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KKiittcchheenn WWiinnddooww ® for the passionate cook . . . and those who aspire to be

Cooking Class Schedule September-December 2013 COOKING CLASSES BY DATE SEPTEMBER Gluten-Free Lunchbox “Gluten-free.” We hear it all the time these days, don’t we? Whether it’s you, Grillmasters Series: Chophouse a friend, or a family member, you probably know someone who eats a gluten- If you’re fed up with spending money on great only to have them end free diet, so having a few good gluten-free recipes up your sleeve is always a up overcooked and flavorless, this class is for you. You’ll learn to how shop good idea. Of course, having gluten-free children is even more difficult, and for, sample and compare classic cuts of steak. However, selection is only half it can certainly feel like a challenge to send them off to school with a lunch the battle – the secret to a fabulous steak lies in the contrast between the that will let them eat like their friends. Enter: Jessica Bartl. Chef Jessica is charred exterior and the warm, juicy center. Find out how to achieve this per - here to help you navigate the world of gluten-free eating. In this third install - fect combination with both charcoal and gas grills. During class, you’ll get ment in our gluten-free series, she’ll teach you everything you need to know the chance to cook on both so you can see how the two heat sources differ, to ensure that you (and the whole family) make the transition to gluten-free and so you’ll know how to handle whatever type of grill you have at home. eating painlessly. With Jessica’s help, you’ll learn to make gluten-free versions The menu is a chophouse classic: We start with KITCHEN WINDOW’S SIG - of a variety of familiar lunch goodies. You’ll start out by making a loaf of NATURE CHOPHOUSE SALAD. We’ll sample STEAK FOUR WAYS, served GLUTEN-FREE BREAD. For those of us who have to pack our with STONE-GROUND DIJON COMPOUND BUTTER, BLUE CHEESE breakfast, too, we’ll learn to make BREAKFAST MUFFINS as well as HOME - COMPOUND BUTTER, & SHALLOT SABAYON and GREEN MADE GRANOLA BARS. Finally, you’ll learn to make outstanding GLUTEN- PEPPERCORN COGNAC CREAM. We’ll serve the steak with CEDAR FREE BROWNIES and GLUTEN-FREE that the whole family will PLANKED MASCARPONE MASHED POTATOES and SPRING GRILLED VEG - love! Chef Jessica will change the way you think about gluten-free cooking… ETABLES with HERB VINAIGRETTE. For dessert, we’ll enjoy STRAWBERRIES not to mention that her recipes are so good, you’ll probably find yourself mak - with AGED BALSAMIC. Learn the secrets to a perfectly grilled steak – you ing them all the time – whether you and your family are gluten-free or not! may be surprised at how a few basic techniques can ensure that your steak Jessica Bartl | Participation | $65 comes out perfectly every time. #130907A – Saturday, September 7 | 10:00 a.m. – 1:30 p.m. Daniel Darvell & Doug Huemoeller | Participation | $75 #130905A – Thursday, September 5 | 6:00 p.m. – 9:30 p.m. Preserving September – from tomatoes to ! From the first asparagus to the year’s last apples, the harvest time is any cook’s Conquering the Restaurant Wine List favorite time of year. lovers everywhere celebrate the summer and early fall as a time of great bounty, of seasonal favorites, of the very finest that nature White, red, rose, sparkling, sweet, dry…even for committed foodies, the wine has to offer. Unfortunately, the “salad days” can’t last forever, and that’s why list can be a tripping point. How are we supposed to keep track of all those beloved Kitchen Window instructor (and healthy living expert) Anna Dvorak different wines, let alone figure out how to pair them with the rest of our meal? is here to show you how to preserve some of that great, local, Minnesota Moreover, even if we do master that, with all the wines out there, how are we bounty for the colder months ahead, and enjoy produce at the peak of fresh - to choose wines for dinner parties at home? Wine selection can be daunting, ness and flavor throughout the winter. You’ll learn everything you need to but fortunately, Chef Royal Dahlstrom and wine expert Jennifer Chou are here know to get started with a variety of preserving methods, starting with a PER - to explain it all. Chef Royal will be dishing up an extraordinary menu, and FECT ITALIAN SAUCE, because winter tomatoes just aren’t the Jennifer will be offering pairings and knowledge that will make your more same. Next, you’ll learn about pickling as you put together an ANTIPASTO comfortable as you stare down the wine list at your next outing. To open the PLATTER that includes pickled peppers, grilled , grilled and meal, you’ll enjoy SEARED LOIN WITH GRILLED HARVEST . Third, you’ll learn about putting up summer herbs when they’re at & TOMATO VINAIGRETTE paired with LORINON RIOJA. For their best with and -- PISTOU. Finally, our soup course, SWEET CORN CHOWDER WITH SMOKED SHRIMP AND you’ll make a fall favorite, APPLESAUCE, that you can enjoy throughout the TOASTED paired with BONGIOVANNI ARNEIS. The entrée is winter. Join Anna for this class and you’ll leave ready to keep a cozy, tasty PAN-SEARED DUCK BREAST WITH LOCAL BUTTERCUP SQUASH AND home no matter how long winter lasts! CIDER REDUCTION alongside FARRAH SYRAH LODI. Finally, you’ll end the Each class participant will receive a sampling of preserved goods to take home evening on a sweet note: CARAMEL CAKE WITH and enjoy; a $20 value. WHIPPED CREAM accompanied by HENRI PERRUSSET MACON-VILLAGES. Anna Dvorak | Participation | $55 Royal Dahlstrom & Jennifer Chou | Demonstration | $70 #130907B – Saturday, September 7 | 11:00 a.m. – 2:30 p.m. #130905B – Thursday, September 5 | 6:00 p.m. – 9:30 p.m.

Party : Tapas and Bread Basics If your homemade bread just isn’t rising to the occasion, this seminar will help. Let Kitchen Window’s Executive Chef Daniel Darvell lead you in a culinary Bread baking involves a series of chemical reactions; and each step in the tour of with a festive tapas and paella party. To get you into a Mediter - process is important to achieving a great loaf. Join a favorite Kitchen Window ranean mood we will start with four TAPAS – small plates that are a great way instructor to learn the secrets of bread baking – from the choice of ingredients to sample a variety of traditional Spanish bar : MANCHEGO CRO - to the baking time. We’ll begin with a discussion about yeast – active dry, in - QUETTES; GAMBAS AL ROMESCO – shrimp in roasted pepper and stant, compressed/fresh – how they are different and which type is right for sauce; – popular Spanish dates stuffed with you. You’ll learn the right way to measure ingredients; how to choose the right chorizo and goat cheese wrapped in serrano ham; and a classic CATALAN equipment; and how important temperature really is. Proper kneading is fun - FLAT BREAD topped with a seasonal veggies. Our of CHICKEN damental to bread baking: if not done properly, the final product will not & CHORIZO PAELLA transforms humble Bomba into a gourmet meal as achieve its full potential. Our instructor will show you how to knead both by it soaks up the and gets topped with RED PEPPER, , SNAP hand and with a mixer. You’ll learn how to shape dough into a loaf, a baguette, , AND MARCONA . For dessert, we’ll make rounds, rolls and braids; as well as how to achieve the optimal crumb and TARTA DE SANTIAGO – a traditional Galician Almond tart. And of course the crust for the perfect overall texture. You’ll learn how to tell when your bread SANGRIA – that wonderful combination of wine and fruit that’s the perfect is done as well as how to cool and store it properly. Along the way, we’ll be summer drink. Chef Daniel will share Kitchen Window’s special Sangria recipe making and baking bread to demonstrate professional tips, tricks and tech - along with tips for making it at home. niques. After this seminar, and a little practice at home, you’ll be turning out Sangria sold separately during class. artisan quality bread in no time. Daniel Darvell & Doug Huemoeller | Participation | $75 Stephanie Johnson | Seminar | $30 #130906A – Friday, September 6 | 6:00 p.m. – 9:30 p.m. #130908A – Sunday, September 8 | 10:00 a.m. – 12:00 p.m.

2 For complete class descriptions visit www.kitchenwindow.com Decorating 101: The Basics Knife Skills So you’ve mastered baking…or you want to. You can whip up a delicious Good knife skills can change the way you cook (and keep you out of the emergency seven-layer cake with your eyes clothes…or you’re just trying to get the hang room). Cooking will become faster, easier and more enjoyable. In fact, in some of basic baking. No matter where you are on the path to baking ex - cases, the right cut can improve the flavor of your food. In this hands-on class led cellence, there’s one thing for sure: knowing how to decorate your masterpiece by our expert instructors, you’ll learn the basics of cutlery; how to stand and hold is the key to looking like the expert you are (or want to be) and the secret to the knife for maximum performance; and the fundamental principles of slicing, drawing “oohs” and “ahhs” from your family and friends as you reveal your mincing, dicing and julienne. You’ll improve your food preparation skills in all show-stopping sweets. Of course, a little help never hurt anyone, and that’s areas, beginning with the basic vegetables that make up the foundation of many why we’re introducing pastry chef and expert decorator Raven Seybolt! In the standard recipes – onions, celery, and potatoes. You’ll learn techniques for first of two technique-focused courses in cake, cupcake and cookie decorat - cutting fruits like oranges, apples, mangoes, melons and pineapple. And you’ll ing, Chef Raven will introduce you to BASIC ICING TECHQNIQUES, using tackle more challenging produce like avocados, tomatoes, peppers and herbs plus BUTTERCREAM FROSTING and WHIPPED CREAM. You’ll learn how to work learn basic carving. You’ll use some of the food we prepare in class to make with different consistencies of icing, as well as various tools, to create the re - ROASTED ROSEMARY POTATOES and ONIONS, TOMATO BREAD SALAD, sults you want. Next, you’ll learn about SIMPLE PIPING, including filling and ITALIAN ROAST , and POUND CAKE with PINEAPPLE SALSA. holding the bag in the proper position to ensure consistent results. After that, Brian Storey | Participation | $70 you’ll learn techniques for SMOOTH FINISHES AND SIMPLE DESIGNS that #130909A – Monday, September 9 | 6:00 p.m. – 9:30 p.m. require specialty tools like scrapers and combs. You’ll also learn about making BASIC BORDERS as well as techniques for SIMPLE DÉCOR, including bal - Coastal French Dinner Party loons, shells, and flowers that will put the finishing touch on your pastries. Elegant and unfussy, French cuisine is the ultimate in entertaining fare. For dinner Raven Seybolt | Participation | $55 parties, family suppers, birthday dinners—whatever the occasion—the menu in #130908B – Sunday, September 8 | 10:00 a.m. – 12:00 p.m. this class is sophisticated, timeless and delicious. Join us in the cooking school as we welcome Frédéric Bermond, French native, world-class chef and delightful Decorating 202: Creative Decorating cooking instructor. Born in Marseilles, , Frédéric grew up in the food in - So you’ve mastered baking…or you want to. You can whip up a delicious dustry, in an apartment right above his family’s bakery. His love of food stayed seven-layer cake with your eyes clothes…or you’re just trying to get the hang with him as an adult and was honed by a professional culinary education. Frédéric of basic cookie baking. No matter where you are on the path to baking ex - has worked in some of the best kitchens in the Twin Cities, including Interlachen cellence, there’s one thing for sure: knowing how to decorate your masterpiece Country Club, Sofitel Minneapolis and The Woman’s Club. Tonight, he’ll share his is the key to looking like the expert you are (or want to be) and the secret to expertise and his heritage with us, as he prepares an unforgettable five-course drawing “oohs” and “ahhs” from your family and friends as you reveal your menu of authentic cuisine from around the French coast. We’ll begin the evening show-stopping sweets. Of course, a little help never hurt anyone, and that’s with LOBSTER – small lobster-stuffed pastries served with why we’re introducing pastry chef and expert decorator Raven Seybolt! In the aioli and topped with fresh tomatoes and micro . For our salad course, it’s SALADE AU CHEVRE CHAUD – warm, toasted goat cheese served on crostini second of two technique-focused courses in cake, cupcake and cookie deco - and accompanied with a simple lettuce blend, dressed with Dijon red wine vinai - rating, Chef Raven will show you how to expand on the skills you practiced grette and garnished with tomato confit. We’ll break with a palate-cleansing in - in “Decorating 101.” You’ll start off by learning FINER DETAILS, FLOWERS, termezzo: ROASTED WITH KEY LIME GRANITA. Next we’ll enjoy an AND BORDERS, a good opportunity to let your creativity and artistic side entrée of DOVER SOLE MEUNIERE – baked Dover sole topped with a brown but - shine. Next, you’ll learn how to TORTE, a technique for splitting and filling a ter sauce and accompanied with tournéed, buttered potatoes and RATATOUILLE cake. After that, you’ll move on to CRUMB COATING, a pre-frosting tech - – Provencal stewed vegetables. And finally, we’ll indulge in dessert: NOUGATINE nique that ensures a smooth-as-glass final appearance. You’ll also learn COM - CHOCOLATE MOUSSE – rich and fudgy chocolate mousse topped with pista - PLEX PIPING TECHNIQUES, such as basket weaves and textured borders. chio-laden nougatine crunch and garnished with raspberry-mint coulis. Finally, you’ll learn to use FUDGE AS ICING to create a variety of finishes, in - Frederic Bermond | Demonstration | $70 cluding fudge drizzle and a molten (melted) appearance. #130909B – Monday, September 9 | 6:00 p.m. – 9:30 p.m. Raven Seybolt | Participation | $55 #130908C – Sunday, September 8 | 2:00 p.m. – 4:00 p.m. Wok this Way: Thai Stir-Fry Baking Basics Awaken your senses with a fresh and bright Thai stir fry menu from Chef Joe Hatch-Surisook. One of our most popular instructors, Joe is chef and owner Learn the science and chemistry behind the art of baking from a favorite of Sen Yai Sen Lek, a traditional Thai restaurant in Northeast Minneapolis. Kitchen Window Instructor. In this fun and informative seminar, you’ll get the Tonight, he’ll share some of his best recipes as he walks you through the prepa - answers you need to become a better home baker: What makes a batter tough? ration of four authentic Thai stir fry dishes. As you practice the recipes, you'll What happens if you over-mix the batter? Why is ingredient temperature so learn Joe's techniques for working with a wok to create a stir fry with the per - important? Does it matter in which order you add the ingredients? Learn how fect blend of flavors and textures, giving you the confidence to recreate these to choose the right tools and equipment for different baking projects; as well dishes at home. We'll start with PAD PAK KANAA - Chinese broccoli stir fry as how to choose the right ingredients – from the various types of flours and with oyster sauce. Next up is PAD MED MAMUANG - stir fry of roasted , to the differences between baking powder and baking soda. Our in - , chicken and water . We'll make PAD FAK TONG - stir fry structor will show you the proper way to measure ingredients and how to im - of kabocha or buttercup squash with and egg. And for our last , it's prove your baking with mise en place – having your tools and ingredients laid PANANG STIR FRY - a mild combination of spices cooked with beef out and ready to use. You’ll discover the three characteristics that will make and Thai basil. We'll serve each stir fry with steamed . or break your baking: the bake, the brown and the release. You’ll learn how Joe Hatch-Surisook | Participation | $70 these qualities are affected by your and your baking pan. Finally, you’ll #130910A – Tuesday, September 10 | 6:00 p.m. – 9:30 p.m. find out the right way to determine doneness, as well as how to cool and store your baked goods. Along the way, we will demonstrate techniques for mixing and baking SCONES, MUFFINS and COOKIES for you to sample. Green Egg – Latin Grill Stephanie Johnson | Seminar | $30 By now, you may know that our grillmasters love to cook on the Big Green Egg. And #130908D – Sunday, September 8 | 2:00 p.m. – 4:00 p.m. it’s no wonder – the Green Egg is the most versatile outdoor ceramic cooker around. Since it can be used as a charcoal grill, an oven, a smoker, or even a oven, you can create full menus with delicious fire-grilled flavor. In this class, you’ll find out for yourselves what the Green Egg can do. Kitchen Window Grillmasters Daniel and Doug will walk you through the preparation of a complete Southwest-style menu, be - ginning with SMOKED QUESO FUNDIDO – a delicious dip of melted cheese. Next on the menu, we will create the PERFECTLY ROASTED CHICKEN that you’ll use to make CREAMY RED SMOKED CHICKEN . Then we’ll master the art of the PORK SHOULDER to create SMOKED WITH CHILI ROJO PORK. You’ll fire up the grill to searing for GRILLED FLANK STEAK FAJITAS WITH FLOUR TORTILLAS. And for dessert, we’ll indulge in PINEAPPLE-ANCHO SKILLET CAKE. Daniel Darvell & Doug Huemoeller | Participation | $70 #130911A – Wednesday, September 11 | 6:00 p.m. – 9:30 p.m.

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 3 Fundamentals of Fresh Pasta Pantry Basics Seminar – Chef Secrets to Enhance Flavor Fresh pasta gives a delicate texture and depth of flavor to your pasta dishes – Discover the best-kept secret of the world’s greatest chefs – the well-stocked it’s an entirely different experience than boiled from a box. This class pantry. Let our Kitchen Window staff instructors guide you through the world will show you how easy it is to make fresh pasta at home. You’ll make two of gourmet , and unlock the secrets to a great pantry. We’ll start with sta - pasta doughs, an all-purpose BASIC PASTA DOUGH and a flavorful HERBED ple ingredients that can truly make your recipes shine, like salts, spices, oils, PASTA DOUGH. You’ll learn how to mix, knead and roll out the pasta dough, vinegars, , flour and sugar. You’ll learn how many salts you really need; as well as how to form it for a variety of uses. Instructor Becky Caterine will how you should store your spices; how long your spices will last on the shelf; also share some of her favorite pasta sauces, which you’ll make and enjoy what type of oil I should use for what item and explore some of the different with the pasta from class. The first dish is a classic LASAGNE. You’ll learn how flavor profiles of oil. Next, we’ll move on to discuss a broad scope of to cut and layer fresh pasta. Then while the lasagne bakes, you’ll make FET - other specialty ingredients to avoid meal road blocks and assist you to be cre - TUCCINI WITH BASIL PESTO. You’ll also learn how to make filled pasta in - ative in the kitchen, such as extracts, canned essentials, condiments, rice, cluding RICOTTA RAVIOLI WITH TRADITIONAL TOMATO SAUCE grains and pasta. Along the way, we’ll sample dozens of gourmet ingredients and CHEESE TORTELLINI WITH ALFREDO SAUCE. This class will give you while we discuss how to use them and where to get them. Whether you’re just the confidence and skills to create a beautiful meal of fresh pasta any time. starting to develop your pantry, or you’re an experience flavor junkie, this sem - If you own a pasta machine, we encourage you to bring it to work with in class. inar has something for everyone. Becky Caterine | Participation | $70 Brian Storey | Seminar | $30 #130911B – Wednesday, September 11 | 6:00 p.m. – 9:30 p.m. #130914B – Saturday, September 14 | 10:00 a.m. – 12:00 p.m.

BBQ Tour: Texas Essentials Welcome to the heart of Texas – in the heart of Uptown. This stop on our Amer - Get the most from your home espresso machine with this fun and informative ican BBQ tour takes us to the land of big oil, big cattle and big barbecue. Join seminar led by an expert member of the Kitchen Window staff. Whether you our grillmasters Daniel and Doug to learn expert techniques for the low and want to optimize the use of your current espresso machine, or are in the process slow smoking of Texas BBQ. They’ll share their tips as they walk you through of deciding on a purchase, this seminar will give you the information you need the preparation of a down-home Texas BBQ menu that’s sure to have you lick - to make the most of your coffee experience at home. We’ll begin with a coffee ing your fingers. You’ll make two ways: TEXAS MARKET BRISKET tasting and discuss what’s behind that perfect cup of espresso, or cappuc - SANDWICH WITH BURNT ENDS and THREE-CHILI DRY-RUBBED BRISKET cino. You’ll learn how to select the best , how to grind them for maximum that’s slab cut and served on a roll. No Texas brisket is complete without a flavor and aroma, and how to turn them into the perfect espresso shot. Our in - side of beans – you’ll make COWBOY BEANS along with and structor will demonstrate the right way to use your grinder and brewer, as well LONGHORN-INJECTED BAKED POTATOES – injected with butter as they as how to care for and maintain your espresso machine to ensure its maximum cook and slathered in and cheddar. Finally, you’ll unbuckle your performance for years to come. Using the wide range of espresso machines belt for a good, old-fashioned COUNTRY BLACKBERRY COBBLER. available at Kitchen Window, our instructor will demonstrate the proper tech - Daniel Darvell & Doug Huemoeller | Participation | $70 nique for pulling espresso shots to get great crema every time. We will also #130913A – Friday, September 13 | 6:00 p.m. – 9:30 p.m. cover the best methods for steaming, frothing, foaming and pouring milk. We’ll talk about some of your favorite coffee drink recipes, and even explore how to Gluten-Free Pasta Dinner make latte art. You’ll have a chance to explore the features of our top selling “Gluten-free.” We hear it all the time these days, don’t we? Whether it’s you, machines to help determine which one best suits your needs. a friend, or a family member, you probably know someone who eats a gluten- Lauren Lenzen | Seminar | $30 free diet, so having a few good gluten-free recipes up your sleeve is always a #130915A – Sunday, September 15 | 9:00 a.m. – 11:00 a.m. good idea. Of course, some dishes are more difficult to make gluten-free than others, and it can be tricky to convert your old favorites to gluten-free versions. Cooking Basics – Secrets of a chef Enter: Jessica Bartl. Chef Jessica is here to help you navigate the world of Give us two hours, and we’ll introduce you to the fundamental cooking tech - gluten-free eating. In this series of gluten-free classes, she’ll teach you every - niques that will make your time in the kitchen easier, more efficient and more thing you need to know to make sure that you can feed the gluten-free masses enjoyable. Led by an expert member of the Kitchen Window staff, this seminar and keep them coming back for more! The first installment tackles the pasta will give you the skills and the confidence to become a better cook. You’ll learn dinner. With Jessica’s help, you’ll make SPINACH GNOCCHI WITH HEIR - how to choose the right equipment for a particular project, as well as how to use LOOM TOMATO SAUCE, a gluten-free version of a perennial Italian favorite. that equipment to achieve the best results. We’ll show you the importance of Next, you’ll tackle gluten-free bread as you make Jessica’s ROSEMARY RED choosing the right ingredients and how to use them. We’ll demonstrate various and GLUTEN-FREE BREAD STICKS. For dessert, we’ll culinary techniques – including frying, searing, sautéing, caramelizing, deglazing learn how to make DOUBLE CHOCOLATE CAKE. Chef Jessica will change and braising – and discuss when to use (and when not to use) each technique. the way you think about gluten-free cooking…not to mention that her recipes Throughout the seminar, we’ll prepare samples for you to share so that you may are so good, you’ll probably find yourself making them all the time – whether taste for yourselves the difference a few basic skills can make. Samples include: you or your guests are gluten-free or not! PEPPERCORN STEAK AND EGGS; succulent SHORT RIBS; SEARED SCALLOPS; Jessica Bartl | Participation | $65 and savory SAUTEED VEGETABLES and creamy . You’ll also learn a few #130913B – Friday, September 13 | 6:00 p.m. – 9:30 p.m. professional secrets that will help you take your cooking to the next level. Becky Caterine | Seminar/Samples | $30 Cake Basics #130915B – Sunday, September 15 | 10:00 a.m. – 12:00 p.m. If your idea of a home baked cake comes in a box, then this seminar is for you. With the help of one of Kitchen Window’s talented staff instructors, you’ll Outdoor Cooking & Grilling Seminar learn everything you need to know to bake a perfect cake from scratch. We Join our grillmasters to learn the fundamentals of successful outdoor grilling will start by addressing the importance of properly selecting and measuring and smoking. Our experts will help you sort through the hype to better under - your ingredients and how those ingredients interact to create a cake’s structure stand the grill you have or to choose the perfect grill for your outdoor kitchen. and flavor. Find out why it’s important to bake with room-temperature ingre - Understanding your grill is the key to achieving a great grilling menu. You'll dients and learn the correct way to mix different types of cake batters. You’ll get a lesson in the basic anatomy and features of gas and charcoal grills, and learn how to choose the best tools and equipment to help you achieve success we'll also take a peek at smokers. We’ll discuss how a grill’s design, construc - – from mixers to cake pans. You’ll learn the right way to tell when your cake tion and technology affect food. We'll talk about traditional and infrared burn - is done; the proper way to cool it; and how to assemble the final product. As ers, insulation, rotisseries and more. Our grill guys will also break down we share our wisdom, we will make and bake three cakes – rich and buttery smokers and discuss how to effectively use smoke in your cooking, including POUND CAKE, indulgent CHOCOLATE CAKE and perfectly light SPONGE which types of wood to use. Finally, so that you may compare the techniques CAKE – and discuss the proper techniques for baking each of these classics to and features covered in the seminar, we'll sample food from a variety of grills, perfection. We will also show you how to make EASY BUTTERCREAM including CEDAR-PLANKED BRIE; slow cooked 4-HOUR BABY BACK RIBS; FROSTING and share some quick and simple decorating tips to add that spe - HERB SALT CRUSTED CHICKEN cooked on the rotisserie; juicy quick-cooked cial finish to your cake. We'll cover basic piping as well as how to use glazes, PORK LOIN CHOPS; CHICKEN BREASTS and NEW YORK STRIP STEAKS. nuts, sprinkles and more. We’ll have enough samples to send even the biggest eaters into a protein coma. Stephanie Johnson | Seminar | $30 Doug Huemoeller & Daniel Darvell | Seminar/Samples | $30 #130914A – Saturday, September 14 | 10:00 a.m. – 12:00 p.m. #130915C – Sunday, September 15 | 12:00 p.m. – 3:00 p.m.

4 For complete class descriptions visit www.kitchenwindow.com Cooking Under Pressure Chicken Fundamentals Pressure cooking is the perfect solution for today’s cooks who are looking to From the dinner table to the lunch box, chicken is a staple of the American feed their families healthy meals using less time and energy. With a pressure diet. And why not? You can dress it up, dress it down, serve it to your kids on cooker, you can cook with less water at a high heat, so your food retains many a rushed weeknight, or to your mother-in-law on a leisurely Sunday afternoon. of the nutrients that are lost in or boiling. And while you may have In this hands-on class, you’ll learn how to perfect the art of chicken dinners heard your grandmother’s horror stories about dangerous, exploding pressure with expert tips, techniques and recipes from Kitchen Window Executive Chef cookers, today’s pressure cookers boast safety features that make using them Brian Storey. We’ll start with a tutorial on selecting your chicken at the market. simple and worry-free. Join Kitchen Window’s expert instructor for a fun and in - You’ll learn about the types and grades of chickens, as well as when to choose formative seminar on the proper use of a pressure cooker. You’ll learn about the a whole chicken and when to select breasts or thighs. Next, we’ll discuss how technical features of pressure cookers, get tips for making your pressure cooker to properly butcher a whole chicken into its parts, and you’ll get the chance easier to use, and sample some tasty recipes. On the menu is hearty and healthy to practice this very important skill. You’ll also learn professional methods for SOUP; savory RISOTTO; and creamy NEW YORK STYLE . carving a whole chicken or turkey. And finally, Brian will walk you through You’ll also learn how to modify some of your favorite “traditional” recipes for how to cook chicken to achieve moist and flavorful results every time. The your pressure cooker. If you own a pressure cooker, or are interested in adding class will work on five delicious recipes that highlight this versatile bird. We’ll this method of cooking to your repertoire, this is the seminar for you. start with ITALIAN-BAKED CHICKEN WINGS – an herby, upscale take on a Becky Caterine | Seminar | $30 sports-bar classic. We’ll make a beautiful WINE-BRAISED CHICKEN – a #130915D – Sunday, September 15 | 2:00 p.m. – 4:00 p.m. fresher, simpler spin on coq au vin. Next is OVEN “FRIED” CHICKEN – a healthier version of a family-friendly . Our next recipe is sure to Madeleines, Macarons & impress at your next dinner party: PAN-SEARED CHICKEN MARSALA. And If you ask us, there’s really no bad cookie, but we do admit: some cookies are finally, it’s GRILLED HERBED CHICKEN – a dish that’s perfect for any occa - better than others. There are the kinds of cookies that you throw in a cookie sion. jar, to be eaten mindlessly with a glass of milk, and then there are the kinds Brian Storey | Participation | $70 of cookies that you’ll be baking in this class. Small, elegant creations that sit #130917B – Tuesday, September 17 | 6:00 p.m. – 9:30 p.m. prettily on a plate, to be admired and savored along side tea or espresso. Kitchen Window Instructor Brian Storey will share his incredible recipes as International Grill: well as professional tips for three classic cookies. We’ll begin with the Grilling, as Kitchen Window fans (not to mention Chefs Dan and Doug) are MADELEINE – a tiny, light and delicate baked in a classic, iconic sure to know, is about more than just steaks and burgers; it’s a way of life. shell shape. Next, we’ll work on settling a cookie debate: “macarons” or “mac - With that in mind, we’ve developed a series of special grilling classes designed aroons”? We’ll make each of these cookies and discover the differences be - to show you how to make the most of your grill. We’ll be showing you how tween them. We’ll start with CLASSIC FRENCH MACARONS – tender domes to take your love of many different international cuisines out on to the patio, of meringue sandwiched around a cream- or butter-based filling in different and prepare authentic dishes from around the world right in your own back - flavors. We will concentrate on different colors and flavored centers to make yard! The final stop on our grilling world tour is ! From the Punjabi cook - an array of macarons. Next we’ll move on to COCONUT & ALMOND MAC - ing of the north (the type most popular in America) to the southern regions of ARONS – denser and chewier than macarons, these cookies are coconut-rich, Kerala and Tamil Nadu, India has a rich and varied culinary history. Fortu - almond-laced and delicious. nately for us, it’s all delicious! In this hands-on class, you’ll start off making Brian Storey | Participation | $65 , a seasoned drink that will help you keep cool around the grill. #130916A – Monday, September 16 | 6:00 p.m. – 9:30 p.m. Next, our chefs will show you KASHMIRI LAMB , a dish reflecting the traditions of Kashmir region in northern India. Next up is a familiar north In - Eating like a Caveman! - The Paleo Diet dian specialty, CHICKEN , marinated in yogurt and spices. After that, The paleo diet (sometimes called “ancestral nutrition” or “caveman diet”) has we’ll explore South Indian cooking with SPICED COCONUT GREEN BEANS. made tremendous gains in popularity over the last few years. The premise is Finally, we’ll show you how to make two Indian sides: MASALA GRILLED PO - simple: eat like your ancestors to increase energy, support your immune sys - TATOES and , an Indian flatbread traditionally cooked in a wood-fired tem, and enjoy better health and quality of life. Of course, the paleo diet has clay oven. Join us for this exciting class, and broaden your grilling horizons! more to offer than just good health. This high nutrition, low sugar way of eat - Doug Huemoeller & Daniel Darvell | Participation | $70 ing is also delicious! With a focus on obtaining the highest-quality, most earth- #130918A – Wednesday, September 18 | 6:00 p.m. – 9:30 p.m. friendly ingredients, the paleo diet is also known for rich, flavorful dishes featuring lean , healthy , and lots of vegetables. You’ll want to join Fundamentals of Pizza: From Thin to Thick us, and Chef Jeff Woodward, for a succulent, sensible paleo meal that starts For dinner, breakfast or a midnight – pizza is the perfect food. And while with THAI CHICKEN WITH AND RED CHILI FLAKES – a little spicy many of us rely on the convenience of take-out or delivery, there’s nothing and a little savory. Next, Chef Jeff will show us how to prepare a light, re - quite like an artisan-style pizza made by hand. And you’d be surprised at how freshing dinner of CRISPY SALMON WITH GREENS AND SUN-DRIED TOMA - easy pizza is to make. Join Chef Royal Dahlstrom for a hands-on class that TOES. Third, you’ll learn to make MULTI-COLORED SALAD WITH will teach you the fundamentals of delicious home-baked pizza. You’ll begin HARD- AND SHRIMP, a protein-packed salad that’s almost as with the foundation for every good pizza – the crust. Royal will walk you much fun to look at as to eat! Finally, you’ll satisfy your inner caveman (and through the techniques for a successful dough, how to fashion that dough into his inner gourmand) with a FLAT IRON STEAK WITH CHILI RUB. Menu is three types of crust, and how to finish each crust for a perfect pizza every time. dairy, grain, and gluten free. On the menu: CRISPY FLATBREAD PIZZA, cooked in a Kalamazoo Old World Jeff Woodward | Demonstration | $65 Pizza Oven for an authentic Neapolitan-style crust; HAND-TOSSED PIZZA #130916B – Monday, September 16 | 6:00 p.m. – 9:00 p.m. with a tender, chewy crust, topped with FRESH MOZZARELLA, WHOLE LEAF BASIL & PROSCIUTTO DI PARMA; and CHICAGO DEEP-DISH PIZZA which Grillmasters Series: Sausage Making you will customize with your favorite toppings. Sure, you can head to the grocery store and pick up a pack of brats for your Royal Dahlstrom | Participation | $65 cookout, but just think how much more fun it would be to know that you’re #130918B – Wednesday, September 18 | 6:00 p.m. – 9:30 p.m. grilling up sausages you made yourself. Join Kitchen Window grillmasters Doug and Daniel for a crash course on basic sausage making that will arm you with recipes and techniques for fresh, flavorful homemade sausages. You’ll learn how to grind your own , how to season it to perfection; and then you’ll master the toughest part: stuffing the filling into casings to make the finished product. We’ll make HOT-SMOKED SHEBOYGAN and serve it with white onion, brown and sliced pickles on a butter hard roll. We’ll make SPICY ITALIAN SAUSAGE and serve it with penne, peppers, onions and pomodoro marinara. Next is CHICKEN AND APPLE SAUSAGE, serve with a celery root slaw on a roll. We’ll also make MEDITERRANEAN LAMB SAUSAGE served in a with tabouli and Greek yogurt. Daniel Darvell & Doug Huemoeller | Participation | $70 #130917A – Tuesday, September 17 | 6:00 p.m. – 9:30 p.m.

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 5 Mastering the Pressure Cooker and Slow Cooker ing for BISTECCA ALLA FIORENTINA – a 4 pound Tuscan garlic herb Between work, family, and the million little errands we have to run each day, rubbed T-bone steak served with SMOKED SMASHED POTATOES. Finally, it can seem almost impossible to find time to cook healthy, satisfying meals we’ll finish our eggstravaganza with a PIZZA BAR, using our Egg as a wood- each day. How often do we find ourselves calling for takeout (again!) simply burning pizza oven. because we can’t find the time or energy to cook a real meal? This is where Daniel Darvell & Doug Huemoeller | Demonstration | $75 pressure cookers and slow cookers can really save the day! These alternatives #130925A – Wednesday, September 25 | 6:00 p.m. – 9:30 p.m. to traditional pots-and-pans cooking are the best way to save yourself time without sacrificing flavor. The pressure cooker can cook beans, soups, , Grillmasters Series: Game Grill meats, and vegetables in a fraction of the time of traditional methods, and the Here in Minnesota, the leaves are starting to change, the weather is getting slow cooker does the cooking for you while you’re gone. Chef Jeff Woodward, cooler, and the days shorter. Yes, it’s everyone’s favorite season – not fall, hunt - a healthy cooking expert, teacher, and author, joins us for an evening to offer ing season! Whether you’re a seasoned hunter, an enthusiastic novice, or sim - tips and tricks to getting the very best results from your pressure and/or slow ply a non-hunter who enjoys wild game, this class will teach you how to best cooker. You’ll start off by preparing CHICKEN AND MASHED POTATOES prepare and enjoy the offerings of the hunt. Join our resident grillmasters, WITH LOW- GRAVY in the pressure cooker. Next, you’ll make ARTI - Doug and Dan, for a sportsman’s feast that starts with GRILLED CHOKES WITH LEMON BUTTER, proving that pressure cooking isn’t just for WITH POLENTA AND SMOKED TOMATO . Next, you’ll make comfort foods! Then, you’ll use your clow cooker to make two different stews, SMOKED DUCK , a mouthwatering dish that will leave you thinking SLOW COOKER GRASS-FED BEEF BURGUNDY and a hearty, healthy up new ways to use game in your old recipes. Third, you’ll make CROSSBOW CREAMY TURKEY AND WILD RICE STEW. Finally, you’ll enjoy NAVY BEAN QUAIL WITH SWEET SOY GLAZE, pairing the intense, wild flavor of quail AND YAM SOUP WITH ROASTED CHILIES, a spicy-sweet soup that will tingle with a sweet-and-salty Asian-inspired finish. Finally, you’ll prepare , the tongue and satisfy the stomach. the mainstay of the hunting season, in two different ways: VENISON MEAT - Menu is gluten and dairy free. BALLS WITH BOURBON ONION JAM and then MESQUITE-GRILLED VENI - Jeff Woodward | Participation | $65 SON STEAKS WITH SMOKED PECAN BUTTER. Hunting season has never #130923A – Monday, September 23 | 6:00 p.m. – 9:30 p.m. been this delicious! Daniel Darvell & Doug Huemoeller | Participation | $70 Fundamentals of Quick Weeknight Meals #130926A – Thursday, September 26 | 6:00 p.m. – 9:30 p.m. We’ve all been there – standing in the grocery store trying to figure out what to throw in the cart to get a healthy, quick dinner on the table. Join Chef Brian A Fresh Taste of India Storey to learn secrets for healthy, tasty meals that fit into a busy schedule. As any chef can tell you, food is at its easiest and best when you use good, You’ll learn how to minimize work in the kitchen (as well as dirty dishes) by fresh ingredients. That’s why we all crowd down to the farmer’s market, espe - practicing techniques introduced by Chef Brian to create wonderful 30 cially in late summer and fall, to gather up the best produce our community minute meals any night of the week. This hands-on class will start with the has to offer. Of course, so often, our enthusiasm outweighs our planning and preparation of two basic proteins that can be transformed into four amazing we find ourselves wondering what to do with all of our farmer’s market finds. dinners – SALMON & PORK. First we will prepare a ROASTED PORK LOIN How about a vegetarian menu from Chef Anu Seshadri ? That ought to do the served with DOMINO POTATOES & SKILLET ZUCCHINI - tender, crisp po - trick! Chef Anu has put together a meal that will help you showcase the sea - tatoes and veggies easily prepared in a cast-iron skillet. For meal two, we’ll son’s best produce and teach you about the cuisine of India. You’ll start off prepare SMOKED PORK CHOPS served with PROVENCAL, a rice the evening with a refreshing cocktail SPIKED , a tropical version of shaped pasta tossed with , fresh tomatoes and Dijon vinaigrette. Then the familiar peach bellini, this time featuring mango. Next, you’ll make we will turn our attention to our second protein of salmon, starting with MASAL KABOBS WITH MINT- CHUTNEY, spiced and skewered POACHED SALMON served with a fresh tasting DILL RICE and everyone’s vegetables topped with a wonderfully flavorful herb sauce. For your entrée, favorite SWEET FRIES. Lastly, PAN-SEARED SALMON topped with Chef Anu will be demonstrating SUBZI DAAL, a traditional stew of and FIRE-ROASTED TOMATO & CORN SALSA with a side of SPRING GREENS vegetables served over JEERA PULAO, a dish of -scented rice. On the tossed in a quick vinaigrette. Yum! side, you’ll enjoy TOASTED NAAN, a wood-fired flatbread, and MANALI Brian Storey Participation | $70 PEACH , a fruit and yogurt accompaniment that helps take the edge off #130923B – Monday, September 23 | 6:00 p.m. – 9:30 p.m. the spicier dishes. Finally, you’ll end the evening with FRUIT COMPOTE IN - SYRUP served with , a saffron-flavored cream The Secrets of the Roll pudding! Join us and Chef Anu for an unforgettable evening that will send Sushi has never been more popular – you can even find it prepackaged in gro - you home with a better understanding of Indian cuisine and plenty of ideas cery stores. Traditional sushi is healthy, fun and easy to make at home, once about how to use the autumn harvest! you know the techniques. Join us to learn the secrets of the sushi roll with Anu Seshadri | Demonstration | $70 Master Sushi Chef Pepe Yang of Sushi Tango. As the class begins, Pepe will #130927A – Friday, September 27 | 6:00 p.m. – 9:00 p.m. discuss the history and etiquette of sushi as he prepares a special roll for you to enjoy. Next, you’ll learn how to use a sashimi knife to properly cut Party BBQ: Octoberfest SALMON AND TUNA SASHIMI for NIGIRI. You’ll make SUSHI RICE and taste Join us for an evening of good food, good friends and good at the Octo - a sampling of soy sauces and ponzu. With these essentials under your belt, berfest Party BBQ. In this hands-on grilling experience led by our grillmasters, you’ll try your hand at making sushi rolls. You’ll start with the popular CALI - you’ll make hearty, delicious German fare while enjoying traditional and mod - FORNIA ROLL and SPICY TUNA ROLL before exercising your creativity with ern OCTOBERFEST . You’ll start with a demonstration to create warm a variety of MAKI ROLLS using your favorite ingredients from our selection, and soft GERMAN before firing up the grills and participating in including , AVOCADO, CRABMEAT and UNAGI (BARBECUED making OCTOBERFEST KNOCKWURST – a garlicky beef and pork sausage EEL). During class, you’ll also learn where to shop for the freshest sushi ingre - served with SOUR . Next on the menu is a traditional PORK dients and what equipment you’ll need to make rolling sushi easy and fun. ROULADEN – thinly cut pork filled with smoked bacon, onion and mush - Pierre “Pepe” Yang | Participation | $75 rooms. We’ll serve up the pork with a side of stick-to-your-ribs ROASTED PO - #130924A – Tuesday, September 24 | 6:00 p.m. – 9:00 p.m. TATOES with CREAM. And we’ll finish the night with a good old-fashioned APPLE . This year, you don’t have to go all the way to Grillmasters Series: Green Egg Cooking Munich for the world’s greatest beer and food festival – you just have to come There's a reason the Big Green Egg calls itself the “world’s best smoker and to the Kitchen Window Octoberfest Party BBQ. grill”. This outdoor ceramic cooker is unrivaled in versatility and perform - Beers are sold separately at class. ance – it's a charcoal grill, an oven and a smoker. Plus it can reach up to Daniel Darvell & Doug Huemoeller | Participation | $70 750 degrees in a short period of time, which makes it perfect for and #130927B – Friday, September 27 | 6:00 p.m. – 9:30 p.m. flatbreads. Whether you’re contemplating a purchase, you already own an Egg, or you just want to experience some great food, check out this class. We’ll begin with SMOKED PORKETTA SAMIS with GRILLED ONIONS AND PEPPERS, featuring Italian dry-rubbed, slow-smoked pork shoulder. Next is ROASTED LEMON & TARRAGON CHICKEN SALAD – vertical- roasted chicken served on a bed of butter lettuce with apple, , red onion and goat cheese with citron vinaigrette. We’ll boost our temp to sear -

6 For complete class descriptions visit www.kitchenwindow.com Perfect Fall Vegetables Knife Sharpening Clinic Oh, the autumn! With so many great vegetables coming in, it can be tough The right knife can make all the difference in food preparation – but any knife to know what to do with them all, and of course, different vegetables need is only as good as its edge. A dull edge is inefficient, difficult to use and dan - different preparations. While many people may have a great grasp of different gerous. In this seminar, you’ll learn how to keep your knives sharp and in top flavor combinations and basic techniques, there’s one nagging question that condition. We will begin with a basic introduction to the various types of knife can be difficult for some to answer. That question is “why?” As in, “why edges and a demonstration of the proper sharpening techniques that can create roast?” or “why bake?” In this vegetarian class, Chef Jeff Woodward will be the perfect cutting edge for your knife. We’ll explore whetstones and honing offering up great tips and tricks for preparing different fall veggies, and he’ll steels, and discuss the virtues of each of these sharpening tools. With a whet - be addressing the “why?” of it all as he goes. Along with a sumptuous autumn stone, you have more control, which allows you to shape an edge with a single meal, Chef Jeff will be teaching you which vegetables are best suited to each bevel and a thinner angle – a sharper edge with improved performance. And preparation, arming you with the information you need to succeed with any with a honing steel, you can maintain that perfect knife edge for months with - vegetables you might bring home. You’ll start things off with a CABERNET out the need for re-sharpening. We’ll show you how. TOMATO AND ONION SOUP to warm you through and through. Next, Bring your knives with you, as well as a stone and steel if you have them. If you’ll learn to make SPICY BEET, BASIL, AND PINK CABBAGE SALAD – gar - you don’t own a stone or steel, you can work with ours during class. nished with cheese, it’s a real delight! Third, you’ll prepare a spicy, savory Brian Storey| Seminar | $30 side of CHIFFONADE BRUSSELS SPROUTS WITH JALAPENO FLAKES. After #130929C – Sunday, September 29 | 12:00 p.m. – 1:00 p.m. that, Chef Jeff will demonstrate KALE WITH FRIED GINGER before moving on to ROASTED POTATOES, YAMS, AND BEETS WITH AIOLI DRESSING. In Knife Skills addition to being vegetarian, the entire menu is gluten and dairy free. Good knife skills can change the way you cook (and keep you out of the emer - Jeff Woodward | Demonstration | $65 gency room). Cooking will become faster, easier and more enjoyable. In fact, #130928A – Saturday, September 28 | 6:00 p.m. – 9:00 p.m. in some cases, the right cut can improve the flavor of your food. In this hands- on class led by our expert instructors, you’ll learn the basics of cutlery; how Fundamentals of Modern Sauces to stand and hold the knife for maximum performance; and the fundamental Take your dinners to the next level with the perfect sauce. In this hands-on principles of slicing, mincing, dicing and julienne. You’ll improve your food class, you’ll learn the secrets to creating a great sauce, with the perfect balance preparation skills in all areas, beginning with the basic vegetables that make of flavor and texture. One of our favorite Kitchen Window instructors, Brian up the foundation of many standard recipes – onions, celery, carrots and po - Storey, will walk you through the preparation of a variety of sauces that can tatoes. You’ll learn techniques for cutting fruits like oranges, apples, mangoes, be made in 5-30 minutes. You’ll learn how to develop a “chef’s eye” and build melons and pineapple. And you’ll tackle more challenging produce like avo - a sauce using ingredients that you already have on hand. You’ll learn how to cados, tomatoes, peppers and herbs plus learn basic carving. You’ll use some pair your dinners with the right sauce, get hands-on practice at making a good of the food we prepare in class to make ROASTED ROSEMARY POTATOES sauce, and leave with 30 ideas for sauces that can be made to finish off any and ONIONS, TOMATO BREAD SALAD, ITALIAN ROAST BEEF, and POUND dinner – from family meals to elegant dinner parties. Brian will of course share CAKE with PINEAPPLE MANGO SALSA. his tips and tricks, and we will sample the sauces we make along with a variety Brian Storey | Participation | $70 of foods for the night’s dinner. #130929D – Sunday, September 29 | 3:00 p.m. – 6:30 p.m. Brian Storey | Participation | $70 #130928B – Saturday, September 28 | 6:00 p.m. – 10:00 p.m. Spicy Sweet From India’s tea to Southern barbecue to Mexico’s cinnamon- Knife Clinic laced hot chocolate, cultures the world over have discovered the simple pleas - Once you learn how to properly use your knives, you will not only improve ure of mixing spicy and sweet! In addition to being delicious, spiced sweets how you cook, but cooking will become easier and more enjoyable. The key have a certain je ne sais quoi...a sort of grown-up sophistication. So what to good knife skills is an understanding of good gripping and cutting tech - could be more enjoyable than something that satisfies your sweet tooth and niques. When used properly, your knife will perform much more efficiently – your inner foodie? Join Kitchen instructor (and self-described “lover of all and it can actually become three times sharper. Once mastered, the knife skills things sugar and chocolate”) Lymarie Jimenez for an exciting class that’s all you’ll pick up in this seminar will help you reduce your prep-time in the kitchen about adding spices and seasonings to your favorite sweets! You’ll start off and improve your confidence while slicing and dicing. This hour-long primer with a personal-sized take on a classic flavor combination with APPLE CIN - will give you a fundamental understanding of the most important tools in your NAMON CUPCAKES, at home anywhere from the breakfast table to the kitchen and prepare you to further develop your skills at home. Choosing the dessert plate. Next, you’ll travel across the Pacific as you make a delightfully correct knife for the job is fundamentally important. Each kind of knife plays aromatic INDONESIAN CAKE. Third, you’ll create a CHOCOLATE an important, specific role in the kitchen. In this seminar, we'll discuss the best AND ANCHO CHILI CRÈME BRULÉE, a dessert featuring a Central American uses and practical applications for many kinds of Western and Asian knives – flavor combination and a little heat, not just spice. But don’t worry, you won’t from parers to slicers, chef's knives to santokus, and bread knives to cleavers. be left panting for water, as the cream perfectly balances the heat. Finally, We will review basic cutting techniques; how to choose a knife; differences in you’ll make Chef Lymarie’s version of a holiday favorite, SPICED PECANS. types, styles and shapes of knives; and basic safety, storage and knife care. Easily mastered, they’ll be a hit at your holiday gatherings this year…just put Brian Storey | Seminar | $30 out one dish of these pecans, and watch the crowd gather! #130929A – Sunday, September 29 | 10:00 a.m. – 11:00 a.m. Lymarie Jimenez | Participation | $65 #130930A – Monday, September 30 | 6:00 p.m. – 9:30 p.m. Gum Paste & Fondant Do you find yourself watching baking shows into the wee hours of the morn - Fish Fundamentals ing? Have you ever been stopped in your tracks by the beauty of a perfectly Finally a class dedicated to seafood lovers! Executive Chef Brian Storey has smooth, bakery-fresh cake with a silky frosting shell? If so, this is the class for expanded his popular Fish Fundamentals class to include delicacies from the you! We are happy to welcome back expert pastry chef and cake decorator deep. With this class, you’ll broaden your culinary repertoire with new ideas Jessica Bartl for a class that is all about creating flawless, “impossibly” smooth and techniques for cooking a variety of fish and seafood dishes. You’ll learn decorated cakes using gum paste and fondant. With step-by-step instructions what to look for when buying fish and other seafood, so that your finished for creating a variety of professional decorations, you’ll go from “difficult” to dish is always fresh and delicious. You’ll also learn, first-hand, which cooking “dazzling” in no time. You’ll learn techniques for creating flowers, borders, techniques are best suited to different foods. You’ll practice pan searing with accents, and broderie anglaise, as well as how to wrap a FONDANT cake. SCALLOPS WITH ORANGE VINAIGRETTE. You’ll sauté SHRIMP WITH FRESH You’ll also cover techniques for working with royal icing, brush embroidery, TOMATO LINGUINI. Turn inexpensive into a gourmet treat with inlay designs and much more! Chef Jessica will also show you how the ins MUSSELS IN SAFFRON BUTTER. Practice poaching with OLIVE-OIL and outs of working with GUM PASTE, from basic dos and don’ts to more POACHED SALMON WITH FLEUR DE SEL. Finally, we’ll do Minnesota proud elaborate embellishments such as DRAPES AND BOWS. Whew! With a little with the ULTIMATE WALLEYE FRY served with HOMEMADE LEMON AIOLI. time and practice, and these tips from Chef Jessica, you’ll leave class with Brian Storey | Participation | $80 more decorating ideas than you can shake an offset spatula at! #130930B – Monday, September 30 | 6:00 p.m. – 9:30 p.m. Jessica Bartl | Participation | $55 #130929B – Sunday, September 29 | 11:00 a.m. – 2:00 p.m.

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 7 FROSTING and share some quick and simple decorating tips to add that spe - OCTOBER cial finish to your cake. We'll cover basic piping as well as how to use glazes, Classic Sweet and Savory French Tarts nuts, sprinkles and more. For dessert, brunch, or even a quick weeknight dinner, nothing beats a simple, Stephanie Johnson | Seminar | $30 elegant and delicious tart. Join the Kitchen Window Cooking School for a #131006A – Sunday, October 6 | 10:00 a.m. – 12:00 p.m. hands-on class dedicated to classic French tarts. You’ll learn the techniques and develop the skills for creating flawless PATE BRISEE – the tart’s crust. We’ll Decorating 101: The Basics discuss the importance of ingredient temperature, as well as using the proper So you’ve mastered baking…or you want to. You can whip up a delicious equipment for turning out a tender and buttery crust that can stand up to a seven-layer cake with your eyes clothes…or you’re just trying to get the hang variety of fillings. Then , we’ll move onto the fillings themselves. We’ll make of basic cookie baking. No matter where you are on the path to baking ex - a lovely savory NICOISE ONION TART that you’d be proud to serve at your cellence, there’s one thing for sure: knowing how to decorate your masterpiece nest dinner party. Next we’ll try our hand at two sweet dessert tarts: TARTE is the key to looking like the expert you are (or want to be) and the secret to AUX POIRES ET CHOCOLAT – chocolate and pear tart; and TARTES AUX drawing “oohs” and “ahhs” from your family and friends as you reveal your FRAMBOISES – a tart of fresh raspberries and cream. You’ll leave with the show-stopping sweets. Of course, a little help never hurt anyone, and that’s skills, recipes and inspiration to explore the world of French tarts. why we’re introducing pastry chef and expert decorator Raven Seybolt! In the Brian Storey | Participation | $65 first of two technique-focused courses in cake, cupcake and cookie decorat - #131002A – Wednesday, October 2 | 6:00 p.m. – 9:30 p.m. ing, Chef Raven will introduce you to BASIC ICING TECHQNIQUES, using BUTTERCREAM FROSTING and WHIPPED CREAM. You’ll learn how to work Desserts for All Diets with different consistencies of icing, as well as various tools, to create the re - Gluten-free, dairy-free, low-sugar…the nutritional world these days is full of sults you want. Next, you’ll learn about SIMPLE PIPING, including filling and all kinds of different diets hoping to maximize health. Of course, the bakers holding the bag in the proper position to ensure consistent results. After that, and pastry chefs among us want to show their love with sweets, but unfortu - you’ll learn techniques for SMOOTH FINISHES AND SIMPLE DESIGNS that nately, none of these special diets make it any easier. How is a baker to work require specialty tools like scrapers and combs. You’ll also learn about making his or her craft while still accounting for friends and family on a diet? Or BASIC BORDERS as well as techniques for SIMPLE DÉCOR, including bal - maybe you’re trying to make a move toward healthier eating but struggling to loons, shells, and flowers that will put the finishing touch on your pastries. give up dessert altogether… Chef Jeff Woodward to the rescue! In this inform - Raven Seybolt | Participation | $55 ative class, Chef Jeff will take the fear out of baking for special diets and discuss #131006B – Sunday, October 6 | 10:00 a.m. – 12:00 p.m. techniques for making desserts that taste as good as the old version, but con - tain smaller amounts of sweetener, and are mostly gluten and dairy free! You’ll Decorating 202: Creative Decorating start out with Jeff’s version of CHEWY DARK CHOCOLATE BROWNIES, just So you’ve mastered baking…or you want to. You can whip up a delicious as rich and gooey as you could want. Next, you’ll make a CHOCOLATE CO - seven-layer cake with your eyes clothes…or you’re just trying to get the hang CONUT CUSTARD, the ultimate in rich, creamy decadence. Third, you’ll of basic cookie baking. No matter where you are on the path to baking ex - make ALMOND MACAROONS, and then move on to Chef Jeff’s KEY LIME cellence, there’s one thing for sure: knowing how to decorate your masterpiece PIE. How can you make such fabulous desserts and still satisfy all the spe - is the key to looking like the expert you are (or want to be) and the secret to cial-diet eaters in your life? You’ll just have to come by and find out! drawing “oohs” and “ahhs” from your family and friends as you reveal your Jeff Woodward | Demonstration | $65 show-stopping sweets. Of course, a little help never hurt anyone, and that’s #131004A – Friday, October 4 | 6:00 p.m. – 9:00 p.m. why we’re introducing pastry chef and expert decorator Raven Seybolt! In the second of two technique-focused courses in cake, cupcake and cookie deco - Gluten-Free Breakfast rating, Chef Raven will show you how to expand on the skills you practiced “Gluten-free.” We hear it all the time these days, don’t we? Whether it’s you, in “Decorating 101.” You’ll start off by learning FINER DETAILS, FLOWERS, a friend, or a family member, you probably know someone who eats a gluten- AND BORDERS, a good opportunity to let your creativity and artistic side free diet, so having a few good gluten-free recipes up your sleeve is always a shine. Next, you’ll learn how to TORTE, a technique for splitting and filling a good idea. Enter: Jessica Bartl. Chef Jessica is here to help you navigate the cake. After that, you’ll move on to CRUMB COATING, a pre-frosting tech - world of gluten-free eating. In this second installment in our gluten-free series, nique that ensures a smooth-as-glass final appearance. You’ll also learn COM - she’ll tackle gluten-free breakfast ideas. After all, breakfast can be a particu - PLEX PIPING TECHNIQUES, such as basket weaves and textured borders. larly challenging meal for gluten-free eaters…what would breakfast look like Finally, you’ll learn to use FUDGE AS ICING to create a variety of finishes, in - without classics like or muffins? Luckily, you’ll never need to find cluding fudge drizzle and a molten (melted) appearance. out, since, with Jessica’s help, you’ll prepare gluten-free versions of a variety Raven Seybolt | Participation | $55 of breakfast baked goods. First up: SCONES TWO WAYS – BLUEBERRY and #131006C – Sunday, October 6 | 2:00 p.m. – 4:00 p.m. HAM AND CHEESE. Next, Jessica will show us how to make BUCKWHEAT PANCAKES WITH YOGURT, FRUIT AND DRIZZLED – how’s that for Candy and Chocolate Basics delicious? If that weren’t enough, you’ll also make GLUTEN-FREE BISCUITS Working with sugar and chocolate isn’t as tricky as it looks, once you know and APPLE-CARDAMOM MUFFINS. Chef Jessica will change the way you a few secrets. In this seminar, you’ll learn the fundamental techniques for think about gluten-free cooking…not to mention that her recipes are so good, hand-made candies and chocolates from a favorite Kitchen Window instruc - you’ll probably find yourself making them all the time – whether you and your tor. You’ll learn all you need to know to create luscious CHOCOLATE TRUF - guests are gluten-free or not! FLES, CARAMELS, MOLDED CHOCOLATE CANDIES and LOLLIPOPS. We’ll Jessica Bartl | Participation | $65 talk about the importance of choosing high quality ingredients to ensure the #131005A – Saturday, October 5 | 10:00 a.m. – 1:30 p.m. best finished products, and tell you how to look for the best ingredients avail - able. You’ll also learn about the importance of temperature when working Cake Basics with candy and chocolate. We will demonstrate how to make lollipops and If your idea of a home baked cake comes in a box, then this seminar is for fabulous homemade caramels and include a lesson on how to safely pour you. With the help of one of Kitchen Window’s talented staff instructors, you’ll sugar. Next it’s on to chocolate – we’ll discuss tempering: the most important learn everything you need to know to bake a perfect cake from scratch. We (yet often misunderstood) step in working with chocolate. We’ll show you will start by addressing the importance of properly selecting and measuring how to make truffles with ganache centers and how to finish them by dipping your ingredients and how those ingredients interact to create a cake’s structure them in tempered chocolate or rolling them in nuts or cocoa powder. You’ll and flavor. Find out why it’s important to bake with room-temperature ingre - also learn to make filled and molded chocolate candies. Finally, we’ll share dients and learn the correct way to mix different types of cake batters. You’ll some ideas for adding unique flavors to your candies to develop your own learn how to choose the best tools and equipment to help you achieve success signature creations. – from mixers to cake pans. You’ll learn the right way to tell when your cake Stephanie Johnson | Seminar | $30 is done; the proper way to cool it; and how to assemble the final product. As #131006D – Sunday, October 6 | 2:00 p.m. – 4:00 p.m. we share our wisdom, we will make and bake three cakes – rich and buttery POUND CAKE, indulgent CHOCOLATE CAKE and perfectly light SPONGE CAKE – and discuss the proper techniques for baking each of these classics to perfection. We will also show you how to make EASY BUTTERCREAM

8 For complete class descriptions visit www.kitchenwindow.com Cooking Fundamentals Modern Cake Decorating Take a guided tour of the fundamentals of cooking with this very popular series Cake baking is, of course, an ever-popular skills to master. But all baking of classes. You’ll build your culinary knowledge, learn to season and taste, aside, cake decorating is a rich, creative craft all by itself. Like any art, cake connect to your ingredients and experiment with hands-on practice, with ex - decorating has almost infinite room for innovation, invention, and expression, perience in a new set of cooking skills each week. New cooks will develop a and once you’ve mastered the basics, you may find yourself looking for the great base from which to explore the world of cooking; and experienced cooks next step, but not sure how to take your skills to the next level. Or maybe will gain a better understanding of how, why and when various techniques you have a beautiful, inspired idea for your next decorating project, and you work. And no matter what your current level of experience, at the end of this want a little guidance about the best way to get there. Either way, expert cake decorator Chef Jessica Bartl can help solve your decorating dilemma! In this series, you will have a better understanding to create great food. class, she’ll be demonstrating more advanced techniques for the cake deco - Session 1: Knife Skills; Basic Soups & Stocks; Pantry Basics rator who has a firm grasp of the basics. You’ll learn a variety of specialty Session 2: Grilling, Broiling, Roasting and Pan Sauces skills such as 2-dimensional handwork and the use of appliqué designs in cake Session 3: Stewing, Poaching, Simmering, Blanching, Boiling and Steaming decorating. Chef Jessica will also demonstrate some of her favorite themes, Session 4: Braising, Sautéing, Stir-frying and Deep-frying; Menu Building from elegant poppies to a carnival theme for kid’s parties, that will help kick - Daniel Darvell & Staff | Participation | $300 start your creative process. You’ll work with fondant, gumpaste, and 50/50 #131007A – Mondays, October 7, 14, 21 & 28 | 6:00 p.m. – 9:30 p.m. mix to achieve the perfect results for each type of design. Interested in taking your study of decorating further? Jessica will also have book recommendations Knife Skills for that student who wants a little homework. Good knife skills can change the way you cook (and keep you out of the emer - Jessica Bartl | Participation | $55 gency room). Cooking will become faster, easier and more enjoyable. In fact, #131012B – Saturday, October 12 | 11:00 a.m. – 2:00 p.m. in some cases, the right cut can improve the flavor of your food. In this hands- on class led by our expert instructors, you’ll learn the basics of cutlery; how Espresso Essentials to stand and hold the knife for maximum performance; and the fundamental Get the most from your home espresso machine with this fun and informative principles of slicing, mincing, dicing and julienne. You’ll improve your food seminar led by an expert member of the Kitchen Window staff. Whether you preparation skills in all areas, beginning with the basic vegetables that make want to optimize the use of your current espresso machine, or are in the process up the foundation of many standard recipes – onions, celery, carrots and po - of deciding on a purchase, this seminar will give you the information you need tatoes. You’ll learn techniques for cutting fruits like oranges, apples, mangoes, to make the most of your coffee experience at home. We’ll begin with a coffee melons and pineapple. And you’ll tackle more challenging produce like avo - tasting and discuss what’s behind that perfect cup of espresso, latte or cappuc - cados, tomatoes, peppers and herbs plus learn basic carving. You’ll use some cino. You’ll learn how to select the best beans, how to grind them for maximum of the food we prepare in class to make ROASTED ROSEMARY POTATOES flavor and aroma, and how to turn them into the perfect espresso shot. Our in - and ONIONS, TOMATO BREAD SALAD, ITALIAN ROAST BEEF, and POUND structor will demonstrate the right way to use your grinder and brewer, as well CAKE with PINEAPPLE MANGO SALSA. as how to care for and maintain your espresso machine to ensure its maximum performance for years to come. Using the wide range of espresso machines Brian Storey | Participation | $70 available at Kitchen Window, our instructor will demonstrate the proper tech - #131008A – Tuesday, October 8 | 6:00 p.m. – 9:30 p.m. nique for pulling espresso shots to get great crema every time. We will also cover the best methods for steaming, frothing, foaming and pouring milk. We’ll Healthy Fall Weeknight Meals talk about some of your favorite coffee drink recipes, and even explore how to The end of summer (and beginning of fall) marks a time of transition. The make latte art. You’ll have a chance to explore the features of our top selling weather changes, the earth gives up one last explosion of color, one last taste machines to help determine which one best suits your needs. of the harvest, before settling in to rest and rejuvenate. And kids go back to Lauren Lenzen | Seminar | $30 school. For parents, of course, that means that schedules get much more com - #131013A – Sunday, October 13 | 10:00 a.m. – 12:00 p.m. plicated. Between work, school, extracurricular activities, and everything else, how on earth are we supposed to find time to cook meals that will nourish Outdoor Cooking & Grilling Seminar our families and keep them going strong during the busiest time of year? Join our grillmasters to learn the fundamentals of successful outdoor grilling Swing by Kitchen Window, of course, and join Anna Dvorak for an evening and smoking. Our experts will help you sort through the hype to better under - of healthy meals that fit into a busy schedule. Anna will show you how to stand the grill you have or to choose the perfect grill for your outdoor kitchen. make the delicious, healthy, and filling AVOCADO CAESAR SALAD, as well Understanding your grill is the key to achieving a great grilling menu. You'll as NEW MEXICAN CHILI WITH SQUASH, PINTO BEANS AND RED PEPPERS get a lesson in the basic anatomy and features of gas and charcoal grills, and – both great ways to start a meal, or enjoy them together as a nutritious and we'll also take a peek at smokers. We’ll discuss how a grill’s design, construc - filling lunch. Next, you’ll make QUINOA WITH GREEN ONIONS AND tion and technology affect food. We'll talk about traditional and infrared burn - LIME, a flexible dish that can be served hot for dinner, or served cold, making ers, insulation, rotisseries and more. Our grill guys will also break down it a natural for lunchboxes. Anna will also show you another great smokers and discuss how to effectively use smoke in your cooking, including entrée, SOUTHWESTERN ROASTED VEGETABLE, BLACK BEAN, AND which types of wood to use. Finally, so that you may compare the techniques CASSEROLE before moving on to dessert, COCOA-CINNA - and features covered in the seminar, we'll sample food from a variety of grills, MON AND VANILLA MACAROONS. including CEDAR-PLANKED BRIE; slow cooked 4-HOUR BABY BACK RIBS; Anna Dvorak | Demonstration | $65 HERB SALT CRUSTED CHICKEN cooked on the rotisserie; juicy quick-cooked PORK LOIN CHOPS; CHICKEN BREASTS and NEW YORK STRIP STEAKS. #131009A – Wednesday, October 9 | 6:00 p.m. – 9:00 p.m. We’ll have enough samples to send even the biggest eaters into a protein coma. Doug Huemoeller & Daniel Darvell | Seminar/Samples | $30 Pots de Crème, Crème Brulee & Chocolate Soufflé #131013B – Sunday, October 13 | 12:00 p.m. – 3:00 p.m. Some of the most beautiful and elegant desserts start with a humble egg. A well-done custard or soufflé is both delicious and impressive – the perfect fin - Cooking Basics – Secrets of a Chef ish to a dinner party or an intimate evening for two. Join Kitchen Window for Give us two hours, and we’ll introduce you to the fundamental cooking tech - this class dedicated to the art of egg-based desserts. We’ll begin this hands-on niques that will make your time in the kitchen easier, more efficient and more class with an introduction to the skills you need to create a silky, smooth CUS - enjoyable. Led by an expert member of the Kitchen Window staff, this seminar TARD as well as a perfectly light and airy SOUFFLE. Next , we’ll turn our cus - will give you the skills and the confidence to become a better cook. You’ll learn tard into two classic French desserts: POTS DE CREME – a baked and chilled how to choose the right equipment for a particular project, as well as how to use “pot of cream” that’s as tasty as it is decadent; and CRÈME BRULEE – a rich that equipment to achieve the best results. We’ll show you the importance of custard topped with a burnt sugar crust. You’ll learn and practice tips and tech - choosing the right ingredients and how to use them. We’ll demonstrate various niques for creating the crust of the brûlée with an even caramelization and a culinary techniques – including frying, searing, sautéing, caramelizing, deglazing crisp texture. Finally, we’ll create a chocolate soufflé – a lovely, traditional and braising – and discuss when to use (and when not to use) each technique. dessert that uses beaten egg whites to rise while baking. Throughout the seminar, we’ll prepare samples for you to share so that you may Brian Storey | Participation | $65 taste for yourselves the difference a few basic skills can make. Samples include: #131012A – Saturday, October 12 | 10:00 a.m. – 2:00 p.m. PEPPERCORN STEAK AND EGGS; succulent SHORT RIBS; SEARED SCALLOPS; and savory SAUTEED VEGETABLES and creamy RISOTTO. You’ll also learn a few professional secrets that will help you take your cooking to the next level. Becky Caterine | Seminar/Samples | $30 #131013C – Sunday, October 13 | 2:00 p.m. – 4:00 p.m.

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 9 Celebrated Chefs: AT Solera Party BBQ: Fall Feast 900 Hennepin Ave Minneapolis, MN 55403 Keep the party going with fun, quick meals prepared on the grill. Join Kitchen It’s an exciting time to be a Minnesota foodie. Minneapolis is rapidly becom - Window Grillmasters Daniel and Doug this party BBQ – tailgate style. In this ing one of the major food destinations in the country, with growing ranks of hands-on grilling party, you’ll learn the tips and techniques for adapting your talented and decorated chefs trained in every discipline and cuisine imagi - favorite tailgate recipes for the grill. We’ll make a variety of stick-to-your-ribs nable. No matter what your interest, you can find an expert on it here in the dishes that are fast, easy and great for tailgating – or for any event. First up is Cities…but getting those experts to teach you firsthand? That’s not going to a warm and tasty ROASTED CORN & SHITAKE GRILLED PENNE PASTA, per - happen, right? Wrong! In Kitchen Window’s “Celebrated Chef” series, you fect for a weeknight meal. Next, we’ll make a hearty GRILLMASTERS get just that! You’ll meet at the restaurant, where you’ll spend an evening SMOKED 3-MEAT CHILE WITH ROASTED CHICKEN, PULLED PORK, & with the executive chef learning their tips, tricks, and favorite recipes. This SHORT RIBS that’s just as good on game day as it is on a chilly Saturday af - time, join us, and Chef Jorge Guzman, at Solera for an exciting Spanish menu ternoon. And finally, we’ll make a classic BELGIAN BEER AND BEEF STEW – that starts with GOAT-CHEESE-STUFFED PIQUILLO PEPPERS, topped with a rich and satisfying dish for any occasion. We’ll also serve GRILLED FOCAC - BRANDIED AND MICRO SORREL, these might just be the best CIA, featuring a twist to go with each meal. out there! Next, enjoy OCTOPUS CONFIT WITH GAZPA - Daniel Darvell & Doug Huemoeller | Participation | $70 CHO SALSA, a lovely, refreshing taste of Andalucian fare. For the third #131017A – Thursday, October 17 | 6:00 p.m. – 9:30 p.m. course, Chef Guzman will demonstrate a dish that celebrates Spain’s multi - cultural history: MOORISH CHICKEN AND PIE. You’ll then move on Grillmasters Series: Sausage Making to another course showcasing Spain’s penchant for seafood as Chef Guzman Sure, you can head to the grocery store and pick up a pack of brats for your prepares SALT-BAKED COD WITH TOMATO VINAIGRETTE. Finally, for cookout, but just think how much more fun it would be to know that you’re dessert, you’ll enjoy CHOCOLATE TRUFFLES accompanied by coffee from grilling up sausages you made yourself. Join Kitchen Window grillmasters local craft-roaster Dogwood. Doug and Daniel for a crash course on basic sausage making that will arm Jorge Guzman | Demonstration | $70 you with recipes and techniques for fresh, flavorful homemade sausages. #131014A – Monday, October 14 | 6:00 p.m. – 9:00 p.m. You’ll learn how to grind your own meat, how to season it to perfection; and then you’ll master the toughest part: stuffing the filling into casings to make Wines of Steel – Exploring the Unoaked the finished product. We’ll make HOT-SMOKED SHEBOYGAN “Winery” You may a chilled, dimly lit space filled with stacked wooden barrels BRATWURST and serve it with white onion, brown mustard and sliced dill - each holding 800 gallons or so - giving the wine inside time to mellow, de - pickles on a butter hard roll. We’ll make SPICY ITALIAN SAUSAGE and serve velop complexity and draw flavor from the oak wood itself. Increasingly now it with penne, peppers, onions and pomodoro marinara. Next is CHICKEN wine is aged in giant stainless-steel tanks and the desired "oakiness" is not im - AND APPLE SAUSAGE, serve with a celery root slaw on a challah roll. We’ll parted by the container, but by chips, chunks or even whole planks of wine- also make MEDITERRANEAN LAMB SAUSAGE served in a pita with tabouli barrel wood suspended inside the tank. Explore a new world of wines with and Greek yogurt. Chef Royal Dahlstrom and wine expert Jennifer Chou to explain the differ - Daniel Darvell & Doug Huemoeller | Participation | $70 ences and the good & bad of stainless steel wines. The menu kicks off with #131022A – Tuesday, October 22 | 6:00 p.m. – 9:30 p.m. WILD RICE WITH LOCAL GOAT CHEESE AND CRANBERRY SYRUP – creamy and sweet, they’re sure to whet your appetite for the next Spicy Thai Noodles course, BLUE SALAD WITH CRISPY APPLE CHIPS AND GRILLED FEN - Explore the world of Thai noodles with one of our most popular instructors NEL. Smoky and sweet, this dish captures everything we love about autumn… Joe Hatch-Surisook, the chef and owner of Sen Yai Sen Lek, a traditional Thai right down to the wood fire. Third, you’ll learn to make RED WINE BRAISED restaurant in Northeast Minneapolis. In this class, pick up come of Joe’s best VEAL CHEEKS WITH CAULIFLOWER AND LACINATO KALE RISOTTO, a real tips & techniques for some of his favorite Thai noodles. Throughout this class “mouthful” of an entrée with a rich and complex flavor. Finally, you’ll make we will work with different types of noodles to create four great dishes guar - a sweet and warmly-spiced dessert of CRÈME BRULÉE WITH GIN - anteed to warm you up during these cool winter days. The first item on the GER COOKIES. And let’s not forget the wine pairings! Jennifer menu is PAD KEE MAO - Thai with pork, Thai chilies and has carefully selected a list of perfectly matched wines to accompany dinner Thai basil. Next up is - curried Chiang Mai noodles with stewed that includes BOXHEAD CHARDONNAY (Australia), VEILER ROSE (France), beef. Our third dish is GOONG - tasty Thai fried noodles ZESTOS GARNACHA (Spain), LES TRAVERSES DE FONTANES (Cabernet from with shrimp, and fresh bean sprouts. And finally, we’ll make PAD France), and RAW POWER SHIRAZ (Australia). After this class, you’ll have SEE IEW - a broad, flat noodle stir fry with dark , Chinese broccoli your next dinner party planned from plate to pour! and chicken. This class is sure to fill up fast, so sign up now! Royal Dahlstrom & Jennifer Chou | Demonstration | $70 Joe Hatch-Surisook | Participation | $70 #131016A – Wednesday, October 16 | 6:00 p.m. – 9:30 p.m. #131022B – Tuesday, October 22 | 6:00 p.m. – 9:30 p.m.

Autumn Hawaiian Dinner Grillmasters Series: Green Egg Cooking American cuisine is known for its “melting pot” style, blending many different There's a reason the Big Green Egg calls itself the “world’s best smoker and world cuisines in new and unexpected ways, and perhaps nowhere is this grill”. This outdoor ceramic cooker is unrivaled in versatility and perform - more evident than Hawaii. With its fascinating fusion of many different cul - ance – it's a charcoal grill, an oven and a smoker. Plus it can reach up to tural influences, from Portuguese to Polynesian, Hawaiian food is hard to sum - 750 degrees in a short period of time, which makes it perfect for pizzas and marize or neatly categorize. Of course, the best way to gain a better flatbreads. Whether you’re contemplating a purchase, you already own an understanding of any cuisine is to try it. Join us, and Parma 8200 chef Adria Egg, or you just want to experience some great food, check out this class. Davidson, for a night of authentic Hawaiian dishes that will help bring a touch We’ll begin with SMOKED PORKETTA SAMIS with GRILLED ONIONS of the tropics to our chilly state. First, Chef Adria will show you how to pre - AND PEPPERS, featuring Italian dry-rubbed, slow-smoked pork shoulder. pare AHI TUNA POKE, a traditional Hawaiian salad course featuring sashimi Next is ROASTED LEMON & TARRAGON CHICKEN SALAD – vertical- tuna; great for sushi lovers! Next, Chef Adria will demonstrate QUINCE CHAR roasted chicken served on a bed of butter lettuce with apple, walnuts, red SIU CHICKEN, a sweet and spicy dish of marinated, roasted chicken. You’ll onion and goat cheese with citron vinaigrette. We’ll boost our temp to sear - laso learn to make to accompany the chicken. And since ing for BISTECCA ALLA FIORENTINA – a 4 pound Tuscan garlic herb no introduction to Hawaiian food would be complete without a pig roast, Chef rubbed T-bone steak served with SMOKED SMASHED POTATOES. Finally, Adria will be showing us how to make it at home with OVEN ROASTED we’ll finish our eggstravaganza with a PIZZA BAR, using our Egg as a wood- KALUA PIG. Finally, you’ll end the evening with one final kiss of tropical burning pizza oven. splendor: LILIKOI MALASADA WITH HAWAIIAN VANILLA BEAN ICE Daniel Darvell & Doug Huemoeller | Demonstration | $75 CREAM, a Pacific rim confection of fried dough that will leave you dreaming #131023A – Wednesday, October 23 | 6:00 p.m. – 9:30 p.m. of sand and surf. Adria Davidson | Demonstration | $70 #131016B – Wednesday, October 16 | 6:00 p.m. – 9:00 p.m.

10 For complete class descriptions visit www.kitchenwindow.com Beyond the Fundamentals of Pizza: Stuffed Pizzas flavor! Third, you’ll learn to make PAN-SEARED SALMON WITH SHALLOT Few things are more satisfying, more versatile or more family-friendly than AND PEPPERCORN SAUCE, an elegant entrèe that proves that caveman cui - homemade pizza. From the bread, sauce and cheese to the pineapple and an - sine can be as refined as any other. Finally, Jeff will demonstrate CHICKEN chovies, pizza is customizable, fun and surprisingly easy to make. In this AND FALL VEGETABLE STEW WITH COCONUT ADOBE , a rich, fla - hands-on class, you’ll take pizza-making to the next level with an evening vorful soup to keep you healthy throughout the colder seasons. dedicated to stuffed pizza. With Chef Royal Dahlstrom as your guide, we’ll Jeff Woodward | Demonstration | $65 work in stations and cover a range of hand-held pizza variations, learning #131025A – Friday, October 25 | 6:00 p.m. – 9:00 p.m. techniques and playing with toppings along the way. We’ll have a DOUGH STATION – we’ll learn tips for creating pizza doughs with the right taste and Easy, Exotic Indian texture. There will be a STATION – like pizza turnovers, The warmth, spice and bold flavors of are perfect for the are hand-held, satisfying and fun to eat. We’ll fill ours with a variety of classic warm nights of Spring and Summer. But for many of us, Indian food comes pizza toppings, including cheese, pepperoni, sausage, peppers, roasted mush - from a restaurant down the street—too intimidating for the kitchen. Well, rooms and olives. Next is the STATION – a filled, rolled and here’s a secret about Indian cooking: with the right ingredients and a few tech - sliced, stromboli make great party food—for the young and the old. We’ll niques, you can create incredible, authentic Indian meals at home. Truly! Let make our stromboli with CALZONEgrilled chicken, spinach, artichokes, ham, us prove it to you in this class hosted by Anu Seshadri. A native of India and roasted peppers and sun-dried tomatoes. And finally, we’ll have the DESSERT food scientist by profession, Anu is a renowned caterer and culinary instructor CALZONE STATION – a sweet “pizza” filled with apples and ginger or choco - here in the Twin Cities. She loves to share and demystify recipes from her late and raspberry. motherland, and that’s just what she’ll do tonight. On the menu: we’ll start Royal Dahlstrom | Participation | $70 with – fried pastries filled with vegetables, meats and spices and #131023B – Wednesday, October 23 | 6:00 p.m. – 9:30 p.m. served with an assortment of tongue-tingling CHUTNEYS. Anu will serve the samosas alongside a cool, refreshing MANGO LASSI – a sweet and cool Party BBQ: Orchard Grill blended yogurt drink. Next up is MASALA – roasted chicken Celebrate the bounty of the apple harvest; join Kitchen Window Grillmasters pieces bathed in a spicy, creamy sauce over a bed of aromatic rice. Daniel and Doug on our patio, as they lead you through the preparation of an Anu will also prepare ELAICHI PULAO – basmati rice pilaf spiced with black amazing menu using the finest apples local orchards have to offer. This hands- cardamom and served with a REFRESHING RAITA – a cool yogurt sauce on class will start with an appetizer of CARAMELIZED ONION, APPLE & blended with grated cucumber. And finally, we’ll end our evening on a sweet FONTINA served on COAL-FIRED FLAT BREAD. Next, you’ll make a healthy note with KESAR – a little like ice cream, but a lot better, this dessert is and delicious GRILLED BEET & APPLE SALAD WITH BACON APPLE VINAI - dense, creamy and cold, flavored beautifully with saffron. GRETTE. Our entree will be a hearty and satisfying APPLEWOOD-SMOKED Anu Seshadri | Demonstration | $65 & CIDER-BRINED PORK LOIN WITH APPLE ROSEMARY CHUTNEY, served #131025B – Friday, October 25 | 6:00 p.m. – 9:00 p.m. along with two classic and homey side dishes: APPLE-STUFFED ACORN SQUASH and GRILLED APPLE- STUFFING. We’ll round out our ode Gluten-Free Raised Doughs to the apple with a beautiful, traditional TARTE TATIN – an upside-down apple “Gluten-free.” We hear it all the time these days, don’t we? Whether it’s you, tart that’s baked right on the grill. a friend, or a family member, you probably know someone who eats a gluten- Daniel Darvell & Doug Huemoeller | Participation | $70 free diet, so having a few good gluten-free recipes up your sleeve is always a #131024A – Thursday, October 24 | 6:00 p.m. – 9:30 p.m. good idea. Of course, some dishes are more difficult to make gluten-free than others, and it can be tricky to convert your old favorites to gluten-free versions, Italian Bar Snacks especially if you like artisan and specialty breads. Enter: Jessica Bartl. Chef One of the best kept secrets of Italian culture and cuisine is the aperitivo, Jessica is here to help you navigate the world of gluten-free eating. In the final sometimes translated as “happy hour,” though the Italian version is quite dif - installment of our gluten-free series, she’ll teach you the tips and techniques ferent to happy hour in America. At an Italian aperitivo, people enjoy a pre- you’ll need to succeed with a variety of sweet and savory yeast-risen specialty dinner drink alongside a buffet of delicious appetizers and small plates, either breads. You’ll start off the class making a breakfast treat: . If at restaurants or at people’s homes. The Italian aperitivo is an opportunity to you thought going gluten-free would mean you had to give up baking or nar - socialize, snack and whet your appetite before dinner, or, if the snacks are re - row your selection, think again! We’ll actually expand your baking repertoire ally good, to replace dinner altogether. We’re excited to bring you a class fo - with HOMEMADE PRETZELS. After that, you’ll tackle PITA POCKETS and fill cusing on the art of snacking, Italian-style, that will teach you an assortment them with CHICKEN SALAD WITH FRESH, HOMEMADE MAYONNAISE. Fi - of delicious stuzzichini (snacks) and prepare you to host your very own aper - nally, you’ll make SMALL DINNER ROLLS that can be used to complement itivo! You’ll join instructor Becky Caterine in making an assortment of snacks any menu you like. Chef Jessica will change the way you think about gluten- starting with MARINATED OLIVES – easy, delicious, and quintessentially Ital - free cooking…not to mention that her recipes are so good, you’ll probably ian. Next, you’ll make BORLENGO. Similar to bruschetta, borlengo consists find yourself making them all the time – whether you or your guests are gluten- of crispy, fried bread topped with herbs, oil, parmesan, and ground pork. After free or not! that, you’ll make ITALIAN , small filled with , ap - Jessica Bartl | Participation | $65 ples, and purée. You’ll also learn to prepare CRISPY SUNCHOKES #131026A – Saturday, October 26 | 10:00 a.m. – 1:30 p.m. WITH CIPPOLINI CONFIT MAYO. And, to add a little sweetness to the spread, Becky will help you make a CHOCOLATE SALAMI – dessert disguised Halloween Cake Pops as a sausage! Enjoy a special taste of at home…but just a taste. It is Halloween is fast approaching, and regardless of whether we’re planning to snack time, after all! take the little ones out trick-or-treating or to be out celebrating ourselves, we’ve Becky Caterine | Participation | $65 all got sweets on the brain. Just think how much fun it would be to have beau - #131024B – Thursday, October 24 | 6:00 p.m. – 9:30 p.m. tifully decorated, Halloween-themed cake pops at your party or to send as dessert in a child’s lunch! That’s why we’ve invited Lymarie Jimenez, baker Get Fit the Primal Diet Way and decorator extraordinaire, to show us how to decorate these tiny cakes. If you’ve taken any of our classes on the paleo diet, you know just how tasty She’ll explain the ins and outs of decorating cake pops and take the fear out ancestral eating can be. So, how to take a great paleo meal to the next level? of decorating them, no matter how spooky the decoration itself might be! You Add cheese, of course! If you’ve enjoyed paleo eating but want to expand will have the opportunity to work with a variety of cake flavors, including your horizons, or have been curious about ancestral eating but want a less re - chocolate, vanilla, red velvet, and , and Lymarie will be offering lots of stricting plan, primal eating may be for you! Join Jeff Woodward once again decoration ideas as well as teaching technique, so the possibilities are endless! as he explores different versions of the paleo nutritional model. This class fo - You’ll learn all you need to put those cake pops in their costumes in less time cuses on the Primal diet, which is much like the paleo diet, but with the ad - than it takes to dance the Monster Mash! dition of high quality dairy products such as raw milk cheeses, and is a This class is open to anyone ages 8 & up. nutritional model used by many seeking optimum health, from top athletes Lymarie Jimenez | Participation | $55 looking to get the most out of their training to busy parents trying to keep #131026B – Saturday, October 26 | 11:00 a.m. – 2:30 p.m. healthy eating simple. Chef Jeff will be showing the best of the primal eating style, starting with a sweet and tangy YAM AND TOMATO SOUP WITH CRÈME FRAICHE. Next, he’ll whip up a SHRIMP SALAD WITH ROASTED ASPARAGUS, POTATO, AND FETA CHEESE, full of protein and packed with

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 11 Getting Started with Bread Making Fall Homemade Stuffed Pastas If you are new to bread making, or if you’re looking for ways to expand your You liked pasta once. Loved it, even. But now…the thrill is gone. Mac and expertise, join us for this hands-on class that will teach you tips, tricks and cheese no longer excites you. with meatballs is so yesterday. But techniques for turning out bread like a pro. This class will provide you with you still remember the good times, the shiver that ran down your spine at the the basic knowledge you need to begin baking fresh bread in your home very mention of the word “,” the satisfying ache of longing at the kitchen. We will discuss the importance of ingredients and equipment, and thought of fettucine in a rich cream sauce…but it’s just not the same anymore. how the right stuff can transform your kitchen into a bakeshop. With Kitchen Take heart! There is hope for the future, and it’s just a pasta machine away. Window’s own Stephanie Johnson as your instructor and guide, you’ll mix, The secret to reigniting your love for pasta is to make your own! Crafted with knead, form, proof and bake bread to get a feel for the dough and the process love, infused with new and interesting flavors, homemade pasta will remind it goes through. We'll begin with a recipe for versatile, basic yeasted dough you why you fell in love in the first place. Soon enough, you’ll enter the that’s used to make many different types of bread. Next, we'll learn how to kitchen full of eager anticipation once again. And what better way to say “wel - shape and form bread dough. We'll use this same dough to shape into simple come back, pasta!” than with the loving embrace of stuffed pasta shells? It all DINNER ROLLS, as well as a RUSTIC ITALIAN LOAF and FRENCH BOULE. starts with BUTTERCUP SQUASH RAVIOLI, served with a luscious TOASTED With this class, not only will you learn the principles of bread-making, but PECAN ARUGULA-SAGE BROWN BUTTER BROTH. Next, you’ll kindle the you'll gain an understanding of how to apply those principles to create a loaf budding romance with SWEET POTATO CAPPELLACCI IN TOASTED PISTA - for any occasion. CHIO CREAM SAUCE. Third, you’ll enjoy HERB MANICOTTI WITH BRAISED Stephanie Johnson | Participation | $65 VEAL, MUSTARD GREENS, AND WILD . And finally, you’ll #131027A – Sunday, October 27 | 9:00 a.m. – 1:00 p.m. end the evening’s affair with TORTELLINI IN AND SHAVED PARMESAN…yes, it’s an old standby, but somehow, this time, it’s Knife Clinic different. This time, it feels like it could last. Once you learn how to properly use your knives, you will not only improve Royal Dahlstrom | Participation | $70 how you cook, but cooking will become easier and more enjoyable. The key #131029A – Tuesday, October 29 | 6:00 p.m. – 9:30 p.m. to good knife skills is an understanding of good gripping and cutting tech - niques. When used properly, your knife will perform much more efficiently Masquerade Couples Party – and it can actually become three times sharper. Once mastered, the knife The days of going door-to-door asking strangers to drop sweet treats into your skills you’ll pick up in this seminar will help you reduce your prep-time in plastic pumpkin pail are now behind you. But just because you’ve grown up the kitchen and improve your confidence while slicing and dicing. This hour- doesn’t mean you do not enjoy this spooky and festive time of year! Join us long primer will give you a fundamental understanding of the most important for an evening dedicated to façade of Halloween as we throw our very own tools in your kitchen and prepare you to further develop your skills at home. Masquerade Party. In this class, you and your date are invited to an exclusive Choosing the correct knife for the job is fundamentally important. Each kind couples-only event, where you’ll cook together, while hiding behind your own of knife plays an important, specific role in the kitchen. In this seminar, we'll mask, enjoying an unforgettable and haunting evening. With Chef Brian Storey discuss the best uses and practical applications for many kinds of Western as your guide, to get you and your date into the Masquerade mood, we will and Asian knives – from parers to slicers, chef's knives to santokus, and bread enjoy an array of delicious small plates: HIMILAYAN SALT SLAB SEARED knives to cleavers. We will review basic cutting techniques; how to choose a SCALLOPS WITH SEA ASPARAGUS SALAD – perfectly seared scallops with a knife; differences in types, styles and shapes of knives; and basic safety, stor - bright and tangy salad; CROXETTI PASTA WITH SWEET & SPICY ACORN age and knife care. SQUASH – flat medallion pastas stamped by hand with a maple syrup and Brian Storey | Seminar | $30 chili-inspired roasted acorn squash sauce; POACHED TUNA WITH CAN - #131027B – Sunday, October 27 | 10:00 a.m. – 11:00 a.m. NELLINI WHITE BEAN & BLACK TRUFFLE BRUSCHETTA – tuna poached in a herb-garlic infused oil over grilled baguette slices topped with mound of Knife Sharpening Clinic creamy white beans and rich truffles; and BRAISED PORK AREPITAS – crispy The right knife can make all the difference in food preparation – but any knife little with caramelized onions and quickly pickled tomato salsa. Next is only as good as its edge. A dull edge is inefficient, difficult to use and dan - you’ll create a gorgeous PICKLED BEET & BLOOD ORANGE SALAD WITH gerous. In this seminar, you’ll learn how to keep your knives sharp and in top SPICED WALNUTS, FIGS AND PROSCIUTTO WITH A MUDDLED STRAW - condition. We will begin with a basic introduction to the various types of knife BERRY VINAIGRETTE – a masking dish packed with succulent fall flavors. For edges and a demonstration of the proper sharpening techniques that can create dessert, we’ll make a luscious and seductive ROASTED BRAEBURN APPLE the perfect cutting edge for your knife. We’ll explore whetstones and honing TARTLETS WITH COMPOTE, TOASTED MERINGUE & DULCE steels, and discuss the virtues of each of these sharpening tools. With a whet - DE LECHE CARAMEL SAUCE. And of course, a Masquerade Party isn’t com - stone, you have more control, which allows you to shape an edge with a single plete without HOT SPICED WINE – a wonderful combination of wine, fruit bevel and a thinner angle – a sharper edge with improved performance. And and spices perfect for a chilling October night. with a honing steel, you can maintain that perfect knife edge for months with - Hot Spiced Wine sold separately in class. out the need for re-sharpening. We’ll show you how. Brian Storey | Participation | $140 per couple Bring your knives with you, as well as a stone and steel if you have them. If #131030A – Wednesday, October 30 | 6:00 p.m. – 9:30 p.m. you don’t own a stone or steel, you can work with ours during class. Brian Storey | Seminar | $30 #131027C – Sunday, October 27 | 12:00 p.m. – 1:00 p.m.

Knife Skills Good knife skills can change the way you cook (and keep you out of the emer - gency room). Cooking will become faster, easier and more enjoyable. In fact, in some cases, the right cut can improve the flavor of your food. In this hands- 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 principles of slicing, mincing, dicing and julienne. You’ll improve your food preparation skills in all areas, beginning with the basic vegetables that make up the foundation of many standard recipes – onions, celery, carrots and po - tatoes. You’ll learn techniques for cutting fruits like oranges, apples, mangoes, melons and pineapple. And you’ll tackle more challenging produce like avo - cados, tomatoes, peppers and herbs plus learn basic carving. You’ll use some of the food we prepare in class to make ROASTED ROSEMARY POTATOES and ONIONS, TOMATO BREAD SALAD, ITALIAN ROAST BEEF, and POUND CAKE with PINEAPPLE MANGO SALSA. Brian Storey | Participation | $70 #131027D – Sunday, October 27 | 3:00 p.m. – 6:30 p.m.

12 For complete class descriptions visit www.kitchenwindow.com NOVEMBER Cake Basics If your idea of a home baked cake comes in a box, then this seminar is for Fundamentals of Fresh Pasta you. With the help of one of Kitchen Window’s talented staff instructors, you’ll Fresh pasta gives a delicate texture and depth of flavor to your pasta dishes – learn everything you need to know to bake a perfect cake from scratch. We it’s an entirely different experience than boiled noodles from a box. This class will start by addressing the importance of properly selecting and measuring will show you how easy it is to make fresh pasta at home. You’ll make two your ingredients and how those ingredients interact to create a cake’s structure pasta doughs, an all-purpose BASIC PASTA DOUGH and a flavorful HERBED and flavor. Find out why it’s important to bake with room-temperature ingre - PASTA DOUGH. You’ll learn how to mix, knead and roll out the pasta dough, dients and learn the correct way to mix different types of cake batters. You’ll as well as how to form it for a variety of uses. Instructor Becky Caterine will learn how to choose the best tools and equipment to help you achieve success also share some of her favorite pasta sauces, which you’ll make and enjoy – from mixers to cake pans. You’ll learn the right way to tell when your cake with the pasta from class. The first dish is a classic LASAGNE. You’ll learn how to cut and layer fresh pasta. Then while the lasagne bakes, you’ll make FET - is done; the proper way to cool it; and how to assemble the final product. As TUCCINI WITH BASIL PESTO. You’ll also learn how to make filled pasta in - we share our wisdom, we will make and bake three cakes – rich and buttery cluding SPINACH RICOTTA RAVIOLI WITH TRADITIONAL TOMATO SAUCE POUND CAKE, indulgent CHOCOLATE CAKE and perfectly light SPONGE and CHEESE TORTELLINI WITH ALFREDO SAUCE. This class will give you CAKE – and discuss the proper techniques for baking each of these classics to the confidence and skills to create a beautiful meal of fresh pasta any time. perfection. We will also show you how to make EASY BUTTERCREAM If you own a pasta machine, we encourage you to bring it to work with in class. FROSTING and share some quick and simple decorating tips to add that spe - Becky Caterine | Participation | $70 cial finish to your cake. We'll cover basic piping as well as how to use glazes, #131101A – Friday, November 1 | 6:00 p.m. – 9:30 p.m. nuts, sprinkles and more. Stephanie Johnson | Seminar | $30 Tarts, Tartlets and Tart Tatin (trying saying that 3 times fast!) #131103B – Sunday, November 3 | 10:00 a.m. – 12:00 p.m. Here’s an interesting bit of tart trivia: Tart shells were first introduced as dinner plates in the 11th century. Over a thousand years later, we’re still using tart Cake Decorating Basics shells for all kinds of delicious fillings. In this class, we’ll take you step-by- Whether you’re celebrating a special occasion or you just want to add a de - step through the process of mixing, baking, filling and topping these scrump - signer touch to a dessert for the family, this seminar will introduce you to the tious butter crusts. First, you’ll learn and practice no-fail recipes and world of cake, cookie, and cupcake decorating. Join a talented Kitchen Win - techniques for SHORT DOUGH CRUST and CHEF’S PIE DOUGH. Next, we’ll dow staff instructors and expert cake decorator for tips and techniques that move on to practice three mouth-watering fillings: LEMON CURD, PASTRY will inspire you to create a cake you’ll be proud to share with family and CREAM and CHOCOLATE GANACHE. Then we’ll move on to baked fillings friends. Our instructor will demonstrate how to "torte" a cake (how to split and such as FRANGIPANE ALMOND TART with CHERRIES and LINZER TART with fill it) and how to properly apply the base layer of icing that is crucial to all RASPBERRIES. Lastly, we’ll enjoy a French classic of CARMELIZED APPLE successful cake decorating. You’ll learn mixing techniques to achieve the per - TART TATIN. Many of these versatile recipes can be made as individual tartlets fect icing consistency, as well as how to fill and hold a piping bag using the for your buffet table or as impressive pie-sized desserts. correct position, direction, angle and pressure. With different piping tips, you Brian Storey | Participation | $65 can create very different looks, from whimsical to elegant. We will show you #131102A – Saturday, November 2 | 11:00 a.m. – 2:30 p.m. how to make dots and beads, roses, ribbons, stars, drop flowers, shells, rosettes, rope, ruffles, cornelli lace patterns, basket weaves, garlands and print - Gluten-Free Pies, Tarts, and Bars ing. We’ll also discuss how to successfully work with fondant for a classic and “Gluten-free.” We hear it all the time these days, don’t we? Whether it’s you, seamless look. a friend, or a family member, you probably know someone who eats a gluten- Raven Seybolt | Seminar | $30 free diet, so having a few good gluten-free recipes up your sleeve is always a #131103C – Sunday, November 3 | 2:00 p.m. – 4:00 p.m. good idea. Of course, some dishes are more difficult to make gluten-free than others, and it can be tricky to convert your old favorites to gluten-free versions. Bread Basics Enter: Jessica Bartl. Chef Jessica is here to help you navigate the world of If your homemade bread just isn’t rising to the occasion, this seminar will help. gluten-free eating. In this installment of our gluten-free series, she’ll teach you Bread baking involves a series of chemical reactions; and each step in the everything you need to know about making gluten-free baked goods. You’ll process is important to achieving a great loaf. Join a favorite Kitchen Window enter the holiday season ready to charm all the gluten-free eaters at your next instructor to learn the secrets of bread baking – from the choice of ingredients get-together. First, you’ll make PUMPKIN PIE, and, in the process, you’ll cover to the baking time. We’ll begin with a discussion about yeast – active dry, in - an all-purpose GLUTEN-FREE PIE DOUGH that you can use in your other stant, compressed/fresh – how they are different and which type is right for recipes. Next, you’ll make MINI CHERRY PIES – they are as cute as they are you. You’ll learn the right way to measure ingredients; how to choose the right delicious. After that is a fall favorite – APPLE CRISP WITH . And fi - equipment; and how important temperature really is. Proper kneading is fun - nally, you’ll make a holiday crowd-pleasure: PEAR CRANBERRY GALETTESS. damental to bread baking: if not done properly, the final product will not Chef Jessica will change the way you think about gluten-free baking…not to achieve its full potential. Our instructor will show you how to knead both by mention that her recipes are so good, you’ll probably find yourself making them hand and with a mixer. You’ll learn how to shape dough into a loaf, a baguette, all the time – whether you and your guests are gluten-free or not! rounds, rolls and braids; as well as how to achieve the optimal crumb and Jessica Bartl | Participation | $65 crust for the perfect overall texture. You’ll learn how to tell when your bread #131102B – Saturday, November 2 | 10:00 a.m. – 1:30 p.m. is done as well as how to cool and store it properly. Along the way, we’ll be making and baking bread to demonstrate professional tips, tricks and tech - Espresso Essentials niques. After this seminar, and a little practice at home, you’ll be turning out Get the most from your home espresso machine with this fun and informative artisan quality bread in no time. seminar led by an expert member of the Kitchen Window staff. Whether you Stephanie Johnson | Seminar | $30 want to optimize the use of your current espresso machine, or are in the process #131103D – Sunday, November 3 | 2:00 p.m. – 4:00 p.m. of deciding on a purchase, this seminar will give you the information you need to make the most of your coffee experience at home. We’ll begin with a coffee tasting and discuss what’s behind that perfect cup of espresso, latte or cappuc - cino. You’ll learn how to select the best beans, how to grind them for maximum flavor and aroma, and how to turn them into the perfect espresso shot. Our in - structor will demonstrate the right way to use your grinder and brewer, as well as how to care for and maintain your espresso machine to ensure its maximum performance for years to come. Using the wide range of espresso machines available at Kitchen Window, our instructor will demonstrate the proper tech - nique for pulling espresso shots to get great crema every time. We will also cover the best methods for steaming, frothing, foaming and pouring milk. We’ll talk about some of your favorite coffee drink recipes, and even explore how to make latte art. You’ll have a chance to explore the features of our top selling machines to help determine which one best suits your needs. Lauren Lenzen | Seminar | $30 #131103A – Sunday, November 3 | 10:00 a.m. – 12:00 p.m.

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 13 Knife Skills use alder wood to prepare halibut for ALDER-SMOKED HALIBUT SALAD Good knife skills can change the way you cook (and keep you out of the emer - WITH CHERMOULA. Next, we’ll cold-smoke mozzarella and combine it with gency room). Cooking will become faster, easier and more enjoyable. In fact, marinated tomatoes, basil & smoked black pepper for CAPRESE SALAD. We’ll in some cases, the right cut can improve the flavor of your food. In this hands- use traditional Jamaican pimento wood for PIMENTO-SMOKED JERK SHRIMP. on class led by our expert instructors, you’ll learn the basics of cutlery; how We’ll make authentic MEMPHIS MOPPED PORK SHOULDER SAMIS with to stand and hold the knife for maximum performance; and the fundamental MUSTARD BUTTER and an impressive HICKORY AND BOURBON-MARI - principles of slicing, mincing, dicing and julienne. You’ll improve your food NATED BEEF TENDERLOIN. preparation skills in all areas, beginning with the basic vegetables that make Daniel Darvell & Doug Huemoeller | Demonstration | $70 up the foundation of many standard recipes – onions, celery, carrots and po - #131107A – Thursday, November 7 | 6:00 p.m. – 9:30 p.m. tatoes. You’ll learn techniques for cutting fruits like oranges, apples, mangoes, melons and pineapple. And you’ll tackle more challenging produce like avo - Classic Fondue & Raclette Party cados, tomatoes, peppers and herbs plus learn basic carving. You’ll use some Come discover why fondue remains such a popular entertaining option during of the food we prepare in class to make ROASTED ROSEMARY POTATOES the holidays. Chef Brian Storey will guide us through the “Fon-dos and Fon- and ONIONS, TOMATO BREAD SALAD, ITALIAN ROAST BEEF, and POUND don’ts” you need to host a fabulous fondue party. We’ll begin with CLASSIC CAKE with PINEAPPLE MANGO SALSA. CHEESE FONDUE made with two Switzerland’s finest cheeses: EMMENTALER Brian Storey | Participation | $70 & GRUYERE, perfect for dunking chunks of FRENCH BREAD. Next we’ll #131104A – Monday, November 4 | 6:00 p.m. – 9:30 p.m. enjoy LAND & SEA FONDUE IN OIL where we’ll indulge with beef tender - loin, shrimp and scallops cooked and then dipped in five wonderful sauces. International Soups The awesome line-up of sauces includes BEARNAISE, CLASSIC COCKTAIL, Soups, from rich and hearty to light and refreshing, are a great way to start WHIPPED CREAM HORSERADISH, TERIYAKI, and the best GREEN GOD - any meal, but this time of year, as the days shorten and the weather gets DESS. Before moving to dessert, Brian will introduce you to RACLETTE, an - chilly, they take on a particular, comforting significance. Whether to take other traditional Swiss method for cooking together at the dining room table the chill out of our bones or to make us feel better when we’re sick, cultures where we’ll enjoy the classic RACLETTE CHEESE, GRILLED VEGETABLES, the world over have recognized the power that a hot bowl of soup has to SAUSAGES, and CORNICHONS. Finally, our CLASSIC MILK CHOCOLATE bolster our physical well-being and our sense of family. It’s no surprise, then, FONDUE will be a perfect finish to our night as we enjoy it with pound cake that each culture has its own distinct style and tradition when it comes to and fresh fruit. Don’t forget to reserve your spot around the fondue pots, as soups, but one thing they all have in common, from the luscious, aromatic this class fills up quickly! tagine stews of north Africa to the simple beauty of Vietnamese , is the Brian Storey | Participation | $70 power to warm and comfort us from the inside out. In this class, you’ll join #131108A – Friday, November 8 | 6:00 p.m. – 10:00 p.m. Chef Royal Dahlstrom for an exciting world tour showcasing unique, deli - cious soups from a variety of cultures. You’ll start out by preparing a CUBAN Diwali: The Festival of Light BLACK BEAN SOUP WITH CILANTRO CREAM, a filling, heavily seasoned For cultures around the world, the longest, darkest nights of the year are dish that exemplifies Cuba’s multicultural history. Next, enjoy creating a marked by celebration. We come together with loved ones to feel a sense of MOROCCAN LAMB STEW WITH CHICK PEAS, a satisfying, aromatic dish community, to honor cultural traditions, to reflect on our lives and ourselves… typical of North . Third, you’ll make CHICKEN POSOLE, an and to prepare some of the best meals we’ll have all year! In India, Hindu ancient corn soup from pre-Columbian Mexico. Finally, you’ll end the families celebrate Diwali, or Deepavali, to symbolize the triumph of light over evening with VIETNAMESE BEEF AND NOODLE SOUP, a simple Asian dish darkness and good over evil. Of course, coming right on the heels of the har - consisting of meat, noodles, broth, and a few seasonings that demonstrates vest, the Diwali festival is marked by a sense of plenty, and, like many fall and that sometimes, simple is best. winter holidays around the world, is a time for great food and drink. Join Chef Royal Dahlstrom | Participation | $65 Anu Seshadri as she walks you through the preparation of a Diwali feast, start - #131106A – Wednesday, November 6 | 6:00 p.m. – 9:30 p.m. ing with SWEET LASSI, a celebratory mocktail. Next, you’ll make KABOBS, of marinated Indian cheese and vegetables grilled Chicken Fundamentals and served with an assortment of spicy chutneys. Next is SHAHI CHICKEN, From the dinner table to the lunch box, chicken is a staple of the American bite-sized pieces of chicken cooked to perfection in an aromatic cream sauce. diet. And why not? You can dress it up, dress it down, serve it to your kids on You’ll also enjoy NAVARATAN PULAO, a Basmati rice pilaf cooked in a suc - a rushed weeknight, or to your mother-in-law on a leisurely Sunday after - culent blend of spices, as well as SPICED NAAN, a seasoned version of the noon. In this hands-on class, you’ll learn how to perfect the art of chicken traditional Indian coal-fired flatbread. On the side, Chef Anu will serve a LAY - dinners with expert tips, techniques and recipes from Kitchen Window Exec - ERED SALAD WITH CAROM VINAIGRETTE. Finally, for dessert, you’ll enjoy utive Chef Brian Storey. We’ll start with a tutorial on selecting your chicken BADAM HALWA, a pudding made with almonds and saffron! at the market. You’ll learn about the types and grades of chickens, as well as Anu Seshadri | Demonstration | $70 when to choose a whole chicken and when to select breasts or thighs. Next, #131108B – Friday, November 8 | 6:00 p.m. – 9:00 p.m. we’ll discuss how to properly butcher a whole chicken into its parts, and you’ll get the chance to practice this very important skill. You’ll also learn Shop Like a Chef – Great Ciao Tour professional methods for carving a whole chicken or turkey. And finally, Brian This North Minneapolis warehouse is a mecca for chefs throughout the Twin will walk you through how to cook chicken to achieve moist and flavorful Cities and around the country. Great Ciao is a favorite because of its selection results every time. The class will work on five delicious recipes that highlight of the highest quality, most unique foods around. The warehouse is typically this versatile bird. We’ll start with ITALIAN-BAKED CHICKEN WINGS – an open only to professionals, but as a guest of Kitchen Window, you get insider herby, upscale take on a sports-bar classic. We’ll make a beautiful WINE- access to this exclusive market. You’ll get a behind-the-scenes tour from Scott BRAISED CHICKEN – a fresher, simpler spin on coq au vin. Next is OVEN Pikovsky, owner of Great Ciao, and Chef Royal Dahlstrom. You’ll receive great “FRIED” CHICKEN – a healthier version of a family-friendly comfort food. information and tips on how to use some of the ingredients you’ll find. You’ll Our next recipe is sure to impress at your next dinner party: PAN-SEARED be treated to tastings of artisanal olive oils, vinegars, cheeses, chocolates, CHICKEN MARSALA. And finally, it’s GRILLED HERBED CHICKEN – a dish pasta, grains and other specialty ingredients. Plus lunch will be provided at that’s perfect for any occasion. Great Ciao using some of their most unique ingredients to make an unforget - Brian Storey | Participation | $70 table meal. And through special arrangement with Kitchen Window, you’ll be #131106B – Wednesday, November 6 | 6:00 p.m. – 9:30 p.m. able to purchase the foods you fall in love with during the tour. Once you get the lay of the land from the staff of Great Ciao, you’ll get to shop to your heart’s Grillmasters Series: Smokehouse content. We’ll meet at Kitchen Window Cooking School before heading to the Whether you already own a smoker or are thinking of buying one, this class market, and after the tour, return here for a delitiable dessert prepared by Chef is for you. Doug and Daniel will cover everything you need to know about Royal with some of his favorite Great Ciao finds. basic smoking. You’ll learn the difference between cold smoking, hot smoking Royal Dahlstrom | Tour | $75 and curing and discover how using smoke together with rubs, pastes and mari - #131109A – Saturday, November 9 | 9:00 a.m. – 2:00 p.m. nades can create a world of flavors. We’ll use a stovetop smoker, a komodo (Green Egg), a box smoker, a barrel smoker and a water smoker, and compare the flavor nuances of different smoking woods. You’ll start with CHICKEN WINGS WITH BROWN MUSTARD, smoked with apple, oak & hickory. We’ll

14 For complete class descriptions visit www.kitchenwindow.com More Secrets of the Sushi Roll SALAD, with Napa cabbage, daikon and carrot in pineapple dressing. Next, Sushi is one of those cuisines that can seem pretty daunting to the newcomer. you’ll clear your palate with an intermezzo of MELON AND LAVENDER - Restaurants’ high prices and beautiful presentations can make it seem out of PACHO, a refreshing chilled soup topped with lemon zest. Next up is the reach for many home cooks. And yet, it’s really not as difficult as it seems. main course, CHICKEN BLANQUETTE, a classic of French country cooking, With good base knowledge, a few simple techniques, and some practice, any - served with TOASTED RICE PILAF, and all topped with sautéed mushrooms one can make great sushi at home. The key lies in getting the rice just right, and caramelized onions. Of course, no French dinner would be complete and that’s why each sushi class starts off by telling you everything you need to without a decadent dessert, and this one is no exception! You’ll finish the know to make great, authentic GOHAN (sushi rice) at home. Next, you’ll evening with a TARTE AU PIGNON, or pine-nut tart, served with berries and learn about AWASEZU, the sushi rice seasoning. After that, you’ll learn about a Grand Marnier-infused whipped cream! C’est magnifique! key sushi-making sauces such as PONZU (citrus soy sauce) and NIKIRI (spe - Frederic Bermond | Demonstration | $70 cial soy sauce), as well as OTSU MAYONE-ZU, a delicious spicy mayonnaise #131111A – Monday, November 11 | 6:00 p.m. – 9:00 p.m. condiment. After you’ve covered the basics of working with these ingredients, you’ll prepare some delicious sushi rolls, starting with SASHIMI HAMACHI Sweet, Spicy & Sour Thai Soups WITH PONZU AND KURISUPI TAMANEGI, a combination of raw yellowtail Minnesota winters are harsh, and you may find yourself searching for ways to tuna with citrus soy sauce and crispy onions. Next up is NIGIRI SAKE HANNA keep warm. And as all your energy goes into staying warm, you may find SUN BURI, consisting of seared, cured salmon on hand-formed rice with spe - yourself relying on the same old dishes to get you through. No longer! Deli - cial soy sauce and micro greens. Finally, you’ll make OTSU MAGURO FU - cious homemade soups are the perfect way to warm you up, body and soul. TOMAKI, a spicy Ahi tuna recipe with leaf lettuce, avocado, pickled burdock Not to mention that cooking always warms up the house, and of course, it’s root, and sprouts. Make no mistake: after our sushi class, you’ll know always fun to try something new. That’s why we’re pleased to have guest in - everything you need to know about making the freshest from-scratch sushi ex - structor Joe Hatch-Surisook of Sen Yai Sen Lek on hand to show you how to cept how to catch the fish! keep cozy with a taste of the tropics in this diverse menu of soups from Thai - John Sugimura | Participation | $75 land! First, you’ll prepare , a spicy, sour soup with shrimp, lemon - #131109B – Saturday, November 9 | 6:00 p.m. – 9:30 p.m. grass, kaffir lime, and galangal (Thai ginger). Next, you’ll make , a jasmine rice soup with , cilantro, and fried garlic oil. After that, you’ll Cooking Basics – Secrets of a Chef make TOM KHA GAI, a savory powerhouse with chicken, coconut milk, Give us two hours, and we’ll introduce you to the fundamental cooking tech - galangal, lemongrass and lime. It’ll keep you warm and cure what ails you niques that will make your time in the kitchen easier, more efficient and more the way that only can! Finally, you’ll end the evening with enjoyable. Led by an expert member of the Kitchen Window staff, this seminar GEOW NAAM MOO DAENG, a pork soup with egg noodles, bean will give you the skills and the confidence to become a better cook. You’ll sprouts, and Thai barbecued pork. There’s no better (or tastier) way to unwind learn how to choose the right equipment for a particular project, as well as and keep Old Man Winter at bay! how to use that equipment to achieve the best results. We’ll show you the im - Joe Hatch-Surisook | Participation | $70 portance of choosing the right ingredients and how to use them. We’ll demon - #131112A – Tuesday, November 12 | 6:00 p.m. – 9:30 p.m. strate various culinary techniques – including frying, searing, sautéing, caramelizing, deglazing and braising – and discuss when to use (and when Tuscan-Inspired Autumn Dinner Party not to use) each technique. Throughout the seminar, we’ll prepare samples for Picture yourself in the countryside, surrounded by rolling green hills, the set - you to share so that you may taste for yourselves the difference a few basic ting sun painting the sky as red as the wine in your glass. As the night falls, skills can make. Samples include: PEPPERCORN STEAK AND EGGS; succu - the smell of olive trees drifts in from the grove nearby and mingles with the lent SHORT RIBS; SEARED SCALLOPS; and savory SAUTEED VEGETABLES scent of fresh, crusty bread baking in the oven…yes, nothing says “great food” and creamy RISOTTO. You’ll also learn a few professional secrets that will quite like Italy. The sumptuous, hearty dishes for which Italy is known are help you take your cooking to the next level. the perfect complement to an evening with friends, an exquisite way to warm Becky Caterine | Seminar/Samples | $30 both hearth and heart. That’s why you’ll want to join us as we welcome in - #131110A – Sunday, November 10 | 10:00 a.m. – 12:00 p.m. structor Anna Dvorak to kitchen to teach us all how to add a little dolce vita into our day-to-day. She’ll start us off with CRISP GREEN SALAD WITH Cooking Under Pressure ROASTED SQUASH AND PUMPKIN SEED DRESSING, a toast to the classic Pressure cooking is the perfect solution for today’s cooks who are looking to flavors of fall. Next up is the zuppa, or soup course, TUSCAN SOUP feed their families healthy meals using less time and energy. With a pressure WITH HERBS, a hearty classic that’s sure to satisfy. After that, Anna will in - cooker, you can cook with less water at a high heat, so your food retains troduce us to a traditional Italian grain with her WARM FARRO SALAD WITH many of the nutrients that are lost in simmering or boiling. And while you FALL VEGETABLES AND THYME. For the fourth course, we’ll savor Anna’s may have heard your grandmother’s horror stories about dangerous, explod - luscious GLUTEN-FREE TUSCAN CREPES WITH LEEKS, KALE, AND MUSH - ing pressure cookers, today’s pressure cookers boast safety features that make ROOM BESCIAMELLA. Finally, a little dessert to end the evening: POLENTA using them simple and worry-free. Join Kitchen Window’s expert instructor CAKES WITH PEARS, ALMONDS, AND LOCAL HONEY. After this class, for a fun and informative seminar on the proper use of a pressure cooker. you’ll know everything you need to invite your friends for all the romance of You’ll learn about the technical features of pressure cookers, get tips for mak - an Italian festa! ing your pressure cooker easier to use, and sample some tasty recipes. On Anna Dvorak | Demonstration | $65 the menu is hearty and healthy BEAN SOUP; savory RISOTTO; and creamy #131112B – Tuesday, November 12 | 6:00 p.m. – 9:00 p.m. NEW YORK STYLE CHEESECAKE. You’ll also learn how to modify some of your favorite “traditional” recipes for your pressure cooker. If you own a pres - Meet the Chef: Oceanaire sure cooker, or are interested in adding this method of cooking to your reper - The Oceanaire Seafood Room boasts the finest seafood flown in fresh every toire, this is the seminar for you. day. With an emphasis on simplicity, seasonal preparation and regionally in - Becky Caterine | Seminar | $30 spired dishes, Oceanaire offers one of the best dining experiences in the Twin #131110B – Sunday, November 10 | 2:00 p.m. – 4:00 p.m. Cities. Tonight, it’s all about seafood and holiday entertaining as Chef Jake Ut - tich brings an inspiring menu to the cooking school. The feast begins with A Visit to France ROASTED PEAR SOUP with blue crab and . Next For hundreds of years, France has been synonymous with serious cooking. we’ll enjoy SAUTEED JUMBO SHRIMP FLATBREAD topped with cauliflower From wine and cheese to charcuterie and pastry, French cuisine pays special and roasted tomatoes. For our third course an eye-appealing combination of care and attention to anything and everything culinary…that’s why French cui - & FOIE GRAS CRUSTED SCALLOPS WITH PORT WINE sine has been so beloved among foodies, not to mention that mastering French POACHED APPLE JAM. Then our main course will be HERB ROASTED BEEF cooking is the hallmark of accomplishment for generations of chefs. That’s TIP & SCALLOPS WITH SWEET POTATO MASHERS. And to toast the holiday also why Kitchen Window is proud to present Frederic Bermond, a Minnesota season, we’ll cap off the menu with a CLASSIC PECAN PIE. chef who hails from Marseille on the south coast of France, to teach you about Jake Uttich | Demonstration | $80 the cuisine of his homeland! Chef Frederic will be presenting a rich, elegant #131113A – Wednesday, November 13 | 6:00 p.m. – 9:30 p.m. five-course meal that really shows off everything we love about French cuisine! For the first course, he’ll prepare an appetizer of BEEF TENDERLOIN TIP WITH CAULIFLOWER PUREE TOPPED WITH BEARNAISE. Following the appetizer is a salad course you won’t want to miss – PESTO SALMON ROULADE

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 15 Nothin’ But Gnocchi Knife Clinic They say timing is everything – in comedy, in love, and especially in gnocchi. Once you learn how to properly use your knives, you will not only improve When properly made, these Italian dumplings are soft, delicate, and incomparably how you cook, but cooking will become easier and more enjoyable. The key satisfying, with a humble flavor that takes to almost any sauce you bathe them in. to good knife skills is an understanding of good gripping and cutting tech - But there are a few tricks, professional techniques, that make the difference be - niques. When used properly, your knife will perform much more efficiently – tween plump and pillowy gnocchi or tough and gluey blobs. In this hands-on and it can actually become three times sharper. Once mastered, the knife skills class, we’ll share those tips with you (hint: timing is one of them). You’ll work with you’ll pick up in this seminar will help you reduce your prep-time in the kitchen Chef Royal Dahlstrom to create traditional gnocchi, as well as a handful of sauces and improve your confidence while slicing and dicing. This hour-long primer that you can use for any occasion. We’ll start with POTATO GNOCCHI – you’ll will give you a fundamental understanding of the most important tools in your learn the recipe as well as the techniques for mixing, kneading and boiling. Next kitchen and prepare you to further develop your skills at home. Choosing the we’ll start on our sauces with TOMATO SAUCE WITH PORCINI MUSHROOMS correct knife for the job is fundamentally important. Each kind of knife plays & ARUGULA – with its bright, earthy and peppery flavors, this sauce makes a an important, specific role in the kitchen. In this seminar, we'll discuss the best welcome addition to your winter table. TALEGGIO CREAM SAUCE WITH BALS - uses and practical applications for many kinds of Western and Asian knives – MAIC TOMATOES & ASPARAGUS is next – impressive enough for an elegnat din - from parers to slicers, chef's knives to santokus, and bread knives to cleavers. ner party and comforting enough for a cold sunday afternoon. We’ll try another We will review basic cutting techniques; how to choose a knife; differences in gnocchi recipe next – RICOTTA GNOCCHI, and we’ll serve these up with SWISS types, styles and shapes of knives; and basic safety, storage and knife care. CHARD, GUANCIALE & ROASTED GARLIC – a rustic and intensely flavored Brian Storey | Seminar | $30 sauce. And finally, we’ll end on a sweet note with SWEET GNOCCHI served with #131124A – Sunday, November 24 | 10:00 a.m. – 11:00 a.m. CARAMELIZED APPLES, PECANS & VANILLA ICE CREAM. Royal Dahlstrom | Participation | $65 #131113B – Wednesday, November 13 | 6:00 p.m. – 9:30 p.m. Knife Sharpening Clinic The right knife can make all the difference in food preparation – but any knife Grillmasters Series: Winter Grilling is only as good as its edge. A dull edge is inefficient, difficult to use and dan - gerous. In this seminar, you’ll learn how to keep your knives sharp and in top Don’t let the cold weather keep you away from grilling. Winter is a great time to infuse some of your favorite meals with the rich flavors of the grill. This condition. We will begin with a basic introduction to the various types of knife hands-on class will encourage you to brave the elements to prepare a great edges and a demonstration of the proper sharpening techniques that can create grilled meal even in the dead of winter. Grillmasters Daniel and Doug will the perfect cutting edge for your knife. We’ll explore whetstones and honing share their secrets and insights for making your next winter grilling adventure steels, and discuss the virtues of each of these sharpening tools. With a whet - fun and flavorful, as well as great recipes for a fabulous winter meal. The star stone, you have more control, which allows you to shape an edge with a single of this menu is a grilled version of that down-home favorite: HERB-ROASTED bevel and a thinner angle – a sharper edge with improved performance. And CHICKEN POT PIE. This simple yet technical dish will give you many of the with a honing steel, you can maintain that perfect knife edge for months with - skills you need to become an expert winter griller. To round out the menu, we out the need for re-sharpening. We’ll show you how. will begin our evening with OAK-PLANKED GOAT CHEESE- & PESTO- Bring your knives with you, as well as a stone and steel if you have them. If STUFFED CIABATTA. We’ll also enjoy ROOT BEER-GLAZED SHORT RIB BR - you don’t own a stone or steel, you can work with ours during class. USCHETTA, a remarkable combination that’s perfect Minnesota winter fare. Brian Storey | Seminar | $30 To accompany our featured dish, we will prepare HICKORY-GRILLED BACON #131124B – Sunday, November 24 | 12:00 p.m. – 1:00 p.m. MASHED POTATOES. Finally, we'll finish our winter celebration with FIRE- BAKED APPLES served with CINNAMON ICE CREAM. Knife Skills Daniel Darvell & Doug Huemoeller | Participation | $70 Good knife skills can change the way you cook (and keep you out of the emer - #131114A – Thursday, November 14 | 6:00 p.m. – 9:30 p.m. gency room). Cooking will become faster, easier and more enjoyable. In fact, in some cases, the right cut can improve the flavor of your food. In this hands- Pâte à Choux on class led by our expert instructors, you’ll learn the basics of cutlery; how Once you’ve mastered pâte à choux, a simple mixture of butter, water, flour and to stand and hold the knife for maximum performance; and the fundamental eggs, you have at your disposal the base for an endless variety of sweet and savory principles of slicing, mincing, dicing and julienne. You’ll improve your food tidbits, from cheese puffs to éclairs. This hands-on class will arm you with the un - preparation skills in all areas, beginning with the basic vegetables that make derstanding and ability to make excellent appetizers and desserts that are impres - up the foundation of many standard recipes – onions, celery, carrots and po - sive, yet easy to make. The class starts with a lesson on pâte à choux – there are tatoes. You’ll learn techniques for cutting fruits like oranges, apples, mangoes, certain rules to ensure success. Then we’ll use the dough to make perfect cocktail melons and pineapple. And you’ll tackle more challenging produce like avo - party food, starting with GOUGERES, light and fluffy cheese puffs made with cados, tomatoes, peppers and herbs plus learn basic carving. You’ll use some Gruyère cheese. The dough can also be used for SAVORY FILLED CREAM PUFFS of the food we prepare in class to make ROASTED ROSEMARY POTATOES that we’ll stuff with two fillings, SAUTEED MUSHROOMS and SHRIMP. Then and ONIONS, TOMATO BREAD SALAD, ITALIAN ROAST BEEF, and POUND we’ll explore the versatility of this dough as we turn to the sweet side of things CAKE with PINEAPPLE MANGO SALSA. with PROFITEROLES filled with ice cream and topped with chocolate syrup. We’ll Brian Storey | Participation | $70 also make ECLAIRS, filled with pastry cream and topped with chocolate ganache. #131124C – Sunday, November 24 | 3:00 p.m. – 6:30 p.m. Finally, we’ll master CREAM PUFFS, traditional bite-sized pastries that can be turned into a variety of delicious appetizers, desserts and even a main course. Grillmasters Series: Winter Grilling 2 - Comfort Foods Brian Storey | Participation | $65 Don’t let the cold winter weather keep you from cooking up a satisfying meal #131118A – Monday, November 18| 6:00 p.m. – 9:30 p.m. on the grill. Winter is a wonderful time to fire up the grill for hearty, satisfying comfort foods. Join Daniel and Doug for a hands-on class that will inspire you Party Barbecue: Thanksgiving on the Grill to head to the back yard for a great grilled meal even in the dead of winter. You cook chicken on the grill… why not turkey? Heck, why not your whole Grilling adds dimension and depth of flavor to almost any food, and you’ll Thanksgiving dinner? Daniel and Doug will guide you through this unique hol - learn how easy it can be to adapt some of your favorite cold-weather comfort iday menu as you get hands-on experience preparing three different Thanksgiving foods for the grill. The menu starts with SMOKED WHITE CHICKEN CHILE, dinners. And just like the holiday at your house, no one leaves hungry! The class perfect for your super bowl party. Then you’ll prepare a great date-night meal: will work together to cook three variations of grilled turkey: VERTICAL-GRILLED GRILLED LASAGNE with GARLIC CHEESE BREAD. Next up is BEER-BRAISED & SMOKED TURKEY, ROTISSERIE TURKEY and BRICKED & GRILLED TURKEY. SHORT RIBS, a hearty meal that’s just right for a cold weekend afternoon. Each bird will be prepared using a different BRINE, so that we can explore how We’ll also cook up an AGAVE-BRINED FRESH HAM that will change the way brining works to create moist and flavorful meat. We'll make three delicious stuff - you think of Sunday supper. And last but certainly not least: SMOKED CHERRY ings: flavorful DRIED-CHERRY & ; Minnesota-style WILD RICE & COBBLER for dessert. SAUSAGE; and perfectly southern APPLE-BACON CORN BREAD. For sides, we’ll Daniel Darvell & Doug Huemoeller | Participation | $70 cook PLANKED SWEET POTATOES with PECANS, BROWN BUTTER & SAGE; #131125A – Monday, November 25 | 6:00 p.m. – 9:30 p.m. and GRILLED CORN PUDDING. Thanksgiving is never complete without gravy – we’ll make GRILLMASTER’S GRAVY (in three variations of course). And finally, if you can make room, GRILLED PUMPKIN PIE is for dessert. Daniel Darvell & Doug Huemoeller | Participation | $80 #131120A – Wednesday, November 20 | 6:00 p.m. – 9:30 p.m.

16 For complete class descriptions visit www.kitchenwindow.com Sushi: Master Class gochucheng and topped with a fried egg. And for dessert, we’ll indulge in a For those of us devoted to sushi (and there a lot of us), comes a class devoted TOASTED PINE NUT ICE CREAM WITH STEWED RED DATES. Yum! to mastering the art of beautiful, authentic sushi, sashimi and tempura. We'll Tyge Nelson | Demonstration | $70 be joined by Pierre "Pepe" Yang of Sushi Tango, a master sushi chef and one #131203A – Tuesday, December 3 | 6:00 p.m. – 9:30 p.m. of our favorite instructors. Pepe will share his wisdom and walk us through expert, intricate sushi preparations that go way beyond the humble California Holiday Cocktail Party roll. You'll learn Pepe's master techniques, including how to select your in - With the start of December, there’s no denying that winter has arrived. That gredients, how to properly use a sashimi knife and how to embellish your means that when we’re not out playing in the snow, we all like to keep as cozy sushi for presentation. We'll start by making SHRIMP & VEGETABLE TEMPURA as we can, to surround ourselves with warmth and love. Now is the time of – shrimp and assorted vegetables deep fried in a light batter. We'll learn how year when we gather together with family and friends, when we start to plan to use our tempura to make HAND ROLLS and SUSHI CONES, as well as how for our holiday gatherings, and when many of us do our most elaborate cook - to make tempura crumbs for finishing CRUNCHY ROLLS. Next we'll work on ing, but holiday parties don’t have to be difficult! Popular Kitchen Window SASHIMI, and we'll make a RAINBOW ROLL – a roll with salmon, yellowtail instructor Anna Dvorak has put together a great menu of seasonal dishes that and tuna sashimi on the outside. Next, we'll try our hand at the CATERPILLAR will help take the stress out of some of those winter get-togethers. You’ll start – a whimsical roll made with eel, avocado, cucumber and . And finally, off with some new ideas for a COCKTAIL BAR, and show you how to make Pepe will teach how to make a couple of traditional dipping sauces to accom - GINGER SIMPLE SYRUP and QUICK HERB BITTERS, two mixers that will pany our creations. With this class, you'll be well on your way to becoming a spike your creativity when the cocktail hour approaches (we’ll sample with sushi master in your own right. sparkling water). After that, the dinner can begin! You’ll make POLENTA Pierre “Pepe” Yang | Participation | $75 CROSTINI WITH FALL PESTO AND BALSAMIC SQUASH, a beautiful appe - #131126A – Tuesday, November 26 | 6:00 p.m. – 9:30 p.m. tizer that will leave your guests wanting more. Next, Anna will show us how to make risotto into a finger food with her RISOTTO . Following that, she’ll demonstrate two healthier, tastier alterna - DECEMBER tives to packaged chips and dip: BLACK BEAN WITH CILANTRO Madeleines, Macarons & Macaroons AND VEGETABLE “CHIPS” and HOMEMADE GLUTEN-FREE CRACKERS If you ask us, there’s really no bad cookie, but we do admit: some cookies are WITH ROASTED ONION SPREAD. Finally, a little sweetness to round out better than others. There are the kinds of cookies that you throw in a cookie jar, your party: COCOA SPICE CAKE BITES WITH CRYSTALLIZED GINGER. Join to be eaten mindlessly with a glass of milk, and then there are the kinds of cook - us for this class, and you might just have to add some new dishes to the list of ies that you’ll be baking in this class. Small, elegant creations that sit prettily on holiday traditions! a plate, to be admired and savored along side tea or espresso. Kitchen Window Anna Dvorak | Demonstration | $65 Instructor Brian Storey will share his incredible recipes as well as professional #131204A – Wednesday, December 4 | 6:00 p.m. – 9:00 p.m. tips for three classic cookies. We’ll begin with the MADELEINE – a tiny, light and delicate sponge cake baked in a classic, iconic shell shape. Next, we’ll Holiday Gift Giving – Boozing Gifts! work on settling a cookie debate: “macarons” or “macaroons”? We’ll make each Everyone loves receiving delicious, homemade gifts. If they’ve got a little adult of these cookies and discover the differences between them. We’ll start with kick to them, so much the better, right? We agree! Fortunately for you (and CLASSIC FRENCH MACARONS – tender domes of meringue sandwiched your gift recipients), instructor Anna Dvorak is here with an assortment of around a cream- or butter-based filling in different flavors. We will concentrate boozy delights that lend themselves to gift giving. In this class, we’ll be mak - on different colors and flavored centers to make an array of macarons. Next ing a variety of infusions, bitters, and liqueurs and showcasing them in a menu we’ll move on to COCONUT & ALMOND MACARONS – denser and chewier of that will please even the most discriminating palates. And what’s more, than macarons, these cookies are coconut-rich, almond-laced and delicious. we’ll be teaching you principles that you can use to create your own concoc - Brian Storey | Participation | $65 tions with any flavor you might desire! We’ll get started with by using HOME - #131201A – Sunday, December 1 | 10:00 a.m. – 2:00 p.m. MADE VANILLA EXTRACT to bake and sample VANILL A BEAN SHORTBREAD. Next, we’ll learn about bitters with ORANGE BITTERS as well A Winter Feast: Small Plates Style as CRANBERRY SPICE BITTERS, and we’ll learn to use them by sampling a Oh, the winter months can be cozy, sure, and that has its own appeal. But BITTERS AND CHAMPAGNE COCKTAIL. Next, we’ll explore the world of sometimes, we want a little adventure – a little daring – in our lives. We know liqueurs with a trio of tasty, sweet, mixers: PEAR LIQUEUR, ORANGE AND how easy it is to get that restless feeling, so if you’ve been suffering through the COFFEE BEAN LIQUEUR, and FIG LIQUEUR. Then, we’ll talk about different winter blues, Chef Royal Dahlstrom is here with the cure! You’ll start off this ways to use liqueurs as we sample VANILLA WITH PEAR class of epic proportions with PORK AND SAGE POT STICKERS featuring a LIQUEUR, IRISH COFFEE WITH ORANGE AND COFFEE BEAN LIQUEUR, sweet-tart CRANBERRY ORANGE CHUTNEY WITH SWEET SOY. Next, you’ll and make DRIED FIG TRUFFLES WITH FIG LIQUEUR. After that, we’ll talk tempt fate (or at least your taste buds!) as you try your hand at Chef Royal’s cordial – APPLE-GINGER CORDIAL to be precise – before making an APPLE TURKEY AND BACON MEATBALLS WITH PORCINI MUSHROOMS AND CORDIAL SAKETINI. Finally, we’ll wind the class down by learning about FENNEL CREAM SAUCE. After that, you’ll partake in another celebration of out Minnesota heritage with TRADITIONAL NORWEGIAN AKVAVIT. If it the richness of holiday eating as you prepare CRISPY DUCK CONFIT SPRING sounds a little overwhelming, don’t worry, you get to take home samples of ROLLS WITH TEA SWEET-AND-SOUR SAUCE...Not enough decadence for all the holiday gifts, as well as the recipes we used them in! you? That’s all right, because the fourth course is CRISPY ALMOND-CRUSTED Each class participant will receive samplings of gifts to take home and enjoy; BRIE WITH TOMATO AND GOLDEN JAM, also known as “unbridled a $20 value. goodness so delicious your taste buds don’t stand a chance.” Fortunately, you Anna Dvorak | Participation | $60 can comfort those taste buds in their hour of defeat with TIRAMISU, an Italian #131206A – Friday, December 6 | 6:00 p.m. – 9:00 p.m. dessert featuring ladyfingers, espresso, and bittersweet chocolate. Treat yourself with this class and put a little excitement in your winter routine! Lefse and Beyond – Celebrating Minnesota’s Scandinavian Roots Royal Dahlstrom | Participation | $65 This class revels in traditional Scandinavian holiday recipes. We start, of #131202A – Monday, December 2 | 6:00 p.m. – 9:30 p.m. course, with LEFSE – the flatbread traditionally served at holiday celebrations. While the ingredients for lefse are simple, it does require the right equipment Meet the Chef: Chino Latino and some practice. In this hands-on class, you’ll learn the entire process, start Chino Latino specializes in from the hot zones - the tropical belt to finish. You’ll learn how to wield the tools used for making lefse, including that covers the , the Americas, Polynesia as well as Southeast Asia, long wooden turning sticks, special rolling pins and griddles. We’ll talk about India and Africa. The energy and atmosphere of the restaurant draws crowds how to eat and serve lefse, from simply adding butter and sugar to enjoying it looking for good times, interesting food and fun drinks. And what unites the with the traditional LINGONBERRY jam. Then it’s on to a smorgasbord of hol - food is the power of their flavors, the emphasis on freshness and the use of in - iday cookies. On the baking menu: KRUMKAKE – a delicate Norwegian wafer gredients and cooking styles common to the hot zones. With this class, you’ll cone that tastes as delicious plain as it does filled with whipped cream and get to experience all of different flavors yourself with Chino Latino’s Executive berries; PEPPARKAKOR – a traditional Swedish gingersnap recipe; and SAND - Chef Tyge Nelson. Up first is YUKHOE - seared beef bitter greens salad topped BAKKEL – butter cookie filled and dressed for the holidays. with a honey-soy sauce vinaigrette and pine nuts. Next up is DWAEJI BUL - Doug Huemoeller and Brian Storey | Participation | $65 GOGI - BBQ with rice, green chili and ssamjang. For the third #131207A – Saturday, December 7 | 10:00 a.m. – 1:30 p.m. course is a house favorite DDEOKBOKKI - spicy rice cakes made with

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 17 Meet the Chef: Lucia’s Gluten-Free Holiday Treats During the holidays we experience, and host, many dinner parties and we “Gluten-free.” We hear it all the time these days, don’t we? Whether it’s you, a search for new dinner inspirations around every corner. Enter: Chef Ryan Lund friend, or a family member, you probably know someone who eats a gluten-free from Lucia’s. Lucia’s Restaurant is known for creating nourishing, delicious diet, so having a few good gluten-free recipes up your sleeve is always a good idea. food from beautifully simple ingredients because they work with local farmers Enter: Jessica Bartl. Chef Jessica is here to help you navigate the world of gluten- and suppliers. Ryan will share his culinary expertise with us, as he prepares free eating. In this special baking class, you’ll learn to make a variety of sweets that a menu that combines gourmet winter flavors perfect for a dinner party. Our will please the gluten-free gourmand in your life. First, you’ll make a RASPBERRY- menu will start with CRAB STUFFED BABY RED POTATOES; a lovely little JAM-FILLED YULE LOG and make it pretty with CHOCOLATE FROSTING AND starter that is beautiful to see at any table spread. Next up is SPINACH & RI - DECORATIONS. Next, you’ll master a traditional (and traditionally COTTA GNUDI WITH ROASTED MUSHROOM SAUCE; pillowy ricotta made gluten-free) favorite: MERINGUE COOKIES. Crunchy, crispy, and oh so sweet, gnocchi in a rich cream sauce. Our main entrée will be PAN ROASTED everyone loves a good meringue. Third, you’ll make SPRITZ COOKIES in a multi - SALMON WITH WINTER GREEN PANZANELLA SALAD; perfectly seared tude of festive shapes and top them with edible decorations including nuts, sprinkles, salmon with a Tuscan bread salad made with large cubes of Lucia’s own artisan and candied fruits. Finally, you’ll make a gluten-free version of the CHOCOLATE bread plus winter vegetables tossed with a lemon vinaigrette. And finally, we’ll CRINKLE, and bring a smile to the face of all your gluten-free loved ones who have end the evening with a sweet treat: LEMON & BERRY CHEESECAKE. fond memories of this classic “my mom used to make those!” cookie. We look for - Ryan Lund | Demonstration | $70 ward to seeing you at this fun class that reminds us all that “gluten-free” doesn’t have to mean “taste-free” or “baking-free.” With Chef Jessica’s help, you’ll soon be #131209A – Monday, December 9 | 6:00 p.m. – 9:30 p.m. baking gluten-free desserts just as delicious as your old standbys. Jessica Bartl | Participation | $65 Celebrated Chefs: Solera #131214A – Saturday, December 14 | 10:00 a.m. – 1:30 p.m. Have you noticed what a foodie city Minneapolis has become? Yes, it seems like great restaurants are popping up all over town, and there’s never been a Sweets for the Season better time to be a food lover in the Twin Cities. We want to share our excite - Isn’t it nice to fill the house with the smell of fresh-baked cookies? You betcha! ment with you by taking you out to one of the area’s best restaurants! We’ve Doesn’t it just warm your heart to share something delicious with your friends, partnered with local chef Jorge Guzman to bring you an exciting evening family, or coworkers? Of course! After all, here in Minnesota, we know that where you’ll get to learn about his cooking on his turf! You’ll meet up with it’s nice to be nice. And of course, it’s the perfect time of year to share your your fellow foodies at Solera, where Chef Guzman will present you with an tastiest treats with everyone, since holiday parties are everywhere. Join in - outstanding and lovingly-crafted menu. You’ll start out by enjoying BAKED structor Brian Storey for a menu of exciting sweets that will have you baking GOAT CHEESE WITH FENNEL POLLEN, HONEY, AND SEA SALT. After and sharing all season long. You’ll start with CARROT CAKE COOKIES – de - you’ve given your stomach a chance to warm up, you’ll move on to PRAWNS licious on their own, but just wait until you try them made into a sandwich CRIOLLO, a dish of Spanish creole-style prawns. After that, you’ll move on with frosting and nuts in the middle! Next, you’ll make PALMIERS, heart- to FREGOLA CREMADO, a pasta dish featuring CANA DE CABRA, FARM- shaped or round, these are a cookie version of the ever-popular cronut (crois - POACHED EGG, AND TRUFFLE. Next, the entrée: ROAST PORK LOIN WITH sant-donut!). Next, you’ll make DOUBLE CHOCOLATE TRUFFLE BITES SAFFRON WITH FIG AND DATE SAUCE. Savory, sweet, and because no sweets plate is complete without truffles. Finally, you’ll make aromatic – your senses won’t know what hit you! Finally, you’ll wind the CHOCOLATE PRETZELS: a little sweet, a little salty, a lot delicious! You’ll evening down with a simple, elegant dessert – TRUFFLES served with coffee. leave this class armed with so much baking confidence and know-how that Join us, and Chef Guzman, down at Solera and see what all the fuss is about. you may even find yourself giving sweets as gifts this holiday season! You’ll be glad you did! Brian Storey | Participation | $65 Jorge Guzman | Demonstration | $70 #131214B – Saturday, December 14 | 11:00 a.m. – 2:30 p.m. #131209B – Monday, December 9 | 6:00 p.m. – 9:30 p.m. Cookies with Santa Entertaining Made Easy Magic is in the air when Santa makes his annual visit to the Kitchen Window This time of year, there’s a lot of occasions to have friends and family over for Cooking School! Treat your favorite child to this very special, best-selling event. a dinner party. Unfortunately, playing host means you have to spend hours Kids and their grown-ups will have a blast making holiday treats, decorating getting ready, only to miss the party tending to things in the kitchen, right? cookies, and picking up a few baking tips and tricks along the way. Jolly old Wrong! In this class from instructor Annette Colon, you’ll learn everything St. Nick is, of course, the main attraction, but the food is fun too – as we wait you need to throw a successful (and most importantly, tasty) dinner party that for Santa to arrive, we’ll decorate cookies and make other favorite holiday will please your guests as well as offer you a chance to actually visit with goodies. We’ll bake and decorate traditional SUGAR COOKIE CUTOUTS and them. Annette’s four-course menu starts with a WINTER SQUASH AND GINGERBREAD PEOPLE – with plenty of sprinkles. We’ll also make SAND - PARSNIP SOUP that will get the whole affair off on the right foot but leave WICH-COOKIE REINDEER, CORN FLAKES WREATHS, CHOCOLATE-DIPPED your guests wanting more. Luckily, salad isn’t far behind! And when it’s HOLIDAY PRETZELS and MARSHMALLOW SNOWMEN. Each child will go SPINACH SALAD WITH SALT-ROASTED DATES, BLUE CHEESE, POME - home with an assortment of treats to share with family and friends. GRANATE AND FRESH APPLE CIDER, it’s sure to get them talking. The main Ages 3 and up. All children must be accompanied by an adult throughout the course, CHICKEN “COQ AU VIN” WITH MUSTARD CRÈME FRAICHE, puts class. Adults are welcome to assist the children. Adults accompany children a bright new spin on an old favorite. And finally, YOGURT CAKE WITH SAT - at no charge. Class fee covers one child and one adult. Please note that there SUMA AND CRANBERRY SAUCE will bring the meal (but not the party!) to are TWO sessions being offered. an end! Delicious doesn’t have to be difficult, and entertaining can be easy Bethany Patera & Santa Claus | Participation | $50 – join chef Annette and see for yourself. #131215A – Sunday, December 15 | 9:00 a.m. – 11:00 a.m. Annette Colon | Demonstration | $70 #131215C – Sunday, December 15 | 12:00 p.m. – 2:00 p.m. #131211A – Wednesday, December 11 | 6:00 p.m. – 9:30 p.m. Truffles Homemade truffles are a delicious and elegant treat, and not just for the holi - days. If you’ve thought about making your own truffles but have been too in - timidated; or if you've made the attempt without much success; or if you simply love chocolate – this class is must. A favorite Kitchen Window instructor will take the mystery out of the process with expert tips and techniques for creating professional-quality truffles. You’ll learn how to temper chocolate for perfectly smooth GANACHE – the base for any good truffle. Next, you'll add layers of flavor with SEA SALT, MOCHA, LAVENDER and GRAND MARNIER. You'll fin - ish your truffles by dipping them in WHITE, DARK or MILK CHOCOLATE. You'll leave this class armed with a collection of delicious recipes, as well as the confidence to explore other flavor combinations at home. Handmade truf - fles made great hostess gifts during the holidays, and they’re also a nice addition to your dessert tray. A light dinner will be served at the beginning of class. Brian Storey | Participation | $75 #131215B – Sunday, December 15 | 10:00 a.m. – 2:00 p.m.

18 For complete class descriptions visit www.kitchenwindow.com Holiday Wine Dinner WHEAT ROOFING, MARSHMELLOW HEDGES, SUGAR BONFIRES, and What could possibly improve on a holiday party with family, friends, and de - ROYAL ICING ICICLES. A huge assortment of colorful candies and other props licious food? Carefully selected wine pairings, of course! Kitchen Window is will be on hand – let your imagination be your guide. Mark will also talk about pleased to welcome back instructors chef Ben McCallum and wine expert Jen - PRESERVATION TECHNIQUES that allow your house to stand up through the nifer Chou for a guided tour through an ambitious menu paired with a variety season. You’ll leave class with a finished house that’s sure to be the centerpiece of exciting wines that are sure to add flair and elegance to your next get-to - of your holiday celebrations, as well as recipes for baking your own home - gether. Chef Ben is really bringing his “A” game with this menu, starting with made gingerbread and royal icing, plus a template for constructing more WILD MUSHROOM DUXELLE WITH GRILLED FOCCACIA AND SCALLION- houses in the future. This class has become an annual tradition for many fam - INFUSED , an earthy, aromatic treat for the senses. Next, Ben will ilies, and it sells out quickly. Sign up quick! hit that sweet-and-savory sweet spot when he prepares BUTTERNUT SQUASH This class is open to adults and kids who are accompanied by their favorite BISQUE WITH MAPLE CREAM AND HICKORY BACON. Third, you’ll indulge adult. The cost of the gingerbread kit is included in the fee for the class. in the pinnacle of holiday decadence with PAN-SEARED DUCK BREAST Mark Wohlers | Participation | $65 WITH BALSAMIC ONION MARMALADE. After that, you’ll enjoy Chef Ben’s #131221A – Saturday, December 21 | 9:00 a.m. – 12:00 p.m. smoky, sweet, CHARRED SWEET CORN RISOTTO. And finally, to wind the #131221B – Saturday, December 21 | 1:00 p.m. – 4:00 p.m. meal down, Ben will prepare HONEY PECAN TOFFEE WITH SEMI-SWEET CHOCOLATE GLAZE. Food, drink, and fellowship are really all you need, Fundamentals of Pizza: From Thin to Thick and if you bring the fellowship, Ben and Jennifer will handle the rest. All you For dinner, breakfast or a midnight snack – pizza is the perfect food. And while need to do is relax and enjoy a great meal with great people! many of us rely on the convenience of take-out or delivery, there’s nothing Ben McCallum & Jennifer Chou | Demonstration | $70 quite like an artisan-style pizza made by hand. And you’d be surprised at how #131218A – Wednesday, December 18 | 6:00 p.m. – 9:00 p.m. easy pizza is to make. Join Chef Royal Dahlstrom for a hands-on class that will teach you the fundamentals of delicious home-baked pizza. You’ll begin Holiday Fondue & Raclette Party with the foundation for every good pizza – the crust. Royal will walk you Take a break from the holiday shopping, and join Chef Brian Storey for a truly through the techniques for successful dough, how to fashion that dough into fabulous fondue party. Discover why fondue remains such a popular enter - three types of crust, and how to finish each crust for a perfect pizza every time. taining option during the holiday season as Brian guides us through the “Fon- On the menu: CRISPY FLATBREAD PIZZA, cooked in a Kalamazoo Old World dos and Fon-don’ts” you need to host a delicious fondue party. We’ll begin Pizza Oven for an authentic Neapolitan-style crust; HAND-TOSSED PIZZA dipping in BRIE FONDUE WITH CRAB & CHAMPAGNE with a beautiful as - with a tender, chewy crust, topped with FRESH MOZZARELLA, WHOLE LEAF sortment of bread chunks. Next we’ll spice up the fondue pot as we prepare BASIL & PROSCIUTTO DI PARMA; and CHICAGO DEEP-DISH PIZZA which a broth-based THAI-FLAVORED SHELLFISH FONDUE which is truly decadent you will customize with your favorite toppings. with OYSTERS, SHIRMP and SCALLOPS. Then we will dip our seafood selec - Royal Dahlstrom | Participation | $65 tion into five wonderful sauces: SPICY ORANGE-GINGER SAUCE, ZESTY #131227A – Friday, December 27 | 6:00 p.m. – 9:30 p.m. ASIAN-STYLE COCKTAIL SAUCE, PONZU DIPPING SAUCE, ASIAN HERB SACUE, and the favored GREEN GODDESS. And just as you began to think The Secrets of the Sushi Roll the party will wind-down, we will bring out the Raclette to keep our party Sushi has never been more popular – you can even find it prepackaged in gro - going. On the traditional Raclette, we will enjoy RACLETTE CHEESE grilled cery stores. Traditional sushi is healthy, fun and easy to make at home, once to perfection along with SAUSAGES, CORNICHONS and BOILED POTATOES. you know the techniques. Join us to learn the secrets of the sushi roll with No fondue party is complete without dessert, and Brain will not disappoint Master Sushi Chef Pepe Yang of Sushi Tango. As the class begins, Pepe will you as he leads us in preparing a heavenly MALTED CHOCO - discuss the history and etiquette of sushi as he prepares a special roll for you LATE FONDUE with pound cake and fresh fruit. Don’t forget to reserve your to enjoy. Next, you’ll learn how to use a sashimi knife to properly cut spot around the fondue pots, as this class fills up quickly! SALMON AND TUNA SASHIMI for NIGIRI. You’ll make SUSHI RICE and taste Brian Storey | Participation | $70 a sampling of soy sauces and ponzu. With these essentials under your belt, #131219A – Thursday, December 19 | 6:00 p.m. – 10:00 p.m. you’ll try your hand at making sushi rolls. You’ll start with the popular CALI - FORNIA ROLL and SPICY TUNA ROLL before exercising your creativity with Indian Goan Christmas a variety of MAKI ROLLS using your favorite ingredients from our selection, The Indian state of Goa lies on the west coast of India, and is famous for its including CUCUMBER, AVOCADO, CRABMEAT and UNAGI (BARBECUED beautiful beaches, its places of worship, and the remarkable diversity of EEL). During class, you’ll also learn where to shop for the freshest sushi ingre - wildlife it contains. You might be surprised to find out, though, that Goa is dients and what equipment you’ll need to make rolling sushi easy and fun. home to a large number of Catholics (due to its history as a Portuguese colony), Pierre “Pepe” Yang | Participation | $75 and, as a result, is home to a fascinating holiday tradition that blends Western #131228A – Saturday, December 28 | 6:00 p.m. – 9:00 p.m. traditions of Christmas with local style, food, and drink. Join Chef Anu Se - shadri in our teaching kitchen and she’ll teach you all about the Goan take New Year’s Eve Couples Dinner on Christmas! You’ll start the evening with a Goan cocktail called PALAMIGO Get your New Year’s celebration off to an early (and scrumptious) start with which features a nut-flavored liqueur from the Goa region. Next, you’ll learn this end-of-year couples dinner! Here at Kitchen Window, we think it’s just about the ever-popular CHICKEN , a signature Goan dish (and In - as important to send the old year off as it is to ring in the new one, so we’ve dian restaurant staple) that reflects the Portuguese influence on local cuisine. put together this extravagant celebration of the past year, but made sure that After that, you’ll enjoy MUSHROOM XACUTI, a spicy curry served over rice. you’ll finish in plenty of time for you to make it home or to your next party As an alternative to plain rice, you’ll learn to make SANNAS, a type of sweet- before the ball drops. You and your New Year’s date will cook up romance and-salty rice cake that will help you handle the heat of Goan-style . and a meal as you create dinner together, under the guidance of instructor You’ll also learn to make JEERA RICE, a cumin-scented side that can also be Brian Storey, starting with GRILLED GRAPE CROSTINI, where soft, warm, served as an accompaniment to curries. Finally, you’ll end the evening with sweet fruit plays against crispy, crunchy bread. Next, as you mix and mingle, BEBINCA, a celebratory pudding dessert commonly served on Goan holidays. you’ll prepare LOBSTER , a luscious, rich, and truly celebratory Stop by for a whole new perspective on what Christmas dinner can look like! version of a party classic. Continuing our mission to send the year off in style, Anu Seshadri | Demonstration | $70 you and your date will roll, stamp, and cook the pasta for CROXETTI CON #131220A – Friday, December 20 | 6:00 p.m. – 9:00 p.m. SUGO DI AGNELLO, before topping it with a rich lamb ragu sauce. On the lighter side, we’ll be making LIMONCELLO SHRIMP: everyone’s favorite Magical Gingerbread Houses seafood sautéed in a tangy, sweet sauce. But we won’t stop there, because Not your ordinary gingerbread houses, the creations you build in this class we’re celebrating, remember? That’s why you’ll enjoy a COLD-SMOKED PE - are fit for gingerbread royalty. Works of art. Prime cookie-based real estate. TITE FILET as a final stop in this meal of appetizers before moving on to our With handmade sugar paste, molded marzipan, edible paint and much, much destination: dessert. You and your date will have the opportunity to create a more, you and your family will create landscapes, facades, porches, windows, PERSONALIZED TIRAMISU and say a bittersweet goodbye to the old year. trees – anything and everything a gingerbread family could desire. We’ll pro - Who could ask for more? vide the gingerbread building blocks, and Kitchen Window Instructor Mark Brian Storey | Event-Style Participation | $160 Wohlers will guide you through the rest. Mark will provide tips, encourage - #131231A – Tuesday, December 31 | 6:00 p.m. – 10:00 p.m. ment and the tools you need to create a masterpiece. You’ll learn how to make DECORATIVE HALF-TIMBERING WITH LICORICE WHIPS, SHREDDED

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 19 SEPTEMBER Sunday Monday Tuesday Wednesday Thursday Friday Saturday 1234567Labor Day #130905A #130906A #130907A Grillmasters Series: Party Barbecue: Gluten Free Chophouse Steak - Tapas and Paella - Lunchbox - 6pm 6pm 10am

#130905B #130907B Conquering the Preserving September Restaurant Wine List - - from Tomatoes 6pm to Apples - 11am

#130908A 89#130909A #130910A 10 #130911A 11 12 #130913A 13 #130914A 14 Bread Basics - 10am Knife Skills - Wok this Way: Green Egg - BBQ Tour: Texas - Cake Basics - 6pm Thai Stir-Fry - Latin Grill - 6pm 10am #130908B 6pm 6pm Decorating 101: #130909B #130913B #130914B The Basics - 10am Coastal French #130911B Gluten-Free Pantry Basics - Dinner Party - Fundamentals Pasta Dinner - Chef Secrets to #130908C 6pm of Fresh Pasta - 6pm Enhance Flavor - Decorating 202: 6pm 10am Creative Decorating - 2pm

#130908D Baking Basics - 2pm

#130915A #130916A #130917A #130918A Baking Essentials Espresso Essentials -1 5 Madelaines, 16 Grillmasters Series: 17 International Grill: 18 19 20 21 9am Macarons & Sausage Making - Indian Cuisine - Macaroons - 6pm 6pm #130915B 6pm Cooking Basics - #130917B #130918B Secret of a Chef - 10am #130916B Chicken Fundamentals of #130915C Eating Like a Fundamentals - Pizza: From Thin Outdoor Cooking & Caveman! - 6pm to Thick - Grilling Seminar - 12pm The Paleo Diet - 6pm 6pm #130915D Cooking Under Pressure - 2pm

Baking Essentials 22 #130923A 23 #130924A 24 #130925A 25 #130926A 26 Warehouse Sale 27 Warehouse Sale 28 Mastering the The Sectrets of the Grillmasters Series: Grillmasters Series: Pressure Cooker Sushi Roll - Green Egg Cooking - Game Grill - #130927A #130928A and Slow Cooker - 6pm 6pm 6pm A Fresh Taste Perfect Fall 6pm of India - Vegetables - 6pm 6pm #130923B Fundamentals of #130927B #130928B Quick Weeknight Party BBQ: Fundamentals of Meals - Octoberfest - Modern Sauces - 6pm 6pm 6pm

Warehouse Sale 29 #130930A 30 Spicy Sweet - #130929A 6pm Knife Clinic - 10am #130929B #130930B Gum Paste Fish Fundamentals - & Fondant - 11am 6pm #130929C Knife Sharpening Clinic - 12pm #130929D Knife Skills - 3pm

Baking Essentials Event Kitchen Window September 21 & 22 10am – 4pm

Watch WARE HOUSE Your Email for Seminar We’re Registration Info cleaning out our warehouse! Stop by for some FREE In-Store Clinics & Baking Seminars HUGE deals this weekend! 20-50% OFF * BAKEWARE, BAKING TOOLS & BAKING COOKBOOKS SEPTEMBER 27-29

20 For complete class descriptions visit www.kitchenwindow.com OCTOBER Sunday Monday Tuesday Wednesday Thursday Friday Saturday 12345#131002A #131004A #131005A Classic Sweet and Desserts for Gluten Free Savory French Tarts - All Diets - Breakfast - 6pm 6pm 10am

#131006A 6789#131007A #131008A #131009A 10 11 #131012A 12 Cake Basics - 10am Cooking Knife Skills - Healthy Fall Pots de Creme, Fundamentals - 6pm Weeknight Meals - Creme Brulee & #131006B Part 1 of 4 6pm Chocolate Souffle - Decorating 101 6pm 10am The Basics - 10am #131006C #131012B Decorating 202 Modern Cake Creative Decorating - Decorating - 2pm 11am #131006D Candy and Chocolate Basics - 2pm

#131013A Columbus Day #131016A #131017A Knife Fest Espresso Essentials -1 3 14 15 Wines of Steel - 16 Party BBQ: 17 18 19 10am #131007A Exploring the Fall Feast - Cooking Unoaked - 6pm #131013B Fundamentals - 6pm Outdoor Cooking & Part 2 of 4 Grilling Seminar - 6pm #131016B 12pm Autumn #131014A Hawaiian Dinner - #131013C Celebrated Chefs: 6pm Cooking Basics - At Solera - Secrets of a Chef - 6pm 2pm

Knife Fest 20 #131007A 21 #131022A 22 #131023A 23 #131024A 24 #131025A 25 #131026A 26 Cooking Grillmasters Series: Grillmasters Series: Party BBQ: Get Fit the Gluten-Free Fundamentals - Sausage Making - Green Egg Cooking - Orchard Grill - Primal Diet Way - Raised Doughs - Part 3 of 4 6pm 6pm 6pm 6pm 10am 6pm #131022B #131023B #131024B #131025B #131026B Spicy Thai Beyond the Italian Easy, Exotic Halloween Noodles - Fundamentals Bar Snacks - Indian - Cake Pops - 6pm of Pizza: 6pm 6pm 11am Stuffed Pizza - 6pm

#131027A #131007A #131029A #131030A Halloween Getting Started 27 Cooking 28 Fall Homemade 29 Masquerade 30 31 with Bread Making - Fundamentals - Stuffed Pastas - Couples Party - 9am Part 4 of 4 6pm 6pm 6pm #131027B Knife Clinic - 10am #131027C Knife Sharpening Clinic - 12pm #131027D Knife Skills - 3pm Kitchen Window Event Highlights • FREE Knife Sharpening FREE standard blades (limit 3, additional $1.00 each), $3.00 per knife specialty blades. Knife Fest • FREE Knife Skills Seminars • FREE Kids Food Play OcOtcotboebre 2r0 1 &9 &21 2 -0- 1 100:0 a0m a m– 4 – p4m :00 • Knife Fest Giveaways • Exclusive In-Store Specials Cutlery & Knife Accessories 10-65% OFF • Professional Knife Fitting For More Information Join Our Email List or Watch For Details on our Website & Facebook Page

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 21 NOVEMBER Sunday Monday Tuesday Wednesday Thursday Friday Saturday #131101A 12#131102A Fundamentals Tarts, Tartlets and of Fresh Pasta - Tart Tatin - 6pm 11am

#131102B Gluten-Free Pies, Tarts and Bars - 10am

#131103A 3456789#131104A #131106A #131107A #131108A #131109A Espresso Knife Skills - International Grillmasters Series: Classic Fondue and Shop Like a Chef - Essentials - 10am 6pm Soups - Smokehouse - Raclette Party - Great Ciao Tour - 6pm 6pm 6pm 9am #131103B Cake Basics - 10am #131106B #131108B #131109B Chicken Diwali: The Festival More Secrets of the #131103C Fundamentals - of Light - Sushi Roll - Cake Decorating 6pm 6pm 6pm Basics - 2pm

#131103D Bread Basics - 2pm

#131110A Veteran’s Day #131112A #131113A #131114A Thanksgiving Cooking Basics - 10 11 Sweet, Spicy 12 Meet the Chef: 13 Grillmasters Series: 14 15 Cooking Event 16 Secrets of a Chef - #131111A & Sour Thai Soups - Oceanaire - Winter Grilling - 10am A Visit to France - 6pm 6pm 6pm 6pm #131110B #131112B #131113B Cooking Under Tuscan Inspired Nothin’ But Pressure - Autumn Dinner Party - Gnocchi - 2pm 6pm 6pm

17 #131118A 18 19 #131120A 20 21 Highly 22 Highly 23 Pate a Choux - Party Barbecue: Caffeinated Sale Caffeinated Sale 6pm Thanksgiving on the Grill - Coffee Festival 6pm

Highly #131125A #131126A Thanksgiving Thanksgiving Thanksgiving Caffeinated Sale 24 Grillmasters Series: 25 Sushi: 26 27 28 3-Day Sale 29 3-Day Sale 30 Winter Grilling 2 - Master Class - #131124A Comfort Foods - 6pm Knife Clinic - 10am 6pm #131124B Knife Sharpening Clinic - 12pm #131124C Knife Skills - 3pm

Over 30 stations devoted to coffee Kitchen Window and brewed beverages • Sample coffee, tea and brewed beverages from around the world Coffee Festival • Experience coffees made with different brewing techniques November 23 10:00 am – 3:00 pm • Sample foods inspired by coffee • Receive a specially designed Kitchen Window and Calhoun Square join forces with House of Charity. Coffee Festival mug. Help raise enough money to feed over 10,000 people! • A portion of the proceeds benefit House of Charity. HHIIGGHHLLYY CCAAFFFFEEIINNAATTEEDD SSAALLEE -- NNoovveemmbbeerr 2222--2244 $10.00 Admission:

22 To register call 612.824.4417 or visit us online at www.kitchenwindow.com DECEMBER Sunday Monday Tuesday Wednesday Thursday Friday Saturday Thanksgiving 1234567#131202A #131203A #131204A #131206A #131207A 3-Day Sale A Winter Feast: Meet the Chef: Holiday Holiday Gift Giving - Lefse and Beyond - Small Plates Style - Chino Latino - Cocktail Party - Boozing Gifts - Celebrating #131201A 6pm 6pm 6pm 6pm Minnesota’s Madeleines, Macarons Scandinavian Roots - & Macaroons - 10am 10am

89#131209A 10 #131211A 11 12 13 #131214A 14 Meet the Chef: Entertaining Made Gluten Free Lucia’s - Easy - Holiday Treats - 6pm 6pm 10am

#131209B #131214B Celebrated Chefs: Sweets for Solera - the Season - 6pm 11am

#131215A #131218A #131219A #131220A #131221A Cookies with Santa 1- 5 16 17 Holiday 18 Holiday Fondue 19 Indian Goan 20 Magical 21 9am Wine Dinner - & Raclette Party - Christmas - Gingerbread Houses - 6pm 6pm 6pm 9am #131215B Truffles - #131221B 10am Magical Gingerbread Houses - #131215C 1pm Cookies with Santa - 12pm

22 23 Christmas Eve 24 Christmas Day 25 26 #131227A 27 #131228A 28 Fundamentals of The Secrets of the Pizza: From Thin to Sushi Roll - Thick - 6pm 6pm

29 30 New Year’s Eve 31 #131231A New Year’s Eve Couples Dinner - 6pm

TThhee PPeerrffeecctt GGiifftt!! Gift cards for cooking classes Thanksgiving or merchandise are ideal for Cooking Event anyone interested in food and cooking! Free In-Store Clinics Gift Cards are available in & Thanksgiving Cooking Seminars store or online at www.kitchenwindow.com Saturday November 16th Let us help you prepare for your holiday feast!

To register call 612.824.4417 or visit us online at www.kitchenwindow.com 23 Kitchen Window ® Calhoun Square 3001 Hennepin Avenue. Minneapolis, MN 55408 Phone: 612-824-4417 • Toll Free: 888-824-4417 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.”

24 To register call 612.824.4417 or visit us online at www.kitchenwindow.com