Cooking Demonstrations Resume January 14th
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 Mark your calendars!
Winter Cooking Demonstrations
Saturday Mornings
Cooking demos begin promptly at 10:00a.m. Class fee of $5. Pre-registration is not needed. Seating is on a first-come basis. We suggest early arrival for best seating.
Click here for the Winter Demo ScheduleSATURDAY, JANUARY 21, 2012New England Clam Chowder with Kurt Chausse, The Cafe.
This is Kurt's version of the American classic, rich and creamy. Paired with a salad and bread it becomes a hearty meal. SATURDAY, JANUARY 28, 2012
Toffee Bread Pudding with White Chocolate Sauce with Margaret Welder. It's rich - sumptuous even - a dessert to make not only when you've got left-over bread but worthy of buying bread for the express purpose of having it left over.
SATURDAY, FEBRUARY 4, 2012
West African Palaver Stew with Joe Geha. Reminiscent of a traditional groundnut chop, it features sweet citrus and earthy nut flavors but differs from much of West African Cuisines in it use of tender pieces of savory pork.
SATURDAY, FEBRUARY 11, 2012
Deeply Chocolate Gelato with Strawberry Sauce with Becky Ringsby. Come and indulge yourself in rich, creamy, chocolate decadence! Gelato is a delectable Italian ice cream dessert that you can easily make at home...just in time to impress your Valentine! We will top off our creation of chocolately-goodness with a bright and fresh homemade strawberry sauce. Yum!
SATURDAY, FEBRUARY 18, 2012
Pecan Chicken Casserole with Margaret Welder. Chicken tonight? Why not. For a new twist on a familiar family favorite you'll want to give this recipe a try - with dill or thyme. |
SPECIAL Cooking Class
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 PASTA 101
Feb. 9th & 16th from 6:00 - 8:00 p.m.
Marg Junkhan, Instructor
This is a hands-on class for beginners who want to learn successful techniques for making fresh homemade pasta using both a hand-crank pasta machine and the KitchenAid Pasta attachment. Our first class starts with a how-to demonstration on making the dough. Then, working in groups, we will make a simple spaghetti and/or Fettuccine along with a simple sauce to accompany each. In our second class, working in groups, we will make ravioli and lasagna using our hand made pasta. Class size is limited to 12.
Registration deadline: Monday, February 6th. $30.00 per person, pre-registration and prepayment required. |
