The Art of Flavor—
Advanced Uses of Herbs and Spices
Imagine chicken cooked with sumac or making your own incredible curry. Discover how to use flavors to provide a subtle enhancement and not overpower your dishes while you try your hand at blending spices. Compare dried herbs to their fresh counterparts and learn how spices influence flavors. Prepare three types of curry and rubs for your roasted meats and fish. Pick up a few tricks of the trade as you cook up a storm with your newly prepared spices in exotic dishes like chicken mole, and shrimp and cauliflower curry.

Wed., Oct. 14, 6-9 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Jim Milliman
Cost: $65      Code: 5616

Spring Rolls: Southeast Asian Style
Learn to create authentic fresh and fried spring rolls—basic to Laotian, Thai, and Vietnamese cuisine. Described as “an explosion of flavors” these rolls feature fresh vegetables with or without meat and are seasoned with fresh Asian herbs like cilantro, Thai basil, lemon grass, lime, and more. Discover flavorful combinations of herbs, vegetables, and meat and techniques for wrapping three different types of rolls. You will also create delicious dipping sauces. Taste your savory accomplishments and take the extras home to enjoy.

Thurs., Oct. 15, 5:30-8:30 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Bouakhanh Greene
Cost: $59       Code: 5617

Indian Curries and Pilafs
Discover the anatomy of classic Indian curries and rice pilafs and become more comfortable using spices and curry masalas to create the complex, satisfying flavors of India. Learn to prepare dishes that are easy-to make, but big in flavor like tomato-based chickpea masala, coconut-based Goanese cauliflower and potato curry, and onion-spice-based Moti Matal shrimp. Add a side of coconut vegetable pilaf, fragrant basmati pilaf with whole spices or crispy fried onion pilaf and even your spice-avoiding friends will ask for more!

Sat., Oct. 17, 10 a.m.-1 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Nancy Krcek Allen
Cost: $65      Code: 5618

It’s All Greek to Me
Enjoy a night of traditional Greek cooking with Nikki Lennox sharing techniques of her ancestors. Start by making an appetizer of Tzatziki, the yogurt dip served with pita bread. A demonstration on making pita bread will be included. Work with fillo dough to create Spanakopita, the classic layered spinach and cheese pie. Homemade Souviaki marinade tops your grilled shish ka bobs. A honey-walnut cake is your final creation before you sit back to enjoy it all.

Mon., Oct. 19, 6-9 p.m. 
Oleson Center Kitchen Rm. 129
Instructor: Nikki Lennox
Cost: $59      Code: 5619

Decorating Cakes for the Holidays
Build on your basic cake decorating skills to decorate special cakes for the holidays. Complete a cake to take home each week as you learn advanced skills to design around seasonal themes. Get creative! For a fall look, learn to make pumpkins, fruit, corn and cornstalks—even a turkey. Try a festive wintery theme with pine trees and snowmen. By the last week, you will be working with pine cones, pine needles, and decorative writing. A supply list will be available prior to the first class.

3 Tues., Oct. 27-Nov. 10, 6-8:30 p.m.
Oleson Center Rm. 112
Instructor: Julia Slack
Cost: $49     Code: 5602

Indian Breads and Chutneys
Great taste and exotic flavors go hand in hand. Learn how to roll and cook several Indian bread doughs from spiced-potato paratha (pan-fried flat bread) and flaky spinach-chili paratha to crispy lentil and rice dosa (Indian crepes). Discover the flavor combinations of three types of fresh and cooked chutneys like mango-lime and cilantro-cashew. Experience the world of Indian flavor as you sample your breads and condiments. Use your new chutney recipes to spice up turkey leftovers or wrap up for a handmade gift for the holidays.

Thurs., Nov. 5, 6-9 p.m. 
Oleson Center Kitchen Rm. 129
Instructor: Nancy Krcek Allen
Cost: $65      Code: 5621

Wine and Chocolate—
The Perfect Pair
Join chocolatier Mimi Wheeler and winemaker Mark Johnson for a memorable tasting experience. You’ll learn to enhance your enjoyment of both of these “food groups” as you explore similarities and differences in describing taste, aroma, and texture. Mimi takes you on a chocolate journey to discover cocoa content and factors that influence flavor. Mark provides insights into winemaking and subtleties of the tasting experience. Discover combinations of confections and wines that will dazzle guests (and your palate). Cost includes chocolates and wines.

Fri., Nov. 6, 6-8:30 p.m.
Oleson Center Rm. 112
Instructors: Mark Johnson & Mimi Wheeler
Cost: $39          Code: 5622

Gluten-Free Breads
Get hands-on with bread making as you learn the fundamentals of the gluten-free baking process. You will work with various yeast doughs and bake them off for a great tasting session. You will also try a gluten-free sourdough starter and see how it changes the dough and the baking process. Leave with new ideas, great information, and ready-to-use recipes.

Sat., Nov. 7, 10 a.m.-1 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Laura McCain
Cost: $59          Code: 5623

Great Soups and Sauces - This class is filled.
Explore the world of from-scratch soups and sauces with Chef Jim Morse. Using locally available products, learn to create versatile homemade stocks. Discover the five grand sauces of French cuisine and their derivatives. With what you learn about stocks and sauces, you’ll be ready to create wonderful soups with seasonal flair. Of course, the best part is the sampling finale.

Mon., Nov. 9, 5:30-8:30 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Jim Morse
Cost: $59          Code: 5624

Fish for Dinner
Take the stress and guess out of fish preparation in this skillet-to-plate workshop. Chef Mickey Cannon highlights four favorites—salmon, whitefish, tuna, and mahi-mahi. You’ll learn to sauté, panfry, and steam fish for quick, easy preparation. Learn to enhance flavors with infused oils and simple sauces. You’ll get tips for selecting good fish and techniques for cutting. For your evening tasting party, you’ll also create complementary sides.

Tues., Nov. 10, 6-9 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Mickey Cannon
Cost: $75       Code: 5625

“Girls Meet Grapes”
Wine Appreciation Series
Gather your girlfriends (and guy friends too) and do something just for you. Join Mark Johnson, vintner and vice president of Chateau Chantal, to learn about wines. From aromas and vocabulary to serving and storing tips, a little wine knowledge will go a long way as you entertain and enjoy wine with friends. Enroll in one class for $35; or $65 for both.

Friday Night Whites
Chardonnay, Gerwurztraminer, and Riesling are names often seen on restaurant wine lists. Get the real scoop on white wines! Which are the better food wines and which wines should be enjoyed on their own? Taste a variety of white wines and learn about the wine-making process, terms you’ll find on a bottle, prices, and perceived value of white wines. You must be at least 21 to attend.

Fri., Nov. 13, 6-9 p.m. 
Code: 5626

Friday Night Reds
Pinot Noir, Merlot, and Cabernet Sauvignon are just a few of the red wines you see as you stand in front of what seems like miles of wine bottles in the supermarket. Want to make choices based on something other than the cool labels? Discover the delicate art and science of tasting while you sample a few red wines and refine your sense of sight, smell, taste, and texture. You must be at least 21 to attend.

Fri., Dec. 4, 6-9 p.m.
Code: 5627

Both in Oleson Center Rm. 112
Instructor: Mark Johnson
Cost per session: $35
(does not include $8 material fee payable to instructor at class)

Cost for both: $65
(does not include $15 material fee payable to instructor at class)

Puff Pastry
Learn to make puff pastry from scratch and in no time you’ll be baking a host of treats and exploring classic fillings that will delight both your savory and sweet tooth. Use your new pastry skills to create a blue cheese and pear tartlet, a pot pie filled with chicken and veggies, and a chocolate-raspberry mousse to top off any meal. Sample your creations before taking some pastry home to fill with your own concoctions.

Mon., Nov. 16, 6-9 p.m. 
Oleson Center Kitchen Rm. 129
Instructor: Nikki Lennox
Cost: $59        Code: 5628

Lebanese Cooking with Local Ingredients
Use local and regional ingredients to produce ethnic recipes straight from Lebanon! Chef and partner at the Wellington Street Market, Kristin Karam, will open the family cookbook! Learn how to make traditional tabouli and lamb stuffed grape leaves. Finish the meal with a sweet baklava pastry. Explore wine from local vineyards that pair perfectly with these recipes and other fresh meals. Enjoy this evening of Middle Eastern cuisine and traditions.

Wed., Nov. 18, 5:30-9 p.m.  
Oleson Center Kitchen Rm. 129
Instructor: Kristin Karam
Cost: $65         Code: 5629

A Walk on the Wild Side—
Cooking Game
Are you intimidated by cooking wild game because of the gamey taste? Learn the basics of game cooking with chefs Eric Patterson and Jennifer Blakeslee of The Cook’s House. Discover the techniques of braising, sautéing, and roasting while you become more comfortable preparing dishes with rabbit, pheasant, and venison. Let the hunting begin!

Sun., Nov. 29, 1-5 p.m.
Oleson Center Kitchen Rm. 129
Instructors: Eric Patterson & Jennifer Blakeslee
Cost: $75        Code: 5630

Cookie Decorating with Royal Icing
Decorated cookies make a colorful accent to an ordinary cookie tray. Gain tips for working with the dough and learn how to decorate beautiful, professional looking cookies using royal icing. This smooth, hard-drying icing is perfect for making cookies you can stack, freeze, or mail without disturbing the decorations. Discover piping techniques and designs using colored royal icing, colored sugars, and other decorative items. Leave with a few of your creations to sample and many new ideas and skills to use for the upcoming holidays.

Option 1: Tues., Dec. 1, 6:30-8:30 p.m.
Code: 5631
Option 2: Wed., Dec. 9, 6:30-8:30 p.m.
Code: 5632
Oleson Center Kitchen Rm. 129
Instructor: Julia Slack
Cost: $35 each option

Easy Appetizers for the Holidays
Prepare and sample tasty appetizers that are great “do ahead” creations for those busy days when you are feeling stressed yet want to wow your guests! Chefs Jennifer Blakeslee and Eric Patterson of The Cooks’ House will guide your preparation of delicious dips, salads, appetizers, and other savory edibles. Leave with new ideas and know-how for your upcoming holiday entertaining.

Option 1: Wed., Dec. 2, 6-9 p.m. - Option Full
Code: 5633
Option 2: Tues., Dec. 8, 6-9 p.m.
Code: 6042
Oleson Center Kitchen Rm. 129
Instructors: Eric Patterson & Jennifer Blakeslee
Cost: $59 each option

Create a Gingerbread House—
(For an Adult and Child Age 8+)
Make a gingerbread house from scratch for the holidays with a cool kid of your choice! The two of you will roll up your sleeves on Friday evening in the Oleson Center kitchen to bake gingerbread and prepare frosting to hold your winter wonderland together. Saturday morning, the gingerbread is ready to be shaped and assembled into a structure. Put it all together with gum drops, melted suckers for windows, and any candy you can imagine for your designer edible house. Enjoy it as holiday décor or a family feast. Cost includes one adult and one child.

Fri., Dec. 4, 6-9 p.m. 
and Sat., Dec. 5, 9:30 a.m.-noon
Oleson Center Kitchen Rm. 129
Instructor: Stacie Kohler
Cost: $99 (includes one adult and one child)
Code: 5634

Bouche de Noel—the Classic Holiday Dessert
Take the mystery out of how to make this impressive Yule log dessert. Build your confidence and ability to produce it at home…just in time for the holidays. Observe the “how to” cake technique of rolling it up jelly-roll style and then try your own hand at forming the classic Yule log. Learn the secrets of decorating tips including the egg white mushroom and decorative chocolate leaves. Enjoy a slice in class and take yours home to eat right away or to be enjoyed for a holiday treat.

Mon., Dec. 7, 6-9 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Jim Milliman
Cost: $59        Code: 5635