king Cla o sse o s C at Sharpen Your Culinary Skills Fall 2012 Whether you’re a beginner or a passionate cook, plan to attend these educational and entertaining classes running from September through December 2012. Call Grebe’s at 715-675-2341 or visit Grebe’s Chef’s Center to register. *Registration will begin Saturday, September 8, 2012 at 8:00 a.m. Due to the popularity of these classes, we are asking that you limit your registration to 2 people. POLICIES & PROCEDURES Your class fee includes: Instruction, printed recipes, a small sample of the food prepared in class and a coupon offering discounts on purchases in our retail store. Menus can be changed at Chef’s discretion. The amount of food available to eat varies from class to class and we cannot guarantee meal/size portions and we ask that you do not bring your own alcoholic beverages to class. Classes may be cancelled and rescheduled if possible, due to inclement weather or illness of the instructor. You will be contacted by phone or email if any changes are made. In the event that Grebe’s cancels a class, we will refund your fee or issue a store credit toward another class. Payment is required at time of registration. We cannot hold a place in class without payment. You may register by phone with VISA, MasterCard or Discover, or in person. Cancellation Information: All class reservations are non-refundable, much like purchasing a ticket for a cultural or sporting event. If you find you are unable to attend a class, we encourage you to send someone in your place or call to inquire if there are individuals on our waiting list. ~ 2 ~ SPECIAL EVENT: "SOME LIKE IT HOT" TOMATO FESTIVAL Saturday, September 22 10:00 am-2:00 pm Celebrate the tomato harvest at the Chef’s Center with a day devoted to the fresh, sun-ripened gem of the garden. Whether they’re plucked from the vine or the produce aisle, we’ll help you make the most of tomato season. Event Highlights • The Sensational Salsa Contest • 10% off all in-stock, regular-priced food processors • Free seminars all about tomatoes • Demonstrations and sampling • A gadget table where you can try before you buy The Sensational Salsa Contest Judging begins at 10:00 am Think your salsa has blue-ribbon potential? Bring in your best batch to the judging panel of Grebe’s staff members, and you could be making future batches in a Cuisinart 7-Cup Food Processor valued at $130. Please bring a copy of your recipe that includes your name and phone number. Entries must be at the Chef’s Center by 9:45 am to be considered. To enter the contest, please call the Chef’s Center by Thursday, Sept. 20th. May the best salsa win! Seminar Schedule 11:00 am All-Star Salsas 12:00 pm The Best Homemade Tomato Soup 1:00 pm Easy Tomato Appetizers All seminars are taught by Chef’s Center staff members Suzi Richetto and Carol Buch. Seminars are no charge and have 20 seats available. Seating is first come, first served. ~ 3 ~ FATHER FAT’S TAPAS Monday, September 24 6:30–9:00 pm The Spanish have elevated the snack to a culinary art form known as tapas—small plates that are big on flavor and made for sharing. Chef Christian Czerwonka brought this small-meal phenomenon to the Midwest with his latest restaurant, endearingly named Father Fat’s Public House. Get his unique take on tapas, sample his charter menu and learn how to recreate these crowd-pleasing plates at your next dinner party. Chef Christian Czerwonka $55.00 Le Creuset - Try Great Cookware at a Great Price! Timeless design & superior performance, generation after generation. 10.25" Iron 12.25" Revolution 2.25 qt. Dinnerware: Handle Skillet Silicone Jar Scrapper Pitcher Reg. $130.00 Reg. $12.00 Reg. $40.00 Sale Price $100.00 Sale Price $10.00 Sale Price $30.00 8 qt. Stockpot 3 1/10 qt. (14") 8" sq. w/bonus 5" sq. Reg. $80.00 Heritage: Heritage Stoneware: Sale Price $55.00 Oval Au Gratin Dish Square Baker + GWP Reg. $55.00 Reg. $60.00 8" S.S. Fry Pan Sale Price $40.00 Sale Price $45.00 Reg. $75.00 Sale Price $55.00 2 1/2 qt. (10.75" x 8.5") 8" H.A. Shallow Fry Pan Classic Deep Dish Baker Reg. $75.00 Reg. $60.00 Sale Price $55.00 Sale Price $40.00 ~ 4 ~ THE KITCHEN SESSIONS: SAUCE, STUFF AND ROLL Thursday, September 27 6:30–9:00 pm Pasta’s longstanding partner—the sauce—can range from simple to sophisticated depending on the ingredients. Spend the evening in the kitchen with two pasta aficionados, and learn how to make a variety of savory Italian sauces from basic tomato to white balsamella. Then transform the sauces into hearty meals of stuffed and rolled pasta, including Garganelli Rolled Pasta, Manicotti with Homemade Ricotta and Spinach & Meat Manicotti. Delizioso! Sign up early, as this hands-on class will be limited to 12 people. Virgil Landretti and Leslie Gazzolo $50.00 RUSTIC FALL FEAST Monday, October 1 6:30–9:00 pm Autumn yields a cornucopia of hearty fruits and vegetables that create meals of warmth and comfort. Kickoff the harvest season with a savory supper of bold flavors and rich textures that will help you transition to the winter months: Cream of Roasted Buttercup Squash Soup, Pan-Seared Oven-Roasted Duck Breast with Wild Mushroom Truffle Risotto & Natural Pan Jus and Maple Bacon Brittle Ice Cream. Chef Adam Jamgochian $55.00 BISCUITS FROM SUNRISE TO SUNSET Thursday, October 4 6:30–9:00 pm The “Biscuit Chick” is back to help you taste your way through another day of biscuits and learn her foolproof biscuit-baking tips along the way. From sweet to savory, the biscuit can stand alone as a snack or add a down-home element to simple and sophisticated meals alike. Her menu puts biscuits on the table at every meal: Apple-Cinnamon Roll Biscuits for breakfast, Caramelized Onion & Rosemary Biscuits with Roast Beef for lunch, Asiago & Sun-Dried Tomato Poppers as an appetizer, Corn Biscuits of all varieties for supper and Pumpkin Spice Biscuits with Toasted Pecans & Maple Cream for dessert. Cheryl Vanderwerf $40.00 ~ 5 ~ SOME ENCHANTED EVENING Monday, October 8 6:30–9:00 pm Love the freshness, simplicity and al fresco nature of bistro meals in the summer? Learn how to transition them into fall as Chef Joshua Braatz from City Grill gives his bistro fare a harvest twist with an enchanting menu of Sautéed Blue Mussels, Classic Caesar Salad, Chicken Coq Au Vin and Vanilla Bean Crème Brulée—perfect for the patio on a balmy fall evening. Chef Joshua Braatz $55.00 THE KITCHEN SESSIONS: GET STUFFED WITH CHEF TRAVIS Thursday, October 11 6:30–9:00 pm Chef Travis is back with another hands-on class in the Chef’s Center kitchen that will leave you feeling stuffed. Grab a patch of countertop, roll up your sleeves and learn how to turn ordinary entrees into extraordinary meals with savory stuffings. Watch and practice the culinary techniques you need to prepare Stuffed Pork Chops, Stuffed Peppers, Stuffed Tomatoes and Baked Stuffed Apples. Sign up early, as this hands-on class will be limited to 12 people. This class is also being offered on Thursday, October 18. Chef Travis Teska $70.00 “No matter how creative a cook you are, you will always be handicapped in the kitchen by mediocre ingredients.” – Perla Meyers September Chef Center Coupon 15% Off Excludes Sale Merchandise. Effective September 1-30, 2012. ~ 6 ~ THE KITCHEN SESSIONS: BUILD-YOUR-OWN SUSHI BAR Monday, October 15 6:30–9:00 pm Back by popular demand, Chef Brian Pekah is bringing the big-town popularity of the sushi bar to the small-town table— with all the bold flavors that have made it a foodie favorite around the world. In this hands-on class, you’ll learn how to prepare perfectly sticky Sushi Rice and use it to create fresh California Rolls, Spicy Tuna Rolls, Veggie Delight Rolls and Shrimp Rolls using both classic and inside-out rolling techniques—everything you need to throw a savvy sushi- making party that feels far from small-town. To help you get rolling right away, this class includes a Sushi Kit, which contains a Bamboo Rice Paddle, Rolling Mat and Instruction Booklet. Chef Brian Pekah $55.00 Autumn Bisque In a large sauce pan combine: 1 pound Butternut Squash, peeled, halved, seeded and cubed 2 tart Apples, peeled cored and cubed 1 medium Onion, chopped 2 slices White Bread, crusts removed and cubed 4 cups Chicken Broth ½ tsp. Salt ¼ tsp. Pepper ¼ tsp. dried Rosemary, crushed ¼ tsp. dried Marjoram, crushed Bring to boiling. Reduce heat and simmer, uncovered about 35 minutes until squash and apples are tender. Remove from heat; cool slightly. Spoon 1/3 of the soup mixture into a blender or food processor. Cover (vented-cover the hole with a towel and your hand) and blend until pureed. Repeat with remaining soup. Return all of the pureed soup back into the sauce pan. Reheat gently over low heat. In a small bowl, stir together: Beat in 1 cup of hot soup. Then add the yolk mixture to the 2 Egg Yolks, slightly beaten saucepan, stirring constantly. Heat and stir just until soup ¼ cup Whipping Cream begins to boil. Garnish bowls with sliced apples and rosemary, if desired. Makes 6 Servings.