AP RIL • MAY • JUNE • 2012

featured in this issue Celebrate Mom! New Instructors and Fresh New Classes!

3980 Maple Road • Amherst • 716-515-2000 355 Orchard Park Road • West Seneca • 716-517-3006 VISIT THE COOKING SCHOOL ONLINE • www.topsmarkets.com > Departments > The Cooking School April, May and June at the Cooking School

kids’ kitchen Message from the Manager page 3 Round up the kids and head on down to the Spring has finally sprung! Here at Cooking School, where this season’s classes the Cooking School we certainly will have them thinking spring! From Mother’s and Father’s Days, brunches with parents, do have spring fever. As this new celebrating the Earth, Home School classes and season approaches, we find Mini Classes, we have it all from A-Z! Why not sign up for our “Dinner and a Movie” classes! ourselves still having to tie our Come join the fun with us! purse strings a little tighter, going out to eat a little less, but still missing those “different and exciting” meals you think only restaurants can offer. Well, think again! Why not come to our adult cooking classes where you can not only taste your healthy lifestyle delicious and different meal offerings, but learn how to Spring has sprung, the plants are in and now it’s make them yourselves! Our Culinary Chefs/Instructors page 6 time to take a closer look at eating habits that can offer valuable tips and step-by-step directions in all of our make a big difference in our overall health. We begin classes, along with the recipes for you to take along on your by continuing our Family Cooks Together series, Healthy Heart, as well as risk factors for Diabetes. In next shopping trip. Our health class menus also help you this calendar you will see that we have brought back with healthy meal planning, and offer loads of information our Eat Well Stay Fit Program, where our first set of classes will concentrate on gluten-free. Whether on the class topics. Whether it be gourmet dinners, your concern is cholesterol, weight loss, heart appetizers, cooking for kids or team building events, the health or just general health, we have the class for Cooking School has the classes for you. Whether you are you. Join us and get answers from our Dieticians to your most important health-related questions. a novice cook or a seasoned pro, the Cooking School can offer you new ideas for great taste creations. So come on in, bring a friend, join in the party, and have some fun, where at The Cooking School, a “Good Cook is Born each Day!” adult classes page 9 Grace Hanusin, Celebrate the arrival of spring with some exciting Regional Cooking School Manager new classes we know you’ll love! Brunches are on the menu, as well as the start of BBQ season. If you like to get involved, sign up for one of our Hands-On classes and help bring the meal to the table. We offer wine and beer tasting classes, hands-on and demonstration classes. And we host team building Want to check out the latest TOPS events for businesses, so tell your supervisors to call us for details! Cooking School calendar> Departments online?> Visit the all-newwww.topsmarkets.com The Cooking School 2 Amherst Cooking School 716.515.2000 kids’ kitchen April, May and June These classes will be held in both schools on the dates listed. Parents are required to inform us of any food allergies at the time of registration. We will try our best to accommodate food aller- at the Cooking School gies with substitutions. Children with long hair, please tie it back before class. Please have child wear sneakers for safety reasons; please bring if wearing boots. Please tell us if you have any coupons or gift certificates at time of registration, as coupons are not taken with some classes, including all camps.

$ 5 Culinary Instructor Judy Handzlik, Amherst Mini Classes Culinary Instructor Linda Duncan, West Seneca Fun Fruit Bunnies for Kids! Saturday, April 7, 11-11:30am $5 per child Come join in the fun with our ½ hour classes, where you cook up an Birdhouse Lunch “eat it or take it” delightful treat just for you! Saturday, May 19, 11-11:30am $5 per child Kids of all ages are welcome to come. Pre-registration is needed, Eat an Angry Bird! no coupons taken with these classes. Saturday, June 9, 11-11:30am $5 per child Kids’ Spring Camps

LITTLE CHEFS as ithge 3-6 w parent LITTLE CHEFS CAMP Culinary Instructor Judy Handzlik, Amherst Spring is Here! Culinary Instructor Linda Duncan, West Seneca Thursday, April 12, 10 AM - 12 PM • $15 per Little Chef For children this young, only one parent or guardian per child is allowed to remain in We have just changed seasons and the signs of spring are here waiting the Cooking School at no additional charge. For additional adults, a $5 charge will be for you to explore. Biscuit and Cheese Sunshine, Carrot Patch Dip, Tulip implemented, as seating is limited. Pricing may be different as stated, as in our teas, , Cloud Nines, Veggie Patch Dessert brunches and camps. Please wear/bring sneakers and have hair pulled back, if long. Aprons will be provided to wear.

JUO NI R CHEFS as ge 7-10 JUNIOR CHEFS CAMP Culinary Instructor Judy Handzlik, Amherst Good Morning, Sunshine! Culinary Instructor Tina Kumiega, West Seneca Tuesday, April 10, 10 AM - 1 PM • $25 per Junior Chef Children of this age are encouraged to attend the cooking classes without a parent or There’s nothing like waking up to a bright spring day and a tasty, adult guardian. Parents are required to inform us of any food allergies at the time of homemade breakfast. Let us show you how! Chocolate Cheerios registration. We will try our best to accommodate all food allergies, if notified ahead of time. Please wear/bring sneakers and have hair pulled back, if long. Aprons will be Marshmallow Bites, Bacon & Cheese Tartlets, Strawberry Explosion provided to wear. Please pick your child up promptly after the class. Muffins, Springtime Fruit Parfait, Sunny Juice Drink Crazy April Holidays Wednesday, April 11, 10 AM - 1 PM • $25 per Junior Chef We all know about April Fools’ Day. Did you know about these other wacky April Holidays? This month celebrates Submarine Day, Babe Ruth Day, Garlic Day and Pretzel Day! Our recipes will reflect these as your day off from school becomes Delicious Day! Home Made Pretzels, Deli Bombers, Garlicky Green Beans, Baby Ruth Cookies

ASG PIRIN CHEFS as ge 11 & UP ASPIRING CHEFS CAMP Culinary Instructor Judy Handzlik, Amherst The 3 C’s Camp! Culinary Instructor Tina Kumiega, West Seneca Friday, April 13, 10 AM - 1 PM • $25 per Aspiring Chef Children of this age are ready to learn just about any type of cooking! We will use When school is in session we learn the 3 R’s, but on vacation we will be different kitchen appliances and learn different cooking and baking techniques. learning the 3 C’s – Cupcakes, Cake Pops, and, of course, Chocolate Recipes will be given so each aspiring chef will have the chance to make these recipes Crepes! Lunch: Grilled Waffle , Fruit Salad, and Chocolate at home for the family! Please wear/bring sneakers and have hair pulled back, if long. Aprons will be provided to wear. Almond Crepes

716.517.3006 Cooking School West Seneca 3 kids’ kitchen

little chefs ages 3-6 with a parent junior chefs ages 7-10

For children this young, only one parent or Children of this age are encouraged to attend the cooking classes guardian per child is allowed to remain in the without a parent or adult guardian. Parents are required to inform Cooking School at no additional charge. For us of any food allergies at the time of registration. We will try additional adults, a $5 charge will be implemented, our best to accommodate all food allergies, if notified ahead of time. as seating is limited. Pricing may be different Please wear/bring sneakers and have hair pulled back, if long. as stated, as in our teas, brunches and camps. Aprons will be provided to wear. Please pick your child up Please wear/bring sneakers and have hair pulled promptly after the class. back, if long. Aprons will be provided to wear. Culinary Instructor Judy Handzlik, Amherst Culinary Instructor Judy Handzlik, Amherst Culinary Instructor Tina Kumiega, West Seneca Culinary Instructor Linda Duncan, West Seneca Sunday Brunch for Mom $15 per person, Moms welcome! Special Spring Days Thursday, May 3, 6-8 pm Saturday, April 28, 10 – 11:30 AM Make something wonderful for Mom to start her $13 per little chef special day off right. She’ll treasure this Mothers’ April is a busy month with lots of special Day brunch that you made with love! Fresh Fruit days. Let’s celebrate all of them in one class. with Strawberry Yogurt Dip, Ham & Egg Cheese Strawberry Fool (April Fool), Bunny Bread (Bunny Bake, Lemon Blueberry Muffins, Coffee & Tea, Juice Day) Earthy (Earth Day), Broccoli Trees with Maple Tree Dip (Arbor Day) Dinner for Dad $15 per person, Dads welcome! Thursday, June 14, 6 – 8 PM Mothers are Special Tea Make a Fathers’ Day meal that will be sure to $15 per person make Dad smile. It will be a treat that will make Saturday, May 12, 10 AM – 12 PM his day! Mighty Meatballs & Spaghetti, Caterpillar As children we depend on our mothers every day. Rolls, Coconut M&M Brownies Let’s show them we can make their day special. Polka Dot Waffle Sticks, Very Special Scrambled aspiring chefs ages 11 and up Eggs, Sausage, Stuffed Strawberries, Take Home Flower Craft, Coffee for the Moms and “Tea” for Children of this age are ready to learn just about any type of cooking! kids will be served in miniature cups We will use different kitchen appliances and learn different cooking and baking techniques. Recipes will be given so each aspiring chef will have the chance to make these recipes at home for the family! Please wear/ bring sneakers and have hair pulled back, if long. Aprons will be provided to wear. Brunch for My Daddy & Me Saturday, June 16, 10 AM – 12 PM Culinary Instructor Judy Handzlik, Amherst Culinary Instructor Tina Kumiega, West Seneca $15 per person Daddy is fun, loving, understanding, our strength Springtime in Buffalo Honor and Celebrate Dad and support. Let’s make him a breakfast he will Wednesday, April 18, 6 – 8 PM Wednesday, June 13, 6-8 PM always remember! Pancake Sandwiches, Hash $18 per aspiring chef $25 per Aspiring Chef/Dad Browns, Melon Fruit Bowl with Banana Dressing, It may be raining on the outside, but “Buffalo’s” $18 per Aspiring Chef only Coffee for Dad and a Take Home Craft recipes will be bloomin’ on the inside of the Dad is a blend of love, wisdom, and cooking school. Mini , Mini understanding. Let’s make his day relaxing Chicken Finger Subs using Buffalo Wing Sauce, while you make him brunch. Egg Dipped Monte Chiavetta’s Chicken Bites, Weber’s Mustard Cristo Sandwich, Homemade Chili Home Fries on Little Sahlen’s Hot Dogs, Mini New York with Cheese, Green Salad with Berry Dressing, and Loganberry Drink Chocolate Strawberry Trifle

Mother’s Day Tea Sunday, May 6, 1 – 3:30 PM $25 per Aspiring Chef/Mom, $18 per Aspiring Chef only A mother’s unconditional love is always appreciated. Let’s learn a few new recipes and have your Mother’s join us for tea the last ½ hour of class. We will be serving Sweet Potato Hummus Filled Cucumber Cups, Egg Salad Lettuce Wrap, Ham with Fresh Dill and Orange Butter on Rye Rounds, Stuffed Strawberries, Blueberry Scones 4 Amherst Cooking School 716.515.2000 cooking classes for home-schooled children!

W eST SeneCA Cooking School Only Let us help with Home Economics Class! Your students will have fun learning cooking skills that will be helpful today and in the future. Let the mess be in our kitchen and not in yours! Open to students between the ages of 7 and 15. Please wear/bring sneakers and have hair pulled back, if long. Aprons will be provided to wear. Culinary Instructor Linda Duncan

Time to Venture Outdoors! Friday, April 20, 11am-1pm $15 per student We have a great springtime menu to perk up your taste buds. Get your culinary skills out of hibernation! Cock-a-doodle Rolls, Fresh Grilled Veggies, Springy Mac Salad, Meringue Clouds

A Gift for Mom Friday, May 11, 11am-1 pm $15 per student Learn to make this special Mothers’ Day breakfast to show Mom how much you appreciate all she does. Make her day extra special! Egg, Cheese and Sausage Casserole, Sweet Cherry Biscuits, Fruity Yogurt Parfait, Sunshine Sparkling Juice

Hurray for Dads! Friday, June 15, 11am-1 pm $15 per student We’ll be making a fun and tasty meal to celebrate Fathers’ Day and show Dad how much we love him. Chicken Roll-Ups, Colorful Green Bean Medley, Fancy Braided Bread, My Own Apple Pie

Amherst & West Seneca Cooking Schools 6-9 pm • ages 7-12

R io • Saturday, April 14, 6-9 pm KIDS Blu, a domesticated macaw, and his owner Linda think Blu is the only macaw left on the earth. After & on going research she finds a female who lives in Rio de Janiero. She takes Blu to meet “Jewel”. They DINNER have quite an adventure. Wormy Burritos (Pancakes and Sausage) served with Applesauce, Deviled MOVIE Bird Eggs A Alpha and Omega • Saturday, May 5, 6 – 9 pm Kate the Alpha wolf and Humphrey the Omega wolf have quite a journey home after being tranquilized. NIGHT Wolf Pack Sandwiches served with Veggie Bones, Yogurt Dessert Cups Topped with Fresh Fruit Dolphin Tale • Friday, June 1, 6 – 9pm This is a true story about a dolphin (Winter) Instructors: Judy Handzlik Amherst who is caught in a crab trap severely injures her tail. She is rescued and transported to a and Linda Duncan, West Seneca marine hospital. Winter befriends an 11 year old boy who encourages her to $20 for one child, fight for her life. Winter still lives in Florida, $35 for two children; today with her prosthetic tail. $50 for three children Octopus Dogs on a Bed of Seaweed, Fruity Sushi. (please register all children in your group at the same time to get the discount)

716.517.3006 Cooking School West Seneca 55 your healthy lifestyle * Vegetarian recipe + Vegan recipe

eat to your heart’s content Instructor Erin Burch, MS, RD, CDN

G rab the Greens Tuesday, April 17, 6-8pm Amherst Wednesday, April 11, 6-8pm West Seneca $25 per person without insurance Grab the greens? Tasty green vegetables that is! Dark and leafy vegetables are a sure sign of spring. Join Erin as she shows you how to enjoy these low in calorie, easy to prepare, and best of all, delicious spring treats! Kale and White Bean Soup*, Spinach Salad with Pears and Strawberries* Stir- diabetes cooking Fried Chicken with Mustard Greens and Ginger, Carrot- Zucchini Muffins* Instructor Pam Beamer, RD, CDE Springtime Fruits and Vegetables Wednesday, May 30, 6-8pm Amherst Tuesday, May 15, 6-8pm West Seneca Choose My Plate $25 per person without insurance Instructor Pamela Beamer, RD, CDE Ah, spring has finally sprung! Now the grocery produce aisles and farmer’s Thursday, April 26, 6-8pm Amherst markets are packed with some of our favorite fruits and vegetables. Not only Thursday, April 19, 6-8 pm West Seneca are they good for us, but they also taste good too. Join Erin as she shares $25 without Insurance tasty and healthy produce packed recipes to enjoy this spring. The Food Pyramid is gone, replaced by Choose My Plate. Pam will discuss Spring Vegetable and Bean Soup*, Pasta and Peas*, Grilled Very Veggie Wrap*, the updated nutrition guidelines and how people with diabetes can use them Cherry Custard* to help manage their blood sugar. Mediterranean Meatball Soup, Romaine and Turkey Salad with Creamy Avocado Dressing, Roasted Cauliflower, No Bones About It Chickpeas and Olives*, Instant Frozen Yogurt* Wednesday, June 6, 6-8pm Amherst Tuesday, June 12, 6-8pm West Seneca Avoid Kitchen Calamities $25 per person without insurance Instructor Pamela Beamer, RD, CDE Make no bones about it, milk and other dairy products keep our bones, teeth, Wednesday, May 16, 6-8pm Amherst and heart healthy. In fact, the American Heart Association stresses the Thursday, May 24, 6-8 pm West Seneca importance of a healthy overall diet, which includes low-fat or fat-free dairy $25 without Insurance products. Join Erin as we celebrate National Dairy month with these heart Pam will discuss many common cooking and kitchen mistakes and how to healthy recipes. avoid them. You may not be a chef, but you will leave this class a better Potato Corn Soup*, Baked Spinach Artichoke Yogurt Dip* Italian Vegetable cook! Chicken Parmesan Burgers, Broccoli 3 Ways, Grilled Romaine with Pasta Bake*, Cocoa-Berry Yogurt Tarts* Creamy Herb Dressing*, Citrus Tapioca Pudding* Weight Loss Strategies: From Supplements to Surgery Instructor Pamela Beamer, RD, CDE Thursday, June 21, 6-8pm Amherst Thursday, June 28, 6-8 pm West Seneca $25 without Insurance Pam will discuss some of the more popular products and strategies people are trying to achieve weight loss. She will include some information about weight loss surgeries. Grilled Portobello & Spring Green Sandwiches*, Warm White Beans with Roasted Fennel*, Panko Crusted Asparagus Spears*, Summer Berries with Orange Cream Sauce* 6 You r HeALTHy Lifestyle Nutrition Experts We have a staff of Registered Dietitians and nutrition experts who teach all of the Your Healthy lifestyle classes at the Cooking Schools. Class instructors include: Pamela Beamer, RD, CDE, (Certified Diabetes Educator), who teaches the DiabeticP rogram, Erin Burch, MS, RD, CDN who teaches Eat to Your Heart’s Content and Family Cooks Together Programs, and Sarah Thompson DiPaolo, MS, RD, CDN, CDE, NCSF-CPT is a Registered Dietitian, NYS certified Dietitian/Nutritionist, Certified Diabetes Educator, CertifiedP ersonal Trainer and Certified Food for Life Cooking Instructor who teaches the Eat Well Stay Fit Program.

These great classes taught by a Registered Dietitian are covered in part by local Health Insurance Companies. (Please call the Cooking School for details). Come join us to learn how to make good lifestyle choices. Included in each class is information and handouts on the class topic, along with a generous sampling of each recipe made. Some classes offer product samples as well.

eat well, stay fit — gluten free series Sarah Thompson DiPaolo, MS, RD, CDN, CDE, NCSF-CPT Many have turned to gluten free as a means to improve their overall health whether they have celiac disease, food sensitivities, want to decrease inflammation or just begin to feel better overall. Join Sarah as she guides you through the gluten free maze of do’s and don’ts in the grocery store& food preparation. Sarah’s goal is to assist everyone with making well balanced meals filled with nutrients to promote good health. Whether you have been gluten free for years and want new ideas or have thought about going gluten free to feel better…these classes will suit everyone. Sarah’s classes are great for anyone who wants to incorporate more whole, plant based foods to improve their overall health. Going gluten free can be confusing at first, but Sarah will make gluten free as easy as 1, 2, 3.

I’m Free! Gluten Free! Gluten Free Whole Grains: Super Foods for Friday, April 13, 6 – 8 PM Amherst Health & Wellness Try It before Buy It: A Gluten Free Taste Tasting Friday, April 20, 6 – 8 PM West Seneca Tuesday, May 22, 6 – 8 PM Amherst Friday, June 22, 6 – 8 PM Amherst $25 without insurance Friday, May 18, 6 – 8 PM West Seneca Tuesday, June 26, 6 – 8 PM West Seneca Sarah will educate you on the hidden glutens in $25 without insurance $25 without insurance foods & potential reasons to omit gluten from Making at least half your grains whole promotes Sarah will guide you on a supermarket tour of the your diet. This class will focus on the nutrient rich good health. Whole grains are Natures super foods Natural Foods department to assist you in making gluten free foods to include in a balanced diet. packed with nutrients & fiber. You will be able to healthier gluten free selections. Sarah will prepare You will leave with a list of safe gluten free foods, visually discover varieties of whole grains as well a variety of foods from the market that are gluten foods to avoid and foods to investigate. Sarah will as taste delicious dishes made from these whole free from appetizers, entrees, side dishes to provide a list of gluten free resources that will grains. This is a class for anyone that is looking to desserts. This class will be a taste testing feast! guide you in your journey to living a healthy gluten increase their whole grain consumption for good Sign up fast as this one as it will be a hit! free lifestyle. Gorgeous Greens in a Flash+, Veggie health. Sarah will teach quick and easy ways to Stuffed Bell Peppers+, Super Antioxidant Salad serve up these nutrient packed grains. Roasted with Raspberry Vinaigrette+, Peach and Blueberry Tomato Soup+, Ancient Quinoa Taco Salad+, Whole Crumble +. Grain Mexican Rice Salad +, German Chocolate Quinoa Brownies*

family cooks together-hands onn (ages 7 & up) Instructor Erin Burch, MS, RD, CDNs These classes will be geared to all family members, starting at age 7. In years past, family time was always spent around the dinner table, where conversations would be personal in nature, where families could feel close to each other. Family life today is all too busy, with less time spent on families eating meals together, more time going to the nearest fast food place. If each family member had a role in getting a healthy meal on the dinner table, there would be more time available to stay home and enjoy the meal together. Let us help you start getting back to family basics, while enjoying the healthy meal that you helped to prepare! These classes are covered under the Healthy Lifestyle classes. All Insurance information will be needed for all attending, and will be taken when you reserve the class, along with your credit card information. Univera & Independent Health insurance cost is only $5 per member! The cost without covered Insurance for the Family Cooks classes is $25 per adult, $12 per child ages 12 and under.

Let’s have a Fiesta! Five Star Mother’s Day Brunch All Things Strawberry Monday, April 30, 6-8pm Amherst Tuesday, May 8, 6-8pm Amherst Wednesday, June 27, 6-8pm Amherst Tuesday, April 24, 6-8 pm West Seneca Wednesday, May 2, 6-8 pm West Seneca Tuesday, June 19, 6-8 pm West Seneca Who doesn’t want a reason to celebrate, especially Shower your mom with homemade cards, unique Few things are closer to perfection than the first when it includes tasty Mexican food? Luckily gifts, and great food. There is no better way to sweet berries of strawberry season. Nothing beats celebrations like Cinco De Mayo can also be show your mom you love her, then serving her their juicy and sweet taste, plus, they’re packed healthy for the whole family. So join Erin as we a tasty brunch made with love. These delicious with good health. Learn how to prepare these throw a fiesta of our own. It’ll be sure to be a Muy recipes are sure to speak for themselves. tasty recipes that are filled with these plump Buenos time! Vegetarian Tortilla Soup*, Avocado Cherry – Mint Spritzer*, Roasted Asparagus Salad nutrient packed fruit! Strawberry Soup*, Strawberry Pineapple Salsa*, Layered Chicken and Black Bean with Citrus Dressing*, Mini Mushroom and Sausage Cucumber Salad*, Strawberry Balsamic with Enchilada Casserole, Oven-Baked Churros Quiches, Lemon-Raspberry Muffins* Chicken, Cheesecake Stuffed Strawberries* wine and beer tastings are now offered in some of our classes at the Cooking School!

A lcoholic beverages may be made available for consumption in some classes. Class participants will be asked to present identification to prove that they are of legal New York State drinking age and will be held responsible for limiting their consumption of alcohol to safe amounts. Pregnant women and people on certain medications should not consume alcohol. Everyone should bring proper ID to the class. TOPS policy is to proof everyone; failure to bring proper ID will result in being excluded from the tastings, but not the class.

Bob & Jackie Connelly Owners 716-433-8405

Chateau Jim & Kathy Baker Owners Niagara 716-957-2338

Ann & Martin Schulze Owners Please check inside for dates 716-778-8090 and times of those classes. Tim Herzog Founder Register early, because these 716-873-1557 classes fill up quickly!

8 Amherst Cooking School 716.515.2000 hands-on adult classes

If you would like to try your hand at helping with the cooking, these classes are for you! Please come with hair tied back if long, and wear closed toed shoes for your safety. Aprons will be provided for your use.

G randma’s Lost Dessert Recipes Polish Cooking 2: Traditional and Everyday Mother-Daughter Afternoon Tea Party Culinary Instructor Lauren Watkins Versions of Old Family Favorites (ages 16 & up) Wednesday, April 11, 6 – 8:30 PM Amherst Chef Tina Kumiega Chef Tina Kumiega Friday, April 13, 6 – 8:30 PM West Seneca Wednesday, May 23, 6 – 8:30 PM Amherst Thursday, May 10, 6 – 8:30 PM Amherst $25 per person Thursday May 17, 6 – 8:30 PM West Seneca Tuesday, May 8, 6 – 8:30 PM West Seneca If you can recall, Grandma’s always cooked with $25 per person $25 per person love. Good recipes, like interesting people come We all love Golombki and Nalesniki on holidays Learn the History of Afternoon and how to brew from somewhere. By cooking and enjoying these and special occasions. The traditional recipes may that perfect cuppa tea. Learn how to make recipes you will be instantly connected to a past be a little time-consuming, but well worth it. This Devon Cream & Lemon Curd to go with freshly that others were eager to share! Date & Nut Bread, class will also give you ways to make the casserole baked Currant Scones, prepare the fillings for Breakfast & Dessert Farina Cake, Chapel Squares version of Golombki for weeknight dinners. Polish and assemble 3 traditional Tea Sandwiches, Bake (Almond Paste, Apple and Dried Sour Cherry Filling) Golombki, “Easy-Bake” Golombki, Nalesniki - English Butter-Tarts and Chocolate Cherry Cakes Polish Dessert Crepes Polish Cooking 1: Traditional and Everyday Asian Cuisine Versions of Old Family Favorites Think Spring Culinary Instructor Rose Ann Ross Chef Tina Kumiega Culinary Instructor Rose Ann Ross Friday, June 15, 6 – 8:30 PM Amherst Thursday, April 19, 6 – 8:30 PM Amherst Friday, April 20, 6 – 8:30 PM Amherst Friday, June 22, 6 – 8:30 PM West Seneca Friday, April 27, 6 – 8:30 PM West Seneca Wednesday, April 25, 6 – 8:30 PM West Seneca $25 per person $25 per person $25 per person Let’s use our imaginations and travel to another We all love to eat on holidays and special Asparagus is a sure sign of spring and has country enjoying foods from the Orient. Won Ton occasions. The traditional recipes may be little many health benefits. RoseA nn has some great Soup with Homemade Won Tons, Spring Rolls with time-consuming but well worth it. This first class asparagus recipes to indulge our taste buds! Dipping Sauce, Pork and Vegetable Stir Fry will also include the casserole version. Cheese, Succulent Asparagus Soup, Roasted Asparagus Kraut and Potato Pierogi, “Lazy” Pierogi, Peach Pasta Salad, Asparagus Parma Pierogi

716.517.3006 Cooking School West Seneca 9 demonstration adult classes

P olenta/Risotto Quiche: World on Your Plate Culinary Instructor Larry Cheeley Brinners (Breakfast for Dinner) Friday, April 27, 6 – 8:30 pm Amherst Instructor Jeannette Kreher Tuesday, April 17, 6 – 8:30 West Seneca Wednesday, April 25, 6 – 8:30 PM Amherst $25 per person Monday, April 30, 6 – 8:30 PM West Seneca These two words strike fear into all non-Italian $25 per person cooks!! Polenta is merely corn meal and water This class will showcase the versatility of eggs for (grits). It began life as peasant food–originally breakfast, lunch or dinner. We will use a variety of made with spelt or chick peas or faro. Today it crusts (pie, bread, noodles and potatoes) to create is featured in high end restaurants. The best flavors of the world in your home. way to serve rice is as risotto. Short grained Greek – Feta, Olives, Sun-Dried Tomatoes, rice makes the creamiest risotto, which grows in Italian – Tomatoes, Onions, Peppers, Sausage & Lombardia–the region of Milan. Polenta Con Salsa, Cheese Di Pomodoro (in tomato sauce), Carrozza (as a Mexican – Chorizo, Salsa & Mexican with Prosciutto and Cheese), Milanese Custard – Sweet and Creamy! Risotto, Sausage and Tomato Risotto Mother’s Day Chocolate Delight Lolly Pops Chef Amy Weisenburger Chef Scottie Williams Monday, May 7, 6 – 8:30 PM Amherst Monday, April 16, 6-8:30 pm West Seneca Thursday, May 10, 6 – 8:30 PM West Seneca $25 per person $25 per person Let’s join Chef Scottie as he shows you that How can you say “I love you mom” without giving lollypops aren’t just for kids! Stuffed Tomatoes her a little chocolate? Make her these chocolate with Yellow Rice and Spinach, Lolly Pops (lamb delights and she will love you forever! chops), Spiced Potato Wedges, Mint Chiffon Pie Double Chocolate Profiteroles, Chocolate Crinkle Cookies, Chocolate Ricotta Mousse, Mexican It’s All Greek to Me Chocolate Cake Wine pairing with Niagara Landing Wine Cellars Mother’s Day in Executive Chef Scott Donhauser Wine pairing with Monday, April 16, 6 – 8:30 pm Amherst Niagara Landing Wine Cellars Monday, April 23, 6 - 8:30 pm West Seneca Culinary Instructor Larry Cheeley $25 per person Friday, May 4, 6 – 8:30 PM Amherst Greek food is simple and elegant, with flavors Friday, May 11, 6 – 8:30 PM West Seneca subtle to robust, textures smooth to crunchy, fresh $25 per person and timeless, nutritious and healthy. Preparing and Larry is back to treat you to a traditional Italian enjoying Greek food is an adventurous journey into (Ligurian) multi-course meal suitable for your the cradle of civilization and the land of the Gods favorite mother! Mozzarella Fritta (deep fried of Olympus. Discovering, tasting, and experiencing mozzarella), Baby Potatoes Roasted with Sea Salt, Greek food is truly one of the joys we can all share. Olive Oil, and Rosemary, Pollo Ligure (Ligurian Chef Scott will share the wonders of Greek cooking Chicken Marinated in Lemon, Olive Oil, Rosemary, with you! Deviled Eggs with Ouzo, Salata Horiati and Garlic), Di Formaggio (cheese cake) (Greek Salad), Roast Chicken with Grapes with Spanakorizo (Spinach and Rice) Fried Phyllo with Mediterranean Spring Custard Chef Amy Weisenburger Thursday, May 17, 6 – 8:30 PM Amherst Curry in a Hurry–Easy Indian Cuisine Monday, May 14, 6 – 8:30 PM West Seneca Chef Amy Weisenburger $25 per person Monday, April 23, 6 – 8:30 PM Amherst The Mediterranean diet is a modern nutritional Thursday, April 26, 6 – 8:30 PM West Seneca recommendation inspired by the traditional dietary $25 per person patterns of Spain, southern Italy, Greece, and Indian cuisine consists of thousands of regional specifically the Greek island of Crete, and parts of cuisines which date back thousands of years. The the Middle East, which consists mainly of fruits and dishes of India are characterized by the extensive veggies. Chef Amy will prepare this menu that’s not use of various Indian spices, herbs, vegetables and only good for you but tastes great! Mediterranean fruit. Easy Samosas, Shrimp Curry with Coconut & Stuffed Zucchini, Mediterranean Spring Bowls with Apple, Jasmine Rice, Indian Coffee Drop Cookies Chicken & Feta, Strawberry & Chantilly Millefoglie

10 Amherst Cooking School 716.515.2000 demonstration adult classes

What’s on Your Weekend Grill? Under Pressure! Dinner in an Hour Instructor Jean O’Toole, Culinary Instructor Rose Ann Ross Culinary Instructor Rose Ann Ross New York Beef Industry Council Friday, May 18, 6 – 8:30 PM Amherst Friday, May 11, 6 – 8:30 PM Amherst Tuesday, May 15, 6 – 8:30 PM Amherst Wednesday, May 23, 6 – 8:30 PM West Seneca Thursday, May 31, 6 – 8:30 PM West Seneca Wednesday, May 16, 6- 8:30 PM West Seneca $25 per person $25 per person $25 per person Pressure cooking has made a comeback! This Getting dinner on the table after a long day at Make your weekend “morsel memory” last! wonderful appliance not only lets you have meals work can sometimes be frustrating. Rose Ann has What’s on your weekend grill can be even tastier in on the table in minutes, but the fusion of flavors a great menu that will get you out of the kitchen your lunch or dinner during the week! Stretch your that pressure cookers creates makes the best in no time! Orange Mozzarella Tower, Grilled beef dollar by utilizing weekend beef leftovers by tasting recipes ever! Cream of Chicken Soup with Arugula Pesto Chicken served over Caesar Pasta, using lean beef as an ingredient or in cook once/ Gnocchi Dumplings, Chicken Piccata, Risotto with Angel Food Cake topped with Orange Mascarpone eat twice meals! Ranch Burgers, Italian-Marinated Peas, Blueberry Cinnamon Sundae Sauce Topping Steak with Grilled Ratatouille, Steak and Grilled Vegetable Salad, Gazpacho Steak Salad Buffalo–Cooking Proud! Artichokes Beer pairing with Culinary Instructor Lauren Watkins Basil “Not Just for Red Sauce” Flying Bison Brewing Company Wednesday, May 2, 6 – 8:30 PM Amherst Chef Scottie Williams Executive Chef Scott Donhauser Wednesday, May 9, 6 – 8:30 PM West Seneca Monday, May 21, 6-8:30 pm West Seneca Monday, May 21, 6 – 8:30 PM Amherst $25 per person $25 per person Monday, May 7, 6 – 8:30 PM West Seneca One of the oldest-known foods, Artichokes Basil is one of the most well-known of the world’s $25 per person have delighted and nourished people for several herbs. It originated in Asia, but now has become We know Buffalo is known for its chicken wings, thousand years. Today, Artichokes are enjoyed in heavily used around the world. It is cultivated in but Buffalo also has some great companies that every corner of the globe. Lauren will teach you the more than 12 different varieties, some of which have been around for many years that produce many wonders of artichokes and how to cook and include Lemon Basil, Cinnamon Basil and Royal food only here in Buffalo. Many former Buffalonians prepare them. Artichoke and Orange Salad, Lemon Basil. One of the most popular varieties of the packed their coolers with the great food they grew Mint Braised Artichokes, Artichoke and Eggplant basil herb is commonly referred to as Sweet Basil, up with and take it back home to share! Chef Scott , Artichoke Cheesecake because of its sweet aroma which derives from the is bringing it home to you! Beef on Weck Wings essential oils founds in its leaves and stem. Chef with Miller’s Horse Radish Dip, Grilled Romaine Father’s Day in Italy (St. Joseph’s Day) Scottie will teach you the many uses of the herb Salad with Weber’s Mustard Sherry Vinaigrette Culinary Instructor Larry Cheeley basil. Pesto, Goat Cheese, Basil and Peach Omelet, & Al Cohen Croutons, Rosina Meatballs, Chefs Tuesday, June 12, 6 – 8:30 PM Amherst Basil Pasta, Basil and Pistachio Ice Cream Pasta Sauce served over Pasta, Perry’s Deep-Fried Wednesday, June 6, 6 – 8:30 PM West Seneca Ice Cream $25 per person Potluck Suppers! In Italy Father’s Day is also St. Joseph’s Day and Culinary Instructor Jeannette Kreher celebrated on or about March 19. A feast is usually Thursday, May 31, 6 – 8:30 PM Amherst served to celebrate the patron saint. It is also a day Tuesday, May 22, 6 – 8:30 PM West Seneca to wear red clothing. Let’s join Larry in a feast to $25 per person honor our fathers. Risotto alla Milanese - creamy Get ready for the start of the summer season in short grain rice (Arborio or camaroli) cooked in Buffalo! Shine at all your summer gatherings with broth, wine, butter, onion), Osso Buco alla Milanese these crowd pleasers! Veggie Spiral Appetizers, (Braised cross-cut veal Shanks cooked in Broth and Peppery Vegetable Salad with Homemade Dressing, Wine, with Vegetables), Zeppole (sfinge). Deep- Pecan Chicken Casserole, Blueberry Cobbler Fried or Baked Pastries

716.517.3006 Cooking School West Seneca 11 demonstration adult classes

“Welcome Summer” Beer pairing with Saranac Beer Executive Chef Scott Donhauser Monday, June 18, 6 – 8:30 PM Amherst Monday, June 25, 6 – 8:30 PM West Seneca $25 per person Let’s welcome the summer with Chef Scott’s menu for a good old-fashioned outdoor meal! Grilled Peaches with Gorgonzola Cheese, Balsamic Reduction and Spiced Nuts, Barbecue Chicken Drums with Roasted Corn Salsa, Blue Cheese Potato Salad, Banana-Peanut Butter-Marshmallow Milkshakes

Let’s Slice the Cheese Together Chef Scottie Williams Monday, June 18, 6 – 8:30 PM West Seneca $25 per person The earliest archeological evidence of cheese making has been found in Egyptian tomb murals, dating to about 2000 BCE. A 2009 study at the Curtin University of Technology compared individuals who consumed three servings per day to those who consumed five per day. The researchers concluded that increased consumption resulted in a reduction of abdominal fat, blood pressure and blood sugar. So eat your cheese… it’s good for you! Cheese and Beer Soup, Fruit and Cheese Kabobs, Deli Spirals, Chocolate Dipped Cheese Cake Balls

Lighter Fare Culinary Instructor Lauren Watkins Tuesday, June 5, 6 – 8:30 PM Amherst Thursday, June 7, 6 – 8:30 PM West Seneca $25 per person With the warmer weather upon us there is more desire for easier, lighter meals. Lauren will prepare a wonderful menu that you can enjoy and still have room for dessert! Butter Lettuce and Radish Salad with Fresh Spring Herbs, Father’s Day Appreciation–Cooking with Beer Chilled Tomato-Tarragon Soup with Croutons, Fettuccine with Peas, Asparagus, Beer pairing with and Pancetta, Rhubarb and Ginger Brioche Bread Pudding Flying Bison Brewing Company Chef Amy Weisenburger From the Vineyard–Cooking with Wine Monday, June 11, 6 – 8:30 PM Amherst Wine pairing with Monday, June 4, 6 – 8:30 PM West Seneca Niagara Landing Wine Cellars $25 per person Chef Amy Weisenburger You can’t celebrate Father’s Day without having some fun with beer! Chef Thursday, June 7, 6 – 8:30 PM Amherst Amy has come up with some great recipes that will give beer lovers and dads Thursday, June 21, 6 – 8:30 PM West Seneca something to celebrate with! Cheddar Beer Soup, Beef & Beer with Yellow $25 per person Potatoes, Chocolate Stout Bundt Cake When the topic of food and wine arises, the usual flow of conversation revolves around what wine to drink with dinner. The topic that almost never arises: what Easy Weeknight Dinner wine to put in dinner? The use of wine as an ingredient is usually controlled Culinary Instructor Jeannette Kreher by only a couple factors: white or red and what’s open in the fridge. But there Tuesday, June 19, 6 – 8:30 PM Amherst is more to cooking with wine than using up last night’s leftovers. Chef Amy Tuesday, June 5, 6 – 8:30 PM West Seneca and our local winery will teach you the nuances of cooking with wine. Spring $25 per person Greens with White Wine Vinaigrette, Chicken Breast with Tarragon White Wine This easy weeknight dinner taste even better when prepared with in-season Cream Sauce, Red Wine Pasta with Romano, Poached Pears with Red Wine vegetables from your local farmer’s daily supply of produce to TOPS! Mixed Greens with Goat Cheese and Sweet/Savory Toppings drizzled with Citrus Balsamic Dressing, Tilapia Pockets with Veggies & Herbs, Quinoa with Veggies and Herbs, Lemon Cookie Bars

12 Amherst Cooking School 716.515.2000 demonstration adult classes

Fish Four Ways Chef Tina Kumiega Tuesday, June 26, 6 - 8:30 PM Amherst Friday, June 8, 6 - 8:30 PM West Seneca $25 per person Intimidated by the thought of cooking fish and seafood at home? Tired of the same old peel and eat shrimp for appetizers or pan or deep-fried fish for dinner? This class will show you 3 new ways to prepare seafood at home that are easy and delicious. Hot Crab Dip, Oven Baked Fish Chowder, Shrimp & Scallop Risotto with Wild Mushrooms, Baked Salmon with an Orange Glaze

Register early! Somssese cla fill quickly and others may not be held due to low registration.

716.517.3006 Cooking School West Seneca 13 meet our chefs and instructors

Regional Cooking School Manager Grace Hanusin Grace is our Regional Cooking School Manager for Amherst, West Seneca and Rochester. She is located at Tops Cooking School in Amherst. Her culinary background includes working as a line cook and Sous Chef in many area restaurants. In 1995, she placed second in the New York Division of The National Beef Cook off Contest, with her Beef and Barley Mulligan recipe. Her Onion Soup recipe was featured in the Buffalo News by Janice Okin, food critic. She currently is a key panelist on the website www.wnywomen.com. Grace has appeared on local TV shows and events, and does live cooking demos, while promoting the Cooking School. She coordinates and writes the calendar each quarter, schedules the classes, teaches the special needs population and supervises day to day operations of the Cooking Schools in Amherst and West Seneca as well.

Coordinator Noreen Mallia Noreen is our Cooking School Coordinator for the West Seneca Cooking School. She comes to us with a background in restaurant operation, with 29 years experience. Noreen and her husband Sal owned Sal Franco’s Restaurant in Orchard Park, where Noreen worked in various positions. Noreen schedules the classes and manages day to day operations of the cooking school in West Seneca.

K ids Instructor Linda Duncan Culinary Instructor Lauren Watkins Linda Duncan comes to us as a cooking school assistant. Being a mother Lauren comes to us as a Personal Chef/ Cooking Consultant. She has been of 5 with many years of home schooling teaching experience, Linda will successfully cooking for private parties and busy business professionals certainly add this knowledge to teaching kids classes in West Seneca. since May 2007. Lauren is a culinary graduate from Erie Community College. The menu and recipes that Lauren will share with you will not Kids Instructor Judy Handzlik only inspire you but show you that she cooks with a passion and from the Judy is our Instructor for the children’s array of classes and special need heart. Lauren is excited to share her knowledge and love of food with all groups in our West Seneca School and kids classes in Amherst. Judy of you!! has worked as a pre-school teacher, as well as a Day Camp Instructor for 25 years. Judy brings with her many new and refreshing ideas for the Chef Amy Weisenburger classes, as well as a love and understanding of working with these age Chef Amy is a Personal Chef, cooking gourmet dinners and providing busy groups. Judy teaches the scout programs and hosts birthday parties, as well. professionals and special diet clients with delicious home cooked meals in Buffalo and the surrounding areas. She is a graduate of the United States Kids Instructor Chef Tina Kumiega Personal Chef Association Certificate program. ChefA my has had as her Chef Tina will also be teaching the Jr. Chef, birthday parties and scout clients Martha Stewart Living Magazine, ECMC, Stand Advertising, Planet classes in West Seneca, as well as adult classes. Reels Films, Socket Films, The Diocese of Buffalo, Independent Health, and many happy individuals! Culinary Instructor Lawrence Cheeley Lawrence Cheeley (aka Lorenzo in Italy) developed an interest in Italian Chef Scottie Williams cooking in Italy in 1990. He made the acquaintance of Luciana - reputedly Scottie comes to us as the Head Chef at Riley Street Station in East the best cook in the village of Monte Rosso al Mare who took the time to Aurora. His education includes the Fine Arts at Buffalo State College. After teach him some of the Ligurian regional specialties. Subsequent visits working with the many fine chefs in Western New York in his first two to Rome, Florence, Sorrento, Amalfi, Venice,M ilan, and Capri’ offered years at school, he found his true love. It has been 25 years, and he still opportunities to see and taste the special dishes of these regions, and loves what he does. His specialties include Polish, Greek and Northern to ask local cooks how they were made. Lawrence has taught “How to Italian cooking. Working with breads, meats and seafood as his palette, Cook Like an Italian Grandmother” and Italian Baking for the Frontier and what more could someone ask for? Williamsville Community Education Programs. Culinary Instructor Jeannette Kreher Executive Chef Scott Donhauser Jeannette enjoys traveling throughout the US and the World eating local It is always a treat when Chef Scott comes to the Cooking School. Scott cuisine then trying new recipes using a variety of spices. She appears on has shown his many talents in local restaurants such as Daffodil, Verbena, AM Buffalo preparing egg recipes and talking about eggs. Jeannette has and Frog Hair Grill Restaurant, Windows on the Green and The Delaware. worked as a demonstrator/presenter/instructor with adult and children for This dynamic chef has his hand in many local happenings that add to a variety of companies and hopes to share her love of cooking, ethnic food his two hour program. The menus he has chosen will bring cooking, and use of spices to enhance your palate. presentation and interesting flavor combinations to new heights!

Chef Tina Kumiega Chef Tina Marie Kumiega was the owner and executive chef of the Victorian Tea Room and Bake Shop in Wyandotte, Michigan. She is also a member of the United States Personal Chef Association and while a member of their Southeast Michigan Chapter prepared Meals for the Ronald McDonald House in Detroit, Michigan. Chef Tina started her culinary career in her Polish Grandmother’s Kitchen and shopping at the Broadway Market as a child. She has studied at Schoolcraft Culinary School in Livonia, Michigan, Trevarrow’s Chef du Jour Program in Auburn Hill, MI, and under Le Cordon Bleu trained Chef Marci Arthur at her school in Orlando, Florida.

Culinary Instructor Rose Ann Ross Rose Ann was the owner of her own restaurant, Rigatoni’s, located on Delaware Ave. in Kenmore from 1986-1996. Her quick, uncomplicated recipes will enhance your own cooking abilities, as well as her flair for table decorating. Rose Ann specializes in hands on classes, which she TNSHa nd -o eam B makes entertaining as well as educating! uilding at Tops Cooking school! 14 Amherst Cooking School 716.515.2000 Class registration is easy and convenient.

We are able to take payment over the phone using your credit card. To register Cancellation Policy for a cooking class at either our Amherst TOPS or ­West Seneca TOPS, please • If you cannot attend a class, you may send a substitute in your place, except note the following: for Your Health classes. The substitute must have health insurance coverage or they will be charged for the class. To register by phone: • TOPS reserves the right to change any menu or instructor, or to cancel any • Call the TOPS Cooking School in Amherst at 716.515.2000 or the TOPS class at their discretion. The Cooking School will attempt to notify students Cooking School in West Seneca at 716.517.3006. of cancellations. • You must provide a credit card number and expiration date to register by • In order to better prepare for our classes and to better phone using your credit card. Card cannot be debit only – card must have a serve our customers, we now require 3-business days advance notice if VISA/MasterCard/American Express/Discover logo. Please have your credit you cannot attend a class or your credit card card ready when calling. will be charged. No refunds will be made after that time. Just call the • The best way to register for classes is to call the Cooking School. Cooking School and leave your name and the date of the class you are cancelling. We will call to confirm. We regret any inconvenience this may Registration is easy. Just call the Cooking School that you want to register for cause. classes in, or stop by during the day when shopping, and we will be glad to register you. Both schools are handicapped accessible. Grace Hanusin Noreen Mallia We discourage paying for classes ahead of time, in the event the class is not held. Your credit card will not be charged until the day of the class. If you wish Regional Cooking School Manager Cooking School Coordinator to pay by cash the day of the class, you may do so by stopping in the school 3980 Maple Road 355 Orchard Park Road before the class to obtain your registration form. Just go to the service desk, Amherst, NY 14226 West Seneca, NY 14224 pay for the class and return a receipt and the form back to the class. 716-515-2000 716-517-3006

Some classes fill quickly and others may Pre-registration for all classes is recommended at least 5 days in advance, R egister early! as the class may be full or cancelled for low attendance after that time. not be held due to low registration.

general information and etiquette In hands-on participation classes, students should wear casual clothing and comfortable shoes. You may not wear open toed shoes or sandals. This is for your protection and safety. We provide full-length bib aprons for use during class. Please silence all cell phones and pagers when classes are in session. Please keep talking to a minimum so that others may hear the instruc- tors during class. Small children are not allowed in adult classes. If you need to use your cell phone, please exit the Cooking School while talking.

716.517.3006 Cooking School West Seneca 15 FEATURED EVENTS summer SignE up arly! Details and menus in the next calendar!

Jr. Chef 3-Day Camps – ages 7 and 11 $25 a day, $70 for all 3 days – must attend all 3 days to get the discount (no coupons taken with camps) Camp 1 LET’S GO ON A MEDITERRANEAN CRUISE • July 10-12 | 10am-1pm Amherst & West Seneca Camp 2 SURF, SAND & SUN • August 7-9 | 11 am-2 pm Amherst & West Seneca

Aspiring Chefs Culinary Program – ages 12 and up $180 for all 4 days – must be able to attend all 4 days (no coupons taken with camps) July 24-27 | 10am-1 pm | Amherst This Camp is a must for young adults who have a genuine interest in learning to cook, or may want to pursue a career in the Culinary Arts. With families having two working parents, some young adults may have the responsibility to get dinner on the table some nights, or college bound students may find they are not ready to tackle their meal preparation alone, or newly engaged couples may want to get a head start on learning how to cook. In this camp they will learn all the kitchen basics from using the correct equipment in a safe manner, learn basic knife skills, to using the correct bake ware and measurements in baking. We will cook, bake, dice and chop and then eat our creations. This camp is a 4 day commitment and space is limited due to the hands on learning involved. Hand outs and recipes are included. Birthday parties at the Cooking School are fun! Trying to plan your child’s birthday party? Let us do the work for you! Call today to book your party.