Classic Thyme Cooking School 710 South Ave. West, Westfield, NJ 908-232-5445 www.classicthyme.com ‘Mommy and Me’ with Jackie Leischner These Classes are designed to introduce children to the kitchen in a fun and inventive way. Children love to stir, pour, roll dough, and experiment with volume. These full hands-on classes help children build math skills, improve motor functions, and develop sensory memory while encouraging the fun of cooking with Mom. Each child is expected to be 2 yrs. old and accompanied by one adult; Mom, Dad, Grandparent, Caregiver, etc. No children under 2 allowed in Cooking School. No strollers please! M&M 1: Thanksgiving Favorites M&M 3: Breakfast with Bears Wednesday, November 17, 10:00-11:30 a.m. Tuesday, January 25, 10:00-11:30 a.m. Full hands-on, $45.00 per child with adult Full hands-on, $45.00 per child with adult Thanksgiving Favorites with Miss Jackie Teddy Bear Bread with Honey Butter, Cub-cakes Turkey Noodle Soup, Cornbread, Apple Pie Drink, Each child will hand stuff a bear that will go home Pumpkin Muffins in a carry box complete with birth certificate.

M&M 2: Holiday Baking M&M 4: Warm Winter Favorites Thursday, December 16, 10:00-11:30 a.m. Monday, February 28, 12:30-2:00 p.m. Full hands-on, $45.00 per child with adult Full hands-on, $45.00 per child with adult Join Miss Jackie for a fun class of holiday baking Warm Winter Favorites - Creamy Tomato Soup, Grilled Cheese Sandwiches, Applesauce Bread, Fruit Smoothie M&M 5: St. Patrick’s Day Celebration Thursday, March 17, 10:00-11:30 a.m. Full hands-on, $45.00 per child with adult St. Patty's Day Celebration - Spring Potato Pizza, Irish Soda Bread, Leprechaun Shakes, Shamrock Pops

More Single Day ‘Working Parent and Me’ Classes with Jackie Leischner Come join in the fun and learning while spending some special quality time with your child. This full hands-on class will help children build math skills, improve motor functions, and develop sensory memory while encouraging the fun of cooking with their parent. Each child is expected to be 2 years of age or older and accompanied by a parent or guardian. Come and spend some real bonding time with your child!

Working parent & Me 1: Working parent & Me 4: Saturday, November 20, 10:00-11:30 a.m. Saturday, February 26 10:00-11:30 a.m. Full hands-on, $45.00 per child with adult Full hands-on, $45.00 per child with adult Thanksgiving Favorites with Miss Jackie Warm Winter Favorites - Creamy Tomato Soup, Turkey Noodle Soup, Cornbread, Apple Pie Drink, Grilled Cheese Sandwiches, Applesauce Pumpkin Muffins Bread, Fruit Smoothie

Working parent & Me 5: Working parent & Me 2: Saturday, December 18, 12:30-2:00 p.m. Saturday, March 12, 10:00-11:30 a.m. Full hands-on, $45.00 per child with adult Full hands-on, $45.00 per child with adult Join Miss Jackie for a fun class of holiday baking St. Patty's Day Celebration - Spring Potato Pizza, Irish Soda Bread, Leprechaun Shakes, Shamrock Working parent & Me 3: Pops Saturday, January 22, 10:00-11:30 a.m. Full hands-on, $45.00 per child with adult Working parent & Me 6: Breakfast Brunch Saturday, April 30, 10:00-11:30 a.m. Classic English Toad in the Hole, Cinnamon Full hands-on, $45.00 per child with adult Pinwheels, Breakfast Parfait, Blueberry Muffins Cupcake Day – Join us as we bake and decorate an assortment of cupcakes.

Halloween Spooky Edibles with Eileen Rooney Saturday, October 23, 10:00 – 12:00 PM Full Participation Ages 5 thru 10, $35.00 per child Join Eileen for a spooktacular time as we cook up some ghoulish treats! As always, Eileen will conjure up an assortment of ‘Spooky Edibles’ from her witch’s book of spells. Scary, gooey, sticky, messy; all things kids love!

Kids Cook on their Day Off! with Jackie Leischner Thursday, November 4, 10:00 a.m.-12:00 p.m. Full hands-on, $35.00 per child ages 5-10 Enjoy a day off from school in the kitchen with Miss Jackie cooking up some wonderful treats. Classic English Toad in the Hole, Scones w/ Honey Butter, Fresh Squeezed Orange Juice, Belgium Waffles w/ Homemade Ice Cream

Kids Cook on their Day Off! with Jackie Leischner Friday, November 5, 10:00 a.m.-12:00 p.m. Full hands-on, $35.00 per child ages 5-10 Enjoy a day off from school in the kitchen with Miss Jackie cooking up some wonderful treats. Stuffed Shells, Pepperoni Bread, Broccoli Bread, Lemon Granita, Moose-tracks

Baking Workshop for Teens and Tweens with Diana Albanese Friday, November 5, 1:00-4:00 P.M. Full Participation $50.00 per person, ages 10 & up Young chefs join Diana Albanese of Cucina D’ana and learn the basic skills of baking We will be focusing on cookies, cupcakes and layered cakes. Big Oatmeal Cookies Double Chocolate Chip Cookies Palmiers (Elephant Ears) Cream Puffs with Ice Cream and Chocolate Drizzle Red Velvet Cupcakes with Cream Cheese Frosting Layered Cake with Strawberries and Whipped Cream

Thanksgiving Baking with Eileen Rooney Saturday, November 20, 12:30 –2:30 PM Full Participation Ages 5 thru 10, $35.00 per child Children will bake and bring home Pumpkin Bread, Corn Bread, Cranberry Bread and Honey Butter. Please have children eat lunch before the class, as we will have no time to eat during class.

Holiday Baking with Jackie Leischner Saturday, December 11, 12:00-2:00 p.m. Full hands-on, $35.00 per child ages 5-10 Share the gift of giving as we bake treats for the holidays. Children will bake an assortment of cookies to take home for their own enjoyment or to give as gifts.

Gingerbread House Workshop with Eileen Rooney Saturday December 11, 3:00 – 4:00 PM Full Participation Ages 5 thru 10, $35.00 per child Kids will participate in decorating fully assembled gingerbread houses that they will each take home.

Gingerbread House Workshop with Eileen Rooney Saturday December 11, 4:30 –5:30 PM Full Participation Ages 5 thru 10, $35.00 per child Kids will participate in decorating fully assembled gingerbread houses that they will each take home.

Holiday Baking with Jackie Leischner Saturday, December 18, 9:30-11:30 a.m. Full hands-on, $35.00 per child ages 5-10 Share the gift of giving as we bake treats for the holidays. Children will bake an assortment of cookies to take home for their own enjoyment or to give as gifts.

Kids Breakfast with Bears with Jackie Leischner Monday, January 17, 10:00 a.m.-12:00 p.m. Full hands-on, $35.00 per child ages 5-10 Teddy Bear Bread with Honey Butter, Cub-cakes Each child will hand stuff a bear that will go home in a carry box complete with birth certificate.

Miss Jackie's Italian Kitchen with Jackie Leischner Saturday, January 29, 10-12 p.m. Full hands-on, $35.00 per child ages 5-10 Learn the basics of making pasta and bread dough from scratch Homemade pizza dough with variety of toppings, Homemade pasta, foccaica bread, salad

Kids’ Valentine’s Day Class with Eileen Rooney Saturday February 12, 10:00AM-12:00PM Full Participation ages 5-10 $35.00 per child Each child will bring home a decorated chocolate box filled with handmade chocolate candies and baked goods.

Kids Cook on their Day Off! with Jackie Leischner Monday, February 21, 10:00AM-12:00PM Full hands-on, $35.00 per child ages 5-10 Warm Winter Favorites - Broccoli Cheddar Soup, Grilled Cheese, Chocolate Chip Cookies, Hot Cocoa

Kids’ St. Patrick’s Day Baking Class with Eileen Rooney Saturday, March 12, 12:30-2:30 PM Full Participation ages 5-10 $35.00 per child In class children will make and eat tea sandwiches and leprechaun shakes. Each child will make and bring home a mini loaf of Irish Soda Bread.

Kid’s Spring Fling with Jackie Leischner Saturday, March 19, 10:00AM-12:00PM Full hands-on, $35.00 per child ages 5-10 Winters almost over, let's welcome spring with some of Miss Jackie's seasonal favorites. Hot Pockets, healthy past salad, Milkshakes, Carrot Cake with Cream Cheese Icing

Miss Jackie's Easter Egg…Stravaganza with Jackie Leischner Saturday, April 16, 10 AM-12 PM Full hands-on, $35.00 per child ages 5-10 Join us for a fun-filled class of coloring Easter eggs, making chocolate treats, and baking hot cross buns. The class would not be complete without stuffing an adorable bunny to take home.

Pre-Teen & Teen Cupcake Workshop with Suzanne Lowery Wednesday, February 23 & Thursday, February 24, 10:00 AM-1:00 PM Full Participation $99.00 per person includes all materials Day 1 Bake Vanilla, Lemon, Devil’s Food and Red Velvet cupcakes, Prepare butter cream; Day 2 Prepare, Chocolate Ganache and Boiled Frosting, Frost and decorate with frostings, fondant, candies, and graham crackers to create, S’more, Jam-filled, Lemon meringue flavors, and flower , snowmen and polka dot designs

Pre-Teen Cake Decorating with Suzanne Lowery Monday, April 4 & Wednesday, April 6, 10:00 AM-1:00 PM Full Participation $139.00 per person including starter set of tools THE BASICS OF CAKE DECORATING: In these two sessions, learn to create a professionally decorated special occasion cake. Introduction to tools, frostings, handling of the pastry bag, and basic borders. Coloring of frosting, piping of rosebuds, sweet peas, leaves and roses on the nail. Demonstration of filling, frosting, and bordering a cake and practice writing inscriptions. Students will complete an iced and decorated cake of their own design. *Students will completely decorate a pre-baked cake, we supply in the second class which they take home.*

Teen Cake Decorating with Suzanne Lowery Tuesday, April 5 & Thursday, April 7, 10:00 AM-1:00 PM Full Participation $139.00 per person including starter set of tools THE BASICS OF CAKE DECORATING: In these two sessions, learn to create a professionally decorated special occasion cake. Introduction to tools, frostings, handling of the pastry bag, and basic borders. Coloring of frosting, piping of rosebuds, sweet peas, leaves and roses on the nail. Demonstration of filling, frosting, and bordering a cake and practice writing inscriptions. Students will complete an iced and decorated cake of their own design. *Students will completely decorate a pre-baked cake, we supply in the second class which they take home.*

3 Day Pre-Teen & Teen Culinary Workshop Tuesday, Wednesday & Thursday, December 28, 29 & 30, 11:00 AM-2:00 PM Full Participation $169.00 per person ages 10 & up Day 1 - Cooking with Eggs Key Lime Pie stuffed French Toast, Gelato, Classic Caesar Salad, Omelets, Bread Pudding, Soufflé, Crème Brule Day 2 Mozzarella en Carozza (Mozzarella in a Carriage, breaded fried mozzarella served with marinara sauce), Chicken Parmesan, Matzo Ball Soup Traditional Beef Brisket, Stuffed Peppers Day 3 - Classic Cake Day Learn the classic cake recipe and then turn this recipe into several variations of wonderful desserts. We will make layer cake rolled cake and even Madeleines and classic pound cake. Frostings, Fillings and Fun!

3 Day Pre-Teen & Teen Culinary Workshop Tuesday, Wednesday & Thursday, April 5, 6 & 7, 2:00-5:00 PM Full Participation $169.00 per person ages 10 & up Day 1 Composed Salad, French Onion Soup au Gratin, Burgundy Beef, Chicken Avgolemono over Orzo, Mashed Potato Pie Day 2 Vegetable Lasagna with White Sauce, Nina’s Oven Finished Fried Chicken Wings and Drumsticks, Spare Ribs Aloha, Jumbo Stuffed Shrimp, Banana Bread Day 3 Eggplant Parmesan, Stuffed Pork Chops, Bin-da-Boo (stuffed pizza roll-ups), Texas Chili (regular and vegetarian), Apple Cranberry Crumble

Adult Classes

Adult Basic Cake Decorating with Suzanne Lowery

**2 Dates Offered** 2 Tuesdays, November 16 & 23, 7:00–10:00 P.M. Full Participation 2 Tuesdays, January 25 & February 1, 7:00–10:00 P.M. Full Participation

$159.00 per person including starter set of tools (High School Students may enroll with a Parent) THE BASICS OF CAKE DECORATING: In these two sessions, learn to create a professionally decorated special occasion cake. Introduction to tools, frostings, handling of the pastry bag, and basic borders. Coloring of frosting, piping of rosebuds, sweet peas, leaves and roses on the nail. Demonstration of filling, frosting, and bordering a cake and practice writing inscriptions. Students will complete an iced and decorated cake of their own design. *Students will completely decorate a pre-baked cake, we supply in the second class which they take home.*

Intermediate Cake Decorating with Suzanne Lowery 2 Tuesdays, March 15 & 22, 7:00–10:00 P.M. Full Participation $159.00 per person includes additional tools necessary for this class ** Prerequisite Basic Cake Decorating ** (You must bring your tools from that class) HONING YOUR SKILLS In these two intermediate sessions, students learn advanced borders, swags, advanced flowers and cake embroidery. Suzanne will demonstrate the art of a tiered wedding cake and students will complete a tiered cake in the last session utilizing all the new techniques. Students should have completed Basic Cake Decorating and come equipped with their basic set of tools. Any additional tools necessary for this class, beyond the basic set supplied in Basic Cake Deco. will be supplied. *Students will completely decorate a pre-baked cake, we supply in the second class which they take home.*

Knife Skills I Workshop with Steven Capodicasa Full Participation $65.00 per person High School Students may enroll with a Parent

**3 Dates Offered** Saturday, November 13, 10:00 AM-1:00 PM Saturday, February 5, 10:00 AM-1:00 PM Saturday, April 2, 10:00 AM-1:00 PM

Full Participation/ Limited Seating/ Book Early! This is a sell out class! $59.00 per person This full hands-on techniques class is one you can’t miss. Even the best of cooks can benefit from a class where you learn the proper way to use your knives. Selecting the proper knife is essential in staying safe and getting the job done effectively. Chef Steven, will teach you the basics while helping to reduce your prep time. Learn all the basics of cutting, slicing, shredding, and mincing. Also learn the proper way to keep your knives well maintained and sharp. Not sure about your old knives. Bring them in for evaluation and sharpening. We Sharpen Knives Professionally!

Daytime Culinary Essentials – Basic & Beyond with Daniel C. Rosati Monday, April 25, Tuesday April 26 & Wednesday April 27, 10:00 AM-1:00 PM Full Participation Limited Enrollment $199.00 per person High School Students may enroll with a Parent Need to sharpen those knife skills? Do you want to learn more than boiling water?? Unorganized in the kitchen and just can't seem to put it all together??? This Class is Just for You!

Session 1: Class Emphasis : Knife Skills Session 2: Class Emphasis : Braising Classic Minestrone Braised Leeks & Fennel Tart Pasta with Bolognese Sauce Moroccan Lamb New England Salmon Cakes with Remoulade Sauce Vegetable Cous Cous Turkish Chopped Salad Balsamic Braised Root Vegetables Macedonia - Marinated Fruits with Mascarpone Honey Roasted Pears Mousse

Session 3: Class Emphasis : Sauteing Sicilian Caponata Crostini Mussels with Saffron Cream Sauce Lemon Chicken Crispy Potatoes with Garlic & Rosemary Apple Tart Tatin

The Classic Thyme Culinary Basics Series I (5 Week Series offered twice) With Catherine Titus Felix, CCP, and Mike Christiansen A Complete and Comprehensive 5-Session Basic Techniques Series 5 Thursdays, January 20, 27, Feb. 3, 10 & 17, 6:30-10:00 PM or 5 Thursdays, June 9, 16, 23, 30 & July 7, 6:30-10:00 PM Extremely Limited Class Size, Register Early! Full Participation $399.00 per person Class I Knife Skills An Introduction to Roasting, An Introduction to Stocks, Making Biscuits, Minestrone Soup, Roast Chicken, Garlic Roast Beef, Roasted Vegetables, Buttermilk Biscuits, Citrus Salad Class II An Introduction to Broiling and Marinades Basic Rice, Couscous & Polenta Cookery, Blanching & Refreshing Vegetables An Introduction to Chocolate, Broiled Salmon Skewers, Broiled Chicken, Basic Broiled Steak, Couscous Pilaf, Asian Style Rice, Baked Polenta, Broccoli with Shallot Vinaigrette, Chocolate Mousse Class III Moist Heat Methods: Stewing, Braising, & Poelage Potato Cookery, Basic Pastry, Pork Poelage with Tomatoes and Sauerkraut, Beef “Carbonnade” Corned Beef Braised in Red Zinfande, Mashed Potatoes, Pommes Parisienne, Pommes Savoyarde, Classic French Apple Tart Class IV An Introduction to Sauces: Béchamel & Velouté An Intro. to Egg Cookery, Introduction to Sautéing and Frying, Moist Heat Methods Continued: Poaching Mushrooms “En Cocotte” Omelettes, Scrambled and Poached Eggs, Sole Meuniere, Curried Chicken Salad with Homemade Mayonnaise, Sautéed Chicken with Lemon Sauce, Grand Marnier Bread Pudding Class V Sautéing and Frying Continued More Egg Cookery, Poached Sole “Andalouse” Beef Stroganoff, Garlicky & Lemon Sautéed Green Beans, Classic French Fries, Chocolate Soufflé, Crème Anglaise

Culinary Basics Program Series II With Catherine Titus Felix, CCP, and Mike Christiansen A Continuation of Basics I. The 5-Session Intermediate Techniques Series 5 Thursdays –April 21, 28, May 5, 12 & 19 6:30-10:00 P.M. Extremely Limited Class Size, Register Early! Full Participation $ 399.00 per person Class I Soups, Stews and Other One-Pot Comforts, Cornbread & Basic Cake Making Vegetable Soup with Variations Bean Soup with Variations Seafood Soup or Stew Provencale Cornbread Chicken Pot Pie, Lamb and Tomato Casserole, Coconut Cake Class II Making Fresh Pastas, Classic Tomato Sauces Cheesecake, Brown Stock, Spaetzle with Marinara Sauce Egg Pasta Carbonara, Potato Gnocchi with Sauce Bolognese, Ricotta Cake Class III Bread Dough for Baguettes & Boulles, Pizza & Pizza Toppings Sweet Yeast Dough for Coffee Cake Sun-Dried and Fresh Tomato Pizza with Smoked Mozzarella Cheese Sausage, Onion & Pepper Pizza, Mushroom, Spinach & Feta Cheese Pizza French Loaves – Baguettes & Boulles, Basic Coffee Cake with Variations Class IV Boning Techniques, Cooking Vegetables, Buerre Blanc, Choux Pastry Roast Tenderloin of Beef with Grainy Mustard and Cognac Sauce Broiled Butterflied Leg of Lamb with Orange Marinade, Chicken Breasts Stuffed with Herbed Cheese Asparagus Salad, Carrots Vichy, Steamed Artichokes with Beurre Blanc, Strawberry Cream Puffs Class V Brown Sauce, Advanced Sautés, Stir Frying, Making Crepes, Classic Brown Sauce with Derivatives Beef Tournedos Stroganoff, Beef and Shrimp Stir Fry, Chicken Breasts Papillon Sautéed Vegetables, Crepes Filled with Sautéed Apples

Fundamental Workshops Anything is easy if you know how to do it, and cooking is no exception. Our 101 Classes get down to the absolute basics including: Understanding Heat, Knife Skills, How to Read a Recipe, Plan a Menu, How to Select and Prepare Vegetables, Measuring Basics etc. Chefs Catherine Felix, CCP, and Michael Christiansen will lead you through these topics and more in a group of classes that could just make your home kitchen more convenient than take-out.

Fundamentals of Paella, Pilaf, Risotto and Beyond With Catherine Titus Felix, CCP & Michael Christiansen Thursday, March 10, 6:30–10:00 PM, $79.00 per person, Full Participation (Enrollment Limited to 16) High School Students may enroll with a Parent Let Chefs Catherine Felix and Michael Christiansen share their expertise In working with rice, and whole grains to create delicious one-pot meals. Classic Rice Pilaf and Variations, Risotto and Variations, Faro Pilaf and Variations, Paella and Variations.

Fundamentals of Comfort Food – Classic and Modern With Catherine Titus Felix, CCP & Michael Christiansen Thursday, March 31, 6:30–10:00 PM, $79.00 per person, Full Participation (Enrollment Limited to 16) High School Students may enroll with a Parent This class will explore some classic comfort foods and what these foods have become today. With the influences around the globe impacting American favorites we have adapted our comfort to their robust flavors. Traditional Menu BBQ Ribs, Green Bean Casserole, Classic Mac n’ Cheese, Apple Pie Modern Korean BBQ Ribs, Mexican Mac N Cheese, Szechwan Grilled Green Beans, 5 Spice Rustic Apple Pie

Food and Wine Classes

Food and Wine of France Celebrating Julia & French Country Cooking with Daniel C. Rosati Friday, January 28, 7:00-10:00 PM, Full Participation $75.00 per person France, a delicious adventure awaits when we visit its cities and countryside. Rustic and satisfying, The French Country Kitchen never disappoints, no wonder Julia loved it so! Petit Tourtiere - Country Style Meat Pies with Sausage & Chestnuts Moulles au Beurre de Montpellier - Steamed Mussels with Piquant Herb Butter Haricot Vert au Beurre Noisette - Green Beans with Hazelnut Butter Poulet au Beaujolais - Braised Chicken in Young Red Wine Chocolate Pot du Creme - Classic Chocolate Custard

Valentine's Day Dinner - Romance & Rome with Wine with Daniel C. Rosati Sunday, February 13, 6:00-9:00 PM, Demonstration $75.00 per person Spiedini alla Romana Herb Risotto with Roasted Tomatoes Turkey Saltimbocca alla Romana Spinach with Garlic & Oil Red Wine Poached Cherries with Ricotta Mousse

Valentine's Day Dinner - Parisian Passion with Wine with Daniel C. Rosati Monday, February 14, 7:00-10:00 PM, Full Participation $75.00 per person Sweet Onion & Goat Cheese Tarts Steak au Poivre - Pepper Crusted Steak with Wine Sauce Salad Vert au Lardons - Classic Bisto Salad Pommes Anna - Crispy Truffle Scented Potato Cake Coeur ala Creme - Heart Shaped Cheese Cake with Berry Sauce

Regular Cooking Classes

Crown Roast Fall Dinner with Steven Capodicasa Friday, October 15, 7:00-10:00 PM Full Participation $70.00 per person Bacon wrapped shrimp with roasted garlic olive oil Chopped salad with lemon vinaigrette Crown roast of Pork with sage and roasted shallot sauce Oven roasted tomatoes stuffed with toasted orzo and asiago cheese Sautéed asparagus with roasted peppers Stuffed Pastry wrapped baked apples served with vanilla sauce

Italian Culinary Workshop with Diana Albanese 2 Mondays, October 18 & 25, 7:00-10:00 P.M. Full Participation $129.00 per person High School Students may enroll with a Parent Everyone is cooking Italian! Why not you? For this hands on class, Diana Albanese of La Cucina D’ana guides you through classic principles of Italian cuisine. She’ll get you right on track with basic techniques and before you know it you’ll be cooking like an Italian. Day 1 Day 2 Mushroom and Parmesan Bruschetta Fruta di Mare Salad Chicken Soup with Tiny Meatballs and Pasta Fusille with Spicy Sausage Tomato Sauce Risotto with Artichokes, Tomatoes and Spinach Chicken Scaloppini with Lemon Caper Sauce Pork Chops with Silky Fennel Spinach and Rice Torta Potato Croquettes Herb Focaccia Hazelnut and Almond Biscotti Apple Crostata

Let Them Eat Cake - A Cake Workshop with ARLENE WARD Tuesday, October 26, 6:00 -10:00 PM, Full Participation $75.00 per person High School Students may enroll with a Parent The basic skills required for fine baking includes the perfect cake for all occasions. The Genoise, feather light, adaptable to many styles, and absolutely fool proof, will highlight this class. Create any of these irresistible selections with pride once you have mastered the basic recipe from this class. The exquisite blend of flavors and textures, make your cake as much a feast for the mouth as for the eyes. Classic Layer Cake with Coffee Butter Cream Spice Roll with Orange and Walnut Cream Cheese Icing Pina Colada Cake with Coconut and Pineapple Filling Lemon Roulade with Pine Nut Cream Filling and Blackberry and Rosemary Syrup

Classic Salad for the Seasons with Michael Christiansen Wednesday October 27, 7:00-10:00 P.M. Full Participation $69.00 per person High School Students may enroll with a Parent Join Chef Michael Christiansen in creating some delicious salads you can use year-round. This will be a full participation class focusing on classic salads for the seasons. Macaroni Salad Potato Salad Cole slaw Pasta salad with Spinach and Sun Dried Tomatoes Roasted Beet and Goat Cheese Salad with Candied Pecans Curried Chicken salad with Grapes Seared Beef and Bleu cheese salad Ceviche (tequila lime seafood salad)

Autumn Grilling with Suzanne Lowery Thursday, October 28, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Cedar Plank Grilled Camembert with Sun-dried Tomato Pesto Grilled Romaine Salad with Balsamic Pears and Blue Cheese Mustard Crusted Grilled Pork Tenderloin with cider Sauce Maple Grilled Acorn Squash, Caramel Apples en Papilotte with Gingered Cream.

‘Surf in Turf’ Lobster Stuffed Filet with James Standridge Friday, October 29, 7:00-10:00 PM Full Participation $69.00 per person Wild Mushroom and Asiago Strudel with Bourbon Aioli Italy’s miracle potatoes Lobster Stuffed Filet Mignon Baby Vegetable and spring Leek sauté Raspberry and Chocolate Cream Napoleon

Dumpling Workshop with Daniel C. Rosati Thursday, November 4, 7:00-10:00 P.M. Full Participation Limited Enrollment $69.00 per person High School Students may enroll with a Parent Crab Dumplings Pork Pot Stickers Shrimp & Vegetable Dumplings Chicken Shu Mai Classic Soup Dumplings Spinach & Water Chestnut Dumplings

Chicken Italian Style with Diana Albanese Wednesday, November 10, 10:00 AM-1:00 PM Full Participation $65.00 per person High School Students may enroll with a Parent Everyone loves chicken and what better way to prepare it then with some traditional Italian ingredients. Tuscan Chicken Hunter's Style Chicken Breast Stuffed with Spinach and Sun-Dried Tomatoes Lemon Chicken with Green Olives and Pine Nuts Roasted Chicken stuffed with Herb Bruschetta and Arugula Salad Potato Torta with Tomatoes and Cheese Creamy Pumpkin Custard with Cranberry Compote

Pie and Tart Workshop with ARLENE WARD Wedesday, November 10, 6:00 -10:00 PM, Full Participation $75.00 per person High School Students may enroll with a Parent Why are so many of you frightened at the thought of making a piecrust? Learn from me the method that I have taught for many years with fabulous results. Class size is limited. If you want to get a handle on this problem, let me help you solve it. Please bring a 9-inch pie plate and your rolling pin (if you have a favorite one.), and take home a piecrust ready for filling. Three Apple, Apple Pie Pear and Cranberry Tart Chocolate Pecan Pie Award Winning Key Lime Tart Cherry Pie

Seafood and More Seafood with Steven Capodicasa Friday, November 12, 7:00-10:00 PM Full Participation $70.00 per person Mediterranean crayfish and crab spring rolls with savory dipping sauce Chilled lobster summer pasta salad with lemon and basil vinaigrette Oven roasted salt crusted sea bass with buttery rich buerre blanc sauce Jumbo shrimp stuffed with toasted orzo, roasted tomatoes & ricotta salata Mussels & baby clams with seared chorizo & spicy broth Prosciutto & sage wrapped tuna steaks with lemon caper sauce

Thanksgiving Trimmings with Barbara Seelig Brown Tuesday, November 16, 10:00 AM-1:00 PM Full Participation $65.00 per person High School Students may enroll with a Parent Everything but the turkey! These dishes will make you proud and most will also satisfy any vegetarian guests. Join Barbara in this participation class and practice preparing great side dishes and a desserts for the big feast. Asiago Cheese Pinwheel Appetizers Spiced Nuts Holiday Salad with Pomegranate Butternut Squash & Apple Soup Sweet Potato Crisp Braised Brussels Sprouts Roasted Root Vegetables with Balsamic Glaze Angel Hair Veggies with Pignoli Nuts & Parmigiano Reggiano

American Bounty with Michael Christiansen Wednesday November 17, 7:00-10:00 P.M. Full Participation $69.00 per person High School Students may enroll with a Parent Please Join Chef Michael Christiansen in an evening of enjoying an “American Bounty” We will create a dinner full of autumn specialties using local ingredients. This will be a full participation class 5 spice pumpkin soup Duet of roasted beet salad w/ balsamic dressing Horseradish mashed potatoes Roasted root Vegetables Apple cider roasted chicken Chile & Apple Brown Betty

Great Ways with Winter Vegetables with ARLENE WARD Friday, November 19, 10:00 AM-1:00 PM, Full Participation $65.00 per person High School Students may enroll with a Parent All of these dishes are deceptive—they seem merely straightforward, but the pleasures they arouse are genuine and deep. No more saying, “eat your vegetables” because these creations will excite everyone. Taking it a step beyond a plain vegetable makes a main dish out of the ordinary. Easy to do, delightful to see, a make-ahead dinner choice, works for me. Roasted Acorn Squash with Sautéed Vermont Maple Apples The Ultimate Potato and Turnip Soufflé in Baked Shells Pan Roasted Eggplant with Winter Mushrooms Rustic Cauliflower and Spaetzle Soup Sweet and Sour Red Cabbage and Purple Plums Peanut Butter Mousse with Chocolate Drizzle and Roasted Peanuts

Sushi Workshop - The Feeding Frenzy is Back Again! with David P. Martone, CCP Limited Enrollment $65.00 per person Full Participation Friday, November 19, 7:00-10:00 PM High School Students may enroll with a Parent Come and kick back and enjoy a night out. Here is an opportunity to learn the fundamentals of sushi. David will teach you the basic techniques of making great sushi rolls. More and more restaurants are featuring Sushi due to customer interest. Learn to create your own masterpiece! David will cover all the essentials. Miso Soup, Japanese Ginger Salad Dressing, Miso Dressing, Gyoza with Ponzu Sauce, California Rolls, Tuna and Spicy Tuna Rolls, and a wide assortment of ingredients to create new and exciting rolls: regular and inside-out rolls. Many ingredients to create vegetable and non-fish rolls. David always has new ideas for interesting rolls!!! Chef Steven’s Roman Dinner with Steven Capodicasa Saturday, November 20, 7:00-10:00 PM Full Participation $70.00 per person Lobster cannolis with roasted garlic cheese sauce Baby greens served with roasted onion and garlic vinaigrette Homemade Cheese raviolis with Lobster & Shrimp spicy tomato sauce Broccoli rabe with caramelized garlic chips Roasted Parmesan baked fennel Apple and pear turnovers served with vanilla ice cream and with homemade caramel sauce

Entertaining with Ease with Kathleen Sanderson Tuesday, November 30, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Brie & Raspberry Tartlets Parmesan Frico w/ herbed Roasted Peppers Polenta Tartlets w/ Gorgonzola Salad with Candied Pecans, Goats Cheese and Cranberries w/Orange Balsamic vinaigrette Roasted Herb Crusted Pork Tenderloin w/ Balsamic Fig Glaze Roasted Garlic Mashed Potatoes Roasted Herb Tomatoes Sautéed Spinach and Arugula Pear& Cranberry Crostada w/ Vanilla Ice Cream

Seafood Rendezvous with James Standridge Friday, December 3, 7:00-10:00 PM Full Participation $69.00 per person New Ideas with Fish Pan Seared Rare Yellow Fin Tuna topped with a Fresh Tomato and Raspberry Vinegar “Bruschetta” Topping Classically Poached Fresh Wild Salmon Served with a Healthy Cucumber Dill Sauce Truly Blackened Sea Scallops served atop a Classically prepared Caesar Salad Crispy Fried Oysters served with Chipotle Chile Tartar Sauce Poached Asparagus Salad tossed with reduced brandy and roasted shallot vinaigrette Country Style Strawberry and Chocolate Shortcake

Struffoli Workshop with ARLENE WARD Sunday, December 5, 12:00 -4:00 PM, Full Participation $75.00 per person High School Students may enroll with a Parent Tradition dictates that at Christmas time, the struffoli must be made. This is my memory of my Mom sitting and calling off a handful of this and a pinch of that. As the years pass by, no matter how busy I am, the struffoli is ready. A bright ring of golden puffs, dripping with honey and almonds and sprinkled with colored candies. Gather your sisters, cousins or aunts, make this a tradition to pass on to your family. Class size limited.

Italian Pastry Workshop with Daniel C. Rosati 2 Mondays, December 6 & 13, 7:00-10:00 P.M. Full Participation Limited Enrollment $129.00 per person High School Students may enroll with a Parent

Day 1 Day 2 Hazelnut Mille Foglie Torta della Nonna Ricotta Pie Raspberry Crostata Cannoli Venetian Zaleti Cookies Zuppa Inglese Bongo (chocolate covered profiteroles) Cream Filled Baba au Rhum Bomboloni (Tuscan doughnuts) Chocolate Almond Biscotti Budino di Mele e Pere (Apple & Pear Bread Pudding)

Italian Meatless with Barbara Seelig Brown Tuesday, December 7, 10:00 AM-1:00 PM Full Participation $65.00 per person High School Students may enroll with a Parent With all those rich holiday meals, how about some great meatless dishes that you can enjoy without the guilt. Assorted Brushetta Platter - Portobello, Roasted Garlic, & White Bean Frittata with Spaghetti, Tomato & Parmigiano Orzo Salad with Roasted Eggplant, Zucchini & Red Pepper Asparagi Sformato (Asparagus Souffle) Porcini Bolognese Tuscan White Bean Soup

Chocolate for the Holidays with Award Winning Book Author and Master Baker Nick Malgieri Tuesday, December 7, 7:00-10:00 P.M. Demonstration $69.00 per person High School Students may enroll with a Parent

Nick is back with more great chocolate sweets up his sleeve. Learn essential techniques of working with chocolate for great make-ahead desserts and the world’s most elegant truffles.

Chocolate Eminence: Flourless chocolate cake layers with crunchy hazelnuts, filled with a milk chocolate cream, and topped off with a slick cocoa finish Maida’s Chocolate Bourbon Cake: A fast, fabulous cake from my friend and mentor Maida Heatter Devil’s Food Cupcakes with Fluffy Icing: For kids of all ages Chocolate Orange Walnut Tart: Easy chocolate crust with a custardy chocolate filling with a hint of orange and walnuts Champagne Truffles: Elegant cocoa-dusted truffles flavored with a hint of Cognac and rum.

Holiday Cookie Workshop with Suzanne Lowery Wednesday, December 8, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Chocolate-Cherry Biscotti Figgy Rugelach Chewy Almond Horns Double Sugared Pecan Sandies Butterscotch Shortbread Fans

A Well Dressed Holiday Dinner with Steven Capodicasa Friday, December 10, 7:00-10:00 PM Full Participation $70.00 per person Homemade artichoke raviolis served with spring mushrooms Baby field greens served with goat cheese croutons and lemon vinaigrette Potato crusted Lamb Loins with Roasted baby carrots and Rosemary sauce Roasted onion Cous Cous Homemade Buttermilk & herb cloverleaf buns Berry crisp served with fresh saffron whipped cream

Italian Boot Camp with Diana Albanese Sunday, December 12, 12:00-4:00 P.M. Full Participation $75.00 per person High School Students may enroll with a Parent Improve your Italian culinary skills and find new inspiration for everyday cooking. In this four hour class, Diana Albanese of La Cucina D’ana will walk you through various cooking techniques to help you prepare these winter inspired dishes at home. Learn the fundamentals and more of Italian cooking in this four hour class. Knife skills and techniques will be stressed along with the preparation of some of your favorite Italian specialties. Join Diana Albanese of La Cucina D’ana who can make a novice cook more confident in the kitchen and benefit all who wish to improve on their skills. Roasted Red Pepper and Gorgonzola Bruschetta Shrimp Marinara Classic Lasagna Stuffed Turkey Breasts with Sausage and Veal Pureed Potatoes with Extra Virgin Olive Oil and Sage Cippolini Onions in Balsamic Sauce Fricasse of Wild Mushrooms with Creamy Polenta Stuffed Swiss Chard Ciambella (Ring-Shaped Cake)

Italian Christmas Eve with Diana Albanese Tuesday, December 14, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Seafood on Christmas Eve is an Italian tradition throughout the world called the Feast of the Seven Fishes. Join Diana Albanese and learn techniques for cooking seafood Italian Style with many do-ahead features. Antipasti on a Bed of Tomatoes and Mozzarella Spaghetti with Clam Sauce Shellfish Fra Diavolo Fillet of Sole with Fennel and White Wine Endive Salad with Pomegranate Seeds, Sicilian Olives and Blood Oranges Homemade Cannoli

Fast and Fabulous Hors D’ Oeuvres with ARLENE WARD Wednesday, December 15, 11:00 AM-2:00 PM, Full Participation $65.00 per person High School Students may enroll with a Parent I have a friend, who admittedly knows she is not a great cook. But boy can she assemble. Taking her lead, all my hors d’oeuvres are very simple preparations with mostly store bought items. Using them in a creative style, each one is a vision of beauty. Do ahead, freeze and assemble, and you are ready to party with ease. Miniature Gruyere Popovers with Onion Confit Spicy Apple and Cranberry Cheese Log with Candied Pistachios Cocktail Picked Garlic and Rosemary Citrus Meatballs Tapenade and Camembert Moroccan Bites Artichoke and Fontina Quiche Cheddar Puffs & Apricot and Mascarpone Cocktail Flowers

Handmade Pasta Workshop with Michael Christiansen Wednesday December 15, 7:00-10:00 P.M. Full Participation $69.00 per person High School Students may enroll with a Parent Join Chef Michael Christiansen in an evening in making hand made pastas paired with some of your favorite simple Italian sauces. This will be a hands on class so be prepared to roll up your sleeves Homemade Pappardelle Pasta with Wild Mushrooms and Spinach Gnocchi with sauce Bolognese, Fresh Fettuccini Alfredo Tri Colored Ravioli with Romesco sauce Sausage Lasagna with home made with Fresh Egg Pasta “Cream Puffs” with Mascarpone filling A Sassy Tenderloin Dinner with Steven Capodicasa Saturday, December 18, 7:00-10:00 PM Full Participation $70.00 per person Five layer Ahi Tuna Tower Field greens with calamata olive vinaigrette Prosciutto wrapped beef tenderloin with caramelized shallots Toasted corn and cheesy biscuits Sautéed broccoli with cheesy and crunchy topping Espresso stuffed berry brownies with citrus whipped cream

Holiday Cookie Workshop with Daniel C. Rosati Sunday, December 19, 12:00-4:00 P.M. Full Participation Limited Enrollment $75.00 per person Classic Rainbow Cookies Apricot Almond Squares Assorted Biscotti Cowboy Cookies Chocolate Peanut Butter Cookies Snowflake Cut-Out Cookies

Old Fashion Macaroni Dinner with David P. Martone, CCP Wednesday, January 5, 7:00-10:00 P.M. Full Participation Limited Enrollment $65.00 per person High School Students may enroll with a Parent This full hands-on class will start with a short lecture from David complete with Italian music, old family photos, pasta making equipment that has been in David’s family for over 100 years and an overview of the class. Participants will be broken up into groups. Each group will work on one particular aspect of the menu. As each group nears completion of their work they will redirect their efforts to assist other groups that have not yet completed their tasks. The entire class will be shown important techniques of other prep tasks being completed by the other groups. By the time the food is near completion folks are referring to each other by the group that they are working with, for instance, “The Macaroni People.” Usually as every course is put on the table, folks are cheering for that particular group. Everything is made from scratch. Be prepared for a fun filled event where you will learn old world Traditions, “Without tradition you have no soul!” Basic Salad Zucchini Soup Appetizer Small Dinner Rolls will be formed and baked from pre-made dough Handmade Cavatelli (We make the dough by hand) Homemade Meatballs (Hand mixed, seasoned and hand rolled) Handmade Italian Sausage (We grind, season and pipe the meat into the casings) The Gravy (Most of you call it the red sauce) Marinated Mushrooms Roasted Red Peppers Sautéed Broccoli Rabe Cassata (Dessert)

Gnocchi Workshop with ARLENE WARD Thursday, January 6, 10:00 AM-1:00 PM, Full Participation $65.00 per person High School Students may enroll with a Parent So easy to make, and even easier to eat. There’s more to gnocchi than tomato and basil sauce. Learn in this class the techniques for making feather light gnocchi, handling and working with different shapes and flavors. In this workshop, special preparations will show off the versatility and lightness of gnocchi. Spinach Gnocchi with Pancetta, Sage Butter and Parmesan Cheese Pumpkin Gnocchi in Porcini Mushroom Sauce Baked Roman Gnocchi with Parmesan Cheese and Fresh Tomatoes Potato Gnocchi with Shiitake Mushrooms and Oven Dried Tomatoes, Gratin Style Couples in the Kitchen with Diana Albanese Friday, January 7, 7:00-10:00 P.M. Full Participation $65.00 per person What’s better than cooking with your lover? Join Diana Albanese for a social evening that will bring out the best in your partner. Shrimp Stuffed with Crabmeat Hanger Steak with Mushroom Ragu Basil Mashed Potatoes with Herbed Potato Chips Endive Salad with Arugula, Red Onion & Warm Tomato Dressing Belgium Chocolate Crepes with Vanilla Bean Ice Cream and Berries

Soup – The One Dish Wonder with Daniel C. Rosati Monday, January 10, 7:00-10:00 P.M. Full Participation Limited Enrollment $69.00 per person High School Students may enroll with a Parent Soup, the one dish wonder, wholesome bowls of goodness from a pot! An eclectic selection sure to please any palate and all great to have on hand in the freezer for those hectic winter days. Tuscan Tomato Bread Soup Spanish White Bean & Chorizo Soup Spicy Sausage & Lentil Soup Manhattan Clam Chowder Creamy Zucchini Soup

Cheese Please with Suzanne Lowery Tuesday, January 11, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Individual Portobello Mushroom Quiches Roasted Vegetables with Capers and Goat Cheese Fontina and Prosciutto Stuffed Chicken Breasts with White Wine Sauce Romano Risotto Strawberry Mascarpone Chocolate Cream Puffs

An Elegant Veal Cutlet & Lobster Dinner with Steven Capodicasa Friday, January 14, 7:00-10:00 PM Full Participation $70.00 per person Fresh Mozzarella, Basil and tomato accordions Breaded Veal Cutlets with Lobster and Artichoke Hearts Served with Roasted Tomato Vodka Sauce Broccoli Rabe with Caramelized Garlic and Parmesan Cheese Crisp Caesar Salad with Shaved Parmesan Cheese and Roasted Garlic Dressing Baked fennel with Parmesan cheese Homemade cannolis with sweet citrus berry cream filling

Cooking for Those with Celiac with Barbara Seelig Brown Tuesday, January 18, 10:00 AM-1:00 PM Full Participation $65.00 per person High School Students may enroll with a Parent The numbers are rising and many are finding out that they have Celiac Disease. Instead of thinking about what you can't have, let's talk about what you can have in this participation class. If you are a Celiac and have info to share, please join us. If you are newly diagnosed come and learn. Basic "Flour" Baking Blend Cheese Bread Focaccia Beer Bread Oven Baked Chicken Breast Corn Pasta with Cherry Tomato & Garlic Chocolate Cherry Muffins/Cupcakes

Chinese Comfort Food with Michael Christiansen Wednesday January 19, 7:00-10:00 P.M. Full Participation $69.00 per person High School Students may enroll with a Parent Join Chef Michael Christiansen in an evening of cooking Chinese comfort foods. This menu will include all of the classic Chinese favorites we have come to love. Michael Christiansen will give you all the tricks and recipes to successful Chinese cooking. This will be a full participation class. Wonton Soup Egg Roll Fried Rice Chicken Stir Fry Mongolian Beef General Tsoes Chicken Sweet and Sour Chicken

Couples Cozy Casual Kitchen Supper with ARLENE WARD Friday, January 21, 7:00 -10:00 PM, Full Participation $70.00 per person It has all the makings for a casual party that’s warm, welcoming and easy on the cook. One way to make guests feel at home: invite them into your kitchen. You know that they often end up there anyway, so make the most of this natural inclination and serve the food at the source—from the counter top and the stove top. It’s all self service, how easy is this? Ham, Spinach and Cheese Crostata San Francisco Style Cioppino Winter Greens with Roasted Beets, Candied Orange Peel and Nuts with Lemon Dressing Warm Sparkling Apple Turnovers.

Soup and Bread Workshop with Kathleen Sanderson Monday, January 24, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Soup and Bread perfect together. In this class you will learn the technique of three basic styles of soup and countless variations on those techniques. Also 2 basic breads one with yeast and one quick will fill many of you pairing needs. You will come away from this session with many ideas for a winter warming favorite. Roasted Tomato Minestrone w/ Parmesan Frico New England Seafood Chowder w/ Oyster Crackers Caramelized French Onion w/ Gruyere & Blue Cheese Roasted Sweet Potato & Thai Curry Soup English Muffin Bread/Skillet Corn Bread Salad w/ Crusted Goats Cheese Roasted Pears w/ Ice Cream

How to Pan Sauté with Diana Albanese Wednesday, January 26, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent There’s nothing faster than a great sauté prepared at home. Join Diana Albanese of La Cucina D’ana for this very hands on class and you’ll have dinner on the table in 30 minutes. Sautéed Chicken Breasts with Artichokes & Mushrooms Pork Tenderloin with Hazelnuts & Balsamic Vinegar Steak with Red Wine Shallot Sauce Salmon with Asian Sauce Barley Risotto with Roasted Garlic Little Chocolate Cakes with Whipped Cream

Couples Casual Get-Together with Steven Capodicasa Saturday, January 29, 7:00-10:00 PM Full Participation $70.00 per person Filo wrapped grilled shrimp and feta cheese Hearts of Romaine served with kitchen made Russian dressing Grilled Tuscan Rib Eye steak with Jumbo Grilled Shrimp Grilled redskin potatoes with Mediterrean onions Green beans in a spicy tomato sauce Fresh fruit tarts with homemade pastry cream

An Elegant Scallop & Salmon Dinner with James Standridge Friday, February 4, 7:00-10:00 PM Full Participation $69.00 per person Pan Seared Sea Scallops Hearts of Romaine Salad with Chipolte Citrus Dressing Tortilla Crusted Salmon with Grape Tomato and Roasted Garlic Salsa Pine Nut Fried Rice with Cilantro and Smoked Peppers Grilled Broccolini Caramelized Pineapple upside down cake with Vanilla and Kahlua Crème Anglaise

Soups from the Pressure Cooker with ARLENE WARD Tuesday, February 8, 7:00 -10:00 PM, Full Participation $65.00 per person High School Students may enroll with a Parent Getting a yen for homemade soups? These tasty warming selections are the perfect antidote for the winter blahs. Working with your pressure cooker, delicious soups can appear on the table in less than 30 minutes. Learn basic stock making and how to create soups that taste great the first night and even better left over. Hearty Beef Vegetable Soup Red Lentil, Sage and Bacon Soup Chicken, Leek, Mushroom and Barley Soup Peasant Cabbage and Bean Soup with Kielbassa Vegetable, Chicken and Beef Stocks

Food from the Pacific Northwest with Michael Christiansen Wednesday February 9, 7:00-10:00 P.M. Full Participation $69.00 per person High School Students may enroll with a Parent Garlic Shrimp Join Chef Michael Christiansen in an evening of cooking food from the Pacific Northwest. This will be a full participation class where the class will experience the feel for the northwest region. Roasted Peppers, Corn, and Arugula salad with goat Cheese Croutons Dungeness crab and Shrimp Cakes Cedar Planked Salmon with Maple Glaze Peppered Flank Steak with Oregon Bleu Cheese Caramelized onion Potatoes Au Gratin Wild Mushroom Tart Chocolate Pate with Raspberry sauce

L.A. Street Foods with Steven Capodicasa Friday, February 11, 7:00-10:00 PM Full Participation $70.00 per person Carne Asada soft taco, Barbacoa marinated steak with Mexican rice, cheese, lettuce, tomatoes and chili garlic and lime drizzle Asian steam buns with braised Pork carnitas with spicy BBQ sauce and homemade pickled vegetables Tex-mex eggrolls filled with shredded pulled pork, cilantro, sautéed cabbage, celery cheese. Served with chipotle flavored cheese dipping sauce Baked Jamaican Beef patties with homemade spicy buttery dough Soy lemon marinated chicken filled fried dumplings served with a char-grill soy dipping sauce Tres leche flavored Belgian waffles with strawberries and lavender flavored whipped Italian Boot Camp with Diana Albanese Sunday, February 13, 12:00-4:00 P.M. Full Participation $75.00 per person High School Students may enroll with a Parent Learn the essentials of Italian cooking from a third generation Italian. Diana Albanese of La Cucina D’ana has Italian cooking in her genes. Her family owned and operated the Albanese Food Market in Bayonne for many years. This essential class covers techniques for broth, soups, sauces, braising, broiling, shallow frying, pastry and pastry cream Chickpea Soup with Greens and Pasta Risotto with Proscuitto, Arugula & Parmesan Cheese Penne Putanesca Chicken Spiedini with Onions and Bay Leaves Potato Croquettes Braised Broccoli Rape Eggplant Rollatini with Tomato and Béchamel Sauce Saint Joseph’s Day Cream Puffs Double Chocolate Hazelnut Biscotti

Delicious Fast Food for Busy People with Diana Albanese Wednesday, February 16, 10:00 AM-1:00 PM Full Participation $65.00 per person High School Students may enroll with a Parent Diana Albanese of La Cucuina D’ana demonstrates light, delicious and quick to cook dishes for today’s busy cooks. Clams and Mussels with Mediterranean Vegetables over Grilled Bread Penne with Spinach and Italian Cheeses Shrimp Stir Fry with Jasmine Rice Flank Steak with Portobello Mushrooms and Tomato Cilantro Sauce Chicken Pot Pie with Vegetables Berry Parfait with Greek Yogurt

Sushi Workshop - The Feeding Frenzy is Back Again! with David P. Martone, CCP Limited Enrollment $65.00 per person Full Participation Friday, February 18, 7:00-10:00 PM High School Students may enroll with a Parent Come and kick back and enjoy a night out. Here is an opportunity to learn the fundamentals of sushi. David will teach you the basic techniques of making great sushi rolls. More and more restaurants are featuring Sushi due to customer interest. Learn to create your own masterpiece! David will cover all the essentials. Miso Soup, Japanese Ginger Salad Dressing, Miso Dressing, Gyoza with Ponzu Sauce, California Rolls, Tuna and Spicy Tuna Rolls, and a wide assortment of ingredients to create new and exciting rolls: regular and inside-out rolls. Many ingredients to create vegetable and non-fish rolls. David always has new ideas for interesting rolls!!!

Seafood – How do Chefs create Restaurant quality Dishes? with Steven Capodicasa Saturday, February 26, 7:00-10:00 PM Full Participation $70.00 per person Roasted Stripped bass with fennel, tomatoes and oil cured olives Miso glazed Black Cod Champagne and saffron steeped mussels with garlic aioli croutons Homemade Lobster filled pasta pillows with tomato basil butter Olive oil and garlic marinated Grilled shrimp with roast tomatoes and broccoli rabe Orecchiette with cauliflower, anchovies and pan fried bread crumbs

Cornerstone Steak Dishes with Diana Albanese Wednesday, March 2, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Steak lovers will unite in this class. We’ll be cooking up different cuts of beef, from rib eye, skirt, sirloin tips and flank steaks. No need to hide your love of steak in this class. Black Pepper Coated Steaks with Red Wine Thyme Pan Sauce Grilled Skirt Steak with Arugula and Creamy Garlic Dressing Beer Braised Sirloin Tips with Mushroom Sauce Asian Grilled Flank Steak Roasted Garlic and Buttermilk Mashed Potatoes Bananas Foster with Vanilla Ice Cream

Asian Accents – Modern Classics with Asian Inspirations with James Standridge Friday, March 4, 7:00-10:00 PM Full Participation $69.00 per person Sichuan inspired Fiery chicken skewers with an orange and toasted cumin glaze Frisee, Mache and Watercress salad with roasted peanuts, scallion and mango pieces tossed with a sweet mango and sake vinaigrette Five Spice Seasoned Duck Breast pan Seared and finished with a Hoisin glaze served atop a dried cherry, scallion and duck roasted garlic risotto Classic Duck Roasted Yukon gold potatoes Melon and candied ginger granite

Pan to Plate Sauté with Kathleen Sanderson Tuesday, March 8, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Quick flavorful sauces are the order of the day. In this class you will learn the technique of sautéing and then take advantage of the flavors in the pan to create a variety of sauce combinations. Beef, chicken seafood and pork are all complimented with a flavorful pan sauce that takes just minutes to make from start to finish. Turn your every day dinning to a gourmet delight. Sautéed Chicken with Shiitake, Shallots & Cream Sautéed Pork Medallions w/ Roasted Garlic & Balsamic Demi Glace Sautéed Salmon w/ Pesto & Tomato Cream Sauce Pan Seared Hanger Steak w/ Roquefort and Rosemary Sauce Caramel Pecan Sauce w/ Ice Cream

A Great Irish Meal with Michael Christiansen Wednesday March 9, 7:00-10:00 P.M. Full Participation $69.00 per person High School Students may enroll with a Parent Join Chef Michael Christiansen for and evening of creating a great Irish meal. This will be a full participation class which will heighten you St. Patrick’s Day cookery to new levels. Sliced Potato Salad Potato Leek soup Irish Soda Bread Beer Braised Corn Beef Chive Roasted Red Potatoes Braised Cabbage with Bacon Shepherds Pie with Herbed Potato crust Mustard Crusted Rack of Lamb

Couples Get Ready for Spring with Steven Capodicasa Friday, March 11, 7:00-10:00 PM Full Participation $70.00 per person Scallop ceviche with fresh garlicky guacamole with baked corn chips Caesar salad with homemade croutons Coca cola marinated bbq baby back ribs Fresh potato salad with lemon dressing Fresh red and white cole slaw Large chunk chocolate chip ice cream sandwich

Irish at Heart with ARLENE WARD Saturday, March 12, 7:00 -10:00 PM, Full Participation $70.00 per person For couples in the kitchen, this fun-filled holiday brings out the Irish in all of us. You don’t have to be Irish to love my corned beef. This one is for a special occasion, all glazed and roasted; it will give you many options for all the parties to come. All the right dishes will be served but each in the most unusual way. Glazed Corned Beef Hot Cabbage Slaw Champ (Mashed Potatoes with Scallions) Soda Bread with Caraway and Drambuie Raisins Brandied Crepes and Apples in Irish Mist with Vanilla Ice Cream

Italian Bread and Pizza Workshop with Diana Albanese Sunday, March 13, 12:00-4:00 P.M. Full Participation $75.00 per person High School Students may enroll with a Parent Italians are known for breads that are hearty, earthy and satisfying. Their thick crusts and chewy crumbs are full of flavor. In this class we will make our pizza thin and crisp and our focaccia thick, moist and tender. Cheese stuffed Focaccia Pizza Margherita Pizza-Quatro Stagione with Olives, Prosciutto, Mushrooms and Artichoke Hearts Sausage and Red Pepper Bread Olive Oil Bread Piadina-Flat Griddle Bread with Grilled Chicken, Spinach and Roasted Red Peppers

All New Menus!!! Fresh, Fast & Flavorful with Daniel C. Rosati 3 Wednesdays, March 16, 23 & 30, 7:00-10:00 P.M. Full Participation Limited Enrollment $199.00 per person High School Students may enroll with a Parent Day 1 Day 2 Cavatelli with quick Sausage Ragu Tuscan Tomato Soup Chicken Breast (2 Ways) Fish (2 Ways) Artichoke Antipasto Salad Wilted Spinach with Garlic Roasted Broccoli Herb Mashed Potatoes Baked Stuffed Apples Lemon Mousse Cake

Day 3 Buttermilk Biscuits with Cheddar & Chives Meat (2 Ways) Confetti Green Beans Butternut Squash Gratin Cherry Almond Bundt Cake

Beginners and Brides Learn Basics with Steven Capodicasa Sunday, March 20, 12:00-3:00 PM Full Participation $70.00 per person Quick knife skills, Slice, Julienne and Dice™ Basic chicken stockChicken velouteCream of chicken soupChicken pot pie filling Eggs; Poaching eggs, Deviled eggs, Hollandaise sauce, Pastry creamFruit tart Butchering the Birdsautéing the bird , Grilling the bird, Roasting the bird Carving the bird Desserts; basic cake battercup cakesjelly roll

Cooking with Spring Vegetables with Barbara Seelig Brown Tuesday, March 22, 10:00 AM-1:00 PM Demonstration $65.00 per person High School Students may enroll with a Parent We've been waiting all winter and the time is here for Asparagus, Artichokes, & Fresh Peas. Cornish Hens Stuffed with Potato & Capers with Spring Peas & Fresh Mint Stuffed Artichokes Asparagus with Orange Glaze Roasted Asparagus with Bread Crumbs & Parmigiano Lemon Chicken with Artichokes Salmon with Asparagus & (Yogurt) Hollandaise Springtime Frittata with Asparagus

Celebrating Spain - Tapas and Paella with Diana Albanese Thursday, March 24, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Join Diana Albanese of La Cucina D’ana for a special evening of Spain’s little dishes and the big bold flavor of paella. Skewered Mushrooms and Bacon with Aioli Spinach Empanadas Paella with Mussels, Shrimp and Scallops Grilled Skirt Steaks with Arugula and Salsa Verde Spicy Potatoes with Peppers and Chorizo Banana Crepes with Nutella and Tangerine Sauce

Seafood, Seafood, Seafood with Steven Capodicasa Saturday, March 26, 7:00-10:00 PM Full Participation $70.00 per person Filo pockets filled with Rock Shrimp, feta cheese and roasted tomato puree 5 Layer Ahi Tuna tower 6 spice Chilean Sea bass wrapped in parchment paper and served with Asian slaw Baked Lobster Mac and 4 Cheeses Black and white sesame crusted Sushi grade Tuna with wasabi cream sauce Grilled Shrimp Pizza with homemade parmesan pizza crust

Strudel Workshop with ARLENE WARD Sunday, March 27, 12:00-4:00 PM, Full Participation $75.00 per person High School Students may enroll with a Parent Is this a lost art? I hope not, that’s why I’m passing it on for you to keep alive the techniques that were once so important to us. Strudel isn’t that hard to handle, it just takes time and know how. Once you learn how to make the dough, the rest is easy sailing. Working in teams, each will make a different type. You will pull and fill, bake and enjoy the labors of the day. Take a piece home to show off your new talent. Class size is limited. Apple Strudel—Cheese Strudel—and Sour Cherry Strudel.

Mexican Fiesta with James Standridge Friday, April 1, 7:00-10:00 PM Full Participation $69.00 per person Mexican Fiesta Chimichanga - Beef & Roasted Poblano Peppers Chile Colorado (Beef in red chile sauce) Tomatillo Salsa Black Beans Fried Rice with Pinon & Scallions Seared Asparagus with Lime & Butter Kahlua & Roasted Peanut Crumb Cake 1

Italian Boot Camp with Diana Albanese Sunday, April 10, 12:00-4:00 P.M. Full Participation $75.00 per person High School Students may enroll with a Parent Improve your Italian culinary skills and find new inspiration for everyday cooking. In this four hour class, Diana Albanese of La Cucina D’ana will walk you through various cooking techniques to help you prepare these winter inspired dishes at home. Learn the fundamentals and more of Italian cooking in this four hour class. Knife skills and techniques will be stressed along with the preparation of some of your favorite Italian specialties. Join Diana Albanese of La Cucina D’ana who can make a novice cook more confident in the kitchen and benefit all who wish to improve on their skills. Build up your confidence with Diana Albanese of La Cucina D’ana popular Italian boot camp. Our menu is always changing with the seasons and there is always something new to learn. Baked Caprese Bruschetta Zuppa di Clams with Garlic Bread Penne with Vodka Sauce Potato Gnocchi with Spicy Lamb Ragu Grilled Fish with Fennel and Lemoncello Sautéed Chicken Breasts with Baby Artichokes Baked Tomatoes filled with Mozzarella Asparagus Fritters Biscotti di Regina

Spring Baking with ARLENE WARD Tuesday, April 12, 7:00 -10:00 PM, Full Participation $65.00 per person High School Students may enroll with a Parent For many, the mere thought of dessert is enough to condemn them to a lifetime of strenuous exercise. Not so here, we love desserts. Bursting with flavor and fashioned with love, whether it’s a small family celebration or a pull-out-the stops party, all of these desserts are apt to steel the show. Orange Lady Finger Cake, Nectarine Tart Floating Lemon Cake with Fresh Raspberries Very Thin Apple Tarts with Lime and Raspberry Sauce Apricot, Walnut and Coconut Mock Strudel with Warm Vanilla Bean Cream

Do Ahead Easter Celebration with Diana Albanese Thursday, April 14, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent How do you enjoy a relaxed day of entertaining family and friends for a holiday? It’s about knowing how to prepare ahead. Roll up your sleeves and join Diana Albanese of La Cucina D’ana for do-ahead tips to create the perfect celebration menu for entertaining. Smoked Salmon and Herbed Cream Cheese Tartlets Mixed Salad Greens with Strawberries and Almond Crusted Goat Cheese Rounds Baked Ham with Pineapple and Red Pepper Chutney Asparagus with Citrus Sauce Potato Gratin with Garlic and Herbs Double Chocolate and Almond Cake with Whipped Cream

Last Dinner on the Titanic with David P. Martone, CCP Friday, April 15, 7:00-? P.M. Demonstration $85.00 per person Please dress in your best fancy ball outfit! Put on your best dress and join Chef David on a voyage back in time to recreate one of the first class menus from the Titanic complete with boarding pass and 10 courses! Yes, I said 10 courses. We will have an elegant dinner filled with fun, laughs and culinary instruction. Don’t be frightened by the shear number of courses. This meal will be a leisurely walk down Escoffier Way. Portions will be petite and elegant. First Course Canapés à l’ Amiral Second Course Potage Saint-Germain Third Course Poached Salmon with Mousseline Sauce Fourth Course Filet Mignon Lili Fifth Course Lamb with Mint Sauce Sixth Course Punch Romaine Seventh Course Sauté of Chicken Lyonnaise Eighth Course Asparagus Salad with Champagne-Saffron Vinaigrette Ninth Course Foie Gras Mousse on Green Apple Slices Tenth Course Peaches in Chartreuse Jelly with Vanilla Ice Cream

Couples Cook a Spring Menu with Steven Capodicasa Saturday, April 16, 7:00-10:00 PM Full Participation $70.00 per person Smokey ricotta fritters Toasted bread with smoked mozzarella and arugula salad Roasted stripped bass with fennel and tomatoes with oil cured olives Orecchiette with cauliflower, anchovies and fried croutons Sautéed asparagus with roasted peppers and pignoli Strawberry and rhubarb crumble

Dumplings, Pot Stickers, Rangoons and More with Michael Christiansen Wednesday April 20, 7:00-10:00 P.M. Full Participation $69.00 per person High School Students may enroll with a Parent Please join Chef Michael Christiansen for an evening of wrapping, twisting, rolling, and folding some of your favorite dumplings, egg rolls, spring rolls and rangoons. Crab Rangoons with Sweet and Sour Sauce Pork and Chive Dumplings with Garlic Soy Sauce General Tsoes Egg Roll Chicken and Vegetable Potsticker with Sweet Soy Sauce Dynamite Shrimp Spring Rolls Banana Spring Rolls with Caramel sauce

The Happy Couple Cookers with ARLENE WARD Friday, April 29, 7:00 -10:00 PM, Full Participation $70.00 per person There is no time like right now to learn to cook with your partner. Survival in the kitchen when hubby retires depends on delegating the hard jobs to the man. While he keeps busy, you can happily prepare the fun things. Sure the rolls can be reversed in today’s society, but honey, don’t forget to do the dishes and take out the garbage. End of happy story! Cream of Tomato Onion Soup with Rice and Green Peppercorns Fire Roasted Rosemary Brushed Poussin (very small chicken) Farro with Shallots and Spring Peas Grilled Eggplant and Tomato Gratin Balsamic Glazed Roasted Carrots Arugula, Granny Smith Apple, Candied Orange Pee Walnut Salad in Champagne Vinaigrette Rhubarb Bread Pudding with Strawberries and Vanilla Cream.

Enjoy Shrimp, Steak and Lobster Tail with Steven Capodicasa Saturday, April 30, 7:00-10:00 PM Full Participation $70.00 per person Grilled Jumbo Shrimp and Lobster cocktail served with roasted tomato & herb dipping sauce Classic Caesar salad served with parmesan cheese cracklings and homemade croutons Grilled Porter House steak and Lobster tails served with roasted garlic aioli Summer polenta with buffalo mozzarella and roasted smoky chorizo Homemade grilled corn on the cob rolled with chipotle mayo and coated with grated Romano cheese Espresso flavored raspberry stuffed brownies served with cinnamon whipped cream

Spring Lobster Bake with David P. Martone, CCP Friday, May 6, 7:00-10:00 P.M. Demonstration Limited Enrollment $69.00 per person High School Students may enroll with a Parent Yearning for that old fashion beachy lobster dinner? This will quench your thirst. It’s always frustrating trying to find an old fashion lobster dinner; unless you live in New England! David got the idea from this class while visiting St. John Canada. Keep it simple, make sure it’s fresh and serve it hot. Roll up your sleeves and the rest is on you. David will show you how to make this wonderful menu so you can enjoy this wonderful meal anytime right at home. Each student will enjoy: Spicy Shrimp Appetizer She Crab Soup White Wine Garlic Steamed Mussels 1 ¼ pound lobster Double Stuffed Baked Potato Corn on the Cob Blueberry Crumble