CIA-trained corporate Chef Matthew Russ thinks there's no better way to beat the summer heat than the fresh, light, and yet bold flavors of tropical Southeast Asia. And for this class, he's gathered a few favorites of his own. He'll share how this simple yet flavorful cooking can lift your palate right out of the late summer doldrums with:

• Lumpia, a Filipino-style ginger-scented pork egg roll with sweet-sour dipping sauce
• Ahi Poké Salad: fresh ahi tuna with Asian Vegetable Slaw
• Pineapple Teriyaki Glazed Salmon with Sautéed Bok Choy 
• Brûlée finished sliced Mango topped with Kiwi-Lime Sorbet 

Though school has started, there's still another whole month of summer ahead of us, and here in the Lowcountry we still have at least three more months of grilling weather. Join the Kitchenware Outfitters Staff and guest cooks on the front patio by the fountain to see and taste how to get the most from these great outdoor cookers, both now and long after summer is over. Look for details of this event in our weekly e-newsletter updates.

Please help us welcome Chef Nancy Waldeck, a Georgia-based cooking teacher who is a regular and very popular instructor at Cook's Warehouse in Atlanta. Chef Nancy loves the fresh yet bold flavors found in the cuisines of the Mediterranean, and especially loves the fact that summer food in the region is usually easy and fast as well as delicious. For her debut at Kitchenware Outfitters, she offers a fresh menu of her own favorites, including:

• Spicy Tuscan Cannellini Dip with Olives and Handmade Pita Chips
• Horiatiki, a Greek country potato salad that combines the usual Greek Salad ingredients, tomatoes, cucumbers, red onions, capers, feta cheese and olives with sliced new potatoes
• Greek Shrimp, Feta and Tomato Gratin, served over Oregano Rice
• Luscious Chocolate Ricotta Crème goes together in just 15 minutes, and is perfect for serving with the season's fresh berries

Please help us welcome new instructor, Chef Paul England, a corporate executive chef who has recently relocated to Savannah from Chicago. This Johnson and Wales University graduate with more than three decades of experience in the industry, has been executive chef for a number of Chicago's fine Italian restaurants and corporate executive chef for high-end restaurant groups. For tonight's class, he revisits his years in Italian fine dining with a selection of his own favorites, including:

• Shrimp Oreganata (shrimp baked with Panko garlic butter), accompanied by warm Tomato-Basil Relish
• White Truffle Risotto with Assorted Seasonal Mushrooms and Parmigiano-Reggiano
• Ravioli Arrabiata: Fresh ravioli filled with Italian Sausage and topped with spicy Arrabiata Sauce

Chef Christopher Storey's fresh, innovative cooking has been so popular with all of you that we asked him to offer a second class this quarter, and he has generously agreed. Since his second class falls at summer's end, he'll help you get ready for the busy fall/holiday entertaining season with some hearty new ideas, including:

• Chicken-Liver Pâté over a bed of fresh Arugula dressed with Bacon Vinaigrette
• Beer-Braised Mussels, with "Risotto-style" Linguine, Chorizo Sausage, and Tomato
• Braised Ox Tails with Parsnips and Tempranillo
• Roasted Brussels Sprouts