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Cooking Classes king Cla o sse o s C at Sharpen Your Culinary Skills Spring 2014 Whether you’re a beginner or a passionate cook, plan to attend these educational and entertaining classes running from February through May 2014. Call Grebe’s at 715-675-2341 or visit Grebe’s Chef’s Center to register. *Registration will begin Saturday, January 25, 2014 at 8:00 a.m. Due to the popularity of these classes, we are asking that you limit your registration to 2 people. POLICIES & PROCEDURES Your class fee includes: Instruction, printed recipes, a small sample of the food prepared in class and a coupon offering discounts on purchases in our retail store. Menus can be changed at Chef’s discretion. The amount of food available to eat varies from class to class and we cannot guarantee meal/size portions and we ask that you do not bring your own alcoholic beverages to class. Classes may be cancelled and rescheduled if possible, due to inclement weather or illness of the instructor. You will be contacted by phone or email if any changes are made. In the event that Grebe’s cancels a class, we will refund your fee or issue a store credit toward another class. Payment is required at time of registration. We cannot hold a place in class without payment. You may register by phone with VISA, MasterCard or Discover, or in person. Cancellation Information: All class reservations are non-refundable, much like purchasing a ticket for a cultural or sporting event. If you find you are unable to attend a class, we encourage you to send someone in your place or call to inquire if there are individuals on our waiting list. ~ 2 ~ REGISTRATION DAY EVENT: REBOUND TO HEALTH Saturday, January 25 9:00 am–Noon Sign up for cooking classes, and get a jumpstart on your New Year’s resolutions at the same time! Special guest Charlie Means is joining us on registration day to feature two kitchen appliances that are good for your health—-a Vitamix blender and a pressure cooker. Enjoy product demos that will teach you how to use these amazing products to their full potential, and sample good- for-you dishes that prove being healthy has never been easier— or tastier! Charlie Means No Charge INDIAN CURRY & SPICE Thursday, February 6 6:30–9:00 pm Throughout history, India has been known as the storied land of spices. The region’s rich, bold flavors have influenced nearly every type of cuisine in the world, with curry being its most notable contribution. Indian cooking expert Frank Fernandez returns with a menu of curry- infused dishes made with delicate and precise blends of spices that are the perfect balance of sweet and spicy—and the makings of a perfect meal. Let the taste of India influence your dinner table with Chicken Curry, Raita (Cucumber Salad), Aloo Ghobi (Potato & Cauliflower Semi-Curry), Channa Masala (Curry with Chickpeas) and Rogan Gosh (Beef Curry). Frank Fernandez $40.00 February is Tea Month 15% Off All Tea, Tea Pots & Accessories. ~ 3 ~ THE BLUE DOT BAKESHOP Monday, February 10 6:30–9:00 pm Eating a delicious desert or baked good is one of life’s sweetest moments. But it’s even sweeter when your treat is gluten-free but flavor-FULL. This is the philosophy that Anne Rapp, owner of The Blue Dot Bakeshop, lives by with every batch of baked goods she makes. She believes that life without gluten can still be a sweet one—and her from-scratch goodies are so delicious, you won’t even miss it. Join her for an evening of baking as she turns out White Chocolate & Cranberry Oatmeal Cookies, Individual Cherry Cobblers, Creme Brulee and Flourless Chocolate Brownies. Then head home to make some delectable treats for your sweetie just in time for Valentine’s Day. Anne Rapp $40.00 SPECIAL EVENT: IT'S TIME FOR TEA Saturday, February 15 10:00 am–2:00 pm Tea may be an age-old tradition, but it’s an ideal modern pastime for anyone who loves warm drinks, bright flavors and delightful conversation. The world of tea is exploding with new blends, steeping methods and trends, and the Chef’s Center invites you to an in-store tea party where you can sit, sip and immerse yourself in the wonderful world of tea. Event Highlights • 15% off all in-stock, regular-priced tea, tea pots and accessories • Seminars, demonstrations and sampling Schedule of Events 10:00 am Talking About Tea 11:00 am Sweets & Savories for Tea Time 12:00 pm Setting the Table for a Lovely Tea This event is no charge. ~ 4 ~ THE SIMMERING POT Monday, February 17 6:30–9:00 pm Nothing takes the winter chill out of your bones like a steaming bowl of soup or stew. Katie Anderson is warming up the Chef’s Center with a menu of crowd-pleasing soups and stews that can be served right from the stovetop with crusty bread or frozen and heated up on an especially cold night. Enjoy samples of her signature Beer Cheese Soup, Chicken Chile Corn Chowder, Minestrone and Guinness Beef Stew. Round up the bowls and spoons, already! Katie Anderson $40.00 THINK OUTSIDE THE (PASTA) BOX Monday, February 24 6:30–9:00 pm Pasta night is taking a refreshing turn for the homemade. Bethany Juedes returns to share more of her Italian heritage through from- scratch pasta tutorials that will revolutionize your favorite Italian dishes. Whether you’re crafting the pasta by hand or using a machine, she’ll teach you the art of making your own Angel Hair, Spinach Spaghetti, Whole Wheat Fettuccine and Farfalle Bow Ties, all topped with her signature Homemade Alfredo Sauce. Be sure to make extra, because everyone at the table will be raising their plates for seconds. Bethany Juedes $40.00 PASTA TIPS: • Use a pot that’s large • Use plenty of water. enough to accommodate • Never add olive oil to the the pasta without crowding. pasta cooking water. • Bring the water to a full, • Never rinse pasta. rolling boil before adding the pasta. February Chef Center Coupon 15% Off Excludes Sale Merchandise. Effective February 1-28, 2014. ~ 5 ~ FOR FRYING OUT LOUD Wednesday, February 26 6:30–9:00 pm There’s nothing quite as finger-licking good as the crunch and flavor of deep-fried foods. The crackling oil transforms the ordinary into the extraordinary in seconds, and nothing does it better than a Le Creuset fry pan. The team of Le Creuset rep Deb Apuli and Chef Travis Teska is back to show you how to make and deep-fry Curry Shrimp Wontons, Tempura Vegetables, Buttermilk Fried Chicken and Fresh Fruit Fritters to perfection. This class includes a Le Creuset 8” Forged Hard Anodized Fry Pan valued at $55.00. Deb Apuli & Chef Travis Teska $75.00 RAGIN’ CAJUN Monday, March 3 6:30–9:00 pm With a passion for authentically fresh food made from scratch, Wausau Country Club Chef John Greene is bringing the spicy creole flavors and spirit of the South to the Chef’s Center with a menu that boasts Southern charm and turns up the heat with cajun spices. Learn how to make Cornbread with Maple Butter, Shrimp Ettouffee with Creole Rice, Seafood Gumbo and Chocolate Mousse with Candied Pecans. This authentic menu will transport your dinner guests down South and make them forget they’re in the Midwest. Chef John Greene $55.00 Madagascar Bourbon Pure Vanilla Powder Bourbon Pure Vanilla in an all-natural, alcohol and sugar-free powder. Distinctive from our extract or paste, this powder is ideal for dry mixes, liquid or color-sensitive recipes, such as icing, and flavoring for beverages. Elevate the flavor of all your cakes, cookies and pancakes with a sprinkle of this versatile powder. To replace vanilla extract in a recipe, simply measure the same amount of our Madagascar Bourbon Pure Vanilla Powder and add. ~ 6 ~ Madagascar Bourbon Pure Vanilla Bean Paste Similar to molasses, this culinary paste enables you to add more delicious vanilla flavor without thinning out your batters or sauces. It's also ideal for recipes, such as crème brûlée and ice cream, in which you want to add the enticing visual flair of vanilla seeds. To replace vanilla extract in a recipe, simply measure the same amount of our Madagascar Bourbon Pure Vanilla Bean Paste and add. Or, replace one tablespoon of paste for every one whole vanilla bean. Nielsen-Massey Chewy Macadamia Nut Cookies 3/4 cup (1 1/2 stocks) butter, softened 2 cups firmly packed dark brown sugar 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder 2 eggs 3 cups unbleached all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cream of tartar 1 teaspoon cinnamon 1 cup chopped macadamia nuts Cream the butter, brown sugar and Vanilla Powder in a mixing bowl using an electric mixer on a medium speed until fluffy. Add the eggs one at a time, mixing after each addition. Add the flour, baking soda, salt, cream of tartar, and cinnamon and mix well. Stir in the macadamia nuts. Chill for 2 hours. Preheat the oven to 3500F. Coat an insulated cookie sheet with nonstick cooking spray. Shape the dough into 1-inch balls and place on the prepared cookie sheet. Bake for 15-18 minutes or until golden brown. Cool on a wire rack. Makes 3 dozen. “I firmly believe that stress cannot exist in the presence of a pie.” – Jesse Oleson Moore, The Secret Lives of Baked Goods ~ 7 ~ CREPE EXPECTATIONS Thursday, March 6 6:30–9:00 pm One of the best things about delicious, delicate crepes is their endless versatility.
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