or a theater performance, we ask that you understand that a lot of time and resources go into the advance preparation for a success- ful class. For this reason, we require one week (two weeks for groups larger than four) advance notice on any class cancellation or rescheduling to obtain SW CLASS IN STILLWATER a Cooks of Crocus Hill gift card for the registration amount. Within the one- or two-week window of time prior to class, refunds are not given, though you are welcome to transfer your registration to another guest of your choice. In the event that Cooks of Crocus Hill cancels a class, a full refund will be given and KEY you will be notified as soon as possible. MPLS CLASS IN MINNEAPOLIS

(NORTH LOOP) FINE PRINT Cooks does not cancel classes due to weather. The class fee includes instruction, printed recipes and a tasting portion of the food prepared.

877 Grand Ave. 324 S. Main St. 210 N. 1st St. St. Paul, MN 55105 Stillwater, MN 55082 Minneapolis, MN 55401 651.228.1333 651.351.1144 612-223-8167

REGISTER ONLINE // cooksofcrocushill.com // 651.228.1333 Visit Our Website For A Complete, Up-To-Date Listing Of All Cooking Classes.