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Cooking Class Schedule – October-December 2012 CLASSES BY DATE OCTOBER Party BBQ: Octoberfest Join us for an evening of good , good friends and good at the Octo - The Fundamentals of and Stocks berfest Party BBQ. In this hands-on grilling experience led by our grillmasters, One of the secret ingredients to add depth of flavor and richness to your soups you’ll make hearty, delicious German fare while enjoying traditional and mod - and is homemade . Making stock is not difficult, but it takes some ern OCTOBERFEST . You’ll start with a demonstration to create warm time, and there are a few techniques for success. Chef Royal will show you and soft GERMAN before firing up the grills and participating in how to turn simple ingredients into rich, flavorful stocks, and he’ll share some making OCTOBERFEST KNOCKWURST – a garlicky beef and sausage great recipes along the way. You’ll learn how to make four stocks that served with SOUR RED . Next on the menu is a traditional PORK are indispensable for any home cook: CHICKEN STOCK, VEGETABLE STOCK, ROULADEN – thinly cut pork filled with smoked , and mush - BEEF STOCK and FISH STOCK. Royal will also demonstrate a pressure cooker rooms. We’ll serve up the pork with a side of stick-to-your-ribs ROASTED PO - version of the beef stock to show how you can create a finished stock very TATOES with CREAM. And we’ll finish the night with a good quickly. He’ll use the beef stock to make a BRAISED COUNTRY BEEF old-fashioned APPLE . This year, you don’t have to go all the way to that you’ll enjoy as class gets under way. Once the stove-top stocks Munich for the world’s greatest beer and food festival – you just have to come have simmered, you’ll make ROASTED CORN using the fish to the Kitchen Window Octoberfest Party BBQ. stock; ROASTED BUTTERCUP SQUASH SOUP WITH TOASTED Beers are sold separately at class. using the vegetable stock; and with the fish stock: CHICKEN WON - Daniel Darvell & Doug Huemoeller | Participation | $70 TON SOUP WITH BOK CHOY, SOY AND GINGER. #121005A – Friday, October 5 | 6:00 p.m. – 9:30 p.m. Royal Dahlstrom | Participation | $70 #121002A – Tuesday, October 2 | 6:00 p.m. – 9:30 p.m. Basics If your idea of a home baked cake comes in a box, then this seminar is for Autumn Vegetarian Comfort you. With the help of one of Kitchen Window’s talented staff instructors, you’ll As summer is taking its final bow for the year and the cool fall air is now upon learn everything you need to know to bake a perfect cake from scratch. We us, and all we want to do is fill our kitchens with warm comforting foods. But will start by addressing the importance of properly selecting and measuring just because you decide to make doesn’t mean you lose on eat - your ingredients and how those ingredients interact to create a cake’s structure ing healthfully. One of our favorite instructors, Anna Dvorak, is an expert in and flavor. Find out why it’s important to bake with room-temperature ingre - cooking for health, with countless classes in vegetarian and gluten-free cook - dients and learn the correct way to mix different types of cake batters. You’ll ing. Her recipes prove that you can set a healthful, -free table of comfort learn how to choose the best tools and equipment to help you achieve success foods with vibrant colors, bold aromas and fresh flavors to satisfy the soul and – from mixers to cake pans. You’ll learn the right way to tell when your cake healthful body. Our menu starts with FALL GREEN SALAD WITH BALSAMIC is done; the proper way to cool it; and how to assemble the final product. As ROASTED PEARS – an incredibly mouth-watering and rich salad. Next, we we share our wisdom, we will make and bake three – rich and buttery will prepare a warm AUTUMN SOUP a delicious combination POUND CAKE, indulgent CAKE and perfectly light SPONGE of heirloom , local roasted squash and then drizzled with a fresh CAKE – and discuss the proper techniques for baking each of these classics to . Anna then will serve a family favorite: VEGETABLE POT PIE – featuring perfection. We will also show you how to make EASY BUTTERCREAM fall vegetables in a creamy homemade vegetable sitting in a flaky gluten- FROSTING and share some quick and simple decorating tips to add that spe - free oil crust. We will then indulge into the ultimate comfort food of cial finish to your cake. We'll cover basic piping as well as how to use glazes, PAN-FRIED which is prepared gluten-free and tossed with a WILD nuts, sprinkles and more. MUSHROOM AND ROSEMARY . And for dessert, it’s a APPLE-PECAN Stephanie Johnson | Seminar | $30 TART served in a buttery gluten-free crust. Delicious. #121006A – Saturday, October 6 | 10:00 a.m. – 12:00 p.m. Anna Dvorak | Demonstration | $65 #121002B – Tuesday, October 2 | 6:00 p.m. – 9:00 p.m. Candy and Chocolate Basics Working with sugar and chocolate isn’t as tricky as it looks, once you know a Chicken Fundamentals few secrets. In this seminar, you’ll learn the fundamental techniques for hand- From the dinner table to the lunch box, chicken is a staple of the American made candies and from a favorite Kitchen Window instructor. You’ll . And why not? You can dress it up, dress it down, serve it to your kids on learn all you need to know to create luscious CHOCOLATE TRUFFLES, a rushed weeknight, or to your mother-in-law on a leisurely Sunday afternoon. CARAMELS, MOLDED CHOCOLATE CANDIES and LOLLIPOPS. We’ll talk In this hands-on class, you’ll learn how to perfect the art of chicken dinners about the importance of choosing high quality ingredients to ensure the best with expert tips, techniques and recipes from Kitchen Window Executive Chef finished products, and tell you how to look for the best ingredients available. Daniel Darvell. We’ll start with a tutorial on selecting your chicken at the mar - You’ll also learn about the importance of temperature when working with ket. You’ll learn about the types and grades of chickens, as well as when to candy and chocolate. We will demonstrate how to make lollipops and fabu - choose a whole chicken and when to select breasts or thighs. Next, we’ll dis - lous homemade caramels and include a lesson on how to safely pour sugar. cuss how to properly butcher a whole chicken into its parts, and you’ll get the Next it’s on to chocolate – we’ll discuss tempering: the most important (yet chance to practice this very important skill. You’ll also learn professional meth - often misunderstood) step in working with chocolate. We’ll show you how to ods for carving a whole chicken or turkey. And finally, Daniel will walk you make truffles with ganache centers and how to finish them by dipping them through how to cook chicken to achieve moist and flavorful results every time. in tempered chocolate or rolling them in nuts or cocoa powder. You’ll also The class will work on five delicious recipes that highlight this versatile bird. learn to make filled and molded chocolate candies. Finally, we’ll share some We’ll start with ITALIAN-BAKED CHICKEN WINGS – an herby, upscale take ideas for adding unique flavors to your candies to develop your own signature on a sports-bar classic. We’ll make a beautiful WINE-BRAISED CHICKEN – a creations. fresher, simpler spin on coq au vin. Next is OVEN “FRIED” CHICKEN – a Stephanie Johnson | Seminar | $30 healthier version of a family-friendly comfort food. Our next recipe is sure to #121006B – Saturday, October 6 | 1:00 p.m. – 3:00 p.m. impress at your next dinner party: PAN-SEARED CHICKEN MARSALA. And finally, it’s GRILLED HERBED CHICKEN – a dish that’s perfect for any occa - sion. Daniel Darvell | Participation | $70 #121004A – Thursday, October 4 | 6:00 p.m. – 9:30 p.m.

Please Note: Due to unforeseen circumstances, we are sometimes required to change class dates and times from the time our schedule is printed. Please visit our online schedule for the most up-to-date class schedule.

1 For complete class descriptions visit www.kitchenwindow.com Turkish Comfort Food Comfort food, brunch, cocktail party fare... the beauty of dim sum is that it’s what - Turkish exemplifies the Mediterranean diet; it’s full of , vegeta - ever you want it to be. Steamed, fried, boiled, baked or broiled – however you bles, , and lots of interesting spices and flavorings. This menu of Turk - do it, this traditional Cantonese fare is versatile, satisfying and so fun to prepare. ish dishes created by Canan Karatekin, Ph.D., is sure to intrigue your taste Quick, inexpensive and nourishing, dim sum was first served in roadside tea buds, make soul feel at ease with comforting dishes plus keep you eating houses in Canton China. Nowadays, dim sum carts are rolling through Chinese healthy as well. Canan is a self-taught cook who lived in Turkey until she was restaurants all over the world. In this class, you’ll learn how to master the art of 19. She loves to cook healthful Mediterranean and Middle Eastern dishes and dim sum in your own home. You’ll join Kitchen Window Instructor Terry John share her passion of teaching with others. The class will include two appetiz - Zila, our favorite dim sum expert, for a hands-on exploration of this amazing cui - ers or : one is LEAVES STUFFED WITH HERBS AND sine. We’ll start with PORK POT STICKERS – a hearty that can steamed – this Middle Eastern staple is stuffed with herb scented and an assortment or fried; we’ll steam ours in chicken . Next up is FRIED SPRING ROLLS of fresh seasonal vegetables and then toped with a spiced yogurt sauce. The served with dark, sweet PLUM SAUCE for dipping. CHICKEN & SHRIMP SHU - second appetizer will be a SALAD WITH TURKISH DRESS - MAI are next – made with ground chicken, shrimp. scallions and veg - ING. Tahini is a very versatile ingredient, and this simple but tasty dish will etables. We’ll use the deep-fryer to make CRANBERRY & introduce you to a different way to use tahini to enhance any dish other than WONTONS – a bar and restaurant favorite with a Midwestern autumn twist. And the ubiquitous . Next, we will have a traditional CREAMY RED finally, we’ll finish with something cool and sweet: GREEN TEA . SOUP to warm the soul, which includes spices such as , co - Terry John Zila | Participation | $70 riander, chili, and fenugreek. Canan will then serve SWEET-SOUR LAMB #121006C – Saturday, October 6 | 6:00 p.m. – 9:30 p.m. WITH BLACK-EYED PEAS AND – a braised lamb entrée served over a bed of ; the traditional grain of Turkey. We will Getting Started with Bread Making end of exotic meal based on a favorite of the Ottoman Empire sultans – DRIED If you are new to bread making, or if you’re looking for ways to expand your APRICOTS STUFFED WITH . It’s simple, light, eye-catching expertise, join us for this hands-on class that will teach you tips, tricks and tech - and we bet you can’t just eat one! niques for turning out bread like a pro. This class will provide you with the basic Canan Karatekin | Demonstration | $65 knowledge you need to begin baking fresh bread in your home kitchen. We will #121011A – Thursday, October 11 | 6:00 p.m. – 9:00 p.m. discuss the importance of ingredients and equipment, and how the right stuff can transform your kitchen into a bakeshop. With Kitchen Window’s own Fundamentals of Fresh Stephanie Johnson as your instructor and guide, you’ll mix, knead, form, proof Fresh pasta gives a delicate texture and depth of flavor to your pasta dishes – and bake bread to get a feel for the dough and the process it goes through. We'll it’s an entirely different experience than boiled from a box. This class begin with a recipe for versatile, basic yeasted dough that’s used to make many will show you how easy it is to make fresh pasta at home. You’ll make two different types of bread. Next, we'll learn how to shape and form bread dough. pasta doughs, an all-purpose BASIC PASTA DOUGH and a flavorful HERBED We'll use this same dough to shape into simple DINNER ROLLS, as well as a PASTA DOUGH. You’ll learn how to mix, knead and roll out the pasta dough, RUSTIC ITALIAN LOAF and FRENCH BOULE. With this class, not only will you as well as how to form it for a variety of uses. Instructor Becky Caterine will learn the principles of bread-making, but you'll gain an understanding of how also share some of her favorite pasta sauces, which you’ll make and enjoy to apply those principles to create a loaf for any occasion. with the pasta from class. The first dish is a classic . You’ll learn how Stephanie Johnson | Participation | $65 to cut and layer fresh pasta. Then while the lasagne bakes, you’ll make FET - #121007A – Sunday, October 7 | 10:00 a.m. – 2:00 p.m. TUCCINI WITH PESTO. You’ll also learn how to make filled pasta in - cluding SPINACH RICOTTA WITH TRADITIONAL Cake Decorating: Beginning Techniques and CHEESE TORTELLINI WITH ALFREDO SAUCE. This class will give you Whether you’re celebrating a special occasion or you just want to add a de - the confidence and skills to create a beautiful meal of fresh pasta any time. signer touch to a dessert for the family, this class will introduce you to the If you own a pasta machine, we encourage you to bring it to work with in world of cake decorating. Join us as we welcome professional cake decorator class. Raven Seybolt for tips, techniques and lots of hands-on practice that will in - Becky Caterine | Participation | $70 spire you to create a cake you’ll be proud to share with family and friends. #121012A – Friday, October 12 | 6:00 p.m. – 9:30 p.m. With over twenty years of experience decorating cakes, Raven knows what works and what doesn’t. In this class, she’ll share her experience and expertise Mexican Small Plates & with you. We’ll start with BASIC ICING TECHNIQUES – using BUTTERCREAM Celebrate the spice and sizzle of Mexican . Hosted by Kitchen Win - and WHIPPED CREAM on cake “dummies”, we’ll learn how to work with dif - dow’s own Alexia Franco Pettersen, this hands-on class is dedicated to the ferent icing consistencies using unique tools to create different results. We’ll small plates and street foods of Mexico City. With Alexia’s Mexican flair and explore the ins and outs of SIMPLE PIPING and learn how to properly fill and tips passed on from her grandmother and aunts, she will guide you through hold a piping bag using the correct position, direction, angle and pressure. the preparation of authentic, delicious flavors for Mexican small plates and We’ll learn how to create SMOOTH FINISHES and SIMPLE DESIGNS with street food. We’ll start with QUESO FUNDIDO CON Y RAJAS specialty tools like scrapers and combs. Using a variety of decorating tips, which is a gooey melted cheese with chorizo sausage and sauteed peppers we’ll practice making BASIC BORDERS – using just the right amount of pres - served along with FLOUR TORTILLAS & SALSA MEXICANA – a delicious and sure to achieve professional results. And finally, we’ll learn techniques for SIM - zesty fresh tomato salsa. Next up are GORDAS CON SALSA DE TOMATILLO PLE DÉCOR, including balloons, vines, leaves and flowers such as daisies and & SALSA DE CHILE DE ARBOL – thick skillet-cooked flat made with wall flowers. With this class under your belt, you’ll be well on your way to Mexico’s staple of masa filled with green and red salsas then topped off with decorating spectacular cakes for any occasion. a Mexican cream and cheese. Then, we’ll enjoy TOSTADAS CON PAPAS Y Raven Seybolt | Participation | $60 CHORIZO – toasted corn tortillas topped with authentic , pota - #121007B – Sunday, October 7 | 10:00 a.m. – 2:00 p.m. toes and chorizo sausage. We’ll also make MOLLETES CON SALSA MEXI - CANA – savory loaves of bread called bolillos sliced lengthwise and topped Cooking Fundamentals with spicy refried beans, melted cheese and a zesty tomato salsa; perfect for Take a guided tour of the fundamentals of cooking with this very popular series a weeknight meal. And finally, you’ll make PLATANOS MACHOS FRITOS of classes. You’ll build your culinary knowledge, learn to season and taste, CON CREMA – fried plantains tossed in a sweet cream that the whole family connect to your ingredients and experiment with hands-on practice, with ex - will love to again and again for dessert. perience in a new set of cooking skills each day. New cooks will develop a Alexia Franco Pettersen | Participation | $70 great base from which to explore the world of cooking; and experienced cooks #121013B – Saturday, October 13 | 6:00 p.m. – 9:30 p.m. will gain a better understanding of how, why and when various techniques work. And no matter what your current level of experience, at the end of this series, you will have a better understanding to create great food. Session 1: Knife Skills; Basic Soups & Stocks; Pantry Basics Session 2: Grilling, Broiling, and Pan Sauces Session 3: Stewing, Poaching, Simmering, Blanching, Boiling and Steaming Session 4: Braising, Sautéing, Stir-frying and Deep-frying; Menu Building Daniel Darvell | Participation | $300 #121008A – Mon. - Thurs., October 8, 9, 10, & 11 | 6:00 p.m. – 9:30 p.m.

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 2 Essentials Sushi: Master Class Get the most from your home espresso machine with this fun and informative For those of us devoted to sushi (and there a lot of us), comes a class devoted seminar led by an expert member of the Kitchen Window staff. Whether you to mastering the art of beautiful, authentic sushi, sashimi and . We'll want to optimize the use of your current espresso machine, or are in the process be joined by Pierre "Pepe" Yang of Sushi Tango, a master sushi chef and one of deciding on a purchase, this seminar will give you the information you need of our favorite instructors. Pepe will share his wisdom and walk us through to make the most of your coffee experience at home. We’ll begin with a coffee expert, intricate sushi preparations that go way beyond the humble California tasting and discuss what’s behind that perfect cup of espresso, or cappuc - roll. You'll learn Pepe's master techniques, including how to select your in - cino. You’ll learn how to select the best beans, how to grind them for maximum gredients, how to properly use a sashimi knife and how to embellish your flavor and aroma, and how to turn them into the perfect espresso shot. Our in - sushi for presentation. We'll start by making SHRIMP & VEGETABLE TEMPURA structor will demonstrate the right way to use your grinder and brewer, as well – shrimp and assorted vegetables deep fried in a light . We'll learn how as how to care for and maintain your espresso machine to ensure its maximum to use our tempura to make HAND ROLLS and SUSHI CONES, as well as how performance for years to come. Using the wide range of espresso machines to make tempura crumbs for finishing CRUNCHY ROLLS. Next we'll work on available at Kitchen Window, our instructor will demonstrate the proper tech - SASHIMI, and we'll make a RAINBOW ROLL – a roll with salmon, yellowtail nique for pulling espresso shots to get great crema every time. We will also and sashimi on the outside. Next, we'll try our hand at the CATERPILLAR cover the best methods for steaming, frothing, foaming and pouring milk. We’ll – a whimsical roll made with eel, avocado, and . And finally, talk about some of your favorite coffee recipes, and even explore how to Pepe will teach how to make a couple of traditional dipping sauces to accom - make latte art. You’ll have a chance to explore the features of our top selling pany our creations. With this class, you'll be well on your way to becoming a machines to help determine which one best suits your needs. sushi master in your own right. Lauren Lenzen | Seminar | $30 Pierre “Pepe” Yang | Participation | $75 #121014A – Sunday, October 14 | 9:00 a.m. – 11:00 a.m. #121016A – Tuesday, October 16 | 6:00 p.m. – 9:30 p.m.

Cooking Basics – Secrets of a Chef Party BBQ: Orchard Grill Give us two hours, and we’ll introduce you to the fundamental cooking tech - Celebrate the bounty of the apple harvest; join Kitchen Window Grillmasters niques that will make your time in the kitchen easier, more efficient and more Daniel and Doug on our patio, as they lead you through the preparation of an enjoyable. Led by an expert member of the Kitchen Window staff, this seminar amazing menu using the finest apples local orchards have to offer. This hands- will give you the skills and the confidence to become a better cook. You’ll on class will start with an appetizer of CARAMELIZED ONION, APPLE & learn how to choose the right equipment for a particular project, as well as FONTINA served on COAL-FIRED FLAT BREAD. Next, you’ll make a healthy how to use that equipment to achieve the best results. We’ll show you the im - and delicious GRILLED BEET & APPLE SALAD WITH BACON APPLE VINAI - portance of choosing the right ingredients and how to use them. We’ll demon - GRETTE. Our entree will be a hearty and satisfying APPLEWOOD-SMOKED strate various culinary techniques – including frying, searing, sautéing, & CIDER-BRINED PORK LOIN WITH APPLE ROSEMARY , served caramelizing, deglazing and braising – and discuss when to use (and when along with two classic and homey side dishes: APPLE-STUFFED ACORN not to use) each technique. Throughout the seminar, we’ll prepare samples for SQUASH and GRILLED APPLE-CASHEW STUFFING. We’ll round out our ode you to share so that you may taste for yourselves the difference a few basic to the apple with a beautiful, traditional TARTE TATIN – an upside-down apple skills can make. Samples include: PEPPERCORN AND ; succu - tart that’s baked right on the grill. lent SHORT RIBS; SEARED SCALLOPS; and savory SAUTEED VEGETABLES Daniel Darvell & Doug Huemoeller | Participation | $70 and creamy . You’ll also learn a few professional secrets that will #121018A – Thursday, October 18 | 6:00 p.m. – 9:30 p.m. help you take your cooking to the next level. Becky Caterine | Seminar/Samples | $30 Grillmasters Series: Sausage Making #121014B – Sunday, October 14 | 10:00 a.m. – 12:00 p.m. Sure, you can head to the grocery store and pick up a pack of brats for your cookout, but just think how much more fun it would be to know that you’re Outdoor Cooking & Grilling Seminar grilling up sausages you made yourself. Join Kitchen Window grillmasters Join our grillmasters to learn the fundamentals of successful outdoor grilling Doug and Daniel for a crash course on basic sausage making that will arm and smoking. Our experts will help you sort through the hype to better under - you with recipes and techniques for fresh, flavorful homemade sausages. You’ll stand the grill you have or to choose the perfect grill for your outdoor kitchen. learn how to grind your own meat, how to season it to perfection; and then Understanding your grill is the key to achieving a great grilling menu. You'll you’ll master the toughest part: stuffing the filling into casings to make the fin - get a lesson in the basic anatomy and features of gas and charcoal grills, and ished product. We’ll make HOT-SMOKED SHEBOYGAN BRATWURST and we'll also take a peek at smokers. We’ll discuss how a grill’s design, construc - serve it with white onion, brown and sliced pickles on a butter tion and technology affect food. We'll talk about traditional and infrared burn - hard roll. We’ll make SPICY ITALIAN SAUSAGE and serve it with penne, pep - ers, insulation, rotisseries and more. Our grill guys will also break down pers, and pomodoro marinara. Next is CHICKEN AND APPLE smokers and discuss how to effectively use smoke in your cooking, including SAUSAGE, serve with a celery root slaw on a roll. We’ll also make which types of wood to use. Finally, so that you may compare the techniques MEDITERRANEAN LAMB SAUSAGE served in a with tabouli and Greek and features covered in the seminar, we'll sample food from a variety of grills, yogurt. including CEDAR-PLANKED BRIE; slow cooked 4-HOUR BABY BACK RIBS; Daniel Darvell & Doug Huemoeller | Participation | $70 HERB CRUSTED CHICKEN cooked on the rotisserie; juicy quick-cooked #121022A – Monday, October 22 | 6:00 p.m. – 9:30 p.m. PORK LOIN CHOPS; CHICKEN BREASTS and NEW YORK STRIP . We’ll have enough samples to send even the biggest eaters into a protein coma. Flavors of Autumn from Victory 44 Doug Huemoeller & Daniel Darvell | Seminar/Samples | $30 As fall rolls in, Minnesotans steady their exploration and tour of restaurants #121014C – Sunday, October 14 | 12:00 p.m. – 3:00 p.m. highlighting local farmers, suppliers and seasonal ingredients. This is a large focus for Chef Erick Harcey when developing his every-changing menu at the Fundamentals of : From Thin to Thick gastropub Victory 44 located in Robbinsdale. So before you venture out to For dinner, breakfast or a midnight – pizza is the perfect food. And while enjoy the experience offered by Victory 44, join us in a special class where many of us rely on the convenience of take-out or delivery, there’s nothing you will have the opportunity to interact with Chef and Owner Erick Harcey quite like an artisan-style pizza made by hand. And you’d be surprised at how as he prepares a phenomenal and seasonal four course menu for us. During easy pizza is to make. Join Chef Royal Dahlstrom for a hands-on class that the class Chef Erick will share stories from the restaurants, and his tips and tech - will teach you the fundamentals of delicious home-baked pizza. You’ll begin niques to bring out the rich and warm flavors of fall into your meals. We will with the foundation for every good pizza – the crust. Royal will walk you begin with BEET TEXTURES – a beautiful plate of rich beet flavors prepared in through the techniques for a successful dough, how to fashion that dough into five different ways: roasted, pickled, pureed, dehydrated and fried. Next, Chef three types of crust, and how to finish each crust for a perfect pizza every time. Erick will prepare a guest favorite at Victory 44: DEVILS ON HORSEBACK – On the menu: CRISPY PIZZA, cooked in a Kalamazoo Old World the fantastically addicting wrapped in bacon. Yum! For our main Pizza Oven for an authentic Neapolitan-style crust; HAND-TOSSED PIZZA entrée, we will enjoy a BRAISED PORK WITH “ANTS ON A LOG” – pork with a tender, chewy crust, topped with FRESH MOZZARELLA, WHOLE LEAF served with golden raisins, compressed and pureed celery. And finally we will BASIL & DI PARMA; and CHICAGO DEEP-DISH PIZZA which indulge a SEASONAL WITH MISO DIPPING DOTS. you will customize with your favorite toppings. Erick Harcey | Demonstration | $70 Royal Dahlstrom | Participation | $65 #121023A – Tuesday, October 23 | 6:00 p.m. – 9:00 p.m. #121015A – Monday, October 15 | 6:00 p.m. – 9:30 p.m.

3 For complete class descriptions visit www.kitchenwindow.com Grillmasters Series: Green Cooking Baking and Pastry Fundamentals There's a reason the Big Green Egg calls itself the “world’s best smoker and Great baking requires the right timing and precision, as well as the proper in - grill”. This outdoor ceramic cooker is unrivaled in versatility and performance gredients and equipment to produce beautiful looking and tasting results. With – it's a charcoal grill, an oven and a smoker. Plus it can reach up to 750 de - this new series of classes, you’ll learn how to work with pastry and the funda - grees in a short period of time, which makes it perfect for and flat - mentals of baking. You’ll be guided through a hands-on exploration behind breads. Whether you’re contemplating a purchase, you already own an Egg, the world of baking as you’ll learn the science behind its mechanics by prac - or you just want to experience some great food, check out this class. We’ll ticing different mixing techniques and acquiring the proper technique for the begin with SMOKED PORKETTA SAMIS with GRILLED ONIONS AND PEP - best results, how to identify the different stages of your doughs and batters, PERS, featuring Italian dry-rubbed, slow-smoked pork shoulder. Next is and how to test for the level of doneness and the perfect end results. You’ll ROASTED & TARRAGON CHICKEN SALAD – vertical-roasted build your baking knowledge, learn to create personalized recipes, connect chicken served on a bed of butter lettuce with apple, , red onion and to flavors and your ingredients, and experience a new set of baking skills each goat cheese with citron . We’ll boost our temp to searing for BIS - day. Whether you’re new to baking or are looking to develop your baking TECCA ALLA FIORENTINA – a 4 pound Tuscan herb rubbed T-bone skills, this series will give you a better understanding of the art behind creating steak served with SMOKED SMASHED POTATOES. Finally, we’ll finish our great pastries, breads, cakes, pies and unique finishing touches. eggstravaganza with a PIZZA BAR, using our Egg as a wood-burning pizza Session 1: Proper Mixing Methods for Doughs & Batters and Ingredient Im - oven. portance Daniel Darvell & Doug Huemoeller | Demonstration | $75 Session 2: Laminated Doughs, Creaming & 2-stage Cakes, Ganache, Butter - #121023B – Tuesday, October 23 | 6:00 p.m. – 9:30 p.m. cream and Basic Cake Finishing Session 3: Pastry Crusts, and Fillings, and Unique Recipe Building Spicy Thai Street Food Stephanie Johnson | Participation | $250 Take a stroll down the streets of Bangkok with a class dedicated to the vibrant, #121025B – Thurs., Fri. & Sat., October 25, 26 & 27 | 6:00 p.m. – 9:30 p.m. spicy flavors of Thailand. Join Chef Joe Hatch-Surisook for a menu of fresh and quick Thai street foods that are flavorful and bright – perfect for a warm Spring Party BBQ: Fall Feast evening. Chef and owner of Sen Yai Sen Lek, a traditional Thai restaurant in Just because it is becoming cooler outside doesn’t mean we use our grills less; Northeast Minneapolis, Joe will be on hand to share tips, techniques and in fact your grill produces some of the best flavors to incorporate in fall comfort recipes. With his help, you’ll make a variety of dishes, salads and small food. Join Kitchen Window Grillmasters Daniel and Doug for a celebration of plates. You’ll start with GAI – marinated, skewered chicken with curried fall flavors created on the grill. In this hands-on grilling party, you’ll learn the sauce and CUCUMBER SALAD. Next up is SOM TUM – green papaya tips and techniques for adapting your favorite comfort food recipes for the grill salad with garlic, Thai chilies, long beans, dried shrimp and lime. Then it’s that is great for just the family or easy to put together for a crowd. We’ll make KHAI SOI – Chiang Mai curried noodles wit h thin egg noodles, stewed beef, a variety of stick-to-your-ribs dishes that are fast, easy and great for tailgating pickled mustard greens, cilantro and green onion. And finally, we’ll make PAD – or for any event. First up is a warm and tasty ROASTED CORN & SHITAKE SEE IEW, a stir fry of wide rice noodles with chicken, dark soy and Chinese GRILLED PENNE PASTA, perfect for a weeknight meal. Next, we’ll make a broccoli. Joe’s Thai classes with Kitchen Window are among our most popular hearty GRILLMASTERS SMOKED 3-MEAT CHILE WITH ROASTED CHICKEN, classes – they’re fun, informative and guaranteed to turn you on to the world PULLED PORK, & SHORT RIBS that’s just as good on game day as it is on a of Thai cooking! chilly Saturday afternoon. And finally, we’ll make a classic BELGIAN BEER Joe Hatch-Surisook | Participation | $70 AND BEEF STEW – a rich and satisfying dish for any occasion. We’ll also serve #121024A– Wednesday, October 24 | 6:00 p.m. – 9:30 p.m. GRILLED , featuring a twist to go with each meal. Yum! Daniel Darvell & Doug Huemoeller | Participation | $70 The Vegan Family Table #121026A – Friday, October 26 | 6:00 p.m. – 9:30 p.m. Like most of you, we are always looking for ways to feed our families nourishing, healthful meals. Work days and tight schedules can make family dinners chal - Home-style Baking – Coffeehouse Sweets lenging. And making sure those dinners are healthy and satisfying – well, that Whether you’ve taken our Home-style Baking – Classic Sweets class, or just can get downright difficult. Let us make it easier for you – join AmyLeo heard the buzz, you won’t want to miss this second go-around. This hands-on Barankovich for this class dedicated to plant-based meals. Whether you’re class will teach you how to make mouth-watering bakery treats that will rival vegan, vegetarian or just looking for new and healthy dinner ideas, the menus the neighborhood bakery. With baking expert Terry John Zila as your guide, in this class are for you. As a vegan culinary instructor, vegan coach, personal you’ll learn and practice the basics of sweetshop baking step-by-step – includ - chef and restaurant consultant, AmyLeo teaches how to move toward a plant- ing mixing dough, kneading, folding, shaping and filling dough. Then, Terry based diet without sacrificing creative, delicious and wholesome food. For this will walk you through the preparation of homey, classic baked goods that are class, she will share her expertise and passion with you as she demonstrates the just as great with your morning cup of coffee as they are on the dessert tray. preparation of two family dinners full of delicious flavor and nutrition, which We’ll start with an ultimate Saturday morning treat: WHOLE-WHEAT just happen to be 100% vegan. Meal #1 will start with AVOCADO SALAD CARAMEL TOFFEE CHIP PECAN ROLLS – the whole wheat in this recipe adds WITH LEMON BASIL DRESSING – a satisfying combination of avocado, red a nice little boost of fiber as well as a yummy nuttiness. Next on the menu is pepper and sliced almonds drizzled with a rich yet refreshing LEMON BASIL an oldie but a goodie: CHERRY CREAM CHEESE DANISH. From there, we’ll DRESSING. Next, you’ll sample PINK-SALT & BALSAMIC SUGAR SNAP PEAS move to a treat that makes a great afternoon pick-me-up – Giant FROSTED – tender green snap peas sprinkled with a balsamic reduction and course Hi - Molasses . And finally, we’ll end with something for the whole family: malayan salt for an incredible, bright combination of flavors and colors. The BUTTERMILK SUGAR CAKE DOUGHNUTS. main course is next: PROGRESSIVE QUICHE LORRAINE – an old fashioned fa - Terry John Zila | Participation | $65 vorite that replaces the bacon, egg and dairy with plant-based alternatives for a #121028A – Sunday, October 28 | 10:00 a.m. – 2:00 p.m. hearty, flavorful family favorite. Next, AmyLeo will begin Meal #2 with HEARTY CAYENNE-NIPPED SALAD – crisp veggies sprinkled with , dried cran - berries and a pepper-spiced vinaigrette. The main course will be WHEAT-FREE SAVORY ALMOND LOAF WITH ONION-INFUSED GRAVY – a hearty, nutty mouth-filling dish that also makes great leftovers. She’ll serve this with SMOKEY BLACK-PEPPERED SEARED GREEN BEANS – a simple, fast and luscious side dish. To finish either meal, AmyLeo will prepare an elegant, easy dessert: VANILLA-CHOCOLATE PARFAIT – a creamy, homey treat that’s sure to please the whole family. AmyLeo Barankovich | Demonstration | $65 #121025A – Thursday, October 25 | 6:00 p.m. – 9:00 p.m.

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 4 Mini Pies with Big Autumn Flavors We’ll make authentic MEMPHIS MOPPED PORK SHOULDER SAMIS with Sometimes smaller is better. are all the rage; cookies aren’t going any - MUSTARD BUTTER and an impressive BOURBON-MARINATED HICKORY. where; so why not mini pies? Small in stature, but big in flavor, mini pies are And finally, we’ll taste an Asian-inspired TEA-SMOKED DUCK IN SAVORY perfect for brunches, buffets or even just for snacking. In this hands-on class, GREEN ONION CREPES. you’ll learn the art of pie-baking on a small scale with Kitchen Window Instruc - Daniel Darvell & Doug Huemoeller | Demonstration | $70 tor Stephanie Johnson. Stephanie will share her expert tips and techniques for #121102A – Friday, November 2 | 6:00 p.m. – 9:30 p.m. flawless crusts as well as incredible sweet and savory fillings for any occasion. Class will start with SPINACH & PIES – a savory and delicious little treats Fundamentals of Quick Weeknight Meals that are sure to whet your appetite. Next we’ll make QUICK FRUIT JAM HAND We’ve all been there – standing in the grocery store trying to figure out what PIES – great for breakfast, brunch or an afternoon snack. Then it’s two recipes to throw in the cart to get a healthy, quick dinner on the table. Join Chef Brian that are perfect for the coming holidays (or for a dreary autumn Sunday): MINI Storey to learn secrets for healthy, tasty meals that fit into a busy schedule. MAPLE PECAN PIES WITH BOURBON CREAM and PETITE GINGERED PUMP - You’ll learn how to spend a little prep time in the kitchen on the weekend, so KIN PIES. We’ll make SAVORY CHICKEN HAND PIES next – comfort food that that you can create a wonderful 30 minute meal any night of the week. This fits in the palm of your hand! And finally, for a teensy bit of indulgence, it’s hands-on class will start with the preparation of two basic proteins that can MARBLED CHOCOLATE GANACHE PIELETTES. (Bet you can’t eat just one.) be transformed into four amazing dinners – – SEARED TUNA LOIN and Stephanie Johnson | Participation | $65 #121029A – Monday, October 29 | 6:00 p.m. – 9:30 p.m. CHICKEN BREASTS. For our first menu, we’ll create a delicious and healthful TUNA STEAK with PICKLED TOMATO served alongside CHILLED SOBE NOODLES. Our second menu is MEDITERREAN SALAD with TUNA Fall Celebration from Lucia’s CONFIT. Next, we’ll move over to our chicken entrees featuring TEQUILA During the summer months, we rave about the bountiful harvest from our gardens CITRUS CHICKEN served with HONEY-ORANGE GLAZED GREEN TOP CAR - and CSAs. But the fall months is where Minnesota’s bounty truly shines featuring ROTS and a simple PEA POD SLAW. And for our final dinner, we’ll make colorful and delicious flavors to add to our dinner repertoire. Join us in the celebra - TANDOORI GRILLED CHICKEN TENDERS served with BAKED YAM FRIES tion of autumn as we welcome Chef Lori Valenziano from Lucia’s; where they focus and FRESH CUCUMBER SALAD. on working with local farmers and suppliers to highlight the best of the season. Lori will share her culinary expertise with us, as she prepares a menu that combines Brian Storey | Participation | $70 gourmet fall flavors perfect for a brisk fall evening. Our menu will start with FRESH #121102B – Friday, November 2 | 6:00 p.m. – 9:30 p.m. LOCAL CHEESE PLATE AND SEASONAL MOSTARDA while Chef Lori talks about different types of cheeses from local dairy farmers as we sample the assortment. Shop Like a Chef – Great Ciao Tour Plus she will guide us through the process of making mostarda, the Italian This North Minneapolis warehouse is a mecca for chefs throughout the Twin consisting candied seasonal fruit. Next up are BUTTERNUT SQUASH Cities and around the country. Great Ciao is a favorite because of its selection WITH TOASTED , LOCAL APPLES & SAGE BUTTER – savory Russian of the highest quality, most unique foods around. The warehouse is typically hotcakes made with buttermilk and butternut squash. Next up is BRAISED PORK open only to professionals, but as a guest of Kitchen Window, you get insider served with CREAMY ITALIAN POLENTA and ROASTED BRUSSELS SPROUTS – a access to this exclusive market. You’ll get a behind-the-scenes tour from Scott lovely dish filled with warm colors and rich flavors. And finally, we’ll finish our fall Pikovsky, owner of Great Ciao, and one of Kitchen Window’s chef instructors. menu with a sweet seasonal special treat from LUCIA’S BAKERY. You’ll receive great information and tips on how to use some of the ingredients Lori Valenziano | Demonstration | $70 you’ll find. You’ll be treated to tastings of artisanal olive oils, vinegars, cheeses, #121029B – Monday, October 29 | 6:00 p.m. – 9:00 p.m. chocolates and other specialty ingredients. And through special arrangement with Kitchen Window, you’ll be able to purchase the foods you fall in love Masquerade Couples Party with. Once you get the lay of the land from the staff of Great Ciao, you’ll get The days of going door-to-door asking strangers to drop sweet treats into your plastic to shop to your heart’s content. We’ll meet at Kitchen Window Cooking School pail are now behind you. But just because you’ve grown up doesn’t mean before heading to the market, and after the tour, return here for a lunch and you do not enjoy this spooky and festive time of year! Join us for an evening ded - dessert prepared by our chef with some of his favorite Great Ciao finds. icated to façade of Halloween as we throw our very own Masquerade Party. In this Royal Dahlstrom | Tour | $75 class, you and your date are invited to an exclusive couples-only event, where #121103A – Saturday, November 3 | 9:00 a.m. – 2:00 p.m. you’ll cook together, while hiding behind your own mask, enjoying an unforget - table and haunting evening. With Chef Brian Storey as your guide, to get you and International Market Tour your date into the Masquerade mood, we will start with three rich and heavy small Here in the Twin Cities, we are lucky to have dozens of international and spe - plates: CHICKEN PARMESAN BITES – chicken breast prepared mini-style, breaded and pan-seared smothered with sun-dried tomato marinara and provolone cheese cialty markets at hand. But exploring these markets can be a little daunting – on top a crostini; AVOCADO & CRAB TOSTADAS – freshly fried corn tortillas where do you start? how do you use the ingredients? and which market has topped with a creamy avocado guacamole, crab and pico de gallo salsa; and what you’re looking for? Demystify the market with Kitchen Window’s Inter - SWEET FLATBREAD – caramelized onions, roasted sweet potatoes and national Market Tour. We’ll visit a handful of global markets throughout the fall vegetables. Next you’ll create a gorgeous STUFFED GOLDEN BEET SALAD Twin Cities, and spend time in each one, exploring the aisles and learning WITH APPLES, PISTACHIOS AND CHEVRE – a masking dish packed with succu - about foods and ingredients from Latin America, Asia, and the Middle lent fall flavors. For dessert, we’ll make a luscious and seductive CHOCOLATE East. We’ll meet here, at Kitchen Window’s Cooking School before heading MOUSSE WITH SPICED PEPITA BRITTLE. And of course, a Masquerade Party isn’t out on our tour. With a Kitchen Window chef as your guide, you’ll gain an complete without HOT SPICED WINE – a wonderful combination of wine, fruit understanding of how to navigate an international market and discover the and spices perfect for a chilling October night. best places to find key ingredients to many of the world’s greatest dishes. We’ll Hot Spiced Wine sold separately in class. sample along the way where we can and end the day in the cooking school Brian Storey | Participation | $120 per couple for a lunch prepared by our chef. All students will receive a list of markets, as #121030A – Tuesday, October 30 | 6:00 p.m. – 9:30 p.m. well as our recommendations for the best places to buy specific foods. Alexia Franco-Pettersen | Tour | $75 NOVEMBER #121103B – Saturday, November 3 | 10:00 a.m. – 4:00 p.m. Grillmasters Series: Smokehouse Bread Basics Whether you already own a smoker or are thinking of buying one, this class If your homemade bread just isn’t rising to the occasion, this seminar will help. is for you. Doug and Daniel will cover everything you need to know about Bread baking involves a series of chemical reactions; and each step in the basic smoking. You’ll learn the difference between cold smoking, hot smoking process is important to achieving a great loaf. Join a favorite Kitchen Window and curing and discover how using smoke together with rubs, pastes and mari - instructor to learn the secrets of bread baking – from the choice of ingredients nades can create a world of flavors. We’ll use a stovetop smoker, a komodo to the baking time. We’ll begin with a discussion about yeast – active dry, in - (Green Egg), a box smoker, a barrel smoker and a water smoker, and compare stant, compressed/fresh – how they are different and which type is right for the flavor nuances of different smoking woods. You’ll start with CHICKEN you. You’ll learn the right way to measure ingredients; how to choose the right WINGS WITH BROWN MUSTARD, smoked with apple, oak & hickory. We’ll equipment; and how important temperature really is. Proper kneading is fun - use alder wood to prepare halibut for ALDER-SMOKED HALIBUT SALAD damental to bread baking: if not done properly, the final product will not WITH CHERMOULA. Next, we’ll cold-smoke mozzarella and combine it with achieve its full potential. Our instructor will show you how to knead both by marinated tomatoes, basil & smoked for . We’ll hand and with a mixer. You’ll learn how to shape dough into a loaf, a baguette, use traditional Jamaican pimento wood for PIMENTO-SMOKED JERK SHRIMP. rounds, rolls and braids; as well as how to achieve the optimal crumb and

5 For complete class descriptions visit www.kitchenwindow.com crust for the perfect overall texture. You’ll learn how to tell when your bread portance of choosing the right ingredients and how to use them. We’ll demon - is done as well as how to cool and store it properly. Along the way, we’ll be strate various culinary techniques – including frying, searing, sautéing, making and baking bread to demonstrate professional tips, tricks and tech - caramelizing, deglazing and braising – and discuss when to use (and when niques. After this seminar, and a little practice at home, you’ll be turning out not to use) each technique. Throughout the seminar, we’ll prepare samples for artisan quality bread in no time. you to share so that you may taste for yourselves the difference a few basic Stephanie Johnson | Seminar | $30 skills can make. Samples include: PEPPERCORN STEAK AND EGGS; succu - #121103C – Saturday, November 3 | 10:00 a.m. – 12:00 p.m. lent SHORT RIBS; SEARED SCALLOPS; and savory SAUTEED VEGETABLES and creamy RISOTTO. You’ll also learn a few professional secrets that will Baking Basics help you take your cooking to the next level. Learn the science and chemistry behind the art of baking from a favorite Becky Caterine | Seminar/Samples | $30 Kitchen Window Instructor. In this fun and informative seminar, you’ll get the #121104B – Sunday, November 4 | 10:00 a.m. – 12:00 p.m. answers you need to become a better home baker: What makes a batter tough? What happens if you over-mix the batter? Why is ingredient temperature so Cake Decorating: Intermediate Techniques important? Does it matter in which order you add the ingredients? Learn how The difference between a pretty cake and a cake that looks professionally dec - to choose the right tools and equipment for different baking projects; as well orated is in the details. In this class, we’ll teach you those details and help as how to choose the right ingredients – from the various types of flours and you hone your cake-decorating skills. We’ll welcome back Raven Seybolt, a sugars, to the differences between baking powder and baking soda. Our in - professional cake decorator with twenty-one years of experience, for this structor will show you the proper way to measure ingredients and how to im - hands-on intermediate decorating class. Raven is will share her passion for prove your baking with mise en place – having your tools and ingredients laid cake decorating, as well as her expert tips and techniques with us as we prac - out and ready to use. You’ll discover the three characteristics that will make tice and perfect our skills using real cakes. We’ll start by learning how to or break your baking: the bake, the brown and the release. You’ll learn how TORTE A CAKE (how to split and fill it) and how to properly apply the base these qualities are affected by your oven and your baking pan. Finally, you’ll layer of icing that is crucial to all successful cake decorating. Next, we’ll work find out the right way to determine doneness, as well as how to cool and store on COMPLEX PIPING techniques and learn how to create such as basket your baked goods. Along the way, we will demonstrate techniques for mixing weaves and other textured borders. Finally we’ll discover how to use FUDGE and baking SCONES, MUFFINS and COOKIES for you to sample. AS ICING and learn how to create a molten, or melted, appearance on a cake. Stephanie Johnson | Seminar | $30 With this class, you’ll be able to create cakes that will wow your family and #121103D – Saturday, November 3 | 2:00 p.m. – 4:00 p.m. friends. Raven Seybolt | Participation | $60 Son of Dim Sum #121104C – Sunday, November 4 | 12:00 p.m. – 4:00 p.m. If there’s one thing to know about dim sum, it’s that you can never get enough of it. The same goes for our very popular dim sum class. So in that spirit, allow Cooking Under Pressure us to introduce the “son of dim sum” – a class that picks up where the original Pressure cooking is the perfect solution for today’s cooks who are looking to leaves off. In this hands-on class, you’ll join our resident dim sum expert, Terry feed their families healthy meals using less time and energy. With a pressure John Zila, for a menu of incredible Asian small plates that make perfect cooker, you can cook with less water at a high heat, so your food retains many brunch, lunch or party fare. Terry will walk you through the recipes and pro - of the nutrients that are lost in simmering or boiling. And while you may have vide expert cooking tips and techniques along the way. We will begin with heard your grandmother’s horror stories about dangerous, exploding pressure WONTON SOUP – a classic starter soup that’s simple and homey. Next, we’ll cookers, today’s pressure cookers boast safety features that make using them work on a dim sum cart favorite: CHAR SIU BAO – steamed pork buns with a simple and worry-free. Join Kitchen Window’s expert instructor for a fun and satisfying combination of salty and a little sweet. PAN-SEARED EGG TOFU informative seminar on the proper use of a pressure cooker. You’ll learn about “SCALLOPS” are next: these scallop-shaped bites are silky, savory, velvety and the technical features of pressure cookers, get tips for making your pressure oh so good topped with OYSTER SAUCE. Next is CRUNCHY SHRIMP BALLS cooker easier to use, and sample some tasty recipes. On the menu is hearty – melt-in-your-mouth fried shrimp dumplings with a crispy, crunchy shell. And and healthy SOUP; savory RISOTTO; and creamy NEW YORK STYLE to end the evening, we’ll make a little something sweet: . You’ll also learn how to modify some of your favorite “tradi - CARAMEL – say no more. tional” recipes for your pressure cooker. If you own a pressure cooker, or are Terry John Zila | Participation | $70 interested in adding this method of cooking to your repertoire, this is the sem - #121103E – Saturday, November 3 | 6:00 p.m. – 9:30 p.m. inar for you. Becky Caterine | Seminar | $30 Espresso Essentials #121104D – Sunday, November 4 | 2:00 p.m. – 4:00 p.m. Get the most from your home espresso machine with this fun and informative seminar led by an expert member of the Kitchen Window staff. Whether you Wholesome Autumn Flavors want to optimize the use of your current espresso machine, or are in the process After this too-hot-to-turn-on-the-oven summer, our bodies are craving hot and of deciding on a purchase, this seminar will give you the information you need hearty meals. Wholesome, satisfying foods full of bold autumn colors and rich, to make the most of your coffee experience at home. We’ll begin with a coffee savory flavor... are you with us? Join us for this class and enjoy a meal that tasting and discuss what’s behind that perfect cup of espresso, latte or cappuc - will feed your soul (and your belly) with a complete vegan remake of tradi - cino. You’ll learn how to select the best beans, how to grind them for maximum tional autumn fare. We’ll welcome back AmyLeo Barankovich, vegan culinary flavor and aroma, and how to turn them into the perfect espresso shot. Our in - instructor, vegan coach, personal chef and restaurant consultant. AmyLeo structor will demonstrate the right way to use your grinder and brewer, as well teaches how to move toward a plant-based diet without sacrificing creative, as how to care for and maintain your espresso machine to ensure its maximum delicious and nutritious food. For this class, she will share her expertise and performance for years to come. Using the wide range of espresso machines passion with you. Leading the menu is MOCK CHICKEN A LA QUEEN – a available at Kitchen Window, our instructor will demonstrate the proper tech - modern twist on an old fashioned , made with Seitan and topped nique for pulling espresso shots to get great crema every time. We will also with sliced almonds. We’ll serve this dish with SOUR-CREAMED MASHED cover the best methods for steaming, frothing, foaming and pouring milk. We’ll POTATOES WITH GRAVY & ROASTED GARLIC – a scrumptious family fa - talk about some of your favorite coffee drink recipes, and even explore how to vorite. For a bright counterpoint, AmyLeo will prepare RAW CRANBERRY REL - make latte art. You’ll have a chance to explore the features of our top selling ISH – a refreshing, zippy side topped with crunchy pecans (you’ll want to hold machines to help determine which one best suits your needs. on to this recipe for your holiday table). We’ll also enjoy SESAME STEAMED Lauren Lenzen | Seminar | $30 KALE – lightly seasoned, succulent and packed with nutrition and flavor. As #121104A – Sunday, November 4 | 9:00 a.m. – 11:00 a.m. we eat, we’ll sip on CHILLED GINGER BREW – dazzling and alcohol-free, with just a hint of luscious vanilla bean. And of course, dessert: AmyLeo will Cooking Basics – Secrets of a chef create an amazing ALMOND-CRUSTED topped with CASHEW Give us two hours, and we’ll introduce you to the fundamental cooking tech - CREAM – silky, smooth and oh-so-good. Whether you’re vegan, vegetarian or niques that will make your time in the kitchen easier, more efficient and more just looking for new and healthy dinner ideas, this is the class for you. enjoyable. Led by an expert member of the Kitchen Window staff, this seminar AmyLeo Barankovich | Demonstration | $65 will give you the skills and the confidence to become a better cook. You’ll #121105A – Monday, November 5 | 6:00 p.m. – 9:00 p.m. learn how to choose the right equipment for a particular project, as well as how to use that equipment to achieve the best results. We’ll show you the im - Mayan Cuisine

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 6 With Spanish, American, and indigenous influences, Yucatec Mayan cuisine move on to TORTA DI PATATE CON FUNGHI AL ROSMARINO – potato frit - is like no other. The flavors of this Caribbean gem mingle into an exotic blend ters with wild mushrooms sauteed with rosemary paired perfectly with of herbs, spices, fruit, seafood and more. Join Chef Annette Colon, from Sun MONTE ANTICO ROSSO; medium bodied red with notes of black cherry, Street Breads, for an evening celebrating the heritage and the flavors of Yucatec plums and vanilla. You’ll love the bold autumn colors and flavors of the next Mayan cuisine. Annette will prepare an amazing menu of dish: INSALATA DI FARRO CON CAROTE AL FORNO E RUCOLA – warm from her native Caribbean as she shares stories as well as some of her best farro salad with roasted carrots and arugula paired with TERRABIANCA CHI - cooking techniques. First we will start with SIKIL PAK – creamy pumpkin seed ANTI CLASSICO; a traditional chianti. And finally we’ll end the evening on a dip that will outshine humus. Deliciously eaten with tortilla chips, warm tor - sweet note with TOZZETTI – almond served with ROASTED PEARS & tillas, cucumber slices, or crusty slices of baguette. Next, we will enjoy SAL - PECORINO CHEESE paired with a sparkling BATASIOLO MOSCATO D’ASTI. BUTES DE CAMARON CON AGUACHILE DE XCATIK - Yucatecan Style A wine flight to accompany dinner will be sold separately, approx. $25 per flight. Salbutes, which are crispy handheld tortillas, served with a Mayan Chile and Anna will include a wheat and a gluten-free version upon advance request. Shrimp Ceviche. For our main course, COCHINITA PIBIL CON FRIJOLES Anna Dvorak & Jennifer Chou | Demonstration | $65 CABAX, Pork Roast with Yucatan Spices wrapped in a and served #121108A – Thursday, November 8 | 6:00 p.m. – 9:00 p.m. with traditional Potted Beans. And for dessert we will indulge into QUESO NAPOLITANO ESTILO COCOM PAT – a Cocom Pat Yucatecan style flan. Grillmasters Series: Roasts, Rotisserie and Slow Food Annette Colon | Demonstration | $70 Nothing brings out the flavor of larger cuts of meat like a long, low temperature #121105B – Monday, November 5 | 6:00 p.m. – 9:00 p.m. stint on the grill. Join Daniel and Doug as they take you through the process of low-and-slow cooking on the grill and discuss how to manage long cooking Mexican Comfort Food times for excellent results. To demonstrate their tips and techniques, Daniel Frigid mornings, potholes, heating bills, slushy commutes... it’s a hard, cold and Doug will prepare a variety of and side dishes for you to sample. world out there. Let us warm things up for you with a cozy, comforting dinner You’ll enjoy WILD MUSHROOM and -STUFFED PORK LOIN ENCASED of traditional Mexican fare. Join our own Alexia Franco Pettersen for a hands- IN APPLEWOOD-SMOKED BACON. Next up is PRIME RIB prepared with a on class dedicated to the warm spices and rich, earthy flavors of central Mex - WET RUB; as well as TEXAS-STYLE served with SLAW. We’ll also ico. As a child, Alexia worked alongside her aunts and grandmother in the sample poultry on the grill – including TARRAGON ROTISSERIE CHICKEN kitchen, learning technique as well as an appreciation of good food. Tonight, served on a bed of BUTTER LETTUCE with CITRUS VINAIGRETTE; and she will share these with you as you prepare (and eat!) four incredible dishes SPICED TEQUILA-BRINED VERTICAL-ROASTED TURKEY. You’ll leave class that will brighten your day, lift your spirits and fill your belly. At the top of the with plenty of new recipes and skills, as well as a new found confidence at menu is CONSUELA – a casserole made from authentic masa tamales the grill. and , and served with CHILE DE ARBOL – spicy red salsa. Next, Daniel Darvell & Doug Huemoeller | Demonstration | $75 we’ll work on CHILE RELLENOS – fresh poblano chilies stuffed with Oaxaca #121108B – Thursday, November 8 | 6:00 p.m. – 9:30 p.m. cheese, roasted and served with a light tomato-chile sauce. We’ll make EN - CHILADAS DE POLLO CON SALSA VERDE – traditional chicken Alcohol Infused Dinner Party with a mild green tomatillo salsa and served with MEXICAN PINTO BEANS Sure, you’ve poured a bottle of beer into your chili and maybe even tried your prepared in a pressure cooker. And for dessert, we’ll indulge in ARROZ CON hand at Grandma’s bourbon ball recipe, but how much do you really know LECHE – a lucious Mexican scented with cinnamon and guar - about cooking with alcohol? In this class, we’ll discover what the right wine, anteed to put a smile on your face. beer or can do for the flavor, texture and color of certain foods. You’ll Alexia Franco Pettersen | Participation | $70 join Chef Ben McCallum of Three Sons Signature Cuisine for an alcohol-in - #121106A – Tuesday, November 6 | 6:00 p.m. – 9:30 p.m. fused menu that you can recreate at home for your family and friends. As Ben cooks, he’ll share his recipes and cooking techniques, as well as expert tips Ultimate Comfort for using alcohol in your recipes. We’ll start with HEFEWEIZEN CREAMED Once you’ve taken our pasta making class and know your way around a pasta LEEK & OYSTER GRATIN – earthy, salty and creamy combined in an incredible machine, this class will teach you techniques for making more complicated small plate or appetizer. Next Ben will cook up a pasta course: FRESH TAGLI - pasta shapes like tortellini and manicotti and inspire you to use your home - ATELLE IN VODKA SAUCE – simple, colorful and packed with flavor. Our made pasta in creative recipes. Chef Royal Dahlstrom will guide you through main course will be BROWN-BUTTER SEARED BEEF TENDERLOIN WITH a hands-on class that will add depth and breadth to your repertoire. You’ll RED WINE BORDELAISE – rich, tender and mouth-wateringly good. Ben will cook your way through four stations, each one for a different type of pasta and serve the beef along side POACHED HARICOTS VERTS WITH SWEET a delicious sauce. In this class, you’ll learn how to create warm and comforting MARSALA CARAMELIZED ONIONS – a far cry from plain old green beans, pasta dishes. You’ll start with forming and filling TORTELLINI with ROASTED this side is bright, beautiful and dripping with sweet flavor. Finally, we’ll in - SWEET POTATOES, served with a rich CREAM SAUCE. We’ll also dulge in an amazing BOURBON CHOCOLATE PECAN PIE WITH WHISKEY- master MANICOTTI with SHERRY MUSHROOM BROTH, WATERCRESS AND CARAMEL GLAZE - holy cow. CRISPY PANCETTA. We’ll make a classic LINGUINI with clam sauce using Ben McCallum | Demonstration | $65 LITTLENECK CLAMS, OVEN DRIED TOMATOES, WHITE WINE AND #121112A – Monday, November 12 | 6:00 p.m. – 9:00 p.m. ARUGULA. We’ll also learn the secret to light, delicious GNOCCHI, which will be served with a PAN TOMATO SAUCE WITH PROSCIUTTO, WHOLE Knife Skills LEAF BASIL AND ROASTED GARLIC. Good knife skills can change the way you cook (and keep you out of the emer - If you own a pasta machine, we encourage you to bring it to work with in class. gency room). Cooking will become faster, easier and more enjoyable. In fact, Royal Dahlstrom | Participation | $70 in some cases, the right cut can improve the flavor of your food. In this hands- #121107A – Wednesday, November 7 | 6:00 p.m. – 9:30 p.m. on class led by our expert instructors, you’ll learn the basics of cutlery; how to stand and hold the knife for maximum performance; and the fundamental Autumn Harvest Dinner Party Umbrian Style principles of slicing, mincing, dicing and julienne. You’ll improve your food Celebrate the autumn harvest with an elegant, warm and healthful meal in - preparation skills in all areas, beginning with the basic vegetables that make spired by the spirit of Umbria. We’ll welcome back Jennifer Chou, founder of up the foundation of many standard recipes – onions, celery, carrots and po - Angel Share Wine Partners and wine enthusiast, as she pairs each wine with tatoes. You’ll learn techniques for cutting fruits like oranges, apples, mangoes, the farm-fresh foods and traditional dishes that are the keystones of Umbrian melons and . And you’ll tackle more challenging produce like avo - fare prepared by our cooking instructor and personal wellness guide, Anna cados, tomatoes, peppers and herbs plus learn basic carving. You’ll use some Dvorak. For this class, Anna will turn to our own local produce, as well as of the food we prepare in class to make ROASTED ROSEMARY POTATOES few choice imports, as Jennifer pours Umbrian and other regional to and ONIONS, TOMATO BREAD SALAD, ITALIAN , and POUND create an unforgettable meal to expand your culinary horizons. We will start CAKE with PINEAPPLE SALSA. the evening as Anna serves SCHIACCIATA CON LE CIPOLLA E LA SALVIA – Daniel Darvell & Staff | Participation | $65 flat bread with sage and onions that makes a lovely opener for an autumn #121112B – Monday, November 12 | 6:00 p.m. – 9:30 p.m. meal paired with RONODOLINO VERNACCIA DI SAN GIMIGNANO; a light & crisp wine with notes of green apple. Next, we’ll enjoy a soup course that’s Grillmasters Series: Winter Grilling guaranteed to warm your spirits of MINESTRA DI ZUCCA CON CAVOLO Don’t let the cold weather keep you away from grilling. Winter is a great time NERO E SCAROLA – winter squash and kale soup paired with ANTINORI to infuse some of your favorite meals with the rich flavors of the grill. This SANTA CRISTINA ORVIETO CLASSICO; a luscious fruity & floral white. We’ll hands-on class will encourage you to brave the elements to prepare a great

7 For complete class descriptions visit www.kitchenwindow.com grilled meal even in the dead of winter. Grillmasters Daniel and Doug will charitable partner, House of Charity. For nearly 60 years, House of Charity share their secrets and insights for making your next winter grilling adventure has been a place of compassion, dignity and life transformation in the Min - fun and flavorful, as well as great recipes for a fabulous winter meal. The star neapolis community, serving free, hot and nutritious meals to more than 300 of this menu is a grilled version of that down-home favorite: HERB-ROASTED men, women and children every day of the year. CHICKEN POT PIE. This simple yet technical dish will give you many of the Daniel Darvell | Event Style Participation | $80 skills you need to become an expert winter griller. To round out the menu, we #121116A – Friday, November 16 | 6:00 p.m. – 10 p.m. will begin our evening with OAK-PLANKED GOAT CHEESE- & PESTO- STUFFED . We’ll also enjoy ROOT BEER-GLAZED SHORT RIB BR - Cake Basics USCHETTA, a remarkable combination that’s perfect Minnesota winter fare. If your idea of a home baked cake comes in a box, then this seminar is for To accompany our featured dish, we will prepare HICKORY-GRILLED BACON you. With the help of one of Kitchen Window’s talented staff instructors, you’ll MASHED POTATOES. Finally, we'll finish our winter celebration with FIRE- learn everything you need to know to bake a perfect cake from scratch. We BAKED APPLES served with CINNAMON ICE CREAM. will start by addressing the importance of properly selecting and measuring Daniel Darvell & Doug Huemoeller | Participation | $70 your ingredients and how those ingredients interact to create a cake’s structure #121113A – Tuesday, November 13 | 6:00 p.m. – 9:30 p.m. and flavor. Find out why it’s important to bake with room-temperature ingre - dients and learn the correct way to mix different types of cake batters. You’ll Sen Yai Sen Lek Favorites learn how to choose the best tools and equipment to help you achieve success Explore the flavorful world of Northeastern with chef Joe Hatch- – from mixers to cake pans. You’ll learn the right way to tell when your cake Surisook, owner of Sen Yai Sen Lek (big noodle, little noodle) in Northeast is done; the proper way to cool it; and how to assemble the final product. As Minneapolis. A true family restaurant and a local hot spot, Sen Yai Sen Lek we share our wisdom, we will make and bake three cakes – rich and buttery features authentic, traditional Thai rice and noodle dishes served in a lively POUND CAKE, indulgent CHOCOLATE CAKE and perfectly light SPONGE and welcoming atmosphere. Tonight, Joe will bring the best of his restaurant CAKE – and discuss the proper techniques for baking each of these classics to to you with an exciting hands-on cooking class. You’ll prepare an amazing perfection. We will also show you how to make EASY BUTTERCREAM meal of Sen Yai Sen Lek’s menu favorites, and learn Joe’s expert cooking tips FROSTING and share some quick and simple decorating tips to add that spe - and techniques along the way. We’ll start with PO PIA TOD – crispy spring cial finish to your cake. We'll cover basic piping as well as how to use glazes, rolls made with pork, cabbage, carrots, mung bean noodles and wood ear nuts, sprinkles and more. mushrooms. We’ll serve these with SWEET CHILI SAUCE. Next, we’ll work Stephanie Johnson | Seminar | $30 on SOM TUM – a salad made of green papaya, Thai chilies, garlic, long beans, #121118A – Sunday, November 18 | 10:00 a.m. – 12:00 p.m. , dried shrimp, and lime, and served with STICKY RICE. For our next course, it’s KHAO SOI – curried Chiang Mai noodles with stewed beef and Cake Decorating Basics pickled mustard greens. And for dessert, we’ll make GLUAY BUAD CHEE – Whether you’re celebrating a special occasion or you just want to add a de - stewed bananas in with sweet sticky rice. This is a class you do signer touch to a dessert for the family, this seminar will introduce you to the not want to miss! world of cake, , and decorating. Join a talented Kitchen Win - Joe Hatch-Surisook | Participation | $70 dow staff instructors and expert cake decorator for tips and techniques that #121113B – Tuesday, November 13 | 6:00 p.m. – 9:30 p.m. will inspire you to create a cake you’ll be proud to share with family and friends. Our instructor will demonstrate how to "torte" a cake (how to split and Party Barbecue: Thanksgiving on the Grill fill it) and how to properly apply the base layer of icing that is crucial to all You cook chicken on the grill… why not turkey? Heck, why not your whole successful cake decorating. You’ll learn mixing techniques to achieve the per - ? Daniel and Doug will guide you through this unique fect icing consistency, as well as how to fill and hold a piping bag using the holiday menu as you get hands-on experience preparing three different correct position, direction, angle and pressure. With different piping tips, you Thanksgiving dinners. And just like the holiday at your house, no one leaves can create very different looks, from whimsical to elegant. We will show you hungry! The class will work together to cook three variations of grilled turkey: how to make dots and beads, roses, ribbons, stars, drop flowers, shells, VERTICAL-GRILLED & SMOKED TURKEY, ROTISSERIE TURKEY and BRICKED rosettes, rope, ruffles, cornelli lace patterns, basket weaves, garlands and print - & GRILLED TURKEY. Each bird will be prepared using a different BRINE, so ing. We’ll also discuss how to successfully work with fondant for a classic and that we can explore how brining works to create moist and flavorful meat. seamless look. We'll make three delicious stuffings: flavorful DRIED-CHERRY & ; Raven Seybolt | Seminar | $30 Minnesota-style WILD RICE & SAUSAGE; and perfectly southern APPLE- #121118B – Sunday, November 18 | 1:00 p.m. – 3:00 p.m. BACON CORN BREAD. For sides, we’ll cook PLANKED SWEET POTATOES with PECANS, BROWN BUTTER & SAGE; and GRILLED CORN PUDDING. Candy and Chocolate Basics Thanksgiving is never complete without gravy – we’ll make GRILLMASTER’S Working with sugar and chocolate isn’t as tricky as it looks, once you know a GRAVY (in three variations of course). And finally, if you can make room, few secrets. In this seminar, you’ll learn the fundamental techniques for hand- GRILLED PUMPKIN PIE is for dessert. made candies and chocolates from a favorite Kitchen Window instructor. You’ll Daniel Darvell & Doug Huemoeller | Participation | $80 learn all you need to know to create luscious CHOCOLATE TRUFFLES, #121115A – Thursday, November 15 | 6:00 p.m. – 9:30 p.m. CARAMELS, MOLDED CHOCOLATE CANDIES and LOLLIPOPS. We’ll talk about the importance of choosing high quality ingredients to ensure the best Nespresso Inspired Caffeinated Party finished products, and tell you how to look for the best ingredients available. Proceeds to Benefit House of Charity You’ll also learn about the importance of temperature when working with Sultry, warm and lusciously dark, a perfectly brewed cup of coffee does so candy and chocolate. We will demonstrate how to make lollipops and fabu - much more than provide a morning jolt. It fortifies us, warms our hearts, feeds lous homemade caramels and include a lesson on how to safely pour sugar. our souls. And it all starts with a perfectly roasted bean. Carefully selected, Next it’s on to chocolate – we’ll discuss tempering: the most important (yet well-roasted coffee beans are complex, layered with flavor and intensely sat - often misunderstood) step in working with chocolate. We’ll show you how to isfying. Tonight, we'll explore what good coffee beans can do outside of the make truffles with ganache centers and how to finish them by dipping them cup, when you use coffee as an ingredient in your cooking. For this event, we in tempered chocolate or rolling them in nuts or cocoa powder. You’ll also partner with Nespresso, a premier roaster of some of the world's best coffee learn to make filled and molded chocolate candies. Finally, we’ll share some beans, to create an incredible menu. We'll begin the evening with a brief re - ideas for adding unique flavors to your candies to develop your own signature ception, and take the time to enjoy a NESPRESSO SENSORY COFFEE COCK - creations. TAIL along with an appetizer of BAKED BRIE WITH LIVANTO CARAMEL ON Stephanie Johnson | Seminar | $30 TOASTED BAGUETTE. Then you will prepare the remainder of the menu #121118C – Sunday, November 18 | 1:00 p.m. – 3:00 p.m. guided by our Chef, Daniel Darvell. Our first dish will be COFFEE BALSAMIC GLAZED LAMB ON TOP OF BRAISED GREENS. For our next dish, it’s a The Art of Autumn Pies & Tarts mouth-watering SMOKED BEEF TENDERLOIN WITH CAPRICCIO BOURBON The autumn harvest is a beautiful thing. Autumn fruits and vegetables are rich SAUCE. We will then move onto FRESHLY MADE RAVIOLI STUFFED WITH with colors, vital with nutrients and bursting with flavor. And when they're ROMA SMOKED CHICKEN – a beautiful blend of flavors and textures. And baked in a pie… well, then you have a reason to celebrate these chilly days for a sweet finish, we'll indulge in a RASPBERRY MOCHA MOUSSE PARFAIT and long nights. Join us for this class dedicated to the warmth and comfort of – a perfect balance of coffee flavored chocolate and fresh raspberries. sweet autumn pies and tarts. You'll get hands-on experience, led by Kitchen A portion of the proceeds from this event will be given to Coffee Fest’s 2011 Window Instructor Brian Storey. As a chef and local farmer, Brian knows a

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 8 thing or two about creating delicious recipes from seasonal produce, and he'll ing the correct knife for the job is fundamentally important. Each kind of knife share his expertise with you. Together, the class will make five sweet pies and plays an important, specific role in the kitchen. In this seminar, we'll discuss tarts that you can recreate at home all season long. First up will be BOURBON the best uses and practical applications for many kinds of Western and Asian PUMPKIN PIE WITH PEPITA & GINGER TOPPING – an amazing com - knives – from parers to slicers, chef's knives to santokus, and bread knives to bination of bold flavors that will be the star of your Thanksgiving table. We'll cleavers. We will review basic cutting techniques; how to choose a knife; dif - work on a TART WITH CRANBERRY & ferences in types, styles and shapes of knives; and basic safety, storage and SAUCE – a beautiful dish that is guaranteed to impress throughout the holiday knife care. season; and BRANDIED SOUR CHERRY & PEAR TARTLETS – mouth-watering Daniel Darvell | Seminar | $30 treats with the perfect blend of tart and sweet. And finally, we'll finish with #121125B – Sunday, November 25 | 10:00 a.m. – 11:00 a.m. two incredible, gorgeous desserts: SALTED CARAMEL CREAM PIE and CHOCOLATE PECAN PIE WITH PORT CARAMEL – okay, so there's not a sin - Knife Sharpening Clinic gle fruit or vegetable in these, but they are too delicious to care! The right knife can make all the difference in food preparation – but any knife Brian Storey | Participation | $65 is only as good as its edge. A dull edge is inefficient, difficult to use and dan - #121119A – Monday, November 19 | 6:00 p.m. – 9:30 p.m. gerous. In this seminar, you’ll learn how to keep your knives sharp and in top condition. We will begin with a basic introduction to the various types of knife Thanksgiving Traditions with a Twist edges and a demonstration of the proper sharpening techniques that can create Every family has them – recipes that show up every Thanksgiving, which have the perfect cutting edge for your knife. We’ll explore whetstones and honing been passed down through the generations. Some of these are good, like your steels, and discuss the virtues of each of these sharpening tools. With a whet - grandmother's oyster stuffing, and some are not so good, like your Aunt Sally's stone, you have more control, which allows you to shape an edge with a single cranberry jello surprise. We keep these recipes around for a reason: it's tradi - bevel and a thinner angle – a sharper edge with improved performance. And tion. This year, it's time to add your own traditions to the mix, and this class with a honing steel, you can maintain that perfect knife edge for months with - can help. Join Kitchen Window Instructor Royal Dahlstrom for a demonstration out the need for re-sharpening. We’ll show you how. of recipes that take on traditional Thanksgiving flavors and give them just a lit - Bring your knives with you, as well as a stone and steel if you have them. If tle twist. Royal will show you how to create an entire holiday meal, sharing you don’t own a stone or steel, you can work with ours during class. his expert tips and techniques along the way. Our menu will start with a “NOT Daniel Darvell | Seminar | $30 YOUR NORMAL” CHEESE BALL made with LOCAL GOAT CHEESE, BACON #121125C – Sunday, November 25 | 12:00 p.m. – 1:00 p.m. & SCALLIONS served with grilled baguette. Next up are ROASTED FINGER - LING POTATOES WITH COLD & CHIVES – these are ad - International Dumplings dictive little things that you can serve as a side or an appetizer. Next, Royal Comfort food season is upon us, and we’re going to celebrate with the ultimate will make his version of everybody's favorite Thanksgiving side – STUFFING in homey, feel-good, tummy-warming foods: dumplings. From sick days to WITH CHORIZO, CRANBERRIES & GOAT CHEESE. He'll also prepare Sunday suppers, there’s nothing as good as a dumpling. In this class, you’ll MOREL MUSHROOM & CASSEROLE WITH FRIED – an create and sample some of the world’s best dumpling dishes – better even than elegant, earthy take on a standard; as well as TWICE-BAKED BABY your grandmother’s best . We’ll start with Chinese WITH AGED SWISS & SWEET ONIONS – these are as gorgeous as they are CRISPY PORK & SHITAKE DUMPLINGS – an incredibly satisfying combina - delicious. And let's not forget the star of the holiday: we'll make CITRUS- tion of crispy pork and earthy mushrooms, served with TOASTED SESAME ROASTED TURKEY WITH SEA SALT and ROASTED TURKEY GRAVY. Finally, . Next, we’ll take on a Polish classic: – a simple we'll end the evening with an incredible PECAN PUMPKIN PIE WITH HARD boiled dumpling filled with sweet or savory goodness and served with butter SAUCE. This class is guaranteed to liven up your Thanksgiving menu (don't and . is next, with BUTTERNUT SQUASH GNOCCHI – del - worry, the mashed potatoes will be there at Christmas). icate, soft and fluffy, these little dumplings have an extra umph of flavor, color Royal Dahlstrom | Demonstration | $70 and nutrition from butternut squash. Middle Eastern GUNDI is next – chicken #121120A – Tuesday, November 20 | 6:00 p.m. – 9:30 p.m. and dumplings traditionally served in soup or wrapped in flatbread. Next up is German KARTOFFELKNODEL – potato dumplings that make a Cake Decorating: Beginning Techniques wonderful side dish for any meat (you might want to save this one for Thanks - Whether you’re celebrating a special occasion or you just want to add a de - giving). And finally, we’ll come on back stateside for CARAMEL DUMPLINGS signer touch to a dessert for the family, this class will introduce you to the WITH RASPBERRY SAUCE – very sweet, very pretty and very delicious. world of cake decorating. Join us as we welcome professional cake decorator Terry John Zila | Participation | $70 Raven Seybolt for tips, techniques and lots of hands-on practice that will in - #121126A– Monday, November 26 | 6:00 p.m. – 9:30 p.m. spire you to create a cake you’ll be proud to share with family and friends. With over twenty years of experience decorating cakes, Raven knows what Winter Grilling 2 - Comfort Foods works and what doesn’t. In this class, she’ll share her experience and expertise Don’t let the cold winter weather keep you from cooking up a satisfying meal with you. We’ll start with BASIC ICING TECHNIQUES – using BUTTERCREAM on the grill. Winter is a wonderful time to fire up the grill for hearty, satisfying and WHIPPED CREAM on cake “dummies”, we’ll learn how to work with dif - comfort foods. Join Daniel and Doug for a hands-on class that will inspire you ferent icing consistencies using unique tools to create different results. We’ll to head to the back yard for a great grilled meal even in the dead of winter. explore the ins and outs of SIMPLE PIPING and learn how to properly fill and Grilling adds dimension and depth of flavor to almost any food, and you’ll hold a piping bag using the correct position, direction, angle and pressure. learn how easy it can be to adapt some of your favorite cold-weather comfort We’ll learn how to create SMOOTH FINISHES and SIMPLE DESIGNS with foods for the grill. The menu starts with SMOKED WHITE CHICKEN CHILE, specialty tools like scrapers and combs. Using a variety of decorating tips, perfect for your super bowl party. Then you’ll prepare a great date-night meal: we’ll practice making BASIC BORDERS – using just the right amount of pres - GRILLED LASAGNE with GARLIC CHEESE BREAD. Next up is BEER-BRAISED sure to achieve professional results. And finally, we’ll learn techniques for SIM - SHORT RIBS, a hearty meal that’s just right for a cold weekend afternoon. PLE DÉCOR, including balloons, vines, leaves and flowers such as daisies and We’ll also cook up an AGAVE-BRINED FRESH HAM that will change the way wall flowers. With this class under your belt, you’ll be well on your way to you think of Sunday supper. And last but certainly not least: SMOKED CHERRY decorating spectacular cakes for any occasion. COBBLER for dessert. Raven Seybolt | Participation | $60 Daniel Darvell & Doug Huemoeller | Participation | $70 #121125A – Sunday, November 25 | 10:00 a.m. – 2:00 p.m. #121127A – Tuesday, November 27 | 6:00 p.m. – 9:30 p.m.

Knife Clinic Fundamentals of Cured Meats Once you learn how to properly use your knives, you will not only improve Artisanal charcuterie platters have recently been popping up in restaurants all how you cook, but cooking will become easier and more enjoyable. The key over town, but the techniques used to make cured meats have been around to good knife skills is an understanding of good gripping and cutting tech - for centuries. This class will show you how easy it is to make your own cured niques. When used properly, your knife will perform much more efficiently – meats, by demonstrating classic charcuterie techniques, including curing, and it can actually become three times sharper. Once mastered, the knife skills smoking, fermenting and brining. We’ll start by showing you how to make you’ll pick up in this seminar will help you reduce your prep-time in the two flavors of bacon for you to sample: CHERRY-SMOKED MAPLE BACON kitchen and improve your confidence while slicing and dicing. This hour-long and HICKORY-SMOKED SAVORY BACON. We’ll use the two bacons in a primer will give you a fundamental understanding of the most important tools MIXED SALAD WITH BACON VINAIGRETTE. We’ll also explore the world of in your kitchen and prepare you to further develop your skills at home. Choos - cured sausages as Instructors Lauren Lenzen and Daniel Darvell demonstrate

9 For complete class descriptions visit www.kitchenwindow.com the techniques for making SUMMER SAUSAGE, as well as an Italian classic – fresh appetizer that adds easy elegance to a buffet or table. Next, Anna will . You’ll enjoy the finished sausages as part of a PLOUGHMAN’S prepare ROASTED VEGETABLE ANTIPASTI WITH ROSEMARY – a lovely and PLATE, including the traditional accompaniments of cheese and . surprisingly simple way to feed your guests color, flavor and nutrition. Next Finally, you’ll learn how to brine and smoke your own as we enjoy it’s TURKISH CAULIFLOWER “” WITH YOGURT SAUCE – light, this class deli style sandwich. satisfying and full of Middle Eastern flavor. Anna will make POLENTA CROS - Lauren Lenzen & Daniel Darvell | Demonstration | $70 TINI WITH CANNELLINI BEANS, PESTO & ROASTED RED PEPPERS – gor - #121128A – Wednesday, November 28 | 6:00 p.m. – 9:30 p.m. geous bites that are perfect for a holiday table. And finally, we’ll sample a little something sweet with GLUTEN-FREE CHOCOLATE SPICE CAKE BITES WITH Fundamentals of Modern Sauces LEMON-GINGER GLAZE – homey and warm treats that the whole family will Take your dinners to the next level with the perfect sauce. In this hands-on love. class, you’ll learn the secrets to creating a great sauce, with the perfect balance Anna Dvorak | Demonstration | $65 of flavor and texture. One of our favorite Kitchen Window instructors, Brian #121206A – Thursday, December 6 | 6:00 p.m. – 9:00 p.m. Storey, will walk you through the preparation of a variety of sauces that can be made in 5-30 minutes. You’ll learn how to develop a “chef’s eye” and build Take & Bake for the Holidays a sauce using ingredients that you already have on hand. You’ll learn how to For those of us who love to bake, the holidays mean warm, vanilla-scented pair your dinners with the right sauce, get hands-on practice at making a good kitchens, beautifully flour-dusted rolling pins, mixers whirring, and... a lot of sauce, and leave with 30 ideas for sauces that can be made to finish off any shopping, driving and cleaning up. This time of year is the best and the worst dinner – from family meals to elegant dinner parties. Brian will of course share for us bakers. We hear the call of the oven, but it’s soon drowned out by the his tips and tricks, and we will sample the sauces we make along with a variety phone ringing and the kids shouting in the backseat. Why not set aside a few of foods for the night’s dinner. hours to join us in the cooking school and just bake. We’ll welcome cookbook Brian Storey | Participation | $70 authors and cooking instructors Jamie Greenland Gorey and Jill Schwalbe #121129A – Thursday, November 29 | 6:00 p.m. – 10:00 p.m. Means. They’ll walk us through a few key holiday desserts that we can make ahead of time, freeze and then take home. You’ll be a few weeks ahead of the season, with a freezer stocked with treats ready for an easy finish. We’ll start DECEMBER with a BASIC PIE CRUST – we’ll make two crusts for freezing, perfect for an AT Solera impromptu dinner party. We’ll also prepare an APPLE PIE – we won’t bake For authentic , you could go to ... or join us in down - this one in class, but we’ll make it right up to he point of baking, so you can town Minneapolis at one of the city’s hottest spots. Right in the heart of the finish it home when you need it. FROSTED SUGAR COOKIES are next – we’ll theater district, Solera specializes in tapas and , all made from fresh, lo - bake, decorate and even sample these, and Jamie and Jill will demonstrate cally-sourced ingredients and served in a casual but elegant atmosphere. Join how to freeze them as well. And finally, we’ll make a classic, homey RED VEL - us at this local gem and go behind the scenes with Executive Chef Jorge Guz - VET CAKE – again, we will bake and sample this one while Jamie and Jill show man. Chef Jorge will share his kitchen with you as he prepares four incredible us how to freeze it. Happy Holidays! courses straight from Solera’s menu. You’ll watch a master a work, pick up a Jamie Gorey & Jill Means | Participation | $65 few expert tips and eat an amazing meal. For our first course, it’s TRADI - #121207A – Friday, December 7 | 6:00 p.m. – 9:30 p.m. TIONAL TORTILLA ESPANOLA – a Spanish omelet made from farm fresh eggs, Yukon potatoes and CIPOLLINI onions. Our second course will be COLIFLOR AT: La Chaya Bistro FRITO – served with calabrian peppers and preserved lemon. Text For the third course, we’ll have RABBIT AL SALMOREJO – marinated rabbit Text simmered in asavory sauce and served with confit potatoes. And for Text our final course, Chef Jorge will prepare MEAT & SHELLFISH PAELLA – a tra - Text ditional, aromatic and beautiful combination of flavors. Text Jorge Guzman | Demonstration | $70 Text #121203A – Monday, December 3 | 6:00 p.m. – 9:00 p.m. Text Text Holiday Party Cupcakes Text Some foods are just destined for entertaining, ordained to be displayed on a Text platter, a stand, a pedestal. The cupcake is one of these. Just big enough to Text satisfy a sweet tooth and housed in it’s own personal serving-sized wrapper, Text the cupcake makes a great addition to any party table. In this hands-on class, Text you’ll join pastry chef and cooking instructor Stephanie Johnson to learn and Text practice the recipes and techniques for a handful of holiday-inspired cupcakes, Juan Garcia | Demonstration | $70 some dressed up and some dressed down (all of them cute). We’ll start with a #121208A – Saturday, December 8 | 10:00 a.m. – 1:00 p.m. cupcake version of a traditional French BUCHE DE NOEL – chocolate cake finished with vanilla butter cream and brandied cherries. Next we’ll work on Homemade Holiday Gift Giving CHOCOLATE CUPCAKES – chocolate cakes decorated with Hand-made holiday gifts are traditional, thoughtful and downright neighborly. peppermint cream icing and peppermint candy. We’ll also make GINGER - Some of us are old hands at creating cookie tins and candy jars; and some of BREAD CUPCAKES – homey spiced cake made with stout and iced with or - us have never quite gotten the hang of it. Whether you're an expert gift-maker ange-mascarpone icing. STICKY TOFFEE CUPCAKES are next – gingerbread or an expert gift-buyer who's always dreamed of becoming known for your cakes finished with sticky toffee glaze. Stephanie will walk us through AL - home-made fudge, this class will give you new ideas for creating unforgettable MOND BRITTLE CUPCAKES – white cake topped with almonds and caramel treats that you can give to family, coworkers and friends. We'll be joined by buttercream. And last but not least, we’ll end the evening with EGGNOG Jamie Greenland Gorey and Jill Schwalbe Means, cookbook authors and cook - CUPCAKES – white cake doused with rum and syrup and frosted with ing instructors. They’ll walk us through the preparation of a handful of classic meringue icing. Yum. edible gifts that you can practice during class and recreate at home. We’ll start Stephanie Johnson | Participation | $65 with SCONES WITH LEMON CURD – you’ll learn how to package these into #121205A – Wednesday, December 5 | 6:00 p.m. – 9:30 p.m. an elegant gift. Next we’ll make CHOCOLATE SAUCE – in a simple jar with a beautiful ribbon, this makes a sweet and thoughtful gift for anyone on your Healthy Small Plates and Appetizers list. GINGER COOKIES are next – a gift you can make with the kids, package We love entertaining! Cocktail hour, holiday dinner, Sunday brunch... you these in bags, attach a recipe card and you have an instant and impressive name the occasion, we’ll throw it a party. And we’re always looking for great teacher gift or stocking stuffer. Last but not least, we’ll make CHOCOLATE new foods to add to our entertaining menus. Join us tonight for our latest find: BREAD PUDDING – surprisingly easy and packaged in an Italian paper loaf healthy and delicious small plates from Anna Dvorak. Anna is an expert in pan, this gift is beautiful, impressive and delicious. Guests will take home a cooking for health, with countless classes in vegetarian and gluten-free cook - sample gift package of each of the recipes, ready to enjoy. ing. Tonight, she'll create an incredible vegetarian menu filled with fresh, Jamie Gorey & Jill Means | Participation | $65 hearty and vital flavors that will liven up any party. We’ll start with WILD #121208B – Saturday, December 8 | 10:00 a.m. – 2:00 p.m. MUSHROOM PATE WITH APPLE-SAGE CHUTNEY – an earthy, sweet and

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 10 Holiday Heat – South American Party Appetizers Raven Seybolt | Participation | $65 Put some fire into your holiday party menus with the spice of South American #121209B – Sunday, December 9 | 10:00 a.m. – 1:00 p.m. cuisine. Join Olga Hincapie for a hands-on class celebrating small plates from South America. Born in Argentina, Olga is an experienced cooking instructor, All About Chocolate and we are very happy to have her here tonight. Olga will share authentic Oh chocolate. Dark, aromatic, complex and even mysterious – chocolate is recipes, tips for traditional cooking methods and an amazing menu of sizzling something to celebrate. To honor. In this class, we’ll do just that. Join us as we South American small plates and appetizers that is guaranteed to spice up any welcome Andrea Pesses, founder of Groveland Confections. We’ll begin the occasion. The evening will begin with AREPAS RELLENAS CON CARNE – sa - class with a CHOCOLATE & WINE TASTING – you’ll try two dark chocolates, vory and rich corn cakes filled with seasoned beef. Next, Olga will prepare two milk chocolates and two white chocolates and pair each of these with a EMPANADAS ARGENTINAS – stuffed and fried pastries served with wine selection. As we sample our wine and chocolate, Andrea will lead you CHIMICHURRI (fresh herb sauce) and PICO DE GALLO (fresh tomato salsa). through the history and culture of chocolate. You’ll learn how it’s grown, har - Olga will also treat us to an ANTIPASTO PLATTER – a selection that includes vested and made in different parts of the world, as well as its surprising health tuna, cucumber, red , onion, ketchup, pickled cauliflower and baby benefits. Next Andrea will show you the proper techniques for CHOCOLATE pickles. We’ll have DE PLATANO VERDE – crispy fried green plan - TEMPERING and talk about how to make flawless ganache and truffles, just tains accompanied by an incredible garlic-shrimp sauce. And for a sweet fin - in time for the holidays. To round out the class, Andrea will prepare a couple ish, Olga will prepare PASTELITOS DE GUAYABA CON QUESO FRESCO – of chocolate desserts that you can recreate at home for your family and friends. small pastries with guava and fresh cheese. She’ll make DARK CHOCOLATE – a silky, Olga Hincapie | Demonstration | $65 smooth, elegant and indulgent; and MILK CHOCOLATE PUDDING – homey, #121208C – Saturday, December 8 | 11:00 a.m. – 2:00 p.m. classic and comforting, this is a treat that the whole family will love. And fi - nally, Andrea will share samples of her HAND-MADE CHOCOLATES & CON - Buone Feste – Fresh Italian Holiday Appetizers FECTIONS. There’s just something about Italian food – good Italian food – that makes Andrea Pesses | Demonstration | $70 everything festive. It’s romantic, colorful, aromatic and, of course, delicious. #121209C – Sunday, December 9 | 2:00 p.m. – 5:00 p.m. In this hands-on class, we’ll explore what can do for your hol - iday party. With Kitchen Window Cooking Instructor Becky Caterine as your Healthful Party Treats guide, we’ll work on a menu of small plates and appetizers that are fresh, ex - It may be the cold, or the short days, or all those extra calories burned at the citing, impressive and surprisingly easy to make. We’ll begin the evening with mall, but there’s something about the holidays that has our tummies grumbling RICOTTA FRITTA WITH TOMATO AGRODOLCE – fresh ricotta, breaded, fried for treats. Sweet ones, salty ones, spicy ones... holiday treats can turn a gray, and served with sweet and sour tomatoes. Next it’s SHRIMP & CITRUS SPIE - hectic and slushy day around. In this class, we’ll celebrate holiday treats the DINI – an incredible combination of fresh shrimp and bright citrus, skewered vegan way with a menu of tasty, addictive and 100% vegan goodies that are and served with ARUGULA & WALNUT PESTO – a wonderful, peppery alter - guaranteed to delight. We’ll welcome AmyLeo Barankovich, vegan culinary native to traditional basil pesto. We’ll also make WITH instructor, vegan coach, personal chef and restaurant consultant. AmyLeo PORCINI & PEACHES – a simple appetizer that’s dressed (and flavored) to im - teaches how to move toward a plant-based diet without sacrificing creative, press. Becky will walk us through POLENTA SQUARES WITH SAUSAGE & delicious and nutritious food. For this class, she will share her expertise and PEPPERS – cut and baked squares of polenta topped with a classic Italian com - passion with you as she prepares a handful of sweet and not-so-sweet goodies bination. And finally, we’ll end on a sweet note with COCOA NIB TARTLET perfect for the family, the office or your glove compartment (we don’t judge). WITH MARMALADE – a sumptuous dark chocolate tartlet with a cocoa-nib We’ll start with the sweets: WHITE CHOCOLATE MACADAMIA NUT COOK - crunch and a sweet marmalade finish. IES – a cookie-jar favorite that’s surprisingly light and full of sweet, wholesome Becky Caterine | Participation | $65 flavor; FIG-PUMPKIN BREAD WITH MAPLE CREAM CHEESE – won - #121208D – Saturday, December 8 | 6:00 p.m. – 9:30 p.m. derfully rich and wholesome, perfect with your afternoon tea; and last but not least NUTTY OLD FASHIONED CANDIED POPCORN – a throwback snack Lefse and Beyond – Celebrating Minnesota’s Scandinavian Roots livened up with a sprinkling of craisins and pistachios. We’ll explore the other This class revels in traditional Scandinavian holiday recipes. We start, of tastes next with a couple of salty and savory : CHEDDA-CHEESE DE - course, with LEFSE – the flatbread traditionally served at holiday celebrations. LIGHTS – an incredible blend of crunchy texture, nutty flavor, and hint of chili; While the ingredients for lefse are simple, it does require the right equipment and GARLICKY, CRACKED-PEPPER CHEESY POPCORN MIX – coated in gar - and some practice. In this hands-on class, you’ll learn the entire process, start lic-infused oil and rolled in rice-parmesan cheese and fresh ground black pep - to finish. You’ll learn how to wield the tools used for making lefse, including per, this one explodes with flavor. And finally we’ll end the evening with a dish long wooden turning sticks, special rolling pins and griddles. We’ll talk about everyone will love: POACHED PEARS IN REDUCED RASPBERRY SAUCE how to eat and serve lefse, from simply adding butter and sugar to enjoying it WITH RAW COCONUT CRÈME FRAICHE – a refreshing and dazzling dessert. with the traditional LINGONBERRY jam. Then it’s on to a smorgasbord of hol - AmyLeo Barankovich | Demonstration | $65 iday cookies. On the baking menu: KRUMKAKE – a delicate Norwegian wafer #121211A – Tuesday, December 11 | 6:00 p.m. – 9:00 p.m. cone that tastes as delicious plain as it does filled with whipped cream and berries; ROSETTES – a crispy Christmas classic; and CHOKLADBOLLAR – Warm It Up: Authentic Thai Appetizers Swedish chocolate bombs. Its time to awaken your senses and shake off the winter chill with a vibrant, Doug Huemoeller and Brian Storey | Participation | $65 fresh and exciting menu of authentic small plates and appetizers from North - #121209A – Sunday, December 9 | 10:00 a.m. – 2:30 p.m. eastern Thailand. For this hands-on class, we’ll welcome back Joe Hatch- Surisook, one of our most popular instructors and chef-owner of Sen Yai Sen Last-Minute Holiday Gift Baskets Lek. He’ll guide you through the preparation of a handful of great recipes per - No matter how hard we try, it just doesn’t seem possible to avoid a last-minute- fect for parties, brunches or any occasion. We’ll start one of the most popular gift shopping trip. Every year, the holidays come at the same time, and every appetizers at Sen Yai Sen Lek: PO PIA TOD – crispy spring rolls made with year we plan to get all the gifts wrapped and ready by the weekend after pork, cabbage, carrots, mung bean noodles and wood ear mushrooms. We’ll Thanksgiving. And yet. Here we are, the holiday season in full swing and we serve these up with a SWEET CHILI SAUCE for dipping. Next it’s GAI SATAY – don’t have a gift for... Well, Kitchen Window is here for you. Join us for an of marinated and grilled chicken served with CURRIED PEANUT evening dedicated to last-minute gift baskets that you put together out of in - SAUCE and COLD CUCUMBER SALAD. Joe will share the secrets of MIANG expensive, home-made goodies. With a Kitchen Window Instructor as your KAM – Thai lettuce wraps made with ginger, dried shrimp, toasted coconut, guide, you’ll learn and practice a few recipes that can be put together into a Thai chilies and lime, and served with SHRIMP SAUCE for an unbelievable thoughtful gift basket for anyone left on your list. We’ll make two themed bas - combination of flavors. We’ll also make NEUA DAT DEOW – sweet dried beef kets to inspire you, and you’ll take home a sampling of the treats to get you carefully seasoned with seeds, marinated in whiskey, soy and palm started. We’ll start with a FRENCH HOLIDAY BASKET stocked with SANGRIA sugar and finished with a bright and fresh CILANTRO LIME SAUCE. Fantastic. JELLY poured into miniature wine glasses; PORT WINE CHEESE BALLS rolled Joe Hatch-Surisook | Participation | $70 in SPICY HERB OR NUTS; and -FULLED CHOCOLATE TRUFFLES. #121212A – Wednesday, December 12 | 6:00 p.m. – 9:30 p.m. Then we’ll make a MEXICAN HOLIDAY BASKET stocked with MEXICAN WEDDING CAKE COOKIES; MARGARITA JELLY; and HOLIDAY-SHAPED Fabulous Chocolate Desserts FRESHLY MAKE TORTILLA CHIPS with a MANGO SALSA. The jellies will be Calling all chocolate lovers! This is the class you’ve been waiting for. Join one made prior to the class, and the other goodies will be made by you! of Kitchen Window’s favorite instructors, Terry John Zila for this hands-on class

11 For complete class descriptions visit www.kitchenwindow.com dedicated to gorgeous chocolate desserts. Terry will give you his tips for work - Cookies! Stocking stuffers, tin fillers, afterschool treats, work-day indulgences, ing with chocolate while he guides you through the preparation of treats that winter pick-me-ups – during holiday season, cookies are everywhere. And are great for special occasions, for entertaining, or for just indulging your thank goodness for that. In this hands-on class, we’ll celebrate the holiday chocolate cravings. First on the dessert plate will be a CHOCOLATE MIRROR cookie with four recipes that pay homage to the classics, while also exploring TART with CHOCOLATE GRAHAM CRACKER CRUST – a beautiful tart that’s new and exciting flavor combinations. With Kitchen Window Instructor Brian also surprisingly easy to make. Next, we’ll make a batch of CHOCOLATE & Storey as your guide, you'll learn and practice the recipes for four holiday SPICED PECANS MERINGUES – melt-in-your-mouth treats that you’re sure to goodies that you can recreate at home for your family and friends. We’ll start love. Next up is a lovely CHOCOLATE WAFER & WHITE CHOCOLATE PAS - with EGGNOG-FROSTED NUTMEG SUGAR COOKIES – the classic sugar TRY CREAM NAPOLEON. And we’ll finish our evening with a comforting, cookie takes on a timeless holiday beverage in a homey, indulgent treat. Next, but decadent, BITTERSWEET CHOCOLATE and TOFFEE CHIP CROISSANT we’ll make RED VELVET COOKIES WITH PEPPERMINT CREAM CHEESE FILL - BREAD PUDDING served with CHOCOLATE CUSTARD ICE CREAM. ING – an old-fashioned cake-turned is freshened up with a Terry John Zila | Participation | $70 cool and smooth holiday mintiness. We’ll work on CHOCOLATE #121215A – Saturday, December 15 | 10:00 a.m. – 2:00 p.m. THUMBPRINTS FILLED WITH RASPBERRY GANACHE – a cookie-tin staple updated with a modern and delicious flavor combination. And finally, we’ll Holiday Sizzle: Asian-Inspired Party Apps make ORANGE GLAZED ROSEMARY-CRANBERRY CUTOUTS – shaped and Get in the swing of the party season with an evening of great food from one sophisticated cookies with bright colors and flavors guaranteed to liven up the of the Cities’ best chefs. Join is as we welcome Donald Gonzalez, Executive holidays. And if you want more (you know you do), check out the second Chef at Forepaugh’s Restaurant in St. Paul. Chef Donald will share his expertise batch holiday cookie class too! with us as he prepares an incredible menu of small plates and appetizers full Brian Storey | Participation | $65 of Asian flavors. As he prepares your food, you’ll learn Chef Donald’s recipes #121216C – Sunday, December 16 | 11:00 a.m. – 3:00 p.m. and techniques, so that you can recreate the dishes at home. Use them to rev up your New Year’s party or to liven up a cold winter weeknight – whatever Holiday Dinner Party the occasion, these recipes are sure to please. We’ll start the evening with THE Cooler weather, holidays, kids out of the house – this is the season of the din - BEST THAI HOT WINGS EVER – spicy wings glazed in a hot and sour mango ner party... Our favorite season! Let us share our enthusiasm with you in this sauce and finished with fragrant herbs. Next up, it’s SPICE MARKET class led by Chef Ben McCallum from Three Sons Signature Cuisine. Ben will MALAYSIAN CHICKEN – fried pastries filled with perfectly spiced cook for you; share his recipes and cooking techniques; and give you expert chicken and served with a tangy dipping sauce. Chef Donald will tips for throwing an unforgettable dinner party of your own. He’ll create an also make VIETNAMESE MUSHROOM SPRING ROLLS – earthy and rich, incredible menu that you can recreate at home, starting with ROASTED BUT - these addictive spring rolls will be served with home made NAM PRIK – spicy TERNUT SQUASH BISQUE WITH MAPLE CREAM – silky, smooth and sweet, chili paste. We’ll sample AHI TUNA PUSH-UPS – Ahi tuna made with yuzu, this soup is sure to please your family and friends. Next, Ben will make SPICE- avocado, chilies and fried black soy beans served in a trendy new way. And RUBBED TURKEY BREAST WITH SAGE CREAM SAUCE – a fresh and elegant last but not least, it’s SWEET & SOUR LEMON PRAWNS – an unbelievable take on the classic holiday bird. Ben will serve the turkey with two gracefully combination of prawns, sun-dried pineapple, candied lemon and Thai basil. updated sides: ROASTED YAMS WITH GINGER & MOLASSES – sweet and Donald Gonzalez | Demonstration | $65 earthy with a surprising bright and spicy note; and CARAMELIZED BRUSSELS #121215B – Saturday, December 15 | 10:00 a.m. – 1:00 p.m. SPROUTS WITH HICKORY BACON – so mouthwateringly good, these just might upstage the turkey. Finally, we’ll end the evening on a sweet note with Cookies with Santa a homey and luscious WARM BREAD PUDDING WITH BOURBON SAUCE. Magic is in the air when Santa makes his annual visit to the Kitchen Window Ben McCallum | Demonstration | $65 Cooking School! Treat your favorite child to this very special, best-selling #121217A – Monday, December 17 | 6:00 p.m. – 9:00 p.m. event. Kids and their grown-ups will have a blast making holiday treats, dec - orating cookies, and picking up a few baking tips and tricks along the way. Holiday Small Plates & Hors d'oeuvres Jolly old St. Nick is, of course, the main attraction, but the food is fun too – as If you’re looking for an excuse to throw a party, here it is: a fresh and exciting we wait for Santa to arrive, we’ll decorate cookies and make other favorite menu of small plates and appetizers that picks up flavors from all around the holiday goodies. We’ll bake and decorate traditional SUGAR COOKIE globe. In this hands-on class, you’ll join cooking instructor, caterer and chef CUTOUTS and GINGERBREAD PEOPLE – with plenty of sprinkles. We’ll also Royal Dahlstrom, who will walk you through the preparation of a party menu make REINDEER CAKE POPS, SANTA HAT BROWNIES, and MARSHMAL - that is guaranteed to impress. You’ll start with AREPAS WITH SMOKED PORK LOW SNOWMEN. Each child will go home with an assortment of treats to SHOULDER & BLACK BEANS – South American fried corn cakes are filled share with family and friends. with melt-in-your-mouth combination of smoky, salty and a little sweet. Next, Ages 3 and up. All children must be accompanied by an adult throughout the we’ll work on a stunning small plate: GRILLED LAMB CHOPS WITH LEMON, class. Adults are welcome to assist the children. Please note that there are TWO SUN-DRIED TOMATO JAM & AGED BALSAMIC – an incredible combination sessions being offered. Adults accompany children at no charge. Class fee cov - of intense flavor and elegant presentation. We’ll work on SMOKED GARLIC ers one child and one adult. SHRIMP WITH CHORIZO & LEMON-PARSLEY PESTO – a classic tapas com - Becky Caterine & Santa Claus | Participation | $50 bination finished with bright and citrusy notes. We’ll explore Asian flavors #121216A – Sunday, December 16 | 9:00 a.m. – 11:00 a.m. with GINGER & SAGE PORK POT STICKERS – a finger food that’s at home on #121216D – Sunday, December 16 | 12:00 p.m. – 2:00 p.m. a dinner table or a brunch buffet. We’ll serve the pot stickers with two dipping sauces, sweet and spicy: SWEET SOY DIPPING SAUCE and CRANBERRY- Sugar, Spice & Everything Nice: Sweetshop Tour CHILI . And last but not least, we’ll take a classic Midwestern party Here in the Twin Cities, we’re no stranger to the bakery case. And thank good - dip and class it up with BLUE CHEESE & CASSEROLE – a rich ness for that. What would a late weekend morning be without the warm-from- and cheesy dip served on top of grilled baguette. Served alone or together, the-oven, cinnamon-scented, currant-studded and caramel-coated goodies any one of these dishes will renovate your party recipe file. from the corner sweetshop? Or a night out with that special someone without Royal Dahlstrom | Participation | $70 that indulgent dessert-for-two that only a skilled pastry chef can design. Join #121219A – Wednesday, December 19 | 6:00 p.m. – 9:30 p.m. us in celebration of the pastry, the dessert, the bread and yes, even the humble muffin, as we tour and sample the best sweetshops in the Twin Cities. We’ll Holiday Cocktail Party 101 meet here in the cooking school for a light lunch before we board a bus and A cocktail party is a great way to entertain during the holiday season. Start head out for an afternoon on the town. We’ll visit some of the Cities’ best with a few appetizers, add a few libations, and suddenly you're hosting a known pastry shops and bakeries, as well as a few hidden gems that are sure happy crowd. It's easy! Okay, it's not easy, but with a little preparation and to become your new favorites. Along the way, we’ll meet the best pastry chefs the tips, techniques and recipes from this class, you can throw a cocktail party and bakers in the area. They’ll share their recipes and few baking tips. And, of that's stress-free, fun and filled with delicious food. Kitchen Window Instructor course, we’ll be treated to samples, samples and more samples. We can’t think Terry John Zila is a pro at entertaining. He'll lead this hands-on class and give of a better way to spend a chilly winter morning. Can you? you all the confidence and skills you need to recreate our recipes at home. Alexia Franco-Pettersen | Tour | $70 You'll make six appetizers and small bites, starting with SAUTEED GARLIC #121216B – Sunday, December 16 | 10:00 a.m. – 3:00 p.m. JUMBO SHRIMP ON FRIED TORTILLAS WITH JALAPENO GUACAMOLE – you will not believe this amazing combination of flavors. Next up are Holiday Cookies – First Batch CARAMELIZED ONION & PROSCIUTTO STUFFED MUSHROOMS – an up - 2 To register call 612.824.4417 or visit us online at www.kitchenwindow.com 12 dated classic that is sure to be a hit. We'll make SWEDISH SLID - giving them as gifts or hoarding them in the top drawer of your desk at work, ERS WITH LINGONBERRY SAUCE – these are a fun twist on a retro hors you cannot properly pass the holiday season without a cookie or two. So join d'oeuvre. Our next bite will be CURRIED GOLDEN RAISIN DEVILED EGGS us in this hands-on class with Kitchen Window Instructor Brian Storey. You'll – they're picnic fare all glamoured up, and they're delicious. An elegant but learn and practice the recipes for four holiday cookies that are guaranteed to surprisingly simple dish is next: OPEN FACED FILET MIGNON SANDWICHES find a permanent place in your recipe file. We’ll start with CHOCOLATE WITH HERBED SOFT CHEESE & WATERCRESS. And finally, we'll work on a CARAMEL THUMBPRINTS – a grandmotherly classic gets dressed sweet little something to finish off the party: MINI BANANA FRITTERS, served up with an elegant an indulgent flavor combination. Next, we’ll work on with a duet of BOURBON CARAMEL & CHAMBORD RASPBERRY SAUCES. CHAI-SPICED COOKIES – a fresh and delicious take on an old-fashioned spice Terry John Zila | Participation | $70 cookie, these are wonderful afternoon treats. We’ll make SALTED CARAMEL #121221A – Friday, December 21 | 6:00 p.m. – 9:30 p.m. SHORTBREADS – rich, buttery and satisfying, these cookies will make great additions to this year’s cookie tin. And finally, a little something for the kiddos Magical Gingerbread Houses (or that kiddo inside of you): CANDY CANE COOKIE STICKS – shaped, color - Not your ordinary gingerbread houses, the creations you build in this class ful and simply delicious. For even more incredible holiday cookies, don’t miss are fit for gingerbread royalty. Works of art. Prime cookie-based real estate. the first batch cookie class. With handmade sugar paste, molded , edible paint and much, much Brian Storey | Participation | $65 more, you and your family will create landscapes, facades, porches, windows, #121223B – Sunday, December 23 | 10:00 a.m. – 2:00 p.m. trees – anything and everything a gingerbread family could desire. We’ll pro - vide the gingerbread building blocks, and Kitchen Window Instructor Mark Fundamentals of Pizza: From Thin to Thick Wohlers will guide you through the rest. Mark will provide tips, encourage - For dinner, breakfast or a midnight snack – pizza is the perfect food. And while ment and the tools you need to create a masterpiece. You’ll learn how to make many of us rely on the convenience of take-out or delivery, there’s nothing SUGAR BONFIRES, MARIZPAN SANTA & SLEIGH, and ROYAL ICING ICI - quite like an artisan-style pizza made by hand. And you’d be surprised at how CLES. A huge assortment of colorful candies and other props will be on hand easy pizza is to make. Join Chef Royal Dahlstrom for a hands-on class that – let your imagination be your guide. Mark will also talk about PRESERVA - will teach you the fundamentals of delicious home-baked pizza. You’ll begin TION TECHNIQUES that allow your house to stand up through the season. with the foundation for every good pizza – the crust. Royal will walk you You’ll leave class with a finished house that’s sure to be the centerpiece of through the techniques for a successful dough, how to fashion that dough into your holiday celebrations, as well as recipes for baking your own homemade three types of crust, and how to finish each crust for a perfect pizza every time. gingerbread and royal icing, plus a template for constructing more houses in On the menu: CRISPY FLATBREAD PIZZA, cooked in a Kalamazoo Old World the future. This class has become an annual tradition for many families, and it Pizza Oven for an authentic Neapolitan-style crust; HAND-TOSSED PIZZA sells out quickly. Sign up quick! with a tender, chewy crust, topped with FRESH MOZZARELLA, WHOLE LEAF This class is open to adults and kids who are accompanied by their favorite BASIL & PROSCIUTTO DI PARMA; and CHICAGO DEEP-DISH PIZZA which adult. The cost of the gingerbread kit is included in the fee for the class. you will customize with your favorite toppings. Mark Wohlers | Participation | $65 Royal Dahlstrom | Participation | $65 #121222A – Saturday, December 22 | 9:00 a.m. – 12:00 p.m. #121227A – Thursday, December 27 | 6:00 p.m. – 9:30 p.m. #121222C – Saturday, December 22 | 1:00 p.m. – 4:00 p.m. The Secrets of the Sushi Roll Truffles Sushi has never been more popular – you can even find it prepackaged in gro - Homemade truffles are a delicious and elegant treat, and not just for the hol - cery stores. Traditional sushi is healthy, fun and easy to make at home, once idays. If you’ve thought about making your own truffles but have been too in - you know the techniques. Join us to learn the secrets of the sushi roll with Mas - timidated; or if you've made the attempt without much success; or if you ter Sushi Chef Pepe Yang of Sushi Tango. As the class begins, Pepe will discuss simply love chocolate – this class is must. A favorite Kitchen Window instruc - the history and etiquette of sushi as he prepares a special roll for you to enjoy. tor will take the mystery out of the process with expert tips and techniques for Next, you’ll learn how to use a sashimi knife to properly cut SALMON AND creating professional-quality truffles. You’ll learn how to temper chocolate for TUNA SASHIMI for NIGIRI. You’ll make SUSHI RICE and taste a sampling of perfectly smooth GANACHE – the base for any good truffle. Next, you'll add soy sauces and ponzu. With these essentials under your belt, you’ll try your layers of flavor with SEA SALT, MOCHA, LAVENDER and GRAND MARNIER. hand at making sushi rolls. You’ll start with the popular CALIFORNIA ROLL You'll finish your truffles by dipping them in WHITE, DARK or MILK CHOCO - and SPICY TUNA ROLL before exercising your creativity with a variety of MAKI LATE. You'll leave this class armed with a collection of delicious recipes, as ROLLS using your favorite ingredients from our selection, including CUCUM - well as the confidence to explore other flavor combinations at home. Hand - BER, AVOCADO, CRABMEAT and UNAGI (BARBECUED EEL). During class, made truffles made great hostess gifts during the holidays, and they’re also a you’ll also learn where to shop for the freshest sushi ingredients and what nice addition to your dessert tray. A light dinner will be served at the beginning equipment you’ll need to make rolling sushi easy and fun. of class. Pierre “Pepe” Yang | Participation | $75 Brian Storey | Participation | $75 #121229A – Saturday, December 29 | 6:00 p.m. – 9:00 p.m. #121222B – Saturday, December 22 | 10:00 a.m. – 2:00 p.m. New Year’s Eve Couples Dinner Holiday Fudge Sampler Celebrate New Year’s Eve with an evening of cooking camaraderie and fabu - Next to fruitcake, fudge is probably the thing that comes to mind when you lous food at Kitchen Window’s Cooking School. With Chef Brian Storey as think about old-fashioned holiday treats. Luckily for us, “old-fashioned” is not your guide, fun is on the menu as you and your date start the evening with a bad thing. Nostalgic, sweet, creamy, indulgent – fudge has all the qualities some scrumptious appetizers at four hands-on stations. Our appetizers include we’re looking for this time of year. (Plus it tastes a lot better than fruitcake). In JUMBO TIGER PRAWNS WITH ROASTED CORN GUACAMOLE, SMOKED this hands-on class, you’ll work with cooking instructor Raven Seybolt to cre - CHICKEN & GREEN PAPAYA LETTUCE BITES, SEARED SCALLOPS WITH OR - ate exciting fudge flavors that will liven up your holiday season. We’ll start by ANGE VINAIGRETTE SALAD and CRISPY SWEET POTATO STUFFED RAVI - making a SIMPLE FUDGE – a base that can be developed into countless flavors OLI. Then we will transform the Kitchen Window Cooking School from an of fudge. Next, Raven will inspire and encourage you to come up with your appetizer reception to charming tables-for-two where you can relax and enjoy own fudge recipe ideas as she walks you through four amazing treats. We’ll the chef prepared main entrée, FILET OSCAR – smoked beef tenderloin and start with OREO FUDGE – vanilla fudge with Oreo crumbs and a chocolate- decadent lobster topped with asparagus spears and béarnaise sauce. We’ll covered bottom. Next it’s CARAMEL APPLE FUDGE – butterscotch fudge high - finish off the night with BUILD-YOUR-OWN CREPES stuffed with a variety of lighted with apple pieces. We’ll also make TROPICAL FUDGE – mango fudge FRESH FRUITS & MOJITO SYRUP. This event is the perfect way to start your with dried pineapple. And last but not least, WHITE CHOCOLATE CHERRY New Year’s Eve, and we’ll finish dinner in time for you to be home or at your SWIRL FUDGE – white chocolate fudge and cherry fudge swirled together next party in plenty of time for that midnight kiss. into a beautiful and festive treat. Brian Storey | Participation | $180 Raven Seybolt | Participation | $65 #121231A – Monday, December 31 | 6:00 p.m. – 10:00 p.m. #121223A – Sunday, December 23 | 10:00 a.m. – 2:00 p.m.

Holiday Cookies – Second Batch More cookies! Hot from the oven and sugar-scented, wholesome, home-baked cookies may just be the best thing about this time of the year. Whether you’re

13 For complete class descriptions visit www.kitchenwindow.com OCTOBER Sunday Monday Tuesday Wednesday Thursday Friday Saturday 123456#121002A #121004A #121005A #121006A The Fundamentals Chicken Party BBQ: Cake Basics - of Soups and Stocks - Fundamentals - Octoberfest - 10am 6pm 6pm 6pm #121006B #121002B Candy and Autumn Vegetarian Chocolate Basics- Comfort Foods - 1pm 6pm #121006C Dim Sum - 6pm

#121007A 789Columbus Day #121008A #121008A 10 #121008A 11 #121012A 12 #121013B 13 Getting Started Cooking Cooking Cooking Fundamentals Mexican Small with Bread #121008A Fundamentals - Fundamentals - Fundamentals - of Fresh Pasta - Plates and Making - Cooking Part 2 of 4 Part 3 of 4 Part 4 of 4 6pm Street Food - 10am Fundamentals - 6pm 6pm 6pm 6pm Part 1 of 4 #121007B 6pm #121011A Cake Decorating: Turkish Beginning Techniques - Comfort Food - 10am 6pm

#121014A #121015A #121016A #121018A Kitchen Window’s Espresso 14 Fundamentals of 15 Sushi: 16 17 Party BBQ: 18 19 Knife Fest 20 Essentials - Pizza: From Thin Master Class - Orchard Grill - 9am to Thick - 6pm 6pm Watch our #121014B 6pm E-Newsletter and Cooking Basics - website for the Secrets of a Chef - release of our 10am Knife Fest FREE Seminars #121014C Outdoor Cooking and Grilling Seminar - 6pm

Kitchen Window’s 21 #121022A 22 #121023A 23 #121024A 24 #121025A 25 #121025B 26 #121025B 27 Knife Fest Grillmasters Series: Flavors of Autumn Spicy Thai The Vegan Baking and Pastry Baking and Pastry Sausage Making - from Victory 44 - Street Food - Family Table - Fundamentals - Fundamentals - Watch our 6pm 6pm 6pm 6pm 6pm 6pm E-Newsletter and website for the #121023B #121025B #121026A release of our Grillmasters Series: Baking and Pastry Party BBQ: Knife Fest Green Egg Cooking - Fundamentals - Fall Feast - FREE Seminars 6pm 6pm 6pm

#121028A #121029A #121030A Halloween Home-Style 28 Mini Pies with 29 Masquerade 30 31 Baking – Big Autumn Flavors - Couples Party - Coffeehouse Sweets - 6pm 6pm 10am #121029B Fall Celebration from Lucia’s- 6pm

Kitchen Window’s Knife Fest Saturday, October 20th & Sunday, October 21st 10 a.m. - 4 p.m. • Free Seminars • Free Knife Sharpening • And More... 10-50% Off All Cutlery and Knife Accessories

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 14 NOVEMBER Sunday Monday Tuesday Wednesday Thursday Friday Saturday 123#121102A #121103A Grillmasters Series Shop Like a Chef - Smokehouse - Great Ciao Tour - 9am 6pm #121103B International Market #121102B Tour - 10am Fundamentals of #121103C Quick Weeknight Bread Basics - 10am Meals - #121103D 6pm Baking Basics - 2pm #121103E Son of Dim Sum - 6pm

#121104A 456789#121105A #121106A #121107A #121108A Kitchen Window’s 10 Espresso Essentials - Wholesome Mexican Ultimate Comfort Autumn Harvest Thanksgiving 9am Autumn Flavors - Comfort Food - Pastas - Dinner Party Cooking Event #121104B 6pm 6pm 6pm Umbrian Style - Cooking Basics - #121105B 6pm *Watch our Secrets of a Chef - Mayan Cuisine - #121108B E-Newsletter and 10am 6pm Grillmasters Series: website for the #121104C Roasts, Rotisserie and release of our Cake Decorating: Slow Food - Thanksgiving Inter. Techniques - 6pm Cooking Event 6pm FREE Seminars #121104D Cooking Under Pressure - 6pm

Kitchen Window’s #121112A #121113A #121115A #121116A Coffee Fest Thanksgiving 11 Alcohol Infused 12 Grillmasters Series: 13 14 Party Barbecue: 15 Nespresso Inspired 16 17 Cooking Event Dinner Party - Winter Grilling - Thanksgiving on Caffeinated Party - *Watch our 6pm 6pm the Grill - 6pm E-Newsletter and *Watch our #121112B #121113B 6pm website for the E-Newsletter and Knife Skills - Sen Yai Sen Lek release of our website for the 6pm Favorites - Coffee Fest release of our 6pm FREE Seminars Thanksgiving Cooking Event FREE Seminars

#121118A 18 #121119A 19 #121120A 20 21 Thanksgiving 22 Thanksgiving 23 Thanksgiving 24 Cake Basics - The Art of Autumn Thanksgiving Weekend Sale Weekend Sale 10am Pies & Tarts - Traditions with #121118B 6pm a Twist - *Join us for our FREE Cake Decorating 6pm Black Friday Breakfast Basics - watch for details! 1pm #121118C Candy and Chocolate Basics - 1pm

Thanksgiving #121126A #121127A #121128A #121129A Weekend Sale 25 International 26 Winter Grilling 2 - 27 Fundamentals of 28 Fundamentals of 29 30 Dumplings - Comfort Foods - Cured Meats - Modern Sauces - #121125A 6pm 6pm 6pm 6pm Cake Decorating: Beginning Techniques - 10am #121125B Knife Clinic - 10am #121125C Knife Sharpening Clinic - 6pm

Join Us For Event Details Over 30 stations devoted to coffee and brewed beverages • Learn techniques for coffee roasting CCOOFFFFEEEE FFEESSTTIIVVAALL 22001111 • Sample coffees from around the world • Experience different brewing techniques • Learn the basics of latte art NOV. 17th - 10 a.m.-3 p.m. - Calhoun Square • Sample great foods inspired by coffee • Enjoy teas, cocoas, and brewed beverages $10 Admission. Proceeds Benefit Minneapolis’s House of Charity • Free Seminars: Experience a coffee or tea cupping. First 1500 people receive a commemorative mug. Kitchen Window’s Highly Caffeinated Sale – 10-50% Off* All In-Stock Espresso, Coffee & Tea Items

15 For complete class descriptions visit www.kitchenwindow.com DECEMBER Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1

2345678#121203A #121205A #121206A #121207A Hanukkah Begins AT Solera - Holiday Party Healthy Small Plates Take & Bake #121208A 6pm Cupcakes - and Appetizers - for the Holidays - AT: La Chaya Bistro - 6pm 6pm 6pm 10am #121208B Homemade Holiday Gift Giving - 10am #121208C South American Party Appetizers - 11am #121208D Buone Feste - Fresh Italian Holiday Appetizers - 6pm

#121209A #121211A #121212A #121215A Lefe and Beyond 9 10 Healthy 11 Warm It Up: 12 13 14 Fabulous 15 Celebrating MN’s Party Treats - Authentic Thai Chocolate Desserts - Scandinavian Roots - 6pm Appetizers - 10am 6pm 6pm #121215B #121209B Holiday Sizzle: Last-Minute Holiday Asian-Inspired Gift Baskets - Party Apps - 10am 6pm #121209C All About Chocolate - 2pm

Hanukkah Ends 16 #121217A 17 18 #121219A 19 20 #121221A 21 #121222A 22 #121216A Holiday Holdiay Small Plates Holiday Cocktail Magical Cookies with Santa - Dinner Party - & Hors d’oeuvres - Party 101 - Gingerbread Houses - 9am 6pm 6pm 6pm 9am #121216B #121222B Sugar, Spice & Truffles - Everything Nice: 10am Sweetshop Tour -10am #121222C #121216C Magical Holiday Cookies - Gingerbread Houses - First Batch - 11am 1pm #121216D Cookies with Santa - 12pm #121223A Christmas Eve Christmas Day #121227A #121229A Holiday Fudge 23 24 25 26 Fundamentals 27 28 The Secrets of the 29 Sampler - 10am of Pizza: Sushi Roll - #121223B From Thick to Thin - 6pm Holiday Cookies - 6pm Second Batch - 10am New Year’s Eve 30 #121231A 31 New Year’s Eve Couples Dinner - 6pm

TThhee PPeerrffeecctt GGiifftt!! Make Your Own Holiday Gifts Make some homemade chocolates this Gift cards for cooking classes year for those on your holiday list. The or merchandise are ideal for Rev2 chocolate tempering machine makes anyone interested in food tempering chocolate easy. The built-in and cooking! features allow you to spend your time in the fun filled art of creating truffles and Gift Cards are available in chocolates instead of worrying about the store or online at tempering process. www.kitchenwindow.com Rev2 Tempering Machine - Available for Rental - Contact Kitchen Window for reservations and availability

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 16 ® Kitchen Window PRSRT. STD. Calhoun Square US Postage 3001 Hennepin Avenue. PAID Minneapolis, MN 55408 Phone: 612-824-4417 • Toll Free: 888-824-4417 Minneapolis, MN Permit No. 430 www.kitchenwindow.com

KKiittcchheenn WWiinnddooww’’ss CCooookkiinngg SScchhooooll aanndd EEvveenntt CCeenntteerr The perfect resource for your next special occasion

HOST AN EVENT At Our Place... • Holiday Events • Company Parties • Client Appreciation • Team Building • Birthdays • Anniversaries • Wedding Showers • Bachelorette Parties

Customize Your Event With... • Wine Pairings • Gift Baskets • Personalized Aprons • Live Music • Themed Events • Customized Menus

612.824.4417 ext. 105 [email protected]

Kitchen Window’s event planners can work with you to develop a unique event to fit your needs

Catalog prices valid through May 31“, 2E0v0e9r uyntlhesisn ngot ewd as amazing…it was an event planner’s dream.”