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Home , Candy making, Foam cake, Frankfurter Kranz, Streuselkuchen, Two Is Better Than One

// Class Schedule Happenings SEPTEMBER 2019

cooksofcrocushill.com

Guest Chef BOOZY BAKES THE SCIENCE OF : FOAM Amy Kovacs Ranelle Kirchner SP SUNDAY, SEPTEMBER 8, 11 AM – 1:30 PM, $80 MPLS SATURDAY, SEPTEMBER 28, 10 AM – 12:30 PM, $80 Cooks has been hosting world-renowned chefs in the Twin Cities for more than 30 years. Luminaries such as Jacques Pépin, Diana Kennedy and Tap the keg and plug in the KitchenAid because it’s time for Boozy It's not quite , it's not quite sponge , it's the best of both Martin Yan regularly bring their skills and passion to our kitchens. Bakes. We have turned the St. Paul kitchen into a craft cocktail bakery worlds! In this sweet baking class, Chef Ranelle will show you how to for this spirited hands-on class. Each is inspired by a classic bake the ideal angel food while comparing the effects of EPIC VEGAN cocktail; if a mimosa cake isn't your thing, maybe a mini margarita , cream of tartar, and the extent of folding. Soak up the delicious Dustin Harder is calling your name. Sign up quick for this sure-to-be- results! boozy blast! MPLS FRIDAY, SEPTEMBER 13, 6 PM – 8:30 PM, $85 ; Whipped Cream and Berries. Lemon Elderflower Cordial Tart; Dark and Stormy Sticky Puddings; Favorite recipes gone vegan? Yes! And they're delcious. Join us in our Mini Margarita ; Mimosa Cake. Minneapolis kitchen for a night of delicious cruelty-free fun as we CROISSANT WORKSHOP create favorite vegan recipes from Epic Vegan. Join Chef Dustin as he Randi Madden THE ART OF FRENCH BAKING creates tastes of epic vegan proportions. A copy of the book is included SP SUNDAY, SEPTEMBER 15, 9 AM – 3:30 PM, $210 with every registration (value of $26.99). Randi Madden SW SUNDAY, SEPTEMBER 8, 11 AM – 1:30 PM, $80 Grab your aprons and gear up for your best day of baking ever. Chef Garlicky Cheese ; Grilled Romaine Salad with Quinoa Bacon Randi is about to school you in the ways of laminated dough and Bits, White BBQ Dressing and Cornbread Croutons; Easy Creamy Shells Simplicity can be deceptive. For example, take pâte sucrée, a French delectable fillings. In this six-hour class, you will explore all things and Cheese; Hotel Cookies (veganized version of the Doubletree Hotel pastry crust that's made with only flour, salt, , egg and . But Cookies). croissants. From sweet to savory and more interesting shapes than you oh, what a magical combination those five ingredients can create. Find can shake your … pasty bag at! Sign up quick! It is sure to fill up fast. out how to make the best dough and use it for sweet or savory pastries TWO PIGS ARE BETTER THAN ONE that will elevate your baking to a new level. Pan au Chocolat; Pinwheels; Croissant; Crème Plaits; Pistachio Tim McCarty and Charlie Torgerson Pesto Kites; Spice Rosettes. (Lunch included.) Rosemary Sables; Award-Winning Apple Pie; Crusty Fruit Hand SP SATURDAY, SEPTEMBER 28, 6 PM – 8:30 PM, $75 Pies; Lime Curd Tartlets. FRESH-BAKED BREAKFAST BREADS Join us for a lively night of pork learnings. With Charlie Torgerson, Libby Bolen PIE COMETH BEFORE THE FALL owner of RC's BBQ and Charlie T's Foods, and Tim McCarty, Executive MPLS SATURDAY, SEPTEMBER 21, 10 AM – 12:30 PM, $80 Chef at Mayo Clinic's Foundation House. Charlie and Tim will guide us Aleah Vinick through an evening of prepping and with pork. What could SW THURSDAY, SEPTEMBER 12, 6 PM – 8:30 PM, $80 Waking up to the smell of bread baking is one of life's greatest be better? This class is sponsored by the Minnesota Pork Board and pleasures, not to be missed by any of us. This season, we will be hosted by Cooks of Crocus Hill. It's PIE SEASON! Whether you're a pastry pro or a budding baker, our offering a morning bread-baking class where you will experience the talented team will show you how to create sweet and savory pies you marvel and aroma of fresh-baked bread for yourself. Mmmmmmm. Cast-Iron Seared Pork Chops with Creamy Yukon Golds; Thyme and will want to share with your neighbors (of course, after your family Parsley Pork Roast with Butternut Squash and Fennel; Corned Pork has had their fill). Classic Cinnamon ; Orange Sweet Rolls, Cheeks with Bacon-Brussels Sprout Hash; Braised Pork Shank and Grilled English ; Jalapeño-Sweet Potato . Pineapple in a Wonton Shell. Tarte Tatin; Nantucket Cranberry Pie; Sweet Potato Pie; Spinach, Mushroom and Cheese Hand Pie. FALL BAKING BLISS Cynthia Maxwell Baking + Confections FRENCH WORKSHOP MPLS $ Amy Kovacs SUNDAY, SEPTEMBER 22, 11 AM – 1:30 PM, 80

From basics to master classes, our Baking + Confections classes focus on MPLS THURSDAY, SEPTEMBER 12, 6 PM – 8:30 PM, $80 This is a perfect time of year to find your inner baking zen. Fall colors, everything from innovative new techniques to tried-and-true recipes for cooler temps, apples, pumpkins and spices. We can smell it! Join us bread baking, making and more. Half the fun of visiting France is seeing those shops that feature in this autumnal baking celebration of all things fall. You'll be saying gorgeous, petite, richly colored treats piled high in pyramids of Oooooommmmm in no time! deliciousness. No need to book a trip, though, when Chef Amy can TIME MACHINE BAKED GOODIES teach you how to make your own. Learn the difference between French Maple Whiskey Butter Tarts; Pumpkin Whoopie Pies with Spiced Aleah Vinick and American versions of these beautiful little pastries. Filling; Sticky Toffee Apple ; Pear Galette with Frangelico Sauce. MPLS SATURDAY, SEPTEMBER 7, 10 AM – 12:30 PM, $80 Passion Fruit; Chocolate Raspberry; Mocha Cacao Nib; Quick! We're going to jump in the kitchen time machine and create Lemon Apricot Elderflower. delicious nostalgic baked treats, just like in the movies. By golly, these comfort-style are sure to knock your socks and look fabulous in pics! Join us for a fantastic class full of favorites from the past.

Cream-Filled Chocolate Cupcakes; Baked Alaska; Mile-High Coconut Cream Pie; Funfetti Cake with Homemade Sprinkles.

Two Is Better Wüsthof Classic 2-Piece Prep Knife Set $99.97 (regularly $236.00) Than One Now until supplies last.

REGISTER ONLINE // cooksofcrocushill.com CALL US TODAY // 651.228.1333 // FOLLOW US @CooksofCrocusHill #CooksofCrocusHill Please Visit Our Website For A Complete, Up-To-Date Listing Of All Cooking Classes And Happenings. FOLD IT LIKE A DATE NIGHT IN STILLWATER: TACO-TACULAR DATE NIGHT IN STILLWATER: OKTOBERFEST Amy Kovacs Cynthia Maxwell Cynthia Maxwell MPLS SUNDAY, SEPTEMBER 29, 11 AM – 1:30 PM, $80 SW SATURDAY, SEPTEMBER 7, 6 PM – 8:30 PM, $85 SW SATURDAY, SEPTEMBER 21, 6 PM – 8:30 PM, $85 No matter how you enjoy them, are the humble companion of There are so many two-word phrases that we love: incurable romantic, Grab your stein and head on over to our Stillwater kitchen for a many treats and snacks and we think it's time they take the limelight. , and wine pairing, just to name a few. But up at the top celebration sure to knock your lederhosen off! Celebrate one of the In this class you'll learn the secrets of the perfect pretzel. Join us for a of the list has to be "taco night." That's especially true when you pair most popular festivals in the world with our own German-inspired twisted good session of pretzel-y goodness. fantastic ingredients with expert insights, and this hands-on class has menu. Explore the world of German , brats, cabbage and apple both. Join Chef Cynthia as she guides you through the best taco night desserts. Join us! Soft Pretzel Rolls; Traditional Soft Pretzels; Caramelized Apple and ever, filled with spice, chile and lime. And yes, there's even chocolate. Cheddar Pretzels; Homemade Pretzel Dogs; Beer Cheese Dipping Sauce; Fresh Pretzel Buns with Beer Cheese; Sweet-and-Sour Cabbage; Bacon Honey Dipping Sauce. Spicy Shrimp Tacos with Cilantro Slaw; Chorizo and Potato Tacos with and Dill German Potato Salad; Bratwurst with Apples, Fennel, and Pico de Gallo; Chile and Lime Acorn Squash Tacos; Tortilla Chips with Sauerkraut; with Salted Honey-Caramel Sauce. DEUTSCHLAND BAKING Guacamole; Mexican . Cynthia Maxwell DATE NIGHT IN STILLWATER: BAJA GRAND NIGHT OUT: CHEF'S TABLE Manfred Krug SW SUNDAY, SEPTEMBER 29, 11 AM – 1:30 PM, $80 Marty Hegna SW FRIDAY, SEPTEMBER 27, 6 PM – 8:30 PM, $85 Many people think that the French or the Belgians are the kings of SP SATURDAY, SEPTEMBER 7, 6 PM – 8:30 PM, $85 European baked goods. Well, that's a hard NEIN! In this baking class, Who's ready for an intimate dinner on the Baja Peninsula? Even Chef Cynthia will show you the ropes in creating the delectable, Chef Marty invites you to dine at the Chef's table in this lively better: no plane ticket required. Join us as we celebrate the distinctive, decadent baked goods that Germany has to offer. Bring on the participation class. After arriving, you will be broken into teams where fabulously fresh flavors of an area known for its warm breezes and , kirsch-spiked cream and whipped ! you will all be given a tasty task in making the meal. In the end, dinner delicious dishes. Grab your sweetie, pal or neighbor for a date night will be served at the Chef's table! to remember. Sour Cherry (crumb cake) with Kirsch-Spiked Cream; (Frankfurt crown cake); Apfelkuchen (apple cake) with Arugula Radicchio Salad with Orange-Ginger Vinaigrette; Prosciutto- Baked Coconut Shrimp; Baja Fish Taco with Tortillas, Cumin-Lime Slaw, Whipped Quark; Chocolate-Dipped Lebkuchen (spiced cookies). Wrapped Chicken with Lemon Caper Sauce; New Potato, Mushroom Scallion Aïoli and Quick Pickles; Cilantro-Lime Rice; Hot Fruit Compote and Greens Sauté; Chocolate Cake with and Candied Lime. over Mango Sorbet. APPLE OF EVERYONE'S EYE Libby Bolen DATE NIGHT IN STILLWATER: MOROCCAN DATE NIGHT IN STILLWATER: Peter Tignor THAI ME TO THE MOON SP SUNDAY, SEPTEMBER 29, 11 AM – 1:30 PM, $80 SW FRIDAY, SEPTEMBER 13, 6 PM – 8:30 PM, $85 Marty Hegna Let Chef Libby be the apple of your eye as she guides you through SW SATURDAY, SEPTEMBER 28, 6 PM – 8:30 PM, $85 the preparation of classic apple baked sweets. You'll experience and Morocco is regarded by some as the bohemian capital of North Africa. sample some of the seasons best apples baked into seasonal desserts In this participation class, Chef Peter will be your guide as you bring We're fans of many of the world's top cuisines, but there's a special we just can't get enough of. You'll leave this class skipping off to the this unforgettable menu to life, making a zesty feast that'd make place in our hearts for Thai dishes. How could there not be? Those orchard for a few more bushels! Hemingway jealous rich, intoxicating flavors blending in a simple spring roll, or the deep nuances of a green coconut curry. Add in some mango sticky rice, Classic Tarte Tatin; Mini Apple Rosette Pies; Savory Sweet Apple Cheese Salad with Dates and ; Chicken Tagine with Preserved and you're on the streets of Bangkok. So grab your sweetie, friend or Scones; Invisible Apple Cake. Lemons and Olives; Moroccan Scented Orange Salad with Walnuts and Radishes; Galette des Rois. neighbor and come tour the wonders of Thailand with us. Spring Rolls; Tom Yum Soup; Chicken with Green Coconut Curry; Mango Date Night NIGHT OUT IN NORTH LOOP: SUSHI 101 Sticky Rice. Jeremy Reinicke MPLS SATURDAY, SEPTEMBER 14, 6 PM – 8:30 PM, $95 Let’s redefine the date night. Of course it can be a romantic evening, but Eat Well + Be Well maybe it’s a fantastically special evening with your mom, best friend or Most likely, you don't really have the time to study sushi skills in Japan, fellow foodie. Maybe you want to create a date night with a group of friends which can often take years of apprenticeship to perfect. Welcome to and launch some delicious new adventures. Join Cooks in these hands-on classes where you’re split into groups to prepare a dish, and then come your shortcut. Wow your friends and family with your sushi prowess, Who says that healthful eating has to be ho-hum? Certainly not our chefs together to enjoy a spectacular dinner. thanks to Chef Jeremy's step-by-step instructions through the process. and students. For nutrient-packed meals with plenty of flavor, opt for Eat From sushi vinegar to slammin' soy sauce to expert fish-slicing Well + Be Well classes. DATE NIGHT CLASSES ARE PRICED PER GUEST. One glass of wine or beer techniques, you'll be on par with the greats in no time. per student is included, so 21 and up only. Salmon and Nigiri; Cucumber Maki Roll; California Roll; Spicy Tuna THE POWER OF PLANT PROTEINS Roll. Ranelle Kirchner NIGHT OUT IN NORTH LOOP: SP MONDAY, SEPTEMBER 16, 6 PM – 8:30 PM, $80 BIG ITALIAN REUNION DATE NIGHT IN STILLWATER: STEAK AND SIDES Brian Hauke Manfred Krug In this unique class, look at all that is good and green. We'll show you MPLS FRIDAY, SEPTEMBER 6, 6 PM – 8:30 PM, $85 the incredible potential for wholesome plant-based dishes and prove SW SATURDAY, SEPTEMBER 14, 6 PM – 8:30 PM, $85 that meat doesn't always make the meal. You're invited to our big Italian family reunion. Enjoy classic rustic The always-popular Steaks and Sides class gets a major autumn twist, Italian cuisine and sip a glass of delicious red vino while Chef Brian Green Beans and Mushrooms with and Lentils; Watercress and as Chef Manfred takes summer flavors and gives them a burst of fall Chickpea Soup with Rose and Ras El Hanout; Chermoula Eggplant Hauke reveals the secrets of producing fresh pasta. He will also share flavor. Think herb-crusted steak, sweet potato fries and other hearty with and Yogurt; Halvah Mousse Parfait with Blueberry Compote tips and tricks to creating flavors of the Italian countryside in your own favorites that will be very easy to make at home for friends and family. and Chickpea . home. Put that fork in the pasta and get to twisting because we have quite the reunion planned. Ciao! Glazed Root Vegetables; Sweet Potato Fries with Chipotle Sour Cream Dipping Sauce; Herb-Crusted Steak with Shallot Pan Sauce; Chocolate PASTA LA VISTA, GLUTEN! Arugula, Pecorino, Pine Nut and Pear Salad; House-made Fettuccine; Guinness Cake. Robin Asbell Classic Marinara and Meatballs; Lemon Olive Oil Cakes with Roasted $ Grapes. MPLS TUESDAY, SEPTEMBER 17, 6 PM – 8:30 PM, 80 DATE NIGHT IN STILLWATER: FRENCH HARVEST Tammy Haas When you give up gluten, you may think all those beloved pasta DATE NIGHT IN STILLWATER: dishes are off the menu. But with Robin's gluten-free pasta, dumplings, FRENCH, SIMPLE, MAGNIFIQUE SW FRIDAY, SEPTEMBER 20, 6 PM – 8:30 PM, $85 gnocchi, spätzle and , GF pasta lovers can rejoice and chow Peter Tignor down again. Learn how to make fresh GF pasta, cook dried pasta and Fall in France? We'll take it! And we'll be serving it up in our Stillwater noodles properly, and make pasta alternatives from veggies and other SW FRIDAY, SEPTEMBER 6, 6 PM – 8:30 PM, $85 kitchen for you and your date. Explore cozy French fare with a fall- healthful ingredients. inspired menu that will having you singing on the Seine, or the St The south of France is renowned worldwide as being a nirvana for Croix! Stillwater has never looked so romantic … and French! Oui Oui! Fresh Egg Pasta and Chèvre Spinach Tortellini; Pasta Primavera; Potato all things edible, but you don't have to buy a plane ticket to sample Gnocchi Gratin with Cheddar and Veggies; Raw Tomato-Avocado superb French food! In this class, you'll be ditching Stillwater for Roasted Beet and Walnut Salad; Tomato Chèvre Tartlets; Ratatouille; Sauce and Zucchini Noodles. Marseilles and trying your hand at creating this delightful French feast. Steak au Poivre with Dijon Sauce; Chocolate Soufflé with Raspberries. Mmm! C'est bon! MINDFUL COOKING WITH Strawberry Salad with Champagne Vinaigrette; Potatoes Anna; Pan- NIGHT OUT IN NORTH LOOP: FAITH'S LODGE AND CRIS FREYTAG Seared Tuna with Mixed Olive Tapenade over White Bean, Tomato and DINING IN NEW DELHI Chris Freytag and Lorelei McInerny Basil Ragoût; Crêpes with Fresh Fruit and Whipped Cream. Van Keszler SP TUESDAY, SEPTEMBER 24, 6 PM – 8 PM, $75 MPLS FRIDAY, SEPTEMBER 20, 6 PM – 8:30 PM, $85 NIGHT OUT IN NORTH LOOP: Wellness and mindfulness come together with beautiful fresh FUSION REVOLUTION Indian food is more popular than ever, and there is no better way to ingredients and delicious recipes that nurture the soul. Who doesn't Brian Hauke experience the zesty delights than by preparing and eating authentic want a bit of that in their life? In this hands-on class, you will be Indian street food! Sign up today and see why the curry craze is introduced to the wonderful benefits of how cooking with fresh, whole MPLS SATURDAY, SEPTEMBER 7, 6 PM – 8:30 PM, $85 sweeping America. ingredients can lead to a happier, healthier you. With a "30-minute A bit of this and a little of that and a little more of this and you can't Indian Flatbread with Chutney; Black Lentil Dal; Aloo Gobi (potato and meals" focus, recipes will come to life, introducing tips and tricks of forget that ... That’s right — It’s a Fusion Night! Join Chef Brian in our cauliflower with turmeric, ginger and garam masala); Basmati Rice; successful mindful eating for both individuals and families on the go. Minneapolis kitchen for a lively night of creating new combinations Kheer (rice pudding with pistachios, almonds and currants). This class will be team taught by Chris Freytag, Certified Health Coach and flavors. With guidance from the Fusion Guru, you and your date and Founder of Get Healthy U, and Cooks Chef Lorelei. A portion of the will be creating wonderful hybrid recipes with gusto. By the time the proceeds from this class will benefit Faith's Lodge. class is done, we will all be shouting, Viva la Fusion Révolution! Faith's Lodge provides a peaceful retreat for families coping with the Beef Phorrito; Glazed Vegetables; Chickpea Za'atar Salad; death or medically complex condition of a child to find hope and Lemon Ginger Cheesecake with Blueberries. strength for the future.

Slow-Roasted Citrus Salmon with Wilted Greens; Asian Lentil Lettuce Wraps; Sweet Potato-Black Bean Chili; Pan-Roasted Chicken and Vegetables with .

REGISTER ONLINE // cooksofcrocushill.com CALL US TODAY // 651.228.1333 // FOLLOW US @CooksofCrocusHill #CooksofCrocusHill Please Visit Our Website For A Complete, Up-To-Date Listing Of All Cooking Classes And Happenings. VEGETABLE BUTCHERY SISTERHOOD OF THE TRAVELING INSTANT PRESSURE Ranelle Kirchner Sheryl Grover Tammy Haas SP FRIDAY, SEPTEMBER 27, 6 PM – 8:30 PM, $80 SW SATURDAY, SEPTEMBER 14, 10 AM – 12:30 PM, $80 SP TUESDAY, SEPTEMBER 10, 6 PM – 8:30 PM, $75 Strolling through the grocery stores and fall farmers markets, we find Let’s agree, here and now, that traveling the world and trying all of its Whether it's stovetop or electric, has reached a vivid veggies everywhere. We daydream about devouring all types of pancakes won't change our bond with our beloved breakfast food! This new all-time high in popularity. It's healthy, fast and flavorful. In this vegetables for breakfast, lunch and dinner. In this class, we will take class will only make your bond stronger. America isn't the only place demonstration class, you'll discover the versatility, ease and the inspiration from one of our favorite veggie cookbooks, The Vegetable that loves this breakfast staple; around the world each country has its remarkable results you get from cooking with both stovetop and Butcher, where we will explore techniques, tricks and hints to make the own variety of this tasty morning treat. Join us as we flip out and have electric pressure cookers. No pressure ... this class sells out fast! most out of them. BONUS! Each registration comes with a copy of The our fill of global pancakes! Vegetable Butcher cookbook to take home. (Value of $20.00.) Sounds Indian Butter Chicken; Thai Chicken and Rice Bowls; Lemon Herb Risotto; like a fresh deal! Pupusa (El Salvador); Chinese Scallion; Korean Kimchi and Shrimp; Carnitas Tacos. Pannukakku with Blueberries (Finnish). Provençal-Style Braised Artichokes with Creamy Parm Polenta; Smashed KNIFE SKILLS; HONING IN and Seared Beets with Chimichurri and Goat Cheese Crema; Corn FRENCH STEAKHOUSE FANTASTIQUE Fritters with Summer Bean Ragoût; Zucchini Olive Oil Cake with Lemon Randi Madden Van Keszler Drizzle. MPLS SATURDAY, SEPTEMBER 14, 10 AM – 12:30 PM, $60 SP SATURDAY, SEPTEMBER 14, 6 PM – 8:30 PM, $75 Take your knife skills to the next level in this class designed to put Mon Dieu, this is going to be delicious! Relax and join Chef Van for a your skills to work. Perfecting knife skills goes beyond a simple dice, Ethnic + Regional beefy, bacony, creamy, dreamy Francophile evening at the steakhouse. mince or chop. This class not only goes over the basics but also dives We promise you won't be disappointed! further into how to use your new skills to minimize waste and time in the kitchen. Sign us up! For those looking to broaden their horizons and expand their culinary rep- Steak au Poivre (steak with peppercorn sauce); Frisée aux Lardons (curly ertoires, Ethnic + Regional classes focus on cuisines from culinary regions endive salad with Roquefort and bacon); Haricots Verts with Shallots Roasted Butternut Squash and Sweet Potatoes; Cheesy Frittata; around the country and around the globe. (French green beans); Profiteroles (cream puffs with ice cream and Garlic Bread. chocolate sauce). THE ART OF PRIMO PIATTO MASTERING SAUCES Antonio Cecconi SPAINISH DELIGHT Manfred Krug SP $ Sheryl Grover TUESDAY, SEPTEMBER 3, 6 PM – 8:30 PM, 80 MPLS SUNDAY, SEPTEMBER 15, 4 PM – 6:30 PM, $80 SW SUNDAY, SEPTEMBER 15, 4 PM – 6:30 PM, $80 It's not quite an appetizer and it's not quite an entree, but as Chef Some sauces are so fundamental and integral to cooking that they're Antonio will tell you, primo piatto is a key component of a formal Italian Grab your passport — we're headed to sunny Spain in this delicious called "mother sauces" because they form the basis of a whole family meal. Come and enjoy some authentic Italian specialties and learn class. Join Chef Sheryl as she takes you on a food journey through the of other sauces. Chef Manfred wows in this hands-on, foundational more of the deep-seated traditions surrounding the Italian dining table. rolling countryside and some classic Spanish fare designed to have class that lets you show your mother some love. you running with the bulls and then some! Polenta with Sautéed Spinach and Pine Nuts; Risotto with Wild Mushroom; Discussion of Mother Sauces and Stocks; Béchamel (cheddar version Gnocchi with Gorgonzola and Asparagus Sauce; Zuppa all'Aglio e Marinated Olives; Tortilla a la Espanyola (potato omelet); Paella served on pasta, aka Mac 'n' cheese); Veloute (served with chicken); Cipolla (soup with roasted garlic and ); Scratch Pasta. (seafood, saffron rice bake); Santiago Almond . Espagnole; Hollandaise; Mayonnaise (served with asparagus); Basic Tomato Sauce. ESSENTIAL ITALIAN HANDS-ON STUFFED PASTA Marty Hegna Antonio Cecconi BAKED BREAKFAST, READY OR NOT MPLS $ THURSDAY, SEPTEMBER 5, 6 PM – 8:30 PM, 80 MPLS TUESDAY, SEPTEMBER 24, 6 PM – 8:30 PM, $80 Cynthia Maxwell MNTKA TUESDAY, SEPTEMBER 17, 6 PM – 8 PM, $55 Strolling through the cobblestone streets of Milan, looking in bakery Nothing beats fresh pasta, unless it happens to be fresh, STUFFED windows at the luscious tiramisù or pondering the best option for pasta! Chef Antonio returns to show you how to make and enjoy the Chilly fall mornings deserve warm baked goodness. In this breakfast- melt-in-your-mouth gnocchi. No need to become one of the jet set for real deal. In this hands-on, flour-filled class, you will practice using focused class, Chef Cynthia will explore and create baked breakfast this experience. Head to Minneapolis instead! In this hands-on class, pasta machines to roll out dough and stuff with a variety of fillings. options that can be made ahead for busy schedules or prepared the Chef Marty leads you through a date night to remember, with Italian day of for celebrations. You will leave this class with tips and tricks to specialties that will leave you swooning. Ravioli with Classic Meat Sauce; Tortellini with Mushroom and Brandy warm baked breakfasts at the ready. Sauce; Sardinian Ravioli with Aromatic Tomato Sauce; Cannelloni Ripieni Parmesan Gnocchi with Sage Butter Sauce; Chicken Breast Saltimbocca di (filled with) Prosciutto and Spinach with Walnut Basil Sauce. This class is located in Minnetonka at Roth Living: 11300 West 47th Romano; Insalata Caprese on a Stick; Bruschetta Siciliana; Tiramisù. Street, Minnetonka, MN. SRI LANKAN SPICES THE BIG EASY Bacon, Leek and Sharp Cheddar Scrambled Egg Muffins; Chorizo, Brian Hauke Roasted Red Pepper and Manchego Scones; Maple Mascarpone- Suzanne Schilling MPLS WEDNESDAY, SEPTEMBER 25, 6 PM – 8:30 PM, $80 Stuffed Pumpkin Muffins; English Toasting Bread with Salted SP THURSDAY, SEPTEMBER 5, 6 PM – 8:30 PM, $80 Honey Peanut Butter. Ah, Sri Lanka. Where do we begin to tell the tale and discern the tastes Explore the rich exotic flavors of the Big Easy in this lively class focused of Sri Lankan fare? With roots in Indian, Indonesian and Netherlandic SALT, , ACID, HEAT: PART 4 on the cuisines of New Orleans and its Cajun influence. Upon arrival, (to name a few), this unique cuisine is essential for the foodie who has Tracy Figueroa you will split up into teams to each complete a portion of the meal. tried it all, not too mention the unbelievable aromas! Crank up the Zydeco and let the good times roll! SP WEDNESDAY, SEPTEMBER 18, 6 PM – 8:30 PM, $80 Honey Pork; Deviled Potatoes; Chicken Kottu Roti; Mango Cashew Pumpkin Soup with Crab Garnish; Peach Salad with Bourbon-Basted Pudding; Coconut Sambal; Kale Sambal. Some will say cookery is about science. Others will say that it's about Thick Bacon, Spicy Pecans and Ricotta Salata; Chicken, Shrimp and art. We say it's a bit of science, a bit of art plus a wonderful mix of Andouille Gumbo; Banana Foster served over Chocolate Waffles with Salt, Acid, Fat and Heat. In fact, our pal Tracy is going to use Samin Caramel Sauce. MODERN BAVARIAN TASTES Lorelei McInerny Nosrat's awesome book, with the same title, to dig into the art and science of cooking. This class focuses on the elements of heat and its KNOW YOUR GNOCCHI MPLS FRIDAY, SEPTEMBER 27, 6 PM – 8:30 PM, $80 fundamental importance in the kitchen. Robin Asbell Ahhhh Bavarian food. It's meaty. It's doughy and it's a whole lotta Poached Halibut Salad with Citrus Vinaigrette; Grilled Sirloin Steak with SP MONDAY, SEPTEMBER 9, 6 PM – 8:30 PM, $80 delicious. Explore the southern region of Germany with Chef Lorelei as Creamy Mushroom Sauce; Skillet-Fried Potatoes with Red Peppers and she takes you on a trip though a classic Bavarian menu with modern Onions; Bananas Foster with Vanilla Bean Ice Cream. Want to win friends and influence people? Well, you can always try twists and turns. Lederhosen not required. You're welcome. making them some gnocchi, one of the most lovable foods known to man. You'll learn what gnocchi is (and isn't) and how to make, shape, Roasted Parsnip Salad with Blue Cheese, and Wheat Beer EFFORTLESS ELEGANCE cook and, of course, eat this mouthwatering mixture till your heart's Vinaigrette; Crispy Sauerkraut Fritters; Grilled Salmon with , Sheryl Grover Pickled Beets and Potatoes; Deconstructed with Vanilla content. SP SATURDAY, SEPTEMBER 21, 6 PM – 8:30 PM, $80 Cream Sauce. Classic Potato Gnocchi with Porcini-Prosciutto Ragoût; Pumpkin Gnocchi A fancy menu doesn't necessarily mean years of culinary school and with Creamy Mascarpone Sauce; Spinach Gnudi with Gorgonzola in hours of practice, no, no! In this class, we'll give you the skills to create Creamy Leek Sauce; Goat Cheese Gnocchi in Lemony Broccoli Rabe Foundations this eclectic menu of divine dishes, using maximum elegance, with Sauce. minimal effort.

HOT NIGHTS IN HAVANA Citrus and Avocado Salad; Herbed Pork Tenderloin with Sherry Cream; Foundations focus on the absolute essentials of great cooking and great Yukon Gold Potato Stacks; Warm Chocolate Cake with Raspberries. Suzanne Schilling food. For those looking to learn the core skills required of all chefs, or to

$ learn the vital points of an essential culinary topic, our Foundation classes SP FRIDAY, SEPTEMBER 13, 6 PM – 8:30 PM, 80 are the perfect choice. CHICKEN 101 You can trace Cuban cuisine roots to almost every corner of the world, Tammy Haas resulting in a melting pot of Cuban zest! Prepare your taste buds for a THE NEW VINTAGE KITCHEN SW WEDNESDAY, SEPTEMBER 25, 6 PM – 8:30 PM, $80 hot night in Havana, discover the origins of Cuban classics, and salsa Randi Madden your way to deliciousness! $ Chicken is one of the most versatile and tasty options available, but SW SATURDAY, SEPTEMBER 7, 10 AM – 12:30 PM, 80 it's easy to fall into a rut. (Skinless chicken breasts? Yawn.) Get some White Gazpacho with Cucumbers, Green Grapes and Dill; Creole Salad Nostalgic memories of Great-Grandma's cooking might seem like insights on how to do more with your chicken choices, from deboning with Avocado, Tomatoes and Cubana Vinagreta served with Spider to . Chef Tammy shares all her favorite secrets for getting you Fritters; Grilled Seville Sour-Orange Chicken; Café con Leche Custard. a good idea, until you actually whip out a recipe and start cooking. Many things in modern cooking have changed the way vintage recipes way, way out of that rut. taste. Older recipes haven't necessarily aged so well, particularly since Chicken Marsala; Spicy Marinated Chicken and Vegetable Skewers; some of the ingredients may not even exist anymore. Committed to Classic Coq au Vin; Roasted Chicken with Pan Sauce. breathing new life into a few old standards, we'll be visiting vintage cookbook recipes elevated to our current, lofty standards.

Cheese Balls with Veggies and Homemade Crackers; Chicken à la King; American Lasagna; Easy Citrus Salad; Honey-Baked Apple with Pecan Brittle and Oat Crumble.

REGISTER ONLINE // cooksofcrocushill.com CALL US TODAY // 651.228.1333 // FOLLOW US @CooksofCrocusHill #CooksofCrocusHill Please Visit Our Website For A Complete, Up-To-Date Listing Of All Cooking Classes And Happenings. PERFECTLY SPICED AND EVERYTHING NICE ALL AGES: PASTA Seasonal Cynthia Maxwell Lorelei McInerny MPLS THURSDAY, SEPTEMBER 26, 6 PM – 8:30 PM, $80 SP SATURDAY, SEPTEMBER 28, 10 AM – 11:30 AM, $45 Make the most of every season with classes that focus on the best bounty We've all had that too-hot-too-hot spice moment, where you end up SP SATURDAY, SEPTEMBER 28, 12:30 PM – 2 PM, $45 available now. From winter comfort foods to summer , these classes are always in season. gulping to put out the fire on your tongue. But there's a way to use Calling all Mamas, Papas, Aunties, Uncles and Bambinos! If you those hotter spices so they impart amazing flavor without setting off know a young who's mad about Italian, sign that youngster your body's smoke alarm. In this hands-on class, Chef Cynthia reveals up today and get wrist-deep in dough as we school you both in the FALL GRILLING the secrets of perfect spicing in dishes like jambalaya and jerked ways of pasta! pasta! This class is for children ages 6 to 10 years old, Manfred Krug salmon, so you can spice it up without burning down. with an adult. Seats are priced per guest, and all children must be SP SUNDAY, SEPTEMBER 22, 4 PM – 6:30 PM, $80 Chicken Jambalaya with Creole Sauce and Cayenne; Jerked Salmon accompanied by one adult. with Orange Jalapeño Chutney; Spaghetti with Spicy Lamb Meatballs Just because summer is gone, doesn't mean the grilling season is Italian Greens with Vinaigrette; Homemade Pasta with Marinara Sauce. and Red Curry Sauce; Chipotle Chocolate Mousse. over, heck no! With the heat of the summer dying down, fall takes its place as the TRUE grilling season, letting us fire up that bad boy to eleven! Sign up and join us for one last grilling hurrah. Kids Libations Soy-Glazed Chicken Thighs with Grilled Pineapple and Macadamia Power Pack; Black Bean Avocado and Tomato Salad with Lime-Mango Dressing; Grilled Garlicky Lamb Skewers with Tomato Relish; Everyone has the power to be a top drink mixologist or create the perfect Pineapple Madagascar (grilled pineapple with rum orange sauce Get the kids off the couch and into the kitchen to learn how to blend, chop beer or wine pairing, and our Libation classes give you the know-how to served over ice cream). and sauté their way to a life of culinary exploration! get started. These classes include an alcoholic beverage pairing, so 21 and up only, please. AUTUNNO ITALIANO KIDS COOK: Randi Madden Amy Kovacs SCOTCH AND STEAK MPLS SUNDAY, SEPTEMBER 22, 4 PM – 6:30 PM, $80 SW SUNDAY, SEPTEMBER 22, 11 AM – 1:30 PM, $65 Van Keszler, John Seal $ No matter the time of year, the Italians sure know how to eat. As we If your kids love to help on baking day, then why not get them out of SP FRIDAY, SEPTEMBER 6, 6 PM – 8:30 PM, 95 kiss summer goodbye and welcome the fall, now is the perfect time your kitchen and into ours for day of making the perfect mini treats: If you've been waiting for an excuse to join us once more (or for the to learn what you might find on the Italian autumnal dinner table and macarons! They'll learn how to make these simple, sumptuous tidbits first time, for that matter), please consider this mouthwatering menu maybe help yourself to a few plates of it at this hands-on experience. from scratch. your invitation to indulge. As always, Van will serve various cuts of Butternut Squash Gnocchi with Maple Cream Sauce; Crescentina with ; Raspberry; Peanut Butter Cup; French . tender meats with sumptuous sides, and John will match them with the finest Scotch whiskies. Cured Meats, Cheese and Pickled Vegetables; Parmesan Pear Salad; Sicilian Cannoli. TEENS COOK: FRENCH MAGNIFIQUE Indonesian Steak Tartare; Spiced Fajitas with Pineapple Salsa; Pan- Randi Madden Roasted Tenderloin with Herbed Beurre Blanc; Whiskey-Broiled Stone Fruit with Ice Cream. Flight of Scotch. SOUP FOR THE SOUL (AND BREAD, TOO) SP SUNDAY, SEPTEMBER 22, 11 AM – 1:30 PM, $65 Aleah Vinick In this hands-on class, Chef Randi will take teens from timid to trained INDIE WINES FROM AROUND THE WORLD MPLS MONDAY, SEPTEMBER 30, 6 PM – 8:30 PM, $80 in the art of preparing some pretty tasty fare. These are skills that will Alison Perrier As the temperatures begin to drop, nothing is quite as comforting as serve them for a lifetime of good food and skills in the kitchen. No mac SP THURSDAY, SEPTEMBER 26, 6 PM – 7:30 PM, $65 a hearty bowl of soup and a warm, crusty loaf to dunk in it! In this 'n' cheese for these superstars! class, you will learn to make three simple soups and breads to pair Are you a little over all those "basic" mainstream wines you have been Roasted Whole Chickens à la Julia Child’s Technique; Roasted Carrots with them. and Parsnips with Honey Glaze; Berry Trifles. drinking on repeat? It is time to go off the beaten path and get a little weird with Sommelier Alison for an evening of discovery and fun! Sweet-and-Savory Tomato Lentil Soup with Cornbread; Mushroom and Unearth four wines you never knew you were missing and learn about Wild Rice Soup with Whole-Wheat Rolls; Celeriac and Fennel Chowder the rouge wine makers blazing their own trails across the world. with Popovers.

Artisan Cheese Board; Flight of Wine.

With Enough Butter Hand-Rolled French Butter Is Back! Anything Is Good. Order by September 23 — Julia Child

Please understand that a lot of time, effort and resources go into the preparation of a successful class long before the class ever takes place. For this reason, we do require one week (two weeks for groups SP CLASS IN ST. PAUL larger than four) advance notice on any class cancellation. For groups larger than six, please contact MNTKA CLASS AT ROTH our private events team to learn about our group options at 651-288-​​7237. If canceling is necessary, SW CLASS IN STILLWATER and a one-week advance notice is given, we will offer you store credit usable toward the purchase of IN MINNETONKA another class of your choice. We appreciate your understanding that there will be no exceptions made KEY MPLS to this policy. The class fee includes instruction, printed recipes and tasting portion of the food prepared. CLASS IN MINNEAPOLIS PARTICIPATION CLASS In the event that Cooks of Crocus Hill cancels a class, a full refund will be given and you will be notified (NORTH LOOP) FINE PRINT as soon as possible. Cooks of Crocus Hill does not cancel classes due to weather. The information in this schedule is subject to change. Please refer to our website for current class information and to confirm dates, times and location.

877 Grand Ave 324 S Main St 210 N 1st St St Paul, MN 55105 Stillwater, MN 55082 Minneapolis, MN 55401 651.228.1333 651.351.1144 612-223-8167

REGISTER ONLINE // cooksofcrocushill.com CALL US TODAY // 651.228.1333 // FOLLOW US @CooksofCrocusHill #CooksofCrocusHill Please Visit Our Website For A Complete, Up-To-Date Listing Of All Cooking Classes And Happenings.