Class Two – Continue Skills, Learn About the Food Groups and Basic Tastes, Prep, Cook and Eat Baked Goods Such As Cookies, Cupcakes, Cakes

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CLASSIC THYME COOKING SCHOOL October 2015 through March 2016

710 South Ave. West, Westﬁeld, NJ (908) 232-5445 www.classicthyme.com

**All New Kids & Youth Cooking Series**

Basic Kitchen Skills with Miss Kathy

Four Fridays, January 8, 15, 22, 29, Youth 7 thru 9 year olds, $199 per student

Four Fridays, February 5, 12, 19, 26, Kids 4 thru 6 year olds, $199 per student

Four Fridays, March 4, 11, 18, 25, Youth 7 thru 9 year olds, $199 per student

Four Fridays, April 1, 8, 22, 29, Kids 4 thru 6 year olds, $199 per student

To help children develop basic cooking skills giving them the ability to be successful in the kitchen, they need to be comfortable with measuring, mixing using the utensils and ingredients at hand. This four session program will teach them safety in the kitchen, knife skills, food groups, proper measuring, kitchen lingo and the use of kitchen tools and small appliances.

As we work from basic preparation (‘mis en place’) to clean up the students will practice these skills each week cooking and eating what they prepare. The capstone event for the last class, students will invite one adult to come and enjoy what they have learned and created.

Class One – safety, tools knife skills prep, make and eat a veggie soup and rolls or veggie pizza, veggie sauce with freshly made pasta, or roasted veggies.

Class Two – continue skills, learn about the food groups and basic tastes, prep, cook and eat baked goods such as cookies, cupcakes, cakes.

Class Three – continue skills, prep, cook and eat an easy chicken recipe, a salad and vinaigrette.

Class Four – The Grand Finale – Children invite one adult to come and partake in this meal. We will prep, cook, set a proper table, and eat a complete meal with their guest, for all to enjoy.

The Classic Thyme Edible and Living Garden Schoolyard Farm-to-Table Single Day ‘Working Parent and Me’ Classes Late Summer Early Fall Program with Jackie Leischner Come join in the fun and learning

while spending some special quality time with your child. Late Summer & Fall Each child is expected to be 2 years of age or older Edible and Living Garden Schoolyard program and accompanied by a parent or guardian. Fridays 4-6 PM, September 11, 18, 25, October 2, 9, 16, &23 Come and spend some real bonding time with your child!

Ages 4 through 9, $35 per student per class Working parent & Me 1: Halloween Fun! Summer might be ending but we still have time to grow some Saturday, October 31, 9:30-11:00 AM veggies and herbs! Salad greens and root vegetables, with a Full hands-on, $49.00 per child with adult shorter growing season, can be planted late summer to harvest Join us as we conjure up some tasty Halloween treats before our NJ frost which is typically around Halloween. We continue our Garden to Table camp harvesting, preparing and Working parent & Me 2: Thanksgiving Feast cooking what we will grow over the next few months as we Saturday, November 21, 9:30-11:00 AM prepare the garden for next year. The plants we have still growing Full hands-on, $49.00 per child with adult are broccoli, beets, kale, cauliflower, radishes, peas, tomatoes, Turkey Meatball Soup, Pumpkin Muffins, mini apple pies, peppers, Swiss chard, lettuces, beans and herbs. Join us in the apple pie drink garden as we continue the fun we had throughout the summer harvesting, cooking, and learning about our edible and living Working parent & Me 3: Holiday Baking Saturday, December 19, 12:30 AM-2:00 PM garden. Classes will run weekly on Fridays through October. Full hands-on, $49.00 per child with adult

Single Day ‘Mommy and Me’ with Jackie Leischner Working parent & Me 4: Chinese Celebration Saturday, January 23, 9:30-11:00 PM These full hands-on classes help children build math skills, improve Full hands-on, $49.00 per child with adult motor functions, and develop sensory memory while encouraging the fun Vegetable Dumpling Soup, Chicken and Broccoli, handmade egg of cooking with Mom. rolls, fried rice, fortune cookies with ice cream, Snickerdoodle Each child is expected to be 2 yrs. old and accompanied by one adult; cookies, Arnold palmers Mom, Dad, Grandparent, Caregiver, etc.

No children under 2 allowed in Cooking School. No strollers please!

M&M 1: Halloween Fun! Thursday, October 29, 10:00-11:30 AM Don’t forget to book your child’s Full hands-on, $49.00 per child with adult ‘Chef For A Day’ Join us as we conjure up some tasty Halloween treats Cooking Birthday Party M&M 2: Thanksgiving Feast

Wednesday, November 18, 10:00-11:30 AM

Full hands-on, $49.00 per child with adult

Turkey Meatball Soup, Pumpkin Muffins, mini apple pies, apple pie drink Kid’s and Young Adult Cooking Classes

M&M 3: Holiday Baking An Apple A Day with Eileen Rooney Wednesday, December 16, 10:00-11:30 PM Saturday October 10, 9-11 AM, Full hands-on, $49.00 per child with adult Full Participation Ages 4 thru 9, $35.00 per child Cultivated for over 3,000 years with varieties well into the thousands, apples have been a mainstay in our culture since the days of Johnny Appleseed. Lemony yellow to bright green to brilliant red, flavors from tart to sweet and a variety of textures. Apples are loaded with fiber and good source of Vitamins A & C. Apples are convenient to carry for snacking, low in calories, a natural mouth freshener, and still very inexpensive. Children will have fun working with apples creating Individual Apple Cakes, Homemade Applesauce and our special Apple Pie Drink made with Vanilla Ice Cream. We will also do a sample tasting of several apple varieties.

Perfect for any occasion, Classic Thyme Cooking School Kids’ Halloween Spooky Edibles with Eileen Rooney Gift Certificates are now available through our new on- Saturday, October 24, 9:30 - 11:30 AM line Class Registration System. Without leaving your Full Participation, ages 4 thru 9, $35.00 per child home or office, easily purchase cooking class gift Join Eileen for a spooktacular time as we cook up some ghoulish certificates for your friends and family and have them treats! As always, Eileen will conjure up an assortment of delivered via email or regular mail. ‘Spooky Edibles’ from her witch’s book of spells. Scary, gooey, sticky, messy; all things kids love!

Kids Cook Brunch on their Day Off! with Jackie Leischner Kids’ Valentine’s Day Class Thursday, November 5, 10:00 AM-1:00 PM with Eileen Rooney Full hands-on, $49.00 per child ages 4-9 Saturday February 13, 12:30—2:30 PM Ham and Cheese Strata, Banana Chocolate bread, Buttermilk Full Participation, $35.00 per child ages 4-9 waffles with homemade ice cream, fruit and yogurt granola cups, Each child will bring home a decorated chocolate box fresh squeezed orange juice filled with handmade chocolate candies and baked goods.

Kids Cook Fun Food on their Day Off! with Jackie Leischner Celebrate Dr. Seuss’s Birthday Friday, November 6, 10:00 AM-1:00 PM with Eileen Rooney Full hands-on, $49.00 per child ages 4-9 Saturday, February 27, 9:00 -11:00 AM Homemade pizza, Cinnamon rolls, s’more chocolate cupcakes, Full Participation $35.00 per child ages 4-9 Oatmeal chocolate chip cookies, green salad with homemade Green Eggs and Ham! croutons, berry smoothie Let’s celebrate Dr. Seuss’s birthday by making Green Eggs and Ham , Beezlnut Juice , Cat in the Hat Kabobs , and Cat in the Thanksgiving Baking with Eileen Rooney Hat Ice Cream Cone . Class time will allow for reading of a few Sunday, November 22, 9:00 - 11:00 AM good books to celebrate this wonderful author.

Full Participation Ages 4 thru 9, $35.00 per child Kids’ St. Patrick’s Day Baking Class with Eileen Rooney Children will bake and bring home Pumpkin Bread, Corn Bread, Saturday, March 12, 9:00-11:00AM Cranberry Bread and Honey Butter. Full Participation $35.00 per child ages 4-9 Please have children eat lunch before the class, as we will have no In class children will make and eat tea sandwiches time to eat during class. and leprechaun shakes. Each child will make and bring home a mini loaf of Irish Soda Bread. Kid’s Holiday Baking with Jackie Leischner Friday, December 18, 4:00-6:00 PM Pre-Teen/Teen Full hands-on, $35.00 per child ages 4-9 Share the gift of giving as we bake treats for the holidays. Cooking Club with Suzanne Lowery

Children will bake an assortment of cookies to take home for their Harvest Baking - Monday, October 19, 4:00-7:00 PM own enjoyment or to give as gifts. Full Participation $59.00 per student for each individual class, Ages 10 & up Kid’s Holiday Baking with Jackie Leischner Cinnamon Streusel Coffee Cakes, Orange Spice Bread, Pumpkin Saturday, December 19, 3:00-5:00 PM White Chocolate Chip Cookies, Dulce de Leche Cream Puffs, Full hands-on, $35.00 per child ages 4-9 Cranberry-Pear Turnovers Share the gift of giving as we bake treats for the holidays. Children will bake an assortment of cookies to take home for their Thanksgiving Sides - Wednesday November 11, 4:00-7:00 PM own enjoyment or to give as gifts. Full Participation $59.00 per student for each individual class, Ages 10 & up Gingerbread House Workshop with Eileen Rooney Peach-Cranberry Chutney, Apple Stuffing Cups with Gravy, Sunday December 20, 10:00–11:00 AM Sweet Potato Crumble, Roasted Balsamic Root Vegetables, Pumpkin Muffins Full hands-on Ages 4 thru 9, $35.00 per child Kids will participate in decorating fully assembled gingerbread Holiday Cookie Decorating - Thurs., Dec. 10, 4:00-7:00 PM houses that they will each take home. Full Participation $59.00 per student for each individual class, Ages 10 & up Gingerbread House Workshop with Eileen Rooney Vanilla and Spice Holiday Cut-outs decorated with Frosting, Sunday December 20, 12:00–1:00 PM Sprinkles, Sparkles and Candies Full hands-on Ages 4 thru 9, $35.00 per child Kids will participate in decorating fully assembled gingerbread Comfort Classics II - Monday, January 11, 4:00-7:00 PM Full Participation $59.00 per student houses that they will each take home. for each individual class, Ages 10 & up Mac n'Cheese, Garlic and Sausage White Pizzas, Spaghetti and Kids Cook Chinese on their Day Off! with Jackie Leischner Meatballs, Chicken Parmigiana, Hot Fudge Brownie Sundaes Monday, January 18, 10:00 AM-1:00 PM Full hands-on, $49.00 per child ages 4-9 Say Cheese Please - Monday, February 8, 4:00-7:00 PM Vegetable Dumpling Soup, Chicken and Broccoli, Full Participation $59.00 per student handmade egg rolls, fried rice, fortune cookies with ice cream, for each individual class, Ages 10 & up Snickerdoodle cookies, Arnold palmers Broccoli-Cheddar Soup, Grilled Chicken Caesar Salad, Bake Brie, Vegetable Burritos, Mini Chocolate Cheesecakes Kid’s Italian Kitchen with Jackie Leischner Pasta Party - Monday, March 28, 4:00-7:00 PM Saturday, January 23, 11:30-1:30 PM Full Participation $59.00 per student Full hands-on, $35.00 per child ages 4-9 for each individual class, Ages 10 & up Stuffed shells, Chicken parmesan, homemade marinara sauce, Quick Tomato Sauce, Lasagna Roll-ups, Ricotta Gnocchi, meatballs, garden salad, Italian lemon drop cookies, Fettucine Alfredo, Cavatelli with Broccoli, Lemon granita Chocolate Ravioli

Adult Classes Italian Boot Camp with Diana Albanese

Sunday, October 11, 10:00 AM-2:00 PM Full Participation $85.00 per person Adult Basic Cake Decorating High School Students may enroll with a Parent with Suzanne Lowery Come back to camp this fall and learn something new about Italian cooking. Menus will feature the down to earth cooking of 2 Mondays, February 29 & March 7, 7:00–10:00 PM Full Participation Italy that is comforting, healthy and delicious. $159.00 per person including starter set of tools Artichoke and Walnut Pesto Crostini (High School Students may enroll with a Parent) Ribolitta (Twice Cooked Tuscan Minestrone Soup) THE BASICS OF CAKE DECORATING : Risotto with Arugula and Prosciutto In these two sessions, learn to create a professionally decorated Pumpkin Gnocchi in Brown Butter and Balsamic Sauce special occasion cake. Linguine with Clams, Pancetta and Chiles Introduction to tools, frostings, handling of the pastry bag, Two Crusted stuffed Pizza with Broccoli Rabe and Sausage and basic borders. Spare Ribs in Tomato Sauce Coloring of frosting, piping of rosebuds, sweet peas, leaves and Orange and Rosemary Olive Oil Cake 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.* Daytime Home Style Cooking with ARLENE WARD

Friday, October 23, 10:30 AM -1:30 PM Take This Dish and Love It! with ARLENE WARD Full Participation $70.00 per person Friday, October 2, 7:00 -10:00 PM High School Students may enroll with a Parent Full Participation $75.00 per person There comes a time when too much has been added to the truly There are those of us out there who still get satisfaction from perfect recipe, that it no longer belongs in home kitchens. preparing dishes that take a little extra time. We use this as a Today’s class will give you fine examples of the real thing. No relaxation from our busy schedule to create and present the lobster, truffles or shrimp in my macaroni and cheese, it’s good perfect dish. It challenges and pushes us to levels we lazily avoid enough without it. Each dish will bring back a little nostalgia of in today’s quick fix kitchen. When it’s completed, the test is cooking dinners passed and the judgment made, you’ll love it. Family style. Bruschetta with Ricotta, Hazelnuts and Wild Honey Rustic Country Soup with Tiny Meatballs Rainbow Cavatelli with Asparagus, Black Olives and Herbs Stuffed Chicken Breasts Grilled Marinated Shrimp in Raspberry Soy Bath over Baked Stuffed Shrimp Salad of Leaf Lettuce, Raspberries and Walnuts The Original Macaroni and Cheese Roasted Rib Eye Steaks with Herbed Mustard Sauce Oven Roasted Carrots and Leeks Gratin of Potatoes and Butternut Squash Catalina Dressed Spinach Salad Balsamic Grilled Zucchini with Fresh Herbs Chocolate Walnut Nugget Cookies Roasted Fall Pears in Caramel Sauce

Tuscan Harvest with Diana Albanese Monday, October 5, 7:00 -10:00 PM Full Participation $70.00 per person Chef Steven’s Family Dinner with Steven Capodicasa High School Students may enroll with a Parent Saturday, October 24, 7:00-10:00 PM Tuscany, the most traveled spot in Italy, offers simple wonderful Full Participation $70.00 per person flavors that can be accomplished with a little know how and a Savory Herb and Truffle doughnuts good recipe. Let the Tuscan come into your kitchen this season Baby greens served with roasted garlic and Gorgonzola dressing and leave the cooking to Diana. Stuffed Surf and Turf, beef tenderloin stuffed with grilled shrimp Seared Shrimp with White Beans, Olives and Herbs and sautéed arugula Risotto with Butternut Squash and Wild Mushrooms Grilled asparagus wrapped in prosciutto Braised Pork with Tomato and Sage Roasted potato and cream pots Tuscan Chicken Breasts with Lemon, Olives, Homemade Pound cake with Raspberry Whipped Cream Capers, and Rosemary and Chocolate sauce Roasted Potatoes, Cippolini Onions, and Grape Tomatoes Tuscan Apple Cake with Whipped Cream Kitchen Secrets: A Perfect Roasted Chicken Dinner New Orleans Seafood Grills with Steven Capodicasa with Daniel C. Rosati Friday, October 9, 7:00-10:00 PM Tuesday, October 27, 7:00-10:00 PM Full Participation Full Participation $70.00 per person Limited Enrollment $70.00 per person Crab cakes with Lemon Mayo dipping sauce High School Students may enroll with a Parent Shrimp Gumbo bowls Shredded Caesar Salad in Romaine Lettuce Boats Mediterranean chopped salad with grilled lemon vinaigrette Butter & Herb Roasted Chicken Bacon wrapped beef tenderloin Classic Pan Gravy, Roasted Garlic Mashed Potatoes served with grilled lobster tails Lemon Scented Green Beans, & Autumn Apple Crisp Roasted potato accordions Individual cheesecakes with berry topping Slow and Savory Soups and Stews MEAT MASTERY – CHICKEN AND TURKEY with Catherine Titus Felix & Dan Felix with Catherine Titus Felix, CCP & Chef Michael Christiansen Friday, October 30, 7-10 PM, Wednesday, November 11, 6:30–10:00 PM, $79.00 per person, Full Participation $85.00 per person, Demonstration The culinary equivalent of slipping into your favorite sweater (Enrollment limited to 16) on a crisp. Autumn evening, these dishes are sure to become High School Students may enroll with a Parent cool-weather standbys. As a bonus, Catherine will share some Just in time for the holidays, chefs Michael Christiansen and Cat of her favorite side-dishes and apple desserts Felix will guide you through the best methods for roasting to round out the menu. Chicken and Turkey, and how to use leftovers. Roasted Butternut Squash Soup They will also share boning, and cooking techniques to make the Autumn Veggie Minestrone most of chicken and turkey parts. Herb & Butter Crusted Chicken Pot Pie Roast Turkey and Chicken Guinness-Braised Belgian Beef Stew Classic Herb Stuffing& Cranberry Chutney Mediterranean Seafood Stew (AKA Bouillabaisse) Turkey Tetrazzini Grilled Corn Spoon-Bread Honey Balsamic Glazed Grilled Turkey Thighs Spatzle Turkey Breast En Papillote Pennsylvania Dutch Apple Dumplings (cooked in a pouch with herbs and seasonings) Cinnamon-Walnut Apple Crisp Sauté of Chicken with Herbs and Cream, Apple-Pecan Cake Roasted Chicken Thighs with Beans and Greens Lemon Sponge Custard Seafood Extravaganza with Steven Capodicasa Friday, November 6, 7:00-10:00 PM Family Comfort Food with Suzanne Lowery Full Participation $70.00 per person Thursday, November 12, 7:00-10:00 PM Cioppino (Italian Fish stew served Full Participation $70.00 per person with grilled sourdough bread & roasted garlic aioli) High School Students may enroll with a Parent Grilled jumbo shrimp wrapped in smoky bacon Tomato Soup with Bacon served with chilled Yukon gold potato salad Chicken Pot Pie Grilled wasabi nut coated Ahi tuna with chilled bowtie pasta salad Creamy Mac n' Four Cheeses and pickled ginger dressing Shredded Beef Taco Salad Grilled clams casino calzones Pot Roast with Mashed Potatoes Grilled swordfish kebobs Gingered Apple Crisp with Whipped Cream with chilled citrus Mediterranean couscous Classic Chocolate Devils Food Cake with Chocolate Frosting Winter Tuscan Dinner with Steven Capodicasa Friday, November 13, 7:00-10:00 PM Full Participation $70.00 per person Pie Pastry Workshop with Arlene Ward Smoked mozzarella and roasted plum tomatoes accordions, Sunday, November 8, 10:00 AM-2:00 PM served with basil oil Full Participation $85.00 per person Homemade manicotti with tomato basil sauce High School Students may enroll with a Parent Veal Saltimbocca Learn a method that I have taught for many years with fabulous Italian chopped salad results. If you would like to get a handle on your pastry problems, Sautéed broccoli rape with garlic chips and parmesan cookies then come and spend four hours learning how to solve the pastry Homemade cannolis with fresh citrus cheese filling plague, forever. Start with the simple flaky crust for all pastries

and fill them with the most delicious requested fillings. Please bring a 9-inch pie plate and your rolling pin (if you have a favorite Daytime Festive Hors D’ Oeuvres with ARLENE WARD one.) Take home a pie crust ready for filling. Friday, November 13, 10:30 AM -1:30 PM Pumpkin Chiffon Pie Full Participation $70.00 per person Lemon Meringue Pie High School Students may enroll with a Parent Rustic “Free Form” Apple Crostata When the curtain goes up on holiday entertaining, you’ll be ready Chocolate Pecan Pie with an assortment of hors d’oeuvres that will impress the most chic party goers. Plan on serving at least three of the selections,

and if you feel ambitious tackle them all. Some can be frozen and Cucina Rustica with Diana Albanese some not, but you’ll get a ton of ideas from plating up to serving Monday, November 9, 7:00 -10:00 PM the season’s ice breakers with charm. See, you can do that! Full Participation $70.00 per person Skewered Fantail Shrimp High School Students may enroll with a Parent Herbed Brie Tart Learn the simple, fresh cuisine of Italy and recreate this special Madiera Mushroom & Hazelnut Phyllo Pillows rustic dining experience at home. Nothing could be better. Pear and Gorgonzola Phyllo Triangles Cavatelli with Ricotta, Pancetta and Red pepper Tiny Meatballs with Dried Cherry Chutney Chicken Scarpariello Warm Puff Pastry Onion Pillows with Fig Reduction Porchetta with Fennel, Sage and Rosemary Endive and Snow Pea Boats filled with Salmon and Baked Potatoes and Mushrooms Horseradish Cream Marinated Green Bean Salad Freeform Seasonal FruitCrostata

Home Style Thanksgiving with Kathleen Sanderson Festive Hors D’ Oeuvres with ARLENE WARD Tuesday, November 17, 7:00-10:00 PM Tuesday, December 1, 6:30 -9:30 PM Full Participation $70.00 per person Full Participation $70.00 per person High School Students may enroll with a Parent High School Students may enroll with a Parent Mini Tartlets w/ Various fillings When the curtain goes up on holiday entertaining, you’ll be ready Crudités with Lemon Pepper Yogurt Dip+ with an assortment of hors d’oeuvres that will impress the most Roasted Turkey with Do-ahead Gravy chic party goers. Plan on serving at least three of the selections, Pecan, Cranberry Cornbread Stuffing and if you feel ambitious tackle them all. Some can be frozen and Mashed Sweet & Idaho Potatoes some not, but you’ll get a ton of ideas from plating up to serving Lighter Cream Onions the season’s ice breakers with charm. See, you can do that! Orange Ginger Cranberry Chutney Skewered Fantail Shrimp Oven Roasted Harvest Vegetables Herbed Brie Tart Pumpkin Cake w/ Vanilla Bean Sauce Madiera Mushroom & Hazelnut Phyllo Pillows Pear and Gorgonzola Phyllo Triangles Frugal & Fabulous with ARLENE WARD Tiny Meatballs with Dried Cherry Chutney Thursday, November 19, 6:30 -9:30 PM Warm Puff Pastry Onion Pillows with Fig Reduction Full Participation $70.00 per person Endive and Snow Pea Boats filled with Salmon and High School Students may enroll with a Parent Horseradish Cream Having a houseful of family and friends is one of the greatest joys of the season; feeding them can be one of the greatest challenges. Savory Rib Roast Dinner with Steven Capodicasa A menu that will speak for it’s self, both frugal and fabulous, is no Saturday, December 5, 7:00-10:00 PM longer a challenge . Full Participation $70.00 per person Prosciutto, Tomato & Olive Bruschetta Cream of wild Mushroom Soup with cheesy croutons Zucchini and Potato Chowder Baby greens served with roasted pepper dressing Papardelle with Porcini Mushroom Sauce Savory Rib Roast Turkey Scalloppini Panko and Parmesan Crusted Broccoli Polished Green Beans, Roasted Pepper and Black Olives Roasted potatoes with pancetta paste with onions Dark Chocolate Pudding with Candied Ginger Cream Tuscan Bread Pudding

Couples Cook Italian American Style with Daniel C. Rosati Home for the Holiday-A French Inspired Dinner Friday, November 20, 7:00-10:00 PM Full Participation with Daniel C. Rosati Limited Enrollment $70.00 per person Monday, December 7, 7:00-10:00 PM Full Participation Classic Penne alla Vodka Limited Enrollment $70.00 per person Rao's Style "BIG" Meat Balls High School Students may enroll with a Parent Classic "Chicken Savoy" Style Individual Herb Goat Cheese Souffle Garlicky Escarole Sautéed with White Beans Cream of Spinach Soup with Roasted Red Pepper Croûton Roasted Peppers with Pine Nuts & Raisins Dijon and Rosemary Crusted Beef Tenderloin Roast Feather Light Orange Scented Ricotta Cheesecake Scalloped Potatoes Dauphinois Green Bean Salad with Shallots and Roasted Hazelnut Dressing Italian Boot Camp with Diana Albanese Mocha Pots de Crème Custard Cups Sunday, November 22, 10:00 AM-2:00 PM Full Participation $85.00 per person Do-Ahead Holiday Brunch with Kathleen Sanderson High School Students may enroll with a Parent Tuesday, December 8, 7:00-10:00 PM Learn the essentials of Italian cooking from a third generation Full Participation $70.00 per person Italian. Diana Albanese of La CucinaD’ana. Her family owned High School Students may enroll with a Parent and operated the Albanese Food Market in Bayonne for many Plan the menu ahead, do the prep and enjoy your party! years. This essential class covers techniques for brodo, soups, Salmon & Asparagus Strudel sauces, braising, and broiling. Grilled Citrus & Balsamic Glazed Chicken Chicken Soup with Tiny Meatballs, Cabbage Layered Citrus Salad w/ Avocado & Greens and AnciniPepe(Wedding Soup) Fruited Nut & Wild Rice Salad Risotto with Artichokes, Tomatoes and Spinach Fresh Fruit Kabobs w/ Ginger Yogurt Fusille with Spicy Sausage Tomato Sauce Triple Chocolate Brownies Chicken Spiedini with Onions and Bay Leaves Key Lime Tartlets Pan seared Pork Chops with Fennel and White Wine Neapolitan Potato Pie Red and Yellow Pepper Halves stuffed with Grape Tomatoes and Mozzarella Don’t forget to book your child’s ‘Chef For A Day’ Chocolate Hazelnut Biscotti Cooking Birthday Party

MEAT MASTERY – BEEF with Catherine Titus Felix, CCP & Michael Christiansen Holiday Surf & Turf Dinner with Suzanne Lowery Thursday, December 10, 6:30–10:00 PM Wednesday, December 16, 7:00-10:00 PM $85.00 per person, Demonstration Full Participation $70.00 per person (Enrollment limited to 16) High School Students may enroll with a Parent High School Students may enroll with a Parent Shrimp and Crab Cocktail with Louis Sauce The key to mastering beef cookery is to understand the cuts, and Grilled Romaine with Prosciutto Crisps which cooking methods are appropriate to each. Cat & Mike will Twice Baked Roasted Shallot and Brie Potatoes share their tips and tricks for the tastiest beef dishes you have ever Blue Cheese Stuffed Beef Filet with Cabernet Reduction had including a Standing Rib Roast to be the centerpiece of your White Chocolate Mousse in Tuile Cookie Cups holiday feast. with Raspberry Sauce Grilled Steak Diane Classic Standing Rib Roast Celebrate the Season with ARLENE WARD Wine - Braised Beef Stew, Saturday, December 19, 7:00 -10:00 PM Sauteed Beef Tenderloin “Stroganoff” Full Participation $75.00 per person Re-Baked Potatoes When the menu you plan deserves a special occasion, then this is Yorkshire Pudding the one. Beef still reigns high on my list for special celebrations, Roasted Beet Salad with Goat Cheese and Shallot Vinaigrette but to keep things exciting sometimes you need to inject an Chocolate Torte element of surprise in even your most steadfast rituals. This do ahead menu, will fit nicely into your busy schedule. Dinner for the Winter Blues with Steven Capodicasa Pecorino and Honey Crostini Friday, December 11, 7:00-10:00 PM Butterflied Tenderloin of Beef Full Participation $70.00 per person with Mushroom & Spinach Filling Saffron and ginger steeped mussels with crusty garlic bread Dark Merlot Sauce Baby greens with roasted fennel and citrus yogurt saffron dressing Two Potato Gratin Individual Crabmeat and lobster pot pies Grilled Balsamic Carrots Baked cauliflower and 3 cheese bread topping Confit of Fresh and Dried Fruits Baked Roma tomatoes with Parmesan cheese crackle Salad Chinois Classic Lemon Cake with Citrus Butter cream frosting Orange Crema Zabaglione

Italian Boot Camp with Diana Albanese Sunday, December 20, 10:00 AM-2:00 PM Holiday Cookie Workshop with Daniel C. Rosati Full Participation $85.00 per person Sunday, December 13, 10:00 AM-2:00 PM Full Participation High School Students may enroll with a Parent Limited Enrollment $85.00 per person If you love seafood and Italian cooking this class is a must. Join High School Students may enroll with a Parent Diana Albanese of La CucinaD'ana with a perfect menu with some do ahead features for Christmas Eve, or any time you're in Come and join Daniel as he guides the class in preparing the the mood for seafood. various doughs and baking a luscious assortment of wonderful Baked Ricotta on Charred Rustic Bread holiday cookies that we will then divide up so you can take them with Tomato and Basil home just in time for your holiday celebration. Don’t forget to Seafood Salad bring some containers or cookie tins. Shrimp Francese Apricot Oatmeal Bar Cookies Linguine with Clam Sauce Almond Amaretti Biscotti Branzino wrapped in Paper Triple Chocolate Threat Cookies with Mussels, Scallops, Artichokes and Potatoes Chewy Molasses Spice Cookies Baked Fennel and Parmesan Chocolate Orange Stripe Icebox Cookies Best Ever Antipasto Salad Chunky Peanut Butter Cookies Cinnamon Sugared Zeppole

Ground Meat-Ain’t Just for Burgers with ARLENE WARD Mostly Do-Ahead Cocktail Party Food with Diana Albanese Wednesday, January 6, 6:30 -9:30 PM Tuesday, December 15, 7:00 -10:00 PM Full Participation $70.00 per person Full Participation $70.00 per person High School Students may enroll with a Parent High School Students may enroll with a Parent Now that the holidays are over, simple homey dinners are in It’s not too late to start stocking up your freezer with some great order. A meat loaf that has won my students highest rating, is a nibbles for a festive holiday open house or party. perfect family or company choice. In fact, for casual entertaining French Onion Toasts with Filet Mignon you’ll find a relaxed evening of do-ahead dinners to delight even Thai Chicken in Lettuce Cups the most sophisticated palate. Crab and Artichoke Bruschetta Melt Join us as we update some familiar foods. Buffalo Chicken Meatballs with Blue Cheese Dipping sauce Award Winning Meat Loaf Potato Pancakes topped with Herb Cheese Swedish Meat Balls and Smoked Salmon Sheppard’s Pie Brie Wrapped in Puff Pastry Veal Stuffed Zucchini with Tomato Dill Sauce with Dried Fruits, Nuts and Caramel Pappardelle with Turkey and Beef Ragu’ Cannoli Mini Tartlets Salad of Winter Greens, Asian Pears and Sherry Vinaigrette

Poultry 101 with Kathleen Sanderson Fundamentals of Pasta 101 Thursday, January 7, 7:00-10:00 PM With Catherine Titus Felix, CCP & Michael Christiansen Full Participation $70.00 per person Thursday, January 14, 6:30–10:00 PM, $85.00 per person, High School Students may enroll with a Parent Full Participation Thai Green Curry Coconut Chicken (Enrollment Limited to 16) w/ Vegetables Cilantro Jasmine Rice High School Students may enroll with a Parent Split Roasted Chicken Stuffed Chefs Catherine Felix, CCP, and Michael Christiansen will guide w/ Asiago, Artichokes and Roasted Red pepper you through the preparation of home-made and dried pasta, and Grilled Chimichuri Chicken Thighs which toppings are best for each. You’ll make a wide variety of Pan Seared Chicken w/ Vermouth, shallots, garlic, olives toppings and sauces that could make your home kitchen more and fresh tomatoes convenient than take-out . Orange & Arugula Salad Sauces: Croissant Bread Pudding w/ Caramel Bolognese, Alfredo, Marinara, Grandma’s Sunday Gravy Finished Dishes: Spaghetti and Meatballs and Sunday Gravy, Grilled Pork Dinner with Steven Capodicasa Ziti Marinara with Sausage and Peppers, Friday, January 8, 7:00-10:00 PM Quick Toppings: Full Participation $70.00 per person Sauteed Veggie Topping, Garlic/ Oil/ Herbs & Cheese Cream of Roasted Tomato and Lobster soup Dessert: Baby greens with roasted shallot vinaigrette Fresh Fruit with Zabiglione and goat cheese croutons Grilled Crown roast of Pork with cornbread and pancetta stuffing Fresh mushroom sauté Oven roasted herb potatoes Daytime with ARLENE WARD Puff pastry wrapped baked Apples with caramel dipping sauce Ground Meat-Ain’t Just for Burgers Friday, January 15, 10:30 AM -1:30 PM Full Participation $70.00 per person High School Students may enroll with a Parent Now that the holidays are over, simple homey dinners are in Winter Bread Making Workshop order. A meat loaf that has won my students highest rating, is a with Daniel C. Rosati perfect family or company choice. In fact, for casual entertaining you’ll find a relaxed evening of do-ahead dinners to delight even Sunday, January 10, 10:00 AM-2:00 PM the most sophisticated palate. Full Participation Join us as we update some familiar foods. Limited Enrollment $85.00 per person Award Winning Meat Loaf High School Students may enroll with a Parent Swedish Meat Balls Sour Cream Dinner Rolls Sheppard’s Pie English Muffins Veal Stuffed Zucchini with Tomato Dill Sauce Oatmeal Walnut Raisin Bread Pappardelle with Turkey and Beef Ragu’ Soft Buttery Pretzels Salad of Winter Greens, Asian Pears and Sherry Vinaigrette Boston Brown Bread Caramelized Fennel & Onion Focaccia Sushi Workshop The Feeding Frenzy is Back Again!

with David P. Martone, CCP Italian Soup and Bread Suppers with Diana Albanese Limited Enrollment $70.00 per person Full Participation Tuesday, January 12, 7:00 -10:00 PM Friday, January 15, 7:00-10:00 PM Full Participation $70.00 per person High School Students may enroll with a Parent High School Students may enroll with a Parent Come and kick back and enjoy a night out. Here is an opportunity Nothing satisfies the soul like a homemade soup filled with to learn the fundamentals of sushi. David will teach you the basic comfort and nourishment. Enjoy your soups with Italian breads, techniques of making great sushi rolls. More and more restaurants along with Jim Lahey’s famous No Knead Bread, better than any are featuring Sushi due to customer interest. loaf you can buy in your local store. Learn to create your own masterpiece! Pasta Fazool (The way it sounds) David will cover all the essentials. Zuppa de Pesce Miso Soup, Japanese Ginger Salad Dressing, Miso Dressing, Lentil, Farro, Bean and Vegetable Soup Gyoza with Ponzu Sauce, California Rolls, Tuna and Spicy Pizza with Tomato, Garlic and Oregano from Naples Tuna Rolls, and a wide assortment of ingredients to create Potato and Rosemary Flatbread new and exciting rolls: regular and inside-out rolls. No Knead Bread Many ingredients to create vegetable and non-fish rolls . Simple Pear Cake David always has new ideas for interesting rolls!!!

Fish Fest with Suzanne Lowery Wednesday, January 20, 7:00-10:00 PM Full Participation $70.00 per person Simple Seasonal Italian with Diana Albanese High School Students may enroll with a Parent Tuesday, February 2, 7:00 -10:00 PM Grapefruit Ceviche with Pita Chips Full Participation $70.00 per person Seared Halibut with Black Bean Salsa High School Students may enroll with a Parent Lemon-Herb Flounder on Crispy Potato Rafts Enjoy these straightforward simple recipes that are quick to Grilled Chili Shrimp and Mango Salad prepare. Most recipes have just 3 or 4 ingredients. Start making Sweet Pepper Pilaf your life easier with these authentic dishes Coconut-Lemon Tartlets and easy to find ingredients. Roasted Cherry Tomato and Basil Bruschetta Classic Soup Workshop with Daniel C. Rosati Scallop Gratin with Red Peppers and Capers Thursday, January 21, 7:00-10:00 PM Full Participation Penne with Kale Pesto with Walnuts and ParmigianoReggiano Limited Enrollment $70.00 per person Fricassee of Chicken with Rosemary and Lemon over High School Students may enroll with a Parent Smashed Potatoes Italian Wedding Soup Warm Cannellini Bean Salad with Radicchio and Pancetta Brandied Roasted Butternut Squash Soup Apple and Olive Oil Cake Polish Style "White Borscht" 12 minute Split Pea Soup Spanish Style Sherry Scented Garlic Soup with Croutons Winter BBQ with Steven Capodicasa

Surf & Turf with Steven Capodicasa Friday, February 5, 7:00-10:00 PM Saturday, January 23, 7:00-10:00 PM Full Participation $70.00 per person Full Participation $70.00 per person Grilled baby lobster tails with saffron herb drizzle Crabmeat cocktail served with lemon aioli Mediterranean chopped salad with grilled lemon vinaigrette Baby greens with grilled shrimp and chorizo bits Grilled Spanish chorizo and roasted tomato Bruschetta with homemade goat cheese croutons Grilled Porterhouse steaks with warm savory potato salad Bacon wrapped beef tenderloin served with grilled lobster tails Grilled wintervegetables Redskin potatoes served with seared chorizo and onions Dulce De Leche Bread Pudding Roasted cauliflower with Crispy Herb Breadcrumbs Espresso Brownie Torte

Italian Boot Camp with Diana Albanese Sunday Cake Workshop with Arlene Ward Sunday, January 24, 10:00 AM-2:00 PM Sunday, February 7, 10:00 AM-2:00 PM Full Participation $85.00 per person Full Participation $85.00 per person High School Students may enroll with a Parent High School Students may enroll with a Parent Join Diana Albanese and learn something new about Italian There is nothing that compares with a home baked cake. The cooking. Menus will feature hearty one dish meals that are do exquisite blend of flavors and textures make your cake as much a ahead, comforting, healthy and delicious. feast for the mouth as for the eyes. In this four hour class on Creamy Fennel Soup Sunday, you will master baking like a pro. Professionals say cake Bolognese Sauce with Fresh Pasta baking is a science— but there is no reason why they should taste Winter Squash Gnocchi with Butter and Sage Sauce like they were created in a laboratory. Roasted Fish in White Wine Come here and learn how to dessert your family. Baked Chicken with Potatoes, Mushrooms and Lemons Pina Colada Cake, Swiss Chard and Spinach Rice Torte A stacked rectangular creation Sicilian Style Stuffed Peppers Rolled Orange Cake with Cream Cheese and Pistachio Icing Lemon Olive Oil Cake Triple Layer Cake with Almond Pastry Cream Filling And Berries In Season Cooking with Beer with ARLENE WARD Lemon Roulade with Cream and Pine Nut Filling Thursday, January 28, 6:30 -9:30 PM and Lemon Glaze Full Participation $70.00 per person High School Students may enroll with a Parent What to do with a bottle of beer. Drink it for sure, but how about Filets, Filets & More Filets with Kathleen Sanderson using it for dinner. For too long the wine industry has taken the Monday, February 8, 7:00-10:00 PM lime light, but beer is now coming out of the shadows of the bar Full Participation $70.00 per person room. The idea is not new, in fact beer has been around kitchens High School Students may enroll with a Parent for centuries. A perfect easy to do menu that is family friendly, Roasted Whole Beef Filet w/ a Roasted Shallot & Cabernet Sauce there is always room for an extra bottle of beer for the kitchen. W/Garlicky Mashed Potatoes Hot Cheese-Chipotle Starter Individual Filet of Beef En Croute w/ Wild Mushrooms and Crusty Beer Batter Bread Gorgonzola Shrimp Cooked in Beer Herb Stuffed Filet of Pork w/ Shallot & DijonFig Sauce Beer Braised Pork Tenderloin with Pork Tenderloin Au Poivre Apples and Cabbage Individual Mango Tart Tatins w/ ice cream Pilsner Parmesan Potatoes Beer Oven –Fried Chicken Cutlets Beer-Battered Mushrooms

Dinner for Two with Steven Capodicasa Friday, February 19, 7:00-10:00 PM 3 Class Offerings Full Participation $70.00 per person Mozzarella and pesto tarts For Celebrating Valentine’s Day Baby greens with roasted onion vinaigrette Grilled beef tenderloin with oven caramelized shallots and Port Valentine’s Day Celebration with Daniel C. Rosati Toasted corn & cheesy mashed potatoes Friday, February 12, 7:00-10:00 PM Bacon wrapped green beans and sage Full Participation Individual Apple Turnovers Limited Enrollment $70.00 per person Couples Heart Warming Winter Menu Caramelized Red Onion Crostata with Kathleen Sanderson Mini Penne with Creamy Sun Dried Tomato Sausage Sauce Saturday, February 27, 7:00-10:00 PM Baby Arugula & Strawberry Salad Full Participation $70.00 per person Sliced Steak "Pizzaiola" Style Creamy Roasted Butternut Squash Soup Whipped Potato Gratin Chocolate Souffle Cakes with Raspberry Sauce w/ Crème Fraiche & Chives Salad Vinaigrette w/Roasted Beets, Candied Nuts

and Goats cheese Valentine’s Day Celebration with Daniel C. Rosati Roasted Rack of Lamb w/ Roasted Garlic sauce Saturday, February 13, 6:00-9:00 PM Smashed Potatoes Full Participation French Green Beans w/ Shallots & Lemon Limited Enrollment $70.00 per person Roasted Herbed Grape Tomatoes Caramelized Red Onion Crostata Soft Centered Chocolate Soufflé Cakes with Sauce Anglaise Mini Penne with Creamy Sun Dried Tomato Sausage Sauce Baby Arugula & Strawberry Salad Italian Boot Camp with Diana Albanese Sliced Steak "Pizzaiola" Style Sunday, February 28, 10:00 AM-2:00 PM Whipped Potato Gratin Full Participation $85.00 per person Chocolate Souffle Cakes with Raspberry Sauce High School Students may enroll with a Parent Build up your confidence with Diana Albanese of La Cucina Valentine’s Day Celebration with Daniel C. Rosati D’ana’s popular Italian boot camp. The menu is always changing with the seasons and there is always something new to learn. Sunday, February 14, 5:00-8:00 PM Baked Crespelle with Zucchini, Tomatoes and Prosciutto Full Participation Linguine with Seafood Sauce Limited Enrollment $70.00 per person Osso Buco with Risotto Milanese Style Caramelized Red Onion Crostata Stuffed Artichokes Southern Style Mini Penne with Creamy Sun Dried Tomato Sausage Sauce Sweet and Sour Eggplant with Capers and Pine Nuts Baby Arugula & Strawberry Salad Swiss Chard Stalks Gratineed with Parmesan Sliced Steak "Pizzaiola" Style Arugula Salad with Blood Oranges, Pomegranates Whipped Potato Gratin and Goat Cheese Chocolate Souffle Cakes with Raspberry Sauce Chocolate and Walnut Torte

Treasures from the Sea with Arlene Ward Gift Certificates Make Great Gifts! Thursday, February 18, 6:30–9:30 PM, Order on-line at www.classicthyme.com $70.00 per person, Full Participation High School Students may enroll with a Parent Among the many reasons for seafood’s bound in popularity are new cooking techniques, greater availability at the market, more interest in lighter fare, and best of all, our recipe choices for cooking these most memorable dishes in your own kitchen. I guarantee your seafood menu will be better than any you’ll eat out. Scallop and Crabmeat Chowder with Fresh Dill Trout, Glazed Almonds and Green Peppercorns Perfect for any occasion, Classic Thyme Cooking School Braised Carrots Gift Certificates are now available through our new on- Boston Scrod with Spinach and Herbs line Class Registration System. Without leaving your Fillet of Almond Sole with Apples and White Wine Stuffed Calamari with Sweet Pea and Tomato Sauce home or office, easily purchase cooking class gift Cheese and Sun-Dried Tomato Ciabatta Toast certificates for your friends and family and have them delivered via email or regular mail.

Italian Boot Camp with Diana Albanese Sunday, March 13, 10:00 AM-2:00 PM Fast, Fresh & Flavorful Series Full Participation $85.00 per person with Daniel C. Rosati High School Students may enroll with a Parent 3 Tuesday Mornings, March 1, 8, & 15, 10:00 AM-1:00 PM Everyone is cooking Italian! Why not you? For this hands on Full Participation class, Diana Albanese of La CucinaD’ana guides you through the Limited Enrollment $199.00 per person many courses of Italian cuisine. She’ll get you right on track with High School Students may enroll with a Parent basic techniques and before you know it, you’ll be cooking like an Italian. Session I Menu: American Classics Sicilian Chickpea Fritters Cornmeal Hush Puppies Penne with Green Olives and Lemon Zest Chopped Salad with Green Goddess Dressing Risotto Primavera Maryland Smothered Chicken with Herbed Dumplings Stuffed Chicken Thighs with Herbs in Wine Sauce Sautéed Baby Kale with Garlic & Bacon Baked Fish with Clam Sauce Southern Banana Pudding Escarole Pie, Spring Ragu of Artichokes, Leeks and Asparagus, & Cornmeal and Pear Cake Session II Menu: Flavors of Spain Tortilla Espanola - Savory Potato Cake Pasta, Risotto, & Polenta Workshop with Diana Albanese Sautéed Chorizo with Peppers Monday, March 14, 7:00 -10:00 PM Stuffed Piquillo Peppers with Goat Cheese & Herbs Full Participation $70.00 per person Albondigas - Spanish Miniature Meatballs in Saffron Scented High School Students may enroll with a Parent Almond Sauce Learn Italian basics for making fresh pasta, stovetop risotto and Crema Catalana - Orange Scented Custard with Caramelized easy baked polenta this spring season. Sugar Topping Finish up your class with do aheadpanna cotta. Polenta Crisps Session III Menu: French Classics Fettucinealla Carbonara with Zucchini Classic Onion Soup Asparagus and Lemon Risotto Quiche Lorraine Bites Easy Baked Polenta with Fricassee of Mushrooms Coq au Vin Rapide - Quick Chicken in Red Wine Sauce Pear and Fennel Salad with Pecorino and Walnuts Salad Vert - Green Salad with Dijon Dressing Nutella Panna Cotta Normandy Apple Tarts Frugal & Fabulous-Daytime with ARLENE WARD Friday, March 18, 10:30 AM -1:30 PM Full Participation $70.00 per person The Happy Cookers-Couples in the Kitchen High School Students may enroll with a Parent with ARLENE WARD Having a houseful of family and friends is one of the greatest joys Saturday, March 5, 7:00 -10:00 PM of the season; feeding them can be one of the greatest challenges. Full Participation $75.00 per person A menu that will speak for it’s self, both frugal and fabulous, is no There is no time like right now to learn to cook with your partner. longer a challenge . Survival in the kitchen when one retires depends on delegating the Prosciutto, Tomato & Olive Bruschetta hard jobs to the man. While he keeps busy, you can happily Zucchini and Potato Chowder prepare the fun things. Sure the rolls can be reversed in today’s Pappardelle with Porcini Mushroom Sauce society, but honey, don’t forget to do the dishes and take out the Turkey Scaloppini garbage. End of happy story! Polished Green Beans, Roasted Pepper and Black Olives Cream of Tomato Onion Soup with Dark Chocolate Pudding with Candied Ginger Cream Rice and Green Peppercorns Fire Roasted Rosemary Brushed Poussin (very small chicken) Farro with Shallots and Spring Peas Sushi Workshop Grilled Eggplant and Tomato Gratin The Feeding Frenzy is Back Again! Balsamic Glazed Roasted Carrots with David P. Martone, CCP Arugula, Green Apple, Candied Orange Peel Salad Limited Enrollment $70.00 per person Full Participation & Champagne Vinaigrette Friday, March 18, 7:00-10:00 PM Vanilla Bean Panna Cotta and Fresh Berries High School Students may enroll with a Parent Come and kick back and enjoy a night out. Here is an opportunity Couples Cook Asian Dim Sum Party with Daniel C. Rosati to learn the fundamentals of sushi. David will teach you the basic Saturday, March 12, 6:00-9:00 PM Full Participation techniques of making great sushi rolls. More and more restaurants Limited Enrollment $70.00 per person are featuring Sushi due to customer interest. Learn to create your Chicken Lettuce Wraps own masterpiece! David will cover all the essentials. Classic Shrimp Toast Miso Soup, Japanese Ginger Salad Dressing, Miso Dressing, Pork Shu Mai Gyoza with Ponzu Sauce, California Rolls, Tuna and Spicy Five Spice Roasted Ribs Tuna Rolls, and a wide assortment of ingredients to create Thai Shrimp Spring Rolls new and exciting rolls: regular and inside-out rolls. Banana Wontons with Maple Syrup Many ingredients to create vegetable and non-fish rolls . David always has new ideas for interesting rolls!!! Seafood Primer with Kathleen Sanderson Monday, March 21, 7:00-10:00 PM Full Participation $70.00 per person High School Students may enroll with a Parent The Classic Thyme Culinary Basics Series I Seafood Stew Provencal with Roasted Garlic Croustade With Catherine Titus Felix, CCP, Crunchy White Fish with Shriachi Tartar Sauce And Fresh Thai Basil Melon Slices and Mike Christiansen Fish en Papiotte with Seasonal Vegetable A Complete and Comprehensive Pan Seared Scallops w/ Lemon Ginger Butter on Spinach 5-Session Basic Techniques Series Garden Salad with Lemon Shallot Vinaigrette 5 Wednesdays, Feb. 17, 24, March 2, 9, & 16 Lemon raspberry Roulade 6:30-10:00 PM (Snow date March 23) Extremely Limited Class Size, Register Early! Full Seafood Dinner for a Group with Steven Capodicasa Participation $499.00 per person Friday, March 25, 7:00-10:00 PM Class I Full Participation $70.00 per person Knife Skills Classic New England Clam Chowder with Homemade Crackers An Introduction to Roasting Crab stuffed shrimp with creamy buerre-blanc sauce An Introduction to Stocks Herb seared Cod wrapped in paper and served with citrus slaw Making Biscuits Creamy artichoke risotto Minestrone Soup Roast Chicken Sautéed asparagus with roasted peppers Garlic Roast Beef Roasted Vegetables Homemade Butter Cakes Buttermilk Biscuits Citrus Salad Class II An Introduction to Broiling and Marinades Fundamentals of Pizza 101 Basic Rice, Couscous & Polenta Cookery With Catherine Titus Felix, CCP & Michael Christiansen Thursday, March 30, 6:30–10:00 PM, $85.00 per person, Blanching & Refreshing Vegetables Full Participation (Enrollment Limited to 16) An Introduction to Chocolate High School Students may enroll with a Parent Broiled Salmon Skewers Broiled Chicken If you love pizza, you will love this full participation class with Basic Broiled Steak, Couscous Pilaf, Asian Style Rice, chefs Mike Christiansen and Catherine Felix. Each student will Baked Polenta make their own dough, then collaborate to prepare a variety of Broccoli with Shallot Vinaigrette Chocolate Mousse toppings, including Basic Pizza Sauce, Meat Sauce, White Cheese Class III Sauce, Roasted Vegetables, Sausage and Onion Topping, and Moist Heat Methods: Stewing, Braising, & Poelage Meatballs. We will bake individual and group pies and then enjoy. Potato Cookery Basic Pastry Pork Poelage with Tomatoes and Sauerkraut Asian Fusion with Suzanne Lowery Beef “Carbonnade” Thursday, March 31, 7:00-10:00 PM Corned Beef Braised in Red Zinfandel Full Participation $70.00 per person High School Students may enroll with a Parent Mashed Potatoes, Pommes Parisienne, Pommes Savoyarde Crab and Vegetable Wontons Classic French Apple Tart Thai Coconut Chicken Soup with Jasmine Rice Class IV Steak and Broccoli Stir-Fry An Introduction to Sauces: Béchamel & Velouté Shrimp Egg Foo Young An Introduction to Egg Cookery Sweet and Spicy Mango Slaw Introduction to Sautéing and Frying Sweet Coconut Dumplings with Ice Cream Moist Heat Methods Continued, Poaching Mushrooms “En Cocotte” Omelettes, Scrambled and MEAT MASTERY – PORK Poached Eggs with Catherine Titus Felix, CCP & Dedrah Parisen Sole Meuniere Curried Chicken Salad with Thursday April 7, 6:30–10:00 PM, $85.00 per person, Full Participation Homemade Mayonnaise (Enrollment Limited to 16) Sautéed Chicken with Lemon Sauce Grand Marnier High School Students may enroll with a Parent Bread Pudding Tender and tasty Chefs Catherine Felix, CCP and Dedrah Parisen, Class V CCP love pork in all its variations. Join them for this class to learn Sautéing and Frying Continued about the different cuts and the best methods for cooking each. More Egg Cookery Recipes include: Poached Sole “Andalouse” Beef Stroganoff Dee’s BBQ Spare Ribs Garlicky & Lemon Sautéed Green Beans Classic Pulled Pork French Fries Classic Crown Roast of Pork with Sage Stuffing and Apple Sauce Chocolate Soufflé Crème Anglaise Japanese Ramen with Pork Belly Pork Ton-Katsu Home-made Italian Sausage with Marinara Sauce Cat’s Butter-flake Strawberry Shortcake Knife Skills Classes

Knife Skills I Workshop with Steven Capodicasa Corporate & Private Full Participation $69.00 per person High School Students may enroll with a Parent Cooking Class Parties **3 Dates Offered** Saturday, December 19, 9:00 AM-12:00 PM Saturday, February 13, 9:00 AM-12:00 PM Saturday, April 2, 9:00 AM-12:00 PM This full hands-on techniques class is one you can’t miss. Even the best Hosting a party at Classic Thyme is a of cooks can benefit from a class where you learn the proper way to use unique way to entertain your guests. your knives. Selecting the proper knife is essential in staying safe and getting the job done effectively. Chef Steven, will teach you the basics We work with you to design a menu, select a while helping to reduce your prep time. Learn all the basics of cutting, format and customize the activities to suit your slicing, shredding, and mincing. Also learn the proper way to keep your knives well maintained and sharp. Not sure about your old knives. Bring needs. Your guests can be prepping and sautéing them in for evaluation and sharpening. away or simply enjoying a glass of wine as they We Sharpen Knives Professionally! watch a culinary demonstration. At Classic Thyme

we have hosted events for all occasions: Don’t forget to book your child’s ‘Chef For A Day’ Cooking Birthday Party

• Birthdays Gift Certificates Make Great Gifts! • Anniversaries Order on-line at www.classicthyme.com • Wedding Showers • Rehearsal Dinners • Baby Showers • Gourmet Groups Perfect for any occasion, Classic Thyme Cooking School • Civic Groups Gift Certificates are now available through our new on- line Class Registration System. Without leaving your • Family

home or office, easily purchase cooking class gift Reunions certificates for your friends and family and have them • School delivered via email or regular mail. Outings • A Night Out Let us host your next with Friends Corporate Team Building Event Visit our website for program details and menus Private classes run for 3 hours, including dining Class Schedule Thru March 2016 time. We are happy to accommodate you if more time is needed at an additional charge. A $250 nonrefundable deposit is required to reserve a date. Classes start at $65 per person with a minimum class charge of $780 plus 20% staff gratuity. You are free to bring your own wine and beer and we will be happy to recommend wines to pair with your menu 710 South Avenue West, Westfield, NJ 07090 selections. Call the cooking school at 908-232- 908-232-5445 5445 to schedule and plan your next event. www.classicthyme.com