Wednesday, October 7th ● 11:30 - 2:00 pm ● "From the Root Cellar" ● Demonstration Class ● Lelia Gentle - DreamCatcher Farm ● $45.00  Beets, turnips, carrots, parsnips, sweet potatoes, rutabagas, winter squash of all sorts...these are the vegetables that get us through the winter months.  With all the greens disappearing from the local markets, we are ready to dig into hearty soups and other vegetable dishes. Menu: Homemade Vegetable Chips ● North African Sweet Potato Soup ● Roasted Root Vegetable Salad ● Roasted Vegetable Pot Pie ● Roasted Radishes and Carrots with Turmeric ● Sweet Potato Cheesecake with Gingersnap Crust

Wednesday, October 7th ● 6:30 - 9:00 pm ● "Hone Your Knife Skills" ● Hands On Class ● Ed Bartush - Wusthof Trident Cutlery ● $45.00  Whether you are just learning or need a refresher course, don't miss out on this class! Learn the ins and outs of choosing your cutlery, how to maintain the edges and the proper handling of each knife. You will learn the proper way to slice, dice, chiffonade, mince and even carve. Proper knife skills will give you much more confidence when working in your kitchen! Ask anyone who has taken this class - it's worth every penny! This class is offered only twice a year, so sign up early to insure your spot! (no meal will be served in this class, so eat a little something before you come) Remember, you get a 10 percent discount off all purchases on class night so if you have wanted to begin or add to your knife collection, this is a great time to do so! Look at our large selection of Wusthof cutlery; we have the lowest possible prices. (Remember, we have knife sharpening available!)

Friday, October 9th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● David Moeller - Sullivan University ● $95.00 for TWO  Menu:  Wild Mushroom and Truffle Macaroni and Cheese ● Paella ● Crepes with Banana Flambé and Nutella

Saturday, October 10th ● 11:30 - 2:00 pm ● "Perfect Homemade Pizza" ● Hands On Class ● Brad Dillon - Brad's Designer Breads ● $55.00  While perfecting bread and scone recipes, and after taking a pizza class in Italy, Brad has been secretly perfecting a pizza dough recipe, or 2, for his own use, and the pizza making technique, which he is now prepared to share with the world.  Pizza is the ultimate simple comfort food that everybody can love, when done right.  Get over marina, mozzarella and pepperoni, and up your game with multiple types of cheeses (including Gorgonzola), sauces (fig jam anyone?), and fruits (apples and grapes), among other things.  Use up that leftover salsa and andouille before it goes bad.  Turn up the Heat!  Brad will give you the knowledge of how to properly mix, shape, and bake your own pizza. After this class, and with a little planning, on a work night, you should be able to get a pizza in the oven in 30 minutes, so you will have time to pour yourself a glass of wine and change your clothes before you eat.  This is a hands on class, so wear something that looks good with flour on it, and a little sauce. You will mix dough to take home and bake later, and assemble a pie to take home and bake that day, or sometime soon. If you have any favorite ingredients to use on your own pizza, bring them along.

Saturday, October 10th ● 6:30 - 8:30 pm ● "Date Night" ● Hands On Class ● Mike Cunha - Sullivan University ● $95.00 for TWO  Menu: Manhattan Style Seafood Chowder with Garlic Herb Crostini ● Boneless Pork Loin stuffed with Spinach, Feta Cheese and Toasted Pine Nuts ● Poached Pear and Almond Bread Pudding topped with Cinnamon Crème Fraîche

Monday, October 12th ● 6:30 - 9:00 pm ● "A Tour of Italy ~ Sardegna" ● Demonstration Class ● Sandra Gugliotta - Dining Elegance Caterers ● $50.00  We will be revisiting different regions of Italy on our second tour - complete with new dishes. This is the nineteenth of a series of monthly classes exploring the different regions of Italy!  Sardegna is known as the farthest away island from terra ferma.  It is spoken of as a small world in which anything that is planted will grow.  It topography ranges from mountains to plains and ocean all around, caverns and grottos to the west and luxurious landscapes and emerald coastline to the North.  In Sardegna each and every little town or city and each seaside has its very own tradition.  As a result, the food is varied throughout the island as are the wines.  Menu: Ciciones ~ Gnocchi of Sassari ~ homemade firm semolina flour gnocchi with a hint of saffron tossed in a meat sauce and loaded with grated pecorino cheese ● Calamari Ripieni ~ Stuffed Grilled Calamari ~ fresh calamari stuffed with seasoned chopped tentacle salad tossed with anchovies, garlic, parsley, bread crumbs in a lemon marinated then grilled and seasoned with sea salt and pepper ● Melanzane Arrosto ~ Roasted Eggplant ~ fresh small firm eggplant roasted whole and then halved and seasoned generously with salt, pepper, garlic, extra virgin olive oil and crushed red pepper ● Bombas ~ Sardenga Style Meatballs ~ a mix of ground beef and veal mixed with garlic, parsley, bread crumbs and eggs then pan cooked in a fresh tomato and onion sauce ● Bugnoletti di Patate ~ Potato Fritters (sweet dessert) ~ cooked and riced potatoes tossed with sugar, flour, eggs, lemon zest and salt  then fried and served warm dusted with powdered sugar