If you're not one, you know one - a devoted chocophile.  Scientific evidence is mounting and revealing that chocolate is a mood enhancer.  Well, . . .  duh!  We've all known that for awhile; it's about time it's officially confirmed!  It's no accident that chocolate and Valentine's Day are inextricably intertwined.  And now that chocolate's antioxidant content qualifies it as a superfood, guilt has fallen to manageable levels.  Chocolate wields its wiles through the mysterious effects of over 400 inherent compounds that create highly desirable flavors and persistent attraction.  Advance your enjoyment of chocolate by mastering some Chocolate Math, understanding Chocolate's Modus Operandi, and exploring some current Trends in Chocolate.

Feb 7, Thu., 6:30pm - A Taste of New Orleans - Shelly and Mike Sackett. $70. (Rescheduled from Jan 31st).  A great meal for the more advanced cook.  Starting with Shrimp De Jonghe and Mock Turtle Soup, then on to Herb-Crusted Bee Tenderloin served on a toasted crouton drizzled with Marchand de Vin Sauce.  Accompaniments include Creole-Baked Tomatoes and Petit Pois a la Francais and Beignets and Chicory Coffee to finish.

Feb 9, Sat., 9:30pm - Everybody Loves Chocolate Desserts - Nicki Leathem. $50.  From mini-chocolate cheesecakes to truffles.  We'll learn about tempering and molding chocolate and taste a Chocolate Silk Pie and Chocolate Godiva Cake.

Feb 10, Sun., 2:00pm - Little Guys Valentine's Day Party - Peg Neireiter.  $37. (New class addition).  We'll make Valentine Mice, a Sweet Cheese Ball, Black Forest Cupcakes, Cookie Cutter Cut-Out Sandwiches and a simple appetizer spread.

Feb 12, Tue., 6:30pm - Fun with Filo - Shelly Sackett. $42.  Master the tricks of working with this unique pastry with three different appetizers!

Feb 14, Thu., 6:30pm - Valentine's Day Dinner - Cindy Vescovi. $65.  A fantastic menu for sharing!  Caramelized Onion and Bacon Tart, Beef Tenderloin with Bearnaise Sauce and all the accompaniments.  White Chocolate Mousse with Raspberry Sauce will finish the evening.

Feb 15, Fri., 6:30pm - Valentine's Day Dinner - Cindy Vescovi.  $65.  (So popular, it's repeated!).  Sometimes it's easier to relax and share Valentine's Day on the weekend.  Join us in a encore session of Caramelized Onion and Bacon Tart, Beef Tenderloin with Bearnaise Sauce and all the accompaniments.  White Chocolate Mousse with Raspberry Sauce will finish the evening.

Feb 16, Sat., 9:30am - Microwaving for Smarties - Mary Rezek. $45.  Learn to cook fish, steam artichokes, make lemon curd, BBQ chicken, steam vegetables, cook potatoes. Deploy the magic of this great appliance.

Click on the class title to access additional information!  Then call us at (812) 474-1131!

Feb 19, Tue., 6:30pm - Big-Time Sushi Class - Lelia Gentle & Sheri Drabin. $65.  Understand the essentials of sushi.  Using raw and cooked fish and seafood you'll have a hands-on experience.

Feb 21, Thu., 6:30pm - Spinach-Stuffed Pork Loin Dinner - Scott Schymik. $47.  Perfect from every angle!  Tomato-Basil Soup, Spinach and Duxelle Stuffed Pork, Butternut Squash Dumplings, Sauteed Asparagus, and a flourish finish of Cheesecake with Strawberry Sauce.

Feb 24, Sun., 1:30pm - Rosemary on Parade - Stephen Lee. $45.  There's a place for rosemary everywhere: Spinach & Rosemary Soup, to Rosemary Salt Bread, Roasted ROsemary Chicken Thighs, Lemony Scallops en Rosemary Brochettes, Spaghetti Squash with Herbed Butter, and Buttermilk Rosemary Pound Cake.

Feb 26, Tue., 6:30pm - Bravo Barcelona Menu - Shelly & Mike Sackett. $50.  From a first course of Tapas, to a second of Catalunian Tomato Soup, a main event of Paella de Marisco with Salad from Mancha, and a finale of Creme Catalan.

Mar 1, Sat., 9:30pm - Puff Pastry Parade - Shelly Sackett. $48. 

Mar 2, Sun., 2:00pm - Kids Love to Make Pizza! - Peg Neireiter. $37. 

Mar 4, Tue., 6:30pm - St. Patrick's Day Seafood Menu - Lelia Gentle. $55.

Mar 5, Wed., 6:30pm - Basic Knife Skills Class - Ed Bartush. $45.

Mar 6, Thu., 6:30pm - Traditional Cast Iron Cooking - Shelly Sackett. $42. 

Mar 8, Sat., 9:30am - Brazilian Brochettes - Pam Heironimous. $50. 

Mar 10, Mon., 6:30pm - Old, Tried & True Menu - Doug Rennie. $62. 

Mar 11, Mon., 6:30pm - Repeated - Old, Tried & True Menu - Doug Rennie. $62.

Mar 12, Wed., 6:30pm - Decorating Cookies for Easter - Cathy Webb. $40. 

Mar 18, Tue., 6:30pm - Easter Buns & Breads - Nicki Leathem. $38. 

Mar 20, Thu., 6:30pm - Pizza, Family Style - David Pampuch. $42.

Mar 22, Sat., 9:30am - Five Thirty-Minute Entrees - Jonathan Sackett. $55.

Mar 25, Tue., 6:30pm - Hot Wok, & Easy - Shelly Sackett. $42. 

Mar 27, Thu., 6:30pm - Salmon with Lobster Ragu - Cindy Vescovi. $60. 

Mar 29, Sat., 9:30am - Sizzlin' Chinese - Shelly Sackett. $38.  

Today's chocolate choices extend far beyond milk or dark, with or without nuts. Whether buying chocolate for out-of-hand eating or for cooking in the kitchen, the off-the-shelf choices proudly sport a percentage number on their packaging - 64%, 71%, 82%.  What do these numbers mean?  Which is better?  What should I choose for my recipe?

                                                Read the full story.

You'd think that there would be nothing more to explore with such a popular food as chocolate.  But have you tasted chocolate infused with red hot chili pepper?  A chocolate-bacon bar?  Or a single origin cacao nib?  It's precisely because of its popularity that we can't stop experimenting with chocolate.  Check out a few trends in the latest of chocolate indulgences. 

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Q: Is white chocolate really chocolate?

A: Yes and no. It depends on what your definition of "chocolate" is. White chocolate contains cocoa butter, but no cocoa solids. Cocoa solids give chocolate its brown color and its distinctively alluring taste. To be termed white chocolate, it must contain at least 20% cocoa butter and 14% milk solids. Because cocoa butter has such a mild flavor, it makes a good base for accepting other flavors.  White chocolate-like products substitute vegetable oil for the cocoa butter and often appear whiter in color. Skip any use of these "white confectionary coatings;" they are only an irreverent impersonation of white chocolate.

Q:  What is the best way to create chocolate curls or ruffles?

A:  Chocolate curls add an exotic frill to many chocolate desserts.  For curls, use a vegetable peeler on the edge of a room temperature block of chocolate.  "Peel" the chocolate onto a piece of waxed paper, fold the waxed paper and slide the curls onto the dessert top. For ruffles, melt chocolate, and pour onto an upside down jelly roll pan.  Let cool just until malleable.  With a long spatula held at an angle, scrape the chocolate off the surface.  With a little practice, gorgeous ruffles will emerge.

Q:  I see cacao nibs more and more frequently.  What are they and how should they be used?

A:  Cacao nibs are cracked pieces of the cacao seeds after they have been fermented, roasted and hulled.  The nibs are nut-like in consistency and contain both the cacao butter and solids.  While bitter on their own, on top of yogurt, oatmeal, or as a crushed coating for truffles, they burst with flavor and the essentials of chocolate.  Nibs have all of the health benefits of cacao without the added sugar and butter of chocolate.
 
Q:  What is conching?

A:  Conching is part of the transformation of cacao seed to chocolate.  Conching aerates the ground cacao seeds releasing any volatile gases present, and further grinding and smoothing solid particles to a fineness no longer detectable by the human tongue, 30-35 microns.  Some manufacturers tout the length of time their chocolate spends in conching as proof of higher quality.  However, conching time does not necessarily equate to a better product.