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THE COOKBOOK CO. COOKS Deliciousyears 2 SPECIALTY DINNERS 2-3 SEPTEMBER COOKING CLASSES 4-5 OCTOBER COOKING CLASSES 6-7 NOVEMBER COOKING CLASSES 8-9 OUR FAVOURITE FOODS AND WARES 10 CRAFT OF COOKING, TECHNIQUES 11 CRAFT OF COOKING, EMBELLISHMENTS & INGREDIENTS 11 FRANCE COOKING CAMP 12-13 CALGARY’S COOKING STARS 13 VISITING GUEST CHEFS 14-15 CALGARY WINE ACADEMY 16 COOKING CLASS CALENDARS celebrating 20 THE COOKBOOK CO. COOKS deliciousyears SEPTEMBER – NOVEMBER 2004 COOKING CLASSES, 722 -11 AVENUE SW CALGARY, AB T2R 0E4 WINE CLASSES, DINNERS AND WORKSHOPS PH (403) 265-6066 FAX (403) 262-3322 www.cookbookcooks.com How to register Registrations are Specialty accepted by DINNERS telephone, fax, mail Come! Feast! Enjoy! or in person. Payment can be COOKS IN MY KITCHEN made by cash, The stars of the show are the chefs, Direct Debit, caterers, writers and food lovers who provide the lifeblood of our cooking school’s Cheque, VISA, classes. This dinner is the bringing- MasterCard, together of the big personalities and big flavours that have made The Cookbook Co.’s Diner’s Card or school the most happening kitchen in the September city. Seven courses, seven cooks: Pam American Express. Fortier, Chris Halpin, Geoff Last, Glen 2004 Phone us: Manzer, Karen Miller, Gail Norton, and Judy Wood team up, cook up, and heat up 265-6066 the night. Wine pairings are provided by the Cooking irrepressible maestro of Metrovino, Richard or Fax us: Harvey. Join us in the kitchen for a salute, CLASSES 262-3322 and of course dinner and wine! Join us on Saturday, September 18th A MEDITERRANEAN MENU Full payment at 6:30, $75.00 David Cox must be made Monday, September 13 at 6:30-9:00, $55.00 The Mediterranean casts a spell of blue water, long shadows, at the time of COMFORT FOOD AND WINE OF bounteous olive groves and infinitely generous people. David registration. recreates those traditions here in the shadow of the Rockies; SOUTHERN FRANCE: GOOSE FAT, tonight, imagine yourself thousands of miles away, absorbing Prices listed do GARLIC AND MORE! the market smells and sights of the magical Mediterranean. Pam Fortier, Gail Norton and Richard Don’t miss it! not include GST. Harvey are Francophiles of the highest FOOD AND WINE OF PIEDMONT The class sizes order. Their recent wanderings through the Languedoc, home of confit, cassoulet, foie Geoff Last are limited so gras and very approachable wines make Wednesday, September 15 at 6:30-9:00, $55.00 this evening one not to be missed. The food and wine of Piedmont are inextricably linked, and we recommend both feature big, bold, complex flavours, yet they remain Vicariously travel the Canal du Midi, the misunderstood and scarce outside of the region itself. Risotto advance narrow roads lined with plane trees, the infused with truffles (no, not little chocolate balls…) and careening roundabouts that make a detour hearty stews marry beautifully with the stunning red wines of registration. to the south of France’s fiercely Barolo and Barbaresco, as you will discover. If for some reason independent mountain region so magical. This is comfort food from the soul of France. BEANS, GRAINS AND LENTILS you are unable to Join us on Friday, November 12th Gail Norton at 6:30, $85.00 Thursday, September 16 at 6:30-9:00, $50.00 attend, please Wow, these are great. But I don’t like lentils– but these lentils inform us at least are great! How many times has Gail heard this– lots! Beans and lentils have long been the foundation of many healthful DISHING DINNER 3 days before international cuisines and are finally finding their way onto our Those Dishing women are cooking up plates. Discover the versatility and flavour potential of legumes the class. dinner! Join the irrepressible authors of as they appear in soups, salads, and entrées. Come and learn Dishing and Double Dishing for dinner and your bean basics. Payments are entertaining tales from their kitchens. CONTEMPORARY WAYS WITH SALMON non-refundable so Pam Fortier, Karen Miller, Gail Norton, Shelley Robinson, Rhondda Siebens, dee Andrew Keen you may schedule Hobsbawn- Smith, Janet Webb, Judy Friday, September 17 at 6:30-9:00, $55.00 Wood, and join forces to present a During this evening’s celebration of everyone’s favourite fish, for a later class or women’s view from the kitchen. Men are Andrew will share his secrets for preparing succulent salmon. Learn when and how to remove its skin, cooking methods of course very welcome! use the credit for which enhance salmon’s wonderful texture, and ingredients Join us on Saturday, November 20th that bring salmon’s lushness to the fore. From fin to “Finis”, in-store purchases at 6:30, $75.00 all this and more tonight. or send a friend on your behalf. 2 KNIFE SKILLS 1 FAST ENTRÉES FOR ENTERTAINING dee Hobsbawn-Smith Brent Lloyd Saturday, September 18 at 10:00-1:00, $60.00 Saturday, September 25 at 10:00-12:30, $55.00 We are not talking “knifing” skills, but the more practical, hard-to- There’s no place like home if you want to feed your friends and find techniques that will speed and streamline your time in the colleagues. And dinner doesn’t need to be an all-day affair even if you kitchen. Learn some body mechanics, take in some facts on love full flavours. Today, Brent unleashes some fabulous fast entrées that choosing the best knife for the job, and learn how to use, sharpen, will entertain and delight you and your guests. care for and store your most valuable kitchen tool. Differentiate between chopping and dicing, and appreciate the finesse of a HANDS-ON SUHI-MAKING chiffonade and julienne. Practice your skills on herbs, fruits and Aki Fujita vegetables. Hands-on. Bring your knives. Saturday, September 25 at 2:00-4:30, $55.00 Get inside an outsider roll, wade into wasabi, grapple with gari. It’s all HANDS-ON TUSCAN FARMHOUSE about sushi how-to with Aki. Pull up a chair, sharpen your wits along Judy Wood with your knife, and enjoy the high-energy entertaining and educational Saturday, September 18 at 2:00-4:30, $55.00 style of Aki Fujita as he tells you all about sushi. Unwrap the mystique, Tuscany is celebrated for its haunting beauty and robust food. Its wrap up some nori and fresh fish fillings along with many other Asian cuisine relies on the finest possible ingredients, treated with approaches to rice and rolls. Join Aki as he whirls and twirls his knives, respect and simplicity. The end result is soulful and satisfying. Join leading you through the beautiful dance of sushi-making. Judy on this ramble over the Italian hillside and into the kitchen. THE ARTFUL TABLE LOW-CARB COOKING Jerry Chong Debi Nielsen Sunday September 26 at 11:00-1:30, $45.00 Sunday, September 19 at 11:00-1:30, $50.00 Throwing a party can be one of life’s little pleasures, especially when you Low-carb is not a diet, it is a lifestyle. Tonight, set aside your let yourself go as a decorator. Landscape your table with “found” and preconceptions and set aside the bread, or pizza crust and cake carefully-selected objects, design a buffet table that will entertain you too, in favour of alternatives that are just as rewarding. Fresh, and your guests, and let the fun begin! Jerry will have you dreaming of interesting and above all delicious, here is Debi’s maintenance your next entertaining date. plan for low-carb living. Variety is the spice of life, especially when you are low-carbing it! AN ENTERTAINING MENU FROM IL SOGNO Giuseppe DiGennaro TOUR OF ITALY Monday, September 27 at 6:30-9:00, $55.00 Alan Shewchuk Just in time for your next dinner party, Calgary’s leading “New Italian” Wednesday, September 22 at 6:30-9:00 $55.00 chef presents a menu of Italian “new classics”. Giuseppes’s food style Tour Italy under the guidance of our favourite “Tuscan”, Allan makes the most of traditional ingredients in a non-traditional but Shewchuk. From the Po River Valley to the Veneto, inulge your respectful way, weaving the best of the old with the best of the current passionate Mediterranean soul tonight. This class fills quickly, so crop of Italian ideas. book early for your seat. FROM A CHEF’S TABLE Glen Manzer Wednesday, September 29 at 6:30-9:00, $55.00 SUGAR Wouldn’t you love to dine with a talented Canadian chef? River Café’s own Executive Chef Glen Manzer shows us how he cooks, with a “less is ANNA OLSON more” approach perfect for languid evenings with family and friends. You Thursday, September 23 at 6:30-9:00 too can cook Manzer-esque dishes in your own home kitchen after Glen $75.00 unveils his entertaining menu in his own inimitably laid-back language and style. Sugar is for sharing, and on her popular Food Network show Sugar, pastry chef Anna Olson REAL LIFE COOKING: WEEKNIGHT SOLUTIONS teaches viewers the art of making desserts to share. Melted, spun, Karen Miller caramelized, sugar is a fascinating subject. Anna Olson melts Thursday, September 30 at 6:30-9:00, $50.00 hearts and sugar crystals while creating simply stunning and Food on the fly for families is the focus of tonight’s fare. Karen’s cooking original sweets. In between, she shares her approach via accessible for every day never sacrifices flavour for speed, but speed and style are building blocks to progress from one recipe to the next by first her forte.
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