Classic Thyme Cooking Class Schedule October 2009 through April 2010

710 South Avenue, West Westfield, NJ 07090

908-232-5445

www.classicthyme.com

Inquiries: [email protected]

‘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: Octoberfest M&M 4: Beary Good Time Thursday, October 22, 10:00-11:30 a.m. Wednesday, January 13, 1:00-2:30 p.m. Full hands-on, $45.00 per child with adult Full hands-on, $45.00 per child with adult Hot Pretzels, Potato , Applesauce & Teddy Bear with Honey and Cub Hot Spiced Cider . Each child will hand stuff a bear that will go home in a carry box, complete with birth certificate. M&M 2: Fall Soups and M&M 5: Breakfast Day Wednesday, November 18, 10:00-11:30 a.m. Tuesday, February 9, 10:00-11:30 a.m. Full hands-on, $45.00 per child with adult Full hands-on, $45.00 per child with adult Pumpkin Bread, Apple Bread & Tomato Soup Miss Jackie always cooks up wonderful breakfast dishes. Join her and see what interesting treats she helps you prepare. M&M 3: Jackie’s Holiday Baking M&M 6:Go Green! It’s a Fine Day to be Irish Friday, December 18, 10:00-11:30 a.m. Wednesday, March 17, 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 Irish Soda Bread, Spring Potato Pizza, Leprechaun Shakes & Shamrock Pops M&M 7: Italian Day Thursday, April 22, 1:00-2:30 p.m. Full hands-on, $45.00 per child with adult Cavatelli & Broccoli, Foccacia Bread, Lemon Granita Drink & Cannoli

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: Octoberfest Breakfast Treats Saturday, October 31, 9:30-11:00 a.m. Saturday, January 23 10:00-11:30 a.m. Full hands-on, $45.00 per 4 child with adult Full hands-on, $45.00 per child with adult Working parent & Me 2: Working parent & Me 5: Thanksgiving Favorites Pasta Party Saturday, November 14, 10:00-11:30 a.m. Saturday, February 20, 10:00-11:30 a.m. Full hands-on, $45.00 per child with adult Full hands-on, $45.00 per child with adult Working parent & Me 3: Working parent & Me 6: Holiday Baking St. Patty’s Day Favorites Saturday, December 12, 10:00-11:30 a.m. Saturday, March 13, 10:00-11:30 a.m. Full hands-on, $45.00 per child with adult Full hands-on, $45.00 per child with adult Working parent & Me 7: Day Saturday, April 17, 10:00-11:30 a.m. Full hands-on, $45.00 per child with adult

Kids Cook on their Day Off! with Jackie Leischner Thursday, 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.

Holiday Baking with Jackie Leischner Saturday, December 12, 12:30-2:30 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.

Holiday Baking with Jackie Leischner Saturday, December 19, 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.

After School Cooking from Scratch Series with Jackie Leischner 2 - Fridays, January 29 & February 5, 4:00-6:00 p.m. Full hands-on, $70.00 per child ages 5-10 In these 2 sessions children will learn the basics of ingredients and measuring while making pasta dough, bread dough, and from scratch along with other favorites.

Jungle Safari with Jackie Leischner Saturday, January 30, 10:00 a.m.-12:00 p.m. Full hands-on, $35.00 per child ages 5-10 Come on a safari and stuff a jungle animal of your choice. We will make some jungle-icious treats including a tropical drink. Every child will take home the jungle animal they stuff for a forever memory of their adventure with safari leader Miss Jackie.

Breakfast Bonanza with Jackie Leischner Saturday, February 27, 10:00 a.m.-12:00 p.m. Full hands-on, $35.00 per child ages 5-10 Enjoy a morning creating delicious breakfast dishes. Our menu will include breakfast pizza, homemade waffles, chocolate chip and some other culinary delights!

Miss Jackie's Easter Egg…Stravaganza with Jackie Leischner Saturday, March 27, 10-12 p.m. 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.

Miss Jackie's Italian Kitchen with Jackie Leischner Saturday, April 24, 10-12 p.m. Full hands-on, $35.00 per child ages 5-10 Cavatelli & Broccoli, Foccacia Bread, Lemon Granita Drink & Cannoli

Kids’ Thanksgiving Day Baking with Eileen Rooney Saturday November 21, 12:00-2:00 p.m. Full Participation, ages 5-10 $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.

Gingerbread House Workshop with Eileen Rooney Saturday December 19, 12:00-1:00 p.m. Full Participation, ages 5-10 $35.00 per child Kids will participate in decorating fully assembled houses that they will each take home.

Gingerbread House Workshop with Eileen Rooney Saturday December 19, 2:00-3:00 p.m. Full Participation, ages 5-10 $35.00 per child Kids will participate in decorating fully assembled gingerbread houses that they will each take home.

Microwave Cooking with Eileen Rooney Saturday January 30, 1:00-3:00 p.m. Full Participation, ages 5-10 $35.00 per child Kids will learn to cook wonderful dishes using the microwave. It’s a great way to allow kids to cook without the worry of an open flame. Join Eileen for this wonderful class that will have your children learning to become more self sufficient with cooking.

Kids’ Valentine’s Day Class with Eileen Rooney Saturday February 13, 10:00 a.m.-12:00 p.m. 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’ St. Patrick’s Day Baking Class with Eileen Rooney Saturday, March 13, 12:30-2:30 p.m. 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.

Adults & Preteens/Teens Cook Cinco de Mayo with Suzanne Lowery Thursday, April 15, 6:30-9:30 P.M. Full Participation $55.00 per person Everybody loves a fiesta! Join Suzanne Lowery in celebrating this Spring holiday by making popular Mexican favorites from soup to dessert. Tortilla Soup, Guacamole and chips, Chicken Fajitas Jicama salad, Caramel Flan & Aniseed Cookies

Pre-Teen & Teen Cake Decorating with Suzanne Lowery Monday, March 29 & Wednesday March 31, 11:00 a.m.-2:00 p.m. 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.*

Adult Cake and Artistic Decorating Classes

Adult Basic Cake Decorating with Suzanne Lowery 2 Wednesdays, January 6 & 13, 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 bring in a pre-baked cake to decorate in class 2.*

Be Your Own Cake Boss It’s Your Own Personal Version of a Throw Down! with Toni Hartman Wednesday, October 28, 6-10 PM Full Participation $79.00 per person High School Students may enroll with a Parent (Price includes necessary supplies) Here’s the class for you if you have ever wanted to create your own unique tiered cake with someone to help and guide you through the process. In this class you will be provided a pre-baked tiered cake. You will go through the steps of building and icing your cake under Toni’s guidance using dowel rods to support the structure. With different colors of fondant and quick tricks for rolled roses and special folded leaves, you will learn how to decorate your one-of-a-kind cake. If you don’t have a clear idea of what to make, don’t despair Toni will bring pictures of cakes that you can make or modify as you choose. This is a special opportunity to explore your creative cake skills.

Extreme Cake Decorating with Toni Hartman Monday, January 11, 7-10 PM Full Participation $69.00 per person High School Students may enroll with a Parent (Price includes necessary supplies) Be part of constructing a Topsy Turvy Cake and complete it’s decoration. In this participation class all students will help construct a Topsy Turvy Cake. Using pastillage and fondant we will make wild and crazy designs to be applied to the cake. Skills in pleating, coloring and appliqués will be employed. Just bring your extreme creativity for this class.

Making and Working with Candy Clay Cake Sculpting, Wrapping and Modeling with Toni Hartman Wednesday, February 17, 7-10 PM Full Participation $69.00 per person High School Students may enroll with a Parent (Price includes necessary supplies) Let’s take Modeling Chocolate/Candy Clay to the Limit! Ever seen Mike McCarey on TV? Well here is your chance to make incredible decorations that taste great! Toni will demonstrate how to wrap a cake with a collar that extends above the cake. Then the collar will be filled with fresh fruit. Voilà, an amazing yet simple cake to master. Now it’s your turn to learn the principles of positive and negative cut-outs, lights and darks that give you a spectacular result. Easy marbleizing, blending and the latest techniques in tri-colored appliqués will be taught. Brand new ideas for cupcake wraps along with texturing techniques using modeling chocolate will be demonstrated.

Knife Skills I Workshop with Steven Capodicasa Full Participation $59.00 per person High School Students may enroll with a Parent Saturday, October 10, 10:00 AM-1:00 PM Saturday, January 9, 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!

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 7, 14, 21, 28 & February 4, 6:30-10:00 PM or 5 Thursdays, May 20, 27, June 3, 10, &17, 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 , 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

COOKING 101 – The Fundamentals 4 Separate 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.

Chicken 101 With Catherine Titus Felix, CCP & Michael Christiansen Thursday, March 4, 6:30–10:00 PM, $79.00 per person, Full Participation (Enrollment Limited to 16) High School Students may enroll with a Parent Understanding Heat: Honey Balsamic Glazed Grilled Chicken Breasts, Chicken Cacciatore, Sauté of Chicken with Herbs and , Baked Breaded Chicken Cutlets. Pasta with Herbs and Parmesan Cheese, Salad Caprese (tomato mozzarella salad) Mixed Fruit Crisp.

Pizza 101 With Catherine Titus Felix, CCP & Michael Christiansen Thursday, March 25, 6:30–10:00 PM, $79.00 per person, Full Participation (Enrollment Limited to 16) High School Students may enroll with a Parent Understanding : Each student will prepare their own pizza dough Then the class will collaborate to learn a wide array of pizza toppings including: Basic Tomato Sauce, Meatballs, Roasted and Grilled Vegetables, Sausage and Pepper Topping, Dessert Pizza and more.

Dinner 101 With Catherine Titus Felix, CCP & Michael Christiansen Thursday, April 8, 6:30–10:00 PM, $79.00 per person, Full Participation (Enrollment Limited to 16) High School Students may enroll with a Parent Understanding Time: Strategy is a big part of success in the kitchen. In this class Mike and Catherine will help teach you how to plan your approach to meal preparation so you can get dinner on the table FAST: Shrimp with Smoked Salmon Sauce with Pappardalle Pasta, Grilled Salmon with Quick Mango Salsa with rice and salad, Chicken Pomodoro in tomato-garlic sauce with Angel hair pasta and broccoli, Chicken Piccata Lemon caper sauce served with orzo and green beans. Quick Duck (or chicken) a l’orange. Beef Tenderloin with Cognac Sauce. Side dishes include pasta, rice, green beans, broccoli and salad and Dessert will be Hot Chocolate Sauce with Ice Cream.

Pasta 101 With Catherine Titus Felix, CCP & Michael Christiansen Thursday, April 29, 6:30–10:00 PM, $79.00 per person, Full Participation (Enrollment Limited to 16) High School Students may enroll with a Parent Understanding Pasta: Mike and Catherine will guide you through the preparation of fresh and dried pasta, and the best toppings for each. Sauces: Bolognese, Bechemel, Classic Cheese Sauce, Alfredo, Marinara, Grandma’s Sunday Gravy. Finished Dishes: Spaghetti & Meatballs and Sunday Gravy, Lasagna, Ziti Marinara with Sausage & Peppers, Quick Toppings: Sauteed Veggie Topping, Garlic/ Oil/ Herbs & Cheese, Dessert: Fresh Fruit with Zabiglione

Food and Wine Classes

Food and Wine of South America with Daniel C. Rosati Saturday, November 7, 7:00-10:00 PM, Demonstration $75.00 per person Shrimp Ceviche Brazilian Black Bean Soup Argentinian Skirt Steak with Chimichurri Sauce Peruvian Smashed Potatoes Dulce de Leche Mousse with Fresh Raspberries

Food and Wine of California with Daniel C. Rosati Friday, December 11, 7:00-10:00 PM, Full Participation $75.00 per person Leek & Goat Cheese Tarts Cioppino Oven Braised Chicken with Wine, Dried Fruit & Herbs San Francisco Rice Pilaf Spiced Plum Almond Upside Down Cake

Food and Wine of Spain & Portugal with Daniel C. Rosati Friday, March 19, 7:00-10:00 PM, Demonstration $75.00 per person Spanish Potato Tortilla with Pimento & Chorizo Cheese Stuffed Piquillo Peppers Clams with Romeso Sauce Classic Shrimp with Garlic Sauce Lemon Flan

Food and Wine of Italy with Daniel C. Rosati Friday, April 9, 7:00-10:00 PM, Demonstration $75.00 per person Spiedini alla Romana Tagliatelli with Asparagus Sauce Pan Seared Cornish Hens with Lemon, Garlic & Rosemary Zucchini with Tomatoes & Herbs Lemon Panacotta with Berries

Cheese Classes

Hail to the Cheese 1, 2 & 3! Unlocking the Mystery of Cheese with Antonia Lissmann

Thursday, December 10, 7:00-9:00 PM Tasting and Lecture Class $45.00 per person Wednesday, March 10, 7:00-9:00 PM Tasting and Lecture Class $45.00 per person Tuesday April 6, 7:00-9:00 PM Tasting and Lecture Class $45.00 per person

Toni will teach you everything you need to know to begin exploring the world of cheese. How to choose cheeses you will enjoy. To pair or not to pair – what works well with cheese. Double crème, triple crème, runny, bloomy, ripened, unripened, aged, washed rind, blue veined, goat, cow, sheep; these are just a few terms you need to know to understand cheese. Learn cheese etiquette, how to shop for cheese and when and where to serve it. Join us for an evening where you taste a variety of cheeses and learn cheese fundamentals. We will continually run the class with different cheeses giving you an opportunity to attend them all constantly tasting new cheeses and expanding your knowledge. At least 8 cheeses will be tasted and discussed. Regular Cooking Classes

Couples Prime Rib Dinner with Steven Capodicasa Friday, October 9, 7:00-10:00 PM Full Participation $70.00 per person Grilled jumbo shrimp and Lump Crabmeat served with roasted tomato dipping sauce Baby greens with roasted red pepper vinaigrette Rib roast stuffed with caramelized root vegetables Roasted rosemary baby redskin potatoes Cheese and herb soufflés Stuffed Espresso and macadamia nut brownies

Desserts for Entertaining with Daniel C. Rosati Wednesday, October 14, 7:00-10:00 P.M. Full Participation Limited Enrollment $59.00 per person High School Students may enroll with a Parent Chocolate Raspberry Diamonds Sticky Toffee Pudding Cups Lacy Chocolate Mousse "Cannoli" Double Chocolate Pear Cake Winter Fruit Stuffed Apple Spirals with Calvados Creme Anglaise

Couples Evening in Venice with Diana Albanese Friday, October 16, 7:00-10:00 P.M. Full Participation $65.00 per person Venice’s strategic location in Northern Italy along the Adriatic Sea allows the city to flourish as a powerful trading center. As a result, this magical seaport city of canals and bridges enjoys a wide variety of spices, flavors, wines and ingredients from all over the world. Diana Albanese will transport you to this romantic city, best known for its soup, risotto and seafood, by taking you through some of the most delicious Venetian recipes. Rice en Bici (Arborio Rice & Peas) Fish the Adriatic Style Pan Roasted Mussels and Clams in Garlic and Herb Broth Penne with Spicy Fennel and Sausage Lemon Braised Artichokes Venetian Zaletti (polenta cookies)

Do Ahead Cocktail Party with Diana Albanese Monday, October 19, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Yes, the holiday entertaining season has arrived. Don’t panic! Plan a do ahead party with Diana Albanese of La Cucina D’ana. Her time plan on what to make and freeze ahead, how to plan for the party, estimating quantities to make and putting together beautifully arranged platters are what you need for your do ahead strategy. Between now and New Years Eve there is plenty of time to put her plan into action. Lacy Cheddar Crisps Caramelized Onion Dip Seared Beef with Arugula and Parmesan Shavings Bruschetta Brie wrapped in Phyllo with Apricot and Onion Jam Chicken Soong Wrapped in Lettuce Leaves Polenta Cups with Melted Gorgonzola and Mushrooms Shrimp Sate with Sweet and Sour Sauce Gingerbread Straws

Five Steaks with Five Sides with Stephen Schmidt Friday, October 23, 7:00-10:00 PM Full Participation Limited Enrollment $70.00 per person Beer-Marinated Hanger Steak, Creamed Spinach Gratin with Boursin Pepper-Crusted Filet Steaks with Port-Cherry Reduction, Chipotle-White Cheddar Mashed Potatoes Rib-Eye Steaks with Red Chile Sauce, Corn and Haricots Verts with Shallots Sirloin Steak with Red Wine Butter Sauce, Portabella Mushrooms Stuffed with Soppressata Porterhouse Steaks with Black Olive Puree, Braised Cannellini Beans with Roasted Tomatoes

Couples Lobster Tail & Porterhouse Dinner with Steven Capodicasa Saturday, October 24, 7:00-10:00 PM Full Participation $70.00 per person Prosciutto wrapped lobster tails served with roasted garlic crème fraiche Classic Caesar salad with homemade garlic and cheese croutons Tuscan Porterhouse steak with lemon butter Toasted barley risotto with roasted tomatoes Sautéed Green beans almandine Chocolate craters served with Grand marnier and mango salsa

Fall Sautés with Kathleen Sanderson Monday, October 26, 7:00-10:00 P.M. Demonstration $59.00 per person High School Students may enroll with a Parent Pork Medallions with a Cabernet Cranberry Orange Sauce Chicken Breasts with Lemon Pepper & Parmesan Cream Sauce Shrimp w/ Lemon, Roasted Garlic & Vermouth Glaze Pasta with Pancetta, Fire Roasted Tomatoes, Arugula & Goat Cheese Sauce Salad Vinaigrette Pan Glazed Pears w/ Vanilla Ice Cream

APPLE TREASURES with ARLENE WARD Tuesday, October 27, 11:00 AM-2:00 PM, Full Participation $59.00 per person High School Students may enroll with a Parent The most exciting thing about this season is the abundance of apples. Who said apples are only for pies? I’ll show you some show stopper dinners and then treat you to an array of the best apple desserts in my humble opinion. Fricassee of Chicken and Sausage in Sparkling Apple Cider—Fillet of Almond Sole with Apples and White Wine—Watercress and Apple Salad with White Raisin Cider Vinaigrette—Sparkling Apple Turnovers—and Grandma Amy’s Apple Rolls.

Thanksgiving Dinner for Twelve with Stephen Schmidt Monday, November 2, 7:00-10:00 PM Full Participation Limited Enrollment $70.00 per person High School Students may enroll with a Parent Parsnip Soup with Apples and Fresh Thyme Roast Turkey with Chestnut-Sausage Stuffing and Giblet Gravy Cranberry Relish with Citrus, Cilantro, and Jalapeño Peppers Candied Sweet Potatoes with Toasted Pecans Sauté of Green Beans, Celery, and Mushrooms Soft Buttermilk My Favorite Pumpkin Pie

Fall Lobster Bake with David P. Martone, CCP Wednesday, November 4, 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 Lobster Bisque White Wine Garlic Steamed Mussels 1 ! pound lobster Double Stuffed Baked Potato Corn on the Cob Apple Cranberry Crumble

Couples Fall Al Fresco Dinner with Steven Capodicasa Friday, November 6, 7:00-10:00 PM Full Participation $70.00 per person Lobster canolis 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 Mini citrus cheese cakes with fresh topping

Thanksgiving Pie Workshop with Catherine Felix Thursday, November 12, 6:30-9:30 PM, $69.00 per person, Demonstration High School Students may enroll with a Parent A store-bought pie may be fine most of the time, but for Thanksgiving you really want to serve your own home- made. With Catherine’s hands-on class you’ll gain the skills you need to make that “as easy as pie”. (Bring a 9 inch pie pan to take home a pastry) Golden Pumpkin Pie Awesome Apple Pie Cranberry Walnut Pie Pecan Pie and Variations Chocolate Cream Pie

Couples Cook with Julia with Daniel C. Rosati Friday, November 13, 7:00-10:00 P.M. Full Participation Limited Enrollment $69.00 per person High School Students may enroll with a Parent Time to Master the Art of French Cooking...Join Daniel as we cook some of Julia Child's classic recipes, Daniel will share some of his memorable times with Julia, an evening of fun and learning...and of course, BUTTER! Bon Appetit Soup au Pistou - Provencal Vegetable Soup with Garlic, Basil & Herbs Poulet Grilles a la Diable - Chicken Broiled with Mustard, Herbs and Bread Crumbs Epinards Gratines au Fromage - Spinach Gratineed with Cheese Tomates a la Provencal - Tomatoes Stuffed with Bread Crumbs, Herbs and Garlic Crepes Suzette - Crepes with Orange Butter Flambe

Italian Boot Camp with Diana Albanese Sunday, November 15, 12:00-4:00 P.M. Full Participation $75.00 per person 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. One Fish Zuppa di Pesce Spinach Gnocchi with Tomato and Bechamella Sauce Risotto with Clams and Zucchini Tuscan Chicken Breast with Lemon and Proscuitto Roasted Beet and Citrus Salad with Arugula and Pecorino Romano Cheese Stuffed Artichokes Baked Escarole Pie Bolognese Almond and Orange Biscotti

Candy Bar Desserts with Stephen Schmidt Monday, November 16, 7:00-10:00 PM Full Participation Limited Enrollment $60.00 per person High School Students may enroll with a Parent Peanut Brittle Angel Mousse Cake Hershey Bar Pie Swedish Rice Pudding with White Chocolate Almond Bars Bar-Bar Brownies Butterfinger Cookies S’mores Bars

Do Ahead Holiday Brunch with Diana Albanese Tuesday, November 17, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Brunch is “in “and what a great way to entertain this holiday season. Brunch is a late morning meal combining the best elements of breakfast and lunch-less sensible but more fun. These surprisingly simple dishes can be made in advance, are so impressive, you’ll be planning a brunch anytime of the year. Pastrami Spiced Salmon with Fennel & Dill Sauce Bloody Mary Shrimp Cocktail French Toast Soufflés Baked Crepes with Ham, Zucchini and Fontina Cheese Blueberry Scones Artichoke and Spinach Frittata Cinnamon

Fast & Easy Thanksgiving & Holiday Tips with Barbara Seelig Brown Wednesday, November 18, 11:00 AM-2:00 PM Demonstration $65.00 per person High School Students may enroll with a Parent Whether you need the whole bird for a large crowd or are having a more intimate Thanksgiving Barbara will show you how to roast the perfect Turkey Breast and give you recipes, techniques, and tips for a do-ahead Holiday - -not just Thanksgiving. The menu will include: The Perfect Turkey Breast Stuffed Mushrooms Braised Brussels Sprouts Sweet Potato Crisp Roasted Vegetables with Shallots & Fingerling Potatoes Cranberry Orange Relish Apple Crostata

Sensational Sides – Everything But the Bird with Daniel C. Rosati Wednesday, November 18, 7:00-10:00 P.M. Full Participation Limited Enrollment $69.00 per person High School Students may enroll with a Parent Spinach & Feta Stuffed Mushrooms Roasted Garlic Autumn Root Mash Butternut Squash Gratin Roasted Brussels Sprouts with Chestnuts Green Bean with Caramelized Onion Sauce

Festive Hors D’ Oeuvres with ARLENE WARD Thursday, November 19, 11:00 AM-2:00 PM, Full Participation $59.00 per person High School Students may enroll with a Parent When the curtain goes up on holiday entertaining, you’ll be ready 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 some not, but you’ll get a ton of ideas from plating up to serving the season’s ice breakers with charm. See! You can do that. Skewered Fantail Shrimp—Herbed Brie Tart—Pear and Gorgonzola Phyllo Triangles—Tiny Meatballs with Dried Cherry Chutney—Warm Onion pillows with Fig Reduction—and Snow Pea, Salmon and Horseradish Boats.

Holiday Buffet with Kathleen Sanderson Thursday, November 19, 7:00-10:00 P.M. Demonstration $59.00 per person High School Students may enroll with a Parent Spiced Pecans Herb Parmesan Toasts Fig & Walnut Gorgonzola Tartlets Roasted Filet of Beef w/Cabernet Butte Sauce Maytag Blue Potatoes Au Gratin Roasted Herb Tomatoes Creamy Carrot Puree Soft Centered w/Raspberry White Chocolate Sauce

Couples Tuna Tower & Tenderloin Dinner with Steven Capodicasa Friday, November 20, 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 Pumpkin Crème Brule with Raspberries

Roasting and Braising with Diana Albanese Tuesday, December 1, 7:00-10:00 P.M. Demonstration $65.00 per person High School Students may enroll with a Parent Tired of all your food tasting the same? Its time to light up your oven. Roasting lends a unique flavor to vegetables and meats, giving them a robust wintry appeal. Braising is slow cooking that blends flavors and gives budget friendly cuts of meat a tender texture. With the holidays coming up you’ll want some easy yet satisfying meals for those hectic days and these recipes are just the thing. Barley Risotto with Roasted Garlic Braised Osso Buco Roasted Cut up Chicken with Vinegar and Garlic Mashed Potatoes with Gremolata Braised Escarole, Swiss Chard and Broccolini Roasted Ratatouille Individual Hazelnut Cakes with Melted Chocolate Centers

Holiday Dessert Workshop with Catherine Felix Thursday, December 3, 6:30-9:30 PM, $65.00 per person, Demonstration High School Students may enroll with a Parent If there is one time of year when you want to pull out all the stops and put on a great dessert spread, it’s the holidays. Let Chef Catherine Felix, CCP show you how to do it, with lots of do-ahead and organizational tips, to make it easy. The Decadent Desserts Chocolate Almond Raspberry Marble Cake with Strawberry Cream Filling French Silk Chocolate Pie The Cookie- Jar Stuffers “Kitchen Sink” Cookies and Variations Old Fashioned Gingerbread Men Lemon Almond Biscotti and Variations Crisp Cocoa Cookies

English Christmas Dinner with Stephen Schmidt Friday, December 4, 7:00-10:00 PM Full Participation Limited Enrollment $70.00 per person Raised Pork Pie with Spinach and Red Cabbage Salad Beef Rib Roast with Gingered Mushroom Essence & Horseradish Sauce Yorkshire Pudding Mashed Potatoes with Roasted Garlic and Fresh Thyme Roasted Brussels Sprouts Maître D' Hôtel Steamed Chocolate Pudding with Fluffy Rum Sauce

Couples Shrimp Soirée Dinner with Steven Capodicasa Saturday, December 5, 7:00-10:00 PM Full Participation $70.00 per person Filo wrapped shrimp and feta triangles Romaine salad with grilled jumbo shrimp served with lemon vinaigrette Oven roasted jumbo lobster stuffed shrimp with shallot infused buerre blanc sauce Shrimp and crabmeat risotto Sautéed asparagus and roasted peppers Apple and Pear crisp with Saffron infused

Holiday Cookie Workshop with Daniel C. Rosati Sunday, December 6, 1:00-5:00 P.M. Full Participation Limited Enrollment $69.00 per person High School Students may enroll with a Parent Double Chocolate Cherry Biscotti Florentines Raspberry Pecan Bars Ginger Bites Peanut Butter Crunch Cookies Oatmeal Everything Cookies Mexican Wedding Cookies

Do Ahead Holiday Buffet with Diana Albanese Monday, December 7, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Just in time for the holidays, add a festive flair to your get-together with this new holiday buffet menu. Parties can be great fun but there’s nothing festive about scrambling at the last minute. Most of these recipes can be prepared in advance allowing time for you to relax. Wild Mushroom Strudel with Goat Cheese Vegetable Lasagna with Fontina and Parmesan Sauce Filet Mignon stuffed with Spinach, Proscuitto and Sun Dried Tomatoes finished with Red Wine Sauce Do ahead Garlic Mashed Potatoes Sautéed Green Beans with Gremolata and Parmesan Cheese Bake Ahead Yorkshire Pudding Semifreddo with Coffee Flavored Mascarpone Sauce

The Feast of the Seven Fishes with Rick Rodgers Tuesday, December 8, 7:00-10:00 P.M. Demonstration Limited Enrollment $69.00 per person High School Students may enroll with a Parent Every Christmas Eve, Italian-American families gather to share a traditional seafood feast. Learn the secrets of how to prepare this wonderful meal with tips from the author of CHRISTMAS 101. Crostini with Shrimp and Pesto Tuna and White Bean Spread Seafood Salad with Lemon Vinaigrette Ligurian Seafood Soup Linguine with Fresh White Clam Sauce Seared Tuna with Puttanesca Sauce Roast Sea Bass Filets with Porcini Mushroom Sauce Quick Zuppa Iglese with Eggnog and Ladyfingers

A Taste of New Orleans Thru My Vision with Chef Jesse Jones Wednesday, December 9, 7:00-10:00 P.M. Demonstration $65.00 per person High School Students may enroll with a Parent Sweet potato bisque w. andouille sausage Shrimp Etouffee Jambalaya Jalapeno Corn Bread Beignets

Appetizer Workshop – Make Some Take Some with Daniel C. Rosati Monday, December 14, 7:00-10:00 P.M. Full Participation Limited Enrollment $69.00 per person High School Students may enroll with a Parent Curried Crab Phyllo Purses Mini Quiche Lorraine Potato Samosas Beef Empanadas Prosciutto & Ricotta Calzone Cheese Puffs

Holiday Cookie Bake-Off with ARLENE WARD Tuesday, December 15, 6:30 -9:30 PM, Full Participation $59.00 per person High School Students may enroll with a Parent It’s the indulgent time of the year, full of glorious fun and sweet rewards. Cookies are the traditional treats of the season, wrapped up in a fancy tin or set out for a visit from Santa. No one can resist sampling two or three or more of these sweet temptations. Join in on the fun as we bake several varieties including Jeweled Cherry Logs—Sandwiched Raspberry Peek-a Boos—Cornmeal Rounds— Stellas, much like an iced Rugelah—and Apricot Pillows

Traditional Buche de Noel with Suzanne Lowery Wednesday, December 16, 7:00-10:00 P.M. Full Participation $59.00 per person High School Students may enroll with a Parent Suzanne Lowery will guide you in creating this classic French holiday dessert that is as beautiful as it is delicious. The rolled cake, filled with butter cream, is shaped and iced with creamy chocolate ganache, to resemble a . This festive centerpiece is completed with little green holly leaves, red berries, and sweet meringue mushrooms. Each student will take home a half-size log to share with family and friends. Chocolate Roulade, Butter Cream Filling, Holly Decorations, Ganache Frosting, & Meringue Mushrooms.

Couples Casual Steak Dinner with Steven Capodicasa Friday, December 18, 7:00-10:00 PM Full Participation $70.00 per person Steak house grilled shrimp with roasted tomato cocktail sauce Salad of baby greens & herbs with citrus creamy yogurt dressing Tuscan grilled Porterhouse steak with roasted garlic & rosemary infusion Oven roasted potatoes & roasted corn hash Green beans with crispy Pancetta and roasted onion sauce Mini angel food cakes with marinated & mangos

Gearing Up For Cold Weather with Kathleen Sanderson Tuesday, January 5, 7:00-10:00 P.M. Demonstration $59.00 per person High School Students may enroll with a Parent This menu will feature cold weather dishes that are ideal for the freezer or to make ahead. Long simmering on the back burner creates and aroma that will make you family hungry! Winter will seem a little sweeter with these winter favorites in you repertoire Roasted Chicken Soup with Barley & Spinach Buttermilk Braised Pork Tenderloin with Tender Biscuits Veal Stew W/ Garden Vegetables and Barley Pilaf Braised Chicken w/ 40 cloves Garlic W/ creamy oven polenta Ginger cookies w/Poached Spiced Pears

Couples New Orleans Celebration Dinner with Steven Capodicasa Friday, January 8, 7:00-10:00 PM Full Participation $70.00 per person Grilled marinated shrimp, scallops and lobster ka-bobs Baby greens with roasted pepper vinaigrette Parmesan crusted soft shell crab po’ boy sandwich Homemade hush puppies New Orleans dirty rice Homemade Beignets

STRUDEL WORKSHOP with ARLENE WARD Sunday, January 10, 12:00 -4:00 PM, Full Participation $65.00 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.

Pasta 6 Ways with Daniel C. Rosati Tuesday, January 12, 7:00-10:00 P.M. Full Participation Limited Enrollment $69.00 per person High School Students may enroll with a Parent Lasagna Bolognese Ricotta Gnocchi with Pesto Cream Sauce Linguine with Roasted Tomatoes and Shrimp 3 Cheese Penne with Wild Mushroom Sauce Bucatini Amatriciana Classic Pasta Fagioli

Couples Taste of Spain with Diana Albanese Friday, January 15, 7:00-10:00 P.M. Full Participation $70.00 per person From tapas to paella, Spain offers some of the best dishes for entertaining. Little dishes of tapas with a glass of Sherry or big bold paella with a hearty wine will make a great party plan. Spicy Spanish Meatballs in Tomato Sauce Little Neck Clams in Green Sauce Paella with Shrimp, Scallops, and Mussels Grilled Skirt Steak Stuffed with Arugula and Red Pepper Aioli Potato & Chorizo Tortilla with Tomato & Avocado Salad Cinnamon Churros with Chocolate Sauce

Italian Country Soups with Daniel C. Rosati Monday, January 18, 7:00-10:00 P.M. Full Participation Limited Enrollment $69.00 per person High School Students may enroll with a Parent Istrian Sausage, Cabbage and Potato Soup Umbrian Lentil Soup Creamy Fennel Soup with Peppered Asiago Frico Porcini Mushroom and Farro Soup Calabrian Red Onion Soup

Simple to Spectacular Shrimp with Diana Albanese Tuesday, January 19, 7:00-10:00 P.M. Demonstration $65.00 per person High School Students may enroll with a Parent They may be little but it’s no secret that dishes featuring shrimp are among the most popular. But if you think you’ve eaten and seen everything you could with shrimp, you’re in for a “jumbo” surprise. Dive into this class with Diana Albanese of La Cucina D’ana and let her impress you with a creative menu using shrimp in great new ways. Grilled Shrimp with Herb Lemon Orzo Wonton Shrimp with Soy and Ginger Sauce Shrimp Scampi with Linguine Stuffed Shrimp with Crabmeat in Garlic and Wine Sauce Crepes with Shrimp and Deviled Sauce Roasted Grape Tomato Vinaigrette with Parmesan Cheese over Grilled Romaine Lemongrass Panna Cotta

Classic Bread Workshop with Daniel C. Rosati 3 Wednesdays, January 20, 27 & February 3, 7:00-10:00 P.M. Full Participation Limited Enrollment $179.00 per person High School Students may enroll with a Parent Class I Sun Dried Tomato & Herb Monkey Bread Focaccia Olive Grissini Sicilian Sfincione Pizza Cheddar Dill Scones Class II Fruit & Nut Quick Bread Pecan Sticky Buns Chocolate Almond Walnut Coffee Cake Yeast Raised Cinnamon Currant Doughnuts Class III Buttermilk Knot Rolls Hearty Mixed Grain Bread Tuscan White Bread Polish Rye Bread Sesame Ficelle

Sushi Workshop - The Feeding Frenzy is Back Again! with David P. Martone, CCP Limited Enrollment $65.00 per person Full Participation Friday, January 22, 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!!!

Couples Seafood, Seafood, Seafood with Steven Capodicasa Saturday, January 23, 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 whole salmon with ginger & orange glaze with roasted beets 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

Italian Boot Camp with Diana Albanese Sunday, January 24, 12:00-4:00 P.M. Full Participation $75.00 per person 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. Pasta e Fagioli Pizza Bianca with Artichokes Shrimp with Garlic, Oil and Hot Peppers Homemade Cheese Manicotti with Marinara Sauce Chicken Scarpariello Potato Croquettes Braised Pork with Tomatoes and Sage Swiss Chard and Parmesan Torte Crostata Marmellata Honey Vanilla Gelato

Not From Scratch with Suzanne Lowery Monday, January 25, 7:00-10:00 P.M. Full Participation $59.00 per person High School Students may enroll with a Parent Even though you are busy and bustling, there are many wonderful time-saving, prepared products that can enhance your cooking without sacrificing style or taste. Learn to scan the supermarket aisles for creative substitutes that will minimize your time in the kitchen and maximize the enjoyment of sharing a fabulous meal. Your guests will never know your secrets! Pumpkin Soup with Cheese Twists, Artichoke and Mushroom stuffed Pork Loin, Sour Cream and Scallion Mashed Potatoes, Waldorf Apple slaw with candied Walnuts, Garlic Bread Knots, Chocolate Brioche Bread Pudding with Cranberry Sauce

Simple to Spectacular Chicken with Diana Albanese Tuesday, January 26, 7:00-10:00 P.M. Demonstration $65.00 per person High School Students may enroll with a Parent A simple chicken, the queen of the poultry farm, when all dressed up becomes a spectacular show stopper. Diana Albanese of La Cucina D’ana has planned a menu for chicken lovers from everyday meals to that special dinner for showing off your cooking talent. Roast Chicken with Herbs Chicken Breasts in foil Provincial Style Chicken Breasts with Basmati Rice, Goat Cheese, Spinach & Sun Dried Tomatoes Chicken Wellington Roasted Butternut Squash Salad with Pancetta Vinaigrette and Parmesan Cheese Caramelized Mango Soufflé Tart

Splendid Sunday Chicken Paprika Dinner with James Standridge Friday, January 29, 7:00-10:00 PM Full Participation $65.00 per person Wild Mushroom and Asiago Strudel Bourbon and garlic aioli Orange and Paprika Roasted Chicken Leek, Roasted Shallot, and Sauterne gravy Garlic and Buttermilk Mashed Potatoes Baby Vegetable and spring Leek sauté English Toffee Crumb Cake with Caramel Sauce

A ‘Super’ Super Bowl with Rick Rodgers Monday, February 1, 7:00-10:00 P.M. Demonstration Limited Enrollment $69.00 per person High School Students may enroll with a Parent What is the secret of a great Super Bowl menu? Be sure to serve hearty, flavor-packed food that can be made well ahead and served quickly so you don’t miss a second of the game (or commercials.) That’s actually a tall order, but Rick, author of WINTER GATHERINGS, can fill it. Glazed Chicken Wings with Chipotle and Honey Homemade Onion Dip with Caramelized Onions Rick’s Blue-Ribbon, Secret Ingredient Red-Eye Chili Cornbread with Jalapeño and Bacon Butterscotch, Banana, and Bourbon Pudding

Couples Cozy Winter Dinner with Steven Capodicasa Friday, February 5, 7:00-10:00 PM Full Participation $70.00 per person Cream of roast tomato soup with cheesy croutons Hearts of romaine with creamy roasted garlic ranch dressing Grilled beef tenderloin with roasted grape tomatoes drizzle sauce Grilled asparagus wrapped with prosciutto Grilled redskin potatoes Espresso Crème Brule with Vanilla sugar crust

Chicken 6 Ways with Daniel C. Rosati Tuesday, February 9, 7:00-10:00 P.M. Full Participation Limited Enrollment $69.00 per person High School Students may enroll with a Parent Spicy Ginger Chicken Wings Maryland Braised Chicken with Dumplings Pan Fried Chicken with Tomato Basil Salsa Butter Roasted Chicken with Herbs Parmesan Baked Chicken Lemon Chicken with Artichokes

Couples Cook a Valentine’s Wine Dinner with Daniel C. Rosati Saturday, February 13, 7:00-10:00 P.M. Full Participation Limited Enrollment $75.00 per person Baked Brie with Spiced Cherries Baby Arugula Red Onion, Orange & Fennel Salad Herb Crusted Salmon Braised Lentils Red Berry Chocolate Trifle

Couples Cook a Valentine’s Wine Dinner with Daniel C. Rosati Sunday, February 14, 6:00-9:00 P.M. Full Participation Limited Enrollment $75.00 per person Baked Brie with Spiced Cherries Baby Arugula Red Onion, Orange & Fennel Salad Herb Crusted Salmon Braised Lentils Red Berry Chocolate Trifle

Dim Sum Workshop with Diana Albanese Tuesday, February 16, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent Who needs take out when you can learn to make your favorite dim sum at home just like a Chef? Join Diana Albanese of La Cucina D’ana for a fun, totally hands on experience. Spring Rolls with Dipping Sauce Chinese Meatballs with Hoisin Sauce Beef Sate with Spicy Mustard Sauce Crab Meat and Shrimp Dumplings Pork & Shrimp Pot Stickers with Dipping Sauce Rice with Mangoes in Syrup

Couples Warming Winter Dinner with Soul with Steven Capodicasa Saturday, February 20, 7:00-10:00 PM Full Participation $70.00 per person Grilled shrimp Bruschetta Baby greens with calamata olive vinaigrette and goat cheese croutons Crispy Spaghetti with saffron cream sauce with chorizo Oven poached lemon sole pillows with grilled fennel Sautéed snap peas with lemon butter Mini Chocolate cakes with Grand Marnier chocolate frosting

Economical Weeknight Wonders with Suzanne Lowery Monday, February 22, 7:00-10:00 P.M. Full Participation $59.00 per person High School Students may enroll with a Parent When work and activities make your schedule too tight to spare more than minutes making dinner, there's no need for a fast-food drive through, or a microwave heat-and-eat meal. These quick and easy dinners will keep your family healthy, happy, and well fed without adding stress to your day. Curried Chicken, Cavatelli and Broccoli, Vegetable Fried Rice, Lemon Parmesan Tilapia, Glazed Ham Steak with Pineapple, Broccoli Slaw, Green Bean Caesar, Mini Raspberry-Lemon Trifle, Sugared

High Temperature Roasting for Full Flavor with Kathleen Sanderson Tuesday, February 23, 7:00-10:00 P.M. Demonstration $65.00 per person High School Students may enroll with a Parent Roasted Curried Butternut Squash Soup Roasted Root Vegetables Roasted Asparagus Herb Stuffed and Crusted Pork tenderloin Oven Roasted Brined Turkey Breast w/ Gravy And Pecan Cranberry Stuffing Oven Roasted Herbed Potatoes Roasted Caramel Pears

A Trip Back Home for Southern Carolina Flair with Chef Jesse Jones Wednesday, February 24, 7:00-10:00 P.M. Demonstration $65.00 per person High School Students may enroll with a Parent Chef Jesse's Southern Fried Chicken Sweet potato Waffles w/ Maple bourbon syrup Catfish fritter w. remoulade sauce Peach cobbler w/ orange crust

Homemade Italian Favorites with David P. Martone, CCP Thursday, February 25, 7:00-10:00 P.M. Full Participation Limited Enrollment $69.00 per person High School Students may enroll with a Parent Learn the art of making some real homemade favorites like: Sunday Gravy with Nina’s Braciola Vita’s Manicotti Crespelle (Crepes) filled with her Homemade Ricotta served with both Red and White Sauce Arnold’s Creamy Polenta with Hot Sausage and Kale Cousin Dee’s Rice Balls Aunt Carmela’s Homemade Cannoli

Couples Take a Roman Holiday with Diana Albanese Saturday, February 27, 7:00-10:00 P.M. Full Participation $70.00 per person “When in Rome, live as the Romans do; when elsewhere, live as they live elsewhere.” Enjoy the classical but commonsense approach to life and food from the Eternal City in this hands on class taught by Diana Albanese of La Cucina D’ana.. Suppli (stuffed rice balls) Spiedini Roman Style Bucatini with Pancetta, Pecorino and Red Pepper Flakes Chicken Saltimboca Grilled Baby Lamb Chops with Rosemary and Garlic Crispy Whole Artichokes Crostata with Morello Cherry Jam

Fabulous Fondue with Rick Rodgers Wednesday, March 3, 7:00-10:00 P.M. Participation Limited Enrollment $69.00 per person High School Students may enroll with a Parent Is there a more fun meal than fondue? Serve it as a romantic meal for two, a quick family supper, or a simple dinner with good friends. But there is more to fondue than cheese, and this class shows you the full range of this fabulous food. Rick is the author of Fondue: Fabulous Food to Dip, Dunk, Savor and Swirl. French Gruyère and Caramelized Onion Fondue Winter Bounty Salad with Orange Vinaigrette Chicken Fondue Bourguignonne with Quick Bearnaise Sauce Japanese Beef Shabu-Shabu with Roasted Sesame Dipping Sauce Venetian Chocolate-Espresso Fondue

Burgers are Beautiful with James Standridge Friday, March 5, 7:00-10:00 PM Full Participation $65.00 per person Burgers are Beautiful Chipotle chile and roasted garlic cheeseburger Caesar Salad wrap California style avocado and fresh pico de gallo burger with Tabasco Caper Mayonnaisse Homemade French fried in two styles (homestyle steak wedges and simple shoestring fries) Fresh berry “burger” served on a country style chocolate seeded biscuit with cream “Mayo” (Country Style Strawberry and Chocolate Shortcake)

Steak 6 Ways with Daniel C. Rosati Tuesday, March 9, 7:00-10:00 P.M. Full Participation Limited Enrollment $75.00 per person Herb Roasted Short Ribs Steak Pizzaiola Chopped Sirloin Steak with Dijon & Green Peppercorn Sauce Swiss Steak with Wild Mushroom Sauce Grilled Tenderloin Medallions with Herb Compound Butter Asian Pepper Steak

Favorite Italian Classics with Barbara Seelig Brown Wednesday, March 10, 11:00 AM-2:00 PM Demonstration $65.00 per person High School Students may enroll with a Parent Barbara Seelig-Brown, host of Stress Free Cooking - Barbara travels to Italy regularly to find new foods, wines, & recipes to share with her viewers, students, and readers. Join Barbara as she shows you how to make our favorite Italian Classics such as: Classic Panzanella Salad Sausage & Peppers Pasta Bolognese Veal Milanese with Tre Colore Salad Pignoli Cookies

Couples Crown Roast Dinner with Steven Capodicasa Friday, March 12, 7:00-10:00 PM Full Participation $70.00 per person Bacon wrapped sea scallops 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

Irish at Heart Couples Cook an Elegant St. Patrick’s Dinner with ARLENE WARD Saturday, March 13, 7:00 -10:00 PM, Full Participation $69.00 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. Out of the box comes: 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 Boot Camp with Diana Albanese Sunday, March 14, 12:00-4:00 P.M. Full Participation $75.00 per person 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. Everyone is cooking Italian! Why not you? For this hands on class, Diana Albanese of La Cucina D’ana guides you through the many new courses of Italian cuisine. Escarole, Bean and Barley Soup Zuppa di Clams with Garlic Parmesan Bread Easy Baked Shrimp Risotto Frittata with Pan Fried Potatoes Fusille with Sausage, Tomatoes and Onions Herb and Cheese stuffed Roasted Chicken Thighs Pork Loin Braised in Milk, Bolognese Style Roasted Radicchio with Warm Pancetta Dressing Breaded Portobello Mushroom Cutlets Chocolate Amaretti Cake

There’s a Tuscan in My Kitchen with Diana Albanese Tuesday, March 16, 7:00-10:00 P.M. Demonstration $65.00 per person High School Students may enroll with a Parent Tuscany, the most traveled spot in Italy, offers wonderful flavors that can be accomplished with a little know how and a good recipe. Diana Albanese of La Cucina D’ana, well traveled and experienced in Tuscan cooking, will share her mouth watering menus with you. So let the Tuscan into your kitchen this season and leave the menu to Diana. Roasted Squash Bruschetta with Creamy Blue Cheese, Walnuts and Honey Aquacotta (Tuscan Vegetable Soup) Pappardelle with Meat Sauce and Chianti Chicken under a Brick Potato & Artichoke Torta with Arugula Salad Focaccia with Sage Zabaglione Brulee with Berries

Breakfast Brunch with Kathleen Sanderson Thursday, March 18, 7:00-10:00 P.M. Demonstration $59.00 per person High School Students may enroll with a Parent Mascarpone & Fruit Stuffed French toast w/ Maple Syrup Salmon & Asparagus Strudel Omelet’s Du Jour (a variety of fillings) Onion & Artichoke Frittata Perfect poached eggs Fresh Fruit Kabobs w/ Ginger Cream or Sour Cream Coffee Cake

Entertaining Hors D’ Oeuvres with Suzanne Lowery Tuesday, March 23, 7:00-10:00 P.M. Full Participation $59.00 per person High School Students may enroll with a Parent Spring is around the corner and so are holidays and celebrations galore. Whether you need to plan a party of your own, or just want to bring along a snack to your hosts, keeping an array of tasting hors doeuvres in your culinary bag of tricks will guarantee that you are always ready for good food and fun. Olive Tapenade with garlic toasts, Pesto and Mascarpone Cheese Torta, Spinach and Feta Triangles, chicken Satay with Sesame dipping sauce, Individual Portobello Mushroom quiches, Maple broiled scallops and bacon

Italian Easter Specialties with Award Winning Book Author and Master Baker Nick Malgieri Wednesday, March 24, 7:00-10:00 P.M. Demonstration $69.00 per person High School Students may enroll with a Parent Southern Italy abounds in traditional specialties for Easter feasting. These are just a few of the best. Pastiera Napoletana: A Neapolitan classic, also called “grain pie” and “wheat pie.” Sweet pastry dough enclosing a filling of cooked wheat kernels and ricotta flavored with orange flower water. Pizza Rustica alla Napoletana: Savory pie filled with prosciutto, mozzarella, dried sausage, and ricotta, a traditional Easter Sunday antipasto. Colomba Pasquale: Easter dove cake, similar to panettone alla Siciliana: Elegant Sicilian Easter cake with ricotta filling and decorated marzipan finish Taralli Dolci di Pasqua: Sweet, cakey ring-shaped cookies with lemony icing

Couples Ready for Summer Dinner with Steven Capodicasa Saturday, March 27, 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

Fowl Play with ARLENE WARD Tuesday, April 13, 11:00 AM-2:00 PM, Full Participation $59.00 per person High School Students may enroll with a Parent The most versatile chicken scores a home run for busy people who want to eat and entertain well. The “comfort zone” reflects updated highly appealing versions of traditional foods. Learn how to prepare Italian style thin cutlets creating delicious and different dinners from this technique. Rich in flavor, easy and delicious, this is a menu made to enhance the pleasures of everyday life. Chicken Francese—Chicken Cutlets in Mushroom Sauce—Laid Back Tarragon, Orange Chicken— Chicken Sausage and Spinach Dumpling Soup—Winter Salad with Champagne Vinaigrette—and Mini Ginger Cakes in Banana Ginger Pastry Cream.

Salmon 6 Ways with Daniel C. Rosati Tuesday, April 13, 7:00-10:00 P.M. Full Participation Limited Enrollment $69.00 per person Salmon Tartar Fresh & Smoked Salmon Hash Pan Seared Salmon Puttanesca New England Salmon Cakes Roasted Salmon with Leeks & Fennel Salmon Quenelles with Sorrel Sauce

Springtime Cocktail Party with Diana Albanese Wednesday, April 14, 7:00-10:00 P.M. Full Participation $65.00 per person High School Students may enroll with a Parent When it comes to parties, appearances are especially important. For Diana Albanese of La Cucina D’ana, that means knock them dead at first sight. Whether served for a cocktail party or a celebration dinner, the first impression of appetizer or hors d’oeuvres invariably forecasts what is to come. Artichoke & Crab Croustades Grilled Pears, Cambozola & Arugula Bruschetta Skewered Herb Chicken with Roasted Red Pepper Tartar Sauce Goat Cheese Tartlets with Caramelized Onions Shrimp Cakes with Chipotle Sauce Stuffed Strawberries Pistachio Biscotti

Spring Lobster Bake with David P. Martone, CCP Saturday, April 17, 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 ! pound lobster Double Stuffed Baked Potato Corn on the Cob Blueberry Crumble

A Southern French Twist with Chef Jesse Jones Tuesday, April 20, 7:00-10:00 P.M. Demonstration $65.00 per person High School Students may enroll with a Parent Mixed greens w/ pickled shrimp dressing Pecan crusted Salmon Bourbon whipped sweet potatoes Sautéed Creole Spinach Baked Apple dumpling w/ Hard glaze

Spring Artichokes & Asparagus with Barbara Seelig Brown Wednesday, April 21, 11:00 AM-2:00 PM Demonstration $65.00 per person High School Students may enroll with a Parent Spring is the Time for Asparagus & Artichokes. Join Barbara for a springtime menu that is quick and easy and will last you through the year. Asparagus with Warm Shallot Vinaigrette Asparagus Frittata Stuffed Artichokes Braised Baby Artichokes Roasted Asparagus with Bread Crumbs & Parmigiano Reggiano Penne with Artichokes & Tomato

Couples Elegant Spring Dinner with Diana Albanese Friday, April 23, 7:00-10:00 P.M. Full Participation $70.00 per person Diana Albanese of La Cucina D’ana fresh approach to spring starts with a menu that is a celebration of well being, of friends and family, or the earth and its bounty. Bringing good food to the table is an honor and a traditional that is part of Diana’s life. Halibut on Shrimp Risotto with Spring Vegetables Sautéed Beef Medallions with Sun Dried Tomato and Mushroom Sauce Basil Mashed Potatoes with Herbed Potato Chips Haricot Vert bundles with Shallot Sauce Chopped Green Salad of Tomatoes, Olives, Radishes & Herbed Croutons with Cabernet Vinaigrette Herb Crepes with Lemon Curd and Strawberries

Beach Wear Mexican with James Standridge Jim’s version of Healthy Mexican Friday, April 30, 7:00-10:00 PM Full Participation $65.00 per person Beach Wear Mexican Papaya, Mango pico de gallo Tomato Salsa Fresco Waist line safe tortilla chips Black Beans Lime and cumin dry rubbed chicken breast soft taco Carne Asada topped salad with fire roasted corn, sweet onions, avocado with a Mango vinaigrette and tortilla crunch Grilled fresh Corn Kahlua Accented