2019 Make and Take: All Knife Skills at 3 Give the American Pies 3:00 – 4:00 pm gift of a Class (Rachel Cuzzone) $25 with a Marcel’s 10:00 am – 11:30 am Porch Party DOWNTOWgiftgift of aca Clasrd N $55 (Kelly Sears) 6:30 – 9:00 pm FESTIVITIES $85 1 2 3 4 5 6 4th Free Demo Freedom Four Run Denise’s Caesar Register Potato Salad Summer Happy Southern Style Friends for RegisParearlyadeter 11:00 am – 2:00 pm Hour Summer Soirée the Weekend: Picniconline,early at by the phone Park (Paul Lindemuth) (Brandy Fernow) On the Patio Dinner at 7: Jazz online,orFir ewin by storks phoneore Up Al Fresco 6:30 – 9:00 pm 6:30 – 9:00 pm (Kiley Fields) (Robin Nathan) $80 $85 6:30 – 9:00 pm or in store 7:00 – 8:30 pm $85 7 8 $45 9 10 11 12 13 Th13they fill Thupey fa fillst! Jazz Up Glen Ellyn BIG KIDS CAMP British Baking Inspirations Ages 12 - 16 up fast! (Rachel Cuzzone) 11:00 am – 1:00 pm $50 each day/$180 for all 4 days Family Cooking Summer’s Wines of Summer 18th – 21st Night: Diner Dinners Greatest Hits (Robin Nathan) (Brandy Fernow) (Kelly Sears) 6:30 – 9:00 pm Sidewalk Sale 6:00 – 8:30 pm 6:30 – 9:00 pm $90 Registered Class $50 per person $80 participants receive 14 15 16 17 18 19 20 Registered Class participantsa 10%20th discount receiv one astore 10% merchandisediscount on MID KIDS CAMP Trendy Baking Ages 9 - 11 Intstoreelligentsia merchandise Cup (Rachel Cuzzone) 11:00 am – 12:30 pm $45 each day/$160 all 4 days BikAlle pric Racees Dinner @ 7: Fresh Santa Margarita Summer Ales and The Ice Cream Bar areAll per pric person from the Garden (V) Ranch Bar Bites (Alissa Wallers) e per person (Paul Lindemuth) (Robin Nathan) (Kelly Sears) 11:00 am – 1:30 pm Noar refunds or credits 7:00 – 8:30 pm 6:30 – 9:00 pm 6:30 – 9:00 pm $65 within 72 hours prior $45 $85 $85 to the class. 21 22 23 24 25 26 27 edits JULY hours prior LITTLE KIDS CAMP Summertime Baking Ages 6 - 8 (Rachel Cuzzone) 11:00 am – 12:30 pm $40 each day/$110 all 3 days Fish on the Grill (KJ) (Paul Lindemuth) 6:30 – 9:00 pm $80 28 29 30 31 5.15.19 CLASS, DEMO + EVENT DETAILS Cocktail Party includes Interactive Demonstrations (V) Vegetarian (KJ) Kamado Joe All hands on and cocktail party classes include a selection of our wines and beers Tuesday, July 2 Hands On: Make and Take: All American Pies Rachel Cuzzone 10:00 – 11:30 am $55 Thursday, July 18 Hands On: Summer’s Greatest Hits Kelly Sears 6:30 – 9:00 pm $80 In our new series, you’ll make it, take it home, and bake it! In this class, Chef Rachel will teach you the art of the perfect Worth the wait…months seem to unfold in dog years between the last perfect berries of the previous season to the pie crust, pie filling, and pie assembly. After making the pie dough, rolling each out to fit into two pie shells, you’ll fill little gems now returning to the farmers markets. We can finally fill our basket and not wait a second longer to gobble one with seasonal blueberries and one with apples. One pie will be topped with a crumble, one with a lattice top. An them up. The season’s stars – cucumbers, stone fruit, peppers and more brighten everything on the plate. Tonight, hour and a half later, off you go, with two pies in hand ready to bake off just in time for the parade, picnic and fireworks. we’re serving up summer’s greatest hits with this fresh, fabulous collection of Mother Nature’s finest peak season Freezing instructions will be provided as well. On the menu: Blueberry Lime Pie and Apple Crumble Pie offerings. On the menu: Salted Cucumber with Lemon and Mint Relish, Heirloom Tomato & Nectarine Salad with Sherry Saturday, July 6 Hands On: Knife Skills at 3 3:00 – 4:00 pm $25 Vinegar and Rosemary, Crispy Chicken with Roasted Pepper Relish, Roasted Fingerlings with Lemon Vinaigrette, and Good knives and impeccable knife skills are critical for all cooks and chefs. Knowing how to properly use a good chef’s Raspberry Brown Butter Cake with Elderflower Whipped Cream JULY knife will shorten the time you spend in the kitchen and give you confidence to tackle any recipe. Repetition and prac- Saturday, July 20 Hands On: Wines of Summer Robin Nathan 6:30 – 9:00 pm $90 tice are at the heart of the development of high-level knife skills and when used properly, your knife performs much Summer’s fresh, bright flavors call for the same when it’s time to pair wines with them. We’ll pour three different wines more efficiently. Our chef will take you beyond dicing and chiffonade, exploring advanced knife techniques, the best from around the world that celebrate our warmest season, making for perfect summer pairing. On the menu: Grilled use for different knives, safety, storage, and care. All cutlery and accessories will be 20% off for class participants. Boule Bread with Tomato Concasse, Goat Cheese and Provencal Herbs, Grilled Boneless Lamb with Chimichurri over Saturday, July 6 Hands On: Porch Party Kelly Sears 6:30 – 9:00 pm $85 Arugula with Artisan Garlic Croutons, and Blueberry-Herb Ice Cream Keep the party going from a mid-week 4th of July holiday – no need to vacuum or have those throw pillows perfectly MID KIDS CAMP Hands On: Trendy Baking Ages 9 - 11 positioned. This is a no-fuss get together designed to be easy, breezy, and tasty. Think hand held for summer party fare; Monday, July 22 – Thursday, July 25 Rachel Cuzzone 11:00 am – 12:30 pm $45 each day/$160 for all 4 days one hand for nibbles and bites, one for frosty cocktails. String some lights, strike up the tiki torches, and choose your Trending now in the baking world and on Instagram are all of Chef Rachel’s favorites: unicorn cupcakes, desserts in jars, favorite playlist; it’s porch party time. On the menu: Summer Toasts with Avocado, Burrata and Chimichurri, Crusted chocolate, chocolate and more chocolate, and, of course, frozen favorites. And it’s even more fun when you make all of the Green Tomatoes with Herb Mayonnaise and Micro Greens, Tomato and Ricotta Pesto Burgers with Arugula and Grilled pieces and parts from scratch! Bake up your own Pinterest worthy, Instagram following creations in this week’s camp and take Onions, Green Bean, Roasted Pepper and Potato Salad, and Summer Berry Soda Floats home some treats along the way! On the menu: Tuesday, July 9 Demo: Dinner at 7: Jazz Up Al Fresco Robin Nathan 7:00 – 8:30 pm $45 Monday: Instagram Iconic Unicorn Cupcakes - Chocolate Cupcake, American Style Buttercream, Fondant Horn & Ears Summer gives us all sorts of opportunities to eat al fresco; Jazz festivals, neighborhood concerts, movies under the Tuesday: Desserts in Jars – Citrus (Citrus Curd, Whipped Cream, and Crumble) and S’mores in a Jar (Graham Cracker, stars, or a night in the backyard with the neighbors! Chef Robin is creating a meal with simple and flavorful ingredients Ganache, Torched Marshmallow ) that come together quickly on a work night like tonight but is fabulous enough for any evening – like Jazz Up Glen Ellyn Wednesday: Chocolate Lovers - Unicorn Chocolate Bark, Classic Chocolate Truffle, and Homemade Oreos this weekend! On the menu: Chilled Tomato-Sriracha Soup Shots with Gorgonzola Dolce, Grilled Pork Tenderloin with Thursday: Frozen Favorites - Cookies and Cream Ice Cream Brownie Sandwiches and Peanut Butter Bites Stone Fruit Salsa over Farro Salad, and Raspberry Lambic Beer Floats Tuesday, July 23 Demo: Dinner at 7: Fresh from the Garden (V) Paul Lindemuth 7:00 – 8:30 pm $45 Thursday, July 11 Hands On: Summer Happy Hour Paul Lindemuth 6:30 – 9:00 pm $80 Come summer when cilantro takes over the garden and mint is piled high, fresh vegetables, fruits and herbs take more In the summer, once it’s noon, it’s happy hour, right? Far better than the usual two for one draughts and free bowls of a starring role! Shopping at the local farmers market, or harvesting from your own garden, brings you closer to the of stale, communal snack mix, Chef Paul is serving up some terrific finger foods, craft cocktails and sharable dishes food source and is a great way to add tasty, fresh, and often organic veggies to your diet. Chef Paul’s menu explores designed to kick off the party and keep it rolling well into the night. On the menu: Strawberry-Lemon Mojitos, California fresh takes on the freshest of the season. On the menu: Tomato, Basil Bocconcini and Zucchini Galette, Fennel, Arugula Caipirinha, Limoncello Collins, Bruschetta with White Beans and Greens, Smoked Trout Mousse Deviled Eggs, Mini and Mint Salad, and Orange and Basil Macerated Cherries with Ricotta Basil-Parmesan Savory Cheesecakes with Tomato Jam, Flatbread with Lamb, Mint and Feta, and Prosecco Grapes Thursday, July 25 Hands On: Santa Margarita Ranch Robin Nathan 6:30 – 9:00 pm $85 Friday, July 12 Hands On: Southern Style Summer Soirée Brandy Fernow 6:30 – 9:00 pm $85 Rancho Santa Margarita was a 17,735-acre Mexican land grant in the Santa Lucia Mountains, in present day San Luis Anything that can be celebrated, should be and who doesn’t want to celebrate summer?! Tonight, Chef Brandy is Obispo County, central California.